Lunch! I don’t normally show off my lunch — heck, most of the time, I skip lunch altogether — but today, for the CSPS Cook/Bake-a-Long Seafood Week, I made these awesome Open-face Crabmeat Melts with a fresh tomato from my garden (the only really big tomato that really did well, though I did grow hundreds of cherry tomatoes). The crabmeat was from Maine, but any fresh crabmeat will do. Now I ate too much and could really use a nap! 🙂
Monthly Archives
September 2020
Here is another one of my seemingly weekly bread experiments. This was actually a “fail” in terms of what I was trying to do: I was trying to make a long “snake” with the dough, wanted to swirl it back upon itself, and then curl it into a ball, to create a unique form with the actual bread, but that didn’t work and it just ended up proofing together again on the final rise. That is ok though, because it turned out really delicious nevertheless. This Rosemary and Sea Salt Rustic Loaf is going to make great dipping bread into olive oil. I also foresee a Grilled Cheese Sandwich in my future.
It wouldn’t be autumn in my world without plum cake. Pflaumenkuchen, Zwetschgenkuchen, Zwetschgendatschi … whatever you want to call it, it’s a very common autumn dessert or snack to coffee-time in southern Germany. This time, I made one a little different, with the addition of cardamom. I love cardamom too and the combination with the tart italian plums is fantastic.
One of my all-time favorite fruits are figs — I even have a Pinterest collection called “Getting Figgy with It” — so seeing they are in season, I decided to make Almond Figgy Bars. Very buttery, with sticky fig jam and sliced figs and a barely noticeable bit of cinnamon. First of my autumn styled treats.
About ten days ago or so, I baked these Low-Knead Cast-Iron Crisp-Top Dinner Rolls. They were absolutely fantastic, but I was curious to see if a whole wheat or seeded (or both) variety would work as well and turns out, it did. I made them in the same cast iron braiser that I made the others, and the tops came up nice and crispy, the flavor is also great. Overall, definitely a repeatable recipe, though in all honestly, I did like the White Flour ones better. These are a recipe to add to the rotation for sure!