The Milk Bar Monday series is back! It’s been a little over a month since the bagel bombs, but a lot has happened in that month. Hopefully sometime in the next few weeks I can share with you all what I’ve been up to… but that probably won’t be until after graduation (scary!!!!!!)
This week our post is sticking to the savory side of things. We decided to do another Mother Dough recipe, one I have been eyeing for a long time, the volcanoes.
When Christina first describes the volcanoes in her book, she describes them in such a way that you feel like you have to make whatever these bread things are. Any bread item described has having cheese and gravy is on my priority list.
So the basic components of this delicious bread is the mother dough, deeply caramelized onions, scalloped potatoes and cheese. What you do is make a little pizza with a portion of the mother dough, spread some caramelized onions over the dough, top with a square of scalloped potatoes then cover it all completely with the dough. After that cut a little X in the top, stuff some cheese inside and bake.
No big deal, right? Trust me… Not as bad of a recipe as it sounds, but it does take a little time so don’t try and pack it all into one day.
So go ahead, try these for yourself!
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This week we are bringing back one of my favorite milk bar recipes, the mother dough.
We first introduced the mother dough when we made the cinnamon bun pie. It got mixed reviews from our crew, but I loved it.
I have been dying to make more of Tosi creations with the mother dough, and we finally got back around to it!
Today we are making Momofuku’s Everything Bagel Bombs with the Bacon, Scallion Cream Cheese Plugs.
…Yes, I know plugs isn’t the most attractive name for a food but just go with it for now.
Before I made my bagel bombs I looked up what The Amateur Gourmet said about his experience making them.
He raved. This raised my hopes for the bagel bombs even higher! These things needed to be … the bomb.
The consensus among the Milk Bar Monday group – utterly delicious. A few of us even chose to eat instead of photograph the majority of them.
Not a fan of bagels? Or cream cheese? Don’t run away so fast. Even my cream cheese hating boyfriend scarfed one down straight out of the oven. That’s saying something.
Don’t forget to check out everyone else bagel bombs!
Krissy @ Krissy’s Creations Audra @ The Baker Chick Cassie @ Bake Your Day
Watch the Bagel Bomb steps in the Vine I made yesterday! Click Here.
You can check out all of our past Milk Bar Monday recipes on my Pinterest Board
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Hello everyone! Today I have my friend Addie here with a delicious guest post. Don’t forget to stop by her site, Culicurious.com to check out what I made for her! -BFB
Hi, my name is Addie Martin, and I’m the creative force behind Culicurious, a blog based on table-centered living. My main focus is recipes, but I also blog about restaurant, bar and travel experiences plus a little gardening. I’m thrilled to be here today sharing a recipe with all of you here at Big Fat Baker.
Since the new year’s upon us, many people have resolutions to eat better. I know that’s a constant goal of mine and something I am able to stick to pretty well…. most of the time! But every once in a while you need a break, an indulgence of sorts.
This recipe aims to fill that void – a strawberry shortcake made with minimal sugar and whole wheat pastry flour. Plus it’s topped with a fresh basil whipped cream. It’s sweet and rich without being “bad for you.”
Let’s run through the ingredients and techniques and then get to the recipe. My favorite part about this dessert is the fresh strawberries. I live in South Louisiana and we’re already getting beautiful, sweet strawberries this season.
Louisiana’s temperate winter climate makes for perfect strawberry growing weather. Our strawberry season starts in late December and runs through the spring, around April to May. After that, it’s much too hot for the little beauties and we move into blueberry and blackberry seasons.
When strawberries are fresh and ripe, very little sugar needs to be added. My recipe here calls for only two tablespoons of sugar to be added to the berries. If you’re using under-ripe berries, you may need more sugar to impart the right level of sweetness.
The berries pictured above were sweet and delightful – hardly any sugar was needed. Besides sweetening, the sugar also acts to soften the berry and produce a sauce by coaxing liquid from the berry.
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