Martha+Tom

Posts Tagged ‘Rustic’

Bread: How much do you knead?

My ideal bread—the bread I want to have for breakfast every morning, around my sandwiches at lunch, and to sop up the remains of whatever sauce adorned my dinner—is a crisp-crusted, chewy, open-crumbed bread, flecked with bran. This is the kind of bread perfect with a slice of cheese, some large-grained cured sausage and a […]

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Campfire Chicken

Cooking in a modern kitchen is all about control: I have implements for cutting food into pieces of exacting dimensions; I can measure volume and mass;  I apply precise amounts of heat to pans that have been engineered to have efficient and predictable conductivity. Sous vide and molecular gastronomy take control to the extreme. As […]

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The (real) First Picnic of the Year

At the risk of being un-of the moment, I’d like to share some pictures from our February weekend in Duluth, MN. Allow me to set the record straight… this was the site of our first first picnic, attempted on the shores of Lake Superior and finished with gloved hands inside of a state park shelter with […]

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Pushing the Limits of Lazy Bread

Bread in three hours.

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Cook’s Illustrated #67 Spinach Lasagna

Martha makes SPINACH LASAGNA from an old Cook’s Illustrated magazine (March/April 2004).

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Cook’s Illustrated #97: Ciabatta Update

An improvement on my technique for making Cook’s Illustrated’s Ciabatta without a stand mixer.

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Cook’s Illustrated #97: Ciabatta

An attempt at Cook’s Illustrated #97’s ciabatta recipe. Pretty good, but kind of a pain.

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