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Posts Tagged ‘bread’

Clara reminds me of my Granny Sylvia. I wish I had video taped her in the kitchen while she was still with us. Granny loved to serve tea and gingersnaps for company and regularly made bread for daily meals. It might not have been for the love of bread but a habit born out of pure necessity for survival during hard times. Are we any better off in 2014?

This video series is a gem. In some small way I feel connected to my maternal ancestors through the cheerful star of the show. I just want to hug Clara!

And now, I want to bake cookies.

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What smells like roasted corn?

Umm, nothing dear!

It was a spur of the moment quick bread.  I didn’t note the size of pan required for the recipe, and I modified the original to include sour cream and a little olive oil since the last egg in the fridge mysteriously disappeared.  The roasted scent was from the globs of dough burning on the bottom of the oven.  More was on the way from the seething undersized loaf pan on the top rack.  A cookie sheet on the lower rack was pushed in as I grabbed the closest utensil to scrape the rapidly hardening expulsions.  My heart sunk, was the whole thing ruined?

I left the darn thing in the oven to finish baking, hoping my late night dessert would survive.  Every door and window was open in an attempt to evacuate the billows of smoke coming from the oven floor.   With all the commotion in the kitchen I was surprised no one came out to investigate!

Happily, the loaf finished baking.  It’s not the prettiest lemon poppy seed cake/loaf but it could be one of the tastiest.

 

I shared the first slice with Hubby.  And saved the rest for breakfast.

Lemon Poppy Seed Loaf

Adapted from The Great Holiday Baking Book by Beatrice Ojakangas

This original recipe was a cranberry nut quick bread.  I changed the flavour using lemon zest, juice, and poppy seeds.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup butter, melted
  • 4 lemons, zested and juiced
  • 2/3 cup sour cream
  • 1/3 cup oil
  • 4 Tbsp poppy seeds

Mix the dry and wet ingredients separately, adding the poppy seeds to the wet bowl.  Make a well in the flour mixture and add the wet ingredients.  Mix by hand until the flour disappears and the batter is evenly moist.  It will look dry and clumpy, that’s OK!

Spoon the batter into two 5 x 4 inch loaf pans or into muffin tins.  Be sure that the pans or tins are half full or your oven will end up like mine.

Bake at 350ºF for about 50 – 60 minutes.

You might want a cookie sheet under that.  You can thank me later.

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A modern made-from-scratch bakery has landed in the Arboretum, it’s the Blue Baker. The line to order lunch wraps around the plexiglass enclosure housing bakers making bread.

Not to worry, the line moves quickly because there is a small army of blue aproned staff to receive your orders.  Merchandise is displayed to the hungry folks waiting in line, ready to be plucked off the shelves.  I cringed a little at the sight of loaves of bread for sale, I found my competition!  Well, not exactly.  My bread is different, it’s made with love!

I ordered the D’Vinchee pizza for lunch.  You can smell the pizza oven doing its work while salivating over those pesky loaves of challah, rosemary bread, and fendu.  There are cookies too, but beware if you have nut allergies!  Also ask if the chicken salad contains nuts, as many other places add nuts to it.

Being in the Arboretum, this is not a cheap lunch by any means.  My 13-inch pizza was $12, and another $2 for a drink (with free refills).  The pizza was good overall but it had no sauce on it.  I’m a saucy girl so this was the only disappointment.  The amount of toppings applied was enough to satisfy a grumbling tummy.

Will I go back again? Maybe.

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My mother-in-law had a copy of this book in hardcover. I was immediately drawn to the illustrations in black and white of each herb and spice you can imagine, all in alphabetical order for ease of reference. This book gives anywhere from one to a dozen recipes for a specific spice or herb.

I wouldn’t call this “American” or “French” per se, it’s just simple recipes to give you ideas on the versatility of those little plants and jars in your kitchen. I also like the descriptions, they give times-past associations of spices with prosperity, luck, love, and hate!

I tried the Cabbage with Capers last night and my husband said it was one of the best things I’ve made in a while!  (Why doesn’t he like the rest of it? Or is he too nice to tell me so? Well I have to admit that I’ve been heavy handed with the salt as of late…)

Adapted from Cabbage with Capers from Cooking With Herbs And Spices by Craig Claiborne

  • 1/2 head of green cabbage, shredded
  • 1 cup cooked ham, small dice
  • 1 Tbsp bacon fat
  • 1/2 yellow onion, diced
  • 1 garlic clove, minced
  • 1 Tbsp capers with brine
  • 1 Tbsp apple cider vinegar
  • 1 Roma tomato, diced
  • salt & pepper to taste
  • 1/2 cup water

Start with the bacon fat, ham, and onion.  Add the garlic after the onion is soft and fragrant, cook for a minute.  Add the remaining ingredients and stir to combine then quickly cover and reduce to medium-low for 10 minutes.  It’s ready when the cabbage is soft, stir to scrape up any bits stuck to the pan if needed.

This dish resembled a very mild sauerkraut only the caraway was replaced with capers.  Big Brother is not a fan of caraway seeds, so this is a good swap for him.

*   *   *   *   *

In other news… I’m hosting a bake sale on Mother’s Day!  I’ve opened a cottage bakery in my house, Cardamom Finnish Cottage Bakery, and I thought this would be a good way to let neighbors know about me.  And for all of you Austin readers, this is a chance to actually taste some of the sweet things you’ve been drooling over while reading my blog.  Locals can pre-order via the bakery website to pick up on Sunday, or just come on by between 9 and 11 am and shop at the sale (2800 Adelen Ln, Round Rock).

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Delicious things do come in small packages.  Take these dainty bread pudding cups for instance.

Apple Pear Pudding Cups

Makes 1 dozen

  • 1/2 loaf sliced bread, cubed
  • 1/2 can (about 1/2 cup) sweet condensed milk
  • 1/4 cup milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 large pear
  • 2 braeburn apples
  • 1/2 cup brown sugar
  • pinch sea salt

Peel and dice the pear and apples.  Toss with cinnamon and sugar in a large bowl.  Mix in the bread cubes.

Combine the eggs, milk, condensed milk, salt, and vanilla in another bowl.  Pour over the apples and pear and bread.  Toss until well distributed, don’t worry if the bread disappears.  It’s more of a structural component anyways.

Fill muffin cups, preferably silicone for easy removal, and bake at 350ºF for 45 minutes.  Let the cups cool slightly and firm up before popping them out of the muffin cups.

Serving size portions of warm, soft apple/pear bread pudding should be accompanied by ice cream and dulce de leche (see plating above).  And yes, that is a chip in my ceramic knife!  I wish everyone was a little more careful in the kitchen.

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For a long time, I’ve missed my Grandma.  I’ve replayed the last moments we shared together over and over when her birthday approaches.  Shortly after I moved away to begin a new career, she celebrated her 90th birthday.  I returned to attend the family gathering in a tiny Bahá’í hall in Edmonton and was carrying my first child.  Those pregnancy hormones filled me with tears, uncontrollable tears.  They just overflowed while we watched a slide show of old photographs portraying Grandma’s life.  She had reached Great Grandma status even before that day, as some of my cousins had small children and mine was next.

I have fond memories of her two-story house in Mayfield.  Her old cats and Shih tzu who kept her company.  The old candies stowed away in a wood side board table with sliding doors on the front.  Her tea and ginger snap cookies and dark heavy bread.  That was not her first home though.  She lived on the calm quiet shores of Sylvan Lake in a cabin like structure.  Her husband, my Grandfather, was a carpenter and inventor.  I’m sure he built the last standing building I saw at the lake many years ago with grandma.  I could tell she missed him, his handiwork.  Grandma didn’t speak of him much, I cannot recall a conversation that included him.  He is a mystery to me.  We spent many cool summers at the lake with Grandma.

In the city, Grandma never drove a car.  She would have her children and grandchildren taxi her to fetch groceries or reach appointments, or to go to the Pacific Coast.  Of course buses and real taxis served her well while she was mobile enough to use them.  While I lived with her, in the second house which was a bungalow, I offered her rides to Safeway.  Or I would go pick up what she needed.  We went shopping together before I moved away, she insisted on buying me a pair of sandals.  “It’s gonna be pretty warm down there in Texas, you need something comfortable.”  I still have those white leather sandals, they remind me of her each time I wear them.

Besides the shoes, I have her bread recipe.  It’s been hiding.  Or rather, I’ve kept it tucked away in my recipe binder since her passing.  I still get upset every now and then but I know she only wished for my happiness and catch myself before darkness sets in.  My solemn mood requires a quiet reprieve from busy business, time to reflect and honour those who brought us here.

The recipe has several different types of flours and grains.  It calls for seeds and raisins but I left them out for this batch.  I added my twist with quinoa flakes to use up the bulk bin purchase from earlier in the week.  Who knows if the “cup” used was a proper measuring cup or a tea cup, or there could have been no cup at all.  This was her bread, after a while why would a recipe be necessary?  All I figured out was the large quantity of flour that was left out of what was transcribed, about 10 cups.  I will consult with my aunt on the accuracy of the recipe, maybe there’s another version.

Luckily, I had a full bag of bread flour so the unexpected 10 cups were easily accommodated.

I left out the third addition of water because I had a very soupy mixture in my bowl to contend with.  I split the resulting slurry between two large bowls and started adding flour.  And adding more.  Suddenly it came together and I had something to knead.  Five minutes for each ball of dough from each large bowl.  They proofed beautifully, aromatic and sweet from the molasses.  Still looked like a blond version of Grandma’s bread, at least it smelled and felt like bread now.

The two bowls became four loaves.  None of my bread pans are the same size or material so this was an interesting way to find out which ones will work best for dark breads.  My rye breads are rounds on sheet pans, so I haven’t seen the loaf pans in action for this sort of bread.  I topped two loaves with a dusting of flour, the other with honey and poppy seeds.

Pidä huolta itsestäsi, Isoäiti.

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From The Great Holiday Baking Book (Ojakangas) comes the first cinnamon bun that wasn’t too dry.  I’ve had rough times with the rolled up buns, usually too dry or over baked.  I did tweak the recipe to refrain from pecans and increased the butter a little, I think that was the ticket for a moist cake-like roll. Those in accredited online culinary colleges would agree that this was the key.

Adapted from Giant Cinnamon-Pecan Rolls by B. Ojakangas

Dough

  • 2 1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 tpo salt
  • 1 Tbsp yeast
  • 1 1/8 cup milk
  • 3 Tbsp butter

Filling

  • 2 Tbsp butter, softened
  • 1/4 cup brown sugar
  • 2 Tbsp bread crumbs
  • 3/4 tsp cinnamon
  • 1/3 cup raisins

Pre-heat oven to 375ºF.  Prepare a baking dish with brown sugar and butter, about 2 Tbsp in small pieces scattered over the sugar.

Warm the milk and melt the butter.  Mix the dry ingredients and add the milk and butter.  Stir until a ball forms then leave it covered for 10 minutes.  Turn out on a floured surface and roll out the dough.  Smear with butter.  Sprinkle with filling.  Roll and cut even size pieces.  Snuggle the rolls into the pan and cover to rise until doubled, about 25 minutes.  Bake for 25-35 minutes.  Test that the center is cooked with a skewer.  The texture of this roll is a hybrid of yeast bread and cake, I might of let it rest too long in the initial stage that made it more like cake than bread.  But hey, it’s goooood!

Optional icing as shown was from a can, you can leave it off if you like.

This recipe was added to the Sweet As Sugar Cookie link party here!

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