Monthly Archives: October 2009

Pesto Potato Rolls

Week Forty-Three: Whatever I Feel Like Week Most potato bread recipes call for the potatoes to be added in the form of leftover mashed potatoes, or in the form of dried flakes.  Today’s recipe originally intrigued me because it uses … Continue reading

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Buckwheat Anchovy Straws

Week Forty-Three: Whatever I Feel Like Week This week, the theme is a little different: there isn’t one.  See, I’ve picked out themes for the rest of the year (mostly), and there have been a few recipes that don’t fit … Continue reading

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Blueberry Orange Muffins

Week Forty-Two: Muffin Week I might have heeded the warning signs. The first: one tablespoon of baking powder.  For twelve muffins. The second: the origin of this recipe was a promotional pamphlet of recipes that my mom had held onto … Continue reading

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Spicy Ham and Goat Cheese Muffins

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

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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Zucchini Muffins

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

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Soda Bread Muffins

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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Poppy Seed Muffins With Orange Glaze

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

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Vollkornbrot

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)

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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