A zucchini bread that's really cake but shh don’t tell.

in

I love to drift across the fine line between breakfast food and dessert. Yes, I get that from my mother. To me this is the ultimate zucchini bread because 1. It’s moist. 2. It is heavily dosed with ginger, my favorite. And 3. It is ½ bread and ½ crumble topping. The crumble topping is the best part.

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Creating this recipe saved my butt because I, like so many, am overwhelmed with zucchini. This is the first year I decided to plant my own garden. I only have ONE zucchini plant and yet I have 3 zucchinis in my fridge. When I left for 3 days to visit the coast, I came home to a 2lb-er. He was the inspiration for making this recipe a double batch. Which is great because you can give one to a friend…or not ;). 

king zuke plant

king zuke plant

Recipe makes 2 loaves!!

Ingredients 

The crumble:

100 g pecans, chopped

100 g AP flour

75 g sugar

50 g oats

½ tsp cinnamon

½ tsp kosher salt**

1 tsp fresh finely grated ginger

113 g (1 stick) unsalted butter, cubed

The bread:

454g AP flour

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

½ tsp cardamom 

2 tsp kosher salt**

426 g brown sugar

½ c neutral oil

180 g applesauce

4 eggs

2 lbs zucchini, grated

2 tsp vanilla extract 

1 TBS fresh finely grated ginger

Preheat oven to 350 degrees F. Make the crumble topping. Combine pecans, flour, sugar, oats, cinnamon, salt, ginger in a medium bowl. Add cubed butter, and use your fingers to flake the butter (like you are making scones). The butter should be about the size of your index fingernail. Set crumble aside. 

Now for the bread, grate your zucchini and butter 2 bread pans ahead of time. Whisk the dry: flour, baking powder, baking soda, cinnamon, salt in a large bowl. Mix the wet: brown sugar, oil, applesauce, eggs, zucchini, vanilla, and ginger in a separate large bowl. Fold dry ingredients into wet until the batter is lump-less. 

Divide batter evenly(ish) between pans. Sprinkle prepared crumble on top. Bake for about 1 hr 15 minutes. If you have an accurate thermometer the bread should be about 205 degrees F. Otherwise, you can do the toothpick trick along with checking the crumble to see that it is golden. 

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DeeeeeLishhh

DeeeeeLishhh



A thick slice of this with a little butter is nice, but the ultimate is when you drop a scoop of vanilla ice cream over a warm piece, and it immediately begins to melt. Just sayin. 

Notes:

  • AP= all purpose

  • Pecans are not necessary, walnuts, hazelnuts, or sunflower seeds would do

  • Kosher salt is less salty than pink Himalayan so B CAREFUL 

  • neutral oil means: vegetable, grapeseed, avocado, sunflower…there are probably more but that’s all I can think of

Griffin is the cutest and always deserves to be featured in a post.

Griffin is the cutest and always deserves to be featured in a post.






Keep your canned charlie tuna in the pantry

We rarely do anything simple in this house. This meal is an elevated tuna salad. A little bit of nostalgia and a little funk keeps us coming back for more. It is a fair amount of chopping but we love this the next day…so make extra. On multigrain it’s an orchestra of flavor that will leave you dreaming about it that night. John came up with this one, so there is a fair amount of heat. Simply back off on the chilis. 

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.75 lb of Tuna …. frozen is fine, doesn’t need to be sushi grade ;)

2 medium carrots

4 celery stalks

1/2 red onion 

4 scallions

2 serranos 

1/2 bunch cilantro

1 TBS fresh grated ginger

2 TBS pickled ginger + pickling liquid to add to the mix

3 TBS relish

1 c mayo…. more or less to desired consistency

2 TBS pickled ginger juice 

2  TBS honey 

2  TBS rice vine vinegar 

2 TBS soy

dash of cayenne 

1/2 tsp white pepper

1/2 tsp salt

1/2 tsp smoked paprika

1/2 tsp coriander 

Pat tuna dry. Heat skillet on medium-high heat until golden brown on one side and almost completely opaque (7 minutes), flip and cook for about 4 minutes on the other side. Add 2 TBS rice wine vinegar and 2 TBS soy sauce to the skillet. It will splatter and hiss. Turn off burner and add 2 tsp of honey. Swirl the pan to coat the tuna, then flip to coat other side. This process makes the tuna extra yummy, salty, and adds a nice crust. Transfer tuna to a plate and let cool. Now chop the veg. Finely mince carrots, onion, and chilis. Chop celery (we like it a little larger for a good crunch). Add to LARGE bowl. Slice scallions, chop cilantro, and dice pickled ginger. Add to bowl. Add grated ginger, relish, mayo, ginger juice, and spices. Now break up tuna into small pieces using your hands. Mix everything well. You may need more mayonnaise if it looks dry. Taste for seasoning. Fresh bread is a must with this one! And a cold beer completes the meal👍😉

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Social Justice Barbecue

in

From Genevive:

A couple weekends ago, my mom and I were talking about the brutal murder of George Floyd. I was having trouble sleeping (probably for multiple reasons) but at that moment staying silent through this time was eating at me. I wanted to do something. My mom suggested we lean on what we do best: food. I am lucky to have a woman in my life that empowers me like this. This is part of my privilege. Cooking a dinner for 59 people was a risk, but these risks make change possible. Changing systemic racism requires people to feel uncomfortable. You may not always do or say the right thing, but this is the process of learning. I can promise that the meals I made were in no way perfect, but sharing them anyway was my small risk for change. Putting the ego aside, stepping away from excuses rooted in fear, and just acting—however big or small, creates change.

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Many people have asked for the coleslaw and cornbread recipes, and they were very much adapted from other sources. The coleslaw recipe can be found in “Meathead” by Greg Blonder and Meathead Goldwyn.

Coleslaw:

Feeding 4 people

  • 1/4 green cabbage, shredded

  • 1/4 red cabbage, shredded

  • 1 pepper, sliced and diced

  • 2 carrots, shredded

  • 1/2 red onion, diced small

  • 1/4 c sour cream

  • 1/4 c mayo

  • 3 TBS relish

  • 1 TBS sugar

  • 1 TBS white vinegar

  • 1/2 tsp mustard powder

  • 1/2 tsp coriander seed

  • 1/2 tsp white pepper

  • 1 tsp celery seed

  • 1/2 tsp salt

Shred cabbage and carrots with box grater or food processor (shredding attachment). De-seed and thinly slice pepper, then chop. Mix cabbage, carrots, pepper, and onion in a large bowl. Combine all other ingredients in a small bowl. Then dress coleslaw.

Cornbread:

Serves 12

  • 1 stick (1/2 cup) butter, plus extra for greasing

  • 1 cup cornmeal

  • 1 cup AP flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/4 brown sugar

  • 1/4 honey

  • 1 1/4 cup buttermilk

  • 2 eggs

  • sesame seeds for sprinkling

Preheat oven to 375 degrees. Butter small 8x8 inch pan. First, brown the butter in a medium saucepan. Let it cook over medium heat for about 5-7 minutes, you should see the dairy solids sink to the bottom and the butter should foam. Set the butter aside to cool. Mix cornmeal, flour, baking powder, baking soda, salt, and brown sugar in a medium bowl. Whisk (runny) honey, buttermilk, and eggs in a medium bowl. Add 1 TBS of butter to the pan and place in the oven for 5 minutes before pouring batter. This makes for a yummy browned bottom. Create a well in dry ingredients and add wet ingredients, whisk to combine. Add butter and ALL browned bits to batter, whisking to combine. Pour into pan, sprinkle with sesame seeds, bake for 25-30 minutes, or until middle is set.

Adapted from: https://cafedelites.com/easy-buttermilk-cornbread/

From Lynda

The gratification that comes with this effort and our approach allowed kindness to expand beyond a check to Black Lives Matter ( we raised 1,252)  I watched Genevive take on a task that I am well familiar with. She fed 59 people.  There is so much satisfaction in feeding people. And she rose to the occasion. Never one to cut corners, every aspect of the dinner was made with devotion and love.

Unfortunately I wasn’t feeling well. As I lay napping, I heard  her footsteps racing through the house trying to get it all done.  Our new adopted son, Connell Poor, was deep in pork and slaw. 

 In my case with dying, I have to let go; my choices and my ability shrinks. It’s out of my hands. But it is nothing when compared to the death of George Floyd.

I can’t fathom the cruel way that  he died. I’m trying to die with integrity. He died under the knee of a heartless and angry man. I don’t pretend to understand what it is to be born with a color that instantly puts you at a disadvantage. I don’t know what it’s like to spark suspicion and distrust based on the color of my skin.  I try to look at the soul of a person. After all  the rest is just a vessel to transport you around.  Someone posted a picture on Facebook. It was a series of skeletons and above there were label : white , black, asian , gay... you get the picture. In the end it’s just a bunch of bones.

It is how we lived our lives that matters. I am grateful to see the world show we still have a heart, a conscience. I grateful to have a daughter with so much compassion that it kept her awake at night. A daughter that is willing to act on her convictions. We should all live with passion for equal justice. And I’m grateful for my husband who rarely says no to our crazy ideas.  Please let’s show unity and love. To all that participants in this fundraiser, we thank you. ❤️

Genevive & Lynda

Cholesterol be damned... it’s time for Grandma Ursillo meatballs and This Nana’s sauce

in

Sauce and meatballs

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My husband is part Italian. His mom, Mimi, was a Christian woman. She was truly altruistic. Cooked and baked for many gatherings and never expected anything in return. The only thing that would offend her was when someone went for seconds before everyone was fed. She died of ovarian cancer. The lady was tough. By the time she explored why she wasn’t feeling well the cancer had spread. She was the glue to that family and is sorely missed. Mimi’s house represented something that many of us experience, a house where the doors are always open and no one is turned away. Feeding people is feeding ones soul. Mimi did this quietly with no fan fare. So many of my fondest memories were around food. I have said to Genevive that a memorable meal is so much more than the food itself. It’s the company, how hungry you are, and where you are. Mimi brought love and memorable meals to so many.



This recipe is from her grandmother…Grandma Ursillo 

The sauce is mine, the volume is tricky but I’m going with feeding 8 people

When John came off the ball field…starving, the snack was 2 meatballs with sauce on wonder bread…thats right I said…WONDER BREAD! 

sauce:

a 4 count good quality olive oil

1 whole sweet onion

3-4 cloves of garlic ( depends on how fresh your garlic is)

1/2 fennel 

1 zucchini (optional)

1 stalk of celery (this is optional

1/4 c of the Pernod (think licorice)

1 Tbs brown sugar

1 Tbs salt

1 Tbs oregano 

1 Tbs dried basil 

Chili flake ( to your liking)

4-5 cans good quality canned tomato puree (we like Cento) saute the onions and fennel on medium heat until soft and slightly caramelized add garlic and cook until fragrant

add zucchini and celery

add the Pernod and sauté until booze has evaporated 

Add the tomato purée 

add the brown sugar and salt, oregano, basil, chili flake

simmer for 20m to let flavors marry  



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meatballs

a good quality ground beef (not lean)

4-5 eggs for ever pound of beef (bet that got your attention)

1c bread crumbs…more if you are doing a large batch

mix ..should be slimy

add 1 tbs dried basil

1 tbs garlic powder

1 tsp onion powder

1/2c parmasan

 1 tbs salt

1/2 tsp pepper

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form into balls to the size you prefer…..drop raw into a bubbly sauce.....yes RAW

leave for 3-4 hours

Comfort food for sure😌…..mangia! mangia!













 









 

The bread that started it all...Nanny Van’s oatmeal bread

in

I didn’t often go to my grandparents house. They lived three hours away. For my parents that was two hour too many. When we did go, it was food heaven! My mom didn’t like to cook. Her mother may have been the reason,  she was capable of cooking, gardening, sewing , and plumbing, and was authentic in her methods. 

I would be asleep in the crisp freshly laundered , pressed white sheets , and then it would hit me. Sweet, yeasty aromas beckoning me to hit the stairs and head for the kitchen. This bread was universally loved among all family members. When I created the Good Loaf this treasure was not lost on customers. Of course, as my baking prowess grew I had to play with the recipe. The result did not disappoint. This is where time and love in the kitchen make it all worthwhile. I would love to see a renewed appreciation for tradition.

To my lovely relatives that reached out to me and offered kindness and inspiration , I thank you and hope you will continue the tradition that this spit fire of a woman gave to us. These are the footprints we leave that can keep memories of family alive❤️ 

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The original recipe didn’t have a biga, rice,or buttermilk but these enhancements make the bread that much better:

Oatmeal bread formula:

Biga:

Flour 9.9oz

Water 6.1 oz

Fresh yeast 0.1oz ...  look up the conversations of your yeast on line

**a quick side not... when it comes to yeast rapid rise is not a good choice (yeast on steroids). The goal of yeast is to devour sugar and burp gas into you bread. In general less is better... a slow rise will develop better flavor....if you have the time.


Soaker:

Oats 4.0oz

Molasses 4.0oz

Water 5.0oz

Brown sugar 1.0oz

Butter 0.4 oz

Final dough

Flour 18.4 oz

Water 7.6 oz

Buttermilk 5.0oz

Fresh yeast 0.1 oz

Brown rice 2.0 oz

Sea salt 0.5 oz

Soaker 14.3 oz

Biga 16.2 oz

Biga gets 6-8 hrs fermentation 

Mix all ingredients on 1 speed until incorporated 

Mix on 2 speed for 4-5 min until a decent gluten structure 

Drop on counter and perform a few folds to cool the dough down

1hr fermentation 

Divide in to rounds at 30-32 oz each

Shape into batards 

Roll  onto a damp cloth and then oats

Place in pans and proof for 60-70 min. The bread should not crest much beyond the rim of the pan. The remaining growth(oven spring) will occur in the oven.

Bake in pre-heated oven at 350 for 40-50 minutes

Let the loaf cool slightly in the pan, then remove to a cooling rack. Let the loaf cool for at least 1/2 hr before cutting

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Now 

All you need is butter😊

The king of bread....MULTIGRAIN!

in

I’ve made a lot of bread. I’ve experimented with many formulas. I knew that this was a winner when I gave  this bread to my family members that had opposing palettes and they both loved it! 

When I owned the bakery, I had children calling it “crack bread” because it was so addictive. My dad would eat it every morning...“ keeps me regular “. I would send cases to my father-in-law, that’s all he wanted for his birthday. It’s so worth the effort. Since many of us have more time at home, I thought it was time  to unveil this gem….

I will take some of that time and explain the logic. if you dont care skip this part

  • Biga: a quick pre-ferment that will give your loaf a better chew

  • Honey: a natural preservative and great sweetener 

  • Buttermilk: to give a softer crumb 

  • Cooked rice: white or brown for moisture retention and texture 

  • Brown sugar: just because I like it🤫

  • Multigrain mix: any variety of seeds and grains ( think bird food): oats, sunflower seeds, poppyseeds, sesame seeds, flax seeds, hemp seeds, groats, cracked wheat... it what ever you have... but the oats, sunflower seeds, poppyseeds, sesame seeds are a must. This is “ la raison d’être “ for the bread

  • Yeast:  wild yeast if you have the time,  otherwise active dry or instant 

  • Salt : bread without salt is paste

  • Flour: I am a snob but for good reason... King Arthur does extensive tests to maintain consistency, and making bread is an 8 hr job, don’t be cheap 

  • Whole Wheat flour: adds good fiber

  • Water: hydrating a dough takes fineness. Too little and you will have a dry and crumbly loaf , too much and you won’t get good gluten structure. Always more in the winter... everything is dry

Here we go!

Biga: Get that scale I told you to buy and start weighing your ingredients: biga first

  • Flour 11.0 oz

  • Water 6.8 oz

  • Yeast. 0.2 fresh yeast .... you can look up the conversation on line for the yeast you have

Let proof 3-6 hrs

In the mixing bowl put the  developed biga and all wet ingredients together Add all dry ingredients and mix on low speed until wet, biga and dry  ingredients are are well incorporated :

Wet:

  • Biga

  • Buttermilk: 5.7oz

  • Honey: 2.6oz

  • Water : 8.9oz


    Add

  • Yeast : 0.4 oz fresh ( look up the conversion of your yeast on line)

  • Salt:  0.5oz

  • Brown sugar: 2.0oz

  • Brown rice:  2.0oz

  • Multigrain mix: 3.5oz

  • Whole wheat flour: 3.2oz

  • Bread flour or Galahad: 17.3oz

Mix on first for 3 min

Mix on second for 5 minutes , at this point you can adjust you dough ( more water if it’s too dry, more flour if’s too wet

this is what the dough should look like as it is pulling from the sides…and yes this is messy work

this is what the dough should look like as it is pulling from the sides…and yes this is messy work

The dough should pull away from the wall of the bowl and form a good gluten structure  Bulk ferment for 90 min until double in bulk 

Divide into 2 rounds at 29-32 oz

exciting times

exciting times

Round and rest  for 20 minutes  Shape into loaves by stretching into a square and folding  the top and bottom to the middle place the loaf seem side down and using the friction of the counter push the loaf with the thumb and heal of your hand away, it should pull the loaf tight

achieving tension

achieving tension

Roll it on a damp cloth and then in a tray of the seed mixture 

worth the extra effort

worth the extra effort

almost there

almost there

Place in a 5x9 loaf pan ... grains facing up Proof for 70-90 minutes until it crowns the rim of the pan Bake at 350 for 40-45 min  Let cool in pan for 15 min  Remove... never cut into a fresh loaf until it has cooled. The crumb will collapse and flavor profile will not be fully developed 

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yea baby

yea baby

You are going to love me for this one... you’re welcome 😋






Quality Quarantine with Carbonara

in

Of course I am going to talk about the virus.  A topic that has the world’s attention is worth the ink. Like war this has become a universal, life-altering problem. Unlike war, we are all on the same side.  

I am grateful that the effect of the outbreak was not vastly different than the way we live. We were already deeply rooted in our time together, and our home. Cancer will do that to a family. We were already familiar with creative ways to do things together. Disability taught us that one. We love to cook fresh so when Genevive went to the store, or the farm, produce and dairy were still on the shelves. When we were without eggs, my kind neighbor offered her eggs to us— not once but twice!

As a family we are familiar with suffering. What I find beautiful and inspirational, is the wave of kindness that is surging. When you face suffering (which can wear many faces), things become primal. You see your family as the priority not the job (if you can, and if you can’t we as a society are in debt to you). You care about health more that stuff. You realize that living matters and lives matter. So you stay home.

 Before the real quarantine started , We were fortunate to have 2 beautiful grandchildren for the weekend .. children are eager to learn. They just need a stimulating platform.  They went for a hike and learned about the importance of nature—how peaceful and beautiful it can be. They made cookies, and much to your benefit they made homemade pasta with a carbonara sauce. If you are short on pasta, but have flour, eggs, and time go for it! The kids can help.

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 My grandchildren love to cook! These sous-chefs light up at the chance to play with food. Flour, eggs right on the counter...they’re in! 

the FOCUS wow!!

the FOCUS wow!!

I’m not the star in this post, but my mini me is, Genevive is the queen of pasta!

I am encouraging you to get a scale for all your baking. For consistency and accuracy, it’s a must:

Pasta for 5:

400 g flour

4 eggs

The recipe is super simple and easy to remember. For every egg, 100 grams of flour is used. When making egg pasta, a softer wheat flour is preferred. All-purpose flour will do, but if you can get your hands on “tipo 00” flour, it is by-far superior. This is a link if you want to purchase it from amazon https://www.amazon.com/Antico-Molino-Napoli-Antimo-Caputo/dp/B00BR0K5AW/ref=sr_1_6?crid=AWGUV7PEM3W6&keywords=tipo+00+flour&qid=1585596953&sprefix=tipo+00%2Caps%2C165&sr=8-6. It is wonderful because of how incredibly fine the grain is milled. The grains absorb the egg more evenly, and create a much smoother pasta. 

Now to showcase these vary simple ingredients, you will knead ;) to roll up your sleeves and use some elbow grease. Firstly, drop the flour on the counter and create a well. Then, crack the eggs into the well. Use a fork to whisk the eggs together, and slowly incorporate the flour. Be very careful not to spill the eggs over the sides of the well, and onto the counter. You have to be patient. And yes, these are kids, and yes there was spillage. If you do have egg leaking across your counter, simply create a wall with a scraper or your hand and continue to work. Eventually, you will get to the point when the eggs will no longer run. When this happens you can switch to two bench scrapers (if you have them) to fold more flour into the dough. You can also continue to use the fork.

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When the dough no longer sticks to your hands, you can begin to knead it. You will work the crap out of this dough for 10 minutes. But like actually 10 minutes. I recommend setting a timer. Oh and while you are thinking, “why the heck am I doing this??” just remember home workouts, time sucking projects, and actually having pasta are all really trendy things right now!!! So you are pushing, you are folding, and you are pulling. You finished those 10 brutal minutes…congratulations!! You should have a smooth dough that bounces back slowly when you push your finger into it. Now wrap that baby up in plastic and let it rest in the fridge for 30 minutes. 

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Ok now the fun part. Divide the ball up. If you made the exact recipe, quartered is good. Flatten the triangles with your hand, and fold the tip in to create a rectangle. Set your pasta machine to 0 & run it through. Fold both sides into the middle, and run it through again. Repeat once more. This builds elasticity into the dough. Now bump the machine up to 1 and roll it through. Continue to do this until reaching setting 6. Now it is ready to be noodle-ized or noodle-ified or whatever. We ran our pasta through as tagliatelle but you have the power of creative freedom and can HAVE FUN WITH IT!! After we separated the pasta and tossed it in semolina flour to coat the strands and prevent stickage. Then for the pretty picture I bundled the stands and twisted them for safe keeping. 

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If you do not have a pasta machine, you have another workout coming. You can roll the dough out with a rolling pin. You want to get it to be thin enough to see your hand through the dough. You may need to let it rest a couple times during the rolling process, because the gluten will fight you. When it is thin enough, dust it with semolina and fold the dough on top of its self 3 times. Use a large, shop knife to cut the pasta to your desires thickness. If it is uberlong, divide it into your desired length. 

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La carbonara for 5:

6 eggs

1.5 cups of parmesan

2 tsp black pepper

3/4 cup of cut up bacon, pancetta, or guanciale

Salt 

If you haven’t had enough, and want to make the tagliatelle alla carbonara. Let’s get saucy. Carbonara is a little complicated because what is supposed to be a rich silky sauce, may turn to scrambled eggs. 

You should start by boiling the water, and salting it HEAVILY. I learned that it should taste like the sea. Some may disagree, but it’s how I like it. 

Crack 6 eggs into a bowl, and grate 1.5 cups of parmesan into the eggs. Add 2 tsp of black pepper ( we like it spicy) to the eggs. Mix well. Grab your bacon, pancetta, or guanciale (if you can find some please tell me where!!) Fry the little cubes or cut pieces in a large skillet until the fat is rendered, and the pork is crispy. Turn off the burner. Cook the pasta. When you are cooking, the time depends on the type of pasta. For this tagliatelle, I let it rise in boiling water, then pull it straight out to place throw it in the sauce. Larger, or thicker pasta takes a little longer. For good measure I check with a nibble. Use tongs to remove the pasta from the water and add them it to the skillet. Mix the pasta, rendered fat, and 1/4 cup of pasta water. Add the egg mixture. Toss very well. You should be left with a silky, rich, golden sauce that melts your heart. 

The lack of finished pictures is testimony to how good it is. Hungry kids come before photos! Enjoy 😊

Sunshine Granola

in

I eat granola almost everyday. How else can I live up to my crunchy persona? Not only do I make my own granola, but I make my own ghee that goes into my own granola. Yes, I am THAT extra. This recipe changes based on the season/my mood/what I need to get rid of, but I am going to give you the original recipe and note where I (often) make changes. Sunshine granola was created to add some light to the dark wintery mornings. The color comes largely from turmeric, and the zippy flavor is mostly the citrus/ginger combination.

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I also REALLY have to emphasize that this tastes best with Benedikt Dairy yogurt. Benedikt Dairy is a small farm in Goffstown, NH that sells grass-fed meat/dairy along with a bunch of other organic & local produce (which they either grow themselves or pull from other farms). I have a deep love for this yogurt and its tangy flavor. If you are looking to go on an adventure I HIGHLY recommend checking them out, plus they have the cutest baby cows when you walk inside. 

I mean COME ON 😍

I mean COME ON 😍

Which brings me to a topic that I am very passionate about, but do not typically get to gush over without noticing distant glazed over eyes, that are lost in a field full of butterflies (or some other typical daydream)...FARMS!! Alrighty now I spent some time (3 months) in Italy and was amazed at how the farms were supported in their culture. Instead of the farmer dragging their products to 20 different locations hoping to sell, people from the cities actually visited the farms consistently. Weekend trips to the country were considered a beautiful break from the overstimulating city center. 

The Italian shepherd life.

The Italian shepherd life.

I have done my fair share of farm work. I have left parts of my soul in the ground in exchange for the nourishment I take out. Farm work is hard work; it forces you to ignore pain in your body for hours. The ache builds when you drag yourself and the tote down the row slowly collecting squash/potatoes/cukes etc. When you eat a potato do you think about the resources mother nature used to make it? Do you think about the love it takes to grow it? Do you think about the pain the farmer endures to harvest it? Do you think about the livelihood you are supporting by valuing it? Just some food for thought. 

Now back to granola ;)

You will need:

  • 1 cup oats

  • 1 cup coconut flakes

  • 1/2 cup buckwheat groats

  • 1/4 cup almonds

  • 1/4 cashews

  • 1/4 other type of nut you have on hand

  • 1/4 cup sunflower seeds

  • 1/4 cup pumpkin seeds

  • 1/4 cup hemp seeds

  • 1/4 cup sesame seeds

  • 1/4 poppy seeds

  • 2 tsp grated fresh ginger

  • 1 tbs fennel seeds

  • 1 tsp turmeric

  • 1 tsp cinnamon

  • 1/2 tsp cardamon

  • 1/4 tsp clove

  • 1 tsp salt

  • 1/4 tsp black pepper

  • 1 orange (zest & juice)

  • 1/2 cup maple syrup

  • 1/2 cup ghee

  • 1 tsp vanilla

Let's preheat the oven baby!! 350 degrees F, please. 

Grab a large bowl and your favorite rubber spatula. Combine the oats, buckwheat groats, seeds, nuts, coconut, spices, orange zest, salt, and pepper. Melt the ghee**, and add it to the dry mixture along with the juice of an orange, vanilla extract, and the maple syrup. Spread the mixture evenly on two sheet pans lined with parchment. Bake in the oven for about 30 minutes or until everything is golden in color, making sure to stir the granola every 5 minutes. 

Just look at those glittering almonds!!

Just look at those glittering almonds!!

A little seedy, datey, yogurty, appley close up.

A little seedy, datey, yogurty, appley close up.

Notes:

Deviating from the original recipe is fun and really easy. I swap different extracts/flavorings in for the vanilla i.e. rosewater, almond, orange blossom. I also change up the spices to match. Once I added cooked pureed beetroot. Lavender buds are wonderful as well. Just stick to a theme and be creative!!

**To make ghee, add 1lb of butter to a medium saucepan. Melt and cook butter on medium until it foams and the dairy solids burn on the bottom of the pan. Strain through a cheesecloth and store in a jar at room temperature. 

P.S. ghee is so so so yummy in everything. Make chicken, rice, cookies, really ANYTHING with it. I made ghee snickerdoodles over the holidays and they were fab. 

Much love,

Genevive

How committed are you?

in

Get ready to know much more that you want to, for we are about to enter ;

SOURDOUGH TERRAIN

This little single cell organism can change your world! It’s not much different than a child … it needs food, water, air, and warmth. If treated well it can, and will, flourish. If neglected, you will end up with a brown lifeless blob of paste!

I will not get into how to start your own….thats a time sink.  King Arthur sells sourdough and it is what I used to start The Good Loaf or you can send a message  to me and I will put some aside for you.

An active Sourdough  will need to be fed every 8 hours. If you have no plans to bake with it , it can go in your fridge and be left alone for over a week. You should refresh it to keep it healthy though once a week. There are so many acronyms for this hard working creature; mother, madre, levian… all the same thing. 

If you’re still eating bread, it’s better for your gut health, as it pre-digests the grain and has healthy bacteria.



Genevive is obsessed with it and has me putting it in everything. I had a moment of “bakery tourettes” when she convinced me to make brioche, a very temperamental dough that can fail if the stars are not aligned . But we did it and they were beautiful.

I fought her on making bread at home for months… I was accustomed to making 200 loaves not 2. Im now grateful that I lost. There is a sense of satisfaction that comes with devoting at least 8 hours on food … it simply makes it taste better… and let’s no forget the smell! When I had The Good Loaf … customers would joke that they wish I could bottle that smell and sell it. 

This sourdough formula is a straight sourdough. The beauty of this is you can add anything to it… fruit, nuts, herbs, seeds. Some of those ingredients may absorb water so you will need to make an adjustment for that...and speaking of water, the finesse of making a beautiful and delicious loaf is a balancing act. I use to preach to my bakers... water is free! The more you use the more loaves you will have and the cost of your loaves will go down. The balance is too much and it becomes more difficult to work and will struggle to rise. On the other extreme too little  water and  the loaf will look great but who wants to eat sawdust? In the dead of winter when you have alligator skin, you are not the only thing that is dry... all your ingredients are as well . In the summer as you perspire and feel soggy so goes your ingredients . Enough said?

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On to the next big, important topic; autolyse.... good bread is all about patience. The purpose of this technique is to let the culture, flour, and water find each other without salt (salt and yeast are not friends) you mix it just enough to incorporate those 3 ingredients. Then you stop and let it sit for 20-30 min

A great time to feed the dog, do some housework, or google a simpler recipe.

The other dark secret to good bread is time and temperature. If you’re in our home you better be sporting a fleece, and the dough is chilly. On the other hand, if you go to my friends house where she keeps the temperature at 75 degrees for her mom... this procedure will be much faster. Culture and bacteria love warmth! Science 101. There is a desired dough temperature for every loaf so be sure to have a thermometer. In the case of sourdough it’s 77 degrees.

Are you still willing to hang in there?

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If you are still with me at this point you have stamina.... if you gave up... you’re not reading this.

....I need to stop and take a moment. I think at this point it fairly obvious that I have an abundance of passion for bread. This didn’t not come out of nowhere. Jeffrey Hamelman , my mentor, can romance bread in a classroom to the point that you feel like your watching Casablanca . I’m so grateful for his knowledge and love for a trade that requires such devotion. .... ok back to why you are here...

After the autolyse ,... add in your salt, mix on low for 2-3 min, and then medium for 3-4 min.  The goal at this stage is to get gluten structure, but again too much mixing and you will be oxide the dough (bleach it) too little and it won’t hold its shape. If it’s still a bit loose drop it on the counter and fold like a letter a few times until it has better structure (I have found that mixing with a home mixer can warm the dough but once folded on a counter the dough will tighten  .

Now everyone is busy, and this is where you have flexibility. This dough should be folded at least three times….ideally every 45min ... it’s called a letter fold. You give the dough a stretch on all sides and fold in to the middle. To effectively  shape this dough you place it seem side down with no flour where you place the dough. Flour your hands give a light pressure as you rotate the dough in a circle using the friction of your counter to pull the boule tight. Proof in basket for 90-120 min. depending on the temperature of the dough.  If for some reason the timing doesn’t work for your agenda you can put the dough in your fridge which will slow the yeast production down.

Because we are now home bakers we have to create an environment that can trap steam so you get good oven spring. Genevive convinced me that a Dutch oven would do the trick.... and it does! By placing the Dutch oven in a preheated oven you are creating an oven within a oven. It’s a bit tricky placing you proofed dough in the vessel and slashing it, but the results are amazing!

Slashing the dough is important. You are trying to control where the gasses escape. The tool is called a lame (razor and the end of a metal wand) you can buy them on Amazon ( you can buy everything on Amazon ) slashing takes practice. The ideal is to enter the dough at an 30 degree angle through the skin. You should be fluid with your motion and confident. When done well the skin will peel back and create an ear.

Pre-heat the oven to 500 degrees, then drop the temperature to 460. Bake with the lid on for 30 min and lid off for 15 min and check it.  Your bread should have a Caribbean tan.

Sourdough Focaccia topped with sliced lemon, kalamata olives, and red onion.

Sourdough Focaccia topped with sliced lemon, kalamata olives, and red onion.

Trust me when I tell you this is worth the effort .... your eyes will roll to the back of your head too😁

Me when I eat the bread

Me when I eat the bread

There is Nothing New Under the sun

in

A friend of my husband one said ; there is nothing new under the sun. I haven’t forgotten that philosophy. When I began the good loaf I read countless books on bread baking. I took the stuff I loved about different formulas and compiled them to create my own spin. Bread has been around for over 6,000 years. I don’t think I can create something new with that kind of history. That’s is what you will find here in both cooking and baking. I would like to share recipes and baking formulas that have given my family, friends, and customers a pleasant experience.

Caesar salad

half of the enjoyment of this salad are the croutons. ..make your own from any stale bread you have .Cubed or tear it

melt on low heat;

50% olive

50% butter

2 fresh garlic cloves

1 TBS dried basil

1 TBS oregano

pepper

chili flake  (optional)

adjust the quantity according to the amount of croutons you have

bake at 350 degrees for 15-20 min until slightly darker that golden brown  

dressing;

2-3 cloves of garlic

1/2 can of anchovy’s

1 TBS dijon mustard

1 TBS Worcestershire sauce

1/2-1 whole lemon (depending on how juicy 

1 egg

1c olive oil (or more if you need more volume )

with the food processor running add the garlic, anchovies, dijon, Worcestershire , and lemon until pulverized. drop in the egg while the machine is still running slowly add the olive oil the dressing should be thick and creamy. if too thick drizzle in a little water.

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