This is a staple in our house. Some weeks the ingredients for this recipe are already in our fridge, providing that we’re stocked up on some east-asian supplies.
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The dough recipe is basic country dough from Tartine using a natural leaven. The recipe makes 2 loaves of bread. You can turn half into bread and the other half into two balls of dough for pizza. Coat tupperware in olive oil and let the dough sit in the fridge overnight. Make sure to bring it back up to room temp before you start to shape the pies.
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Tasty Crush is back in San Francisco. We have been taking advantage of the California bounty. This Smoked Salmon Salad is 90% courtesy of the Mission Community Market. Look at those fluorescent watermelon radishes! Excited to post more soon.
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Our postings are kind of scattered, but we had this with the Slow Roasted Lemon Chicken. The salad was inspired (ok it could be an attempt at copying) by Chez Papa in San Francisco. I wrapped the beets in foil and roasted them in a 425 degree oven for 45 minutes. Chopped them into quarters and tossed with pesto. S + P and sprinkle on some goat cheese right before serving.
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I wanted to try this warm Provençal Soup Pistou because it utilized so many ingredients that were in our CSA box: knobby carrots, a small but pungent bunch of celery, a petite fennel bulb with huge aromatic fronds, and beautifully irregular heirloom tomatoes.
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It’s Sunday morning and I’m hungry. We have nothing in the fridge besides a crust of bread, and expired eggs. Suddenly, I decide to make chilaquiles.
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