A Cook & Garden, Together In The Pacific Northwest
If you thought for one minute that you couldn’t make a really good homemade bread with minimal work or baking experience, check this out:
Five minutes of prep work, zero kneading, and some oven time. Not much more complicated than that, and I am happy to be your tour guide. Let’s get moving…
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I have lived in Oregon all my life, and actually love the rain – within reason. But it is nearly February, it’s still raining, and Neeners is getting itchy to get out in the garden and plant which makes her very crabby. For the sake of both our sanities I whipped up a batch of her favorite muffins. It kept her quiet for all of 20 minutes, but I will consider that a small victory. This recipe was inspired by the Martha Stewart’s Baking Handbook, but as usual I have changed it all around. Here is my version.
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I was lucky enough to have a grandmother who baked constantly, and being a somewhat overweight (OK….huge) child, I always enjoyed trips to her house to see what was coming out of the oven. homemade bread and rolls, shortcakes with garden berries, rhubarb cake, cornstarch pudding (sounds gross-tasted great, but like I said I was twice the size of a normal child my age so ate just about everything not tied down in those days) and the smell of cinnamon when she would bake an old fashioned applesauce spice cake. I don’t know where her recipes went, or if she even used them, but here is my attempt to replicate that old spice cake into muffins.
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Our northwest fall has been beautiful. In fact, it is so nice today that I hope you will join me for lunch out on the deck. We are having Southwestern Tortilla Soup. Just the thing for those days when the sun is out but the air is just a little bit crisp. One does not eat by soup alone as we all know. We’ll add some grated cheese of our choosing, as well as some home baked crispy tortilla strips. Let’s get this show on the road, shall we?
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I know, I know. We wait for tomato season all year, then at some point in the summer become buried alive by them and wonder if it will ever be over. We do not despise tomatoes, we are just overwhelmed. Once they are out of the garden we will crave them all winter long, so here’s a little recipe that will help you remember those tomato days of summer.
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There’s something about that first brisk nip in the air that shouts to my appetite that fall is on the way. And when that happens I think about baking. And when that happens I think about cinnamon, fall fruits, and caramel – not necessarily in that order. Put them together and you get a Baked, Stuffed French Toast filled with Roasted Pears and topped with a Salted Caramel Sauce. (That in and of itself is quite a mouthful. I will have to put more work into the title of this recipe for fear of boring you to tears before you even read it) My friend Ann-Marie is coming to visit for a few days next week. She is a tiny little thing, but has an appetite like a lumberjack. This should do the trick. Come along with me and we’ll make a batch together. First we’ll wash up some Bartlett Pears. These guys are just ripe, but feel free to use pears that are a little under-ripe and firm if you want.
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We have had season tickets to Oregon State University football games for as long as I can remember. We have also hosted a pre-game Tailgate celebration for the same amount of time. Dick and I provide the main course and sides, and friends chip in with contributions of what they are in the mood to cook that week. All informal. All fun. And as many football fans can attest, the best part of any game may end up being the Tailgate party that precedes it. the spirit of Tailgating, I’d like to share this Orzo Feta salad with you. It’s easy to make, travels well, and loves to be served at room temperature so no worries about keeping it cold or hot. It’s also one of those recipes you can adapt any way you choose. All it requires is a little plotting and planning ahead of time.What’s in your refrigerator? What’s left in the garden? And do not forget: This is a Tailgate. If you bring it – they will eat it. Here’s what I found lurking about in the refrigerator, pantry, and/or garden before the last game, and so it became Orzo Salad.
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What is it about Smores that makes us all go a little bit wacko? The crispy Graham Crackers? Or the melted (OK, sometimes burned) marshmallows? How about the melting chocolate? Or maybe it’s the combination of all three. Don’t know. Don’t care. Just know that sometimes you’ve just got to have one… or four. If a campfire is not in your immediate future, this craving can be remedied by a big batch of Smores Bars. Quick, easy, and just as good as the real thing….
In our household, Dick has a tradition of a mid-morning coffee break. Coffee is French Pressed, rich, and strong enough to stand a fork up in it. This brew is usuallly accompanied by a muffin or sweet bread of some sort to round out the experience, and to serve as a reward for a mornings’ work well done. These Carrot-Coconut Muffins are one of his all time favorites; rich and moist with grated carrot and coconut in the batter, then topped with a sprinkling of brown sugar and more coconut that toasts during baking. Oh. Yeah. Let’s make some!
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Just not into the regular, run-of-the-mill picnic fare? I don’t blame you one bit. Here’s an idea that might just do the trick. It’s fancy name is Pan Bagnat, but a pressed sandwich by any other name tastes just as good. I love this recipe because it begs you to make it your own, and put whatever your heart desires into it. I’ve made a couple of different versions for you to take a look at, so take or leave whatever you like. You drive. It’s your picnic.…