Grapefruit & Fennel Crispbread

I decided to take a break from my weekly sourdough boules and do something a little different with my sourdough starter this week. This is a rift on the dill crispbreads I made this past summer; similar process, but with a slightly different flavor profile. Instead of fresh dill, I’m using freshly grated grapefruit zest,…

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Zucchini Bran Muffins

I decided to attempt a cross between zucchini bread and a bran muffin – don’t ask me why! It just crept into my mind, and I couldn’t give the thought up without at least trying it. The main premiss behind my logic being zucchinis are so wet and bran can be so throat chokingly dry,…

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Fresh Orecchiette with Lintels and Mushrooms

Homemade orecchiette pasta with delicate green lintels, baby portobellos, and a hint of Serrano peppers. Hand making the orecchiette is completely optional. It didn’t take me too long to do it (probably about an hour, including the time needed to rest and make my dough), but you definitely need to commit to the rolling, cutting,…

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Einkorn Brownies

I’ve foraged on venturing into the baking world of einkorn flour with this latest adaptation of my classic brownie recipe. I think, I like the einkorn version better then my original one. Einkorn’s lower gluten content provides the brownies with a more delicate and less chewy crumb while also imparting all those whole grain nutritional…

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