Judy's Gross Eats

BBB: Cuban Bread

2012-01-24T21:57:00.000-08:00

Good grief.

Where has January gone?

Work projects. And a disabled dog. And a large box of weekly vegetables. And some baking. Mostly work.

Thankfully, this month, Ilva, one of the Bread Baking Babes, chose a simple and delicious bread.

My only deviation was that my initial rise took more like 30 minutes than 15 minutes. I know the house was on the cool side, so, perhaps that's the reason.

Regardless, the bread was a success and the method was so intriguing that I will definitely be making it again.

For the Cuban Bread recipe, head over to Ilva's blog or check out the blogs of the other Babes. I highly recommend giving this bread a try.

(Oh yeah. I was clearly skimpy with the poppy seeds. I figured they would all fall off anyway, so was surprised when they stuck.)

A Tale of Two Stollen (aka BBD#45)

2011-12-31T11:09:00.000-08:00

This has been a stollen-baking week.

I made two stollen: the first came out flat (in the front); the second (in the back) rose beautifully.

I had intended to use the first one for December's Bread Baking Day entry, but it just didn't meet my standards. So, I baked version #2, using the recipe from Reinhart's Bread Baker's Apprentice. I did soak the fruit in rum overnight, and did add several more spices along with the cinnamon.

Even while the dough was rising, I knew this second effort was going to be successful. The dough had a wonderful silky feel and you could just see the yeast doing its magic.

I decided to form the dough into a simple curved batard. The loaves may look funny, but the taste is anything but.

The month's BBD, number 45, was hosted by Cinzia of Cindystar. She chose a holiday theme for the bread. Check her blog around January 5 to see the roundup.

Thanks also to Zorra for being such an inspiration to the bread-baking world.

.

BBB: Stollen

2011-12-28T20:45:00.000-08:00

For December, the Bread Baking Babes made stollen. I have made stollen before, although not with this particular recipe.

The hostess this month was Susan of Wild Yeast.

First, the good news. This bread has an amazing flavor, probably from soaking all the dried fruit in rum overnight and adding bunches of spices.

Now, the bad news. Try as I could, this dough would not rise for me. I know it wasn't the yeast because I also made some other yeasted dough at the same time, and that dough rose beautifully. I'm stumped.

I proceeded as if all was well, but was sorely disappointed in the results. I'm aware that rich doughs can take longer to rise, but this one never did. Oh, and when I removed the best looking loaf from the pan, it broke in two, crumbling. Definitely not a success.

Perhaps, someday, I'll try again. But do go to the BBB blogs via Susan's website and see what this bread is really supposed to look like.

TWD: Kids' Thumbprints

2011-12-26T16:13:00.001-08:00

It was inevitable.

After nearly four years, baking with the Tuesdays with Dorie group has come to an end. The last recipe, chosen by Ms Dorie, herself, is a delicious one -- Kid's Thumbprint cookies, a shortbread-type peanut butter cookie, filled with chocolate chips (in my case).

Peanut butter and jelly/jam is a great combination, but nothing beats peanut butter and chocolate.

Instead of rolling the cookie dough in chopped peanuts/nuts, I used some almond meal from Trader Joes. it really does behave like finely chopped nuts and is a wonderful time-saver.

These cookies are definitely addictive, too. Hard to eat just one.

When I started this blog four years ago, my younger daughter had gone off to college in New York and I needed something to fill that empty space. In the interim, she has come back for awhile, and then left again, to finish her college studies, also in New York, but at a different school. I joined TWD shortly after it began in 2008 and I have truly loved baking nearly everything in BFMHTY. I still have a few rewinds and catch-ups to do. (November and December have been tough with a heavy workload and an ailing dog, so I have been somewhat distracted in the 'fun' department.) It will be difficult to put this cookbook back on the shelf, so most likely it will retain its place on the kitchen counter and continue to be my muse.

With 2011 nearly a memory and 2012 looming ahead, I'm looking forward to baking again, especially with the new group and the new book, Baking with Julia.

Thanks to Laurie for having the great idea to share her baking experiences and let others join in.

Thanks to Julie for keeping TWD up and running.

And, many thanks to Dorie for her baking expertise and friendliness.

It's been a great run! I look forward to playing with both TWDers and newcomers in 2012.

The cookie recipe can be found on Dorie's website.

TWD: Blueberry Chocolate Ice Cream

2011-12-13T00:05:00.000-08:00

Well.

It's nearly Christmas and here we are making ice cream for TWD.

Normally, in southern California, it's warm and sunny, even in December. At the moment, however, it's cool, cloudy, and rainy. That's some of my favorite weather, but it's not exactly conducive for ice cream.

Luckily, I love ice cream, no matter what time of year it is.

This recipe is chocolate ice cream with a twist. At the very end of the freezing cycle, you throw in some blueberry preserves. Mostly, the blueberries disappear. Occasionally, however, a lump of preserves pops up for a sweet and fruity surprise. The photos really do show some of the blueberries, even though the color contrasts aren't evident. I can see them. Can you?

Now, I'm set for chocolate ice cream for a few days.

The ice cream hostess this week was none other than the Tuesdays with Dorie instigator, Laurie. Glad to see her smiling, chocolate-y face once again! Laurie has the recipe posted on her blog.

In less than two weeks, we'll be finished with this cookbook. I have a few more recipes remaining, so stay tuned.

TWD: Matcha Mads

2011-12-06T08:20:00.000-08:00

For years, my madeleine molds languished in my cookie drawer. It wasn't until I began baking with the Tuesdays with Dorie group that they received some well-deserved use. At the same time, I discovered that I really enjoy eating them and they aren't difficult to make.

I suspect, now, that the molds will no longer gather dust.

As we reach the end of Dorie's book, we're down to the last five recipes. Hard to believe. This recipe is supposed to be Earl Grey Madeleines. While I have the tea in the tea drawer, I ran across a little can of matcha and decided to use that instead. I ended up with olive green madeleines that tasted like lemony green tea. Not bad.

I also ended up with 15 cookies rather than 12. These molds really need less batter in them so they don't overflow. That was remedied in the second batch. Of course, one has to eat one's mistakes, right?

The madeleine hostess was Nicole of Bakeologie. She has the recipe posted on her blog. I would highly recommend giving it a try. Some of the other TWD bakers also used different teas, so be sure and check out their websites.

(These cookies were all I could manage this week because of an ailing old dog. We've been struggling for the last two months and taking one day at a time. Between the dog and my work load, it's been a challenge to do any baking or cooking, especially in a timely way. During Rewind week I plan to catch up.)

Bread Baking Day #44: Autumn Flavors

2011-11-30T22:00:00.000-08:00

Barely in the nick of time, I've baked my entry for this month's Bread Baking Day (#44). The theme of Autumn Flavors was selected by Sarah of Winged Snail.

I discovered a delicious recipe on Kayte's blog, Herbed Carrot Cloverleaf Yeast Rolls. They are full of flavor and colorful as well.

Instead of making cloverleaf rolls, I chose to make just regular individual rolls. Basically, this is an all-purpose dough, so any shape would work. The recipe also makes just 12 rolls, the right amount for small families.

I plan to freeze some of these for times when I want a simple roll with dinner. This is definitely an easy and delicious recipe.

Many thanks to Sarah for choosing a great theme, and to Zorra for creating one of my favorite events.

Herbed Carrot Cloverleaf Yeast Rolls

Carrots: steam about 1/2 pound fresh carrots, peeled and cut into pieces, until easily pierced with a knife. Puree in a food processor until smooth. Cool to room temperature before using.

Dough:

1/4 ounce active dry yeast
1/2 cup warm milk (110-115 degrees F)
3 tablespoons softened butter
1/8 cup sugar
1/2 cup pureed carrots
1 egg
1/2 teaspoon salt
1 teaspoon chopped fresh dill
2 sprigs of thyme, leaves removed and lightly chopped
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley
3 cups all-purpose flour

a little cream to brush on the tops

Measure the yeast into the warm milk and let sit for 5 minutes to proof

Combine the yeast mixture and the remaining ingredients (except the cream) in a large mixing bowl.

Stir to mix into a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 5-7 minutes.

Place the dough into a clean, oiled bowl; turn so the top is oiled, cover with plastic wrap and let rise until doubled, about 1 hour.

Divide the dough into 12 equal pieces. To make cloverleaf rolls, divide each of the 12 pieces into 3 small pieces, form into balls, and place 3 balls into each cavity in a well-greased muffin tin.

Cover and let rise about 30 minutes.

Brush the tops with cream.

Bake at 350 degrees F for 20-25 minutes, or until golden on top.

Remove from pan and cool on rack.

Makes 12 rolls.

TWD: Normandy Apple Tart

2011-11-30T16:20:00.000-08:00

Our second TWD Thanksgiving dessert this year was the Normandy Apple Tart. Essentially, it is a tart shell filled with homemade applesauce and topped with sliced apples.

Normally, I like anything apple, but this tart fell flat for me. It tasted bland and heavy. If I were to make it again, I would add some lemon zest and some spices to the applesauce.

To be fair, my mother thought it was delicious. But, that's a mother for you, liking anything you make.

This apple tart was chosen by Tracey of Tracey's Culinary Adventures. She'll have the recipe available on her website. While you're there, check out her other terrific recipes.

TWD: Sour Cream Pumpkin Pie or Tart

2011-11-29T00:05:00.000-08:00

We're approaching the end of our TWD adventure. This week I was lucky enough to choose for a second time, and since fall is in the air, I wanted to try another version of pumpkin pie.

I made this pie for Thanksgiving. This is the only photo I took, since it was devoured quickly, even without whipped cream. There was plenty of filling left over, so I poured it into four ramekins and baked them along with the tart. Pumpkin custard is a terrific breakfast treat.

Check out the Tuesdays with Dorie site for more pumpkin pie. (Normandy Apple Pie will show up soon.)

Here's the recipe if you want to give it a try.

Sour Cream Pumpkin Pie (or Tart)

1 9-inch single pie crust, partially baked and cooled, or one 9-inch tart shell, partially baked and cooled (recipes for the crusts can be found in BFMHTY on pages 442 and 444)

2 cups canned unsweetened pumpkin puree
3 large eggs, at room temperature
1 cup (packed) light brown sugar
2 tablespoons unsalted butter, melted and cooled
1 1/2 cups heavy cream
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Pinch of ground cloves
Pinch of freshly grated nutmeg
Pinch of salt
3 tablespoons dark rum
2 teaspoons pure vanilla extract

Lightly sweetened lightly whipped cream for topping

Center a rack in the oven and preheat the oven to 450 degrees F. Line a baking sheet with parchment or a silicone mat and put the pie plate (or tart pan) on it.

Put all of the filling ingredients in a food processor and process for 2 minutes, stopping to scrape down the sides of the bowl once or twice. Alternatively, you can whisk the ingredients together vigorously in a mixing bowl. Rap the work bowl or mixing bowl against the counter to burst any surface bubbles, and pour the filling into the crust.

Bake for 10 minutes, then reduce the oven temperature to 300 degrees F and continue to bake for 35 to 45 minutes longer (20 to 25 minutes for a tart), or until a knife inserted close to the center comes out clean. If you don't want to create a slash in your masterpiece, tap the pan gently -- if the custard doesn't jiggle, or only jiggles a teensy bit in the very center, it's done. Transfer the pie or tart to a rack and cool to room temperature.

Can be served either chilled or at room temperature, topped with whipped cream. Refrigerate any leftovers.

Alternative version: Pumpkin-Banana Pie

Line the bottom of the pie or tart shell with sliced bananas. Cut them on the bias and don't make them too thin -- a scant 1/4 inch is good -- and pour the custard over the fruit; bake as directed.

Leftover filling can be used to make mini tarts/pies; bake the minis at 400 degrees F for 10 to 15 minutes.

Rewind TWD: Creamy Dark Chocolate Sorbet

2011-11-28T23:15:00.000-08:00

Last week, for Tuesdays with Dorie, we were treated to a Rewind, where we could either re-bake something we liked, or make something we missed the first time round. (I didn't know we were supposed to be making something for Thanksgiving.)

With my summer schedule, I missed the week of Cream Dark Chocolate Sorbet, hosted by Stephanie of A Whisk and A Spoon. Even though it's November, I wanted to give it a try.

If you want something intensely chocolate, this is the dessert for you. Be warned: it has a tendency to melt quickly, even in November.

But don't let that stop you.

Just consume quickly.

Head over to Stephanie's blog for the recipe and for reading enjoyment.

TWD: Alsatian Apple Tart

2011-11-15T00:05:00.000-08:00

First up for TWD this week is Dorie's Alsatian Apple Tart. I adore apples in any form, especially in pies and tarts, and because it's just me now, I can have cooked apples anytime I wish. This particular tart only took two apples -- one large Braeburn and one small Gala.

The creamy custard that covers the apples is easy to mix up, making this dessert a good choice for a get-together.

I did share a portion of it with my neighbor so I wouldn't be tempted to eat it all.

This is also a very photogenic dessert, and definitely a dessert winner.

Jessica, of cookbookhabit, chose this apple tart. She'll have the recipe available on her blog. Take a few minutes to stop by the Tuesdays with Dorie site to see what the other bakers thought.

Not being in a chocolate mood lately, I took a pass on the second recipe of the week, Bittersweet Brownies. Perhaps I'll be able to bake them during the rewind week.

End of an Era

2011-11-14T15:30:00.001-08:00

I knew this day would come -- my wonderful vanilla has been completely consumed, all 33.8 ounces of it.

I bought this in Ensenada, Mexico, while on a cruise in March 2002. It was my favorite vanilla and I used it in everything I baked. Who'd have thought it would have lasted this long?

This past January, I was, once again, on a cruise to Mexico, and my primary task was to find a replacement, knowing that the end was in sight. Sadly, I was unable to find anything in the same quantity. I did return with two small bottles of vanilla, but they won't last long at all at the rate I bake.

This vanilla was the best buy ever, in both taste and cost, so I guess the search will begin again.

National Bundt Day

2011-11-14T15:28:00.000-08:00

This year I just couldn't resist participating in National Bundt Day, which is tomorrow (November 15). For all bundts wild and wonderful, check out Mary's blog, The Food Librarian.

Ha ha. Check out. That's a librarian joke. (From one librarian to another)

All joking aside, I haven't been in a chocolate mood lately, so I searched for a lemon-flavored bundt. I ended up using Ina Garten's lemon yogurt cake. It has triple-whammy lemony goodness with lemon zest and lemon oil in the cake, lemon syrup drizzled over the hot cake, and a creamy, lemon glaze to finish it off.

In the process, I used up all my lemons. Not to worry, though, because I think the lemons on my tree are just about ready to harvest.

Celebrate National Bundt Day by heading over to Mary's blog to see a terrific selection of delicious cakes.

TWD: Not-so-mini Madeleines

2011-11-08T00:15:00.000-08:00

I had basically decided that I would not make the second TWD recipe this week because I don't own a mini-madeleine pan. I just have large, individual molds.

But then, some of the bakers said they made them anyway in a bigger size, so, I changed my mind.

Half a recipe produced 7 giant madeleines, although I think 8 or 9 would be more realistic.

I baked the cookies right after I baked the butternut squash pie. I'd made the batter the night before, so it seemed natural. The house was a bit chilly so I thought the heat from the oven would make the kitchen a cozy place for me and the dog.

The cookies started out with the traditional 'bump' on top, which promptly collapsed within seconds. On the bright side, they unmolded perfectly.

They sure were tasty cookies. Bites of light, lemony sponge cake. I spent Sunday nibbling away. After all, there were only seven of them, and everyone knows that madeleines don't hold up well, right?

I think I may just have to make these again soon.

The madeleine hostess this week is Di of Di's Kitchen Notebook. She'll have the recipe posted on her blog.

So, settle in with your madeleines and nice cup of tea and see what the other TWD bakers did.

TWD: Fall Butternut Squash Pie

2011-11-08T00:05:00.000-08:00

It's another double-dip week for the Tuesdays with Dorie group.

First up is a fruity pie, loaded with butternut squash, pears, dried cranberries, and walnuts and spiced up with cinnamon and nutmeg. What a great flavor combination!

Even though I have a butternut squash on my counter, I wimped out and bought some pre-cut squash from Trader Joe's. They carry two sizes: 12 ounces and 2 pounds. I chose the smaller package, and it was more than enough for this recipe.

And, although I thought I had bought two Anjou pears, one turned out to be a Bartlett in Anjou clothing. Guess it must have jumped its bin.

I prepared the whole pie the night before, wrapped it well, and placed it in the fridge. First thing Sunday morning, I baked it. That extra hour of sleep made such a difference!

Now, as you look at the slice, it appears very brown. Trust me, it really doesn't look like this. It's more red and cheery. My Photoshop definitely has issues with reds and oranges.

If you want a delicious change from the usual fall holiday pies, why don't you give this one a try?

The hostess for this pie is Valerie of Une Gamine dans la Cuisine and she'll have the recipe posted on her blog. Then head over to the TWD site to see how the other bakers fared.

TWD: Far Breton

2011-11-01T15:20:00.000-07:00

This is truly the last piece standing.

Today was my turn to host my quilt group and I also signed up to make dessert. Would you believe that I agonized over a week about what to make? So many possibilities, so few quilt meetings.

While I was planning to make this Far Breton anyway, I kept putting off. Finally, yesterday, I said what the heck and decided to bake it this morning for my friends.

It went together very easily and was a breeze to bake. I left it in a bit longer than instructed so it would have a pretty, golden top. I learned that part when I was researching far bretons.

The dessert came out of the pan with no difficulties.

At the end of our meeting, there was only one piece remaining, a good testament to its deliciousness. I did choose to soak the fruit in Earl Grey tea, since I have no Armagnac (that stuff is expensive!). However, the zing from the liqueur would be fun, so I'm putting Armagnac on my official Christmas list this year.

This is definitely a 'sleeper' dessert, one I would make again.

Two other notes, I did cut up the prunes so they were the same size as the raisins. I think it made the dessert easier to eat. Next time I might play with fruit combinations as well.

And, I made the batter in my blender. Seeing no need to dirty yet another container, I let it remain in the blender over night, then gave it a gentle spin right before using.

The hostess for the Far is Nicole of Cookies on Friday. She has the recipe posted on her blog.

Stop by the Tuesdays with Dorie site for more comments. .

TWD: Honey Nut Scones

2011-11-01T15:00:00.000-07:00

The Tuesdays with Dories baking group is nearing the end of its run. We are that close to finishing the cookbook, sad to say.

This week we are featuring two recipes. First up are the honey nut scones. Scones are always a favorite here, but because there is just me now, I made the whole batch, freezing half and baking half.

Needless to say, the baked scones disappeared too quickly.

Especially when topped with butter

and homemade blood orange marmalade.

I'm really glad I still have some scones in the freezer so I can look forward to a special treat one morning.

The hostess for the scones is Jeannette of The Whimsical Cupcake. The recipe should be available on her blog. They are definitely worth baking.

And, as usual, head over to the TWD site for more comments.

BBB: Fougasse

2011-10-29T08:50:00.000-07:00

I try to keep some basic dough on hand in case I want to bake up a quick pizza for dinner. When the Bread Baking Babes announced their October challenge, I realized that my 'pizza' dough would work perfectly.

Since I had a huge jar of Kalamata olives sitting in the fridge, I decided to use them as a filling for the fougasse.

I was really pleased that the slits didn't close up. That's success in my book!

Similar to focaccia, this is an easy and versatile bread.

The hostess this month was Elizabeth of blog from OUR Kitchen. Check out her blog to see what the other Babes baked. All of their breads sound so delicious! .

Olive Oil Dough
(adapted from ABin5)

11 ounces warm water
3/4 tablespoon active dry or instant yeast
3/4 tablespoon salt
1 1/2 teaspoons sugar
1/8 cup extra virgin olive oil
3 1/4 cups unbleached all-purpose flour

Combine the first five ingredients.

Mix in the flour.

Cover lightly and let rest at room temperature until the dough rises and collapses, about 2 hours.

At this point the dough can be used or refrigerated for up to two weeks.

Shaping:
Heat oven to 400 degrees F. Remove half of the dough, dust with flour, and shape into a ball. Flatten the dough until it's about 1/2" thick. Spread with 1/2 cup of chopped Kalamata olives, then roll, in jelly-roll fashion. Shape the roll into a ball, then, once again, flatten the dough until it is about 1/2" thick. Liberally flour the dough. Cut slits into the dough, adding flour as necessary to keep the slits open. Place on prepared baking sheet (parchment or greased), brush with olive oil, and let rest for 20 minutes.

Place in heated oven and bake until golden, about 25 to 35 minutes. (You can add a pan of hot water underneath to create a steam-like environment.)

Serve warm.

TWD: Ginger Jazzed Brownies

2011-10-18T00:15:00.000-07:00

This week at Tuesdays with Dorie we have yet another brownie version. This time the brownies are infused with ginger, both fresh and powdered.

While mild at first, as the brownies sit, the ginger permeates the cake and becomes more pronounced. I did have to bake these about 8 minutes longer than the recipe indicated, but they came out moist and cakey.

If you like ginger, you will like these brownies.

This week's hostess is Hindy (aka Clivia) of Bubie's Little Baker. You'll be able to find the recipe on her blog.

Meanwhile, check out the TWD site for the other bakers' opinions.

World Bread Day 2011

2011-10-13T18:41:00.000-07:00

No matter how hot the weather, I enjoy baking bread. Actually, the hot weather behaves like an assistant, allowing the dough to rise without any extra measures. While I eagerly anticipate Zorra's Bread Baking Day every month, I also look forward to October 16, World Bread Day.

Regularly, I choose back issues from my cooking magazine collection and revisit the recipes. Sometimes I find the older ones more appealing than the new or current recipes. It so happened that I was leafing through a Cooking Light issue from September 2007. The recipe for Swedish Saffron Bread stood out, so that is what I chose to bake.

My daughter had given me a jar of saffron for Mother's Day, so this was a perfect use for it.

Yeah, my braiding was a little funky, but it didn't affect the flavor, which was wonderful. The dough is full of golden raisins and currants with overtones of cinnamon and saffron. It smells like honey, although there is none included.

And, the slices make heavenly toast. This is truly one bread that I will make often.

So, I'm sending this colorful and delicious Swedish Saffron Bread over to Zorra in honor of World Bread Day. I'm also looking forward to seeing what other breads have been submitted. I see much bread baking in my immediate future!

Happy Bread Baking!

TWD: Basic Buttermilk Biscuits

2011-10-11T00:15:00.000-07:00

This week's Tuesdays with Dorie venture was a basic biscuit. There is a choice between a sweet milk biscuit and a buttermilk biscuit. I chose the latter, since I keep buttermilk in the fridge and need to use it before it spoils.

I've been making biscuits for several decades. I rarely cut them in circles, but pat out the dough to the desired thickness, then cut it in to six or nine rectangles. These biscuits taste delicious no matter the shape.

They baked up tender and flaky with a golden brown top.

Our hostess this week is Jennifer of Cooking for Comfort. The biscuit recipe can be found on Jennifer's blog.

Head over to the LYL section of the TWD website to see what the other bakers thought.

TWD: Apple Nut Muffin Cake

2011-10-04T00:15:00.000-07:00

This week's Tuesdays with Dorie recipe is a quick and tasty coffee cake that can be served for breakfast or for dessert. What's not to love about apples and pecans, oatmeal and raisins.

Raisins? Did I just admit that I used them in this cake?

Ah yes. I threw caution to the wind and added some golden raisins. And I'm still alive to talk about it.

This is definitely a cake worth remembering and baking, for your family or for company or for snacks.

This week's hostess was Katrina of Baking and Boys! You can find this easy recipe on Katrina's blog.

Don't forget to stop by the TWD website (LYL section) to see what the other bakers thought.

TWD: Flip-Over Peach Cake

2011-09-27T00:15:00.000-07:00

This is one terrific dessert! Although the recipe calls for plums, I chose to use peaches, fresh from the farmers market. I'm picky about my plums and really only like the ones with a dark, purple-red flesh, and those plums are nearly impossible to find. Hence, the peaches.

My peaches were as large as softballs, and perfectly ripe. (Yay, farmers markets!)

I didn't change any of the spices, and I got to use my oval Pyrex baking dish.

This has to be one of my all-time favorite desserts from Dorie's cookbook. I literally could have eaten it all at once. But I didn't. I did share some with my neighbor so I wouldn't fall victim to its peachy charms.

This week's hostess was Becky of Project Domestication. She will have the recipe posted on her blog.

I suspect most of the other bakers used plums, so head over to the Tuesdays with Dorie site to find out for sure. (Use the LYL section to access the other blogs.)

BBB: Soft Pretzels

2011-09-24T14:30:00.000-07:00

Last week I treated myself to yet another cookbook, Ruhlman's Twenty.

(While collecting cookbooks appears to be a long-standing addiction [500 and counting], I'm not ready for any interventions. I still have empty rooms to fill!)

The first tool/technique in the book is Thinking.

I do a lot of that, all the time. I'm experienced at thinking. I make my living by thinking.

I'm usually well-prepared when I cook or bake, but I believe there is always something to learn.

So, when I participated in this month's Bread Baking Buddy event, I decided to test my thinking abilities.

Making soft pretzels requires a variety of steps -- making the dough, letting it rise and rest, shaping the pretzels, giving them a bath, brushing them with an egg wash, then baking them. To do this successfully, you need to be efficient and coordinated, having your mise en place and equipment ready to go.

For the water bath part, each time I put in a pretzel, I thought about how to improve the process. By the end, I would place a pretzel up-side down, by hand, in the simmering soda water, push the 15-second button on my timer, then flip it over with the spider, count another 15 seconds, then fish it out and place it neatly on the rack.

The process went very smoothly, thanks to extra thinking. All pretzels were made and baked in slightly over two hours. I sprinkled half of them with Kosher salt, and the other half with cinnamon sugar. Twelve hand-sized soft pretzels, just perfect for a snack.

September's Babe hostess was Elle of Feeding My Enthusiasms. Check out her blog for the recipe and to find the links to the other Babes.

It's time to munch a fresh, soft pretzel.

TWD: Salt and Pepper Cocoa Shortbreads

2011-09-20T00:15:00.000-07:00

As I write this, I'm munching away on these delicious cookies. I like to think of these as on-demand cookies. I keep the roll of dough in the fridge, then slice off a few and bake them in the toaster oven while I'm eating dinner.

No fuss, no muss.

I sprinkled the first batch with a little extra sea salt for that crunchy, salty, chocolatey, sweet experience.

A few of the almond slice & bakes came to the party, too.

If someone doesn't like that hint of pepper, you could substitute another spice. Either way, these are tender, melt-in-your-mouth cookies.

This week's hostess was Tia of Buttercream Barbie. She'll have the recipe available on her blog.

On the Tuesdays with Dorie site, there wasn't too much chatter about these. Tune in to see what everyone thought.

TWD: Classic Brownies

2011-09-13T00:15:00.000-07:00

This week's Tuesdays with Dorie offering is a classic chocolate brownie, chock full of walnuts, moist and chewy. This baking group has tried more varieties of brownies than I can count, each one delicious and each one suiting different types of brownie eaters.

This particular recipe comes close to my normal brownie recipe. Usually, I omit the nuts and substitute chocolate chips or mint chocolate chips. I could have done that this time, but wanted the full experience of the original recipe. It was a nice, substantial, delicious brownie.

In the future, either recipe will do.

Our hostess this week was Anne of Anne Strawberry. Check out her blog for the recipe. It's also a really cute and informative blog.

More brownie renditions will be found on the TWD website, so head on over there after you've baked your brownies.

TWD: Chocolate Spice Quickies

2011-09-06T00:15:00.000-07:00

Back to cookies this week -- a good thing. Especially, when they are slice and bake cookies, meaning I can bake them when I feel like it.

These treats are full of almond bits and have a hint of spice. I increased the amount of spice (allspice and cloves) in the dough, so I ended up with a 1/4 teaspoon of each one. Not too overpowering, but a nice background note to the chocolate and almonds.

They didn't spread noticeably during baking, another good thing. All in all, they are a nice cookie for snacking and eating with tea or coffee or the beverage of your choice.

This week's hostess was Jessica of My Baking Heart. You'll find the recipe on her website.

Pop over to the Tuesdays with Dorie blog to read about more cookies.

Bread Baking Day #43: Onion Breads -- Roundup

2011-09-05T03:00:00.000-07:00

Welcome to the Bread Baking Day #43 Roundup! There are some mighty delicious onion bread entries, no crying necessary. A big thanks to Zorra for giving me the opportunity to host one of my favorite events.

Next month, instead of the usual BBD, Zorra, the creator of the event, will be hosting the 6th World Bread Day 2011 on October 16, so stay tuned for more information.

Now, on with the roundup.

Connie, from my discovery of Bread, sent in some Onion Garlic Bialy, all the way from Thailand.

Sarah, from Winged Snail, in Ottawa (Canada), offered a Sourdough Onion Bread.

Heather, from Girlichef, in Indiana (USA), combined some terrific flavors for her Bacon, Green Onion, and Blue Cheese Bread.

Verena, from Mangia che te fa bene, in Brazil, baked a Dilly Onion Rye Amish Bread.

CurryLeaf, from TastyCurryLeaf, made an Onion and Olive Fougasse.

Natashya, from Living in the Kitchen with Puppies, in Canada, submitted Kossar's bialys.

Manuela, from Cravo e Canela – Uma Cozinha no Brasil, in São Paulo (Brazil), shared her Dried Tomato and Onion Minipizza.

Palmira, from Come Conmigo el blog de Palmira, in Spain, created Fried Onion Brioches. (For the Spanish version, check here.)

Lien, from Notitie van Lien, in the Netherlands, sent over Spring Onion and Dried Tomato Rolls.

Zorra, our fearless creator from 1x umrühren bitte aka kochtopf, in Spain, shared Fried Onion Bread with Caraway.

Finally, as hostess, my entry is an Onion Deli Rye.

Thanks to everyone who bravely baked bread with onions this month. Please mark World Bread Day (October 16th) on your calendars -- check Zorra's blog for details in the coming weeks.

Bread Baking Day #43: Onion Breads

2011-08-31T15:30:00.000-07:00

One month ago I was visiting friends in Reston, Virginia. We took an afternoon drive up to Frederick, Maryland, and stopped at Volt for an afternoon snack.

One of the items we tasted was scallion biscuits. They were tops!

Early the following day, I received a message from Zorra, asking if I would host the August Bread Baking Day. Well, that was an honor indeed. I pondered a theme, then remembered those scallion biscuits, and decided to see what bread bakers would do with onions. I'm looking forward to the roundup in a few days, because there are some scrumptious entries.

Meanwhile, for my entry, I chose a deli rye bread, stuffed with onions. It makes wonderful sandwiches with a sharp cheese and either roast beef or chicken.

First, I caramelized some sliced onions.

Then, I spread them over my rolled-out rye dough.

This was the end result -- a lovely loaf, fragrant with caraway seeds and caramelized onions.

It's been the perfect accompaniment to lunches and dinners, and makes a killer sandwich.

The recipe I used was from Artisan Bread in Five Minutes A Day, by Jeff Hertzberg and Zoe Francois. You can find the recipe on The Fresh Loaf.

For the Onion Rye, just slice and caramelize one medium onion, then flatten the dough into a half-inch thick oval. Spread the onions over the surface, then roll it like a jelly roll into a log. Proceed with the regular baking procedure.

Keep an eye out for the roundup in the next several days.

When you have a moment, head over to Zorra's website to see all the many tasty themes from previous bread baking days, then feel free to join in over the next few months.

TWD: Cornmeal and Fruit Loaf

2011-08-30T00:15:00.000-07:00

This has been such a crazy week -- weather and people. I was glad to have the distraction of baking.

My younger daughter is off to college again, back in New York. We were chatting on the phone last week, when she paused and said the house was shaking and the cats were going crazy, and if she didn't know better, she'd think it was an earthquake.

Well.

It was.

I immediately checked the USGS earthquake site, and saw this ginormous red square smack in the middle of Virginia.

Yes, my dear, I guess California misses you.

And then, there was Irene.

She left for education and adventure, and she's getting both.

Too bad she won't get to taste this delicious, fruity cake. It has a crumbly texture and isn't overly sweet. Perfect with tea or coffee.

This was Caitlin's choice. I think she has a thing for cornmeal.

For the recipe, head over to Engineer Baker. Then stop by Tuesdays with Dorie to read what the other bakers thought.

As for the people issues, one is sad, so I'll let that pass.

But, the other is terrific -- a new baby in the family! Born early Monday morning and surprising everyone with his arrival. He will join two sisters and will be spoiled.

Life is good.

BBB: Dutch Crust Nostalgia

2011-08-20T10:32:00.001-07:00

When I was growing up in the Seattle area, my mother would occasionally stop by a Van de Kamp's Holland Dutch Bakery and buy various treats*. One of those treats was bread with a most delicious crunchy top.

With this bread, you actually ate the crust first.

This month, the Bread Baking Babes, with Astrid as hostess, chose Peter Reinhart's Vienna Bread. The Dutch crunch crust was optional.

Not for me. Especially when I read Reinhart's note about how perfect this bread was for sandwiches. That's what brought back my childhood memory.

I have made this bread before, during my artisan bread class at Santa Barbara City College several years ago. My buddy, Chris, and I made the Vienna bread into pistolets and coated them with the Dutch crunch mixture. They were some of my favorites, so I was thrilled to have the opportunity to make them again.

I don't know if my two loaves will last long enough for sandwiches, though. The slices are just heavenly when toasted and buttered.

Be sure and visit the Bread Baking Babes to see how they transformed their Vienna breads. If you don't already own Peter Reinhart's book, you can find the recipe on Astrid's blog.

And, do try the Dutch crunch topping.

*While the photo is from the 1930s, the bakeries were still around into the 1960s when we lived in the Seattle area.

Beer-Braised Chicken Thighs

2011-08-19T22:35:00.000-07:00

I'm always on the look-out for easy and delicious chicken recipes. When I returned from vacation two weeks ago, I was eager to give this recipe a try, and I wasn't disappointed.

Using boneless chicken thighs was the only change I made. I liked the blend of flavors, the carrots and green beans, and the rich, creamy sauce. This is a winner and I'm planning on making it again soon.

If you want to try it as well, the recipe can be found in the September issue of Everyday with Rachael Ray, or online at this site.

TWD: Tropical Crumble

2011-08-16T00:15:00.000-07:00

I always forget how much I like mangoes.

This week's Tuesdays with Dorie recipe was Tropical Crumble, featuring mangoes and bananas, spiked with ginger and lime, and topped with a butter-rich streusel.

I did choose to reduce the amount of butter in the topping. Clearly, 4 tablespoons was quite enough. I also made it the old-fashioned way, cutting the butter into the sugar-flour mixture, then stirring in the nuts. I was out of pecans, so I used walnuts.

The crumble came out just fine, the streusel topping was crisp and golden, and the whole dish was bubbling away. It did soften up some upon standing, but that didn't affect the flavor.

On the positive side, I loved the cooked mangoes, the bananas were so-so, and I was somewhat dismayed to see pools of butter leaking out from the filling, especially when they congealed. Not particularly appetizing, even for a butter lover.

In the future, I can see a mango-ginger crumble, individual-sized, with a tad less butter in both filling and topping.

This week's hostess was Gaye of Laws of the Kitchen. I probably wouldn't have tried this recipe on my own, so thanks, Gaye, for taking me out of my comfort zone.

Head to Gaye's blog for the recipe, and to the TWD site to read the other bakers' opinions.

Circle the Wagons: Creamy Peanut Butter Pie

2011-08-12T10:29:00.000-07:00

The food blogging world is a wondrous thing. Amid all the joy and sharing there are times of sadness and tragedy, times when all food bloggers gather together (virtually), circle the wagons, and take care of their own.

In this case, it is Jennie Perillo, a chef, a food blogger, a mom, a wife and an all-round good person.

Except . . . .

Her world was turned upside down earlier this week when her husband, Mikey, suddenly passed away.

To honor Mikey and support Jennie, the food blog world has designated today as Creamy Peanut Butter Pie day.

Read about Jennie's story here and here. Then bake the pie and share it with those you love.

Remember, it's the thought that counts, not the calories. .

TWD: Carrot Spice Muffins

2011-08-09T09:40:00.000-07:00

I'm not a fan of carrot cake.

That said, I decided to make these muffins anyway, and I'm glad I did. They are moist and delicious, perfect for a late morning snack.

I made sure to finely grate the carrots, and I substituted dried cranberries for the raisins. I used toasted pecans, unsweetened dried coconut, and overflowing measures of cinnamon and ginger. Also, I ended up with 14 muffins rather than 12. My muffin tin must have smaller openings, perhaps.

These are tasty enough to bake again.

Thanks to our hostess this week, Nancy of The Dogs Eat The Crumbs. Check in with the other TWD bakers to see what they did.

(Just writing about these makes me want one.)

.

Announcing Bread Baking Day #43: Onion Breads

2011-08-06T00:05:00.000-07:00

Last Sunday I had the good fortune to eat at Volt restaurant in Frederick, Maryland. Volt, in case it doesn't sound familiar, is owned by Bryan Voltaggio, one of the past contestants on Top Chef. One of the menu items was Biscuits and Gravy. These, however, weren't just any biscuits. They were delicious scallion biscuits, topped with a home-made-sausage gravy. So delicious!

Monday morning, when I read my email, I was delighted to find that I had been asked to host this month's edition of Bread Baking Day. How perfect was that timing!

Bread Baking Day is the monthly event for bread-lovers everywhere, created by the talented and gracious, Zorra from 1x umrühren bitte . Each month, the current host chooses a theme and calls on all bread bakers to get creative and submit their freshly baked bread by the beginning of the following month.

The previous roundup, Bread Baking Day #42, was hosted by Palmira of Come Conmigo El Blog de Palmira. Do stop by Palmira's blog and see all the delicious picnic breads that were submitted.

Because of my tasty experience at Volt, I chose the theme of Onion Breads for BBD43. Let your imaginations run wild! Just use some kind of onion in your bread -- chives, scallions, shallots, spring onions, leeks, red, yellow, or white onions; diced or sliced or whole; caramelized or roasted or sauteed. The form of the bread is up to you.

Here's how to participate in Bread Baking Day #43:

Bake any kind of bread that includes some kind of onion

Post about it on your blog with a link back to this post

Send in one recipe per blog

Please write your recipe in English

Non-bloggers can email me the necessary details and your entries will be included

Send your email to me at jahunt22(at)gmail(dot)com and include:

Your name
Your location
Your blog’s name and URL
The name of your bread and the post URL (permalink)
A picture of the bread 250 x 250 pixels
Subject line: BBD#43: Onion Breads

Deadline for submission is September 1, 2011

Roundup will be online September 5, 2011

No crying now. I'm looking forward to seeing all the yummy bread!

(If you want to see all the breads from past Bread Baking Days, follow this link to the archives.)

TWD: Cocoa Almond Meringues

2011-08-04T16:49:00.000-07:00

I'm back from vacation and ready to start cooking again. These Cocoa Almond Meringues were a lovely welcome-back recipe.

One of my very first cookbooks was the Joy of Cooking, which I received on Christmas day, 1965. (Santa was clairvoyant.) There is one cookie recipe in Joy that I have been making for over 35 years -- Chocolate Cracker Kisses. They are my go-to chocolate meringue cookie, with a secret ingredient of -- ta da -- salted soda crackers.

Dorie's cookies are a really close second to the kisses, and I suspect I'll go back and forth between them when I bake meringue cookies in the future. I'll have to make sure I have both almond meal and saltines in the pantry now.

This week's host was Mike of Ugly Food for an Ugly Dude. You'll find the recipe on his blog.

You'll also find other meringues from the TWD bakers on the Tuesdays with Dorie website.

Now, it's back to the kitchen for a whole bunch of make-up baking and cooking.

Hamburger Buns for BBB and BBD42

2011-07-24T19:00:00.000-07:00

These hamburger buns were the last things baked in my kitchen before taking off to parts easterly. Currently, I'm in northern New York, in the Niagara Falls area. Today was, finally, a relatively cool day, much to everyone's relief.

This month, the Bread Baking Babes made hamburger buns, thanks to Sara of i like to cook. You can find this delicious, easy recipe on Sara's website.

I kept the buns square

and sprinkled on both sesame seeds and nigella seeds.

Some were eaten right away, some were frozen, and a few were wrapped up and taken on our cross-country trip. They made delicious snacks along the way.

I also made these hamburger buns in honor of Bread Baking Day #42, Bread for a Picnic. It has to do double duty since I'm away from home. I guess you could say that we did 'picnic' with them on the road trip.

So, sometime in early August, be sure and stop by the Bread Baking Babes for a round-up and the recipe, and then check out Palmira's blog, Come conmigo, el blog de Palmira, for the BBD42 round-up.

I'll return to my much-missed kitchen on August 2.

On the Road Again; Kitchen Closed

2011-07-18T08:38:00.000-07:00

We're off on our cross-country adventure, heading from California to New York via Utah, Colorado, Nebraska, Iowa, Illinois, Indiana, Ohio, and Pennsylvania. Daughter #2 is determined to finish college in New York state. Her car will be packed to the gills.

So, for the next 17 days, my kitchen will be closed. No baking, no food posting. Except for one bread-related post that is in the hopper. It will appear on schedule, somewhere on our route.

First destination is Youngstown, NY, which is near Niagara Falls, to visit Daughter #1; then I'll shuffle from Buffalo to Baltimore for a few days before flying home in early August. Hopefully, my pup will remember me!

Hasta la vista.

TWD: Cream Scones

2011-07-12T00:15:00.000-07:00

Ah scones. Lovely, yummy fresh-from-the-oven, warm scones.

This week's TWD recipe is the Cream Scone. I do believe I've made these before, in error, since I think that week was supposed to be some kind of biscuit, but in my haste or stupor, I misread the selection.

This time around, there was no mistake.

Instead of currants, I added my favorite -- mini cinnamon chips. Then, before baking, I brushed the tops with milk and sprinkled on heavy-duty sugar crystals. Oh yeah.

While the recipe made twelve scones, I immediately took half the dough, already cut, and stuck it in the freezer. Come next Saturday morning, we will feast again on cinnamon chip cream scones.

This week's hostess was Lynne of Cafe LynnyLu. Do try this scone recipe, which you will find on Lynne's blog. Then, while you are munching away, perhaps with a cup of tea, read about the scones from the other TWD bakers.

TWD: Chocolate Chunk Muffins

2011-07-09T21:05:00.000-07:00

These were a surprise hit in our household. Moist and cake-like, they were more like cupcakes than muffins, and happily, not cloyingly sweet.

I used Black Cocoa from King Arthur and dark bittersweet Valrhona chocolate for the chunks. At the end, I also threw in a handful of semisweet chocolate chips. My only disappointment was that the Valrhona chunks melted into the cupcake, ne'er to be seen again. Only the chips stayed solid.

My daughter gave them two thumbs up, so this is definitely a repeat recipe.

This week's hostess was Bridget of The Way the Cookie Crumbles. You can find this yummy recipe on her blog.

And, don't forget to check out the other muffins/cupcakes on the Tuesdays with Dorie website.

BBD41: Fourth Anniversary Edition

2011-06-30T16:20:00.000-07:00

Happy Anniversary to Bread Baking Day! This special edition was hosted by Connie of my discovery of Bread. Connie's theme was Bread with Herbs.

I actually made this bread early in June, shortly after the theme was announced.

I turned the dough into rolls instead of the usual loaf. The texture was spot on and the herbs added such a nice flavor.

I turned the rolls into sliders, perfect for a summer day.

As I've mentioned before, Bread Baking Day is one of my favorite events. I always look forward to each month's challenge. Many thanks to Zorra for creating this tasty event.

Entries should be posted on Connie's blog within the next week.

Herbed Green Onion Bread
(adapted from the Better Homes and Gardens Best Bread Machine Recipes)

1/2 cup thinly sliced green onions
1/2 teaspoon crushed dried basil (or 1 1/2 teaspoon finely chopped basil)
1/2 teaspoon crushed dried thyme (or 1 1/2 teaspoon finely chopped fresh thyme)
1/4 teaspoon crushed dried rosemary (or 3/4 teaspoon finely chopped fresh rosemary)
2 tablespoons butter, cut in pieces
1 cup milk
1 egg
3 cups bread flour
2 tablespoons sugar
3/4 teaspoon salt
1 teaspoon active dry yeast

In a small skillet cook the green onions and herbs in some butter until the onions are tender, stirring occasionally. Cool slightly. Add the green onion mixture, along with the remaining ingredients to a bread machine according to the manufacturer's directions. Select the manual bread cycle.

When the dough is ready, form into the desired shape, brush the tops with melted butter, and bake at 375 degrees F. for about 25 to 40 minutes, or until golden brown. The rolls will make a hollow sound when tapped.

FFwD: Mozarella, Tomato, and Strawberry Salad

2011-06-30T08:40:00.000-07:00

Last week's recipe from French Fridays with Dorie was a Mozzarella, Tomato, and Strawberry Salad, sort of a riff on a caprese salad.

I made this earlier in June, when I had my eight pounds of strawberries. I used fresh burrata as well, which has a creamy interior that oozes over everything (in a nice way) when cut open.

We enjoyed this salad and thought the sweetness and fruitiness of the strawberries added a nice touch.

Be sure and stop by French Fridays with Dorie to see the list of July's recipes. (Hopefully, Blogger will be cooperative today.)

TWD: Sour Cream Chocolate Cake Cookies

2011-06-28T16:04:00.000-07:00

Although the recipe says these cookies are thin and plain, mine turned out puffy and slightly spicy. I didn't add the raisins, but substituted cinnamon chips instead. Since we like softer cookies, these were a hit. I can see where they would be great vehicles for frosting, filling, or ice cream.

This week's hostess was Spike of Spike Bakes. Stop by her blog for the recipe, and then head over to the Tuesdays with Dorie website to see all the variations.

BBB: Irish Soda Bread

2011-06-22T21:40:00.000-07:00

White Soda Bread with Herbs was the selection for June's Bread Baking Babes. The recipe comes from The Ballymaloe Bread Book by Tim Allen and was the thoughtful choice of Ilva from Lucullian delights.

It truly is a quick and easy bread to bake, and develops flavor as it rests and cools. I add chopped parsley to my dough. Although I have rosemary growing in the garden, I was too lazy to go out and pick some. Even dried fruits would be delicious in this bread. It is very versatile. While some bakers had issues with flavor and taste, I did not. It's a mystery.

This is definitely a bread I will make again.

Ilva has the recipe posted on her website and it is also available on the Internet.

TWD: Date Nut Bread

2011-06-20T23:27:00.001-07:00

Although I'm tardy with this posting, I wasn't with the actual baking. (My tardiness is due to an imminent deadline on a year-long project, so I'm uber-focused on getting it finished.)

This week's Tuesdays with Dorie recipe was date nut bread. I love dates, so I figured I would love this quick bread, and I was right. I love the buttery flavor and the dense texture. I've been nibbling all week on it and will be sad when it is finally gone.

This week's hostess was Mary of Popsicles and Sandy Feet. You will find this delicious recipe on Mary's blog. While you're munching on a slice, you can check out the other posts at the Tuesdays with Dorie website.

TWD: Chocolate-Mint Biscotti

2011-06-14T00:15:00.000-07:00

This week's Tuesdays with Dorie recipe was Chocolate Biscotti. Instead of chopped chocolate, I went renegade and used mint chips. Bright green ones. The yum factor was over the top.

Here are the dough logs right before going into the oven. One appears nuttier than the other for some reason.

The cookie logs after baking for 25 minutes.

Sliced and ready to bake again. I sliced the first log straight across. I sliced the second log on the bias, which made for more elegant-looking biscotti.

However they were sliced, these mint-chocolate biscotti were super delicious. Even better, they weren't rock-hard as most biscotti are. I'm looking forward to dunking in the morning.

Straight-sliced biscotti.

Bias-sliced (pretty) biscotti.

This week's hostess was Jacque of Daisy Lane Cakes. Stop by Jacque's blog for the recipe. And while you're munching away on your homemade biscotti, visit the TWD blog to see all the other variations.

FFwD: Cola and Jam Spareribs

2011-06-10T21:19:00.001-07:00

Finally! A reason to keep cola in the house.

I can definitely see more pork spareribs in my future.

For this recipe, I chose country-style spare ribs -- lots of meat, zero bones. First I rubbed them with a mixture of ginger and five-spice powder, then coated them with a mixture of apricot jam, orange juice, and lemon juice.

After letting the ribs marinate for a few hours, they went into the oven to bake in the marinade for about 1 1/2 hours. Then, a cup of coke was poured over the ribs and they continued to bake for another 30 minutes.

The end result was so worth the time and effort -- tender, meaty ribs with a most delicious teriyaki-like sauce.

Another winning recipe from French Fridays with Dorie.

TWD: Blueberry-Brown Sugar Plain Cake

2011-06-07T00:15:00.000-07:00

This week's Tuesdays with Dorie recipe was a plain, brown sugar cake with blueberries. Unassuming at best.

But.

Betcha can't eat just one piece . . . .

Blueberries are in season now, so this is a timely dessert, easy to prepare, and very moist and tender. It calls for an 11 x 7 pan, which I have and actually use constantly. It's a bit more shallow than a 9x9 or an 8x8 pan, so my blueberries didn't really sink that much.

A sprinkle of powdered sugar is all that's needed to complete the dessert.

Our hostess this week is Cindy of Everyday Insanity. Stop by her site to get the recipe and read her blog.

Then head over to the TWD website for more cake.

TWD: Caramel Pots de Creme

2011-05-31T00:15:00.000-07:00

Slipped this into my schedule yesterday, in between work, yard work, and a dog walk. My daughter has been out of town for a few days, so I only made half a recipe in the hopes I could save two for her upon her return Monday evening. And if I didn't, well, better four than eight.

I found the caramel flavor to be on the mild side and the texture more grainy than I would like. However, making the caramel was easy, melting the sugar one tablespoon at a time, so it's likely I will try it again.

This week's hostess was Peggy of Peggy the Baker.

I not sure how many people were able to make this dessert this week, but if you stop by the Tuesdays with Dorie blog, you can read their stories.

BBD40: Bread with Curd

2011-05-28T21:05:00.000-07:00

One of my favorite times of the month is when the theme for Bread Baking Day is announced. The next favorite time is when I find an appropriate recipe and make it happen.

I found just the right recipe for this challenge -- a bread made with cottage cheese (curds) and dill. While the original recipe called for dill seed, I used dill weed. It gave the bread a mild dill flavor, pleasant but not too crazy. The cottage cheese provided a lovely moistness and texture.

Here's the dough, resting before shaping. (Notice the bits of dill weed?)

Ready for the final rise. I put the loaf in the oven when it was about 3/4 inch above the top of the pan. I solemnly swear it was still symmetrical at that point.

However, that's not how it came out of the oven. Just what in the heck happened in there while the bread was baking? The oven fairies were out in force.

No matter. It may have looked funny, but it tasted delicious. I'm certain that I will make this again, only I will form it into rolls instead of a loaf. The dough just calls out for that kind of shape.

This month is the 40th Bread Baking Day, and it is being hosted by the beautiful and gracious founder, Zorra. This truly is one of my most favorite baking/bread events, so be sure to stop by Zorra's blog in several days to see the BBD40 Roundup.

Thanks, Zorra!

Dill Bread

1 cup cream-style cottage cheese
1/4 cup water
1 egg
2 tablespoons butter, cut into small pieces
3 cups bread flour
2 teaspoons sugar
2 teaspoons dill seed (I substituted dill weed)
3/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon active dry yeast

Place all the ingredients into a bread machine according to the manufacturer's directions. Select the manual cycle, then push the button.

When the dough is ready, remove from the bread machine, shape as desired, and let rise for about 45 to 60 minutes, depending on how cool the room is.

Bake at 375 degrees F. for 40 minutes, or until the internal temperature is about 190 degrees F. Cool before slicing or eating.

(adapted from the Better Homes and Gardens Best Bread Machine Recipes)

FFwD: Cardamom Rice Pilaf

2011-05-28T20:55:00.000-07:00

Finally, I've made it to the current week. For May 27, we shared our experiences with Cardamom Rice Pilaf.

Well, we love rice and cardamom, but neither of us really cared for this recipe. The cardamom was overpowering. One pod would probably be fine, so sometime in the future I might try this again. Perhaps after my daughter leaves for university in late summer.

I suspect the other cooks at French Fridays with Dorie had different opinions.

FFwD: Catch-up post #5: Bacon, Egg, and Asparagus Salad

2011-05-28T20:45:00.000-07:00

Another winner here!

Asparagus, cooked in a bit of water until tender.

Bacon, which I baked in the oven. Less splatter, flatter strips, the only way to cook it.

Eggs, which I poached instead of boiled. (It was an option.) We like runny yolks, so by poaching them, I could monitor how firm the eggs were and remove them at just the right moment.

Combine with a mustard vinaigrette, some young greens, and a sprinkle of toasted walnut bits, and there you have it, a most delicious salad. We had ours for a light dinner, but it would work well for lunch, too.

Once again, head over to French Fridays with Dorie for more eggy goodness.

FFwD: Catch-up post #4: Spinach Bacon Quiche

2011-05-28T20:30:00.000-07:00

We're up to May 13 with this post. This is a delicious spinach bacon quiche. It's just perfect for this family, because we love quiche, we love spinach, and we love bacon.

The liquid to filling ratio is good, too -- lots of filling, minimal liquid.

The quiche makes a delightful meal, whether it's breakfast, lunch, dinner, or leftover snack.

At French Fridays with Dorie, you can read more about it.

BBB: Stromboli

2011-05-25T22:14:00.000-07:00

May's challenge from the Bread Baking Babes was Stromboli. This was an easy, delicious, and versatile challenge. Although I used the standard filling (for speediness), I can imagine other ingredients that would work perfectly.

The dough was a dream, silky and fragrant. My filling ingredients were Swiss cheese, prosciutto, pepperoni, basil, and chopped garlic.

All of that was rolled up, sprinkled with sea salt, pepper, and fresh rosemary, chopped finely.

I even remembered to poke holes in the loaf prior to baking. It came out looking like this.

And, when it was sliced open, it looked like this.

Can we say Yum?

There was enough for three dinners, and one lunch. My daughter took two slices for her train trip up north, so transportability is fine. Potlucks, picnics, road or train trips, a perfect companion.

This month's hostess was Elle from Feeding My Enthusiasms, who was inspired by Heather from girlichef. You can get the recipe from either website, so there is no excuse not to make this!

TWD: Oatmeal Nutmeg Scones

2011-05-24T00:15:00.000-07:00

Have I mentioned before that we are scone lovers? It's a good thing, too, because this is the second recipe in a row for some tasty scones.

As the name implies, these are chock full of oatmeal and nutmeg.

Saturday night I blended the dry ingredients and the butter together, so that on Sunday morning, I just had to add the wet ingredients and bake. Next time I will prepare them ahead and freeze them, so they can be popped into the oven at a moment's notice.

Before baking, I brushed them with buttermilk and sprinkled a bit of sugar on top.

Delicious for breakfasts or snacks!

This week's hostess was Patricia of Life with a Whisk. You can find the recipe on her website.

Once you've baked these scones, you can settle back with a cup of tea and read the stories from the other Tuesdays with Dorie bakers.

TWD: Maple Cornmeal Biscuits

2011-05-17T00:15:00.000-07:00

Because of this recipe, I finally had to open this monster bottle. The only place it fits in the fridge is in the largest door shelf, with the handle turned a certain way. It's going to last a long, long time, so unless I decided to decant it into smaller bottles, I will just have to get used to losing the space.

When I was visiting my older daughter in Nebraska last summer, her husband, who is from New York, had remembered to bring me some maple syrup after a visit back home. While I didn't expect to receive such a huge bottle, I'm pleased because I don't have to ration syrup for a long while.

Science in action:

The biscuits came together easily and we ploughed through most of them for breakfast.

The remainder slowly disappeared throughout the day.

The touch of maple was just the right amount of sweetness. Definitely a repeat here.

This week's hostess was Lindsay of A Little Something ... Sweet. She'll have the recipe posted on her blog.

While you're munching on one of these biscuits, stop by the Tuesdays with Dorie website to see what the other bakers thought.

Exercise/Quilt Update

2011-05-16T22:08:00.000-07:00

Last July I began a virtual walk across the United States, motivated by Jacquie from Tallgrass Prairie Studios and fabric/quilting.

Over Mother's Day weekend I finally crossed the state line into Kentucky! It took awhile, but I haven't missed a day logging in my walking distance no matter how small that distance might be. I'll probably be in Kentucky for a few months, but that's ok. I know I will eventually cross another state line.

Meanwhile, my fabric purchases and quilt projects are piling up. Jury duty is behind me, so when I have my work projects under control, I'll be off to the drawing board and the sewing room.

Stop by Tallgrass Prairie Studio and the LBL exercise site to learn more about the walking project.

FFwD: Catch-up post #3: Bistrot Paul Bert Pepper Steak

2011-05-16T21:55:00.000-07:00

I have a complaint to register regarding this recipe and these steaks.

The filets were too small and the sauce was too delicious.

However, the recipe is quick and easy, so I suppose there is no excuse not to make it again. Soon.

I had two beautiful filets that I crusted with freshly cracked black pepper, then sauteed.

In my liquor cabinet, I had a small bottle of Courvoisier cognac -- just perfect for this recipe.

My daughter jokes that I have a really excellent liquor collection for someone who doesn't drink very much. I mostly use my alcohol for cooking. Usually I forget I have it. It's a good thing that alcohol doesn't spoil!

We both loved this steak and the sauce. I might just have to buy a regular-sized bottle of cognac for future use.

Another winner from French Fridays with Dorie.

FFwD: Catch-up post #2: Mustard Batons

2011-05-16T21:45:00.000-07:00

Keep these away from us. That's all I can say. These batons are super quick to make and super quick to disappear.

All that's required is a sheet of puff pastry, some mustard, and some poppy seeds.

Bake until golden and puffy, and the rest is history.

Another delicious treat from French Fridays with Dorie.

FFwD: Catch-up post #1: Scallops and Broccoli

2011-05-16T21:30:00.000-07:00

Before the month of May gets away from me, I need to catch up on my posts for French Fridays with Dorie.

First up, the scallops with an caramel-orange sauce.

I used the juice from some of my blood oranges. Here's the beautiful juice

that became the orange-caramel sauce.

The scallops were tenderly dried,

then quickly cooked and sauced.

I definitely loved them, but, then, I love scallops. This recipe is a nice way to dress them up.

The bread crumb-covered broccoli was another hit. Even though I made it days before the scheduled posting date, it's taken me this long to actually make it public. No fault of the broccoli or the recipe!

So, now, it's one done, several more to go.

Daring Cooks: Chicken and Sausage Gumbo

2011-05-14T15:39:00.001-07:00

Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh.

This month's Daring Cook challenge was to make chicken gumbo the old-fashioned way. It took four hours to make the roux alone, but it was very dark and flavorful and well worth the time.

I used chicken thighs and andouille sausage along with the requisite okra, following a recipe I had by Chef Donald Link. I was also finally able to use some filé powder that I had in the pantry.

The gumbo was served over rice and topped with sliced scallions. Half a recipe provided two dinners and two lunches for both of us.

Stop by the Daring Kitchen to see the other gumbos and get the recipe.

Daring Cooks: Edible Savory Containers

2011-05-14T13:30:00.000-07:00

I'm a month late posting this challenge, but better late than never, and better now before I post the latest Daring Cooks installment.

Renata of Testado, Provado & Aprovado! was the Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers for a savory dish.

For this challenge, I made a container from a flour tortilla, brushing it with oil and baking it until crisp.

Then I made a layered filling, making refried black beans, roasted chicken, and a spicy vinegar-based cabbage slaw.

The completed container was topped with sour cream and sprinkled with ancho chili powder.

This is definitely an improvisational dish, so any combination of spicy flavors and ingredients would work.

TWD: Basic Marbled Loaf Cake

2011-05-03T16:02:00.001-07:00

I should be working, but it's too hot, so I'll take my mind off the heat by posting about this marbled cake.

I was out of town for several days, so my first opportunity to bake it was yesterday afternoon. I had fretted over which flavor to make. It all depended on who was going to consume it.

In the end, social plans evaporated and it was just me and my daughter, and she unequivocally demanded pure chocolate. Easy then.

The cake baked for about 1 hour and 20 minutes. It was a good solid cake, although a bit on the dry side. I have another recipe for a similar cake, pound-type, can be marbled, or not, and it has always turned out perfectly. I may just have to make it again to compare. One thing that I love about marbled cakes is the design -- it's such a surprise package finding out what the marbling actually looks like.

To meet this week's hostess and to find the recipe, head over to Carol of The Bake More.

Then visit the Tuesdays with Dorie blog to drool over all the flavor variations.

BBD39: Salt rising bread

2011-04-29T23:35:00.000-07:00

This month's Bread Baking Day (#39) challenged us to make a salt-rising bread. There is no yeast to fall back on for this bread, which was a bit scary.

Our hostess was the lovely lady at easier than pie.

I used a recipe from Bernard Clayton's book, The Complete Book of Breads.

First, I created a preferment from cornmeal, milk, and sugar. While the recipe said this would take about 10 hours to become foamy, mine took about 24 hours. Since timing was off (10 pm), I took a gamble and refrigerated the preferment over night. This, apparently, did no harm.

For the next step, flour, salt, baking soda, and the preferment were combined and allowed to get bubbly. Once again, this took more time than the recipe indicated, so I placed the dough into the fridge over night, expecting the worst in the morning.

Surprisingly, the dough had actually risen quite a bit during its big chill. So, I warmed it to room temperature, then formed it into two loaves. After the dough had doubled, I baked it.

I was amazed that this process actually worked! The one drawback was that the fermented dough had a really funky odor. It continued as a background note in the baked bread, but not enough to make it unappealing to eat. In fact, it was really delicious toasted with butter and jam.

Alisa will be posting the roundup around the 6th of May, so do take a look at the other salt rising breads.

Garlic Bread, BBB style

2011-04-26T23:35:00.000-07:00

In the interest of getting this posted in a timely way, I will be brief.

This month's offering by the Bread Baking Babes was Dan's Garlic Bread, chosen by the wonderful Natashya. Making this was my Easter Day project, and a fun one it was.

There was the preferment.

And the yummy garlic, coated with balsamic vinegar.

After a gazillion turns and the addition of the garlic,

the bread was ready to be baked.

The resulting loaves were delicious. I'd love to try the recipe again with some different fillings, like pesto or nuts or cheese. The sky's the limit.

For the recipe and the roundup, stop by Natashya's blog.

Happy Bread Baking!

TWD: Cornmeal Shortbread Cookies

2011-04-26T00:15:00.000-07:00

Shortbread cookies. What's not to like about them?

This is a version with a hint of citrus and a bit of a crunch, thanks to the cornmeal.

For a change, I chose grapefruit zest as my citrusy zing. It added a nice touch without being overpowering.

I made the dough the day before, so it was thoroughly chilled by baking time. Basically, these are a slice and bake type of cookie -- slice the flat dough into squares, place on cookie sheet, prick with a little stick, then bake.

They turned out beautifully with no spreading.

I plan to freeze some so 1. I don't eat them all, and 2. I can take some up to my mother next weekend. She's allergic to oranges, so the grapefruit will be perfect.

This week's hostess was Valerie of Une Gamine dans la Cuisine. Check her blog for the recipe.

Then, head over to the Tuesdays with Dorie website to drool over all the lovely shortbread cookies.

TWD: A Tourtely Apple Tart (Pie)

2011-04-19T09:25:00.000-07:00

I was looking forward to making this week's TWD selection, A Tourtely Apple Tart. I love apple pies, so anytime I can find a new, delicious recipe is a good thing.

On Sunday, I prepared both the crust and the filling for Monday's baking.

While I was making the filling, I knew, just Knew!, that I should have added some lemon zest for brightness and a touch of acidity. But, I didn't. I followed the recipe.

Truly, the filling needs that kick of lemon, so I will mark the book accordingly, and next time, add the zest.

Instead of raisins, I added the remainder of my supply of currants, which was just the correct amount. (See, they didn't go to waste!)

The pie/tart assembled beautifully, and baked up nicely as well.

The tough part was getting through dinner so I could try a piece. My dear daughter, bless her heart, even tried some, although I know she does not care for cooked apples. She agreed as well that a touch of lemon would have improved the flavor.

Overall, this pie/tart is a winner, and I will add it to my repertoire.

This week's hostess was Jeanette of The Whimsical Cupcake. Jeanette will have the recipe posted as well.

For more examples, hop over to the Tuesdays with Dorie blog.

TWD: Strawberry-Cranberry Double Crisp

2011-04-15T21:30:00.000-07:00

Busy times around here, so it's been difficult to find time for the usual baking and cooking activities. Posting is problematical, too, especially when trying to think of something semi-intelligent to write. By 5 pm, my brain is fried.

Although a bit late, I rebelled against work the other day and decided to make the Strawberry-Rhubarb Double Crisp.

Except, we don't care for rhubarb around here. I was going to pass, but then figured I could substitute cranberries for the rhubarb. They have a lovely tartness, and I have tons of cranberries in the freezer.

Because I love fresh strawberries so much, I hate to ruin them by cooking (except for jam, of course). So I had my daughter buy a package of frozen sliced strawberries. They turned in to the lovely jam-like topping that was spread onto the frozen cranberries.

The remaining crisp topping was sprinkled over the strawberry jam.

Then, the whole shebang was baked, resulting in some bubbling, oozing goodness.

Oh yeah.

This was one might fine dessert.

I can imagine making this all year round, using different combinations of fruit.

This was my serving bowl. (wink wink)

Not really, although I was tempted.

My daughter only ate one bowl, so I have been forced to consume the rest. It was probably the ginger, which I like, but, apparently, she doesn't.

Now, I'm off for another serving.

This week's hostess was Sarah of Teapots and Cakestands. Great choice! You can find the recipe on her website.

Check out the other fruity desserts on the Tuesdays with Dorie blog.

TWD: Coffee Ice Cream Tart

2011-04-04T17:24:00.000-07:00

This week's Tuesdays with Dorie recipe was Coffee Ice Cream Tart. There was considerable discussion about this on the P&Q Board. In light of that, I chose to bake the tart as indicated in the recipe.

First was the almond-based pastry crust. Using the food processor, it came together just fine and went into the tart pan just fine.

Next came a thin coating of dark chocolate on the baked crust.

The filling was a blend of coffee ice cream (one of our favorites), almonds, and almond extract. This became somewhat problematical, since my food processor balked at the coldness of the ice cream and seized up. Who knew? Rather than melt everything, I decide to leave pockets of nut paste in the ice cream and hope that the FP would recover. (It seemed to.)

Finally, came the fun part: flinging melted chocolate everywhere -- on the pie, on me, on the counter, on anything that was in the near vicinity. I'm still finding bits in unlikely places.

Cutting the tart was somewhat challenging, but after brainstorming different methods, I found the right solution -- a hot, sharp knife, poking into the crust first, then sliding through and across the cut to detach the piece. It was also easier to just pick up the piece of tart and eat it out of hand rather than chance sending it flying when trying to cut it with a fork or spoon.

While I'm glad I had a chance to make this in tart form, I believe it would work better made into small, individual tarts or ice cream sandwiches. No one really likes to struggle eating dessert.

This week's hostess was Jessica of Domestic Deep Thought.

Stop by the TWD website to see and read about the other bakers' adventures.

FFwD: Quinoa Fruit and Nut Salad

2011-04-01T17:00:00.000-07:00

This week's choice for French Fridays with Dorie was a quinoa salad with dried fruits and nuts and a delicate lemon-ginger dressing.

I've been wanting to make something with quinoa for quite some time now. I have a bunch of recipes marked and this was just the swift kick I needed.

With all the flavors and protein, I thought it would be a good lunch dish, especially since it can be made ahead of time and the fruit and nuts can be varied. This time I chose almonds and walnuts, dried apricots, cranberries, and golden raisins. The fruits had such great flavor. I suspect it would also taste great with fresh fruit.

I served it on a bed of baby mixed greens with a dollop of Greek yogurt on top. Actually, for seconds, I skipped the greens and added more yogurt. Yum.

This is a delicious salad, good for potlucks, too, since it can be made the day before and is packed with flavor and texture.

BBD38: No Knead Breads

2011-04-01T16:15:00.000-07:00

This just wasn't the week for successful bread baking. I wasn't pleased with either of the two breads I made, this one, a no-knead chocolate bread for Bread Baking Day 38, or the other one, Rewena Paraoa*.

I suppose I was a bit distracted. Having two friends die on the same day, unexpectedly, unrelated, and in different parts of the state, might just throw off one's baking mojo. Patience and time are the ingredients I need now.

With that out of the way, the bread I chose to make for the BBD38 No Knead Bread Challenge was a chocolate bread from Artisan Breads in 5 Minutes a Day. Usually these breads turn out just fine, so I'm not sure what happened with this one. My daughter thought it was fine, but I really didn't care for it, which is surprising, coming from a chocolate-lover.

It didn't rise much, although I probably let it over-rise because of a phone call. Perhaps, someday, I'll try it again, maybe using milk chocolate instead of dark.

The Bread Baking Day hostess this month was Cinzia from Cindystar. Thanks also to Zorra for creating one of my favorite events.

*The Rewena Paraoa was a big hit with my daughter, who has requested that I bake it again. I will oblige, since she will be heading off to college at the end of the summer to complete her degree. I just wish New York was closer!

TWD: Almond Powder Puffs

2011-03-29T00:15:00.000-07:00

These bite-sized cookies are very similar to traditional Mexican Wedding Cakes/Russian Tea Cakes, which are frequently-baked cookies in this household. The major difference seems to be less butter (my recipes use two sticks) and a pinch of cinnamon -- barely detectable except by the Taste-Tester Daughter.

Usually I use finely chopped, toasted pecans. This time, I chose finely chopped almonds for a change, adding some almond extract along with vanilla.

They were good. They disappeared in a flash. But, we both agreed that we like my regular recipes better. My daughter was definitely not a fan of the pinch of cinnamon.

This week's hostess is Tia of Buttercream Barbie. Visit her blog for the recipe.

Please do stop by Tuesdays with Dorie to read about the other bakers' opinions.

(Assuming you are reading this on Tuesday, posting day, I will inform you that I am once again without electricity for the whole day. At least the electric company was kind enough to inform everyone ahead of time. However, I won't be able to read other posts until evening. And, to soothe my distressed feathers, since I can neither work nor bake, I'm heading to IKEA for the day.)

BBB: Maori Bread or Rewena Paraoa

2011-03-28T17:10:00.000-07:00

A tale of the good, the bad, the ugly, and the good.

This month's Bread Baking Babes and Friends challenge was hosted by Lien, who chose Maori Bread, or Rewena Paraoa. What's really cool about this bread is that you make your own fermented potato starter.

That was one of the good things about this experience. The fermenting process takes about 48 hours after you boil and smash the potatoes. I put this mixture on top of the water heater, checking it once or twice a day. It was exciting to watch the bubbles form.

On baking day, I mixed the potato starter with more flour, some yeast, honey, salt, and finely chopped rosemary. I didn't want to add too much flour to the dough, but in retrospect, I should have added more than I did. The final dough was very slack, a lot like ciabatta dough. Even allowing an extra rise didn't help.

When I put the dough on the baking sheet, it spread into a big puddle. Pulling off the plastic wrap partially deflated it even though both surfaces were liberally oiled. There was no way a stencil would work.

This was the bad part of the experience.

Now, on to the ugly part.

The bread.

I finally gave up and decided to bake it as is. But, I was distressed enough that I didn't recheck the baking instructions, so the poor bread baked for a full half hour at 425 degrees.

One side was a bit darker than the other.

Whoops.

On to another good part: the texture.

This bread had great texture and flavor in spite of the rising/baking issues. The holes and cavities were terrific.

I'm considering making this bread again sometime, adding more flour to make a firmer dough. This will probably reduce the number of holes, but it's worth a second try.

Daring Bakers: Yeasted Meringue Coffee Cake

2011-03-27T17:30:00.000-07:00

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

This was a tasty homemade bread challenge. It's always good to add another recipe to the collection. I did get so caught up in the preparation that I only remembered to take photos at the beginning and the end. The middle stage will remain a mystery.

After preparing the dough and letting it rise, the next step is rolling it out. (Although the recipe says the dough will only take about 45 minutes for the initial rise, mine took nearly two hours.)

Then the filling is added -- a fluffy meringue,

followed by cinnamon sugar,

followed by (imagine this) sliced almonds and mini cinnamon chips.

Next, you roll up the dough, form it into a circle, then make slashes around the edges so the filling shows through.

Once risen a second time, the bread is brushed with an egg wash before being baked. I added some sugar sprinkles for that sparkly effect.

It was a delicious bread, good for breakfast or for a snack. it didn't last long at all.

For the recipe, head over to the Daring Kitchen. There, you can also see all the flavor variations made by the other bakers.

TWD: Honey Nut Brownies

2011-03-22T00:15:00.000-07:00

These brownies were a surprise hit. Honey is not the typical ingredient for brownies, especially one whole cup's worth, but the end result was mighty tasty.

I used mesquite honey, which gave an interesting background note to the chocolate. The chocolate flavor was on the mild side.

Instead of using extra pans, I melted the chocolate and butter in my 2-cup pyrex measuring cup, in the microwave, allowing me to pour it right into the sugar/honey/egg mixture.

The texture was extremely moist, somewhere between fudgey and cakey. And like many desserts, it improved with time. Day 3 brownies were still moist with a lovely honey-chocolate flavor.

While the nuts were a nice addition (I used pecans), my daughter thought that replacing them with chocolate chips would augment the mild chocolate flavor. Even so, this dessert disappeared really quickly, a sure sign of approval.

There were definitely strong opinions about this brownie recipe from the other TWD bakers. Stop by the Tuesdays with Dorie blog to see what they had to say.

This week's hostess was Suzy of Suzy Homemaker.

FFwD: Cookie as Art

2011-03-21T22:29:00.000-07:00

Now, that's a cookie.

Basically, a serve-yourself-the-size-you-want cookie.

It's a lot like making pie crust: mix flour, sugar, salt in a food processor; briefly and quickly mix in the butter; add water to form malleable ball.

Experimenting, I rolled out the dough before chilling it.

After an hour or so in the fridge, I placed it on the silpat, made the cross-hatch pattern, brushed it with egg, and baked it for about 40 minutes.

Easy.

Fun to eat.

Another hit from French Fridays with Dorie.

FFwD: Savory Cheese and Chive Bread

2011-03-21T21:00:00.000-07:00

Even though I made this cheese quick bread a few weeks ago, I'm only now getting around to posting it.

My daughter swore there must be bacon in it, but no, there wasn't. I think it was the combination of the toasted nuts and the green onions/shallots. They did give it a sort of bacony taste.

It would make a very tasty appetizer. It's interesting, easy to make, and can be prepared the day before a party.

Stop by French Fridays with Dorie for other baking ideas.

TWD: Citrus (Almost Currant) Sunshine Muffins

2011-03-14T19:49:00.000-07:00

Certainly, I would have added currants, if I'd had them. They are a much better addition than raisins, to my mind. There was a box in the pantry, to be sure, but upon opening it, I discovered about one tablespoon of currants. Not enough to consider using.

I debated the pros and cons of various items in the pantry, then noticed a large milk chocolate bar from TJ's that was begging to be used. So, I carved off a largish pile of milk chocolate shavings to add to the muffins.

We thought it was the perfect combination with the orange juice (from Cara Cara and Blood Oranges) and the lime juice (no ripe lemons yet, only limes).

I should report that we liked these best on the second day. The citrus and chocolate flavors had mellowed quite a bit, making a mighty fine-tasting muffin.

This week's hostess was Lauryn of Bella Baker.

More muffins can be found on the Tuesdays with Dorie website.

FFwD: Beggar's Rotini

2011-03-11T14:13:00.000-08:00

Fruit, nuts, and pasta. And lots of butter. Sounds like an interesting combination, but perhaps not for this household. We're not fig lovers, and my daughter doesn't like cooked fruit, especially in savory dishes. So I hadn't really planned to make this.

But, today, there was nothing in the house for lunch.

After perusing the pantry, I thought, well, what the heck, it's only me, and I'm hungry, and I need lunch, and this should be quick.

I played around with the ingredients, substituting dried apricots for the figs, hazelnuts for the pistachios, and rotini for the linguine. I used parsley, fresh from the garden, and orange zest from a recently-picked blood orange.

Well, I have to say, this was a delicious lunch, and it met all my requirements. The saltiness of the browned butter contrasted with the sweetness of the fruit. Divine! This is a definite repeat.

Stop by French Fridays with Dorie to see what the other folks did.

(I'm a tad bit behind on posting: the Orange-Almond Tart went up yesterday; the Savory Cheese & Chive Bread is sitting in the draft box, waiting for commentary. It should be up this weekend.)

TWD: Corniest Corn Muffins

2011-03-08T00:15:00.000-08:00

We're a family that loves cornbread in any form, so I'm always on the lookout for a new recipe to try.

I had planned to make these for dinner tonight (Monday), but my daughter wasn't in the mood for soup, having had some for lunch. All my ingredients were already assembled, however, so I decided to make the muffins anyway.

They turned out just fine. The addition of the corn kernels added a nice crunch.

My daughter tried one and like the flavor, so I take that as approval and will add them to my corn muffin/corn bread list. Each recipe has a slightly different taste; sometimes you want one taste rather than another, so the more choices, the merrier.

This week's hostess was Jill of My Next Life.

Stop by the Tuesdays with Dorie website to see more corn muffins.

FFwD: One of Those Days

2011-03-07T20:56:00.000-08:00

Last week it was my turn to make dessert for my quilt group. A few people don't care for chocolate, so I decided to make the Orange-Almond Tart, one of the February selections for French Fridays with Dorie.

I had some Cara Cara oranges tucked away, so they were tapped for this dessert.

Monday evening I prepared all the ingredients:

the orange segments

the almond filling

and the baked tart shell.

The plan was to get up bright and early on Tuesday morning, assemble the tart, and bake it while getting ready for the meeting.

Everything seemed to be going according to plan.

That is, until the tart had been baking for about 10 minutes.

All of a sudden the power went completely out -- every baker's nightmare.

Did it come back on in a timely manner?

Nope. I left the tart in the oven, then headed off to the grocery store to find a substitute dessert for my meeting. It turned out only four people showed up, so I didn't feel too badly, just frustrated.

When I returned home several hours later, the power was still out. It finally came back on during the early afternoon, after being off for a total of 5 1/2 hours. The first thing I did was turn on the oven and finish baking the tart. It came out just fine, a bit too brown, but that was my error for not compensating for the extra time in the hot oven. It still tasted good.

I will definitely have to bake this again, hopefully under normal conditions. I may leave off the oranges and substitute some other kind of fruit or nut, just for fun. In any case, it's a dessert worth making and sharing.

(Savory Cheese and Chive bread will be the next post.)

TWD: Chocolate Pots de Creme

2011-03-01T00:15:00.000-08:00

Okay.

The photos may be boring, but the dessert certainly wasn't.

All I can say is that it disappeared before I could make whipped cream for the decorative topping. That says it all, I think.

I did decide to halve the recipe since I was running low on heavy cream. As a result, I used two egg yolks and one egg in place of the 5 eggs. I also covered the pan with foil rather than plastic wrap, since I didn't want to take chances with either melting or out-gassing plastic.

Next time I'll add a smidgen of coffee or espresso to brighten the flavor of the chocolate.

This recipe compares favorably to my usual one for pots de creme. The only difference is that that one isn't baked, just chilled, so it's quick, easy, and delicious.

This week's hostess was Christine of BlackCatCooking.

Stop by Tuesdays with Dorie to see more delicious pots de creme.

BBD37: Breads using sponges and/or preferments

2011-02-28T14:12:00.000-08:00

This month's Bread Baking Day was hosted by Champa of Versatile Vegetarian Kitchen. Her challenge was to make a bread using a sponge or preferment.

The bread I chose, Anadama Bread, from Reinhart's Bread Baker's Apprentice, uses both a sponge and a preferment. It turned out beautifully, with a soft crumb and a most delicious flavor.

The first step was creating the sponge, a mixture of cornmeal and water that sit overnight until bubbly.

The next step was making a preferment, using the sponge, flour, and yeast.

Finally, the remainder of the flour, molasses, and butter are added and the dough is kneaded, then left to proof.

Risen and ready to shape.

This recipe made two large loaves.

I had to use a lot of patience not to cut into the loaves before they cooled, but, oh, it was worth it!

The bread has a lovely flavor and soft texture. Using a sponge and preferment result in better texture and taste than breads that are made with quicker techniques. I hadn't made this recipe for quite some time, and I'm really glad I chose to bake it for this challenge. It was well worth the time and effort.

Stop by Champa's blog in a few days to see the round-up.

Thanks, too, to Zorra for creating this great event.

FFwD: Short Ribs in Red Wine and Port

2011-02-25T00:15:00.000-08:00

Every so often, I try out a new short rib recipe, so I was really looking forward to trying this one from AMFT. I had everything on hand except the meat, and I was lucky to find some gorgeous boneless short ribs at the grocery.

The whole house smelled so good while these were cooking. Even the dog was confused -- it smelled like dinner time, but it was daylight. Something was just not right!

Once these were cooked, I chilled them for about two days, then removed the congealed fat, heated the remaining liquid, and broiled the meat until it was heated through.

The meat was very tender and I loved the hint of the star anise. My daughter didn't like that flavor as much, but she did allow as how the meat was very tasty.

I used a Central Coast Syrah from Cantara Cellars, and a lovely, fruity port from Kelsey See Canyon Vinyards in San Luis Obispo. Adding the port, created such a wonderful depth of flavor in the sauce that I will definitely use this recipe again.

Take a look at the French Fridays with Dorie website to see what the other cooks and bakers did.

TWD: Toasted Almond Scones

2011-02-22T00:15:00.000-08:00

This week we had another delicious Dorie treat, Toasted Almond Scones. I make scones quite often, and these are good enough to become part of the rotation.

I chose to make these for afternoon tea, which was a big mistake because they nearly spoiled dinner.

They were like potato chips.

You can't eat just one, especially fresh from the oven and slathered with butter.

Rather than grinding up the almonds, I used almond meal. I did measure equivalent weights, so the meal was just under a half cup. It added a nice texture to the scones. I also eyeballed the almond extract, so I suspect it was a bit more than called for, which is fine because we love almond flavor.

The other change I made was to brush the tops with some milk and sprinkle them with sugar. The sliced almonds would have been nice and probably more attractive, but I just hate when they fall off after baking.

The host of the week was Mike of Living Out West.

More scones can be found on the Tuesdays with Dorie website.

FFwD: Pancetta Green Beans

2011-02-18T16:54:00.000-08:00

This recipe, for Pancetta Green Beans, is very similar to how I usually cook green beans, except for the addition of the pancetta.

Usually, I steam green beans in a frying pan (saute pan) in a small amount of water for about 6-7 minutes, drain, then toss them with butter and salt.

The addition of some sauteed pancetta just adds another dimension to the beans. Quick. Easy. Bacon.

How can it not taste wonderful?

Stop by French Fridays with Dorie for more deliciousness.

Bread Baking Babes & Friends Third Anniversay

2011-02-16T16:12:00.001-08:00

To celebrate the Third Anniversary of the Bread Baking Babes & Friends, I chose to re-do a bread that didn't turn out exactly as expected.

Sukkar bi Tahin is a delicious treat, a sweet roll filled with a mixture of tahini and sugar. The first time I made these, I apparently didn't notice that my tahini was actually a tahini dip that included garlic and savory spices. Did I mention the garlic?

My goodness, who'd have thought that garlic and sugar wouldn't be the best of combinations?

The dough itself was soft and lovely, but a bit recalcitrant when rolled. I had the same experience this time, too, but I was determined to be patient with it. Patience paid off, even at the expense of a gooped up pastry cloth. (That can be washed.)

So, I'm pleased to say, that there was success this time around, and that the filling is really quite delicious, even without the garlic.

Stop by Natashya's blog for the complete list of baked breads.

Head over to Tanna's blog for a round-up.

Daring Cooks: Cold Soba Noodle Salad with Tempura

2011-02-16T16:08:00.000-08:00

The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com

I wasn't sure I'd be able to do this month's challenge, but I managed to squeeze it in on Monday the 14th.

We love soba noodles so I usually have them on hand. Personally, I liked them as a salad, especially with the spicy dipping sauce/dressing.

While I've made tempura before, this particular recipe didn't give me the desirable end result. The batter was very thin and didn't adhere well to the vegetables and the shrimp, even when I dredged them in flour beforehand. Everything still tasted good, but I plan to re-do this in the future, using a different batter.

Check out the Daring Kitchen to see what the other cooks did, and stay tuned for the next challenge.

TWD: Chocolate Oatmeal Drops

2011-02-15T08:50:00.001-08:00

Baking cookies is good therapy for a stressful week.

I'm glad they were the choice of the week for Tuesdays with Dorie. They were quick and easy to make, so no issues to report.

They also disappeared in a flash.

Hostesses: Caroline and Claire of Bake With Us

Opinions and stories: Tuesdays with Dorie

TWD: Bourbon Bread Pudding

2011-02-08T00:15:00.000-08:00

We are big bread pudding fans.

We are also bourbon fans, although sometimes we substitute other alcoholic flavors, such as amaretto or kahlua. This time I debated between bourbon and amaretto.

Bourbon won.

Because there are only two of us, I halved the pudding recipe, but doubled the bourbon. (Still couldn't taste it!!!)

Puffy puddings, straight from the oven.

I'll definitely make this one again, giving amaretto a try. I'll also make some creme anglaise or a hard sauce to give the pudding a big flavor boost, although the puddings disappeared in a flash, so there may not be enough time. ;)

Hostess: Sharon from Simply Southern

Opinions and stories: Tuesdays with Dorie

FFwD: Basque Potato Tortilla

2011-02-05T21:16:00.000-08:00

According to the local school system, my youngest daughter is classified as a truant. Even though she is over 20, this record will follow her for years, if not forever.

When she was 14, and still in regular high school, I pulled her out of school for two weeks to drive around the Iberian peninsula.

Her teachers all gave permission and homework.

The administration deemed her a truant.

She learned more spending two weeks in Portugal and Spain than she would have in the boring classrooms.

One day, we arrived in Santiago de Compostela, and spent our time wandering the streets and looking at shops and the great cathedral.

At dinner time, we found a small restaurant and ordered the local version of a tortilla. It was very much like the Basque Potato Tortilla that we made this week for French Fridays with Dorie.

Eating this brought back memories of our trip.

This is very simple to prepare, and since I always have potatoes and eggs on hand, I will add it to my recipe rotation.

Someday we'll return to Spain and Portugal to visit and revisit all the beautiful and historic sites.