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.
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.
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.
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.
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.
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!).
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.
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.”
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…
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…