Skip to content

Story Cooking

About
- Press
Food
Photography
Resources

how to make dirty rice

Published July 22, 2014 at 1600 × 2200 in dirty rice with garden leftovers

Advertisements

Share this:

Email
Print
Facebook

Like this:

Like Loading...

Related

Leave a Reply Cancel reply

Enter your comment here...

Fill in your details below or click an icon to log in:

Email (required) (Address never made public)

Name (required)

Website

You are commenting using your WordPress.com account. ( Log Out / Change )

You are commenting using your Google+ account. ( Log Out / Change )

You are commenting using your Twitter account. ( Log Out / Change )

You are commenting using your Facebook account. ( Log Out / Change )

Connecting to %s

Notify me of new comments via email.

Instagram

#tbt to last week's #beetcorntortillas for tacos we made during the after school cooking club. We just sub the water with roasted beet pureed #storycooking #beets #beetlove #storycookingcookingclub

Preparing for #sourdough class. I often dry a bit of sourdough to have when I travel and take with me or to send to those who would like to give it a try. @kingarthurflour has a great tutorial on how to dry and how to wake up the starter. #storycookingkitchen #levain #wildyeast #fermentaçãonatural

Welcome #sunshine #scones with #blackraspberries we gleaned last summer. #storycooking

Winter break #staycation #storycooking #mainelife ⛸️ #wintervacation

The art of #fishtacos pile up! #pollock #slaw #roastedbutternutsquash #marinatedonions #jalapenosandonions #fermentedcarrots hot sauce, and so on #storycooking

Morning walk with friends #mainewinter #mainelife #storycooking #lakewalk

Breakfasting with friends #pancakes (@flourambassador recipe) #maineblueberries coulis #wholeorangecake #sourdough (that no knead) the jars and the jars . #storycooking

I think this is the closest I have gotten to #nokneadbread #sourdough . I use my fridge to pause bread making at anytime. I focus on not missing the starter pick time. The starter was very active, I fed it 3 times. So I mixed flour, salt and whey, but I was too tired and got too late to be up with bread. So I put in the fridge and went to bed. And I didn't' do any #strechandfold here. The exciment about this bread, is that it is simply on our table, it is fresh, has local flours, it fits our lives and our rhythm . Sequence anticlockwise: 1- Wednesday night before going to bed I mixed all the ingredients for #sourdough bread in a bucket and placed in the fridge overnight. 2- Thursday morning I took the bucket from the fridge, gave a stir to make sure all the flour was Incorporated and let it ferment all day at room temperature and here is how it looked like when I got home. Thursday night. Then I shaped and placed in the fridge for a slow ferment. 3- Friday morning took the dough out of the fridge. This is the boule ready to be scored. 4 - Boule scored ready to be baked in the Dutch oven where it will bake covered for 25 minutes at 450F 5 - Open the Dutch oven and here is the Boule half way through baking. It will go back in the oven to bake uncovered for another 25 minutes at 450F. #storycooking #wildyeast #rethinkingperfect #fermentaçãonatural #levain #sourdough

🐕: Are you coming? Don't make me herd you. #storycooking #gsd

Search for:

Advertisements

About
Food
Photography
Resources

Blog at WordPress.com.

Send to Email Address Your Name Your Email Address

Cancel

Post was not sent - check your email addresses!

Email check failed, please try again

Sorry, your blog cannot share posts by email.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

%d bloggers like this: