This month’s Weekend Cookbook Challenge is all about salads. The theme was picked by Mike of Mel’s Diner and he’s hosting this month. Yay, Mike! This theme sounds like a job for my newest cookbook, How to Eat Supper by Lynne Rosetto Kasper and Sally Swift. You know, The Splendid Table people.
This was one of the first recipes in here I saw and really, really wanted to try. So this WCC was the perfect excuse. I put a few arugula leaves on the bottom of my tomato stack to make it more salad-y. I also made about a half recipe of the vinaigrette (but with one full garlic clove) for two tomatoes. It worked well.
Both jwa and I liked this a lot and I am looking forward to making this with tomatoes from the garden. In like, September.
Ripe Tomato Stack with Pine Nuts & Mozzarella
3 tbsp lemon juice
1 large garlic clove, minced
1/8 tsp fresh ground pepper
pinch red pepper flakes
1/3 medium red onion, diced (I used a sweet onion because that’s all I had)
3 tbsp dried currants
2 tbsp (tightly packed) fresh basil leaves, torn
2/3 cup pine nuts, toasted
6 medium, ripe tomatoes
1 lb fresh mozzarella, packed in liquid, . . . → Read More: WCC 29: Ripe Tomato Stack with Pine Nuts & Mozzarella
Yep, the post we’ve all been fearing. No, not really! It’s just taken some time to get the photos and then I got distracted trying to get some MyPublisher books together and I forgot to post here. Oops.
First off, our awesome photographer was Christina Gilchrist and we loved her. Her prices were reasonable and in the range we wanted to pay, her travel fees for Astoria were also totally reasonable, she was super nice and fun and we really like our photos. So, there you go. All of the pictures here (unless otherwise noted) are the ones she took. Grade: A
The Hotel Elliott was a pleasant surprise. Not that I didn’t think it would work out well, but, man, they were so laid back and pretty much an all-around pleasure to work with throughout the last year. Plus, the rental fees for the rooftop and wine bar were really good ($150 each) and although we had to book the Presidential Suite to use the rooftop for the wedding, it worked out to still be much cheaper (and nicer) than a lot of places we looked . . . → Read More: Oh, Look, It’s the Wedding Recap
I am not scared of making substitutions in recipes. That might be either a good or bad thing, I’m not sure. For instance, the original recipe here called for bread flour and rye flour. What did I use? AP flour and wheat flour. Eh, why not?! Anyway, I was pretty pleased with the results.
This bread is very good but it is also very dense. I typically read the reviews on Epicurious before I make something, but I was so excited by the combination of figs and fennel seeds, that I forgot to this time. I wish I had as I would have known to let it rise much longer. One review said 3 hours on the first rise, others suggested letting it go overnight. Others said to let it rise in the loaf forms in the fridge overnight. All super good suggestions.
At one and a half hours mine barely made it to double the size for the first rise. But, I shrugged and kept going. Second rise gave it only a bit more volume, but in the name of science (science, people!), I carried on.
The result? A nice chewy crust a few minutes out of the oven. . . . → Read More: Weekend Bread Experiment: Fig and Fennel Bread