Category: Breads, Biscuits, Scones
Review: Martha Stewart’s Vegetables

Review: Martha Stewart’s Vegetables

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Early adopter.  That’s how I would describe myself when it comes to Martha Stewart.  Years ago I invested in a copy of Entertaining the book that put her on the map.  In a tiny apartment, on a student’s budget, I dreamed of hosting a Hawaiian luau or an elegant holiday soiree’. Ok, never did the luau or soiree’ but I have used many of her recipes and tweaked her entertaining ideas.

But it has been quite awhile since I have picked up one of her books.  But Vegetables caught my eye.  We have made a concerted effort to eat more vegetables and less meat, this book was right up our alley.   First, this is not a vegetarian cookbook.  Though vegetables are definitely the star of this book there are quite a few recipes that contain meat or seafood.  Each and every recipe has a beautiful photo of the finish dish.  How cool is that?  The photos are up close, clean with simple backgrounds so focus stays on the food. The book is divided by type of vegetable such as bulbs, roots, tubers, greens and stems.  Each chapter starts with an introduction covering seasonality, buying, storing, prepping, flavor pairings and cooking.  Recipes are straight forward and uncomplicated.  Helpful hints are offered in sidebars.  As I flipped through the pages I bookmarked quite a few recipes to try.

Always looking for new ways to serve carrots I tried rainbow carrots and chard. The vegetables are steamed and drizzled with a citrus vinaigrette.  Colorful and appetizing perfect for a summer or fall meal.  Quick and easy.  I tackled the recipe for leek and parsnip soup next. Parsnips, I have to admit, is not a vegetable I cook very often, actually ever.  Loved it.  The parsnips give the soup a sweet earthy flavor, a nice twist to the classic potato leek soup.  I also managed to make the lone dessert recipe in the book.  Cornmeal shortcakes with corn ice cream and blueberry compote.  I substituted vanilla ice cream for the corn ice cream but if Santa brings me an ice cream maker with its own compressor (hint hint) I’ll definitely try the corn ice cream.  The shortcakes were buttery with a slight crunch from the cornmeal and the lemony blueberry compote a lovely accompaniment.

I received this book from Blogging for Books and I recommend it to anyone wanting to expand their “veggieverse”.   It’s filled with simple, delicious recipes with gorgeous photos and plenty of valuable information.  It’s a good thing.

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Here is a link to Cornmeal Shortcakes from Martha Stewart’s Living.  It is not exactly the same as the one in the cookbook. The difference being instead of 3 cups of all purpose flour the book’s recipe calls for 1 1/4 cups AP flour and 3/4 cup fine cornmeal.

 

 
Summer Shortcakes

Summer Shortcakes

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Whaaat!  Summer is over?  Are you kidding? Noooooooo.  My only consolation, apple season is just around the corner. Invariably I will walk out one day soon and notice the color changes and the slight chill in the air.  There is an orange hue to the sunshine of a fall day different from the unrelenting bright hot sun of summer.  The days get a little shorter and as the sun sets there is a cool crispness to the air that reminds me to break out my sweaters, my favorite apple recipes and my crockpot.   But as an ode to the waning days of summer I thought I would share a favorite summer dessert.  We picked up some beautiful peaches, nectarines and of course berries at the market. What better way to showcase the jewels of the season than shortcake. A buttery, tender pillow for our summer fruit bounty topped with a cloud of vanilla laced whipped cream.  Yum.

Shortcakes are of course a riff on one of my favorite foods..biscuits.  Yep think of them as biscuits on a sugar rush.

I have a tried and true shortcake recipe I found in Anthony Dias Blue’s America’s Kitchen.  A beautiful and OLD (once again dating myself) cookbook that literally is a delicious tour of regional cooking in the good ole’ US of A.  You could go to your supermarket and buy those spongey-like things in the cellophane wrappers that masquerade as shortcakes (really they remind me of Hostess Twinkies, eeww) or you could take a couple of minutes and whip up these easy and exponentially better tasting sweet biscuits-your call.  If you do go the spongey cake route, don’t forget to pick up a can of “real” whipped cream to go along because it would be pointless to whip cream by hand.

Oh my I think I am hangry, let’s get to those shortcakes pronto.

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These shortcakes are super quick and easy, especially if you have a food processor.  If you don’t they can be made in a bowl with a pastry blender which would add just a couple of minutes.

Remember as with biscuits or pie crust, start with COLD ingredients.  The butter should be well chilled as should be the heavy whipping cream.  The whipping cream is what makes these biscuits really tender, they practically melt in your mouth.

Scatter the butter on the flour mixture and pulse until the mixture resembles coarse cornmeal.  Don’t worry if there are bits of butter (petite pea size) better to under process than over process.  With the machine running add cream all at once.

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With the machine running, add cream.   Pulse until the dough starts to clump and then STOP!  You will still see dry bits but that’s ok.  Pour the mixture out on a flat surface, gather and knead the dough gently to bring it together.  Roll it into a 1/2 to 3/4 inch thick disc.  Using a biscuit cutter approximately 3 inches in diameter cut out as many rounds and place them on an ungreased cookie sheet about 2 inches apart.

As your shortcakes are baking, prep your fruit and whip your cream.  I slice my strawberries, sprinkle a touch of sugar on them and let them macerate a bit.  Nothing better than strawberry juice soaking into those cakes.

Gotta be honest, I don’t follow a recipe to whip cream.  I just add a touch of sugar and a dose of vanilla and whip until soft peaks form.  Done…the best damn summer dessert..I’m out.

 

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Summer Shortcakes

Ingredients

  • 2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter chilled, cut into 1/2 inch pieces
  • 1 cup heavy whipping cream not ultra-pasteurized
  • 2 pints strawberries or any kind of berries or sliced peaches or nectarines your choice
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla

Instructions

For shortcakes:

  • Preheat oven to 425 degrees.
  • In food processor fitted with metal blade, add flour, sugar, salt and baking powder. Pulse to mix.
  • Add butter and pulse until dough has the consistency of cornmeal with some pea sized pieces of butter in it.
  • With motor running add 1 cup of heavy whipping cream, process until dough just starts to come together. Do not over-process!
  • Place dough on flat surface, gather up dry bits and gently knead until dough forms a ball.
  • Roll out dough to 3/4 inch thick slab.
  • With a floured cutter, cut out 3 inch rounds and place on an ungreased cookie sheet.
  • Bake 10-12 minutes until light golden brown. Set aside to cool.
  • Add powdered sugar to strawberries and let sit to macerate. (I use a couple of teaspoons of granulated sugar instead)
  • Whip cream with sugar and vanilla until soft peaks form and chill until ready to serve.
  • To assemble: Split cooled shortcake in half. Place bottom on plate and cover with strawberries including some of the juice. Place a generous dollop of whipped cream on top of the berries and cover with top of shortcake. Dust with powdered sugar.
  • Eat, preferably outside enjoying the last rays of summer

 

 

 

 

 

 

 

 
Pumpkin Bread, A Darty for Lucky

Pumpkin Bread, A Darty for Lucky

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I bet you are wondering about 2 things right now.  What is a “darty” and what’s with the picture of pumpkin bread and dog biscuits? Am I right?

The answers begin with our dog Sammy receiving an invitation to a darty, a doggy birthday party for his buddy Lucky.  Yes, even our dog has a social life.  We decided only homemade doggy treats would do for Lucky.  Sammy’s favorite, which we made for our 12 days of Christmas cookies, are these doggy-licious pumpkin peanut butter treats  I found on the blog Use Real Butter.  For this batch, I  had some applesauce so I added a scoop of it to the dough just to sweeten the deal.

What to do with the extra pumpkin puree and applesauce…Pumpkin Bread of course.  It was a no-brainer, despite the fact that we are on the cusp of summer not fall, it would be a shame to let the extra go to waste.

I do have a favorite pumpkin bread recipe but I remembered I had purchased a jar of pumpkin pie spice from King Arthur Flour.  So instead of using my favorite recipe, I searched and found a new version on the blog  My Baking Addiction that uses pumpkin pie spice.  Game on…

This bread is easy to make and delicious I will be baking loaves year around.  It is moist not gummy and just sweet enough, perfect with a cup of tea or coffee.  The spice mix adds that familiar cinnamon and clove but doesn’t overpower the pumpkin.  The flavors develop so it is even better the second day.  Toasted with a smear of cream cheese or a pat of butter? Delish.  Yummy enough to stand in line for a slice..but behind me, please.

Two for the Time of One

The recipe makes 2 loaves so freeze the second loaf for a rainy day.  As with many quick bread recipes, it lends itself well to additions and substitutions, I couldn’t resist tweaking it.  I added a cup of chopped apples, reduced the oil to 3/4 cup, and replaced the remaining 1/4 cup with applesauce.  To finish the bread I added chopped pecans to the top of the batter and liberally sprinkled the top with cinnamon sugar. In place of apples, raisins, and nuts or chocolate chips would be crazy good.

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That’s it for now, oh wait…more mail for Sammy. Ah, the life.

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Pumpkin Bread with Apples

Traditional fall treat, Pumpkin Bread with Apples and Streusel Topping. Delicious!
Course quick breads
Cuisine American
Keyword Pumpkin Bread
Prep Time 15 minutes
Cook Time 1 hour

Ingredients

  • 1 15 ounce can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil or 3/4 cup oil & 1/4 cup applesauce
  • 2/3 cup water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons pumpkin pie spice
  • 1 cup diced apples granny smith or pippin or fuji which is less tart

Topping:

  • 1/2-1 cup chopped pecans or walnuts
  • cinnamon sugar 1T granulated sugar + 2 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees
  • Grease and flour two loaf pans. 8.5x 4 although with additions use 1 8.5x4 and 1 9.5x5 pan
  • Combine dry ingredients flour, baking soda, pumpkin pie spice, and salt in a bowl and set aside
  • In a large bowl add pumpkin puree, eggs, oil, applesauce, water, vanilla and sugar. Whisk until well combined. This can be done by hand or in a mixer.  Fold in dry ingredient mix.  
  • Add diced apples and half of nuts.
  • Divide batter between loaf pans. Top with remaining nuts and sprinkle with cinnamon sugar.
  • Bake 50-60 minutes. Loaves are done when cake tester comes out clean.
  • Cool and remove from pans.
  • Enjoy!

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Birthday party for Lucky!
Donut Hole Muffins for National Donut Day!

Donut Hole Muffins for National Donut Day!

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Happy National Donut Day!

Also known as an excuse to have something sugary and yummy.  I’m guessing this is pretty much the food version of a Hallmark-created holiday to boost card sales, and I’m ok with that.  So, of course, I pulled out my donut hole pan and made these poser donuts “Donut Hole Muffins”.  Yum.  I first enjoyed these little gems during our search for “Delicious PIE” road trip.  Here is the link to the original post with the recipe for those very easy, very quick Donut Hole Muffins.

I also wanted to show off hubby’s hobby (not to be confused with Hobby Lobby), woodworking. The wood serving plank in the banner of this post is courtesy of the hubby.  I have been asking (nagging) him to make me wood breadboards and serving trays.  This is just an extra piece of wood he had left from a project, the grain of the wood just caught my eye, and I just love using it as a backdrop.  Boards today, bowls some day soon…hopefully.

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Celebrate. Life is good, eat donuts.
Adventures in Bread Baking (Milk Bread)

Adventures in Bread Baking (Milk Bread)

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I love to bake.  I bake when I’m stressed, I bake when it’s rainy.  I bake for my kids, coworkers, friends, and my favorite Monday morning coffee moms and sometimes I just bake for the hell of it.   You can often find me in my kitchen surfing cookbooks or the internet looking for inspiration (or an excuse?) to pull out my butter and flour.

Monday was that kind of day…tick tock tick tock, my “bakeological” clock was going off…. time to send care packages to my kids.  All of them are in the homestretch of classes with finals looming around the corner, and they need a lift, on top of that Jamie is dealing with Noah’s Ark-like flooding in Houston…yep, it was time to send some boxed love.

So, all of the usual suspects made it into the boxes, CCC, Wes’s Good Cookies, granola, dried mango, trail mix and one newbie…Japanese Milk Bread Rolls. Yummmmmmmm.

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As much as I bake, yeast breads are not something I have tried very often.  As enticing as it sounds to knead dough and then PUNCH it down after a rise, waiting a couple of hours for the dough to sit just isn’t all that appealing.  I do have a bread machine (gadget addiction) but all I do for that is dump in the ingredients and forget about it until the aroma of freshly baked bread fills the house. It’s like cheating.

I came across this recipe for Japanese Milk Bread on one of my favorite sites, Ipso Fatto.  Despite being yeast bread, it seemed pretty easy (it was) and sounded delicious.  It is best described as a cross between Hawaiian Sweet Bread and the sweet soft bread rolls found in Asian bakeries.  Trying it became a no-brainer when I discovered the source of the recipe was King Arthur Flour.  Here is the recipe.

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First batch was tasty but texturally dense and biscuit-like. Not enough kneading!

The first time I made it I used my Kitchen Aid with the dough hook. Being a novice at bread making I don’t have a feel for how long to knead bread or what the dough should look like.  My first batch, though tasty, texturally was a little dense and more like a biscuit.  Puzzling, since words like airy, fluffy, and soft were most used to describe these Hokkaido treats.  Back to the drawing board.  The next batch, I admit I CHEATED.  I used the dough cycle of my bread machine which took care of the mix, knead, and first rest cycle.  All I had to do was shape the dough and let it rise one more time before popping them into the oven.

EASY PEASY  YEAST BREAD EASY

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These were soft and fluffy! Knead dough until smooth!

The dough was much smoother and softer in look and feel than the first batch.  My second batch of rolls I can proudly describe as soft and fluffy and delicious!  A home run.  For all of you that haven’t tried baking bread, try this recipe.  And if you have a bread machine, cheat!  Use the dough cycle to make it even easier.  It is a keeper and definitely makes me want to try my hand at more bread baking and without using my bread machine!

P.S. My kids LOVE these rolls, I vacuum-packed them and sent them out priority-mail.

 
Flat & Flaky Nancy Silverton’s Biscuits

Flat & Flaky Nancy Silverton’s Biscuits

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I haven’t posted in more than just a few days.  It’s not because I have been busy and have pushed my blog to the back burner, nope.  I just haven’t been all that enthused about the recipes I have tried lately.  Then I thought, I should be posting the good, the bad, and the meh.

I found a couple of recipes that fall into what I call my “Quest for the Holy Grail” list.  Dishes that I have pretty darn good recipes for already but if I find a new recipe that sounds yummylicious, I’d try it.   Such is the case for Nancy Silverton’s Flaky Buttermilk Biscuits and 2 recipes for banana bread.  One from the Violet Bakery Cookbook and another from America’s Test Kitchen Essentials Cookbook.

So about those biscuits…I came across a cool website Panna Cooking that features a lot of heavyweight chefs in videos making their favorites.  Think of it as a video food magazine.  Their Facebook page has some of their videos or you can subscribe to their site.  I watched Nancy Silverton’s video for making her biscuits and immediately ran to my kitchen to make them.  Much like croissant dough, it calls for folding the dough and rolling it seven times.   This creates the flaky layers.  Mine had layers but the biscuits weren’t as tall as the ones in her video.   The biscuits  were tasty but not quite as light as I would have liked.  I did tweet Nancy Silverton asking if she had any tips..stay tuned, hope I get a response.

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On to banana bread.  I love my recipe for banana bread, its moist, light, cake like and versatile but I have grown tired of making it.  Along comes this beautiful cookbook, the Violet Bakery Cookbook with this absolutely lovely looking banana bread.   Unlike many of the recipes for banana bread it contains double the amount of bananas.  Six bananas for 1 loaf of bread!  Zowie.  The bread came out a little heavy and gummy perhaps from insufficient baking time.  Disappointing  but I may try it again, I am thinking baker error (me, me, me) I have tasted it made by friends and it is filled with flavor and quite good.   The recipe can be found on the blog Local Milk.  Maybe you’ll have better luck.  While paging through ATK Essentials cookbook, I came across their Ultimate banana bread recipe which also called for 6 bananas but with an additional step of extracting the liquid from the bananas, reducing it, and adding the now banana syrup back to the recipe.  It also called for slices of bananas and nuts on top and sprinkling it with sugar.  The bread was definitely less gummy,  pretty dense but packed with banana flavor. The addition of the sliced bananas  and chopped pecans on top adds a nice carmelized finish.  Is it better then my original recipe?  I don’t think so.  The next time you have 12 or so very ripe bananas on your counter, give these recipes a try.  Let me know which one you like!

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My Banana Bad (Banana Bread Again?)

My Banana Bad (Banana Bread Again?)

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You know how sometimes you get wrapped up looking for something new or better than what you already have.  You get tired of making the same thing and convince yourself that somewhere out there is a version of your tried and true that is tastier and better?  The old bait and switch of new and improved?

Well, I just fell for that with of all things banana bread.  I tired of making the same recipe.

So I took you and me off on a banana bread tangent.

Well I’m here to tell you STOP.  Don’t bother.  Forget the recipes that call for reducing the banana liquid or that try to cram 6 bananas into 1 loaf of bread for  banana flavor POP.

I had 3 very ripe bananas sitting on my counter today so I made my tried and true recipe ““Best Damn Banana Bread” and guess what, it is the best damn banana bread.  Especially if you swirl in some Nutella.

Nuff said…

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Quest for the Holy Biscuit

Quest for the Holy Biscuit

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I might have mentioned my obsessive tendencies when it comes to food.  For the most part I can control it but there are certain dishes that stay on the brain and whenever the opportunity arises, i.e. a restaurant that features it or I find a new recipe…I AM COMPELLED TO TRY IT.  This is true for cookies like shortbread and lemon bars but it is especially true for biscuits.  Having kids in the South has added fuel to the fire.  As soon as I know I am going to the South, I scour the internet looking for the best biscuits.  My current favorite in Nashville is Biscuit Love, (their Bonuts, fusion of biscuits and donuts served with fresh fruit and lemon curd, kill me now good).  A trip to North Carolina began and ended with biscuits.  No sooner had we arrived at the Raleigh-Durham Airport we made a beeline for Sunrise Biscuit Kitchen in Chapel Hill, a drive-thru that closes at 2 pm. We made it just in the nick of time for their fried chicken biscuit sandwiches, freakin delicious. Heading to the airport to fly home we took the circuitous route so we could stop at Rise Biscuits & Donuts in Durham for our last biscuit fix…delicious ending!  I have found yummy biscuits in Portland, Oregon at The Tin Shed and Pine State Biscuits and right here in California at The Nickel Diner in LA and Brenda’s French Soul Food in SF.  I love biscuits, it’s my crack.

In my mind, there are 2 kinds of biscuits, soft tender almost cake-like biscuits, and buttery FLAKY biscuits.  My current quest is for the latter, biscuits so flaky you can peel & eat them in layers.  I came across a recipe from Dishes and Dust Bunnies that I wanted to have a go at.  My first batch accompanied me to Mom’s Monday morning coffee where they were gobbled up.  Flaky, buttery, slightly salty, tender, I inch ever closer to the perfect biscuit.

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I made a few changes to the recipe….somewhere along the way I learned the addition of baking soda to biscuits made with buttermilk reduces the tangy flavor.  Despite being a native San Franciscan I am not fond of sour flavored food.  Sourdough bread, I’ll take a pass (blasphemous I know).  I used unsalted butter and reduced the salt to 1 teaspoon.  Remember the golden rules for making biscuits, keep the ingredients cold, and don’t over mix. After chilling the dough, I rolled the dough into a 1/2 inch rectangle and folded the dough like an envelope (thirds) rolled again into a 1/2 inch thick rectangle.  Repeat twice.  For taller biscuits roll dough to 1 inch thick on the final time.  Expect biscuits to about double in height when baked.

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Flaky Buttermilk Biscuits

Ingredients

  • ¾ cup buttermilk
  • 2 cups all purpose flour plus more on the side for dusting
  • 2½ tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 tbsp sugar
  • ¾ cup cold unsalted butter 1½ sticks, cut up into 1/2 inch piecs

Instructions

  • Preheat the oven to 400°F.
  • Combine dry ingredients bowl of food processor, pulse 2-3 times to mix
  • Place butter on top of dry ingredients and pulse until mixture resembles coarse meal. It is ok if there are some pea sized pieces of butter left.
  • Pour mixture into shallow bowl. Make a well in the middle of the flour and add the buttermilk to the mixture
  • Combine with your hands or a dough scraper gently mixing to blend. The dough is supposed to be crumbly so don't over mix.
  • After the dough has come together, chill in the fridge for about 10 - 15 minutes.
  • Take the dough from the fridge and drop it onto a floured surface. Sprinkle a little flour over the dough.
  • Roll the dough out into the shape of a rectangle about ½" thick. Sprinkle with a little flour.
  • Fold the dough in thirds and roll it out to about ½" thick again.
  • Fold over 2 more times and roll out to 3/4 - 1" inch thick. Sprinkle with a little flour.
  • Use a circular cookie cutter (2" cutter), cut out the biscuits and place them onto a parchment paper lined baking sheet. Do not twist cutter when cutting out biscuits, press straight down.
  • Alternative use a pizza cutter and cut cut dough into squares.
  • Leave at least 1" of space around each one.
  • Bake for 11 - 12 minutes until tops are golden.
  • Optional - Brush melted butter over the tops of the biscuits once they come out of the oven.
  • Serve with jam or butter
Bananas Bread Revisited

Bananas Bread Revisited

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I haven’t posted in more than just a few days.  It’s not because I have been busy and have pushed my blog to the back burner, nope.  I just haven’t been all that enthused about the recipes I have tried lately.  Then I thought, I should be posting the good, the bad, and the meh.

I found a couple of recipes that fall into what I call my “Quest for the Holy Grail” list.  Dishes that I have pretty darn good recipes for already but if I find a new recipe that sounds yummylicious, I’d try it.   Such is the case for Nancy Silverton’s Flaky Buttermilk Biscuits and 2 recipes for banana bread.  One from the Violet Bakery Cookbook and another from America’s Test Kitchen Essentials Cookbook.DSC02998

So about those biscuits…I came across a cool website Panna Cooking that features a lot of heavyweight chefs in videos making their favorites.  Think of it as a video food magazine.  Their Facebook page has some of their videos or you can subscribe to their site.  I watched Nancy Silverton’s video for making her biscuits and immediately ran to my kitchen to make them.  Much like croissant dough, it calls for folding the dough and rolling it seven times.   This creates the flaky layers.  Mine had layers but the biscuits weren’t as tall as the ones in her video.   The biscuits  were tasty but not quite as light as I would have liked.  I did tweet Nancy Silverton asking if she had any tips..stay tuned, hope I get a response.

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On to banana bread.  I love my recipe for banana bread, its moist, light, cake like and versatile but I have grown tired of making it.  Along comes this beautiful cookbook, the Violet Bakery Cookbook with this absolutely lovely looking banana bread.   Unlike many of the recipes for banana bread it contains double the amount of bananas.  Six bananas for 1 loaf of bread!  Zowie.  The bread came out a little heavy and gummy perhaps from insufficient baking time.  Disappointing  but I may try it again, I am thinking baker error (me, me, me) I have tasted it made by friends and it is filled with flavor and quite good.   The recipe can be found on the blog Local Milk.  Maybe you’ll have better luck.  While paging through ATK Essentials cookbook, I came across their Ultimate banana bread recipe which also called for 6 bananas but with an additional step of extracting the liquid from the bananas, reducing it, and adding the now banana syrup back to the recipe.  It also called for slices of bananas and nuts on top and sprinkling it with sugar.  The bread was definitely less gummy,  pretty dense but packed with banana flavor. The addition of the sliced bananas  and chopped pecans on top adds a nice carmelized finish.  Is it better then my original recipe?  I don’t think so.  The next time you have 12 or so very ripe bananas on your counter, give these recipes a try.  Let me know which one you like!

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