1In a large bowl, dissolve sugar and yeast into the warm water. Usually takes around 10 minutes until you get a nice thick foam on top. When the foam coats the entire top, you’re good to move on to the next step.
2Add 1 TBS of olive oil along with the salt and pepper into the sugar/yeast mixture. Do not stir.
3Add in 1/2 cup of the bread flour and stir with a spoon. Then, add the other half and stir until the dough comes together in a ball but is still semi sticky.
4Now, we knead. Dust your surface with flour, and I suggest putting a little olive oil on your hands before getting started. Once the dough is evenly textured and has a bit of elasticity (about 3-4 minutes) you can put it into a bowl greased with olive oil and cover with a dish towel. Allow it to rise for an hour or so, or until it’s about double it’s original size.
5Divide into two portions and stretch like you would a pizza dough to a size that is about 6" wide by 9" long. Flour your baking sheet and place both portions onto it. Allow to rest for 20 minutes, and then brush each portion with 1/2 TBS of olive oil and more salt if you want it.
6Bake in a 410 oven for 10-12 minutes until the top of your flatbreads are golden.
7Let it cool and eat it. And don’t forget to turn the oven off.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Most granola is a fancy twist on toasted oats—consider that when contemplating the exorbitant prices retailers charge for it. The thing is, granola is incredibly easy to make at home, and for a fraction of the cost. This recipe is a granola base to which you can add whatever dried fruit, nuts, or other tasty bits make you happy. Feel free to tweak this with other spices, a little less honey, more salt—it’s quite forgiving, and customizing your own blend is the fun of making your own. If you want to experiment even further, try using other rolled grains such as spelt or barley and wheat instead of oats. Read more.
Basic Vegetable Soup
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper. Read more.
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Naturally sweet, deeply earthy, and a beautiful shade of red, beets are pretty perfect. Simply roasting them concentrates their sugars and turns them tender, ready to toss in any sort of salad or to serve alongside other foods, and prepping them couldn't be easier. Read more.
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