Italian Sausage Soup

Much of the East Coast is getting bogged down with rain today. And, I’m feeling it. I made and photographed this recipe a couple of weeks ago – and meant to share it last week. However, I lost a very close friend last week kind of suddenly. I say “I” – but I really mean our whole community – as everyone is mourning the loss of our dear Laura. I haven’t really felt like doing much of anything the past few days, besides moping around the house, with the occasional uncontrollable sobbing. I’m getting there. Grief just sucks, ya’ll.

Needless to say, a couple of rainy days to stay in my pajamas is just what the doctor ordered. Figured I could at least take a few minutes to share this recent recipe find with you guys! And, what better meal is there to enjoy on days like this, than a warm bowl of filling soup?

I came across this recipe in the Loaves & Fishes cookbook by Anna Pump, another favorite which was lurking in the “lost pile”. All of her cookbooks are phenomenal. She was a close friend of our Majesty The Queen (Ina Garten) and collaborated at Barefoot Contessa in the Hamptons with Ina for years, as well as running her own successful shop and bed & breakfast. She too passed rather suddenly back in 2015, and I will always treasure the books and recipes she left behind. But, I digress… As I’d mentioned, I made this substantial soup a couple of weeks ago now – and haven’t been able to stop thinking about it since!

It came together really quickly, with simple ingredients that are easy to find – or you may even have on hand already. It was also really quick to cook too. Most soups take ALL DAY to have a really deep flavor. But the addition of two kinds of sausage, both ground and link, really pack a punch in that department – yielding a soup that tastes like its simmered for hours, in less than one.

I served it along side some warm crusty rolls and a simple fresh green salad to round out the meal. Everyone really enjoyed it, and it will definitely be one I make again soon! Might try adding cannellini beans the next go-round.

Source: The Loaves and Fishes Cookbook – Anna Pump

With Super Bowl Sunday coming up this weekend, I thought it was only pertinent that I share one of my favorite easy appetizers. Honestly, it’s probably my favorite appetizer. Ever. During football season I probably make it close to every weekend. For years now.

It’s all of your favorite things about pizza, in a creamy dip form, that is approximately one million times easier than making traditional pizza. The recipe is easily scaled up, making it convenient to feed a large crowd. I also love that it is layered, and not mixed together – making for a nice presentation.

As far as toppings go, you can certainly get creative. But, I like to stick with classic options – pepperoni, mushrooms, olives, green peppers, red onion (they, along with the peppers, lend a  lovely little crunch). I serve with store-bought pizza crust that I’ve cut into bite size pieces, but it’s equally good on crackers if you don’t have that on-hand.

Add this to your line-up this weekend, you won’t regret it!

Source: adapted from Taste of Home

I made the first batch of chili this season last Sunday. Usually the first night we eat it, we’ll have tortilla chips and all the fixings to go along with. But on the second night I always make cornbread. And the third night we usually make chili dogs, but I digress.

The cornbread. I’ve been making this recipe for as long as I can remember – it’s delicious and moist, and holds up well extremely well when dunked in thick chili or soups. Cornbread is one of those things that is fun to experiment with additions – cheese, chilis, different herbs and spices. Mix it up a little bit.

You guys know me, usually my favorite way to mix it up is by adding Old Bay – and it was a good call on my part. The savory spicy flavor of the seasoning was a wonderful contrast to the sweet nature of the cornbread. And it always looks so pretty sprinkled on top of anything.

I’m ashamed to admit that this is the first cornbread post here on Tide & Thyme – kinda embarrassing, right? If you’re looking for the dense, sweet “wet” cornbread commonly found here on the Shore (also known as spoonbread) – I’m working on it, but not quite there yet. If anyone has any favorite recipes for that style, I’d love to see them.

But for now here is my go-to sturdy staple, enjoy!

There are few things in this world that are better than a fresh, crusty French baguette smeared with salty butter. I’ve learned to bake many breads in my kitchen, which really makes me proud – because dough, of any variety, was something that terrified me for a long time. Even once I was confident in my bread making skills, baguettes always just seemed out of my league.

A couple of weeks ago I started binge-watching The Great British Bake-Off, and the baguette episode piqued my interest. Santa had brought me a baker’s couche for Christmas – that I’m ashamed to admit was still setting in it’s package. I resolved to kick my fears to the curb and give it a go – you’ll never tackle anything new if you don’t at least try!

I’d envisioned it to be very time consuming and tedious, with a bunch of stipulations and fancy equipment needed. And I certainly never thought that if I ever did have the nerve to try it, that they’d turn out anything like a presentable baguette…

Well, I’m happy to report that my fears were unfounded and incorrect on pretty much all of those fronts. Sure, the whole process does take a whole day – as in 24 hours. You start off making a “poolish” overnight , which is pretty much just a fancy word for a starter. The next day, that starter is then dumped into the other ingredients to make the dough, which has a couple rises ahead of itself, as well as shaping and final proofing – before being put in the oven.

I used the same process when I made Italian Bread – it’s what gives bread that chewy and crunchy exterior. It’s definitely worth the extra time while you sleep!

I made my starter on Friday afternoon, and by Saturday afternoon I was munching on the most flavorful and crispy baguette I’ve had in my life! The only special equipment you need is a couche to help the baguettes retain their shape while they rise. They’re relatively cheap (around $20), but you can totally use a flour sack dish towel instead. Word to King Arthur Flour for another winning recipe!

Crispy French Baguettes

For the poolish:
1/2 cup cool water
1/16 tsp active dry yeast or instant yeast
1 cup all-purpose flour

For the dough:
1 tsp tsp active dry yeast or instant yeast
1 cup + 2 Tbsp lukewarm water
all of the starter
3 1/2 cups all purpose flour
2 tsp salt

To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well.

To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you’re using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl.

Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it, folding the edges into the center, and turning it over after 1 hour. Let rise additional 2 hours.

Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces.

Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 30 minutes (up to 1 hour).

Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough around, and repeat: fold, then flatten. Repeat this whole process again; the dough should have started to elongate itself. Click here for a video.

With the seam side down, cup your fingers and gently roll the dough into a 16″ log. Taper each end of the log slightly to create the baguette’s typical “pointy” end.

Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they’re slightly puffy. This should take about 45 minutes to an hour at room temperature (about 68°F).

Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you’re using a baking stone, place it on a middle rack. Start to heat 1 1/2 cups water to boiling.

If your baguettes have risen in a dish towel or couche, gently roll them (seam side down) onto a lightly greased (or parchment-lined) baking sheet. If you plan on baking them on a baking stone, roll them onto a piece of parchment, and lift the parchment onto a baker’s peel. Using a baker’s lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.

Load the baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone. Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door.

Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they’re a very deep golden brown. Remove them from the oven and cool them on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2″, and allow the baguettes to cool completely in the oven, until both baguettes and oven are at room temperature.

Store any leftover baguettes in a paper bag overnight; freeze for longer storage. Thaw and reheat just before serving.

Source: King Arthur Flour