If you too are pacing and snacking, I’ve got a little news distraction for you……
Today I’m sharing the recording of last week’s In Conversation with Jim Lahey, when a generous crowd gathered in the living room to celebrate the launch of the 15th Anniversary Edition of My Bread. Jim and I had a lively chat about how he stumbled into baking, adventures in Tuscany, the famous No Knead bread recipe, surviving the pandemic and future dreams for Sullivan Street Bakery. So make a cup of tea and have a listen. There are some priceless nuggets in there.
After our chat, everyone mingled around the table and tucked into Jim’s famous Potato Pizza and my Autumnal Panzanella while Jim signed their books. In my waste nothing cooking era, croutons are my favourite way to use up slightly old bread. After diving deep back into bread baking this month, all the no knead loaves I’ve churned out left ample leftovers to toast in garlic oil and extra salt for the crowd layered onto platters with my favourite seasonal veg in all the vibrant colours. For something sweet I made a delicious Chocolate Torte from My Bread using breadcrumbs instead of flour (another zero waste exercise) and it’s now firmly a regular on the dessert roster.
The Panzanella was such a hit I thought I couldn’t not share the recipe with you. I love this salad not only because its an ideal way to use up that leftover half loaf of bread, but it’s basically a mashup of all my favourite seasonal ingredients I already have hanging around, assembled on a plate dressed in a punchy salsa verde dressing. You will recognise the ingredients from other recipes in my wheelhouse (if it ain’t broke…). I’ve adjusted the quantities for 4-6 people rather than the 40 I served last week. But know it can be easily scaled for a crowd and is your side solution for any upcoming seasonal festive feasts, it’s a great party dish.
Before I go……
I am heading to Madrid this weekend and I’m so excited as this is my first, long overdue visit. I would love any recommendations as you guys always share the best tips. And I will report back next time on everything I discovered while walking the streets and the galleries.
As this year draws slowly to a close, I am thinking about 2025 and how I want to refine how I share my thoughts on food and life in this ever changing world that I struggle to keep up with as I age. I would love your feedback and suggestions and please use this opportunity as a wish list of recipes you would like me to share. I welcome the inspiration and can’t wait to hear from you.
Thank you as always for reading along and sharing all your cooking escapades with me, its such a pleasure to be here with you xx