Make and refrigerate (or freeze) a large quantity of brioche dough, and you can make a wide assortment of fresh goodies in little time
Things have been
a bit really crazy lately, allowing not so much time to cook, let alone bake. Yet the ducks kept laying eggs, even as the days get shorter and colder. Normally they would have slowed nearly to a stop by now. The result? I’m running out of egg storage space!
So, on a stormy Sunday with no work duties(!) and a lot of studying to do, I decided to do something about it. I made up about a 4 1/2 pound batch of refrigerator brioche dough!
Brioche is a (very) enriched bread dough, with lots of egg and butter, and sweetened with a bit of honey. It’s often baked in a typical loaf shape, but can be substituted for challah, made into cinnamon rolls, or beignets filled with chocolate or jam (though that requires deep frying, a mess I seldom want to deal with). Continue reading
Zucchini Pancakes with fresh wild blackberries
Back to creative outlets for our zucchini glut. Zucchini for breakfast (or brunch)! Pancakes are an underutilized food group. They can be savory or sweet, salty or caramelized. Eggy, floury, or, in this case, loaded with zucchini. This is a great way to boost the nutritional profile of your pancake, yet still good with berries and maple syrup (grade B, of course!). Continue reading
Chad’s Brandy Glazed Zucchini Bread
It’s the heart of zucchini season, and so that means zucchini bread. I ran out of printed copies of my recipe at the market, and since, I’ve had at least a dozen people ask me for my recipe, with the urgency of most people with a refrigerator overpacked with squash.
Well, I promised I’d post it this week. I just barely made it, but here it is for your weekend!
I’m not sure where my blueberry buckle recipe originates from. I think it might have been 7th grade home economics class… Nonetheless, I’ve been making it for years, with a few alterations along the way. It’s a great way to celebrate blueberry season!
The Wild Black Raspberry version of X-Factor Muffins
I’ve long made muffins using the “Old School Muffins” recipe in Alton Brown’s I’m Just Here for More Food. I like the tender texture and the more moderate sweetness of his recipe, as compared with more typical modern recipes, which are more like cupcakes. However, I wanted to make muffins to celebrate Wild Black Raspberries, but had not had time to make yogurt. It turns out our local “grocery store” doesn’t actually sell plain yogurt(!), so buying some was nixed. My wife, Xenia, suggested substituting sour cream instead.
The substitution was inspired! It did require a bit of fiddling with the leavening, because sour cream is not as acidic as yogurt. But the result is even better. Hence, in honor of Xenia, I dub these, X-Factor Muffins.
Black Iron Black Raspberry Cobbler: a decadent celebration of early summer, baked in a cast iron skillet.
Nature provides us with many wonderful and important things. Among the most important are oxygen and wild black raspberries. Truly, I can’t think of many things better, and nothing that makes a better celebration of early summer than Wild Black Raspberries. Yes, that’s in title caps intentionally.
Picking them is a metaphor for life. Good things don’t come easy, and some of the best come with a good deal of itching: our raspberries grow in the same niches favored by poison ivy, stinging nettle, wild blackberry, wild roses, and mosquitoes, and the tiny berries take a long time to pick. But the reward is wonderful. This cobbler takes a bunch of berries, so I tend to reserve it only for special people, like myself and my wife. I bake it in a 9″ cast iron skillet, because I like it that way! Continue reading
Aunt Lola, my great-aunt, made wonderful, soft, chewy molasses cookies that I loved as a child – almost as much as the date pinwheel cookies, or her apple jelly. Somewhere along the way, well after she passed, I came across her date pinwheel recipe, and make those on occasion, but they are a ton of work. I never did find her molasses cookie recipe, though.
So, about 10 years ago, I conducted a 6 month long series of trials, attempting to re-create her recipe. My mentees and colleagues at Culver ate lots of bad cookies in the process! What I came up with is not the same as Aunt Lola’s. But they’re really darn good. Continue reading
A partially-baked pizza crust, ready to top and freeze for homemade frozen pizza (if you were making fresh, you would’t pre-bake it)
This is the recipe I use to make homemade frozen pizzas. Of course, it also works well for pizza made fresh! Continue reading
Cast Iron Skillet Cornbread
Cornbread is a must with ham and beans, great for breakfast (with apple butter on top, of course!), and just one of those great dishes you need to have at the ready from time to time. I bake mine in a cast iron skillet, which gives it a much better crust, and works well in the wood burning stove oven.