If you want to celebrate Adirondack cuisine, pickings are lean. You’ve got peppermint pigs and maybe maple syrup. May I introduce a new possibility? Adirondack Pine Focaccia – made with Adirondack IPA and white pine needles.
Not just a delicious Autumn Apple Walnut Bread recipe… it’s a mini-treatise on making bread from scratch. A diary of a mad baker. A travelogue of culinary exploration. Oh, yes.
A grilled cheese competition? Heck yeah. My team won with Gouda Grilled Cheese on Homemade Bacon Whiskey Bread w/ Arugula, Sliced Avocado, and a Light Maple Mustard Spread. Just saying…
A gentle savory bread with Havarti cheese, fresh basil, and chia seeds. I also threw in some Greek yogurt and quinoa flour because I have hipster leanings.
Black Rice Olive Bread contains ground black rice, semolina, and olives – similar to my Mom’s Semolina Olive Bread, but not based on it. Makes great egg sandwiches…
Was thinking about sliced pears and blue cheese on whole wheat crackers the other day. And then I stopped because I was thinking about pears and blue cheese in a yummy bread recipe!
A smooth-textured, gently sweet bread with a subtle pepper after taste. Makes for a nice fall afternoon nibble or dinner companion to any meal.
When some of my remote co-workers came to town recently, I brought in some Buttermilk Black Bean Bread to share. A fine group of people…
This bread is loosely based on my Mom’s Full-Grain Bread from “The Bread Book.” I used a bunch of ‘spare parts’ ingredients laying around including chia seeds, whole grain farro, and millet flour.
When the world is upside down, do something that brings you joy… like baking these Chipotle Fig Baguettes (the sweetness of figs and honey combined with the smoky bite of dried chipotle pepper is awesome!).
What do you do with an extra loaf of bread? Freeze it. What do you do when your freezer starts piling up with loaves of bread? Make Creamy Sausage Strata of course.
Based on my Mom’s Millet Breadsticks… you can serve these breadsticks as an hors d’oeuvre, with or without a dip, to accompany soups, or as a substitute for dinner rolls. My 12 year-old says they’re awesome dipped in milk.
This recipe is a variation of my Mom’s Black Peasant Bread from the The Bread Book. It doesn’t look black… unless you close your eyes. This recipe calls for Death Wish Coffee®, my favorite cup o’ joe.
Ah, Thanksgiving. They say, if you don’t want things to get crazy, don’t talk about religion or politics. Well, it’s hard to talk about anything when you’ve got fresh homemade Goat Cheese Chive Bread to keep your mouth busy.
Curry, onion, apple, and raisins – a playful loaf that comes out of the oven with a light texture and hint of sweetness.
Because of the favorable chemical reaction between onions and yeast, onions are known as a “friend of yeast.” Whenever “a friend” is used, you can expect more volume, and a moister texture. This bread makes terrific loaves for sandwiches.
This bread is fine-textured and somewhat bitter. I recommend serving it thinly sliced, toasted and topped with brie and apple.
A variation of my Chia Farro Seed & Grain Bread which is a variation on Mom’s Full-Grain Bread which is a variation on the “Poulsbo Bread” from a bakery in Poulsbo, Washington.
I used half the amount of potatoes to keep the loaf lighter. You can still taste the sweetness of the potatoes, but they aren’t overbearing. The crust is nice and chewy while the inside is light and slightly sweet.
My wife went out of town recently and left some beautiful little sweet peppers on the counter. They were getting just a titch wrinkly and so naturally I thought, “I should make bread with those.”
Getting some snow tomorrow. This Savory Portobello Bread – with portobello mushroom, green onions, garlic, and capers – is a nice send-off to fall and a hearty, savory welcome to winter.
Here, I’ve prepared a tweet for you: “Wonderful egg braid w/ #coffee flour, super seeds & ancient grains #quinoa #millet #buckwheat #hemp #amaranth #chia #flax @bluebowlbreads”. You are welcome.
Without a doubt, this is one of my family’s favorite breads. You can’t beat the combined flavor of toasted sesame seeds and sharp Cheddar cheese.
Becca and I love to go to 15 Church, a restaurant here in Saratoga Springs. The other day, they served a semolina crisp with sesame, caraway, and poppy seeds… ooh yummy!
A savory loaf engineered to make the best tasting toast you’ll ever have. To make it look fancy and add a tiny bit of flavor, I sprinkled the top of the loaf with Parmesan cheese.
Oh. My. Lord. You have no idea the taste explosion this bread will cause. Turmeric, ginger, and beet juice sing in perfect harmony on this one.
A few weeks ago, we had an end-of-summer porch party. I got all Martha Stewarty (real word) and made these Turtle Bean & Black Pepper Crisps with some yummy cheese spread.
Za’atar is a condiment made from a combination of dried herbs such as ground dried thyme, oregano, and marjoram mixed with toasted sesame seeds, salt, and other spices such as sumac. A complex and savory loaf. Much like the baker himself.