Let me start by saying that I’m sorry that I’ve disappeared again…I have been crazy busy with work and have had zero time to post 😦 but I’m back with a recipe that will definitely make up for the absence….not only is it quick and easy, (30 minute dough!!) it is beyond delicious and it’s the perfect thing to bring to a luncheon or dinner party. Pull apart bread is, by nature, the ultimate treat for sharing! And this savoury version, stuffed with artichokes and cheese, is moist and full of flavour. Just make sure you don’t eat all of it in one go or you won’t have any space leftover for actual lunch! This recipe pairs extremely well with a glass of chilled dry white wine, so it’s also perfect for snacking on while sipping a glass with friends. Interested? Read more for the recipe!
Well hello there! I know I disappeared for over six months and that I am shameless. But it wasn’t only a disappearance from the foodieblogosphere, (yup, that’s a word) I also had to momentarily ditch my faithful kitchen. This was however, all for a good reason. I’ve been working like crazy on a new project and I just simply didn’t have the time to cook anything more elaborate than a sandwich or the occasional birthday cake. The project in question, which took me away from my whisks and bowls of sugar, is the just-launched art & design store, wolfrikdesign.com. I am so excited about it I haven’t even missed my kitchen-aid! (*gasp*) It’s all about finding unique artists & designers, curating the store, designing everything…..and so on. Please be sure to go check it out! You’ll make me very very happy. But back to the kitchen note, now things have settled a bit and I have some time (and mental space) to get my hands covered in flour and to increase my calorie count. And to debut, here are some garlic-parmesan butterflake rolls to get started. They are similar to monkey bread, but instead of chunks they’re made up of slices. These rolls are great for an italian inspired lunch, I recommend you serve them with olive oil and balsamic vinegar for dipping. The soft dough soaks it right up, mixing with the garlic and parmesan for gooey goodness in your mouth. Garlic-parmesan is no brainer, so go and get this super easy and impressive recipe going!
Recipe after the jump ->
Second warning of the day: This might be the best bread I’ve ever baked. And I know bread is one of those things (like cookies) which you can’t say there’s an absolute winner, because that choice will always depend on what you’re eating it with, whether it’ll be eaten cold or warm, what time of the day you’re having it, etcetera, etcetera. But this recipe turned out to be so rich in flavor, with a slightly bitter bite from the rye and cocoa, balanced out with sweetness of the cranberries and raisins, and soft and fluffy on the inside but crusty on the outside. What more could you ask for?? Nothing I say. Plus, you can bake it as a sandwich loaf, as baguettes, as diner rolls, whichever way you like! Because the dough is so easy to manipulate once kneaded, you don’t have to struggle a lot to get it to stay perfectly shaped.
And then once you bake it, you can have a thick slice with gouda, spinach, and a poached egg on top. And if you cover that with creamy mustard sauce, then you might just forget it’s monday and that you have to hurry up to get to work on time.
Read more for the recipe!
From the title of this post you might think that I’m talking about sour cream as the super star here… but you’d be wrong. I’m actually talking about piloncillo. That awesome, very mexican unrefined sugar which you’ll find in cafe de olla, atole, capirotada (mexican bread pudding), calabaza en tacha…. or in most barns. (Because I’ll let you in on a little secret: mexican horses don’t eat sugar cubes, they eat tiny piloncillos). Piloncillo is great because it’s unrefined…but unlike sugar, it has a lot more flavor. It’s sweet and smokey and caramel-y. And it comes in little cone shapes. The only downside to it is that it has to be dissolved before you can use it in most recipes, but that’s not really a problem since all it takes is a little bit of hot water. So I went ahead and used it in a delicious and easy recipe for 100% whole wheat bread, with a dollop of sour cream, which resulted in a moist, rich, slightly sweet loaf. The perfect breakfast bread, with a couple slices of smoked ham and a little bit of butter, or as toast to accompany a creamy soup. (And on the plus side, if you don’t have, can’t or won’t find piloncillo, you could always use maple syrup, molasses or agave nectar!) But I won’t bore you anymore with the details about little cones of sugar, instead why don’t you go and read more the recipe?
Some flavors are incredibly easy and almost everyone likes them. Think vanilla ice cream, ham and cheese, croissants. They’re the superstars of every kitchen/store because we’ll never tire of them and because we’re used to them. The same goes to people, design, fashion, decor, and pretty much everything else. But then there’s the other side of flavors, the unpopular, frowned upon by some and grossly overlooked ones. Like strong mustards, fennel and stinky cheeses. While they may go very high on our foodie-enjoy-almost-anything lists, the majority of people will pick a croissant over a whole wheat bagel any day. Oftentimes I do as well. But when you think about it, it’s really those things that you enjoy because of their strong characteristic flavors that really stick in your mind. And when they’re combined in your plate in such a way that their strengths don’t fight but compliment each other, then you’ve got what I think is a real ingredient experience. Such is often the case with rye breads or pumpernickel, for instance. It might not be ideal for a way-out-there sandwich or for any other recipe involving a lot of actual cooking….but if you’ve got some fresh bitter arugula and a good slice of cured ham lying around…..heaven. This bread turned out to be one of those things…a strong, earthy, moist, compact affair which in the company of some roasted sausages and maple syrup might make you squeal in delight (or you can just smile, if you’re the strong silent type). I tweaked the recipe I found at food.com to include wheat oats and maple syrup…and then I made dinner rolls which turned out suprisingly well for rye; a good hard crust and incredibly soft inside, the ideal roll for scooping up some mushroomy sauce or a jus left from your dinner steak. (Not that I ever scoop up sauce with my bread. ever. Yeah right) Read more for the recipe.
Those who enjoy life know that the true spirit of it is found in simple pleasures; waking up to birds and trees outside your window, having a good talk over coffee with a close friend, sunny afternoons on a terrace, silly jokes that make your stomach hurt from laughing, ceviche on hot days, feeling the sea breeze on sunset, going out for a walk after its rained, flowering bushes…you name it. It’s the simple things that keep us content and give meaning to our day to day lives. And one of those excruciatingly delicious simple pleasures is bread. I think very few people can deny it, unless you’re allergic or on a diet…bread, particularly when warm from the oven, will never fail to give you a satisfied smile, even if its just from smelling it and thinking…yuuuum, that looks delicious, and then letting your mind wander with all the possibilities of toppings or accompanying goodness that can go with it. At least I can’t deny it. And for me one of the simplest, but most enjoyable of breads, is rustic bread. There’s just something about the soft and perfect butter-absorbing interior, full of flour flavors and smells, and the crunchy crust combination. There’s no way to eat it that’s not delicious. With butter. With butter and jam. With butter and ham. With mustard. With soup. With nutella. With cheese. With sugar. With olive oil and balsamic vinegar. And the sandwich-ing possibilities are endless..there are no ingredients that can taste bad in between two slices of it right? And if you happen to have a roast turkey breast laying around (because that’s what normal people do) then your life might almost be complete. (Read more for the recipe)