Another tip from the checkout counter

upside down pineapple

Pineapple upside down. No, do not add “cake” on the end of that phrase. I’m talking about the whole fruit.

That’s the tip I got at the Trader Joe’s checkout counter last week, when I was buying an extra-nice (heavy for its size and golden colored) and quite inexpensive pineapple.

The clerk said she’d lived in Hawaii, and the trick to a juicy pineapple was to cut part of the top so it is more-or-less level and leave it upside down on the counter for a few days.

Okay! I went home with our pineapple and followed instructions.

juicy sweet pineapple

And yes. It was sweet and juicy and very delicious.

But would it have been as sweet and juicy if I hadn’t turned it upside down? (Remember, I’m getting pretty skilled at judging good pineapples.) Steve was convinced that the upside-down treatment was effective. But really,  there was no way of knowing or testing this out.

Regardless, pineapple is so refreshing this time of year, a wonderful antidote to all the rich sweets of the holiday season — I highly recommend it!

For more on pineapples, see A Passion for Pineapples and A Passion for Pineapples, part 2

Pineapples in Istanbul

Cutting pineapples in Istanbul

p.s.  This wasn’t the first time I’d gotten a helpful food idea at the checkout counter. There was this tip, from my local grocery, for roasted brussels sprouts.

Have you received any good hints from the checkout counter, produce section, etc.? Let me know!

4 Comments

December 18, 2014 · 5:02 am

Thanksgiving’s simpler sides

As usual this year, I am making cranberry chutney as well as a basic cranberry sauce with orange zest to take to the Thanksgiving feast. And green beans, perhaps with some toasted pecans or caramelized lemons (or both?). And rolls — not that anyone needs or even wants more carbs, but these are yet another Thanksgiving tradition (and there are so many).

Really, one day is not enough to appreciate all the side dishes of Thanksgiving tradition, and one doesn’t always have leftovers, so I decided to make a meal of some classic sides before Thanksgiving. When you’re just making a couple of dishes, of course it’s much simpler, and this meal was so good I may do another variation or two of side dishes after the big feast.

brussels

Roasted brussels sprouts were on my menu

I made a wild rice-brown rice pilaf with onions and mushrooms, topped with toasted pecans — the cranberry chutney on the side (I’d made extra) really perked up this dish. And I had just bought a bag of nice little brussels sprouts from the farmers’ market, so those were roasted, with a little pomegranate vinegar on top.

TdaysidesAnd of course, there were baked sweet potatoes.

Maybe it wasn’t the most beautiful or original supper plate we ever had, but it was very satisfying to give full attention to some of Thanksgiving’s less glamorous sidekicks!

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Filed under fall, supper time, Uncategorized, vegetables, winter

Good morning, granola

bowl o granola

In case you haven’t heard yet, homemade granola is sooooo much better than most of what you’ll find in stores (that is, unless you want to pay a small fortune).

I’ve been making granola for years now, but until recently I just kept fiddling with the recipe and it never seemed quite right. The really delicious granola was too full of fat and sugar and calories to qualify as a breakfast food. When I tried to keep it somewhat healthful and modest in calories, it was little more than toasted oats and not too enticing.

Eventually, I adopted some guidelines for tasty and pretty-good-for-you granola:

  • Use applesauce and a little water for moisture and sweetness
  • Stay in control of the nuts — they’re delicious and healthy but highly caloric!
  • Don’t turn the granola for the first half hour if you want some clumps in the mixture
  • Skip the dried fruit (if you do use it, put it in after the granola is done baking); fresh fruit is lower in calories and delicious

Probably most important, if you don’t want  your breakfast granola to make you fat, use it as a topping rather than serving yourself a big bowl of it! I love having it atop yogurt and fresh fruit — just a few tablespoons adds crunch and interest.

goodmorn granola

Plus, using it only as a topping means your precious jar of granola will last longer.

granolaandfruit Usually I have fruit and yogurt and granola all summer long, and switch to steel cut oats when the weather turns cooler. But this fall, I just haven’t been able to give up my granola! The fruit is not as varied as above, but I defrost some of the berries I froze during the summer, and sometimes add some apple or pear.

So, here’s the recipe below — and I know some of you will want to add dried coconut so go ahead — if you must!! (I don’t like it).  Variations are limited only by one’s taste and imagination!

granola jar

Good Morning Granola

  • 3 cups rolled oats, regular or thick (not instant)
  • 1/3 cups nuts (walnuts, hazelnuts, almonds, pecans — whatever you like), coarsely chopped
  • 1 tablespoon flax seeds (and sometimes I add another tablespoon of sesame seeds)
  • 1/2 cup applesauce
  • 2 tablespoons water
  • 1 tablespoon oil (olive, canola, sunflower, etc.)
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla
  • 1 -2 teaspoons spices or to taste (your choice: cinnamon and/or ginger are good; I sometimes like garam masala)
  • 1 teaspoon salt
  1. Preheat the oven to 325 degrees.
  2. Warm up the applesauce, water, oil, honey, brown sugar, vanilla, spices and salt and stir the mixture together in a big bowl.
  3. Add the oats, nuts and seeds to the liquid mixture and stir until the oats are well coated.
  4. Spread the oat mixture out on a cookie sheet and bake on an upper rack for 30 minutes.
  5. Open the oven and gently (so as not to break up the clumps) turn the granola, moving the darker pieces along the edges to the middle.
  6. Bake another 8 to 10 minutes, then check to see if it is dark enough. It should be a dark golden color. If it needs to bake more, check it every few minutes so it doesn’t burn. The granola will get crisper as it cools.
  7. Take out the cookie sheet and put it on a baking rack to cool completely before you put it in a jar.

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Filed under breakfast, fall, fruit, Uncategorized

Al fresco

zuccflowersIt’s well into August and the farmer’s market is bursting with pretty much everything. We finally got some rain here last week, which made the farmers really happy.

farmersmktEverything is fresh, beautiful and tasty!

newpotatoes

salmonsaladWith all these fresh selections, I’ve still been mostly in the salad mode, which has the great advantage of using little or no heat.

capresesaladI’ve  even had enough Sun Gold cherry tomatoes and basil from my own teeny garden to make a Caprese salad (with fresh mozzarella).

pizzaAnd occasionally I have turned on the stove or the oven, to make pasta with roasted or sauteed tomatoes and basil — or pizza with those same ingredients. (Mmmm, it had been such a long time since I had pizza.) And green salad alongside, of course.

springrollskin

Another great way to eat your salad is in a fresh spring roll — also called summer roll or salad roll.

springrollwrapI’d never made these before but it turns out to be pretty simple — just a lot of chopped salad ingredients (plus some thin Asian noodles — I used brown rice ones), some shrimp or chicken or tofu if you like, and the spring roll skins, which are briefly soaked in hot water, then rolled around the filling like a burrito. You can find instructions here and many other places on the Web, and adapt them as you see fit. And make or buy a nice sauce to dip them in.

alfruit dessertAlso,  all the marvelous fresh fruit this time of year makes it easier to eat a little lighter than usual. We’ve really been enjoying a simple dessert lately: a bowl of fruit with a nice dollop of maple-sweetened yogurt. Sitting outside on a warm evening with a slab of watermelon or a juicy fresh peach is appealing too.

bbbcakeBut I really couldn’t let August go by without baking at least one Blueberry Boy Bait! I made it when we had some company coming, and it was a fitting afternoon treat.

Freddie and Val sample the Blueberry Boy Bait

Freddie and Val sample the Blueberry Boy Bait

And what better way to enjoy it, as with so many of these meals and snacks,  than al fresco — the perfect summer way to dine!

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Filed under dessert, fruit, salad, summer, supper time, vegetables

The madeleines of friendship

Madeleines and sauternes

Well, I was going to title this post “Proust comes to Vermont,” but that wasn’t quite accurate.  Instead I was the one who came to Vermont last month, flying across the country to visit my dear friend Rachel, who I hadn’t seen in many years.

rachel

Rachel in the Ripton Country Store

But Marcel Proust was with us, at least a little bit too, in the form of madeleines.

Even if you haven’t read a page of Proust’s “Remembrance of Things Past,” you may have heard of the passage in which he dips “one of those squat, plump little cakes called ‘petites madeleines,’ which look as though they had been moulded in the fluted valve of a scallop shell,”  in a cup of tea, evoking a flood of memories.

No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory – this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me.

… And suddenly the memory revealed itself. The taste was that of the little piece of madeleine which on Sunday mornings at Combray (because on those mornings I did not go out before Mass), when I went to say good morning to her in her bedroom, my aunt Léonie used to give me, dipping it first in her own cup of tea or tisane. The sight of the little madeleine had recalled nothing to my mind before I tasted it. And all from my cup of tea.”

teandmad

Interestingly, Proust made the little scalloped cake so famous that Webster’s dictionary defines the madeleine not only as “a small, rich, shell-shaped cake,” but in a second definition as “one that evokes a memory.”

Rachel had some nice new French madeleine tins she hadn’t tried out yet, and we had a couple days of rainy weather, so we pored through the cookbooks and found a recipe that sounded good in “Paris Sweets” by Dorrie Greenspan.

madeleinepans2

New madeleine tins. Photo by Rachel Hunter.

Mixing up the batter together, we remembered our silly kitchen adventures some 40 (gasp!) years past, making Grasshopper Pie (creme de menthe, creme de cacao, Oreo cookies, marshmallows. Really, did we eat that??? Ugh.)

And as we laughed and reminisced, I reflected on other experiences of cooking with friends and loved ones. Candied lemon peel with Cathy.  Cantucci  ( Tuscan biscotti) with Iris. Spanakopita with Nia. Pesto with Laurie. Antipasto with Cathy, Meg and Christina. Lemon pizza with Zak. Pies–rhubarb, lemon, apple– with Aviva.

rhubarb-pie1

Toby and Aviva — and rhubarb pie.

As delicious as the results of these cooking-together sessions usually were (often with recipes more complicated and time consuming than my usual fare), even more wonderful was the  shared pleasure of  long and timeless friendship–the laughter and camaraderie mingled with a dusting of flour, a drizzle of olive oil, the flurry of chopping onions, apples or nuts, the scents of just-picked basil or freshly grated lemon zest — each experience truly a madeleine of the memory-evoking kind.

SauternesThe day after we made the madeleines (which were very pretty, by the way), Rachel set some out on a plate accompanied by a bottle of Sauternes that she deemed a perfect pairing.  She sifted through her vintage collection for some adorable embroidered napkins and even little doily-like slippers for the wineglass stems (!) and made a lovely arrangement.

Photo-shoot for the madeleines

It was really too early in the day to be drinking Sauternes, so instead we just enjoyed doing a photo shoot. And I promised to do a blog post on the madeleines.

I brought some of the madeleines back home for Steve, who was happy to have them. In the first couple days after my return, he ate all but one out of the cookie tin. But in the whirlwind of summertime visits and visitors, he forgot about that one lonely madeleine in the tin. And, in the laziness of long, fruit-filled summer days, I almost forgot about my promise to do a blog post.

That is, just until  a few days ago, when I gently warmed up some fresh peaches and blueberries (with a couple tablespoons of sugar and water to make a sauce) and served them with a scoop of vanilla ice cream. “This would be good with a cookie,” I suggested.

“What about that madeleine?” he asked. “Do we still have one?”

madeleineandpeach
Indeed we did, and it was very stale, but Steve said he still enjoyed it.

And as for Marcel Proust? In an amusing 2005 piece in Slate, Edmund Levin tried to decipher the recipe from Proust’s descriptive passage in his novel. He concluded that real madeleines don’t produce crumbs at all — even when stale. “Proust’s madeleine did not, does not, and never could have existed,” Levin writes. “To put it bluntly: Proust didn’t know from madeleines.”

Be that as it may, the recipe we used from Paris Sweets was just right (it’s essential to let the batter rest a few hours or overnight) and we used David Lebovitz’s tip (though not his madeleine recipe) to brush them with a simple lemon glaze. A big thank you to Dorie Greenspan, Marcel Proust, and all my cooking and baking friends!

Classic Madeleines
  • 3/4 cup (105 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 large eggs, room temperature
  • 1/2 cup sugar (100 grams)
  • grated zest of 1 lemon
  • 2 teaspoons vanilla
  • 5 tablespoons (70 grams) unsalted butter, melted and cooled
  1. Sift the flour and baking soda

  2. Beat eggs and sugar together with a mixture until thick and lighter in color, 2 to 4 minutes

  3. Add lemon zest and vanilla

  4. Gently fold dry ingredients into the egg-sugar mixture, followed by the butter

  5. Refrigerate mixture in a covered container, at least 3 hours, preferably longer and up to 2 days.

  6. Heat the oven to 400 degrees. Generously butter the tin and dust with flour. Divide the batter into the molds — don’t fill them too full. Don’t worry about smoothing out the batter; it will even out as it bakes.

  7. Bake in the upper part of the oven for 11 to 13 minutes, until the madeleines are puffed and golden, and spring back when touched. Don’t over-bake. Remove and cool on a rack

  8. If you are using lemon glaze, mix 3/4 cup confectioners sugar with 2 tablespoons of lemon juice and brush on the madeleines while they are still warm.

    madeleinesonplate

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Filed under dessert, musings, summer, Uncategorized

Summer’s salad days

faro, asp, bean, chive salad

Farro, asparagus, navy beans and chives

Summer is certainly salad season, with its rich selection of fresh vegetables and herbs. Nearly every salad I make has a simple basic dressing: olive oil, lemon juice and salt. Sometimes I use another oil (a little walnut oil, perhaps?) or vinegar or even lime instead of the lemon, and sometimes I add a little mustard, garlic, lemon zest  or Parmesan to the dressing — but I never get tired of the basic threesome of oil, lemon and salt! Here are some of the salads we’ve been enjoying recently.

chives

Karen’s chives

It’s so nice to have fresh herbs in the garden (or in a pot). These chives belong to my generous next-door neighbor, Karen, who lets me cut all I want. I’m growing thyme, oregano, tarragon, mint, basil and dill, and they often find their way into my salads.

My basil harvest

My basil harvest

broccpotatosalad

Broccoli, potato, red pepper, basil

broccpotatodill

Potatoes, rapini, carrots and dill

Many of the vegetables are from the farmers’ market or fruit and vegetable stands.

rapini

Rapini looks like broccoli tops but is actually a member of the turnip family. Go figure.

Here’s a good article about how the Italians cook rapini.

salmoninsalad

Green salad with sockeye salmon, eggs, beets, cannellini beans and fresh herbs.

It was difficult to save a piece of the Copper River salmon from dinner the night before, but we restrained ourselves and had this great salad for lunch the next day.

tunaandbeans2

Tuna with cannellini beans, preserved lemon and green onions, on lettuce. Tasted better than it looks.

I see I’ve been making a lot of salads with white beans, cannellini if I can find good ones, or navy beans. cannellinibeans

It’s not much trouble (but takes a little planning) to soak them overnight in some salty water, then drain the next day, cover with cold unsalted water,  a bay leaf and a  couple cloves of garlic and cook until tender. But it’s easier and also fine to use canned beans.

brocc, bean salad

Broccoli, white beans, and red onions

blackbeanandcorn saladAnd today’s lunch: The salad was black beans (from a can) and corn kernels, with chopped red onion, raw chard, a little bit of chicken and lots of cilantro and lime. It was nicely set off with a corn-flour tortilla and a couple of slices of melon.

I’ve also been making some salads with bulgur as well as classic cucumber salads with vinegar, dill, salt and a touch of sugar. I just bought some beautiful green beans, fennel and purple carrots from the farmers’ market. . . so I am thinking about the next salads.

purplecarrots

Let the vegetables be the inspiration. Purple carrots with orange insides would look great with a deep green of broccoli or green beans.

What salads have you been making? Happy 4th of July and enjoy these salad days of summer!

Also see:
Salads, salads, salads (and a riot of color)
Road trip salads

 

 

 

 

 

 

 

 

 

 

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Filed under salad, spring, summer, Uncategorized

Pie plant season

rosyrhubarb

Thank you, Maggie, for the rhubarb!

It’s the season to celebrate rhubarb once again — and what better way than pie? After all, its nickname is pie plant, and every spring I seem to write about rhubarb pie — so why break the tradition? This time I decided to just take some photos along the way and show you how I spent my Sunday afternoon, along with some simple instructions if you’d like to make a delicious late-spring pie.

chopped rhubarb

Chop the rhubarb — you’ll need 4 cups or a little more for a small 8-inch pie — and make enough pie dough for a double crust, pat into two circles and refrigerate for an hour.  Then go for a walk while the dough is chilling.

Sunday afternoon was the perfect time for pie making.

rpie2

To the chopped rhubarb, add a cup of sugar, 2 tablespoons flour, some orange or lemon zest and a squeeze of lemon juice and a pinch of salt.

making rhubarb pie

Now roll out a little more than half the pie dough into a circle that overlaps the edges of the pie pan, and ladle in the filling in a mound.

Dot with butter

Dot  the rhubarb with butter

Roll and cut the dough into strips

Roll out the rest of the pie dough and cut into strips. A pasta cutter makes a fancy edge, but is not necessary.

Weave those strips into a lattice top

Weave those strips into a lattice top. My lattice was  a little funky, but who cares? Brush the crust with milk and sprinkle on some sugar.

Bake at 400 degrees for about 40 or 45 minutes

Bake at 400 degrees for about 40 or 45 minutes. Oops, that crust looks pretty dark.

Serve, preferably with a dollop of vanilla ice cream, and eat on a late Sunday afternoon. Skip dinner. Perfect.

Serve, preferably with a dollop of vanilla ice cream, and eat on a late Sunday afternoon. Skip dinner. Perfect.

 

See more posts on rhubarb:

Fruit or vegetable?
Return of the rhubarb lover

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Filed under baked goods, dessert, fruit, spring

All-in-one supper

allinoneThe one-dish meal is usually a pot of soup or stew (and sometimes a salad) but another way I’ve found to do this is an all-in-one supper roasted in the oven on a cookie sheet. (The clean-up is super easy too if you line the cookie sheet with foil.)

Because asparagus is in season, I’ve been making this meal recently with roasted potatoes and onions, asparagus and fish.

Lately, Dover sole is the least expensive fish on offer at our favorite fish store, and I’ve found that it’s so quick and easy to cook it in the oven.

Simply rub a little oil on top of the filets, then season with salt and pepper and a scattering of herbs if you like (I used fresh thyme here; dill or chives or parsley would be fine too) and a squeeze of lemon juice. It takes only five minutes or so to cook the thin fillets.

doversoleandlemon

I like to top the fish with lemon slices, caramelized in a skillet with a little butter or oil. It’s an extra step, but worth it.

The only trick to this all-in-one meal is the timing. I heat the oven to 400 degrees, start with the potatoes (tossed with a slick of oil), and then (when they’re getting soft), add the onions (also with a bit of oil). About 20 minutes in, I’ll add the asparagus (yes, a little oil and salt) and finally (when everything is about 5 minutes away), the fish, which cooks very quickly. If you are making this meal for more than two people, you will likely need two cookie sheets.

The potatoes and asparagus are forgiving (a little extra time in the oven won’t hurt) but check the fish often, as you don’t want to overcook it! It won’t hurt to open the oven every minute or two. If the filets are very thin or small, they may even take less than five minutes. As soon as the flesh turns white and flakes apart when touched with a fork, it’s done.

soleandasparagusAnd so is supper. All you need is a plate and a fork.
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Beets and potatoes (and grandmothers from Russia)

beetspotatoes1A few days ago, I was talking on the phone with my cousin Yael–an Israeli, though she’s lived in the United States for decades now–about the traditional foods we had on Passover.

Our grandmothers were sisters — from the village of Shumsk (or Szumsk) in Russia (though sometimes the region was part of Poland and currently it’s part of the Ukraine) — and Yael and I discovered that both of us grew up with potatoes on the seder plate, either instead of parsley or alongside it. Why? Because in Russia (or Poland or Ukraine or whatever) there were no fresh vegetables growing in April.

raddishes

I found radishes at the farmers market here, but it might still be too early for them in the Ukraine. Or Russia. Or Poland.

Passover foods generally involve a lot of potatoes, but beets are also traditional, especially for Jews from Eastern Europe, as it was another root vegetable available in early spring.

Yael told me about a sweet-sour beet salad she makes for Passover, and that reminded me of beet borscht. On Passover, my mother always served it a special way with an egg whipped in the soup tureen, turning the borscht from wine-red to a frothy deep rose color. Yael’s family made it that way too, she said.

Baba (Edess Kanfer Arshack)

Baba (Edess Kanfer Arshack)

My mother told me that her mother (my Baba) always made rossel (or rossl or rosel), which is sour or fermented beets, a kind of starter for genuine beet borscht.  She started the fermentation six weeks before Passover, putting cleaned and peeled chunks of beets in an earthenware crock and covering them with water, checking every few days. The women neighbors in Rock Island, Illinois, where my mother’s family lived, would come to the house and take a cupful of Baba’s rossel so they could make their own borscht.

Looking around the Internet, I noticed a couple of things about rossel. For a long while it fell out of favor as it takes quite a bit of planning and some attention. (Even my mother, who kept so many food traditions, never made it.) Plus people’s tastes had changed and sour fermented beets didn’t sound so appealing –although kosher dill pickles, which are fermented cucumbers, never lost their fans.

But recently, it’s having a bit of a come-back (though one couldn’t exactly call it a resurgence) as fermented foods are becoming more popular. Now I am seriously thinking of making rossel next year (my Jewish cookbook says three or four weeks ahead is sufficient), and perhaps some of my trusty readers will try it too. As Levy‘s bakery famously said, “You don’t have to be Jewish . . .”

In the meantime, I tried Yael’s beet salad with lemon juice and a touch of sugar, which captured the flavors of our shared history.

It made me think of the freedom our grandparents found when they left the Old Country, and that, along with the marvelous color, made me happy.

Ship postcard

The ship that my grandmother took to America

Sweet-and-sour beet salad

beetinfoilYael boils the beets. I baked them, wrapped tightly in tin foil, on a cookie sheet. Either way, if they’re large, they’ll take a while.

(By the way, I first removed the beet greens and steamed them, for another use. Don’t throw them away!)

gratingbeets2When the beets are cool, you peel them and grate them. I think next time, I will under-bake them just a little. These were a bit too soft.

Once they’re grated, add lemon juice, sugar (I’d go easy on that) and a little salt, to taste.beetsalad
There are many ways you could serve this salad, of course, but I thought it looked nice against the green of romaine lettuce leaves. You could fold the leaves around the salad and eat it as a finger food. It looks like a new Passover tradition for me!

For more on beets: A valentine vegetable

For more about Passover:
Edible, tangible memory
A cake for all seasons
Time for quinoa

 

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Filed under Praise for other cooks, salad, soup, spring, Uncategorized, vegetables

Pleasures of baking

oatmealbreadSome days it’s seems as if we’re living in a bread-phobic culture, but regardless — I love to bake. Bread, challah, pizza, cinnamon rolls, scones and biscuits, are all regular visitors to my kitchen.

In the week before Passover, I’m appreciating them even more as I contemplate the eight days of doing without both the eating and the baking of bread (though I may try baking my own matzo this year).

Ah, the baking. The magic of creating something that can grow and transform, the thrifty satisfaction of turning such basic ingredients into appealing and sustaining foods, the fragrance in the kitchen. . . .

Yes, it takes time, but most of that is not active hands-on time (though the hands-on part is fun), and, besides, it’s a good way to slow down and be productive at the same time.

I’ve heard it said that many people are afraid of yeast (yeast-phobia?) and that’s a shame. It is really not so scary! If you are new to bread baking, you do not, repeat NOT, need a bread machine. What’s the worst that can happen? Your bread doesn’t turn out? You haven’t wasted a lot of money or time, and some birds in the neighborhood might be grateful for your efforts. Anyway, we learn by mistakes — don’t we?

I’ve been making bread doughs with yeast or sourdough starter (whether knead or no-knead) for a long time, so I’m pretty confident that I know how the dough should feel, and I rarely look at a recipe.

I know if I start with a cup of water, for example, how much I will need of yeast or starter, flour and salt, and what approximate ratio of whole grains I should use (Yes, I’ve had a few brick-like breads, when I overloaded the dough with whole grains, but the bread was still edible. More or less.)

Or if it is a dough for challah or sweet rolls, I may add an egg and a little oil and honey to the dough, depending on what’s on hand.

mini challah

I often make miniature challah (rolls, really) and put a few in the freezer

cinnamon rolls

I shaped part of the challah dough into cinnamon rolls and let them rise slowly in the fridge overnight. Next day, I popped them in the oven, for Sunday morning freshly baked rolls!

Of course, if you haven’t baked much before, recipes are useful guidelines. Professional bakers weigh their ingredients for consistency, but for the home baker, that’s not necessary.

When it comes to quick breads (scones, biscuits, muffins, etc.) I do look at measurements a bit more carefully, though there is still room to play around.

bigbiscuits Last week I followed my tried-and-true biscuit recipe (which you can see here) with my new, and bigger, biscuit cutter. This informative New York Times article on tender biscuits and scones offered some tips, and I wanted to see whether cutting my biscuits with a sharper cutter would make them better. I also learned that placing biscuits close together would make them rise up rather than spread. Makes sense.

biscuitsonplateThe biscuits were delicious. But were they actually better than the smaller ones? Not really. Either way, these are great and go with nearly everything.

biscuitsandfreshjamP.S. I know it looks as if we consume an unconscionable amount of baked goods. So let me just say that these photos were taken over the last month or more. Really.

 

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