Babies, Fresh Ricotta, Roasted Tomato Sauce, Food, Baby Shells, Butter Roasted, Yummy, Clara Persi, Roasted Tomatoes Sauces
baby shells with butter roasted tomato sauce & fresh ricotta c/o @Clara Persis blog
Shells with roasted tomato sauce and ricotta. I've never used in anchovies in food, but hear they add so much depth. Gotta get past my fear....this recipe looks so darn good!!!
Absolutely the best, lightest, fluffiest white bread recipe you will ever find (from Julia Child, of course). Has a great crust, too. My tips: double the yeast, knead for every bit of the requested ten minutes, and double the second rise time. The results are glorious.
White Bread Recipes, White Breads Recipe, Fluffiest White, White Sandwiches, Julia Childs, Homemade Breads, Child White, Rise Time, Sandwiches Breads Recipe
Julia Child’s White Sandwich Bread - Absolutely the best, lightest, fluffiest white bread recipe you will ever find. Has a great crust, too. My tips: double the yeast, knead for every bit of the requested ten minutes, and double the second rise time. The results are glorious.
A good loaf of homemade bread truly is one of the great Art of Food "arts". Julia Child's White Sandwich Bread. INCREDIBLY good and SO easy to make!!!!!
Absolutely the best, lightest, fluffiest white sandwich bread recipe you will ever find (from Julia Child, of course). Has a great crust, too. My tips: double the yeast, knead for every bit of the requested ten minutes, and double the second rise time. The results are glorious.
No Knead Breads, My Mothers Peasant Breads, Easiest Breads, Breads Baking, Sunday Dinners, Pyrex Bowls, Homemade Breads, Recipes Breads, No Knead Peasant Breads Recipe
peasant loaf: no knead bread cooks in Pyrex bowls
My Mother's Peasant Bread ~ The Best Easiest Bread You Will Ever Make: It’s a no-knead bread baked in well-buttered pyrex bowls. It emerges golden and crisp, spongy and moist with a delectable buttery crust. Yum!
Peasant French Bread « Favorite Sunday Dinner: Braised Chicken with Sherry & Sherry Vinegar » Tartine’s Currant Scones & Lemon Cream Nov 7, 2012 My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make 1,231 COMMENTS / BAKING, BREAD, OLALLIE CAFE RECIPES / When I tell you that, if forced, I had to pick one and only one recipe to share with you that this — my mother’s peasant bread — would be it, I am serious. I would almost in fact be OK ending the blog after this very post, retiring altogether from the wonderful world of food blogging, resting assured that you all had this knowledge at hand. This bread might just change your life. The reason I say this is simple. I whole-heartedly believe that if you know how to make bread you can throw one hell of a dinner party. And the reason for this is because people go insane over homemade bread. Not once have I served this bread to company without being asked, “Did you really make this?” And questioned: “You mean with a bread machine?” But always praised: “Is there anything more special than homemade bread?” And upon tasting homemade bread, people act as if you’re some sort of culinary magician. I would even go so far as to say that with homemade bread on the table along with a few nice cheeses and a really good salad, the main course almost becomes superfluous. If you nail it, fantastic. If you don’t, you have more than enough treats to keep people happy all night long. So what, you probably are wondering, makes this bread so special when there are so many wonderful bread recipes out there? Again, the answer is simple. For one, it’s a no-knead bread. I know, I know. There are two wildly popular no-knead bread recipes out there. But this is a no-knead bread that can be started at 4:00pm and turned out onto the dinner table at 7:00pm. It bakes in well-buttered pyrex bowls — there is no pre-heating of the baking vessels in this recipe — and it emerges golden and crisp without any steam pans or water spritzes. It is not artisan bread, and it’s not trying to be. It is peasant bread, spongy and moist with a most-delectable buttery crust. Genuinely, I would be proud to serve this bread at a dinner party attended by Jim Leahy, Mark Bittman, Peter Reinhart, Chad Robertson, Jeff Hertzberg and Zoe Francois. It is a bread I hope you will all give a go, too, and then proudly serve at your next dinner party to guests who might ask where you’ve stashed away your bread machine. And when this happens, I hope you will all just smile and say, “Don’t be silly. This is just a simple peasant bread. Easy as pie. I’ll show you how to make it some day.” A foolproof way to make sure your yeast is active is to sprinkle it over lukewarm water in a small bowl with a little sugar (detailed instructions below). After about 10 minutes, the yeast mixture will appear foamy as it does here: Just-mixed dough, ready to rise: Dough after first rise: Dough, punched down: Dividing the dough in half: As I noted above, this is a very wet dough and must be baked in an oven-proof bowl. I am partial to the Pyrex 1L 322 size, but any similarly sized oven-proof bowl will work. Buttering and filling the bowls: Dough after second rise, ready for the oven: My Mother’s Peasant Bread Original Source: The Palo Alto Junior League Cookbook Note: This is a sticky, no-knead dough, so, while the original recipe doesn’t call for one, some sort of baking vessel, such as pyrex bowls (about 1-L or 1.5 L or 1-qt or 1.5 qt) or ramekins for mini loaves is required to bake this bread. This is the ideal size: Pyrex 322. UPDATE 01/04: Do not use a bowl that is larger than 2 qt or 2 L in size — this size is too big for this type of dough, which is very delicate. Several commenters have had trouble with the second rise, and this seems to be caused by the shape of the bowl they are letting the dough rise in the second time around. Two hours for the second rise is too long. If you don’t have a 1 or 1.5 qt bowl, bake 3/4 of the dough in a loaf pan and bake the rest off in muffin tins or a popover pan — I recently made 6 mini loaves in a popover pan. The second rise should take no more than 30 minutes. 4 cups (1 lb. 2 oz) all-purpose flour* (do not use bleached all-purpose) 2 teaspoons kosher salt 2 cups lukewarm water** 1 tablespoon sugar 2 teaspoons active-dry yeast*** room temperature butter, about 2 tablespoons 1. In a large mixing bowl whisk the flour and the salt. Set aside. Grease a separate large bowl with butter or olive oil and set this aside. (This is optional actually — I now just let the bread rise in the same bowl that I mix it in. My mother, however, always transfers the dough to a greased bowl.) 2. In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no reason to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step is just to ensure that the yeast is active. (See photo above.) Now, gently stir it up, and add to the flour bowl. Stir this mixture up with a spatula or wooden spoon. Mixture will be sticky. Scrape this mixture into prepared greased bowl from step 1. (Or, if you’re feeling lazy, just cover this bowl with plastic wrap or a tea towel.) 3. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (If you have the time to let it rise for 1.5 to 2 hours, do so — this will help the second rise go more quickly.)
This is a no knead peasant bread recipe made with 5 ingredients. For the recipe, click on the words "The Best and Easiest Bread You Will Ever Make Recipe" under the photo.
4/5! GREAT RECIPE. BREAD IS BLAND, but there's nothing like PB on brand new/out of the oven bread. GREAT FIND! Peasant Bread ~ The Best Easiest Bread You Will Ever Make... It’s a no-knead bread. It bakes in well-buttered pyrex bowls and it emerges golden and crisp. It's spongy and moist with a most-delectable buttery crust
classic sandwich bread
Homemade White Breads, Wheat Flour, American Sandwiches, French Loaf, Homemade Sandwiches Breads, Sandwiches Recipe, Bananas Breads, Home Made, Sandwiches Breads Recipe
American Sandwich Bread Recipe ~ Yummy, good texture, and easy to make. I did half whole wheat flour and half white flour
American Sandwich Bread Recipe ~ This bread is the epitome of what homemade sandwich bread should be! @Annie Compean Keller
classic american sandwich bread:quite possibly the most fantastically amazing homemade white bread ever created.
Homemade sandwich #recipes cooking #cooking guide #cooking tips
Home made bread
Karaage is Japanese-style fried chicken made with a flavorful soy-based marinade. It comes out light, crispy, and full of flavor. If you've never cooked with potato starch, this recipe will convince you that you must keep it in your pantry at all times. Once you've tried this, you will never make fried chicken any other way.
Idea, Style Fried, Japanese Style, Glutenfree
Japanese Style Fried Chicken Thighs -- Serious Eats
Japanese-Style Fried Chicken Thighs ( #GlutenFree Karaage)
Gluten-Free Fried Chicken (Serious Eats / Ideas in Food) Karaage is Japanese-style fried chicken made with a flavorful soy-based marinade. It comes out light, crispy, and full of flavor. If you've never cooked with potato starch, this recipe will convince you that you must keep it in your pantry at all times. Once you've tried this, you will never make fried chicken any other way.
Recipe: Baked Chicken with Artichokes — Dinner Recipes from The Kitchn
Boneless Skinless Chicken, Chicken Thighs, Baked Chicken
Baked Chicken with Artichokes, Cinnamon, and Preserved Lemons [boneless, skinless chicken thighs]
It's Almost Spoon Season: Top Classic Soups to Simmer Now — Fall Fest
It’s Almost Spoon Season: Top Classic Soups to Simmer Now — Fall Fest
Food Network, Creamy Tomatoes, Tomato Soup Recipes, Tomatoes Soups, Creamy Tomato Soups, Women Tomatoes, Soups Recipe, Food Soups, Soups Stew
Tomato Soup recipe from Ree Drummond via Food Network
Creamy Tomato Soup. Food Network
Pioneer woman's tomato soup
Wild Mushroom Tomato Sauce Recipe
Sauce Recipes, Wild Mushrooms
This hearty tomato sauce recipe is infused with wild mushroom, reduced Da Vinci Wines Chianti and plenty of herbs and spices.
Quinoa Mini Stuffed Peppers
Quinoa Mini Stuffed Peppers (sub Vegan Cheese) | Eat Yourself Skinny
Recipe: Slow-Cooker Chicken in Milk — Dinner Recipes from The Kitchn
Chicken Recipes, Fall Recipes, Slow Cooker Chicken, Coconut Milk, Whole Chickens
Pin it British chef Jamie Oliver's recipe for chicken braised in milk has made the rounds here at The Kitchn, and we all agree it is absolutely divine. It's a recipe that takes some trust — cook a whole chicken in milk? But trust you should — the results...
Slow Cooker Chicken in Milk - a new go-to fall recipe.
Slow Cooker Chicken in Milk -- sounds weird but they say it's the best chicken recipe ever
Slow Cooker Chicken in Milk | I wonder if a little bit of coconut milk would be good in this
One-Pot Chicken, Quinoa, Mushrooms & Spinach Recipe
1-POT CHICKEN QUINOA MUSHROOM SPINACH ~ 6 boneless, skinless chicken thighs, trimmed...3/4 t. crushed, dried rosemary...1/2 t. paprika...salt to taste...1/2 t. ground pepper...2 t. olive oil, divided...1/2 onion, chopped...8 oz. crimini mushrooms, sliced...1 c. quinoa...2 c. low-fat chicken broth...1-1/2 c. sliced spinach leaves...salt & pepper to taste - Healthy dinner, quick clean-up!
Cheesy Polenta with Wild Mushrooms & Thyme
Cheesy Polenta, Bloggers Shared, Hello Chow, Food Bloggers, Dishes Recipe, Gluten Free, Thyme Ciaochowbambina Com, Chow Bambina, Alliance Pinterest
Cheesy Polenta with Wild Mushrooms & Thyme ciaochowbambina.com
Sunday Slow Cooker: Buffalo Chicken and Quinoa Meatballs
Sunday Slow Cooker: Buffalo Chicken and Quinoa Meatballs | Slender Kitchen -212 calories
Sundried Tomato, Basil and Mascarpone Pappardelle