Appetizers/Starters, Breakfast/Brunch, Dinner, Lunch, Savory Snacks

Potato, Cabbage + Bacon Hand Pies

So I know that it might seem that I toil in the kitchen for hours, and sometimes I do, though “toiling” isn’t exactly the word that I would use as I enjoy spending time in the kitchen, as it is my refuge, but I am all about convenience food as well. And batch cooking. So here is something that I often make in batches: Hand pies. These are Potato, Cabbage + Bacon Hand Pies. They are fantastic right out of the oven, but also freeze phenomenally well and with just 30 seconds in the microwave and 5 minutes in the oven to crisp up again, one (or sometimes two, shhhhh, don’t tell anyone) they make a great lunch or snack for dinner in front of the game if I am really too lazy to cook. If you search on hand pies, you’ll find more recipes too.

Continue Reading
Dinner

Steak Pie

Tonight is Burns Supper Night. I of course, did not remember this until this morning and the chances of procuring haggis at this late time (in the US, where finding it even with some advanced planning is a bit of a pain in the neck) so I had to go with making a Steak Pie. Not ideal of course, but better than nothing. Full up on multiple bottles of whisky though.

Now, what’s your favorite Robert Burns poem?

Continue Reading
Breads, Breakfast/Brunch, Sandwiches/Paninis, Savory Snacks

Multigrain Clover Honey Sourdough Bread

I bought myself a baking cloche for my birthday. What is a baking cloche, you ask? well, in essence, it is a glorified up-side-down cast iron dutch oven. Normally, I do my bread baking in a 6 Quart round or oval Le Creuset pot, so this is similar, only the bottom is shallow and the top is bell shaped. I didn’t notice much of a difference in all in the baking (though I will say that the Multigrain Clover Honey Sourdough Bread that I made is super delicious), but it sure was easier not to burn myself trying to get the loaf out.

Continue Reading
Breads, Breakfast/Brunch, Sweet Snacks

Finnish-style Cardamom Cranberry Pulla

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!

Continue Reading