Good Night Kitchen

A Ham Hock?

Recently I have been inspired to try to prepare at least two recipes a week from my newest cookbook, Cooking School Provence by Gui Gedda and Marie- Pierre Moine.  The cookbook has stunning pictures and a wonderful narrative which leads the reader/cook through each recipe of this book shopping, cooking and eating like a local.  So nice is the reading of this book that it has been on my bedside table for nighttime reading for at least a month.  But now is the time to try my hand at some of the easier recipes.

Tonight we feasted on Soupe Au Postou.  The recipe was perfect for the crock pot as the dried cannelloni and red beans would do wonderfully well with the slow cooking method.  I put the beans in the crock pit with suggested spices, root vegetables and water.  However there was one ingredient that I was not absolutely sure we needed, a fresh ham hock. I decided that in the name of cooking science I would prepare the recipe as close to written as feasible so I sent Laura to Spring Street Market.  Spring Street Market is a small grocery store that would surely have a ham hock.  They certainly did and am I ever glad.

The taste of this soup was amazing.  Just perfect for a chilly fall evening.  Oh my goodness. Yummy.

I understand that eating ham hock flavored soups and beans can be addictive and probably not as healthy for one's heart but once in a while and in moderation it surely can't be that bad.

Good Night Kitchen

Cool Mornings and Hot Breakfast

When the weather turns cooler, naturally we are ready for a breakfast that warms us and fuels us for the work of the day.  We are partial to Doorstep Bakery French Sourdough bread and find that it toasts so golden and crispy that all it begs for is a hot cup of tea or coffee and sweet jam.  We toast our breads in a black iron skillet.  It may be old fashioned but it suits our style and we like the result.

Oatmeal is always a favorite.  Somehow in the heat of the summer oatmeal just seems ridiculous but on a chilly Autumn morning it is perfect.

The coziest spot this fall morning is mom's lap.  The baby is cuddly soft and still warm from the bed and ready to curl up and enjoy a quiet morning while sharing mom's toast and jam.

*Our favorite oatmeal is Irish oats.  We like John McCann steel cut oats.  It may take a little longer to prepare but we're not in a hurry today. 

*Our best black skillet is a Lodge brand.  Our smallest skillet is approximately 30 years old.  It just gets better with each use.  I wouldn't dream of toasting bread without it.

Good Night Kitchen

Doorstep Bakery had the honor of hosting a book signing of Laura Wiggin's first book,
The Bus Ride.

Autumn Haiku

"Autumn Starry Nights

Bonfires, Leaves, Orange, Red and Gold

Cool winds herald snow"

Doorstep Bakery bakers absolutely love Autumn.  We celebrate with seasoned breads that are unique to this glorious time of year.  The kitchen is filled with the aroma of warm spices, ripe grapes, fresh pumpkin and toasted nuts.  This week Doorstep Bakery wants to share some of our favorite Autumn traditions with you and hopes you will do the same for us.  

**Please share your Autumn haiku if you are feeling poetic.

Look for our Grape Focaccia when shopping with us at Bean's Creek Winery Farmer's Market Thursday from 3-6 pm. 

Activities in the Kitchen

Saturday is our 'end of the week' day at Doorstep Bakery. 

We are finished with our most demanding baking tasks 

and can relax. Sunday is traditionally a 'no bake' day. 

On Saturday our blog will feature one last thought presented 

in picture form, which sums up what has been on our hearts through the week. 

If one picture is truly worth a thousand words then it is our hope this picture 

will say it all.Have a wonderful Sunday, see you Monday morning.