Author Archives: Beth

Spicy Ham and Goat Cheese Muffins

Posted on October 16, 2009 by Beth

Week Forty-Two: Muffin Week Today’s muffin recipe comes to us from one of the more respected voices on the New Orleans food scene, Tom Fitzmorris.  It’s a decidedly savory muffin, made with soft goat cheese and one very special ingredient: … Continue reading →

Posted in Quick Breads, Savory | 1 Comment

Rice Flour Muffins

Posted on October 15, 2009 by Beth

Week Forty-Two: Muffin Week The culinary scene of the 1960s in America was, shall we say, nothing to write home about.  A dazzling array of modern conveniences had sucked most of the flavor and soul from dinner plates nationwide, but … Continue reading →

Posted in Quick Breads, Savory, Sweet | Leave a comment

Zucchini Muffins

Posted on October 14, 2009 by Beth

Week Forty-Two: Muffin Week My sister and I stumbled upon this recipe one Saturday afternoon when, empty hours stretching out ahead, the baking bug took hold of us.  We found it in one of the identical copies of a cookbook … Continue reading →

Posted in Quick Breads, Sweet | Leave a comment

Soda Bread Muffins

Posted on October 13, 2009 by Beth

Week Forty-Two: Muffin Week I am a huge fan of soda bread.  Personally, I tend to prefer the traditional Irish type; Americans seem to have this notion that soda bread should be sugary and contain raisins, caraway seeds, spices, or … Continue reading →

Posted in Quick Breads, Savory, Sweet | Leave a comment

Poppy Seed Muffins With Orange Glaze

Posted on October 12, 2009 by Beth

Week Forty-Two: Muffin Week The minute the calendar declared it was officially Autumn (and I do mean the very minute), the weather up here ended the charade and stopped pretending like Summer had ever arrived.  Me, I was never fooled; a … Continue reading →

Posted in Quick Breads, Sweet | Leave a comment

Vollkornbrot

Posted on October 10, 2009 by Beth

Week Forty-One: German Breads The last bread for this week is one of those very dense, rectangular loaves that, outside of Germany, often comprises the only example on grocery shelves of that country’s wealth of bread.  Yes, Germany has other … Continue reading →

Posted in Savory, Yeast Breads | 1 Comment

Kürbiskernbrot (Pumpkin Seed Bread)

Posted on October 9, 2009 by Beth

Week Forty-One: German Breads Here we have kürbiskernbrot, or pumpkin seed bread.  When used in bread, pumpkin seeds lend a singular texture.  Raw, they are earthy and more like a nut than a seed; but when toasted, as they are here, … Continue reading →

Posted in Savory, Yeast Breads | 4 Comments

Bauernbrot (German Farmer’s Rye)

Posted on October 8, 2009 by Beth

Week Forty-One: German Breads Oh, I had such high hopes for this bread.  A moderately wet dough, a 48 hour starter, a long and slow rise, a single giant loaf… all the building blocks were there for one fantastic bread. … Continue reading →

Posted in Savory, Yeast Breads | 1 Comment

Franzbrötchen

Posted on October 7, 2009 by Beth

Week Forty-One: German Breads Hailing from Hamburg, these spiralled breads are the German cousins of the French croissant — literally.  The name “franzbrötchen” translates to “little French breads”, and the parallels are obvious.  Both are flaky Viennoiserie, made as they … Continue reading →

Posted in Sweet, Yeast Breads | 6 Comments

Soft Pretzels

Posted on October 6, 2009 by Beth

Week Forty-One: German Breads If there was ever a bread to exemplify the German state, the pretzel might just be it.  Straightforward, beautiful in its simplicity, rustic and refined, each variation as excellent as the one before… and of course, … Continue reading →

Posted in Savory, Yeast Breads | 3 Comments