Bernard Ganachaud, in the early 1960s, made the poolish baguette the first legitimate alternative to the 60-2-2 baguette of the Parisian masses. When he retired thirty years later, his la flûte Gana was a licensed commodity, and bakers who paid for the right to make it were allowed to charge an extra franc above the government-controlled price. In the Coupe du Monde bread competition, the poolish baguette is now the standard that all countries must replicate. In my visits to the boulangeries of Paris, the poolish baguette made at the original Ganachaud Boulangerie was the second best baguette I ever had (the first being the pain à l’ancienne of Philippe Gosselin). Ganachaud has a special medium-extraction flour (with his name prominently displayed on the bags, naturally) from which he makes his baguettes, and there isn’t any flour quite like it in America. It is slightly higher in ash content and bran than regular bread flour, more like clear flour (whole-wheat flour that has been sifted only once instead of the usual twice to remove the bran and germ). The closest I’ve come to replicating that flour is described below and it makes a wonderful baguette, perhaps as good as can be done outside of the magical environment of Paris and without true Ganachaud-endorsed flour. Some people prefer it to the Gosselin baguette. See what you think.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.