Serves 4 to 6
3 pounds small Yukon gold potatoes, peeled
2 medium onions, (about 1 pound), halved lengthwise and cut into thin half-moons
2 1/2 pounds vegetarian sausage, cut into 1-inch cubes
2 1/2 teaspoons coarse salt
Freshly ground pepper
2 teaspoons coarsely chopped fresh thyme
3 cups homemade stock
2 tablespoons finely chopped fresh curly- or flat-leaf parsley
Directions
1.Preheat oven to 325 degrees. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.
2.Place sausage cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions on top of sausage. Add the stock and 1 cup water.
3.Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.
Ingredients
Serves 4 to 6
3 cups all-purpose flour, plus more for dusting
1 cup whole-wheat graham flour
2 1/2 teaspoons coarse salt
1 teaspoon baking soda
1 teaspoon baking powder
4 tablespoons cold unsalted butter, cut into small pieces
1 2/3 cups buttermilk
Directions
1.Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Whisk together the flours, salt, baking soda, and baking powder in a large bowl. With a pastry blender or your fingertips, blend in butter until it resembles small peas. Add buttermilk all at once; stir with a fork until mixture holds together.
2.In the bowl, pat the dough into a domeshaped loaf about 7 inches in diameter. Lift out dough; transfer to lined sheet.
3.Lightly dust top of loaf with flour. Cut a 3/4-inch-deep cross in top, reaching almost all the way to edges. Bake, rotating sheet halfway through, until deep golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 20 minutes. Let cool on a wire rack.
Witch Mama 