Our passion is great bread!
I grew up eating grits and cornbread, but I haven’t had much exposure to polenta. So when Elizabeth of blog from OUR kitchen chose Polenta Bread as the bread of the month for the Bread Baking Babes (BBBs), I set out to learn more about polenta and what differentiates it from grits and cornmeal. I ran across an interesting article and discussion about Polenta versus
I was delighted to be the host kitchen for the Bread Baking Babes and Buddies in July. It’s always a pleasure to bake with the BBBs. I chose Panmarino Italian Rosemary Bread because I had recently returned from Tuscany and was still in a Tuscan state-of-mind. The bread turned out to be a big hit. Any bread with rosemary is a good one in my
Beans, beans, and more beans. That’s what I have in my cupboards. I like to buy different types of beans because they are so cool! I mean what’s not to like about beans? They are packed with protein, nutrients, and flavor. Beans are beautiful and inspirational. In fact, they were the inspiration for this photo I took at the Plated Stories Workshop this past May.
This Chocolate Chip Zucchini Bread, made with KAMUT flour, home grown zucchini, and chocolate chips, makes a delicious treat. I thought I had used the last of my zucchini with the creamy curried zucchini soup, but wouldn’t you know it, they started growing again. So I decided to continue my zucchini bread experiment using ancient grains. So far, I’ve made zucchini bread using Einkorn, Spelt,
I love pizza. Whether its thin and crispy, thick and doughy, Chicago-style, Tuscan-style, round, square, rectangle you name it, if it’s pizza, I usually like it. There’s just something about having dinner on a crust. Pizza is fun to make, fun to eat, and a great way to entertain friends. I should probably clarify that even though I like different types of dough, I’m usually
