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Savory Baking—Recipes for Fall
Fall is here. The weather is cooling. So, it's time to preheat the oven and get on with some baking! We all know that warm, homemade bread tastes the best, and you can elevate almost any dish by putting it in a crust. (People even hollow out loaves of bread and fill them with soup!)
This issue is all about savory baking. We've got some fantastic recipes, and inspiration for your next holiday feast. Let's begin with some of our favorite baking products that form the building blocks of delicioius baking.
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Flour
We cannot overemphasize how wonderful King Arthur All-Purpose Flour is for baking. It is consistent and dependable. And, for our gluten-free friends (and guests) you can't go wrong with Cup 4 Cup Multipurpose Flour. All you need to do is substitute it directly in a recipe, and it really works!
Yeast
Home bakers and professional chefs swear by Saf-instant Yeast. It is hands down our first choice. Saf-instant Yeast is absolutely reliable. It is fast-acting and long-lasting. This means it will continue to work for hours longer than a “rapid” yeast. (Not to mention it is far more economical than those little packages.)
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Oil
Stutz produces gourmet quality olive oil at supermarket prices. It’s a perennial staff favorite. This local company is just up the road in Piedmont and produces three varieties, Californian, 100% Organic, and Mediterranean.
Clover Sonoma butter is made with high-quality organic cream, straight from Northern California family-owned dairy farms. It is churned locally in small batches by skilled butter makers and they have spent decades perfecting it. Rich, creamy, and delicious however you use it. We carry both salted and unsalted.
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Salt
If you want the best results, try Diamond Crystal Kosher Salt. Used by top chefs around the country, it’s chosen for its simplicity, purity, and texture. Diamond Crystal is coarse enough to pick up and fragile enough to crush between your fingers for perfect seasoning.
Spice
The spices you choose make a difference, that is why we recommend Morton & Bassett for more dimensional flavor. They provide the best quality, most flavorful spices in the world.
| THANKSGIVING CATERING MENU | |
Our 2023 Thanksgiving Catering Menu is ready for ordering. We will be cooking up all the traditional foods—meats and sides prepared to perfection to add excitement to your holiday meal.
Call us to discuss your catering needs. We will be happy to walk you through our current selection and prices.
For holiday orders, all orders must be received 48 hours prior to the holiday. We are closed on Thanksgiving Day.
To Order Call The Deli Department at (510) 653-8181. Or email us at piedmontgdeli@yahoo.com. We are happy to discuss your catering needs and walk you through our current selection and prices.
Hours
Monday to Saturday: 9 AM to 8 PM
Sunday: 9 AM to 7 PM
View and download the menu…
| THIS MONTH ON THE COCKTAIL POST | |
The Flannel Cocktail
From our blog, The Cocktail Post
There is a hint of fall in the air, and it’s getting to be time to dig out our flannels. So, while we are at it, we can change from the light and fruity flavors of summer cocktails into something warmer, darker, and with deeper flavors. The Flannel Cocktail will help to drive away the chill like a favorite flannel shirt.
Get the recipe…
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Fall Colors Cocktail
From our blog, The Cocktail Post
The result of our Cold Brew Negroni recipe is a wonderfully caffeinated take on the classic, bittersweet aperitif. The flavors mesh perfectly with sweet vermouth and walnut bitters for a complex flavor profile. And, of course, you can always infuse your Campari with decaf if you prefer.
Get the recipe…
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Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between
By Erin Jeanne McDowell
A Cookbook Recommendation
Awards
Food & Wine's 28 Cookbooks and Food Books to Add to Your Shelf This Fall and Bon Appétit's 27 Best Cookbooks of 2022
From the New York Times bestselling author of The Book on Pie and The Fearless Baker, a savory baking book for delicious baked goods at any time of day.
Savory Baking is the next best thing to a private baking and pastry class from star food stylist and baking expert Erin Jeanne McDowell, given in her signature fun and reassuring style. Not only are each of her recipes intensely crave-able, they also offer inventive inspirations and variations for endless, out-of-the-box customizations and more flexibility.
Take her Buttermilk Biscuits, for instance, which comes together in a single bowl. You can cut them in different shapes—Erin prefers squares so there’s no scrap dough left. And she suggests adding cheese (or fresh herbs or bacon) for a bolder flavor. Or substituting the buttermilk with sour cream or crème fraiche for tang. Or try adding her green chile gravy when serving. Or make a monkey bread made of biscuit dough!
Chapters span all day (and night) for freshly baked goods whenever the mood strikes:
Easy and Essential Bakes
Stovetop Savories
Yeasted Doughs
Pizzas, Flatbreads, and Stuffed Breads
Pastries
Snacks, Bites, and Apps
Pies and Tarts
And for those who can’t shake the sugar, there are “sweet tooth breaks” throughout. With Erin’s can-do encouragement, expert tips, and “Prep School” features to get you equipped with basic techniques throughout, this sweeping and beautifully photographed guide to savory baking will exponentially expand your savory baking repertoire with a ton of delicious fun.
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THIS MONTH'S STAFF PICKS
Dufour Classic Puff Pastry has a pronounced buttery flavor, a flaky texture, and an easy-to-shatter crust. It’s the best quality pastry we know—crisp, flaky, and especially light.
Dufour Puff Pastry is a time saver. This buttery pastry rises to about eight times its original height, revealing hundreds of thin, puffy, flaky layers. Read more…
Sukhi’s Potato and Pea Samosas make an appetizing side dish or snack. They’ve included their delectable Cilantro Chutney for dipping. Perfectly sized for party platters these samosas will spice up any gathering.
Samosas, the triangular parcels of flaky dough wrapped around a filling, are a popular treat in South Asia. There’s something universally appealing about stuffing delicious things into dough. Read more…
Starter Bakery Quiche Lorraine is an easy meal, gorgeously presented, and ready to eat or heat and serve. Bacon, Swiss cheese, and roasted onions in a silky, creamy custard base baked in an all-butter crust make for a slice of heaven on earth.
Please note, these quiches are wildly popular. They fly off the shelves almost as quickly as we get them. And, if you get here in time, you will not be disappointed! Read more…
Ivy’s Reserve Vintage Cheddar is an award-winning cheese and the world’s first carbon-neutral Cheddar made the old way on Ivy’s family farm in the English county of Somerset, the home of Cheddar.
If you like your cheddar strong and full-flavored, with crunchy calcium lactate crystals, this is the cheddar for you! Read more…
| THIS MONTH ON THE KITCHEN TABLE | |
Jalapeño Cheddar Scones
These Jalapeno Cheddar Scones are big on flavor and loaded with cheddar and jalapeños. They are great at dinnertime—especially alongside a bowl of chili. They're the perfect accompaniment to a hearty bowl of chili.
Read the post and get the recipe…
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Weeknight Focaccia
This easy-to-prepare bread is chewy, a bit crispy, and wonderfully fluffy. It is great for splitting to make sandwiches and heavenly with a salad and a bowl of soup. And, it mixes up fast for a weeknight.
Read the post and get the recipe…
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Cornish Pasties
For some reason, I have seen recipes for Cornish Pasties popping up all over my social media feeds. Maybe it’s the change of the season or maybe it’s a coincidence. But, needless to say, I have had pasty on the brain. The savory meat and potatoes are an instant hit.
Read the post and get the recipe…
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Winter Veggie Cobbler
You rarely see a cobbler recipe that isn't sweet. And this one is not just a pot pie in disguise. It is a legitimate vegetable cobbler that is great on its own and equally as good as a side dish. It's hearty and comforting.
Read the post and get the recipe…
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Savory Baking Recipes from Our Archives
From our blog, The Kitchen Table
We have compiled a pretty extensive list of mouth-watering savory baking recipes from our archives. It is no surprise that so many foods are better with a crust!
LOAF BREADS
No-Knead Rustic Bread
Hearty White Sandwich Bread
Classic Beer Bread
Vermont Whole Wheat Oatmeal Honey Bread
BISCUITS
Angel Biscuits
Sausage and Sage Biscuits
Easy Self-Rising Biscuits
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Bob’s Red Mill
Vendor of the Month
Because you can’t Rush Quality
Did you know there is a whole section in our store dedicated to Bob’s Red Mill? The products are consistently fresh and tasty. And, there is an expansive line that covers so many cooking needs—both more basic and international. We have whole grains, flour, hot cereals, seeds, mixes, and more.
We have so many of their products that it is difficult to list them all. But we will make a gallant effort to do so!
About Bob’s Red Mill
Bob’s manufactures their products using time-honored techniques—like grinding whole grains at cool temperatures with a traditional stone mill. This seals in the freshness and brings you wholesome, quality foods, that ensure the most nutritious parts of the whole grain remain.
Find out what we are currently carrying…
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Store Hours
Monday through Saturday from
9 AM to 8 PM & Sunday from
9 AM to 7 PM.
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Free Parking
4038 Piedmont Avenue
Oakland, CA 94611
(510) 653-8181
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