Baking
Buttermilk Biscuits and Sausage Gravy
Biscuits – from the Latin biscoctus, meaning “twice-cooked” – go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread –...
Buckwheat Crepes with leeks, gruyere, and bacon
Harvesting leeks from my garden as the weather cools always reminds of the earthy, nutty flavors of this French delight. I first discovered this dish in my early twenties and was immediately in love with the strong, rich flavors. It’s also a quick meal as far as...
Fresh Baked Granola
Honey Kissed Brioche Buns
Submarine Rolls
Whether you call these hoagie, Italian, sub, grinder rolls or what have you fresh homemade always is the best and the fillings are more endless than the names. I was leaning into childhood classics here but also want to say there are plenty of lower calorie fillings...
Ancient Grain Challah
“Pretiola” Big Soft Chewy Pretzels
Bread Bowls and French Onion Soup
Perfect Pumpkin Pie
Lotus Leaf Buns with Red Braised Pork Belly and Black Bean Garlic Sauce
Known as gua bao in it’s home country these delectable Chinese steamed buns are often filled with braised pork belly and accouterments like thinly sliced vegetable, pickled mustard greens and chopped peanuts. These soft and springy buns were popularized in america...
Ancient Yeast…Whispers from the Past
The Rise of Yeast and an Attempt to Reclaim Ancient Egyptian Yeast This time of year seems to bring new developments in the world of grains and bread. :Last year we learned of the discovery of 14,400 year old bread which is an incredibly important and illuminating...
Burritos and Quesadillas
Burritos and Quesadillas are another way an entire section of a cuisine has been organized around flatbreads. They are so versatile, delicious and practical there is no way not to enjoy them! Stuffed with beans cheese, vegetables and meat or flattened out for extra...
Creating a Sourdough Culture
If you mix flour and water and leave it to sit for several days it will grow a community of micro-organisms and become sour from the lactobacillus present in the air, water and flour multiplying. If you take a spoonful of the fermented dough and feed it some more...
Matza
November News!
Happy Wetness Everyone! I've been out in the corn fields in Hadley taking photos for the book and the Gazette ran a story last week about the forthcoming book. If you have a copy of this please send me a photo of it as I have not been able to get my hands on a copy....
I need a Gyro! Pita Breads Greek Style
Einkorn gyros are a wonderful healthy way to create a classic lunch or dinner platter, while offering variety and choice for even the pickiest eaters. In this recipe we're utilizing einkorn whear flour to create pita. This is my favorite way to make pita bread....
Breaking Down the Bagel. Chewy. Satisfying. Easy
Before developing my recipe and process for making bagels at my bakery, I toured the famous bagel houses of New York and Montreal, each with their own unique style. This recipe is akin to the NY style with a dense chewy crumb. The keys to getting the bagel right lie...
English Muffins – A Simple, Whole Grain Masterpiece!
English muffins Active time 20 minutes 1.5 hours total Wet 16 ounces, 100 degree milk or water 2 ounces melted butter 1.5 Tbsp honey 2 tsp White or cider vinegar Dry 21 ounces whole wheat flour 1 3/4 teaspoons salt 2 teaspoons instant yeast Semolina or...
Golden Sesame Challah and Whole Wheat Poppy Seed Challah! 6 Pro tips and Techniques to Elevate You Challah Game!
Those thick soft braids, creamy rich texture, and fresh yeasty bouquet are the hallmarks of a great challah. Ingredients Dry - Sifted flour(or whole wheat) 1lb 5oz Yeast 1 Tbs Salt ...
Raspberry Maple Boston Cream Pie
Not a pie. Not a doughnut. But a masterpiece of a cake. Classic butter cake filled to the edges with thick vanilla(or maple)custard. And topped with decadent chocolate ganash. Accented here with Black raspberries from the garden(held in the freezer) this is an instant...
Cooking
Buttermilk Biscuits and Sausage Gravy
Biscuits – from the Latin biscoctus, meaning “twice-cooked” – go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread –...
Sushi Bites “Home”Akase
Breton Galette Complete
Bread Bowls and French Onion Soup
Lobster Ravioli? Mushroom Ravioli? Short Rib Ravioli? You Choose!
Carolina Gold Rice with duck breast, Mushrooms, chestnuts and squash
Okonomiyaki
Ravioli
Chili Con Carne
Click here for the PDF (higher resolution) or click here to pre order Harvesting Traditions
Lotus Leaf Buns with Red Braised Pork Belly and Black Bean Garlic Sauce
Known as gua bao in it’s home country these delectable Chinese steamed buns are often filled with braised pork belly and accouterments like thinly sliced vegetable, pickled mustard greens and chopped peanuts. These soft and springy buns were popularized in america...
Burritos and Quesadillas
Burritos and Quesadillas are another way an entire section of a cuisine has been organized around flatbreads. They are so versatile, delicious and practical there is no way not to enjoy them! Stuffed with beans cheese, vegetables and meat or flattened out for extra...
I need a Gyro! Pita Breads Greek Style
Einkorn gyros are a wonderful healthy way to create a classic lunch or dinner platter, while offering variety and choice for even the pickiest eaters. In this recipe we're utilizing einkorn whear flour to create pita. This is my favorite way to make pita bread....
Einkorn Stuffed Hubbard Squash
Ancient grains are the perfect base for hearty, satisfying and delicious meals. Emmer and Einkorn are particularly well suited since they cook up quicker and softer than modern wheats but also stay soft and tasty when cold. Finely dice your favorite or most handy...
Perfect Polenta or Gastronomic Grits?
This time of year my body calls for steaming porridges and bubbling casseroles and while many grains like oats, buckwheat, and rice can be perfect, no grain has more more versatility and comfort than Corn. Traditionally polenta(italian word) and...
Boston Baked Beans
Growing up boston baked beans were a staple snack in my house. This summer as I was trying to figure out how to get my kids to eat more beans(All the healthiest, longest lived populations eat lots of beans and they have many health benefits...) I was reminded of this...
The Simple and Ancient Process Behind Tortillas, Gorditas, and Sopes . Masa dough revealed!
We're going to take whole corn kernels and transform them into masa (aka hominy) through the process of nixtamalization. This is such a simple and ancient preparation and adds incredible depth and dimension to cooking at home. There are just 4 ingredients. Corn, water...
Authentic Mexican Beans, with Mahi Mahi
Fresh Heirloom Dry Beans are simple, delicious and super versatile. Cooked with a Beautiful piece of Kelp the beans become smooth and creamy without loosing their shape and go through a chemical change that make them more nutritious and easier to digest. The kelp...
Basic Beans
Pinto beans are widely used in traditional Mexican dishes. This basic recipe is simple and delicious served with cornbread (recipe here) or corn tortillas. It also serves as the "base" for other dishes. You can heat and mash them for Frijoles Refritos (refried beans),...
Spring Wheat Berry Salad
This simple but satisfying salad is made with fresh spring peas, mint and lemon. The marinated feta and toasted pine nuts add tangy and earthy flavors. For an additional kick I topped the salad with ground Sumac. If you've never used Sumac give it a try. It has a...
Popcorn with drizzled dark chocolate
Popcorn is good for you. Avoid the ubiquitous bad toppings and you have a nutritious, delicious, whole grain snack that is high in fiber and low in fat and calories. Why not snack guilt free and indulge in delicious toppings like herbs, spices, garlic powder,...
Bread
Buttermilk Biscuits and Sausage Gravy
Biscuits – from the Latin biscoctus, meaning “twice-cooked” – go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread –...
Honey Kissed Brioche Buns
Submarine Rolls
Whether you call these hoagie, Italian, sub, grinder rolls or what have you fresh homemade always is the best and the fillings are more endless than the names. I was leaning into childhood classics here but also want to say there are plenty of lower calorie fillings...
Ancient Grain Challah
“Pretiola” Big Soft Chewy Pretzels
Bread Bowls and French Onion Soup
Lotus Leaf Buns with Red Braised Pork Belly and Black Bean Garlic Sauce
Known as gua bao in it’s home country these delectable Chinese steamed buns are often filled with braised pork belly and accouterments like thinly sliced vegetable, pickled mustard greens and chopped peanuts. These soft and springy buns were popularized in america...
Ancient Yeast…Whispers from the Past
The Rise of Yeast and an Attempt to Reclaim Ancient Egyptian Yeast This time of year seems to bring new developments in the world of grains and bread. :Last year we learned of the discovery of 14,400 year old bread which is an incredibly important and illuminating...
Burritos and Quesadillas
Burritos and Quesadillas are another way an entire section of a cuisine has been organized around flatbreads. They are so versatile, delicious and practical there is no way not to enjoy them! Stuffed with beans cheese, vegetables and meat or flattened out for extra...
Creating a Sourdough Culture
If you mix flour and water and leave it to sit for several days it will grow a community of micro-organisms and become sour from the lactobacillus present in the air, water and flour multiplying. If you take a spoonful of the fermented dough and feed it some more...
Matza
I need a Gyro! Pita Breads Greek Style
Einkorn gyros are a wonderful healthy way to create a classic lunch or dinner platter, while offering variety and choice for even the pickiest eaters. In this recipe we're utilizing einkorn whear flour to create pita. This is my favorite way to make pita bread....
Breaking Down the Bagel. Chewy. Satisfying. Easy
Before developing my recipe and process for making bagels at my bakery, I toured the famous bagel houses of New York and Montreal, each with their own unique style. This recipe is akin to the NY style with a dense chewy crumb. The keys to getting the bagel right lie...
English Muffins – A Simple, Whole Grain Masterpiece!
English muffins Active time 20 minutes 1.5 hours total Wet 16 ounces, 100 degree milk or water 2 ounces melted butter 1.5 Tbsp honey 2 tsp White or cider vinegar Dry 21 ounces whole wheat flour 1 3/4 teaspoons salt 2 teaspoons instant yeast Semolina or...
Golden Sesame Challah and Whole Wheat Poppy Seed Challah! 6 Pro tips and Techniques to Elevate You Challah Game!
Those thick soft braids, creamy rich texture, and fresh yeasty bouquet are the hallmarks of a great challah. Ingredients Dry - Sifted flour(or whole wheat) 1lb 5oz Yeast 1 Tbs Salt ...
Whole Wheat French Bread Made Easy with “Cool Control”
This loaf is so simple, and delicious...fresh ground flour, water, salt, and yeast. The crumb is airy, supple and moist, and the crust is crackling chewy and caramelized. This technique is the first part in a series designed to show you everything you need to know...
Spring Focaccia…Asparagus, Spring Garlic, Red Onion, and Asiago!
Focaccia is a fun and simple alternative to pizza. It's a moister dough with olive oil inside and out and it does better with drier toppings since the dough has more moisture and is leavened more than pizza. If you start with the French Bread recipe from the last...
Basic French Bread
I was over at Mountain View farm this past Saturday sampling and teaching folks about the incredible combo of fresh local grains combined with simple, yet sophisticated baking techniques and the response was resounding! Everyone loved the bread and could hardly...
Blueberry Corn Multi-Grain Muffins
As much as I love blueberries I often find blueberry muffins a little disappointing. They seem to be universally made with the whitest, most processed flour available. As a result, they lack the flavor and substance that I crave in the morning. In this recipe cornmeal...
Kaiser Rolls
I recently had a craving for Sloppy Joes, or in my case Snobby Joes, the lentil version from the great folks at Veganomicon. Nothing beats a poppy seed crusted Kaiser Roll for sandwiching this classic comfort food. A good Kaiser roll should be crunchy on the outside...
Pastry
Perfect Pumpkin Pie
Raspberry Maple Boston Cream Pie
Not a pie. Not a doughnut. But a masterpiece of a cake. Classic butter cake filled to the edges with thick vanilla(or maple)custard. And topped with decadent chocolate ganash. Accented here with Black raspberries from the garden(held in the freezer) this is an instant...
Triple Chocolate Cookies
My Little buddy(Gabriel) has been on a mission to eat sweet things as a matter passion. So when I'm not drizzling a little honey and maple syrup on healthy nourishing foods I am sometimes inspired by his sweet tooth to make cookies or something to keep him from...
Chocolate Raspberry Galettes
We headed out into the fields in Hardwick at the farm of Stan and Abby White Along with there two sons Simon and Evan and Harvested over 6 tons of beautiful Redeemer wheat! Of course it wasn't without challenge as the rain threatened and a drive chain was lost in the...
Chocolate “Quickie” Cake and Peanut Butter Frosting!
This cake loves to be made with fresh heritage grains. It needs no topping but is outrageous with peanut butter frosting (my favorite combo!) or raspberry jam or whatever you like! Chocolate "Quickie" Cake Mix together: 3 c. flour 1/2 c. cocoa powder 1 tsp. baking...
Brown Sugar Whole Wheat Shortbread — Yum!
Super Easy! Brown Sugar Whole Wheat Shortbread I cup whole fine flour 1/2 cup unsalted butter (1 stick) 1/4 cup packed brown sugar 1/4 tsp salt Mix all ingredients in Cuisinart or mixer until just fully blended and crumbly, but not yet dough. Place crumbly mixture...
Peanut Butter Chocolate Chip Cookies – for a Rainy Day
It was a rainy Saturday. Cold and rainy. After such a bitter winter, a cold rainy day in late April is a bit hard to take. We made it to the farmer's market this morning, and got some gorgeous spinach and arugula, but after...
Dinner
Buckwheat Crepes with leeks, gruyere, and bacon
Harvesting leeks from my garden as the weather cools always reminds of the earthy, nutty flavors of this French delight. I first discovered this dish in my early twenties and was immediately in love with the strong, rich flavors. It’s also a quick meal as far as...
Sushi Bites “Home”Akase
Honey Kissed Brioche Buns
Bread Bowls and French Onion Soup
Lobster Ravioli? Mushroom Ravioli? Short Rib Ravioli? You Choose!
Carolina Gold Rice with duck breast, Mushrooms, chestnuts and squash
Okonomiyaki
Ravioli
Chili Con Carne
Click here for the PDF (higher resolution) or click here to pre order Harvesting Traditions
Burritos and Quesadillas
Burritos and Quesadillas are another way an entire section of a cuisine has been organized around flatbreads. They are so versatile, delicious and practical there is no way not to enjoy them! Stuffed with beans cheese, vegetables and meat or flattened out for extra...
I need a Gyro! Pita Breads Greek Style
Einkorn gyros are a wonderful healthy way to create a classic lunch or dinner platter, while offering variety and choice for even the pickiest eaters. In this recipe we're utilizing einkorn whear flour to create pita. This is my favorite way to make pita bread....
Einkorn Stuffed Hubbard Squash
Ancient grains are the perfect base for hearty, satisfying and delicious meals. Emmer and Einkorn are particularly well suited since they cook up quicker and softer than modern wheats but also stay soft and tasty when cold. Finely dice your favorite or most handy...
Perfect Polenta or Gastronomic Grits?
This time of year my body calls for steaming porridges and bubbling casseroles and while many grains like oats, buckwheat, and rice can be perfect, no grain has more more versatility and comfort than Corn. Traditionally polenta(italian word) and...
The Simple and Ancient Process Behind Tortillas, Gorditas, and Sopes . Masa dough revealed!
We're going to take whole corn kernels and transform them into masa (aka hominy) through the process of nixtamalization. This is such a simple and ancient preparation and adds incredible depth and dimension to cooking at home. There are just 4 ingredients. Corn, water...
Spring Focaccia…Asparagus, Spring Garlic, Red Onion, and Asiago!
Focaccia is a fun and simple alternative to pizza. It's a moister dough with olive oil inside and out and it does better with drier toppings since the dough has more moisture and is leavened more than pizza. If you start with the French Bread recipe from the last...
Authentic Mexican Beans, with Mahi Mahi
Fresh Heirloom Dry Beans are simple, delicious and super versatile. Cooked with a Beautiful piece of Kelp the beans become smooth and creamy without loosing their shape and go through a chemical change that make them more nutritious and easier to digest. The kelp...
Basic Beans
Pinto beans are widely used in traditional Mexican dishes. This basic recipe is simple and delicious served with cornbread (recipe here) or corn tortillas. It also serves as the "base" for other dishes. You can heat and mash them for Frijoles Refritos (refried beans),...
Spring Wheat Berry Salad
This simple but satisfying salad is made with fresh spring peas, mint and lemon. The marinated feta and toasted pine nuts add tangy and earthy flavors. For an additional kick I topped the salad with ground Sumac. If you've never used Sumac give it a try. It has a...
Black Bean Patties
I usually make these in the summer in traditional "burger form," served on rolls with all the fixings. Recently the craving hit and I thought why wait? My winter version included a side of guacamole salsa and a mixed green salad. I also served them sans bun, making...
Apple Cider Wheatberry Salad
This recipe was inspired by a CSA I belonged to while living in Vermont. Dwight Miller Orchards presses cider and makes their own apple cider vinegar. This time of the year they include both items in their weekly share pick-up. It's become a favorite dish that I make...
Dessert
Perfect Pumpkin Pie
Raspberry Maple Boston Cream Pie
Not a pie. Not a doughnut. But a masterpiece of a cake. Classic butter cake filled to the edges with thick vanilla(or maple)custard. And topped with decadent chocolate ganash. Accented here with Black raspberries from the garden(held in the freezer) this is an instant...
Triple Chocolate Cookies
My Little buddy(Gabriel) has been on a mission to eat sweet things as a matter passion. So when I'm not drizzling a little honey and maple syrup on healthy nourishing foods I am sometimes inspired by his sweet tooth to make cookies or something to keep him from...
Chocolate Raspberry Galettes
We headed out into the fields in Hardwick at the farm of Stan and Abby White Along with there two sons Simon and Evan and Harvested over 6 tons of beautiful Redeemer wheat! Of course it wasn't without challenge as the rain threatened and a drive chain was lost in the...
Chocolate “Quickie” Cake and Peanut Butter Frosting!
This cake loves to be made with fresh heritage grains. It needs no topping but is outrageous with peanut butter frosting (my favorite combo!) or raspberry jam or whatever you like! Chocolate "Quickie" Cake Mix together: 3 c. flour 1/2 c. cocoa powder 1 tsp. baking...
Brown Sugar Whole Wheat Shortbread — Yum!
Super Easy! Brown Sugar Whole Wheat Shortbread I cup whole fine flour 1/2 cup unsalted butter (1 stick) 1/4 cup packed brown sugar 1/4 tsp salt Mix all ingredients in Cuisinart or mixer until just fully blended and crumbly, but not yet dough. Place crumbly mixture...
Breakfast
Buttermilk Biscuits and Sausage Gravy
Biscuits – from the Latin biscoctus, meaning “twice-cooked” – go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread –...
Breton Galette Complete
Breaking Down the Bagel. Chewy. Satisfying. Easy
Before developing my recipe and process for making bagels at my bakery, I toured the famous bagel houses of New York and Montreal, each with their own unique style. This recipe is akin to the NY style with a dense chewy crumb. The keys to getting the bagel right lie...
English Muffins – A Simple, Whole Grain Masterpiece!
English muffins Active time 20 minutes 1.5 hours total Wet 16 ounces, 100 degree milk or water 2 ounces melted butter 1.5 Tbsp honey 2 tsp White or cider vinegar Dry 21 ounces whole wheat flour 1 3/4 teaspoons salt 2 teaspoons instant yeast Semolina or...
Emmer Pancakes “Chocolate Cheetah” style
Ancient Grain Pancakes are probably one of the funnest and simplest ways to refresh and upgrade your pancake game. Dot them with chocolate chips after you start them in the pan and you're quickly on your way to a household classic. Gabriel, inspired by the unctuous...
Perfect Polenta or Gastronomic Grits?
This time of year my body calls for steaming porridges and bubbling casseroles and while many grains like oats, buckwheat, and rice can be perfect, no grain has more more versatility and comfort than Corn. Traditionally polenta(italian word) and...
Maple Ginger Granola
Maple Ginger Granola Mix together: 6 cups rolled oats 1 cup chopped almonds 3/4 cup shredded coconut 1 cup sunflower seeds 1 cup millet 1 cup sesame seeds 1 tsp cinnamon 1/2 tsp salt Heat and mix: 1/2 cup Ginger syrup 1/2 cup maple syrup 1 stick butter (or 1/2 cup...
The Ultimate Easy Pancakes
Blueberry Corn Multi-Grain Muffins
As much as I love blueberries I often find blueberry muffins a little disappointing. They seem to be universally made with the whitest, most processed flour available. As a result, they lack the flavor and substance that I crave in the morning. In this recipe cornmeal...
Multigrain Pancakes
This is a great multi grain pancake recipe based on Crescent Dragonwagon's Multigrain Pancakes in The Cornbread Gospels. I substituted barley for the buckwheat used in Crescent's recipe because I was inspired by the new share. The Nothstine is so sweet and light that...
