Adapted From Cook’s Illustrated
- 3 cups (16 1/2 ounces) bread flour, plus more for work surface
- 1 teaspoons sugar
- 3/4 teaspoon rapid-rise yeast
- 1 1/3 cups ice water (about 10 1/2 ounces)
- 1 tablespoon vegetable oil, plus more for work surface
- 1 1/2 teaspoons table salt
- In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
- Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled and floured countertop until smooth, about 1 minute.
- Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days. I strongly recommend making the dough 2-3 days in advance of baking. That way it will give you a nice and bubbly crust (like the photo!).
oh yeah, in the background is this gin fiz recipe: http://smittenkitchen.com/2012/07/blackberry-gin-fizz/. YUM!
- 3 cups reduced-sodium chicken broth
- 2 cups water
- 3/4 lb asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, finely chopped
- 2 tablespoons unsalted butter, divided
- 1 1/4 cups Arborio rice
- 1/4 cup dry white wine
- 3/4 lb medium shrimp
- 1/2 cup grated parmesan
- 2 tablespoons chopped lemon balm
- 4 slices pancetta
Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
Cook onion in 2 Tbsp butter with 1/4 tsp salt in a 4-qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
Stir in shrimp, lemon balm, and pancetta and cook until just cooked through, 2 to 3 minutes.
Stir in asparagus, zest, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
Filed under: DINNER | Tags: french onion soup, french onion soup recipe, onion, onion soup recipe, soup
- 2 cups reduced-sodium chicken broth
- 2 cups water
- 1/4 t fresh ground black pepper
- 2 lb red onions, cut into 1/2-inch wedges
- 3 tablespoons olive oil
- 1/2 cup brandy
- 4 (1-inch-thick) slices of baguette
- 2 cups coarsely grated Manchego (or Gruyère) (6 to 7 oz)
- Bring broth, water, spices, and 1/2 tsp salt to a boil. Remove from heat and let steep 15 minutes.
- Meanwhile, cook onions in oil with 1/4 tsp salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add brandy and boil, uncovered, until reduced to 2 Tbsp, about 1 minute. Add broth to onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.
- Preheat broiler.
- Ladle soup into 4 ovenproof bowls set in a 4-sided sheet pan. Place baguette slices on top and sprinkle each with 1/2 cup cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.
I promise i did not photoshop the color on this image. The risotto really is that shockingly pink! This recipe is only moderately tweaked from Gourmet.com. Even though I eat it often, this is my first time making risotto and I was nervous. Joe is a risotto master. Luckily the condo we are staying in on St.Simon’s Island has only nonstick pans, so i could be a little less attentive than at home.
- 3 medium beets (1 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
- 3 1/2 cups reduced-sodium chicken broth (28 fl oz)
- 3 cups water
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 cups Arborio rice (14 oz)
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Parmigiano-Reggiano shavings, made with a vegetable peeler
- Put oven rack in middle position and preheat oven to 425°F.
- Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.
- When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes
- While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.
- Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.
- Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed.
- Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)
- Stir in beets, salt, and pepper (mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.
Joe is such an amazing cook!!! As soon as his exams were over last week, he started cooking for me every night. So far everything has been terrific. Last night was the first night that i finally got the camera out. We have been making plain semolina pasta with our beautiful new pasta machine quite a bit, but this was the first time we tried a new flavor. The recipe originally comes from The Silver Spoon – one of the greatest books of all time.
- 1 C all purpose flour
- 3/4 C 00 flour
- extra flour for dusting (plenty!)
- 2 eggs, lightly beaten
- generous 1 C spinach, cooked, well drained, and chopped
- sift the flour and a pinch of salt into a mound on a counter.
- make a well in the center and add the eggs and spinach. using your fingers, gradually incorporate the flour, then knead for a few minutes (about 5). This is my favorite part.
- If the spinach is very damp, add more flour, a little at a time. Shape the dough into a ball and let rest for 15 minutes.
- roll out on a lightly floured surface or use a pasta machine to make a fairly thick sheet.
- The pasta may be used for lasagna, tagliatelle, tortellini and ravioli, but with enough flour works for fettuccine.
- After boiling for 3-4 minutes in a large pot of salted boiling water, Joe finished the pasta in a saucepan of heated, red pepper-infused olive oil and grape tomatoes. A little Parmesan on top – perfect. ENJOY!
We have missed two ‘Pizza Friday’s’ in a row and couldn’t hold out one more before trying out our new cast iron pizza pan. My parents got us the pan for Christmas and this was the first time that we had gotten to use it. We have completely given up on pizza stones – after breaking only FOUR of them over the 2 1/2 years we have been married.
I just realized that the pizza looks like an amorphous blob – I will be sure to form the pizza myself this week.
Toppings: Sun dried tomatoes, olives, lots of onions, and mozzarella cheese.
Crust recipe to come…
Joe gets all the credit for this fantastic meal. All I did was drive my wonderful husband crazy by taking pictures the whole time. He asked me a few days ago what i wanted him to cook for my birthday dinner, and I responded completely out of character and requested his french onion soup. It has become one of Joe’s specialties over the past couple years, but my memories of the soup date back to early childhood. For special dinners when I was little, my family would go to a restaurant called Checkers – what is now the Kitchen Table Bistro – in Richmond, VT. Now every time i eat the soup, I picture the cozy inside of that old restaurant.
Joe’s french onion soup recipe:
- 6T butter
- 2 T evoo
- 1 lb onions, sliced thin
- 1 t sugar
- 1/2 t salt
- 1 1/2T flour
- 2 1/2 C hot beef stock/ broth
- 4 T brandy
- 4 1/2 oz Gruyere cheese (expensive, but SOOOO worth it)
- salt and pepper to taste
Croutes (toasts on top)
- 8 slices of french bread, 1/2″ thick
- 1 large clove garlic, halved
- Melt butter with the oil in a large, heavy bottom pot over medium high heat. Stir in the onions, sugar, salt and reduce heat to low. Cover and cook for 20-30 min, until the onions are a rich, dark brown. Uncover and stir constantly so they do not burn.
- Sprinkle flour over the onions and keep stirring for about 2 minutes. Add the stock/broth and let simmer for 15 minutes.
- To make the croutes preheat the broiler to high, and the oven to 400F (for later). Arrange the bread on a broiler rack and toast about 1-2 min on each side. Rub with garlic while the bread is still hot, and set aside.
- Stir the brandy into the soup and season with salt and pepper.
- Ladle the soup into separate bowls, or ramekins and distribute the bread slices on top. Top each with 1/4 of the cheese and place the bowls in the oven for 20 minutes, or until the cheese is gold and bubbling.
And here is our salad:
- Spiced Walnuts (coriander, cumin, sugar, honey, and cayenne pepper)
- Blue Cheese
- Grape Tomatoes
Joe also made a batch of BEAUTIFUL carrot cupcakes with cream cheese frosting for dessert. Unfortunately, I forgot to take a photo. The recipe came from Smitten Kitchen, but substituting a little applesauce for the oil.