Pleasure

Few culinary pleasures in life top a loaf of freshly baked bread. It speaks to the senses: kneading the dough, smelling the yeast rise and bake throughout the house, opening the oven to the sight of a golden loaf, cutting a slice both crunchy on the outside and tender on the inside, and savoring a bite slathered in butter and jam. Heaven! The temperatures have been skyrocketing and plummeting, lending themselves to salads one day and soup another. Both instances benefit from a loaf of Maple Oatmeal Bread, a simple recipe to feed the body and soul. Let us not forget that food may be both completely nutritious and fully delicious. As such, Maple Oatmeal Bread defines pleasure for me and may do the same for you, too.

Maple Oatmeal Bread

1¼ cup warm water or warm milk (105ºF to 115ºF) or any combination of the two

1 egg

2 tablespoons unsalted butter, softened, or sunflower oil

½ cup pure maple syrup, honey, or agave syrup or ¼ cup brown sugar

2 cups unbleached all-purpose bread flour

2 cups whole wheat bread flour or spelt flour

1 cup old-fashioned rolled oats

1 teaspoon sea salt

1 tablespoon yeast

1. Place all ingredients, in order, into the large bowl of a standing mixer fitted with a dough hook. 
2. Beat at low speed until dough is smooth, comes cleanly off of sides, and climbs hook, about 8 minutes. If dough is sticky add additional unbleached all-purpose bread flour as needed one tablespoon at a time. Be careful not to add too much additional flour or bread will be tough and/or dry. 
3. Cover bowl and let rise in a warm, draft-free spot until doubles, about 1½ hours. 
4. Butter a 9-by-5-by-3-inch loaf pan. 
5. Scrape dough onto a lightly floured surface and knead until smooth, about 2 minutes, shaping into an 8-by-3-inch log. 
6. Place into pan and cover loosely with a buttered sheet of wax paper or foil wrap. 
7. Let dough rise in a warm, draft-free spot until center is 1½ inches higher than top of pan, about 45 minutes. 
8. Gently pull cover off top of loaf and bake in a 350ºF oven for 30 minutes until deep golden. 
9. Cool in pan 15 minutes. Then, run knife around edges of bread and turn out of pan. Cool completely on a wire rack. Store in an airtight container. 

Yield: 1 large loaf

Note: You may use only whole wheat bread flour in this recipe. However, I would begin with 3 ½ cups and add additional whole wheat bread flour slowly, by the tablespoon, as needed in order to prepare a dough that is springy to the touch but not too dry or tough. Also, you may brush loaf with milk or cream and sprinkle with oats just prior to baking for added pizzazz.

Simplicity

Boneless, skinless chicken breasts are not only a healthy form of protein but also the height of simplicity. They can also be boring and quite dry if not prepared well. Baked Parmesan-Crusted Chicken Breasts elevate a simple meal and eliminate any concerns. Add herbs liked minced basil, seasoned bread crumbs, or a favorite infused olive oil to play with the flavors. Bottom line, I think you'll find these chicken breasts to be the definition of simplicity as well as delicious. Prepare for a regular weekday meal with the family or for a weekend dinner party with friends. Everyone will leave the table satisfied.

Baked Parmesan-Crusted Chicken Breasts

1 cup bread crumbs
½ cup grated Parmesan cheese
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt
¼ teaspoon ground black pepper
4 to 6 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed
¼ cup mayonnaise

1. Place oven rack in upper-middle position and heat oven to 425°F.
2. Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper.
3. Pat chicken dry and transfer to a 13-by-9-inch baking dish. Spread mayonnaise evenly over chicken. Sprinkle bread crumb mixture evenly over mayonnaise, pressing lightly to adhere. 
4. Bake until crumbs are golden brown and instant-read thermometer in thickest part of chicken registers 160° F, 18 to 22 minutes.

Yield: 4 to 6 servings

Shortbread

Once an expensive, Scottish luxury, shortbread is now considered to be a humble biscuit (or cookie as we like to call them here in the US). One part granulated sugar, two parts butter, and three parts flour are its fundamental ingredients. Nonetheless, shortbread is forgiving and allows the baker to improvise, allowing for substitutions, the addition of flavors and ingredients, and a drizzle of glaze or chocolate to produce numerous variations.

I have been making shortbread for many years now and enjoy it immensely when dipped into a cup of strong coffee. I find shortbread makes a simple, thoughtful, and welcome gift, especially when given in a tin or even wrapped with ribbon in a brown box with waxed paper.

Classic Shortbread

½ cup unsalted butter, softened

⅓ cup confectioners’ sugar, unsifted

½ teaspoon vanilla extract

Pinch of sea salt

1 cup unbleached all-purpose flour, unsifted

Cream butter until light and fluffy. Mix in powdered sugar; add vanilla extract and salt. Then, work in flour. Knead dough on an unfloured surface until cohesive and smooth. Lightly coat a shortbread or baking pan with butter or vegetable oil. Place ball of dough in the middle of the pan; working out from the center, firmly press dough evenly into the pan all the way to the edge. Prick the entire surface with a fork. Bake shortbread at 325° for 30 to 35 minutes, or until lightly browned. Be sure that the middle is baked through and doesn’t look slightly opaque or the shortbread might stick in the pan. Let the shortbread cool in the pan for 10 minutes before you loosen the edges with a knife and flip the pan over onto a cutting board. If the shortbread doesn’t come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board. This should loosen the shortbread and it should drop out. Cut the shortbread into serving pieces while it is still warm. Store in an airtight container for up to three weeks or freeze for up to six months.

Note: I suggest you play with the recipe to create your own favorite variations and share a few I have made over the years to get you started:

• Mocha Java Shortbread
• 5 Spice Vanilla Chai Shortbread
• Bittersweet Matcha Shortbread
• Brown Sugar Maple Shortbread
• Cherry Almond Shortbread with Chocolate Flakes
• Vanilla Funfetti Shortbread
• White Chocolate Macadamia Shortbread
• Cardamom Ginger Shortbread
• Lemon Poppy Seed Shortbread
• Orange Milk Chocolate Shortbread
• Bourbon Pecan Shortbread
• Dark Chocolate Peppermint Shortbread

Eggs

Today, I am thankful for two things. First, I am so glad that the health benefits of eating eggs have been restored. Second, I am pleased that my family loves eggs -- fried, scrambled, hard or soft boiled, poached, Benedict, Florentine, or baked. Quiche is a regular at our dinner table, and breakfast burritos are an infrequent but beloved indulgence. And, should you join us for a meal, you might discover eggs in your salad, atop breaded cutlets, or scrambled in broth or pasta.

For a simple brunch or quick dinner, try Baked Eggs on a Bed of Sauteed Greens. I prefer Swiss chard, pastured eggs, a side of crusty bread for soaking up the yolk, and a large wrought iron skillet. Be bold and true to your palette as this recipe is forgiving and flexible which may make it a regular offering on your personal menu.

Hint: More egg based recipes are sure to follow right here on Gatherings. Don't miss them!

Baked Eggs on a Bed of Sauteed Greens

Heat two tablespoons of olive oil in a large iron skillet. Add 1 cup chopped red onion and caramelize for 15 minutes until golden brown. Add two cups packed chopped greens and saute until wilted. (I am partial to Swiss chard, but you could use kale or spinach just as well.) Season to taste with sea salt, freshly ground black pepper, a splash of balsamic vinegar, and your favorite herb or spice. Remove from heat. Break 4 or 5 eggs on top of sauteed greens. Bake at 350° F for 10 minutes until eggs begin to set. Remove from oven and preheat broiler. Sprinkle with goat's cheese or a favorite freshly grated cheese like Gruyere or aged Gouda. Place skillet under broiler until cheese is bubbling. Serve immediately with crusty bread.

Yield: 2 servings

*Inspired by a recipe in Miss Dahl's VoluptuousDelights by Sophie Dahl