Tag Archives: sharon davis

Savory Galette: A to Z

sharon_kitchen
Who can resist seeing your own child bake and serve something amazing?  Whether they’re 5 and serving you their first muffin or twenty-five you’re savoring the moments. Granted, at five, somedays it’s hard to choose–“should I let them help and pay the “time and clean-up price” or do-it-myself?” Let me show you the pay-off.

Last weekend our 24-year old daughter served up an amazing Potato Leek Galette with Rosemary Sea Salt Crust for a shared Sunday supper.

We grew the Yukon Gold potatoes and onions in our Community Garden—she bought the leeks at the Farmer’s market and harvested her own fresh rosemary.

PotatoLeekRosemaryGalette

Katy’s recipe came from Cara Mangini, October/November 2017 Fine Cooking magazine.

From a teacher’s perspective, I love teaching people how to bake a Galette. Young bakers succeed and go home and can bake them on an oven-proof dinner plate–perfect for students who may not have a lot of baking pans yet.

For the Recipe Buzz” on galettes, sweet or savory, starting with “A” for Asparagus Galette and ending with a beautiful Zucchini Galette

For a ready-to-go lesson on baking a Rustic Fruit Pie (Galette), download Book and Bake Easy-as-Pie, filled with pie lore and apples galore.  See a How-to video, www.HomeBaking.org, the Baking Channel.

Advertisements

Leave a comment

Filed under Baking Resources, Recipes, Tips and Ideas, Uncategorized

Share the Whole Grain Wealth

panhandle_grains.jpg

Pantries in the United States are blessed. We have so many types of whole grains and seeds to cook and bake. An excellent new resource includes the ingredient pages with images and descriptions of ancient and specialty wheats, corn, grains and seeds found at PanhandleMilling.com. Baking formulations are also being added by Chef Stephanie Petersen for a plethora of savory and sweet biscuits, tortillas and breads.

The health benefits of making at least half of the grain foods eaten every day “whole grain” are many.  The WholeGrainsCouncil.org offers teaching resources and infographics to illustrate what “whole grain” is and how to recognize whole grain foods using the foods label and with their Whole Grain Stamp.  The many benefits of eating cooked whole grains and baking with whole grain flours, rolled grains or meal are illustrated using their infographic.

wholegrains-cancerrisk

 

Another helpful guide to define what grains are “ancient,” and what are “pseudo” is Ancient Wheat and Pseudo Grain prepared by the Wheat Foods Council.

 Cooking and baking with whole grains, the flour and meal produced from them can be fun as well as challenging. In baking, if too much non-wheat grain is substituted, results may be disappointing.  Access Baking with Whole Wheat Flour 101,  and make a note:  Almost any recipe that is already great could be baked with a mixture of non-wheat whole grain flours or meal if it is no more the ¼ or 25% of the flour in the recipe.

  • Example: A pancake recipe calls for 2 cups all-purpose or whole wheat flour—you can use 1 ½ cups all-purpose or whole wheat flour plus ½ cup of a multi-grain mixture like cornmeal, flax meal, oatmeal, sorghum, spelt or other flours

The Home Baking Association members include many historic, regional mills. Stone-Buhr Flour buys regionally and mills soft Pacific Northwest Wheat, ideal for flat breads, crackers, Asian noodles and pastries. Bake your own whole grain cracker to celebrate whole grain month.

Bake your grand finale to September by choosing another historic flour to bake whole wheat biscuit whole grain, biscuit and breakfast celebrations.

Leave a comment

Filed under Baking Events & Holidays, Baking Events Calendar, Baking Resources, Health & Wellness, Uncategorized

Biscuit Bonanza

“Biscuit Month” has come again and brings to mind a life-long challenge for me—to bake a really great biscuit.  Is it because I was born in northern Iowa that I am biscuit-challenged?  Lack of success is not for lack of trying.  For anyone else who’d love to improve their biscuit baking skills, I’m trying these remedial steps for improvements:

  1. Start with the right wheat flour from the six classes of Wheat and Flour 101 Flour used in biscuit baking should be “softer,” (lower in the flour proteins called gluten). Famously good biscuit bakers also bake with self-rising, all-purpose, and for whole grain biscuits, whole white wheat.
  2. Learn the difference in leavening commonly used in biscuit baking, baking powder and baking soda, and use the correct one. What’s the difference between Baking Soda and Baking Powder?
  3. Entrust your efforts to test kitchens that know biscuits, Crisco Baking Powder Biscuit.

PhotoImage

Include one of the longest sources of soft wheat flour milling for biscuits, Southern Biscuit flour.  If these brands are not available near you, find a self-rising flour for starters.

  1. Watch a pro–fifth generation milling CEO and biscuit baker–Robert Harper. Robert will share his best family biscuit favorites from Hopkinsville, Kentucky as he prepares Cinnamon Biscuits at www.sunflourflour.com
  2. Finally, the best way to groove what you know is to share it—teach it. A ready-to-go lesson, Explore Biscuit History and Traditions, available from those who’ve produced the baking powder to leaven biscuits for over 150 years. Buttery Breakfast Biscuit lesson.

12673b

Keep in mind, the biscuit should be served with butter!  Explore a whole flight of deliciousness, sweet or savory here!

 

Leave a comment

Filed under Baking Celebrations, Baking Events & Holidays, Baking Events Calendar, Uncategorized

Tweet Yourself to a Better Breakfast: Celebrate Better Breakfast Month

sharon_kitchen
If you’re on the run like most, consider tweeting the links below to yourself and friends. This wealth of great breakfast bootie is meant to be shared, partly because making your own breakfast will save you cash.

My top three picks this fall include:

1. DIY breakfasts have saved me at least $16,000 to-date. (Yes we do eat breakfast out too.) Biscuits, muffins and pancakes are just three options for home baking savings while serving breakfast at home.

texmex_eggs

2. Leftover slices of pizza or quiche make great grab-and- go breakfast. Beginner breakfast pizzas can be made in 20 minutes. Keep on adding your savings. Indie servings like these at your favorite coffee stop cost about $5.

01-Hodgson-Mill-Peaches-and-Cream-Steel-Cut-Oats.jpg.jpg

3. The masters of overnight breakfasts have grasped the issues. Getting up to Peaches and Cream slow-cooked steel-cut oats or Chai Buckwheat Groats lets you sleep a little longer if you prep the night before.

Finally, you will never go wrong with a freezer that contains a good Pumpkin muffin. Add some great Energy Bars or Whole Grain Jam Bars, both packed with essential nutrients, flavor, and you too can save a grand or ten over time.

Leave a comment

Filed under Educator Resources, Uncategorized

A Month for Sandwiches, Family Fun and Peaches!

sharon_kitchen
August puts the “wrap” on summer and the soft-opening of fall. Is that why someone deemed it National Sandwich Month?  People are still planning summer Family Fun at the same time they’re back-to-school shopping!  In honor of both summer and fall, the sandwiches could be the ice cream variety or the lunch-box specials kids can look forward to in school.

montaguFor one of the most popular meal delivery systems in America, let’s take a minute for sandwich history. “The bread-enclosed convenience food known as the “sandwich” is attributed to John Montagu, fourth Earl of Sandwich (1718-1792), a British statesman and notorious profligate and gambler, who is said to be the inventor of this type of food so that he would not have to leave his gaming table to take supper.”

Source, World Wide Web, 7/1/17 Foodtimeline.org

The best sandwiches begin with great bread. There are sandwich breads for everyone’s taste, including Gluten-Free Paleo! There’s the basics– Whole Wheat and White Buns and gourmet Asiago Herb Hoagies or choose from the winning bakers at nationalfestivalofbreads.com.

Get Peachy

peach 12
lazy_daisyPeaches are the perfect fruit to celebrate for a month.  It seems like there’s a new peach variety coming into our local market every couple weeks. Peaches are the longest running fruit of summer, taking us from June to Labor Day! Check out these remarkable peach recipes from HBA’s members:

 

 

 

By the 2nd week of August, peaches give the nod to Apple Week. Try recipes to enjoy for breakfast like the Apple Cinnamon Rolls or wrap a slice of Spiced Apple Bundt Cake to make the trek back-to-school a little sweeter for your kids.

Bake for Service Learning: Host a Home Room Parent Party,

complete with Baking Crafts and Activities to build relationships AND benefit the classroom.

  1. Bake Vanilla or Chocolate cupcakes and frost with plain icing.
  2. Create designer Rainbow Sugars for signature cupcake décor.
  3. Get stepping. Showcase and sell the cupcakes via a Cake Walk.
  4. Ask the teacher what she’s needing for the classroom and contribute cake walk funds.

Leave a comment

Filed under Baking Events & Holidays, Industry News, Recipes, Uncategorized

Summer Bakers Going Strong

sharon_kitchen
July 2017 Summer is no time to stop baking! It’s the perfect month to celebrate Culinary Arts Month and polish baking creativity and skills by preparing for local, county and state fair competitions.

culinaryartsmonth

Gain the competitive edge.

1. Start with tested recipes from HBA Test Kitchens.
2. Meet HBA members who sponsor fair baking awards. www.chsugar.com; www.dominosugar.com; www.kswheat.com; www.okwheat.org
3. Sculpt specialty rolls, braids and centerpiece entries

kingarthur_bakershotline
Need help? Talk to a baker–
call OR log on

 

Need some Grilling Month goals? Add grilled pizza or flatbread to your skill set!

 Ice Cream Month could scoop a new recipe every day.  Kids and grandparents will love Chocolate Pudding Popsicles for starters!

 July Belongs to Blueberries Month bakers will love Blueberry Banana Bread and Blueberry Bread Pudding. Add a blueberry search at www.landolakes.com and you’ll find too many options to count. I’ll start with a blueberry flan!  Kids can Book and Bake with Blueberries for Sal!

5C9F528D-2FF3-4CD9-85E3-6F1C6960BE0C-268-00000044FBB2909E

Russian-Piroshki-Meat-Hand-Pies-72-dpi

Russian Piroshki

Let Picnic Month begin with something new! Pack Focaccia Picnic Sandwiches or an ethnic hand-held meat pies, Russian Piroshkis or Bierocks.

Try a new method and dry griddle bake Soft Wrap Bread. Boiling water is mixed with the flour, “cooking” the starch and resulting in a soft, pliable product to cradle what comes off the grill.

Check out the latest summer Food Safety Guidelines.

Bake for Service Learning:  Early starts on cooking and baking skills matter! With summer learning a priority, baking is “STEAM” education. Bake with friends, sibs, and when you baby-sit to teach children baking basics.

Find starter resources (English and Spanish)

Ten Tips for Baking Success with Kids

portable_kitchen

Age-appropriate Thrill of Skill

 

Food Skill Check List

Portable Kitchen videos/recipes

If you’d like to learn more about baking events and celebrations this quarter (July, August, September) download this handy calendar pdf

Leave a comment

Filed under Baking Events & Holidays, Baking Resources, Educator Resources, Recipes, Uncategorized

National Festival of Breads Was A Smashing Success!

sharon_kitchen

Ronna Farley of Rockville, Maryland, is the grand prize winner in the 2017 National Festival of Breads baking competition, sponsored by King Arthur Flour, Red Star Yeast and the Kansas Wheat Commission.

DIYWWWafflesSummer may not be everyone’s favorite season to bake. Statistics say a lot less flour is sold in the hot months.  But personally, I know thousands who never miss a baking beat in the heat. They’re the passionate, the competitive, the DIY fresh-is-best bakers and teachers of children, grand children and teens.

A few thousand of these summer bakers gathered at The National Festival of Breads June 17 in Manhattan, KS, our nation’s only amateurs-only bread-baking competition sponsored by King Arthur Flour, Red Star Yeast and the Kansas Wheat Commission. There they observed eight finalists bake to win.

nfob17winner

Ronna Farley of Rockville, Maryland, took the grand prize with her whole grain Seeded Corn and Onion Bubble Loaf.

You’ll love the creativity of these home bakers in the hall-of-fame archives from all five National Festivals

btl Festival of Breads

Equally avid were the hundreds seated at the baking demos and stopping by our exhibit. Teachers were gathering baking science, math and literacy connections for their agriculture, English, speech, early childhood, culinary, elementary, middle school, family and consumer sciences, foods and nutrition classrooms.   Add the volunteer leaders teaching grand children, 4-H, youth library programs and afterschool groups and we should all re-double our efforts to share the wealth baking provides. Thanks is always due to those who teach.

Baking is the perfect way to keep children learning throughout the summer.  Explore yeast leavening science and learn the difference between baking powder and baking soda! Choose from history and cultural recipes.

Assign baking A-Z exploration in our Baking Glossary. Connect with baking help plus tips and techniques from our member’s test kitchen pros.

Catch the passion to go from virtual to actual and get the flour, butter, and leavening in the bowl!  You can “bake for good,” bake while you camp, take the baking math challenge of measuring and mixing to savor summer success.

Leave a comment

Filed under Home Baking Association, Industry News, Recipes, Uncategorized