Food goodness

This is sort of like savory bread pudding, and I'm confused about why the original recipe made the directions sound very very complicated, when it's really like "cook stuff and layer it in a pot and bake it for a long time." 8 medium thinly sliced yellow onions Up to 1/2 cup mild-tasting olive oil 6 cloves garlic, thinly sliced Salt 2 pounds Swiss chard (thick ribs removed), cut into 1-inch-wide ribbons 10 ounces day-old chewy peasant-style bread cut into rough 1-inch cubes Up to 4 cups chicken stock 6 ounces cheddar, coarsely grated [the recipe calls for Gruyère] 1. In a large saucepan or skillet, heat some oil and lightly brown the onions, stirring occasionally, for about 5 minutes. Reduce the heat to low and stir in the garlic and a few pinches of salt. Stew, stirring occasionally, until the onions are a pale amber color and tender but not mushy, another 20 minutes or so. If at any point the onions look as if they may dry out, cover them to trap ...

It has been approximately 47 million billion years since I cooked anything, but this is the first recipe we made in our new (temporary, sigh) kitchen. Simple and delicious. Yay for fresh corn. Also, I am in love with "Dinner: A Love Story ." Best blog (and now book) ever. We altered this based on what we had on hand, but I think it was pretty true to the original. 1 package spicy Italian chicken sausages [recipe calls for chorizo] olive oil 2 formerly frozen chicken breasts, thawed 1 medium onion, chopped red pepper flakes (optional) 5 ears of corn, cut off the cob [if someone has a good, neat, easy way to do this, let me know. i made a giant mess.] 2 cups grape tomatoes [recipe has you halve them; we just threw them in the pot] basil, chopped chicken broth In a Dutch oven or large pot, brown sausage in olive oil over medium heat until crispy. Remove. Raise heat to medium-high and brown chicken (in batches if necessary) on both sides until mostly cooked ...

I just scrolled back through my Facebook status updates because I foolishly posted this adaptation there instead of here, where it belongs. I'm hoping to decrease the rise time. I'll let you know how it goes. If you have four minutes, I recommend (again) watching Bittman make his potato pizza . I find him hilarious. "No need to measure...glug, glug, glug, glug...That's it. You're in pizzaland. There's no better place to be." I used Mark Bittman's basic pizza dough recipe from How to Cook Everything, but subbed 1C of rye flour. I only used the 1 t of yeast called for in the recipe, and the rye flour made it pretty dense so I coaxed and cajoled it through a daylong rise. It turned out to be a really nice texture though and I made the one ball into 3 smallish pizzas and baked each at 500 for about 8-10 min each. Fed the four of us. 3 cups all-purpose flour (I subbed 1 C rye flour) 1 teaspoon rapid-rise yeast (I'm going to guess that another 1/...