Gnudi, pronounced "nu-di" with a silent "g," are a bit like dumplings or ravioli. April Bloomfield's eatery, The Spotted Pig, gave them some recent cache. My hankering for them came from this site. My mom's garden provided some nice kale and tomatoes to add to the Amish ricotta mix. Light and delicous, oh, yeah!
Went out to Redhook in Brooklyn for a bit of shopping at Fairway market, which made me think of Fany Gershon. Fany is famous for her Mexican paletas, doughnuts and books. I had the good fortune of meeting her awhile back through my friend Ruth Alegria. La Tiendita, her shop, is a cute, small hole in the wall, with Fany's cold and spicy ice creams and paleta. If in Red Hook, visit the store. If not, visit her website. Like us, you'll become quick fans.
Simit are twisted ring breads from Turkey. Made with sesame crumb and crust, they are addictive. I first ate them while on a ferry outside Istanbul, visiting my friend Dilara. The lovely tastes and memories lingered. So I wanted to make a batch at home. Here they are.
Kamel Saci is a baker who grew up in Toulouse, but now lives and works in New York City, baking at Il Buco Alimentari e Vineria. Among many things for which to admire him, I love his doughs for pizza and focaccia. Basic and simple, he's posted the recipe on his website.
His focaccia fino is particularly interesting, a no-shape loaf of bread that is imbibed in olive oil and cut straight from a slab of airy dough, then baked directly to a golden sweet finish. Given my penchant for sourdough, I adapted it. There's an amazing shelf life and sweetness to this dough. Here is what I got from a mixed hybrid adaption as I ran low of yeast!
Landbrot is the quintissential country loaf, often with rye, and wheat combinations. Add in some Sauerkraut, landbrot is a hardy, moist bread for sandwiches. My latest adaption of sauerkraut bread, was switching kimchee for sauerkraut, confusion, hmm, maybe, but it's got some umami. Spicy and fermented, some barley replacing rye to add a certain Korean taste and harmony. Taste, smokey, and so moist!