Category Archives: Bread

Empanadas with Sweet Potato, Beans and Goat Cheese

Posted on by February 11, 2015

These Empanadas with Sweet Potato, Beans and Goat Cheese came about when I was challenged to make empanadas for a friend. I was a little daunted, so of course I did a lot of research. While empanadas vary widely in terms of what’s in them and how they’re made and cooked (depending on who’s making them), the bottom line is, they’re definitely Dirty Laundry Kitchen food. In terms of their origin, empanadas are all about using up leftovers as filling and having a hot delicious snack- two things I’m passionate about doing. When beans or meats started to get old and dry, people would add other ingredients and moisture along with lots of spices and made a tasty filling that no longer looked beautiful and appetizing. But by stuffing it into a gorgeous pastry and either baking or frying them, they become something new and wonderful unto themselves. Empanadas, the gorgeous little South American pies. I didn’t have any meat to use up when I set out to master empanadas, so I settled on a veggie filling with goat cheese. I had some sweet potatoes in the veggie drawer that had seen better days lying around and the rest was … Continue reading →

Challah French Toast

Posted on by February 12, 2015

What’s the big deal with Challah French Toast? Why would I be so specific about the bread? There are few breads better suited to French toast than challah. It’s tender and rich and super willing to hold lots and lots of egg batter. To made it extra special, I load my batter with orange zest and even add a little extra sugar to created a brûléed custard effect that is reminiscent of crème brûlée. Then I smother it in fresh berries and maybe even some type of cream. Whipped cream when I’m in the mood to be decadent, yogurt when I’m trying to be a little healthy, or Coeur a la crème for when I’m going all out (or I have some leftover). And this time of year, when it’s cold and hearty breakfast feels justified (or anytime I ask Marc what he’d like me to make, be it breakfast, lunch or dinner) Challah French Toast hits the spot. Sometimes Marc even goes so far as to come home from work with a loaf of fresh challah, and then, I know it’s gonna be a French Toast weekend. Make this fabulous Challah French Toast and I bet you’ll not only … Continue reading →

Cherry Lime Scones, Heart-shaped for Valentine’s

Posted on by February 13, 2015

Cherry Lime Scones, Heart-shaped for Valentine’s are a big deal in our house. I’m not the earliest of risers, and Marc eats breakfast immediately upon waking, so cooking brunch or breakfast for him is a rare thing. It’s really a guests thing. Complicating matters, Marc’s favorite meal of the day is breakfast. So, the best Valentine’s gift I give Marc is usually a labor of love in the form of breakfast- bright and early, just the way he likes it. This is my favorite scone recipe. It comes out perfectly every time, and it offers lots of room for changing up the flavors. And variety is the spice of life you know. My favorite combination is cherry and Meyer lemon, but who wants the same flavor every time? Be bold and experiment so you can state your favorite with confidence as well. When you’re pairing the dried fruit and citrus, as a rule of thumb, think about pairing a more tart with a more sweet. Cranberry with orange, cherry with lemon. But it doesn’t have to be that way. Blueberry with tangerine is awesome. And I haven’t even tried a grapefruit pairing yet. But today, since I was making them … Continue reading →

Grilled Havarti Dill Cheese and Tomato on Pumpernickle Rye

Posted on by February 25, 2015

If I offer you a grilled cheese, chances are good that a Grilled Havarti Dill Cheese and Tomato on Pumpernickle Rye is what will wind up on your plate. I just call it, “Regular” Grilled Cheese. This fact has caused plenty of teasing over the years, and I have a book of grilled cheese recipes to prove it- courtesy of some of my favorite dinner guests. Apparently, regular grilled cheese is supposed to involve white bread and velveeta. How was I to know? This particular sandwich, Grilled Havarti Dill Cheese and Tomato on Pumpernickle Rye, is one that dates back to my childhood- it’s what my mom made. In rural Wisconsin in the winter, amazing produce is scarce, so it’s important to have recipes on hand that enhance mediocre tomatoes and rely on dried rather than fresh basil. With a tiny bit of planning this sandwich is no more difficult to make than the white bread velveeta version and it’s downright gourmet. A little tip in how to plan ahead? When you’re finished with the marinade, don’t throw it out, just save it in the fridge for the next time the urge for grilled cheese strikes. The tomatoes can marinate for quite … Continue reading →

Tamale Dough

Posted on by October 26, 2014

I’m no tamale expert, unless you count eating them, but last year I adopted the tradition of making tamales for Christmas using Anna Zepaltas recipe (I really liked hers because it used part butter and part lard, rather than the traditional all lard. I think the flavor makes a superior tamale dough). I had never hosted Christmas dinner before and it was a cold December day. I wanted the excuse to hold people captive drinking margaritas all day and playing board games and I’d always wanted to undertake the challenge of tamale making. It was a hugely successful, immensely fun, and seriously challenging undertaking. And I learned a lot. Last year made this year possible, and I have to say that now that I’ve done it twice, I feel confident in my ability to help others make them successfully, and certain that this is well on its way to becoming a yearly tradition. The tamales and salsas are amazing and the day is indeed lots of fun. By breaking the steps down over a couple of days, you’ll make your tamale party fun and low stress. Start with the tamale dough, a few days ahead. It stores well. I make … Continue reading →

Danish Puffs

Posted on by December 24, 2015

The second almond dessert of the week, as promised: Danish Puffs. The flaky crust, the custardy egg puff that is pâte à choux, the buttery sweet almond frosting, the crunchy almonds… such an amazing complement. My mom, sister and I used to make these on Christmas Eve and then we frosted them Christmas morning, while we made coffee, sliced fruit and watched my brother make eggs or savory bread pudding. My dad was outside feeding the birds so we could watch the cardinals, goldfinches and chickadees enjoy their winter feast, and hopefully, it would snow. While I’m not always in Wisconsin to complete the ritual, baking this breakfast pastry brings back all of the wonderful memories. Make Danish Puffs part of your Holiday tradition now. This recipe makes two puffs, and they freeze rather well. ½ cup cold butter ¾ cup room temperature butter; divided 2 cups flour; divided 1 cup + 2 tablespoon water; divided 2 teaspoons almond extract; divided 3 eggs 2 cups powdered sugar 2 tablespoons milk sliced almonds Preheat the oven to 350° F. Mix as if you’re making a pie crust (for me, that’s in a food processor) ½ cup cold butter and one cup … Continue reading →

Happy Birthday Eggs Benedict

Posted on by October 26, 2014

I wouldn’t do it often, especially for myself, but there’s no better way to say “I love you” and “Happy Birthday” than brunch. And brunch doesn’t get much better than Eggs Benedict. So today, instead of cake, I made myself what I really wanted: Happy Birthday Eggs Benedict. And I even made some spinach to go with it. Don’t think of it as a vehicle for Hollandaise, no, think of it as vitamins and minerals. You should do what you really want on your birthday too, and make Happy Birthday Eggs Benedict. English Muffins poached eggs (1 for each muffin half) sliced ham (twice as thick as lunch meat) Hollandaise sauce sautéed spinach with salt and pepper cayenne pepper or paprika for garnish Plan of attack: 9am The English muffin dough needs a while to rise. Start by making the dough. 9:30am While it’s rising, poach all the eggs and place them in an ice bath in the refrigerator. Sauté the spinach and leave it covered on the stove. Only add salt and pepper as you’re going to use the spinach to soak up the extra yolk and Hollandaise. 10am Make the Hollandaise. Keep covered on the stove, but turn … Continue reading →

English Muffins

Posted on by October 27, 2014

Let me start out by saying that there’s absolutely nothing wrong with store bought English muffins. I highly recommend the Bay’s brand and use them 99% of the time. That said, it’s my birthday today, and I’m making Eggs Benedict. So I went all in and made the English Muffins too. It’s cold and snowy and I’m home looking for reasons to heat up the oven. But don’t let the enormity of the project keep you from making Eggs Benedict. And bear in mind, the English Muffins were really easy. If you break up the different elements of Eggs Benedict into different stages or even prep them on different days, it’s really not that big of a deal. And homemade Eggs Benedict is an impressive, worth the effort, very special brunch from someone you love. Today, that person is me. 12- 14 muffins 4 cups flour 2 ½ teaspoons active dry yeast 1 egg 1 ¼ cups milk 2 tablespoons butter ¼ cup tepid water 1 teaspoon salt This recipe comes from the old time life books series “The Good Cook.” It’s my go to for classic items. I love this series; it break things down, includes the science, explains the why. I highly … Continue reading →

Cornbread Stuffing with Cotija, Figs and Sage

Posted on by October 27, 2014

When I set myself upon a Mexican menu, I knew that all of those cornbread stuffing recipes I’d seen over the years would finally have their day in my Cornbread Stuffing with Cotija, Figs and Sage. I started with a favorite cornbread recipe and subbed sage for rosemary to make it a little more Thanksgiving in nature. Then I diced it and toasted it. Finally, it was time to get down to the stuffing. (That said, you don’t need to wait for Thanksgiving to enjoy this amazing cornbread; just keep in mind the preheat and butter the pan trick works like a charm for that crunchy, crusty outside to the cornbread). This sweet, savory Cornbread Stuffing with Cotija, Figs and Sage soaked up the mole sauce like a charm. And it paired perfectly with the tart and tangy cranberry relish. 1 ½ cups yellow stone-ground cornmeal ¾ cup all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 2 tablespoons chopped sage leaves 1 teaspoon kosher salt 1 cup plus 2 tablespoons buttermilk 2 large eggs 8 small, plump dried Black Mission figs, diced ½ cup crumbled cotija cheese 3 tablespoons unsalted butter, melted 1 tablespoon vegetable oil 1 cup pine nuts; … Continue reading →

Pastry Dough for a Two-crust 9-inch Pie

Posted on by October 27, 2014

I’ve been making this Pastry Dough for a Two-crust 9-inch Pie (from Fannie Farmer) FOREVER. There are lots of great pastry doughs out there, and you should definitely know a few, but if you’re only going to learn one, it should probably be this Pastry Dough for a Two-crust 9-inch Pie. It’s great for pies, quiche, Snow Day Chicken Pot Pie, and tarts. Pastry Dough for a Two-crust 9-inch Pie keeps well in the freezer. I often have one on hand, for just in case. ¾ cups butter; diced and very cold ½ teaspoons salt 2 ½ cups flour; put it in the food processor bowl and put it in the fridge for an hour 6 – 7 tablespoons ice water Preheat oven to 425° F. Food process the salt, flour and butter until tiny peas form. Slowly add in the water until the mixture just holds together.  It won’t be uniform or a solid mass. Remove and form into a ball with your hands. Divide in two. Sprinkle counter with flour. Roll out the bottom layer as thinly as possible. Set into pie pan. Fill with fruit of your choice (sour cherries pictured). Roll out top layer. Cover. Decorate as … Continue reading →

Rosemary Potato Rolls

Posted on by October 27, 2014

These Rosemary Potato Rolls come from a King Arthur Flour recipe. They’re really tender and savory and I love them with smoked salt, particularly when I’m making the more smokey version of Crab Corn Chowder. The Rosemary Potato Rolls are really easy and are quite elegant looking as a basket of golden knots. You’ll be proud of the results and hard-pressed not to eat more than one when they’re still warm from the oven. 1 ¼ cups water 2 tablespoons olive oil 3 cups all purpose flour 2 tablespoons Baker’s Special Dry Milk or non-fat dry milk powder ¼ cup potato flour OR ½ cup potato buds 1 tablespoon sugar 2 teaspoons fresh or dried rosemary, minced 1 teaspoon salt 1 ½ teaspoons yeast (need a yeast lesson reminder?) 1 tablespoon cornmeal 1 egg, lightly beaten 2 teaspoons salt for garnishing (I like maldon, preferably smoked) makes 12 rolls In the bowl of your mixer, add flour, potato flour, sugar, rosemary, salt, and milk powder. Whisk or mix together. Make a well and add the yeast, warm water, and olive oil. Let sit about 5 minutes or until it’s foamy. Turn on the mixer and run with the dough hook for 5 … Continue reading →

Corn Tortillas

Posted on by October 27, 2014

I can thank my sister for finally setting me right and forcing me to start making my own corn tortillas. I’d put it off for a long time, but she was visiting and I was making my famous fish tacos and the family margarita recipe. When I pulled a bag of corn tortillas off the shelf at the grocery store, she went on a tirade. She was smart about it though and used a healthy dose of flattery in her argument. “Barrett, seriously, you don’t make your own tortillas? But you make everything well. And making them is really easy. And your tacos al pastor is way to good to rely on store bought tortillas!” She was right on all accounts. Tortillas are really easy and my tacos are way to good to go on store bought tortillas. I’m confident that everyone can easily master fresh Corn Tortillas, and then best part, not everyone know it’s easy. You’ll really impress your guests with fresh Corn Tortillas with just a little effort. 2 cups masa (special corn flower) plus more for dusting 1 ¾ – 2 cups hot water ½ teaspoon salt This makes about 8 tortillas. Whisk the salt into … Continue reading →