Savory Onion Mushroom and Cheese Rolls

Savory onion, mushroom, cheese rolls made with leftover pizza dough

If you bought into the media hype, you knew winter storm Elliot was going to kill us all. Comparisons to the blizzard of ’78 were flying everywhere, and I understand there was nowhere nearby to get eggs, milk, or bread. In reality, we only got about an inch and a half of snow. But the cold. The cold meant doing everything possible to stay inside! With wind chills approaching -40, traveling any further than the sheep barn was not in the cards for us.

But, Xenia had foraged some winter oyster mushrooms ahead of the storm, and I had some old, leftover Neapolitan style pizza dough. It was really too old to make good pizzas, and since the pizza oven is an outdoor only appliance, I wasn’t going to be making pizzas anyway. But, a savory onion, mushroom, and cheese roll for breakfast? That sounds perfect for a cold day next to the wood stove!

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Whole Wheat Savory Pastry Dough

coming soon 🙂

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Whole Wheat Savory Pastry Dough
recipe coming soon 🙂
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Prep Time 15 minutes
Passive Time 1 day
Servings
Prep Time 15 minutes
Passive Time 1 day
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
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Cornish Pasty Crust

This is a traditional lard shortcrust pastry dough, useful for making such things as Cornish Pasties, savory gallets, and really just about any savory pastry use.

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Four Cheese Cheeseburger Soup

Four Cheese Cheeseburger Soup

Today is National Soup it Forward Day. We are encouraged to celebrate community, friendship, health, and, soup, by making an extra-large batch of our favorite homemade soup, then delivering it to unsuspecting friends and neighbors who need a little pick-me-up and appreciation. In celebration, I’m posting my Four Cheese Cheeseburger Soup recipe that I created for our farm‘s Weeklyish Newsletter.

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Garlic Scape Pesto

Garlic Scape Pesto with hakurei turnips and Nebuka Scalions

Garlic Scapes are one of my absolute favorite foods, yet available so fleetingly. They are the flower stalk from hardneck garlic, and must be harvested to allow the garlic heads to size up. But their delicious garlic x leek flavor is an absolute delight. The biggest scape regret is that their season lasts but about two weeks a year.

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Blueberry Basil Muffins

A plate of blueberry-basil muffins

Blueberry Basil Muffins

July in Indiana brings two of my all-time favorite flavors: Blueberries and Basil.  And they’re wonderful together.  Things have been really crazy lately, with hot, long days working in the field.  My body was crying out for a rest, with a long, hot, four days of Culver Lakefest on the horizon.  I didn’t really have the time, but I opted to listen to my body and spend some time in the kitchen this morning.  Haven’t spent any quality time in there since Hole in the Woodstock, anyway.  So, I came up with these Blueberry Basil Muffins to celebrate. Continue reading

Pasta with Grilled Lemon Asparagus

Tricolor rotini pasta, grilled lemon asparagus, roasted red pepper

Pasta with Grilled Lemon Asparagus

After a late start, the asparagus harvest this year has been great!  But after grilling, air frying, sauteing, and roasting, plus Cream of Asparagus Soup, it was time to celebrate asparagus with something a little unexpected.  How about pasta?  And let’s grill it for good measure!  And lemon sounds like it would brighten things up a bit!

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Baked Oatmeal

Baked Oatmeal

Baked Oatmeal for Breakfast means you can work ’till lunch! Yum!

I love the flavor of oatmeal.  But I loathe its texture.  And texture is an important thing!  So, when Xenia raved about the baked oatmeal at the dining hall, I was a bit reticent to try it.  But, when I did, I could see what all the fuss was about!

Filled with apples, dried fruit, and oaty goodness, baked oatmeal is tasty, satisfying, and a breakfast that will stick with you.  It’s great for breakfast before heading out to cut firewood on a chilly day.  Continue reading

Pecan Rolls

Pecan Rolls

Yummy, sticky, sweet, spicy… Pecan Rolls!

I wish I could make pecan rolls as good as Joann McCormack, “The Cinnamon Roll Lady.”  Alas, I must limit myself to those little sticky plops of ambrosia to summer, when I can get them at the Tuesday evening Culver Farmers’ Market.  Mine, though, are still pretty durn sticky-good.   My version is also easy and quick to make.  I can put it together in time for breakfast even on a busy Sunday with parade, chapel, or other commitments. Continue reading