Q: I’ve been reading about grinding your own wheat and other grains to make flour using a Vitamix and other grinders. My question is: Can I grind in bulk and store it? How long is the shelf life? I make Indian wheat breads (roti) at home everyday. But I don’t trust store bought flour and have been thinking of grinding my own.
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4.51 / 5 Stars | 463 Reviews
by BLCHRISMAN
“A hearty quick bread that’s great with soup or chili and makes excellent toast. Flavor of bread will change, depending on type of beer used.”
Annie and Tom’s historic home in Baltimore’s Roland Park neighborhood sat vacant for many years before it went on the market. When it did, the couple saw the potential in this broken down old house and snapped it up — and thus began months of renovation and restoration work, including a complete gutting of the kitchen!
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Q: I have pomegranates to be picked from my tree pretty soon. Can you please tell me how to juice them. Can I use the food processor or any other method? Thanks for your help.
Sent by Lanka
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Earlier this afternoon we showed you our 10 Small Cool Kitchens semi-finalists and our panel of distinguished judges will be bringing you their favorites out of these early next week. But the judges will also choose our international winner out of these five finalists. Want to see the finalists? Such great kitchens!
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4.34 / 5 Stars | 498 Reviews
by Nell Marsh
“A package of onion soup mix flavors the tomato broth in which six different vegetables are combined with shredded cabbage in this fat free, low-calorie soup.”
I go through breakfast phases. There will be weeks on end where I crave savory dishes like eggs and grain bowls, and other long stretches where I subsist solely on yogurt and berries with a little granola sprinkled on top. If you like granola or other morning cereals, there’s a chance you’re eating more sugar than you may realize.
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Late Harvest is a wine word that many of you will have seen on a wine label.
Do you know what it means?
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Q: I recently received a vacuum sealer as a wedding present and have no idea what to use it on other than meat. What can I freeze from the midwest summer bounty I am seeing at the farmer’s market?
Sent by Sarah
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I have a long history of spectacular tomato tart failures. There was the one that enchanted me on TV a decade ago, with a parmesan crust, bacon, fine breadcrumbs and roasted garlic, that — several hours of work later — ended up tasting metallic and clashy against the acidic tomatoes. There was the tomato tarte tatin flop from a fancy French chef, for which I have only myself to blame. And two summers ago, there was an heirloom tomato galette, with colors like a rainbow, that fell apart before we ate it. The problem more often than not is a basic one: tomatoes are very wet and tart crusts need to stay fairly dry. But this has never stopped me from trying again, and I’m glad, because it led me to this.
Sort of. This too spun from a disaster, a gnocchi failure last week that involved these same fixings. But we were so in love with the combination — lightly charred and slumped cherry tomatoes, sauteed zucchini, crunchy sweet corn, scallions and parmesan that I’ve become convinced it should be applied to everything this month from pasta to farro to omelets.
… Read the rest of burst tomato galette with corn and zucchini on smittenkitchen.com
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