3 cups lukewarm water (680 grams) 1 tablespoon granulated yeast (10 grams) 1-1.5 tablespoons kosher salt (17-25 grams) 6 1/2 cups bread flour (920 grams) *see below for substituting all-purpose flour To a 6-quart bowl or bucket with a loose fitting lid (not airtight), add the … [Read more...] about Baguette Dough for Pain d’Epi
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Back to Basics: Garden Vegetable Beef Soup
A hearty, made-from-scratch beef soup recipe packed full of garden vegetables just in time to warm you up from the cool autumn air. I kissed my kids on their way out the door, closing it tight behind them, their small bodies wrapped in extra layers making their way down the … [Read more...] about Back to Basics: Garden Vegetable Beef Soup
Vegetable Beef Soup
2 tablespoons olive oil or other cooking oil of your choice (butter, tallow) 1 pound beef stew meat cut into 1" chunks (e.g. chuck roasts, bottom or top round roasts) 1 large onion, diced 2 cups sliced carrots 1 cup cut green beans (1.5"-long pieces) 1 cup diced celery 2 … [Read more...] about Vegetable Beef Soup
Menu Planning with the Kids
The what, why, and how of getting your kids involved in menu planning and the discussion of daily meals. I am in the kitchen, bent at the waist with my head tucked inside the refrigerator. Our fridge is always stuffed full with the season's produce, wrapped in plastic or … [Read more...] about Menu Planning with the Kids
How to Build a Better BLT
The basics of building a better BLT sandwich from the type of bread to the thickness of the tomato slice to the variety of lettuce you opt for. Yes, there are rules. A BLT is not a hard sandwich to master, and nearly everyone has the ability to figure out how to slap bacon, … [Read more...] about How to Build a Better BLT
