D.I.Y. Delicious_ Recipes And Ideas For Simple Food From Scratch Part 5

With a sharp serrated knife or razor blade dipped in vegetable oil make two or three slashes in the top of the loaf to allow it to expand evenly in the oven.

If baking in a loaf pan, you will need to introduce steam into the process in order to create a desirable crisp, brown crust. The best method is to preheat a cast-iron skillet or oven-safe saucepan in the bottom of the oven or on a rack below where you will be baking the bread. Put the bread in the oven and, working quickly, pour about 1 cup of cool tap water into the preheated skillet or saucepan and close the oven door.

If baking free-form in a closed ceramic bread baker, the bread will create its own steam and you do not need to add water. However, you must preheat the bread baker as you preheat the oven. Remove the preheated baker from the oven carefully, open the lid, and quickly transfer the bread from its flour-lined towel into the bread baker, seam-side down. Close the baker's lid and return it to the oven.

Bake for 15 minutes. If using a ceramic baker, remove the dome lid at this point. Lower the oven temperature to 425 degrees F and bake the bread until it is dark brown all over, another 20 minutes. Remove the bread from the loaf pan or bread baker, place it directly on the rack, and continue to bake until the bread feels light when lifted and sounds hollow when you knock gently on the bottom of the loaf, an additional 5 minutes. Removing the bread to the rack will give it a crisp crust all over. Remove the bread to a cooling rack and let it cool completely before cutting and serving. It will keep for 2 days stored in a paper bag at room temperature. For longer storage, slice the bread and keep it in a resealable bag in the freezer, removing the desired number of pieces, as needed.

TROUBLESHOOTING TIP: If the bread comes out sour and dense, the second rising was too long. If the bread rises too quickly in the oven and explodes, the second rising was too short If the bread comes out sour and dense, the second rising was too long. If the bread rises too quickly in the oven and explodes, the second rising was too short.

Sourdough Feeding and Bread Baking Timeline Home-baked sourdough bread requires a lead time of 34 to 36 hours. Most of this is inactive time, but it does require advance planning. Decide when you want the bread to be ready and count back from there.

Let's say you want freshly baked bread for Sat.u.r.day dinner. You'll need 1 hour baking and cooling time, 3 hours of second rise (or up to 24 hours), 15 minutes of shaping time, 3 hours of bulk rise, and 30 minutes of mixing and kneading (total = 7 hours). You also need to feed your starter at least once, preferably twice, after removing it from the refrigerator and before baking.

SAMPLE SCHEDULE.

For bread on Sat.u.r.day night around 7 P.M.: Friday morning: Remove the starter from the refrigerator.

Friday, 6 P.M.: Feed the starter when you get home from your day, following the instructions the instructions.

Feed again before bed (or around 11 P.M.). You can bake bread after only one feeding, but you'll have better texture and flavor if you feed it twice. For instance, you could remove the starter from the fridge on Friday evening and feed it before bed and then proceed the next morning.

Sat.u.r.day, between 10 and 11 A.M.: Start mixing the dough.

Follow instructions for Half-Wheat Sourdough Bread Half-Wheat Sourdough Bread or or Sourdough-Cornmeal Pumpkin Seed Bread Sourdough-Cornmeal Pumpkin Seed Bread.

NOTES: A kitchen scale is invaluable for baking bread, leading to much greater precision A kitchen scale is invaluable for baking bread, leading to much greater precision.

Flexible plastic bowl sc.r.a.per or hand spatulas will make you feel like a pro. They help you sc.r.a.pe wet dough out of the bowl and maneuver it expertly once it's on the board.

Eduardo Morell's Bread It's Got Soul "Artisan" is a term used by supermarkets to add gourmet cachet to loaves of mostly white bread full of additives and often additions of "gourmet" flavors like Cheddar cheese and jalapeno. Real artisan bread is made by hand using a wild sourdough starter and plenty of time to help it develop complex flavor, an open crumb, crisp crust, and chewy texture. Real artisan bread includes flour, salt, water, and sourdough starter. You can add fresh herbs, seeds, or nuts, if you like, but you don't need anything else.

Eduardo Morell runs one of the smallest commercial artisan bakeries in the San Francis...o...b..y Area. Working out of a wood-burning oven in the kitchen of an old army barracks at Headlands Center for the Arts near Sausalito, California, Eduardo bakes a variety of real sourdough breads under the name Morell's Bread. He makes ciabatta, multigrain, spelt, sesame, rye, and rosemary breads, along with bagels and scones-all from a sourdough starter with the highest-quality locally milled flours. This is real bread, made slowly and carefully the way it has been for centuries. It's crusty, flavorful, and full of nutrition and heart-a far cry from that puffy white loaf you'll find in the bakery aisle of your local grocery store.

With the help of his a.s.sistant, Megan Launer, Eduardo bakes about 400 loaves a week, staying up into the wee hours, and then heading into Berkeley to sell at both the Thursday and the Sat.u.r.day farmers' markets. He bakes his bread himself, transports it himself, and sells it himself, qualifying as a true micro producer. I am so lucky to know him and thankful that he shared his skills with me for this book. The two sourdough breads you find in this book were baked using his methods with a starter made from scratch, all scaled down and adapted for the home cook.

The Headlands Center for the Arts is a magical place. Situated on a windswept hillside in the Golden Gate National Recreation Area, the buildings that were once army housing and a mess hall now host artists from all over the world in a variety of disciplines. The remodel of the kitchen was commissioned by designer Ann Hamilton in 1989. She created a true community-gathering place to facilitate the exchange of ideas and welcome both the artists and the public to the s.p.a.ce. Part of her vision included a hearth, so she enlisted renowned builder Alan Scott to build the wood-burning oven that serves as the heart of the kitchen.

Everyone who walks into the kitchen at Headlands immediately feels its power. It draws you in and makes you want to stay forever. That's how it happened for Eduardo. He came in 1998 and went from intern to chef to kitchen manager to baker. Along the way, he learned traditional baking skills from a French baker who was baking there before him. He developed his own techniques over the years and now, in addition to selling his breads at the farmers' markets, he supplies the kitchen with bread for artist dinners and public programs.

Sandwich Inspiration Guide [image]

You might never want to buy another sandwich again. By combining the two basic breads in this chapter, the condiments and spreads, homemade cheese, b.u.t.ter, and pickles, and, occasionally, a few store-bought ingredients, you can create sandwich combinations for every mood, including moods you never antic.i.p.ated. Here are some combinations that I like. You'll come up with more on your own.

Half-Wheat Sourdough Bread * Ajvar Ajvar, Easy Yogurt Cheese Easy Yogurt Cheese, and Pickled Kohlrabi and Turnips with Cardamom Pickled Kohlrabi and Turnips with Cardamom* Fig-Rosemary Jam Fig-Rosemary Jam and and Mustard and BourbonGlazed Pork Roast Mustard and BourbonGlazed Pork Roast* Grainy Prepared Mustard Grainy Prepared Mustard, Mustard and BourbonGlazed Pork Roast Mustard and BourbonGlazed Pork Roast, and Garlicky Cuc.u.mber Pickle Relish Garlicky Cuc.u.mber Pickle Relish* Texas-Style Barbecued Brisket with Spicy Barbecue Sauce Texas-Style Barbecued Brisket with Spicy Barbecue Sauce* Roasted Peanut b.u.t.ter Roasted Peanut b.u.t.ter and and Simple Wild Sauerkraut Simple Wild Sauerkraut-try it! I'm serious!* Meyer Lemon and Parsley Aioli Meyer Lemon and Parsley Aioli and store-bought canned wild salmon and store-bought canned wild salmon SOURDOUGH CORNMEAL-PUMPKIN SEED BREAD.

* Fresh Whole-Milk Soft Cheese Fresh Whole-Milk Soft Cheese and and Persimmon Spice b.u.t.ter Persimmon Spice b.u.t.ter* Fresh Whole-Milk Soft Cheese Fresh Whole-Milk Soft Cheese and and Bread and b.u.t.ter Pickles Bread and b.u.t.ter Pickles* Raw Almond b.u.t.ter Raw Almond b.u.t.ter and and Plum-Verbena Jam Plum-Verbena Jam* Mustard and BourbonGlazed Pork Roast Mustard and BourbonGlazed Pork Roast and and Persimmon-Spice b.u.t.ter Persimmon-Spice b.u.t.ter)* BLT with Meyer Lemon and Parsley Aioli Meyer Lemon and Parsley Aioli* Egg salad made with Meyer Lemon Aioli Meyer Lemon Aioli and and Garlicky Cuc.u.mber Pickle Relish Garlicky Cuc.u.mber Pickle Relish* Texas-Style Barbecued Brisket Texas-Style Barbecued Brisket and and Ajvar Ajvar* Grilled Cheese and Wild Salvadoran Curtido Wild Salvadoran Curtido Sourdough CornmealPumpkin Seed Bread I love the crunch of cornmeal and the nutty flavor of pumpkin seeds combined. Both work well in this sourdough loaf. This is lovely sandwich bread and is even better toasted. Enjoy it for breakfast with homemade Cultured b.u.t.ter Cultured b.u.t.ter and local honey or and local honey or Plum-Verbena Jam Plum-Verbena Jam. The replacement of some of the wheat flour with cornmeal makes a relatively moist dough. For this reason, I recommend baking this bread in a one-pound loaf pan to contain it rather than freeform.

TIME REQUIRED: about 40 minutes active; 7 hours pa.s.sive (excluding Sourdough Starter preparation) about 40 minutes active; 7 hours pa.s.sive (excluding Sourdough Starter preparation) YIELD: one 1-pound loaf one 1-pound loaf 11 ounces (about 1[image] cups) slightly warmer than lukewarm water (about 100 degrees F) cups) slightly warmer than lukewarm water (about 100 degrees F)5 ounces (about[image] cup) recently fed and activated cup) recently fed and activated Sourdough Starter Sourdough Starter8 ounces (about 1 cups) unbleached bread flour5 ounces (about cup) yellow cornmeal2 ounces (a scant cup) wheat flour2 teaspoons kosher salt[image] cup (2 ounces) pumpkin seeds, lightly toasted cup (2 ounces) pumpkin seeds, lightly toasted Follow the instructions for mixing, forming, and baking the Half-Wheat Sourdough Bread Half-Wheat Sourdough Bread, mixing the cornmeal in with both flours and adding the pumpkin seeds when you add the dry ingredients to the water and starter.

Sourdough Buckwheat Pancakes with Caramelized Apples and Creme Fraiche [image]

These are wonderful, special-occasion pancakes that somehow manage to taste both decadent and healthful at the same time. Serve them drizzled with maple syrup or Plum-Verbena Jam and homemade Creme Fraiche.

TIME REQUIREMENT: 45 minutes active (excluding creme fraiche, b.u.t.ter, jam, and sourdough starter preparation) 45 minutes active (excluding creme fraiche, b.u.t.ter, jam, and sourdough starter preparation) YIELD: about 24 three-inch pancakes; 4 to 6 servings about 24 three-inch pancakes; 4 to 6 servings 2 tablespoons Cultured b.u.t.ter Cultured b.u.t.ter or store-bought b.u.t.ter or store-bought b.u.t.ter2 tablespoons lightly packed brown sugar teaspoon ground cinnamon1 apple, chopped into -inch pieces (about 1 cups)1[image] cups room-temperature cups room-temperature Sourdough Starter Sourdough Starter, fed the night before or at least 4 hours ahead (see the feeding instructions feeding instructions)1 cups milk2 large eggs, separated1 cup unbleached all-purpose flour[image] cup buckwheat flour cup buckwheat flour1 tablespoon granulated sugarSaltVegetable oil for the panCreme Fraiche for serving for servingPlum-Verbena Jam or maple syrup for serving or maple syrup for serving In a small, heavy skillet over medium heat, warm the b.u.t.ter, add the brown sugar and cinnamon, and stir to melt. Add the apple and cook, stirring occasionally, until soft, brown, and caramelized, about 10 minutes. Set aside to cool.

In a large bowl, whisk together the sourdough starter, milk, egg yolks, and vanilla. Add the flours, granulated sugar, a pinch of salt, and the cooled apples, leaving some aside for garnish, if desired, and mix with a wooden spoon to blend.

In a medium bowl, using a handheld electric mixer, beat the egg whites until medium-firm peaks form. Fold them gently into the batter, distributing the egg whites evenly, without overmixing.

Heat a large, well-seasoned, cast-iron skillet over medium-high heat and, using a paper towel, rub a little oil on its surface to coat it lightly. Test the heat level by drizzling a few drops of batter into the skillet. They should sizzle and begin to brown on the edges immediately. When the skillet is ready, ladle in 2 to 3 ounces of batter for each pancake. You should be able to cook three or four pancakes at a time. Cook the pancakes until bubbles form along the edges and the edges dry, about 2 minutes. Flip them over and cook the other sides until brown. Keep the finished pancakes warm in a low (250-degree-F) oven while you complete the cooking process. Serve the pancakes with creme fraiche and Plum-Verbena Jam. Garnish with the reserved caramelized apple pieces.

Sourdough Pizza Crust Though I'm big on making do in the kitchen and avoiding single-use tools and equipment, pizza is the one food item for which I recommend investing in the proper specialized tools-in this case, both a wooden peel and a baking stone. Neither one is terribly expensive, and both are necessary to making crisp, thin-crusted pizza. It's also important to remember that making great pizza is a craft, just like making great bread. The variables in your kitchen-oven calibration, climate, moisture in the air, type of flour, water, and how you work the dough-will all contribute to the outcome. So if your pizza isn't perfect the first time out, try and try again. Your "mistakes" will still be delicious.

TIME REQUIRED: 20 to 50 minutes active (depending on toppings); 3 to 5 hours pa.s.sive (excluding sourdough starter preparation) 20 to 50 minutes active (depending on toppings); 3 to 5 hours pa.s.sive (excluding sourdough starter preparation) YIELD: 2 approximately 15-inch pizzas 2 approximately 15-inch pizzas 1 cup room-temperature Sourdough Starter Sourdough Starter, fed that morning or at least 4 hours ahead (see the feeding instructions feeding instructions)3 cups unbleached all-purpose or bread flour2 tablespoons olive oil teaspoon kosher saltCornmeal for dustingDesired toppings (see Guide to Pizzas Through the Seasons Guide to Pizzas Through the Seasons) Mix together cup warm water and the starter and stir to dissolve the starter. Add the flour, oil, and salt, and mix with a rubber spatula. Add more water as needed until the dough is pliable. Continue to mix. Dip your hands in water and knead the dough in the bowl for 5 minutes. The dough will be quite sticky, but if you keep dipping your hands in water, it will prevent the dough from sticking to your hands. Cover the bowl, put it in a warm place, and let it rise for 3 to 5 hours.

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Preheat the oven and pizza stone to 550 degrees F.

Punch down and divide the dough into two b.a.l.l.s. Flour a work surface generously and lay the b.a.l.l.s down, flattening them slightly with your hands. Dust the tops with more flour. Let them rest for 10 minutes. Stretch or roll each ball out to about 15 inches and place one on a cornmeal-dusted pizza peel. Stretch until the dough covers the peel. If making a pizza without sauce, brush lightly with olive oil before topping. Top as desired. To slide the pizza onto the stone in the oven, make sure it slides easily on the peel first, then hold the peel right over the stone and jerk it back sharply with a slight upward motion of your wrist. The pizza should slide onto the stone effortlessly. If it sticks, help it along with a spatula and use a little more cornmeal next time. Bake until brown and crisp, about 10 minutes. Repeat with the other pizza round, or freeze the pizza dough, well wrapped, for up to 2 weeks. Thaw thoroughly before using.

Guide to Pizzas Through the Seasons [image]

Once you perfect your Sourdough Pizza Crust Sourdough Pizza Crust, you'll want to make it all the time. It's economical, easy, and fun, and everyone loves it. I like to create pizzas with the seasons from what's available in my pantry and at the farmers' market. Here are some of my favorite seasonal combos: WINTER.

* Thinly sliced boiled potatoes, sauteed chard, salami or prosciutto (optional), fontina cheese* Sliced and roasted b.u.t.ternut squash, sage leaves, mushrooms, fontina cheese, mozzarella or Fresh Whole-Milk Soft Cheese Fresh Whole-Milk Soft Cheese.* Sausage, Simple Wild Sauerkraut Simple Wild Sauerkraut, and aged cheese such as Pecorino Romano or gouda SPRING.

* Asparagus, spring onions, and fresh pecorino or Fresh Whole-Milk Soft Cheese Fresh Whole-Milk Soft Cheese* Prosciutto or thinly sliced smoked wild salmon or trout, cooked on the pizza, and then topped with Creme Fraiche Creme Fraiche and fresh arugula lightly dressed in olive oil after it comes out of the oven and fresh arugula lightly dressed in olive oil after it comes out of the oven* Roasted baby artichokes, fresh herbs, and goat cheese SUMMER.

* Corn, fresh cherry tomatoes, basil, Fresh Whole-Milk Soft Cheese Fresh Whole-Milk Soft Cheese or mozzarella or mozzarella* Freshly made tomato sauce, basil, and mozzarella* Arugula, cilantro or mint pesto, sauteed summer squash, and Fresh Whole-Milk Soft Cheese Fresh Whole-Milk Soft Cheese or feta or feta FALL.

* Roasted red peppers, eggplant, olives, and Fresh Whole-Milk Soft Cheese Fresh Whole-Milk Soft Cheese or feta or feta* Tomato sauce, sausage, and thinly sliced fennel (added after cooking); with or without cheese* Shredded Mustard and BourbonGlazed Pork Roast Shredded Mustard and BourbonGlazed Pork Roast, cooked on the pizza and then topped with Garlicky Cuc.u.mber Pickle Relish Garlicky Cuc.u.mber Pickle Relish after it comes out of the oven; no cheese after it comes out of the oven; no cheese Fresh Pasta This pasta combines the healthful, nutty characteristics of whole-wheat pasta with the crowd-pleasing traits of regular egg pasta. It's light enough to pair with delicate vegetable preparations like Fresh Pasta with Asparagus, Homemade Cheese, and Lemon Fresh Pasta with Asparagus, Homemade Cheese, and Lemon or anything with fish. For the or anything with fish. For the Fresh Pasta with Cabbage, Bacon, Sage, and Brown b.u.t.ter Fresh Pasta with Cabbage, Bacon, Sage, and Brown b.u.t.ter, I like to subst.i.tute buckwheat flour for the wheat flour. You may want to experiment with the ratio of wheat to white flour, depending on your sauce. You can roll and cut the pasta on a stainless-steel pasta maker or you can roll and cut the noodles by hand.

TIME REQUIRED: 35 to 50 minutes active, depending on how you roll and cut it; 20 minutes pa.s.sive 35 to 50 minutes active, depending on how you roll and cut it; 20 minutes pa.s.sive YIELD: about 1 pound; 4 to 5 servings about 1 pound; 4 to 5 servings 1 cup unbleached all-purpose flour, plus more for dusting cup whole-wheat or buckwheat flour2 large eggs teaspoon kosher salt In a small bowl, mix together the flours, eggs, salt, and cup water with a fork until it forms a ball. If it doesn't come together easily, dip your hands in water so the dough doesn't stick and knead the dough with your hands just until mixed. Cover with plastic wrap or a towel to prevent drying and let the dough rest for 20 minutes.

IF USING A PASTA MACHINE:.

Dust a clean, flat surface with flour and then separate the pasta into six equal pieces. Flatten each portion of pasta between the palms of your hands until it is about inch thick and narrow enough to fit into the pasta roller. Dust each pasta piece generously with flour. With your pasta maker set at #1 thickness, start rolling the pasta disks out, progressing through #2 and #3 and ending with #4. Use the fettuccini cutter on the pasta machine to make flat noodles. Separate the noodles and lay them out on a floured surface. If they seem sticky, dust them lightly with flour and finish rolling and cutting the remaining pasta.

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TO ROLL AND CUT BY HAND:.

Dust a clean, flat surface with flour and then separate the pasta into six equal pieces. Flatten each portion of pasta between the palms of your hands until it is about inch thick. Using plenty of flour on both sides of the pieces of pasta, and a rolling pin, roll one of the pieces of pasta out as thinly as possible into a sheet 7 to 8 inches long and 3 to 4 inches wide. Starting on the short end of the sheet, roll the pasta up jelly-roll style. With a sharp knife, cut the roll into strips[image] inch wide, and unfurl the resulting noodles. Lay the noodles out on a well-floured surface, not touching, and repeat the process of rolling and cutting the remaining pieces of dough. inch wide, and unfurl the resulting noodles. Lay the noodles out on a well-floured surface, not touching, and repeat the process of rolling and cutting the remaining pieces of dough.

To cook, plunge the noodles into boiling, salted water until tender but chewy, 2 to 3 minutes. Drain and use immediately.

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Fresh Pasta with Cabbage, Bacon, Sage, and Brown b.u.t.ter Rich and deeply comforting, this is a dish to make on a cold winter or crisp fall evening. It's wonderful with either the wheat or buckwheat version of Fresh Pasta. I like to make it with the buckwheat noodles because it reminds me of a cla.s.sic Italian dish called pizzoccheri, which involves cabbage, potatoes, lots of cheese, even more b.u.t.ter, and sage. Once the pasta is made, this dish comes together very quickly.

TIME REQUIRED: 40 minutes active (excluding pasta and b.u.t.ter preparation) 40 minutes active (excluding pasta and b.u.t.ter preparation) YIELD: 4 servings 4 servings 6 pieces thick-cut bacon (about 6 ounces) large head cabbage (about 1 pound)1 recipe Fresh Pasta Fresh Pasta, or about 10 ounces packaged, dry pasta yellow onion, thinly sliced3 tablespoons Cultured b.u.t.ter Cultured b.u.t.ter or store-bought b.u.t.ter or store-bought b.u.t.ter20 whole sage leavesSaltFreshly ground black pepper Parmesan cheese for garnish Cut the bacon crosswise into -inch slices.

Core the cabbage, pull off the outer leaves, and slice it into ribbons to inch thick.

In a medium, heavy skillet over medium-low heat, brown the bacon in its own fat until all the fat is rendered and the bacon begins to crisp, stirring occasionally, 12 to 14 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate. Pour off all but about 2 teaspoons of the fat and refrigerate it for another use (it's great for cooking beans).

Bring a large pot of salted water to a boil. Have the pasta ready.

While waiting for the pasta water to boil, turn the heat under the skillet to medium-high, add the cabbage and onion, and cook, stirring often, until the cabbage and onion wilt and begin to brown, 7 to 10 minutes. Add the bacon and toss to mix. Turn off the heat.

In a deep pan or skillet large enough to contain all the noodles, warm the b.u.t.ter over medium-high heat. When the foam subsides, add the sage leaves and fry, stirring occasionally, until they become fragrant and the b.u.t.ter browns and develops a nutty aroma, 2 to 3 minutes. Add the cabbage, bacon, and onion mixture and toss. Set aside, off the heat, while you boil the noodles.

Plunge the noodles into the boiling water until tender but chewy, 2 to 3 minutes; drain. Do not rinse. If using dried pasta, follow the package instructions.

Add the drained pasta to the pan with the cabbage mixture. Toss to coat. Taste and correct the seasoning for salt and pepper. Serve immediately on warmed plates, shaving thin shards of Parmesan cheese over each portion with a vegetable peeler.

Whole-Wheat Sesame Crackers When you first start making crackers, you might notice that your crackers taste great, but there will be something different that you can't put your finger on. It's the lack of sugar. Read the labels on even some of the "healthier" brands of store-bought crackers, and you'll find that most of them contain sugar-or worse, high-fructose corn syrup. It's sad how our tastes have become accustomed to industrialized food "products." I happen to think crackers don't need sugar, and when you taste these and the Cornmeal, Parmesan, and Poppy Seed Crackers Poppy Seed Crackers, I think you'll agree. Plus, they're both fun and easy to make for pennies!

TIME REQUIRED: about 15 minutes active; 45 minutes pa.s.sive about 15 minutes active; 45 minutes pa.s.sive YIELD: 12 ounces 12 ounces 2 cups whole-wheat flour, plus more as needed cup olive oil1 teaspoon kosher salt teaspoon baking powder3 tablespoons sesame seedsSalt for topping (use flaky fleur de sel fleur de sel or other fancy salt if you have some; otherwise, kosher is fine) or other fancy salt if you have some; otherwise, kosher is fine) Put the 2 cups flour, cup cool water, the oil, kosher salt, and baking powder in a food processor and process until the mixture forms a ball, 2 to 3 minutes. Remove from the processor, cover with a towel to prevent drying, and let the dough rest at room temperature for at least 30 minutes and up to 2 hours.

Preheat the oven to 400 degrees F. If you have a pizza stone, preheat that as well. If not, a baking sheet will work fine, but there's no need to preheat it.

Divide the dough into two equal portions. On a lightly floured work surface, roll out the dough very thinly and evenly, flipping it over and continuing to roll while adding more flour as needed if the dough sticks. Stop rolling just short of[image] inch thick. Sprinkle the dough lightly with the sesame seeds and flaky salt and continue to roll just to embed the salt and seeds into the dough. Cut into strips about 2 inches wide and poke the strips evenly in several places with the tines of a fork. Using both hands, pick up either end of each strip carefully and lay it down on the pizza stone. Bake until the crackers begin to brown and become crisp, keeping in mind that they will continue to crisp up as they cool. If they don't crisp up properly after they cool slightly, you can put them back in the oven for a few minutes. Total baking time takes about 10 minutes on a stone and 15 minutes on a baking sheet. You will need to bake in two or three batches. inch thick. Sprinkle the dough lightly with the sesame seeds and flaky salt and continue to roll just to embed the salt and seeds into the dough. Cut into strips about 2 inches wide and poke the strips evenly in several places with the tines of a fork. Using both hands, pick up either end of each strip carefully and lay it down on the pizza stone. Bake until the crackers begin to brown and become crisp, keeping in mind that they will continue to crisp up as they cool. If they don't crisp up properly after they cool slightly, you can put them back in the oven for a few minutes. Total baking time takes about 10 minutes on a stone and 15 minutes on a baking sheet. You will need to bake in two or three batches.

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Let the crackers cool completely and break them into irregular shards of the desired size and shape. Store in an airtight container. They will stay crisp for at least 2 weeks at room temperature.

Cornmeal, Parmesan, and Poppy Seed Crackers You won't believe how easy it is to make your own crackers and you'll feel great knowing that you can p.r.o.nounce all of the ingredients. Crunchy cornmeal combined with the umami savoriness of Parmesan makes these true crowd-pleasers. They're neutral enough to pair well with cheese, but flavorful enough to stand alone. The dough is st.u.r.dy and easy to work with. Feel free to experiment by adding spices, herbs, or different types of cheese.

TIME REQUIRED: about 15 minutes active; 45 minutes pa.s.sive excluding b.u.t.ter preparation) about 15 minutes active; 45 minutes pa.s.sive excluding b.u.t.ter preparation) YIELD: about 14 ounces about 14 ounces 1 cup unbleached all-purpose flour, plus more as needed1 cup cornmeal cup lightly packed finely grated Parmesan cheese3 tablespoons Cultured b.u.t.ter Cultured b.u.t.ter or store-bought b.u.t.ter, softened or store-bought b.u.t.ter, softened teaspoon kosher salt2 tablespoons poppy seedsSalt for topping (use flaky fleur de sel fleur de sel or other fancy salt if you have some; otherwise, kosher is fine) or other fancy salt if you have some; otherwise, kosher is fine) Put the 1 cup flour, cornmeal, cup cool water, the cheese, b.u.t.ter, and kosher salt in a food processor and process until the mixture forms a ball, 2 to 3 minutes. Remove from the processor, cover with a towel to prevent drying, and let the dough rest at room temperature for at least 30 minutes and up to 2 hours.

Preheat the oven to 400 degrees F. If you have a pizza stone, preheat that as well. If not, a baking sheet will work fine, but there's no need to preheat it.

Divide the dough into two equal portions. On a lightly floured work surface, roll out the dough very thinly and evenly, flipping it over and continuing to roll while adding more flour as needed if the dough sticks. Stop rolling just short of[image] inch thick. Sprinkle the dough lightly with the poppy seeds and flaky salt and continue to roll just to embed the salt and seeds into the dough. Cut into strips about 2 inches wide and poke the strips evenly in several places with the tines of a fork. Using both hands, pick up either end of each strip carefully and lay it down on the pizza stone. Bake until the crackers begin to brown and become crisp, keeping in mind that the crackers will continue to crisp up as they cool. If they don't crisp up properly after they cool slightly, you can put them back in the oven for a few minutes. Total baking time takes about 12 minutes on a stone and 15 to 18 minutes on a baking sheet. You will need to bake in two or three batches. inch thick. Sprinkle the dough lightly with the poppy seeds and flaky salt and continue to roll just to embed the salt and seeds into the dough. Cut into strips about 2 inches wide and poke the strips evenly in several places with the tines of a fork. Using both hands, pick up either end of each strip carefully and lay it down on the pizza stone. Bake until the crackers begin to brown and become crisp, keeping in mind that the crackers will continue to crisp up as they cool. If they don't crisp up properly after they cool slightly, you can put them back in the oven for a few minutes. Total baking time takes about 12 minutes on a stone and 15 to 18 minutes on a baking sheet. You will need to bake in two or three batches.

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Let the crackers cool completely and break them into irregular shards of the desired size and shape. Store in an airtight container. They will stay crisp for up to 2 weeks at room temperature.

Granola Your Way [image]

There are many advantages to making your own granola. You'll use less packaging, you'll save money, and you can completely customize it to your taste and health needs. You'll never go back to store-bought. The basic ingredients in granola include grain flakes, dried fruit, nuts and seeds, sweetener, and fat, such as b.u.t.ter or vegetable oil. You can embellish with vanilla, coconut, and spices like cinnamon. What follows is a formula to help you create the granola of your dreams, to enjoy every morning. See the mix-and-match suggestions mix-and-match suggestions.

TIME REQUIRED: 10 minutes active; 25 minutes pa.s.sive 10 minutes active; 25 minutes pa.s.sive YIELD: 2 quarts 2 quarts [image] to cup b.u.t.ter or vegetable oil (as desired) to cup b.u.t.ter or vegetable oil (as desired)[image] to cup sweetener (you will need the lesser amount if using agave syrup or honey) to cup sweetener (you will need the lesser amount if using agave syrup or honey)Vanilla, cinnamon, ginger, or cardamom4 cups flaked grains, such as oat, kamut, ryeCoconut, wheat germ, nutritional yeast, flax seeds, chia seeds (optional)2 cups (about 8 ounces) lightly chopped nuts (any proportion)1 cup chopped dried fruit Preheat the oven to 350 degrees F.

In a small saucepan over medium-low heat, melt the b.u.t.ter (or, if using oil, warm it) and add the sweetener along with the vanilla, cinnamon, or other spices you're using. If using honey for the sweetener, see the variation.

In a large bowl, combine the flaked grains, coconut or wheat germ, seeds, and nuts. Toss to mix. Pour the warmed b.u.t.ter or oil and sweetener over and toss with a large spoon or spatula until evenly and lightly coated.

Transfer the mixture to a large baking sheet and spread out evenly in a thin layer. You may need to use two baking sheets. Bake until evenly browned, 20 to 25 minutes. Stop halfway through and stir the ingredients so that they brown evenly. Remove from the oven, add the dried fruit, and toss to combine. Let the granola cool completely on the baking sheet and store at room temperature in an airtight container. It will stay fresh for up to 3 weeks, stored properly. I store mine in mason jars on the counter. It looks nice and keeps the granola fresh and handy.

VARIATION: If using honey, there's no need to heat the oil first, but you still need to melt the b.u.t.ter (if using). Just whisk the fat together with the vanilla or cinnamon and pour it over the flakes, nuts, and extras, and toss and bake as directed. When you remove the granola from the oven, add the dried fruit, and drizzle the honey over it while still warm, toss to coat, and cool and store as directed If using honey, there's no need to heat the oil first, but you still need to melt the b.u.t.ter (if using). Just whisk the fat together with the vanilla or cinnamon and pour it over the flakes, nuts, and extras, and toss and bake as directed. When you remove the granola from the oven, add the dried fruit, and drizzle the honey over it while still warm, toss to coat, and cool and store as directed.

Note that honey will produce a sticky granola that clumps together. It's not unpleasant, just more difficult to portion as you can't pour it, and it's difficult to scoop.

Mix-and-Match Guide to Custom Granola Here's where we play. Mix and match the items below to come up with your own dream granola. You'll want to change it up depending on the season and your spirit of adventure.

SWEETENER OPTIONS (USE ONE).

* Brown sugar* Maple syrup* Honey* Agave syrup FAT OPTIONS (USE ONE).

* b.u.t.ter* Coconut oil* Vegetable oil* Olive oil FLAKY OPTIONS (USE ONE OR MORE).

* Oat flakes* Kamut flakes* Triticale flakes* Spelt flakes* Rye flakes NUT AND SEED OPTIONS (USE ONE OR MORE).

* Chopped or sliced almonds* Chopped pecans* Chopped walnuts* Pumpkin seeds* Sesame seeds* Sunflower seeds DRIED FRUIT (UNSULFURED AND CHOPPED EVENLY IS BEST) OPTIONS (USE ONE OR MORE).

* Apples* Pears* Peaches* Plums* Cranberries* Currants* Raisins* Cherries Whole-Grain Porridges [image]

My talented friend Rachel Cole is so devoted to porridge that she's actually written a multipage porridge manifesto. I was intrigued when I heard about it. Then I tasted one version of her porridge and was smitten. Make that ruined. Never again will I be as enamored with my rolled oats, dried fruit, and brown sugar combo. There is a big, beautiful world of grains out there that can be combined in both mathematically and gastronomically significant permutations.

There are a few life-changing aspects to joining Rachel's secret porridge society: Homemade porridge is healthful, incredibly tasty, very easy, super-cheap, and fun!

I wasn't allowed to read the manifesto, but she generously shared with me her basic philosophy of porridge. From that I was able to gather enough information to start to experiment and to pa.s.s on some valuable knowledge to you.

First thing: You absolutely need a Crock-Pot or slow cooker. That's what makes the process effortless, good, and fun.

All you do is put your chosen combination of grains in the Crock-Pot with some water before you go to bed, and you'll wake up to something wonderful. No time involved. So instead of trotting off to work with your little packet of bland, instant oatmeal to microwave, you can truly nourish yourself with delicious whole grains, which you can just as easily microwave. Your day cannot fail to go well with a belly full of hot porridge. One batch makes a lot, but you can portion it into perfect grab-on-the-go meals to reheat all week.

Start with the grains: Use any whole grains you want, including steel-cut oats; oat groats; kamut; brown, black, red, or white rice; wheat berries; farro; quinoa; amaranth; even hominy. Use what's local to your area and what you like. Combine them in different proportions to get exciting textural variations.

I like to start with one base grain, like rice or steel-cut oats, then add a smaller proportion of one very chewy grain, like wheat berries, kamut, or hominy. Then I add an even smaller proportion of something fluffy and small, like quinoa or amaranth. Proportions are variable and fairly foolproof. If you like a thick porridge, use approximately 1 cup grains to 3 cups water. For a thinner porridge, use approximately 1 cup grains to 4 cups water. I recommend starting with more water until you see how different grains perform in your particular Crock-Pot. Look at the recipes recipes to get an idea for proportions. Start by cooking on low. It should be sufficient for most grains. to get an idea for proportions. Start by cooking on low. It should be sufficient for most grains.

If you want to get really adventurous (and more nutritious), add a few tablespoons of legumes like adzuki beans, lentils, or mung beans; or use some raw diced winter squash or sweet potatoes. You can also add flax seeds or chia seeds at this point.

Sometimes I make savory porridges and sometimes sweet. Sweet porridges benefit from cinnamon or other sweet spices added during the cooking and they'll smell so delicious they'll help you get out of bed!

"When your alarm clock goes off and you're not excited to get out of bed, your breakfast isn't delicious enough."

-Rachel Cole I hope that some day Rachel publishes her porridge manifesto. But until then, we'll have to make do with our own creativity. After you figure out your grain combo, think about what to add afterward: sweeteners (if desired), liquids or dairy additions, crunchy additions, and stir-ins. Mix and match from the lists lists and have fun creating your own. and have fun creating your own.

Two Porridge Recipes SWEET.

TIME REQUIRED: 5 minutes active; 7 to 9 hours pa.s.sive 5 minutes active; 7 to 9 hours pa.s.sive YIELD: 4 to 6 servings 4 to 6 servings 4 cups water[image] cup brown rice cup brown rice[image] cup Bhutanese red rice cup Bhutanese red rice[image] cup wheat berries cup wheat berries cup quinoa2 teaspoons ground cinnamon Brown sugar for servingMilk for servingStrawberries, sliced, for serving Combine the water, brown and red rice, wheat berries, quinoa, and cinnamon in a Crock-Pot and cook overnight (or for 7 to 9 hours) on low. Serve with brown sugar, milk, and strawberries.

SAVORY.