Green and Gouda

Last week my coworker was discussing her weekend during which she taught people the techniques of 18^th century cooking. She described a green onion bread that made my mouth water and left me intent on making a pot of soup to go with this onion bread. She was kind enough to send it to me, but I was missing two ingredients. Instead of giving up, I decided to create my own recipe by adapting a quick bread recipe.  I was surprised how small changes  lent themselves to making a delicious loaf of onion bread.

The first step was to select a basic quick bread recipe so I pulled a fruited quick bread from my files to use as the basis for ingredient proportions. My first change was to swap out the fruit for leeks which were in my freezer from a previous share box. Although I had previously sliced the leeks, I decided to chop them so the onion was finer and could be fully distributed throughout the bread.  Next I decided to use the remaining smoked gouda in the bread. Dicing this cheese required patience to achieve a dice no larger than one-eight inch. I had only a half coup of the cheese and I added a bit of the flour to the cheese in order to make certain the cheese spread throughout the bread. My final change was to cut the sugar in half, but how exciting of a change is that?

It is not a perfect recipe (too moist), there are some minor changes still to be made, but it is the first time I have successfully changed an existing recipe. So, for one wonderful weekend there was excitement, great flavors, and great aromas in my kitchen. The only task for me to accomplish is to identify the cheese I want  to use in the next loaf.

National Cookie Month

With today being Homemade Cookie Day and the start of National Cookie Month, I have taken the liberty to post early in the week. Cookies are a favorite treat of mine and I enjoy making cookies as I find the baking process to be relaxing.  The weather is still beautiful with warm days and cool nights. These cool nights signal holiday baking season is soon around the corner. 

Each year the selection of holiday cookies I bake changes, but a few cookies make an annual appearance.  Peanut butter, sugar cookies, gingerbread, and snowballs are on the holiday trays. The specific cookie selection is influenced by family members who tell me they want to eat, as well as what I want to bake, and those recipes which find their way into my hands.

Years ago, a cookie came into my hands and is now baked each year, but this particular cookie never makes it to anyone in my family. (It does not travel or freeze well.) It is a delicious, decadent and beautiful thumbprint cookie. So, these particular cookies I give to friends and, mostly, keep for myself. These cookies are a cherry and coconut thumbprint cookie. The coconut turns a beautiful brown and the accent of a bright red cherry is both beautiful and tasty. They are a bit of heaven in my mouth. If I could only make one cookie each year it would be this one. While it takes a bit of time to roll the dough in coconut and add the whole cherry, it is time well spent as the payoff is amazing. Use your favorite thumbprint recipe or give me a heads up and I will send the recipe I use. 

Enjoy National Cookie Month and try a new recipe and share with friends and family.  May this be the start of the best baking season you have experienced.

My friend Bob

A very dear friend recently gave me a wonderful gift of three red jalapenos he let ripen on his plants. We were having lunch when I mentioned the need for red jalapenos because I wanted to roast them in order to make my own chipotle peppers. Or a close approximation as the peppers would be oven roasted because I lack a smoker and I am not able to dig an in-ground smoking pit. The problem I was experiencing is the two-fold: most people do not realize jalapenos turn red when left on the vine and I had never smoked peppers.

The peppers were cut in half lengthwise with the seeds and membrane removed then placed into my cast iron pan. These were put into a too-hot oven and began to blacken too early in the process. The temperature was reduced, but some was lost to charring. Ideally, these would be smoked in a smoker with a hardwood to help provide flavor. Maybe some day.

What did I do with my now-roasted jalapenos? I put them in a jar and will use them in my cooking this weekend. I have a plan for them. I will keep you updated.

Samantha

This past week has been an emotional roller coaster which began last Thursday when I learned my cat Samantha was seriously ill and the vet said the word dreaded 'e' word. Most of the conversation with the vet is lost in my memory bank. I have been on auto pilot since hearing the news.Having been given just 3 days of pain med for Samantha meant it would be our last weekend. Thank you to all who offered support and sympathy as they have been very comforting.

I will write next week.

Peaches and Cream Pie

After weeding a flower garden for two hours (I am slow at this task) on a perfectly beautiful morning, I decided to stop a j.scones and splurge on the purchase a treat for myself. While ‘scones’ is a part of what they do, it is a small part of their offerings. The have a changing menu of sweets. The day I walked in to get my treat was the day they had a peaches and cream pie.  It has been over 20 years since my last peaches and cream pie. Soon it was in a brown box tied with a green and cream raffia bow and being carried out of the bakery and on its ways home.

It was every bit as good as I thought it would be. A flakey crust, fabulous peaches (where did she get them so late in the season?), and the right amount of cinnamon. I fell in love with each bite and never took a photo of this pie. (In my defense, the pie was only a 4 or 5 inch pie and only enough two pieces.)

But here is the photo of the chocolate cake I forgot to upload last week. 

Chocolate Cake!

Chocolate Cake Testing Week

Bill Cosby may have served his children chocolate cake for breakfast, but I did not eat chocolate cake for breakfast. I ate it at lunch, at dinner, and as a between-meal snack. This week I had the wonderful task of deciding which of two chocolate cakes was better. The task was not easy. In fact, I was comparing two different recipes and icing styles.

First up, the two layer cake with fluffy chocolate icing and dark chocolate pieces dotting the bottom edge of the cake. I took an early taste test by using my finger to scoop a bit of icing from the plate for a taste of what is certainly one of the best icings I have eaten. Second to be tasted was the homemade triple layer death by chocolate cake. Three layers of cake topped with a ganache-like icing. Simple in appearance, but not simple in taste.

Although I tried my best with multiple taste tests occurring over several days I was unable to determine which cake was better. The work will continue to determine the best chocolate cake experience.