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Posts filed under 'Bread'

suddenly waning

Pumpkin Walnut Bread

Here in Chicago, we’ve reached that time of year when the leaves on the trees are outnumbered by the leaves that pad the sidewalks, crunching underfoot (or, these days, under the stroller wheels).  When dinner is increasingly eaten after the sunsets.  When the farmers’ markets are winding down, or preparing to move to their scaled-down, winter locations.  And when at least one early morning walk has required a big scarf or even a knit hat.

Pumpkin Walnut Bread

It’s when a panic sets in.  After summer’s seeming endlessness, autumn, my hands-down favorite of all the seasons, is suddenly waning.  I do the only sensible thing to combat such panic: I stockpile canned pumpkin and I preheat the oven.  Or warm the waffle iron.  Or set the soup pot over a flame.  Well—you get the picture.  This annual panic means that I start cooking and baking with pumpkin, and frequently.  Halloween just ups the ante, emanating that candle-burnt-pumpkin-flesh aroma, which sends me straight into the kitchen.


Kristin at The Kitchen Sink in Bread,Breakfast,Dessert,Recipe on October 28 2012 » 10 comments

sizzle and sputter

Spicy Cauliflower with Bread Crumbs

I made this dish last week, on the eve of the holiday weekend, and, while it was spot-on that night, it felt all wrong as I flipped through the photos.  Who wants cauliflower over the Fourth of July weekend?  When burgers beckon, and fire crackers sizzle and sputter, and ice cream is mandatory, whether it be perched atop a sugar cone or plunked into a frothy pint of root beer?  When vegetables, if they must be eaten at all, take the much more summery shape of corn on the cob, or juicy tomatoes?  When fruit is suddenly available in all hues, and often in pie format?

july 4

Right: me neither.


Kristin at The Kitchen Sink in Bread,Recipe,Side on July 07 2011 » 10 comments

a beautiful thing

Oat Soda Bread

A quick bread is a beautiful thing.  Don’t you think?

Oat Soda BreadOat Soda Bread

No yeast packets.


Kristin at The Kitchen Sink in Bread,Breakfast,Recipe on February 23 2011 » 16 comments

the savory first

Sweet Potato Biscuits

It’s the time of year when my thoughts are monopolized by Thanksgiving.  I dig out old November issues from my food magazine archives (which are getting out of hand, despite the fact that my Gourmet pile has stopped growing).  I flip through photos of Thanksgivings-past.  I compile a recipe index for this site.  I stock the spice cupboard with cinnamon and nutmeg and allspice.  I fill the freezer with to-be-rolled-out pie dough.  I select a dress for the day and make a mental note to pack yoga pants for the cozy, post-dinner portion of the day.  I read up on turkey varieties and new techniques for preparing the bird.

Sweet Potato BiscuitsSweet Potato Biscuits

And, of course, I start to test out recipes.  This year is no different, even though I’m not hosting this year (unlike last year), but rather pitching in in my parents’ kitchen.


Kristin at The Kitchen Sink in Bread,Recipe,Side on November 08 2010 » 20 comments

childhood favorite, revisited


Most Americans of my vintage grew up eating a certain kind of breakfast: sugary bowls of cereal, fruit(ish)-filled toaster pastries, frozen waffles in a strangely yellow hue, packets of mini-donuts powdered thickly with confectioners’ sugar.  I delighted in some of these things, from time to time (my grandma, for instance, smuggled us Fruit Loops) but on the whole, they were forbidden.  Instead, we usually ate bagels, english muffins, toast.  These were typically topped with butter or peanut butter, but every so often, my mom would up the ante.


She’d toast slices of wheat bread, butter them to perfection (all the way to the edges; not too much, nor too little) and dust the whole thing with a shower of cinnamon and sugar.  Cut diagonally, this was my favorite childhood breakfast.  And, until last weekend, I’d all but forgotten it.


Kristin at The Kitchen Sink in Bread,Recipe on June 19 2009 » 15 comments

take two


I spent a good part of Saturday engaged in that greatest of all post-winter rituals: Spring Cleaning. As always, it was necessary, cathartic, and, in the end, exhausting.  I must say, I had envisioned my Spring Cleaning to be, well, a little more Spring-like.  I pictured myself throwing open the windows, letting in the sounds of birds chirping (and the rumbling El train, too, of course) and a gentle breeze.  Instead, given the frigid forecast, I cranked up the heat and proceeded to banish my sweaters to storage.  In a cruel twist of fate, it would begin snowing that very night leaving me sweaterless and shivering on a cold Sunday morning.  Hrmph.


But aside from my sweaterless-ness, I discovered the same thing I do every time I go on a cleaning binge—hidden treasure.  I rediscovered a few old favorites that had been hanging in my closet, shoved to the edges, forgotten for months.   I unearthed a couple gems in the kitchen too: my apron (why did I stop wearing it?); a vanilla bean tucked in the back corner of a cupboard (not exactly a gold dubloon, but close); three speckled bananas at the bottom of a bowl of fruit sitting on the counter.


Kristin at The Kitchen Sink in Bread,Breakfast,Recipe on March 29 2009 » 24 comments

Perhaps it Was Fate


I didn’t expect to check one of the New Orleans-inspired recipes off my To Make List this soon. For the biscuits, in particular, I thought I’d be searching for the perfect recipe for weeks. And, frankly, I was kind of looking forward to the buttery, flaky auditions. But they won’t be necessary: this recipe is a clear winner.


As I mentioned last week, one of the first things Kevin and I ate in New Orleans was a big, hot biscuit, served with a foil-wrapped pat of butter at Mother’s. And it was perfect—dunked in my gumbo or standing alone. None of the other biscuits we ate during the trip quite lived up and I was doubtful that I could find a recipe to stand up to the Mother’s memory in my own kitchen.


Kristin at The Kitchen Sink in Bread,Recipe,Side on January 11 2009 » 14 comments

Creature of Habit

I am an unabashed creature of habit. I’ve enjoyed routine—its dependableness, its ease, its comfort—since I was very young. Let’s just say that I’ve been picking out the next day’s outfit before I go to bed since my bedtime was somewhere in the neighborhood of 8:00 p.m. Oh, and that’s another thing: I firmly subscribe to a bed time. Ten-thirty every school (er, work) day. (Wow, I’m making myself sound like a barrel of laughs here, eh?)  So, as I’ve started to settle into a routine with my new job (a new gym time in the morning; a new spot to stop for a cup of coffee; a new el station), I can feel myself relaxing even as my workload and responsibilities increase.

Given this proclivity, I suppose its no great surprise that this blog has developed its own steady cadence: I post and comment at the same time of day, I upload photos to Flickr about 24 hours in advance, I lay out each post in almost the exact same format. And, even though I hadn’t planned it this way, it turns out that my Friday posts since I’ve started working have fallen into a pattern of their own.

(Click “more” for the rest of the story, more photos & the recipe.)


Kristin at The Kitchen Sink in Bread,Recipe on October 10 2008 » 15 comments

Whole Grain Focaccia


Well, it’s finally happened. It was inevitable. I hit a wall in my increasingly-unreasonable quest to bake all things carb-centric with whole grains. I’m sure my canister of all-purpose flour is smirking now or perhaps even laughing at me, from its back corner of the cupboard, where it languishes behind the canisters of whole-wheat flour (pastry and regular and white whole wheat), cornmeal, bran flour, old-fashioned oats, flaxseed meal, and … well, you get the picture.





As this site’s recipe index makes clear, I’ve ventured into loafs, rolls, biscuits, muffins, pancakes, pitas and, most recently, bagels—all in at least partially whole grain form. And, while the recipes haven’t appeared on this site (yet!), I’ve also dabbled in cookies and pastry crusts and pizza dough using whole grains as well. And, if I’m honest with myself, I knew that there would be a point when I would come up against a bread/baked good that was staunchly opposed to whole grains. Turns out, I was right. The focaccia you see here—based on Whole Foods’ Whole Grain Focaccia recipe—finally felled me.

(Click “more” for the rest of the story, more photos & the recipe.)


Kristin at The Kitchen Sink in Bread,Mishap,Recipe,Side on April 04 2008 » 7 comments



Among my desires to make my own foodstuffs that are readily available at bakeries, markets and the like, making my own bagels might seem like it would rank high on the unreasonable-meter. But, I actually have a very good reason for making these bagels from scratch (which was incredibly fun and surprisingly easy, but more on that later). The reason is essentially this: I like to have my cake and eat it too. You see, my favorite bagel topping is sesame seeds. As in, I prefer every square inch of my bagels to be covered in the crunchy seeds. But, I rarely eat non-whole grain breads. So, every time I step up to the counter at the bagel shop, I’m faced with a terrible choice: opt for my favorite topping and forsake my flour of choice (whole wheat), or vice versa.





Clearly, this was a travesty that needed remedying. So, I set out to find a whole wheat bagel recipe, fully intending to absolutely smother the bagels with whatever toppings I so chose. In my bagel recipe search, I saw many that came from big names in the bread-baking world (Peter Reinhart, Nancy Silverton, Rose Levy Beranbaum). Sadly, I didn’t see any whole wheat recipes. Feeling like I was back at the aforementioned bagel counter all over again, I resolved to dig deeper.

(Click “more” for the rest of the story, more photos & the recipe.)


Kristin at The Kitchen Sink in Bread,Recipe on April 03 2008 » 14 comments

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