Tag Archives: Food

Potato Soup with Milk and Honey Bread

March in New England is a fickle beast.

Temperatures in the 60’s with sunshine one week and 18 inches of wet, heavy snow the next, (great book reading weather!)

I just finished a great little novel by Jenna Woginrich. The $4.99 ebook is called Birchthorn.  It’s suspenseful with great characters and plot twists. There’s a scene in it where one of the characters, Eli, has a pot of potato soup on the stove.

Now, I have potato soup on the brain.

Since every great soup has to have a great accompaniment, we will start with bread.

Milk, honey and a little butter are warmed and yeast is added.

This mixture is combined with flour and salt.

While Marcy sleeps next to the radiator, I work the dough in a bowl with a wooden spoon.

It’s then covered with a towel and placed in a warm place to rise.

Next, potatoes are peeled and cubed.

We add just enough water to cover the spuds and season with a bit of salt and pepper.

Then, comes the bacon…

#bacon

A post shared by Jodi Rhodes (@homemadeandwholesome) on

Listen to those three halved pieces of glorious bacon sizzle.

Every potato soup needs a gorgeous little purple onion.

After an hour, the dough has risen and we are ready to knead.

It only takes a few flicks of the wrist to get a smooth soft ball of dough.

That ball of dough is placed in a cast iron skillet and allowed to rise again while the oven comes up to 350 degrees.

Once the potatoes are done, they are lightly mashed along with the water that didn’t evaporate.

A couple tablespoons of butter, the bacon-fat-sauteed chopped onion and that glorious bacon  are added to the pot of potatoes.

All that’s left to do is add a little more salt and pepper and place the pot over low heat, stirring every now and then.

A warm loaf fresh out of the oven.

And a hearty meal.

Take that March, you fickle beast.

Petite Milk and Honey Bread

  • Servings: makes 1 small loaf
  • Print

  • 3/4 cup whole milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon honey
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour (plus more for kneading)

Place milk, butter and honey in a microwave safe bowl or glass measuring cup and heat for 90 seconds. Sprinkle yeast over top and let sit for 5 minutes or until bubbly.

Stir flour and salt together in a medium sized bowl. Pour milk and honey mixture over top and mix with a wooden spoon and fully combined.

Place a tea towel over top of the bowl and let rise until double in size, about an hour.

Once risen, on a floured surface, knead dough until smooth, about a minute.

Preheat oven to 350F. Place the ball of dough in a cast iron skillet and make a cross on top to let the fairies escape. Place the tea towel over top to let the dough rest while the oven comes up to temperature.

Bake for 40-45 minutes. Slice/ break and serve.

Potato Soup

  • 3 large potatoes, peeled and cubed
  • 1/2 small onion, diced
  • 3 slices of bacon
  • 1/2 cup whole milk
  • 3 tablespoons unsalted butter
  • salt and pepper
  • sharp cheddar for serving (optional)

Place peeled and cubed potatoes into a medium sized pot and cover with water just to the top of the potatoes. Add some salt and pepper. Bring to a boil, turn burner down to medium-high and let simmer until soft.

Meanwhile, cook bacon slices in a skillet until crispy. Cut into pieces. Place diced onion into bacon grease left in the skillet. Saute on medium-low until translucent.

Mash cooked potatoes with remaining water, leaving some chunks. Add milk, butter, bacon and onions to the pot. Stir to combine and place back on the burner set to low, stirring occasionally, for a few minutes. Add salt and pepper to taste, if you like.

Serve with shredded cheddar and warm bread.

 

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Pumpkin Walnut Loaf with Chocolate Chips

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October is upon us, which means pumpkin.

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We collect our ingredients in the sun strewn kitchen on this beautiful Sunday morning.

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Cinnamon, nutmeg, ginger and all spice speckled flour is incorporated into creamed butter and sugar.

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Alternate with pumpkin puree until mixture is smooth and orange in color.

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Chopped walnuts and a healthy dose of chocolate chips are folded into the batter before it is placed into the loaf pan.

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More walnuts are sprinkled over top before it is placed into the warm oven.

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While the loaf is baking, we mix cinnamon and nutmeg into confectioners’ sugar and milk for a decadent glaze.

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Pumpkin Walnut Loaf with Chocolate Chips

  • 8 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 cups unbleached all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 3/4 cup pumpkin puree
  • 1/2 cup chocolate chips
  • 1 cup walnuts, chopped

Glaze

  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 tablespoons milk

Preheat oven to 350. Grease a loaf pan.

In the bowl of a stand mixer, cream butter and sugar. Add eggs, one at a time until incorporated. In another bowl, combine flour, baking soda, salt and spices. Add flour and pumpkin, alternately beginning and ending with flour until smooth. Fold in chocolate chips and 3/4 cup walnuts.

Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

Combine glaze ingredients in a small bowl and pour over the top of the baked loaf.

Slice and enjoy!

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Peach Bars

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Mid-August=peaches. It was a hot day for peach and nectarine picking but we enjoyed walking through the rows of trees, heavy with fruit, at an orchard a few towns away. Once home, we got straight to work making a sort of shortbread cookie dough.

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Ethan likes to be the one that twists or “cracks the code” in order to open the peach.

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We sauteed two sliced peaches in a sprinkling of sugar and a dash of nutmeg.

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About 3/4 of the dough is spread into a nine inch pan and the peaches are layered over the top.

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The remaining dough is dropped on top of the sweet peaches to create a crumble topping.

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And the rest is history.

Peach Bars

  • Servings: makes 9 bars
  • Print

  • 2 medium sized peaches
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon nutmeg
  • 8 tablespoons unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose unbleached flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Preheat oven to 350 degrees F.

Slice peaches and place into a skillet. Sprinkle granulated sugar and nutmeg over peaches and cook on medium for 5 minutes.

In a large bowl, cream butter and brown sugar until fluffy using a handheld mixer. Add egg and vanilla and mix until fully incorporated.

In a small bowl, whisk flour, baking powder and salt. Add to the butter mixture and mix until all flour is incorporated.

Spread 3/4 of the dough into a 9×9 pan. Arrange peach slices over top and dot remaining dough over the top of the peaches.

Bake for 30 minutes or until light browned. Let cool on a wire rack before slicing.

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Or try these peach recipes:

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PEACH PIE

 

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PEACH COBBLER

Oatmeal Apple Cookies

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Even though fall is a more than a month away, I’m getting my taste buds ready.

Here we are combining hearty oats with crunchy apple bits and warm cinnamon spice.

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If you have an apple in your fridge, it’s a sure sign that you are destined to make these cookies.

Let’s do it.

The dry ingredients are tossed into a bowl and the apple is finely chopped.

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We add a bit of apple sauce to bump up the flavor and add some moisture. Once it’s tossed all together, rounded spoonfuls of dough are placed on a cookie sheet and baked for about 12 minutes.

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The texture is soft; the flavor is fall, the cinnamon and nutmeg spices will warm you from within.

Oatmeal Apple Cookies

  • Servings: makes about 20 cookies
  • Print

  • 1 cup old fashioned oats
  • 3/4 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 1/2 teaspoons cinnamon
  • pinch of nutmeg
  • 1/2 cup packed light brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 unsweetened apple sauce
  • 1 small to medium apple, cored and finely chopped

Preheat the oven to 350 degrees F. Mix oats, flour, baking powder, salt, cinnamon, nutmeg and brown sugar in a large bowl. In another bowl, whisk melted butter, egg, vanilla and apple sauce until blended. Add to the dry ingredients and mix util fully incorporated. Fold in the apple. Drop by rounded spoonfuls to a cookie sheet and bake 11-13 minutes or until set. Let cool on the pan for a minute before transferring to a wire rack to cool completely. Enjoy with a tall glass of milk.

 

Wild Berry Lemon Cake

The inspiration for this recipe came while forest bathing, what the Japanese call shinrin-yoku, or the medicine of being in the forest. It is simply going out into the woods and just being; listening to the birds, watching the wind blow through the leaves of the trees, feeling the sun on your face and eating wild food.

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This is a wineberry (rubus phoenicolasius), or wine raspberry. It was introduced into the United States from Japan, Korea and China in the late 1800’s and is an invasive species. Wineberries taste sweet and tart and are juicy, just like raspberries.

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We also came across a thicket of blackberry bushes and added them to our container.

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This very fragrant cake starts like a lot of cakes, with butter.

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Said butter is creamed with sugar and the zest of three bright yellow lemons.

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Eggs are added one at a time until the mixture is pale yellow and fluffy.

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After scraping down the sides of the bowl, we alternately add the dry ingredients and the yogurt.

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Once the dry and wet ingredients have been fully incorporated, the wild berries can be carefully folded into the lemon zest flecked batter.

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The batter is poured into the prepared loaf pan and while it’s in the oven, the glaze, simply sugar and lemon juice, can be made.

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Once out of the oven, it is left to cool for a while in the pan.

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Once cooled, the prepared glaze is poured over top and it is ready for slicing!

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Wild Berry Lemon Cake

For the cake:

  • 8 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • the zest from 3 lemons
  • 3 eggs
  • 2 cups all-purpose unbleached flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain or vanilla yogurt
  • 1 cup fresh wineberries and blackberries

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh squeezed lemon juice

Preheat oven to 350 degrees F. Grease a loaf pan.

In the bowl of a stand mixer, combine butter, sugar and lemon zest and cream until light and fluffy.

Add eggs, one at a time, beating well after each one.

In another bowl, whisk together flour, baking powder and salt.

Add flour and yogurt alternately, starting and ending with flour, mixing well after each addition.

Fold in the wild berries and pour batter into the prepared pan.

Bake for 60-65 minutes or until a toothpick inserted in the middle comes out clean.

Let cool on a wire rack for 10 minutes and then turn out and cool completely before drizzling with glaze. Slice and enjoy!

Zucchini and Blueberry Waffles with Lemon Ice Cream

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Last week I made Lemon Ice Cream. A delicious yet overpowering flavor if eaten alone, but when coupled with a vegetable and fruit studded waffle, it is pure perfection.

Ice cream has become my hobby, there are so many flavors to discover.

For the ice cream:

  1. Start by placing 1 1/2 cups each of milk and cream in a saucepan over medium heat.
  2. While the milk and cream are warming, whisk 4 egg yolks in a bowl with the zest of 2 lemons, 3/4 cup granulated sugar and a pinch of salt until it is pale yellow and velvety.
  3. Once the milk is hot, whisk a little of it at a time into the yolk mixture until the yolks are tempered.
  4. Pour the yolks into the saucepan with the milk mixture and cook until it reaches about 160-170 degrees on a candy thermometer.
  5. Pour into a heat-proof bowl with the juice of 2 lemons and place into the refrigerator over night.
  6. Pour the mixture into the chilled bowl of your ice cream maker and churn according to your maker’s instructions.
  7. Place churned ice cream into a freezer-safe container and chill a couple hours or more until it reaches desired consistency.

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The waffles begin with shredded zucchini.

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Place the shredded zucchini into a colander and press down to remove as much moisture as possible.

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Combine the dry ingredients in a large bowl, while melting 4 tablespoons of unsalted butter over medium heat in a skillet.

Pour a cup of milk, an egg and the melted butter into the large bowl with the dry ingredients.

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Fold the shredded zucchini and a handful of fresh blueberries into the batter.

Using a half cup measure, drop batter onto your preheated waffle iron and cook according to your machine’s instructions.

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You’ll end up with a gorgeous purple and green studded waffle.

One scoop of bright lemon flavored frozen cream will add the precise amount of sweetness and tang.

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Zucchini and Blueberry Waffles

  • Servings: makes 4 large waffles
  • Print

  • 1 cup shredded zucchini
  • 1 cup unbleached all-purpose flour (could substitute gluten-free flour)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 cup milk (could substitute almond milk)
  • 1 egg, beaten
  • 4 tablespoons unsalted butter, melted (could substitute coconut oil)
  • handful of fresh blueberries

Using a grater, shred a medium sized zucchini. Place zucchini in a colander and press out as much moisture as you can. Set aside.

Preheat a waffle iron.

Whisk flour, salt, baking powder and cinnamon in a large bowl. Add milk, egg and melted butter and mix until combined. Fold in zucchini and blueberries.

Using a 1/2 cup measuring cup, scoop batter up and pour onto preheated waffle iron and cook according to your iron’s instructions.

Place a scoop of lemon ice cream on top and enjoy!

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National Donut Day

In honor of this blessed day, try:

Blueberries in your donuts…

blueberry cake donut

or apples

baked apple donuts

or chocolate

Baked Chocolate Donuts

or orange

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or banana and peanut butter…

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or pumpkin

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or try them all :)

 

Strawberry Skillet Cake

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A beautiful day deserves a beautiful dessert.

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This is Raspberry Skillet Cake‘s half sister.

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Butter and sugar are creamed and strawberries are diced.

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Dry ingredients are added and we have ourselves a cake batter.

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Diced strawberries are folded in.

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The batter is spread into the prepared cast-iron skillet and baked for 35-40 minutes.

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Strawberry Skillet Cake

  • 1 stick unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup strawberry puree
  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup diced fresh strawberries

Preheat oven to 350 degrees F. Grease a 10″ cast iron skillet.

Cream butter and sugar with a handheld mixer until pale yellow and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla and strawberry puree. Mix until well incorporated.

Add flour, baking powder and salt to the creamed mixture and mix until well combined.

Fold in strawberries and spread into prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool on a wire rack and serve with vanilla ice cream.

Sweet Potato Spice Sheet Cake

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I had a helper in the kitchen today. She didn’t get her hands dirty but she lent the emotional support baking sometimes requires :)

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Sweet potato gives this cake flavor and texture. It also boosts the vitamin A content as well as beta-carotene.

Start by creaming the butter. It’s always a good idea to cream the butter before you add the sugar.

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Eggs and vanilla are added to the mix.

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Flour, baking powder, salt, cinnamon and nutmeg comprise the dry ingredients.

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One medium sweet potato yields about 3/4 of a cup.

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Fragrantly spiced flour is mixed using one of Thomas’ beautiful handmade spoons.

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The flour mixture and the sweet potato puree are alternately added to the creamed mixture.

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The batter is spread into a greased 9×9 square pan.

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After about 25 minutes in the oven, the baked cake is flecked with spice and orange sweet potato.

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Top with frosting made with maple syrup.

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Enjoy :)

Sweet Potato Spice Sheet Cake with Maple Syrup Frosting

  • 8 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • pinch of nutmeg
  • 3/4 cup sweet potato puree

Preheat the oven to 350 degrees F. Grease a 9×9 square baking pan.

Cream butter and sugar in the bowl of a stand mixer. Add eggs one at a time and mix until fully incorporated into the butter mixture. Mix in vanilla extract. In a separate bowl, combine flour, baking powder, salt and spices. Mix to combine. Alternately add the flour mixture and the sweet potato into the creamed mixture until a stiff batter is formed.

Spread batter into the prepared pan and bake for 25 minutes.

While the cake is baking, make the frosting.

  • 2 cups confectioners sugar
  • 2 tablespoons unsalted butter, softened.
  • 3-4 tablespoons maple syrup

Combine all the ingredients in the bowl of a stand mixer. Add more or less maple syrup and confectioners sugar as required.

Let the cake cool completely before frosting.

 

Butternut Squash Cake

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The birds are singing, the sky is vibrantly blue, snow is still blanketing the ground but the sun is out. The calendar says spring is 20 days away. Soon little crocus petals will be sprouting out of the cold cracked soil. But in the mean time, let’s just enjoy winter squash.

Butternut squash can really be swapped for pumpkin in most recipes and it has more vitamin A than pumpkin. To begin, you should have about a cup of mashed or pureed butternut squash. I like to slice a fresh heavy squash lengthwise, scrape out the seeds and roast on a baking sheet, cut side down until soft, about 45 minutes at 350 degrees F. Scrape the flesh out once it has cooled and mash with a fork.

Assemble your ingredients.

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Appreciate the beauty in everyday things…

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…even in the messes made.

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Once the batter is in place, go ahead and blanket it with streusel.

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After the cake has cooled, slice into twelve pieces and notice the flecks of spice and orange butternut strewn throughout.

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Enjoy :)


Butternut Squash Cake

  • 2  cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup mashed butternut squash

Topping

  • 1/4 cup all-purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup packed brown sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons unsalted butter, cold and cubed

Preheat oven to 350 degrees F. Grease a 9 inch square pan. Combine all topping ingredients and using a pastry blender or your fingers, mix until crumbly. Combine flour, baking powder, baking soda, spices and salt in a bowl. In another bowl, whisk eggs, oil, brown sugar, buttermilk and vanilla until combined. Add butternut squash and mix until well combined. Add the dry ingredients to the wet and stir until all flour is incorporated. Pour into prepared pan. Sprinkle topping over the top and bake for 35-40 minutes until browned and fragrant. Let cool on a wire rack before slicing. 


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