Category Archives: Breads & Rolls

Pizza Rounds

Only a few more days till I’m back in Austin, Texas. The mountain air coupled with the sweetness of family and dear old friends makes me want to hang up the cowboy boots I never owned and move back home tomorrow. In fact, if it wasn’t for Ryan, Cricket, and Margot, I’d likely extend my stay in Colorado for a few more days. There is just something about these mountains. And then, of course, there is just something about this newborn. I don’t know if I’m just hormonal? If something clicks ON when you turn 25? But Susanne’s little baby has stolen my heart.

On one of the first nights I arrived in Colorado, I made a batch of pizza rounds for my family to share as we waited for this newest baby to join our world.

I’m not shy when it comes to pizza–I love it and could eat it every night of the year. And when it comes to toppings, I’m also simple. Fresh tomatoes, a sprinkle of garlic, mozzarella cheese, and basil.

And pizza crosses generations, doesn’t it? My 70-year-old-father (who would HATE that I just shared his age) enjoyed these pizza rounds just as much as my seven-year-old nephew. “How can you go wrong with cheese and bread?” My mother would say. You can’t.

We enjoyed these pizza rounds on the back deck of my sister’s home. Just a week before giving birth, Susanne had hoisted 2 x 4s up, attached them to the side of the house, and hung long sheets of canvas to shade the deck from the sun. As we enjoyed our food–fragrant with the seasonings of Italy–and shared a bottle of wine under the muslin covering, I felt transported. With the mountains in the background, I couldn’t deny we were in Colorado, but instead felt like we had traveled to a higher, fuller version of this land I love.

Why my sister didn’t just buy a lovely umbrella like the ones offered by Westminster, I don’t entirely know. But I’ve heard things like this happen when you’re pregnant. Nesting is what they call it. However, my unpregnant self will hopefully create my own backyard oasis in the weeks to come. Not only does Westminster offer lovely umbrellas, but Hartman has an Amalfi Sahara bistro set that reminds me of Paris. A quaint table, a big umbrella, a glass of wine, and a plate of pizza rounds will offer me my own little oasis at home.

I hope you make these pizza rounds soon. Everyone will love them. And you can adapt them in so many different ways. Goat cheese. Caramelized onions. Hummus. Olive oil and a few shavings of the best Parmesan cheese. They are meant to be enjoyed, shared, and changed. Much like the very best things in life.

Pizza Rounds

1 pound of raw pizza dough
1 cup of freshly shredded mozzarella
1 pint of grape tomatoes
Olive oil for drizzling
Sea Salt
Fresh basil

1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Break off half-dollar size pieces of dough and stretch into a round. Place of parchment paper and allow to rise for about 15 minutes.

3. Meanwhile, chop tomatoes and place in small bowl. Drizzle tomatoes with olive oil and sprinkle with sea salt.

4. Stretch the risen pieces of dough and place a tablespoon of the tomato mixture on the pizza round. Sprinkle with freshly shredded mozzarella.

5. Bake in preheated oven for 15-20 minutes, or until cheese is golden. Remove pizzas from oven and sprinkle chopped basil on top of rounds.

Monet

Anecdotes and Apple Cores

Honey Wheat Rolls

I must be crazy to bake bread in the middle of an Austin summer. But who can resist the allure of freshly rolls? Especially since thunderstorms have been rolling into the hill country most evenings, turning the sky dark at 6:00, reminding me of winter.

We all eat to survive, and yet there are so many different ways to sustain ourselves. And I’m not just talking about one person’s preference for a steaming bowl of noodles and another person’s preference for grilled meat. I’m talking about the way people move food from the table to their mouth.

The atmosphere they create to facilitate the satisfaction of both the body and the mind.

The utensils that aid in the process.

And the speed in which the hand and the mouth move.

One of the things I secretly enjoy: watching people eat.

And this applies especially well to bread. Some people tear, some people slice. Some  dip, some spread. When Ryan and I spent time in Paris, I watched, aghast, as french youth tore off chunks of their baguettes as they walked down the street. I wanted to tell them, “Don’t you realize you’re eating some of the best bread IN THE WORLD? Don’t you want to enjoy that baguette under candlelight, with a violin humming in the background?”

You can probably already guess how I like to enjoy my food: slowly, with measured restraint, until I feel happy and full.

My brother-in-law is a fan of these honey wheat rolls. I make them for almost every holiday, and now my little sister whips up a batch at home on special occasions. I’ll never forget the first time I saw Brandon enjoy these rolls. He took a jar of honey, and coated the warm and yeasty surface with a thick drape of sugar. It was perfect. And I could see that those rolls were a piece of heaven for him. It brought me so much pleasure to watch him that I decided to do the same with my own. And he had a good thing going. These rolls are heavenly. But they taste even better with an extra drizzle of honey.

These rolls call for a generous amount of honey (for baking and eating). As I thought about the bees that created one of my favorite sweeteners, I found this beautiful La Rochere stemmed wine glass at Stanger’s Cookshop, and I thought it would be a perfect addition to a table that featured one of my favorite foods–honey wheat rolls. Because without bees, we’d have no honey. And a world without honey would be a very bad place (this, I’m sure, my brother-in-law would echo).

But you can’t imagine it now? A basket of warm rolls, 6 or 8 of those stemmed bee wine glasses, and a jar of honey to share. The La Rochere Bee Carafe would also be on the table, and it oculd house….well, what would it house? I’m not sure what alcoholic beverage goes best with warm rolls, but I’m confident one of you fine readers knows that answer.

So enjoy these. Remember the bees. And take the time to slow down when you eat your food. I find watching your dinner mates eat is an excellent way to do just that.

Honey Wheat Rolls

2 Packages of Active Dry Yeast
1 3/4 cup warm water
1/4 cup honey
1 egg, beaten slightly
1 tsp salt
1/4 cup butter, melted and cooled
2 1/2 cups whole wheat flour
2 1/2 cups AP flour

1.In a large bowl, dissolve your yeast in the warm water and let sit for ten minutes or until creamy. Add honey, beaten egg, and melted butter into your yeast mixture.

2.  Mix whole wheat flour, all-purpose flour, and whole wheat flour into your yeast mixture.  If you have a Kitchen Aid Mixer, attach the dough hook and stir for 5-8 minutes.  If not, turn dough out into a lightly floured surface and knead until smooth and elastic (about 8 minutes).  Place in a lightly oiled bowl and cover with a damp towel (I like to stretch a rubber band around the rim of my bowl to ensure that the towel stays on).

3.  Let your dough rise in a warm place for about an hour or until dough doubles in size.  Punch down dough, cover, and let rise again (about 30 minutes).

4.  Grease or line two baking sheets with parchment paper. Divide dough into 2 ounce pieces. You can shape the dough however you like. I divided each 2 ounce piece into three, smaller balls. Once divided, place on baking sheet and allow to rise, uncovered, for 30-40 minutes.

5.  Bake rolls for 10-12 minutes in a preheated, 400 degree F oven.

Monet

Anecdotes and Apple Cores

Wheat Flour Tortillas

Ryan and I have  lived in Austin for almost TWO years now. Hard to believe, especially when I think of the next few months here. 100 degree weather will never feel normal. No matter how long I stay in Texas.

But what does feel normal after living in Austin for two years? Eating flour tortillas for breakfast, lunch, and dinner.

The breakfast taco reigns supreme in Austin, and despite my love for a bagel and cream cheese, I get it now. Taking a butter knife to an avocado before the sun puts on its heavy boots is how mornings were meant to be, I’m now convinced.

Not surprisingly, I’m picky about my breakfast tacos. I want organic eggs. Goat cheese. Wild mushrooms. And really good flour tortillas.

If you talk to any Mexican grandmother, you’ll learn a thing or two about flour tortillas. There is nothing like walking into a kitchen where a griddle is hot and ready for flattened discs of dough. Even better is when a tortilla master is willing to share her secrets.

One of the first things you’ll see is a container of lard. Lard is the fat of choice for tortilla making. Most Mexican grandmothers don’t even think about tortillas without it. And I understand why. I’ve had tortillas made with lard and they are truly delicious. But my pleasure always diminishes when I think about what I’m ingesting. And as a baker of cakes, I buy butter (not lard) in pounds. Because lard never makes its way into any of my cake creations, I don’t have that ubiquitous container in my own kitchen.

But the good news is this: butter makes everything better. And this applies to toast, frosting, pie crust, and now flour tortillas.

This wheat flour tortilla recipe calls for a few pats of unsalted butter, flour, salt, and baking powder. Within one hour (yes, only one hour!) you can have a gorgeous stack of tortillas, ready for breakfast or dinner.

One important key is to let your tortilla dough sit for at least 30 minutes before rolling it out on the counter. This allows the gluten to develop, which means you can roll your tortilla dough into paper-thin discs that bubble beautifully when they hit the hot skillet.

Another important key is practice. You’re going to make some oddly shaped tortillas before you get it right. And that’s perfectly fine. Because good tortillas come in all shapes and sizes, right?

Wheat Flour Tortillas

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1/4 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons unsalted butter

1/2 cup HOT water

1. In a medium bowl, mix together flours, baking powder, and salt with a large spoon or whisk. Cut butter into 1-inch pieces. Using your hands, mix butter into flour. This is a very similar to making pie dough. The dough should be crumbly.

2. Once butter is incorporated into dough, add hot water and mix until dough starts to come together. Knead the dough for 3 minutes. Cover bowl with plastic wrap or a damp towel and allow to rest for 30 minutes.

3. After resting, divide dough into 10 pieces (about 1.5 ounces each). Press each piece of dough into a round disc and roll out with a rolling pin. The dough should be very thin. Cook dough on a heavy skillet, medium to high heat. Each side will need to cook for 1-2 minutes. The tortilla will begin to form bubbles when ready to flip.

4. Remove tortillas to a plate to cool and cover with a paper towel if not ready for immediate eating.

Monet

Anecdotes and Apple Cores

Sour Cream Rolls

The house stands!

Thank you to everyone who has been watching and praying with us. My parents found out last night that their house had not succumbed to the fire. Unfortunately, six or seven houses on our street did not survive, and over 300 homes burned down in their neighborhood. My heart goes out to those families, but I know the community will rally, offering love and support.

I made these rolls on the same night the fire came over the mountain. Living over one thousand miles away from my family left me feeling helpless, and so I coped by kneading, shaping, and baking. There is something therapeutic about beating your hands into a pile of pliable dough. And the smell of baking bread continues to be a source of comfort–it always reminds me of home.

And recipe turned out pretty darn good (thank goodness because recipe failure is not allowed when you are baking to cope). The sour cream makes these rolls  rich and light. They rose beautifully, and as they baked they turned a lovely golden brown. We served them with dinner, we slathered them with apricot jam, and I greedily took one to bed with me last night (I was hungry, folks!)

Ryan and I are traveling to Maine on Monday, and I can’t wait to leave this lovely Texas heat and put on a sweater for a few days. I’m contemplating packing my cake pans and a few decorating tips. My 9 year old niece loves to bake, and I think a 4th of July cake might just be in order. I’m hoping to take pictures of boats and lobsters, blueberries and bikes. I’ll share a few photos here, and I’ll share more on my facebook page.

I hope everyone has a beautiful and happy 4th of July. And remember, if you live in Colorado (or anywhere else that is dry as a bone) DON’T SHOOT FIREWORKS. Eat a cupcake or something sweet instead.

Sour Cream Rolls

3 cups bread flour

2 1/4 teaspoon active dry yeast

1 teaspoon salt

2 tablespoons sugar

1 cup sour cream

1/4 cup water

1 egg

2 tablespoons butter

1. In a large bowl, combine flour, yeast, sugar, and salt. In a small saucepan, heat the sour cream, water and 2 tablespoons butter stirring to mix until it heats to 120°-130°; add to dry ingredients.

2. Beat on medium speed for 2 minutes. Add egg and beat 2 minutes longer. .

3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (I used my stand mixer with the dough hook attachment.)

4. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

5. Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a smooth ball.  Place each ball on a parchment lined baking sheet.

6. Cover with plastic wrap and let rise until doubled, about 30 minutes.

7. Bake at 375° for about 20 minutes or until golden brown.

Always,
Monet

Whole Grain Pancakes with Strawberry Agave Syrup

It took me a week or two, but I’m finally sharing a “healthy” recipe with you. These whole grain pancakes with strawberry agave syrup are perfect for breakfast, lunch, or dinner. In fact, these pancakes are so perfect I might make another batch tomorrow.

Most mornings, I scramble eggs and toast a piece of whole grain bread for breakfast. But yesterday morning, Ryan and I overslept and had no time for a leisurely morning meal. We were in Colorado for the past few days, and sadly our trip came to a close yesterday at 6:30 MST. After realizing we’d overslept, Ryan and I hastily packed our bags and made for the airport. After bumbling through security and finding our too-small seats on the plane, we ate cold bagels as we talked to a precocious 13-year-old boy.

As much as I enjoyed my cold bagel with peanut butter (NOT), I missed my daily plate of scrambled eggs. So on the way home from the airport, Ryan and I picked up a carton of organic eggs from our local co-op. When I asked Ryan if he wanted breakfast for dinner, I already knew the answer. Is there anything more comforting than putting on your PJs a few hours early and enjoying breakfast at 7:00 at night?

A few scrambled eggs would happen without question, but I also thought a stack of whole grain pancakes would make our breakfast-dinner even better. So I happily pulled out a skillet as the sun’s summer rays began to hide behind evening clouds. Within half an hour, I had whipped up a batch of light and fluffy pancakes along with a strawberry agave syrup to drizzle on top of our eggs.

Ryan and I enjoyed our pancakes and eggs with the sound of rain (yes, rain!) in the background. After living through one of the worst droughts in Texas history last summer, it is wonderful when the rain does fall.

So make these pancakes. Old-fashioned oats add a sweet nuttiness to these pancakes. I often refer to these as my “blender” pancakes because instead of a kitchen aid-mixer, a blender does most of the work. Old-fashioned oats are processed until they are almost as fine as course-grain flour. These pancakes are light and fluffy while also wholesome and filling. And when you drizzle a strawberry agave syrup on top? Well, then these become true winners.

So while you’re at it, blend together this syrup. Agave nectar is a great alternative sweetener and is made even better with the addition of summer’s finest fruit. Not only do the strawberries turn the agave nectar a lovely pink, but they also reduce the amount of calories in a 2 TBSP serving from 120 to 40. A win all around.

And to all my Colorado friends and family: I’m sorry I wasn’t able to stay longer and to spend time with you all. From touch down to take off, I didn’t stop! But don’t worry, rumor has it my big sister is having a baby soon, and we’ll be coming back in no time at all.

Strawberry Agave Syrup

4 TBSP agave nectar
8 strawberries, washed and hulled

1. In a blender, combine strawberries and agave nectar. Blend until liquefied. Serve immediately or store in an air-tight refrigerator for up to 3 days.

Whole Grain Pancakes

1 cup old-fashioned oats

1 cup whole wheat flour

1 TBSP baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup vanilla yogurt

1 cup almond or soy milk (regular milk will work too)

2 TBSP canola oil

1. In a blender or food processor, blend old-fashioned oats until finely course. Add in whole wheat flour, baking powder, baking soda, and salt. Process until combined.

2. In a separate bowl, whisk eggs, vanilla yogurt, oil, and almond milk. Pour into blender or food processor and pulse until thoroughly combined.

3. Allow mixture to sit (in blender) for at least 20 minutes.

4. Heat a skilled to medium-high heat and coat with oil or butter. Using a 1/4 measuring cup, pour pancake batter into preheated pan. Cook until a slight edge begins to form around the perimeter of the cake and the batter bubbles in the  middle. Flip carefully and allow to cook for another minute. Remove to a plate and serve with strawberry agave syrup.

Monet

Anecdotes and Apple Cores