Whole Wheat Cinnamon Raisin Bread, Revisited

I've always assumed that someday the nonstop cooking and photographing and posting would get tiresome and I would eventually burn out. I surprised myself and made it through countless holidays and vacations, nursing school, and my first job- almost three uninterrupted years! But recently I've reached that point where I need a break. Not that I'll ever stop loving food. It's just that lately, keeping up with myself around here has become less fun and more of a burden. And that's not why I cook or blog. So I'm going to slow down. By no means am I stopping, I'll just be posting a lot less often.

There are several factors playing into this decision. We haven't been home as much over the last month or two- with trips and family visits and Dustin away on dental rotations. I have a hard time finding the motivation to cook a gourmet meal for one. Also, lately I'm more inclined to re-make old recipes. (I have well over 500 of them, many of which I haven't made again since they were first posted. And I miss them.) But like I said, I'm not done. I'm sure a new recipe or two will sneak its way onto our menu that I'll be dying to share. (And will I could I ever stop baking? Never.)

And I think what put me over the edge is that this last week I've been sick. I've had a flurry of flu-like symptoms (sore throat, fever, headaches, chills- thankfully, no vomiting...) that keep coming back. I thought September was too early for the flu, but something is making me miserable. Needless to say, food is the last thing on my mind right now. I did manage to make this loaf of cinnamon raisin bread before my sickness set in. Cinnamon is a popular ingredient around here. Like the snickerdoodles, the smell of this bread baking will make your tummy smile. (p.s. I used golden raisins since that's all I had left- that's why they look greenish/yellow.)

4/3/09: Cinnamon swirls and flecks of sun-dried raisins fill this honey whole wheat loaf with an earthy sweetness. Baking with whole wheat has given me trouble in the past. (A lot more trouble before I discovered white whole wheat.) But following this recipe to a T produced a whole wheat loaf to be proud of. Not your typical sandwich bread, but perfect toasted for breakfast or snacking or devoured right out of the oven. Try not to eat the whole loaf at once.

Whole Wheat Cinnamon Raisin Bread

INGREDIENTS
1 Tbsp. active dry yeast
1/4 cup warm water (100-110 F)
1 1/4 cups buttermilk, room temperature or a bit warmer
1/4 cup honey
2 tsp. salt
2 tsp. cinnamon
1 cup whole wheat flour
2 - 2 1/2 cups white whole wheat flour
2/3 cups raisins

DIRECTIONS
1. In a large bowl, combine yeast and warm water. Let stand for 5-10 minutes until foamy.

2. Mix in buttermilk, honey, salt, cinnamon, raisins and 1 cup whole wheat flour. Stir well. Gradually mix in white whole wheat flour, stirring until dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface, adding a bit more flour as you go to keep it from sticking, and knead until smooth and elastic, about 5-7 minutes (it won’t get quite as smooth as breads made with other flours, but it will still be a bit stretchy).

3. Place in a lightly greased bowl and cover with plastic wrap. Let stand for 1 1/2 - 2 hours, until doubled in size.

4. Turn bread out onto a lightly floured surface and gently deflate. Shape into a rectangle, then form into a log by folding the short ends into the center, then pulling the long ends up and pinching them together. Place dough seam-side down into a greased loaf pan. Let rise, covered, for 45-60 minutes.

5. Preheat oven to 375 F. Bake for 30-35 minutes until the loaf is browned on top and sounds hollow when tapped. Remove from pan and cool completely on a wire rack before slicing.

Makes 1 loaf.

(Adapted from Baking Bites)

Snickerdoodles, Revisited

How I love cinnamon. Cinnamon rolls, cinnamon swirl loaves, cinnamon-spiced cakes, even ice cream. I can always count on cinnamon to bring me to a happy place. When I need a quick cinnamon fix I turn to snickerdoodles- the classic cinnamon 'n sugar dusted cookies. You'll be able to taste these cookies long before you bite into them. The smells of butter and sugar and cinnamon permeating every part of your kitchen (or entire house if its small like ours). If the aroma is too much to resist you can always freeze the remainder of the batch. That way they might last a little bit longer.

7/28/09: When I started typing out this recipe one ingredient in particular caught my eye. Baking soda? I don't remember using any baking soda. In fact, I remember reaching for my trusty tin of baking powder, and dumping in two whole teaspoonfuls. So I double checked the recipe. Yep, baking soda. Every single snickerdoodle recipe in the world calls for baking soda, NOT baking powder (I checked most of them).

So I was a little scatterbrained that night. I must have been on painkillers- or something. There has to be an excuse. But now I recall that on Sunday when I was making Blueberry Crumb bars (coming soon) I used the wrong measuring cup, dumping in 1/3 cup sugar instead of 1/4. Well nobody is going to complain about that. Those turned out delish.

Luckily, neither mistake was fatal. These snickerdoodles were a tad bit on the airy side. Soft, like biting into a cinnamon-sugar dusted pillow. I'm almost embarrassed to admit, this was only my second experience with snickerdoodles. I was introduced to them last week, and have ever since been lamenting the fact that my childhood was devoid of their presence. It should be a crime.

So this is the way they should be made. With baking soda. Next time I'll get it right.

Snickerdoodles

INGREDIENTS
1 cup butter
1 1/2 cups white sugar
2 eggs
1 tsp. vanilla extract
2 3/4 cup all purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1/4 cup white sugar
2 tsp. cinnamon

DIRECTIONS
1. Preheat oven to 400 F.

2. Cream butter and sugar. Add the eggs and vanilla and cream until light and fluffy.

3.. In a separate bowl combine the flour, cream of tartar, baking soda, and salt. Blend the dry ingredients into the wet, mixing by hand.

4. In a small bowl, mix together the 1/4 cup sugar and cinnamon. Shape the dough into small balls and roll them in the cinnamon-sugar to coat. Place 2 inches apart on an UNgreased cookie sheet.

5. Bake in preheated oven for 6-10 minutes (depending on size) until the tops are set and the bottoms are beginning to brown. Remove from the cookie sheet and cool on a wire rack.

Makes 3-4 dozen cookies.

(Adapted from All Recipes)

Summer Vegetable Minestrone, Revisited

This week started out bleak and dreary and soup seemed like the thing to make. Summer vegetables are still abundant around here, so I decided to revisit my minestrone. A pot-full makes enough to feed us for days... just the thing to have around when the temperatures drop and the rain lingers. Enjoy it with a crusty hunk of bread and some freshly shaved Parmesan.

7/1/10: As promised, here's a healthy and delicious recipe to offset all those sweets I've shared with you lately. It's a simmering medley of nutritious summer vegetables, whites beans, and a pasta al dente. Low fat, high fiber, and packed with vitamins and minerals. Minestrone is a traditional Italian soup made with whatever fresh vegetables can be found. There's no set rule for what to include. Sprinkle a little Parmesan on top and enjoy a bowl of guilt-free Italian comfort food.

Summer Vegetable Minestrone

INGREDIENTS
2 Tbsp. extra virgin olive oil
4 cloves garlic, minced
2 onions, chopped
1 cup celery, chopped
5 carrots, peeled and sliced
4 cups low-sodium or homemade chicken or vegetable broth
~ 4 cups crushed tomatoes (I used fire roasted crushed tomatoes)
1 can canellini (white kidney) beans, drained and rinsed
handful fresh green beans, ends trimmed and cut into 1-inch pieces
1 cup whole wheat seashell pasta
1 small zucchini, quartered and sliced
1 small yellow squash, quartered and sliced
1 Tbsp. fresh oregano (or 1 tsp. dried)
2 Tbsp. fresh basil (or 2 tsp. dried)
2 cups baby spinach, chopped
salt and freshly ground black pepper, to taste
freshly grated Parmagiano Regiano, for serving

DIRECTIONS
1. In a large pot preheat olive oil over medium heat. Add onion and garlic and saute for 5 minutes. Add celery and carrots and saute for several more minutes.

2. Add chicken broth and tomatoes and bring to boil, stirring frequently. Reduce heat to low and add canellini beans, green beans, zucchini, squash, oregano, and basil.  Simmer for 30-40 minutes, adding the pasta halfway through. (You can always add water if the pasta is absorbing too much liquid.) Cook until the pasta is soft and the vegetables are tender (the carrots will take longest to cook).

3. Remove from the heat and stir in the spinach. Season to taste with salt and pepper. Ladle into bowls and serve topped with freshly grated Parmesan.

Serves 6-8.

(Adapted from All Recipes)

French Toast with Mixed Berry Compote

Most of you can probably whip up a batch of french toast without consulting a recipe. An egg or two, a splash of milk. Maybe a dash of cinnamon. That's how I used to do it. (I had a phase of undergrad where I made myself french toast every single morning. It's a wonder I didn't gain twenty pounds.) You can find numerous opinions on how to prepare the perfect french toast batter. Heated debates on the proper egg to milk ratio. I did a little research and settled on this concoction- now my classic french toast recipe. I used hearty whole grain bread, but any thick-sliced loaf would work (brioche, cinnamon-raisin, etc.) And the spices and vanilla, while not essential, add a rich aroma and burst of flavor.

And then there's the berry compote. (I can't let summer slip away without making a few more berry recipes.) Blueberries, blackberries, and raspberries simmered in butter, lemon juice, and brown sugar. Just until soft and warm and juicy. Ladle it over hot-off-the-griddle french toast topped with a knob of butter and dusted with powdered sugar.

French Toast with Mixed Berry Compote

INGREDIENTS
French Toast:
2 eggs
1/2 cup milk
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 tsp. pure vanilla extract
pinch salt
4-6 thick slices whole grain French/Italian bread
butter, for brushing the griddle and for serving
powdered sugar, for serving (optional)

Mixed Berry Compote:
3 Tbsp. butter
1/4 cup packed light brown sugar
2 Tbsp. freshly squeezed lemon juice
3 cups mixed berries (blueberries, raspberries, and blackberries)

DIRECTIONS
1. To prepare the french toast, in a shallow dish whisk to combine the eggs, milk, cinnamon, nutmeg, and vanilla. Season with a pinch of salt.

2. Preheat griddle to medium-high heat. Brush with butter. Dunk each slice of bread in the egg mixture, soaking both sides. Place on the hot griddle and cook on both sides until golden. Serve warm with butter, powdered sugar, and mixed berry compote.

3. To prepare the mixed berry compote, melt the butter in a skillet over medium heat. Stir in the sugar and lemon juice and cook until the sugar is dissolved. Add the berries and toss gently. Cook for 2-3 minutes, until the berries are warm and begin to release their juices. Serve immediately.

French toast serves 2, Compote makes about 3 cups.

(French Toast adapted from All Recipes, Mixed Berry Compote adapted from Gourmet)

Fig and Prosciutto Pizza with Caramelized Onions

I've been looking forward to figs all year. So much so that back in July when I spotted the first few pints (direct from California) on display at Whole Foods I whisked one home immediately- only to be sorely disappointed. Those figs were mushy and tasteless and I drove myself right back there and got a refund. Those babies weren't cheap. But it was my hopes that were crushed more than my budget. So I refrained from making any more such purchases until September, once fig-season was in full swing. The wait paid off. My second set of figs was tender yet firm, juicy, and sweet. One of the most heavenly things I've yet to eat.

The first thing I made with my long-awaited fresh figs was pizza. I topped my usual chewy crust with salty prosciutto and cheese and sweet caramelized onions and figs. Amazing. I only wished I'd had more figs. They had succumb to my nibbling long before the pizza dough had risen. Oh well. Some things can't be controlled.

Just a note: I opted to top my pizza with fresh mozzarella and Parmesan. But I think that thinly sliced brie or crumbled gorgonzola or goat cheese would be equally as tempting.

Fig and Prosciutto Pizza with Caramelized Onions

INGREDIENTS
1 recipe pizza dough
1 Tbsp. extra virgin olive oil
2 large yellow onions, halved and thinly sliced
salt and freshly ground black pepper
3 oz. prosciutto, thinly sliced
1 pint (or more) figs, thinly sliced
8 oz. fresh mozzarella, sliced
1/2 cup Parmigiano Reggiano, freshly grated

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring frequently (and reducing the heat as necessary to prevent burning), until the onions are soft and golden brown, about 30-40 minutes. Set aside.

3. Preheat oven and pizza stone to 450 F.

4. Prepare crust according to recipe directions. Top prepared crust with caramelized onions, prosciutto, figs, and mozzarella. Sprinkle with Parmesan. Bake in preheated oven for about 10 minutes, until the cheese is bubbling and the crust is golden brown.

Makes 1 large pizza.

Grilled Chicken, Red Pepper, and Smoked Gouda Panini, Revisited

Hello, September. You've always been one of my favorite months. Sadly, you signal the impending end of summer. But you bring with you cooler days (and warmer clothes), apple-picking, and the first colors of fall. Squeezed into September you get the best of both seasons... lingering summer produce (I'm not yet ready to part with you, berries and corn) with relief from the blazing summer heat. Life slows down a little. And the outside world is changing, turning right before my eyes.

I wrote quite the lengthy post the first time I shared this recipe, so today I'll be brief. This grilled sandwich is as good as ever. And arriving just in time to take advantage of those red peppers popping up in your backyard (or farmer's market). Serve it for lunch or dinner- perhaps with a bowl of soup or tossed salad.

10/1/10: Before now I've never associated peppers with fall. But this year I planted my own mini garden and have experienced the growing season first hand. I grew zucchinis (which got so big we had to mount a counterattack and hack them back), tomatoes (which were rather unsuccessful- lots of vines, little fruit), and herbs (my basil, rosemary, oregano, and chives are still alive). I also planted peppers- red and green bells and jalapenos. The peppers just started popping up at the end of the summer. And now that it's Fall, they're growing strong. The farmers markets are full of them as well.

I learned my lesson about jalapenos. I was so excited when I found out I could grow my own (I really love salsa), that we planted four. One bush would have been enough. It's raining jalapenos around here. There's no way I can use up a dozen (or more) fiery little peppers every week. (Dustin pointed out that the bugs residing in our backyard must have a low heat tolerance, because the peppers are the only plants they're leaving alone. That explains the success!) So many jalapenos and not enough uses for them. Perhaps I could set up a roadside pepper stand.

But back to the bell peppers. This recipe uses my favorite red peppers, which are ripe as ever night now. They're charred on the grill alongside mustardy smoked paprika marinated chicken and then layered with smoked gouda and fresh basil between two pieces of flatbread. The sandwiches go back on the grill until the cheese is oozing out the edges. Because it was storming outside, I employed my panini press which did the job just as well.

Grilled Chicken, Red Pepper, and Smoked Gouda Panini

INGREDIENTS
2 large boneless skinless chicken breast halves (I pounded them thin for even grilling)
1 Tbsp. Dijon mustard
1/2 lemon, juiced
1/4 tsp. smoked paprika
salt and freshly ground black pepper
2 red bell peppers
extra virgin olive oil
4 pieces whole wheat flatbread or naan
12 fresh basil leaves
smoked gouda, thinly sliced or shredded

DIRECTIONS

1. In a medium bowl, whisk together the mustard, lemon juice, paprika and salt and pepper. Add the chicken breasts and massage the marinade into the chicken. Allow to marinate in the refrigerator for about 30 minutes.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Rub the red pepper halves with olive oil and sprinkle with salt and pepper. Grill the chicken breasts (until cooked through) and the red pepper (until softened and blackened in spots). Do not turn the grill off. Allow the chicken and the peppers to rest so they are cool enough to handle. Once cooled, slice the red peppers and chicken breasts into thin strips.

3. Working with a pair of naan halves, pile on several slices of gouda, three basil leaves ,a quarter of the red peppers and a quarter of the chicken. Top with several more slices of gouda and the other naan halves. Repeat with the remaining three pairs of naan halves.

4. Once the sandwiches are assembled, return them to the grill for a couple minutes per side, until the gouda has melted and the naan has toasted. Serve warm.

Makes 4 paninis.

(Adapted from The Kitchen Sink via Lahatchita Eats)