Ricotta & Goat Cheese Tart

Recently while in Paris, I bought a new tart pan at Mora.  Mora, is a baker's paradise stocking every possible baking utensil and other great kitchen items.  The store was opened in 1814 which gives you a good idea of how well they do what they do.  I wandered around the store for nearly an hour looking through all the shelves of endless goodies.  Along with the tart pan, I also bought a new pastry bag and a biscuit cutter.  One thing I wish I had bought, a pastry blender.  Alas, maybe on my next trip.

 

hearty Tuscan bean stew

fall is in the air - even here in the bay area. in the last week, we had a big storm which felt like a small scale hurricane or possible monsoon. for October, this was not a welcome sight. however, for the remainder of the week, we had typical morning fog, midday sun and seasonal temperatures.

even still, this weekend I was set on making soup. in the process, i realized that there really isn't anything like starting soup from scratch.  the smell of the mirepoix browning in the pan and the layers of flavor building over time.  soups are often overlooked as a side dish or something filled with broth that one eats when sick.  I am a firm believer that soups can stand on their own as filling meals at center stage on the table.

I've seen a few friends make this recipe over the past year and so I decided to take my turn.

America's Test Kitchen's Hearty Tuscan Bean Stew - photos & recipe follow

no-knead small baguette

this weekend, my first back from Paris, I needed to reconnect with my kitchen and to do some real cooking.  bread was one of the items on my to-do list and after making many loaves of the Cook's Illustrated No-Knead bread, I decided to try a slight variation.  I had seen this recipe on Leite's Culinaria for Jim Lahey's No-Knead Small Baguette.  

following the recipe to the letter, these baguettes turned out delicious!  the process is essentially the same as what I have followed in the past.  mix the ingredients into a shaggy ball, let rise overnight or for at least 12 hours, remove from bowl and bring together by brief kneading or folding over, second rise and then bake.  

despite the recommendation to let cool completely, we couldn't help ourselves and had to taste one fresh out of the oven and the crack on the golden crust was perfect.  the inside was airy and light with a good flavor.  i'm planning to warm up some of the bread later to dive into some of the stinky French cheese i brought home.

still here - just falling behind on the writing

Paris is still treating me well and so that hasn't left me much time for writing.  I have bunches of ideas to write about and pictures to go with, just not the time nor energy to sit down and make it happen.

but, it will.  soon.  i promise.  xoxo