Soup and Bread - Part 57

Olive Ciabatta

From Luke Joyner [Ed: Luke brought this, and the chorizo cornbread that follows, on a whim – and fresh out of the oven to boot. Adapted from basic ciabatta in Rose Levy Beranbaum‘s Bread Bible, […]

Mar, 15 · in Bread Recipes

From Luke Joyner Ingredients 1 pack loose chorizo sausage (the exact amount can be variable) 2 cups plus 1 tablespoon self-rising white cornmeal (get it in the south if you can) 2 cups buttermilk 2 […]

Mar, 15 · in Bread Recipes

Cazuela

From David Kodeski [Ed: Oh my. This one is so structurally lovely I’m just going to leave it as is. Screw editing to style. A cazuela is a traditional Chilean soup, as well as the […]

Mar, 15

Mint Creek Farm’s Irish-style Sheep Stew

From Danielle Marvit [Ed: It took a while to reheat this, and as the stew slowly warmed it unleashed a heady aroma of rosemary and lamb. Frankly, the wait was agonizing — but ultimately worth […]

Mar, 15

Black Bean, Hominy and Sweet Potato Soup

From Carol Watson/ Milk and Honey Cafe Serves 8 [Ed: This just in, from earlier this winter. Says Carol: “This soup is inspired by classic Mexican flavors of cumin, black beans, smoky chipotle chiles, and […]

Mar, 15

Cauliflower and Watercress Soup

From Maggie Kast Serves 6-8 [Ed: Says Maggie, “This is really a compromise between the classical (French) Potage de la Fontaine Dureau, transmitted by Julia Child, and the vegetable puree soups developed by Cook’s Illustrated. […]

Mar, 15

Bread Sticks

From Maggie Kast Makes 30 breadsticks, or 1 loaf plus 15 long breadsticks [Ed: I think Maggie used a lot of paprika. These had a serious kick!] Ingredients 2 pounds bread flour (more if needed) […]

Mar, 15

All about Soup & Bread

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Olive Ciabatta

Chorizo Cornbread

Cazuela

Mint Creek Farm’s Irish-style Sheep Stew

Black Bean, Hominy and Sweet Potato Soup

Cauliflower and Watercress Soup

Bread Sticks

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