I’ve been baking no knead bread every week or so for over a year now and I’m getting pretty decent at it. It’s really simple to learn and once you’ve made a few dozen loafs you start to pick up on subtle differences that make one loaf slightly better than the other.
Pretty much all of them are way superior than anything you can buy in the store though. That said, I must admit that I’ve been getting a bit bored lately with the standard recipe. That’s why I was very excited to get my hands on My Bread by Jim Lahey, the founder of the No Knead Method (My Review).
There are a lot of great recipes in the book, but the one that slapped me across the mouth right away was the olive bread recipe. Maybe it’s just because I love olives so much, but I had to make this as soon as possible.
I’d never had olive bread before, but I think it was probably the best loaf of bread I’ve ever made.
I think my favorite loaf ever!
The crust on this loaf was great. Really crunchy and delicious. And the interior crumb was chewy and had a really nice structure. Then every other bite or so you’ll run into an olive which has made a rich, briny, salty pocket of flavor.
There are some foods that baffle me. I just have no idea how nature got it so right. Spaghetti squash is one of those things! Is it just coincidence that this lovely vegetable happens to break up into perfect little strands that resemble one of our everyday meals?
I’m not really sure. But I do know that spaghetti squash can be darn good stuff!
Now, the very astute reader might note that I’ve posted a very similar recipe on Macheesmo. So why the reposting? First, I think this post does a better job at explaining how to deal with the squash. Second, I like the recipe a lot so I thought it was worth bringing back from the archives. Third, it’s not the exact same recipe.
This may come as a shock to you, but I sometimes don’t have time to cook elaborate 3 hour meals. In fact, most weekdays I try to focus on meals that are really fast to prepare. I’m talking about a meal that takes less than probably 20 minutes to prepare and cook.
I’m talking about a meal like these simple mushroom fajitas.
Nothing fancy, but very tasty!
One of my favorite styles of food is Tex-mex. I love the flavors and most dishes are pretty quick to prepare. I also like them because they have a lot of different levels of complexity. So, for example, I could have made my own tortillas, made the guacamole from scratch, made some salsa, and probably done some other things that would have made the dish a little better, but would have also added an hour onto my prep.
It’s Peanut Butter Granola Time! Peanut Butter Granola Time (with a baseball bat)! If you don’t get that reference you may want to check out this entrancing video.
Ok. Sorry. Back to reality. I’ve been itching to make granola bars for a few weeks now and finally did it last weekend. Turns out that once you have the basics down for homemade granola, it’s pretty easy to make granola bars. Shocking I know.
I was in a peanut butter mood so I used that as a base flavor for the whole thing.
Better than store bought. No doubt.
So there are two basic parts to this recipe: First, make granola. Second, make granola bars. Luckily both steps are really easy and this recipe makes about 12-14 granola bars which are great to have on hand throughout the week.
A few weeks ago we got Tipsy a nifty new scratching post so she can really stretch out. Instead of scratching it though she likes to perch on it. The photo is kind of blurry but you get the idea.
It definitely makes you realize how strong and nimble cats are. I mean, I can’t imagine jumping straight up onto a poll that’s 3 times my height and landing perfectly (most of the time).
In short, my cat rules, especially in October.
The poll is back this week! Vote for me to make something!
And a few links to get people through the Friday.
Pumpkin Cinnamon Rolls- It’s the month of pumpkin. And these rolls look very amazing. Pumpkin can add some great flavor and bite to your standard dishes and I can see how they would take your average cinnamon roll to the next level. This is a recipe to bookmark! (@ Baker’s Banter)
Every month in 2009, I am writing a post detailing some specific things about food in the upcoming month.
Fall is upon us and it’s finally starting to cool off to a livable temperature in DC. Fall is by far my favorite season of the year. What’s not to love? There’s apple picking, pumpkin carving, and Halloween!
What to eat in October
Watercress - Watercress is such a great ingredient. It can add a ton of flavor and color to any dish. Its peppery, tangy flavor is especially great in soups, salads, and sandwiches though.
I had one of those weekends last weekend where I ate too much junk food and drank too much booze and come Sunday night I needed to hit the reset button on my body.
For me, hitting that button usually means drinking an absurd about of water and making a really nutritious salad that I can eat for the next few days.
Enter the wheat berry salad. Wheat berries give an awesome texture to this really flavorful salad that includes roasted peppers, roasted garlic and a tangy vinaigrette. It’s health on a plate.
If you aren’t familiar with wheat berries, I guarantee you that you are familiar with their most common application: flour. Basically these are just the whole berries that are normally ground down to produce flour, but you can find them whole in the grain aisle. You cook them a lot like you would cook beans or rice and you end up with a very nutritious final product that has a great chewy texture and light, nutty flavor.