I totally judge a book by its cover, especially cookbooks. This looks fab.
Last night’s meal by Stuart was Delicioso. Believe it or not, leftover polenta is even better the next day. I made this for breakfast after a long bike ride. My version of a breakfast burrito sans Tortilla…I’m never going for the wrapped version again.
Thank you Stuart. Love, Diane
P.S. Stuart claims I don’t like leftovers. What I really don’t like is bad leftovers.
I have recently discovered the book Lean In by Sheryl Sandberg. I’ve been profoundly affected by the concept of leaning in and have a greater understanding for many of my past decisions, both personally and professionally. Sandberg has created a monster…now I find myself thinking about gender in nearly every circumstance…so it’s not surprising that my ongoing examination of gender has made its way into the kitchen.
So many of the well known professional chefs whose work I admire are men. I am less familiar with female chefs, but I know that they are out there. (In fact, we have one of the best around in Fargo, of all places.) So I did a Google on the YouTubes and discovered this amazing woman. This salad is from her cookbook (which is getting rave reviews) and Stuart proclaimed that it was restaurant quality.
And apparently that can be hard to find, even in the fanciest of places. Seriously funny. (And really, what is more disappointing than a bad meal out when you are expecting fabulous? Which is why where to go out to eat can be an agonizing decision in our house.)
I’m leaning in all over the place. And now in the kitchen. What’s next?
I forget where I first saw the recipe for these Bialys. They are essentially a bagel that is baked instead of boiled, and instead of a hole in the middle there is traditionally a depression in the center that is filled with cooked onions. I just sprinkled some sea salt on the top. They have a great, chewy texture.
The Bialy comes from Bialystock, Poland, which had a population of around 50,000 Jews at the start of the war. Only a few hundred survived the Holocaust.
The proper way to eat these is while reading “Gimpel the Fool,” one of my favorite of Isaac Bashevis Singer’s short stories of shtetl life.
There’s also this animation of the story.
To make, combine the following in a stand mixer:
4 3/4 cups of bread flour
1 1/2 teaspoons of salt
a package of active dry yeast
1 3/4 cups of water warmed to 130 degrees
Let the dough hook mix on slow for a good ten minutes. Then cover and let the dough poof for an hour. Then divide into 3 ounce balls (about 13) and let sit for another 30 minutes. Shape into rounds, sprinkle with salt and bake for 12 minutes at 450.
C loves celery. A lot. Like the grocery clerk will ask what-are-you-doing-with-all-this-celery a lot. I usually mutter something about feeding several kindergarten classes peanut butter logs.
I have this jar of celery pickling away in the back of the fridge. I’m using David Chang’s pickled celery recipe from his Momofuku cookbook.
It’s a Christmas surprise. Don’t tell.