by Sam Tackeff | Aug 9, 2012 | Soups, Southern, Vegetables
70 degrees outside! Can we have a Hallelujah?! It’s finally cooled off around here, which is a good thing, because I’ve been genuinely worried that I’ll overheat and die. I’ve always been resistant to air conditioning because we’ve never needed it before, but for the first time in my life I learned just how bad it can get when there is no escape from the heat.
Last week, after a month of reaching the high 90‘s in the house, we finally got a ceiling fan, rigged up a screen in our big Victorian window, and got some air flow! It’s not perfect, but it works. Our windows don’t actually fit traditional air conditioners, so we’ll be saving up for one of those outrageously expensive robot rolling air conditioners for next summer. (If we make it through the winter without freezing to death, that is.)
As the summer has progressed, I’ve been eyeing the okra, hoping to catch it before it got too late in the season. You really have to get them small before they get woody and tough. Okra is one of those foods that people seem to either love or hate, and I fall squarely into the love category. There are many things I like to do with these little green pods – pickle them, or add them to chili, or simmer them in a tomato and olive oil based sauce Turkish style, or dredge them and deep fry them – but one of my favorite ways to prepare okra is in this Southern-ish Slow Cooker Gumbo. Okra benefits from long slow cooking to reduce some of its trademark mucilaginous qualities (slime!) But in the summer, who wants to turn on the oven for a long braise? Enter the savior slow-cooker: long slow cooking times, with the added bonus of not heating the house up like a sauna!
Southern Gumbo you ask? Okay, so I finished reading Midnight in the Garden of Good and Evil, and for the past two weeks all I can think of is how long it’s been since I’ve been below the Mason-Dixon.
The last time I was in Louisiana was winter of 2001. My family had gone on a trip to an eerily empty Disney World – it was just a few months after September 11th, and people weren’t traveling. This of course meant outrageously cheap flights, a hotel upgrade at the Grand Floridian, and no lines. No lines.
After a week of the best Disney experience ever, I flew to meet my best friend Sara and her mother and grandfather in an equally empty New Orleans. Her mother was there for the Modern Language Association annual convention, and we were skipping along, free to do what we pleased. We hit the necessities. Café Du Monde for beignets. We gleefully ate crawfish fondue in front of her visibly displeased grandfather (an observant orthodox Jew), which still fills me with guilt more than a decade later . We ate in a Kosher restaurant as well, but I’ve blocked the memory of that meal. We ate at Emeril’s flagship. I want to tell you that I hated it on principle, but truthfully it was one of the best meals I’ve eaten in a restaurant. Seriously, there was smoked salmon cheesecake.
So, about this slow-cooker gumbo. It’s kind of a cheat. The best gumbo takes hours and delicate care and attention, preferably with one of those Southern grandmothers manning the stove and beating you with her wooden spoon if you come too close. I love grandmothers!
But I had okra, and some good base flavors: rotisserie chicken, Cajun Seasoning that I was sent by Teeny Tiny Spice Co. (a mix of cayenne, paprika, fennel, mustard, cumin, pepper, thyme, oregano, sage, onion, garlic, and salt!), the holy trinity (bell pepper, onion, and celery), Trader Joe’s Chicken Andouille Sausage, and a roux. Well, not just any roux. A real cheeky roux if I do say so myself: instead of flour, I used cornbread mix.
Braving the heat of my kitchen, I did not skimp on this roux. I cooked it as slowly as I could handle. I stirred until it reached a dark reddish hue and smelled like heaven. Then I put together the ingredients in the crock-pot and slunk out of the kitchen and sat myself down right in front of the fan for the next three hours.
But that’s the beauty of the slow-cooker – you don’t really have to do anything. And you know what? It was pretty damn great.
Slow Cooker Gumbo
serves 4
This is one of those dishes that it actually does make sense to organize before you start – because essentially, once you make your roux, you’ll layer everything in the slow cooker, turn it on, and walk away. I use a small slow cooker, but you could easily double the recipe to fit it in a large one. If you can’t find fresh okra, you could use frozen here, no need to defrost.
Time: 20 minutes prep, plus 3-4 hours to cook.
Ingredients:
For the roux:
- 1/4 cup fat (lard, oil, clarified butter – I used ghee)
- 1/4 cup flour (or, in my case, cornbread mix)
For the stew:
- 2 links Trader Joe’s Chicken Andouille sausage
- 1 cup chopped cooked rotisserie chicken
- 1 shallot, chopped (you could also use 1/2 an onion)
- 1 green pepper, chopped
- 1 large stick celery, chopped
- a large handful okra (about 1.5 cups), chopped
- 4 cloves of garlic
- a Turkish bay leaf
- 2 teaspoons Cajun Seasoning
- 1 (15 oz.) can fire roasted tomatoes + 1 can of water
- a dash of Worcestershire
- salt, to taste
Gather and prep your main ingredients – chop your sausage and chicken, and put them in a bowl. Then, chop your shallot (or onion), celery and bell pepper, and put those into another bowl. Rinse off your okra, chop – don’t be put off by the slime – and put those into the third bowl.
Then start your roux. On medium-high heat, heat up your fat in a heavy bottomed pan. Then dump in your flour. It’ll start sizzling, and you’ll want to stir immediately and reduce the heat to medium. Then, you’ll stir. And stir. And stir – for about 10-15 minutes, more if you can handle it. The idea is to slowly cook the flour paste so that the roux gets rid of it’s raw edge, and becomes a magical flavor base for your dish. But, you have to watch it. The second it burns, you are done for, and you have to throw it out – don’t even think of using it.
Once your roux reaches a deep hue, take it off the heat and assemble your crock pot. Layer! First the roux, then the trinity (your celery, pepper and onion or shallot bowl). Then your meats. Then your okra. Then, add your Cajun Seasoning, nestle in your cloves of garlic, and your bay leaf. Finally, pour on the can of tomatoes, fill the same can with water, and add that on top. Add a few dashes of Worcestershire, some large pinches of salt and cover. You can stir it now, but usually I wait until it heats up to touch it.
Cook: Turn the heat onto high, and cook for 3-4 hours, stirring every hour or so.
Serving: Traditionally, this would be served over white rice, but since we aren’t very traditional, and I’m a little lazy, I just serve it as is. You can brighten it up with some chopped parsley if you’d like, and pass around a bottle of Tabasco. I also like it with a small dollop of plain yogurt to temper the heat.
Storing: like all stews, this tastes great the next day, and for several days after that. Usually, I chop up a few extra andouille sausages into moons, and add them to the soup as I reheat to make it extra meaty.
by Sam Tackeff | Jan 3, 2012 | Books, Soups
For quite some time, the prevailing mental association I had of Sweden was Jamie Lee Curtis in ‘Trading Places’ running around a train claiming to be “Inga from Sweden” – despite the fact that she was wearing Austrian lederhosen. I still find myself laughing hysterically at this film when it comes on TBS. If you haven’t seen it, please do.
As for my current Swedish associations, Inga has been replaced with IKEA, the chef Marcus Samuelson, Trina Hahnemann’s lovely Scandinavian Cookbook, and Stieg Larsson’s Millenium trilogy. (The Girl with the Dragon Tattoo books).
This weekend we went to see David Fincher’s version of “The Girl with the Dragon Tattoo”, which didn’t hold up for me as much as the Swedish films, which I adored.
What the movie did succeed in, was renewing my lust for the Swedish countryside. I became hungry for Swedish food. I wanted comfort food that reminded me of the simple, bare landscape. Also, I wanted comfort food that would help me to have the physique of Rooney Mara in her nude scenes of the film. Yes, I know that’s not going to happen. But loading myself up with healthy veg is a start.
So I picked up my copy of Clifford A. Wright’s “Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaisse, Stroganoff, Goulash, Chowder and Much More” (what a mouthful! a tasty mouthful) which I got on a field trip to Harvard Common Press, and flipped to this Swedish Sausage and Brussels Sprout number. She’s not the most beautiful, but is chock full of tasty ingredients!
I’ve been cooking out of “Real Stew” for the past few weeks (beginning with a stellar recipe for “Classic Egyptian Lamb and Green Bean Stew). With New England weather the way it is, this cookbook came at the perfect time, right when I needed warming recipes for the quickly cooling weather.
I’m a big fan of any sort of soup, stew, or braising book, particularly when it is cold out and my strongest desire is keep warm and stir things for a couple of hours.
Real Stew isn’t full of glossy photos, but since stews aren’t usually the most photogenic, I wasn’t at all bothered. Wright does a marvelous job in the headnotes whetting your appetite for each recipe. The book is just as much a food history primer as it is a cookbook, and I learned a lot curled up in bed with it. (Although, this is unsurprising as Wright won a James Beard for food writing for his book A Mediterranean Feast. He is very good at the craft of cookbook writing.)
This is a very simple recipe that can be put together in under twenty minutes from start to finish.
I made this recipe almost to the letter, which wasn’t hard, as there were nine ingredients including salt and pepper. I used smoked Turkey kielbasa from Trader Joes, which made it tasty enough, but if you can get the Swedish sausage that Wright mentions, I’m pretty sure it would make this recipe spectacular. Rather than a bouillon cube, I used “Better than Bouillon”, which, unless you have home made beef stock on hand (and praise you if you do), is pretty much the bees knees.
Now, my one word of warning is: this soup tastes like Brussels Sprouts, which, may in fact be obvious, because it is one of the two main ingredients in the title, but you won’t convert Brussels Sprouts haters with this recipe. Which is fine, because that makes more for you.
Swedish Sausage and Brussels Sprout Stew
recipe by Clifford A. Wright, “Real Stew” p. 164
reprinted with permission from Harvard Common Press
makes 4-6 servings
“This stew is one suggested to me by my Saab mechanic Haken Wiberg, who tells me that this stew, called korv-och kal-gryta, uses a kind of sausage called falukorv (or falnkorv), which comes from the town of Falun, northwest of Stockholm. It is a thick, bologna-like sausage popular throughout Sweden and made of beef, lean pork, and pork fatback. Sometimes dried milk is added to it. It is then smoked before finding its way into stews. The Swedes are nuts about falukorv, as you will see by visiting www.falukorv.net on the Internet. In this recipe it is cut into chunks to cook, after peeling the skin off. A good substitute would be a small, one-pound mortadella sausage, such as that made by Arzuman (ask your store manager). Arzuman uses dried milk. If you prefer beef, try Hebrew National beef bologna. A Swedish housewife would typically use a beef bouillon cube, but if you do, make sure you don’t use more salt than called for because the cubes are high in sodium.”
1 pound small mortadella sausage or large cooked or smoked Polish kielbasa, skinned and cut into large dice
1 large onion, chopped
2 large carrots, cut into 1/4-inch-thick rounds
1 1/2 pounds small Brussels sprouts, sliced lengthwise into thirds
1 bay leaf
2 teaspoons salt
6 black peppercorns
2 cups Beef Broth
1 cup water
Finely chopped fresh parsley leaves for garnish
1. Put all the ingredients, except the parsley, in a stew pot, and bring to a boil. Reduce the heat to medium, cover, and cook until everything is tender, about 12 minutes.
2. Sprinkle with parsley and serve.
by Sam Tackeff | Jul 2, 2010 | Books, Food Travel, omnivore books, Soups
I have a little secret to share with you. Ok, so it’s not a secret to anyone who knows me, but, I happen to be obsessed with Jamie Oliver. It started in 1999, right around when we first got cable television, I discovered the Food Network, and then I discovered the Naked Chef. It was one of the first cookbooks I cooked through. I should have blogged about it. Oh well. When Jamie married Jools, I put his photo up next to my bed (which I had clipped from my grandmother’s People Magazine) and cried a little bit.
I can’t believe that it was over 10 years ago. Now, 14? 15 books later? He has come out with a new one – except it isn’t out in the states yet. Jamie Does is another brilliant book from Jamie Oliver that I encourage you to get your hands on. Don’t be put off by his media presence – he is legit – I assure you this man can cook seriously good food.
I took home a copy of ‘Jamie Does‘ about a month ago from Omnivore, and could not be more excited about it. It’s a fantastic cookbook. The premise is based on Jamie’s travels across Europe and North Africa (Lucky Bastard!) : he heads to Spain, Italy, Sweden, Morocco, Greece and France, searching for the flavors, techniques, and recipes of each country.
There are so many reasons I love this book (aside from the fact that everything Jamie Oliver does is wonderful,) but my favorite part are these beautiful spreads of the main flavor components and ingredients of each country. The tagline of ‘Jamie Does’ is “Easy twists on classic dishes inspired by my travels”. So many people are afraid to cook new types of cuisines, but as long as you have the flavors and the general cooking techniques, you can fiddle around and make things taste delicious and fairly authentic.
Each page of this cookbook is filled with beautiful spreads and photographs by David Loftus – real food that you want to eat, and feel empowered to prepare. You don’t have to go to these places to eat, you can travel right in your own kitchen. (Although, frankly, this cookbook makes me yearn to whip out my passport and my credit card and make reckless financial decision…) And yes, there is a tv show. I’ve been watching the grainy version on youku, because British networks are cruel, cruel people and will not stream online to the U.S. audience.
Here are links to more of Jamie’s recipes: head over to his website to access hundreds of his recipes . An incredible resource!! And of course, he’s on twitter, too. Now if only we could get him to Omnivore Books for a signing….
* * *
Last night I put together a quick summer minestrone soup with some of the contents of my farm box. I also had a loaf of bread that our neighbor baked, which needed to be eaten, and I decided that soup would be the perfect accompaniment. After searching for the proper treatment for my veg, I was inspired by the ‘Spring and Summer Minestrone’ in ‘Jamie Does‘
Spring Minestrone with Pesto
adapted from ‘Jamie Does’
Serves 2-3, 25 minutes
In a heavy bottomed pot, heat a glug of olive oil. Saute an onion, a couple of chopped carrots, a few cloves of garlic, and a few slices of really good thick cut bacon, chopped. After those have been going for about 5 minutes, add in two chopped zucchini, and cook for a few more minutes. While that’s going, chop up a tomato, and a bunch of parsley, and whatever greens you have in the fridge, and stir it all in. Swiss chard? Kale? All I had was lettuce. It worked just fine. Add a handful of peas if you have them (I didn’t.) And then cover with some good organic chicken or vegetable stock. Bring to a boil, and add a small handful of pasta (I used 1/2 cup israeli cous cous). Season with salt and pepper, and turn down to a simmer for 10 minutes.
While the soup is going – you make your pesto. A classic pesto will have fresh basil, garlic, pine nuts, parmesan and olive oil. I had basil, garlic, walnuts, Kerrygold Dubliner with Irish Stout, and olive oil. It worked out just fine. I dumped a large handful of the basil into my mortar and pestle with a pinch of coarse salt, and bruised them well. I added a few cloves of garlic, a couple of walnuts, and made a paste. I grated in about an ounce of cheese, and loosened it all up with a few good glugs of olive oil.
When the pasta was cooked, I ladled it into bowls, and topped with a dollop of pesto. I toasted thick slices of the bread, and topped them with a pat of Kerrygold Butter.
by Sam Tackeff | Dec 2, 2009 | Mexican, Pantry Staples, Soups
Ok… I may have… in a fit of passion… ordered a massive quantity of beans two days ago from Rancho Gordo. And by massive quantity I mean… 15 pounds of beans. So, I’m going to do my best in the next few days to reduce my current bean pantry, and hopefully share with you all some of my results.
This morning I was surfing around the interwebs and found a recipe called “Good Soup for Sick People” on Heidi Swanson’s site ‘101 Cookbooks‘ and even though I’m not sick, it sounded like a good soup for cold people, tired people, and people on their day off work huddled on their couch, (ie: me.)
Heidi makes hers in the oven, using her nice Le Creuset pot, [which I’m about to be blessed with for the holidays but I’m having trouble currently making the choice of color and size (Dijon? Carribean? Onyx? Advice anyone?)] but as I don’t have one yet, I had to make do with the stove top. It works out just fine.
This recipe basically has 6 ingredients, all of which were in my pantry, and is completely hands off. Prep time? About three minutes. And it’s pretty flexible – if you have shallots instead of onion, you could do that, or if you need to use canned stock, that’s fine too. Although I’d go for a low sodium variety so that you can adjust your own seasoning. No chipotle in adobo (although really you can get these everywhere)? – go for a dried chile.
So you put it all in a pot. And you wait. And then what you get at the end is this savory, spicy, and hearty soup – the beans will have plumped up and the onions and garlic become so soft they melt in your mouth. It tastes a little bit like french onion soup… with a kick! Believe me, that chipotle really fires you up! I think this one is going to go into heavy rotation in the next few weeks.
Spicy Bean Soup (Good for Sick People)
adapted from 101 cookbooks
serves 2
Ingredients:
1 cup of dried borlotti beans (or other cranberry beans), preferably that you have soaked overnight*
1 large onion, sliced or roughly chopped
8-10 cloves of garlic, peeled, whole, trimmed
8 cups of stock (I used home made turkey stock)
1 chile pepper in adobo
1 bay leaf
To serve : (optional, but highly recommended):
fresh cilantro
freshly grated parmesan
1. In a soup pot, add all of the ingredients, and bring to boil. Cover, turn down the heat to a simmer, and let it go for an hour or so. After the first hour, check to make sure your liquid hasn’t decreased too substantially, and add water if needed. Let the thing simmer for a second hour until beans are tender, and you can’t hold yourself back from eating it all.
To serve, top with some fresh cilantro, and a shaving of Parmesan.
Eat. Feel restored.
*Note: I didn’t soak my beans. They were done in just over 2 hours. But then again, that’s because I buy them from Rancho Gordo, and they are fresh, fresh, fresh!
by Sam Tackeff | Nov 18, 2009 | Asian, Books, Japanese, Pantry Staples, Quick and Easy, Soups
This week one of those hokey “name 3 things you like to eat, 3 places you’ve lived, and forward it to everyone!!!” emails circulated throughout my friends, with one noted similarity between all of our responses: It seems that we all have a voracious passion for bacon. Clearly our love for bacon will unite us for all time in friendship, so that’s exciting. And really who can blame us? There is so much you can do with the product – one slice lends entire flavor to soups, served crisply with eggs it is a miracle, even covered in chocolate there is demand.
At the bookstore we have been selling copies of “Zingerman’s Guide to Better Bacon”, a rousing tour of bacon’s history (which for $300 you can get yourself a pigskin bound copy), as well as the Bacon Cookbook, which should have a prominent place in every bacon lover’s kitchen. In an unscientific poll that I’ve conducted, those most likely to buy these books were in a sub-set group of customers of which I include myself: the “JPAB’s”, say it: “Jay-Pab’s” or “Jews passionate about Bacon”. Maybe being deprived of bacon as a child led to my obsession, but really I think it’s actually a mix of deprivation and a greater cultural legacy- we Jews have a penchant for perfect savory brunch food – lox, whitefish, chopped liver, cream cheese, bagels – it’s no wonder that bacon sneaks itself in somehow.
(Photo Helen Rosner/Eat Me Daily)
I’m always looking for new ways to use bacon, and most recently stumbled across a miracle in my new Momofuku cookbook – Bacon Dashi. Dashi, a traditional japanese stock made of konbu (kelp), and bonito flakes (dried fish, which has been powdered), is a staple broth that can be used in a myriad of ways. In the Momofuku cookbook, (of which a brilliant review can be found at Eat Me Daily), David Chang substitutes more easily findable smoky bacon for bonito, to create of this ever useful base broth. I made a batch last week, and have been using it in everything.
Things to use Momofuku Bacon Dashi for:
:: As the liquid for any soup, stew, grain, rice, or polenta. ::
Or:
1. Bacon Dashi over “stuff”: Slice shiitake mushrooms and green onions (scallions) in a bowl, and some silken tofu if you have it. Ladle hot Bacon Dashi over the contents of the bowl. Sit. Drink with glee. You know, I haven’t tried this, but I bet if you were to crunch up some of those onion strings that people put in green bean casserole in the bowl as well – it would taste good too.
2. Bacon Dashi Miso Soup – use the Bacon Dashi in this perfect and easy recipe for miso soup from Maki of Just Hungry.
3. Quick Bacon and Cabbage soup: Chop one strip of thick cut bacon and cook over medium high heat in a large soup pot. Add in one chopped onion and three minced cloves of garlic, and cook for about 4 or 5 minutes until slightly tender. Add in one chopped carrot, and rip in three leaves of sage. (If you have a potato, cube it into really small pieces, and add it here). Add a tin of cannelini beans, or great northern beans. Cook for about two minutes, and add 6 cups of Bacon Dashi – or a mix of water and dashi if you don’t have enough bacon dashi because you have used most of your double batch in the past few days. Bring to a boil, then turn down the heat, cover, and simmer for 20 minutes. Add in a half head of cabbage, roughly chopped, and 1 tablespoon of white miso paste and simmer for 10-15 more minutes. Season with some pepper, and serve.
*If you don’t have white miso paste, you could just salt at the end, but it wont have that nice unctuousness and depth that the miso adds to the soup. Buy yourself a little tub, and use it!
Momofuku Bacon Dashi
from the Momofuku Cookbook
Makes 2 Quarts
Two 3-by-6-inch pieces konbu (kelp)
8 cups water
1/2 pound smoky bacon, preferably Benton’s
1. Rinse the konbu under running water, then combine it with the water in a medium saucepan. Bring the water to a simmer over medium heat and turn off the stove. Let steep for 10 minutes.
2. Remove the konbu from the pot and add the bacon. Bring to a boil, then turn the heat down so the water simmers gently. Simmer for 30 minutes.
3. Strain the bacon from the dashi, and chill the broth until the fat separates and hardens into a solid cap on top of it. Remove and discard the fat and use the dashi or store it. Bacon dashi will keep, covered, for a few days in the refrigerator.
*Notes: All Asian grocery stores and most health food stores will carry dried konbu (kelp), although increasingly it is found in the Japanese part of the “world” section of the American supermarket. As to the bacon, I used Niman ranch thick cut apple-wood smoked bacon, and it worked out just fine.
*Also, you can half this recipe, or if you are smart, double it.
*Also, you can eat the konbu for snack instead of throwing it out. I wouldn’t advocate the same with the boiled bacon.
Other people using Bacon Dashi in creative ways:
Anticiplate: Southern Style Shrimp ‘n Grits
Inuyaki: Bacon Agedashi Tofu
by Sam Tackeff | Nov 12, 2009 | Food Travel, Ingredients, Local stores, Pantry Staples, Soups
A few weeks ago we headed down the California coastline to a tiny town named Pescadero, on a quest for beans. Pescadero, at the midway point between San Francisco and Santa Cruz – is known for a lovely beach, antiques, the historic artichoke soup at Duarte’s Tavern (which apparently Guy Fieri is a fan of), and the burrito joint in the gas station – but if you drive farther down the road you will get to a mystical and magical place named Phipps Country Store, which has both an unusually large selection of beans, and an unusually large selection of birds, small furry animals, livestock and antique stoves.
So, truthfully, I drove over an hour just to buy beans. But, oh what beans!!! Phipps brags over 50 types of beans, most of which are grown by them, using no sprays/chemicals. While I was there I picked up some chickpeas, runner beans, soup mixes, and chestnut runners, all glorious stuff.
Included in my purchase was one really great package of red lentils and barley – that came with a recipe which I adapted for dinner.
This soup is perfect for the winter weather, and like most soups, tastes absolutely delicious for lunch the next day even if you are eating it cold. My twist is the miso – I use white miso, which adds a really nice depth of flavor to soups without it tasting miso-y or exotic. You can easily find white miso paste in the refrigerator section of any asian market, and I would highly recommend buying it to have on hand. If you can’t find miso, you could substitute bouillon.
Phipp’s Red Lentil Barley Soup
makes 8-9 1 cup servings
1 slice thick cut bacon (I use Niman Ranch)
1 cup (or 1 large) onion, chopped
1 cup (or three stalks) celery, chopped
2 cloves garlic, minced
1 can (28 oz) tomatoes, or 4 cups diced fresh tomatoes
3/4 cups red lentils, rinsed
3/4 cup pearl barley
4 cups water
2 cups low sodium chicken broth
1 tablespoon white miso paste
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1 cup shredded swiss cheese, or sharp cheddar (optional)
In a large heavy bottomed soup pot, place the slice of bacon over medium heat, until most of the fat is rendered. Add in the onions, celery and garlic, and cook until tender, about 10 minutes.
Add the water, chicken broth, miso paste, tomatoes, lentils, barley, rosemary oregano, carrots and pepper. Bring to a boil, and then turn down the heat and simmer gently for 40 minutes or until the barley, lentils and carrots are tender. Top with swiss cheese or sharp cheddar if desired. (It goes well with or without!). I made a small batch of salt and olive oil rolls from my refrigerated master dough from “Artisan Bread in 5 minutes a day” and it went perfectly with this.
Nutritional Information: (Per 1 cup serving, not including cheese) Calories: 158, Total Fat: 1.6 g, Sodium: 115.9 mg, Total Carbs: 29.3 g, Dietary Fiber: 6.5 g, Protein: 7.7 g
Phipps Country Store and Farm
2700 Pescadero Road, Pescadero, CA 94060
(650) 879-0787
Hours: 10:00 – 5:00 during winter, Closed Mondays
