Savory

by ingredient

Spring Asparagus Quiche with Leeks and Gruyere

May 10, 2013 15 Comments

This doesn’t really count as me straying from desserts or baked goods right? I mean I made a pie crust and did bake it, so I figure that counts. It’s just that I don’t think I’ve ever posted anything on the blog that was actually dinner, and it feels like I’m breaking the rules. (I know it’s my blog and I can post whatever I want but you know what I mean.)

Filed Under: Breakfast, Recipes, Savory

{Milk Bar Monday} Cheesy Caramelized Onion Volcanoes

April 15, 2013 15 Comments

It’s Milk Bar Monday! In case you are new to these parts, MBM is a project I started last year with a few other bloggers to bake our way through the Momofuku Milk Bar Cookbook by Christina Tosi. So far, it’s proven to be one of the most rewarding and challenging projects I’ve taken on- I really love these Mondays so!

The majority of the recipes in the cookbook are sugary sweet, so I always get a little excited when we make something savory. Last time we made Bagel Bombs which I loved, and today I’m sharing a recipe I loved even more. (if that’s possible.)

Filed Under: Breads, Milk Bar Mondays, Recipes, Savory Tagged With: Cheese, Yeast

{Milk Bar Mondays} Bagel Bombs

March 11, 2013 31 Comments

You guys there is a reason I primarily post desserts on here. Though I love my sweets, I am such a sucker for something delicious and savory. SO much so, that I find it nearly impossible to show any patience after finishing baking/cooking a savory dish. Where with sweets, I usually don’t have a problem waiting to sample until my photos are done and nice looking, I have zero self control with salty deliciousness. Like these bagel bombs. I just had to try one- right away…and then another. Then I thought, “I can still take pictures of only 6 bombs,” only to turn around to a hungry husband who wanted to try one too. Before we knew it, 4 of these were gone and I just figured the pictures I had snapped would have to do.

Filed Under: Breads, Breakfast, Milk Bar Mondays, Recipes, Savory Tagged With: Bacon, Cream Cheese, Yeast

Garlic Cheddar Swirl Buns

February 25, 2013 28 Comments

I’m gonna share with you the way most of my Saturday mornings go: Andy – “What do you have to do today?” Me: ” Well- I have to bake something- I have nothing to blog on Monday! What do you feel like? What should I make? What do we have in the fridge? Will you run to the store for me?”

I mean it’s pretty much spot on. (In fact Andy is sitting next to me nodding.) What can I say? I’m not very good at planning ahead. More often than not- I have absolutely no idea of what I’m making until minutes before- when I beg Andy to run to the store to buy me ingredients. (And he always sweetly agrees.)

Filed Under: Recipes, Savory Tagged With: Cheese

Freezer-ready Breakfast Burritos

January 9, 2013 26 Comments

As I mentioned last week, two of my goals for the new year are to cook more (vs. mostly baking,) and to stop comparing myself to others. One of my biggest faults in this department is trying to figure out exactly what I should and shouldn’t post on The Baker Chick. You may say, “It’s your blog- post whatever you want!” and you’re probably right, but I have always wanted this space to have a through-line, so my readers know what they’re going to get when they stop by. Does that mean I can still post about my personal life? What about savory food and dinners? Will you guys be as interested in a meal as you are in a fabulous dessert? Well- I figure I can spend my time worrying and wondering, or just go for it and see what happens. This recipe has truly made my life so much easier and I think it’s worth sharing! And- an hour in the kitchen has created home-cooked breakfast for 2 weeks which is a big deal for this non-breakfast-eating gal..

The idea here is to make a huge batch of breakfast burritos that can easily be frozen for a quick hearty breakfast that requires little effort to heat and eat. Obviously these can be adapted to your taste based on what you have around. I scrambled my eggs with some sauteed onion and green pepper and topped each burrito with cheddar, crispy bacon and a bit of hot salsa. They are then wrapped tightly in plastic wrap and put into a freezer bag. The batch I made yielded 15 burritos, but you could obviously make even more if you have a large family.

I used whole wheat tortillas which can be a little slimy when microwaved. To remedy this: I highly suggest nuking them for 60 seconds followed by a trip to the toaster oven, regular oven or even a frying pan to crisp up the wrap and add a wonderful texture. Is it too soon to say I’m a breakfast convert?

Filed Under: Breakfast, Recipes, Savory

Mini Baked Mac & Cheese Bites

October 25, 2012 22 Comments

As I mentioned yesterday, these bites were a favorite from my Tiny Food Party that I recently hosted. I wanted to round out my menu with a warm, savory, app that would feel satisfying next to other lighter snacks. Though the Tiny Food Party cookbook had a fried version, I knew I wanted to make something at least a little bit healthier, (but really who am I kidding?)

These are easy to throw together, and best of all- you can have them in the muffin tins ready to go until right before your guests arrive. (In fact- I highly recommend this as chilling them helps to solidify the cups so they keep their form after you remove them from the pan.)

This recipe calls for cheddar, american and parmesan cheese, and while of course you can adapt it a bit, I don’t suggest making too many changes. The parmesan sprinkled on the bottom of the cups creates a bit of a shell that makes these stay together much better. The american cheese really gives these that creamy texture we know and love. Of course you can change those two if you want, but the flavor with this combo was pretty great.

Mini Baked Mac & Cheese Bites

Yield: 48 mini bites

Ingredients

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika
1/2 teaspoon salt
pinch of cayenne pepper

Instructions

In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain.
Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle 2 tablespoons of the Parmigiano into the wells. (Just to coat the insides.)
In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over medium heat for 2 minutes. Whisk in the milk and cook, whisking constantly, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk, salt, cayenne and paprika. Fold in the macaroni.
Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
Cover with foil and chill for at least 30 minutes or until you are almost ready to serve.
Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 10 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Notes

If they don't hold their shape when you pop them out, let them cool for just a couple more minutes. They are delicious served just-warm and will stay intact when they've had a chance to solidify.

http://www.the-baker-chick.com/2012/10/25/mini-baked-mac-cheese-bites/

Recipe adapted from: Food & Wine

Filed Under: Appetizers, Recipes, Savory Tagged With: Cheese

Homemade Wheat Thins

June 1, 2012 23 Comments

I consider myself a pretty productive person. I like to get up early, get things done, and then get even more things done. Now don’t get my wrong, I can have lazy days like everyone else, but I usually try to get things moving right off the bat. But…. then there was yesterday. I had the strangest craving for Wheat Thins and cheese sandwiches. For some reason I just had to have that crispy salty and slightly sweet cracker that I couldn’t get off my brain.

So- I went to my corner bodega thinking they must have some and of course they didn’t. So- I had two options. 1- Walk a few blocks to the closest grocery store and buy some or 2- Go back upstairs and figure out a way to make them myself. So yes– I am so lazy that I would rather make my own Wheat Thins than walk a few blocks to buy them. Lazy but also kinda not right?

I have got to say that these were so worth it, and also so easy, that I don’t see why I would ever buy them again. Wheat Thins have such a specific flavor and I was skeptical that these would taste as good, but they really do. The dough comes together in minutes, they are baked and cooled in just a few more. Before you know it, you may find yourself eating a stack of these in front of the TV watching this week’s Bachelorette. (Or maybe that’s just me?)

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Homemade Wheat Thins

Ingredients
1 1/4 cups (5 oz) whole wheat flour (I used whole wheat pastry flour)
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for topping
1/4 teaspoon paprika
4 tablespoons (1/2 stick) unsalted butter
1/4 cup water
1/4 teaspoon vanilla

Instructions
Preheat oven to 400 F. Line two baking sheets with parchment paper.
Add the flour, sugar, salt and paprika to a medium bowl and whisk to combine. Cut the butter into small pieces and add it to the bowl. Then, using a pastry blender, two knives, (or your hands,) mix the butter into the dry ingredients until it is coarse and crumbly. Combine the water and vanilla in a small measuring cup. Add to the butter/flour mixture and mix until a smooth dough forms. If your dough is still dry, add a little more water.
Divide the dough into 4 pieces. Work with one piece at a time, keeping the others covered with a towel so they don't dry out. Lightly flour your work surface and rolling pin and roll the dough into a large rectangle. Lift the dough and turn it as you roll to ensure it's not sticking. You want to roll the dough as thin as possible, try to make sure it's 1/16-inch thick at most. If you want all of your crackers to be perfect, trim the edges of the dough so you have a rectangle with even sides. Use a pizza cutter to cut the rectangle into squares about 1 to 1 1/2 inches wide.
Transfer the dough squares to the prepared baking sheets. You don't need to leave much space in between the crackers - they don't spread at all in the oven. Sprinkle the squares lightly with salt. Repeat the rolling and cutting process with the remaining 3 pieces of dough. Save all of your scraps under the towel; reroll them all at once to create a final batch of crackers.
Bake the crackers, one sheet at a time, until crisp and browned, about 5-8 minutes. Check the crackers at 5 minutes, and if some of the thinner ones are browning too quickly, remove them to a plate and return the remaining crackers to the oven to finish baking. They can burn quickly- so keep a close eye on them! Once brown and crisp, transfer to a plate to cool. Store the crackers in an airtight container.
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http://www.the-baker-chick.com/2012/06/01/homemade-wheat-thins/

Recipe adapted from Tracey’s Culinary Adventures via the King Arthur’s Flour Cookbook

Filed Under: Crackers, Recipes, Savory, Snacks

Braided Broccoli-Pesto Bread

May 18, 2012 16 Comments

Ok you guys- it’s official- I am obsessed with baking with yeast! What started out as an irrational parnoia has turned into my new favorite hobby. Is it the satisfaction of watching the dough rise that I love so much? Maybe thhe soft pillowy breads that come out of the oven? Is it taking all my stresses out as I knead the dough on my table? Who knows- but- I really can’t get enough.

I’d been eying this particular recipe on Pintrest for awhile, and had been waiting for the perfect chance to make it. Well the chance came a few weeks ago when my dear friend Laura and I made plans to bake together. She’d given up sweets for a few weeks (how?) so I thought it would be nice to make something she could actually enjoy. (Plus- the morning of our baking date she found out some truly amazing news- and it seemed like celebrating with a piece of broccoli pesto bread was better than nothing!)

The original recipe used store-bought french bread dough, but I wanted to try something from scratch. I thought pizza dough would be perfect for this, almost like a calzone, so I went with that. I found this recipe so easy to work with and man oh man did it rise! So much so I had to keep punching it down while I waited for Laura to arrive!

Numerous types of filling would be excellent here, but I thought broccoli pesto sounded so interesting I just had to try it. The options are endless and I can’t wait to try it again with something new. (Brie and pears maybe?) I also am excited to try to make my first homemade pizza and actually use this as crust!

Are you intimidated by the pretty braid on top? Don’t worry- it’s easy as can be and I included step by step pictures below!!

Print

Braided Broccoli-Pesto Bread

Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar

Broccoli Pesto
1 head of Broccoli chopped into florets (about 2 cups)
2 garlic cloves- peeled
1/2 cup grated parmesan cheese
1/2 cup blanched toasted almond
1/4 cup extra virgin olive oil
salt and pepper to taste.
Instructions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine.
Knead well until a stiff dough has formed. If dough is too sticky- gradually add the extra half
cup of flour. Cover and rise until doubled in volume, about 30 minutes.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
When the dough as proofed, turn it out onto a well floured surface, form dough into an oval shape and roll out.
Spread the pesto into the middle of the dough and cut inch-thick strips onto either side.

To "braid" the bread- overlap one over the other- stretching each piece to seal the the beneath it.
Once the loaf is braided- brush with beaten egg and sprinkle with sea salt.
Slide a the loaf onto a cookie sheet or pizza stone, and bake for 20-25 minutes, or until crust is golden brown and crisp. Cut into slices and serve warm dipped into your favorite sauce.
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http://www.the-baker-chick.com/2012/05/18/braided-broccoli-pesto-bread/

Crust adapted from: All Recipes
Filling and concept adapted from: Bev Cooks

Filed Under: Breads, Recipes, Savory Tagged With: Yeast

Garlic Thyme Foccacia

March 30, 2012 8 Comments

Earlier this week I mentioned I had some extra dough from my latest Milk Bar Mondays adventure. You see- I went ahead and made a full batch of this versatile dough thinking I’d probably make a mistake and need to scrap half. Well it turns out it actually turned out pretty well and I couldn’t bear to throw away a perfectly proofed round of dough.

So- I thought and thought about it, and after scrounging my kitchen for any rogue herbs, I came up with this creation. I know this may not be a super authentic focaccia recipe, but it was the best bread I’ve ever made by far. It had a perfectly crisp crust, and a soft and pillowy inside. The garlic and thyme really infused every bite with savory deliciousness, and I added some flaky sea salt which made it even better for a salt-a-holic like me. With the bread all toasty dipped in some olive oil, this was a perfect pre-dinner snack.

The options for flavors/toppings are endless which makes this recipe even more worth keeping around. I think it would be great with some greek olives smushed in, rosemary or maybe carmelized onions. (Plus- this is a very basic dough that as the cookbook proves can be used for tons of different types of recipes!) Yum! Happy a great weekend! :)

Garlic Thyme Foccacia

Yield: 2- 8 inch loaves

Ingredients

makes two 8 inch loaves
ingredients:
550 g (4 1/2 cups) bread flour (you can use all purpose if that’s all you have)
12 g (1 tbsp) salt
3.5 g active dried yeast (1/2 a packet)
370 g (1 3/4 cups) room temperature water
2-3 Tablespoons of Extra Virgin Olive Oil
4 cloves crushed garlic
2 tablespoons fresh thyme
flaky sea salt for sprinkling

Instructions

In a large bowl stir together the 3 1/2 cups of the flour, salt, and yeast. Slowly add the water while you continue to stir. Mix for 1 minute with a wooden spoon. If you'd like- transfer the dough to your stand mixer and using dough hooks, mix for 3 minutes or until smooth. (Or mix by hand. )
The dough will be wet and sticky, so gradually add the remaining flour while kneading on a lightly floured surface until dough is smooth and round. Dough should bounce back when lightly poked.
Brush a large bowl with oil, move the dough into the bowl. Cover the bowl with plastic wrap and proof at room temperature for 45 minutes, or until almost doubled in size.
When dough is proofed, divide it in half and roll each section into an 8 inch oval shape. Brush with olive oil and press the garlic and thyme in with your fingers. Using the tip of a wooden spoon or your fingers, poke holes randomly throughout the dough. Sprinkle with sea salt.
Bake at 375 for 20-25 minutes or until bread is golden brown.

http://www.the-baker-chick.com/2012/03/30/garlic-thyme-foccacia/

Recipe adapted from Momofuku Milk Bar by Christina Tosi

Filed Under: Breads, Recipes, Savory Tagged With: Yeast

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Spring Asparagus Quiche with Leeks and Gruyere

{Milk Bar Monday} Cheesy Caramelized Onion Volcanoes

{Milk Bar Mondays} Bagel Bombs

Garlic Cheddar Swirl Buns

Freezer-ready Breakfast Burritos

Mini Baked Mac & Cheese Bites

Homemade Wheat Thins

Braided Broccoli-Pesto Bread

Garlic Thyme Foccacia

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