Read Online Table of Contents: From Breakfast With Anita Diamant to Dessert With James Patterson - a Generous Helping of Recipes, Writings and Insights From Today's Bestselling Authors by Judy Gelman, Vicki Levy Krupp - Free Book Online Page B
Authors: Judy Gelman, Vicki Levy Krupp
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taste and toss gently. Serve immediately.
B ARLEY B READ
Makes 3 (6- or 7-inch) loaves
From Gourmet Magazine (May 2006)
Yeast and ovens were not a part of the era and landscape of The Red Tent . Bread was flat, cooked very quickly on top of a heated surface. And yet, there might have been barley flour and there certainly was olive oil, seeds, honey, water and perhaps even salt — some of the ingredients in this earthy recipe. The rustic, homey taste of this bread goes well with olives and other simple fare. This is not a dainty loaf; rip off a hunk to sop up the leavings of goat stew — or whatever is on your menu.
Note: Barley flour and semolina flour can be found at health food stores, or online. Nigella seeds, also labeled kalungi or black caraway seeds or mislabeled “black onion seeds,” are available at Indian and Middle Eastern grocers, or online.
You will need a large pizza stone for this recipe.
1 ¼-ounce package active dry yeast (2¼ teaspoons)
1 tablespoon mild honey
1¾ cups warm water (105–115°F)
3 cups all-purpose flour, divided, plus additional for dusting
1 cup barley flour (see note)
1 cup semolina flour (see note)
1 tablespoon nigella seeds (see note)
1½ teaspoons salt
¼ cup olive oil, divided, plus additional for dipping
3 tablespoons cornmeal
1 Combine yeast, honey, and 1 cup warm water in a small bowl, and stir gently with a fork. Let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
2 While yeast mixture stands, stir together 2 1/3 cups all-purpose flour with barley and semolina flours, nigella seeds, and salt in a large bowl. Make a well in flour mixture and add yeast mixture, 3 tablespoons olive oil, and remaining ¾ cup water, then stir until a soft dough forms. Turn dough out onto a lightly floured surface and knead, working in just enough of remaining 2/3 cup all-purpose flour to keep dough from sticking, until dough is smooth and elastic, 6–8 minutes.
3 Put pizza stone on lowest rack of oven and preheat oven to 450°F.
4 Divide dough into 3 equal pieces and form each into a ball. Sprinkle a baking sheet with cornmeal and arrange balls of dough on it. Firmly flatten balls into 5-inch rounds (leave about 2 inches between each), then brush dough with remaining tablespoon of oil. Cover rounds loosely with plastic wrap and a kitchen towel, and let stand to rise in a warm, draft-free place for 1 hour.
5 Transfer loaves, one at a time, using a wide spatula, to pizza stone and bake until well browned and loaves sound hollow when tapped on bottoms, about 20 minutes. Transfer to a rack to cool. Serve warm, with olive oil for dipping.
Chitra Banerjee Divakaruni
Anand Divakaruni
SELECTED WOEKS
One Amazing Thing (2010)
Shadowland (2009)
The Palace of Illusions (2008)
The Mirror of Fire and Dreaming (2005)
Sister of My Heart (1999)
The Mistress of Spices (1997)
Inspiration What I see in the world around me inspires me. For instance, Sister of My Heart , a story about two cousins living in a traditional family in the city of Kolkata, was inspired by an ancient mansion I saw being demolished on one of my visits back to that city. I recreated that mansion in my novel — it became the home of the cousins. One Amazing Thing , a novel about grace under pressure, came out of the traumatic experience of being evacuated from my home in Houston when Hurricane Rita was approaching.
My latest novel, One Amazing Thing is about a group of people trapped by a major earthquake, and how they manage their desperation by telling each other an amazing story from their lives. It comes out of an idea that has been important to me in much of my writing: the power of stories to affect our lives and to save us. It is unlike my other books because instead of a single protagonist, it has nine equally important characters.
I Don't Play Favorites People often ask me if I have a favorite among the books I wrote. Not really, I tell them, the books
B ARLEY B READ
Makes 3 (6- or 7-inch) loaves
From Gourmet Magazine (May 2006)
Yeast and ovens were not a part of the era and landscape of The Red Tent . Bread was flat, cooked very quickly on top of a heated surface. And yet, there might have been barley flour and there certainly was olive oil, seeds, honey, water and perhaps even salt — some of the ingredients in this earthy recipe. The rustic, homey taste of this bread goes well with olives and other simple fare. This is not a dainty loaf; rip off a hunk to sop up the leavings of goat stew — or whatever is on your menu.
Note: Barley flour and semolina flour can be found at health food stores, or online. Nigella seeds, also labeled kalungi or black caraway seeds or mislabeled “black onion seeds,” are available at Indian and Middle Eastern grocers, or online.
You will need a large pizza stone for this recipe.
1 ¼-ounce package active dry yeast (2¼ teaspoons)
1 tablespoon mild honey
1¾ cups warm water (105–115°F)
3 cups all-purpose flour, divided, plus additional for dusting
1 cup barley flour (see note)
1 cup semolina flour (see note)
1 tablespoon nigella seeds (see note)
1½ teaspoons salt
¼ cup olive oil, divided, plus additional for dipping
3 tablespoons cornmeal
1 Combine yeast, honey, and 1 cup warm water in a small bowl, and stir gently with a fork. Let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
2 While yeast mixture stands, stir together 2 1/3 cups all-purpose flour with barley and semolina flours, nigella seeds, and salt in a large bowl. Make a well in flour mixture and add yeast mixture, 3 tablespoons olive oil, and remaining ¾ cup water, then stir until a soft dough forms. Turn dough out onto a lightly floured surface and knead, working in just enough of remaining 2/3 cup all-purpose flour to keep dough from sticking, until dough is smooth and elastic, 6–8 minutes.
3 Put pizza stone on lowest rack of oven and preheat oven to 450°F.
4 Divide dough into 3 equal pieces and form each into a ball. Sprinkle a baking sheet with cornmeal and arrange balls of dough on it. Firmly flatten balls into 5-inch rounds (leave about 2 inches between each), then brush dough with remaining tablespoon of oil. Cover rounds loosely with plastic wrap and a kitchen towel, and let stand to rise in a warm, draft-free place for 1 hour.
5 Transfer loaves, one at a time, using a wide spatula, to pizza stone and bake until well browned and loaves sound hollow when tapped on bottoms, about 20 minutes. Transfer to a rack to cool. Serve warm, with olive oil for dipping.
Chitra Banerjee Divakaruni
Anand Divakaruni
SELECTED WOEKS
One Amazing Thing (2010)
Shadowland (2009)
The Palace of Illusions (2008)
The Mirror of Fire and Dreaming (2005)
Sister of My Heart (1999)
The Mistress of Spices (1997)
Inspiration What I see in the world around me inspires me. For instance, Sister of My Heart , a story about two cousins living in a traditional family in the city of Kolkata, was inspired by an ancient mansion I saw being demolished on one of my visits back to that city. I recreated that mansion in my novel — it became the home of the cousins. One Amazing Thing , a novel about grace under pressure, came out of the traumatic experience of being evacuated from my home in Houston when Hurricane Rita was approaching.
My latest novel, One Amazing Thing is about a group of people trapped by a major earthquake, and how they manage their desperation by telling each other an amazing story from their lives. It comes out of an idea that has been important to me in much of my writing: the power of stories to affect our lives and to save us. It is unlike my other books because instead of a single protagonist, it has nine equally important characters.
I Don't Play Favorites People often ask me if I have a favorite among the books I wrote. Not really, I tell them, the books
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