Peachy Keen Green

When we visit Robert and Judy, we often get to sample Robert's latest delicious homemade bread.  Robert shared with me the NYTimes recipe he follows for no-knead bread . He uses this recipe (also below, with whole wheat) with all whole-wheat flour, but suggested that I use some white flour the first time. I bought a 6 qt enamel dutch this week for this purpose, using it for the first time yesterday to make a yummy mushroom white bean gratin . Today I gave the bread a go. It turned out great! Definitely doing this again. Ingredients 3 C flour (I often use 2 C whole wheat, 1 C white; sometimes 1/2 C rye in place of some whole) 1/4 tsp instant yeast 1 1/4 tsp salt (note to self: try 2 tsp) 1 5/8 C water (note: maybe more with whole wheat) Cornmeal or wheat bran for dusting optional additions to dough: 1 T finely chopped rosemary 1 C chopped walnuts Time needed: 18 hours + 2 hours + 40 min Instructions In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until

Elsa made this dish for a dinner party a couple of times, served with a salad. It was so good; I loved the rich flavor from the white beans and veggies and crusty bread -- so much that I bought a 6-qt cast iron dutch oven largely so I could try this out (and also try making bread; more on that soon).  Note: for oil, the recipe called for olive, but I tend to use canola for high-heat cooking (reserving olive for room-temperature tasting).  Ingredients 1/4 C oil 10 oz mushrooms, sliced 1 leek (or onion), finely chopped 3 large carrots, cut in 3/4" pieces (could add potato or other root veggies, too) 4-5 cloves garlic, minced 1 T flour 1 C water 3/4 tsp salt 1/4 tsp pepper 1 T tomato paste 1/2 tsp thyme 1/2 C dry sherry 30 oz white beans (cooked dry, or use two 15 oz cans), undrained 4-5 slices country bread, cut in 1/2" cubes 1/4 C oil (olive or canola) 1/4 C minced parsley Instructions Chop and dice the veggies. Whisk together the flour and water.  Saute onion (with salt) on