Years ago, we read about Bagel Bombs® in Momofuku Milk Bar, by Christina Tosi, and thought that it was a great idea to make a cream cheese spread to use as a filling for round bagels. Now, we wouldn’t go as far as registering the name, but we aren’t in the business of selling these things; instead, we’re just trying to pass on great ideas to you. So, we choose to call ours bagel bomblettes (because we make them smaller; also, our name isn’t registered, so you can use it whenever and wherever you please), and say that ours are simply based on the idea of Bagel Bombs®.
We always like to add some texture to our soups. Often, it’s croutons, made by cubing bread, tossing it with olive oil, salt, pepper, and garlic, then baking it in the oven. It doesn’t take all that much effort, but, what about the times that you’re busy in the kitchen with other things, and just can’t fit in a batch of freshly-made croutons? Well, this post is an answer for you.
This is what we wanted you to save leftover mashed potatoes for: lefse. We’ve wanted to make these for a while, but we never seem to have leftover mashed potatoes. Mashed potatoes are just so good that we generally eat them all the same day we make them. But, this time we planned ahead, and made more mashed potatoes than we could eat. All so we could make lefse the next day. Want to see how to make lefse? Just follow along.
When we read about these scones in Eric Lanlard’s Afternoon Tea, we knew we had to make them. The idea of slightly bitter cacao nibs with tart raspberries in a flaky scone were nearly irresistible. Naturally, we copied down the recipe in our abbreviated fashion. In full, including a parenthetical comment:
Raw cacao and raspberry scones Make scones dough. Add 20 g cacao nibs and 10 g freeze dried raspberries (amounts seem low). Idea from Afternoon Tea by Eric Lanlard
If that’s not quite enough for you, we’ve added a few details and a photo or two.
We make corn bread about once a month, and we just recently learned a technique that’s supposed to make corn bread, nearly any corn bread, better. We knew we had to test it out in our own Scratchin’ It Test Kitchen and have it reviewed by our crack staff in the cornbread division.
When we get back from a trip, one of the first things we do is make up a batch of bread. We’ve made bread on a weekly basis for years, and, after many years, it just becomes a habit. A good habit. It’s first on our list because the starter needs to be fed, plus, we generally use up much or all the bread that’s in the freezer. Now, we could just run out to the store and buy a loaf, but we find that all commercial breads are poor substitutes for bread (we can’t even call them bread). Artisan loaves are better, and, we happen to have a great baker in town who sells through our CSA, but there’s nothing quite like bread fresh from the oven.
Bread-baking day was a bit delayed by our most recent trip. It’s not too big of a deal; we fed the starter right before we left, froze the wheat berries (for grinding) the day we got back, and started the dough the day after. But, that did mean we’d be baking late on Thursday, the night we usually get dinner on the town. Since we’d eaten out a lot while we were on vacation, we decided to have a meal at home, after we ran a few errands and stopped in for happy hour at our favorite watering hole. During that time, we’d be letting the bread dough proof.