Category Archives: Savory

savory flavors

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 →

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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 →

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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 →

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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 →

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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 →

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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 →

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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 →

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Pumpernickel

Posted on October 5, 2009 by Beth

Week Forty-One: German Breads This week, I’ll be exploring the wide, wide world of German breads.  You may not think of Germany as a particularly bread-loving country, as much attention as is justly directed towards their beer and sausages, but this … Continue reading →

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Banh Mi Bread, One More Time

Posted on October 3, 2009 by Beth

Week Forty: One More Time The first time I made banh mi bread, I must have been some kind of busy.  I don’t remember exactly what I was doing, but whatever it was, it was enough to make me forget … Continue reading →

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Angel Biscuits, One More Time

Posted on October 2, 2009 by Beth

Week Forty: One More Time When I embarked on my biscuit adventure some weeks ago, I neglected to remember one important detail: I didn’t own any round biscuit cutters.  Bunny shape, check.  Bone shape, check.  Halloween cat and ghost shapes, … Continue reading →

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