“Do we need all these mason jars?” my husband asked the other day. Behind him, the overpopulated kitchen cabinet clinked and clanked, a conspiracy fermenting.
These glass containers were in want of use. I could relegate a few jars to roles in the fridge, but I’m criminally inattentive to leftovers. I planned a picnic for the weekend instead.
A jar for snakelike peppers to bob among vinegar and twirling spices. A jar for cracked wheat and crisp green beans suspended in a diorama of layers. Alongside a homemade baguette, cured meats, prosecco, and cheeses, we could bring batch-made cocktails or even sweet tea for the jar to fulfill its Southern promise. I’ll leave a jar empty, too, should our picnic erupt into busking. The best Sundays are meant to unfold.
Suggested pairings: Ruffino Prosecco, Belletoile Triple Cream Brie, and Calandroís Boursin "Wine & Cheese Shop" Cheeseball, available at Calandro’s Supermarket
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Homemade Baguettes
(adapted from SAVEUR’s Four Hour Baguette)
Yield: 3 baguettes
Ingredients:
• 1 + 1/2 cups water, heated to 115º F
• 1 tsp. active dry yeast
• 3 + 1/4 cups flour, plus more for dusting
• 1/2 tbsp. salt
• canola oil
• 5 or 6 ice cubes
• Special tools: baking stone and cast-iron skillet
Method:
- In a large bowl, whisk together water and yeast. Allow to sit for 10 minutes until yeast begins to foam. Whisk in flour and let sit for another 20 minutes until flour is hydrated. Add salt and transfer dough to a floured work surface, kneading for 10 minutes until dough is smooth and still somewhat tacky. Reserve to a greased bowl, then cover in plastic and proof in a warm area for 45 minutes or until doubled in size.
- Return dough to work surface and form into an 8x6 rectangle. Starting with the bottom (8 inches), fold bottom and top edges to center. Then fold the right and left sides toward the center as well. Transfer dough, seam-side-down, to the greased bowl and let rise for another hour.
- Place your cast-iron skillet on the bottom rack of the oven and the baking stone on the top rack. Preheat to 475º F.
- Return dough to work surface again and cut into 3 equal pieces. Form each piece into a 14-inch rope. Place a lightly floured sheet of parchment paper on a (rimless) baking sheet and then transfer each rope of dough to the parchment paper. Crimp paper between each rope to keep separate. Use two tightly rolled kitchen towels to support the three strands of dough on each side. Let rest for 50 minutes, until dough doubles in size.
- Remove supports from dough. Use a sharp parking knife to slash each strand four times at 30-degree angles. Keeping the dough on the parchment paper, remove from baking sheet and place onto the baking stone in oven. Add ice cubes to the cast-iron skillet, close oven, and bake for about 30 minutes, until each baguette is wholly golden and crisp. Cool before packing up your picnic.
