side dish

Bready or Not Original: Comte Pull-Apart Rolls

Posted by on Feb 9, 2022 in Blog, Bready or Not, cheese galore, side dish, yeast bread | Comments Off on Bready or Not Original: Comte Pull-Apart Rolls

Bread is awesome. Cheese is awesome. Combine them to achieve a special kind of awesome, especially in the case of these Comte Pull-Apart Rolls.

Bready or Not Original: Comte Pull-Apart Rolls

These rolls are tender, soft, and inherently savory. They are perfect to go along with roasts.

Bready or Not Original: Comte Pull-Apart Rolls

First of all, the cheese. If you live in a cheese-deprived area as I do, Comte may not be available (or is only available at Christmas, sigh) or is prohibitively expensive. Really, you can use any cheese you like here, but I advise using one with a savory note. Another alpine cheese or a bandage-wrapped cheddar would do the trick.

Bready or Not Original: Comte Pull-Apart Rolls

My recipe is based on one featured in the Nov/Dec 2018 issue of Bake from Scratch. I made significant modifications, the foremost being that I halved the recipe so that it would only produce 12 rolls.

Bready or Not Original: Comte Pull-Apart Rolls

This recipe isn’t as fussy as some homemade rolls, but it still takes some time and effort. I was very worried because my first rise was so low, but my rolls rose beautifully once they were formed. That’s the rise that really matters!

Bready or Not Original: Comte Pull-Apart Rolls

If you want to give your second rise a boost, use this trick: preheat your oven at 200-degrees. Shape your rolls or bread. Stick the dough in the oven without any plastic wrap or cover. Immediately turn the oven OFF. Set a timer for 30 to 40 minutes or longer; this will depend on the oven, so experiment. Once the bread has nicely puffed from the heat, remove it from the oven, then preheat it again for the full bake.

Bready or Not Original: Comte Pull-Apart Rolls

These rolls can be eaten at room temperature or warm, but for me, they really are far better hot. I want them to melt butter!

Bready or Not Original: Comte Pull-Apart Rolls

This recipe makes 12 hearty, soft rolls that are perfect to go along with a special meal! If you can’t find Comte, substitute with another alpine cheese or bandage-wrapped cheddar to achieve that same kind of savory depth.
Course: Bread, Side Dish
Keyword: cheese, yeast bread
Servings: 12 rolls
Author: Beth Cato

Equipment

  • 9×9 pan
  • parchment paper
  • kitchen scale
  • pastry brush

Ingredients

  • 1/2 cup warm milk (105-110 degrees F), can substitute half & half
  • 1/2 cup warm water (105-110 degrees F)
  • 1/2 Tablespoon active dry yeast
  • 1 large egg room temperature
  • 2 Tablespoons white sugar
  • 1/4 cup unsalted butter melted and divided
  • 1/2 Tablespoon kosher salt
  • 2 3/4 cup bread flour
  • 2 Tablespoons dried parsley or other dried herbs
  • 4 ounces grated Comte cheese 100 grams
  • flaked salt for garnish, optional

Instructions

  • In a stand mixer, place the warm liquids and yeast. Let stand for about 10 minutes, until the yeast is nice and foamy. Add the eggs, sugar, 2 Tablespoons of melted butter, and salt. Gradually beat in the flour, cheese, and parsley, until everything is well combined.
  • Cover the bowl to let the dough rise for about an hour.
  • Line a 9×9 pan with parchment paper cut to crisscross and extend up all four sides. Apply nonstick spray.
  • Lightly flour a surface. Turn out the dough onto it. Use the kitchen scale to weigh the dough. Divide it into 12 equal portions, forming each into a tidy ball. Place in rows within the prepared pan, each roll touching. Cover the pan to let rolls rise for another 40 minutes to an hour.
  • Preheat oven at 375-degrees. Brush rolls with remaining 2 Tablespoons butter and add a sprinkle of flaked salt, if desired.
  • Bake rolls for 13 minutes. Check them. If they are getting quite brown, cover the pan with foil. Bake for another 13 to 15 minutes.
  • Serve rolls at room temperature or warm.

OM NOM NOM!

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    Bready or Not: Cheddar Bay Biscuits

    Posted by on Jan 19, 2022 in Blog, Bready or Not, cheese galore, quick bread, side dish | Comments Off on Bready or Not: Cheddar Bay Biscuits

    Let’s state a truth up front: a visit to Red Lobster isn’t about the seafood. It’s about those Cheddar Bay Biscuits they bring out as an appetizer.

    Bready or Not: Cheddar Bay Biscuits

    I’ve used this recipe for about 10 years now. I posted it on my LiveJournal in the earlier iteration of Bready or Not, but now it’s time to share again with new photos and an easy-to-print format.

    Bready or Not: Cheddar Bay Biscuits

    These biscuits are incredible. Cheesy, crisp, tender. Buttery. I mean, you baste them in butter and seasonings for the final step. You know they will be good.

    Bready or Not: Cheddar Bay Biscuits

    Plus, these keep well in the fridge for days! In a pinch, you can heat them in the microwave, but they are far better warmed in an oven or toaster oven. That way the outside stays crisp and the interior texture stays just right.

    Bready or Not: Cheddar Bay Biscuits

    I bet if you give these a try, they’ll be a reliable side dish bread in your recipe repertoire, too!

    Bready or Not: Cheddar Bay Biscuits

    These biscuits are a copycat of the famous biscuits served at Red Lobster restaurants! Makes 9 big biscuits using a 1/3 measuring cup.
    Course: Side Dish
    Cuisine: American
    Keyword: cheese, quick bread
    Servings: 9 biscuits
    Author: Beth Cato

    Equipment

    • parchment paper
    • pastry brush

    Ingredients

    Biscuits

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon white sugar
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon cayenne pepper
    • 6 ounces sharp cheddar cheese shredded
    • 1 cup buttermilk or soured milk*
    • 1/2 cup unsalted butter 1 stick, melted and cooled

    Topping

    • 3 Tablespoons unsalted butter melted
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon dried parsley

    Instructions

    • Preheat oven at 475-degrees. Line a big baking sheet with parchment.
    • In a big bowl, combine the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne. Fold in the cheddar cheese.
    • Fold the buttermilk into the dry ingredients, followed by the melted butter, scraping the bottom of the bowl well to make sure everything is mixed in. Grease a 1/3 cup and use that to scoop up portions of dough to place spaced out on the baking sheet.
    • As the biscuits bake for 11 to 13 minutes, until golden brown, prepare the topping. Melt the butter and stir in the garlic powder and parsley. As soon as the biscuits are out of the oven, brush on the topping to cover the nooks and crannies of every biscuit on the pan.
    • Eat right away. Leftovers will keep in a sealed container in the fridge for days. They can be microwaved, but are best warmed in an oven or toaster oven.

    OM NOM NOM!

      Notes

      *To make soured milk, place a few teaspoons of lemon juice or white vinegar in a cup, and pour in dairy milk or half & half to reach the 1 cup amount. Let sit for about 10 minutes at room temperature so that the mixture curdles, then use in recipe.
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      Bready or Not Original: Prosciutto-Parmesan Palmiers

      Posted by on Nov 3, 2021 in Blog, Bready or Not, cheese galore, pork, quick bread, side dish | Comments Off on Bready or Not Original: Prosciutto-Parmesan Palmiers

      The holiday season is nigh, and these Prosciutto-Parmesan Palmiers are the perfect appetizer for a couple or an entire gang!

      Bready or Not Original: Prosciutto-Parmesan Palmiers

      These really have three ingredients, plus some flour for dusting a counter. They take minutes to assemble. Stash them in the freezer for hours or days. They bake up fast. They make bellies happy.

      Bready or Not Original: Prosciutto-Parmesan Palmiers

      Plus, I daresay, they are downright pretty. I love the layers in puff pastry! Here, those crisp buttery layers are fantastic along with shredded cheese and thin slices of prosciutto.

      Bready or Not Original: Prosciutto-Parmesan Palmiers

      Honestly, these are dangerous. It’s hard to eat just one.

      Bready or Not Original: Prosciutto-Parmesan Palmiers

      However, if you can exercise restraint, the leftovers are delicious. They can be eaten cold (the prosciutto is the prominent flavor then), but are better with a brief warm-up in the oven.

      Bready or Not Original: Prosciutto-Parmesan Palmiers

      Make these your go-to game day, holiday event, or date night treat!

      Bready or Not Original: Prosciutto-Parmesan Palmiers

      This three-ingredient convenient and tasty appetizer can be prepared hours in advance and bakes up fast once company arrives. Plus, if there are any leftovers, they are still delicious!
      Course: Appetizer
      Keyword: cheese, pork, puff pastry
      Author: Beth Cato

      Equipment

      • parchment paper
      • knife

      Ingredients

      • flour to dust surface
      • 1 sheet puff pastry (half a box) thawed in fridge
      • 1/2 cup shredded Parmesan packed
      • 2 to 3 ounces sliced prosciutto

      Instructions

      • Hours or days before baking day: Sprinkle flour on a flat, clean surface. Roll out the puff pastry to make a 12-inch square. Cut in half. Sprinkle cheese over both halves. Place prosciutto slices to completely cover cheese; if there is extra meat, layer on the additional pieces. Roll the short sides of each piece of pastry together to meet in the middle–from the end, it will look rather like a number 3. Repeat this with the other half.
      • Encase both logs in plastic wrap and freeze until firm, at least an hour, but as long as several days.
      • Preheat oven at 400-degrees. Prepare a large baking sheet with parchment paper.
      • Pull out frozen logs to thaw for just a few minutes. While it is still mostly frozen, slice into 1/4-inch pieces and place spaced out on parchment. (Note that the end pieces may be sparse on filling and not presentable for company, but still worth baking up for private enjoyment.)
      • Bake for 12 to 15 minutes until palmiers are golden brown and puffed. They are best eaten fresh, but leftovers can be refrigerated. They are okay cold, but better toasted briefly again in the oven.

      OM NOM NOM!

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        Bready or Not Original: Pancetta Risotto

        Posted by on Apr 28, 2021 in alcohol, bacon, Blog, boozy, Bready or Not, cheese galore, gluten-free, main dish, pork, side dish | Comments Off on Bready or Not Original: Pancetta Risotto

        This Pancetta Risotto is a fantastic meal for two people, or a delicious side for a group. It’s time-consuming but very straightforward to make.

        Bready or Not Original: Pancetta Risotto

        I confess, I spent years being intimidated by the very idea of a risotto. I would see it done on cooking shows. So much stirring! When I finally got up the gumption to give it a try, I found risotto wasn’t hard at all. It really is about lots of stirring.

        Bready or Not Original: Pancetta Risotto

        This recipe here is my fancy occasion recipe, especially when I have some good pancetta on hand, such as the kind carried by Smoking Goose Meatery out of Indianapolis.

        Bready or Not Original: Pancetta Risotto

        As for the wine, I’ve tried this with fancier Sauvignon Blanc from Total Wine (Cloudy Bay from New Zealand) as well as a $6 Trader Joe’s Coastal Sauvignon Blanc. Both versions turned out great! You don’t need to go all-out, but get something that is (hopefully) drinkable with the finished meal.

        Bready or Not Original: Pancetta Risotto

        Bready or Not Original: Pancetta Risotto

        Homemade risotto requires time standing at the stove, but makes for delicious results. This recipe takes about 45 minutes to an hour to completion, depending on your stove. Note that a small amount of bacon can be substituted for the pancetta, but it is much stronger in flavor and colors the risotto brown.
        Course: Main Course, pork
        Cuisine: Italian
        Keyword: alcohol, cheese, pork, rice
        Author: Beth Cato

        Equipment

        • large stock pot
        • medium saucepan

        Ingredients

        • 8 oz pancetta diced
        • 1 Tablespoon dried shallots or fresh shallot, finely minced
        • 3 cloves garlic minced
        • 1 1/4 cups Arborio rice
        • 1 cup dry white wine Sauvignon Blanc works well
        • 4 cups chicken broth or chicken stock, equal to a 32 oz box or 2 cans
        • 1/2 cup shredded Parmesan or Pecorino Romano or Grana Padano, plus more to top rice
        • salt and pepper to taste

        Instructions

        • In a large stock pot, cook the pancetta for 10 to 12 minutes, until it starts to turn brown and crispy. At the same time, on another stove burner, use a medium sauce pan to bring the chicken broth to a very low simmer.
        • Use a slotted spoon to transfer pancetta to a paper towel-lined plate; set aside. Add dry shallots and garlic to the fat in the big pot. Sauté for two minutes. Add the Arborio rice and a pinch of salt. Sauté another 2 minutes, until the rice looks glossy with translucent edges.
        • Add the white wine and stir until it is absorbed. Add chicken broth in 1/2 cup increments, stirring well after each addition until it is absorbed. After about 12 to 15 minutes, when most of the broth has been added, begin to taste the rice. The goal is a chewy, al dente consistency. Add more broth as needed, and remember to turn off the burner for the broth pot when it is empty.
        • When the rice is creamy and al dente, stir in the pancetta and cheese. Taste the risotto again, adding more salt and pepper as needed. Serve with the remaining white wine.

        OM NOM NOM!

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          Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

          Posted by on Mar 17, 2021 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | Comments Off on Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

          This is a pie like none I have made before: like a gigantic chewy oatmeal cookie with a spiced crust, embodied with a refreshing zing of whiskey.

          Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

          This Honey Oat Pie in a Cinnamon Pie Crust will blow your mind in the best of ways. Texture wise, it is moist and chewy without being soggy (be sure to use old-fashioned/rolled oats!).

          Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

          Flavor-wise, you taste the toasted oats, a wonderful mix of warm spices, and the freshness of the whiskey. There’s only a tablespoon and a half in there but the flavor of the whiskey still comes through.

          Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

          I used Jameson Irish Whiskey, in keeping with the origins of the original version of the recipe: the July/August issue of Bake from Scratch Magazine, my favorite food magazine these days.

          Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

          I imagine you can omit the whiskey from the recipe without it being detrimental to the taste or texture, but I haven’t tried that myself.

          This is a great pie to have for breakfast (the alcohol’s effect burns off in baking), or snack, or dessert.

          Bready or Not: Cinnamon Pie Crust

          This basic pie crust comes together quickly and would complement many sweet pie recipes. Mix up, chill the dough for at least an hour (or freeze for much later), and you can form the crust and go from there! This makes enough dough for ONE pie shell. Modified from Bake from Scratch Ireland Issue July/August 2020.
          Course: Breakfast, Dessert
          Cuisine: American
          Keyword: pie
          Author: Beth Cato

          Equipment

          • food processor
          • pie plate
          • plastic wrap

          Ingredients

          • 1 1/2 cups all-purpose flour
          • 1 1/2 Tablespoons white sugar
          • 1 teaspoon kosher salt
          • 1 1/2 teaspoons ground cinnamon
          • 1/2 cup unsalted butter 1 stick, cold, cut into chunks
          • 3 Tablespoons ice water plus more if needed

          Instructions

          • In a large food processor, pulse together the flour, sugar, salt, and cinnamon. Add the butter pieces. Pulse until they are almond-sized, then add the ice water. Pulse until mixture can form a ball, adding a touch more water if needed to make it cohesive.
          • Turn out dough onto a lightly floured surface. Gently knead to shape into a disk. Tightly encase in plastic wrap and let chill in fridge for at least an hour, or up to a few days. Dough can also be frozen for up to two months.

          OM NOM NOM!

            Bready or Not: Honey Oat Pie

            This rich and chewy nut-free pie is like an oversize oatmeal cookie with a pleasant zing of whiskey. That’s right, whiskey. Modified from Bake from Scratch Ireland Issue July/August 2020.
            Course: Breakfast, Dessert, Snack
            Cuisine: American, irish
            Keyword: alcohol, oats, pie
            Author: Beth Cato

            Equipment

            • pie plate
            • parchment paper
            • pie weights

            Ingredients

            • single-layer pie crust
            • 1 1/3 cups old-fashioned oats also called rolled oats
            • 2/3 cup brown sugar packed
            • 1 1/4 teaspoons kosher salt
            • 1/4 teaspoon ground ginger
            • 1/8 teaspoon ground nutmeg
            • 1/2 cup light corn syrup
            • 6 Tablespoons unsalted butter melted
            • 1/3 cup honey
            • 1 1/2 Tablespoons Irish whiskey such as Jameson
            • 2 teaspoons vanilla extract
            • 4 large eggs room temperature

            Instructions

            • Preheat oven at 400-degrees

            Prepare pie crust

            • Let pie dough soften at room temperature for 10 to 15 minutes. Lightly flour a surface and roll out dough to a 12-inch circle and transfer it to a 9-inch pie plate. Press into plate to shape, crimping edges as desired. Freeze crust until firm, about 15 minutes.
            • Drape a large piece of parchment paper over pie crust. Fill to the top with pie weights.
            • Bake crust until edges are turning golden, about 10 to 15 minutes. Carefully remove weights and parchment paper.
            • Bake crust an additional 10 minutes to set. Cover the edges with foil if it is getting brown too quickly. Set aside on rack to cool while the filling is assembled.

            Prepare filling

            • Reduce oven temperature to 350-degrees.
            • Line a rimmed baking pan with parchment paper. Place oats in pan.
            • Bake them until they are lightly toasted, about 10 minutes, giving them a stir or two during. Set them aside to cool.
            • Lower oven temperature again, this time to 325-degrees. Move the oven rack to the lower third of the oven.
            • In a big bowl, mix together the brown sugar, salt, ginger, and nutmeg. Add the corn syrup, melted butter, honey, whiskey and vanilla, making sure to scrape the bottom of the bowl. Add eggs one at a time, stirring well after each addition, and end by incorporating the oats until they are coated. Pour everything into the parbaked crust.
            • Bake until the filling is set and slightly puffed, about 40 minutes. Check on the pie about halfway and cover the edges the foil if they are getting too brown. The done pie will register at 200-degrees if checked with an instant thermometer.
            • Let pie cool completely on rack before slicing in. Store covered by foil in the fridge or at room temperature. Keeps for several days.

            OM NOM NOM!

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              Bready or Not Original: Honey Cornbread Loaf

              Posted by on Jan 27, 2021 in Blog, Bready or Not, quick bread, side dish | Comments Off on Bready or Not Original: Honey Cornbread Loaf

              Cornbread is good ol’ basic American comfort food, perfect to warm up bellies at this time of year.

              Bready or Not Original: Honey Cornbread Loaf

              Sometimes, though, you don’t want a huge batch of cornbread. Just enough for a meal or two, maybe. That’s where this recipe comes in.

              Bready or Not Original: Honey Cornbread Loaf

              It makes a 9×5 loaf pan of delicious cornbread. Leftovers keep well wrapped up at room temperature, and the bread can also be frozen to eat later.

              Bready or Not Original: Honey Cornbread Loaf

              This cornbread is soft with a strong cornbread flavor highlighted with a touch of sweetness. Heat it up, add some butter, and you’re set.

              Bready or Not Original: Honey Cornbread Loaf

              Eat it by itself for a warming snack. Make it to go along with chili or soup or a roast. However you eat it, it’ll be yummy.

              Bready or Not Original: Honey Cornbread Loaf

              This small loaf is perfect for one person or a small family. It keeps well at room temperature for days, and can be frozen for later enjoyment, too.
              Course: Side Dish
              Cuisine: American
              Keyword: quick bread
              Author: Beth Cato

              Equipment

              • 9x5x3 loaf pan

              Ingredients

              • 1 1/2 cups cornmeal
              • 1/4 cup all-purpose flour
              • 1/4 cup golden flax meal
              • 1 1/2 teaspoons baking powder
              • 1/2 teaspoon salt
              • 1/2 cup vegetable oil
              • 1/2 cup sour cream or substitute plain yogurt or crème fraiche
              • 1/4 cup honey
              • 2 large eggs room temperature

              Instructions

              • Preheat oven at 350-degrees. Line a 9×5-3 loaf pan with a parchment paper sling along the long side, with enough paper sticking up on each side to grip it.
              • In a medium bowl, stir together cornmeal, flour, flaxseed meal, baking powder, and salt.
              • In a big bowl, beat together oil, sour cream, honey, and eggs. Add in the dry ingredients until just mixed. Pour batter into the pan.
              • Bake for 30 to 35 minutes, until the middle passes the toothpick test. Let cool at least 10 minutes before using paper sling to set cornbread on cutting board.
              • Cornbread keeps well for days well-wrapped at room temperature. It can also be frozen for later enjoyment.

              OM NOM NOM!

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