I have a confession to make. I only got Dorie Greenspan’s cookbook Baking: From My Home to Yours a couple of months ago. I love to bake more than just about anything and yet I’ve only just now picked up this book? Greenspan has not only coauthored books with culinary legends Julia Child, Daniel Boulud, and Pierre Hermé, but her spectacular cookbooks have inspired bloggers around the world to participate in Tuesdays with Dorie, an online cooking group committed to baking one recipe from her cookbook every week. The group finished baking their way through Baking: From My Home to Yours right about the time that I got the cookbook and have now moved on to Baking with Julia.
I am sorely behind and am going to have to do things at my own slow pace, but I do intend to make as many of the recipes as possible because they are good. Ok, I’ve only made two recipes so far from her cookbook, but they were both phenomenal and Baking is filled with wonderful tips and techniques. Would you expect anything less from a woman who has inspired hundreds of bloggers to bake a recipe from her book once a week?
I woke up this morning with a mission: make a frittata. Even though I’ve eaten many a frittata ordered at a restaurant, I’ve never actually made one at home before. And what with all the cookies, holiday parties (you’d think those would be over by now, but my office just got around to our party last Thursday…), and even more cookies lately, I wanted the frittata to be a little on the healthier side. And even though I’ve never made a frittata before, I know enough to know that they’re well loved by cooks as a way to get use up what they’ve got in the fridge, so I figured I could merge a couple of recipes to get what I wanted.
So, that thing I just said about cooks using frittatas to get rid of what’s in their fridge? Yeah, well not us. We did a pretty good job of clearing out the fridge on our own last week, so we had to go to the store first. Luckily this frittata comes together pretty easily and quickly, thanks to a fantastic tip from America’s Test Kitchen. (Yes, here I go again spouting off the wonders of America’s Test Kitchen.) They start the frittata on the stovetop and then throw it in the broiler for just 3-4 minutes. It then sets at room temp for another 1-3 minutes and it’s ready to go. Better than the 15-20 minutes in the oven that other recipes call for, right? And not only is it quicker, but according to America’s Test Kitchen, it yields a perfectly puffed, golden brown frittata. Our frittata certainly lived up to their claim, so no argument here, especially since it means I got to dig in sooner! Continue reading
I had never heard of cider doughnuts until my first visit to my in-laws in central Massachusetts, but it became clear from the very first utterance that they were something very special. Joseph and his brother, Mark, were talking about cider doughnuts like they were just about the best thing on Earth. I nodded and smiled and played along, but the truth was, I had no idea what they were talking about.
Since moving to Boston four and a half years ago, I have had many, many cider doughnuts and I know how seriously New Englanders take them! Every fall families, couples, and friends hit the apple orchards, but they’re not just there to pick apples. Some of the orchards have petting zoos, corn mazes, playgrounds, but as far as I know, all of them sell cider doughnuts. They can be made a few different ways, but generally they’re doughnuts made with cider in them, dunked in a cider glaze, and coated in sugar and cinnamon.
When I said I was raring to go to start making fall foods, I had this at the very forefront of my mind. Allow me introduce you to the most decadent, extravagant, and tastiest pancakes you have ever met: pumpkin cinnamon roll pancakes. These fabulous go-getters go above and beyond the mere pancake (which, let’s face it, can be pretty fantastic all on its own). They’re part pumpkin pancake, part cinnamon roll and if you’ve heard of anything more genius than that, well, I’d like to hear about it.
To make these – and you will want to make them – you make your pretty standard pumpkin pancake, but just after you pour the batter on the griddle, you pipe on a mixture of cinnamon, sugar, butter mixture in a spiral on top. As the pancake cooks, the cinnamon swirl melts and sinks into the pancake. Once the pancake has cooked for 3-4 minutes, you carefully flip it over and take a good long sniff of all that cinnamon and butter. Pure heaven. After just another couple minutes on the griddle, your pumpkin cinnamon roll pancake is all done. Until you add the cream cheese icing of course, because come on, this is a cinnamon roll pancake here. Then serve them up, nice and hot and draped in icing, and just try telling me these aren’t the very best pancakes you’ve ever had.