I first started baking challah about 6 years ago, when I didn’t know where to find it in Richmond. (It was actually some of the first home-baked bread I ever attempted!) Since then I’ve been slowly perfecting my technique.

I’ve had several requests for my base recipe, so here goes:

Easy Challah

Ingredients
4 cups bread flour (you can substitute up to 1 cup whole wheat)
1 Tbsp table salt 
1 cup water, slightly warm (can also use milk, apple cider, etc.)
1 1/2 Tbsp yeast
1/4 cup sugar
1/4 cup oil
2 eggs 
(+1 for egg wash, or 1/4 cup milk, optional)
(Poppy or sesame seeds for topping, optional)

Instructions
*Note: I use a stand mixer for this recipe. It could also be done by hand, or even in a bread machine, if you’re into that sort of thing.

1. Thoroughly combine flour(s) and salt in bowl of stand mixer, using hand whisk.
2. Whisk together water and sugar, add yeast and mix well. Wait a minute or two until mixture begins to foam.
3. Add 2 eggs to yeast mixture and whisk until uniform. Add oil and continue whisking.
4. With stand mixer running on low speed with the dough hook attachment, slowly add wet ingredients to dry ingredients.
5. Once all the flour is moistened turn the mixer up to medium speed (I use #4 on my KitchenAid)
6. If dough is too dry, add a splash of water. If too wet, a little flour. I often find the dough likes to stick to the sides of the bowl. If so, stop the mixer every 2-3 minutes and scrape it down with a rubber spatula.
7. Knead for 6-10 minutes. Once you’re satisfied with the consistency of the dough, turn it out onto a lightly floured surface and knead a few turns by hand, then shape into a ball.
8. Place the dough ball in a large, lightly-oiled bowl and cover with plastic wrap. Allow it to rise at room temperature for 45-60 minutes, until dough doubles in size. (You can also use an oven that has been warmed to 200 and turned off, which should take 30-45 minutes).

Now comes the fun part, shaping! This recipe makes enough for 2-3 smaller loaves or one large loaf. I like to make one large six-stranded loaf, but two (or even three) smaller, 3-stranded loaves is certainly a fine alternative. I highly prefer using parchment paper to make moving the finished loaf around much easier.

Lots of folks have asked me about my easy method for making a six-stranded loaf. Here’s how I do it:

1. Separate the dough into six even portions and form into long “snakes” by rolling back and forth on the counter or between your hands. They should be approximately 1 to 1 1/2 inches in diameter and 14 – 16 inches long (depending on whether you want a longer loaf or a taller one!)
2. Join all six strands at one end by pinching them together, then lay them all out side-by-side.
3. Using the following pattern, braid until you run out of dough:
   • 2nd from the left to the far right
   • Outside left 2 to the right
   • 2nd from the right to the far left
   • Outside right 2 to the left

   (I find this works best if I keep the strands separated into two groups of 3 while I’m braiding.))

4. Once you reach the end of  the shortest dough strand, pinch the remaining strands together and tuck under the end of the loaf. Tuck the pinched end you started from underneath as well.

Regardless of how you choose to divide and shape your loaves, cover and allow another 30-45 minutes for rising, then follow these steps for baking:

1. Heat your oven to 350. I prefer to use a baking stone, on the lower-middle rack, but you can also use regular baking sheets.
2. For a nice, glossy golden finish you should use an egg wash. For a less shiny but still beautiful finish, a milk wash is another alternative. For the egg wash, beat the remaining egg until smooth. Brush the wash gently over the unbaked, risen bread. Wait 5 minutes, then brush again.
3. If using poppy or sesame seeds, sprinkle after the second wash.
4. Bake in 350 oven till golden brown, 25-40 minutes, depending on the size and number of loaves.
5. Cool on wire rack to room temperature, slice and enjoy!

Let me know if you use this recipe and if you have any success!

Chocolate Granola Bars

Ingredients
2 cups rolled oats (6.65oz / 190g)
1/2 cup packed brown sugar (6.4oz / 180g)
1/2 cup wheat germ (2.25oz / 65g)
1 cup whole wheat flour (5.1oz / 145g)
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup mini chocolate chips (4oz / 120g)
3/4 cup chopped nuts (3oz / 82g) – I prefer toasted pecans
*1/2 cup dried fruit (varies) – optional, reduce chips and nuts to 1/2 cup each if using

Instructions
Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13 inch pan two pieces of aluminum foil, forming a sling. Grease or coat the pan in nonstick spray. Prepping the pan this way should allow you to remove the bars from the pan easily.

In a small bowl mix the honey, egg, oil, and vanilla. In a large bowl mix oats, brown sugar, wheat germ, cocoa, cinnamon, flour, chocolate chips, nuts, (fruit) and salt. Make an indention in the center of the dry mixture, and pour in the wet mixture and mix well. (Don’t be afraid to use your hands to get everything coated.) Press the mixture into the pan.  Bake for 20 to 30 minutes until the edges are well-set. Cool for about 5 minutes and cut the bars while they are still warm.

*Note: I didn’t have any eggs when I first made this recipe and decided to forge ahead anyway. I gave them a little longer to cook, probably closer to 35 or 40 minutes, but otherwise didn’t change the recipe any. They turned out pretty (as you can see in these pics) and were probably just a little more crumbly than if I had used egg. In other words, these could easily be vegan (depending on whether you consider honey to be non-vegan.)

As you can tell, this is a great recipe for experimenting with, so go ahead and tweak it to your liking. If you do make them, be sure to let me know how they turn out!

But even with making soup nearly every Monday and often eating the leftovers for lunch throughout the week, sometimes there are other not-so-simple (or not so vegetarian/vegan) soups we like to eat. White Chicken “Chili” is one of those favorites. While I haven’t deviated much from the recipe I started with, over the years I have tweaked this dish to where we really like it a lot.

This recipe originated in a church cookbook from the Central Church of the Brethren (Roanoke, VA), published in 1993. It is credited to then-pastor David Yingling. I find it somewhat ironic that this recipe will have now been tweaked and shared by two different Brethren pastors! Even though it’s called chili it’s really more of a cheesy soup. However, the flavors are decidedly chili-like, so I’ll stick with the original nomenclature. Here’s my rendition of “White Chicken Chili”:

White Chicken Chili

Ingredients

5 Tbsp butter
1 medium 0nion, chopped
1 medium bell pepper, chopped
2-4 jalapeño peppers (to taste), chopped small
1 tsp kosher salt
1/2 tsp powdered ginger
1/2 tsp chipotle pepper powder (or cayenne, more or less to taste)
1 tsp ground cumin
1/2 tsp dried sage OR 4-5 fresh sage leaves, pulverized fine
2 cloves garlic, minced
1 large boneless, skinless chicken breast, cubed
1/4 cup all-purpose flour
1/2 cup half and half or milk (works fine with either)
2 cups chicken broth or stock
1 (17 oz.) can Northern beans
8 oz block Monterey Jack cheese, shredded
~1 cup corn (fresh, frozen, or canned – by order of preference)

Optional garnishes:
Chopped fresh tomato
Sliced scallions / green onions
Fried sage leaves
Hot sauce (we like Frank’s Red Hot)

Instructions

1. Melt 2 tablespoons of butter in a heavy-bottomed pot or saucepan (5 qt. minimum.) After butter has finished foaming, add onions, peppers, ginger, salt, and cumin. Sauté over medium heat until onions are translucent and a good fond is beginning to develop in the pan. Add the sage and stir to combine.
2. Move vegetables to the outer edges of the pot, clearing a space in the center. Add chicken, evenly distributed over the open area in the center. Allow to cook for 2-3 minutes before turning the chicken pieces over. After another 2-3 minutes, stir vegetables and chicken to combine. (The chicken should be nearly cooked through.) Add the garlic, stir, and cook until garlic is fragrant – about 30 seconds. Remove the chicken / vegetable mixture from the pan.
3. There should be some fond left in the pan at this point – that is a good thing, don’t clean it out! Melt the remaining 3 tablespoons of butter in the pan over medium-low heat until foaming subsides. Add the flour and whisk until smooth. Allow this roux to cook for 1-2 minutes, stirring constantly and taking care not to let it darken beyond a golden brown.
4. While whisking, add milk or half and half. Continue to whisk over heat until smooth and combined, 30 seconds to 1 minute.  Return heat to medium and begin to add chicken broth in several increments, whisking to combine and waiting for the mixture to bubble after each addition.
5. Once all ingredients are well-blended, add the chicken & vegetable mixture back to the pot. Add the beans (and any liquid from the can) and the shredded cheese and stir until cheese has melted.
6. Cover and continue simmering over medium-low heat for about 20 minutes to allow the flavors to meld, stirring occasionally. Add corn and cook 2-3 more minutes (longer if using frozen) until corn is just cooked.
7. Serve while warm, topping with garnishes if desired.

As you might imagine, this is quite rich with all that butter and cheese. This recipe will make about 6 small bowls or 4 large bowls. Even for me one bowl is usually sufficient! It goes great with fresh cornbread.

Let me know if you have any questions or if you decide to give this a try! I’d love to know how it turns out and what you think.

Squash patties is one of the best recipes I’ve found for making use of lots of squash. The recipe did not originate from me, I’ve merely tweaked it to my liking. Recently I whipped up a batch of these for a 100-mile radius potluck and I was able to use almost all local ingredients, including the squash & zucchini, eggs, onion, and cheese. The recipe is a little time intensive but it’s not difficult, and it makes a lot! Give it a try and let me know what you think!

Squash Patties

Ingredients

Approx. 8 small to medium yellow squash or 3 large zucchini (~8-10 cups shredded)

2 medium yellow onions

1-2 cloves garlic (to taste)

1 1/2 tablespoons salt

1 cup flour (or more if needed)

3/4 cup cornmeal

1 egg, beaten

1 1/2 cup cheese (I prefer something with some zing, like sharp cheddar)

Black pepper to taste

Vegetable oil (or other oil or fat for pan frying)

Instructions

1. Shred onion and squash, add salt, and drain in a colander for at least 30 minutes or until no longer wet.
2. In a large bowl, mix together squash and onion with all the remaining ingredients except the oil. You’re looking for a somewhat wet, batter-like consistency. If it is too wet, add a little more flour.
3. Heat oil in a skillet (non-stick recommended) over medium heat. Drop the mixture by about 2 tablespoonfuls into the pan and flatten slightly (a disher works great for this.) Cook ~4 minutes on each side or until golden brown. Repeat until finished.

These are best enjoyed when still warm and a little crispy, though they do reheat well. I enjoy mine with sour cream and a little hot sauce. Mmmmm.

1. Cook’s Illustrated

I know some of you may balk at the idea of paying to access a web site full of recipes when there are so many free sites out there. Hear me out. I have had a subscription to the print version of Cook’s Illustrated for a few years now and I love it. I have gotten more great recipes from them than from any other resource. About a year and a half ago I bit the bullet, tried the 14 day free trial, then paid for a year’s membership to the website as well. Neither are particularly cheap, the magazine is $24.95 for one year (six issues) and the site membership is another $24.95 annually.

It’s worth it. Like Consumer Reports, Cook’s Illustrated does not accept any advertising, so the only thing they are interested in selling you is more of their own products. Because of this I highly respect their recommendations on what kitchen gear and ingredients are best. All of their recipes are tested many, many times over and tasted by a panel of “real people.” Though some of their ingredients and methods may border on the fussy side, I have yet to fix a dish of theirs that I haven’t loved. Enough with the gushing … check them out! (If you live nearby and want to borrow a couple of the print copies, let me know.)

2. All Recipes

Here’s a freebie for ya. Though there are lots of websites full of user-submitted recipes on the ‘net, I always find myself coming back to All Recipes. In addition to tons of user-rated and reviewed recipes the site features robust tools for meal planning, grocery shopping, and storing favorite recipes. I also like that they have a good selection of world and ethnic foods. One of the features I’ve tried to mixed success is finding recipes based on particular ingredients, which I suppose could come in handy if you have a pantry full of food and can’t figure out what to fix. The one time this did come in handy was dealing with last year’s abundance of yellow squash from our garden.

3. Cooking for Engineers

This one appeals to my geeky side. If you’ve got a geeky side too, you should definitely check it out. The article on kitchen scales was one of the main factors in my decision to choose the kitchen scale I did when I finally bought one. They have lots of good gear reviews and recipes, all with lots of great pictures and instructions. The folks who run the site have even created a new way of writing out recipes for quick reference which has to be seen to be believed. If you’ve got an analytical mind and a culinary passion, this site is for you.

4. Cooking.com

Yes, I’m including an online retailer amongst my favorite cooking websites. Cooking.com carries an amazing array of cooking-related gadgets, gizmos and gear. And I’m a sucker for all 3. They also have some gear reviews, though I tend to rely on their reviews less than Cook’s Illustrated. If you’re looking for hard-to-find tools for cooking, this site should be on your short list. In my experience their prices tend to be very reasonable. This is particularly true if you shop their extensive clearance & sale sections. It’s the first place I head when I’ve got some spare change to spend on kitchen toys. However, it’s not the only …

5. Cutlery and More

While it’s not as glitzy and full-featured as Cooking.com, Cutlery and More is definitely an A+ site for procuring cooking gear. My most recent order from them was mostly cutlery, appropriately enough, but I must admit that I’ve ordered more gear from them lately than I have from Cooking.com. They have a great selection of MAC knives and Forschner Fibrox, which are recommended by Cook’s Illustrated and just might be the best cutlery value out there. Do yourself a favor and check them out the next time you get ready to head to the store and buy a new kitchen knife. You’ll get way more for your money here.

Do you have any favorite cooking sites you’d like to share? Any experiences (good or bad) with the sites I’ve listed? If so let’s hear about it in the comments …

Since I prefer to bake using a scale, I’ve included weight measurements for the dry ingredients in addition to the typical volumetric ones. Feel free to use either, the recipe will work equally well.

Matt’s Magnificent Cornbread

Ingredients:
1 cup | 120g all-purpose flour, unbleached
1 cup | 160g cornmeal (stone ground is best)
1/4 cup | 30g sugar
1 tablespoon | 14g baking powder
1/2 teaspoon | 4g table salt
1 cup milk
1 egg
1 stick unsalted butter OR 1/3 cup canola oil (but butter is best!)
Additional 1 tablespoon oil or non-stick cooking spray

Hardware:
10″ cast iron skillet
Large & medium bowls
Measuring devices
Whisk
Rubber spatula or wooden spoon

• Place rack in middle of oven and preheat to 425 degrees.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl and whisk together until well combined. Make a well in the center of the dry mixture.
• If using butter, melt or soften it and cool slightly. Whisk together milk and egg, then whisk in butter or oil.
• Add wet mixture to dry mixture and mix with a spatula or spoon just until evenly moistened. The batter will still be lumpy but do not overmix!
• Preheat skillet on the stovetop over medium-high heat until hot, then quickly add additional oil and swirl to coat the pan or spray with non-stick spray.
• Pour batter into skillet. It should sizzle a bit. Place in oven and bake until top is golden brown, about 16-18 minutes. Test for doneness using the “toothpick method.”
• Cool at least 10 minutes before slicing and eating.

While the instructions may seem a bit long, in reality it only takes me about 5 minutes to throw a batch together, especially using the scale. This recipe yields 8 reasonably large wedges of cornbread, which means I almost always have leftovers when I fix it for my family. I’ve found it freezes well wrapped in plastic wrap or in a plastic freezer bag for up to a month. To reheat simply pop in the microwave for about 45 seconds.

Got any questions? Anybody willing to give it a try and report back? Let’s hear it in the comments …