Random Recipe Wednesday: Lemon-Fennel Cottage Bread

While the Internet is a great recipe resource I've more recently found myself lost in the pages of a good cookbook or magazine.  Not everything can be found online.  Lately I've been testing an awful lot of recipes straight out of cookbooks.  I'm not quite sure how the copyright aspect works so I haven't been posting them here.  Sometimes I think I can only tell you about recipes I've changed and developed, but that's silly, like a musician only playing songs he wrote himself.

I'm currently loving The Laurel's Kitchen Bread Book.  As in I'm actually reading it page by page, not just flipping through to glance at recipes.  There's just so much practical information on bread baking.  I get this dorky, excited sparkle in my eye as I digest the wealth of knowledge in every chapter, as if someone were sharing a vast secret with me.  A thorough understanding of the hows and whys is the key that unlocks, well everything.  Okay, maybe not everything, but it gives you the power to create and fix and improve to your heart's content.  Plus, everything about making bread just feels so...right.

Since I can't post the copyrighted recipe here, I'll just tell you about this loaf. (For the recipe and fail-proof instructions check out The Laurel's Kitchen Bread Book from your library, renew several times, then finally give in and buy yourself a copy.)  I've been planning all along to post a recipe for a yeast bread made with cottage cheese.  When I got to the chapter on dairy products and read the recipe for a lemon-flavored loaf utilizing cottage cheese, I just couldn't resist any longer.  Later I saw a lemon-fennel loaf and knew I had to try the flavor combination.  The cottage cheese, which completely disappears, gives extra rising power while boosting the protein and calcium in each slice.

Tuesday's Twist: Easter Leftovers

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

I have countless recipes to share with you, but every last inch of our fridge is packed with Easter leftovers.  It would be slightly ridiculous for me to make more food for you today.  I mean, I like you and all, but you're going to get leftovers.  Actually, sharing leftovers means you're practically family.  I'm not even going disguise these leftovers by turning them into something new.  We're just going to reheat and eat.  Or maybe we'll just eat them cold.  I don't know, what do you feel like?  I'm kind of thinking cold, but I suppose you can pick since I've already had them a few times.

While these leftovers taste great, they look a little, well, leftover.  I didn't bother with pictures on Easter so I'll just give you a recap of the recipes and events of the day.

* This Lemon Orzo with Asparagus is the only thing that looks, what shall we say, not-quite-as-leftoverish?  What's not to love about a dish that's flavorful, simple and comes together quickly?  I guess I can dig out the camera, but only for this one or we'll never empty out that fridge.

* These hot cross buns were one of the first things I ever made with candied ginger.  Needless to say I've been hooked (and slightly obsessed) with it ever since.  Candied ginger, golden raisins and dried cranberries are kneaded into a whole wheat dough flavored with spices and orange and lemon zest.  But you should have some of the leftover plain white rolls, I don't really want to share these.

*Save room for red potatoes roasted with rosemary and a touch of honey.  Sorry, no recipe here, I just chopped, tossed and roasted.

* The same goes for the salad, minus the roasting of course.  Chopped romaine layered with sweet peas, crunchy celery, radish slivers, green onion and a sprinkle of cashews, lightly dressed with a dill vinaigrette.

* I also threw together a quick fruit platter with strawberries, red and green grape clusters, fresh pineapple and oranges.

* Oh yeah, I almost forgot, ham.  Just help yourself.

* I'll even get you a clean plate for dessert, Grasshopper (mint) pie.  Well, sort of.  The crust was too hard and the filling didn't really set up, not a recipe I'd use again.  But if you throw the leftovers in the freezer it's just about right.  Actually, forget the plate, let's just eat it right out of the pan.

My mom's coworker brought us this fresh herb pot, ahhh so fragrant.  Rosemary and oregano have poked through so far, but the label has quite a few others listed.  Let's hope I can keep it alive long enough to see what else comes up.

After dinner we spent the afternoon viewing old family slides from the 60's and 70's.  My aunt and uncle have been diligently sorting boxes and boxes of slides from my grandma's house.  It was fun to see pictures of my dad's side of the family and hear the stories that went along with them.  After a few hours of that we got out the munchies like this Cranberry Orange Party Mix.

Food for Thought: "If we let ourselves, we shall always be waiting for some distraction or other to end before we can really get down to our work. The only people who achieve much are those who want knowledge so badly that they seek it while the conditions are still unfavorable. Favorable conditions never come." -C.S. Lewis

Tuesday's Twist: Whipped Honey and Lemon-Rosemary Honey

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

I performed an operation yesterday with my dad.  It turns out my vintage mixer isn't quite as spry as it appeared to be two months ago.  I think it has arthritis.  Instead of its effortless whir, the gears and joints started to sound like nails on a chalk board.  I suppose it was to be expected seeing as she was built between 1944 and 1953.  Invasive surgery was our only option.

We prodded and pried then whacked and wiggled.  Much to my horror I have now seen her greasy, grimy guts.  And let me tell you, there's a lot of grease.  I'm not sure what I was expecting, but certainly not a good 1/4 cupful of ancient grease with far too much resemblance in both color and consistency to earwax.  But hey, it was better than blood.  At first I thought it was old Crisco and was ready to wipe out every last glob.  Thankfully my dad reminded me that grease keeps the gears working.  It was intentionally placed lubrication, not rancid Crisco or cookie dough. We (ummm, he) spread the grease back around and we eventually got everything sealed back up.   I'm happy to report our patient is back to moving with soundless ease.  With no complaints of pain or grinding joints she even felt up for a little something new, whipped honey.

Tuesday's Twist: Sweet Potato and Squash Soup with Citrus and Sage

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

The great debate over creamy vs. crunchy peanut butter is a cousin to the soup conundrum.  Generally I prefer a chunky soup with a variety of textures, but one sip of this silky smooth soup and had me swooning for another spoonful.  Now that I've mentioned peanut butter and used far too much alliteration let's begin.  I'll start by warning you that I was in a terribly indecisive mood while planning this pot of winter warmth.  You know, the kind of mood where I just want to add everything instead of keeping it simple.  Yeah, too many options and I get carried away.

A spoonful of creamy velvet was the one thing I was sure about here.  But our soup must be silky soft without using heavy cream.  Enter two secret ingredients, cauliflower and Greek yogurt.  After making a version of this cream-free cream of mushroom soup, I was sold on using cauliflower and Greek yogurt for a thick and creamy, ultra-smooth soup with extra protein but without the fat.  Lately there's been multiple versions of baked potato soup using the cauliflower trick for low-carb creaminess.  If it works with potato soup, why not sweet potato?

Flashback Friday: Old-Fashioned Lemon Pudding Cake

Flashback Friday: Revisiting a recipe from long ago

Pudding cakes are just that, cake and pudding.  During baking the the cake layer rises to the top while a pudding forms on the bottom.  Whipped egg whites float to the top of the batter and form a light, delicate cake.  Underneath this sponge cake is a soft, silky pudding similar to custard.

Tuesday's Twist: Lemon-Ginger Quinoa Soup

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

 My hands are always cold, always.  Whenever I shake hands with someone there is an 85% chance they will comment on how cold my hands are.  This is followed by a 15% chance that they will continue to hold my hands for an awkwardly long time attempting to warm them up.  Not my thing.  Clearly you're telling me I must make hot bowls of soup more often to warm up those chilly hands.  I like the way you think.

Tuesday's Twist: Lemon-Basil Lentil Soup

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

Chilly winter days call for soup.  Fun bowls and spoons definitely help chase away the winter blues.  The bowl was a Christmas gift from my mom.  It was handmade for the Empty Bowls project to help fight hunger.  After a simple meal of bread and soup participants take home an empty, handcrafted bowl as a reminder of the all the hunger and empty bowls around the world.  The hand-carved wooden spoon stands up on its own and is nothing short of amazing.

Weird Recipe Wednesday: Veggie Noodles with Citrusy Dill Dressing

Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them.  My curiosity always gets the better of me.

I've tried on more than one occasion to convince myself I like spaghetti squash. It's okay sometimes (despite this adventure), but I'm just not that into it.  It certainly doesn't taste like spaghetti, but then again, I've never been into spaghetti either.  I wouldn't eat anything tomato-based growing up, including spaghetti, lasagna or ketchup.  Thank goodness I grew out of that phase.  However, I'm still not a huge pasta eater.   Vegetables, on the other hand, I will gobble up like there's no tomorrow (you know, to balance all the cookies, peanut butter and chocolate).

Festive Friday: Lemon Cake with Shaped Gingerbread Center

Festive Friday: You can always find room to squeeze in a few more treats around the holidays.

When I first saw a peekaboo cake I knew I had to try it out for myself.  How do you get that shape in the center?  Let me tell you, that was the easy part.  It took 3 tries before I got the pan sizes right.  First not enough batter to cover the star, then too much batter erupting over the sides while baking.  Finally the right pan size and then I'm missing an ingredient I know I picked up at the store.  It feels like I've been waiting forever to show you this cake.  On the plus side, there was an abundance of lemon-gingerbread slices (errr, more like puzzle pieces) to nibble on while waiting.

The concept is quite simple; bake a loaf, slice and cut into shapes, pour opposite color batter over shapes, and bake again.  Knowing me, I made it much more difficult by choosing base recipes with lots of ingredients and steps.  The lemon cake is based on a recipe I planned to try out for Weird Recipe Wednesday.  It uses white beans in place of most of the butter, but don't be fooled you can't taste them at all.  Lemon and a splash of vanilla cover any hint of beans.  The gingerbread is extra spicy and develops even more flavor as it ages.

Weird Recipe Wednesday: Citrusy Carrot Marmalade

Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them.  My curiosity always gets the better of me.

This recipe started as the uniquely creative kind of weird, but wound up a little differently than preferred after an impulsively irreversible decision on my part.  In other words, I unintentionally upped the weird factor.

You see, I was in a bit of a hurry and the marmalade just wouldn't thicken.  Adding pectin was my first choice, and I even had a spare box of pectin on hand, but the amount of soupy orange mixture boiling away on my stove wasn't enough to warrant an entire package of pectin.  What would I do with a partial package of pectin lurking in the pantry?  And so, just before I tore open the package, I stuffed it back in the box, stood tip-toe, and placed it back on the top cupboard shelf.  Soon I spotted a box of unflavored gelatin packets.  My fingers reached into the box, tore open a packet and sprinkled it over the simmering pot.  Blast, why did I do that?