At-Home Cooking for the Samuel P. Taylor Menu
3/4 cup (6 oz) lukewarm water
1 tsp active-dry or instant yeast
1½ tsp salt
2¼ cups (10 oz) unbleached all-purpose flour
Stir yeast into warm water and set aside for 5 minutes while yeast activates, then mix in flour until you have a ball of dough. Turn onto a flour-dusted work surface like a cutting board or a paper bag. Knead, adding flour, until smooth and elastic, about 5 mins. (It should feel slightly tacky. If sticky, work in more flour a little at a time until smooth.) Form dough into a ball and set aside in a lightly oiled bowl. Cover loosely and let rise for an hour. Find a warm spot, somewhere near the fire or in the sun if it’s a cool day.
1 tbsp olive oil
3 cloves garlic, minced
½ tsp salt
1 16-oz can crushed tomatoes, half water drained
1 6-oz can tomato paste
1 tsp herbs de Provence or basil/oregano blend
½ tsp crushed red pepper flakes
salt and pepper to taste
Heat olive oil in a pot over med-low heat and add garlic and salt. Cook for 1-2 minutes to infuse flavor but not brown. Add tomatoes and tomato paste and simmer for 10 mins. Then add herbs and crushed red pepper and simmer for another 5 minutes. Remove from heat and season to taste.