Acting totally on impulse yesterday, I made a large batch of fresh, buttery, steamy, & crumbly buttermilk biscuits. For whatever reason, I needed those little white rounds of joy and I needed them bad. All I could think about was eating one fresh from the oven, smothered with cultured butter, orange blossom honey, and a sprinkling of Maldon sea salt. That’s it. That’s all I wanted. And I was not going to be satisfied until I had it. It’s been a long time since I had to eat something—usually I can pinpoint cravings to their source—this one spoke volumes of comfort and home. There’s nothing like a good batch of buttermilk biscuits to help settle a person into their new place. There is a long list of things I know I crave when I need to feel settled. Looks like biscuits are another one to add to the list!
Classic Buttermilk Biscuits, via The Bread Bible
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and sprinkle with flour and cornmeal. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Using a pastry blender, two knives, or your hands, cut the butter into the dry ingredients. The mixture will resemble coarse crumbs with no large chunks of butter. Add the egg and buttermilk, stirring just to moisten all the ingredients. The dough will be moist, then stiffen while stirring. It should be slightly shaggy, but not sticky.
Turn the dough out onto a floured surface and mold into a circle. Roll or pat out the dough into a rectangle no more than 3/4 of an inch high. Don’t add too much extra flour while flattening or the biscuts will be tough. Cut with a floured 2 1/2 inch round cookie or biscuit cutter (or just use a glass). Cut close together to minimize scraps, then pack back together and cut out the rest.
Place biscuits about 1/2 inch apart on prepared baking sheet. Place the baking sheet on a rack in the center of the oven and bake 15-18 minutes or until golden brown. Let rest a few minutes and serve piping hot with your choice of limitless toppings. Enjoy!
There are many clans within the gingerbread family, all of which deserve praise for their uniqueness and variety. Gingerbread, while they all carry the same sur-name, are in fact quite different. They may have the same grandparents, or great-grandparents of origin, but depending on where you are, each of these breads takes on a distinct flavor and a different language. I decided to test out some tried and true recipes to see which ones were the best: namely, exceeding my wildest expectations. And sure enough, I found them to be fair cousins of each other, each distinct and holding their own within the greater family.
The tall, dark, and handsome of the group is unlike any other gingerbread you’ll taste–and I’m fairly certain you can not easily find this in any bakery or store–so you’ll have to make it to try it. The earthy, rich tones that come through are deep and alluring, a bit like an 80% cocoa chocolate bar. If you let it sit on your tongue and chew slowly, you’ll be surprised with how many layers their are complete with undertones, midtones, and highlights. Like a great glass of wine, this gingerbread is show stopping and a great conversation starter. Make sure to think about what you are tasting as you bite into it as you don’t want to miss any of the esspresso depth, the lemon zesty zing, and the black peppery finish. Pair this with some vanilla, hazelnut, or lavender whipped cream and you’ll be in heaven.
The second gingerbread is elegant and classic. It’s what you would expect from a gingerbread–spicy but not over the top, aromatic but genteel. Yet, it is a step above a regular gingerbread. It’s like the Katherine Hepburn or the Gretta Garbo of the family. Beautiful, well-developed, light, and airy, while simultaneously alluring, seductive, and complex. Eat this cake on it’s own–or dress it up with some of that left over whipped cream you made for the first one (vanilla or plain is best).
The final gingerbread is simple and beautiful. It’s the lightest of the bunch, a fair-haired soprano if you will. And its scented, lingering song will capture your attention and imagination until the entire cake is done. She is also the most straightforward of the bunch. In her youthful glory, she tells it how it is and what you get is a delicious, almost virginal gingerbread. Which is why it is great with breakfast, or a mid-day snack with tea. No games, no complexity, but straightforward goodness. And a personal favorite.
I decided that these edible cousins needed to be elevated to the position that they deserved: prominently on the head—as of course that makes them closer to the heavens and the stars—each holding their own as the crowning glory of gingerbread. While wearing them on your head as a crown really is best, you can also choose to make them into little cakes–either in tartlette pans or baby cake molds–or you can make a big ‘ol sheet of gingerbread and slice thick squares. You could also use a round cookie cutter and cut small cakes out of your big ‘ol sheet of cake–then save the scraps for yourself!–especially if you are taking it to a party. But any way you cut it (or wear it!), they will still be delicious.
Tall, Dark, & Handsome Gingerbread recipe adopted via Beth Hensperger’s The Bread Bible
2 1/2 cups unbleached all-purpose flour 2 tablespoons instant espresso powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon salt grated zest of one lemon 8 tablespoons (1 stick) unsalted butter 1/2 cup packed light brown sugar 1/2 cup unsulfured molasses 1/2 cup pure maple syrup 2 large eggs 2 teaspoons baking soda 1 cup boiling water
1. Preheat the oven to 350 degrees F. Grease a 9 inch square or round cake pan, then line with parchment. In a large mixing bowl using a whisk, combine the flour, espresso, spices, salt, and lemon zest. In a small saucepan, combine the butter, brown sugar, molasses, and maple syrup. Stir constantly over low heat until the butter is melted. Remove from heat.
2. Make a well in the center of the dry ingredients and pour in the hot butter mixture. Add the eggs and immediately beat with a wooden spoon or electric mixer until smooth. Combine the baking soda and boiling water. Pour over the batter and stir gently just until evenly incorporated.
3. Pour the batter into the prepared pan. Place the pan in the center of the oven and bake 35 to 40 minutes, or until the top springs back when touched and a cake tester inserted into the center comes out clean. Let cool in the pan on a rack, then cut into wedges or squares and serve warm. If you want to make individual cakes, bake the gingerbread in a large, flat jelly roll pan and bake for 25-30 minutes, let cool in the pan, then using a cookie cutter, cut out individual cakes. Top with cold crème fraiche, fresh raspberries, and a mint sprig.
The Gretta Garbo Gingerbread recipe adapted from The Perfect Cake by Susan G. Purdy
2 1/2 cups sifted all purpose, unbleached flour 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 cup lightly salted butter (1 stick) at room temperature 1/2 cup plus 2 tablespoons granulated sugar 1 large egg, at room temperature 1/2 cup full fat sour cream 1/2 cup unsulfured molasses 1 cup very hot water
1. Grease and line a square baking pan, or you can use muffin tins, molds, or baby cake tins. Preheat the oven to 350 degrees F.
2. Sift together flour, baking powder, baking soda, salt, and spices, and set aside.
3. In the large bowl of an electric mixer, cream together butter and sugar until completely blended to a granular paste. Scrape down inside of the bowl and beat in the egg and sour cream.
4. In a 2 cup Pyrex measuring glass, combine the molasses and very hot water, stirring until molasses is nearly dissolved. With the mixer on low speed, add about one quarter of the flour mixture to the batter. Alternately add remaining flour and the molasses-water, beating slowing to blend each addition.
5. Spoon batter into prepared pan, smooth top evenly, then spread batter slightly toward pan edges. Bake in the preheated oven for 35 minutes, or until a toothpick or knife inserted into the center comes out clean and the top of the cake is light and springy to the touch. Cool on a wire rack and cut into thick squares and serve directly. Vanilla whipped cream or ice cream goes well with this.
Fair-Haired Soprano Gingerbread via Edith via MFK Fisher
First 1/4 cup earth balance or butter (she calls for shortening–if you use it, try non-hydrogenated) 1/4 cup sugar –Cream the butter and sugar together in a bowl.
Second 1/2 cup molasses 1/2 teaspoon baking soda –Whisk the baking soda into the molasses well, then using a spatula transfer into the creamed butter and sugar bowl. Mix well.
Third In yet another bowl, whisk together… 1 teaspoon cinnamon 1-2 teaspoons ginger (I like it on the spicy side) 1 teaspoon cloves 1/2 teaspoon salt 1 1/4 cups flour 1 teaspoon baking powder –After you’ve whisked these, set bowl aside.
Fourth 3/4 cup boiling water 1/4 teaspoon baking soda –Add the baking soda to the boiling water. Alternate adding to the creamed butter, sugar, molasses mixture with the dry ingredients.
Fifth 1 egg –Add a slightly beaten egg to the entire mixture until combined.
Finally Pour into a prepared (buttered and floured) square pan. Place into center rack in a preheated oven of 325 degrees F. Bake for 20 minutes or until a toothpick is inserted in the center and comes out clean. *I had to bake mine for about twice that amount of time (40 mins) and I am not sure if it is because of my oven in particular or if back then ovens were just a heckuva lot hotter due to being wood burning or something. Just make sure you check yours after 20 minutes, if it looks completely underdone and the center is still wobbly, not to worry, just put it back in there for ten more minutes, check it and it may even need five to ten more minutes after that to be completely baked in the middle.
I’ve been on a bit of a bread kick lately. I’ve come to look forward to the structure bread-baking creates on Sundays. Since each step takes anywhere from 45 minutes to an hour, I been structuring my daily tasks with making bread. Do you ever do funny things like put a tea kettle on to boil and then do the dishes until it boils, leaving the rest in the sink for the next time you put on the kettle? If so, you might know what I mean when it comes to baking bread.
I’ve also discovered that the joys of having a thick slice of home made bread for breakfast are enough to motivate me into making a loaf or two on Sunday. Sure, Sunday’s are still fairly lazy at best, but the bread is the side project, second to finishing that great novel, raking leaves, and napping. Last week I gave my hand at trying a Black Russian Rye bread–it was fantastic and I’ll have to make it again to share with you. This week, it was Brown Rice Bread with Dutch Crunch Topping.
I’m working my way through one of my favorite bread baking cookbooks, The Bread Bible, by Beth Hensperger. In particular one chapter called Abundant Grain: Whole Grain Breads. Her recipes are unique and everyone from the experienced baker to the beginner can find great use of her book. As for the Brown Rice Bread with Dutch Crunch Topping, I was simply curious. What is Dutch Crunch Topping anyway? It is a satisfying textured layer atop a dense, moist, and slightly nutty bread, and in this case, brown rice bread. The Dutch Crunch adds a visual, tactile, and delicious effect to any given bread or roll. It is common in the Netherlands, the UK, and the San Fransisco Bay Area. It is also known as Tiger Bread.
Since discovering this sense-inspiring topping for myself, I’m going to use it on other breads as well. It is too interesting a flavor and texture to miss out on. It would pair nicely with a regular french bread, baguette, brioche, or whole wheat bread too. But I digress, back to the brown rice bread at hand! Perfect for toasting, I think I’ve eaten this bread for breakfast (and quite a few lunches) smeared with fresh butter, or coconut oil and honey sprinkled with cinnamon, or sunflower seed butter, for about a week straight. And I’m still not tired of it. I’m glad this recipe made two loaves, although the one in my freezer is quickly dwindling. If you make this bread and find yourself in a similar predicament of eating it for most meals, don’t say I didn’t warn you.
Brown Rice Bread with Dutch Crunch Topping recipe adopted from The Bread Bible, by Beth Hensperger
I made a few tweaks, which I’ve included in the recipe, by adding whole wheat flour and substituting extra virgin olive oil for vegetable oil.
The Brown Rice Bread 1 cup warm water (105-115 degrees F) 2 tablespoons (2 packages) active dry yeast 1 teaspoon sugar or honey 1 cup warm buttermilk 1/2 cup honey 1/4 cup extra virgin olive oil (or vegetable oil) 1 tablespoon salt 2 cups cooked and cooled short-grain brown rice 2 cups unbleached all purpose flour 3 1/2 – 4 cups whole wheat flour (or you can use 5 1/2 – 6 cups white flour and no whole wheat flour–I liked it with the whole wheat)
Dutch Crunch Topping 2 tablespoons (2 packages) active dry yeast 1 cup warm water 2 tablespoons sugar 2 tablespoons olive oil 1/2 teaspoon salt 1 1/2 cups rice flour (use white or brown rice flour, do not use sweet rice flour used for Oriental baking)
1. Pour the warm water into a small bowl. Sprinkle the yeast and sugar over the surface of the warm water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
2. In a large bowl using a whisk or in the work bowl of a heavy-duty mixer fitted with the paddle attachment, combine the buttermilk, honey, oil, and salt. Add the rice and beat until smooth. Add the yeast mixture and 2 cups flour. Beat hard until smooth for three minutes. Add the rest of the flour, 1/2 cup at a time, until a soft, bulky dough that just clears the side of the bowl is formed.
3. Turn the dough out onto a lightly floured surface and knead until smooth and springy, about five minutes, dusting with flour 1 tablespoon at a time as needed to prevent sticking. This dough will be slightly sticky. If kneading by machine, switch from the paddle to the dough hook and knead for 4-5 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand.
4. Place the dough in a greased deep bowl. Turn the dough once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1 1/2 – 2 hours.
5. Gently deflate the dough. Turn the dough out onto a lightly floured surface. Grease two 9×5 inch loaf pans. Divide the dough into 2 equal portions. Form the portions into loaves. Let rest 15 minutes and prepare the topping.
6. To prepare the topping: combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. Let stand 15 minutes. Coat the top of each loaf with a thick layer of topping. Let stand, uncovered, for 20 minutes, until the dough rises level with the top of the pans.
7. Twenty minutes before baking, preheat the oven to 375 degrees F. Place the pans on a rack in the center of the oven and bake 45 – 50 minutes or until brown and the loaves sound hollow when tapped with your finger. Transfer the loaves to a cooling rack and (try to) cool completely before slicing (and devouring).
Enjoy!
Yep, it’s another apple recipe. Frankly, I can’t seem to get enough of them. I walked into my favorite grocery and there were piles upon piles of heirloom and antique apple varieties as far as the eye could see. Well, at least as far as my eye would let me see–because all I wanted to do was sample each and every one of those autumnal gems. And I did. When this happens, I usually bring home at least one of each kind (which drives the cashier insane) and sample throughout the week. Last winter, it was citrus. This fall, it’s apples.
Quick breads also remind me a lot of this time of year. Maybe it’s because all of the best kinds (pumpkin bread, zucchini bread…) all make me think of the fall with their fragrant spices and rooted goodness. Apple bread certainly takes its place among them. I saw this recipe about a month ago but wanted to wait until peak apple season. I’m glad I did.
What I love about this bread is not only the apples, but it’s molasses counterpart. It is the molasses, mingling with fresh nutmeg and a hint of cinnamon, that brings me back for a second slice. The apples and apple sauce give it a fantastic, gooey texture. It is sweet, but not over the top, the sweetness coming mainly from the apples and apple sauce. Although, the brown sugar does add a nice depth. I substituted the butter with olive oil (I like my quick breads made with oils instead of butter) and it was great. The whole wheat keeps things stable (both in the bread and with the ‘ol blood sugar) and gives it just the right amount of density.
Don’t skip the glaze either, it adds a surprising kick of apple flavor to the bread, unlike the apples already inside. I think it is more fragrant than anything, with a strong, wonderful smell of apples trapped in the liquefied sugar syrup. Then, cozy up with a slice of this and a cup of tea for a snack. Or, spread some nut or seed butter on it in the morning. Enjoy!
Glazed Apple Molasses Bread, via Whole Living
1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Pinch of ground allspice 6 tablespoons softened unsalted butter OR olive oil 6 tablespoons light brown sugar 1/4 cup molasses 2 large eggs 1 teaspoon pure vanilla extract 1/4 cup applesauce 2 apples 1/2 cup granulated sugar
Preheat oven to 325 degrees. Butter and flour a 5-by-9-inch loaf pan. In a medium bowl, whisk together all-purpose flour, whole-wheat flour, baking powder, kosher salt, cinnamon, nutmeg, cloves, and allspice.Use an electric mixer to beat together butter and light brown sugar until fluffy, about 4 minutes. Add molasses; beat until combined. Add eggs, 1 at a time, plus vanilla, and beat until incorporated. With the mixer on low, add half the flour mixture and beat until just combined. Beat in applesauce; add remaining flour mixture until just incorporated. Peel and core apples, reserving the peel and the core. Cut apple into 1/4-inch cubes, and fold into the batter. Transfer to pan, and bake until a toothpick inserted into the center comes out clean, about 1 hour, 10 minutes. Transfer to a wire rack; let cool completely.
Toast is my go to, my fall back, and one of my most favorite foods ever. It’s what I eat when I eat alone and sustained me through grad school. The comforting smell of warm, toasted bread with a thick slice of yellow butter on top–there really is no comparison to it’s greatness and simplicity. When it comes right down to it, I’m a simple girl. I get in my ruts, both with food and otherwise, and generally find myself surprised I got there in the first place. The toast-rut especially. I can concentrate so hard on one thing that the rest of the world can become like a faded distraction. When I get into a food-rut, it’s because there is something else going on in my life that needs a lot of my attention. And it’s not always a bad thing. For instance, this past month I’ve been super busy with my event design portfolio (feel free to take a peek!), a few writing gigs, and with getting my place photo shoot ready for the lovely ladies at Where Women Create. And I’ve eaten a lot of toast. Two weeks ago it was Buckwheat Raisin. This week, it’s Honey Oat. Life is good.
When I can’t make my own bread, I generally buy a local favorite, Dave’s Killer Bread in Spelt or a sprouted bread (that doesn’t taste sprout-y) by Silver Hills Bakery called Squirrel Bread. My gut instinct is to NOT buy bread–there are some crazy ingredients that are thrown into them, even the whole-cracked-wheat-12-grain-you-can’t-seemingly-go-wrong-with-this-bread bread. So I stay away from them. But it is my deep affection and love of toast that forced me to seek out a few bread companies that are as scrupulous as I when it comes to certain ingredients (because making your own bread all the time is a little over the top–unless you are Martha, of course). I recommend them both wholeheartedly.
I came across this recipe when a blog post over at Orangette caught my eye. It turns out that toast is the apple of many people’s food-eye. This news gave me the same warm feeling I get when I eat a piece. My toast excursions vary, even though the medium stays the same. Sometimes I slather it with coconut oil, slash it with agave nectar, and throw a pinch of cinnamon on top. It’s a tropical version of the original and beloved cinnamon variety. Other times it’s just straight butter, or butter and a seedy jam like raspberry. When I’m feeling really hungry, I’ll spread a thick layer of almond butter on top, maybe even sprinkle some ground flax for even more protein, texture, and flavor. Sliced figs, apples, a firm pear, or even raisins are good with a nut/seed butter foundation. Lately, Andrew and I have been toasting the Squirrel bread, then broiling it for 3-4 minutes on high with sliced tomatoes, spicy mustard, and melted feta or cheddar which bubbles and browns beautifully across their tops. We then top them with fresh sliced avocado. The options are endless people. Toast is where it is at.
And thank you, Molly for this fantastic recipe. Make sure you follow her directions to a T–she’s taken the time to explain some really wonderful details and nuances of the bread baking process–if you heed them, you’ll be very, very happy with your results. Here’s to toast!
Honey Oatmeal Bread Via Orangette, adapted from Good to the Grain, by Kim Boyce with Amy Scattergood
Before you scoop any flour out of the container, take a spoon and stir the flour, lifting and loosening it. (It tends to get packed down, and you don’t want to measure packed flour.) Now, to measure, spoon the flour into your measuring cup until it heaps above the rim. Then sweep the back of a dinner knife, or any other straight utensil, across the top to level it, letting the excess flour fall back into the container. This bread is also good for sandwiches.
1 package (2 ¼ tsp.) active dry yeast 3 Tbsp. unsulphured (not blackstrap) molasses OR honey (I used the honey and it was fantastic!) 2 ½ cups whole wheat flour 2 cups bread flour 1 cup rolled oats 4 Tbsp. unsalted butter, melted and cooled slightly 2 ¼ tsp. table salt, or to taste
Grease a large bowl and a loaf pan (see above) with butter or cooking spray.
In the bowl of a stand mixer, combine 2 cups warm water, the yeast, and molasses. Stir briefly, and then allow the yeast to bloom for about 5 minutes. Add the flours, oats, and butter, and stir to mix. The dough will look rough and shaggy. Cover with a towel, and let stand for 30 minutes. [This rest allows the dry ingredients to absorb the liquids, making for a dough that’s easy to work with and even-crumbed.]
Attach the bowl and the bread hook to the mixer. Add the salt, and mix on medium speed for 6 minutes. The dough should come together around the hook and slap around the sides of the bowl without sticking. If the dough is sticking, add a tablespoon or two of bread flour, sprinkling it down between the dough and the sides of the bowl. [Alternatively, you can knead by hand for about 15 minutes, adding flour as needed.] The dough should be soft and supple and slightly sticky.
For the first rise, scrape the dough onto a lightly floured work surface and knead it a few times. Put the dough into the greased bowl, cover with a towel, and leave it to rise for about 1 hour, or until it is doubled in size. To see if it’s ready, gently push a floured finger into it. If the dough springs back, it needs more time; if the dimple remains, it’s ready for the next step.
To shape the dough, scrape it onto a floured work surface. Press down on it, working it into a square shape, taking care to depress any bubbles. Fold the dough down from the top to the middle, then up from the bottom to the middle. Next, bring the newly formed top and bottom edges together, pinching the seam to seal. Pinch the sides together, and roll the shaped dough back and forth, plumping it so that it’s evenly formed and about the size of your pan. Place the dough in the pan with the seam side down, and press it gently into the corners of the pan.
For the second rise, cover the dough with a towel, and let it rest in a warm place for about 1 hour, or until the dough rises to half again its size. While the dough is rising, preheat the oven to 400°F.
When the dough has finished its second rise, bake for about 40 minutes, rotating the pan halfway through. The loaf is ready when the top crust and bottom crusts are nicely browned. [Boyce says that the top crust should be the color of molasses, but mine never gets that dark.] To see if the bread is ready, give the top of the loaf a thump with your hand. If it sounds hollow, it’s ready; if not, give it another few minutes in the oven. Remove the finished loaf from the pan and cool completely on a wire rack. Resist the urge to cut in until it’s fully cooled, so that the crumb has time to set and the flavor can develop.
Note: This bread keeps beautifully at room temperature. I keep mine in a plastic grocery bag, tied shut, and I set it on the counter with the cut side down. It stays good that way for 4 or 5 days, easy.
Yield: 1 loaf
Bananas, at least in my book, are disgusting. They are mushy, if packed in your lunch they make everything in your sack taste like one, and when they’re not mushy, they’re strangely granular and deceiving. Where’s the creamy goodness people always rave about? But I guess there’s something you should know about me and my dislike of bananas, a preface if you will: the thing is, I’m allergic to them. I think I must be one of the only people on the planet, but, it’s true. If I eat one, especially on an empty stomach, it makes me feel like my insides are twisting into a big christmas bow.
Banana bread in our house growing up was something special. My mom wasn’t a baker. She was, and is, a professional. So when banana bread, or any baked good for that matter, made an appearance, we were all very secretly pleased. I think I was more enamored with the fact that something warm and sweet was sliced and waiting for me to bite into than the actual banana bread itself. I can eat bananas in something, just not, god forbid, naked. There was nothing special about it–no extras, fancy additions, or surprises. It wasn’t like this banana bread or the one I just made last week. As we grew older, it just stopped being made. I had taken over most-things-baked by this time and banana bread just wasn’t on my list. This was over 15 years ago.
I am always curious why so many people had such comforting, warm, and wonderful memories when it came to banana bread. Maybe it was high time I gave this quick bread another try. This happens to me about once a year as I did try a fantastic recipe last year. It’s become a personal favorite. But it also has chocolate chips and candied ginger in it–it’s more like a heavenly, accessorized cake than anything else. Then I read about someone enjoying a banana bread with a coconut twist. Sparking my imagination, I thought this might come in a close, very close, second. So I gave it a whirl and daresay, enjoyed it.
This bread is dew-drop moist. The banana flavor is not overwhelming but comfortably cocooned in a coconut bliss. I liked the addition of coconut flakes and a sprinkling of candied ginger across the top too. As bananas seem to make regular appearances for the first meal of the day, it’s great with a smear of almond butter. But in this form it’s a little different, a little exotic, even a little eccentric. Maybe, even comforting.
Comforting and Slightly Exotic Coconut Banana Bread
1/2 cup Agave nectar (or you can use brown sugar, honey, or maple syrup) 1/3 cup coconut oil 1 Teaspoon vanilla extract 2 eggs 1 cup Mashed very ripe bananas 1/2 Cup all purpose flour 3/4 Cup Whole Wheat Flour 1/2 Teaspoon Salt 1 Teaspoon baking soda 1-2 teaspoons ginger powder 1/2 cup coconut flakes candied ginger, chopped, enough to sprinkle over the top before baking optional: 1/2 cup chopped nuts
Preheat oven to 325 In a large bowl, beat oil, agave/sugar/honey/maple. Add eggs and mix well. Stir in banana’s, vanilla. Stir in flour, baking soda, salt, coconut flakes and ginger. Blend in chopped nuts. Spread into greased 9×5 loaf pan. Back 55-60 minutes. Cool on wire rack 1/2 hour before slicing.
Tart, crunchy, crumbly, hearty, warm, soft, textured, sweet, and aromatic. A nutshell description of what you would encounter if you made this bread at home. It is so much more than that though–it’s an experience. First, it fills your house up with the warming smells of yeasted whole wheat bread as it rises and bakes. Then, as you are enveloped by the soft blanket of bready-aroma, you bite into a warm piece smothered in fresh butter–a little drips down your chin–and a zing! of apricot hits your tongue as you crunch into a small grounded piece of toasted almond. The bread is so warm and moist (the coconut shreds helped with that), that you don’t even need the butter and honey you find yourself spreading on top. But today, today you are being a little bit wild, a little decadent, even a little mischievous. Because if we were “good” all the time, life would be really dull and boring.
It felt good to be bad, but the funny part is, this bread is not bad for you–it’s great for you. And I’ve been enjoying it for breakfast and an afternoon snack since I made it! I am discovering that there really is a place for my beloved baking in the world of health. Not everything comes out like cardboard, a sugar cube, or a well oiled piece of paper (although, this has definitely happened). I find when I let my creative inhibitions flow, recipes like this literally emerge and I am quite satisfied. So much so, that I feel a bit mischievous. And I like it 
.
Cheers!
Apricot Almond Whole Wheat Bread
5 cups whole wheat flour or spelt flour (+ about 1 cup more +/- to get it to more of a bread dough like consistency vs. a paste consistency) 1 package fast acting yeast 2 cups plain, organic, kefir (or buttermilk, or plain whole yogurt) 1/4 cup warm water 3 organic eggs 1 teaspoon sea salt 1/4 cup real maple syrup 2 tablespoons honey 2 teaspoons baking soda 1/4 cup melted butter 1 cup unsulfured dried apricots, cut into pieces, soaked in boiling water for 20 mins. 3/4 cup shredded coconut 1 cup chopped almonds
In a 1/4 cup warm water, sprinkle the yeast and let it get nice and foamy. Meanwhile, combine the flour and kefir. Add the yeast and mix for about a minute. Add the eggs, sea salt, maple syrup, honey, baking soda, melted butter, apricots, and almonds. Knead until firm and spongy–I used my kitchen aide bread hook for this recipe and had to add about 1 more cup of flour to get it spongy. While stirring, add a 1/2 cup more at a time while kneeding with the bread hook to get it from a paste-like consistency to a more bread-like one. Even then, it may feel a little more soft than normal which is OK. Let rise until doubled in size (this will vary too, mine didn’t double but it rose enough where I was confident in putting it in the oven, when I did, it rose beautifully during the baking process), in a warm place. Bake at 350 for 45-55 mins, until a toothpick or knife comes out clean. Serve warm and enjoy!
Last weekend, Andrew and I went to visit his brother and sister-in-law for a little mini-vacation. It had been a while since we had gone anywhere, and when the opportunity arose to get out of town for a bit, we jumped at it. We did some skiing and snowboarding–well, I attempted with the snowboard. I was down in the snow more than I was up on the board! Andrew, on the other hand, is an incredible skier–but he was really patient with my foibles and wipe-outs, never leaving me in the dust (or powder!–what they call that soft, powdery snow in the Rocky Mountains), and always encouraging.
I also had the chance to see a little bit of Salt Lake City itself. The scenery around this city is absolutely stunning. Stunning! Surrounded by mountains on all sides looking like they’ve been lightly dusted with powdered sugar this time of year and the city spreads out across the valley.
While there, Alana (Andrew’s sister-in-law) and I teamed up to make dinner one night. She made her famous prosciutto wrapped scallops with apples and sage–it was fantastic! The combination of flavors and textures was flawless–the apples paired with the sage and browned together with the scallops were like magic. And, surprisingly easy to do! On the side, she made some crispy yet tender roasted asparagus and then threw in some tomatoes to roast too. Together we made a basic french bread loaf and a lovely panna cotta with blackberry compote for dessert. I had so much fun! I really love cooking with others, especially people who are just as excited about good food.
Prosciutto wrapped sea scallops 4 servings 12-16 large scallops, washed and dried 8 slices Prosciutto, halved lengthwise 1 bunch fresh sage 1/4 cup butter (60 ml) 4 tablespoons extra virgin olive oil, plus more for garnish (30 ml) 2 apples (pink lady, gala, golden delicious), peeled and cored 1 tablespoon sherry vinegar (15 ml) Sea salt and freshly ground black pepper, to taste 1 teaspoon fresh lemon juice (5 ml) 1 tablespoon butter (15 ml)
Pat the scallops dry and wrap one half-slice of the prosciutto around the equator of the scallop. You can use toothpicks or kitchen twine. Melt 2 tbsp. of butter and olive oil together in a sauté pan. Bring to a slight smoke.
Toss in the sage leaves and sliced apples wedges into the pan. Season with salt and pepper. Turn up the heat and add the sherry vinegar. Cook until soft and caramelized. Finish the sauce by swirling in butter until just melted. Add lemon juice.
Season the scallops with salt and pepper and place in the pan. Cook for 2 minutes per side, or until golden.
Image by Andrew Owen
Panna Cotta via David Lebovits
4 cups (1l) heavy cream (or half-and-half) 1/2 cup (100g) sugar 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise 2 packets powdered gelatin (about 4 1/2 teaspoons) 6 tablespoons (90ml) cold water
Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
Lightly oil eight custard cups with a neutral-tasting oil.
Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )
If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
For the blackberry compote: 2/3 bag frozen blackberries thawed or 1 carton fresh blackberries a dash of cinnamon a pinch of nutmeg a splash of vanilla
In a saute pan over medium high heat, combine all the ingredients, stirring with a wooden spoon to break up some of the berries for more juice. Heat until about half of the berries are juicy and serve warm over the cooled panna cottas.
Lots of things have been happening lately, I am excited to say! Pietopia has really begun to take new shape. A few things are different this year including two different panels of judges. There will be one panel of food-writers and another panel of bakers. I’m looking for a nice balance between the professional and amateur, both with the writers and the bakers. Check out the Pietopia page here in the blog to read a bit more about what’s happening! There have been some other interesting leads, but I’ll save those tasty tidbits for a later post.
There was a lot of puff pastry dough left over from making those Apricot Danishes, so I used them for little pizzettes. I re-rolled out that dough, made some fresh goat cheese, preheated the oven to 350 degrees F, topped them, and then baked them for 35 minutes. They were delicious! However, I think I have probably eaten more butter this week than I’d care to think about—but it was good while it lasted…
I also made a loaf of french bread the other day I thought I’d share with you. This is my go-to bread, when I need something fresh and baked in my life (or for a meal). In a pinch (or when I’m feeling a bit impatient) I’ll use rapid rise yeast which cuts down the rising time in half–this is super helpful if you have guests coming over or need to take your bread somewhere with you, done and not a messy dough blob. This recipe is just good–spread it with some butter, jam, dip it in olive oil, have as a sandwich, or however you like to eat your bread! Cheers!
Everyday French Bread 1 1/2 packets yeast (regular or rapid rise) 1 tablespoon sugar 1 tablespoon salt 2 cups warm water 5 cups all purpose unbleached flour 1 cup whole wheat (preferably pastry) flour
Mix the yeast, sugar, and water. Let stand for about 10 minutes or until foamy. Add the salt and flour, mixing until you can’t mix it any more (or if you are using your stand mixer, attach the bread hook and knead using the hook for about 4 minutes) and knead the dough with your hands for about 10 minutes. Put into a well-oiled bowl, flipping the dough once to get the top coated, cover with a towel and let rise for one hour (30 minutes with rapid rise yeast) or until it has doubled in size. Punch down the dough and let rise again for another hour. Preheat the oven to 400 degrees F, shape your dough into two long loaves, slash it, sprinkle it with whole wheat flour, and then bake for 35 to 40 minutes.
The unexpected but remarkable friendships and connections I’ve experienced since starting this blog have enriched my life beyond anything I ever expected. It really is the most remarkable thing about the internet–being able to connect with people who you would never in a million years been able to do so with–and certainly not quite so easily, either.
There are honestly about five blogs I look at and read fairly regularly–I have a lot more on my google-reader, but I get really overwhelmed when I turn that thing on, so I end up never turning it on! Instead, I mostly rely on my memory to hand-type in a handful of favorite sites I visit a few times a month, see what they are up to, and to say hello. I know, I know–it’s bad blogger etiquette to not read more fellow bloggers sites and comment–but that can get furiously overwhelming, so I simply do it when I can.
One of the blogs I visit regularly is Pattern Bakery. They are a group of four designers, Salla, Maria, Miia, and Minttu, best known for patterned designs and illustrations sold for the interiors, fashion and paper industries. They are based in Finland, but sell their patterns and textile designs world-wide. Each year, these four talented women come out with a new collection based on color themes and moods. Their studio in Helsinki, Finland is in an old nostalgic wooden house that turned out to actually be an old grocery and bakery. “A house with a history of freshly baked bread and pastries keeps inspiring our work (and our tummies).” That would certainly inspire me too! It was reading this that I realized I had found a group of kindred spirits across the Atlantic. They also have a wonderful website you can find here .
Minttu is the group’s lover-of-food. She’s known for conjuring up heavenly meals at a moments notice–and then blogs about it on the Pattern Bakery’s blog. A few weeks ago, she posted about her mother’s Pulla–a traditional Finish sweet bread spiced with cardamon. I have a special affinity for Pulla because my best friend Kiija and I used to make it as girls with her grandmother Aune, who was Finnish. Or Kiija’s dad would make loaves and loaves of it to stock the freezer with–I felt like we were always snacking on a piece of Pulla while at her house–it was the best . I even blogged about it once, you can read about it here.
I am fascinated with the stories that food conjures up. And knowing that Kiija and her dad share a deep love and regard for this family flavor and ritual, I wondered if Minttu shared similar feelings. So, I emailed her. And she emailed me back the most fantastic story ever, about her family’s Pulla. Her mother had learned to make the Pulla shaped like this from her Mother-in-law, who was from Ingria, a land attached to Russia. Her great grandfather did some work for the last czar of Russia, and the czar’s children were very fond of the Finnish Pulla her great-great grandmother would send them as a treat! “So maybe this special shape has been passing along the generations and is the same the last tsar’s kids ate,” writes Minttu. Amazing! Minttu and her cousin have agreed to keep this family tradition alive and well by shaping their Pullas like this from now on. Pulla can come in many shapes from a large braided loaf to shapes like little boys and girls with raisin eyes–but the woven circle will be a special one for Minttu and her family. So neat!
(Minttu’s pictures)Minttu’s Family Pulla via Pattern Bakery
0,5 litres milk (2 cups)
50 g yeast (3 tablespoons or two packages)
2 tsp salt
2 dl sugar (a little more than 3/4 cup, but not quite a full cup)
2 tsp cardamon (not the pods, but open them and use the bits inside)
1 egg
14 dl wheat flour (6 cups, maybe a little more)*
100 g butter (1/2 cup or a whole stick)
(Minttu photographing her mother as she makes her Pulla)
Add yeast to hand warm milk. Mix with salt, sugar, cardamon and egg. Add flour little by little, whisk more at first to mix some air in to the dough. Then knead until it feels alive in your hands, say maybe 10 minutes or so. Add soft butter towards the end of kneading. Let rest in a warm place, covered with a tea towel. When the dough size has doubled, knead it softly to remove the airbubbles, for couple of minutes.
Cut pieces of the dough with knife and start rolling it under your hands to form long shapes. Cut pieces of app. 10 cms. Press two pieces together at top. Twirl one of the dough pieces around the other. Press the ends together to form a circle. Set on a baking sheet on a baking tray, brush with some egg and sprinkle with sugar. Bake in oven, 450 degrees F for 10 minutes or so, until golden brown.
*I tried one batch with whole wheat (pastry) flour and one with unbleached, all-purpose white flour, and I must say, I like the white flour better for my taste. It allows the cardamon to shine through, mingle with the sweetness, and keeps the bread nice and soft–the whole wheat flour took over the flavor and dulled the cardamon flavor for me.
Cheers!
