Smoked Salmon Paté

This smoked salmon paté is one of my favorite "go-to" appetizers. It is easy to make, and wonderful spread on crackers, crostini, or bagels.  

I could pretty much eat it for breakfast, lunch, and dinner. It's that tasty. To stop myself from eating the entire recipe, I took about half of it to work, set it in the break room, and it was wiped out by mid morning. This makes me happy.

Rye Porridge Bread (Pain Bouillie)

This Rye Porridge Bread is representative of French rye breads; dense, moist, and flavorful. 

This month the Bread Baking Babes, hosted by Kelly of A Messy Kitchen, are making a traditional rye bread with a porridge. The porridge in this case is a mixture of rye flour and rye chops that is mixed with boiling water and allowed to soak overnight. I had about half of the recipe of rye chops in my freezer, so I supplemented it with 10 grain cereal.

Smoked Trout Deviled Eggs

These Smoked Trout Deviled Eggs are such an elegant hors d'oeuvre. 

They are topped with shredded smoked trout, chives, and bits of red onion. They were even better than I had expected.

Sourdough Onion Pockets

I have wanted to make this Onion Pocket Bread for a long time, so when my friend David adapted it to include a sourdough starter, I couldn't put it off any longer. I'm so glad I made these. They are delicious, and a pleasure to make. 

These Onion Pockets were by far the most popular item at a New York City kosher dairy called Ratner's, which opened in 1905, and closed in 2004. They were served with a small bowl of butter, and according to Stanley Ginsberg and Norman Berg, the authors of Inside the Jewish Bakery, "..Jews from all over the New York metropolitan area would go to Ratner's just for the rolls."

Middle Eastern Steak and Potato Layered Casserole | Sainyet Bataba Tabakat

This Middle Eastern Steak and Potato Layered Casserole is such a wonderful savory dish. It's a great way to enjoy potatoes without frying, or adding cheese and cream. 

The flavors of this Middle Eastern Steak and Potato Layered Casserole are pretty amazing. I'm in love with how the different elements of this dish meld together.

Bread Box Roundup for November 2016

Welcome to The Bread Box Round Up, a collection of wonderful loaves, rolls, and flatbreads from food bloggers who bake bread! 

I'm starting with these gorgeous Asiago Cheese Bagels from Are You Cooking? Zosia baked my recipe along with the The Bread Baking Babes as a Buddy. What does that mean? Check out her post! Thanks Zosia. I am so happy to feature your gorgeous bagels.

Sourdough Pumpkin Milk Bread

This Sourdough Pumpkin Hokkaido Milk Bread is so soft and flavorful, and perfect for breakfast toast. 

It is the perfect bread for sandwiches and toast, and an excellent way to use up leftover pumpkin puree. The bread doesn't taste like pumpkin, but the puree adds a gorgeous color to the bread.