Culinary Goods

about our shop   |   our journal   |   our values   |   our community

culinary goods

Welcome to Culinary Goods a journal written by Trevor Walker. It includes a growing collection of simple recipes that I refer to when cooking for our own family and some reflections on (mostly) culinary topics. Feel free to post comments and share your own family's tried and true recipes.

Brioche Cinnamon Buns with Chocolate

cinbuns

On Wednesday evening I made dough for brioche (click for the recipe) from the Artisan Bread in Five Minutes a Day cookbook and on Thursday morning we let it rise, popped it in the oven, and soon were enjoying a wonderful sweet buttery loaf with our coffee.  The recipe following the link doesn’t detail the actual baking of the loaf: place in a bread pan (butter it unless it’s non-stick - see note below), allow to rest for an hour and 20 minutes, preheat oven to 350 degrees, brush the top of the loaf with an egg which has been beaten with 1 tbsp water, and then bake the loaf for about 40 minutes.

So far we’ve baked several recipes from the cookbook including the basic Boule recipe, the Caraway Swirl Rye, Crusty White Sandwich Loaf, and the Olive Oil Dough (our standard for pizza).  The Portuguese Fish Stew recipe was good too. Flipping through it I’m excited to see we still have many new recipes to experience such as: Babka, Panettone (for next season), Almond Brioche ‘Bostock’, Challah, Lavash, Pretzels, and Oatmeal Bread (I’ll be making this one soon).

We often use a pizza stone and peal for the Boule recipe but we also have great success with our Kaiser loaf pan.  The authors state that a pan with a non-stick coating is essential for their method but I find that with a little oil or butter on the Kaiser pan (which doesn’t have the non-stick coating but is evenly dimpled) the loaves come out without much effort.

I halved the brioche recipe to make dough for two loaves.  Anton has been asking for cinnamon buns (he remembers the ones we used to get from Sally Bun, which was so temptingly near the store) so this morning Erica used the second round of dough to make decadent brioche cinnamon buns with chocolate (my fuzzy photo of them above).  She was inspired by a recipe for Cinnamon-Nut Buns on the Martha Stewart website. Erica substituted the brioche dough for the dinner roll dough used in the recipe.  The result was fantastic. There is only one left and I’m doing my best not to reach for it now.

In my e-mail today I received a link to a beautiful video on the Art of Bread-Making from Kinfolk Magazine.

Dutch Oven Bread from Kinfolk on Vimeo.

Wishing you many moments of grace and contentment in 2012 - and hopefully many fresh warm loaves too!

posted December 31, 2011 in breads, with coffee

Pumpkin Biscotti - by Bobbie Holob

photo by Bobbie Holob

photo by Bobbie Holob

Hey pumpkin bumpkins, “Seasons Greetings”!

I smell a theme…..just found the recent plenty-posts and thought I would join in. You know me - love a theme and what better! These ‘pumpkin spice biscotti’ turned out quite good but were chewy versus the normal crunchy. They have been enjoyed and more so with a favorite cuppa!

TW: Bobbie followed a Pumpkin Biscotti recipe submitted by Garrett McCord to Simply Recipes. Garrett recommends enjoying the biscotti with a warm cup of chai or espresso.

–  Bobbie, thanks for the photo and inspiration to try my hand at biscotti.

posted October 28, 2011 in All Recipes, Fall recipes, with coffee