Homemade Garlic Fingers with Maple Donair Sauce

Homemade Garlic Fingers with Maple Donair Sauce

Anyone who knows my roommate will be able to tell you how…

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Anyone who knows my roommate will be able to tell you how much she LOVES garlic fingers. I have never seen anything like it – every time she craves something or wants to order out – it’s always the same – garlic fingers. So yesterday when she announced she was going to clean the whole house I was happy to respond – if you do that I’ll cook whatever you want for dinner – I admit I was still surprised when she said she wanted garlic fingers.

Mulitgrain Bread

Mulitgrain Bread

Yet another recipe from the bread baking class from Sue Morrison. This…

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Yet another recipe from the bread baking class from Sue Morrison. This recipe isn’t exactly like the recipe she gave us in class. For a multigrain recipe, I changed the seeds and additions to the things I had in my pantry. (Some of it I’m not even sure if it was for people!). The secret to multigrain bread and bread that use grains and cereals is to let the grains soak first. But I forgot to do that this time so the seeds turned out a bit crunchy but still delicious. Below is my first attempt at multigrain bread.

Southwestern Cornbread Cheese Roll

Southwestern Cornbread Cheese Roll

This is such an amazing versatile recipe that I got from a…

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Above are these rolls with just cheese as a filling. You can fill them with anything including mushrooms, jalapenos, ham, bacon the possibilities are endless!

This is such an amazing versatile recipe that I got from a local baking class I took from Sue Morrison. I added my own fillings of roasted mushrooms, goat cheese and jalapeno to some. But you can add anything you’d like. Try different cheeses, ham, bacon, roasted red peppers, roasted garlic, any roasted vegetable actually, green onions, serve with a fried egg the possibilities are endless!

“Spicy” White Bread

“Spicy” White Bread

This week I started a four week bread baking class as NSCC…

This week I started a four week bread baking class as NSCC in Dartmouth. After my first class I am already so pleased that I took the class. I’ve learned so much about baking bread already and next week we are getting into multigrain breads. Yum!

Hazelnut Breadsticks

Hazelnut Breadsticks

The recipe notes that these are made from an Italian sourdough starter…

The recipe notes that these are made from an Italian sourdough starter known as “biga”. It needs to be prepared one day ahead, but it is super easy to do and is practically a guarantee that the bread will rise. Breadsticks are easy to make and always a crowd pleaser. These unfortunately I did not find had much flavour.

Sourdough, Wild Mushroom and Bacon Dressing

Sourdough, Wild Mushroom and Bacon Dressing

PrintSourdough, Wild Mushroom and Bacon Dressing IngredientsUnsalted butter for buttering the baking…

Sourdough, Wild Mushroom and Bacon Dressing

Ingredients

  • Unsalted butter for buttering the baking dish.
  • 1 1/4 lbs sourdough bread – crusts trimmed, cut into 1/2″ cubes – about 12 cups
  • 1/2 lbs shitaki mushrooms - stemmed and chopped
  • 1/2 lbs oyster mushrooms – stemmed and chopped
  • 1 lbs crimini mushrooms – thinly sliced
  • 4 tbsp canola oil
  • 3/4 lbs of slab bacon cut into 1/2″ dice
  • 1 large onion – finely diced
  • 5 cloves of garlic, finely chopped
  • 4-6 cups of chicken stock
  • 2 tbsp fresh sage
  • 2 tbsp fresh thyme
  • 1/2 c chopped fresh parsley
  • 2 large eggs

Instructions

  1. Preheat oven to 350F. Butter a 13 x 9 x 2-inch glass baking dish
  2. Spread the bread on a large baking sheet (or 2 smaller sheets) in an even layer and bake, stirring a few times until lightly golden brown. About 12 minutes. Remove from oven – let cool, and put in a very large bowl.
  3. Raise oven temperature to 375F
  4. Combine the mushrooms in a large baking dish or rimmed baking sheet, toss with 3 tbps of oil and season with salt and pepper. Roast in the oven stirring several times until soft and golden brown, about 30 minutes.
  5. While the mushrooms are roasting, heat the remaining 1 tbsp of oil in a large deep saute pan over medium heat. Add the bacon, stirring occassionally, until golden brown and the fat has rendered. About 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
  6. Pour off all but 2 tbsp of the rendered fat in the saute pan and return to the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add three cups of the stock, sage, thyme and parsley abd season with salt and pepper. Bring to a simmer.
  7. Add the mushrooms to the bread. Whisk the eggs in a small bowl and then whisk in a few tbsp of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper. The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continure baking until the top is golden brown, 25-30 minutes longger. Remove from the oven and let cook 10 minutes before serving.
http://www.constantvessel.com/sourdough-wild-mushroom-and-bacon-dressing/

It’s not Thanksgiving without stuffing. Or is it stuffing? What’s dressing? Is there a difference? YES! And it’s very simple: Stuffing is STUFFED in the bird, dressing is made in a seperate dish and served on the side. There are pros and cons to each. Stuffing, you will get extra flavour from the bird juices into the stuffing, but you also might get extra worry if the internal temperature is enough to heat the stuffing through. Dressing alieviates that worry, but you have to find room in your oven for one more dish. For Thanksgiving oven space is always a commodity.

Focaccia with Cherry Tomatoes, Carmalized Onions and Feta

Focaccia with Cherry Tomatoes, Carmalized Onions and Feta

PrintFocaccia with Cherry Tomatoes, Carmalized Onions and Feta IngredientsBread Ingredients 3-4 handfuls…

Focaccia with Cherry Tomatoes, Carmalized Onions and Feta

Ingredients

    Bread Ingredients
  • 3-4 handfuls of white flour (not self rise but any other type – I used unbleached to save any possible remaining nutrients in there)
  • 1-2 handfuls of multigrain, 9 or 12 grain flour
  • 1 handful of toasted wheat germ (this is just delicious and smells amazing, I use it often in savoury baking recipes)
  • 0.5-1 tbsp of traditional baking yeast at room temperature
  • 1 tbsp of some sort of sugar (I used maple syrup, but you can use honey, brown or white sugar NOT artificial sweetener – this will feed the yeast and help it grow).
  • 3 tbsp + 4-5 cups of luke warm water
  • 1 tbsp kosher salt (or 1 tsp table salt)
  • olive oil
  • Toppings
  • You can use anything for toppings. Olives, artichokes, roasted peppers, pickled anything, meats, tomatoes, cheeses, flavoured oils, herbs.
  • For this I used:
  • One onion thinly sliced
  • 2 tbsp duck fat
  • 2 cups of cherry tomatoes cut in half across the equator (lets more juice out)
  • marinated feta – cubed
  • bufeleta mozzarella – sliced into 1/4" thick slices

Instructions

  1. In a large mixing bowl add the 3 tbsp of warm water and the yeast. Let sit for 10 minutes. You should see a reaction by then.
  2. Add the flours, salt, and warm water, starting a cup at a time to incorporate it. Once it is not so sticky it is sticking to your fingers start kneading the dough until it becomes smooth and elastically.
  3. Cover the dough in some oil (approx 2 tbsp) and spread it around the entire ball.
  4. Let the dough raise in a warm draft free place. Covering it with a dish cloth.
  5. MEANWHILE: in a pan heat the duck fat over low heat. Once it’s transparent, add the onions and cook over low heat until they have browned. Stirring occasionally. Caramelizing onions properly takes 45 min – an hour so don’t leave it until the last minute.
  6. Make sure your other toppings are prepped.
  7. Once your yeast has been growing for about an hour it is good to work with.
  8. Lightly oil an edged baking sheet. Just use your fingers and spread some oil around.
  9. Spread the dough out across the entire pan (round or square) so that it’s spread out to all corners. Then using your fingers, make small dimples across the entire dough. You can see it’s still quite sticky.
  10. Spread your toppings over evenly.
  11. Place the focaccia back in the place to raise for another half hour or so. Drizzle a bit (1-2 tbsp) of oil across the top. You don’t want it to pool. The dough will start to come up around the toppings a bit. Heat oven to 400F.
  12. Once your focaccia has risen a bit, place in the oven to bake for about 25-30 minutes. The focaccia should be brown along the top.
  13. Let cool, remove from the pan and serve.
http://www.constantvessel.com/focaccia-with-cherry-tomatoes-carmalized-onions-and-feta/

I am not Italian. I don’t profess to know everything or anything about making amazing Italian bread, or any bread for that matter. But what I do know, is I have a ton of cherry tomatoes in my garden, and cherry tomatoes are delicious on focaccia, and to me, that is comfort food. Hooray for fall! (not really but I’m trying to stay positive here!)

Italian Sausage and Bread Stuffing

Italian Sausage and Bread Stuffing

This recipe is AMAZING! Epicurious.com gave it a blue ribbon award and…

This recipe is AMAZING! Epicurious.com gave it a blue ribbon award and I think it is my favorite stuffing recipe of all time. I got my sausages from a great place I have mentioned before called Sweet Williams, and they were phenomenal. I DID NOT stuff my stuffing in the bird (so technically I made dressing) but it is a lot of extra work and my family finds it “gross”. (Apparently eating the meat is not gross, but eating something cooked inside of it is?)