No-Knead Whole Wheat Baguettes

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When this recipe was posted a few weeks ago on King Arthur Flour, it definitely registered on my radar. I’ve never attempted a baguette, but the main reason was really that every time I thought of making one, I thought of it too late and didn’t have the time to do a starter the night before. This one has a pretty involved night-before preparation routine, but I this time I thought of making it in time. It was both easy and involved in different ways, but it definitely turned out a nice loaf of bread. Read more…

Barbecue Chicken Macaroni Salad

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I’m not really a macaroni salad person. Its probably the goopy mayonnaise that coats most macaroni salads, the limp vegetables, the inability to taste anything except a not-that-appealing sauce. Nevertheless, when I saw this recipe on the Kitchn, I knew I had to try it. To me, barbecue sauce is pretty much the ultimate condiment. I could put barbecue sauce on almost anything that wasn’t a dessert. Lucky for me, not too long after I found this recipe, I was invited to a pot-luck, end-of-summer pool party. Perfect. Read more…

Tomato Wraps

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Wraps are one of those things that I always figured would be difficult to make at home. I thought that they would be impossible to get thin enough, that they would not stay flexible, that they would just not work as well for sandwiches. Despite this, I decided to try them out because it was way too hot to even consider turning on the oven, and cooking our lunch bread on the stovetop was very appealing. King Arthur has a fairly large variety of wrap recipes on their site, but I went with one that makes a flavored wrap like the ones that are so common in the stores. I had my misgivings, but it turns out I was completely wrong. Read more…

Easy Whole Wheat Hearth Bread

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King Arthur says that this bread is basically the one that appeared on the back of flour packages as “The Easiest Bread You’ll Ever Bake.” They’re probably right; although it’s not as easy as, say, a no-knead recipe, it’s certainly one of the nicest and easiest to work with doughs I’ve ever made. I substituted the final bits of my 12-grain flour blend and some semolina to give it some more heft, and divided into individual rolls for sandwiches throughout the week; the recipe divided well into twelve sandwich sized rolls. Read more…

Fresh Fig Clafouti

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Clafouti is a eggy French custard that is usually served as a dessert, and is most often made with cherries. While looking for something unique to bring to a potluck brunch, I happened across a recipe on Serious Eats for a “Brunch Clafouti“, which is really no different from any other clafouti recipe. Even traditional dessert clafoutis fit in well for breakfast with their eggy, fruity flavors. It’s sweet but not too sweet, and it need no other adornment than a dusting of powdered sugar. While I considered going with the traditional cherries, or other berries which are also popular, I’ve been really taken lately with fresh figs, which have shown up in the grocery store in the last few weeks. The figs wouldn’t really work with the recipe from Serious Eats, but I found a recipe as part of an NPR story from last year for just the thing I was looking for. It happens to be based on the clafouti from Julia Child’s Mastering the Art of French Cooking, which is experiencing a great upswing in popularity thanks to the movie Julie and Julia. My selection of this had nothing to do with this revival, but you can consider this my obligatory food blog contribution. Read more…

Harvest Grains Salad

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Over the last weekend my boyfriend was out of town, so I decided to experiment with light meals that might not be enough for him to eat for dinner, but would be fine for me. Namely, I had saved a few recipes of grain-based “salads” that would be quick, cheap and at least moderately healthy. One of them was a couscous recipe from Serious Eats (from their “Healthy & Delicious” series, natch). I substituted a lot of different things in this recipe, but the backbone is still there; in fact, you could argue that the recipe itself is like a template that can easily be adapted for various ingredients. To call this a salad is really kind of a misnomer; it’s a salad in the same way that any mix of vegetables and grains can be considered a salad. This dish can be served hot or cold, as a main course or a side, and it’s dead simple, with few, low cost ingredients. Read more…

Blitz Bread

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Some weekends, you’re in a hurry and don’t have time to mess with starters, or kneading, or shaping, or letting the bread rise twice. Those weekends, it’s time for Blitz Bread, which is basically the easiest foccacia ever. It can be used like any foccacia, accompanying a meal, or on it’s own with some oil and herbs, but it’s just the right hight to be split horizontally and make a fantastic sandwich bread, too. Read more…

Adobo Chicken

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Last weekend we almost found ourselves grilling in the rain again, but at the last minute the sun came out and the grilling gods smiled upon us. It was a good thing, too, because it allowed us to make this amazing Adobo Chicken recipe from the NY Times. The chicken is basically cooked twice which imparts a full, rich flavor throughout the meat and keeps it moist and delicious throughout. Read more…

Prickly Pear Lime Sorbet

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A couple of weeks ago, it got uncomfortably hot. Not hot like it gets in the southern river valley where I grew up, and not even that hot for some other more northern climates, but hot enough for me in my un-air conditioned apartment. So instead of baking for desserts, I decided to put my ice cream maker to good use. One of the ingredients I’ve been thinking about for a while is the prickly pear fruits that my local grocer carries. There are few recipes I had been considering, but I decided to slightly improvise a sorbet based on this Lime Mango Sorbet from Simply Recipes. Read more…

Kofta Burgers

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Of all the things I’ve been grilling lately, I hadn’t gotten around to something like straight up hamburgers, which are really kind of the essential grilled food. Don’t get me wrong, I love hamburgers, particularly of the homemade variety. I guess I’ve been making somewhat more ambitious foods lately, so the simple hamburger was not really high on my list. When I did decide that I was in a hamburger mood, it had to be something different, and I was struck with the inspiration of using a recipe from The Taste of Africa for kofta meatballs, but obviously forming them into burgers instead of meatballs. I had made the kofta before and they were phenomenal, so I deduced the hamburgers would be awesome too. This mix of spices makes such a delicious and unique burger, I’m sure I’ll be making it often. Read more…