FYI, I’m moving my recipes over here, from their less friendly location in GoogleDocs. Go to the Sustenance page for links.
k
Archive for the ‘Recipes’ Category
A Moveable Feast
Posted in Food, Recipes, tagged cooking, Food, recipes on 03 Aug 2012| Leave a Comment »
Artisan-style Bread Overnight
Posted in Food, Recipes, tagged artisanal bread, bread, cooking, Food, long rise bread, no-knead bread, Recipe on 05 Jul 2012| Leave a Comment »
This weekend, treat yourself to homemade artisanal bread.
I put this recipe online a few days ago, and want to give it a bit more visibility because it is, in my humble opinion, the bread recipe.
It’s easy: Mix, let sit, shape, let sit, bake.
This is my version of the Bittman-Lahey version as posted by my friends over on CheapSeatEats. It’s a great recipe, especially if (like me) you’re a bit challenged in the Baking column. My main problems with baking bread have always been
- That they never rose enough
- I could never knead them down into that really glutenous, almost rubbery feel of the great artisanal breads
- The crusts were never as chewy as I wanted, but always crisp and hard
This recipe solves all of those problems. The rise is guaranteed, the “tooth” is glutenous heaven, and the crust is like the old Italian loaves of my youth: firm, but chewy.
It’s an overnight rise, which actually makes it much easier. And it’s a great “master” recipe, that you can vary and tailor to your specific tastes.
Check it out, and make some this weekend!
k
Pozole, or Mexico’s Phở
Posted in Food, Recipes, tagged cooking, Food, Mexican, pho, pozole, Recipe on 02 Jul 2012| Leave a Comment »
I spent the weekend working on my recipe for pozole, a traditional stew from Mexico, and it’s been impossible not to see this wonderful dish as Mexico’s answer to the Vietnamese phở. It’s a hearty stock, chock full of meat and a starch, served with a variety of garnishes that the diner can add to personal taste. And I suspect, as with phở, devotees will spend their lives searching for that perfect bowl of pozole.
Take a good stock—my preference is turkey stock—and add seared, grill-marked hunks of pork for a long, slow simmer. Shred the pork, add a nice mole sauce to the mix, and fill it out with a batch of hominy. This is your base, and it’s a good one; good enough to have all on its own.
But wait! There’s more!
You can split up the work on this dish, breaking it up over two days. On Day One, you take the long-duration tasks and prepare the stock and the meat, even prepare the mole. On Day Two, you put it all together, giving you time to spend with guests (and look like a master chef!)
Hang on! It gets better!
Now give everyone a steaming bowl of hearty goodness and let them add, well, just about anything they want: slices of buttery avocado, crumbled bits of salty queso fresco, chopped herbs like cilantro or oregano, whisper-thin shreds of green cabbage or romaine, crisp-fried tortilla strips. Squeeze a wedge of lime over the whole thing and dig in.
Heaven!
Kurt R.A. Giambastiani 