What does one take to a dinner party when asked to make a dessert? Well, many things come to mind such as a fudge cake, macarons, kouign amann, sopaipillas, etc… Really, the options are endless; unless you get the request the night before. And, to […]
Month: January 2015
If you were to open my refrigerator and poke around on any day, there are a few staples that can always be found. Today, two weeks from now, next month, etc… potatoes have a permanent place in the bottom drawer. I especially love the miniature variety which […]
Every morning has the potential to be a good one when you have a handful of morning buns. Last time, I made a full on sweet version with cinnamon, here. This time, I was craving something savory, slightly crusty on the outside, moist and chewy on the inside. And, it had to be bursting with flavor. After some trials, we were able to achieve the texture I was looking for and the tang of white cheddar combined with fresh thyme and salty green olives sealed the deal. Indeed, this was a good morning.
Savory Morning Buns: White Cheddar and Green Olive
Yield: 6 buns
½ cup warm milk
1 tablespoon + 1 teaspoon dry active yeast
1 cup all-purpose flour
¾ cup + 2 tablespoons bread flour
2 tablespoons butter, melted
¼ teaspoon fine sea salt
6 oz white cheddar cheese, shredded
3 oz green olives, halved
3 sprigs fresh thyme, cleaned and picked
In a small mixing bowl, combine the warm milk, yeast, and 2 tablespoons bread flour. Mix well and set aside for 30 minutes.
In a large mixing bowl, combine the all-purpose flour, remaining bread flour, egg, melted butter, and salt. Dough will be shaggy and a little dry at this point. When the 30 minutes are up, add the milk mixture and stir until dough becomes smooth. If the dough is too wet, add 1-2 tablespoons additional bread flour to achieve a semi-tacky texture. It should be very moist but not sticky.
Place back into the large mixing bowl and cover with plastic wrap for 1 hour. It is ready when the dough looks spongy has almost doubled in size.
Preheat oven to 375 degrees Fahrenheit. Butter a 6-cup muffin tin.
Place dough onto a floured work surface and gently roll out to a 12” x 7” rectangle with the long side parallel to you. Place layer the filling beginning with the cheese, then olives, and sprinkle with thyme.
Beginning with the long side closest to you, gently roll the dough by tucking the edge inward and finish with the seam on the bottom.
Slice the roll into 2” thick sections and place one coil, cut side up into each cup of the greased muffin tin.
Brush with melted butter and sprinkle flaked sea salt on top.
Bake for 20 minutes until golden brown. Cool on a wire rack and enjoy immediately.
*To make ahead, prepare everything up to placing cut coils into the muffin tin. Cover with plastic wrap and keep refrigerated until 1 hour before baking. Once they are at room temperature, brush with melted butter, sprinkle salt, and bake.
Crêpes are somewhat of a special occasion treat for us. While simple and easy to make, I just don’t find myself mixing up crêpe batter very often despite the fact that I absolutely love them. Perhaps it’s because my recipe takes some planning as it […]
While many are focusing on starting the new year off with salads and all manner of healthy foods, here I am attempting to entice you with a carb loaded bread bomb. Why? Because it’s delicious. Simple as that. And, it’s easy to make and will imprerss your guests when you pull this out of the oven. One bite and it’s all over. You are a genius.
Jalapeno Bacon Cheddar Pull Apart Bread:
1 medium size loaf or boule of bread*
5 oz cheddar cheese, shredded
1 serrano chile, chopped fine
2-3 cloves garlic, minced
2 pieces bacon, cut into small cubes
2 oz (1/2 stick) butter, room temperature
1/2 teaspoon spicy paprika
1 handful parsley, coarsely chopped
Preheat oven to 350 degrees.
Cook bacon in a dry saute pan over medium heat until crisp. All of the fat should have melted and the meat should be crisp but not burnt. Remove bacon bits to a small dish.
Reduce heat to low and add the garlic. Cook until garlic softens and becomes translucent, remove from heat. The garlic should not brown at all or it will taste bitter. Remove from heat if garlic is beginning to color. Set aside.
Combine bacon, garlic, bacon drippings, cheese, chile, butter, paprika, and parsley in a medium sized mixing bowl. Mix until all ingredients are combined. Set aside.
Slice the bread into ½- ¾” grid. Begin with parallel cuts ½- ¾” thick across the surface of the boule/loaf. Slice almost to the bottom, but not all the way through. About 1” should be intact at the bottom. Turn loaf/boule 90 degrees and repeat slices perpendicular. You should have a grid when done.
Using a rubber spatula, in the center of the cut boule/loaf, begin to fill each row with the cheese mixture. Once the parallel slices are filled, continue on to fill perpendicular slices until all rows are filled. Make sure to push the cheese mixture down to the bottom as you fill. Go back and fill any other rows with leftover cheese mixture until it is all used up.
Place on a parchment lined sheet pan and bake for 10- 15 minutes or until the cheese is melted and the bread is golden brown. Serve immediately.
*We baked the bread from scratch, but a store bought boule/loaf will serve the same purpose just fine.