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Naan. Owning a dairy goat means having a lot of dairy products on hand at all times. A while back, I got a little carried away and made a gallon and a half of homemade yogurt at one time. We’ve been eating it every day in various different forms: with berry sauce, on cereal, as fruity frozen yogurt, and in my secret pancake recipe. Naan, a traditional Indian flatbread, is one more way to use up extra yogurt. Naan is great for sopping up saucy Indian dishes, but I’ve been using it in a more locavore-fusion context. My lunch the other day (above) was a naan taco slathered with fresh chèvre, homegrown tomatoes and parsley, and a drizzle of balsamic vinegar.

I filled another one with egg salad. Naan is so easy and delicious that I’ve made it twice this week. Naan The following recipe is adapted from everyday epicurean by Catherine Bell (a cookbook I highly recommend for this and other recipes). Sprinkle the yeast over the warm water and allow to dissolve. Gradually stir in 3 cups of flour. Homemade Naan. I fully admit it – I’m obsessed with naan.

Are you unfamiliar with the traditional Indian flatbread? Well, first, know that it is awesome, a truly incontestable fact. That being settled, know, too, that it is actually not that hard to make! That being said, I do buy it a lot pre made from my grocery store deli, and I’ve had it at a great local Indian restaurant. The store-bought naan I get is a lot softer than the naan at the restaurant, but I love both versions.

New t-shirt idea: You can’t lure me to the dark side with cookies, but if you have naan…deal! Possibly surprisingly, yes, you do need yeast for this bread. But…but! Yup, it is indeed, but the dough only needs to rise for one hour and you don’t even need to use a stand mixer. Arrrr, here there be yeasties! After the yeast has bloomed and your kitchen smells like the most magical place on Earth (sorry, Disney World, you’ve been replaced), give it some warm milk. Now for some Greek yogurt, of which ours was the fat free variety. Challah (Baked in a Barbecue) It seems like every blog I’ve looked at in the last couple weeks has some sort of naturally dyed Easter egg/leg of lamb/matzoh cookie/pink deviled egg/cherry blossom/gardening/picnic/Peeps/rhubarb reference.

Ahh…Spring. I guess it’s finally that time of year. All I know is that our chickens are laying SO many eggs, and we’re having a hard time keeping up. The Corvallis Saturday Farmers’ Market starts up on April 14, and we’ll definitely be sending some of our excess eggs with my mom to sell, but for now, we’re forced to eat our entire egg supply (minus a few dozen that we’ve given away to friends and neighbors). Because of our overabundance of eggs, I’m trying to add at least a couple to almost every meal. That’s how I got the idea of making traditional challah.

Good challah gets its signature light composition and pale yellow crumb from good eggs. Challah is traditionally braided, and the aesthetics of the loaf are what I like best about both making and eating this kind of bread. Jalapeno Cornbread with Caramelized Onions. I've spent the entirety of this past week unpacking from my move up to North Hollywood, and I've done it all while having an annoying head cold that I thought I beat Thursday, but returned Friday morning with a stuffy vengeance.

All of this laboring and illness made me crave something warm and cozy and comforting. I was planning on making some kind of veggie-egg bake, but Jeremy mentioned that he was craving savory cornbread yesterday, and I'd just recently re-seasoned my cast iron skillet using this handy guide, so I decided to try my hand at making a savory version of my other cornbread recipe. I chopped up some sweet onion and slow-cooked it with some butter until it caramelized, then I stirred it into the batter along with some shredded cheddar cheese and diced jalapeno, poured it into the skillet, and popped it in the oven.

It was...absolutely delicious. Ingredients: (1) 8.25 Ounce Can Creamed Corn 1 Jalapeno, finely diced 1/2 of a Small Sweet Onion, diced 1 Cup Corn Meal 1/2 Cup Flour. Beautiful Bread. The night Pastor Ryan arrived, he jumped right in, throwing together a bread dough not using a precise recipe (though I’ll provide it for you tomorrow), but ingredients put together according to ratios. It looked lovely and plump and perfect. Then he put it into…a dutch oven, of all things. Then he drizzled it with olive oil… Then he popped the lid on and put it into the oven. Then I called Hyacinth and said, “I think you’d better get over here.

Ryan pulled it out of the oven just as Hyacinth arrived. Then he did this. And it was all over. It’ll be part of this week’s roundup of Pastor Ryan’s recipes. But first, I have to go eat a bunch of homemade pasta. Hey—I’m just trying to be a good hostess. Kielbasa Balls. Kielbasa Balls This is a New Year’s Eve staple for us. It’s so simple, and so good. All you do is wrap small pieces of kielbasa in bread dough and bake it. The kielbasa juices spread throughout the bread dough, and the result is doughy and delicious and full of wonderful kielbasa flavor. They smell amazing coming out of the oven, and if the reaction of our New Year’s Eve guests is to be believed, they are slightly addicting. We serve them with mustard and have found them to be a great finger food/appetizer for get togethers. They’re a little time consuming to make, but I happen to think the end result is worth it.

Kielbasa Balls Ingredients:1 loaf frozen bread dough, thawed 1 package pre-cooked kielbasaDirections:Cut the kielbasa into rounds, and cut the rounds in half so you have small half-circle pieces. Brown Butter Soda Bread. Save to My Recipes Rosemary and black pepper make this bread anything but typical. Wedges are delicious with plenty of butter and your favorite preserves. 1/4 cup (1/2 stick) unsalted butter 3 1/2 cups all purpose flour 1/2 cup old-fashioned oats 1 tablespoon sugar 1 tablespoon chopped fresh rosemary 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3/4 teaspoon ground black pepper plus additional for topping 1 3/4 cups buttermilk 1 egg white, beaten to blend View Step-by-Step Directions Position rack in center of oven and preheat to 375°F. Baker's Wisdom You'll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.

Irish Soda Bread. We've freshened up the site a bit! A new masthead above, and to your right you'll now find a column to hold a curated selection of seasonal and holiday ideas. This way, many of the most relevant posts are right up front! Now, on to the soda bread. A recipe and chocolatey bonus after the jump! INGREDIENTS Combine flour, sugar, salt, baking powder and soda in a large bowl. Bake at 375 degrees for about 45-60 minutes. Cool and enjoy warm with butter. Turn it chocolate. I've always got a hankering for chocolate but I'm at least smart enough to know that full sized chocolate cakes and things are not a good idea for me - one who lives alone. Just like above, mix your dry ingredients and then cut in the butter. Chocolate soda bread. Here are today's loaves: (the top most photos are from a previous batch)

Pretzel Rolls. Pretzel Rolls As soon as I tasted these pretzel rolls (warm out of the oven of course!) , I was left wondering why in the world I had waited so long to make them. My friend Katie, who has given me lots of good recipes already, told me about these awhile ago, and yet I waited months before making them. Please don’t make the same mistake I did, because these are good! They are actually quicker to make than most breads. Pretzel Rolls Ingredients:1 1/3 cups warm water 2 tablespoons warm milk 2 1/2 teaspoons active dry yeast 1/3 cup light brown sugar 2 tablespoons butter , melted 4 cups all-purpose flour kosher salt or pretzel salt 2 quarts cold water 1/2 cup baking sodaDirections:In the bowl of a stand mixer fitted with a dough hook, combine 1/3 cup of the warm water with the yeast and let stand until foamy.

Pin It. Pretzel Rolls | Baking for the Masses. Finally after months of struggle, I managed to get the pretzel rolls that I dreamed of. For some reason, all this time, every attempt I made ended in failure, either because of the dough, or the shape that didn’t quite work for me, but most of the time… because I was a nub. There is not much story I can tell about this recipe, so I will get right into it. Activate your yeast, of course. Lukewarm water, sugar, yeast and wait for 5 minutes. As I said before I experienced some difficulties in making these rolls, one of them was the dough. For some reason I couldn’t find the right water quantity because most of the recipes out there use only a cup and a half and that didn’t work for me. At this point, you can add everything to your mixer bowl and give it a serious swirl, though you might need to do a little “manual” kneading as well.

Slip your rolls seam side down into the water and poach for 30 seconds then roll them and do the same for the other side. Ingredients. Baked Pasta with Roasted Peppers and Zucchini & Giveaway. One of my raves about living in regional areas – especially a foodie haven like Orange - is the ease of getting cheap pub food. OMG, I didn’t declare that out loud did I? Forgive me if I sound like a total cheapie! But who doesn’t like cheap (and delicious) food? Okay, I sound like a total cheapie again. I couldn’t help it, ha! Working across a pub which offers $5 lunch from Monday to Friday is a luxury. Did you realise for a non-meat recipe post, I’ve mentioned the word “beef” way to many times? Baked Pasta with Roasted Peppers and Zucchini About 4 Servings Ingredients: Methods:- 1. 2. 3. 4. 5.

Note – the beans are totally optional. 6. 7. 8. 9. About the GIVEAWAY… As you may know there is 15th and 16th Century (the landmark Renaissance) Italian Paintings exhibition which is currently on show at the National Gallery of Australia (NGA) in Canberra until 9 April. Courtesy of San Remo, the exhibition partner, I’m offering 2 couples free entry passes into the Renaissance exhibition only. Shells and White Cheddar - She Makes and Bakes. This is one of my favorite stove top macaroni and cheese recipes. Instead of boiling the noodles in water, you cook them in milk. It's very easy to do, and there's only three ingredients. Have you ever had Pasta Roni Shells and White Cheddar? This is that but better...and just as easy. I used to eat Pasta Roni a lot...until one horrifying day. You may also like: See my bagels « Things we make. Although there is generally a lot of baking on Things{we}make I am lucky that it is a joint venture and that Ed understands my need to show you my bagels.

I like that he knows how to make a good-looking filling of pastrami, pea shoots and horseradish. It is most important that he will fill three bagels: one for him, one for me and one for the camera. We eat the ‘one for the camera’ too. He’s also very handy at finding random pieces of old wood to use as backgrounds. …and he’s amenable to holding a reflector whilst I try to capture an image in the fading winter light.

Even though what he really wants to do is tuck into a fourth bagel stuffed with peanut butter, banana and honey washed down with a mug of hot tea. But most of all he is good at eating all the things{I}bake. Thanks m’honey x These bagels were made as part of the Fresh From The Oven Challenge for January 2012. This recipe is hosted on the Purely Food blog and you have until 28th of the month to GO MAKE BAGELS then post your results. Copycat Pizza Factory Breadsticks. In a bowl mix the yeast, sugar, and warm water together and let sit for 2-3 minutes until foamy.

Add oil, salt, and flour and either knead by hand or using dough hook for about 5 minutes. (If dough seems too sticky add an extra tbsp or two of flour). Remove dough and spray the bowl with Pam or lightly coat with olive oil. Place dough back in the bowl turning once to coat, then cover with a towel and let rise until doubled. Divide dough into 8 equal parts (about 4 oz each).

Moisten the skewer or dowel with water at the top where you will start wrapping the dough. Hang skewers over the edge of a 9×13 inch pan (like pictured above). Brush with 1/4 cup melted butter. Meanwhile, combine remaining 1/2 cup melted butter, garlic salt, rosemary, and Parmesan cheese. Immediately brush seasoned butter mix on breadsticks when they come out of the oven. Garlic Monkey Bread. Garlic Monkey Bread I want to live in a universe where bread is considered healthy and good for you. I want to live in a world where bread is enjoyed at every meal, in place of the bad for you veggies. Broccoli is despised, along with cauliflower, spinach and squash. We rejoice over cheese and embrace it’s deliciousness. Butter is on hand by the barrel-full to slather away on fresh baked goods. Whether you agree with me about this alternate universe or not, this garlic monkey bread is absolutely necessary in your life. I love this bread for so many reasons. Yield: Yields roughly 1 dozen rolls or 6 jumbo.

Ingredients: 3 1/2C bread flour 1 tbsp sugar 1 pkg instant yeast (rapid rise) 1 1/4 tsp salt 1/2 tsp basil 2 cloves garlic, minced 2 tbsp olive oil 1/4C milk 1C 2tbsp warm water 3 tbsp butter, melted 3 tbsp parmesan cheese Directions: In a large bowl or stand mixer, add bread flour, sugar, yeast, salt, basil and garlic. Transfer dough to a large bowl greased with olive oil. Tiny Pull-Apart Breads | Reclaiming Provincial. Double Chocolate Loaf | Mehan's Kitchen.

Cinnabons Cinnamon Rolls. Hash Brown Casserole Recipe. How to Make Cream Cheese at Home. There's a Veggiesaurus on the loose! Nutella-Stuffed Breakfast Muffins. Bagels…revisited « Inquiring Chef. Soft Wrap Bread. Cheesy Garlic Biscuits a la Red Lobster – Step by Step Easy Recipe.

Jalapeno-cheese bread. Pita Bread Recipe | Blogger For Hire. Honey-soaked hot cross buns. Corniest corn muffins. Salt bagels and jalapeno cream cheese. Halloumi-stuffed Olive Oil Flatbread. Jalapeño-cheddar scones. Sajtos Pogácsa - Hungarian Cheese Puffs. Bread without a timetable. Crisp rosemary flatbread. Easy Homemade Flour Tortillas. Light brioche burger buns. Pita bread. Soft pretzels, refreshed. Bretzel rolls. Apple and honey challah. Cheese Pinwheel Rolls. Fig, olive oil and sea salt challah + book tour!

Lazy pizza dough + favorite margherita pizza. Southern Sally Lunn Bread | Dessert For Two. Ima's Challah recipe on RECIPE: PRETZEL CHALLAH — molly yeh. Easter Bunny Shaped Rolls. Avocado Habanero Hot Sauce. Garlic & Parsley Buttermilk Biscuits. Sweet Vanilla Challah.