Pumpkin Bread

My desire to crank up the oven is a little out of sinc with what's happening outside. Denver is experiencing an unusually warm fall. The trees are starting to change and the dropped leaves are piling up on my car, but I'm still biking around in short sleeves and the garden is still producing red tomatoes. Normally Denver has seen a few snow flurries by this time of year but we haven't even come close to snow yet. I'm crossing my fingers that we'll get some soon--there is nothing quite like the first snow of the season.

I seem to be on a baking bender these days. I haven't been cooking for myself that much but when I do, all I want to do is bake. Since coming home my main contributions to meal time have been sweet snacks and desserts--fruit pie, zucchini bread, last gasp peach crisp, and now pumpkin bread.

I do love quick breads. They are easy peasy, no yeast required, and can usually be thrown together from pantry items. But they are often just cakes in disguise, loaded with white flour and white sugar and tons of butter. Delicious, to be sure, but not the best everyday snack food. For this loaf I used a recipe from Joy of Cooking, slightly modified. I used whole wheat pastry flour instead of all purpose, replaced half the butter with coconut oil, and skimped a bit on the sugar.

I just bought virgin coconut oil for the first time (as opposed to not virgin coconut oil) and I think I'm a convert. It is rich and fragrant and makes your whole kitchen smell delicious upon opening the jar.

Pumpkin Bread adapted from The Joy of Cooking

1 1/2 cups whole wheat pastry flour
1 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder

1/3 cup milk
1/2 teaspoon vanilla

3 tablespoons unsalted butter, at room temperature
3 tablespoons coconut oil
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1 cup pumpkin puree

Whisk dry ingredients in one bowl to blend.

In another bowl, combine milk and vanilla. Set aside.

In a large bowl, beat butter and coconut oil until creamy, about 30 seconds. Add white sugar, beat to incorporate, then add brown sugar and beat to incorporate. Beat in eggs one at a time. Add pumpkin and beat on low speed until just blended. Add the flour mixture in three additions, alternating with milk and vanilla mixture, beginning and ending with flour. Stir until smooth.

Pour batter into a greased loaf pan and bake at 350 degrees until toothpick inserted in center comes out clean, about one hour.

Capitol Reef Fruit Pie

It's been a long time since I stopped by here. Sorry about that. There have been many ups and downs and unexpected events with this move. Plus I'm still not in a regular rhythm of cooking here yet. I don't have my own kitchen yet and its a bit strange to try and recreate my old Portland routine in someone else's kitchen.

The first thing I cooked upon arriving in Denver was a fruit pie.

My dear friend S. Compton (of lamb chop fame) was kind enough to drive with me from Portland to Denver. Instead of going the boring old way, we decided to take a few extra days and have a nice road trip. My favorite pit stop was Teasdale, Utah, where S. Compton's brother, C. Compton, and some family friends live. The drive in was gorgeous and our drive out the next day was even more beautiful. I think I might love Utah state route 24. Swoon...


C. Compton made us a lovely dinner and the family friends brought peach cobbler for dessert. The cobbler topping was light and slightly sweet, and the peaches were heavenly. They came from the orchard in Capitol Reef National Park, just a few miles down the highway. Mormon homesteaders had planted the now well established orchards in the park. We were told that we had to stop and pick peaches on our way out of town the next day. Apparently we had timed our trip just right for ripe peaches.

We drove through the park the next day, down a curvy two lane road through red canyons. We stopped at a pear orchard first but they were not quite ripe yet. A few miles down the road we found the peach orchard. At first we didn't find any ripe peaches but we finally found them on some trees near the edge of the orchard. We ate a few up in the trees, filled our arms and a grocery bag with peaches and apples and hit the road.


I wanted to make a plain apple pie but hadn't picked quite enough apples to fill one. So I supplemented with some of the peaches. Both the crust and filling recipes I used are from the Joy of Cooking. My crust required a little more water than the recipe called for because of the altitude and dry air, but it turned out well in the end. I had forgotten the fun of double crust pies.

So I don't think I'll type out a recipe because any old pie crust will do. Toss the fruit with a bit of sugar, flour, and lemon juice before filling the pie. Then bake. That's all.

Brin Eats Denver

Whew. There it is. Out with it. This post has been in my mind for months, a sentence popping in here or there. I planned on writing it sooner. Like, at least a month ago sooner. But it was too hard, to new, a bit too sad until now.

I moved. Back home to Denver. After months of deliberation and wondering I decided that it was time to leave Portland. I have always known that I didn't want to stay there forever, or even long term. I have also always known that I wanted to return home to be with my family and play in the Rocky mountains. I also knew that leaving Portland would never be easy, and that I would never be 100% ready to leave such a wonderful city.

I leave Portland with mixed feelings. I am leaving the coolest, most liberal, most radical, and most progressive city in the country. I am leaving a region that produces some of the finest foods. I am leaving friends, an amazing dance community, and a sweet and wonderful man who I have had so much fun with and learned so much from. I will miss the endless selection of restaurants, my home away from home (New Seasons), and the abundant farmers markets. I will miss riding my bike over the Steel Bridge on an old train trestle so close to the river that it feels like my wheels are on the water.

But I am also leaving that dreadful rain, and dark and dreary winters. For the first time in five years I am looking forward to the wintertime. I look forward to skiing snow covered mountains and waking up to a snow covered city. I am with my family again and will be present for the birthdays, parties, graduations, and holiday celebrations that I have missed so much. I look forward to the sunshine. As an adult I will reconnect with the city I grew up in; I am excited to relearn Denver.

I am also looking forward to a new culinary experience, working with new regional ingredients, and seeing what Denver dining has to offer. In this space I hope to explore the tastes of the west.

Thanks for being patient and I do promise to post more from now on. I have been cooking again and have a recipe or two up my sleeve to share.

Long time no eat

It's true, I haven't been cooking at all and haven't been very hungry lately. I've had some lovely meals out at the Farm, Navarre, Pause, and Voodoo Donuts. But I am in the midst of difficult transition and for the first time I can remember, food is the last thing on my mind. Funny. I promise to come back soon, and with an appetite.

Weekend Barbeque

I am not an over-achiever. I was a solid B student for most of my academic career, excelling in what I liked and not excelling, but not doing poorly, in what I didn't like. My house is fairly neat and tidy, but tables do tend to get a bit cluttered with mail and purses and keys and recipe printouts and such. I am a pretty good sambista (samba dancer) if I do say so myself, but don't practice routines much outside of class, but rather when the mood strikes (and the neighbors aren't looking). I have been known to peruse the blogosphere with a cup of coffee before starting my workday.

But then there is cooking. And the more experience I gain, the more recipes I master, the more ingredients I experiment with, the more I want to achieve in my kitchen. Even over-achieve, if you will. Friday afternoon at work everyone chats about weekend plans. Most people say they are going to relax, see a movie, perhaps go for a hike. I am usually readily prepared with an exhaustive list of things I plan to cook over the weekend. Most people knit their brows in concern wondering why I might choose to do such a thing. "It's ok," I say, "I'm an over-achiever in the kitchen. I love to cook." They unknit their brows a bit and nod their heads.

So when my boyfriend threw a bbq over the weekend for a dear friend of his who is in town, naturally I volunteered to cook. A LOT. I love a good summer bbq, and getting together to share a meal with friends, and I love to feed people. Cooking for a crowd also gives me a reason to cook all the outlandish sweets that I crave without actually having to eat them all. Usually when I want a cookie, I really want to bake the cookies, then have one, maybe two, and then I want them to go away. Roommates and boyfriends can only eat so many cookies, too.

Oh, where to start? These cookies have been all over the interwebs since the story came out in the NY Times a few weeks ago (blogged here, here, and here). I thought if they were good enough for the NY Times and all food bloggers that I like, they were probably good enough for me. A few weeks back I went to another bbq and had just a taste of an amazing layered birthday cake. It was a chocolate cake with peanut butter frosting and I had been thinking about the frosting for a good few weeks by now. But cupcakes are fun and easy to transport so I decided on Pioneer Woman's Chocolate Sheet Cake, subbing in a peanut butter frosting. There was a frozen chicken that had been hanging out in the freezer for some time now, so I decided to take him out and brine him so that he would stay juicy on the grill (I don't know why this chicken is a "he" chicken in my mind, but please go with it). Lastly, since I was two years behind the phenomenon, I figured it was time to give that No-Knead bread a try (blogged here and here). With my shiny, new red dutch oven I finally had all the necessary equipment. Whew. Lets get started, hmmm?


I looked a few brine recipes online and settled on one that was originally based on one by Alice Waters. It called for juniper berries and cloves, but I didn't really like that so I used fresh thyme and lemon instead. I had brined a chicken before but didn't remember there being sugar in that brine, but apparently it's in all brine recipes. Hmmmm. I mixed up my salt (1 cup kosher), sugar (scant 1 cup), and aromatics (thyme, peeled garlic) in cold water and soaked the chicken for about 24 hours.


Next I mixed up my cookie dough following Orangette's version of the recipe. The original recipe called for a mixture of flours and chocolate feves, but most other people who tried the recipe used plain old all purpose flour and good quality chocolate chips so I did, too. The key with this recipe is to let the dough rest for 24-36 hours to develop the flavors. I let mine rest for 24 hours and not the full 36 because I'm a busy lady with a day job, etc.

The brining and the cookie dough mixing I did Friday night (exciting, I know) and the rest I did Saturday afternoon, post samba class.


Pioneer Woman's Chocolate Sheet Cake was pretty easy and fun to make. I didn't make any substitutions or subtractions with the cake batter because this recipe is simple and straightforward already. Didn't even have to adjust the cooking time. This batter made about a tray and a half of cupcakes, but I think I could have stretched it further by not filling the cake cups so much.

The peanut butter frosting was pretty good, although not quite the frosting I had been daydreaming of. I used random internet recipe that I can't remember now. I always balk at the amount of sugar called for in recipes and try to skimp. Then I taste it and think, they were right, it does need more sugar. So my frosting could have been just a tad sweeter. And I forgot to take a picture of a frosted cupcake. Damn.

And then there is the bread. Oh, this bread. All the hype you may (or may not) have heard about this bread is so true. And then some. It pains me to admit that I am not very good at making bread. I've been making it for a few years now, not religiously, just spurts here and there of all homemade bread. My loaves are always dense. Brick like. They taste good, but I cannot for the life of me figure out now much or how little to knead. This bread solved all of my bread problems, and I'm sure some other problems, too.


I mixed up the dough on Friday night and let it rise for about 16 hours. This is the dough right before it's second (two hour) rise. There are bubbles on the surface that you can't see in the photo. I folded it over twice, let it rest for 15 mintues, then let it rise for two more hours. It is dusted with wheat bran (next time I plan to use flour) and plopped into a preheated (to 450 degrees) cast iron pot with a lid. It bakes and steams, creating a chewy interior with an airy crumb and a crisp, bakery quality crust.


This is what mine looked like out of the oven. It would have looked like the perfect artisan loaf had it not been bean-shaped. But you try sticking your hands into a 450 degree cast iron pot to straighten the dough out. Ouch. Sorry about the crappy, blurry photo. I am not a great photographer.


So, what became of all these goodies? Mostly they were eaten by hungry boys and a few hungry girls. Did everyone appreciate the subtle nuances of the rested cookie dough? Uh, maybe. Mostly they just ate and said yum. The chicken was horribly butchered (by me, sadly, a few beers in) but the meat stayed juicy on the grill and everyone seemed to like it. Half the cupcakes went quickly and the other half were eaten for breakfast the next day. (Coffee + cupcakes for breakfast do not a happy tummy make).

And what became of the bread? I did not take that to be devoured by hungry, non food snob boys. Instead I saved it and made this with it...


... and brought it to a birthday brunch the next day. Not going to share the recipe today for this savory bread and cheese bake but I will share it soon.

So that was my big weekend. It was a lovely way to spend two days, cooking and feeding people. And all of the dishes worked well, I would make each one again. So.

Summer Cravings

After four days of day dreaming about this meal, I gave in and had it for dinner last night. I've been waiting patiently until the heirloom tomatoes were colorful, striped, and bumpy enough to eat. It's still a bit early here for them but a few are showing up in the markets. This particular tomato was a lovely shade of red with some hints of purple. I don't remember what variety (bad food blogger!). I tore up a good sized chunk of fresh mozzarella and scattered some shredded basil over the plate. A drizzle of olive oil and a sprinkling of sea salt and I had a light and delicious summer dinner. I skipped the balsamic vinegar because in truth, I don't like it much.

Oh, and don't forget the rose...

Update: The Kitchen Garden

Alternate (and appropriate) titles of this post:

• The Chard Stands Alone
  

• Death and Destruction


• And then there were none

Yeah, the kitchen garden didn't really pan out, sadly. I lovingly watered my little seedlings and they grew indoors for a few weeks, then I transplanted everything outside. The beet sprouts didn't really take once they were outside and died. I pulled them out, then planted seeds directly in the outdoor planters and they seemed to like that much better. The radishes thrived and grew big leaves right away. The chives didn't like sharing a container with the parsley for some reason. The parsley didn't grow much at first but then started to steadily grow after a few weeks outside. The rainbow chard seedlings went into a large container on my front porch, which gets less sun. I have read multiple times that chard is really hardy so I stuck it in a place with less sun. I planted some lettuce from seed directly into pots and that did amazingly well. It sprouted within a few days and was almost ready to eat.

And then...

I went away for six days. And it turns out that those six days were the most horrible, brutal, hottest we've had all summer. I didn't check the weather report before I left and figured that since it had been raining some at night, my plants would be fine without me. Halfway through my trip I thought better of that and left my roommate a message asking him to please give my plants some water. Well, he knew there was a big planter of something out front, but missed the pots of lettuce, herbs, beets, and radishes outside of the back door. The back door that he uses at least twice a day. Yeah.

When I got home to sweltering PDX heat late on a Sunday night, I was greeted with the carnage. All my plants (except the parsley, strangely) had withered and died. They were limp and brown and sad, hanging over the side of their pots. I cried.

It was own fault really, for not thinking this out ahead of time. A smart gardener would have asked her female neighbor to look after her plants, or given her male roommate step by step instructions on exactly which plants to water and when. A smart gardener would not have left her little baby plants alone, parched, in the blazing heat for six days. A smart gardener I am not.

Most of these plants (except the herbs) are plants that do not like the hot weather. Beets and radishes and lettuces do much better in the late spring/early summer or in the fall when the weather is mild. So starting over mid June to harvest bitter veggies in July or August didn't really make sense. I guess I'll see how the chard fairs and try again next year.