All Posts Tagged ‘Bread

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sunday treat: grandma radeke’s zucchini bread.

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Let me tell you a little ditty about Thelma Radeke (aka Grandma). My father’s mother, Thelma was born in South Dakota in 1914, and at the young and fresh age of 20, she married my Grandfather and began her life in Iowa. They eventually settled in the tiny farming town of Clarence (population 961!), and my grandfather managed the local creamery, churning out award winning butter for all of Benton County. Butter is in my genes, people, and I am not mad about it.

Thelma was a tough lady and managed the family with an iron fist. Also, the woman could BAKE. Like good Lutheran, Iowa farmhouse family matriarch next level sh**. I was born on Thelma’s 66th birthday, so I like to think some of her baking magic passed down to me with that connection. I didn’t get to spend much time with her — she died when I was only six years old — but she did leave quite an impression on my family. I remember as a child, carefully fingering the delicate recipe cards in our family recipe binder — cards with tiny yellow flowers and perfect cursive script, full of her kitchen wisdom.

The legend of her dutch apple pie is known far and wide (it’s my father’s number one request come holiday time), but for me, it’s her zucchini bread that I cherish. It’s the first thing I remember baking (for my 4th grade bake sale) and it’s all I want when I’m craving some family comfort food. And now, good people of Plumber’s Daughter, I am sharing her magic with you.

You ready? OK, let’s do this.

Grandma Radeke’s Zucchini Bread

Makes 2 loaves (if you only need one loaf, just cut the recipe in half…but you’ll want to make two, promise)
You will need:

2½ cups zucchini, grated (about 2 medium-sized zucchini will do the trick)
½ cup vegetable oil
½ cup apple sauce
3 eggs, beaten lightly
3 cups flour
½ white sugar
½ light brown sugar
½ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
Sanding sugar

Optional additions (optional but HIGHLY recommended):

1 cup pecans, chopped
½ cup mini chocolate chips

Kitchen equipment: two 8×4 bread pans, large mixing bowl, box grater

You know this is a recipe from the early twentieth century because there’s not a lot of fuss or precision to it. There’s no ‘ensure the temperature is exactly 54 degrees’ or ‘beat the eggs for exactly 3.42 minutes until just fluffed’ — it’s basically just ‘put everything all in one bowl and stir until it comes together’. Thank you, Iowa.

Preheat your oven to 325 degrees. Butter and flour both of your bread pans and set aside until you need them.

Wash and pat dry your zucchini and cut off one end. Grate the zucchini into a bowl using the largest holes on your box grater. Two medium zucchini should produce about 2 1/2 cups. Set aside and turn your attention to the other ingredients.

Put all of your dry ingredients in a large mixing bowl and stir to incorporate. Add the oil, apple sauce and lightly beaten eggs and stir. At this point, you’ll be like, ‘Tina. I thought we were making bread? Shouldn’t this look like a nice smooth batter, not some weird zucchini cookie dough?’ Don’t fret, my dear baker friend. Add the shredded zucchini and watch the magic happen. Because zucchini has a TON of water in it, your cookie dough-ish mixture will transform into a beautiful batter as the zucchini mixes in with the other ingredients. It will be light and bouncy and batter-ific, just like Grandma Radeke made it.

Once your batter is completely incorporated, fold in the nuts and/or chocolate chips if you’re using them (and you should use them), and pour the batter into your buttered and floured bread pans. Top each pan with an even sprinkling of about one tablespoon of sanding sugar.

Bake for one hour until a toothpick inserted comes out clean. Remove from the oven and set aside to cool.

I can’t eat zucchini bread without cream cheese, and I suggest you follow suit. The slightly sour bite to cream cheese pairs perfectly with the rich, slightly sweet flavor of the zucchini bread, it’s pure heaven. Grandma Radeke knew what she was doing in the kitchen, and it shines in this simple recipe. So get your Iowa farm kitchen baking on, and make some zucchini bread for Thelma. Enjoy!

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sunday dinner: summer panzanella.

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I love a good salad. It’s crunchy and refreshing and healthy and comes together easily because no actual cooking is involved. But do you know what I love even more than a regular old salad? A regular old salad with carbs. Lots of ‘em. Take out the lettuce and replace it with bread. Why not? The Italians did it and the Italians know what’s up.

A traditional panzanella (or bread salad) is a simple combination of tomatoes and crusty bread with a little drizzle of vinegar and oil. It’s incredibly delicious and incredibly versatile — you can literally add anything you want and/or have in your fridge. I’ve fancied up my panzanella with the addition of fresh peaches, a little cured meat, and some buffalo mozzarella, and I’ve loaded on the fresh herbs for that extra kick. Summer’s finest, y’all.

Top with a little tangy vinaigrette and you’ve got a party. A party in a salad. A party in a salad with lots o’ good carbs. YUM.

You ready? OK, let’s do this.

Summer Panzanella (aka Italian Bread Salad)

You will need:

Salad
1 crusty baguette, torn into pieces (preferably day old bread but no worries if it’s fresh)
1 pint cherry tomatoes, cut in half
1 peach, cut in half and sliced thin
½ log salami or other cured meat, thinly sliced
1 shallot, thinly sliced
¼ ball of buffalo mozzarella, torn into bite-sized pieces
1 cup arugula
8 leaves basil, torn
8 leaves mint, torn
Handful of Italian parsley (flat leaf), torn

Vinaigrette
¼ cup vinegar (red wine, white wine or apple cider vinegar are best)
¼ extra virgin olive oil
1 tablespoon dijon mustard
1 tablespoon honey
sea salt and freshly ground black pepper

Kitchen equipment: baking sheet, large salad or mixing bowl

A good panzanella needs an hour or two to sit so the vinaigrette has a chance to soak into the bread and work its magic, so make this a few hours ahead of time and set aside on the counter (don’t put it in the fridge; chilling the tomatoes will completely destroy their sweetness).

If your bread is day old, then all you really need to do tear it into bite-sizeish pieces and you’re good to go. If your bread is fresh, however, it needs a little prepping.

First, preheat your oven to 400 degrees. Spread your torn bread pieces on a baking sheet, and toast on the top rack of your oven for 8-10 minutes until toasty but not too brown. Once toasted, remove from oven and add to your large salad bowl.

Slice your shallots into thin rings and add to a cup of cool water. Set aside to soak for about 10 minutes. This will cut the ‘onion-y bite’ that would otherwise overpower the other ingredients while still maintaining their crunch.

Chop the tomatoes, slice the peaches and the salami, and tear the mozzarella into small pieces. Add all ingredients to the mixing bowl with the bread. Wash and dry the arugula and add to the bowl.

Tear the basil, mint and parsley and add to the bowl (are you starting to see a theme here?).

To make the vinaigrette, combine the vinegar, mustard, honey and salt and pepper in a small bowl; then, whisking constantly, add the olive oil in a thin stream until completely incorporated.

Add the shallots to the bowl with the rest of the ingredients and toss lightly. Pour the dressing over the salad and toss again to coat the ingredients thoroughly. Give it a dusting of salt and pepper and you’re good!

This salad is wonderful on its own (and by on its own I mean accompanied by a bottle of crisp rosé, obvi), but it’s also a great side dish to anything coming off the grill. I like to save a few pieces of toasted bread to add at the last minute so you have a nice mix of bread saturated with the dressing and bread that’s still crispy. Ever bite is a treat — herby and tangy and sweet summer tomato-y. DE. LISH.

Enjoy!