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leftovers

Dried Orange Peels
Ribollita, a Tuscan Soup recipe | In Jennie's Kitchen

Ribollita, a hearty Tuscan soup

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  • Despite the snow and cold temperatures we woke up to, these dried herbs from last summer’s garden are a reminder that spring will eventually come, even if it’s been playing a game of turtle, poking its head out for a peek, then going back into the safety of its shell. I get it. I often feel like that, too. Aside from black or green tea leaves, I feel so fortunate that my garden provides me with enough to brew herbal teas year round: lemon verbena, mint, thyme, lemon thyme, lemon balm (too soothe upset stomachs and sore throats), chamomile, and rosemary (to aid in digestion and help cognitive function). And then there’s the French lavender to keep a calming scent in the air, and make sachets. I’d love to share some of this bounty. Interested? Tag a friend in the comments that you think would love it, too. I’ll choose a pair at random end of day Friday (4/20), and send you both a care package next week. Happy Thursday, and here’s to hopefully more sunshine and less snow in the coming weeks.☀️ • • • • • #gardening #herbalremedies #mybeautifulmess #lemonverbena #rosemarytea #communityovercompetition #healingfoods #eatwhatyoulove #injennieskitchen #risingtidesociety #ohwowyes
  • Fell into a writing groove today, and kept pushing off eating lunch ‘til the point I felt ravenous. Never a good thing, since that usually spurs the temptation to eat everything within reach. Today, though, I did the most adult food-related thing, and filled a date with some almond butter to tide me over while the oven preheated to make a pizza for lunch, instead of gorging on remnants of blueberry pie and black & white cookies. Don’t congratulate me because in that moment I really hated being an adult, but I did discover a new love for almond butter-stuffed dates, so it was a thinly veiled win disguised as adulting (I know, I don’t usually like the use of that word as a verb, too). ***✨ The crust on this pizza was such a happy accident, and surprise discovery. In an effort to make a fast lunch, I decided to pull from my biga to make a small pizza. The biga is based off of Peter Reinhart’s Mother Starter (pg. 42 of Artisan Breads Every Day), and is very close to the sourdough pizza dough ratios I use (1:2:3—starter:water:flour). So, I figured, why not tear off a ball, and give it a try. It wasn’t until I bit into the crust that I tasted the difference—no salt. Biga doesn’t include salt. Guess what, though? The flavor of the crust was incredible. I might even be tempted to say I liked it better than my usual crust, which yes, contains salt. The lack of salt is noticeable, but also creates a better opportunity to appreciate the sourdough flavor. The biga’s been in the fridge for three days now, and I usually let my pizza dough ferment 48 to 72 hours. Forgetting the salt in the dough also created a better canvas for the pizza toppings, in this case tomato sauce, pecorino & fresh mozzarella. It makes so much sense when you think about Pane Toscano, an Italian bread that is made without salt, and the role it plays in each meal. ***✨ Okay, hunger satiated, it’s time to go back to writing, and desperately resist the call of the wild (blueberry pie), at least until later this afternoon.✨ • • • • • • #sourdough #sourdoughstarter #sourdoughpizza #itswhatsforlunch #liveloveeat #livelifefully #injennieskitchen #panetoscano #writerslife
  • Black & White Cookies are one of those quintessential NYC foods, like egg creams, knishes, and pizza. When people tell me they don’t like them, my first thought is, “you’ve obviously never had a good one”. If you walk into a bakery serving up this kind of cookie with a buttercream type frosting, run out immediately—they’re frauds, and mean to deceive you. The icing is key here. It should be firm enough to send a ripple of cracks throughout when you bite into it, yet still slightly soft. The best bakery to ever make these (no contest whatsoever) was College Bakery on Court Street in Carroll Gardens, Brooklyn. Truthfully, Black & White Cookies, good ones at least, are more like little half moon cakes. They should be soft, but not so soft they crumble. Crisp and stale cookies need not apply. And the way you eat them is a very personal decision. Do you start with the vanilla, and work your way to the chocolate? Devour the chocolate first? Or eat it straight down the middle to get a taste of each flavor with every bite? My solution is to sometimes bake mini bite-sized ones so I don’t have to choose, and pop the whole thing in my mouth! It’s funny come to think of it. I created this recipe back in 2014, after trying many inferior-tasting recipes online. The bagels I made yesterday were also from 2014. I wonder what other 2014 cooking & baking urges will creep into my thoughts and cravings this week. Off to cook dinner (stir-fry noodles & broccoli), since cookies don’t qualify as dinner (I’m trying my best to be an adult and exercise common sense & will power). p.s. there’s a video in my IG highlights on how to make these at home. You can find the recipe on the blog (link in profile). • • • • • • #nycfoods #blackandwhitecookie #brooklyneats #thebakefeed #nycmemories #bestcookies #imsomartha #theartofslowliving #liveloveeat #foodislove #injennieskitchen #cookies #feedfeed @thefeedfeed #tastingtable #bbcgoodfood #inmykitchen
  • More pie, less wet, cold Monday mornings. Woke up to frost and sleet, and leftover pie and bagels, so at least there was balance. ✨ Yesterday I fell in love with my past self for tucking an already-rolled out pie crust in the freezer, AND for canning blueberry pie filling last summer. Seriously the easiest, and dare I say, best blueberry pie ever. The pastry crust was flaky but firm, as though the aging in the freezer benefitted it. And the filling was a no brainer, just had to open and spill into the crust. Last year was my first time canning pie filling, so I only did a few jars. So excited to make a lot more this year. I sense fruity pie filling gifts for Christmas this year. Yes, I know thinking about the holidays in April sounds insane, but no more crazy than waking up to winter in spring. ✨ p.s. I baked this pie in a @breville tabletop oven that I keep in the back porch because my kitchen is teeny. It baked up perfectly. I can’t say enough how much I love this oven. I’ve been eyeing a stand mixer of theirs that I hope to buy one day! • • • • • #blueberrypie #eatmorepie #theartofslowliving #homemadewithlove #livethelittlethings #mybeautifulmess #injennieskitchen #mondaymornings #mondaymotivation #piecrust #recipes #Breville #thebakefeed

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Jennie

Hi, I’m Jennie. Thanks for joining me in this journey called life, and welcome to my journal filled with stories about food, family, life & the crossroads where they meet. More »

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