When I’m away, I find myself overcome with intense longing for something in my Brooklyn home. By the time I return, it’s all I can do to keep myself from running toward it (cue slow-motion romantic comedy music here) and getting it all hot and, well, hot.
My family home in Singapore doesn’t have an oven, you see — so when I’m away from my trusty hunk of stainless steel, a major itch to bake starts taking over.
When I returned this time, I was determined to jump back into the Bread Baker’s Apprentice challenge, where bakers around the world are making a bread each week from Peter Reinhart’s “The Bread Baker’s Apprentice.”
On the docket that week was pane Siciliano, a beautiful, golden Italian bread formed in a voluptuous “S” shape.
In addition to discovering and falling in love with the fish guy at the Brooklyn Heights farmers market, I’ve also been seduced by the New Jersey produce man just across from him.
What’s not to love about a giver of fat, red strawberries and deep green, flowering chives? Also, who knew fruit and vegetables from New Jersey could look so good? (I kid, I kid …)
On a recent Saturday, produce man’s beautifully plump peas caught my eye and snagged my heart.
Big, firm and just a gorgeous, gorgeous green, I decided then and there that they were too pretty to puree for a chilled pea soup. Instead, I began envisioning a summery risotto — and I had just the recipe.