Bacon Epi

It seems that I haven't posted about bread for a long time on this blog. Well, that's about to change since I'm on a bread making kick. There are too many bread recipes I need to share :).

Now that I think about it, this was one of the first recipes I put together back when I started baking. The story is that in high school, my mom used to buy these long loaves of chewy french bread filled with pockets of bacon from a bakery at a local mall. I loved that it could be easily pulled apart into individual servings. My family always referred to it as "bacon bread". Eventually though, the bakery went out of business and we had no more bacon bread.

A few years later, when I finally took up baking, I thought back to the bread and realized that it was going to be difficult to find a recipe since I had no idea what it was called. But I figured the recipe wouldn't be too hard to recreate, just a baguette recipe with some bacon. After a bit of research, I finally discovered that this is referred to as "pain d'epi". An "epi" is an ear of wheat, which is what the shape is supposed to resemble. This bread recipe is one of my go-to recipes because it's not too difficult and it isn't that time consuming (relatively speaking for bread making), and of course, it's delicious.

Lucky Spinach Quiche

It's almost spring (in less than a week)! I already see clovers popping up everywhere, which means that St. Patrick's Day is near. I wanted to make something green for St. Patrick's Day and finally settled on making spinach quiche. And for some extra luck, I decided to shape my quiches like 4-leaf clovers.

I didn't want to buy a clover shaped pan, since I knew it'd get very little use and take up a lot of space. Instead, I did some brainstorming and came up with two different ways to make 4-leaf clover shaped quiches. Both involve disposable aluminum pans, one a muffin pan and one a pot pie dish. So pick and choose depending on which method you like better. The great thing about this quiche recipe is that it's pretty adaptable in terms of ingredients. Overall, these would make a great treat at any springtime party.

Coffin Bread (棺材板)

One last Halloween post. Here is a delicious main dish type of recipe: coffin bread (棺材板). This is an actual dish originating from Tainan, Taiwan, the city my dad is from (so it seems appropriate that I should know how to make this). There, coffin bread is found served at the night markets along with all those other yummy Taiwanese dishes.

So what is coffin bread? Think of it as Tainan's version of San Francisco's clam chowder in a sourdough bread bowl. It's a crunchy golden toast "coffin" filled with a creamy seafood chowder. In Taiwan, the bread isn't actually coffin shaped; that's my own little Halloween twist/literal take on the name. Instead the bread is a fried, hollowed out toast block, the perfect vehicle for the hot chowder.

Tomato Soup & Boney Grissini

The nights are getting longer and the weather's getting colder now that fall is finally making its official appearance (after all those randomly hot summer-like days). What better way to warm up than with a bowl of soup? And of course it's always nice to have something to accompany the soup.

I chose to cook up a pot of tomato soup since Halloween's right around the corner and the red-orangeness of the soup just seems to fit... evoking thoughts of blood and vampires. To accompany the soup, I thought it would be fun to make some bone-shaped grissini to further play on the Halloween theme. A bowl of creamy tomato soup with a dollop of creme fraiche accompanied by a couple of peppery bread sticks make a delightful way to enjoy autumn.

Cornish & Pumpkin Pasties

To finish with my Harry Potter party recipes, today I have two more recipes, one savory and one sweet: Cornish pasties and pumpkin pasties. I remember back when I first read the Harry Potter books, I always wondered what pumpkin pasties looked like and how they tasted.

Well after having made them, now I know :). Pumpkin pasties are like mini pumpkin pie bites, pleasant little after dinner desserts. Cornish pasties, on the other hand, are more of a during the main feast kind of dish. And no, they don't contain corn (many of my friends asked about that before eating them, I think they originated in Cornwall); they're flaky hand pies filled with beef and onions.

Kale Chip Quills

I'm constantly on the lookout for healthy snacks, so when I saw recipes for kale chips online, I knew I had to try making them. After making them a few times, I noticed that kale leaves resemble feather quills. I decided then that I would serve these kale chip "quills" at my Harry Potter party.

These kale chips are very simple to make, with only three ingredients and minimal preparation. Kale is quite healthful. This leafy green vegetable is loaded with free radical preventing antioxidants and many vitamins and minerals.

Also, these chips use heart healthy olive oil, and are baked, not fried. How do these chips taste? They have a crispy crunchy texture and they taste like those packs of roasted, salted seaweed snacks. Kale chip quills are a novel and nutritious appetizer, great at any meal.

II: Mummies!

Monster of the day: Mummies! Because I usually spend most of my time baking sweets, I thought I'd be good to include at least one savory treat in my Halloween baking fest.

On the Pillsbury website, I saw a recipe for Crescent Mummy Dogs and thought that the mummies were pretty cute and perfect for Halloween. Since I love making things from scratch, I opted to make my own bread dough to use for shaping (but if you don't have time, instant crescent dough will work in a snap). I used a roll recipe from America's Test Kitchen along with the general idea from the Pillsbury recipe to create this Halloween snack.