I would pay good money for this: a website or cookbook with good, mostly vegetarian make-ahead meal menus (eg., dinners for an entire week that you could prep on your day[s] off, freeze, and then reheat day-of). Bonus if many of them were “throw and go” (that is, freezable uncooked but then thawed and finished on the day of eating). The fewwebsites I’ve been exploring so far have the structure I like, but the majority of recipes seem too meat-heavy and aren’t very progressive.
For the Tartine Bread starter (which I’ve named Francis*), I’ve been roughly following the original amounts and proportions that Chad Robertson lays out in his book Tartine Bread. As I’ve said in earlier notes, for daily feedings he has you discard all but 20% of the starter and then add to the remaining blorb an equal mixture of flour and water. I believe he says something like “amount doesn’t matter.” But I’ve been adding back the same weight of stuff I’ve discarded. Which, yes, as my friend John Wozniak points out, is pretty wasteful of flour. (In fact, I’m now more than halfway through my two 5-pound bags of white and whole-wheat flours just on growing the starter alone). Flour is relatively inexpensive, and I anticipate I’ll modify the feeding once I make the recipe exactly according to the book. Continue reading “Tartine Bread, Day 11: Need to formalize starter proportions for Cavanagh”
Nothing much to report. Cavanagh continues to thrive. After mistakenly adding the 50-50 white–whole wheat flour mix to it two days ago, I’m back to white flour, and it looks the same as before. Continue reading Tartine Bread, Day 9
I’ve brought Cavanagh up from off the bench (i.e., the refrigerator) and have revived it after months of neglect. Which is first-hand proof for me that you really can resuscitate a starter you’ve all but left for dead. What I’m going to do is keep feeding the TB starter and see if I can get it to take, but if not, I’ll use Cavanagh next weekend to make my first loaf of the Basic Country Bread. Continue reading Tartine Bread, Day 7: Bringing in the designated hitter, Cavanagh
[This photo is part of my 2011 Picture a Day project »] I’m trying to perfect my recipe for chile-infused honey before posting it on Slice. Credit where due: It is 100% inspired by Mike’s Hot Honey, which is available online or from the bar at Paulie Gee’s. I’m playing with the spice levels. The … Continue reading 1/19/2011: Experimenting with chile-infused honey
Inspired by the semi-dried cherry tomato topping at Di Fara, I did a trial run of semi-dried grape tomatoes (my market didn’t have the former in stock). Lesson learned here? Shoot before-and-after photos under the same lighting conditions. Duh. The top photo is shot under our range’s built-in fluorescent cooktop light, while the photo just … Continue reading 1/3/2011: Semi-dried grape tomatoes
When I worked at Martha Stewart Living magazine, staff members used to get a $20 meal allowance anytime we worked past 8 p.m. Among the places I used to order from was Afghan Kebab House. I’d get this dish called Kabuli palow. A palow is simply a pilaf; Kabuli here is obviously referencing Kabul.