picture1Two nights ago my boyfriend, Mike, brought home some garlic bread to have with our dinner.  While I was eating it, I just kept thinking about the garlic bread that my mom would make with our dinners when I was younger.  The grocery stores around here use large loaves of white bread for their garlic bread, which is good, but my mom always used baguettes from the local bakery, and her’s is sooooo much better!  So for today’s post, I thought I would make some baguettes from scratch.  My intention was to use one of the baguettes to make garlic bread, but Mike got home from work just as I was taking the baguettes out of the oven…and we may have eaten both baguettes while they were still warm!  Oops.  It was definitely worth it though… I think this is an appropriate time to use that popular hashtag: #sorrynotsorry. Continue reading

Cheddar Chive Popovers

picture13Today we are making popovers.  They are a hollow bread that utilizes the steam given off during the baking process to “pop” or rise into their final shape.  The hollow shape makes them the perfect vessel for a little butter or small sandwich fresh out of the oven. Popovers can be flavored in a variety of ways, using different cheeses or herbs in the batter.  I chose cheddar cheese and fresh chives from the garden for this particular batch, which I think makes a great base for a little breakfast sandwich, but you can flavor them with whatever you prefer, or just make plain popovers Continue reading

Ciabatta, Ciabatta!

picture18Hi all!  I’m very excited about today’s post.  A friend of mine, who also happens to be the bartender at my favorite local dive bar, opened a food truck recently.  She is just diving into the world of cooking, and let me tell you, her sandwiches are AMAZING.  She is now thinking of serving her sandwiches on ciabatta bread, which just so happens to be one of my absolute favorite sandwich breads!  So obviously I jumped at the opportunity to help out with the testing…mostly so I have a reason eat more brisket (I mean, why else did I move to the south if not for the BBQ?!??).  Now, I’ve made ciabatta bread before, but always with a fancy French bread oven in a commercial kitchen…so here goes the scaled down, at home version! Continue reading