This year my family finally signed up for a CSA (Community Supported Agriculture) share. Every Friday, our farmer wakes before dawn and drives to the Twin Cities and other communities to deliver the week’s bounty of organic produce. We pick up a half-share; above is just a portion of one Friday’s haul (though this year’s drought has definitely decreased the crop).
Every week, we get whatever’s in the box. I’d never eaten Kohlrabi before (the bulbous thing on the right, with greens growing out of it). When you get lots of something you’ve never eaten, there’s only one thing to do, at least at my house… make it into bread or pizza… Continue reading
I’ve spent a lot of time this summer talking about how easy it is to do loaf breads on the outdoor gas grill, but if truth be told, this is the bread I make every day when it’s hot. Why? Because it’s crazy easy and fast. I go into the yard and do it in the morning, before the kids go off to day camp– this is the bread they take for sandwiches. It’s very, very simple. Continue reading
When interviewers ask me for my favorite bread from the book, I always give the same answer–it’s this gorgeous roasted red pepper fougasse (foo-gass)– a stuffed flatbread originating in the south of France. It may be because of where I first ate it (perfect fall day, after a bike ride with my wife). The rustic colors and flavors of Southern France burst out of this flatbread– carmelization of peppers highlighted by thyme, olive oil, and salt. It’s festive, but so easy to bake from stored dough. Continue reading
Also, see a video of this method…
This is the fastest bread in the book to make and one that I eat all the time. It is absolutely delicious and it takes no forethought. So, on those busy days when I have not had time to spend hours thinking about what I will make my family for dinner I make a Naan to go with soup, chili, a roasted chicken or even curry.
The traditional Indian flatbread is made in a blazing hot tandoor oven and then brushed with melted ghee (clarified butter). We assumed that most of our readers would not have a tandoor oven so we decided to make this in a cast iron pan on the stove top. We cook the dough in ghee or butter so that it has the same flavor as the traditional bread, with so much less work. I’ve made this bread using just about every dough in the book; spinach feta, whole wheat, master, olive, and herb. One day I even made it out of brioche dough. I fried the brioche dough in butter, drizzled a little maple syrup and finished it with powdered sugar. It was just like the fried dough at the State Fair and only took a couple of minutes. My boys were thrilled. Continue reading