Savory
Don’t be afraid. I know it sounds strange. But have I ever led you astray? (Other than in my series of disasters, like the Unforgiveable BLANDies, which were supposed to be amazing White Chocolate Cashew Blondies if I remembered to add the sugar.) But let’s digress from my little kitchen indiscretions. Let’s focus on your newest [...]
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If I’m not going to bake something sweet, then it had better be a buttery winner. Usually my forays into the savory world involve cheese (too bad cheese and sweets just don’t work together, do they?), but this time I went off the cheesy path and went back to the good old-fashioned popover. I saw [...]
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You know that I am partial to sweets. Clearly. But sometimes a savory treat just totally and completely hits the spot, and I have just figured out why: it’s the cheese. Do you think I could start a “More Cheese, Please” website, too? (I just Googled it, and it’s taken- at least the .org and [...]
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This is the original biscuit. The biscuit that I always come back to, the one I’ve been making for years. Let’s be real- any time you take cheddar and mix it together with herbs, good things happen. But when you take them and pulse them in the blender with cream cheese (and a few other [...]
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How do you prefer your pretzels- salty (with chunks of salt scattered across the top), or sweet (with cinnamon sugar sprinkled over the well-buttered surface of the still-warm dough)?
It doesn’t matter, my friend, because you have both options catered to in this recipe. As long as you like them soft and chewy, you’ll be just fine.
I know I have complained about yeast recipes before, and I will absolutely complain again (although less so in this recipe, because you’re not letting the dough rise twice)- but I was inspired to make pretzels for three reasons:
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Ho-ly cow, fellow biscuit lover- these biscuits are the real deal: cheezy and savory with just a touch spicy chipotle heat to keep them honest.
(It’s questionable to me why I still crave cheese biscuits at all, in light of the many part-time shifts I spent toiling in the kitchen at Red Lobster in the 90s… baking their “Cheddar Bay Biscuits”, slathering them with their “Liquid Buttery Sauce”. People ate those freaking biscuits up like they were going out of style. I could barely keep up with the biscuit-binging demands of the typical Red Lobster customer. I am surprised that talking about cheese biscuits doesn’t give me a nervous tick.)
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The Husband hinted that I hadn’t made focaccia in a while, so I snapped out of my (life-long, decidedly permanent) sweet spell and put on the savory hat.
For some reason I always think that it takes So Long to make focaccia, so I don’t do it often. Yet every time I pull out the recipe and begin, I’m reminded that it’s actually quite easy… and if you skip the step of fermenting the yeast ahead of time (which I have done here for this recipe), it’s actually a pretty quick bread to make. In light of that, I might fill our kitchen with the smell of yeasty, herby, cheesy wonder a bit more often.
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