This Week's Adventure

Biscuits are better than Triscuits

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

This Week's Adventure

The tragic tale of the beautiful burger buns

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

This Week's Adventure

Croissants de Pâtissier

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

This Week's Adventure

The most gorgeous bread in the history of mankind

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

This Week's Adventure

Feeling French: clafouti

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

This Week's Adventure

Easter, rolls, and the piecrust problem

Easter was a very busy weekend for us. Saturday morning was spent at church, doing rehearsal for an Easter skit that Husband was in, practice for the choir (which I was in), and a spoken word performance I did. As per usual, there were all sorts of tech complications and we had to do things… Continue reading Easter, rolls, and the piecrust problem