By Leslie Mackie, Jim Henkens, Lisa Gordanier
Leslie Mackie opened Macrina Bakery & Café in Seattle in 1993 after operating with Lydia Shire & Susan Regis in Boston and as head baker at Seattle's Grand primary Bakery. She was once one of the first wave of american citizens experimenting with recipes from ecu grasp bakers and an extended, sluggish fermentation technique. Mackie rediscovered the craft's conventional, virtually religious value. "In France, bakers are respected simply because bread is this sort of crucial a part of the relatives and the community," she explains.
This new ebook has extra of Mackie's impossible to resist, artisanal breads, together with flatbreads and an emphasis on conventional Italian breads. The reader also will locate tarts, cookies, pies, and different goodies and savories that dedicated clients love. Mackie is deeply rooted within the Puget Sound group and treasures the relationships she has with buyers, staff, and manufacturers. tales of a few of her favourite everyone is sprinkled in the course of the ebook.
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Extra info for More from Macrina: New Favorites from Seattle's Popular Neighborhood Bakery
The meatballs also make a nice appetizer when served with a chutney sauce. M E AT B A L L S (makes 12–14 one-inch meatballs) 1 cup cooked long-grain rice 11⁄2 pounds 85-percent lean ground beef 1 teaspoon sweet curry powder 2 tablespoons soy sauce 4 green onions, finely chopped, using the white and tender green parts 1 tablespoon Major Grey’s chutney or other mild chutney 1 large egg, beaten SOUP 7 cups beef broth 1 put all the meatball ingredients in a large bowl and stir to combine. Using a small scoop, form the meat into 1-inch balls.
Add the onions, celery, bell peppers, garlic, and seasoning and sauté until the vegetables are softened, about 5 minutes. (At this point, the mixture can be refrigerated for up to 24 hours. ) transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker and stir in the sausage, broth, chicken, and bay leaf. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Remove the bay leaf from the gumbo. serve the gumbo over the rice and garnish with the green onions. Serve with the filé powder and assorted hot sauces on the side.
Mound individual chiles with a bit of the adobo sauce on a piece of aluminum foil on a cookie sheet. Freeze the chiles until firm, then transfer them to a zipper-top plastic bag, label, and freeze. indd 63 63 5/19/09 4:36:04 PM soups Turkey, Corn, and Black Bean Chili This chili offers a great way of transforming Thanksgiving leftovers into a stick-to-yourribs lunch or dinner for the weekend. Sweet corn, ancho chile powder, moist turkey, and black beans combine for a delicious meal in a bowl. 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 11⁄2 teaspoons dried oregano 2 teaspoons ancho chile powder 1 ⁄2 teaspoon ground cumin 2 Anaheim chiles, seeded and finely chopped 1 medium red bell pepper, seeded and chopped 11⁄2 teaspoons salt 2 teaspoons cornmeal heat the oil in a large skillet over medium-high heat.