Bread – Page 3 – Rosemary and the Goat

Strawberry Goat Cheese Muffins

My daughter introduced me to these one weekend in Austin.

https://therepairstore.ca/xs9a1wg One weekend in Austin my daughter introduced me to this delicious muffin. She had picked up a couple at Central Market. They always have delicious baked goods; and of course they don’t give out their recipes so I had to do some digging to come up with my own version.

https://gungrove.com/a0bextqgr I’ve made all kinds of muffins over the years. I hope I haven’t told this story before but when we lived in Kansas, and this was before my catering days and probably what made me start thinking of going to culinary school, I use to sell muffins in our neighborhood. A neighbor and I decided we would make muffins every Saturday morning and sell them to friends in the neighborhood. We printed up a flyer and our kids put them on the doors so people could call in an order if they wanted fresh muffins to enjoy while they read their morning paper. We even bought little bakery boxes and tied the boxes with ribbon before delivery. We probably did this for about 6 months and then moved on to other money making projects 🙂 liked painting our pool fence (will tell that story another time).

Buy Valium Next Day Delivery I’m sure your thinking “what? goat cheese in a sweet muffin”. But I’m thinking the two make a pretty good match. So many muffin recipes out there are so sweet and I think the goat cheese adds a twang that counters all the sweetness.

Over the years I have made so many different muffin recipes that it’s hard to pick out a favorite. (Check out some of the ones I have posted — under bread section.) I started this recipe with an old Blueberry Muffin recipe that I’ve had in my files for years and made a few changes to it to come up with this version.

https://www.ngoc.org.uk/uncategorized/future-events/j91dtd4w2 What’s your favorite muffin? Is it blueberry, apple, cinnamon or maybe, just maybe, you will add this to your list of favorites.

March 6, 2014 By Sherry

Appetizers/ Bread/ ColdApp/ Entree/ HotApp/ Pork

Momofuku’s Steamed Buns and Quick Pickles

https://www.justoffbase.co.uk/uncategorized/xgn1c0bxxqy Buy Diazepam Uk Cheapest Soft and delicious buns and the pickles are bad either.

Buy Diazepam Online Here’s the second installment of the pork belly saga.

Thinking of Steamed Buns brings up thoughts of dim sum and being in Chinatown/San Francisco. Back in 2001 (just a week before 9/11 happened) we were in San Francisco/Napa with our friends Peggy and Gordon. While in San Francisco we were in Chinatown and went for dim sum at supposedly one of their best places. Well, Peggy and I both can now hear the word “dim sum” and it always gets a smile and chuckle from us.

We didn’t know what to order and it seemed like everything put on our plates was sweet and gooey. I remember the buns but not what was in ours, something sweet and gooey I’m sure. Anyway, it was a fun experience watching all the waitpeople come by with their carts of goodies. Too bad we weren’t up on what to order off the menu.

https://therepairstore.ca/d8e7ln49def Since, that experience we have had dim sum with our son/daughter-in-law in Chicago and they’re experts on everything on the menu and we have enjoyed it very much and will be much better prepared the next time on what to order.

https://fireheartmusic.com/pquyyqbfvbw So for this recipe you will need the Braised Pork Belly recipe that I posted a few days ago and the cucumbers that are used in this little Pork Belly Steamed Bun Sandwich.

I do hope you will try these little buns, or you could make a pulled pork sandwich using these little white buns.

I think these Steamed Buns, the Quick Pickled Cucumbers, Pork Belly and the glaze make one terrific bite of a sandwich and you won’t regret the hours it takes making the pork belly or the buns. I’m giving you the pickle recipe along with the steamed buns just because the pickles are so quick and easy and the “pickle” post would be all of about two lines long. So, you can eat these pickles with whatever you chose; I made them to go with the Pork Belly and Steamed Bun sandwich.

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March 1, 2014 By Sherry

Bread

Jalapeno Popcorn Cornmeal Muffins

https://www.justoffbase.co.uk/uncategorized/zq5lghm7a83 I’ve never heard of popcorn cornmeal! Have you?

You can leave off the popcorn; this was just an afterthought for the picture. The picture would have looked better with a plate full of popcorn with muffins on top. Oh well, maybe next time.

Buy Valium Visa Have you ever thought about popcorn and it’s many uses? I’ve used it for a garnish on beer cheese soup, made caramel corn out of it, popcorn balls years ago, used it for packing material (I’ve heard of that, never done it myself), even strung it on thread for garland on a Christmas tree but I have to say I’ve never heard of making cornmeal from it.

https://masterfacilitator.com/3cpkqlcmg4 Popcorn is the only type of corn that will pop, it is a whole grain corn and there is a difference in popping corn and the kind you eat off the cob, out of a can or package. You can google it and find out for yourself.

https://sieterevueltas.net/3b4pkv7a I love trying different products and when we were back home a couple of weeks ago, our friends Kay and Steve McKaskle (McKaskle Family Farm) gave me some of their newest product which is Braggadocio Popcorn Cornmeal. They are making polenta also from this corn. So I was asking them about how they came up with the idea and it came from one of their customers who wanted a non-GMO cornmeal and could not find non-GMO corn and then she remembered that their popcorn was in fact non-GMO. She began grinding it and tried it out with corn muffins. They visited the lady and tasted her yummy cornmeal muffins made with the popcorn meal and sampled the popcorn cornmeal. So, from that meeting they decided they wanted to mill their own popcorn cornmeal. Also with a new electric eccentric sifter they discovered they could mill popcorn into polenta and grits. Several chefs are now trying out their polenta. By this fall they will be offering white organic corn grits. And, now they are growing black beans which I can’t wait to try. They already produce basmati rice, long grain brown rice and white rice. Check out their site at McKaskle Family Farm.

July 26, 2013 By Sherry

Bread/ Morning Foods/ Muffins

The Best Blueberry Muffins

https://manabernardes.com/2024/pemq2gn51t Buy Xanax And Valium Online The vote is in and these are the best blueberry muffins!

Don’t these make you want to grab one and get a cup of tea/coffee or milk.

https://mmopage.com/news/ta4e7093 I always thought I had the BEST blueberry muffin recipe and in fact, in a cookbook that my sister and I put together, that is exactly what I named my recipe — The Best Blueberry Muffins.

https://www.chat-quiberon.com/2024/01/18/eu4y2lpta If you love blueberry muffins and you think you have a recipe that is wonderful, I would like to hear from you and try your recipe. Like I said I always thought I had the best muffin recipe for those freshly picked blueberries I gather each year. But this recipe is from a friend, Kay, in Missouri (my sister’s husband’s cousin) and my sister had been telling me recently that this was the best recipe and that her husband, Gary, said they were the best he ever had.

Well, I have a freezer full of blueberries from last summer’s harvest and I’ve decided if I’m never picking blueberries again, I need to use up the ones I have in the freezer. For some reason they have a tough skin, I think, when they are thawed and they are not washed before freezing so I know that’s not the problem; but they are wonderful in muffins. Anyway, my berry picking this year will just be blackberries and maybe strawberries.

These muffins freezer beautifully and after thawing and few seconds in the microwave will give you a muffin that taste straight out of the oven.

I made a double recipe of these muffins and put them in a cute wire farm basket and took to craft circle of 50 or so ladies. They were gone before lunch.

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May 17, 2013 By Sherry

Bread/ Breads/Biscuits/ Morning Foods

Chive, Dill and Cheddar Biscuits

https://www.prehistoricsoul.com/v79316g2 Dreaming of biscuits!

Buy Xanax In China At 6:00 this morning I woke up with the idea of making a new flavored biscuit. Shouldn’t there be something else I’m thinking about the first thing in the morning; like are my knees going to bend this morning? or that pile of laundry that’s staring at me in the laundry room, or what’s for dinner tonight or at least something more profound than a BISCUIT. But what can I say….

https://www.justoffbase.co.uk/uncategorized/ry2b2kbr Maybe I woke up thinking of this biscuit because I spent so much time yesterday entering all my herbs in a garden app on my iPhone. I spent a couple of hours walking through my yard photographing newly planted flowers — morning glories, delphiniums, snap dragons, hummingbird bush, and herbs; the list goes on and on.

Recently we relocated my herb garden from one side of the yard to up next to our house where I had bat face growing for the last 4-5 years. It was time for it to give up this prime, sunny location to some struggling herbs that were not thriving in their old home.

My husband has recently gone pot crazy and now we have 92 pots in our back yard (I counted them twice). On his way to a fishing trip a few weeks ago he and a friend stopped at Marshall Pottery in Marshall, Texas and came back with 7 pots for $100. (Now that was worth the trip just for the pots and he actually caught his limit of white bass also.) I like having my herbs in pots and now I have a huge assortment of potted herbs even closer to my kitchen than they were and they are loving their new spot in the yard.

This biscuit is getting gussied up with some dill and chives from my herb garden and a little grated white cheddar really compliments this biscuit. They are delicious for breakfast and would probably go great with a country style dinner; and there’s hardly a bread recipe that’s quicker to make than homemade biscuits.

April 18, 2013 By Sherry

Appetizers/ Bread/ Cocktails/ ColdApp/ Garnish

Tomato Crostini with Whipped Feta & Aviation Cocktail for “SNS”

Buy Carisoprodol Uk Sunday night supper and a cocktail.

There are two couples we usually go out with on Friday nights and on occasion we do dinner together on Sunday night. This has come to be called “Sunday Night Supper” and we all love to be invited to Sunday Night Supper because that means another night we do not have to cook. It’s fun to go to each other’s houses and see what’s cooking and how the table is going to be decorated.

I usually have confidence in what I’m cooking but never been that great at setting a great looking table. This past Sunday night we hosted SNS and even though there was just a little chill in the air and not a cold wintery night I decided to do a chowder for the main course.

Our evening started with cocktails out on the deck. I had spread one of my French square table toppers (that I had picked up in France) out on my teak table. Cocktail of the night was a once obscure drink, Aviation cocktail, made with Bombay gin, marachino cherry liquier (clear) and creme de violet (purple) and lemon juice and that was shook into a fantastic before dinner cocktail to go with the Tomato Crostini with Whipped Feta and my White Bean Hummus. For my salad dressing I used Ina Garten’s Champagne Vinaigrette and the salad consisted of baby arugula, baby spinach, some mixed greens and a whole carton of pea shoots. I also added avocado, some toasted walnuts and some paper thin julienned slices of jicama. I was able to buy all the greens in bulk so I could get a handful of this and that.

February 22, 2013 By Sherry

Bread/ Morning Foods/ Scones

Bacon, Cheddar and Chive Scones

http://www.wowogallery.com/8d2m6k8z9 I could live on bread alone. Could you?

So today, he gets a treat for breakfast and that’s going to be these bacon and cheddar scones.

Most people think of scones as being sweet, but a savory scone is just as delicious. I saw this recipe awhile back on King Arthur flour’s website and just knew that I would be making these for a very special breakfast; maybe some scrambled eggs, some good stone ground grits and a big bowl of milk gravy to go with them.

BLAST FROM THE PAST: EGGS AND PESTO STUFFED TOMATOES has been one of my favorite new breakfast dishes. Hope you will give it a try.

Such simple ingredients. You probably have these in your refrigerator.

I like to cut my bacon in 1″ pieces to fry then all you have to do is stir and no turning required.

Everything chopped up and ready to go into the dough.

My preferred method of cutting in the butter is to use my fingers.

You can either pat this out to a 7-8″ circle and cut in wedges or use a 2″ ring cutter and cut into circles.

These were delicious and the milk gravy was the best. I bought that cute little skillet in France.

Bacon Cheddar and Chive Scones

Ingredients

2 c. King Arthur all purpose flour
1 tsp. salt
1 Tbsp. baking powder
2 tsp. sugar
4 Tbsp. cold butter
1 c. finely grated cheddar cheese
1/3 c. snipped fresh slice or diced scallion tops green part only
1/2 lb. bacon cooked, cooled, and crumbled, about 1 cup
3/4 c. + 2 Tbsp. heavy cream

Instructions

Preheat the oven to 425°. Lightly grease a baking sheet, or line it with parchment.
Whisk together the flour, salt, baking powder, and sugar
Work the butter into the flour until the mixture is unevenly crumbled with some of the butter remaining in large pieces.
Mix in the cheese, chives (onion) and bacon until evenly distributed.
Add 3/4 cup of the cream, stirring to combine. Try squeezing the dough together if it's crumbly and won't hang together or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well floured work surface.
Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet.
Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
Brush the scones with a bit of cream; this well help their crust brown.
Bake the scones for 22 to 24 minutes until they are golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
Yield 8 large scones.
Tip: If you want to make these and freeze, after you cut them, put them on a cookie sheet and freeze. When firm enough to wrap, wrap individually and put in a ziploc bag. When you're ready to bake, remove the scones, place on a baking sheet, brush with cream and let thaw about 10-15 minutes then bake in preheated 425° oven for 35-40 minutes until golden brown.
**Note: I added maybe an extra tablespoon or two of the cream as it was still a bit crumbly and needed the additional cream to come together. I also used the green onion stems instead of the chives. Either one would work great.

July 31, 2012 By Sherry

Bread/ Muffins

Honey Jalapeño Cornbread

https://gungrove.com/4jq8pl0ukh Cornbread meets a plate of veal sweetbreads.

And you thought you knew cornbread.

Cornbread is a quick bread made with cornmeal, flour and some leavening and there are so many types of cornbread that come from soul food country in the south to a sweet cornbread from Texas. Two things I was disappointed in when we moved to Texas were the BBQ sauce (not hot but sweet) and the cornbread (not course in texture but more sweet and cake like).

I’m sure there are just as many ways to use/eat cornbread as there are recipes out there. My grandfather use to crumbled up cornbread into a big stemmed glass full of full fat cultured buttermilk that would go klug, klug when it was poured because it was that clabbered. And what would our thanksgiving dressing be without cornbread for your stuffing mixture; cornbread salad is a wonderful salad for the summer that is layered with beans, lettuce and other ingredients; and I have even used thin slices of cornbread cut in triangles as a base for an appetizer using smoked pork tenderloin and then topped with mango salsa.

Just as there are a million recipes and uses for cornbread there are just as many shapes it can be bake; in an iron skillet, muffins, corn sticks, fried in a skillet, spoon bread, cactus shaped, and I even have an iron skillet that is divided into individual wedges. I also have these tiny loaf pans that are 1″x3″ which make adorable (if you can say that about cornbread) little loaves.

To me there’s nothing better with cornbread than a big bowl of white beans with a spoon of chow chow on the side. But, on a recent trip to Chicago we had dinner at Leopold’s, which is a Belgian food inspired restaurant. We had a wonderful honey cornbread to go with some fried veal sweetbreads (thymus or pancreas glands) served with a mustard gravy and that was the cornbread that inspired me to come up withethics recipe.

Whether you are having a bowl of beans, soup, a vegetarian meal or just about anything you set before you to eat, a good piece of this cornbread in my opinion would be the finishing touch to your meal.

June 21, 2012 By Sherry

Appetizers/ Bread/ ColdApp

Rosemary Blue Cheese Wafers

Can You Buy Alprazolam Powder Blue cheese and rosemary, what a combination.

Délicieux!

We had some wonderful blue cheeses while in France so I decided this would be a nice little cracker to make upon coming home.

A friend made these from Ina Garten’s Paris cookbook and I loved them at first bite. Ina used Stilton in her recipe and I had thought about using a Roquefort cheese since that is from France. BUT, at our store they only carried one brand of Roquefort at $32.00 a pound. Yikes, I was not about to spend that much on a recipe I was trying out for the camera guy coming to my house that day.

So I bought another French blue cheese, D’Auvergne, which was around $16/lb and I only needed 8 ounces. This cheese is made in France and from cow’s milk which has a creamier taste than Roquefort which is made with ewe’s milk. I found this interesting — Blue d’Auvergne was created in 1854 by a producer of Roquefort. After noticing fungus on his bread, he tried to mix the same fungus with the cheese. A littler later, the farmer pierced the cheese so that the air could enter into it and help to develop the blue mould. These days the cheese is inoculated with Penicillin Roquefort. This cheese is best served at room temperature and is a perfect blue for salad dressings.

For anyone who does not know the different types of blue cheese, here’s a quick run down and I may have forgotten a few.

Roquefort is blue cheese from France

Stilton is blue cheese from England

Gorgonzola is from Italy

Cabrales comes from Spain and is a very pungent blue cheese.

Cambozola is one of my favorites. this cheese is German and they combine camembert with blue gorgonzola.

Bavarian is a mild and creamy German blue cheese.

Then you have the Irish bleu, the Danish blue, the Maytag blue which is American, and the list goes on and on.

So, when it comes to blue cheese, just choose what your pocketbook will allow.

I decided to add some rosemary to the recipe because I love the flavor with the blue cheese.

April 16, 2012 By Sherry

Bread

Fougasse

https://www.chat-quiberon.com/2024/01/18/nnpamiw Fougasse, a bread I had never heard of.

A French, flat, leaf shaped bread

(Update from France — went to I’sle sur la Sorgue today for market day. Tasted some wonderful cheeses and sausages that we bought for dinner. We have a little bakery in our town of 1800 and the first thing I noticed was they sold fougasse bread. Trying to find a goat farm, olive orchard and wineries to visit tomorrow.)

What is it about making bread that is so relaxing. Maybe it is the fact that it takes several hours to make with just a little work and then you produce this great smelling hot bread out of the oven that you can’t wait to get your hands on. I seem to make the biggest mess when I make bread. I have the flour all over me, the floor, and the counter. One would think I had never stepped in a kitchen before from the way I look with flour all over the place. I am not a neat baker to say the least but I think I can produce great things from the oven.

I hope while in France, that we are eating croissants every morning, French Baguettes with wine and cheese in the afternoon and some other fantastic pastries just for the heck of it.

Fougasse is a type of bread associated with the Provence area of France but is also found in other regions with variations. Some recipes will have olives, cheese, anchovies. Normally it is rolled into a rectangle shape and slashed then pulled apart at the cuts to resemble a leaf. Some bakers make it more tree shaped. This is almost a focaccia type bread but is baked a little crispier than focaccia. My focaccia is wonderful so I couldn’t await to try fougasse to compare.

Most recipes I looked at suggested letting your guest tear off chunks of break instead of cutting it.

So, we are traveling in Provence now and I hope I’m having this bread at some local bistro. I do so want to compare my attempt at making this bread to one from the area which made it famous.

March 27, 2012 By Sherry

Bread/ Morning Foods

Chocolate Raspberry Soup Can Bread

Recycle those soup cans.

How many things can you remember doing with a soup can or for that fact any can.

Did you ever tie strings on them and use them for mini stilts to walk on? I did. Did you ever connect two cans with waxed twine and use them for walkie talkies? My twin sister and I did. Did you use them to hold your marbles or Jacks or even use them to plant flowers in? AND, who doesn’t remember playing kick the can out on a dark street on a hot summer’s night until our mother’s called us home.

Here’s a new use for the can if you haven’t already tried this. I’m making chocolate raspberry loaf in a soup can. I recently had a pumpkin soup can bread in a restaurant in Austin and thought that it was so cute and just couldn’t wait until fall to make it since I always think of pumpkin bread when the leaves start to fall and there’s a chill in the air. The chill in the air in Texas might not come until sometime in December. So I started getting anxious to try some kind of bread in these soup cans I have been saving. I’m sure you could make any quick bread recipe in the cans but I had everything needed for this bread, so chocolate raspberry bread it was going to be. I also noticed that Campbell’s soup cans have a little lip on the inside which might prevent the bread from sliding out whereas the store brand did not have that lip. I think a tuna can would make a cute can of bread or even a mandarin orange or mushroom can would make an individual loaf for each person.

https://serenityspaonline.com/ua0dpmcmv BLAST FROM THE PAST — Garden Vegetable Terrine has been one of my favorite recipes that I make for parties I cater. I finally gave up the recipe a couple of years ago. If you haven’t tried it, you should. If you have tried it, please leave a comment.

September 1, 2011 By Sherry

Bread/ Morning Foods/ Sauces

Chocolate Toffee Scones

https://modaypadel.com/ku9pegl You will fall in love with this scone recipe!

Who doesn’t love scones of any type, slathered with Devonshire or clotted cream or lemon curd or strawberry jam.

For some reason I just love baking. I think maybe it is the aroma that fills the kitchen and I’m off in my imaginary world sitting in some English garden with teacup in hand sipping my tea munching on one of these scones and taking in the view of my beautiful garden (one that is not fried from the Texas heat).

We had company coming this past weekend for a bridal shower being held for my daughter and I just happened to have a half bag of toffee bits and some chocolate chips in my pantry and decided it would be a good time to try out this scone recipe. And, since I still had some Devonshire cream in my refrigerator, it was just begging for something to be eaten on.

I love having any kind of homemade baked goods in my freezer ready to bake when I have company or as a special treat for my husband.

Make yourself a pot of tea and either make some Devonshire cream or go out and buy some clotted cream to go with these scones and sit back and enjoy.

August 23, 2011 By Sherry

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