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Rosemary, Lavender and Goat’s Cheese Bread

French Herbed Bread 2

 

So, is everyone ready for Thanksgiving tomorrow?  We’re hosting for the second year in a row, so we are in the process of turkey brining/chestnut roasting/mad prepping before the big day.  Got all of the deep cleaning in the house done on Sunday (yay for productivity!), so on Thursday it’s just cooking, some light cleaning, and some definite parade watching.  Growing up, my family always traveled to Bakersfield to visit my dad’s side for Thanksgiving, so I never watched the parade until I was an adult, but I definitely get the appeal.  But, we always listened to Alice’s Restaurant in the car on the way down, so I insist on continuing that tradition even when we’re staying at home.  

:-)

I wanted to post a recipe this week, but was at a bit of a loss of what to do.  I figured everyone is pretty overwhelmed with turkey/potato/green bean/squash/pumpkin/various pie recipes, so I thought I would go in a less traditional direction.  I wanted to do something as a starter, something a less traditional, a little … different.  So, in looking for something new and different, I looked to Rachel Khoo.

French Herbed Bread 1

 

For those of your who aren’t familiar with Rachel Khoo, I insist you get familiar.  She is a culinary creative, originally from London but based in Paris, who trained at Le Cordon Bleu and now has several cookbooks and a show on the Cooking Channel.  She does fresh, modern interpretations of classic French dishes.  She is also one of the most adorable human beings on Earth.  I discovered her cookbook, “The Little Paris Kitchen,” on our trip to Calistoga in May.  I have been working my way through the book, trying as many recipes as I can.  They are all so fresh and interesting and inventive.  I have a full-on food crush.

French Herbed Bread 4

One of the recipes I had been dying to try was this bread: Lavender, Rosemary and Goat Cheese bread.  Almost like an herbed focaccia, with pockets of hard goat cheese sprinkled throughout.  I could hear it calling me every time I flipped through the book.  I could resist no longer.  I had to make it!

Imagine this bread, crusty and warm, straight out of the oven, with a dish of soft butter or good olive oil on the side.  Everyone ripping pieces off, dipping, enjoying the sharp hit of the cheese throughout the soft, aromatic dough.  This would make an excellent starter to an elegant and hearty Thanksgiving.  Or, just a nice afternoon’s lunch.  Or breakfast.  Really, anytime.  This bread is pretty fantastic.  Upon making the bread, I realized that I had run out of dried rosemary.  I decided to use Herbs de Provence instead (a dried French herb mix of lavender, thyme, fennel, savory and basil), which worked beautifully, though I imagine the lavender and rosemary combo would be just as tantalizing.

With a little bit of time for rising, this bread is actually incredibly easy to make, and so rewarding to eat.  Make this, either tomorrow or another day, your taste buds will thank you.  

:-)

Have a happy and indulgent Thanksgiving friends!  THG

French Herbed Bread 3

 

Rosemary, Lavender & Goat's Cheese Bread
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Ingredients
  1. 2 tsp. active dry yeast
  2. 1 cup lukewarm water
  3. 3 cups bread flour
  4. 1 1/2 tsp. salt, plus extra for sprinkling
  5. 1 tsp. dried rosemary
  6. 1/2 tsp. dried lavender
  7. 2 Tbsp. olive oil, plus extra for brushing
  8. 3 oz. hard goat's cheese, cut into small cubes
Instructions
  1. Mix the yeast with the warm water, stirring until the yeast has completely dissolved. Mix the flour, salt, rosemary and lavender in a large bowl. Pour in the dissolved yeast and the olive oil and mix to form a dough. Turn the dough onto a lightly floured surface and knead until it forms a sooth, sticky ball. Cover with plastic wrap and leave to rise in a warm place for an hour, then put into the fridge overnight.
  2. The following day, turn the dough onto a floured surface and knead for 5 minutes or until it forms a smooth ball again, then cover with a damp tea towel and leave to rise in a warm place for 30 minutes.
  3. Roll the dough into a large circle and then cut the circle in half. Make a large cut down the middle of each half without cutting all the way through the dough, starting a little way in from the rounded edge and stopping before the opposite side. Make three small slashes on each side of the cut, then use your fingers to gently open out the slashes to look like the veins of a leaf. Place each half on a piece of parchment paper and push the cubes of cheese randomly into the dough. Cover with a damp tea towel and leave to rise in a warm place for an hour or until doubled in size.
  4. Preheat the oven to 475F.
  5. Put a baking sheet in the oven to get hot while oven is preheating. Brush the bread with olive oil and sprinkle a couple of pinches of salt. Once the oven is hot, place the bread on the hot baking sheet and bake for 5 minutes, then reduce the temperature to 400F and bake for another 12-15 mintues or until the bread is golden brown. Serve warm with butter and olive oil.
Adapted from The Little Paris Kitchen
Adapted from The Little Paris Kitchen
The Humble Gourmet http://www.thehumblegourmet.com/

A Lil’ Oven Baking

Well, I promised an announcement on Monday, and I’m here to deliver.  Care to see what I’ve got baking in the oven?

Cinnamon Bun 4

 

Yes, the Humble home is gaining another mouth to feed.  Shawn and I are expecting our first child in May 2014!  We are over the moon, couldn’t be more excited.  We had started trying to get pregnant at the start of the year, and then with all of my health complications, we had to put the whole baby train on hold.  But, in June, my doctor gave us the go-ahead to start trying again, and now here we are!  

I know the picture above is a literal cinnamon bun baking in the oven, but I thought what better way to announce a pregnancy on a cooking blog?  Besides, this cinnamon bun is scrumptious (adapted from The Farm Girl recipe) and you will want to bake it for yourself, with or without baby.

Cinnamon Bun 3

 

For those of you who are curious (because a lot of people are), I’ve been feeling pretty good.  Some nausea, some morning sickness, but very little.  I’ve had some pretty crazy reactions to food though.  Early on, I grabbed a handful of kettle corn for a snack (normally a favorite), and nearly spit it right back out.  It tasted like pennies.  SO disappointing.  Since then, my normally over-active sweet tooth has been seriously depleted, and all I want is cheese, pickles, and all things salty.  I had about 3 weeks where all I wanted to eat was Shawn’s spaghetti (he makes the BEST spaghetti sauce; I will post a recipe sometime for you!) cold, with cornichons.  Weird combo, I know, but it tasted amazing.  I always thought the pregnancy cravings thing wasn’t totally real, but you really do get turned off of foods and combinations you normally love and develop obsessions with other foods.  Very bizarre.

So, that’s my news.  We’re chugging along just fine with our little HB (baby’s in utero nickname: stands for “healthy baby”), and now that we’ve passed the first real milestones, we’re giddy to start sharing the news with all of our family and friends (and you of course!).  I’ll post updates as they happen, and definitely once our little bundle is here, but this will remain a food blog.  I may delve into kid and baby friendly recipes as time goes on (especially if there seems to be a lot of interest), but I’m still here, posting recipes with tons of chocolate, butter and cheese for us all to drool over.  I’m also happy to answer any questions you may have about our lil’ announcement (leave them in the comments).

Thank you for sharing in this exciting news with us.  Now, let’s eat some cinnamon buns!  THG

Cinnamon Bun 1

 

Giant Cinnamon Bun
Yields 1
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Dough
  1. 3/4 cup warm buttermilk
  2. 6 Tbsp. butter, melted and cooled
  3. 3 large eggs
  4. 4 1/4 cups (21 ΒΌ ounces) flour
  5. 1/4 cup sugar
  6. 2 1/4 tsp. instant yeast
  7. 1 1/4 tsp. salt
Filling
  1. 8 Tbsp. melted butter
  2. 1 cup brown sugar
  3. 2 tsp. cinnamon
  4. Zest of 1 large orange
Glaze
  1. 1 cup powdered sugar
  2. 1 tsp. orange zest
  3. 1 Tbsp. orange juice
  4. 1 Tbsp. milk
For the dough
  1. Whisk the warmed buttermilk and butter together in a large measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook. With the mixer on low speed, add the buttermilk mixture and eggs. Mix until the dough comes together, about 2 minutes. Increase to medium speed and knead the dough until it is smooth and elastic, about 10 minutes. If after 5 minutes of kneading, the dough is still overly sticky, add a tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.
  2. Place the dough in a large, lightly oiled bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 hours.
  3. Meanwhile, combine the brown sugar, cinnamon and orange zest in a small bowl until well mixed and set aside. Grease 1 9-inch baking pan and set aside.
  4. When the dough has risen, gently punch down and roll into a roughly 24X6-inch rectangle. Brush the melted butter evenly over the entire surface. Top with the cinnamon sugar mixture, evenly pressing the sugar mixture gently into the butter. Starting with a shorter side, roll the dough tightly into classic cinnamon roll form, pinching the edge to seal. Gently take the rolled dough and coil it around in one of the prepared baking pans. The layers will want to fall apart a bit, but they will come back together during the baking process. Lightly cover the cinnamon roll with greased plastic wrap and let it rise until doubled.
  5. Preheat the oven to 350 F.
  6. Bake the roll for 45-50 minutes, until lightly golden on top and cooked through. While the roll is baking, whisk together the glaze ingredients until smooth. Remove the cinnamon roll from the oven and using a spatula, nudge it out of the pan onto a cooling rack set over waxed or parchment paper. Drizzle the glaze over the cinnamon roll. Slice the cinnamon roll into pie-shaped wedges and serve warm.
Adapted from The Farm Girl
Adapted from The Farm Girl
The Humble Gourmet http://www.thehumblegourmet.com/

Monday Morning Coffee Break

Coffee Break

 

Good morning loveys!  I hope everyone had a good weekend.  We had a great Sunday afternoon; the lovely Camille from Planning Pretty threw a “Party for Autumn” at their home, and we had a fantastic time chatting and eating the delicious food that Camille and her husband prepared for everyone.  Emily (Sparkle Meets Pop), Melissa (Serving Seconds), Ana (Fluxi on Tour), and Meredith (Not Merely Living) were all in attendance as well, and it was great meeting up with all of these delightful and creative women.  Now, onto our Monday coffee break!

 

I have a Buzzfeed addiction.  So naturally, this post about things only 90s teenage girls would understand was calling my name.

Do you love Disneyland?  Then check out these little known facts about the happiest place on Earth.

Joy the Baker has been doing a fantastic series on the science of baking.  Here, she talks about large eggs and their purpose in baked goods.  Check out the rest of the series if you get a chance.

Sarah at The Sugar Hit has been doing a series of Japanese foods, starting with homemade gyoza.  I made these the next night; delish.

And finally, this year for the first time I am participating in The Great Food Blogger Cookie Swap.  A huge cookie exhange amongst like-minded bloggers, where all donations go to helping Cookies for Kids’ Cancer, an organization that commits to fund new treatments designed for fighting pediatric cancers.

cookieswaplogo2013

 

Today is the last day to sign up, so if you are interested, follow this link and get entered to participate in the fun.  Hope to see you there!