Back to a little bread baking, although this time it isn’t a sourdough (Alice in Wondoughland does need a workout, so stay tuned for that). Perusing the new Christmas Baking Cookbooks that I received, I did come across this one for a Finnish Pulla. It’s very similar to a German Hefezopf, only with the addition of cardamom and dried cranberries, and I decided to make this particular version partially whole wheat. It’s hearty and nutty and very yummy. Breakfast for a week!
This soup is amazing. It’s a little different than my “usual” fish chowders, but yet also really similar. When I am developing recipes, I usually compare three or four and then start experimenting. The things that were identical between the three recipes that I looked at were Atlantic white fish (cod, halibut, etc), shrimp/prawns, leeks and … saffron. Really, saffron? Turns out, it is a great addition to the soup. And the color is amazing. This is definitely a recipe going on repeat!
Hokkaido pumpkins seem to be more popular in Germany than they are here in my neck of the woods of Greater Boston. For a while, they were very trendy and one of my aunts in Germany really loved them. They also go by the names Kuri Squash and Baby Red Hubbard Squash. Either which way, they have a nutty, peppery flavor which I enhance with curry and a pinch of nutmeg. If you can’t find a Hokkaido Pumpkin, you can also use butternut squash to make this soup.
I love Spinach. I think that I write that every time that I make a spinach-based recipe. I also love cheese, and in this case, it is Boursin cheese that one I guess would usually spread on crackers or something, but this time I mixed it with ricotta and filled shells with it. Gives the spinach casserole a garlicy kick.