In reading some of the comments from other cooks, I took one’s advice and sliced my cabbage using a mandoline on the 1/4” setting. Using a Dutch oven, or a LeCreuset braiser as I did, add butter and olive oil to the pan. When the butter has melted, add the cumin seeds to bloom then sauté the leeks, garlic and cabbage with salt until wilted. As I wanted to get good color on my cabbage, I briefly covered it to soften, then removed the lid and stirred every so often until the cabbage was golden brown. The cabbage becomes sweet and tender. In the meantime, you can start your pasta water and cook per the package instructions. Just before the pasta is done, remove one cup of pasta water. I used a large spider strainer and transferred the pasta to the cabbage pan. You’ll add the pecorino and black pepper and toss. I added the pasta water in increments until it was the consistency I liked. Lemon juice is added for brightness, walnuts for texture and chopped chives for color and a hint of onion and garlic. What a surprisingly wonderful dish! My husband couldn’t get over how delicious the combination of ingredients were. It made quite a bit of pasta for just two people as the recipe called for a pound of pasta and two pounds of sliced cabbage. The leftovers were enjoyed again and made for a quick supper the other evening. I do love my carbs, bread be it warm slathered with butter or lightly toasted, smeared with Duke’s Mayonnaise and sliced Jersey tomatoes makes the perfect summer lunch. Many years ago, I made a focaccia as an appetizer for company, but I never thought of making Peach Focaccia with Thyme as Samantha Seneviratne did. The recipe for Peach Focaccia with Thyme popped up one morning in my NYT Cooking app. When more peaches appeared in my CSA share, I thought it would be interesting to make. The focaccia recipe is sweet compared to regular focaccia and the dough sticky. For the recipe you’ll need warm water, one package of active dry yeast (2-1/4 teaspoons), granulated sugar, unsalted butter, bread flour, kosher salt, an egg, 2 peaches (12 ounces) or other stone fruit that has been halved, pitted and sliced into 1/4-inch thickness, fresh thyme. I had some bread flour, but not the 3-3/4 cups needed for the recipe, so for the balance I used all-purpose flour. The recipe begins by proofing the yeast in the bowl of a stand mixer with warm water and 1 tablespoon of sugar. The yeast will proof without the sugar just by using a ¼ cup of the flour from the recipe. You’ll also need to melt 1/4 cup of butter and cool. Once the yeast has bloomed, add the flour, salt, an egg, 3 tablespoons of sugar and butter. Mix the dough until smooth and elastic, which should take approximately 5 minutes. Scrape down the sides and cover with plastic wrap (I used a dinner plate) and place in a warm, draft free location until double in size. This can take anywhere from 30 minutes to 2 hours. Gently punch the dough down, scrape the sides, recover and let it rise again. During the second rise, prepare the sliced peaches by placing them in a bowl tossed with 2 tablespoons of sugar. Another 2 tablespoons of butter are melted then spread evenly in a rimmed baking pan. After the second rise, carefully tip the dough from the bowl and gently stretch into the sides and corners of the pan. I lightly floured my fingertips to move the dough. We’re not done yet, the dough has to rise again, uncovered in the same warm spot, until the dough rises 1/4-inch above the edge of the pan. When done, gently dimple the surface of the dough, top with peach slices (do not add any of the peach juice) and sprigs of thyme. The focaccia is baked in a 400° oven for approximately 20-25 minutes or until golden brown. To finish, melt 2 more tablespoons of butter and brush on top of the focaccia after it comes out of the oven. Let it cool for 5-10 minutes and using two flexible spatulas, remove from the pan onto a large cutting board. What a different and delicious appetizer. The peaches were very ripe and sweet when I cut them and when baked, it enhanced their flavor more. The thyme was a nice touch lending a minty, flowery taste. Both my husband and I enjoyed this. He commented that he would have liked the focaccia to be a bit firmer. I explained to him that the recipe for the focaccia had a higher ratio of water to flour versus my dough for pizza. He plowed through and ate two more slices. We had the leftovers a day later. I had my outside grill on and transferred the remaining slices onto the grates. Five minutes was all that was needed to gently warm the focaccia and toast the crust. Caramelized Cabbage and Walnut Pasta By Hetty Lui McKinnon The New York Times, Cooking Section Time: 25 minutes Serves: 4 servings Ingredients ¼ cup olive oil 3 tablespoon unsalted butter 2 teaspoon cumin seeds 2 leeks, white and tender green parts, thinly sliced into rings 4 garlic cloves, finely chopped 2 pounds finely sliced green cabbage Kosher salt (Diamond Crystal) 1-pound spaghetti or other long pasta 4 ounces pecorino, grated, plus more for serving 2 to 3teaspoons freshly ground black pepper, plus more as needed 3 to 4tablespoons lemon juice (from 1 large lemon) 1 to 1½ cups toasted walnuts, roughly chopped Handful of chopped chives (optional) PREPARATION
Peach Focaccia with Thyme By Samantha Seneviratne The New York Times, Cooking section Time: 45 minutes, plus 2 to 3 hours rising Servings: 12-24 Ingredients 1½cups warm water (110 to 115 degrees) 1 (¼-ounce) package active dry yeast (2¼ teaspoons) 6 tablespoons/75 grams granulated sugar ½ cup/115 grams unsalted butter (1 stick) 3¾ cups/515 grams bread flour 1 teaspoon kosher salt 1 large egg, lightly beaten Nonstick cooking spray, as needed 2 large peaches or other stone fruits (about 12 ounces total), halved, pitted and sliced into ¼-inch-thick wedges 1 tablespoon fresh thyme leaves, plus 6 sprigs Preparation
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