Once again, I’m preparing to move:  this time from Cincinnati, Ohio to Silver Spring, Maryland.  This past week has been devoted to finishing up my projects at work and cleaning and packing up my apartment.  But in between those two activities, I have been doing my best to take advantage of my last few days in Cincinnati.

Last Tuesday night, I drove to Mt. Adams, the neighborhood overlooking downtown Cincinnati from its eastern perch.  I got lost navigating the winding one-way streets, as always, but eventually found a narrow street sandwiched between two apartment buildings and leading up to the edge of the Mount.

I unpacked my camera, set up my tripod, and took in the lights emanating from downtown, capturing what I could of the place where I’d walked and worked for the last year.  On my drive back, I stopped by the Yagoot in Rookwood Commons, where Caitlin and I had often stopped after a long day of oral arguments.

That night, I went to bed – but only for a short time.

That morning I set my alarm clock for 5:30 a.m.  Morning doughnuts seemed to be a bit of a routine in our office.  A large box of Dunkin Donuts would often find its way into the break room, a franchise conveniently located just across the street in Fountain Square.  Given our office’s penchant for doughnuts, I decided that I would bring in homemade doughnuts for my last week of work.

At 5:30, I rumbled over to the bathroom, splashed some water on my face, and set out to roll some dough.  If I was going to bring doughnuts to work, I wanted them to be delicious and fresh.  Next-day doughnuts would not do.  Doughnuts, it turns out, do not require very many or very fancy ingredients.  Everything I needed was still in my cupboards.  I had, however, packed my metal rounds, but my measuring cup and the vegetable oil cap filled that role adequately.

By 6:15, the dough was all cut and the doughnuts were ready to rise for another hour.  In that interim, I started heating up the vegetable oil and cleaning up the kitchen where I could.  By 7:15, the oil was hot and the first batches of doughnuts were frying.  At a minute a side, the process was quick, if a little messy.  My slotted spoon was already packed; two leftover forks were all I could muster up.

By 7:45, I had finished the frying and the doughnuts were ready for their glaze.  A few minutes later, the doughnuts were glazed and packaged, and I was preparing my lunch for the day.  Once that was done, I was off to wash up and get dressed.  Just before 9:00, I walked into the office, two dozen homemade doughnuts in tow:  a perfect treat for the last week of work.

Homemade Yeast Doughnuts

PREP TIME: 30 minutes
DOWN TIME: Several hours
COOK TIME: 30 minutes
YIELD: 24 doughnuts and 36 doughnuts holes

WHAT TO GRAB:
DOUGHNUTS
2 1/2 teaspoons (1 package) active dry yeast
1/2 cup warm water (105-115° F)
2 teaspoons plus 1/4 cup sugar
3/4 cup 1% milk at room temperature
2 large eggs
8 tablespoons butter, melted
1/2 teaspoon Kosher salt
4 to 5 cups all-purpose flour
GLAZE
2 cups Confectioners’ sugar
2 to 4 ounces of low-fat milk or water

HOW YOU DO IT:

PREPARING THE DOUGH

1.  In a large bowl, stir together the yeast, 2 teaspoons sugar, and water.  Let it stand until foamy, about 5 minutes.  (If the mixture doesn’t foam, you’ll have to discard it and start over with new yeast).

2.  Add 1/4 cup sugar, milk, eggs, butter, and salt. Beat until smooth. Stir in about 4 cups of flour, a 1/2 cup at a time, to form a soft dough (the dough should be just a little sticky).

3.  Turn the dough onto a lightly floured surface.  Knead the dough until smooth and elastic, about 6 to 8 minutes. Place the dough in a large, greased bowl, turning once so that the dough is also greased. Cover the bowl with plastic wrap and refrigerate for several hours or overnight.  The dough should double in size.

CUTTING THE ROUNDS

4.  The next morning, turn the dough onto a lightly floured surface and roll to a thickness of about 1/3 or 1/4-inch.  Using a 3-inch round, cut as many rounds as you can from the dough.  Bunch the leftover dough and roll it out again.  Cut as many rounds as you can from this dough.  Repeat one more time, only this time, use a 1.5-inch round and cut only doughnut holes from this last batch of dough.  Discard any remaining dough.

5.  Use the 1.5-inch round to cut holes out of the middle of each 3-inch round.  Set all the rounds and holes on baking sheets lined with parchment paper.  Cover with towels and let the dough rise for at least one hour.

FRYING THE DOUGH

6.  In a medium-size pot, heat plenty of vegetable oil, over medium heat, until it registers between 370 and 375 degrees.  Use a candy thermometer to maintain this temperature.

7.  Fry the 3-inch doughnuts a few at a time, until golden, about one minute a side.  Remove the doughnuts with a slotted spoon and allow them to drain on paper towels.  Repeat this process until all the doughnuts have been fried.

8.  Fry the holes several at a time, until golden.  This should only take about thirty seconds a side.  Remove with a slotted spoon and allow them to drain on paper towels.

GLAZING

9.  Mix the Confectioners’ sugar and milk (start with two ounces) in a large bowl until smooth.  Dip each side of the doughnuts and the holes in the glaze.  Give the doughnuts a few minutes to soak up the glaze, then serve!!

Cornbread is a so-called quick bread, because it doesn’t contain yeast and doesn’t require any rising or kneading.  All of which makes it ready to bake in a flash!

Another great thing about cornbread is that no two recipes need be alike.  You can mix and match ingredients as you see fit.  Play with the type of cornmeal (coarse or medium), the flour (whole wheat or not), the cheese (cheddar or monterey) and the acid (buttermilk, sour cream, or yogurt).  Add corn or jalapeno slices . . . or both . . . or neither.

I made this particular recipe twice, once with buttermilk and canned corn, and once with yogurt but no canned corn.  The yogurt gave the cornbread a nice lift when it baked, so that each piece was very airy.  I also liked the addition of the canned corn.  In the future, I will definitely stick with yogurt-canned corn combination.

Down the road, I might also experiment with the addition of fresh herbs and possibly shallots or garlic.  I’ve even see people add pecans and walnuts, so that could be something worth trying.  No matter what you add, though, there’s no going wrong with cornbread!

jalapeno-Cheddar Cornbread

PREP TIME: 15 minutes
COOK TIME: 35 minutes
YIELD: Serves 8

WHAT TO GRAB:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 cup stone-ground, medium-grind cornmeal
1 tablespoon baking powder
1/2 teaspoon Kosher salt
1 cup buttermilk or plain low-fat yogurt
2 tablespoons vegetable oil
1 egg
2 tablespoons sugar
1/4 teaspoon baking soda
3/4 cup unsalted, canned corn
1/2 cup jalapenos,  seeded and diced
1/2 cup cheddar cheese

HOW YOU DO IT:

1.  Preheat the oven to 375 degrees.  In a large bowl, sift together the flours, cornmeal, baking powder, and salt.  In a separate bowl, whisk together the yogurt, oil, egg, sugar, and baking soda.  Working in batches, add the wet ingredients to the dry, mixing until just combined.  Fold in the corn, diced jalapeno, and shredded cheese.

2.  Grease a nine-inch baking dish.  Fill the dish with the batter, and smooth with a rubber spatula.  Bake for 30 to 35 minutes, or until golden brown and a toothpick comes out clean.  Cool on a wire rack for 5 minutes.  Cut into wedges and serve!

Banana bread and banana muffins are always easy options for an overripe bunch.  But banana bread is – let’s be honest – closer to cake than either bread or a trip to the bottom of the food pyramid.  For that reason, I took my overripe bananas and turned them into real banana bread – not the quick kind.  Indeed, if you know me, you know that I often enjoy taking the long and meandering route, passing through several culinary steps and preparation detours over what might have otherwise been a one-step, ten-minute trip, down the intercity highway (see curried couscous).

While this banana bread requires kneading and resting, rather than mixing and pouring, it is real bread with real taste.  It’s delicious and, dare I say it, even good for you.

*While the bananas do not overwhelm, the bread will have a distinct banana flavor to it.  With the exception of a PBJ, this bread will probably not make a great sandwich bread.  On the other hand, it will make a great side or snack.  Simply slice, toast, and spread with butter, jam, or especially even Nutella.

whole wheat banana yeast bread

PREP TIME: 40 minutes
DOWN TIME: 2 hours 30 minutes
COOK TIME: 35 minutes
YIELD: Makes 2 loaves (You can easily freeze the extra loaf)

WHAT TO GRAB:
1 1/2 cups low-fat milk
1 cup old-fashioned rolled oats, plus more for topping
1/2 cup warm water (105-115° F)
2 tablespoons active dry yeast (about three packages)
1/2 cup mild honey
1/4 cup unsalted butter, melted and cooled, plus more for greasing
3 cups whole-wheat flour
2 to 3 cups unbleached, all-purpose flour
1 cup mashed, ripe bananas (about 2 1/2 bananas)
1 tablespoons Kosher salt
Vegetable oil
1 large egg, lightly beaten with 1 tablespoon water

HOW YOU DO IT:

1.  Heat milk in a small saucepan over low heat until hot but not boiling.  Remove the pan from the heat and stir in the oats. Let stand, uncovered, stirring occasionally, until cooled to warm.

2.  In a small bowl, stir together the water, yeast, and 1 teaspoon of honey.  Let stand until foamy, about 5 minutes.  (If the mixture doesn’t foam, you’ll have to discard it and start over with new yeast.)  Stir the yeast mixture, melted butter, and remaining honey into the cooled oatmeal.

3.  In a large mixing bowl, combine the whole-wheat flour, 2 cups unbleached flour, and salt. Add the oat mixture then the bananas, stirring with a wooden spoon until a soft dough forms.  Turn out onto the wet dough onto a well-floured surface.  Knead the dough, with floured hands, until the dough is smooth, soft, and elastic, about 10 minutes (the dough will be slightly sticky).  While you’re kneading, add just enough unbleached flour to keep the dough from sticking to your surface.

4.  Form the dough into a ball and transfer it to a large, oiled mixing bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel.  Let the dough rise at warm room temperature until doubled in bulk, about 60 to 90 minutes.

5.  Lightly butter two loaf pans. Turn the dough out onto a lightly floured surface and knead several times to remove air. Divide the dough in half, and shape each half into a loaf.  Place each loaf in a buttered pan, seam side down, tucking ends gently to fit. Cover the loaf pans loosely with a kitchen towel, and let the dough rise at a warm room temperature until doubled in bulk, about 60 minutes.

6.  Put the oven rack in the middle position and preheat the oven to 375°F. Lightly brush the tops of each loaf with some of the egg wash and sprinkle with oats.  Bake the loaves until they are golden and they sound hollow when tapped on the bottom, about 30 to 35 minutes.  (Remove 1 loaf from pan to test for doneness. Run a knife around the edge of the pan to loosen.)

7.  Remove the bread from the pans and transfer to a rack to cool completely, about 60 minutes.  Slice and serve!  (I’ve found the loaves are easiest to slice when turned on their sides).

So I was particularly excited when I saw that Caitlin had stuffed an issue into my Christmas stocking.  This is the first recipe we tried from the issue – and we loved it!  It was super moist and super gingery:  just what we wanted!

classic gingerbread cake

Recipe adapted from Cook’s Illustrated (Feb. 2011).

PREP TIME: 30 minutes
COOK TIME: 35 to 45 minutes
YIELD: Serves 8 to 10

WHAT TO GRAB:
3/4 cup dark stout (we used an oatmeal stout beer)
1/2 teaspoon baking soda
2/3 cup mild molasses
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 1/2 cups all-purpose flour (plus extra for dusting pan)
2 tablespoons ground ginger
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/4 teaspoon ground cinnamon
1/4 teaspoon finely ground black pepper
2 large eggs
1/3 cup vegetable oil
1 tablespoon finely grated fresh ginger

HOW YOU DO IT:

1.  Adjust oven rack to middle position and heat oven to 350 degrees.  Grease and lightly flour 8-inch square baking pan.

2.  Bring stout to a boil in medium saucepan over medium heat, stirring occasionally.  Remove from heat and stir in baking soda (careful: the mixture will foam vigorously).  When the foaming subsides, stir in the molasses, brown sugar, and granulated sugar, until dissolved.  Set the mixture aside.

3.  In a medium bowl, whisk together the flour, ground ginger, baking powder, salt, cinnamon, and black pepper.  Be sure the black pepper is very finely ground (you can smash it with a knife if necessary).

4.  Transfer the stout mixture to a large bowl.  Whisk in the eggs, oil, and grated ginger until combined.  Working in thirds, whisk the wet mixture into the dry mixture.  Stir vigorously until smooth after each addition.

5.  Transfer the batter to the prepared pan, and gently tap the pan against the counter to dislodge any large air bubbles.  Bake until the top of the cake is just firm to the touch and a toothpick comes out clean from the center – about 35 to 45 minutes (40 minutes for us).  Cool the cake in the pan on a wire rack, about 1 hour.  Cut into squares and serve!  You can top with pickled ginger!

Growing up, we used to devour this stuff.  I can remember my younger brother popping two slices into the toaster, waiting for that mechanical “pop,” and then throwing a slab of butter between the warm slices as he placed them on his plate.  After which, he put two more slices into the toaster.

This past Thanksgiving, I showed my youngest brother how to make scrambled eggs.  Saturday night we went to the Kroger, picked up a pan, a whisk, a dozen eggs, and a DVD from the Red Box.  After a quick tutorial, we settled down on his dorm couch to scrambled eggs, raisin bread, and The Girl Who Played with Fire.

My mind must have wandered to that night.  That, combined with my love of bread-baking, inspired me to search out a recipe for this staple of our childhood refrigerator.  I still can see that bright, firetruck-red bag, sitting on the second shelf, the top part of the plastic tied tight with a worn, yellow twisty-tie.  And opening the bag, all I find is  a single piece of bread, bookended by the two unwanted heels.

I found this recipe from a fellow food-blogger and, minus a small alteration, loved this recipe as written!  The recipe was easy to follow, and the bread was absolutely delicious, complete with that trademark cinnamon-sugar swirl.  Thanks Pete!

Cinnamon Raisin swirl bread

Recipe from Pete Bakes!

PREP TIME: 30 minutes
DOWN TIME: 2 hours
COOK TIME: 30 minutes
YIELD: 2 Loaves

WHAT TO GRAB:
2 1/4 teaspoons yeast (1 package dry instant yeast)
2 1/4 cups warm water
3 tablespoons and 1/4 cup sugar, divided
1 tablespoon Kosher salt
3 tablespoons butter, divided
6 to 7 cups all-purpose flour
1 cup raisins
1 tablespoon cinnamon
2 loaf pans, greased

HOW YOU DO IT:

1.  In a small bowl, stir together 1/2 cup warm water (105-115° F), the yeast, and 1 tablespoon of sugar.  Let it stand until foamy, about 5 minutes.  (If the mixture doesn’t foam, you’ll have to discard it and start over with new yeast).

2.  Stir in the remaining 1 3/4 cups warm water.  Add 2 tablespoons sugar, the Kosher salt, 2 tablespoons of melted butter, 3 1/2 cups of the flour, and all of the raisins.  Mix until smooth (either by hand or a stand mixer), adding the remaining 3 cups of flour until the dough is easy to handle (not too sticky but still moist).

3. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.  Place the dough in a greased bowl, roll it around so all the dough is coated, and cover with a towel.  Let the dough rise in a warm place until doubled (about an hour).

4.  Combine the remaining 1/4 cup sugar and 1 tablespoon of cinnamon in a small bowl.  Mix well.

5. Punch down the dough, divide it in half, and roll out each half on a lightly floured surface, so that each half measures about 16 x 8 inches.  You may need to roll, let the dough rest, and roll again so you get the right size.  (You can obviously roll one at a time).

6. Sprinkle each rolled out loaf with 1 tablespoon of water and half of the cinnamon-sugar mixture.

7. Roll the dough from the short end and pinch the seams shut. You should have an 8-inch long rolled up piece of dough.  Place each loaf into a greased loaf pan. Brush the top of each loaf with about 1/2 tablespoon of melted butter.  Cover the loaves and let them rise for 1 hour.

8. Preheat the oven to 425 degrees.  Bake for 30 minutes, or until the loaves have a dark, golden-brown top.  Remove the loaves from the pans and place on a wire rack to cool. (You can freeze the loaves, although I don’t know how long they will keep, since I’m bad about deferring gratification when something is this good!).

9.  Slice, lightly toast, and serve with butter or cream cheese!

This is not the only link between the city of Cincinnati and the Indian sub-continent.  Despite the city’s German roots, the city is home to a thriving Indian community, particularly given the relative size of Cincinnati.  The public library’s collection includes a significant number of Bollywood videos and books in Bengali.  The Clifton area boasts an Indian grocery, and the city itself is home to about a dozen excellent Indian restaurants.

When Caitlin first visited Cincinnati, we went Ambar India, which is now our favorite of the Indian restaurants.  We also went to Cumin, which gives a modern interpretation to Indian cuisine.

When we dined at Cumin, we ordered some cheese naan.  The naan looked great, warm and airy, with the bubbles that typified the dish.  But when we tasted it, we did not taste any cheese.  We told the waiter, and he brought us another basket of naan.  This time, we could taste the melted cheese, although its taste remained somewhat faint.

At the time, we were disappointed.  But now, I can at least empathize.  It’s hard to make cheese naan!  For the first naan, I put a fair amount  of shredded Havarti into the dough ball.  But after rolling and frying the dough, you would never have known it!  The taste of cheese was imperceptible.

Fortunately, I still had several other balls of dough with which to experiment.  And I quickly learned, that if you want a really cheesy naan, it pays not to be shy!  For some additional flavors, you can add fresh garlic and herbs to the dough before rolling it.  Finally, for the perfect naan, make sure the pan is nice and hot and that dough is pretty thin!  Swadisht Khana!

garlic and cheese naan

Recipe adapted from The Novice Chef Blog.

PREP TIME: 15 minutes
DOWN TIME: 60 minutes
COOK TIME: 5 minutes
YIELD: 6 to 8 Naan

WHAT TO GRAB:
1/2 cup warm water
2 teaspoons active dry yeast
1 teaspoon sugar
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon Kosher salt
1/4 cup canola oil
1/3 cup fat-free Greek yogurt (I use Fage)
1 egg
1 cup of a good melting cheese, shredded (I used Havarti)
2 cloves garlic, minced
Olive oil (or butter) for cooking

HOW YOU DO IT:

1.  In a large bowl, stir together the water, yeast, and sugar, and let stand for 5 minutes, until foamy.

2.  Stir in the flours, salt, oil, yogurt, and egg and stir.  On a lightly floured board, knead the dough until it is soft and pliable. Oil a large mixing bowl and place the dough ball in the bowl.  Cover with a dish towel and let rise until doubled in size; about an hour.

3.  Dump the dough ball onto a lightly floured board, and divide the dough into six to eight pieces.  Take a good handful of the shredded cheese and a few pieces of garlic, and work the garlic and cheese into the dough.  Roll out each piece into a very thin circle / oval.

4.  Cook each naan in a nice hot skillet drizzled with oil (just a tiny bit–you’re not frying it) until blistered and cooked, flipping as necessary. (When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side.  Serve warm!

There’s a certain moment in the bread-baking process where you remember exactly why you spent all that time kneading, crafting, and waiting.

It’s not the moment you take the bread out of the oven, or the moment you finally bite into a slice.  It’s several minutes before that time.  It’s the moment when you perk up, and notice that your entire apartment smells of freshly baking bread.  It’s that moment, above any other, that reminds me why I enjoy the bread-baking process.

Of course, it doesn’t hurt that the fresh loaf is absolutely delicious!  Instructions for making a whole-wheat variety are also included below.

homemade Baguettes

Recipe from Epicuriuos.

PREP TIME: 15 minutes
DOWN TIME: 2 hours
COOK TIME: 30 minutes
YIELD: 1 Fresh Baguette

WHAT TO GRAB:
1 teaspoon active dry yeast
1 teaspoon sugar
1 1/2 cups warm water (105-115° F)
4 cups unbleached all-purpose flour
1/2 cup unbleached all-purpose flour (for kneading)
2 1/2 teaspoons salt

HOW YOU DO IT:

1.  In a small bowl, stir together the water, yeast, and sugar.  Let it stand until foamy, about 5 minutes.  (If the mixture doesn’t foam, you’ll have to discard it and start over with new yeast.)

6.  Slice and toast for crostini!

whole wheat baguette

To make whole wheat baguettes, substitute two cups of whole wheat flour for two cups of the all-purpose flour.  You may need to add 1/4 cup of water to the dough.  Otherwise, the recipe remains the same.

Filed under: Breads Tagged: Baking, French, Whole Wheat, Yeast ]]> http://judicialpeach.com/2010/09/12/fresh-baguette/feed/ 1 cinsler Baguette 1 Baguette 2 Baguette Collage Whole Wheat Baguette http://judicialpeach.com/2010/08/22/whole-wheat-oat-bread/ http://judicialpeach.com/2010/08/22/whole-wheat-oat-bread/#comments Sun, 22 Aug 2010 16:10:35 +0000 Charles http://judicialpeach.com/?p=2671 Continue reading →]]>

It’s funny what we find intimidating.

For the longest time, the idea of making bread scared me.  It just seemed so complicated.  You had to make sure the yeast reacted.  You had to make sure the water was at the precise temperature.  You had to coax the dough into rising.  You had to knead the bread – whatever that meant.

But then, I decided to just go for it.  I opened up my cupboard, and all the ingredients were there.  And they would be – bread requires little more than flour, water, and yeast.  Which made me realize how basic bread was.

Bread is one of the oldest prepared foods around.  It was made thousands of years ago, as early as the Neolithic Age – a period of early human technology, but still well before the age of packaged yeast, digital thermometers, and convection ovens.

And if they could make bread, I reasoned that I could as well.

whole wheat oat bread

Recipe adapted from Epicurious.

PREP TIME: 40 minutes
DOWN TIME: 2 hours 30 minutes
COOK TIME: 35 minutes
YIELD: Makes 2 loaves

WHAT TO GRAB:
2 cups low-fat milk
1 cup old-fashioned rolled oats, plus more for topping
1/2 cup warm water (105-115° F)
2 tablespoons active dry yeast (about three packages)
1/2 cup mild honey
1/4 cup unsalted butter, melted and cooled, plus more for greasing
3 cups whole-wheat flour
About 2 cups unbleached, all-purpose flour
1 tablespoons Kosher salt
Vegetable oil
1 large egg, lightly beaten with 1 tablespoon water

HOW YOU DO IT:

1.  Heat milk in a small saucepan over low heat until hot but not boiling.  Remove the pan from the heat and stir in the oats. Let stand, uncovered, stirring occasionally, until cooled to warm.

2.  In a small bowl, stir together the water, yeast, and 1 teaspoon of honey.  Let stand until foamy, about 5 minutes.  (If the mixture doesn’t foam, you’ll have to discard it and start over with new yeast.)  Stir the yeast mixture, melted butter, and remaining honey into the cooled oatmeal.

3.  In a large mixing bowl, combine the whole-wheat flour, 1 1/2 cups unbleached flour, and salt. Add the oat mixture, stirring with a wooden spoon until a soft dough forms.  Turn out onto the wet dough onto a well-floured surface.  Knead the dough, with floured hands, until the dough is smooth, soft, and elastic, about 10 minutes (the dough will be slightly sticky).  While you’re kneading, add just enough unbleached flour to keep the dough from sticking to your surface.

4.  Form the dough into a ball and transfer it to a large, oiled mixing bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel.  Let the dough rise at warm room temperature until doubled in bulk, about 60 to 90 minutes.

5.  Lightly butter two loaf pans. Turn the dough out onto a lightly floured surface and knead several times to remove air. Divide the dough in half, and shape each half into a loaf.  Place each loaf in a buttered pan, seam side down, tucking ends gently to fit. Cover the loaf pans loosely with a kitchen towel, and let the dough rise at a warm room temperature until doubled in bulk, about 60 minutes.

6.  Put the oven rack in the middle position and preheat the oven to 375°F. Lightly brush the tops of each loaf with some of the egg wash and sprinkle with oats.  Bake the loaves until they are golden and they sound hollow when tapped on the bottom, about 30 to 35 minutes.  (Remove 1 loaf from pan to test for doneness. Run a knife around the edge of the pan to loosen.)

7.  Remove the bread from the pans and transfer to a rack to cool completely, about 60 minutes.  Slice and serve!  (I’ve found the loaves are easiest to slice when turned on their sides).

A few weeks back, Caitlin and I went to Santa Fe for her Spring Break.

Driving into Santa Fe, we were greeted by breathtaking scenery, snow-capped mountains rising in the distance, with parched tracts of desert-land and spotted cacti dotting the roadside.  The city itself encapsulated this sense of beauty and wonder.  The entire city burst with color.  Every building in Santa Fe was built in the adobe style, and the pink hues created a stark contrast with the cloudless blue sky.  Dragon-red chili peppers hung from nearly every veranda, tempting both your visual and olfactory senses.  The city teemed with art – from the Georgia O’Keefe Museum to the record number of galleries to the Native American artists selling their craft in the open-air downtown square.

The cuisine was yet another form of art available in Santa Fe.  New Mexico is justifiably famous for its chilies, and at every restaurant we were presented with the same question: Red or Green?  That is, did we want the red or the green chili sauce with our meal?  If we were  indecisive, or simply wanted to try both, we could answer “Christmas.”  The sharp flavors that emanated from the chilies gave every meal a special bite.

On our last day in Santa Fe, Caitlin suggested we skip the traditional art of Canyon Road, and instead, head to Santa Fe’s farmer’s market, where we could sample more of the region’s culinary art. To our growing collection of Southwestern foods – blue corn meal, blue corn posole, red chili pods, and red chili powder – we added fresh red chilies and red chile ginger jam (though the latter would be confiscated by the TSA).

During our trip, Caitlin and I did not accumulate t-shirts or trinkets.  Instead, we put our energy into sampling the beauty and art of the Southwest – the kind you could see, feel, wear, and taste.  I bought a sand painting from one of the Native American craftsman, and Caitlin bought a peridot necklace with a copper pendant.  On top of those items, we also brought home a grocery bag full of . . . groceries.  As we boarded the plane,  I gripped our luggage, but also held tight to our well-worn, well-traveled, brown paper bag, full of Southwestern staples.

This is the first meal born of those staples.

Yogurt & Blue Corn Cornbread

PREP TIME: 15 minutes
COOK TIME:25 minutes
YIELD: Serves 6

WHAT TO GRAB:
4 tablespoons butter
1 cup low-fat yogurt
2 eggs
1 cup blue cornmeal
1 cup all-purpose flour
1 teaspoon Kosher salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 cup honey

HOW YOU DO IT:

1.  Preheat the oven to 375 degrees.  Grease a nine-inch baking dish.

2.  Melt the butter in a small saucepan over medium-low heat.  Continuing cooking the butter until it is turning light brown, and has a nutty smell – between 5 and 10 minutes.  Do not skim the butter.

3.  In a large bowl, sift together the cornmeal, flour, salt, baking soda, and baking powder.  In a separate bowl, whisk together the yogurt, eggs, and honey.  Working in batches, add the dry ingredients to the wet, mixing until just combined.  Finally, whisk in the melted butter.

4. Fill the baking dish with the batter, and smooth with a rubber spatula.  Bake for about 25 minutes, or until the cornbread is golden brown and a toothpick comes out clean.  Cool on a wire rack for 5 minutes.  Cut into wedges and serve with a heaping bowl of red beans and rice or blue corn posole!

Despite my blog name, there’s very little overlap between my time in the kitchen and my time in the courthouse.  But last week, Caitlin gave me a fitting opportunity to meld the two seemingly disparate fields.

The day after St. Patrick’s day, Caitlin sent me an article by Clarence Darrow, the famous criminal defense lawyer.  In the early 20th Century, Darrow represented a number of high-profile defendants, but none more famous perhaps, than John Scopes, the public school teacher who faced prosecution for teaching  human evolution in Tennessee.

Several years after the verdict in the Monkey Trial, Darrow published his thoughts on selecting a jury in an article that appeared in Esquire.  At the time of publication, Darrow was at the end of his illustrious legal career, and near his death.  Yet, the article held nothing back.

“Selecting a jury is of the utmost importance,” he notes, and “choosing jurors is always a delicate task;” sentiments no less true today.  But the insights he offers into this delicate process could hardly seem more outdated.

In his article, Darrow sets his eye on representing an “underdog,” either an injured plaintiff or a criminal defendant, both of whom face opponents with extensive resources.  In this type of situation, he cautions against the Lutherans, “especially the Scandinavians; they are almost always sure to convict.”  The same is true of the Presbyterian, who is as cold as the grave, and always knows right from wrong, “although he seldom finds anything right.”  Get rid of these two as quickly as possible, Darrow counsels.

The Englishman, meanwhile, has a long tradition of individual rights, and is comfortable standing alone.  He is a good, safe choice.

But the Irishman- and his religion matters not – the Irishman is the juror you want.  “He is emotional, kindly and sympathetic.”  Among all the ethnic and religious groups, he is the most empathetic juror, the one most likely to place himself in the defendant’s chair.  If you got rid of him, Darrow warns, “you would be guilty of malpractice.”

For what it’s worth, the Supreme Court has outlawed relying on such stereotypes to eliminate jurors.  In Batson v. Kentucky, the Supreme Court held that lawyers may not strike jurors on the basis of their race.  Subsequent cases extended this holding to strikes based on a juror’s gender or ethnicity.  “The Constitution forbids striking even a single prospective juror for a discriminatory purpose,” Justice Alito noted, in a recent decision.

But this was not the case in Darrow’s time.  So, with the passage of St. Patrick’s Day, it’s perhaps fitting to look back at the words of Clarence Darrow, and to celebrate the kindness and sympathy of the Irish.  In celebration of this St. Patrick’s Day, I made Irish Soda Bread with Caitlin, my kind and sympathetic Irishwoman.

Irish Soda Bread

Recipe adapted from Simply Recipes.

PREP TIME: 20 minutes
COOK TIME: 40 minutes
YIELD: 1 loaf

WHAT TO GRAB:
4 cups flour, plus more for dusting
2 tablespoons sugar
1 teaspoon Kosher salt
1 teaspoon baking soda
4 tablespoons butter
1 cup currants
1 1/2 teaspoons caraway seeds
1 large egg, beaten
1 3/4 cup buttermilk

HOW YOU DO IT:

1.  Preheat the oven to 425 degrees.

2.  In large bowl, whisk together the flour, sugar, salt, and baking soda.  Cut the butter into small cubes.  Using a pastry cutter or your fingers, work the butter into the flour mixture until it well combined.  Mix in the currants and caraway seeds.

3.   Make a well in the center of the flour mixture. Pour the beaten egg and buttermilk into the well, and mix with a wooden spoon until the dough is too stiff to stir.  Dust your hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add a little more flour, but be careful not to over-knead!

4.  Transfer the dough to a lightly floured surface and shape it into a round loaf. Note that the dough will be a little sticky.  Work the dough only until it comes together; over-kneading the dough will make it tough.

5,  Transfer the dough to a large, lightly greased cast-iron skillet or a baking sheet (we used a skillet).  Using a serrated knife, score the top of dough about an inch and a half deep in an “X” shape. Scoring the dough will help channel heat into the center of the dough, helping it cook.

6.  Bake the dough for 35 to 45 minutes, or until the bread is golden and a toothpick comes out clean.  (We took ours out after 40 minutes).  Remove the skillet from the oven, and let bread sit in the pan for about 10 minutes.  Then remove it to a rack to cool briefly.  Slice it, and serve warm or toasted, and enjoy it with cream cheese, jam, or plain!

Helpful Hint: You may want to check the bread after 30 minutes.  If the top is getting too dark while baking, tent the bread with some aluminum foil.