How I Sourdough

Hello from quarantine, my long-lost blog readers. I know I’ve neglected you for a while — I’ve shifted all of my energies toInstagram的and我的播客- 但事情已经在这个陌生的时候,我呼吁重温醇”美食博客,并告诉你这件事发生了。亚博体育下载苹果这东西就是我已经成为那些拓荒者的人之一。

I know, I know: there’s a lot of uproar about making sourdough right now. For starters (haha: sourdough humor), you need a LOT of flour to make it. Not just to make a loaf, but to feed the starter that’ll give your loaf rise. I bought some red fife whole wheat flour onAnson Mills website几个星期前,一直维持了我,他们的面包粉一起;但是当跑了出来,我去Central Millingand bought three fifty pound bags of flour. At the time, I didn’t really visualize in my head what that looked like (it seemed like a good deal); now I have three enormous bags of flour in my kitchen that I can barely lift, let alone open. (If that sounds selfish to hoard all of this flour, don’t worry, I’m giving lots of it away; and baking loaves of sourdough for friends which I put in my trunk, so I can stay six feet away upon delivery.)

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芥兰香蒜Pitza

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When I went to college at Emory 3,000 years ago, there used to be a spot in Emory Village called Cedar Tree that sold “pitzas.” It was basically a piece of toasted pita bread topped with pizza-like toppings and the surprising thing was that it was really, really good. A dinner at Cedar Tree was always a treat and when I listen to the Indigo Girls–who, incidentally or maybe not so incidentally went to Emory–their song “Cedar Tree” always makes me think about how good a piece of toasted pita bread with pizza-like toppings can be. Yet, weirdly I’d never attempted it at home until I hit upon a technique that makes so much sense for transforming plain-old-pita bread into something that resembles a pizza crust.

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美味的烤盘比萨实际上可能FOCACCIA

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一些食品的人的单词和他们的意思是真正马虎。例如:比萨饼。我认为在比萨店Mozza(由南希·锡尔弗开发)比萨是一些我曾经拥有过的最好的比萨饼,但也有批评者那里谁把它FOCACCIA因为它是如此蓬松。我敢肯定它的比萨饼的几个原因:1。它是圆;2.它煮熟的木材燃烧炉;3.餐厅的名字是比萨店Mozza。

Still, even I had to raise an eyebrow at the pizza I just made from the cover of this month’sBon Appetit。The dough is a clever riff onJim Lahey’s no-knead bread。虽然这一个你揉,12分钟,然后让它休息和在冰箱里发酵,过夜。

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Skillet Cornbread

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Sometimes I wake up with a specific craving that has no obvious root. For example, on Saturday morning I woke up with a craving for cornbread. Where did that come from? Was it the fact that I’d been watching the Sean Brock episodes of “Mind of a Chef” at the gym? Actually, that was probably it–strike that first sentence–because in the episode I just watched, he harvested his own corn, shocked the kernels in liquid nitrogen, and made the most incredible-looking corn grits I’d ever seen. I didn’t have grits in my cupboard on Saturday morning, but I did have cornmeal, which is where this idea came from. Then all I had to do was find the right recipe.

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