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!
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General Reference/Tutorial
General Reference/Tutorial
“Straight From the Garden” Flavored Chili Oil and
“Straight From the Garden” Flavored Chili Oil and
Urban Garden Experimental Chili Pepper Hot Sauce
I have an urban garden on my porch and always manage to get an amazing array of tomatoes (so far this year, 840) and Chili Peppers (over 300 shishitos and another 5-ish kilos of other chilis — I planted a dozen varieties: Redskin Sweet, Caribbean Red Habanero, Carolina Reaper, Red Cayenne, Shishito-Takara, Cubanelle, Jalepeno, Scotch Bonnett, Mad Hatter, Candy Cane, Texas Habanero and Bhut jolokia (ghost peppers). What happens when everything becomes ripe at the same time — well, you have to do something with the produce, so I ended up making Chili Oil and Hot Sauce. I don’t actually know how “hot” either of these are — they are spicy to me, but I usually have a fairly mild tolerance for hot things, so if you are a hot sauce aficionado, these cold be fairly mild. If you are going to make either of these yourself, mix your chilis according to your own taste.
How to up your Corn on the Cob game? Instead of plain ole butter, how about using compound butters? Here are three great options: Chili Lime Butter, Garlic Herb Butter and Parmesean Ranch. All taste fantastic on corn, but definitely not limited to that. Keep some in the fridge and use them all summer.
As you all know, I love Meyer Lemons. I can across a larger batch of them the last time that I was at Whole Foods, and decided to buy up the whole bunch that they had. I’ve already made standard Meyer Lemon Curd, so this time, I poured in some ginger syrup that I had, which game is quite a lovely twist. Sunshine in a jar!
Sauce”. I like to experiment with different sauces and chutneys to accompany the big turkey on the day. This year, I made the chutney variation a little earlier than usual, while I still had time. So here you go: Cranberry Black Currant Apple and Ginger Chutney. It’s very hearty and a little different than your standard “out of the can” or “recipe on the back of the cranberry bag” but I think that it is really lovely.