Cheddar Dill Beer Bread ~ Savory Simple ~ www.savorysimple.net

This recipe was inspired by the ingredients in my refrigerator. These are often my favorite recipes because I really hate being wasteful. I had a ton of leftover dill from another recipe and had no idea what to do with it. Then I saw the single beer leftover from my husband’s stash (sorry, honey!) Once I saw the shredded cheese everything came together in my head and now here we are. Cheddar dill beer bread.  [Read more...]

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Pumpkin Bread Pudding ~ Savory Simple

Challah. Brioche. Custard. Pumpkin crème anglaise. Need I say more? Trust me, you want this dessert. Head over to Bakeaholic Mama to get my recipe for pumpkin bread pudding! Also at the link- a lovely giveaway from Green & Black’s Chocolate.  The winner will receive 6 bars of chocolate as well as a tote bag and coupons for even more chocolate!

I really appreciate the kind, thoughtful comments you all have left me this week on my two cancer awareness posts.  As I’m sure you can imagine, they weren’t easy to write.  Sharing such personal stories is always a bit intimidating for me and your responses are comforting and encouraging.  Thanks to Dinners, Dishes and Desserts and Bake Your Day for organizing this week’s effort to raise awareness about a horrible disease.  I was honored to collaborate with some of my favorite bloggers

 

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I thought I would take a moment to share some photos of my my cat with you.  This isn’t entirely random; there’s a connection between Sofi and sweet potato biscuits, if you can believe it.  The truth is, I don’t think it’s possible to have more stupid nicknames for a cat than Jeff and I have managed to come up with over the years.  But my favorite nickname for her has always been Sweet Potato (followed closely by Pumpernickel). Good morning, Sweet Potato! Come here my little sweet potato.  It just sounds so endearing, doesn’t it? Taking hilarious photos of Sofi the Sweet Potato is one of my many hobbies when I’m not taking photos of food.

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Steamed Kimchi Buns ~ Savory Simple

Guess who’s got her oven back?  THIS GIRL.  I’m very happy about it and you can expect some baked goodies later this week.  But over the past couple of weeks I had to get very resourceful at times.  Not that there aren’t plenty of things to be made without an oven, but basically- I had to outsmart myself. You see, I’m not always the sharpest tool in the shed.  It’s mostly just that I’m terrible at multi-tasking, yet I never seem to have a choice.  There’s always SO much to do!

So last week I had a friend over for dinner.  The meal I had planned felt too disjointed and I wanted something to pull it all together.  Aha, I thought!  Dinner rolls!  I made the dough.  I left it for the first rise and went back to work.  An hour later I punched down the dough.  I looked at my oven and did a double take.  I HAD NO OVEN.  I wondered if any of my neighbors wanted dough.  Then I remembered my bamboo steamer!  I bought this thing several years ago after having some amazing pork buns at Momofuku and then promptly forgot about it.  I figured what the hell. Into the steamer went my dinner buns.  And you know what?  They came out perfect.  Crisis averted (though the buns were a bit odd with my decidedly non-Asian themed meal).

I’ve been wanting to make kimchi dumplings on the site for awhile but steamed kimchi buns seemed like the new obvious game plan.  If you’re unfamiliar with it, kimchi is a fermented Korean dish made from vegetables and seasonings.  I’m very lucky because I live in an area with numerous Asian markets that sell fresh kimchi.  There’s also a vendor who sells it at the farmer’s market I frequent every Sunday.  If you can’t find ready-made kimchi there are many recipes online.  You can also go in a different direction and fill the buns with BBQ pork or sauteed veggies.  The one trick is to make sure you’re filling isn’t too wet or it will effect the dough.  The farmer’s market kimchi has a lot of liquid, so I squeeze most of it out before using.  This recipe might be very different from what’s traditionally used in dim sum, but I loved the results!  They’ll be good with plain soy sauce but I’ve included a recipe for a simple. tasty dipping sauce.

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Buttery Sourdough Buns

I’ve had a sourdough starter in my refrigerator for months now, leftover from a bread-baking workshop I assisted in the fall.  Every week on Friday I feed it flour and water and then put it away.  It’s a habit.  Sometimes habits create blind spots and make us forget about doing obvious things, such as actually making some sourdough bread.  On Friday I was going through the motions, feeding my starter when I swear the thing looked at me and said “Are you ever going to bake me?!”  Oh… right.

My starter came from King Arthur Flour, so I decided to see what new and unusual sourdough recipes they had so I could try something new. I came upon a recipe for buttery sourdough buns, which were clearly the right answer.  I made them on Friday but found them to be slightly dry and lacking in salt.  I made them again last night with a few tweaks and they were perfection.  They’re soft but the swirl layers add a touch of crunch.  The dough has just the right amount of sour (disclaimer: I like my sourdough to be noticeably sour.  If that’s not your thing cut the quantity of starter down to 1/2 cup).  There’s a touch of cocoa powder in the swirls, but it’s just for color.  You could swap this out with paprika, which is how the recipe is originally written.    I appreciate that these buns contain standard yeast in addition to the starter.  Often times sourdough bread can be a multi-day process since the natural yeasts take longer to rise.  It’s a time commitment which is why I probably don’t make sourdough regularly.  But this recipe provides all of the rewards without the long wait.

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