Yes you need no knead bread!

Five years ago today, Mark Bittman wrote about Jim Lahey’s no knead bread recipe. Happy anniversary, miracle bread!

Although I was aware of it from the start, I’ve still never made this exact recipe (someday I will). Something about putting the dough in a dishtowel puts me off. The recipe I use is quicker, easier, and is pretty much foolproof.  I promise!

This is a long post because I’ve tried to be really detailed–but once you get the hang of it, this bread will take you no time at all. Continue reading

no knead bread: it will change your life

You, yes YOU can make bread like this.  It costs under $1 and takes 5 minutes of active time to make a big, gorgeous, delicious loaf of homemade bread.

Assemble your stuff!  To change your life you will need:

1 big container with a lid (at least 3 quarts)
a sheet pan
a silpat or parchment paper
a digital scale
a measuring cup
flour, kosher salt, active dry yeast

are you ready?!

Soup time

It’s a little bit painful–I try to hold off as late into the fall as possible–but it’s time to crack into the tomatoes and make some soup!

My friend Amy sent me a link to this recipe a few years ago and I’ve adapted it into one of my favorites.  This is a vegetarian recipe that I tried to…omni-ize? meat-i-fy?…by adding spicy sausage, but it’s much better without the meat.

Tomato, white bean and kale soup
Serves 4-6
Adapted from azcentral

2 tablespoons olive oil
2-4 cloves minced garlic
16 oz pureed tomatoes or 32 oz tomato juice
2 cups (or one 14 oz can) cooked white beans
1 teaspoon dried oregano
3 cups vegetable stock (less if using juice)
2 tablespoons chopped basil or prepared pesto
3-4 cups chopped kale
salt and pepper to taste

Saute the garlic in the oil, and then add all the ingredients except the kale. Bring to a simmer and cook for 10-15 minutes; then add kale and cook until tender.

Eat with bread!

Tomato juice!

I like a bloody mary from time to time, but the real reason I canned tomato juice is: I make all that nice thick tomato puree, and it takes FOREVER to reduce it down and make it thick…and then I put it in soup and ADD WATER!  This is dumb and I’m not going to do it anymore.  Enter tomato juice! I will reserve the puree for when I actually need it. Continue reading