buttermilk cornbread

May 3, 2011 § Leave a comment

we snack on pistachios

I can’t say I really like cornbread, but I want to. I don’t know why I so desperately want to love eating cornbread (maybe my instinct to love carbs?) but I do. Sadly, the tastiest cornbread I’ve ever had was from a bulk discount store, and I’m afraid it’s still my fondest memory of cornbread. Even though I’ve never had a stellar experience with cornbread, I keep trying recipes, hoping this one will be the one, but it never is. I really wish I could tell you that this is the one, but it wasn’t. Not even close, guys. I figured with a book like Cook’s Illustrated, I was guaranteed at least something I’d want to dunk into soup or drizzle with honey and soak in milk. Nope. What happened to this cornbread was that we fed most of it to a bird. A fat little bird.

corn bread batter « Read the rest of this entry »

celebratory monkey bread

April 3, 2011 § 3 Comments

monkeys have gotten to it!

So I’d like to preface this post by apologizing, as it’s been a rather long while since I last updated. In the past week life’s been quite a mess of college acceptances, rejections, tears, and finally some laughter. If applying to colleges was a sport, I’d have a pretty bad record, but the two schools I managed to get accepted to were my two top choices where I intended to study either food science or food studies. (Shocker, I know.)

pre-rise risen

Anyways, that’s boring stuff compared to the recipe I’m going to share with you guys today. It’s great fun to eat, and only a little time consuming to make, but well worth the effort. I think most people in the states have eaten or heard of this ‘cake’. It’s not really a cake, per se, more of a pull apart loaf than anything, but since it’s sweet I guess we can call it a cake.

sticky goodness « Read the rest of this entry »

rosemary, parmesan, and black pepper scones

March 12, 2011 § 3 Comments

melty, cheesy, flaky, yum

My mom likes to tell me that I inherited everything from her. My eye shape, my thick hair, my affinity to food. But if there’s one thing that she has and I don’t, it’s her sweet tooth. My mom is one of those people who always has a few hard candies in her bag, just in case. In the mornings, she never eats salty foods and at night she still prefers a danish to something savory. I remember being terribly offended when I first learned how to make hummus and offered to spread it on her toast in the morning. She declined and grabbed a jar of strawberry jam instead. Eventually I got used to our differing taste preferences and now when we’re at the bakery I independently make my way through the rolls and bagels while Mom picks through the muffins, scones, and danishes and Sister picks up her boring glazed donuts.

i lost my grater all that flavor

When I made these savory scones I was anticipating being able to hoard them all to myself, but as luck would have it my mom took a liking to them and I had to make a second batch so we’d have enough to go around. I’m sure you guys will find this recipe is heavily tweaked, flavorings-wise, from Kristina’s original recipe, but that should come as no surprise considering it is me we’re talking about.

You might notice that I’ve begun putting rosemary into places it’s not called for and that’s because I’ve acquired a live plant from which to snip fragrant leaves and stick up my nose cook with. I have a pasta sauce recipe where I substituted marjoram for rosemary, and found it equally delightful, but butt-ugly. Isn’t sad how incongruously ugly sauces tend to be?

barely holdin' it together this is gonna be good « Read the rest of this entry »

flour tortillas

February 26, 2011 § 1 Comment

fresh tortillas

You know how in fashion, there are certain pieces of clothing that you should always own? A white button down, a good pair of jeans, or whatever? (I wouldn’t take that as real fashion advice because I dress like… like I just rolled out of and should still be in bed.) Well, I believe that the same goes for cooking. There are some things that are easy to make and you should just know how because you can do so much with them. For me, flour tortillas are definitely one of them.

big blob sliced up

I think tortillas are great not only because I’m biased and love Mexican food, but also because they’re super versatile. When I get hungry around midnight (as I always do) life is made easy for me when I have tortillas and I can wrap some dinner leftovers in one and chomp away. I also love spreading dips and sauces really thinly on them and rolling them up.

rolled up balls of dough silky, smooth, pudgy « Read the rest of this entry »

orange olive oil cake

February 21, 2011 § 2 Comments

orange olive oil cake loaf

I don’t think I ever really anticipated using olive oil in a cake. Sure, I use olive oil for cooking almost everything, but in a cake? That just seemed weird because it is a rather strong flavor. Nonetheless, when I saw Deb’s blood orange olive oil cake, I knew I had to try it. And maybe I didn’t have any blood oranges, but I figured an orange olive oil cake would suit me just fine.

sliced orange peeled orange, sort of
supreming the orange supremed orange pieces « Read the rest of this entry »

dense, crusty, bread

February 19, 2011 § 6 Comments

sliced loaf of bread

Something that I love very, very much is homemade bread. Aside from tasting delicious, making it is a whole lot of fun and always leaves the house smelling deliciously yeasty and warm. Most of the breads I’ve made took extra planning, lots of time, and careful watching in the oven. (Okay, so that last part is just my being paranoid.) For this reason, I know a lot of people shy away from making their own bread because they think it’s too difficult or too time consuming.

sliced loaf from the side sliced loaf

I’ll be honest, I felt the same way about making bread until I found this recipe. I’ll be honest, I was a bit skeptical at first and thought “How could bread be that easy? Isn’t it supposed to be finicky and annoying?” But at the same time, I’ve never been one to turn down a carb, so I rolled up my sleeves and started measuring flour.

What resulted after a mere hour and a half was a deceptively delicious loaf. After letting it cool, I sliced through the crisp crust and dense crumb to enjoy a slice of slightly sweet, warm, homemade bread. And because it was so easy and good, I went and made another one. « Read the rest of this entry »

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