Remember Quarantine Bread, the simple and basic “No-knead” bread? Ingredients are stirred up in a bowl, covered with plastic wrap and a towel and thus started in its first rise the night before it’s flipped onto a floured mat in the morning, gently kneaded a few times to shape it, popped into a parchment-lined Dutch … More Whole Wheat Quarantine Bread, Sugarless Raspberry Jelly for a Birthday
I wanted a loaf of sandwich-size bread instead of round loaf and to use the quarantine bread method, that is, the make-dough-at-night-knead-lightly-in-morning-raise-in-pan-bake-in-cold-oven-to-start method. After the dough rose in the morning in the pan, I covered the pan with foil, put it in the cold oven, set the oven to 400 degrees (instead of 425 in … More Quarantine Bread in Glass Bread Pan
Who knew that spreading mayonnaise on the outside of your grilled cheese sandwich instead of butter is a thing? I didn’t, but saw it somewhere and tried it with plain mayo. It delivered the normal crunch we expect to go with melted cheese but I decided to try a flavor extender. I’m a fan of … More Chipotle your mayo for grilled cheese sandwich.
Saw the idea for this sandwich somewhere and Gruyere was $6.00 off per pound on Tuesday at Beecher’s so I said yep. I had already purchased a bag of yellow onions to caramelize in a big batch and freeze in small batches, so one onion was “sacrificed” for the sandwich today on rustic Seattle Sourdough … More Soup & Sandwich without the Soup: French Onion
Have you ever thought that the thing about making shortcake for summer fruits is that it’s not chocolate enough? Maybe some 20 years ago I devised a chocolate biscuit for shortcake, but it was made the “hard” way, by which I mean cutting shortening into the dry ingredients which adds time in the kitchen. Anyone … More Chocolate Shortcake with Nectarines, Recipe
My daughter is briefly visiting from London (while also working from 6 AM to 5 PM because her employer abroad is American, so two different time zones) and high on her list of favored dishes is my lower-fat version of the famous eggplant Parmesan. How lower in fat? I skip the egg-dipping, breading and frying … More Mock Eggplant Parmesan: don’t mock it.
My Facebook feed this morning included a post from Washington’s own Bluebird Grain Farms featuring emmer pancakes from their artisan mix. I’d forgotten that there’s a bag of it in the box of flours and such that I brought along in the move, so the virtual reminder and salivation sent me into the cubbyhole kitchen … More Emmer Pancakes? Yes, please.
As mentioned in the last post, the loaf of bread made from the eggy sourdough dough was intended for an Overnighter. Usually I make it the same way with a layer of fat challah slices and the custard soak with a bit of cinnamon sugar. Tonight I put it together in old-fashioned, white bread way, … More Overnight French Toast Strata, New Way with Eggy Sourdough
Last month I bought a package of almond Danish at Trader Joe’s and didn’t like the texture, so I cut it in pieces and froze it with this in mind. Last night it was unfrozen, smashed and topped with custard makings, left to soak overnight in the fridge and then baked to perfection this morning. … More Sunday Almond Strata
I’ve joined NaNoWriMo this year with goal of completing the task during the onset of many gray days in Seattle, a sort of pick-me-up as I go along while the season gnaws at my will. 50,000 words in November. A new novel, approximately 200 pages, and, for me, it is the first draft of one … More Let’s Call It Southwestern Gratin
Ms Chef in Seattle 