I built supper Friday night around KAF’s cheddar and black pepper biscuits. Cheese is my all-time favorite food, so putting it in baked goods is always going to be a winner for me, but these biscuits worked especially well with pork chops and peas. I’ve made various biscuit recipes, several of them with buttermilk (which… Continue reading Biscuits are better than Triscuits
So, in the four short weeks (and 15 recipes) of this project so far, I’m seeing a few themes developing. First, I love parentheses. (Seriously. I don’t know if I have a post here where I haven’t used them.) Second, and most important, things don’t go so well when I don’t pay attention to details.… Continue reading The tragic tale of the beautiful burger buns
When I read through The Baker’s Companion, I created a mental list of a few recipes I was most excited for. Croissants de pâtissier (pastry chef’s croissants), made with classic puff pastry, was one of them. I’ve never tried making a laminated dough, in which layers of butter and flour are created through folding. This… Continue reading Croissants de Pâtissier
Tuesday for me is grocery shopping day, which means I spend a portion of Tuesday afternoon (it’s usually quiet at work) planning suppers for the week. Somehow, this is always an agonizing process where I just can’t think of things to make. Having a very long list of things to bake helps, because I can… Continue reading Cobbling together a plan
In the face of our third snow storm this month (hello, Iowa spring!), I decided what I needed was soup. I’ve got kind of a thing for soup, and I like trying new recipes. Last night I made this carrot-ginger soup (with some variations for what I had on hand). I also tried something else… Continue reading Carrot soup and Italian dumplings
Wednesday night, Husband and I had King Arthur Flour’s classic buttermilk waffles for supper. And last night, I made banana bread, a family favorite, for dessert. Both were pretty darn good. I’m not sure either recipe is the best iteration I’ve had, but I will happily eat them again. I received my waffle iron as… Continue reading Waffles and banana bread – two old favorites
The only recipe in The Baker’s Companion I don’t plan to make is the one for sourdough starter, since I already have one. My starter is about nine years old. I made it using directions I found here, and have made several mostly-successful loaves with the directions on that site as well. It’s been neglected… Continue reading The most gorgeous bread in the history of mankind
Despite the fancy name, The Baker’s Companion‘s pear-ginger clafouti made a very simple (and delicious) Thursday night supper. Though I’ve never made clafouti before, this blueberry Dutch baby recipe is a favorite with similar ingredient proportions. The base clafouti was very nearly the same as KAF’s recipe here, but the fruit used was pears, plus… Continue reading Feeling French: clafouti
If you asked me what I hate more than anything in the world, my answer would be being afraid, closely followed by burpees. Oh, how I hate doing burpees. Burpees, however, are a temporary, passing pain. Fear is something that can get inside you. Fear sits in a nook in your chest as you do… Continue reading Fear not
One thing I like about King Arthur Flour is that they get that so much about food and baking is nostalgic. Frequently in The Baker’s Companion, they talk about the history of certain baked goods, especially going on about special treats of a New England childhood. As an Iowa girl, I don’t necessarily wax nostalgic… Continue reading Pillowy pizza
Adventures in Baking 