Martha+Tom

Posts by Tom

Pizza night: Pepperoni and ham with pepperoncini

After a series of rainy or cold spring weekends, as of this Friday the Ooni is back in action. I’ve had the oven for five years now, and every year that goes by the season gets shorter: I am a little less gung-ho about dragging it out of the garage on marginal days in March […]

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Whole chicken (one-) pot pie

A chicken in every potpie.

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Bun day

Buns using Wordloaf’s Shokupain de mie recipe. Pulled pork coming! Update: pulled pork (Still working on focus here!) Chaser: Update 3! Worth adding some notes:

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Sheet pan pizza 2022

Pizza making around here follows an annual cycle. Since getting a portable, outdoor pizza oven, summers are devoted to Neapolitan-style pies. But in winter, when it’s too cold for the outdoor oven (I found that the Ooni struggles to stay hot enough when it’s below 20º out, plus who wants to walk out there?) we […]

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Does anyone else make sloppy joes with minestrone soup?

The first time I ever ate a Manwich sloppy joe, I thought it was so weird — and definitely not a sloppy joe. It’s not that I’m a snob about food the comes out of a can. It was because, growing up, this is how my family made sloppy joes: Cook some minced onion and […]

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Glad Våffeldagen

We almost missed observing Våffeldagen this year! I threw together my basic pancake batter and poured that in the waffle iron and the holiday was saved, but if I actually plan ahead, my favorite waffle batter recipe is the yeasted waffles from the March/April 2004 Cook’s Illustrated.

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Why you should know how to make pancakes from scratch

This is not a post about why pancakes made from scratch are better than pancakes made from a mix. Pancake mix is fine. I grew up eating pancakes made from Bisquick, and while I haven’t had a Bisquick pancake in a while, if I did I bet I’d enjoy it a lot. But I don’t […]

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All-rye soda bread

Continuing my rye kick, for St. Patrick’s Day I decided to try to make soda bread using only rye flour. I started from a brown soda bread recipe from Cook’s Illustrated. That recipe called for a roughly fifty-fifty mix of white and whole wheat flours, with some wheat bran also thrown in, and enough buttermilk […]

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Broccoli-cheese quiche with rye crust

Quiche was on the menu tonight. I decided to try making the crust with rye flour, figuring the toasted/nutty flavors of rye would be good with savory quiche fillings. In the food processor I combined: 4.3 oz bread flour 2 oz rye flour 1 tsp sugar 1 tsp? kosher salt After mixing that I added […]

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Buy my book

Hearth Breads in a Toaster Oven

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