Hearth Arts

Off with My Camera

2012-02-06T09:20:00.000-08:00

For the past five weeks I've been absorbed with an online photography class. I've been in the land of images rather than words, which is a welcome change for me.

As photography students, we logged in from all over the world. We brought varying levels of experience and all types of cameras. Some of us were new to Flickr, some were bloggers. Each week we were allowed to share up to six photographs with our classmates reflecting the lesson theme.

I learned a few things about myself along the way. I learned that I love the early morning light. I noticed that I am more comfortable photographing cats and dogs than humans (other than Olivia), and that I seem to have a thing for chairs!

One of our weekly assignments was to go out for walks at different times of day and experiment with the lighting conditions. The first time I did this I fiddled with my lens cap and looked very busy anytime someone walked by. I was so nervous being out in public with my camera!

I hope this self-consciousness eases with time. I need to pry myself from my sun-filled kitchen every now and then.

While I will really miss logging in to class daily, I am glad to have this space to return to.

One thought that I come away with is that a story doesn't always have to be a tall tale. Nor does it always have to include a new recipe or even a treasured one. The story can begin with a picture or even a ray of light.

I hope I remember that.

The e-course was Photo Meditations. You can find the button on my sidebar.

Bring the Garden in Friday with Meyer Lemon Rosemary Pound Cake

2012-01-05T18:58:00.000-08:00

I've been really missing creating my "Bring the Garden in Friday" posts. For the next few months, until we're out turning the soil again, I'll be back with this Friday column once or twice a month.

The rosemary branches I snipped today had buds on them. It's January in Pennsylvania! I even collected a big bowlful of arugula last weekend.

This pound cake recipe caught my eye last Spring--I felt like it had me and my rosemary bush written all over it. This is some serious rosemary recipe. Three tablespoons in the pound cakes alone. I like that, though, most recipes are timid with their rosemary, and I am often liberal in my measuring.

After tasting my first loaves, I had two thoughts: too sweet and needs lemon.

I decided to give Meyer lemons a try. I have never bought them before, and our co-op has been getting them for a month or more now. I love their deep yellow color, and they were so much easier to zest than regular lemons.

I think they were just the right thing here, rounding out the sweetness from the honey and pungency of the rosemary, and adding a less assertive citrus flavor than typical lemon, almost an orange and lemon mix.

I'm a little envious of some of you out there in California picking these fruits off your trees, having so many you hardly know what to do with them. Meanwhile, I'm grateful to be bundling up in my parka, hat, and scarf, with scissors in hand and Harry underfoot to snip my budding rosemary.

I suppose it's a fair trade. What do you think?

Meyer Lemon Rosemary Pound Cake
adapted from Martha Stewart

2 sticks unsalted butter, room temperature, plus more for pans and parchment
2 3/4 cups all-purpose flour
1 cup cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Zest of 2 Meyer lemons
2 1/4 cups sugar
3 tablespoons finely chopped fresh rosemary
3 large eggs. plus 1 egg white
3/4 cup whole milk
1/4 cup Meyer lemon juice (about 2 lemons)
Rosemary Honey (recipe below)

1. Preheat oven to 350 degrees. Butter two 4 1/2 x 8 -1/2 inch loaf pans, and line with parchment, leaving a 1-inch overhang on each long side. Butter parchment. Whisk together flours, baking powder, baking soda, salt and lemon zest.
2. Beat butter, sugar and rosemary with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in eggs and egg white, 1 at a time. Reduce speed to low. Beat in flour mixture in 2 additions, alternating with the milk and lemon juice.
3. Divide batter between pans. Bake, rotating halfway through, until deep gold and a toothpick inserted in centers comes out with moist crumbs attached, 50 to 60 minutes. Brush cakes with some rosemary honey, and let cool for 10 minutes. Remove from pans, using parchment, and transfer to wire rack. Remove parchment and let cool for 15 minutes more before slicing. Serve warm with more honey if desired (although we eat ours as is!).
Storage: Cakes can be stored at room temperature for 1 day.

Rosemary Honey

1 cup light-flavored honey, such as clover
5 rosemary sprigs (3 inches each)

Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor.
Storage: Honey can be stored in an airtight container at room temperature for up to 1 week.

Christmas Morning At Our House

2011-12-14T11:11:00.000-08:00

Family holiday traditions is the challenge this month for our bread baking group. Our tradition can be a long held one or something new.

I settled eventually on telling you about our Christmas morning tradition. Before opening the presents under the tree, we make pancakes.

We come downstairs together oohing and aaahing over the magic that happened overnight. Santa's cookies and milk are usually gone except for a few crumbs and it's clear he has read the note left for him.

Olivia and Michael make the pancakes while I set up the table. Usually they make our go-to Basic Pancakes recipe from Mark Bittman. We have music playing and coffee brewing.

When we're ready for breakfast we bring the stockings to the table, and we take turns reaching our hands into our own stocking and pulling something out.

Fortified by breakfast and small gifts we proceed to the tree.

In honor of this assignment, we made gingerbread pancakes last weekend. I've brought you two recipes from this book before. I spend a lot of time flipping through it and dreaming.

The whole wheat flour lends a heartiness here and eaten with maple syrup, these pancakes have a perfect sweetness and spice.

Michael was thrilled with something new, and well, my girl who didn't want to spoil my photo session, said that she thought plain would be best for Christmas morning.

Happy Holidays, friends, be yours traditional or full of spice.

Gingerbread Pancakes
adapted by cooking method only from Gingerbread

1 1/4 cups whole-wheat flour
1/3 cup all-purpose flour
1/4 cup packed dark brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 teaspoon grated orange zest
1 large egg
2 cups whole milk
2 teaspoons vanilla extract
3 tablespoons melted, unsalted butter, plus extra butter for cooking

Whisk together the flours, brown sugar, baking powder, salt, cinnamon, ginger, cloves, nutmeg, and orange zest in a large bowl.

Whisk together the egg, milk, vanilla extract, and melted butter in a medium bowl until combined. Pour the egg mixture into the flour mixture and whisk until just combined. (Avoid mixing the batter too thoroughly; some lumps are okay.) Cover the bowl with plastic wrap and set in the refrigerator to chill and rest for at least 3 hours or overnight.

We cooked our pancakes on an electric griddle, using 1/4 cup of batter for each pancake. We made approximately fourteen 4-inch pancakes.

The Color of Love and Friendship

2011-11-28T08:43:00.000-08:00

One October weekday I met someone very dear for lunch. We had never met socially before, our relationship being previously professional.

We met to talk about Aaron, to talk about how we are getting on, and to brave the no-rules ground of growing a friendship.

We had a long lunch, full of sharing, coffee, crepes and a cookie. We talked about her work, Olivia and her transition to fifth grade, winning Charlie, and what missing Aaron is making us think about.

It meant everything to me to hear how much he means to her. It felt good to talk about him to someone who knew him so well, and in a capacity no one else could.

When I returned home after our lunch, I stood in a sunny spot looking out a kitchen window over the garden and trees along the back fence. I stood there a long time wondering how I could creatively represent the gift that was that lunch.

I wanted to bottle it's essence. To be able to take out a drop when I need to feel the love that Aaron created.

As is natural for me, my thoughts turn to food. What could I make that would represent those feelings? I thought of the chocolate chip cookie from the cafe.

Does friendship have a flavor?

Romantic love does, at least most of us associate it with chocolate. I don't think friendship love has any particular flavor. It is probably best represented by what is shared and what memories are created.

What is the color of friendship? What possible colors could I create from? Again, romantic love has come to be associated with red, purple and pink. Valentine colors.

I thought over our lunch, the cafe, what we were wearing. Those colors would have to do. Dark green, burgundy, gold, purple, brown, and because it has to be there, what I now call Aaron's blue.

These also happen to be the colors of Autumn. Immersing myself in these hues has helped me hold on to that day.

If I think about what I brought to that meeting, I understand how the importance of a day or moment heightens awareness of our surroundings.

A few weeks ago, Olivia and I stopped into that cafe for hot chocolate and cookies as a treat after the dentist. It was a dark, rainy afternoon and the cafe was crowded. The opposite of the sunny, sparsely occupied space of that treasured lunchtime. The feel was so different--instead of cozy and worn in a comforting way, the cafe seemed grimy, the florescent lights harsh and blaring, making the space look in desperate need of renovation. Olivia spilled her hot chocolate across the table into my lap, over her homework and my magazine. Grimy turned grimier, and after we had cleaned up, we left.

Olivia said she didn't like it there. I tried to explain how on a sunny day, it's different. It's gold and green and burgundy. There are smiley faces on the cappucino's and the crepes are buttery and filled with things that some grown-ups savor, such a chevre, all soft from the hot batter.

She wasn't convinced. At home I told her I wanted to make a particular chocolate chip cookie recipe that had nuts. I knew she was still working her way through her Halloween candy bowl. I wouldn't make that recipe, though, if she wanted to eat cookies, too.

She said, no, to go ahead and make it. She had her candy to finish up before we started making our Christmas cookies.

These chocolate chip cookies bear no resemblance to the cafe cookies. I don't really prefer the ones they make. They are too soft and too sweet. Yet somehow I needed to make chocolate chip cookies to remember that day.

The shortbread? Well, I was after the color. All Olivia can say about these is "they are amazing!"

I'm glad I went after the gold. Even Michael who likes chewy cookies praised these, eating some on the drive home last Friday night from a performance of The Nutcracker. We had had such a good time that I even offered a surprised Olivia seconds.

Another lunch date with my friend is being discussed, and no doubt from the next one will emerge a color scheme all it's own. The flavor will be a concoction that two deeply connected people, a family and a little boy whip up on a whim that day, full of love for each other.

Bogs, Windiness and That Anna

2011-11-15T08:37:00.000-08:00

I've become a bit obsessed with historical baking, November's theme for our bread group. What interests me most is the availability of ingredients in colonial Philadelphia, the subject I focused on. It never occurred to me before baking with the City Tavern Cookbook that our port city in the late 18th century would have had it's own fusion culinary trend.

Clearly, what you ate depended on your wealth. Oranges were a status symbol, displayed abundantly in homes of the wealthy, while the average family would have barely even known about them.

Ships arrived three times a week from the West Indies bringing spices and fruits. Bread-wise, the British brought scones and breads, the Germans all manner of baked goods, African and West Indian slaves brought spices, and the French brought their pastry chefs and confectioners.

All of these cultures mingled with our native food stuffs. Substitutions were made and use of New World foods so abundant was encouraged by Benjamin Franklin.

Cranberry Bread
When the pilgrims came to the New World, they found cranberry bogs extending from New England down to the shores of New Jersey. These seasonal berries were harvested for use in juice and relishes as well as to flavor breads such as this one.

What struck me most was how similar the quick breads of the late 18th century are to what seem so common to us today. Cranberry, pumpkin, apple breads among biscuits, scones and muffins. They are, however, upon study of the recipes from the City Tavern, richer and less sweet.

This Cranberry bread recipe making one 8-inch loaf calls for four eggs, 4 1/2 ounces (1 stick plus 1 tablespoon) butter, 2 cups cranberries, yet only 3/4 cup of sugar. This is really more like a slightly sweet pound cake.

Rye and Caraway Seed Bread
Rye and caraway seeds were believed by the English to promote digestion and "dissolve all windiness," according to John Gerrard's, The Herball, circa 1597. These flavorful ingredients also were favored by German and Eastern European cooks who would have brought them to the New World.

The sampling of yeast breads is a little more unique--richer and more heavily flavored than the lighter hearth breads we have become accustomed to. For example, this rye and caraway seed bread calls for 1/4 pound (1 stick) butter, yet only 1 teaspoon salt. I couldn't resist slashing my loaves--I'm just so used to doing it, however, the recipe did not say to do so.

Anadama Bread
This bread's name comes from a hand-me-down colonial story about a fisherman whose wife would send him off every morning with a breakfast of cold cornmeal-molasses porridge. One bitterly cold day when his wife wasn't there to serve him his breakfast, he mixed some yeast and flour into his porridge and put it into a warm oven, creating a slightly sweet, deliciously filling bread. He exclaimed, "Damn you Anna!"--as in, "I could have been eating this all along." The name of this popular eighteenth-century bread has evolved into "Anadama."

While this is by no means bread of the elite, this recipe contains six tablespoons butter, delicious, but still pretty rich, especially when toasted and buttered like I had this morning!

Of all the recipes in the bread chapter, this one interested me the least, something about the cornmeal and molasses in a yeast bread didn't call out to me. I gave it a try because it appears in so many American cookbooks as such a popular bread of it's time. I'm glad I made it after all--I found the combination of sweet, heavy molasses and just a little cornmeal really worked. Somewhere between gingerbread and pumpernickel with a slight crunch. This bread uses a lot of yeast (2 packages--1/2 ounce).

The Tavern would have served, as the book has made clear, the finest foods available in the New World. All the flavorings throughout the bread chapter seemed to be used prominently, even more so than our recipes call for today.

In my recipe sampling, my observations lead me to think that breads were in general richer with eggs and fat, more fully flavored with herbs, spices and fruits, yet less salty and far less sweet.

I've just discovered that the City Tavern has several other books of interest, including one devoted to breads and desserts. When I've worked my way through this chapter, I may have to learn a little more.

I wish I could have baked my way through history classes in school. I think I might have actually learned more about our history this way than by memorizing dates and battles! Maybe I'll go have a pint at the Tavern and take in a few more facts.

For Your Love and Digestion

2011-11-08T05:22:00.000-08:00

My bread baking group (formerly HBinFive) is starting a monthly theme-based challenge, now that we have completed Healthy Breads in Five Minutes a Day. Our theme for November is "historical".

Taking advantage of living in a very historic city, I decided to focus on colonial Philadelphia. My decision was made easily having the City Tavern Cookbook in my collection.

While I have dined at the City Tavern several times years ago, including for our own rehearsal dinner the night before our wedding, I have never made anything from the cookbook. This book and its bread recipes have surprised me in several good ways.

For those of you not familiar with the City Tavern, it was one of the finest restaurants in the New World. "Opened in 1773 by fifty-three prominent Philadelphia businessmen and investors, including several signers of the Declaration of Independence, City Tavern was the setting for suppers 'as elegant as was ever laid on a table,' according to John Adams."

Philadelphia being one of the largest ports at the time was importing spices, citrus fruits, chocolate, madeira, even bananas.

All of these exotics were used along side foods native to the region, such as seafood, turkey, cranberries, squash, corn and pumpkins.

By the early 1800's the tavern had fallen out of favor with the elite and burned in 1834, no longer as respected an establishment. In 1854 it was demolished.

In 1948 when Independence National Park was created, City Tavern was noted as one of the historical sites. It took 25 years to faithfully recreate it. It reopened in 1976, and in 1994 the Tavern was taken over by Walter Staib, the author of this cookbook.

If you lived in colonial Philadelphia, your rosemary bread would have been in a big loaf, not shaped like a baguette. I took a little creative license, as I tell you in the recipe, out of trepidation of baking a 3-pound loaf of bread. These are (or were prior to dinner) two 1 1/2 pound loaves.

I know these loaves probably look like ordinary baguettes. Tasty ones, I hope, flavored with rosemary. Trust me, though, this bread tastes more like focaccia, and it may be one of the best breads I have ever eaten.

The bread recipes are updated (thank goodness) for the 21st century home cook! While they seem surprisingly to be just like what we eat today, careful examination reveals differences, particularly in richness, sweetness and flavoring.

This rosemary bread, for example, calls for 1/4 cup of vegetable oil. Had this been a focaccia recipe, calling for olive oil, I would have thought nothing of it. Instead it is 3 pounds of dough called for shaping jelly roll style into a 12 inch long loaf.

Rosemary Bread
adapted from City Tavern Cookbook

Rosemary was most likely brought to the New World by the French, who prized it for its therapeutic value--it was believed to relieve digestive ills--as well as for its symbolism--it was often used to represent a declaration of love. Rosemary bushes also were used in hedges to ward off garden pests.

2 1/4 teaspoons active dry yeast
2 cups warm water
1/4 cup vegetable oil
1 tablespoon chopped fresh rosemary
1 teaspoon salt
5 cups bread flour

1. In a large mixing bowl, dissolve the yeast in the warm water. Let stand about 10 minutes, until foamy.
2. Stir in the oil, rosemary, and salt. Mix in the bread flour, 1 cup at a time, to make a soft dough (I was able to mix in 4 1/2 cups in the bowl).
3. Turn out the dough onto a lightly floured surface. Knead for 8 to 10 minutes, until smooth and elastic and adding only enough flour to prevent sticking.
4. Transfer the dough to a large greased bowl and turn dough to coat all surfaces.
5. Cover with a slightly damp towel. Let rise in a warm place, free from drafts for 2 hours, or until doubled in size (the recipe calls for a 45 minutes to 1 hour rising time. This was not long enough for my dough despite having a warm kitchen).
6. Punch down the dough. Turn out onto a lightly floured surface.
7. Knead for 3 more minutes, until smooth, then cover and let rest for 10 minutes.
8. Lightly oil a 15 x 10 x 1 inch baking sheet or baguette pan.
9. Preheat oven to 375 degrees.
10. Divide dough in half. Shape each piece into a 12 inch long loaf by folding the top and bottom halves to the center, pinching closed, and folding top over to the bottom and pinching seam closed and roll the seam to smooth it out. Taper the ends. Place on baking sheet.
11. Cover and let rise for 45 minute to 1 hour, until almost doubled in size.
12. Sprinkle the loaves with flour and make 3 diagonal slashes evenly across loaves.
13. Fill a baking tray with 1 cup of water below rack where bread will bake to give a crisp crust.
14. Bake loaves for 45 minutes, until golden and bread sounds hollow when tapped on the bottom.
15. Remove from baking sheet and cool on wire rack for 1 hour before serving.
Note: The recipe called to bake this bread as one 12 inch loaf--considered a small loaf for the time, and an adaption for this cookbook. I was hesitant to bake 3 pounds of dough as one loaf, fearing it wouldn't bake through, not to mention how we would use a loaf of that size. However, if you wish, roll up your dough jelly roll style, pinching seam closed and tapering the ends and bake it on the prepared baking sheet. The instructions also indicated to bake this loaf for 20 to 25 minutes. My 2 smaller loaves needed 45 minutes. Slashing the loaves and creating a steamier baking environment was my choice given a more baguette-like shape.

A Book and Some Bread

2011-11-03T07:26:00.000-07:00

In Late Winter We Ate Pears is more story than recipes about Italy, Vermont, bread, and the seasons. I happily read this book on the beach a couple of Summers ago. It has so much of what I love.

This Italian home-style bread recipe I tried uses a Biga, an old Tuscan dialect word for "mother" or starter. This was a new technique for me, and I have enjoyed the experience so far.

I am now on my fifth batch of Pane Casareccio, and each one gets better in texture and flavor. I have added a few suggestions to flesh out the recipe in places where I was a little uncertain at first.

When I researched Biga on a couple of bread forums, it seemed to be a method that drew some criticism. A Biga will eventually weaken or will in time turn into a sourdough starter, so what really is the point? Well, so far so good, and I'm really OK with either of those outcomes.

If my Biga soon becomes unusable I won't be upset. I'll be ready to bake different bread. If it slowly turns into a sourdough, then, in my opinion, it's a really interesting, unfussy way of getting there.

The other aspect to this method that I find so great is that the overnight sitting of the Biga is the bread's first rise. The next day your loaves need minimal rising.

Pane Casareccio
(Home-Style Bread)
adapted from In Late Winter We Ate Pears: A Year of Hunger and Love

This is the basic country bread found throughout much of Italy. The bread should have a thick crust and a slightly chewy interior with some irregularly sized holes...Makes 4 pounds of bread.

Make the Biga the evening before the day you make the dough:

3 cups flour
1/4 teaspoon yeast
2-3 cups water at room temperature

In a medium sized bowl, place flour and yeast. Add enough water to make a slightly thick, soupy mixture. (What helped me here is to think thick soup, not oatmeal). It must not be loose and splashy. Beat it well to incorporate some air into it, cover with a towel or plastic wrap, and leave overnight on a counter or other out-of-the way place.

In the morning the Biga should be frothy with lively yeast activity. If it is flat and looks like the water and flour have separated, you will have to try again. (The freshness of your yeast might be the culprit.)

If your Biga looks lively pour three-fourths of it into a large mixing bowl, and store the rest in the refrigerator until the night before your next batch, when it can serve to add more developed flavor to the bread. (What has worked for me is to measure out 7-8 ounces of the Biga to store and the remainder should be about the three-fourths you will need for your bread).

Add to the Biga:

1 tablespoon yeast
2 teaspoons fine sea salt
5 cups flour
1/4 cup wheat germ
2 to 3 cups water at room temperature

To mix by hand:
Using a heavy wooden spoon, mix together the Biga, yeast, salt, flour and wheat germ and 1 cup of the water. As the ingredients combine into a single mass, continue to add water a little at a time, until the mixture in no longer lumpy and tough, but becomes a very soft, pliant, and resilient dough.
To use a mixer: Use the dough hook at the slowest speed until dough comes together.

If you are kneading by hand:
Turn the dough out onto a floured surface and knead for 15 minutes. Put the dough into a clean, large mixing bowl (I oil the bowl although the recipe doesn't call for it) and cover with a towel or plastic wrap. Let the dough rest for 30 minutes.

If you are using a mixer to knead:
As the dough travels around the bowl it should do so quietly and smoothly, without any bumps or clanking. If not, slowly add water in 1/4 cup increments, allowing 1 minute to assess the effect of each addition. If the dough sticks to the bowl at all, it should do so only at the very bottom of the dough, and only a little bit. If it is not moving around as a ball, then add flour in 1/4 cup increments. Let the mixer knead the dough for a total of 8 to 10 minutes, until it is silky smooth, yet elastic. Follow the directions above for resting.

Preheat oven to 450 degrees.

Divide the dough into 4 equal pieces.

Shape the loaves:
Flour your work surface and turn a piece of dough in the flour to coat it lightly. Shape it into an oval. Repeat with the other pieces. Let the loaves rest on a floured baking peel covered with a towel or plastic wrap for approximately 30-45 minutes (until a finger pressed into a loaf about 1/2 inch leaves an impression when removed.) I have had trouble fitting 4 loaves onto my baking stone without misshaping them in the process, so I have shaped and baked 2 loaves at a time, prepared the other 2 and baked them when the first loaves are out of the oven.

Place a baking tray with 1 cup of water on a rack below the rack where you will place your bread to help your loaves develop a nice crisp crust.

Sprinkle the loaves with flour, and slash down the middle with a sharp serrated knife to depth of about 3/4 inch, starting about 1 inch from top to about 1 inch from bottom. Slide loaves onto baking stone. Bake for 25 minutes, then reduce heat to 425 degrees and bake until crust is well browned all over, perhaps as long as another 20 to 25 minutes. Loaves should sound hollow when tapped underneath.

Remove from oven and cool on a rack for at least an hour before slicing.

I bake all 4 loaves in one day, keeping at least one out and freezing the others.

Orange, Honey and Spice A Tea Cake Make

2011-10-21T09:37:00.000-07:00

I love the combination of baking spices with orange and honey. It makes me think of sunshine, flowers, and something good in the oven on a chilly day.

That pretty much describes where we are right now. I'm still cutting a few zinnias, and the mornings and evenings are brisk. Halloween decorations are going up, and the cider donuts are being sold at our co-op on Thursdays. I see kids in Uggs and grown-ups in flip-flops.

I used Penzey's Baking Spice here, but you could use any spice you wish. The original recipe calls for nutmeg, which I'd also like to try.

Whole Wheat Honey Tea Bread
adapted from Country Baking

1 1/2 cups whole wheat pastry flour
1 1/2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking spice of your choice
1/2 cup (1/4 pound) unsalted butter, softened
1/2 cup honey (I used a raw wildflower)
1/2 cup light brown sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
3 tablespoons plain yogurt
1/2 cup milk, at room temperature
zest of 1 orange

Butter a 5 x 9 inch loaf pan (preferably shiny metal, not dark). Preheat oven to 350 degrees (325 degrees if using a glass pan). Sift the flours, baking powder, baking soda, salt, and spice into a bowl, including any pieces of bran that won't go through the sifter. In a separate bowl, cream the butter and honey with an electric mixer. When it is well blended, beat in the brown sugar, the eggs, one at a time, and then the vanilla and yogurt.

Stir half of the dry ingredients into the creamed ingredients, just until blended, then stir in the milk, zests, and the rest of the dry ingredients; stir just until no traces of dry ingredients remain. Bake for about 55 minutes, until a tester inserted in the center of the bread comes out clean.

Let the bread cool in the pan on a rack for 15 minutes, then carefully run a spatula around the sides before turning the bread out. Cool thoroughly, then wrap the bread in plastic wrap and foil.

October Energizing Spice Tea

2011-10-17T08:38:00.000-07:00

The blend of herbs and spices for this energizing spice tea reflects what is in my garden and kitchen today. All of these ingredients are helpful in "stimulating your senses and increasing alertness."

The idea comes from the program I was following during the Summer. When I made the tea in July, I also had cilantro in the garden, and the flavor of my tea was very influenced by it. Today, even with this whole mix you see above, my tea tastes primarily of cinnamon.

I think this is one of those "recipes" you need to play around with. The batch I made in Summer was pretty potent, and today I was feeling more modest in my cultivating. This infusion lacks the zing. The cinnamon really adds a warmth, however, that was lost with the cilantro.

With my Summer concoction, I remember chilling some in a water bottle and taking it to the pool one day. Unless I was really imagining things (possible with the heat we had in July), I felt quite a pick-me-up from this innocent little brew! If you have some cilantro, you might want to add in a few sprigs.

I have tried making the infusion a couple different ways. The first is to put all your herbs and spices in a pot (I just put the herbs in whole), cover with water (2-3 cups) and bring to a boil. Turn off the heat and let the herbs steep for at least 15 minutes or longer, and then strain through a sieve.

A rough guideline could be, 1 large sprig rosemary, a few sprigs of oregano, parsley, chives, and cilantro (optional), 5 sage leaves, 1 bay leaf, 1 or 2 slices of ginger (peeled) and 1 stick cinnamon.

The other method I tried was to chop up my herbs (about a 1/2 cup, plus ginger, cinnamon and bay leaf) and place in a french press. Add about 2-3 cups of boiling water and let steep for at least 15 minutes or longer before pressing down.

I don't think there is an exact science to this. I would say to experiment with the amount of herbs and water, and make it to suit your taste. I think the boiling in a pot method makes a stronger tea, but the french press approach is a little neater and prettier.

If you try this, let me know how it makes you feel. We're having a rainy day here. I may need some spice to perk me up once I've finished my morning coffee!

October Granola

2011-10-14T07:33:00.000-07:00

During the Summer, I was following an 8-week program that was helpful in getting me back to exercising and eating more optimally.

One of the aspects I liked about the program was that each week was devoted to a particular subject or area of health. I felt it emphasized good habits to incorporate into my routine, rather than advising to stop drinking coffee and eating sugar, etc., which would have made me just put the book back on the shelf where I found it!

Week 3 was devoted to energy, which I'm sure most of us feel we could use more of. The dietary portion of the week listed beneficial foods that give us more of that desired energy to get us through our busy days.

Berries of all types are one of the recommended foods, which I didn't have to give much thought to in July when I reached this chapter. Blueberries, blackberries and raspberries were plentiful at the farmer's market, and I was adding handfuls to my morning whole grain cereal or yogurt.

Now, in October, I'm adding dried berries to my favorite granola recipe, while I wait for fresh cranberries to come along. Whole grains and nuts are also good energy sources, and here I used rolled oats and pecans.

I have been making this granola recipe for several years, and I just can't seem to tear myself away. I usually use whatever fruit and nuts I happen to have in the pantry, as I did here, but I may start to pay more attention to some variations and share them with you.

I hope this recipe gives a boost to your morning or afternoon. I have used it to make the Granola Bread, but most often I make it to enjoy with cereal or yogurt.

Homemade Granola for Granola Bread
adapted from Artisan Bread in Five Minutes A Day

1/3 cup honey (raw, if possible--I've become a convert)
1/4 cup maple syrup
1/3 cup canola oil
2 tablespoons water
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups rolled oats
1 cup chopped pecans
3/4 cup shredded unsweetened coconut
1/2 cup raisins
1/2 cup dried blueberries

1. Preheat oven to 350 degrees. Prepare a high-sided cookie sheet or a lasagna pan with parchment paper, oil or butter.

2. Mix honey, maple syrup, oil, water, vanilla extract, cinnamon, and salt in a large measuring cup.

3. In a large bowl, combine the liquid mixture with the dry ingredients, except for the dried fruit, and mix until everything is coated with the honey mixture. Spread the mixture evenly over the prepared baking sheet. Bake for 45 minutes, stirring every 10 minutes, until the granola is golden brown. Baking time will vary, depending on your pan. (I use a 9 x 13 inch pyrex pan, and baking time is at least 45 minutes).

4. After the baking is complete and the oat mixture is cooled, add the dried fruit.

5. Store in a large glass jar or other well-sealed container.

Meandering

2011-09-29T08:35:00.000-07:00

After I told you about what happened, I figured I was back. I forgot quickly about the part where I admitted that I didn't fully know what that meant for things here in this space. I don't know how I could have swept that aside, but I did.

I jumped into my old way of thinking: let's tell them about all the zucchini recipes I tried, and about Olivia's Summer exploration of chocolate and mint, namely in the form of ice cream. My mind was galloping ahead.

The problem is that I'm not ready for my old way of thinking. I really did harvest a lot of zucchini and found some new favorite recipes, but the enjoyment was in baking the breads and cake and sharing them with friends. I wandered off after each one, never giving a thought to photographing or writing about any of it.

Despite our sadness, we had a full Summer. Beach, pool, lots of invitations.

Towards the end, I was racing the change of season to tell you the highlights, but honestly, what I really felt like doing is what this looks like to me.

Being in the moment. Reflecting. Following what's in my heart.

One minute I'm amassing piles of recipes, only to drift out into the garden to cut flowers and harvest vegetables, then coming back in to realize that there's no time to start baking.

Then, before I was ready, the produce season flipped.

My zucchini plants are pulled up, as are the cantaloupe and watermelon. The eggplant and peppers which were unhappy all Summer, are now coming forth.

I realized last week that I just have to give in and let myself meander.

In my kitchen, my gaze alights on the baskets with apples and pears. Olivia has been reminding me about pie, and there has already been a cake.

Looking for something of interest to photograph one sunny morning, my sight fell to a windowsill that held all those little things of Aaron's that came home in a treat bag or just seemed to collect and become the fabric of a house with children.

I don't know what I did after I took this photo, but I may have just left the stack of cookbooks on the kitchen table and went out to see if there were any zinnia's to cut or yellow pear tomatoes to pick.

That's where I am as September turns to October, and I begin to accept that this inside and out, one hour this idea and the next hour that desire is truly what being back means for now.

The Winning Bid

2011-09-28T07:19:00.001-07:00

The Saturday before last we went to an auction in Lancaster, PA to benefit a clinic we used to take Aaron to.

We were ready to eat doughnuts, ice cream, and homemade potato chips. I was also prepared to bid on a handmade quilt or a piece of furniture. We wanted to be as generous as we felt we could be.

After our doughnut breakfast (glazed and cream-filled), we went to have a look around. We found the quilts and furniture indoors, and outdoors we tried out porch furniture, looked at plants, and gave a cursory glance at the farm equipment.

Then along a wall we spotted a small crate with two puppies for sale. A Jug and a Miniature Labradoodle. Everyone had eyes for the Jug, but I lingered over his mate. After agreeing that he was cute, we wandered off to look around again.

Bored with quilts, Olivia wanted to go back and look at the puppies. The event was becoming more crowded, and I had a feeling of urgency to figure out what I wanted to bid on.

We were keeping an eye out for Aaron's doctor from the Clinic, who buys quilts every year with his wife to donate or give as wedding gifts. The founding doctor of the clinic was also due to speak. We didn't want to miss either one.

I went back to find Olivia and Michael still at the crate. They were talking to the owner of the Jug. I realized that the hovering around the puppies had turned serious. Our talk turned to figuring out what time they were on the block. They were a last minute addition that morning and hadn't been assigned to any particular area.

Every few minutes I moved between the quilt area and the crate. We were all getting tired. 10:30 turned into 11:30 which turned finally into 12:30. The quilt auction was in full swing.

The crate was moved over to the farm equipment area, near the donkey and pony, who were also up for sale. It was raining and chilly and there was a thick crowd pressed around this little crate. The Labradoodle owners were on their way.

I pushed Michael into being the bidder. The Jug went first. All we could think of as parents is what happens if we don't get "our" puppy? A little bonding had occurred after hours of guarding this crate.

We knew the owners still had two of his siblings back at the farm...but that wasn't a purchase that would benefit the Clinic. The family was generous in donating a puppy whose sale would help their community.

We could get a puppy anywhere, and we have been shelter and rescue dog owners so far.

We were bidding against someone, but it was too crowded to tell who it was. The auctioneer was going fast, and then he stopped. I thought we had lost and I didn't know why Michael had stopped before our limit. Then in the confusion we realized that we had won our pup!

No quilt for me, instead we were bringing home something that would have brought on one of Aaron's biggest smiles, the kind that would have turned into the laugh that made everyone else laugh.

On the way home, with a four month old puppy asleep on the car floor, we tossed around names. Chooch (we are Phillies fans after all) or Miles. Perhaps Odie or Finny. We couldn't decide.

The next day one of Olivia's friends said, Charlie. Our eyes popped. Charlie. Harry and Charlie. Brothers, small and medium. Light and dark. Permanent terrier nut and temporary (hopefully) puppy nut.

I'm having trouble bringing you the whole pup because he is busy, busy romping, jumping and chewing--on everything.

He's going to be a great dog. Even though he came after Aaron, he's a gift from him, and a gift from us back to a place that is very dear.

Next year, more doughnuts for certain, and maybe a quilt.

A Walk on the Beach

2011-09-21T09:20:00.000-07:00

I've been thinking a lot about salads the past few months. Mostly I'm thinking about composing them, and using their layers of textures and tastes as a reflection of some pretty complex emotions.

I took daily walks on the beach when we were in Cape May, mostly to look for shells and beach glass. Olivia and I also like to check out everyone's creations--sand castles, forts, holes and sculptures. More than anything, though, the walks help me to think and sort things out.

After one of my walks, I sat down with my journal and wrote this.

To think about what comes next is not very comfortable. It feels too soon, inappropriate. But listening to myself when I can, I feel as if I can take a step, lift back a branch to peer slightly ahead. Slightly ahead merely means, maybe tonight I could make a salad from the arugula and radishes I brought from the garden.

When we left for Cape May, we hadn't been cooking for a month. Friends and neighbors had been cooking for us. Everyone kept bringing us salad greens as part of the dinners, and meanwhile my arugula, mesclun and radishes were growing bigger and bigger. Right before we left, I harvested it all and brought it with us.

We packed up all sorts of odds and ends that others had sent. My salads at the beach were compositions of these items, really the best way to make a salad in my opinion. We had a bottle of an orange ginger dressing, all sorts of nuts from a gift basket and some goat cheese. Finally we could eat the home grown greens and radishes.

A Walk on the Beach Salad

Arugula or Spring Mix
Watermelon radishes or any other radish variety, sliced
Crumbled goat cheese
Pistachio nuts, chopped
Carrot ginger dressing*
*I added a tablespoon of light brown sugar to this recipe. I omitted transferring the mixture to a blender, and continued using a food processor.

I made this salad today for my lunch. Three months have passed and we're back to salad greens and radishes. Since I don't have any more of my own at the moment, I shopped at my co-op this morning. I decided on a carrot ginger dressing in place of the orange ginger. I think the combination works well.

We Went Anyway

2011-09-12T06:18:00.000-07:00

Every year we vacation in Cape May. For a number of years now it's always been the last two weeks of June. This year, it was a month after Aaron's passing. We questioned still going, but decided that not only was it all planned, but for Olivia's sake, we should go.

It was the same house we'd be staying at, and we could remember Aaron there. We had the idea to invite some friends for part of the time so we wouldn't feel so alone after all the support we'd been receiving at home.

Cape May didn't disappoint, and all our favorite things came through for us, and even some new ones. It turned out to be calming and reassuring in its familiarity. Welcoming, as the places that make you feel really good, are.

I didn't take any photos this trip. It just didn't feel right. So, I tried to make these little collages for you.

Here's our list of Cape May favorites.

1. Poverty Beach. It's where we always go. Easy parking, no meters, clean bathrooms, and a little less crowded than the main beaches.
2. Duckies. Produce, fresh bread, mozzarella, pies.
3. Lobster House. Where we buy fish to cook at the house.
4. Uncle Charley's. Ice cream at the end of the Mall.
5. The Blue Pig. At Congress Hall. Our favorite for outdoor dinners, lunches, too.
6. Harpoon Henry's. Bar-food overlooking the bay. Family-friendly. Go for a walk on the beach after dinner.
7. The whale's Tale. Great kid's toys and books. Also, jewelery, cards, gift items.
8. Madame's Port. Gifts, wind chimes, jewelery, items for the home.
9. Wanderlust. Beach decor for the home.
10. "The Dog Park". On Lafayette Street. Where Harry plays after dinner.
11. Hawk Haven Winery. Sangria Sunday or anytime.
12. West End Garage. Local art, ceramics, jewelery.
13. Cocomos. Miniature golf and ice cream afterward.
14. The rabbits. Morning and early evening they are often out in the neighbor's yard, and probably everyone's yard. I used to always tell Aaron when I saw them.

New to us because we could and needed to make things a little different.

1. Kayak rentals. What I wanted to do for my birthday.
2. The Cove. The beach at the other end.
3. Rowe House Tile. I bought a wall hanging.
4. The Lighthouse.
5. The Cape May Bird Observatory. A great resource.
6. Lake Lily. Cape May Point. A good place to watch birds.
7. Picnic dinner on the beach (remember to go bayside, woops!)
8. Shopping on the Washington Street Mall until 10pm with an 11 year old.
9. Inviting good friends to stay with you for a few days.
10. If you're 11, inviting your best friend to stay with you for a few days.

Strawberries for a Cause

2011-08-18T11:56:00.000-07:00

About a month after Aaron died, during the final week of school, his teacher organized a bake sale to benefit one of the foundations we designated for donations in his memory.

The days preceding the sale his class baked and wrapped like crazy. They put signs up all over school. Others, including me, also baked or contributed store bought items for sale. The event was a huge success.

Here's a tip if you ever run a fundraiser at a school. Make sure you get to the bus drivers! That's what Aaron's school did, first thing in the morning, they went right out to where the buses pull in.

Thank you bus drivers. You didn't even know Aaron because I drove him to school every day, but you were generous anyway. Things have just been like that for us in the past few months. I think it is Aaron's doing, the way he loved people so much.

I made strawberry bread, two loaves, and sliced them for sale by the piece. I make this bread every Spring at least once. It turns a little pink and just makes me feel happy because late Spring is normally a cheerful time of year.

I know we're well past strawberries, but I thought you might have tucked some away in the freezer. I have made this bread with blueberries and peeled, chopped peaches, but I favor the strawberry version.

Strawberry Bread
adapted from Simply in Season

1 1/2 cups all-purpose flour
1 1/4 cups strawberries, mashed
3/4 cup sugar
2/3 cup oil
2 eggs
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda

Mix all ingredients together in a large bowl, stirring until just combined. Pour into a greased 8-inch loaf pan and bake in a preheated oven at 350 degrees, until a toothpick inserted in center comes out clean, about 1 hour.

A is for Aaron

2011-08-10T15:50:00.000-07:00

Our beautiful boy left us on May 14th, 2011. He was seven years old.

To say, however, that he left us is not completely true, as he seems to be everywhere that he made his presence known.

He filled his school, his classroom, his home, and the hearts of his teachers, classmates, doctors, nurses, sister, parents and dog.

He has touched the lives of those who did not know him, but who are close to those who did.

I began this blog when he started “Kindergarten”. I have written about him in the ways I wanted to. This was never a space for his medical problems.

I am unsure as to how I will proceed here on Hearth Arts, only that I know I will continue. While Aaron was unable to eat my bread or any food I cooked, he was often with me in the kitchen. I was always thanking him for his patience as I did “just one more thing.”

Sometime in the Spring, a friend of Olivia’s was surprised to find out that I had a blog. “Your mother has a blog? What’s it about?” she asked. Olivia replied that it is about our family. “Are you in it?” her friend asked. Olivia said that she was.

We are still a family, however, our house seems quiet and missing something incredibly dear and vital. There is still bread being made and garden harvest being cooked. I still go to the farmer’s market on Saturdays. I have picked up my knitting needles again.

Every act of creativity resumed has been tentative. When I am struggling to do something because it makes me sad, I think of Aaron’s tremendous spirit, sense of fun and laughter. I ask myself what he might want me to do.

I’m not sure a seven year old boy would have a opinion about blogging, but I do think he would like me to continue telling stories, particularly ones about us. The sillier the better, and there ought to be as many involving Olivia and Harry as possible.

Sometimes about an hour before dinnertime, when I’m standing in my spot at the cutting board, I imagine him peeking in at us. I imagine that he would be pleased because we would be doing what he would find familiar.

Mommy cooking dinner. Olivia playing nearby. Harry barking and wanting to be let out and then let back in. Daddy coming home from work.

Right now, he’d see me here, at my computer, trying to figure out what to say. That would be a familiar scene, too. He’s a part of our family still, my bread, my blog, and for that reason I will be able to go on here. His laughter will be in my head, his sweetness keeping me focused, and his love of people and funny things inspiring me.

I invite you to remember Aaron in my favorite post about him. There are a few others noted below.

http://hearth-arts.blogspot.com/2011/01/magical-snow-spoon.html
http://hearth-arts.blogspot.com/2009/09/fresh-start.html
http://hearth-arts.blogspot.com/2009/10/gratitude.html

Thank you for being here.

Instinct

2011-05-05T08:18:00.001-07:00

I am an intuitive breadbaker. I know there's the science of it all, and I'm interested in it. I'm trying to learn it, even though sometimes it feels like it goes in one ear and out the other. Deep down, though, I go by the feel and the look of the dough.

When I doubt my instinct and try to play by the "rules", things go wrong for me. Then I get mad at myself and lose confidence in my ability to trust those instincts.

Today I got back on the horse, or more aptly, put my hands back in the flour and began again, chagrined, knowing my instinct had been right.

A few days ago, I began Tartine. Beginning in this context, means making a culture.

...Fill a small, clear bowl halfway with lukewarm water. Add a handful of the 50/50 flour blend to the water and mix with your hands to achieve the consistency of a thick batter with no lumps. ...Cover the bowl with a kitchen towel and place in a cool, shaded spot for 2 to 3 days.
After 2 to 3 days, check the culture to see if any bubbles have formed around the sides and on the surface. If the culture seems inactive, let it sit for another day or two. By this time, a dark crust may have formed over the top of the mixture, which is typical. Pull the crust back and note the aroma and bubbles caused by fermentation. In this initial stage, when the culture smells strong like stinky cheese and tastes sharply acidic, it is very ripe. Now it is time to do the first feeding.

Well, all was going smoothly. On the morning of day 2, the culture was practically bubbling over the bowl and there was a brown crust. I peeled the crust back and the aroma was sweet and pleasant, like a lovely, young swiss cheese.

I had a very active culture that was not stinky. What did my instincts tell me about the readiness of the situation?

My gut told me it was time! And what did my little brain say to that? It said, but it's not stinky, it's supposed to be stinky!

My gut instinct wavered. It took a little walk around the kitchen, came back and sniffed. Not any stinkier than before. It quivered and gave in.

It said, what could be the harm in waiting another day? It tossed around the possibility that missed opportunity could mean spoilage.

Today is day 3. The culture did not smell right. The sweetness was gone. The activity was gone. Underneath the crust it was watery.

Instinct hung it's head in shame and had a long journal writing about the episode. Afterwards, it raised it's head in hope and said, let's clean out the bowl and try again. Listen to yourself this time.

I am thinking back to the Fall when I tried sourdough. I had a similar experience with my culture. It was active and sweet smelling. I thought it was the pineapple juice I used masking the acidic smell. With that culture, too, I went through several attempts because I was trying to go by the book.

I am feeling now, like the situations are too coincidental. I think it may have something to do with the environment of our kitchen. It's sunny and warm. Both attempts were also at changeable times of the year. The day I made my Tartine culture it was 68 degrees. Day 2 it was 85 degrees.

If breadbaking was all science and rules, I'd never be drawn to it. If it was all intuition, I'd be nervous. But you've got alchemy; the science to base the process on and then you pull way deep into yourself and ask, "how does it feel?"

Your answer is what you go with, what should guide you. Always.

What Kind of Kneader Are You?

2011-04-28T10:00:00.000-07:00

I have a question for you bread bakers out there. If you use a technique that involves kneading, what sort of atmosphere do you like to create for yourself ?

Do you like quiet and solitude, or do you prefer a livelier vibe?

Last Summer I was re-reading Brother Juniper's Bread Book, and I paused at his chapter, "Buy the Bread, We knead the Dough". I left a separate bookmark at this chapter, and Peter Reinhart's discussion has made me a more mindful bread baker ever since.

This chapter is about kneading as meditation, and the therapeutic benefits of the kneading process.

One of the most satisfying aspects of breadmaking is kneading dough. Much has been said and written about the therapeutic benefits of kneading, which range from the physical exercise to the emotional release, the psychological workout, and the personal satisfaction.

...my interest in breadmaking was sparked because of kneading, which was, from the start, the most enjoyable part of the entire process... The act of kneading dough can become a meditation if you perform it without distractions...

...Try to schedule your dough making when there are not too many distractions so that you can knead in peace. Once the dough is formed and rising, you can resume your other activities but, if you establish kneading time as sacred time, you will enjoy the synergistic opportunity. Let the process of handling the raw dough ground you, connect you, and center you...

I found myself for a while changing my dough-making habits. I made an effort to begin my morning, after A. and O. were at school, by coming home and making my dough. I liked the idea of organizing my day around the dough, and I enjoyed being able to give it my full attention. It felt calming, ordered and productive.

Sometime after trying this routine, I began baking with a book I found years ago, but had never used, Country Baking by Ken Haedrich. I had to laugh when I came across a passage in a section called Kneading 101.

A good way to find your kneading rhythm is to play music while you knead. I used to think that kneading had to be some sort of meditative exercise, done in absolute silence in a contemplative state of mind; heaven knows where I got that idea. Anyway, that never worked for me; 10 minutes of contemplative kneading can seem like an eternity. Eventually I discovered I was a rock-and-roll kneader....

As for me, I've never tried kneading to music. I'm not sure it's a good fit. I lean more toward liking the quiet. Solitude is optional.

What I definitely don't like in my breadmaking is feeling chaotic and rushed. Then the baking is just about producing a loaf of bread to eat. The benefits of the process are lost completely.

Sometimes when I'm mixing dough while cooking dinner, I've run out of time and brought a bowl of dough over to the dinner table and kneaded or turned every few minutes in the middle of our dinner.

The last time I did this O. thought it was really "cool". She had a ringside seat and was captivated, watching me make the shaggy dough come together into a smooth ball. Maybe it's a little like the experience of going to Benihana with my mother when I was a kid.

Recently O. told me she wants to be an artist and a baker when she grows up. Maybe I've found my niche in tableside kneading. It could be a way to encourage a whole new generation of bakers!

Waves

2011-04-19T18:58:00.000-07:00

This was supposed to be my Fall sweater. Red for apple season. I thought this would be perfect in October, when for us it is certainly no longer Summer.

The fact that this sweater took me about six months longer to complete than expected is probably due to a confluence of events. I ran out of yarn twice and had to wait until I could get more of the same dye lot. While waiting, I knitted a sleeve of O.'s sweater and didn't want to stop until I had finished it. Then there was also a couple weeks waiting for the zipper to be inserted (more about that in a minute).

I am primarily an evening knitter. Mr. Savory and I sit down in our respective spots on the couch after A. and O. are in bed. When I first starting knitting, maybe four years ago, O. went to sleep around 8:15 or so. Now, it's 9:15 or 9:30. Over the course of four years, I have lost an hour of knitting a night!

The choice of red was a big stretch for me. I wanted to challenge myself. I normally would choose a shade of blue or green or burgundy.

This pattern is level one, "easy, straightforward knitting". I thought this project was the one where I would learn how to put in a zipper. I was a little worried about it, but I figured if it was level one, well, I'd manage.

When it came time to insert that zipper I headed for the yarn shop. Someone very experienced sat down with me, took a look, and told me she has only once put in a zipper. She suggested I take my sweater to a tailor (she gave me a name), and have her do it.

I made a stop at the fabric store for a zipper. Attaching a zipper to a knitted garment, oh, that's tricky they told me. This second opinion pretty much squashed my yearnings to try it myself.

The tailor scoffed, made quite a fuss, wondering how she would do this, and begrudgingly told me she'd figure it out. I left wondering why a project with a zipper is considered "easy, straightforward knitting".

So, I never did learn how to insert a zipper, and I have a feeling that I never will. I suppose this was a project where I learned what I will not try again.

I see pretty buttons in my knitting future; colorful, shiny, big, small, patterned, plain. Easy and straightforward, and far more fun than an ol' zipper, any day.

Spelt Cakes

2011-04-13T09:59:00.001-07:00

This is hardly just an olive oil cake. It also has chunks of dark chocolate and a generous helping of fresh rosemary. Three of my favorite things together.

It is not a particularly sweet cake, so I've been eating it for breakfast. I am not a chocolate-in-the-morning kind of person, but the dark chocolate does go well with coffee. I almost find this cake a little disappointing as a dessert because it isn't as sweet as you might expect. Traditionally, I believe olive oil cakes are meant to accompany late morning or afternoon coffee or tea, or a simple dessert for a Sunday lunch.

The spelt flour adds a hint of graininess to make this olive oil cake rustic, and the dark chocolate adds an elegance. I link you to two versions of this recipe, in case you don't have this beautiful book to pull off your shelf.

This carrot coffee cake is a variation of the carrot muffin recipe. It's definitely breakfast fare--again, not too sweet, even with the streusel topping. In addition to the spelt flour, there is oat bran in both the cake and topping, which adds some nice texture.

It was refreshing not to have the typical additions of raisins and walnuts, which I associate with most carrot cakes. If you have a farmer's market open this weekend near you, I bet you can find some good, fresh carrots, even if they're not Spring ones, just yet.

Spelt Focaccia

2011-04-07T04:33:00.000-07:00

I have been spending time in the spelt chapter of Good to the Grain. It's a pretty flavorful place to browse and dream of cakes, scones and focaccia, while looking at stunning photographs.

This focaccia has a wonderful nutty flavor, enhanced by a generous dousing of olive oil. You can top it with anything you fancy--I went with the classic rosemary and a sprinkling of grey sea salt.

I made this focaccia twice because I felt that I made my first too thin. I used my rimless, cookie sheet, which is larger than a standard 10 x 15 pan, and then spread the dough to the edges. (Please use a rimmed pan. The following ought to convince you.)

Unbeknownst to me, a considerable amount of olive oil dripped down to the bottom of the oven during baking (the recipe calls for 1/4 cup drizzled over the surface of the dough). Over the course of the week it turned into charred puddles stuck like tar to the oven floor.

How could we not notice you ask? Well, burned olive oil smells like oven cleaner. With the baking stone covering one rack, and a baking pan for water on a lower rack, I can't really see the bottom of my oven. It never occurred to me to get down on my hands and knees and really peer in there. All we had baked were loaves of bread and some roasted vegetables--nothing that exactly splatters grease.

I applied oven cleaner five times yesterday. I'd say I'm about halfway there. You won't see anything more from my oven until it is clean...

Mr. Savory suggests that from now on I try bending deeply when putting a baking sheet into the oven, rather that bending over with straight legs at an angle. If you are like me and skipped your workout to bake, you can say you fit in a few lunges. All that yoga I've been doing, especially the Warrior poses, should help me out with the deep knee bends.

With the second focaccia, I used the same baking sheet (since I was still oblivious), but decided to shape the dough 1/2 inch thick. This made a smaller, but fluffier bread, and the oil stayed on the sheet.

I did make a few minor changes to the mixing process that made things flow a little more easily for me.

Spelt Focaccia
adapted from Good to the Grain

Olive oil for the bowl and pan
1 package active dry yeast
Pinch of sugar
1 1/2 cups spelt flour
1 1/2 cups all-purpose flour, plus additional for kneading
1/2 tablespoon sea salt
1/4 cup plus 2 tablespoons olive oil
Herbs, spices, or other toppings of choice

1. Lightly rub a large bowl with olive oil and set aside. In another large bowl, add 1 1/4 cups of warm water, the yeast, and sugar. Stir, and allow the yeast to bloom for about 5 minutes until it begins to bubble. (If it doesn't, it may be inactive; throw it out and start over with a new package.)

2. Add the spelt flour and salt to the yeast mixture, mix to incorporate, then add the all-purpose flour and olive oil and stir to combine. Pour the dough onto a lightly floured surface and begin to knead together, adding up to 1/2 cup of all-purpose flour to the dough as necessary to keep it from sticking. Knead the dough for about 10 minutes, or until it is supple and elastic.

3. For the first rise, put the dough into the oiled bowl, turning it so that the top of the dough is coated with oil. Cover with a towel and leave for about 2 hours, or until doubled in size.

4. Generously oil a rimmed, 10 x15 inch baking sheet with olive oil.

5. For the second rise, place the dough on the baking sheet. Stretch the dough out with your hands so that it covers the surface of the baking sheet, and dimple it with your fingers. Cover with a towel or plastic wrap and leave to rise for 1 hour.

6. Preheat oven to 400 degrees, with a rack placed in the middle.

7. After the dough has completed the second rise and has puffed up on the sheet, top it with 1/4 cup of olive oil and sprinkle it with salt, herbs or spices, or the toppings of your choice.

8. Bake for 25 minutes or until golden brown. Allow the bread to cool slightly in the pan before slicing and serving.

9. If you wish to store the focaccia dough for future use, after the first rise is complete, wrap the dough tightly in plastic and store in the refrigerator for up to 5 days. Bring to room temperature before shaping the dough and continuing with the recipe.

Struan

2011-03-20T06:13:00.000-07:00

In Brother Juniper's Bread Book, Peter Reinhart devotes a chapter to Struan, a Scottish harvest bread. I can't imagine words any more beautifully written that would entice you to make this bread. So, I would like to share his celebration of Struan with you, and to encourage you to have a little faith and make this bread.

On the eve of the feast of Saint Michael the Archangel, a wonderful custom used to take place in western Scotland. Each family member bakes breads called Struan Micheil, which were made of all the various grains harvested during the year...In remembrance of absent friends or those who had died, special Struans blessed at an early morning Mass were given to the poor in their names. Everyone then chanted an invocation to Saint Michael, the guardian of the harvest, and in praise of God for His ever-present blessing.

I've been reading about Peter Reinhart's Struan for a long time. First from Brother Juniper's Bread Book and then from Artisan Breads Every Day. I never had much interest in giving it a try. I wasn't sure I found the idea of cooked grains in a loaf of bread very appealing.

His Struan recipe calls for bread flour, rolled oats, uncooked polenta, wheat bran and cooked brown rice. (I had to use stone-ground cornmeal, which worked just fine, although this didn't result in the 'gold nuggets' described below, and I substituted cooked barley for the brown rice).

Before forming and baking a loaf of Struan, take a close look at the dough. Notice the different ingredients held in suspension by the soft glutenous dough. Most especially, notice the little pieces of polenta floating in the dough, like little gold nuggets. Stretch the dough in your hands, hold it up to the light, smell it, and experience it tactilely. Enjoy Struan before it is baked for its many-layered beauty.

The two Struan recipes differ in their technique, but not ingredients. The Artisan Breads Every Day method uses the slow, overnight refrigerated rise. Any variety of cooked grains, other than white rice, may be used, and the polenta and oats may be replaced by a multi-grain flour or cereal. The loaves may be shaped as boules, baguettes, rolls, or in loaf pans, as I have done.

While it is baking, pay attention to the aroma in your kitchen. Inhale deeply. Think about the fields where these scents originated and enjoy Struan for its "nose and bouquet."

Struan could become one of my favorite breads. It has a satisfying chewiness, yet the cooked barley became specks in the baked loaf. This solved my wariness. It is slightly sweet from the brown sugar and honey, and as other have noted, it makes fabulous toast.

Finally, toast a thick piece and lightly butter it. This is the ultimate experience of Struan. All of the flavors are released, pushed to their extreme. The outside is crunchy, nutty, and deeply golden. The inside is soft and moist, soaking up the butter.

Are you convinced yet? I hope so. If you don't have the books, I found another recipe at The Fresh Loaf. You may also like this one, which is slightly adapted.

Bring the Garden in Friday with Beet and Arugula Salad

2011-03-18T10:06:00.000-07:00

It is 74 degrees here today. Spring is tempting and teasing us.

Yesterday I went out in the garden and picked a huge bowlful of arugula that I planted in the Fall. With beets and goat cheese from the farmer's market, and the addition of slivered blood oranges and toasted walnuts, this salad seemed to fit this March day: a composition of a touch of Spring, lots of sunshine, and a healthy dose of Winter.

Are you planning your garden, yet? This week I took out last year's plans, my leftover seeds, magazine and notebook.

I made a list of everything I want to plant--a list that is probably too long. Like last year, I am thinking of adding a raised bed. When I get a little more organized (will this ever happen?), I'll tell you more about what I'm hoping for.

Roasted Beet and Arugula Salad with Walnuts and Goat Cheese
adapted from Food to Live By

Orange Walnut Vinaigrette

1/2 cup walnut oil
1/4 cup extra-virgin olive oil
1 tablespoon fresh orange juice
1 teaspoon finely grated orange zest
5 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 tablespoon finely minced shallots
1/4 teaspoon salt
freshly ground black pepper to taste

Place all ingredients in a bowl and whisk vigorously to combine. Let the dressing sit at room temperature for 1 hour to allow the flavors to develop before serving. The vinaigrette can be refrigerated, tightly covered, for up to 1 month. Let it return to room temperature before serving.

Salad

1 pound beets, roasted, at room temperature
5 ounces (about 6 cups) arugula, rinsed and dried
2 blood or naval oranges, segmented
1/4 cup (1 ounce) crumbled goat or feta cheese
1/2 cup walnuts, toasted

1. Preheat oven to 400 degrees.

2. Trim off the beet greens, leaving the stringy root end and about 1/2 inch of the stem attached. Rinse the beets under cool water and gently scrub them to remove any dirt. Dry them with paper towels.

3. Place the beets in a shallow baking dish and coat them with 1 tablespoon olive oil. Sprinkle them with salt and pepper. Tightly cover the baking dish with aluminum foil.

4. Bake the beets until they are tender when pierced with the tip of a knife, about 45 minutes, depending on the size of the beets.

5. When the beets are cool enough to handle, remove the stems and stringy roots, and slip off the skins with a paring knife. The beets can rest for up to 2 hours at room temperature. They can be refrigerated, covered, for up to 3 days.

6. Cut the beets into bite size pieces, about a 1/2 inch dice. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss until the beets are coated. The salad can be prepared to this stage 1 day in advance, if desired.

7. Just before serving the salad, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to lightly coat the arugula, add more if desired.

8. Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments on top of the greens and sprinkle the cheese and walnuts over them. Serve immediately.

Serves 4, as a side dish.

Local Heat

2011-03-14T07:06:00.000-07:00

A new vendor, Market Day Canele, joined our farmer's market a few months ago. Each market visit I like to try a new item from their small, but very fine offering.

Recently, I bought their Cucarachas--dried chili peppers with olive oil, garlic and salt. They can be crumbled and used in place of chili pepper flakes.

I tried them in a shrimp and spaghetti dish, inspired by a recipe from one of my favorite cookbooks. Patricia Wells often calls for crushed red peppers, so I anticipate reaching for my cucarachas with some frequency.

The shrimp are intended to be cooked in their shells and served as an appetizer along with crusty bread for dipping in the garlicky sauce. For us, the addition of spaghetti turned this into a quick, Friday night dinner.

Spaghetti with Shrimp, Garlic, Oil and Hot Peppers
adapted from Patricia Wells' Trattoria

1 pound medium, large or jumbo shrimp
1/2 cup extra-virgin olive oil
4 plump fresh garlic cloves, minced
2 teaspoons fresh rosemary or thyme leaves
1/4 teaspoon crumbled Market Day Canele Cucarachas (hot red pepper flakes), or to taste
Salt to taste
1/4 cup fresh flat-leaf parsley leaves, snipped with scissors

1. Put up salted pasta water to boil.
2. Shell and rinse the shrimp, pat them dry and set aside. In a skillet large enough to hold all the shrimp in a single layer, heat the oil over moderately high heat. When the oil is hot but not smoking, add the garlic, rosemary or thyme, chili peppers, and shrimp. Toss to coat with oil, and cook stirring occasionally, until the shrimp are pink. Turn off the heat.
3. When spaghetti is cooked, drain and add to the skillet and toss to coat with the oil. Serve immediately.

Serves 4

Fever (Or What Happens When You're Home All Week With a Sick Child)

2011-03-10T07:08:00.000-08:00

On days and weeks when I am housebound, and I feel like nothing is happening, I spend a lot of time online.

It's a little scary how much time can pass as I tell myself that I'll just look at one more link or search for one more thing. However, this week, and really more often than not, those hours bring in treasure of some kind

This week A. has been home sick with a virus. I knew it was a matter of time before the rest of us got some version of what he had. By Monday evening, I was achy and chilled, and slept poorly. Tuesday morning I woke up and wondered how I was going to get through the day taking care of him.

Slumped over my laptop at the kitchen table, I found my way to a very thorough and informative post on tips about food blogging. I worked my way through this list and all the links over the next two days.

Half inspired and encouraged and half wondering whether I should just close up shop, I don't think I can read any more about blogging for a while. However, I found all the ideas, suggestions, and links gave me plenty to think about. I believe they would be valuable to a blogger of any subject.

After two days of note-taking, I found myself back to thinking about what you do when you're waiting.

I haven't cooked or baked all week. Tuesday night I said I wanted a Chinese, brothy chicken soup. We picked up an order of soups, dumplings and sesame chicken. We haven't had take-out in so long, the menu looked yellowed.

Wednesday night Mr. Savory came home and said he was going to bed. He only wanted soup and nothing to clean up. O. walked into the kitchen and said she didn't feel well. I went out to the Co-Op for Carrot-Ginger Soup and Samosas.

All that reading about blogging and my week's circumstances had me thinking about my choices. I can spend the week thinking about what I can't do, and just wait until we all get back to normal. Second choice is to look a little harder at what has been influencing me in my state of achy cabin-fever.

I felt influenced to start going through closets. I have bags filled now by the front door to be taken to a clothing and fabric collection.

I am reluctant to touch the kitchen. That food mill I haven't used in years?--it's staying right in it's box on my shelf. However, I do find myself imagining the lightness of paring down, of not pushing unused gadgets aside every time I want my potato masher or cookie scoop.

Sunday's New York Times has had me dreaming of homemade soup. Maybe tonight or tomorrow night we could give one of these recipes a try, if Mr. Savory feels well enough to help with washing dishes.

The most recent Martha Stewart Living is the garden issue. I'm finding all sorts of project ideas in there. One in particular I hope to try next week for Bring in the Garden Friday.

The food blogging post reminds me that blogging is a juggling act, a balancing of a weekly newspaper column and a letter to a friend. That's the beauty and the challenge of the medium.

Not being a spin-on-a-dime kind of person, it takes me a few days to work through my frustration of not being able to carry through with my plans. Once I can pry myself away from the agenda, I can change my focus.

With that conflict resolved, everything opens up. I actually came away with a lot this week.

I hope this post finds you all well. We're starting to turn a corner here. Fever is gone, now it's all about the cough.

HBinFive March 1st Bread Braid

2011-03-04T14:39:00.000-08:00

I enjoyed myself with the effects of the Black-and-White Braided Pumpernickel and Rye Loaves in this assignment. I chose a random spot in a loaf to slice for photographing purposes. I ended up with a yin and yang design.

As a family, we had great delight in slicing the loaf up at dinner time. Each slice was differently patterned, even the fronts and backs of a piece were often unique. The bread accompanied a split pea soup.

Did it taste like more like rye or pumpernickel? I think together with the caraway seeds, I noticed an overall rye flavor.

I made my Bavarian-Style Whole Grain Pumpernickel loaves freestanding. I own a brotform, and I have not used it since we have lived in this house because I have no idea where it is. Once, I recall stumbling upon it, and noting it's hiding spot. I left it there, and well, all I know is that it is not in our kitchen or dining room. I suppose a box in the basement is a pretty good bet.

I made my own caramel coloring, an essential ingredient to make pumpernickel bread dark and give it a bitterness. The directions said to be careful not to burn it. I kept a close eye, stirring frequently. Then I walked away for maybe 30 seconds and returned to a mixture that resembled molasses. Did I burn it? I'm not really sure. It smelled a little burned...

My pumpernickel was not so dark; it was more of a gingerbread cookie color. Perhaps the purchased coloring would have given the blackness I associate with pumpernickel.

With my leftover dough I made two more freestanding loaves. I divided the rye and pumpernickel into small pieces and then mushed them together to create a different marbled effect.

I felt a little like a kid with play dough. We all need that freedom sometimes!

Bring in the Garden Friday with Rosemary Snaps

2011-03-03T18:27:00.001-08:00

When we come home from school pick-up in the afternoons, I bring A. upstairs to his room to change. I take off my coat and hang it on the newel outside his room. For months my parka has been there, and sometimes my long, black wool coat.

Today that post holds a mound of coats and jackets. My parka and black coat are there, as is my canvas barn jacket, my shorter and lighter, blue wool coat and my rain coat. That pile reflects the bouncing temperatures of the past week.

Yesterday, I got out and turned the compost. I snipped my rosemary for these cookies, and noticed that my lemon thyme is coming back, as is my oregano. I have a patch of arugula that I planted last Fall that is growing taller in a sunny spot.

There are crocuses everywhere! Our Co-Op has seeds. It is time to start planning.

This gingersnap variation was apparently a "serendipitous" creation by the author of this recipe. These cookies have soft, chewy centers, and will make your home smell wonderful while they are baking. This recipe makes approximately 30 cookies.

Rosemary Snaps
adapted from The Original King Arthur Flour Cookbook

3/4 cup (1 1/2 sticks) unsalted butter
1 cups sugar
1 egg
1/4 cup dark unsulphured molasses
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons minced fresh rosemary
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon

Put the butter, sugar, salt and molasses into a saucepan and bring to a boil. Remove the pan from the heat and let cool. Transfer the mixture into a large bowl.

Add and blend in the egg. Blend in the spices and baking soda. Stir in the flour until all the ingredients are thoroughly blended. Cover and refrigerate for several hours or overnight.

Roll tablespoon-sized pieces of dough into balls between the palms of your hands. Then roll them in granulated sugar and place them on a slightly greased cookie sheet. If using a non-stick baking sheet, the cookies will spread nicely. If you are not using a non-stick sheet, press the balls of dough down with a glass before baking.

Bake for 12 minutes.

Blue Cheese and Onion Scones

2011-02-24T10:14:00.000-08:00

"I could eat these scones for breakfast, lunch and dinner," Mr. Savory announced, after I served them the first evening for dinner. "They are right up my alley. Savory."

Using graham flour, these Blue Cheese and Onion Scones were included in the wheat chapter of Good to the Grain. I wasn't entirely sure what defines graham flour, but I learned that the bran and germ are ground coarsely and separately, and then combined, as opposed to being milled together as they would for whole wheat flour. You can apparently cobble together your own graham flour from all-purpose flour, wheat bran and wheat germ, as described in the link above.

I will tell you that these scones were worth the wait for the graham flour. They were also worth the time involved to caramelize two pounds of onions. Boyce has you make double the amount of onion jam you will need so you have extra. We baked what was left with some salmon last night for dinner.

I will take responsibility for whatever the results may be of two grown ups eating sixteen scones between them in three days. The fact that Mr. Savory did indeed eat these for breakfast, mid-afternoon snack and dinner, helped considerably. I could only be counted on for lunch and dinner.

The caramelized onions and honey provide some sweetness, but these scones are definitely a savory pastry. The blue cheese is evident, but not overwhelming.

The graham flour contributes a graininess to the texture, but despite their appearance, they are soft, not dry or crumbly like scones can be.

We ate these with a roasted vegetable salad I concocted of portabello mushrooms, butternut squash, and beets, atop thinly sliced red cabbage.

I don't feel comfortable sharing the scone recipe here, since I made no changes. Like with the Sweet Potato Muffins, each ingredient and technique used seemed so carefully thought through, that it was relaxing to mindfully follow Boyce's process and enjoy her vision.

Waiting

2011-02-17T13:45:00.000-08:00

When I consider blogging as a medium, a few words come to mind. Spontaneity. Flexibility. Immediacy.

Yet, over the past months, I have become more and more planned and scheduled about my posts. Planning and being very scheduled about things vs. showing up and writing about what is going on with me and us, and what, if anything, is inspiring me.

For a while, I was pleased with myself for planning out all my cooking, writing and photographing, until recently I hit some snags. Control became an issue. Suddenly I wasn't writing because I was waiting.

Waiting for an order of Graham Flour, so I can make some recipes from Good to the Grain. Waiting for us to eat up some cookies I was trying for Bring in the Garden Friday, so I can tweak the recipe and try them again. Waiting for us to savor our Valentine cupcakes.

There are only so many sweets a little family can have on hand at a time. (This is Mom talking).

Then, this morning I dropped off my knitting project at a tailor's. She is going to sew in a zipper for me. She said she'd give me a call in about a week. Diverted from this project (another future blog post postponed), I'll return to a pattern of stripes.

I have backed myself into a corner. Yet, if this page were a journal, I wouldn't wait for dessert to be eaten or flour to arrive. I'd just pick up my pen and write.

Now that I am forced away from my typical go-to subjects, here's what I see. The temperatures are milder, and will be increasingly so until it is nearly 70 degrees in a couple days. I am so glad to have a break from my old, not-so-pretty parka. Then, by the weekend, it will get cold again. There's talk of snow next week.

Harry has been so cute, sleeping in the sunshine on the steps outside our kitchen door. He's enjoying the weather, too.

Yesterday, I finally wrote a thank-you to my friend, Amy, who sent me her published book of poetry. It took me two months to make time to read it. Driving home yesterday from A.'s school pick-up, I realized some sort of space has cleared for me having written that note.

I don't know if it is space in my mind or heart, some relieved anxiety over worrying about responding to such a collection of work. I do feel like I was worrying about whether I would understand her poems enough to say something worthy.

In the end, I responded to her as a friend. I am not a poet. I made her a valentine and it was upside down. I sent it anyway. The sentiment was still the same as if it had been right-side up.

I bought a valentine card making kit, and I really enjoyed myself. O. asked me last night if I like crafting. I said I do, and this kit reminded me how years ago I was buying handmade paper to make my own cards.

I had forgotten how fun it is to play around with paper, tape and scissors, liberating really. I'll let you know when the Graham Flour comes in, and we are ready for more dessert, but in the meantime, I still need to write and take a look at what is around me.

It feels good to get out of the corner. Maybe this is where I felt the space clear.

HBinFive February 15th Bread Braid

2011-02-17T08:05:00.001-08:00

Our two loaves for this assignment centered on a rye dough.

The first was a Whole Grain Rye Bread. Caraway seeds were added throughout the dough and sprinkled on top before baking. I added a little oil and honey to the dough. This loaf had good flavor and made wonderful toast. (I did over-bake it by five minutes, losing track of time).

The Stuffed "Sandwich" Loaf was so easy to assemble and was a wonderful accompaniment to a butternut squash and root vegetable soup. I stuffed my loaf with roasted red peppers, goat cheese and sauteed portabello mushrooms. Even though I left the artichoke hearts out, I could barely roll my dough around all that filling! I think you could try cutting back an ounce each on the cheese and mushrooms, and see if that is more manageable.

I love the fact that any lean or enriched dough can be used for this stuffed loaf. I think the rye works nicely with the mushrooms, but I like knowing that there are numerous possibilities. I plan on coming back to this recipe again.

Happy Valentine's Day

2011-02-14T09:16:00.000-08:00

I am celebrating this evening with my bunch.

Michael. Olivia. Aaron. Harry.

We will have heart-shaped pizza and chocolate cupcakes. Harry will have the crumbs, and the dog biscuits that Olivia attached to his valentine.

I hope you all are so fortunate.

HBinFive February 1st Bread Braid

2011-02-06T09:51:00.000-08:00

I didn't go gluten-free this assignment, but I did make a boule and a bread with cheddar and sesame. I like to find a way to follow some aspect of the theme.

I didn't photograph my boule for you because it is from the master recipe, which we all made way back when. However, I experimented, which I said I might do. I added 2 tablespoons of canola oil and 2 tablespoons of honey to a full batch of the master dough.

The bread rose and all was well in the universe. I think these additions gave the loaf a little more flavor. It wasn't sweet at all, but instead there was no longer that nagging voice in my head that always says, "this still needs more salt." The blandness was gone.

I'm sure a little oil and honey are not suitable for all the HBinFive recipes, but they seemed appropriate for the master dough.

My other loaf was this rather large braided Sesame Cheddar Bread (Betsy Oppenneer's Sesame Cheddar Bread). When I made this I wasn't the slightest bit phased by the fact that the directions were to make this into one braided loaf! When I had to wrestle it out of the oven, however, because it grew beyond the baking sheet and stuck to the stone, I suddenly focused on the fact that this was 6 cups of flour turned into one loaf of bread!

At this size, it might be a nice addition to a party. Otherwise, you might want to make two loaves!

This is a light bread with a sesame crunch. Even though I used 3 cups of grated sharp cheddar, the cheese flavor was pretty subtle. I'm learning a lot from this King Arthur Flour Cookbook. It was another great Christmas gift. I didn't find the recipe on their site to link you to, but perhaps you already have this book in your collection.

Books Are Still The Best

2011-02-04T07:36:00.000-08:00

Christmas Day evening, after all the festivities of the day were behind us, I curled up in my spot on the couch and took Good to the Grain into my lap. It was a gift I had been hoping for.

I had heard a lot about this book and had seen recipes others had tried. I had no idea how beautiful this book is, however. During the long stretch of vacation days, I lingered over the beautiful photographs. I also read through the whole book.

When I reached the end, I realized something. While there are plenty of recipes to be had online, the isolated recipes don't capture an author's, and in this case, a baker's vision. They can offer a sampling, but alone they are only part of the story.

The chapters are organized by the type of grain or flour because the author envisioned the home baker buying a bag of flour and working their way through it, trying the recipes in that particular chapter.

I have started at the beginning with wheat. These Sweet Potato Muffins were made with sweet potatoes from the farmer's market, purchased on a cold, Saturday morning, when it was uncomfortable for me to fold back my glittens to pay for my purchases, and the farmer was struggling to add up the amount on her calculator without her gloves on.

I followed this recipe without changing a thing. I like to do that the first time through. I also could tell, however, that each ingredient was so carefully chosen to create a desired texture and taste, that I dared not substitute the raisins in my pantry for the Mejool dates called for, or use all buttermilk in place of a little additional yogurt.

These muffins are almost custard-like on the inside, which may be why they deflated when I took them out of the oven like popovers do. They are sweet, but not overly so. The nutmeg comes through, and as suspected, raisins wouldn't have offered the same sweetness and flavor that the dates provide.

I hope you'll be able to enjoy this book, as I am now. I've already given these cookies and this bread a try, and you might want to as well.

Bring the Garden in Friday with Rosemary, Asiago and Olive Bread

2011-02-03T10:23:00.000-08:00

It's good to be back here. I hadn't intended to be gone so long, but the spoon has been working it's magic, and we've had a lot of snow days and delayed school openings during the past couple weeks.

I've been meaning to make this bread that whole time, but I always seemed to be missing an ingredient that I couldn't get out for. Finally, I shopped and put my ingredients under lock and key, and I found them safe and sound last evening to make this savory quick bread.

This recipe is from this past Fall's King Arthur Flour catalog. It called for buttermilk powder and cheese powder, both of which King Arthur sells. I didn't have them or really care to use them, so I consulted the online baking support at the King Arthur site to ask a couple questions about making substitutions.

This was so fun and helpful. I typed in my question, and a baker responded to me within a few seconds. I was ready to bake just like that!

This bread is incredible. What I really love about it is the addition of semolina flour, which gives it a little sandy, graininess. I was worried it might not be so flavorful because of the omission of cheese powder (the KA baker said the bread would just be less cheesy without it). However, with good Asiago cheese, I think this was plenty "cheesy" for my taste.

My rosemary bush is mostly snow covered, but I was able to reach a branch sticking out. I went out at 5:30 last evening to snip it, and there was just a last hint of light. The days are lengthening slowly.

It felt good to be out in the hushed, blanketed garden, if only for a moment, with Harry romping by my side.

Rosemary, Asiago and Olive Bread
adapted from King Arthur Flour

2 cups (8 1/2 ounces) all-purpose flour
1 cup (5 ounces) semolina flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons chopped, fresh rosemary
1 cup (4 ounces) grated Asiago cheese, plus 1/4 cup (1 ounce) for garnish
1/3 cup (1/2 ounce) fresh parsley
1 cup (5 1/2 ounces) olives, chopped (I used black, oil cured, which are my favorite)
1 1/2 cups (12 ounces) buttermilk
1/2 cup (3 1/2 ounces) olive oil
2 large eggs

Preheat the oven to 350 degrees. Lightly grease a 9" x 5" loaf pan.

Whisk the dry ingredients in a bowl until well blended. Toss in the cheese, herbs, and olives.

In a separate bowl, whisk the buttermilk, oil, and eggs until foamy. Stir in the flour mixture, then spoon the batter into the prepared pan. Sprinkle with 1/4 cup grated cheese.

Bake the bread for 50 minutes, or until a tester inserted into the middle of the loaf comes out clean. Remove it from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.

HBinFive January 15th Bread Braid

2011-01-20T07:22:00.000-08:00

There seem to be some grumblings circulating among this bread group of muted flavors and spouses tiring of whole wheat breads.

I'm sure none of us expected these concerns to be part of our learning experience, but a year in and a year to go, I think it's time to put our flours out on the table and take stock, examine, vent even.

I passed on the dill rye bread in this assignment because I'm not really a dill-lover. Maybe a little fresh with poached salmon on a fair weather day, dining outdoors, with a glass of white wine...Instead I headed back over to ABinFive and made a Caraway Swirl Rye that I had yet to try.

I have made the dough before for the Deli-Style Rye, but not with the extra caraway interior. It was delicious, and I found reward in my swirl. Honestly, I was so relieved to be back in ABinFive territory, knowing that even if the swirl didn't look perfect, that the bread would be good. I am that confident with this book.

I couldn't pass up a rosemary experience, so I made the 100% Whole Grain Rosemary Potato Dinner Rolls with a Salt Crust. When I read that this dough used diced, raw potato, I was immediately wary. I considered making an ABinFive dough that called for mashed potatoes, but I wanted to remain with the group for one bread.

I thought these would be inedible. Half the amount of potato would have sufficed, as I couldn't seem to incorporate a lot of the cubes into the dough. I skipped the soy flour and added extra whole wheat flour.

Most of my bread baking friends seemed to have made larger rolls. I followed the instructions and divided a pound of dough into eight balls ("the size of golf balls"--the recipe said). Well, I made golf balls all right. They rose a tad.

We ate these with a lentil soup. They were edible, and better than expected, considering what my expectations were. The potato was cooked, which I was suspicious wouldn't happen. O. said they looked hard. Well, not so much, just heavy.

Sometimes when I write my posts, I imagine my HBinFive friends sitting around my kitchen table with me. So, gathered around, I ask you, what's going on here?

I recently have made a 50% whole wheat bread and a 100% whole wheat bread from Peter Reinhart's Artisan Breads Every Day. In the former, he suggests olive oil and honey as optional ingredients. In the latter, they are not optional. He says they are needed to mellow the wheat flavor and soften the bran. Both the breads were wonderful, even O. ate the full whole wheat, which she calls brown bread.

What do you all think? Would some vegetable or olive oil and a little honey give us some flavor back, allowing us to taste some of the additional flavors, like the herbs for instance, without cutting back on the whole wheat like some of you are thinking about?

Well, maybe I'll be brave and give it a try with the master dough. I'll let you know what happens if I do. I want to make the most of the next year baking together. I'll just go pull up some more chairs around my kitchen table.

Chocolate and Ginger

2011-01-16T10:16:00.000-08:00

These Chocolate-Ginger Crinkle Cookies were among our Christmas cookies this season. They are a new addition to our Holiday collection.

I'm still really enjoying giving Gingerbread my attention. Saturday evening we brought Grandmom Lindner's Favorite Gingerbread Cake, a recipe from the book, to a party. I would have shown you the results, but it wasn't ready until after the daylight was gone.

I had a moment of amusement at the party when bent over the dessert table to make my selection, I overheard one guest tell another that someone brought a delicious gingerbread that he should try.

I lifted my head and waved. Thank goodness I wasn't quietly slinking out of the room in shame!

These cookies have a zing to them, especially if you make sure that your ground ginger is fresh. I omitted the crystallized ginger in these, but if you like it, the recipe calls for a 1/4 cup, finely chopped.

Chocolate-Ginger Crinkle Cookies
adapted from Gingerbread

3/4 cup all-purpose flour

1/4 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter at room temperature
7 1/2 ounces bittersweet or semisweet chocolate, chopped
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
Confectioner's sugar for rolling

Whisk together the flour, cocoa powder, baking powder, salt, ginger, and cinnamon in a medium bowl.

Combine the butter and 3 ounces of the chocolate, and melt in a double boiler or microwave, stirring periodically until it is melted and smooth.

Stir the sugars into the melted chocolate mixture using a wooden spoon or heatproof spatula. Drop in the eggs, one at a time, mixing briskly until smooth. Stir in the vanilla extract and gradually incorporate the flour mixture. Fold in the remaining 4 1/2 ounces of chocolate. Cover the dough with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Line baking sheets with parchment paper.

Shape the chilled dough into walnut-sized balls, roll in confectioner's sugar, and arrange them about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the cookies have spread and the tops are cracked.

Cool the cookies on the baking sheets set on wire racks for about 2 minutes before removing them to the racks to cool completely. Store the cookies in an airtight container for up to 4 days.

Makes 40 cookies

Bring the Garden in Friday with Thoughts of Seeds

2011-01-14T09:38:00.001-08:00

I received my first gardening catalog of the 2011 season. I guess that means we're turning a corner of sorts.

To get us a little more in the mood, I was knitting swatches in seed stitch (white) and allover seed stitch (pink).

Have a good weekend. We'll enjoy ours in the snow!

The Magical Snow Spoon

2011-01-13T07:20:00.000-08:00

Have you ever heard of a magical snow spoon?

On Tuesday A. came home with one in his school bag. The attached note gave the following directions: "This is a magical snow spoon! Please sleep with this under your pillow tonight and we will get a SNOW DAY!!"

Guess what? It worked--not only for A.'s school, but also for O.'s and the whole school district! Everyone in A.'s class was counting on him.

Someone else in our family had a good day yesterday, too. This photo was taken through the kitchen door, where Harry has learned to scratch to let us know he wants to come in. It's all smudgy from where he presses his nose against the glass!

Bring the Garden in Friday with Braised Red Cabbage and Rosemary

2011-01-07T07:33:00.000-08:00

Yesterday morning while driving A. to school, I was planning out my day and thinking what I might make for dinner that night.

The morning sky at that hour was pink and grey with a little diffused sunlight. I found myself thinking about going to Paris years ago, as a college student, in January for the second half of my junior year. Somehow the light of yesterday morning reminded me of being in Paris in Winter.

I don't know if this memory bears any resemblance truly to Paris in January, or if it was more of a feeling of longing to be on a plane at the start of a new year for an adventure. I reluctantly acknowledged that the lingering sadness over the death of a young friend last week had something to do with the desire to get away.

Regardless, the visions of France, cooking, and January melded together, and I knew as soon as I got home I would pull one of my favorite, but not often used, cookbooks off the shelf.

Turning to the January chapter, I chose a recipe that would give me the excuse to clip some rosemary and use up the remainder of a red cabbage. I love this book because of the illustrations (I always prefer illustrations in cookbooks to photographs) and because it is organized by month.

Red Cabbage Braised with Red Wine and Rosemary
adapted from The Cook and The Gardener

2 tablespoons olive oil
1 large head red cabbage (1 1/4 to 1 1/2 pounds), trimmed and cut in quarters through the stem
Coarse or kosher salt
Pinch sugar
3 branches rosemary
1 cup red wine
1/2 cup chicken stock

1. In a flameproof casserole large enough to fit the cabbage snugly without crowding, heat the olive oil over medium heat for 1 to 2 minutes, until you can smell it. Add the cabbage quarters and season with salt and sugar. Color lightly on all sides, adjusting the heat as necessary--the cabbage should not burn but should color quickly. Tuck the rosemary branches under the cabbage and pour in the red wine and stock. Bring to a boil, then reduce the heat to an active simmer.

2. Turn the cabbage from time to time so it cooks evenly on all sides. You want it to be tender without getting mushy. Keep an eye on it, and when a fork pierced through the thickest part can be pulled out without sticking, the cabbage is ready. This should take 10 to 12 minutes (I was using part of a very large cabbage, and the cooking time for me was longer). Taste for seasoning and discard rosemary branches.
Note: If desired, the cabbage may be removed after it is cooked and kept warm in the oven, while cooking down the remaining liquid to a few tablespoons of a thicker, syrupy consistency. Spoon the reduced cooking liquid over the cabbage.
Serves 4

Honey and Spice

2011-01-05T08:55:00.000-08:00

This Fall I decided to try some raw and unprocessed honey from Stagecoach Orchard Apiary, who sells from time at my farmer's market.

On one sunny, Saturday morning in November, I stood at a table with other shoppers, some of whom I know, and with a little plastic spoon, tasted various types of thick dark and light honey. I purchased a jar each of wildflower and goldenrod.

I have since been back to buy larger jars of each. I'm not sure I have ever had raw, unfiltered honey before, and now I'm not sure I would choose anything else. I need to use my honey sparingly now because the beekeeper won't be back at market until Spring.

I wanted to find a recipe where this special honey would really count. I chose a Pain d'Epices from a book about gingerbread that Mr. Savory gave me last Christmas. The author is from the area, which makes this a more thoroughly local experience. I am enjoying this book so much, and I plan on sharing more of what I try with you soon.

Pain d'Epices is a Burgundian bread-like cake featuring orange, anise and honey. Traditionally, it was naturally-leavened and made with rye flour. There seem to be endless variations.

This bread smells like gingerbread, has a noticeable anise flavor and is spongy and light in texture. I probably don't need to tell you how the house smelled like Christmas and Winter while this was baking.

The batter rests overnight in the refrigerator, so you need to plan ahead if you are thinking of making this.

Pain d'Epices
adapted from Gingerbread

1 cup whole milk
1/2 cup freshly squeezed orange juice
3/4 cup packed dark brown sugar
1 3/4 cup raw wildflower honey, or honey of your choice
4 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon whole aniseed
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
Grated zest of 1 orange
2 large egg yolks
2 teaspoons baking soda
1 tablespoon Grand Marnier, Cointreau or other orange-flavored liqueur (I used orange juice instead)

Stir together the milk, orange juice, brown sugar, and honey in a small saucepan. Cook over medium-low heat, stirring occasionally, until the sugar has melted and the mixture is smooth. Remove from the heat and cool to room temperature.

Meanwhile, combine the flour, salt, aniseed, ginger, cinnamon, cloves, orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the ingredients are evenly distributed. Increase the mixing speed to medium-low. Pour the cooled sugar mixture in a slow, steady stream into the flour mixture, beating to form a smooth batter, about 1 minute. Cover the bowl with plastic wrap and set aside to rest in a cool area or in the refrigerator for at least 8 hours or overnight.

Position a rack in the middle of the oven and preheat the oven to 250 degrees. Butter two loaf pans.

Lightly whisk together the egg yolks, baking soda, and Grand Marnier in a small bowl. Return the bowl of rested batter to the mixer fitted, again, with the paddle attachment. Begin beating the batter on medium speed and add the egg mixture, beating until smooth and stopping at least once to scrape the sides and bottom of the bowl. The batter will be quite thick and sticky.

Divide the batter between the prepared pans. Cover loosely with buttered aluminum foil or parchment paper and bake for 30 minutes. Remove the foil and continue baking for about 1 1/2 hours, or until the loaves are deep golden brown and a skewer inserted in the centers comes out clean. Set the breads on a wire rack to cool completely in the pans.

To serve, cut the bread into slices, using a serrated knife, and spread with butter and or jam, if desired. Store the loaves wrapped in plastic wrap for up to 4 days at room temperature, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

HBinFive January 1st Bread Braid

2011-01-01T13:38:00.000-08:00

Happy New Year to all! I hope you have had wonderful holidays.

We've been having pajama days, playing daily games of Apples to Apples, which Santa kindly brought, and eating dinner at a little table in the living room to be by the Christmas tree and the fireplace.

Speaking of dinner, the loaves for this assignment accompanied soups we made. Soups have seemed like the right nourishment for days spent shoveling snow and sledding. We've also shared some sadness this week, with the passing of a 14 year old girl we knew. Soup seemed like the right comfort for that, too.

We ate the 100% Whole Wheat and Flaxseed Bread with split pea soup. While I have decided that I really like the flaxseed flavor, I can't say that this bread was particularly flavorful. I already increase the salt in these recipes, but I kept thinking that this dough really needed more salt.

The Roasted Garlic Bread was a surprise. While I like to cook with garlic, it's going to take an assignment to push me to try something like this. The whole kitchen smelled like garlic when the dough was rising.

The garlic in the baked loaf isn't too strong, however, and the texture of the interior is moist and chewy, with a good thick crust. We enjoyed this with a maple parsnip soup that Husband (who would henceforth like to be called Mr. Savory, for his preference for savory foods over sweet) made.

A new year, a new name for my spouse, and a new header for my blog. It's not exactly the most original of ideas, but it's my photo of my bread, and I managed to do it myself...except for when it came time to remove the old one on my dashboard. I let Mr. Savory do that--I was too scared that there would be nothing but a big blank space up there. I can only handle a little technological bravery at a time!

It's good to be back. I look forward to another year of baking together. Cheers!

Dear Santa

2010-12-24T07:15:00.000-08:00

Merry Christmas Eve to you all.

We are already tracking Santa's whereabouts. At present he's in Hong Kong (10:15 a.m. EST here). It's going to be a long day, full of anticipation.

Husband just returned from the farmer's market with a turkey to cook tomorrow, and I'll be making homemade pizza for tonight, a Christmas Eve tradition we started a few years ago.

O. made this diorama weeks ago. She's been the most prepared in this family. I wanted to share it with you because I love the detail, especially his sack in the back.

We'll put it out tonight with the note, a plate of cookies and a glass of milk.

Bring the Garden in Friday with Apricot Rosemary Bars

2010-12-17T04:31:00.000-08:00

I was so pleased to find this recipe, and to have a sweet excuse to use more rosemary. I am reminded of making these cookies last year.

Apricot bars are probably not something I would normally make, but the rosemary shortbread drew me right in. I was really happy with these bars, and glad to have tried something a little different for me.

The shortbread layer is tender and buttery, and the rosemary influence is subtle. If you do make these, don't be concerned if your topping seems dry. I was sure mine would fall right off the top with the first bite, but the apricot filling held the crumble nicely.

Happy Holidays to you! Bring the Garden in Friday will be back the first Friday in January. See you then.

Bring the Garden in Friday with Pizza with Red Onion, Rosemary, and Hot Pepper

2010-12-10T08:58:00.000-08:00

I can't resist these little rosemary trees at this time of year. I don't cook from them, but I love to have them indoors for their fragrance.

This recipe caught my eye because of the rosemary. I don't usually associate rosemary with pizza, and with my bush as one of the few things thriving out there in the cold, it seemed like a good choice.

If you're new here, I think I should tell you that rosemary is my favorite herb. I'm always looking for different ways to use it apart from the usual roast potatoes, chicken and focaccia. Patricia Wells' Trattoria is also one of my favorite cookbooks.

This recipe calls for a very thin pizza dough (a Sardinian Parchment), but I wanted to make something a little more typical. I might suggest, however, that you use dough that can be rolled to 1/8 inch. This topping, despite the chile peppers, is somewhat delicate, and thick dough will overwhelm. This recipe makes enough topping for about 1 1/2 pounds of dough. Lately I've been making smaller pizzas, using 1/2 pound of dough for each, and I find I have more control rolling out that amount.

Pizza with Red Onions, Rosemary, and Hot Pepper
adapted from Patricia Wells' Trattoria

1 large red onion (about 10 ounces), sliced into very thin rings
1/2 cup extra-virgin olive oil
1/4 teaspoon fine sea salt, or to taste
1/2 teaspoon crushed red pepper flakes, or to taste
1/4 cup fresh rosemary leaves, finely minced
Your favorite pizza dough

1. In a large bowl, combine the onions, oil, salt, crushed red peppers, and rosemary. Stir to coat the onions with oil and to distribute the herbs and spices evenly. Set aside to marinate for at least 1 hour, or up to 4 hours. The marinating will soften the flavor of the onions and will give the topping a more finished flavor.

2. At least 40 minutes before placing the pizza in the oven, preheat the oven to 450 degrees. If using a baking stone, place it in the oven to preheat.

3. Roll out your dough to desired size, and as thinly as possible.

4. Place the rounds of dough on a baking sheet or stone. Spoon the onion topping onto the dough, spreading it out evenly with the back of the spoon. Bake until the dough is crusty and browned and the onions are sizzling, about 10 minutes depending on the thickness of your dough. Serve immediately.

Bring the Garden in Friday with Tulip Muffin Papers

2010-12-03T09:21:00.000-08:00

These pretty red Tulip Muffin Papers are from King Arthur Flour. I tried them out with cranberry orange muffins.

They actually stand unsupported, and I bet these could be used on a table to hold spiced nuts, popcorn, or even peppermints or chocolates.

Happy baking, and have a good weekend everyone!

HBinFive December 1st Bread Braid

2010-12-02T11:50:00.000-08:00

This 100% Whole Wheat Christmas Stollen heralds my Holiday baking. I am already feeling behind judging by my clicking around. Making a Christmas cookie list is still on my to-do list.

However, the Holiday CD's have been spiraling for six days, and we're enjoying our morning coffee from Christmas mugs.

I do believe I have had Stollen before, one given to us from Germany. If I am recalling correctly, the German one was more like a dense cake, while ours is, of course, more like bread.

I used dried cherries and currants in mine, orange juice instead of brandy (did anyone try tea?), and slivered almonds. Oh, and an extra dose of salt by mistake, which thankfully was undetectable.

I think this needed the brandy and almond paste. I had a feeling about that, but I wanted to stick with ingredients I'd use more often. If I ever make this again, I would at the very least toast the almonds, and perhaps chop or grind them.

Happy Holidays to you all! Will we really not be back again until the New Year? It will be our one year anniversary! I'll miss you, baker friends, but I hope you'll stop by because I plan to be here several more times before Santa comes.

My Farmer's Flour

2010-11-29T10:45:00.000-08:00

I have been wanting to tell you all Fall how excited I am that one of the farmers at the market I frequent is selling whole wheat flour from his first crop of Dark Northern Red Wheat.

While we are accustomed in this area to local meats, poultry, produce, cheeses, and honey, flour I have never seen. This brought our mostly local eating to another level.

I thought I might start a local-finds column here, maybe once a month or so. Since then, I have been experimenting with the flour, and my intention was to share a bread recipe with you.

The flour looked coarsely ground to me, so I began using it tentatively at first, using just a little when whole wheat flour was called for. I have come to realize that it's probably not a coarse grind, but the fact that it is hand-sifted, creating a slightly irregular consistency.

I finally grew bolder as my desire to write a post increased, and I began using entirely his flour in some whole wheat recipes. What I noticed is that not as much water was being absorbed, and I needed to add more flour, sometimes as much as a cup to a cup and a half. The end result, however, was really good bread.

It turns out that my farmer is not the only one locally with his own wheat and mill. This article features another farmer. The loaf pictured above is Michael Dolich's Whole Wheat Levain Bread. I used a levain starter I made from Peter Reinhart's Artisan Breads Every Day. It was a hearty 100% whole wheat bread with wonderful flavor. You will need to scroll down a bit through the article to get to the recipe.

While I've enjoyed making all manner of breads with this flour, I realized that bringing you a particular recipe was really not what I was after. It’s about the meaning of that flour to me. When I bake with it, I think of my farmer, and his concern one day, asking me if the flour was alright. Sometimes I’ve gotten bits of something straw-like. I smile because it brings me closer to the source.

I wonder if this is how it used to be for bakers before commercial brands of flour. We've come to expect every package to be just the same. I've noticed with the more recent containers of Rineer's flour that is seems a little finer, fewer bits. Either way, I'm grateful and inspired. The best part is that Rineer Family Farms is on land that is certified to always remain farmland.

Three

2010-11-23T08:53:00.000-08:00

Dear S:

It was one year ago today that you were nice enough to let O. and her Dad visit me. It was one year ago today that you were nice enough to let them take me to what is now my forever home.

Today we are celebrating my 'birthday' and my owners believe I am now three! :) They gave me a present that is okay and then there was a doggie birthday cake! Yum!

Let me tell you about my life now.

My owners got me an invisible fence last Spring, so now I can go outside every day by myself (when they are home) and have a really good time and get lots of exercise. The cat next door really bugs me, so my owners let me out to chase the cat off our yard. Sometimes I sleep on the back steps outside in a patch of sunshine. When I want to come in, I scratch at the back door.

They still take me for walks in the neighborhood each day and I enjoy them too. I have lots of doggie friends. Their names are Lulu, Toby, Juno, Barkley (who lives with that darn cat), and Wally. I hope some might visit today on my birthday.

My owners' mail is so delicious, and packages are even better. Also, I guard the house from the evil UPS and Fedex folks.

I have a nice comfy bed, but sometimes I sleep on the nicest couch and get it messy.

They gave me the middle name "Trouble" because I get into it sometimes. Other middles names include "Cute," "Weird" and "Gross."

This summer I played with toads I found in the garden until they stopped moving. Also, the bees and mosquitos were delicious.

My mommy gives me lovies a lot. Sometimes when she wants to sleep late I come running into the bedroom and jump on the bed and lick her face. This makes her laugh.

Oh, I have to go -- there's a leaf outside that's moving! Gotta get it!!

Love,

Harry

Third Time's a Charm

2010-11-22T08:31:00.000-08:00

I've been working on establishing a sourdough starter, a mother starter, for over a month now. I've been following the instructions from Peter Reinhart's Artisan Breads Every Day, and I wanted to share my starter experience with you.

I have been teetering on a point of joining the sourdough obsessed (and I know you're out there), and running away entirely, feeling like this is just not for me.

My first attempt, I used filtered water and a coarsely-ground, local whole wheat flour. It was a nasty smelling result, and I tossed it out after a couple days.

My second attempt, I used filtered water again and unbleached bread flour. This produced a pleasant-smelling sourness, but the mixture never became bubbly and frothy like it was supposed to, so being unsure of the importance of this activity, I tossed this in the trash, too.

Mind you, this mother starter process has four phases, each lasting two to four days. My second attempt, I took to phase three, at least a week, stirring several times a day.

By the third attempt, I had been at this for maybe nine days, and was starting to get annoyed. In this third and what was to be my final attempt, I used pineapple juice and unbleached bread flour.

Aaaah, bubbles appeared, the mixture thickened and there was froth! There was, however, no pleasant, sour smell, just a lovely sweetness, likely a result of the pineapple juice. I held my ground this time, and proceeded all the way through the final Phase Four seed culture (the mother starter). I put in in the fridge, ready in a few days to try applying it to a Levain and San Francisco Sourdough Starter.

I went the "purist" route (no added yeast) for both starters. They both worked, and I refrigerated them until I was ready to make the final doughs.

Both breads were beautiful and absolutely flavorless. All that effort for flavorless bread!

I refreshed my mother starter after five days, but this time I let it sit beyond the 6-8 hours, trying to get a bit of sourness. After about 21 hours, I felt like I achieved this. My second round of baking these two same breads resulted in loaves that had a little more flavor.

I still wasn't fully satisfied. I felt like this was a lot of work for something that was just alright.

My third round of refreshing the mother starter, I let it sit the same 21 hours, but tested it with PH papers, which we just happened to have. It was the required level 4. This batch of bread was much more flavorful.

I'm ready now to try some other recipes and learn a little more. I'm still vacillating over whether all this tending-to seems worth it to me, yet at the same time, I'm fascinated, hooked--almost.

HBinFive November 15th Bread Braid Part II

2010-11-19T07:53:00.000-08:00

I am here today, as promised, with the second part of our assignment. I made Fruit-Filled Pinwheels with my ABinFive Brioche dough.

This was a cheerful task, these pastries being so pretty and whimsical. I can almost see them spinning! I am not really a pastry person, so making these pinwheels delighted me, much the way our crescents did back in the Spring.

These were easy, both on the mind and the spirit. I made them while cooking dinner, albeit a simple one. We needed to think light because O. got bottom braces yesterday, 8 of them, and I wanted to make something that she could eat.

She did alright this morning. We cut one in half, and with a fork, over the course of about 30 minutes, she managed to slowly make her way through a pinwheel! Thumbs up from all of us on this end. I felt like I was eating a bakery-made Danish, but better. Oh, and I used this strawberry jam.

HBinFive November 15th Bread Braid Part One

2010-11-16T07:31:00.000-08:00

I'm pacing myself with our two pastries for this assignment, considering that this may be the third time I've made some type of brioche in the past month. While I don't normally mention such things here, my scale is sounding the alarm bell.

I started with the Pistachio Twist, playing it safe after my disappointment with the Pumpkin Brioche, and used the brioche dough from ABinFive (it's one of my favorite dough's).

My Co-Op does not sell shelled pistachios, and I was surprised how long it took me to shell enough to get a cup, finely ground.

The only change I made to the filling was to use orange flavor instead of orange blossom water. It is an organic, orange-infused oil. A little goes a long way, and I used a 1/2 tsp.

Husband and I have this Pistachio Twist all to ourselves (now the scale is sounding a double-alarm). I tortured him by taking this out of the oven early Sunday evening, but telling him that he couldn't have any that evening or for breakfast the next morning because I wouldn't be able to photograph it until late Monday morning. I think it was one of the first things he asked about when he came home Monday evening. He even tried some before dinner, noting how I had already had a large piece.

I enjoyed making this and am definitely enjoying eating it. My brioche dough will be good until Thursday, when I'll be trying Pinwheels. The Twist will probably be gone by then.

I'd say I've got this pacing thing down.

Bring the Garden in Friday with Fettuccine with Butter and Sage

2010-11-11T18:13:00.000-08:00

Sage is my favorite herb, next to rosemary. I think of it paired with cold weather foods, yet it grows most abundantly in Summer. There's only a little bunch left in my herb bed. If the weather stays mild, it might just save itself for our Thanksgiving stuffing.

I went out this week to snip a big handful to make this simple pasta dish from one of my favorite cookbooks. I substituted sage for the rosemary, as suggested, because soon enough, rosemary will be my only herb left in the garden.

Butter and sage is such a warming, comforting combination. I even ate some leftovers at 11:00am the next morning, and despite being a vegetable lover, I am a nothing-green-until-Noon kind of person. I feel like I could eat this all day long.

You will find this recipe in the book as Tajarin with Rosemary-Infused Butter. Fresh fettuccine or tagliatelle is called for, but since I can only find fresh pasta on certain days in a certain location, I used dried.

Fettuccine with Sage-Infused Butter
adapted from Patricia Wells' Trattoria

5 tablespoons (2 1/2 ounces) unsalted butter
3 to 4 tablespoons minced fresh sage or rosemary leaves
Sea salt to taste
1 pound fettuccine
Freshly grated Parmigiano-Reggiano, for the table

In a skillet large enough to hold the pasta later on, combine the butter and sage over low heat. As soon as the butter is melted, remove the skillet from the heat and cover. Set aside to infuse for 5 minutes.

Meanwhile cook the fettuccine in 6 quarts of boiling, salted water.

Drain and transfer the pasta to the skillet, off the heat, and toss to blend. Cover and let rest for 1 to 2 minutes to allow the pasta to thoroughly absorb the sauce. Transfer to warmed pasta bowls and serve immediately, with cheese if desired.

Serves 4-6

Color Story of a Cherokee Purple Tomato

2010-11-06T13:46:00.000-07:00

In September, I decided to try my hand at a color story. I was standing at my kitchen island one day, looking at the various bowls brimming at the crossroads of Summer and Autumn.

There were peaches, plums, apples, onions, cherry tomatoes and one just-fallen-off-the-vine, a-blush-past-green, Cherokee Purple Tomato. Amongst all that color, my eyes fell on that one tomato. Those were the colors I wanted for my story.

As you can see above, the underside was a dusky pink and the shoulders a bright green. I planned as soon as possible to buy props for my color board. Well, not only did time not allow for shopping, but that tomato changed every few hours it seemed. The pink deepened into streaks of hot-pink, briefly, and the green darkened. Daily, the pink deepened into an almost purple, while the green grew darker, still.

Then, at a certain point, we ate the tomato. That was its destiny after all.

I tried to hold that dusky pink and bright green in my mind. My Black Cherry tomatoes that I was still harvesting were roughly the same coloring, although they never achieved the watermelon-pink streaks.

Finally, a clear scheduled allowed me a few hours to search shops for yarn, fabric, paper and paint chips. I had a little container of the cherry tomatoes with me in varying stages of ripening. I should mention that my neutral addition was a chocolate brown.

There I was holding tomatoes up to paint chips and skeins of yarn, and nothing matched. The closest I got to the pink was the pair of gloves you see.

I came to the conclusion that we can't really match nature to synthetics, not when you've got the real deal right there in your hand.

I had fun with this assignment and look forward to trying again with a different color scheme. In the meantime, however, please have a seat, take a little time for yourself to write down your thoughts (maybe plan your next blog post), have a cup of tea and some gingerbread.

Those gloves by the way are cashmere. Enjoy them, they are really soft.

Bring the Garden in Friday with Spiced Pecans

2010-11-05T06:40:00.000-07:00

Happy November to you all! Things sure have changed in our area.

Last weekend, in addition to trick-or-treating, we started the leaf raking, or should I say, Husband did, while I looked out the window. Of course, I was indoors baking to fortify his energy for that strenuous yard work!

I began bringing in some container plants this week, only the ones I really hope to save. They included my bay leaf, scented geranium, and one flowering geranium. I may try for a couple more, but I am neglectful with house plants. Maybe this year, with this column to motivate me, I can hold myself accountable to their well-being.

Do you have container plants you bring indoors for the Winter? Let me know what you bring in and how successful you are. Maybe we can remind each other to water them or not water them too much, as is often the case.

Knowing rain was coming later in the week, I got out in the sunshine one day to do some maintenance and harvesting. I harvested the remaining eggplant and then pulled up my two plants. I also got an armful of small, green bell peppers, a few jalapeno and cayenne. My cherry tomatoes are still coming in, and every few days I pick a bunch. My basil is turning brown rapidly, but if we wanted some for cooking this weekend, there's enough to work with.

Yesterday, I went out in the rain to pick rosemary and thyme for these spicy, herb pecans. It was the perfect day to roast nuts, with the raw chill outdoors. Inside it was all sweet and heat, with the aroma of herbs bringing in the Autumn air.

I left the container of pecans open for Husband to sample when he came home. Are they for Thanksgiving, he asked, or did you just feel like making them? Given that we have yet to make our holiday plans, I was surprised he asked that, but maybe these flavors just made him think of that time of year.

The truth is I made them to share here with you.

HBinFiveNovember 1st Bread Bread

2010-11-02T07:29:00.000-07:00

I've heard my bread companions rave about the Pumpkin Pie Brioche dough ever since I joined the HBinFive group in January. I've been so eager to give it a try.

I decided to make the Pear and Apple Coffee Cake from the ABinFive recipe (although I used only apples) using the Pumpkin Pie Brioche dough. It's almost like a layer cake, with a bottom layer of dough topped with sliced apples and brown sugar, an oat crumble topping, and then another layer repeating.

The consensus in our house was that this cake was OK. The dough is heavy and the result was a dough-like cake.

Even the brioche loaf I made was heavy. It had a wonderful cinnamon flavor, but overall this dough disappointed me a bit, considering what a fan I am of the ABinFive brioche and the whole wheat variation from HBinFive, as well.

I like it when we are all really excited and pleased with what we have made, but I suppose a difference in experience gives us depth as bakers.

Bring the Garden in Friday with Pumpkin Cupcakes

2010-10-28T11:05:00.000-07:00

These cupcakes are a nod to the one, very green pumpkin growing in my garden. If it ever turns orange, I'll probably put in on our porch so we can ogle proudly.

In honor of our green pumpkin, I bring your attention to these not-too-sweet, nicely spiced cupcakes. The cake is light, which complements the cream-cheese icing. I omitted the black pepper because I hoped O. would like these, but I imagine it would just add a little more spice.

Originally, this recipe was intended as a layer cake, so you could give that a try if cupcakes aren't right for you. I did get 18 and enjoyed taking a few to A.'s teachers today.

Happy Halloween! My grim reaper and penguin are excited for their school parades. Everyone asks if O. is going to be a princess, and then I give a little awkward laugh and tell them she is going to be the grim reaper. Her costume is a really good, creepy one, too.

Bring the Garden in Friday with Parmesan Rosemary Scones

2010-10-21T07:55:00.001-07:00

I've been focused on sage recently, knowing it will only be around a few more weeks. Usually the week of Thanksgiving, when I need sage for our cornbread stuffing, the leaves have turned brown.

On Monday I had plans to make a parmesan sage bread. I thought it would go nicely with a big salad and baked squash--a real Autumn type of dinner. At some point, however, with my comings and goings throughout the day, I realized that I didn't have time to make the bread.

Do you ever have days like this where you're maybe a little too ambitious or distractions call you away? Sometimes by the end of the day I'm flying with Plan C.

Plan B I devised while driving to pick A. up at school. I'd make parmesan sage biscuits. After school pickups, I started searching for cheese biscuit recipes, and well, nothing was quite right. I was getting a little anxious by this point, seeing that dinner time was not far off and these supposed biscuits were to be the focal point.

Then I remembered my morning blog perusal. Scones?

Plan C. I adapted this cheddar scone recipe heavily to get where I wanted to go. I had some rosemary sprigs that I had used for photographing in the morning sitting on the cutting board. With no time to waste, the sage would have to wait.

These were heavenly. Sometimes being open to change works in one's favor. As a bonus, the beautiful, butternut squash we ate grew out of the compost pile from a squash we ate last year. A little gift for going with the twists and turns of the day.

Sometimes Plan C is mighty fine.

Parmesan Rosemary Scones

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup half-and-half
3 eggs, divided
1/4 pound parmesan cheese, coarsely grated
2 tablespoons fresh rosemary, chopped

Preheat oven to 400 degrees.

Combine flour with the baking powder and salt. Cut in the butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly whip two of the eggs and half-and-half and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the parmesan and mix until it is incorporated (you may need to use your hands to work in all the cheese). Add the rosemary and work it in in the same manner (the kneading will allow it to get fully mixed in).

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4-to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.

Scones are always best the first day (although we warmed the remaining scones again for next evening's dinner, and they were still really good).

Bring the Garden in Friday with Pasta and Nine Herbs

2010-10-16T06:38:00.000-07:00

When I woke up this morning, I looked up to our skylight and saw the tree leaves had turned from green to gold seemingly overnight.

Last weekend I cleared our cucumber plants out of the garden, but there is still eggplant, peppers, tomatoes and loads of herbs. We have one pumpkin growing.

I made this herbal arrangement because my HBinFive Bread Braid assignment called for rosemary and basil. I invite you to check out the bread baking we all did this week if you would like. In case you are not familiar with our group, we have been baking our way through Healthy Bread in Five Minutes a Day.

Since I already had some herbs cut, I decided to make a pasta originally intended for ten herbs. I was missing chervil, so I adapted this recipe to become pasta with nine herbs. I used butter because it was a rainy, chilly evening, and I wanted something a little richer. The idea behind the pasta shape is to choose something that can hold the sauce in the nooks and crannies. The recipe called for Tripolini, which I was unable to find locally.

Pasta with Nine Herbs
adapted from Verdura

3 tablespoons chopped Italian parsley
3 tablespoons chopped basil
2 tablespoons chopped chives
1 tablespoon chopped tarragon
1 tablespoon chopped sage
1 tablespoon chopped oregano
1 teaspoon chopped marjoram
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
1/2 cup olive oil or 1 stick butter
2 garlic cloves, peeled and finely chopped
1/2 teaspoon dried red chile pepper flakes
Salt and freshly ground pepper to taste
1 pound small pasta shape (I used shells)
Freshly grated Parmesan cheese

In a medium saucepan, combine the fresh herbs, olive oil, garlic and red chile pepper flakes. Turn the heat to low, and gently stir the ingredients until the herbs turn bright green and release their fragrance, about 2 to 3 minutes. Season with salt and pepper to taste.

Meanwhile cook the pasta. When cooked, place in a serving bowl and toss with herb mixture. Serve immediately, passing the parmesan at the table.

HBinFive October 15th Bread Braid

2010-10-16T05:55:00.000-07:00

This was a pleasant assignment, baking three rustic Italian style recipes with the Master Dough, using lots of herbs.

I made an herbal arrangement to place on my kitchen table, and as I worked my way through the recipes, I went over and picked what I needed, or reached into the cherry tomato bowl in one instance.

The Whole Grain Pizza recipe is intended for the grill, but we've slowed down with our grilling. It was also a week night and the usual rush-rush, so my pizza baked in the oven. It was very simple with canned, chopped tomatoes, fresh mozzarella, a few olives, and basil.

The Garlic-Studded Baguette recipe gave an alternate of using cherry tomatoes instead of garlic, which I chose since we still have our own coming in. When I took it out of the oven, I laughed because the swelled and irregular shape of the loaf with the tomatoes perched on the top looked like someone's belly bursting open the buttons on their shirt!

After shaping the baguette, the directions say to use the handle of a wooden spoon to make a well across the loaf and then to press your garlic or tomatoes in there. My dough kept bouncing back, so I didn't get much of a trough, hence the bursting buttons.

The use of tomatoes here was decorative. I imagine garlic would have infused the loaf (but I'll find out from my baker friends how that worked). We enjoyed this with a pasta with fresh herbs.

The Grissini smelled heavenly while baking. All that rosemary! O. ate four of them for breakfast this morning. I doubled the batch, having a feeling that we would enjoy these. I keep thinking of that stunning photo of these in the book.

A Picture for Today

2010-10-15T06:00:00.000-07:00

I will be away today due to a relative's passing. Bring the Garden in Friday will appear tomorrow.

Please come back and visit!

Signs

2010-10-10T10:57:00.000-07:00

Fall

Summer

Spring

Bring the Garden in Friday with Rose Scented Geranium Pound Cake

2010-10-08T13:59:00.000-07:00

It may be October, but the daytime temperatures have been in the 70's the past few days.

At this time of year when the weather is good, I take to eating lunch in the sunshine on our patio steps. It seems silly really, when there is a table below, but somehow that spot gets the perfect amount of warmth. Sitting on the steps, I am amongst my geraniums, and amidst the pink, red and white flowers is one scented geranium.

I've managed to hold onto it for two Summers now, having brought it indoors last Winter. It doesn't bloom, but it has a lovely rose aroma when the leaves are rubbed.

Some of the leaves are beginning to yellow a bit, probably because it isn't getting as much sun, and I decided that now is the time to put it to culinary use before another Winter.

I made a half-recipe of a traditional pound cake and lined the bottom of a loaf pan with a few scented geranium leaves. I then poured the batter into the pan and baked the cake as usual.

When I opened the oven to check if the cake was ready, the rose scent billowed out. The leaves turned dark green, thin and crisp. You can see how they looked baked into the bottom of the loaf.

The taste of rose was subtle. When I took a bite near the bottom of a slice, I could definitely taste it, but not overwhelmingly so. Depending on how much flavor you want, you could try lining the sides with leaves, as well. I was unsure how potent the rose flavor would be, so I was conservative.

When I cut a slice, I left what leaf stayed on. It had a delicate, papery crispness.

I imagine you have a favorite pound cake recipe. Mine was half of what gave the cake it's name: a pound each of butter, flour, eggs, sugar, some vanilla and lemon juice.

If you give this a try, please show me what you've done. I'd love to see.

Bring the Garden in Friday with Eggplant and Basil

2010-09-30T18:19:00.000-07:00

Basil is decidedly Summer, and eggplant, well, it represents transition to me right now. I suppose that where our garden is on this eve of October as I write this.

On this last evening of September, we are also in the midst of a tornado watch. I hope our remaining tomatoes don't fly right off their vines. The garden seems a little fragile right now--that messy, still producing, but decay hovering stage.

This week the garden was brought into the kitchen. We even ate indoors tonight amidst howling winds like any I have heard during a blizzard. It's not hard to remember that sound--our region had three blizzards last Winter.

This pasta dish started from Chez Panisse Pasta, Pizza and Calzone. I was drawn to it by the simplicity, however, I needed to appeal to Mark Bittman to fill things out a bit.

By the way, do you see these three perfectly spaced holes on my eggplant? That was some insect's or bird's touch. Very creative, don't you think?

Pasta with Eggplant and Basil
adapted from Chez Panisse Pasta, Pizza and Calzone

1 large eggplant
1/2 to 3/4 cup Olive oil
Red wine vinegar
Salt and pepper
3 handfuls fresh basil leaves
2 cloves garlic
1/2 teaspoon crushed red pepper flakes, or to taste
1 pound fettucine
1/2 cup oil cured olives
Parmesan, freshly grated

Slice eggplant 1/4 inch thick, place in colander and sprinkle with coarse salt. Allow to drain for at least 30 minutes or longer.

Put salted pasta water up to boil.

Heat 1/4 cup of oil in a large skillet over medium heat. When the oil is hot, cook the eggplant slices in batches, one layer at a time, not overcrowding. Add more oil as needed. Cook until nicely browned on each side, then remove to platter to drain on paper towel. Drizzle the red wine vinegar over the browned eggplant slices, sprinkle with salt, pepper and a handful of chopped basil. Allow to marinate while cooking all the eggplant, and repeating the seasoning on each batch. (The recipe says to marinate for one hour. I didn't have enough time for this, but maybe you are able to plan ahead a bit better).

While the eggplant cooks, mince the garlic and chop remaining basil, set aside. When water is boiling, cook pasta.

After all eggplant slices are cooked, add oil if needed to coat the pan. Saute garlic and red pepper flakes, taking care not to brown garlic. Cut eggplant slices into quarters and add to pan. Heat until warm. Add cooked pasta to the pan and toss gently.

Transfer pasta to a larger serving bowl, add olives and remaining basil. Serve immediately with grated parmesan.

Serves 4

HBinFive October 1st Bread Braid

2010-09-30T09:34:00.001-07:00

It's been a sweet, rich week. Our HBinFive assignments involved three recipes using brioche dough of our choice.

I chose Whole Wheat Brioche dough. My dough was a little light on the whole wheat because I didn't check my pantry supplies until I was ready to mix my ingredients together. I substituted half the white whole wheat flour called for with bread flour. In the end I really liked this ratio, and might consider doing it again.

Not knowing if I should decrease the vital wheat gluten, I put in the full amount. My dough rose all the way to the top of my bucket! There seemed to be no problems in baking, however.

First I made the Honey Caramel Sticky Nut Buns, which were incredibly good. Again, not planning ahead, I realized that I had used nearly all my honey for the dough itself, so I used all brown sugar in the filling. To keep this recipe daughter-friendly, I omitted the nuts and raisins, and used 1 cup of cinnamon chips sprinkled over the brown sugar-butter filling.

These sticky buns were so buttery, sugary and cinnamon-y. The chips melted and fused with the spreadable filling. These are dangerous to have around! I could barely keep my hands away.

The Pear Tarte Tatin was a surprise. It came together in a way I didn't expect. The caramel was very juicy after I baked the tart and flipped it out of the pan. I expected the crust to be soggy because of this, but it wasn't. I found this tart to be delicious--and good for breakfast, too.

I was a little frustrated, however, with the recipe which called to roll out 1/2 pound of dough to fit over the pan before baking to make the crust. I did this and then realized that it was not enough dough. I started over using a pound of dough, which was more than enough, but I tucked the extra over like the photos demonstrated. Fortunately I still had plenty of dough, or I would have been mad!

With my final dough, I decided to use my brioche pan and make a loaf. No photo to show as we dove right into it this morning for breakfast!

Art From a Garden

2010-09-25T14:35:00.000-07:00

There will be a new feature on Hearth Arts beginning regularly in October, Bring The Garden In Friday.

If you're like me and miss the inspiration your garden gives you in the warm weather months, finding creative ways to keep that connection to the earth can really brighten up that darker, cooler time.

For five Summers now, my daughter, O., has taken an art class held in the home garden of an art teacher. In this magical spot with garden rooms, the girls paint, drink lemonade and eat snacks of homemade cookies. At the end of each week, O. comes home with a stack of artwork in oil pastel, watercolor, acrylic and colored pencil. Most are done on paper, nicely matted, and there is usually at least one canvas.

Sometimes the girls can sit wherever they choose, and paint what they see. Other days, they are asked to paint vases of flowers. This year for the first time, O. painted from a still life of fruits and vegetables.

We've hung quite a number of these beautiful pictures all around the house, mainly in our kitchen, stairwell and second floor hallway. We still have a few piles, though, and need to hang more and update. We're not too fancy with our hanging--we simply use colored pushpins. I did find this hanging wire, which might serve nicely and make it easier to add new work.

All year long, these pictures fill me with such happiness when I look at them. Mostly it's because they are a reminder of this peaceful, creative, joyful experience for O., and for me, when I visit at drop-off and pick-up.

It's also been a way to honor O.'s desire to be an artist when she grows up.

I asked O. as I am writing this what she thinks of when she looks at her garden artwork up on the walls at home.

It reminds me of the year to come.

Do you mean the school year, or next Summer at art class?

It reminds me of the year to come, was her repeated answer.

So Long, Summer

2010-09-23T09:40:00.000-07:00

I have been wanting to share this photo since it was taken early in the Summer. The longer I wait, the more the meaning keeps changing.

It was late afternoon when I took this photo of O. slowly scooting towards the Ocean. Late afternoon, time to head back to get cleaned up, make dinner, walk Harry. I remember my amusement because it was such a statement of "I don't want to go!"

It wasn't yet the end of our vacation, so it was just leaving at the end of the day, but I thought, soon, this will mean leaving Cape May for yet another year.

After returning from vacation, the photo began to mean Summer's end and heading back to school.

As the Summer wore on, however, this photo took on a more symbolic meaning having nothing to do with vacations or the beach. It was that pathway O. was carving ever-so-slowly away from me, towards herself.

This Summer was a big one. She turned 10. The training wheels came off her bike. I took her to get her ears pierced. She learned how to knit. She started being the go-to cat sitter and plant waterer for vacationing neighbors, now that the teenager who held that position is sixteen and too busy.

She's a fourth grader. A leader of the lower school, and preparing in earnest for next year's transition to middle school. She carries textbooks and has an assignment book.

Now, it truly is my last chance, the first day of Autumn. I have to say it, even though temperatures will reach the upper 80's today.

Bye-bye Summer.

September 15th HBinFive Bread Braid

2010-09-17T10:27:00.000-07:00

Maple Syrup and oats are two of my favorite foods. The combination here in our assignment for 100% Whole Grain Maple Oatmeal Bread did not disappoint.

Husband loved this bread so much he sent me an e-mail one day from work telling me how he was eating some right there and then, and how great it was.

I did leave the raw sugar off the top, as I imagined it would be sweet enough. I was right-on with that choice, at least for my taste.

I am a big fan of Grade B. Thick, dark, and so flavorful. The best maple syrup I have ever had is a Grade B Vermont maple syrup purchased from a food co-op in Middlebury, Vermont. Our friends who had a house there told us about it. The co-op filled up mason jars for purchase.

I did use Grade B organic Vermont maple syrup here, purchased from our co-op, but it didn't come with the same memories of staying in our friends' farm-house amongst apple orchards, views of Lake Champlain, and the news that I was expecting our first child.

The next time I use maple syrup, however, I now have a big bottle of a local one. It is Grade A, but it allows me the romantic vision of living in an area that can provide me with one of my favorite flavors.

It also endears me further to our two, old, huge sugar maples. One is in our front yard, and it has become my friend and protector since living here. It shades our front porch, and its branches are right outside A.'s front bedroom window.

When I help him do his exercises, I look out that window, and I tell him about the birds on the branches, in Spring how the leaves pop out suddenly one day, and in Winter, how beautifully the snow rests on the limbs.

In another month or so, we'll be raking up piles and piles of its leaves. On one side of it's trunk, there is a bare area where there is no bark. The tree experts believe lightening must have struck it at some point. Maybe this makes me feel closer to our tree that continues to shelter us, despite its scars. Would it and its friend on the side of the house give us sap for syrup? I don't think we'll try, but it's fun to think about.

The other recipe for this assignment, Quinoa Bread, has made a good sandwich loaf. I have to admit, I was skeptical after I made my dough. It seemed dry compared to all the other HBinFive dough's.

Quinoa reminds me of our vegetarian days. I haven't cooked with it in a long time. It's good to return to things sometimes, particularly knowing of Quinoa's ancient past.

HBinFive September 1st Bread Braid

2010-08-31T16:33:00.000-07:00

One Hundred Percent Whole Wheat Bread, Plain and Simple. This was the dough made for this HBinFive assignment to use in several ways.

We loved the Zucchini Flatbread. We ate this as a main dish with a side salad of garden tomatoes and cucumbers. Like the pizzas from earlier assignments, this one I would add to the repertoire.

This dough, as a loaf of bread, was not the most flavorful, but it had good texture, as compared to the One Hundred Percent Whole Wheat Sandwich Bread in HBinFive, which had great flavor, but was really dense and heavy.

Straying off the path a bit, I couldn't resist trying out this loaf, but used honey instead of molasses.

Blognews: I am starting an online blogging course that officially starts next week. I have no idea if it will bring about any changes here, but I am hopeful to learn a lot.

Pie for a Late-Summer Sunday

2010-08-15T18:30:00.000-07:00

The day felt different as soon as I woke up. Overcast and cool, I wondered whether I had slept through several weeks and had awakened to the end of Summer.

This mid-August Sunday the four of us gathered for breakfast at our kitchen table. It was really five of us, if you want to count Harry under the table tickling out feet.

We haven't had breakfast all together on a weekend in a while. I've been rushing out to garden before the heat is staggering.

Being together made O. think about the fact that we haven't had donuts or pancakes lately. All we had this morning were bagels bought the day before.

The weekend had that feel to it that usually I don't sense until toward the end of August. It's a feeling, a whiff of Fall, even though we probably have a month and a half of warm weather left.

It's the light that gives it away. The evening light is changing with every passing day. The pool we go to is now closing a half-hour early, at 7:30pm. I feel like I want to put out my arms and cry, "No, not yet. We're not ready!"

It's not a sensation I welcome. Most of my Summer list is yet undone, and I want to relish every moment.

The past two weeks I have made pie with the last of the fruit from the previous Saturday's farmer's market. I want to use up what I have before a new week's haul.

Last week I made blackberry, blueberry and peach pie.

This week my pie reflected the lateness of the Season. With some melancholy I made a blackberry, blueberry, apple pie. The apples are Summer apples--Ginger Gold. Apples of any kind, though, make me think Fall.

While the pie baked, I put on my jacket and barefoot went out to garden in the rain. I planted some beet seeds in the space where I pulled out one tomato plant this week. My feet were wet and covered in grass. They looked especially tan in the grey light.

Planting the beets was a little like my baking pie, Summer mixed in with Fall. It will be like this for weeks to come now. Summer with a lot of life left, and Fall sidling up.

Farmer's Market Pie
adapted from Sweet Amandine's Peach (or Apricot or Anyfruit) Pie
adapted from Ruth Reichl's Comfort Me With Apples

1/2 recipe of Martha Stewart's pate brisee (or the pie dough of your choice)
2 lbs. of fruit (stone fruit unpeeled and sliced, apples, peeled and sliced)
juice of 1/2 lemon, if using apples
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3/4 cup flour, plus 1 Tbs. for tossing with fruit
1 tsp. cinnamon

Preheat the oven to 400 degrees. Roll out the pie dough and fit into a 9-inch pie pan, using a fork or your fingers, press down along the edges to form a pattern.

Wash and dry, but do not peel the fruit (except for apples). Slice fruit, if necessary.

In a small saucepan, melt the butter over medium heat. Stir in the sugar, and turn the flame down to low. Add the flour and the cinnamon, and stir until the mixture becomes a smooth paste. Remove from heat.

Place the fruit into the unbaked shell. Using a spatula, cover the fruit with the sugar mixture. Don't worry about covering every last bit of fruit. The fruit should peek out from the cracks; during baking, juices will bubble up through the holes.

Bake in the center of the oven for 10 minutes. Then turn down the oven to 350 degrees, and bake for 35 minutes more, until the top is crusty and brown.

Transfer the pie to a rack and cool.

On a hot Summer day or evening, this is surprisingly good straight from the fridge. Otherwise, serve warm, with or without a scoop of vanilla ice cream.

Serves 8-10.

Note: I've had some trouble with this particular pie crust recipe. It sticks like crazy when rolling it out, and isn't fully filling my pie pan. I'm thinking about next time increasing the flour to 1 1/2 cups.

HBinFive August 15th Bread Braid

2010-08-13T10:09:00.000-07:00

My favorite bread in HBinFive, the Rosemary Flax Baguette, was found in this assignment.

I have never used flax meal before, but I love rosemary, olive oil and wheat germ. This bread is soft and flavorful, the olive oil flavor comes through loud and clear. I could even taste a little salt, which is the first time I can say that here (I always increase the salt to 1 1/2 tablespoons and usually it makes no difference).

Then, there was the pretty addition of adding sprigs of rosemary to the slashes before baking. Aaah! A very nice idea indeed.

We enjoyed this with some tomatoes and cucumbers from the garden, and a pasta dish with pesto and roasted potatoes.

Only once have I had pasta with potatoes. My cousin, who has traveled all over Italy, made it once at a party. It was delicious, as was our dish.

Pesto with New Potatoes and Pasta
adapted from Chez Panisse Pasta, Pizza & Calzone

5 or 6 new potatoes
Olive oil
Salt and pepper
Fresh thyme leaves
1 pound linguine
Pesto
Parmesan (optional)

Wash the potatoes; leave the skins on. Cut the potatoes in thin slices, then toss them in olive oil in a baking dish. Season with salt and pepper, add some fresh thyme leaves, and roast them in a hot oven. Turn and stir the potatoes a few times during the cooking so that they brown evenly. Meanwhile, cook the linguine. When the potatoes are brown and crisp, remove them from the oven. Toss the linguine with the potatoes and pesto. Serve immediately with freshly grated parmesan, if desired. Serves 4

To My Artist

2010-08-07T09:34:00.000-07:00

She told the ceramics teacher that she was the only artist in the family.

The teacher seemed to need confirmation of this, and asked me at pickup, "are you an artist?"

I hesitated, not really knowing how to answer. I said, "well, once upon a time I was an art historian." She wanted to know all about this.

Then I tentatively said, "and I knit."

"Well, it's all interrelated," she said. I said that I thought so, too.

On some level I was surprised and disappointed by O.'s answer. Then again, I really don't think of myself as an artist--not in the fine-arts sense of painting, drawing, sculpting. These are the arts O. does. She wants to be a potter.

I guess in her view, I'm a Mom, and I knit, cook, bake and write about those activities, but I am not an artist.

Maybe I craft. Does that sound right?

One recent morning while A. was at camp, O. and I sat upstairs in the lounge at the yarn store. I brought the sweater I am knitting and she brought her sewing basket. She made a dress for one of her American Girl dolls.

I think about what my art history study has given me. I have the ability to see. I am always pointing out to O. colors, light, patterns in all that is around us. When we look at art, I point out certain qualities to her.

Alas, I have no ability with a paintbrush or oil pastel. Put my hands in some flour, or give me some baskets of fresh vegetables, fruit and herbs and my mind starts whirling and composing. I can work by feel and sight.

Now, that doesn't mean I really know or understand the science and alchemy of baking, but I'm starting to pay closer attention, particularly in the bread department.

This week O. is taking a needle arts day camp. This should land her squarely in the craft arena. I suppose one day she will put all these influences together.

They are all interrelated after all.

I found this recipe a couple days ago. It has O. written all over it. I plan for us to make this together, or at the very least, eat it together. I link you to a slice of chocolate craft.

HBinFive August 1st Bread Braid

2010-07-30T10:12:00.000-07:00

Every now and then the yeast beckons me to play elsewhere. Somewhere other than HBinFive. I am here to tell you that my hands have been in the dough, but not in any way with broccoli or mesquite flour.

If you remember from our last assignment, I told you I would report back about my explorations into Peter Reinhart's cold fermentation method from Artisan Bread Every Day.

I've now made two batches of the Classic French Bread dough. I started with this one because he says it's one of the easiest to work with as it isn't as wet as some of the others.

This dough is a dream after our wet, sticky dough. I've been baking from ABinFive/HBinFive for so long now, that such elastic, perfectly textured dough was a shock. I forgot what it feels like.

After the dough is mixed and kneaded for only a minute, it goes into a clean, oiled bowl to rise in the fridge overnight or up to four days. Big difference number one.

On baking day, you need to take your dough out to shape it and let it rise about 2 hours before you want to bake. Baking takes about a half-hour or so, and then he suggests you let it sit for 45 minutes before slicing. So, refrigerator to table, allow about 3 1/2 hours. Difference number two (we've been know to put up baguettes from ABinFive, shape, rise 20 minutes, bake 30 minutes, and take it right out of the oven and tear into it at the table--so, maybe an hour?!)

Once I completed the process a couple times, it was easy, and I didn't have to think about each step so much. However, I was then so relaxed that one evening I completely forgot about my rising batards while I was getting A. and O. through their bedtime routines. No harm done, it seems.

I find this book really helpful in terms of it's suggestions for shaping the loaves. The step-by-step color photos made the instructions very clear.

Both my boules and batards crackled for a few minutes after I took them out of the oven. It sounded a little like a bowl of Rice Krispies with milk!
The interior of the boule was a fine crumb and the bread tasted like, well, French Bread that I would buy from Baker Street. It tasted less salty to me than the loaves from ABinFive Master Dough. Difference number three.

In terms of flavor, I would say I prefer the ABinFive bread from the Master Dough. In terms of texture or crumb, I prefer the Reinhart Classic French Bread. Perhaps these aren't the two best dough's to compare, however, maybe I need to compare one of the wetter dough's.

I've had fun here and look forward to delving into the more challenging dough's. I also recalled that I have a signed copy of Brother Juniper's Bread Book from an event we went to 11 years ago. He signed it, "To Clarice, May your bread always rise!"

So far, so good.

Strawberries for Breakfast, Cucumbers for Dinner

2010-07-25T06:22:00.000-07:00

I haven't given you much from the garden lately. Maybe I'm a little dazed from the heat or from the daily cucumbers we're getting.

The yield is coming in now and the panic is mounting. Pesto making with all the basil is getting to be more than necessary.

I'm making cucumber salads, tomato sandwiches, cucumber sandwiches, pastas with shellfish and parsley. Corn salad with green peppers and jalapenos. Sliced cucumber in a bowl for O. Cantelope and cucumber salad with peppers, chiles, parsley and cilantro. There is a pizza with roasted eggplant I have my eye on.

It's also getting to be that point in the season when I am starting to think about what I will try to do better next year.

Number One: Buy supports for cucumber plants so they don't take over the whole planting bed. I don't think in the past my cucumber plants have ever reached the threatening stage. I usually get a few great cucumbers and then we're done.

Number Two: If I buy flower seeds for O., make sure we make space to plant them. It was my idea after all that she pick out the seeds she wanted so she could have her own flower garden...

What I would do again...

Number One: Hire someone who knows what they're doing to care for the garden while we are in Cape May.

Number Two: Make the huge effort to water daily (except when there is heavy rain), even if it means watering by moonlight (I wish I could have taken a photo for you of this experience the other night. It was so beautiful. I just stood for a while looking up and admiring).

Since I took these cucumber photos I found a couple giant cukes hiding under leaves. Husband held one up and asked, "are these edible?"

If they were zucchini, they'd be bread by now.

HBinFive July 15th Bread Braid

2010-07-16T05:54:00.000-07:00

I opted to make the Vermont Cheddar Bread from ABinFive for this assignment. I've made this bread before, quite a while ago, so it seemed like a new recipe again.

I used some local, sharp cheddar. I really tasted the cheese in the crust. Mmmmn hmmn.

I do have a couple of other bread-related items that I have been wanting to tell you about.

The first is an awesome discovery we made one morning when we were in Cape May. We were driving to Sunset Beach, also known as Point Beach, where dogs are allowed. We wanted Harry to have at least one beach experience.

Along Sunset Boulevard, a woman was selling fresh baked bread, as well as flowers and herbs. I had Husband stop and turn around, of course!

This woman bakes clay oven bread. She had been up at 5am baking. Judging by the number of loaves and varieties she had, I would have thought she would have been up all night.

We bought 3 loaves--French boule, wheat, and rosemary thyme. They were amazing. I don't think I have ever had clay oven baked bread before. The crust was firm but not thick, like the artisan loaves we are baking. The bottoms were toasty, and the interiors were dry with a fine crumb. When I say dry, I mean not chewy like I feel my breads lean towards.

She said she had someone build her oven, but yes you can build your own.

I went online to check this all out. I think, though, you need space for a clay oven because it needs to be a certain distance from your house or any structure. I don't know how much distance, but I'm pretty sure we don't have it, unless we wanted to put it smack in the middle of our back yard! This woman has a farm, so space is probably not an issue.

Interestingly, you can fire up, bake bread at high temperatures, then let the oven cool down a little and slip in some cakes or other lower-temperature types of baking. Efficient is you ask me.

My other topic to share is that I am getting ready to start baking from a book Husband gave me for my birthday, or was it Mother's Day, or our anniversary? They are all in May, so the appreciated gifts all blur together.

I am curious, and a little nervous. In this book, Peter Reinhart offers his methods for cold fermentation. There appears to be more handling of the dough than we are doing, and more rising.

I'll report back soon.

HBinFive July 1st Bread Bread

2010-07-06T11:56:00.000-07:00

When we left for Cape May it was strawberry and rhubarb season.

We returned two weeks later to blueberries. In between, we were lucky to find black raspberries.

So, I made blueberry bread for our Whole Wheat Mixed Berry Bread assignment. I couldn't bring myself to buy frozen berries at this time of year, despite the author's comments that this bread is best with frozen.

I'm not sure what frozen berries would have contributed here other than turning the bread purple, which some of you did not like about this recipe. With the fresh berries, this dough was perfectly manageable to work with and was not wet and sticky like it would have been with the frozen.

My bread in looks and taste made me think of raisin bread, but with blueberries instead of raisins. I had some dough left to make a few muffins, and I let O. have these spread with leftover cream cheese icing. She really liked this bread plain and with the icing.

I've been enjoying it as buttered toast, but this recipe confuses me a little. I think the bread could be a little sweeter, so it has more of an identity. If it needs honey butter, than why not just make the bread a little richer and sweeter?

Making Friends

2010-06-23T06:59:00.000-07:00

She's made a friend to boogie board with. I'm surprised, glad, and maybe a little disappointed.

The last two days I would have spent more time swimming with her. Instead, I put my feet up and took out my book. I know I should just appreciate my down moments when I can get them.

No pets Allowed

2010-06-22T06:59:00.000-07:00

The owner was firm. No dogs allowed.

We found this house last year when we were in between dogs. It's a perfect vacation rental for us, so we were prepared to make other arrangements for Harry.

On a whim, Husband decided to forward this photo to the realtor, who unbeknownst to us forwarded it to the home owner.

She changed her mind after seeing the photo. Harry was vacation bound!

He's been a good boy so far and is having the time of his life making new friends at the local dog run.

It feels just right to have our little family together.

p.s. The good boy part. Well, in between this draft and posting, Harry threw up on the carpeting...Many applications of carpet cleaner later, and a visit to Swain's, the local hardware store to speak to a specifically recommended staff member there, we tried this.

I think we'll still be allowed to come back next year. Phew!

HBinFive June 15th Bread Braid

2010-06-17T18:55:00.000-07:00

Writing to you live from Cape May during our annual vacation. Can you hear the seagulls yet?

I can't be stopped from telling you about the fabulous pizza I made at home for this assignment before leaving.

Those pizzas were so good, it is worth taking a little time away from the beach to tell you about them. I suppose this is saying a lot.

I won't be baking bread for two weeks, so maybe writing about it will keep my withdrawl shakes at bay.

I decided to use the Olive Oil dough from ABinFive for my pizzas in this assignment. It's one of my favorite dough's, and I have been missing it.

It was refreshing to get away from the tomato sauce and fresh mozzarella (not as if that is a hardship!) for a change. These two pizza recipes are both so simple, featuring only a few ingredients, which is my favorite way of cooking.

For the Pesto Pizza with Grilled Chicken on the Gas Grill, I used basil from my garden for the pesto, which made me tremendously happy. While this pesto was delicious, I didn't use anywhere close to the full amount of olive oil called for, and even then it was looser than other pestos I have made in the past. This was almost more like a sauce than a paste. Regardless, it was delicious, and we used the leftovers on some pasta the next evening.

We chose a wine that we had been saving all year to accompany our pizza . I thought we should enjoy it and then go get more on this trip.

Husband grilled the chicken (I do not grill), using breasts instead of thighs (I'm a white meat only kind of girl). A couple years ago I gave him a pizza stone for the grill. It was fun to make this a collaborative effort.

Husband said this is his new favorite pizza. I could see making it often this Summer.

The Oven Baked Whole Grain Pizza with Roasted Red Peppers and Fontina was just as enjoyable. It's a simple combination, that I would not have thought of for pizza. I cheated a little, buying my roasted peppers at our co-op, but they are freshly made, and I think better than I might manage.

Overall here, we have been liberated from our tomato sauce with some new ideas. This alone is worth stealing time from the waves to tell you about!

Parched

2010-06-12T13:22:00.000-07:00

This is my Spring sweater. By the time I finished it, of course, the weather had turned Summer-like. I'm sure I'll still find a cool day or evening to wear it, though. It's is knit with a cotton yarn.

I don't know how a recently-turned 10 year old can be so perceptive, but O. and I had the same thought. It's time for me to try something a little harder.

My next project will need a zipper sewn in. That will be my something new. I'm already worried about it!

June 1st HBinFive Bread Braid

2010-06-09T08:14:00.000-07:00

It's a busy time of year, and I'm really struggling to make time for baking and writing. I'm determined to keep up here, though, with our HBinFive assignments.

Last week was nearly 90 degrees and humid most days, and I still had that oven going. Is that crossing a line into being fanatical? Husband had a look of alarm on his face when he came home from work, noticing I had the oven on. He didn't complain too much, however, when he was savoring his slice of focaccia sitting out on the patio.

The Cherry and Black Pepper Focaccia was wonderful, just as everyone said it is. I put all the topping on mine, so pressing the cherries into the dough didn't work. As a result, the cherries and shallots were falling off with each bite, but we just put them right back on.

This recipe reminds me of a carmelized grape focaccia that Metropolitan Bakery sells. It also has that sweet and savory flavor combination. I was thinking about trying to experiment with grapes in the Fall.

I know some of you weren't happy with your Cinnamon-Raisin Whole Wheat Bagels. You were disappointed by the uneven shape and bumpy appearance. I know at least one of you really disliked the mess the process created.

I suppose I'm not a perfectionist because I was quite forgiving with all those faults. I've made the bagels from ABinFive, so this was my second time around. The results were pretty similar as I recall--same bumpy texture. The fact that they were recognizable as bagels and tasted more or less like bagels was satisfying enough for now.

I organized my mise en place as they say, so I just chugged along with my dunking and boiling. The only thing I wouldn't do again is boil such a large pot of water. I couldn't fit any more than 4 or 5 bagels at a time in the pot anyway, so next time I'd just use my 5 qt. stockpot. I spent forever waiting for that 10qt. pot of water to boil.

Not being a lover of sweet bagels, and since raisins are not going into anything that is meant for O. to share, I made these plain.

Husband and O. loved them. The only thing Husband wanted to know is why they weren't puffy like professionally made bagels. I said I don't know the science of what makes bakery bagels puffy.

The Moon and Stars Bread was pretty to make. Yes, it's the same bread as the master loaf, but I enjoy entertaining myself with different shapes. O. loved looking at it.

Heat and all, I enjoyed myself with this assignment. What's a little perspiration endured for good bread?

Unplug Me

2010-05-26T09:26:00.000-07:00

This morning I was reading an article in the newspaper about e-book readers, and whether or not they work for book groups.

Individuals who are in favor of them, explained their preferences among the Kindle, Nook and iPad. Some of them described how great it is to bring your e-reader to the beach.

Seriously?

I'm afraid my cell phone and camera won't work again after a vacation at the beach. I can't imagine bringing a digital device like that to a place where I am covered in sand after 20 minutes.

Forgetting about the sand for a moment, I found myself feeling anxious all morning thinking about our relationships to our varying devices.

We have our annual Cape May trip soon, and even if I do have an iPad by then, it is not coming along to Poverty Beach.

I had already been thinking about all the magazines I will buy, mostly food and garden related. I thought that if I plan ahead, I can probably have the excuse to buy both June and July issues. Sadly, no Gourmet this year, however.

I have a novel I keep in the car that I would love to finish. There is also a book I received for Christmas, I might tote along. Yes, I have to stuff them in my beach bag every day, trying not to carry too much, but not wanting to run out of reading material. Yes, there will be sand in between the pages, and the magazine ink will get smeared from my sunscreen, but they're just magazines.

It's the simplicity I worry about sacrificing.

A day at the beach. Umbrella, towel, lunch, chair, sunscreen, sand toys and games. Book or magazine. Cell phone (unfortunately), but A. is not with us at the beach for long periods of time.

All day we swim, dig in the sand, read, collect shells, walk, and play. This is not a beach where people play radios. It is mostly people quietly and happily doing what we do.

There is a timelessness about it. That return for a week or two to absorbing where we are. We often see the same families year after year, even though we don't know them. Everyone just wants to do their thing, day after day, for as many days as we are lucky enough to have it.

Each morning when we greet the beach-tag collector, we take in the first view of the ocean and shore. Every morning it looks a little different, depending on the weather conditions. Maybe foggy, maybe clear-as-can-be. Maybe the sand is already hot, or maybe there is a strong breeze. We scan the water for dolphins.

We might find a creation we made the day before, or perhaps the waves took it away overnight. Regardless, we find our spot for the day, and drop our belongings. Time floats.

Where does a Kindle, Nook or iPad fit into this? Can't we just dig our toes into the sand, lean back under that umbrella, and hold a paperback in our hands, watching the pages blow a little as we turn them, knowing that we are somehow connected to that breeze? What about those days that are so windy that I can only read my magazine lying down on my towel? Isn't that part of what we go there for?

I want to be comfortable, but I don't want every comfort of home. I want it to be different. I want to feel like I've been somewhere.

Believe me, I love my computer, so I can do what I'm doing right this very minute. I've chosen a form of creativity where I need to be online.

But what do I come here with? Tales of my hands in flour, soil, cramped around knitting needles, fingering yarn. I am often dusty, dirty and sticky.

After reading that article, and after I dropped A. off at school, I went for a walk in the woods. I needed to get away, clear my head, feel the coolness from the creek on an already hot day.

I returned refreshed. Eager to plug in and tell you my thoughts.

May 15th HBinFive Bread Braid

2010-05-21T06:32:00.000-07:00

There is still more to create from the Master Dough recipe, demonstrated by three new breads for this assignment.

The Hearty Whole Wheat Sandwich Loaf made good toast and sandwiches.

The Turkish-Style Pita Bread was indeed more like a flatbread than the puffy pita most of us are familiar with. We enjoyed it with a Greek salad and Hummus.

I had the most fun with the Whole Grain Garlic Knots with Parsley and Olive Oil, although I substituted rosemary for the parsley. Yes, my garlic did burn a bit, as some have also experienced, but no matter, these were still wonderful. I decided to use rosemary, not only because I have so much of it, but since others said their parley burned, I thought the rosemary might be heartier in a hot oven.

We all loved these, and I imagine the dough and toppings could be really versatile here, so I look forward to trying these again. It made me think of fougasse, which I have made often, and always look for new topping ideas.

We served the knots with this pasta, adapted from Chez Panisse Pasta, Pizza and Calzone.

Spaghetti with Shrimp and Asparagus
An adaption of Shrimp, Peas, Creme Fraiche & Spaghetti

1 pound shrimp
2 cloves garlic
A handful of fresh basil leaves
3 to 4 tablespoons olive oil
Salt and pepper to taste
2 cups sliced asparagus, tough ends removed
1/2 cup heavy cream
1 pound spaghetti

Put pasta water up to boil, and cook spaghetti when water is ready.

Wash and peel the shrimp. Peel and finely chop the garlic. Cut the basil leaves into narrow ribbons.

Heat the olive oil in a large skillet. Add the shrimp, salt and pepper. After a minute, lower the heat and add the garlic and asparagus. Cook for 1 minute. Add the cream and basil and cook another minute or so. Add the cooked spaghetti to the pan. Mix well and taste for seasoning. Serve garnished with additional fresh basil.

The basil I used was not yet from my garden. My garden challenge this week included more salad for 2, strawberries and chives.

A Garden Challenge

2010-05-16T08:36:00.000-07:00

Just the other day, after spending some time in my garden, an idea came to me. Why not between now and say, mid-October, give myself a challenge to cook and eat something from the garden every day?

Honestly, I could narrow this to using my rosemary every day, and maybe, just maybe, I'd make a dent in that friend-of-mine bush. The heavy snow this Winter caused the big branches to bend over, and it's looking like it needs a little relief from itself.

I need to take things out there a day at a time.

I need to eat like a rabbit, or a cabbage worm, or a groundhog. Maybe an herbavore will do.

Since Friday: 6 strawberries, 2 radishes, and salad for 2 (spinach, arugula and chard), rosemary and chives.

HBinFive May 1st Bread Braid

2010-05-04T07:25:00.000-07:00

I was excited about this HBinFive assignment of two doughs from the enriched breads and pastries chapter.

I first prepared the dough for the Milk and Honey Raisin Bread. Being mindful of a certain household member who doesn't like certain things in things, I intended to make a Milk and Honey loaf. I decided to make the whole batch of dough, and designate this our all-purpose bread. Without the raisins or sugar on the top, this was only barely sweet. I enjoyed this bread tremendously, and hope one day to try it with the raisins if they become favorable in things!

I had great difficulty deciding which dough to try for the second assignment, Cinnamon Crescent Rolls with Cream Cheese Icing. Realizing I was out of White Whole Wheat flour, I opted for the Challah dough from ABinFive.

I did not adorn much here, the cinnamon filling seemed like it would be plenty sweet. Maybe a dusting of confectioner's sugar next time might be nice.

I made these for a special birthday breakfast for Husband. He was very pleased, as was O. It gave us the perfect start to what turned out to be a relaxed and fun family day.

I would like to try the filling variations, particularly a piece of chocolate, and experiment with the dough options to find out if I find one preferable. I am wondering if these crescents could be prepared the evening before, and placed on a baking sheet in the fridge overnight. In the morning, it would be wonderful not to have to allow resting time. Thoughts anyone?

Michelle, our group organizer, asked on our Google Forum a while back how we were all feeling about our baking. At best, I would say that I am so happy to have all these new ideas that HBinFive has brought to the method introduced in ABinFive. The versatility has freed me considerably, and the group's creativity has inspired me to branch out and try my hand at kneading again.

In the Pink

2010-04-22T13:46:00.000-07:00

We were turning a corner to head home and found a pink carpet.

O. was picking up handfuls of petals, tossing them up in the air, and we watched them flutter down softly.

I still had petals in my hair when I went to pick up A. at school.

Kneading again, Books Two and Three

2010-04-18T06:27:00.000-07:00

The past two weekends, I have been baking bread. Baking bread the kneading and multiple rising way.

If you look around this blog a bit, you will see that I have been baking bread the no-kneading way, specifically according to the method in Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day by Jeff Herzberg and Zoe Francois. I have been baking by this technique for over two years now, and have been supplying our family with bread weekly.

But happy as I was, baking by the Artisan Bread in Five Minutes a Day method, I have to admit that my mind was wandering a bit. I was starting to feel limited, and found myself staring at conventional bread recipes.

I thought about making some of these recipes, but I would ask myself why. Why spend hours making a couple loaves of bread when you can make a whole tub of dough in no time, and take it out during the week to whip up baguettes in an hour?

Would conventionally made bread be better? Would I feel like a real baker because I was kneading?

So, the past two Saturdays, I went back to the first bread recipes I ever tried, from The Vegetarian Epicure, by Anna Thomas, and Still Life with Menu, by Mollie Katzen.

What really caught me by surprise, was being so involved in the process. I felt like I developed a relationship with the dough, willing it to succeed, yet not being sure it would. Then the feeling of triumph when taking the breads out of the oven looking like, well, home baked bread.

Part of this relationship was living with this evolving process during the course of the afternoon. I made the dough for the Whole Wheat Oatmeal Bread, set it to rise in it's bowl, all covered and warm. During the first rise I cleaned up the considerable mess, and ate my lunch. During the second rise, I took the dog for a long walk. After I shaped the loaves and put them in their pans to rise a final time, I rushed off to CVS to pick up a prescription for A. I came back with just enough time to preheat the oven and pop them in. While they baked, I gave O. and A. baths.

Five hours passed maybe, with my coming and going, peeking under the tea towel, punching down, kneading, worrying, and then I gave birth to two beautiful loaves of bread.

I can't say that I have missed the kneading, but the long afternoon nurturing really has me captivated. It's a rewarding accomplishment that feels slightly sacrificed in the faster method.

I am grateful for the Artisan Bread in Five method because I could never keep us supplied in bread all week long otherwise. I am not sure that one type of bread baking results in better tasting bread one way or another. It's just all satisfying, yet very different bread.

I adapted Mollie Katzen's recipe for Country Bread a tiny bit, melting the butter instead of just softening it. I also applied the tray-with-water technique for baking to give a firmer crust in place of spraying the loaf every 10 minutes with a spray bottle, as she recommends.

Country Bread
adapted from Still Life with Menu

1 1/2 cups lukewarm water
2 1/4 tsp. dry yeast
3 or 4 tbs. packed, brown sugar
4 tbs. melted butter
1 1/2 tsp. salt
2 cups oat flour
1 cup whole wheat flour (or rye flour)
3 cups unbleached while flour (more or less)
oil, for the bowl and the dough
corn meal for dusting the baking sheet

1) Place the water in a large bowl. Sprinkle in the yeast and the sugar, and let it stand 5 minutes, until foamy.

2) Add sugar, butter, and salt. Mix well.

3) Add flour, 1 cup at a time, beginning with all the oat and whole wheat. Then add as much white flour as needed to make a firm dough. Mix between additions with a wooden spoon at first, and then use your hands if needed.

4) Turn the dough out onto a floured surface, and knead for 5 to 10 minutes until it is smooth and elastic. Add small amounts of additional flour if it gets sticky.

5) Oil the bowl, put the kneaded dough in the bowl, and oil the top surface of the dough. Cover with a clean tea towel, and set it in a warm place to rise until doubled in bulk. (This can take anywhere from 1 1/2 to 2 hours).

6) Punch down the dough, and turn it out again on a floured surface. Knead 5 minutes more and then form 1 large or 2 small loaves, either round or baguette shaped. Make a few small slashes on top of each loaf with a sharp knife.

7) Sprinkle a baking tray generously with corn meal. Place the loaf or loaves on top, and let them rise for about 45 minutes.

8) Preheat oven to 375 degrees. Place a broiler pan with 1 cup of water anywhere in the oven. Bake for about 50 minutes (large loaf) or 40 to 45 minutes (small ones) or until the bread gives out a hollow sound when thumped on the bottom.

Proud

2010-04-08T06:42:00.000-07:00

Yes, I am writing to you about my compost pile.

You see, I am just so incredibly proud of it. Last weekend I planted part of my salad garden, the early vegetables, and I used my first-ever compost in the bed.

After turning the pile a few times since the weather turned warm, I could see that I had soil in the front and on the bottom of the pile. So, I brought the wheelbarrow down, shoveled in what I could, and pushed it back up the hill to my garden bed by the house.

There are a few visible egg shells and peach pits, but otherwise, it looks like dirt. I was so excited, and I called Husband and O. to come look! I don't even have a bin or compost turner, just a pile tucked away from sight.

My arugula and radishes are sprouting, as you can see.

I think I need to run out now and peer lovingly at my compost-turned-soil. Just to make sure I wasn't dreaming.

HBinFive Bread Braid April 1st

2010-04-02T10:56:00.000-07:00

I stood with the refrigerator door open and weighed my options for making the Olive Spelt dough. If I didn't want to run out to the co-op, I had the choice between whole milk buttermilk or nonfat Greek-style plain yogurt for the whole milk plain yogurt called for in the recipe. Since I knew I would eat the yogurt, but would not drink the buttermilk, I decided to use up the latter.

Wrong choice, I believe. If any of you have made the Buttermilk Bread dough from ABinFive, you are familiar with the consistency. Wet. Sticky. Gloppy. Delicious. But that dough gets put into a loaf pan.

I decided I was going to make some version of these lentil pizzas.

I made one big pizza, rolling out the dough to 1/8 inch. The dough stuck to everything despite lots of extra flour and cornmeal on the paddle. I had holes in the rolled out dough.

I piled on the topping anyway, and then tried to slide the pizza into the oven. By the time I got it onto the baking stone it looked like a misshapen giant pretzel. I had little hope for it being edible.

To my surprise it was delicious. Not the prettiest sight, mind you, but the lentil topping was perfect for this tangy dough, the cinnamon and cumin offsetting the sourness.

So, if you try the topping, here's what I did. I made half the lentil mixture, and did not include the arabic spice mix. I might suggest making smaller pizzas, rather than one large one.

Alas, I will try yogurt next time.