Sunday, January 23, 2011
Gourmet magazine folded with the November 2009 issue after 68 years in circulation (I have an extra November 2009 issue that I'll sell you for only one million dollars - à la Dr. Evil). I bought Gourmet now and then, but it was an unstable relationship since it was more about being rich and travelling than it was about cooking, so only a few complete issues remain on my bookshelf -- I did tear out lots of pages though. I think the magazine was probably aimed at people who could flip thorough it, dog-ear a couple of pages, and hand it to the help. This may be why it vanished, but I am still astonished when I pass a magazine rack and see stuff devoted to scrap booking, toy soldiers, and quilting -- how these keep going is beyond me (no offence if you happen to be interested in that stuff). You might wonder why I ever bought it at this point, but I got sucked in by the pictures -- especially the awesome table settings.
Anyway, the good editors of Gourmet would throw a bone to us plebes now and then with features like "cooking with five ingredients," or "gourmet on a shoestring" (a Prada shoestring, mind you, but still a shoestring). This recipe comes from the five ingredients feature in the May 2003 issue (one of my torn-out pages). I've been looking for a nice quick-bread to make on weekends so that I can take slices to work through the week. I've had my eye on this recipe for a while (7 years! holy embarassing getting-around-to-itness). The idea is that those slices will keep me from drifting down to the cafeteria and buying the -- I was going to type crud, but that's unfair, how about -- uninspiring offerings they have down there.
While that's happening, you might as well get a batch of zuppa di fagioli on the go. Just sayin'.
Spend that time getting the rest of the batter ready. Put the flour (and baking powder and salt) in a bowl.
zuppa di fagioli on the go (just sayin'), I wasn't interested in getting another pan involved in all this mess.
Slide the loaf pan into a 325 oven for about an hour. The recipe calls for an hour to an hour and 10 minutes, but I think my batter was a little drier than it should be so I started checking at around 50 minutes (i.e. once I had all those freaking dishes cleaned up). In the end it was done at the one hour mark -- check with a toothpick (that comes all the way from China, if you have one -- man, I love that joke).
zuppa di fagioli (just sayin').
Peace, brothers and sisters.