Parmesan Rosemary Popovers

I find that bread is one of the most comforting foods of all. Warm, soft, and chewy, with that little bit of crunch on the edge satisfies all of my cravings in one bite.

Popovers are no exception to this rule. If a muffin and a cheese souffle fell in love and had a baby, it would be a popover. It is light and fluffy, just like a souffle, but with a dense, toothsome quality that you would expect from a muffin. Slathered with butter and accompanying anything with gravy they kick biscuits to the curb. I have been dying to make popovers for quite some time now, but I waited because I didn't have a popover pan.

IF YOU DON'T HAVE A POPOVER PAN ITS OKAY!!!

I know nobody ever tells you that, but it really is. I have included directions below to accommodate the pan-less. If you want a quick dinner, make a pot of soup or, even better, beef stew, and throw these on the side. The come together in a snap and seem decadent and special. Any add-ins you can think of will transform these to perfectly compliment your dinner.
Just writing about these right now is making me crave a mid-morning snack of warm popovers with butter and homemade strawberry jam...

If YOU don't have a popover pan, simply cut the recipe in half and use a muffin pan. They don't rise as high, but don't let that stop you from making this fast and delicious bread. Bake at 450 for 15 minutes, then turn the oven down to 400 for 15 more minutes.

Parmesan-Herb Popovers
Ingredients
2 cups whole milk
4 large eggs
4 Tablespoons butter, melted
2 cups flour
1/2 teaspoon salt
1/2 cup grated Parmesan
2 teaspoons finely chopped fresh rosemary

Preheat the oven to 450. Grease the popover pan as desired. Mix all the ingredients in a large bowl and divide between the popover pan.

Bake at 450 for 20 minutes, then reduce the heat to 350 and bake for 15 to 18 more minutes, until they are a deep golden brown.

Enjoy immediately...as if I even need to say that.

For classic popovers, omit the cheese and herbs and double the salt.

9 Grain Whole Wheat Bread

I have learned a few things. Every week, every day, we learn new things. I have learned that pasta doubles in volume when you cook it (basic, I know), and to pay attention to measurements. Sixteen ounces of lettuce in weight is much, much, much more than sixteen ounces of salad in volume. I learned that if I am ever on Chopped, and one of the ingredients is tripe I need to marinate it in yogurt or milk so it doesn't taste gamey. I learned that aluminum pots ruin sauce, and 22 quarts of sauce is more than enough for 200 people. The list goes on and on, but I will spare you. Just remember, when heading into the kitchen, making mistakes is one way to get better at the things you do. Of course, avoiding the mistakes is probably the best scenario, but it doesn't always happen that way.

It's in the Rain

Well, I finally made my way out of the new 'blogger in draft'  layout and made my way back to the things I know. The old stuff. So now I can get back to posting on my blog!
I wanted to start by saying it is really sad that I have around 400 pictures of food on my camera, and about 150 of my children/ family.

I know it is July, but the weather has been a bit gloomy lately, and that always makes me feel like baking. Even though, somehow, it is gloomy and raining but it is hot and humid outside. I wanted to share a recipe for focaccia. I LOVE LOVE LOVE focaccia. I could eat it with everything. As a matter of fact, I do. When I make up a batch, we eat it with dinner, as an after dinner snack, I make breakfast sandwiches with it the next day and then I turn the rest into croutons or stuffing. It is absolutely delicious. If you have never made homemade bread, you have to try it. There is nothing that beats the aroma of fresh baked bread filling your house, and then eating it! I love it warm, with lots of butter. Not the fake stuff. Butter. Focaccia has all these wonderful little pockets in it that make it perfect for soaking up butter. Yum!

This is absolutely perfect for a special Italian dinner. Obviously I can't make it all the time, or else I would have to buy new clothes. Bigger clothes. But it is definitely worth the effort, just to have it once in a while.
So the next time the weather cools off, and you are in the mood to bake, throw in a batch of this bread, start a pot of coffee, and put in a Christmas CD. It makes bad weather fun!

Rosemary Focaccia
from the  Art and Soul of Baking
2 1/4 cups warm whole milk (110 to 115 F)
1 teaspoon sugar
1 Tablespoon active dry yeast
5 cups flour

3 Tablespoons olive oil
2 bunches fresh rosemary, leaves removed and very finely chopped
1 teaspoon salt

Combine the warmed milk and sugar in the bowl of a stand mixer and sprinkle the yeast over the top. Whisk in 1/4 cup of the flour by hand. Let the mixture sit for1 minute, or until the yeast is activated and foamy or bubbling. Whisk in another 2 cups of flour, or enough that the dough resembles a thick pancake batter. Attach the paddle attachment and mix on low speed for 4 minutes.

Add the olive oil, rosemary, and salt to the dough, attach the dough hook, and knead on low until well blended. Add the remaining 2 1/4 cups flour and knead for 2 minutes. Scrape down the sides of the bowl and turn the dough over in the bowl so everything is mixed evenly. Continue to knead for 2 minutes longer. The dough might stick to the side of the bowl a bit but that's ok.
Lightly oil a tub or bowl and scrape the dough into the tub, lightly brushing the top with oil. Cover with plastic wrap or a damp lint-free towel and let the dough rise until doubled in size, about 1 to 1/2 hours.
Scrape the risen dough onto a prepared baking sheet. Lightly oil your hands and press down on the dough firmly to expel some of the air bubbles, but don't knead the dough. Begin to push and gently stretch the dough into an even layer in the pan.
Brush the top of the dough with a little olive oil and cover the plan with plastic wrap or the damp towel. Let the dough rise until it is almost doubled in size.
Preheat the oven to 375. Be sure your oven is completely preheated.

Remove the plastic wrap. Dimple the dough by gently pressing your fingertips into the dough about 1/2-inch deep.
Bake 30 to 35 minutes, until the bread is a deep golden brown. Cool for 10 minutes, then cut with a serrated knife.

Unbelievable Banana Bread

I am not joking-you might have a banana bread you really like, but I am telling you this one is absolutely amazing!
I have always made my mom's recipe for banana bread, which I think she acquired from her mother. It is good, and more importantly, it is what I was used to, which sort of implies that it doesn't really have to be good, it is just the thing we crave because it is familiar. But, nonetheless, her banana bread is good-it is a wonderful, simple recipe that calls only for staples, and is a great way to use those leftover, over-ripe bananas.

This banana bread, on the other hand, is a work of art. It is for that time that you want something extra special. The recipe makes two loaves, and I am telling you it is an absolutely grand gift. Just the other day I made up a batch and took the second loaf to an elderly couple living in a retirement home. They shared it with some friends, who asked if they could pay me to make more!

Add a cup of dark chocolate chunks for an extra special treat!

The recipe calls for buttermilk, which gives this loaf tenderness, but that density you can expect from buttermilk, and the large amount of sugar used gives the bread a crispy, sugary top that reminds me of my favorite part of muffins.Vanilla and cinnamon give subtle flavors to this delicious bread.
I am not kidding you, when I bake this bread if I do not take the second loaf to someone it rarely makes it to the next day's breakfast. Walnuts add a delightful depth to the recipe, but if you don't like them, you can leave them out and the bread is still divine.

As bananas begin to become over-ripe at our house, I peel them and place them in a plastic freezer bag. Once I have enough for a recipe, I just set them on the counter for about an hour and they are extremely soft. They practically dissolve into the batter, leaving you without any big pieces of banana!
Enjoy!

Unbelievable Banana Bread
2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup vegetable oil
2 1/4 cups sugar
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 cup buttermilk
2 cups very ripe bananas
1 1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees Fahrenheit. Place oven rack in the middle of the oven. Grease two 9-by-3-inch loaf pans. Combine all ingredients, except bananas and walnuts, in a stand mixer. Once thoroughly combined, add bananas and walnuts, if using.
Divide the batter between the two loaf pans and place in oven.
Bake until bread is a deep golden brown and a toothpick inserted into the center comes out clean, about 1 hour.  Transfer pans to wire racks and let cool for five minutes before removing bread from pans.
Let cool an additional 10 minutes before serving.

Recipe from Bride & Groom First and Forever Cookbook.

Muffins and bread

Breads that have squash in them are probably my favorite. I love pumpkin bread, butternut squash muffins are to die for, and zucchini bread is heaven! If you bake at all you have probably already figured out that baked goods that have pureed fruits or vegetables are unbelievably moist and have an added depth of flavor. Banana breads, applesauce muffins, sweet potato pancakes....the list goes on and on.
If you love zucchini bread, raise your hand! I know I do. And if you have never had it, and think, 'I don't like zucchini' your missing out! The only time I remember having zucchini bread was at a coffee shop where I worked as a teenager. I wouldn't try it at first, then, one day, I was very hungry. My usual cranberry-orange bread was gone, and one of my coworkers convinced me that I would really like it. So, I tried it. It was amazing! Moist and rich with just a hint of cinnamon. Mmmm, Mmmm!
I often asked people if they had the recipe. I also searched through cookbooks and had no luck. I found a few recipes on the Internet, but you know how that is. You just don't want to exert the effort for something when you are unsure of the outcome.
Then one day, I found a recipe for Zucchini Nut Muffins in a magazine. It was actually an advertisement for washed raw cane sugar. I adapted the recipe a little bit, and made the muffins. It goes together in the usual way, combine dry ingredients, then the moist ones separately and fold together. There is quite a bit of beating with the eggs, undoubtedly the reason for the breads wonderful texture. I add nuts if I have them, but we have little people who don't like walnuts in their bakery goods, so I tend to stay away from them. The same can be said for the sultanas. I am not particularly fond of raisins (see: Raindrops on roses...) and again, even though my little men eat raisins, they don't want them in their bread!

The beaten sugar and eggs create a lovely crunchy topping for the muffins. I tested them out soon after reading the article and we absolutely loved them! My only complaint is it makes quite a few and they become hard after just a day, which usually happens with freshly baked, preservative-free goodies.
Just recently I decided to just change the recipe a little further and make a loaf instead of muffins. It came out a beautiful dark brown and it was so moist and delicious. Whenever I make this I try to bake it the night before to eat for breakfast the next morning. What usually happens is everybody smells it cooking and by the time my sister, husband and little boys have a piece, its mostly gone. I no longer have a problem with staleness.

I love a warm slice soaked with butter, sitting next to my coffee...divine.



Zucchini Walnut Bread

3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup granulated sugar
1 cup packed brown sugar (light or dark is fine)
4 eggs, room temperature
1 cup vegetable oil
2 cups grated, unpeeled zucchini
1 teaspoon vanilla extract
1 cup chopped walnuts
1/2 cup sultanas (golden raisins) (optional)

Preheat oven to 350. Sift flour, baking powder, baking soda, salt and cinnamon, then set aside. Combine sugars and eggs in a large mixing bowl and beat at medium speed for 2 minutes. Gradually add oil, beating constantly 2-3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins, if using. Fold in sifted dry ingredients just until batter is evenly moistened-be careful not to over mix. Spoon batter into 2 greased, non-stick loaf pans. Bake for 1 hour. Top will be a very rich, dark brown. Let stand 10 minutes, then turn out on a rack to cool.

If using a stand mixer: I just start with the eggs and sugar, and add the oil as directed. Then I follow with the dry ingredients (I don't premix them) and end with the walnuts and raisins. It turns out fine that way also.

Muffins: Preheat oven to 350. Spoon prepared batter into greased, non-stick muffin pans. Bake 25 minutes, or until tops are lightly browned. Makes about 24 muffins.

If you find yourself with an abundance of zucchini, I like to grate mine and freeze it for later use. I have seen no change in the result of the bread.