Anadama Bread

Yesterday, it was a fly. Today, it was hair. At least it was my hair…

I’m referring to my morning coffee, and the items I’ve discovered in it that don’t belong there. Tomorrow, I’m fully expecting  to find a dog biscuit floating in my mug.

That would be…. interesting, to say the least. If my dogs can open up the biscuit container, I need to get them an agent, stat.

At any rate, we are well into October and I am counting the days until I can make a pumpkin based dessert, like pie. I’m tempted to buy a real sugar pumpkin from the market (I’ve never actually cooked one before)and make the puree from scratch. At that point, I run the risk of Sabrina and I eating all of it before I’m able to make anything with it.

That’s a chance I’m willing to take.

Besides, my pie pans are all packed….

Anadama Bread – adapted from Food52

3 cups bread flour
4 tablespoons butter, divided
1 cup milk
1/2 cup plus 2 tbs coarse yellow cornmeal
1/3 cup warm water
5 tablespoons molasses
1 envelope active dry yeast

Put the flour the bowl of a stand mixer.  In a small saucepan, mix together 2 tablespoons of the butter with the milk and bring to a simmer. Add the 1/2 cup of cornmeal and cook, stirring, for about 1 minute. Remove from the heat and let cool slightly.

Add the cornmeal mush to the bowl of flour and mix to combine well.

In a small cup, combine the warm water, molasses, and yeast. Pour the liquid into the flour mixture and beat until it comes together in a smooth, non-sticky dough. If you feel that the dough is too sticky after 5 minutes, add a few teaspoons of flour. Place the dough in a lightly greased bowl and cover with plastic wrap. Let it rise in a warm place until it has doubled in size, about 1 1/2 hours.

Take the dough out and press it into a rectangle, no thicker than 1 inch and no longer than 9 inches. Fold the dough in thirds lengthwise and pinch the seam closed. Place the shaped loaf in a greased 9 x 5-inch loaf pan and cover with plastic wrap. Let it rise until doubled in size.

Once the dough has risen, melt the remaining 2 tablespoons of butter and brush it over the surface of the loaf. Sprinkle with the remaining 2 tablespoons of cornmeal.

Bake the loaf in a 350° F oven for 40 to 45 minutes. The crust should be golden brown. Let the loaf cool for at least 15 minutes in the pan, then turn it out onto a rack to finish cooling.

Hatch Chile Cheddar Cornbread

Right now is a great time to be in Texas.

Wait, let me rephrase that.

It’s always a great time to be in Texas (except during rush hour traffic, of course..), but right now, we are smack in the middle of the Hatch Chile Festival. Can I get a woo-hoo? The stores are flooded with pallet loads of the famous New Mexico chile peppers, and many of the markets have cooking stations set up in the parking lot, to entice you with the intoxicating aroma of fresh roasted peppers.


I plan on stocking up while I can, and utilizing them in every way, shape and form possible. And while chile rellenos, enchiladas, and cornbread are great, what I’m really itching to make is this Hatch Chile Verde Skillet Mac and Cheese. 


I do believe I have Sunday dinner figured out…..

Hatch Chile Cheddar Cornbread

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cups grated cheddar cheese
  • ½ cup roasted, chopped Hatch green chiles
  • 2 eggs
  • 1 cup milk
  • 4 tbsp butter, melted

Preheat the oven to 400 degrees.

Combine the cornmeal, flour, baking powder, and baking soda in a mixing bowl. Stir in the cheese and chiles. Mix together the eggs, milk, and butter, then add to the flour mixture. Stir/fold gently until until blended. Pour mixture into a greased 8″ baking pan. Bake for 25-30 minutes until lightly browned and a tester comes clean from the center

Whole Wheat Buttermilk Rolls

Happy Monday!

Spring break is officially over in this part of town, which means the posse were dragging their feet on the way to school. Believe me, I wasn’t exactly overjoyed to face the traffic either – considering I took J to the airport at 4:15 this morning –  but more importantly, the massive migraine I was saddled with most of yesterday is completely gone.


It was a great week, though, and we definitely got a lot of projects accomplished. I think the biggest achievement (for me, anyway) was that J refinished the kitchen table. A few months ago, I set a hot casserole dish on the table, placing a towel underneath it to keep it from sliding. Unbeknownst to me, the towel was very damp, and the heat from the dish combined with the dampness of the towel left a not-very-nice looking circular watermark. The color was literally bleached right out of the tabletop.

I felt like such an idiot – I know that I should use hot pads…which I have plenty of……

Anyway, armed with a steel wool pad, a tin of mahogany stain, a bit of elbow grease, and 15 minutes of J’s time, the table looks brand new. All ready for Easter dinner, which I realized is less than two weeks away! Speaking of which, the Royal Family is coming to visit (aka Mom and Dad), so I’ve been thinking about what to serve. Of course, the usual suspect – a spiral ham – will appear on the table, and I’m leaning towards having J prepare a smoked turkey as well. I’ll be making these rolls too, since the dough can be mixed up a few days ahead of time and will make excellent sandwich rolls for the leftovers. That is, unless I can coerce The Queen Mother to make her outstanding popovers. I can’t quite master the hang of them, no matter how many times Ina Garten says, “How easy is that?”.  And…. if my negotiating skills fail, I can always call in the reinforcements.


The posse. 

Whole Wheat Buttermilk Rolls – adapted from Artisan Bread In 5

2 1/3 cups lukewarm water
1 cup buttermilk
1 tbs granulated yeast
1 1/2 tbs sugar
6 1/2 cups bread flour (I do half white and half whole wheat)

In the bowl of an stand mixer (or a large bowl, about 6 qt capacity), mix together the water, buttermilk, yeast, a pinch of salt and sugar. Add the flour and mix using the paddle attachment (or mix by hand with a wooden spoon). Do not knead the dough.

Lightly cover the bowl and let it rest at room temperature for 2 hours, or until the dough doubles in size, then collapses.

At this point, the dough can be used immediately, or it can be stored in the refrigerator in a covered container and used within 5 days. The dough can also be stored in the freezer for up to 3 weeks.

When you are ready to bake, cut off your desired amount from the dough. I shaped the dough into 3 oz rolls, and set them onto a parchment lined baking sheet. Lightly cover with a kitchen towel or plastic wrap and let it rest for 90 minutes.

Preheat the oven to 350 degrees F. Place the rack in the center of the oven with the baking stone, if using. Lightly brush the top of the rolls with melted butter. Bake for about 30 minutes, or until the rolls are golden brown.

Homemade Pannetone

Today was quite the day for baking disasters.

We all have them, right?  Please tell  me you do….. My mojo was off from the minute I got up. I should have stopped while I was ahead, but…… didn’t.

Rule #1: Know your limits.

I hit mine today, that is for certain. After J and I did double shots of wheat grass juice this morning (which left me feeling a little bit like Elsie the Cow, the grassy aftertaste was soooo strong…), I attempted to make a loaf of Iced Lemon Bread.

I had a sneaking suspicion that something was amiss with the recipe, as the batter was very thin. Sure enough, after 40 minutes of baking, the center had sunk and the edges were almost burnt.

not good.

To assuage my guilt at throwing that loaf into the trash, I then attempted a new buttermilk biscuit recipe which promised “sky high” results.

Sky high? More like like bargain basement….

I almost wish I had taken a picture, for they were as flat as pancakes. Actually, my pancakes have more height than these did. I was so disgusted, I threw them into the trash and then called it a day.


So when the inevitable “what’s for dinner?” question arose this evening, J looked at me and said, “Let’s order pizza.”

I think he’s trying to tell me something.

Side note: Pannetone is something I have wanted to make for many, many years. It’s quite an involved process, definitely not something you can rush. This version was a bit heavier than the store bought variety, but well worth every bit of time and effort. The leftover slices are stashed in the freezer, as they will make an outstanding base for bread pudding.

Pannetone – adapted from Gale Gand

For biga

  • 1/4 teaspoon sugar
  • 1 teaspoon active dry yeast
  • 2/3 cup all-purpose flour

To start dough

  • 1 teaspoon active dry yeast
  • 2 large egg yolks
  • 1 tablespoon sugar
  • 1 1/3 cups flour

To finish dough

  • 3 1/2 cups flour
  • 9 large egg yolks
  • 1/3 cup plus 1 tablespoon milk
  • 2 tablespoons honey
  • 3/4 cup sugar
  • 20 tablespoons (2 1/2 sticks) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup mixed candied fruit (such as glacéed cherries and citron, orange, or lemon peel), diced
  • 1 cup golden raisins

    In bowl of standing mixer fitted with dough hook, combine 1/3 cup warm water (105°F to 115°F) and sugar. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Add flour and mix at low speed until smooth, about 2 minutes. Cover bowl with plastic wrap. Let rise in warm, draft-free place until tripled in volume, about 3 hours. (Can be made 5 days ahead. Stir down starter, cover and chill. Bring to room temperature before using.)

    Start dough:
    In small bowl, stir together 1/4 cup warm water (105°F to 115°F) and yeast. Let stand until yeast dissolves, about 5 minutes. Attach bowl containing biga to standing mixer fitted with dough hook, pour in yeast mixture, and mix at low speed until combined, about 2 minutes. Add egg yolks, sugar, and flour and mix at medium speed until shiny and smooth, about 5 minutes. Cover bowl with plastic wrap. Let rise in warm, draft-free place until tripled in volume, about 3 hours.

    Finish dough and bake bread:
    Attach bowl containing dough to standing mixer fitted with dough hook and add flour, egg yolks, milk, honey, 1/4 cup sugar, and 10 tablespoons butter. Mix at medium speed until blended, about 3 minutes, then add salt, vanilla, and remaining sugar. Mix at medium speed until well blended, about 5 minutes more.

    With mixer running, add remaining 10 tablespoons butter, 1 tablespoon at time. (Dough will become smooth and shiny and will pull away from sides of bowl.) Add candied fruit and raisins and mix until blended, about 1 minute. Form dough into ball and transfer to large bowl. Cover with clean kitchen towel and let rise in warm, draft-free place until doubled in volume, about 3 hours.

    Preheat oven to 350°F. Butter 2 (8-inch) or 8 (3 1/2-inch) paper panettone molds. Punch down dough, then turn out onto work surface. Divide dough into 2 pieces and form each into ball. (If using small molds, divide dough into 8 small balls.) Place 1 ball in each mold. Cover with clean kitchen towel and let rise in warm, draft-free place until dough has risen past the rim and springs back when poked, about 1 hour.

    Bake until golden brown, about 45 to 50 minutes. To cool, stick 2 skewers through base of each mold and suspend bread upside down by resting skewers on 2 containers taller than bread. (This helps keep bread from deflating during cooling.)

    When loaves are cool, wrap well in plastic wrap, then in parchment or tissue paper. Store at room temperature.

Jalapeno Cheddar Cornbread

And here it is, late Monday afternoon now, and I’m just getting to this. I had every intention of posting this cornbread over the weekend.

But, I still haven’t quite figured out where the weekend went.

Well…..that’s not entirely true. It went by in a blur, mostly because we spent the weekend at the ranch, working and clearing the property and HOLY SMOKES we set fire to the cedars yesterday:



It was insane to experience just how quickly those trees burned. I imagine it is akin to watching a Christmas tree go up in flames – in a matter of seconds, those trees were reduced to a pile of ash. I don’t know how many trees they actually burned, they had the fire going for a good 6 hours before the fire department very nicely asked us to stop due to the high winds.

The local fireman are so very polite – everything is “yes ma’am” or “no ma’am”.

And they’re cute, too.

Anyway, next time we do this (read: this weekend), I want to bring marshmallows and toast them for S’Mores.

And invite the neighbors.

And anyone else that enjoys watching a cedar bonfire.


Jalapeno Cheddar Cornbread – adapted from Ina Garten

3 cups all-purpose flour
1 cup yellow cornmeal
2 tbs. granulated sugar
2 tablespoons baking powder
1 cup buttermilk
1 cup milk
3 large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar cheese, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tbs. seeded and minced fresh jalapeno peppers (wear gloves!)
Combine the flour, cornmeal, sugar, and baking powder in a large bowl. In a separate bowl, combine the buttermilk, milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

No Knead Whole Wheat Rolls

I’m sure you’ve heard that old expression,”when it rains, it pours’?

It’s so very true, and so incredibly fitting at this moment in my life.

Literally and figuratively, everything is happening at once. Between the house selling (and subsequent packing), the rental we are procuring, purchasing land for our new ranch (more on that later), and new business opportunities, I’ve had to take several moments to pause and not go into panic mode trying to keep everything straight.

And when I say pause for a moment, what I really mean is I pour myself a glass of wine, take a deep breath, and call my mother and/or father.


Or, I head into the kitchen to bake something. Which is going to become increasingly difficult over the next 3 weeks, because I’ve started packing up all my baking supplies. If things get really stressful, I might be forced to venture over to Mom’s house and borrow a pan or two so I don’t completely lose my mind.

Note to self: my mixers and one set of measuring cups/spoons will be the very last kitchen items packed.🙂

No Knead Whole Wheat Rolls – adapted from Serious Eats

1 1/2 cups warm water, divided (I used 1 3/4 cups water)
1/2 ounce active dry yeast
1 teaspoon salt
1 tbs. sugar
2 cups whole wheat flour
1 1/2 cups all purpose flour

In a large bowl, combine yeast and 1/2 cup warm water. Stir to combine then let sit for 5 minutes. Add remaining 1 cup water, salt, sugar, and both flours to the bowl and stir for 2 minutes. Cover the bowl with plastic wrap or a dish cloth and let sit until doubled in volume, about 45 minutes.

Preheat oven to 400°F. Line two baking sheets with parchment paper. Divide dough into 12 equal portions, lightly rolling each portion into a ball and placing on the baking sheets. Let buns sit for 15 minutes to rise some more. Bake buns until golden and lightly crisp on top, 20-25 minutes.

Jalapeno Cheddar Rolls

Oh boy.

These were good.

And I’m not using the term good as in good enough for the blog, I’m referring to the fact that these are so good, it will be necessary to maintain a steady supply of them in the freezer at all times.


Oh yes… these tasty orbs of carb-o-liciousness are going to be perfect for Sunday football-watching sandwiches, filled with just about anything you could think of…… burgers, shredded buffalo chicken, roast beef….. even grilled vegetables and cheese.


A word of caution, though – because it bears repeating every.single.time you work with jalapenos. Or any spicy pepper, for that matter.

Wear gloves.

Or suffer the consequences.

One year ago: Boston Cream Pie Icebox Cake

Jalapeno Cheddar Rolls – adapted from tracey’s culinary adventures

1 3/4 tsp instant yeast
3 1/4 cups all-purpose flour
3 tbs. sugar
6 oz sharp cheddar cheese, shredded
3 large jalapeños (seeds and ribs removed), finely chopped
1 cup water water (100-110 F)
2 tbs. canola oil
2 large eggs, at room temperature

Add the yeast, flour, sugar, cheese and jalapenos to the bowl of a stand mixer fitted with the dough hook. Beat briefly on low speed to combine. In a measuring cup, whisk the water, oil and 1 of the eggs together until combined. With the mixer on low, slowly add the wet ingredients and continue mixing until the dough comes together (you may need to scrape down the bowl once or twice). The dough should clear the sides of the bowl and cling to the bottom – you may need to add a little flour or water to achieve the right consistency. Knead the dough on low speed for about 5 minutes, or until smooth and elastic.

Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl. Cover with plastic wrap and let the dough rise for 75-90 minutes, or until doubled in size.

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Transfer the dough to your work surface and divide in half. Divide each of the two pieces into 4 or 5 equal pieces, depending on whether you want oversized or more traditional rolls. Shape each piece of dough into a ball and place on the prepared baking sheet, then flatten slightly with the palm of your hand. Space the rolls about 1/2 to 1-inch apart – you want the edges to bake together in the oven.

Cover the pan with a damp towel, and allow the rolls to rise for 35 minutes. Meanwhile, whisk the remaining egg with 1 tablespoon of water to make egg wash. Brush the rolls with the egg wash. Bake for about 25 minutes, or until the tops of the rolls are deep golden brown.

Transfer the pan to a wire rack and let the rolls cool for at least 15 minutes. Store in a resealable plastic bag at room temperature, or wrap tightly and freeze.

Makes 8-10 rolls