Copycat California Pizza Kitchen Kung Pao Spaghetti

One of my New Year’s resolutions this year is to do more cooking. I usually do a lot of baking and desserts and not a whole lot of cooking (thank God for fast food and pizza!). Here is my first step towards my resolution!

On our first visit to California Pizza Kitchen (CPK) the first weekend of December, we ordered this delicious pasta dish and I have been meaning to try replicating it ever since. I finally found a copycat recipe on Food.com and it was amazing. Tastes just like the original if not better. It looks like a long ingredient list but it is really easy to make. All you do is throw all the sauce ingredients into a pot and simmer, cook the chicken and pasta then toss it all together. I did omit coating the chicken with the egg white-cornstarch mixture and deep frying it and it tasted great.



CPK’s Kung Pao Spaghetti
Serves 4 | adapted from food.com

Kung Pao Sauce
1/2 cup chicken stock
2 tablespoons cornstarch
3/4 cup soy sauce
1/2 cup dry sherry
3 tablespoons red chili paste with garlic
1/4 cup sugar
2 tablespoons red wine vinegar or white vinegar
2 tablespoons toasted sesame oil

Egg White-Cornstarch Mixture (optional)
2 egg whites
2 tablespoons cornstarch
1/2 teaspoon salt

Pasta
1 lb spaghetti
2 tablespoons olive oil
1 lb boneless skinless chicken breast, cubed
10 -15 whole Chinese dried red chili peppers (optional)
1 cup dry roasted peanuts
1/4 cup minced garlic
3 cups green onions, chopped
1. Kung Pao Sauce: In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside.

2. Egg White-Cornstarch Mixture: In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside.

3. Pasta: Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes.

4. Meanwhile, in a large nonstick frying pan over high heat, heat enough olive oil for deep-frying for about 1 minute. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Taking care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces. [NOTE: I didn’t do this step. I just pan-fried the chicken without the egg white/cornstarch mixture].

5. Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients.

6. When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce.

Savory Breakfast Scones

It's hard to belive it is November already. For me, it really starts to feel like the holidays the day right after Halloween. From there on out it's full steam ahead to Christmas!

Here's a great breakfast/brunch or anytime scone to get you going through the cold weather. These scones are filled with bacon, cheddar and green onions. A great addition to serve with soup and round out a meal. Tender and flaky on the inside, they don't even need butter. I like mine hot but not too crispy, so if there are leftovers, I microwave one for 20 seconds and it's just perfect.



Savory Breakfast Scones
Makes 10 | adapted from 3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 Tbsp freshly ground black pepper
1/2 cup butter, very cold
1 1/2 cups grated cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1" pieces
3/4 - 1 1/2 cups buttermilk (heavy cream can be used for half of the buttermilk)
1 large egg + 2 tsp water (for egg wash)

1. Preheat oven to 400 degrees F.

2. Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour - butter bits about the size of small peas. Add grated cheese and mix just until blended.

3. Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture. Mix with wooden spoon until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough can be formed into a ball. Stir as lightly and as little as possible for a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 8" wide x 1/2" inch thick. Cut dough into 10 equal wedges.

4. Whisk egg and water to combine. Brush each wedge with egg wash. Place scones on a baking sheet and bake for 18-20 minutes, or until golden brown and no longer sticky in the middle.

Parmesan Pesto Rolls

You know the huge $7.99 jar of pesto they sell at Costco, the one by the fresh pasta, right beside the produce freezer fridge, well I always buy that jar and end up throwing out half of it because it goes bad before I can use it all up. Well, these rolls are an answer to that problem or to any leftover pesto conundrum. On a side note, does anyone else put on their winter coat before stepping into that produce fridge? I mentally prepare myself, listing the things I need to run (literally, run) and grab from there because it is so cold.



These soft, light, faintly sweet rolls are the perfect vehicle for all that lovely savory pesto filling. It is just a little something different - a little twist on a standard dinner roll. They are so tasty on their own and make a great lunchbox alternative to pizza pretzels.



You could also serve these instead of garlic bread with your next pasta meal.

Parmesan Pesto Rolls
12 rolls | adapted from savorysweetlife.com

1/2 cup warm water (110 degrees F)
1/2 cup warm milk
1 egg (room temperature), slightly beaten
1/2 cup butter, melted
2 tablespoons white sugar
1 teaspoon salt
3 1/2 – 4 1/2 cups bread flour (more if needed)
2 1/4 tsp instant dry yeast (1 sachet)
1/2 cup pesto
1/2 cup shredded Parmesan cheese

1. Place water, milk, egg, melted butter, sugar, and salt in a mixing bowl. Add 3 1/2 cups of flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead until dough is smooth and elastic adding additional flour as needed just so the dough pulls away from the edges. The less flour you use the better for softer rolls. Remember, you can always knead in extra flour later if needed after the first rise.

2. Place dough in a greased bowl and cover with a wet towel. Allow the dough to rise until doubled in size, approximately 1 hour in a warm area.

3. Turn dough onto lightly floured surface and roll into a 10 x 14 inch rectangle. Spread surface evenly with pesto and sprinkle shredded Parmesan cheese on top. Roll dough into a log, pinching the seam to seal. Cut into 12 equal slices and place them in a greased muffin tin, cut side up. Cover with a damp towel and allow to rise for 30 minutes.

4. Preheat oven to 375 degrees F. Bake in preheated oven for 20 minutes or until golden brown. Remove from muffin cups and serve warm.

Jalapeno Bacon Cheese Bites

These rolls start out with regular plain pizza dough (homemade or storebought) and get filled with a delicious mixture of crispy, crumbled bacon, and then sprinkled with tex-mex cheese (or use a mixture of sharp cheddar and jalapeno jack cheeses).

They can be made bigger for a portable meal or smaller for irresistable appies. Nobody can resist these tasty littflavor-packed bite-sized treats. Cheese, bread and bacon. What's not to love?





Jalapeno Bacon Cheese Bites
Makes 14

1 lb pizza dough, homemade or storebought
2 Jalapeno Peppers, halved, seeded, blanched, and sliced 1 1/2 tsp Olive Oil
Sea Salt
Coarsely Ground Black Pepper
1 tsp Mixed Dried Herbs (Oregano, Parsley, Basil)
3 slices cooked, crumbled bacon
1/2 cup Tex-Mex Shredded Cheese Blend

1. Center a rack in the oven and preheat the oven to 400 degrees F.

2. Press down the dough on a lightly flour surface. Then pull and stretch the dough into a rectangular shape.

3. Spread the oil onto the dough, and gently press it into 14 x 8 inch rectangle. Then sprinkle some sea salt, mixed herbs, bacon, black pepper, and scatter the cheese, and Jalapeno peppers on top.

4. Roll up the dough as tightly as you can. Pinch both ends, and slice the log into 3/4 to 1-inch rounds. Place the rolls on the baking sheet, cut side up, and bake for about 18 to 20 minutes, or until the cheese has melted, and light golden brown in color.

Homemade Pita Chips

I was inspired to make my own pita chips after trying Stacy's Pita Chips - Simply Naked. They are simple and clean tasting and I could scarf down a whole bag just plain, no dip needed. They are that good. I love the satisfying crunch you get when you bite into one of these. The Neely's of the Food Network



Pita Chips
adapted from The Neely's

3 pitas (I used whole wheat)
4 tablespoons olive oil
1 clove garlic, smashed (optional)
freshly ground sea salt

Preheat heat oven to 375 degrees F.

Using scissors, trim around the perimeter of the pitas then pull the 2 circles apart. Cut each circle into 8 wedges (you will have 48 wedges in total). Pour olive oil into a bowl and add garlic, salt. Brush pita chips olive oil mixture.

Arrange pita chips on baking sheet and bake for 12 to 15 minutes, rotating and tossing midway through baking time.

Olive Garden's Alfredo Sauce

The focus of my blog is sweets, baking and desserts. I don't often include "real food", but I just had to share this recipe with you. This is a simple recipe with outstanding results. This creamy, rich, flavorful sauce is definitely not diet food, but it's worth the splurge once in a while. I made it a little healthier by adding some fresh steamed broccoli and grilled chicken strips.

I am also including this recipe in my Copycat Club round-up on April 7th. Please check out my link under my banner for Copycat Club info - all blog links welcome!

Olive Garden's Alfredo Sauce
adapted from Food.com

5 tablespoons butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese

1. Melt butter in medium saucepan over medium/low heat. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. When sauce has thickened add the Mozzarella cheese and stirring frequently.

2. Serve over pasta. [I added cooked broccoli florets and grilled chicken].

Herbed Bread Chips

Herbed bread chips make a delicious snack either by themselves or with a cheese spread or dip. They are like pita chips - baked, not fried. You can flavor them as elaborately or as simply as you like. Anything from plain olive oil with a sprinkling of sea salt to the medley of spices I used below. Pile 'em up high on a platter with your favorite dip or instead of crackers along with your soup. Mmmm... crunchy and addictive. They also keep for several days when stored airtight after they are fully cooled. I dare say they even improve in flavor the next day, if they last that long.



I used whole wheat bread and they tasted delicious. This recipe is also a great way to use up day old bread. However, they're so good that I would even go and buy bread with the sole purpose being to make these chips.

Pile 'em up high and serve them with soup.

Herbed Bread Chips
adapted from McCormick's

1 loaf (16 ounces) French bread
1/2 cup butter, melted
1 teaspoon Garlic Powder
1 teaspoon Parsley Flakes
1 teaspoon Rosemary Leaves
1 teaspoon Thyme Leaves
1/2 teaspoon Sage
1/4 teaspoon salt
1. Preheat oven to 300 degrees F. Using a serrated or electric knife, slice bread into very thin (1/8-inch thick) slices. Place bread slices in a large mixing bowl.

2. Combine remaining ingredients in a small bowl. Pour over bread slices; toss well to coat. Spread on lightly greased baking sheets. Bake 40 minutes, stirring occasionally, or until golden brown and crisp. Store in airtight container up to two weeks.

Flaky Cornmeal Cheddar Scones

This scone recipe from Chatelaine Magazine (Canadian?) is a winner! The interesting thing about these scones is that you can't put your finger exactly on what makes them taste so good. The combination of dijon mustard, cayenne pepper, sharp cheddar (the sharper the better) and a hint of parmesan cheese make these extremely flavorful. Enjoy them plain or buttered, hot or room temperature or make a delicious sandwich out of them. If you are like me, you will probably also enjoy nibbling on the baked bits of cheese that have oozed out of the scones and onto the baking sheet.



They are really flaky with an appetizing crunch from the cornmeal. Hint: Baking these on a silicone mat facilitates their removal and prevents the bottoms from browning too quickly.

Flaky Cornmeal Cheddar Scones
Makes 12 | adapted from Chatelaine, May 2010

3/4 cup buttermilk plus 1 tbsp for brushing
2 tsp dijon mustard
1/4 cup cornmeal plus 2 tbsp for dusting
1 3/4 cups all-purpose flour
1/4 tsp cayenne
1 tbsp baking powder
1 tbsp sugar
3/4 tsp salt
1/4 cup cold butter, cubed
1 cup grated old cheddar
1/4 cup grated parmesan
2 green onions, sliced
1 egg

1. Preheat oven to 400 degrees F. Lightly spray or coat a rimmed baking sheet with oil. In a medium bowl, add 3/4 cup buttermilk, dijon mustard and 1/4 cup cornmeal and stir to combine.

2. In a large bowl, using a fork, stir flour and cayenne with baking powder, sugar and salt until evenly mixed. Cut in butter until flour mixture is crumbly. Stir in cheeses and onions.

3. Whisk egg into buttermilk mixture. Then pour into flour mixture. Using a wooden spoon, stir until just combined. Gently gather into a ball then divide into 2 equal-sized portions.

4. Sprinkle remaining 2 tbsp cornmeal on a cutting board. Place 1 portion of dough on top and gently pat into a 6" circle. Cut into 6 wedges. Repeat with remaining dough, pressing into remaining cornmeal on counter before cutting.

5. Place wedges on baking sheet at least 1" apart. Lightly brush with remaining 1 tbsp buttermilk. Bake in centre of oven until lightly golden, 15-18 mins.

***To Make ahead: Prepare scones up to step 4, then place scone wedges on a baking sheet. Freeze, uncovered, until firm, then place in a freezer bag and keep, frozen, up to 1 month. To bake, remove scones to a baking sheet. Defrost, uncovered, about 1 1/2 hours. Continue with step 5.

Tomato Parmesan Roll-Ups

These rolls are a pretty variation of pizza pretzels, recipe from Sandra Lee of the Food Network. I like to think of them as a savory version of cinnamon buns, since it's the same shaping method. They are full of classic flavors loved by all. They start out with storebought or homemade pizza dough and can be filled as simply or as extravagantly as you'd like. I went minimalistically with just a filling of tomato sauce and parmesan cheese. I think they'd also make for a portable, kid-friendly meal on the go if you opted for a filling of pepperoni and mozzarella or ham and pineapple. Be creative and go gourmet if you'd like with a greek-inspired spinach and feta, for example. Whatever you put on pizza is fair game.

I like to make a batch then freeze half the rolls, individually wrapped, after baking. This makes it easy to pack them in my son's lunch box on hectic mornings. They thaw in the lunch box and are just right by lunchtime.

Tomato Parmesan Roll-Ups
adapted from Sandra Lee of the Food Network

3 tablespoons olive oil
1 tablespoon crushed garlic
2 tablespoons Italian seasoning
1 pound pizza dough or bread dough
1 cup tomato sauce or pizza sauce
1 cup shredded fresh parmesan
1 egg + 2 tablespoons water for egg wash

1. In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.

2. On a lightly floured surface, roll out the pizza dough into a 12-inch square. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese. Reserve some cheese for sprinkling on top just before baking, if desired.

3. Starting from the bottom edge, tightly roll up the dough to form a log. Using a sharp serrated knife, slice the roll on the bias into 1-inch thick pieces. Arrange the rolls on their side on a nonstick or lightly oiled baking sheet. Cover loosely with plastic wrap and allow to sit at room temperature for 30 minutes to proof.

4. Preheat the oven to 375 degrees F.

5. In a small bowl, whisk together the egg with 2 tablespoons of water. Brush the tops and sides of the rolls with the egg wash. Bake until golden brown, about 30 to 35 minutes.

6. Remove from the oven, transfer to a serving platter and serve.

FFWD: Gratin Dauphinois

These are the best scallopped potatoes I have ever had. I could have eaten the whole thing myself! The dish smelled fantastic in the oven. I used both rosemary and thyme and the smell reminded me of roasting a turkey. I think this will be making an appearance at Christmas Dinner instead of the usual mashed potatoes. They scream "comfort food"! The garlic-cream marries so well with the potatoes for a dish that is as beautiful as it is delicious. The tender potatoes are so smooth and so much easier on the arms than mashing!

All you do is simmer the cream and the garlic, slice your potatoes, arrange in your baking dish, sprinkle with S & P & herbs, pour the garlic cream over the potatoes, cover with shredded cheese and bake to bubbly perfection. I used Mozzarella cheese. The dark-golden-brown topping was crisp and flavorful, providing just the right amount of textural contrast to the white, creamy potato slices.

The best part is that I got a chance to use my "new" Swissmar Borner V-Slicer Mandoline that I got suckered into buying at the PNE (yearly expo in Vancouver) in the summer. It's taken me 3 months to finally use it. I bought it in August but have been a little scared to use it based on horror stories involving sliced fingertips. After making this gratin, I am no longer afraid. Now I want to find every excuse to use this V-Slicer.

Tomato Cheddar Foccacia Breadsticks

Today is crisp, cool cold, and clear. It's got that icy, Christmassy feel to it already. Hmm... this probably also has to do with the Christmas merchandise lining the shelves of most stores and the Lindt advent calendar that is already calling my name. I had a few people over and after baking the bread I cut it into strips and served it in a towel-lined basket. It was the perfect savory snack for the occasion and the weather. Even if you're afraid of yeast breads, this one is as easy as it gets.



This year I'm determined to get prepared early for the holidays. Believe it or not, one thing I often run out while entertaining is chairs for my guests. My plan is to get extra barstools for around my kitchen island. I like the homey, informal feel and the subtle invitation to gather round the kitchen. On the weekend I found myself on another one of CSN's online stores - allbarstools.com. Click on over there if you get a chance and check out their selection. They have everything from backless, metal, wood, contemporary, classic, etc!
As nice as it is to have holidays attached to weekends, every now and then it's fun to have them in the middle of the week just to break up the routine and get an energy boost. With the Remembrance Day Holiday yesterday, today I'm having one of those days where I keep thinking, 'What day is it?". I'm just glad it feels like a Monday while it's actually a Friday instead of the other way around :)

Tomato Cheddar Foccacia
adapted from allrecipes.com

1 tsp sugar
1 (.25 ounce) package active dry yeast
1/3 cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
2 tbsp olive oil
1/4 tsp salt
2 tbsp fresh basil, chopped (or 1 tbsp dried)
1 tomato, thinly sliced
1-2 cups cheddar cheese, grated

1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

3. Preheat oven to 475 degrees F (245 degrees C).

4. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt and basil. Lay the tomato slices on top and cover with cheese.

5. Bake focaccia in preheated oven for 10-20 minutes, depending on desired crispness. 10 minutes for moist and fluffy, 20 minutes for crunchier and darker. Cut into 1 1/2" wide strips and serve.

FFWD: Vietnamese Chicken Noodle Soup

This soup reminded me a lot of the "Pho Ga" at the Vietnamese restaurant in our neighborhood. Our family loves Pho. We love it so much that we usually just order the noodles and soup, no meat. In the non-meat version, tthey usually add broccoli florets and carrots to the broth and cook until crisp tender. I'm not sure if that's authentic Vietnamese, but I love how the veggies soak up all the yummy soup flavors and yet retain their crispness and brightness. I meant to add some to this soup but alas, I forgot at the last minute. I did however intentionally leave out the spicy stuff because I'm a wimp. This tasted excellent with a few squirts of Hoisin sauce and some extra soy sauce.

The recipe can be found in Dorie Greenspan's new book: Around My French Table: More Than 300 Recipes from My Home to Yours. Once you have this book, be sure to join in the cookalong at French Fridays with Dorie.

Also please check out my new group - The Copycat Club - and send me links to your copycat posts for a monthly round-up. The first round-up was on October 7th HERE. We're going to make restaurant faves in our own kitchens and share our adventures and successes. Contact me at starrysugar@hotmail.com or leave me a comment on the Copycat Club page to grab the badge and be added to the blogroll.

FFWD: Gérard's Mustard Tart

This is my first French Fridays (FF) post! We are starting in on Dorie Greenspan's new book - Around My French Table (AMFT).



I'm especially excited because Dorie selected the October 2010 recipes herself! It's so cool to have the author interacting with our blogalong group. To be honest, I would have never bought this book if not for this group.
1) I prefer baking over cooking
2) I'm not a huge fan of French food

But I *AM* a huge fan of Dorie's, so here I am. Challenging myself and widening my palate's horizons. This tart was a nice ease-into the group. It was something I'm used to; Something a lot like a quiche. I used 1/2 the amount of mustard called for in the recipe because I served it to my 3 year old and didn't want to overwhelm his tastebuds. It was fragrant and delicious in its balance of smooth, eggy filling and al dente crunch of the carrots and leeks.

Now that I've got my feet wet I'm looking forward to the other recipes this book has to offer. The beautiful food photos alone are worth the $25 in my opinion.

Soy-Glazed (Tamari) Almonds

These have a great brittle-like, salty crunch. Unlike tamari almonds, these ones are glazed, not dusted, with flavoring. The recipe comes from a book called Party Nuts by Sally Sampson. It has 50 recipes for all different types of nuts, different spices, salty, sweet, you name it. There is something for everyone in this book. My favorites so far are the peppered candied walnuts, vanilla walnuts and shellacked balsamic pecans. Yum!

Nuts make great gifts. Package them up in a pretty cellophane bag tied with a bow and a cute little gift card and you're good to go! I will probably be doing this for Christmas gifts this year. Fast, beautiful, tasty and best of all: easily prepared ahead of time. Better yet, you could give a copy of this book (Only about $10 at Amazon) with a gift bag of nuts. Trust me, you'll have some happy recipients.

I am submitting this recipe to brenda's canadian kitchen for Cookbook Sundays :)

Soy-Glazed [Tamari] Almonds
Makes 2 cups | adapted from Party Nuts

2 cups raw almonds (original recipe calls for walnuts)
1/4 cup tamari or soy sauce
1 tbsp butter, melted
2 tbsp sugar

1. Preheat oven to 300 degrees F. Line baking sheet with parchment. Place all ingredients in a bowl and toss until nuts are well coated.
2. Transfer nuts to prepared sheet in a single layer. Bake, stirring occasionally, for 20-35 minutes, until nuts are toasted and the glazes has caramellized on the nuts. Be careful not to burn them.
3. Remove from oven and immediately loosen nuts with a spatula then set aside to cool before serving.

Olive Oil Crackers

These thin and snappy crackers are crisp, fragrant and addictive. They are infinitely versatile and easily adorned with seeds, salts, cheeses, spices, or oils to suit any menu. You can make them any shape: wide strips, thin ribbons (my fave), squares or simply baked in big sheets. Just right for nibbling.

The recipe is adapted from Ottolenghi: The Cookbook. This popular restaurant, Ottolenghi, has stores in London and believes in everything handcrafted from raw ingredients. Simple and clean. I've never even set foot in one of their stores but I love the style of the cookbook and their philosophy. And oh yes, the cracker recipe is a keeper too!



Olive Oil Crackers
adapted from Ottolenghi

1 cup flour
1 teaspoon baking powder
1/2 cup water
2 tablespoons olive oil + oil for brushing
salt
seeds/spices/seasonings

Sift flour with baking powder into a bowl. Make a well in the centre and pour in water and olive oil. Work to a dough, then turn out and knead on a very lightly floured bench until smooth. Wrap in plastic and refrigerate for 1 hour.

Preheat oven to 425 F and line a baking sheet.

Dust the bench and keep the flour close to hand. Divide dough into thirds. Roll each third out right on the baking sheet into a very thin rectangle. The thinner the better. Dust with flour as you work. Cut as desired with a pastry cutter or cookie cutters and space them apart slightly on the baking sheet (they won't spread much). Brush liberally with olive oil and sprinkle with coarse sea salt or whatever you like. Bake in batches for 6-8 minutes closely monitorting their progress. Pale gold is good; deep gold is burnt. Cool on a rack.

Onion Buns

The filling in these buns is to die for. Sweet caramelly onions combined with the crunch of poppyseeds and the tanginess of ranch dressing. They were even delicious eaten a day later. I personally like to pop them in the microwave for 15 seconds before eating just to warm them through, make the filling all melty and yummy and give the bread that fresh-baked softness.

The recipe received 5 stars from several reviewers on the Pillsbury website and I would give it 6 stars if I could. The original recipe makes a braided loaf of bread with the onion filling running through it; It is called theOnion Lover's Twist. However, I find that a basket full of buns is friendlier and less hassle than dealing with slicing a loaf at serving time.



Onion Buns
16 buns | adapted from Pillsbury

Bread
2 - 2 1/2 cups flour
1 1/2 cups whole wheat flour
1/4 cup sugar
1 1/2 teaspoons salt
1 pkg. active dry yeast
3/4 cup water
1/2 cup milk
1/4 cup butter
1 egg

Filling
1/4 cup butter
1 cup finely chopped onions
1 tablespoon grated Parmesan cheese
2 tablespoons poppy seeds
1/2 - 1 teaspoon garlic salt
1 teaspoon cajun spice or paprika
1/2 cup ranch dressing

DIRECTIONS
1. Lightly spoon flour into measuring cup; level off. In large bowl, combine whole wheat flour, 1 cup white flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.

2. By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until doubled (45-60 minutes).

3. Grease muffin sheet. Melt 1/4 cup margarine in small saucepan and cook onions on low until translucent. Cool then stir in remaining filling ingredients. Set aside.

4. Stir down dough to remove all air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into large rectangle. Using a pizza cutter or dough cutter, cut rectangle into 3 long strips then cut across the width into 5 strips = you will have 15 pieces.

5. Spread 1 heaping tsp onion mixture over each square. Bring edges of together to enclose filling; pinch edges and ends to seal. Place seam side down in greased muffin tins. Cover; let rise in warm place until light and doubled in size, 25 to 30 minutes. Heat oven to 350 degrees F.

6. Brush tops generously with ranch dressing then sprinkle with poppy seeds (optional but adds a nice touch). Bake 27 to 35 minutes. Immediately remove from cookie sheet; cool fully on wire rack.

Cheesy Popcorn Cornbread

Every now and again my son drags out my air popcorn popper and asks if we can make some. Every time I say "yes" and every time I vow never to do it again. It never gets all eaten before it gets boring and goes stale which then leaves me feeling guilty for throwing it out. Plus, the microwaved stuff leaves a lingering smell of fake butter in your kitchen.

To the rescue, here's Jolly Time! This site has inventive, tasty ways to use leftover popcorn. From salty to sweet, easy to fanciful. I have a feeling I will be popping lots more corn now so I can try these recipes. Next I would especially like to try the Popcorn Cookies, Rocky Road PB Popcorn Bars and the Nutty Popcorn Fudge.

Cheesy Popcorn Cornbread
8" square | Jolly Time Popcorn Company

4 cups popped popcorn
1 cup yellow corn meal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup vegetable oil
1 cup shredded jack cheese

1. Preheat oven to 400 degrees F and grease an 8-inch square baking pan.
Process the popcorn in a blender or food processor until finely ground. Pour ground popcorn into a large bowl and stir in corn meal, sugar, baking powder and salt until blended.

2. Beat egg, milk and vegetable oil together in a small bowl and stir into popcorn mixture just until blended. Scatter cheese over batter and stir just until evenly distributed. Pour batter into prepared pan and bake for 25 minutes or until lightly browned at edges and tester comes out clean. Cut into squares.

Twirly Seeded Everything Rolls

A rich, buttery, soft Parker House Roll gets dressed up with peppers, bacon, jalapeno, sesame seeds, poppy seeds and sharp cheddar cheese. I loaded these with so much filling, they were like meal in and of themselves. Grab-n-go picnic kinda food and comfort food at the same time. The crunch of the seeds worked well with the soft crumb of the bread.

My latest obsession is with classics like the Joy of Cooking, Better Homes and Gardens and Betty Crocker. My grandma is an awesome cook/baker and has a ton of knowledge and tons of traditional recipes - none of them written down though. She also has always lived really far away so I've never had a chance to cook alongside her to learn from her. I hope that by the time I get a chance, it is not too late. Perhaps that is where my fascination with old cookbooks comes from - a link to a generations past. It's a neat feeling when you think about making something in your own kitchen following the same instructions others did decades before you were even born. Then feeling like you are a part of baking history by taking that old recipe and putting a modern twist on it.



Twirly Seeded Everything Rolls
Makes 12 | Adapted from The Joy of Cooking

Dough:
2 1/4 teaspoons active dry yeast (1 package)
3 tablespoons warm water (105º - 115º F)
1 cup warm milk (105º - 115º F)
5 tablespoons melted unsalted butter
3 tablespoons sugar
1 large egg
1 teaspoon salt
2 cups bread flour
1 1/2 - 2 cups all-purpose flour
Melted butter or milk for brushing

Filling:
2 tbsp sesame seeds
1 tbsp poppy seeds
1 1/2 cups coarsely grated sharp cheddar, divided
1 cup cooked bacon/ham/sliced deli meat, cut small
1/2 red pepper, small dice
1 jalapeno, no seeds/ribs, very small dice

1. Combine yeast and warm water in a large bowl or in the bowl of an electric mixer and let stand until the yeast is dissolved, about 5 minutes.

2. Add the warm milk, melted butter, sugar, egg, and salt. Mix by hand, or on low speed, for 1 minute.

3. Gradually stir in the bread flour, and then add the all-purpose flour until the dough is moist but not sticky. Knead for about 10 minutes by hand or with the dough hook of your mixer on low to medium speed, until the dough is smooth and elastic.

4. Transfer the dough to an oiled bowl and turn it over once to coat with oil. Cover loosely with plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.

5. Set aside 1/2 cup cheddar. Toss remaining filling ingredients together to mix (except for mayo). Roll the dough out into a large rectangle about 1/4" thick. Spread mayo evenly over dough then sprinkle with filling. Roll up tightly and seal the seam. Cut into 12 pieces using a serrated knife.

6. Arrange several inches apart on baking sheet (you don't want them to touch after they rise). Cover with oiled plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.

7. Preheat the oven to 400F. Brush the tops of the rolls with melted butter or milk. Bake until golden brown, about 15 minutes. Halfway through baking sprinkle with 1/2 cup reserved cheddar cheese.

Sweet Potato Focaccia Bread

Apparently potatoes are really good in bread-making because they are starchy and give the bread a nice softness and airyness. I pretty much followed the recipe in the America's Test Kitchen family baking book just swapping sweet potato for regular potato. I was really happy with the result and the dough was not difficult to handle at all, despite the high hydration which is typical of focaccia doughs.

Sweet potato vs regular potato:
-Helps blood sugar remains more stable than regular potatoesa because they have more fiber.
-Good source of copper, vitamin B6, potassium and iron.
-High in Vitamin A, C and antioxidants
-Grown by vine or root cuttings (instead of seeds)
-The flower "Morning Glory" belongs to the same botanical family
-Completely different family from a yam
-Lastly, it makes cool looking orange-tinted bread

Sweet Potato Focaccia Bread
10" x 14" x 1" | adapted from Cook's Illustrated

Dough:
1 1/3 cup cooked sweet potato, mashed
1 1/2 teaspoons instant yeast
3 1/2 cups unbleached all-purpose flour
1 cup water (warm, 105 to 115 degrees)
2 tablespoons olive oil , plus more to grease bowl/pan
1 1/4 teaspoons salt

Topping:
2 tablespoons extra-virgin olive oil
2 tablespoons fresh rosemary
3/4 teaspoon sea salt , coarse

1. In large bowl of electric mixer or work-bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover tightly with plastic wrap (or put work-bowl lid on) and set aside until bubbly, about 20 minutes. Add remaining dough ingredients, including sweet potato. If using mixer, fit with paddle attachment and mix on low speed (number 2 on KitchenAid) until dough comes together. Switch to dough hook attachment and increase speed to medium (number 4 on KitchenAid); continue kneading until dough is smooth and elastic, about 5 minutes. For food processor, process until dough is smooth and elastic, about 40 seconds.

2. Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.

3. With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2-by-10 1/2-inch jelly roll pan or halve and flatten each piece of dough into 8-inch round on large (at least 18" long), generously oiled baking sheet. Cover dough with lightly greased or oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and doubled in volume, 45 minutes to 1 hour.

4. Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees F. With two wet fingers, dimple risen dough. For the topping: Drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil.

5. Bake until focaccia bottom is golden brown and crisp, 23-25 minutes. Transfer to wire rack to cool slightly. Cut rectangular focaccia into squares or round focaccia into wedges; serve warm. Can store on counter for several hours and reheated just before serving. Or, wrap cooled focaccia in plastic and then foil and freeze for up to 1 month; unwrap and defrost in 325-degree oven until soft, about 15 minutes.

Abigail's Hotel Tomato Cheddar Loaf

It might look like my photos have too much red in them but this loaf really does have a reddish hue in real life! This loaf doesn't call for yeast, so it's a breeze to make. It is a flavorful bread that gets its moisture and reddish color from freshly pureed tomatoes. This is good enough to eat on its own but is also wonderful served warm with cream cheese and smoked salmon. I adore the way the sharp cheddar plays off the flavors of the tomato and sweet onion.

The original recipe calls for dill but I subsituted basil because tomato and basil are perfect partners. Like salt and pepper! The recipe is adapted from Dorie Greenspan via Bon Appétit.



Abigail's Hotel Copycat Tomato Cheddar Loaf
Makes 1 Loaf

5 bacon slices, chopped
1 1/2 cups (6 oz) coarsely grated extra-sharp cheddar cheese
1 cup seeded, drained chopped fresh tomatoes
1/3 cup walnuts, toasted, chopped
1/2 onion, minced
1 tablespoon minced fresh dill
1 3/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 large eggs
1/3 cup whole milk
1/3 cup extra-virgin olive oil

1. Preheat to 350 degrees F and grease a 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan.

2. Combine tomatoes, cheese, onion, walnuts, and dill in medium bowl. Whisk flour, baking powder, salt, and black pepper in large bowl to blend. Whisk eggs, milk, and olive oil in another medium bowl to blend. Pour egg mixture over flour mixture and stir just until dry ingredients are moistened. Add tomato-cheese mixture and stir until incorporated (dough will be very sticky).

3. Transfer to prepared loaf pan; spread evenly. Bake bread until golden on top and toothpick comes out clean, about 55 minutes. Cool bread in pan 5 minutes, then turn out onto rack and cool completely. Can be made 1 day ahead. Wrap in plastic, then foil, and store at room temperature.