Appetizers/Starters, General Reference/Tutorial, Lunch, Sides

Baby Dill Refrigerator Gherkins (Cornichon)

I have a thing for pickles. I have told the story many times that my first word was actually “Gurke!” which is the German work for pickle. And I will eat them by the jar. OK, hopefully not by the jar because that is a little too much vinegar even for my iron stomach. So, I decided to make my own this year. I do this every few years, but when I saw the baby cornichons (these are literally just an inch or two in size), I just had to make them. They are a little salty (next time add a little more sugar to the brine), but otherwise, these are pretty fantastic. They should stay good in the fridge for a while, but I’ll likely eat them all by next week!
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20. September 2021
Desserts, Sweet Snacks

Silk Road Brownies, with Warm Spices and Chili Flakes

As you might know, I am a huge fan of Burlap & Barrel, the purveyors of single origin spices. They are unique, they are ethical and, hand down, make my food taste a million times better. I went on a small (only 10) spice shopping spree the other day and when planning out what to make this weekend as a sweet treat, I decided to incorporate cinnamon, clove and chili powder into these from-scratch brownies. They are delicious and the warm spices add that “wow” factor!
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19. September 2021
Breads, Breakfast/Brunch, Sweet Snacks

Sourdough Monkey Bread

I’ve been meaning to make this Monkey Bread for a whole long time, and a wet and yucky Thursday seemed to be a decent opportunity. They are perfect. They are addictive and I might just fall into a sugar coma later. It’s like a cake-sized cinnamon roll.

At the end of this recipe is also a quick note if you want to make a yeasted, not sourdough version, and a “store bought option” if you are really short on time.
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16. September 2021
Breads

Heritage Grains Red Fife Sourdough Bread

This week’s edition of sourdough:Heritage Grains Red Fife Sourdough Bread. I’ve been playing around with not only different grains (spelt, einkorn, buckwheat, etc), but with different varieties of wheat. During their height of the pandemic, when it seemed like even flour was hard to come by, smaller mills started to become more common. This Red Fife flour (a heritage grain that used to be the most common in Canada a century ago, because the wheat itself is pretty hearty) come from Maine Grains, (https://mainegrains.com/). While the flour itself didn’t much color, when I baked it up, I did notice a more reddish tint. Or maybe I *want* to see that so I am seeing it. The flavor is a little more hearty and flavorful than a standard wheat flour. I like it!
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9. September 2021