Whole wheat goldfish crackers. My kid doesn’t like cheese. While this is in some ways a relief — I was dreading what seems to be the inevitable toddler mac-and-cheese habit, mostly because I would share it and lack his metabolism — it is in other ways disconcerting, as in, could this really be our child? Someone who doesn’t like cheese or sleeping late? But lo and behold, recently we were at the park and a kid was eating goldfish crackers and shared some with Jacob, who proceeded to go nuts for them.
We decided not to tell him there was (a nominal amount of) cheese in there, in the same way that we don’t tell him what’s schmeared on his beloved whole wheat bagel or stuffed in those blintzes he enjoys. I mean, he’s going to eventually think we’re killjoys either way, no need to rush his disdain. And look, I know I’ve made Pop-Tarts. But nobody did. One year ago: St. Whole Wheat Goldfish Crackers Adapted in ways they probably hadn’t planned from The Lee Bros. Yield: About 100 1 1/4 inch goldfish Preheat oven to 350°F. How to Make Gnocchi like an Italian Grandmother Recipe.
The other night I took delivery of two huge, fragrant garbage bags full of basil thanks to Julia of Mariquita Farms. I gave half of it away at my book signing, the other half we plucked and pureed into a grassy, green pesto. Earlier this year a friend came to visit from Genoa Italy, her mom taught us her homemade gnocchi recipe. I posted about the pesto we made to go with it earlier in the year, and as promised this post is the gnocchi how-to followup. The basil delivery was exactly the inspiration I was waiting for....
Gnocchi recipes aren't for the faint of heart. Many, many things can go awry. The platter of petite, potato pillows coated with glistening flecks of basil pesto that Francesca's mother made was beautiful. So in the version below, I incorporate just enough egg to act as a bit of a binder. If you are committed to trying the eggless version, try this version first. the next time around use half the egg, and the time after that go for no egg. Save the potato water. Gnocchi macncheese. Easy Homemade Pita Bread. Whether we're talking falafel or deli ham, pockets of pita bread are one of my top choices for sandwiches. So portable! So neatly contained! So easy to eat! The pitas you make at home are worlds apart from the stuff you buy in stores, and watching them puff to glorious heights in your oven or on your stovetop is culinary magic at its best.
Here's how we do it. You can make pita bread either in the oven or on the stovetop, and there are advantages and disadvantages to both. Pita is also great make-ahead bread. How to Make Homemade Pita Bread Makes 8 rounds What You Need Ingredients 1 cup warm water (not hot or boiling)2 teaspoons active dry or instant yeast2 1/2 - 3 cups all-purpose flour2 teaspoons salt1-2 teaspoons olive oil (optional) Equipment Mixing bowlRolling pinCast iron skillet (for stovetop baking)Baking sheet or a baking stone (for oven baking) Instructions 1. 2. 3. At this point, you can refrigerate the pita dough until it is needed. 4. 5. 6. 7. 8.
Additional Notes: Peppy's Pita Bread Recipe. Pita bread. Oh, am I so happy to finally have a great pita recipe. You see, pitas themselves aren’t hard to make. Most recipes very closely, or even exactly, resemble a standard pizza dough and they’re not much more difficult to assemble. No, the trouble comes when you pop them in the oven and pray for the kind of puffiness you can pop some falafel into and end up with flatbread. Delicious, warm, toasty flatbread, but definitely not a pita. But this works! This may also be the perfect starter bread, for those of you intimidating by the bread-making process. One year ago: Almond Biscotti Deb went on vacation and all I got were these lousy pita breads! Pita Bread Adapted from The Bread Bible 3 cups plus a scant 1/4 cup unbleached all-purpose flour (16 oz./454 grams) 2 teaspoons salt (1/2 oz./13.2 grams) 2 teaspoons instant yeast (6.4 grams) 2 tablespoons olive oil (1 oz./27 grams) 1 1/4 cups water, at room temperature (10.4 oz./295 grams) 1. 2. 3. 4. 5.
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