Blueberry Cornmeal Cake (for Angie’s Birthday)

This may be one of the best desserts I’ve ever tasted.   Read More

Berry Brioche + Monte Cristo

I didn’t plan on another recipe with purple, but that’s what happened.  My Huckleberry book arrived yesterday and even though I swore the first recipe I’d make was for the “super cheesy rye biscuits” that have long been unavailable at Milo & Olive, Zoe’s restaurant and cafe where they first appeared and where I fell in love with these savories that she admitted she fashioned after a cheez-it, flavor wise.  But the cover image of the blueberry-swirled brioche kept haunting me, after all I’d never made a brioche dough before, and a quick inventory of my kitchen ingredients proved that I actually had everything I needed to make this stunning bread. Read More

“Keep Maine Alive” Blueberry Muffins


A good friend of mine sent me this picture as we were emailing each other about cooking wizardry and creativity.  It immediately locked into my heart, I’m not sure why.  Finally today I got around to looking onto the “explodingdog” site, and there’s something about Sam’s work that I find so poignant, ridiculous, funny, sad and also happy.  If that makes sense.  You should check it out.

In the meantime, my current magical endeavor has been “keeping Maine alive” in our house.  What that means is serving up culinary reminders of our summers in Maine while my husband, whose favorite place on Earth is Maine, slogs away at the last long and overbooked hours of his job before the summer break.  For more info on our Maine trips, see here.

Beautiful Bowdoin Track, Brunswick, Maine

Beautiful Bowdoin Track, Brunswick, Maine

For Maine blueberry muffins, see below!  These are based on Zoe Nathan Loeb’s (Huckleberry, Milo & Olive, Rustic Canyon) recipe for Blueberry Bran Muffins.  They are maple-ey, almost sticky and pudding-like, not cakey at all.  Be sure to buy good blueberries.
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8 tablespoons (1 stick) unsalted butter, melted and cooled
1/4 cup brown sugar, plus more for topping
1/2 teaspoon salt
1 large egg
1/4 cup maple syrup
1/4 cup honey
1/4 cup canola oil
1 cup all-purpose flour
1 cup wheat germ, lightly toasted
1 teaspoon baking soda
1 cup plain full-fat yogurt
2 cups blueberries

1) Preheat the oven to 350(F).
2) Place cupcake liners in a 12 cup muffin pan.
3) In a large bowl, whisk by hand the butter, brown sugar and salt. Add the egg and whisk to combine.
4) Add the maple syrup, honey and canola oil. Whisk until emulsified.
5) Add the flour, wheat germ, baking soda and yogurt. Whisk together just until combined.
6) Fill the muffin cups about three-quarters full. Top with lots of fresh berries. Crumble a little brown sugar on top of the fruit.
7) Bake in the oven until the cake springs back and the tops are golden brown (About 25 – 30 minutes).


Baking Therapy: Focaccia with Pink Lemonade Blueberries, Fresh Ginger & Grey Salt

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It’s been a blue week, so I went into baking therapy. When I saw these blushing “pink lemonade” blueberries at my Wednesday Farmer’s Market, they immediately cheered me up.

A few weeks ago one of my favorite bloggers, the sweetly pensive Margherita at La Petit Casserole, made a focaccia with milk and ginger that sounded so homey, comforting and simple.   I used her recipe, adapted it to a loaf pan, added semolina and cornmeal to the dough recipe, and garnished with pink lemonade blueberries, white peach and wild green sour plums on top.  The adaptation yielded a denser, coarser, and drier loaf, not a true focaccia, but a delicious toasting bread that is made for buttering.

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After Rise; Ready to Go Into Oven

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Out of the Oven & Cooling

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I feel better already, don’t you?


220 ml of milk

20 ml of warm milk for the yeast

200 gr. of all purpose flour

100 g semolina flour

100 g cornmeal

10 gr. fresh yeast

60 ml. walnut oil

1 teaspoon of honey

1 cup blueberries, or mixture of blueberries and other fruit of your choice

1 teaspoon of fresh grated ginger plus 1 Tbps grated ginger for garnish

12 gr. of salt

coarse salt and olive oil to garnish


  • Mix flour, honey, oil, ginger and milk together;
  • Dissolve the yeast in the warm milk and then mix with flour;
  • Knead for 5-7 minutes by hand or with a stand mixer, first with mix paddle, then with dough hook, then add the salt and mix again a few minutes;
  • Leave the dough in the bowl for 1 hour and a half, covered in a warm spot
  • Oil your hands (the dough will be really humid) and transfer the dough in an oiled loaf pan
  • Spread the dough with your fingers, drizzle blueberries and other fruit of choice over top, pour more oil on top and some salt;
  • Let it rest for 1 hour again in a warm spot
  • Preheat oven to 350 °, bake the focaccia for 35 minutes

This recipe is submitted for Fiesta Friday #18, a wonderful food blogging event I am grateful to be a part of.  Thank you also to all of the judges and co-participants, and congratulations to my co-winners Milk and Bun and Giraffes Can Bake in this month’s first Fiesta Friday Challenge utilizing herbs and yeast.  Have a wonderful weekend, all!