October 25, 2012
This snack is like butter and jam on toast, but tweaked into something a little more sophisticated.
The camembert has a buttery, creamy texture, but, you know, cheesier. It’s got a little funk on it. But it’s not a punch-you-in-the-face funk, just a mellow funk.
The grapes here are cooked just a little — not to the point where they’ve turned into jam, but just enough to warm them up and concentrate their sugars. You can use any grapes you like, as long as they’re seedless, but I happen to love the colors on the gorgeous flame grapes. The thyme lends a savory note that keeps this snack from heading into dessert territory.
I snacked on this on a rainy afternoon before a long night of chugging through some work emails, but these lovely little crostini would be equally at home as the appetizer at a fall party.
October 15, 2012
I know we just skipped into mid-October, but stay with me here. I know there are still tomatoes out there at the markets, and there’s no better way to celebrate a good tomato than to smash the heck out of it on some bread.
To be honest with you, reader, I haven’t been in much of a cooking mood. I still cook, of course, but it hasn’t been joyful experimentation in a while. It’s been stuff like this: simple, tasty, but but but.
I have to convince myself that it’s something you want to see. It’s just some bread with stuff on it, after all. Not even a sandwich. But this blog is about connecting with people, and maybe someone out there just wants a snack and doesn’t want to go out and buy camembert or smoked paprika to make one. But I bet you have bread, and garlic, and oil, and tomato, don’t you?
September 21, 2012
These rolls started out as no-knead bread, but then I decided it would be silly to make artisan-style bread in my kitchen when I can walk next door and get artisan-style bread any time. So I backtracked and made them into cinnamon rolls.
The no-knead bread method beginning is fantastic for one thing, though — the flavor in these rolls is beyond the normal cinnamon-and-sugar gooeyness. There’s a rich yeasty flavor that’s developed over the long rise time that makes these taste less like a guilty pleasure and more like a for-serious bread item that just happens to be sweet and buttery.
July 5, 2012
There’s a bakery and restaurant in Santa Monica called Huckleberry. It has crushing lines most mornings, but they’re worth braving for the fresh-baked goodies coming out of their kitchen. I only discovered Huckleberry about a month before I moved out here, and thank goodness — I ate their flatbreads, absolutely drenched in olive oil, nearly every day before I left. My thighs are thankful that Huckleberry doesn’t exist here, but my mouth isn’t.