The Kids Cook Monday – “Going Old World”

If you listen to most chefs, they got started in the kitchen at a very early age, and normally in old world kitchens. That got me to thinking that tried and true methods of cooking are a great way for a child to play an active role in the kitchen.

The mortar and pestle!!  Wanting to keep it easy and simple the first time, we did pesto. I saw Michael Symon doing this on Iron Chef America and the results of the pesto were thicker and more fresh. Using the same ingredients as regular pesto, you simply replace the food processor or blender for the mortar and pestle. I found that working in small batches and tearing up the basil first made it a little easier for my child. Now you just let your child smash-up the pine nuts and basil, as you add the olive oil little by little. It’s done when you get a consistency that is appealing to you. Add a little garlic, salt and pepper, and finish with cheese.

Your child will be the main participant and you will get a great sauce for pesto or bread.




  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Pecorino cheese or favorite type of cheese such as Parmesan Reggiano. I prefer Pecorino because of the subtle but noticeable saltiness of the cheese.

The Kids Cook Monday September 5, 2011 Tomato Tartare “Alessandra Takes On The French Laundry Cookbook”

After three months of no cooking, Alessandra and I are finally back in the kitchen together. At the beginning of the summer I ruptured my achiles tendon, requiring me to get surgery and be non-weight bearing for two months and with limited mobility for the remaining time. I am happy to report that this painful chapter is coming to a close and time to get back and do some fun activities in the kitchen.

The first recipe that we did was a tomato tartare and after looking through many recipes, we found one in the French Laundry cookbook. Strangely enough, this version was the most approachable, and the results were amazing. Salad of Haricots Verts, Tomato Tartare, and Chive oil on pg 64. I am not going to copy the recipe since it’s from a published book, but there are quite a few recipes that many people can do from this book.

The first step is place the x marked tomatoes in hot boiling water until the skin loosens up and place the tomatoes in an ice bath. After I peeled the tomatoes, seeded and cut them, Alessandra then got them ready for the oven. She placed a sprig of thyme on each tomato, sprinkled some salt and pepper, and then drizzled some olive oil onto the tomatoes. After baking at 250 degrees for 1:45 minutes we pulled them out of the oven and let them cool in the refrigerator drizzled with the oil from the pan. Discard the thyme sprigs.

The next step is to blanch green beans in a big boiling pot of water that has been heavily salted. Cook the beans until done and the color of the beans turn a vibrant green. Quickly place the beans in a bowl of ice water. We can now make the cream vinegar sauce and coat the green beans until needed. Finely chop the tomatoes into a very fine dice, and add balsamic vinegar, salt, pepper, shallots or green onions, and chives.

Now we are ready to plate. Alessandra did one of the plates all by herself with just words of advice. She scooped out the tomato tartare into a ring mold and made it nice and even. Afterwards she grabbed some of the green beans from the sauce and placed them on the tartare, and then covered it with a small handful of arugula. The recipe asks for frisee, but I went with arugula for personal taste reasons. The result was superb and a great way to use summer tomatoes. For time sake we didn’t do the tomato powder or the chive oil but next time we will. It was so good I will want this for myself many times over before the heat of the summer is gone. Alessandra loved the cream and vinegar sauce, and I must say I could use it as a winning salad dressing in its own right.

I just loved how Alessandra wanted to get back into the kitchen with me and I cannot wait to share more time with her in the near future. Thank you sweetie for making our first cooking adventure in a 1/4 year a success.

Here is the closeup view of the tartare.

The Kids Cook Monday – Monday June 27, 2011 – “Mangalitsa Lomo”

I apologize for the long delay in writing for The Kids Cook Monday. A rather eventful couple of months, but hopefully things will calm down soon.  I am happy to report that our attempt to cure mangalitsa loin was very successful. In my prior post I talked about how Alessandra and I made Guanciale, and we also wanted to make lomo, or cured pork loin. The result was amazing and it is surprisingly easy and quite easy for Alessandra to help out.

She was able to coat the meat with the cure using plastic gloves and there is very little that can go wrong. As long as the meat is evenly covered this is a stress free step of the curing process, but it really allowed her involvement. We repeated after 7 days for the remaining cure. For a curing chamber, I used our wine refrigerator and kept a bowl of heavily salted water in the bottom to create the humidity and I fanned fresh air into the refrigerator twice a day.

After the two stages of curing, I rinsed off the meat and patted them dry. Now it’s time to hang the lomo to air dry for 45-60 days. I tied each section up like a roast, weighed and took notes of each section, and then hung them to dry. The rule of thumb is to allow the meat to dry out, losing a 1/3 of its weight. In the end you get a perfectly colored slice of cured meat that is great for lunch or cheese and crackers. This wasn’t really something that Alessandra likes at this time, but she had fun looking at the meat through the window. Now we just got to get back into our routine of cooking together. I miss her in the kitchen!!

Below is the recipe that I used to cure the loin, and I must say the cure smells so good.

Lomo (Cured Pork Loin)
Chef Justin Everett of El Dorado Kitchen—Sonoma, CA
Adapted by
July 2009
5 pounds pork loin
60 grams turbinado sugar
9 grams pink salt
9 grams toasted Tellicherry black peppercorns
9 grams toasted fennel seeds
9 grams toasted coriander
45 grams Kosher salt
7 grams sweet paprika
3 cloves chopped garlic
3 grams thyme leaves
3 grams cayenne pepper
White vinegar

Mix sugar, salt, peppercorns, fennel seeds, coriander, salt, paprika, garlic, thyme, cayenne, and coat evenly all sides of the pork loin, reserving a third of the spice mixture for a second cure. Place pork loin in a non reactive container and refrigerate for 7 days. After 7 days, apply the reserved spice mixture and refrigerate for 7 more days. Rinse the pork loin and tie with butcher twine. Store hanging at 60°F at 70% humidity for approximately 45 days. Meat should not have developed mold, but should be firm to the touch and smell sweet. Remove from storage and wipe the surface of the loin with a lint- free cloth dipped in white vinegar. Place in sealed container and store for up to two weeks in the refrigerator.

The Kids Cook Monday – Monday May 16th, 2011 – “Guanciale”

My daughter hasn’t been in the mood to cook lately, but she was proud to make her own guanciale, a form of bacon using the cheek of the pig.  In the past year we have been buying more and more protein straight from the farm, and making our own bacon is one of the things we do with the meat. It’s unbelievably easy, but it does take about two to four weeks from start to finish. In the end you will get a piece of bacon that is completely organic and great tasting.  Below are pictures of the hanging stage and the result. This project is so kid friendly and you can find a great link and recipe here:

Alessandra had a fun time mixing the curing ingredients and rubbing it on the meat. She then quickly washed her hands very well and we placed them in the refrigerator for about 9 days. After that stage, we rinsed off the salt mixture, and patted them down with a paper towel and hung them in the wine refrigerator for two weeks. Ideal conditions are 60 degrees F, and about 70% humidity, but 60% or higher will still work. It was always cute and fun to watch her say “we’re making bacon!”, or turning on the curing refrigerator light on so she could see them hanging to dry. You can do longer, but for the first piece we tried it after 2 weeks. Some people hang the curing meat in the kitchen, but my wife frowned upon it. Since this refrigerator is next to our dining table, she was able to look at it every day and help me fan the bacon with fresh air using a handheld fan. Then the day came, and I cut thin slices using my chef’s knife. It was very good and since it was home cured it didn’t take long to cook. The basic premise of curing is to take moisture out of the meat, and the salt mixture will eliminate any bacteria from growing. It’s worked since the days of Egypt. We plan to use the guanciale for carbonara, and whenever we need bacon.

The Kids Cook Monday – April 18, 2011 “The Menu”

My daughter makes me laugh, and at the same time, she inspires me. One of her latest joke’spirations was that she loves calling our kitchen and dining table the restaurant, and I am the “Cooker”.  I wish I could record a video of her exaggerated voice ladeled with youthful enthusiasm. At the same time it  got me to thinking, “let’s pretend our kitchen is a restaurant, and let’s make eating at home just as special as eating out.” My daughter’s food requirements are fairly  consistent, so I created a menu that had four choices that were fairly easy to do in a short amount of time.

We showed the guest of honor her menu while she sat at the table and her four choices of what to have for dinner. She felt special to make her own choice of what she wanted for dinner.  For this menu we had miso soup, mac and cheese, cappellini, and short ribs.  Every item is home made with no sacrificing of food quality. Alessandra choose Mac & Cheese with the snap peas, and the great thing about this recipe allows for a young child to help.

The following is the recipe used for Alessandra.

55 grams good quality cheddar cheese, cut into small pieces.

25 grams gruyere cheese, cut into small chunks

pecorino romano or parmesan cheese for sprinkling

50 grams milk separated by two 25 grams amounts

bread crumbs (optional)

90 grams of elbow pasta

For the child, let them cut up the cheddar cheese and gruyere into little pieces, but keep them separated. Precision is not needed since we are melting the cheeses into a sauce and Alessandra really loves this step. Children can also add the milk to the pot (under supervision). Start salted water to boil on high and begin cooking the pasta in a hot boiling pot of water. Meanwhile, in a non-stick pan place the cheddar cheese and 25 grams of milk on medium-low heat. Once the mixture is fully melted and mixed, we can then add the gruyere into the mix and stir constantly until the cheese is fully cooked through. Add the remaining milk, and occasionaly stir into the cheese sauce to fully incorporate. You are done after the mixture reduces by a third, keep warm. Total time less than 10-15 minutes.

Once the pasta is almost fully cooked, drain from the hot water. You have two choices to finish this dish, bake or stove top. Option one, you can pour the cheese sauce on the pasta, add bread crumbs, mix well, and spread evenly in a Pyrex baking dish. Broil in the oven at 350 for about 5 – 10 minutes to finish.  Option two, is to pour the cheese sauce on the hot pasta, stir, and then serve. Making sure that the pasta sauce is evenly coated on the macaroni.

This version will have texture, taste, and richness you don’t find in store-bought mixes. Plus, it was a big hit at “the restaurant”.

Side benefit, it will make going out to eat easier since the children are getting a restaurant experience at home.

The Kids Cook Monday – April 11, 2011 “The Dairy Factory”

Genetics is a funny thing. My sweet tooth was definitely passed down to my daughter Alessandra as we both love ice cream and sweets. We don’t eat it very often, but we do like it a lot. Over the weekend we purchased an ice cream maker to make our very own ice cream at home for fun and for control of the ingredients. After making two types of ice cream, I can say that this was the best $50 I spent in a long time. It’s so easy, and the best part is the ice cream tastes very good and you can adjust how much sugar or other ingredients you put into the ice cream.

The first batch was vanilla ice cream, using a recipe from Avec Eric’s (Eric Ripert) cookbook. The flavor of a real vanilla bean is amazing. This recipe is a very rich custard based ice cream, but the sugar is quite low. Only 10 tablespoons of sugar, far less than many other recipes. Here is the best part, you can subtract the sugar content to your desire. Nobody is going to stop you, and that is the beauty of cooking at home. This was our test batch, and it was the best vanilla ice cream I have ever had. Using only milk, powdered non-fat instant milk, one vanilla bean, a little cream, egg yolks, and some sugar it was great. We froze the ice cream after we pulled it from the ice cream maker and enjoyed several hours later.

Next project was something a little healthier and something specifically for Alessandra. She likes strawberry yogurt so we planned to make a strawberry frozen yogurt using a David Lebovitz recipe. You can find the recipe here:

Strawberry Frozen Yogurt – David Lebovitz
About 1 quart (1l)

French yogurt is astoundingly good and I suggest you use a good-quality, whole milk or Greek-style yogurt for best results.

1 pound (450g) strawberries, rinsed and hulled
2/3 cup (130g) sugar
1 cup (240g) plain whole milk yogurt
1 teaspoon fresh lemon juice

Slice the strawberries into small pieces. Toss in a bowl with the sugar until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.

Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.

Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

Very easy to make, and you can adjust the sugar to your taste. This was our first batch using the recipe so we stayed true to it, and it’s very good. (In the next batch I am going to reduce the sugar by 25% to see how a low sugar version tastes). The fresh strawberries make it so good and it really makes a difference. We did strain the yogurt and strawberry mix to take out the seeds to resemble ice cream.

After she cut the strawberries she lost some interest in cooking this evening. I think a tough day at school for Alessandra made for a tired afternoon. Plus, how many 4 year olds want to cook on a weekday? Never-the-less, she wanted to keep on going. she poured the sugar on the strawberries and stirred with a determined grip, and then shook the bowl to blend the sugar and strawberries together to coat the fruit. Alessandra came back after the mixture rested, and saw the lovely strawberry juice she helped create. 

When we blended the yogurt, lemon juice, and strawberries in food processor she came alive. The cyclone of strawberries was mesmerizing for her, and she just cracked up with an honest laugh. Watching her blend the strawberry yogurt together was so cute and I never get tired of her being excited and having fun. Afterwards, she mentioned that “she was happy because she was cooking”.  The numerous tastes of strawberry didn’t hurt either. 🙂 A great couple of days in the kitchen with Alessandra.

The Budding Cook

  The Strawberry Yogurt   The Finished Product

The Kids Cook Monday – March 28, 2011 “Cornish Game Hens and Comforting Mashed Potatoes”

Due to her mom having the flu over the weekend we couldn’t cook the Sunday dinner we had planned until Monday. Luckily, it was a meal that Alessandra would enjoy eating too even if she couldn’t help in the kitchen as much as usual. We cooked Cornish game hens with mashed potatoes and gravy. Very simple, quick to make, and very comforting to the soul and the stomach.

I prepared the game hens by cutting out the backbone of the hen so you lay it flat on a cooking pan. This allows the hen to cook more evenly and you can completely brown the entire skin. After cutting and placing two hens on the glass cooking dish, Alessandra then seasoned the hens with salt and pepper. A heavy hand by a child is surprisingly the proper amount of seasoning. Be  a little aggressive because you will be basting the hens two or three times during the cooking time and that seasoning will eventually end up in the gravy. In a pre-heated 450 deg oven on bake, place the hens in the oven. After 15 minutes, baste the hens and turn the oven down to 250 degrees. If the pan doesn’t have any juice put some chicken stock in the cooking dish to give you enough liquid to baste. You will use this liquid to make your gravy. After another 20 minutes, put the oven on broil to brown the skin and turn off the oven. Cook the hens until the juices run clear after inserting a metal skewer or fork into the thickest part of the hen. Remove the hens and let them rest on a carving board covered loosely with tin foil. Save the juices from the pan.

While the hens are cooking you can make mashed potatoes. For two or three people you can cut up 4 lbs of potatoes into 2″ cubes and boil for 20 minutes until soft, and then drain out the water. Let your child mash-up the potatoes and put some milk, cream, or butter into them to make it smooth. Healthier version would use milk, but we use organic heavy cream to finish the potatoes.

For the gravy, I fried the backbones in a pot and once very brown I put the chicken stock (store-bought is fine) and let it reduce. You will make the mashed potatoes and start the gravy while cooking the hens. Strain the stock and bones into a small pot, add the juices from the baking dish, and then place a small amount of corn starch or flour and put back on the burner until fully cooked through and smooth. Taste for seasoning to make sure it tastes good. Remember, it already has some seasoning from the hens so you only have to adjust the salt and pepper amounts.

You have just made a mini-Thanksgiving dinner that is extremely affordable, and done in less than 1 hour. Some mashed potatoes with gravy and plated along the Cornish game hen.

Alessandra had wanted pasta and vegetables tonight, but she ended up eating the entire breast of the hen too. Mommy got fed, Alessandra got fed, and I will have to find something else!! The best part about this dish is the low-cost and using every piece of the hen for cooking. Having Alessandra like it so much is the icing on top of the cake.

Child friendly activities for this recipe

Adding salt and pepper to the Cornish game hens before placing them into the oven (3 years or older)

Mashing the potatoes in a bowl with a potato masher. Just make sure potatoes are cool enough to the touch and the table surface is very stable. (5 years or older)

Whisking the flour or corn starch into stock.(7 years or older)

The Kids Cook Monday – March 21, 2011 “Inspiration”

When my daughter and I cook we regularly use the same cookbook over and over. It’s a book written by two very successful cooking professionals, and we use it all of the time. As a result, we have made pasta, brioche bread, an omelet, ricotta cheese, among many other items directly from recipes in this book. Sometimes life is so busy but you still need to cook something at home. Having a go-to recipe book is a great resource for quick decisions and support.

The book that we use is Ideas in Food: Great Recipes and Why They Work. It’s written by Aki Kamozawa and H. Alexander Talbot. Tonight Alessandra wants to cook egg pasta noodles using the following recipe.

225 grams of all-purpose flour

8 large egg yolks

1 tablespoon / 14 grams olive oil

2 tablespoons / 30 grams whole milk

4 tablespoons / 56 grams unsalted butter

Fine sea salt and freshly ground pepper


We simply cut up some tomatoes and saute them with a little garlic or salt and pepper. Very simple and quick.

Combine the flour, egg yolks, olive oil, and milk in a food processor (you can mix by hand too). Once the mixture comes together into a rough dough, turn it out onto a lightly floured work surface and finish it by hand. Knead it, and if needed, add a little more flour until it becomes silky and smooth. Let it rest for 30 minutes and then you can finish the pasta using a pasta rolling machine, or even a baker’s rolling pin until it’s uniformly thin. Flour the dough and cut it into noodles or you can make ravioli.

It does take a little work, but your child can help you most of the way and kneading dough is easy and fun for all ages.

As a treat, I was lucky that the authors of the book were at a local book store and they happily signed a copy of the book for Alessandra. I already have this book and have a copy on my Kindle app for the Ipad, so this book is for her. When she grows up she will have this book as a resource and as memory of our cooking time together. It was so cool when I showed her the book; she was so happy and surprised that it was her book. It’s tucked away for now but she knows it’s there. We use other books and recipes, but if you look at this book it’s so easy to follow and they give you background on why it works.

I hope you can find your own special cookbook or resource. Having a resource of cookbooks is very helpful to me and to my family.

Hard at work kneading the dough…Add just a little dough and it’s really easy to knead and work with.

Alessandra decided that some green peas and some pecorino cheese was suitable to finish the plating.

The Kids Cook Monday – March 14, 2011

Hello, and welcome to the blog where I share my cooking experiences with, and for, my daughter Alessandra. Along with her mom, we focus on giving her meals with proper nutrition. One of the most rewarding moments every day is when I get to cook with my daughter. The organization recently created an updated website ( giving adults and parents resources and tools needed for cooking at home.

Unfortunately my daughter caught a bad cold so instead of her cooking with me, we happily cooked for her. One of the biggest hits of the weekend was angel hair pasta, pesto sauce, and some black olives. The plus is that takes less than 10 minutes to cook and a total of 15 minutes if you make your own pesto. While you are cooking the pasta, you and your child can easily make the pesto sauce together. The best thing about making the sauce at home is the ability to customize the amount of salt, cheese, or oil.

Once you have finished the pesto sauce you can then serve the pasta. For children, I found a method that really helps them children to eat pasta with a sauce. By evenly coating the pasta with sauce it’s very consistent throughout the pasta. Place some pasta in zip lock bag along with the pesto, grated cheese, and (if desired) chopped or sliced olives. Shake it vigorously and evenly coat the pasta. Done…you can pour it on the plate and serve to your child. For older kids they could do almost everything in this recipe alone.

From the Food Network Website : (link)


  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Pecorino cheese or favorite type of cheese such as Parmesan Reggiano. I prefer Pecorino because of the subtle but noticeable saltiness of the cheese.

Directions – with a 3-year-old at the helm

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. For the first time, we only put in 1 clove of garlic since my daughter is only 3, but normally garlic is an important ingredient.

Except for chopping the stems off the basil, Alessandra did everything herself. She respected the power of the food processor and listened carefully to instructions. Knowing that her pesto sauce would go on her plate was good motivation for diligence.

Below is an introduction to The Kids Cook Monday from the program director. What she and the organization has to say is very important. I would greatly appreciate if you could take the time to read through it.

Thank you very much,


Introducing… The Kids Cook Monday!

By Joey Lee

Over the last 30 years, there has been a dramatic shift not only in what we eat, but how we eat. The ritual of family dinner has become all but extinct. More and more kids come home to an empty house after school and rely mostly on processed snack foods and microwavables to sustain themselves until their parents arrive home, often with a takeout box or fast food fare. Studies show that children who engage in regular family dinners eat more nutritious diets, get better grades in school and develop better communication skills, so how can the modern family break this cycle and bring back family dinner?

The Kids Cook Monday is a new initiative that gives families an effective, weekly way to keep up family dinners. When Monday is family dinner night, the meal becomes a fun event, ensuring that parents and kids spend quality time together every week, all year round.

You can use the beginning of the school week as an opportunity to continue teaching your kids even after they come home from school. As your little chefs squeeze oranges, tell them how vitamin C strengthens their immune systems to fight off colds or how the potatoes they’re mashing first grew underground.

Columbia’s Center for Addiction and Substance Abuse found that family dinners also help foster important life lessons. Kids who ate regularly with their families were more likely to come to their parents with a problem and less likely to try drugs and alcohol. Parents can use Kids Cook Monday night to check in with their kids about the weekend that’s passed and discuss plans for the coming week.

Parents can explore cooking with kids even if they’re novice cooks themselves! The Kids Cook Monday recipes come with age group suggestions as well as “parent”, “kid’ and “together” cooking tasks. Use The Kids Cook Monday toolkit(pdf) to get your family started. You can also share The Kids Cook Monday movement in whatever way works for you: post family dinner stories to your blog every week, hold family dinner recipe contests on your website or start a cooking co-op in your community.

By sustaining the tradition of family dinners, we are sustaining our health and our relationships with each other. Food activist and author Michael Pollan writes “Shared meals are about much more than fueling bodies; they are uniquely human institutions where our species developed language and this thing we call culture.” Make cooking and eating together your first priority on the first evening of each week. Keep our culture, and our children, alive and well.

The Kids Cook Monday – February 21, 2011 “The Baker”

This weekend we had a great time in the kitchen. I have been wanting to cook fresh brioche bread for some time and we finally got around to doing it. Brioche bread doesn’t take long to make, but it does need plenty of time for the dough to rest and rise before baking. Due to a “dad” mistake, I got a little too excited about baking the bread that I failed to let it rise for an additional 8 hours. Alessandra did awesome.

The way that we cook together is that Alessandra is 100% involved with every step. Our recipe came from Ideas In Food and it’s fairly simple. First step was measuring 6 1/2 cups of flour, 1/2 cup of sugar, 3 1/2 teaspoons of fine sea salt, 1/2 teaspoon instant yeast into a very large bowl. Mix all of the dry ingredients together. Alessandra scooped every cup of flour and sugar, and every teaspoon of salt and yeast. We use a scale and the recipe from the book has gram equivalents. For a child, it’s easier to obtain 975 grams than 6 1/2 cups of flour and it’s great for number recognition. She’s not 4-years-old yet, so it’s a good way to indirectly teach numbers.

Then we mixed in the wet ingredients, 8 large eggs, 1 cup of room-temperature water, 1/2 of whole milk, and 1 pound of unsalted butter. For the first time I had Alessandra crack eggs into a bowl, and she would have made a French chef happy. One handed and ‘POW’, cracked the egg on the bowl without one piece of shell getting into the eggs.

Honestly, she did a better job than I did. The cutest part was when she promptly said that “she needed to wash her hands so she wouldn’t get ‘nella.”  I was a happy dad, for the cleanliness, but also impressed that she knew the word salmonella. Once she came back to the kitchen we mixed the rest of the wet ingredients together. Alessandra made sure to stir all of the eggs together to make sure they were properly blended together. When she finished, we mixed in the melted butter and stirred again. We then poured the wet ingredients into the dry and started to mix. This is where I had to help since it’s hard work to stir dough.

In the end we had enough dough to make two 5″x9″ loafs after the rising period. The first period is after 3 hours you will want to fold the dough into itself, turn it over, and let it rest for an additional 8 hours at room temperature. This was the step that I missed so the bread was a little dense, but very flavorful. Below you can see the finished product where Alessandra had little, but was happy to share with mom and dad.

The source of the recipe is an affordable and approachable book. I bought a hard cover and electronic version of this book because I use it all of the time. I highly recommend Ideas In Food.