All posts filed under: breads

(Unauthorized) Red Lobster Cheddar Bay Biscuits

Yesterday I needed to get back on the proverbial horse with some baking. I’ve been out of the routine with summer taking over Boston and oppressive heat and humidity destroying any motivation to turn the oven on since about June. Then, last Wednesday, I questioned why I even keep an abundance of baking supplies and a robust selection of gluten free flours around when this happened. I can’t even describe to you the sound it made.  We were just thankful it happened at 9:30pm and not at midnight so we knew what happened. Once I saw the carnage I was wishing I could disappear. Do you know how much fun that was to clean up? Not fun at all. I was swearing off baking with every chard of glass. I’m still finding flour in unacceptable spots of the kitchen. Of course, I’m a sucker for savory comfort food, and all it took was a trip to Red Lobster to lift my baking embargo.  En route to a concert in Hartford we detoured for Red Lobster’s …

Herbed Biscuits

You know how your parents did something really cool when you finally left the nest? Some of my friends went home to find their room turned in to a gym, others found a sewing/crafting room (yes, I categorize that as really cool). Not me. My room is in perfect tact (thanks guys!). No, no… my parents went bigger. After years of always being the hostesses with the mostesses (I’ve been watching too many little kid AT&T commercials) they decided to make their love for a party earn its keep around the farm and turned the barn into a party venue. There’s a bar in the barn. Gone are the days of renting porta-potties for parties. The formerly hay floor has been paved over with blacktop and stained concrete. My favorite change though? The kitchen. As in – there is one. There’s a commercial grade kitchen in the barn. It has everything! (No, seriously, everything is out there. Just try cooking a meal in the house to figure out how much has migrated to the barn.) …

Gluten Free Bagels

A good bagel can cure pretty much anything. When I went gluten free I knew I’d miss them dearly, particularly during running season (or any time I may have had a few too many the night before).  The first ones I tried were from Udi’s brand and I’ll say that they’re quite acceptable when toasted (as most gluten-free bread-based products are) but (there’s always a but) 1) Store-bought variety are quite pricey when you’re accustomed to buying their wheat counterparts 2) They’re never fresh. At least when they get to you. A HOT bagel, boiled just moments ago and straight from the oven was just not to be replicated by a few minutes in the microwave. The winning combination has been a game of trial and error and reading somewhere around 500 other variations to come up with what I’ve found to be perfection.  Feel free to play with and tamper for your own enjoyment. For me, this is all it takes. Ingredients (not pictured – maybe next time): 2/3 cup Milk (or Buttermilk, if you roll like that) …