Apparently December is month of the author, because I went to Eat Boutique last week to get a book signed, and two additional food bloggers (recipe creators, food stylists, etc.) were there. Now, I didn't pick up Aran's book, Small Plates and Sweet Treats, because I don't need to cook gluten free very often. Her book is beautifully styled, which really should be no surprise to those who follow her blog, Cannelle et Vanille. Instead I picked up Joy the Baker's new cookbook, which has the great little addendum A Celebration of Butter and Sugar.
And it is.
I've already made two things from the cookbook, though one is not quite ready for prime time pictures: Nutella Grilled Cheese sandwiches and the Strawberry Cookie Dough Ice Cream.
Om nom nom.
The Nutella sandwiches were a not healthy, but delicious dinner that used up the last one packet of cream cheese.
The ice cream?
Well, I might be an expert at ice cream at this point, or at least as reasonably as one would expect from a home cook. The base is delicious, but only the extra time in the freezer will prove whether it is a good recipe or a great recipe. I'll have a full review when I finally eat more than the leavings from the dasher. What? You don't like the dasher and the spatula when you're done?
I don't remember when I started following Joy, but I do know what recipe I've made the most often. The Bread. This bread is magic in a Dutch oven. A very friendly and forgiving recipe. I've made it with hot peppers (ghost chilis), fresh herbs, dried herbs, lots of garlic, modest garlic, and extra lots of garlic and it is delicious each and every time.
This is bread two from Sunday. I let the Dutch oven sit with the bread in it on top of the stove while the oven was preheating. It gave a little extra oomph to the rise, creating this glorious open bread that you can literally just tear pieces off of like monkey bread.
This is the bread that I will be making a special spicy version of if we ever get hell night planned out. I have the ghost chili olive oil already prepped, and a test batch has been run. I know it is a bread that is delicious with a bit of a kick. Or at least as much kick as a loaf of bread can have with all of that flour saving your tongue from delicious, delicious doom.
This is also the bread my husband requested for his work holiday party on Monday. No ghost chilis, but definitely a bread for work. I'll be making it on Tuesday for a work party as well. It really is that good.
