This week something very rare happened: we ran out of sandwich bread. I know, I know, this sounds unbelievable coming from a bread-a-holic. I’ve been busy working on my latest A&E story for the Weekly, and I needed a fairly easy homemade white bread recipe that not only tasted better than store-bought bread, but could be made with my KitchenAid stand mixer with very little hands-on time. I adapted this recipe from Fun Cheap or Free:
Ciabatta is basically the most perfect bread ever. Why? It has a crispy wispy crust, hearty chew and BIG air bubbles.
Why do I love the air bubbles? They are basically pockets to hold butter, mashed avocado spread…or whatever you love to slather onto your bread.
My herb slab ciabatta recipe has all of the characteristics of a great ciabatta loaf, the subtle flavor of rosemary and most importantly…it is SO EASY. There is no kneading required.
I live about 30 minutes north from the garlic capital: Gilroy, California. Each year on (what seems to be) the hottest weekend of the summer, people make the trek to Gilroy to enjoy all things garlic.
I can’t wait until summer. I love garlic on just about anything.
Perfectly roasted garlic is soft, sweet, nutty, caramely and encompasses everything we love about garlic, without the sharp burning after taste. It’s easy to create a jar of roasted garlic cloves at home. Let me show you.
Risotto is a Northern Italian rice dish, with a supremely rich, creamy consistency. This dish has a been given a bit of a bad reputation, because it has been deemed the diva of rice dishes. It is notorious for being a “time consuming” or “fussy” recipe to execute. Why?!
Risotto is actually quite easy. It only takes 30 minutes to make, and it doesn’t require any master chef-level kitchen skills outside of the ability to whisk. In fact, the add-ins can be purchased pre-chopped, which makes it even easier. When risotto is done the right way, it is totally worth the whisking time.
It is also a highly customizable dish, which is why it constitutes as a kitchen basic. It’s more of a method than a recipe, due to the versatility. It can be eaten as a side, or as a main meal, depending on what you’ve added to it. It can be the basis of a hearty vegetarian meal, or served on the side of a meaty dish. Risotto can be enjoyed all seasons of the year, because it takes on the flavor of any seasonal produce added to it.
I will be showing you basic step-by-step directions on how I create my own distinctively savory risotto, along with ideas and inspiration for additional add-ins.