These English muffins are so vastly different from our sourdough English muffins, both in terms of flavor, texture, method, and time. Our sourdough English muffins are bready and made in the traditional way of a yeasted bread - risen, shaped, proofed, cooked - and in order to develop the sourdough flavor, all of it done over the course of 12-24 hours. These whole wheat English muffins, on the other hand, are soft and wheaty, and the dough is almost more of a batter that gets scooped onto a griddle, flipped, and finished off in the oven - all in a wonderfully short 2 hours. They aren’t perfect circles and they look pretty rustic but they are undeniably yummy. You can get up a little early and make these for a same-day late breakfast or brunch. Kind of magical if you ask me!
This is one of those sides that are perfect for lightening and brightening a heavier meal, that is interesting and tasty, but requires minimal ingredients and almost no time. Simple, but perfect, especially in warmer weather.
Summer is in full swing! I’d love to know how you all do your summers. Do you just let the days run their course or do you have a daily schedule? I have to admit, I don’t achieve my ideal summer day every day, which I envision as a balance of scheduled and free time. Schedule takes discipline and that just seems to go out the window when there’s no external accountability for it (like school.) Tips would be appreciated!
For now, I’m going to seize this lazy Saturday morning and browse these links. Join me!
I hope I’ve gotten your attention. I hope you didn’t skip over this post thinking, “Blech, I hate oatmeal it’s so gross” or wondering why anyone would be excited about oatmeal at all. I used to not be excited about oatmeal, too. Now we have it every Monday and Friday and even my kids are happy about it. Here’s the thing: these tips are game-changers because they turn your bowl of oatmeal from a flavorless mess of gluey slop into something that is actually full of flavor, delicious, and doesn’t even need brown sugar. (Although you can still put brown sugar on. I do. Along with a lot of other yummy things. Read on!)
This Moroccan Chicken Pie is easily one of my favorite foods. I remember the first time I took a bite…it was an explosion of flavor and I couldn’t get enough of it. Crispy, buttery, flaky, sweet, savory, nutty, spiced, herbed…oh it’s just too good.
And the whole process of making it is nearly as satisfying as its taste.
Welcome to our June GBBO! Now this dessert goes by two names: schichttorte (as introduced on the GBBO) and baumkuchen. The German cake was traditionally made on a spit over a fire, each layer being brushed on, baked, then another layer brushed on to bake on top of the previous one. The end result is a beautiful ringed pattern, reminiscent of the cross section of a tree. Over the years, a simpler version was invented where layers were brushed into a pan, then baked under a grill or broiler. The same intricate layers were created, but now horizontally stacked.
The quest for the smoothest, creamiest and fluffiest hummus is no stranger to the internet. Methods for achieving this ideal are all over the map, some swearing by certain brands of canned chickpeas, others insisting on starting from dried chickpeas, or maintaining you must soak them, boil and even peel them.
For our household, I’m often looking for easy, crowd pleasing, economical meals. I can’t tell you how many times I’ve looked up how to eat a potato for dinner. But happily, one of my searches brought this kugel to light. The original recipe never mentioned serving it as dinner, but that didn’t stop me. Doubling the proportions, using a large casserole dish, and adding a sprinkle of cheese on top (or not), this seemed substantial and tasty enough if served along a nice side of greens or veggie or fruit. While I make it for dinner many times, it also serves as a stupendous brunch dish. Plus, I love how it takes under a half an hour to whip up. The rest is hands off time in the oven.
Reminiscent of applesauce cake, these uber-moist pear muffins with a touch of spice and a crunchy oat topping are a sweet breakfast treat—and a great way to use up those too bruised or over-ripe pears.
I, for one, have hit a bit of slump as far as reading goes this past month. Maybe because it was the end of the school year and activities were in full swing. I’m certainly looking forward to summer when reading is such a pleasurable, leisurely pastime. We’ve also become engrossed in a TV show, so movies have fallen to the wayside (ah, the tangles of shows!). But again, summer is a great time to pick a list of movies to work through over the more relaxed season. Yes, perhaps I’m purposefully forgetting that life only picks up during summer time, especially for farmers, but still, I’m resolved to carve out more time for reading, watching, and listening the next few months. They’re just too good to do without!
At Beneath the Crust, we spend a large part of every day in the kitchen. After countless hours — really too many to count — spent cooking and baking and meal-prepping for our families and friends, we know which items we reach for time and again, and which ones are left getting dusty on the shelf. That’s why Maria, Sophie and I feel confident in presenting to you a new series: the well-stocked kitchen. Over the next couple weeks, we’re going to share with you which kitchen items we consider pretty much essential.
Because it’s May, and I’ve been thinking eagerly about packing away the cashmere and boots in favor of flowing floral dresses, billowing tops, and bright prints, I thought this time around it’d be fun to “dress” from head to toe in some exciting summer looks.
Humor me, please, because snow and chilly temps have been in the forecast and I. Just. Can’t.
Ok, so I haven’t been able to get Iced Fingers out of my head since I saw them on the show years ago. They looked like hot dog buns filled with whipped cream and jam and topped with icing. And Paul Hollywood’s nostalgia is almost palpable as he tries each one and calls them a childhood favorite. Naturally I was intrigued. Somehow (how exactly though..?) all these years have passed without me actually trying them.
What was I waiting for?! You guys. These. Are. YUM. I almost can’t understand why they are so yummy. They really are just hot dog buns filled with whipped cream and jam and topped with icing. The bun is so soft and light and not very sweet; and the whipped cream is so fluffy and light and not very sweet; the jam is tart and sweet and the icing is pure sweet and it all comes together as a soft, light, sweet-but-not-too-sweet mesmerizing confection.
I hope your week was a good one and that you can enjoy these two days of rest, or whatever we Americans call weekends. They’re hardly restful. But hopefully they’re rejuvenating!
My week was … well … about the same as every other week. Kids do school, kids do soccer, kids play, we get outside, we see friends, I clean, I cook, I resolve conflicts, I negotiate hostage situations talk down toddler tantrums, etc. Some days I do it pretty well, some days I fall pretty low. Those highs and lows seems to be part and parcel of the gig. Sometimes it’s easy; other times, I’ll be honest, my love tank runs on almost empty. There’s a lot of self talk for times like that, but maybe the simplest is, well, someone did it for me. Maybe that’s what we can celebrate this Mother’s Day, that our mothers showed up even when they were low on sleep, stretched thin, over touched, tired of cleaning, or whatever it was. They showed us what it was to love even when they weren’t really feeling the love. I know that’s not the stuff of the grocery store flowers and sappy Hallmark cards, but it maybe it’s more meaningful for all that?
This cake is all simplicity and delight. It is one bowl, as easy as can be, and so delicious. It is moist without being squidgy and sweet without being cloying. The crunchy sugary almond topping is obsessively yum. Does it seem like I’m raving again? Yeah, definitely. We had it last night for dessert with whipped cream and strawberries and I just finished a piece for breakfast with my coffee and I can’t get over how perfect it is. Sometimes dessert should be a go-big and pull-out-all-the-stops kind of deal. Sometimes - this time - less is more.
I always have an egg white or two in the freezer. I love rich, custardy desserts that need yolks, and since egg whites freeze so well, I never think twice when a recipe calls for an extra yolk or few. I know I can stash away the whites and use them down the road.
Easter Season is nearly here, and Deirdre over at DaedalShop crafts intricate and inspired Pysanky eggs. We commissioned one for our “babcia” (grandma) several years ago and were blown away by the creativity and attention to detail that she brought to the project.
I came up with the idea for this recipe after making chipotle sour cream to go along with baked bean & cheese burritos. The sauce was so good, I just wanted more of it. Then I remembered beef stroganoff, which is essentially beef coated with sour cream. If I just added chipotle to the sour cream, I’d have exactly what I was hankering after, right?
I love these dinner rolls. They are easy, they are delightful. They are soft, they pull apart in almost-flaky layers as a good buttery dough should, and they are slightly sweet, which makes them reminiscent of Hawaiian rolls.
My favorite way to serve these is to slice them in half for pulled pork sliders (or post-Easter ham sandwiches!) but they are equally delicious on their own, with butter and jelly, or as a side dish to a roast.
For our April 2019 Great British Bake Off Challenge we thought we’d tackle something savory, since February and March brought you sweet treats.
I’ve never made a pasty (that’s pah-stee) before—let along a Cornish pasty—so I really wasn’t sure what to expect. Obviously I turned to Paul Hollywood’s recipe for my inspiration, and then browsed a few others to get a sense of possible variations in method and technique. (I had some issues with Paul Hollywood’s GBBO recipe as it appears on BBC.com, so I had to do some research to get clarity. I think the recipe you’ll find below resolves the issues; see the note at the end if you are curious!)
Have I mentioned how much I love Ottolenghi cookbooks? His recipes opened up a whole new world of flavor in my kitchen. He is so creative with flavors and food combinations. I’ve never been disappointed with an Ottolenghi recipe I’ve tried, and there are some that we return to again and again.
This recipe here is inspired by one from his newest cookbook Simple. It is simple. It’s also really delicious and makes a substantial meatless dish. The original recipe calls for ciabatta but I only had a loaf of sourdough so I used that. I made it a little more herby, too. I would maybe add some ham or bacon in a future version but it certainly doesn’t need it. It was puffy and light with delightful crusty cheesy baked edges. Mmmm. Serve it with a salad and you've got yourself a perfect weekday meal.
When we first started this blog, we decided we didn’t want to be unecessarily chatty in introducing our recipes. We agreed that for the most part, when we are looking at other blog recipes, we typically scroll down quickly to the recipe recipe, where it’s written out in recipe format, and pretty much ignore everything else. So for our blog, unless we have something we particularly feel like saying, we try to skip all that intro story telling and get right to the recipe.