Ah, the quest for the best way to store pot lids continues. Do you hang them on the door? Or keep them on top of your pot rack? Maybe you’ve never found a good solution and they’re stacked on top of each other in the cupboard. Well, you may find some new inspiration in today’s idea, which is admittedly pretty clever!
Eight good reads (plus a video and a podcast) for your weekend perusal.
Q: Can I make breakfast smoothies, especially green smoothies, the night before I want to drink them? My roommate’s room is right next to the kitchen, and I’m the first one up in the morning, so making a fresh smoothie before I go to work would be out of the question as far as considerate roommating is concerned.
I first began experimenting with lard a few years ago when I became really interested in baking more pie, personally and professionally. I took a pie class from Kate McDermott, a Seattle-based baker and teacher who makes very special pie crust — made with lard. At the time, McDermott liked a mix of rendered leaf lard and butter so after class I set out to pick up fresh lard from our local butcher and gave it a go on my own.
The resulting crust was flakier and had a slightly savory quality that my all-butter crusts just didn’t have. I was a convert.
4.05 / 5 Stars | 17 Reviews
by Meryl Shark
“This flavorful, vegetarian curry is made with carrot, yam, red potatoes, tomatoes, and cauliflower.”
My mother’s standard party donation is a boule of pumpernickel bread with the center scooped out and filled with a spinach dip that includes water chestnuts because, of course. The sides are cut into fingers that remain attached at the base (as “severed fingers” would be unsettling, yes?) and can be torn off when the urge comes to swipe one through the center. The urge will come often, so I try to position myself in any room that the boule is not. Nevertheless, I hadn’t considered that there were other approaches to party bread until I came upon this 1998 recipe for one in Taste of Home, the belly full of dip forwent for a multi-pronged attacked of butter, cheese, scallions and poppy seeds, all toasted until melted and crisp.
But why stop there? You could pretty confidently argue that you’ve happened upon a lucky series of life choices when you get to spend half an hour on a Wednesday morning at Whole Foods debating what you’d like to put on your party bread in addition to butter and cheese. There was so much to consider! I considered rarebit-ing it, with a boiled mess of butter, beer, mustard powder, paprika, cayenne, Worcestershire and a scattering of cheddar that I might dream about tonight. I wondered if we ought to go French, with gruyere, shallots and herbes de provence or style it like an American baked potato, with chives and bacon, sour cream and cheese. And then I realized that I’ve never once covered garlic bread on this site and was suddenly filled with purpose and couldn’t wait to get home and start playing in the kitchen.
… Read the rest of garlicky party bread with cheese and herbs on smittenkitchen.com
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