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!
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.
Sometimes the things that should be so easy end up being so very very hard, comparatively. Like making crusty baguette-style dinner rolls (or sandwich rolls, or whatnot). I’ve experimented with various versions and finally — FINALLY — These might just be perfect. It’s another one of those very-little-knead (“no knead”) bake in cast-iron recipes. It takes a while — there is an overnight rise in the fridge involved — but these are really out of this world good. Definitely recommended. I am going to try whole wheat / multigrain versions of these as well, so stay tuned.
I was lucky enough to be given some lovely local honey the other day. I love honey, and any time it is local, all the better. So, with a bit of said honey, I decided to make these Honey Oatmeal Scotchies — oatmeal cookies sweetened with honey and butterscotch chips. Very nice snack — or maybe to go into lunch boxes if kids are going back to school (big IF there, right?)