This recipe for creamy baked pumpkin custard with a ginger spiced granola on top makes an great pumpkin pie alternative for the season. This morning we woke to a world covered in heavy white flakes. It sat, soggy atop vibrant yellow leaves, and it weighted down the branches of … [Read more...] about Baked Pumpkin Custard with Gingerbread Granola Recipe
Back to Basics: Chicken Noodle Soup with Acini di Pepe, Leeks, and Radishes
A fresh take on your classic chicken noodle soup recipe, this one uses acini di pepe pasta, leeks, radishes, and a healthy assortment of rainbow carrots. For the past week I've watched as leaves in shades of gold and crimson drift towards the ground. I stood under my … [Read more...] about Back to Basics: Chicken Noodle Soup with Acini di Pepe, Leeks, and Radishes
Chicken Noodle Soup with Acini di Pepe, Leeks, and Radishes
2 tablespoons extra-virgin olive oil 1/2 cup finely chopped leeks 1 cup chopped rainbow carrots 1 cup chopped radishes 1 cup chopped celery 2 cloves garlic, minced 2 bay leaves 1 tablespoon fresh thyme 1 tablespoon oregano 1/2 cup dry white wine, optional 3 quarts (12 … [Read more...] about Chicken Noodle Soup with Acini di Pepe, Leeks, and Radishes
Pain d’Epi {Wheat Stalk Bread}: The New Artisan Bread in Five Minutes a Day
A recipe for making pain d'epi or what stalk bread loaves, as well as a photo tutorial on how to cut the loaf. (Recipe from The New Artisan Bread in Five Minutes a Day.) It is my life's goal to do as little as possible. Let me rephrase. It's my life's goal to spend as little … [Read more...] about Pain d’Epi {Wheat Stalk Bread}: The New Artisan Bread in Five Minutes a Day
Baguette Dough for Pain d’Epi
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
