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Cookbooks & Recipes
Cookbooks & Recipes
Bueno y Barato es un libro de recetas maravilloso para las personas que se puede gastar un promedio aproximado de $4 diarios, particularmente las en el programa federal estadounidense que se llamaba cupones de alimentos. Un PDF, de acceso gratuito: https://books.leannebrown.com/bueno-y-barato.pdf
Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free: https://books.leannebrown.com/good-and-cheap.pdf
No-Knead Bread
Author: Jim Lahey, Sullivan Street Bakery
Prep Time: 5 minutes
Wait Time: 21 hours
Cook Time: 1 hour
Total Time: 22 hours and 5 minutes
Servings: one 1 1/2 lb. loaf
Ingredients
3 cups all-purpose or bread flour, plus more for dusting (430g)
1/4 teaspoon instant yeast (1g)
1 1/4 teaspoons salt (8g)
1 1/3 cups water (345g)
Special Equipment
6- to 8-quart heavy pot with lid
Directions
In a large bowl combine flour, yeast, and salt. Add water and mix with a spoon or your hand for about 30 seconds until the dough is shaggy and sticky.
Cover bowl with a plate, towel, or plastic wrap and set it aside for at least 12 hours (preferably 18) at warm room temperature (about 72 degrees). Dough is ready when its surface is dotted with bubbles.
Generously flour a work surface and place dough on it in one blob using a bowl scraper or rubber spatula. It will cling to the bowl in long, thread-like strands and will be quite loose and sticky. This is what you want. Do not add flour. Instead, use lightly flowered hands to fold it over on itself once or twice.
Generously coat a cotton towel (not terry cloth) with flour; put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Adjust the oven rack to the lower third position and place a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in oven as it heats.
When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a wire rack.
Let cool for at least an hour.
Making ice cream at home feels like alchemy, a complex process of mixing and cooling.
Now that summer is fast approaching, maybe try it out. You don’t even need a fancy ice-cream maker. All you really need is heavy cream, a Mason jar and strong forearms. It’s a fun at-home project and so easy a child could be in charge.
Basic Mason Jar Ice Cream
Basic Mason Jar Ice Cream
Ingredients
Ingredients
1 cup heavy cream
1 ½ tablespoons granulated sugar
1 ½ teaspoons vanilla extract
A pinch of salt
A 16 oz Mason jar, of course.
Yield: About three servings.
Steps
Steps
1. Pour the cream, sugar, vanilla and salt into the jar, and screw on the lid tightly.
2. Shake vigorously, until the cream thickens and almost doubles in size, which should take about five minutes. You’ll know you’re done when the mixture doubles in volume and is about the consistency of brownie batter.
3. Freeze for at least 3 hours. Then eat. You’re welcome.
Or, add a twist
Or, add a twist
You could, if you’re daring, spruce it up. Here are some ideas on what to add to the recipe above.
Berry Ice Cream. If you want the flavor mixed-in, blend ½ cup of fresh berries and add it to the mixture before you freeze it. (You can also cheat: a tablespoon of jam will work.) If you prefer chunks, cut up the berries. Voilà.
Chocolate Peanut Butter Ice Cream. Add 1 teaspoon of peanut butter to the mixture and shake. If you want the chocolate blended in, squeeze in 1 teaspoon of syrup. But if you’re going for a marbled effect, swirl in the syrup at the end and give your mixture a quick stir with a spoon.
Earl Grey Tea Ice Cream. Add 1 teaspoon each of lemon juice and honey. To infuse the tea flavor, take ½ cup of the cream. Heat it, and steep two bags of Earl Grey tea. Remove them. When the cream cools, add it to the jar and shake.
Chunky Chocolate and Nut Ice Cream. The nuts are easy: Add 1 tablespoon of whatever kind of nuts you choose. (Pecans are buttery and yummy. Just saying.) Add chocolate pieces. A note: Mini-chips will work better than chunks. You’re only making a little bit, after all.
Rosemary Olive Oil Ice Cream. Whoa, right? Add 1 tablespoon of olive oil, which will make the ice cream extra creamy. As with the Earl Grey version, heat up half the cream and add four sprigs of fresh rosemary. Strain, cool, add, shake, freeze and eat.
The possibilities are endless. For caramel ice cream, just chop candies into the mix. For banana, blend it first. Coconut is a no-brainer, but make sure the pieces are small and fine. (A pinch of salt on top brings out the flavors.) It will be delicious. It’s ice cream, after all.
Food Resources
Food Resources
Project Bread works to fully enroll individuals in state and federal nutrition programs as well as refer callers to local food resources. For more information about any of the below resources, call Project Bread's FoodSource Hotline at 1-800-645-8333.
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