Vanilla Bean Brown Butter Cinnamon Swirl Challah: A Guest Post for ‘Baking with Heritage’ at Food WanderingsApril 2, 2013 at 1:10 pm | Posted in Breads, Holiday, Yeastspotting | 39 Comments
Tags: Baking with Heritage, Brown Butter, Challah, cinnamon, Food Wanderings, Vanilla Bean, Yeast
A few months ago, Shulie, from the beautiful blog, Food Wanderings, asked me to write a post for her Baking with Heritage series. I couldn’t have been more flattered, not to mention excited, since this would allow me to journey back to my childhood in my grandmother’s kitchen, where she taught me to make challah from an old family recipe. This recipe was taught to her by her mother, who in turn learned it from her mother in Russia, who learned it from her mother in Russia. and so on and so forth. A precious family heirloom that is dear to my heart, and to me, the most perfect challah.
I rarely sway from this recipe, but in this case, my creative side overruled my traditional side, so this round, Vanilla Bean Brown Butter Cinnamon Swirl Challah Twist was born.
Before I link you to my post, along with the recipe, a few things I need to touch on, totally unrelated to challah, but I wanted to update you and failed to do so in my last post.
First off, I finally moved to my own domain about a month ago. See the URL on top? I’m no longer wordpress.com, I’m just .com, parsleysagesweet.com. I haven’t decided where I’m going regarding a new design, but, for now, I’m just happy with my new digs. I bought a a url auto-direct, so you don’t (I hope) have to change anything or subscribe again, but, if there’s any problems, please let me know. I’ve installed a neat little contact form, which you can access from the page options below the header. where it says; CONTACT ME.
These Rolls are for the Birds – Six-Seed Garlic Onion Poolish Rolls and a Mardi Gras #Giveaway! GIVEAWAY CLOSED.January 28, 2013 at 9:08 am | Posted in BBD, Breads, Twelve Loaves, Yeastspotting | 264 Comments
Tags: Biga, Bread, European Rolls, Flax Seed, garlic, Levain, Onion, Poolish, Poolish Rolls, Poppy Seeds, pumpkin seeds, Rolls, Sesame Seeds, Sunflower Seeds
I had the strangest thought the other day. Actually, it’s not too strange, it’s something I’m sure a lot of people think about, but I put a virtual spin on it. Wouldn’t it be great if our lives were equipped with system restore? I know, I know..many wouldn’t change a thing, they’re happy with their lives, lessons learned etc etc etc, but personally, I wouldn’t mind a few ‘safe points” to go back to. I have three in mind and those are three where I would take a tight left, instead of a swooping right, at that proverbial fork in the road.
Two of these ‘safe points’, as you would imagine, are very poignant, but one is kind of trivial and you’re probably going to laugh. I wish I could go back to early 2009 and save Herbie, my super-duper, high-octane sourdough starter ‘who’ (it’s alive!) was a little over 2 years old when I started to neglect him.
Tags: Ancho Peppers, apples, Brining Turkey, Butter Pecan, Hurricane Sandy, Recipe, Stuffed Turkey Breast, Stuffing, Thanksgiving, Turkey, turkey roulade, Whole Boneless Turkey Breast
Damn, I thought Thanksgiving was the 29th because Thanksgiving is usually the last Thursday in November. Oh, boy, this is the trick of the trick or treat for real – the ultimate “Ha ha…you better get your ass in gear!” moment. I think Hurricane Sandy left me a little off-kilter, but I’ll get to that later.
You see, for this month’s Daring Cook’s challenge, which is all about brining meat and/or vegetables, then roasting, which I’m late to as usual, I decided to brine a whole turkey breast, then layer it with more flavors – like a compound butter rub, then stuff, roll, and tie it for a lovely Thanksgiving treat for those who don’t want to roast a whole turkey.
Audax of Audax Artifax was our November 2012 Daring Cooks’ host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!
Tags: baking, Bread, Egg Salad, eggs, garlic, Mayonnaise, Oatmeal, oatmeal Walnut Bread, Poppy Seeds, Recipe, Red Star Yeast, Soft-Boiled Eggs, Sriracha Egg Salad, Sriracha. Scallions, Toasted Walnuts, Walnuts
OK, OK…the best egg salad you will ever eat IF you like medium soft-boiled eggs and Asian hot chile sauce!
So World Bread Day was two days ago. Does it count since I put my post up two days late? Of course not, but for those who participated, know I was there with you in spirit while this bread sat in a photo program for a week. I actually made this bread for this months (October) Twelve Loaves theme, seeds and grains, hosted by Lora of Cake Duchess, Jamie of Life’s a Feast and Barbara of Creative Culinary – but there’s a reason for the that little gem ‘Breaking Bread’ – bread and food in general, is meant to be shared and enjoyed with and by all.
I love baking bread..I always did. The first time I ever worked with yeast was in the second grade. My elementary school set aside one morning each year to teach all second grade classes how to prepare a breakfast from scratch, including the bread for the toast. There was an egg station, a bacon station (That would never go over today. Jamie Oliver would cry), a freshly squeezed orange juice station and a homemade bread station.
Tags: baking, Basil, Chevre, Chibes, Chili Flakes, Dough, flatbread, garlic, goat cheese, Herbs, Lemon, Parsley, Pide, recipes, Turkish Flatbread
So..I’m making cheese, goat cheese – chevre to be exact. Valerie from A Canadian Foodie has challenged a bunch of us to start making cheese from scratch with her Cheesepalooza challenge. I was extremely excited when she announced this challenge because I’ve always wanted to dabble a little in artisan cheese making.
So, it’s a ‘palooza’, but not a Lala – a cheese ‘palooza’, rather.
Can you dig?
So, no, the Red Hot Chili Peppers will not be performing, but they will be making an appearance inside of my cheese!
I’ve made cheese from scratch before..Ricotta and Macarpone. I’ve also made Paneer, but I didn’t blog it, so I do have some cheese making’ experience under my too tight belt. However, all three were made with cow’s milk.
Tags: Asiago cheese, baking, broccoli rabe, Dough, garlic, mozzarella cheese, Prosciutto, provolobe cheese, rapini, Roasted red Peppers, stromboli, Yeast
One of my favorite sandwiches in the world is prosciutto, fresh mozzarella and roasted red peppers or in Jersey Italian – prah-joot, mootz-ar-ell and peppahs. When I was perusing through my assigned blog, Paulchen’s Blog?!, for this month’s Secret Recipe Club..I struck stromboli, and the first thing I thought of was how perfect one of my favorite sandwiches in the world would be wrapped up and baked as a stromboli. I kept wavering back and forth between the stromboli and these butterscotch brownies – because next to being a peanut butter freak, I’m a pretty heavy butterscotch user too.
In the end, I couldn’t stop thinking how melty and gooey would work well for this sandwich combination in a stromboli – so that was it, decision made. BUT, as I thought it over, I wanted more cheese, another cheese, like provolone and definitely something green and garlicky to cut into all that rich, gooey cheese. Oh, and why not top it with yet another cheese? Asiago, perhaps? OK, now we’ve got three cheeses, roasted red peppers and prosciutto. What about the green stuff?