Recommended Baking Adventures: September 2014

This past month I’ve found myself in full pantry stocking mode, moving toward canning and big batches of soups. It must be fall! It continues to be difficult to find the time to make bread, but I have high hopes for this weekend!

We were lucky enough to have a ton of fresh fall vegetables from our CSA box from Driftless Organics! We ordered an extra box of tomatoes and roasted them!

RoastedTomatos

We cut them in half, and placed them cut side up in the oven for about 8 hours at 325 degrees. Before putting them in the oven, we sprinkled them with roughly chopped garlic, salt, and olive oil. Most went into the freezer for treats this winter! SO. GOOD.

Onto the bread! We had farm fresh potatoes, so I went for this potato bread.

IMG_3278

While I really wanted to break out my good friend James Beard, I couldn’t find a version of his potato bread that didn’t involve refrigeration, so went with this recipe, which was quick and easy. The dough was easy to work with and the bread was delicious! It didn’t rise a ton in the first or second rising, but made up for it once it got into the oven! Either my house was too cold or the dough was heavier with the potato. Or both.

IMG_3283

Because I can’t bear to be separated from James Beard for long, I tried his Parker House Rolls next.Rolls

The shape is a little awkward (baker error), but the fold made them easy to tear open and fill with jam and butter. I found them best when fresh out of the oven. The Parker House also apparently invented the Boston Cream Pie!

An early morning walk in support of the Minnesota Ovarian Cancer Alliance (MOCA) was a great excuse for scones!

Scones

This Mark Bittman recipe was my inspiration, but I used all whole wheat flour, substituted sour cream for the heavy cream, and added raisins. These were also mini scones, so needed a little less time to bake through. I also skipped the topping step. I’d definitely recommend baking with sugar on top though, it would have made them feel more special. The substitutions worked well!

p.s. September was ovarian cancer awareness month. It’s a pretty scary cancer, and there aren’t any great diagnostic tests. The disease is often diagnosed late and is difficult to treat at that stage. Unexplained bloating, weight loss, feeling full quickly, frequent urination, and/or constipation? Check into it. More information.

A couple of quickies:

BakedBrie

Baked brie! One with jam, one with honey and sliced almonds, and one with caramelized onions and garlic. Impressive and easy. Great for entertaining. Don’t forget to take the phyllo dough out of the freezer in advance!

OatmealCookies

Mark Bittman’s oatmeal cookies from How To Cook Everything. I upped the cinnamon and added chocolate and butterscotch chips. A solid winter treat!

HoneyCake

Rosh hashanah was a great excuse to try out the tube pan! A silpat underneath guarded against leaks, and the honey cake recipe was very good. Not too sweet, but that may have been a product of too much coffee and not quite enough honey.

BakedEggs

A fun weekend breakfast treat: Baked eggs! Surprisingly easy and healthy for how decadent they feel. They’re a perfect platform for fresh herbs, which we’re trying to use up before they freeze out in the garden!

BONUS: Refrigerator Pickles!

Pickles

We started with this recipe and used mustard seed, fennel seed, juniper berries, and peppercorns for the brine. We stuck with thinly sliced cucumber for the veg. They have been great on sandwiches, in salads, and on relish trays!

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