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Oktoberfest Dampfnudel w/ Blackberry & Vanilla Sauce

CELEBRATING OKTOBERFEST (SEPT 19-OCT 4 /2026)

Come Autumn and Oktoberfest celebrations will be cropping up all over Canada.  It’s come to be known as a beer festival in modern culture that lasts for 16 to 18 days from the period between mid or late September lasting until the first weekend of October.

Oktoberfest in Munich, Germany started back in the 1800s and was quite unlike the dancing-on-benches festival of today. The very first Oktoberfest was actually the wedding celebration of King Ludwig I and Princess Therese on October 12th, 1810. During that particular celebration, the citizens of Munich were invited to the party as well and they just never wanted it to end. The ‘Oktoberfest’ tradition has carried on ever since. 

The world’s largest Oktoberfest is held annually in Munich, Germany but Oktoberfest is also quite popular around the world. The largest Oktoberfest celebration in Western Canada is being held for the fourth year here, in our city of Edmonton, Alberta from September 18–26 and October 2+3. Edmonton’s Ice District was transformed into a ‘Bavarian wonderland’ with a 30,000-square foot tent where visitors could sample traditional German dishes, including schnitzels, sausages, sauerkraut, pretzels and strudels provided by local and international chefs. Beer and beverages are being provided by Fahr Brewery, Erdinger, Wild Rose & Big Rock Brewery, Blindman Brewing, Rival Trade Brewing, Troubled Tea/Troubled Monk and Molson Canadian. The all-ages event included a number of family-friendly activities and live music by a mix of traditional German bands and other entertainers.

From pork sausages and roast chicken to potato pancakes and Oktoberfest desserts like Dampfnudel, there’s something for everyone at Oktoberfest.

The connection between the Dampfnudel and Oktoberfest is rooted in Bavarian-style cultural tradition, practical festival dining, and local family heritage. Dampfnudel is a traditional German dumpling that is soft and fluffy on top with a golden, caramelized crust on the bottom. They are served warm, swimming in a rich, creamy vanilla custard sauce and occasionally paired with fruit compotes. While you generally will not find these yeast dumplings inside the high-energy main beer tents, they are a staple at traditional food stalls, coffee tents, and pastry kitchens situated around the festival grounds.

The history of the dampfnudel dates back centuries and is rooted in Southern German folk tradition. According to a famous German legend from the Thirty Years’ War (1618–1648), a Swedish cavalry unit arrived at the small town of Freckenfeld in the Palatinate (Pfalz) region. The soldiers threatened to plunder and destroy the village unless they were given a steep ransom. A master baker named Johannes Muck stepped up to save the town. Utilizing limited resources of flour, water, and yeast, he and his wife frantically cooked 1,286 dampfnudeln to feed the entire hungry army. The soldiers were so satisfied with the hot meal that they spared the town and moved on (the regional variation of dampfnudel popular in the Palatinate, is steamed in salted water and served alongside potato soup or gravy). Today, the town’s historical gate (Dampfnudeltor) features 1,286 stone bumps mimicking the buns, and the dumpling is proudly featured on Freckenfeld’s official coat of arms.

In Bavarian culture, there is a concept called Boden erschaffen (creating a base or lining the stomach) before or during a heavy drinking session. Dampfnudeln are dense, yeast-heavy, carbohydrate-loaded sweet rolls that excel at absorbing alcohol. While savory foods like pork knuckles and pretzels do most of the heavy lifting during the day, the dampfnudel acts as the ultimate evening comfort food. It satisfies sugar cravings induced by hours of drinking while mitigating the effects of the strong Oktoberfest beer on the stomach.

At a festival that serves millions of people in just over two weeks, efficiency is key. However, dampfnudel cannot easily be pre-made or mass-produced in a factory because they dry out and lose their signature pillowy texture. To maintain authenticity, Oktoberfest dessert kitchens and specialized bakery stalls set up massive, heavy-lidded steaming stations. They bake fresh batches continually throughout the day. The resulting scent of caramelized sugar, warm yeast, and bubbling vanilla sauce wafts through the fairgrounds, acting as a natural magnet for hungry festival-goers looking for an alternative to roasted meats.

Brion & I are acknowledging the tradition today with some Oktoberfest Dampfnudel with blackberry & vanilla sauces. Festive flavor in every bite!

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 Oktoberfest Dampfnudel w/ Blackberry & Vanilla Sauce
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Course dessert
Cuisine German
Keyword dampfnudel
Servings
Ingredients
Dampfnudel
Blackberry Sauce
Vanilla Sauce
Poaching Liquid
Course dessert
Cuisine German
Keyword dampfnudel
Servings
Ingredients
Dampfnudel
Blackberry Sauce
Vanilla Sauce
Poaching Liquid
Votes: 1
Rating: 5
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Instructions
Dough
  1. Warm the ⅔ cup of full-fat milk until it is lukewarm. Stir a pinch of sugar into the warm milk, then stir in the yeast. Leave it undisturbed for 5 to 10 minutes until a frothy.
  2. In a large mixing bowl, combine flour & the remaining ½ cup sugar. Make a well in the center. Pour in the frothy yeast milk, lightly beaten eggs, & melted butter.
  3. Using your hands, bring the ingredients together into a rough dough. If the dough feels too wet, sprinkle in an extra tablespoon of flour. If it feels too stiff, add a tiny splash of extra milk.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 10 minutes until it forms a soft, smooth, elastic skin. Flatten the dough slightly, scatter the finely grated lemon zest on top & knead for another minute until evenly distributed.
  5. Grease a bowl with a small amount of vegetable oil. Place the dough ball inside, turning it once to coat it in the oil. Cover the bowl tightly with plastic wrap or a clean damp towel. Leave it to rise in a warm, draft-free area for 1 to 1 1/2 hours until it has visibly doubled in size.
Blackberry Sauce
  1. Meanwhile, put blackberries, orange juice, sugar & a pinch of cinnamon directly into a medium saucepan. Place the pan over medium-high heat & stir gently until the sugar completely dissolves and the liquid starts to bubble. Lower the heat to a gentle simmer & cook for 8 to 10 minutes. Use the back of a wooden spoon or a potato masher to lightly crush the blackberries to release their juices. The sauce is ready when the berries are soft & the liquid has reduced into a glossy, pourable sauce. (Note: Blackberry seeds are quite large. If you prefer a completely smooth sauce, press the finished mixture through a fine-mesh sieve with a spoon before serving). Keep the sauce warm or let it cool slightly to serve at room temperature. Set aside.
Vanilla Sauce
  1. Heat the milk & cream in a heavy-based saucepan over a medium heat to just below boiling point then remove from the heat. In a large bowl, whisk the egg yolks, vanilla, flour, sugar & cardamom together until pale and fluffy. Pour over the warmed milk, whisking continuously. Pour the mixture back into the pan and cook over a very low heat for 3–4 minutes stirring continuously until smooth & thick enough to coat the back of a spoon. Remove from the heat & set aside. Cover the surface of the sauce with cling film, to prevent skin forming.
Shape & Rise Dumplings
  1. Gently press your fist into the center of the risen dough to deflate it & knock the large air bubbles out. Turn the dough onto a lightly floured surface. Divide it evenly into 12 separate pieces. Roll each piece against the counter using a cupped hand to shape them into smooth, tight balls.
  2. In a large, cold, non-stick sauté pan, add the POACHING LIQUID ingredients. Place the pan over medium heat for about 5 minutes, stirring until the butter melts & the sugar dissolves completely. Remove from the heat. Place the 12 dough balls into the warm liquid, leaving a bit of space between them. They must all sit flat on the base of the pan. Cover the pan with its tight lid & let them sit off the heat for 15 minutes. They will expand & puff up.
Steam/Caramelize
  1. Place the tightly covered pan over a low-to-medium heat setting. Cook covered for 25 to 30 minutes. CRITICAL RULE: Do NOT open the lid at any point during these 30 minutes. If you lift the lid, the trapped steam will escape instantly, causing the pillowy dumplings to collapse and turn dense.
  2. Toward the end of the cooking time, you will hear a distinct crackling or sizzling sound. This means the milk liquid has fully evaporated & the dumplings are beginning to fry in the remaining butter & sugar. Once the 30 minutes are up, remove the lid. Cook for an additional 5 to 10 minutes. The tops will remain snowy white & pillowy-soft, while the heat fries the bottom of the dumplings into a rich, dark-golden, crunchy caramel crust.
  3. Carefully lift dampfnudel out of pan with a spatula & serve immediately with warm blackberry & vanilla sauces.

Apricot Chicken & Orzotto

Apricot chicken is a retro 1970s comfort food originally made from chicken, apricot nectar and French onion soup mix. Traditionally served over plain boiled rice, modern upgrades have combined the two concepts into an ‘apricot chicken orzotto’, infusing orzo pasta directly with the sweet-and-savory onion and apricot reduction utilizing creamy Italian rice/pasta methods.

The ‘creator’ of apricot chicken, and when it was created, is up for debate, but the idea was helped along by the manufacture of apricot nectar, which started in the late ’40s, and the invention of Lipton Company’s dried onion soup mix in the US in 1952. 

By the time the ’70s rolled around many households were filling their baking dishes with this hearty sweet and savory dish featuring the classic three ingredients.  

It’s such a versatile dish, it’s easy to see why you would want to re-invent the dish with new flavors. People are now experimenting with adding curry powder, apricot jam, coriander, cayenne pepper, Dijon mustard, leek and celery to their apricot chickens.

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 Apricot Chicken & Orzotto
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Course Main Dish
Cuisine American
Keyword apricot chicken orzotto
Servings
Ingredients
Chicken
Apricot Orzotto
Course Main Dish
Cuisine American
Keyword apricot chicken orzotto
Servings
Ingredients
Chicken
Apricot Orzotto
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Rating: 5
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Instructions
Chicken
  1. Rub chicken breasts with oil & spices. Grill over medium-high heat until charred & cooked through, about 6-7 minutes per side, until an internal temperature of 165 F. is reached. Let rest keeping warm.
Apricot Orzotto
  1. Mix warm vegetable broth & apricot puree together in a small pot over low heat. Keeping this liquid mixture warm ensures the orzo cooks evenly.
  2. Melt 1 Tbsp of butter with the olive oil in a large skillet over medium heat. Add the sliced leek & cook for 2 to 3 minutes until translucent & soft. Add the dry orzo pasta directly to the skillet. Stir constantly for 1 to 2 minutes until the pasta grains are well-coated & smell slightly toasty.
  3. Pour in the dry white wine (veg broth). Stir continuously until the orzo completely absorbs the wine, which takes about 1 minute. Add 1 cup of the warm apricot-broth mixture to the orzo. Reduce the heat to medium-low so it gently simmers. Stir frequently to release the starches.
  4. Once the liquid is mostly absorbed, add another ladleful of broth. Repeat this process for 12 to 14 minutes, stirring often, until the orzo is tender & nestled in the thick, creamy sauce.
  5. Remove the skillet from the heat source. Vigorously stir in the remaining 1 tablespoon of butter, grated Parmesan cheese (or cheese of choice), fresh thyme or basil leaves until completely melted & glossy. Taste the orzotto & season generously with salt & black pepper to balance the fruit's sweetness.
Serving
  1. Place apricot orzotto on a serving platter. Slice grilled chicken breasts & place them on top of orzotto. Serve immediately.

German Cheesecake-Swirl Plum Cake

Plum cake, a beloved dessert in Germany that spans the gap between summer and autumn. German plum cake, also known as ‘Zwetschgenkuchen’ is a culinary highlight in late summer and autumn in Germany. It is no secret that Germans love both seasonal fruit and streusel and when plum season is on, you will find all kinds of German plum recipes from plum dumplings to plum butter, and especially this cake.

Variations of the German specialty exist where some versions are made with a shortbread pastry verses a yeast dough, some have streusel – some do not – some are round, others are rectangular. One thing for sure is that they all use the plump, sweet, juicy European plums also known as Italian Prune Plums or Empress Plums. This variety is ideal for cooking not only because of their texture but also because their flavor becomes more complex through cooking.

When I was growing up and my mother used Italian Prune Plums in her canning or baking, I just thought it was because they were available at the time. I had no idea that they played such a special part in German baking until I was older.

This particular ‘elevated’ German zwetschgenkuchen features juicy plums baked over a creamy cheesecake layer and spiced cake base, topped with a crunchy pepita streusel. Yum!

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 German Cheesecake-Swirl Plum Cake
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Course dessert
Cuisine German
Keyword German cheesecake-swirl plum cake
Servings
Ingredients
Plums
Cheesecake Layer
Pepita Streusel
Spiced Cake Batter
Course dessert
Cuisine German
Keyword German cheesecake-swirl plum cake
Servings
Ingredients
Plums
Cheesecake Layer
Pepita Streusel
Spiced Cake Batter
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Instructions
  1. Preheat oven to 350 F. Spray with cooking spray or lightly butter a 9-inch springform pan. Set aside. Cut plums into quarters & set aside.
Cheesecake
  1. In a separate medium bowl, beat the cream cheese, sugar, egg, vanilla extract & cornstarch together until completely smooth & free of lumps. Set aside in refrigerator.
Streusel
  1. In the bowl, using a mixer, combine the flour, chopped pepitas, sugar & cinnamon. Add the soft butter & beat until everything is combined & the crumbs have a coarse, distinctly textured crumble (about 30 seconds to 1 minute). Set aside.
Spiced Cake Batter
  1. In a large bowl, combine the flour, baking powder, ground cardamom & black pepper. Add sugar, vanilla, lemon zest, butter & eggs. Beat at a low speed with a mixer until combined, then increase speed to medium-high & beat until smooth, about 1-2 minutes.
Assembly/Baking
  1. Spread spiced cake batter evenly into the bottom of prepared pan. Top with cheesecake batter, spreading evenly over the cake batter leaving a narrow 1/2-inch border around the outside edge. Gently drag a butter knife through both layers in a fiqure-8 pattern to create a subtle marble effect.
  2. Gently place plum slices in a concentric pattern directly on top of the cheesecake layer. Push them skin side down so the juices pool in the plum skins.
  3. Using your fingers, sprinkle the pepita streusel evenly on top of the plums.
  4. Bake for 55 to 60 minutes or until the top of the cake is lightly golden & the center no longer jiggles. Test with a skewer in the center for doneness.
  5. Let the cake sit in the pan for about 10 minutes, then run a knife around the edge of the pan and remove the outer ring of the springform. Let cool to room temperature before serving so the cheesecake layer can fully set.
  6. Serves 12
Recipe Notes

• If you prefer, swap the pepita seeds for 1/4 cup of old-fashioned rolled oats to create a crisp, textured crumble.
• If using pepita seeds, toast seeds in a dry skillet over medium heat for 3 to 4 minutes until they are fragrant & lightly golden before chopping them. Let them cool completely before mixing them into the streusel so they do not melt other ingredients.

Zucchini Ranch Meatloaf

‘Meatloaf’ has been a household word for generations, and for good reason; it’s delicious, filling, and well …. meaty. Not to mention it makes out-of-this-world sandwiches the next day! There are so many ways you can make it, and everyone seems to have their own favorite recipe they swear by.

But there is just something about a meatloaf sandwich that can take you back to the ‘good old days’ and make everything seem right with the world. Let’s face it, we make meatloaf so we can have leftovers. Meatloaf is better the second day anyway, and I can’t think of a better way to eat it than in an incredible sandwich. Oh, and this is not just a cold meatloaf sandwich, this is hot and heavenly!

Start with a meatloaf that is perfectly seasoned and baked to perfection and you can’t go wrong. Make it a grilled sandwich. Pan grilling it will not only warm it up but give a nice crust to the meatloaf that will elevate your sandwich to the next level.

One of the secrets to keeping this meatloaf juicy — even the leftovers — is grated zucchini. Dispersed throughout the meaty mixture, the tender vegetable helps the meatloaf keep its moisture. Zucchini can be added to many different types of meatloaf, including turkey, beef, and veal. 

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 Zucchini Ranch Meatloaf
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Keyword zucchini ranch meatloaf
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Keyword zucchini ranch meatloaf
Servings
Ingredients
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Instructions
  1. Preheat oven to 350 F. Lightly grease a 9 x 5-inch loaf pan.
  2. In a large bowl, place meat combo (of choice), cheese, breadcrumbs, zucchini, onions, egg & ranch seasoning mix. Using a fork, combine well but DO NOT overmix.
  3. Place mixture in loaf pan, pressing down gently. Brush BBQ sauce over meatloaf.
  4. Bake until no longer pink in the center, about 45-60 minutes. An instant-read thermometer inserted into the center should read at least 165 F.
Recipe Notes

• Definitely, the two 'secret' ingredients in this meatloaf are zucchini & ranch dressing seasoning!

Baked Salmon Meatballs w/ Avocado Sauce

Baked salmon meatballs with avocado sauce is a modern fusion dish that combines the ancient tradition of fish balls and meatballs with the more recent culinary trend of pairing salmon with avocado. This dish emerged in the early 21st century as chefs and home cooks sought healthier, low-carb alternatives to traditional meatballs. 

As a popular and versatile fish, salmon is prepared in many ways across the globe. The baked variety reflects a more recent focus on low-fat, oven-cooked meals. The creamy avocado sauce paired with salmon meatballs is a modern culinary invention. It differs from traditional guacamole, often incorporating ingredients like Greek yogurt or sour cream to create a tangy, creamy consistency. 

The combination of salmon and avocado is celebrated as a ‘perfect pairing’ due to their complementary characteristics. Both are rich in ‘good fats’ that provide a similar luxurious, creamy mouthfeel.

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 Baked Salmon Meatballs w/ Avocado Sauce
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Course Main Dish
Cuisine European
Keyword baked salmon meatballs w/ avocado sauce
Servings
Ingredients
Salmon Meatballs
Avocado Sauce
Course Main Dish
Cuisine European
Keyword baked salmon meatballs w/ avocado sauce
Servings
Ingredients
Salmon Meatballs
Avocado Sauce
Votes: 1
Rating: 5
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Instructions
Salmon Meatballs
  1. Preheat oven to 350 F. Coat a large baking sheet with spray.
  2. Place salmon in the bowl of a food processor. Pulse until finely chopped, scraping down sides as necessary. Transfer to a large bowl.
  3. Add onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika & oregano. Using a fork, stir to combine.
  4. Using a 2 Tbsp scoop, portion the salmon mixture to form meatballs. Place salmon balls on the prepared baking sheet, spacing evenly.
  5. Bake until the salmon balls are firm to the touch & cooked through, 15-18 minutes. Serve with avocado sauce.
Avocado Sauce
  1. In a food processor, add all sauce ingredients making sure you discard any black spots on the avocado flesh or the sauce will be bitter.
  2. Process the avocado sauce on high speed until smooth. Serve on the side or spoon over the salmon balls.
Recipe Notes

• You will note in my blog picture I rolled the salmon balls in the avocado sauce so they would be evenly covered, just personal preference. I also cut them in half for the sake of the picture to show the insides of the balls.

Grape & Gouda Cookies

It’s autumn and that means it’s grape season. Grapes come in a variety of colors and types such as seedless or with seeds, table grapes or wine grapes. One thing I’ve noticed on the internet is that there are unlimited recipes for everything imaginable using grapes except cookie recipes.

Red grape and gouda cheese cookies are a gourmet twist on traditional baking that transforms classic charcuterie elements into portable, sweet and savory pastry.

I have been doing a bit of recipe development to come up with a cookie recipe that used grapes without ending up with a soggy mess due to the water content of grapes. The approach I took was to first make a thick jelly from the grapes for the filling keeping it slightly tart. To give the cookie some texture, I used oatmeal and pepita seeds in the dough. By forming it into the classic ‘thumbprint’ shape gives you a nice depression for the jelly, gouda and fresh grapes. The experiment worked out quite well giving a very unique seasonal cookie.

Grape based baking such as crisp, tarts, cake, galette or pie strictly aligns with the fall grape harvest but since grapes are available all year long its nice to have lots of choices to make use of them, right?!

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 Grape & Gouda Cookies
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Course dessert
Cuisine Canadian
Keyword Grape & Gouda Cookies
Servings
Ingredients
Grape Jelly Filling
Cookie Dough
Gouda
Course dessert
Cuisine Canadian
Keyword Grape & Gouda Cookies
Servings
Ingredients
Grape Jelly Filling
Cookie Dough
Gouda
Votes: 1
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Instructions
Grape Jelly Filling
  1. Wash & halve the grapes. In a small saucepan, combine all filling ingredients. Stir everything together & bring it to a gentle simmer over medium heat. Allow mixture to simmer for about 5-7 minutes until grapes soften & mixture thickens. When cooked, pour through a fine mesh strainer to extract the grape skins. Set aside until ready to use.
Cookie Dough
  1. In a bowl, combine flour, oatmeal, baking soda, salt & pepita seeds. Set aside.
  2. In a large bowl, cream the butter & sugars until light & fluffy. This should take about 3 minutes.
  3. Beat in eggs & vanilla until fully combined. Gradually add dry mixture to wet ingredients, mixing until JUST combined. Place dough in refrigerator for about 30 minutes.
Assembly/Baking
  1. Preheat oven to 350 F. Line a baking sheet with parchment paper. If you prefer a bit of a fancier look for the cookies, use large paper muffin cups and just set them directly on the baking sheet.
  2. Halve the 42 grapes needed for topping the cookies. Cut gouda cheese into 1/2-inch cubes.
  3. Using a cookie scoop, scoop dough either directly on the parchment paper or into the paper cups. In the center of each cookie make a fairly deep depression. Place grape jelly filling in the depression (don’t be afraid to use a generous amount of grape jelly in each cookie. Since the ‘jelly’ is very thick it adds flavor but doesn’t run out during baking). Top it with a cube of gouda cheese. Next place 3 grape halves over the cheese.
  4. Bake cookies for about 12-15 minutes or until the edges are slightly browned. Remove the cookies from the oven & allow to cook on the baking sheet for about 5 minutes before transferring them to a wire rack. Remove paper cups (if using) to show the fluted edge.
Recipe Notes

• Cookies containing grapes soften after a few days due to moisture migration. Water inside the fruit slowly moves out into the drier cookie dough. Sugar in the cookies then traps this extra water, making the whole cookie soft and moist. Make sure to store cookies in the refrigerator & it is best to use them within a couple of days due to the softening of the cookie.

Himbasha – Ethiopian Bread

This stylish Ethiopian celebratory flatbread derives its unique elements from the hand styled wheel design and its mildly sweet flavor. It was probably initially baked over coals. The Himbasha baking tradition dates back centuries in the mountainous terrain shared by Eritrea and Ethiopia where wheat and aromatic spices like cardamom grew. Communities used the large, round bread as a focal point for hospitality, family bonding, religion and even in a first-birthday ritual to give a child strength.

Over generations, families have passed down their recipes, adding their own personal touches. Himbasha is more than food; it is a cultural symbol of warmth, family, and festivity. While both Eritrean and Ethiopian countries enjoy Himbasha (or Ambasha in Ethiopia), there are differences. Eritrean Himbasha is thicker, sweeter, and often more elaborately decorated, with cardamom, raisins and black sesame seeds. Ethiopian Himbasha is, on the other hand, flatter, less sweet and sometimes includes spices like nutmeg. Decorations are simpler. In short, Eritrean Himbasha is rich and celebratory, while Ethiopian Himbasha is lighter and more everyday‑friendly.

The symbolism behind the wheel pattern design serves as a visual metaphor for the community, family, and interconnectedness. The concentric circles radiating outward from the center point symbolize shared roots and expanding blessings. In some traditional interpretations, the spoked shape represents a wagon wheel, symbolizing life’s journey, continuous movement and future prosperity. The scored intersecting lines split the round loaf into uniform, wedge-shaped segments. Because Himbasha is a celebratory bread meant for gatherings, this design allows hosts to easily pull apart and share the loaf evenly among guests without needing a knife at the table. Scoring the dough prevents the flatbread from puffing up unevenly or inflating like a balloon while baking. It ensures a consistent, beautifully flat and evenly baked crust.

We have enjoyed having the pleasure of a wonderful Ethiopian family next door for many years. Recently, Brion & I were away and had them look after our home in our absence. When we returned, I wanted to make something for them that I thought would have special meaning. The Himbasha bread seemed appropriate … and it was.

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 Himbasha - Ethiopian Bread
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Course dessert
Cuisine Ethiopia
Keyword Himbasha - Ethiopian Bread
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Course dessert
Cuisine Ethiopia
Keyword Himbasha - Ethiopian Bread
Servings
Ingredients
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Instructions
Yeast Mixture
  1. Mix the lukewarm water, yeast & 1 teaspoon of sugar in a small bowl. Let it sit for 5–10 minutes until it becomes frothy & bubbly.
Dough Base
  1. In a large bowl, whisk together the flour, 1/3 cup sugar, cardamom, ginger & salt. Make a well in the center. Pour in the yeast mixture, warm milk & oil/butter. Stir until a shaggy dough forms. If using raisins, fold them in now. Turn the dough onto a floured surface. Knead for 8–10 minutes until it is smooth and elastic.
First Rise
  1. Place the dough in a lightly oiled bowl. Cover it with a damp cloth. Let it rise in a draft-free area for 1-1 1/2 hours, or until it doubles in size.
Deflate & Press Dough
  1. Punch down the dough. Form into a smooth ball. Grease a large baking sheet (or a 12-inch pizza pan). Press & roll the dough directly onto the pan into a flat, even circle about 1/2-inch thick.
Create Traditional Pattern
  1. For the cleanest lines, use a very sharp knife. Try to cut about 1/4-inch deep into the dough. If you cut too shallowly, the pattern will disappear as the bread rises; if you cut too deeply, the dough segments will completely separate.
  2. The Outer Ring: Cut a clean circle roughly 1/2-inch to 1-inch inside the outer edge of your loaf. This creates the distinct 'crust' rim.
  3. The Main Spokes (The Cross): Cut one vertical line straight down the center & one horizontal line straight across the center. You now have 4 equal quadrants.
  4. The Sub-Spokes: Cut a diagonal line through each of those 4 quadrants. You will now have 8 distinct, triangle-shaped segments radiating from the center.
  5. The Traditional Leaf Details: Inside each of the 8 triangles, use the tip of your knife to gently score a central line down the middle of the segment, then score smaller diagonal lines branching off it (like the veins of a leaf).
  6. The Fork Pricks: Take a standard dinner fork & prick dots along the main spokes & around the outer border. This adds the traditional texture and anchors the dough. Sprinkle the black sesame seeds evenly over the top, pressing them LIGHTLY into the dough. Tip: If your knife is sticking to the dough while scoring, dip the blade in a little bit of vegetable oil or flour between cuts.
Second Rise/Bake
  1. Cover loosely & let rise for 20–30 minutes. Preheat oven to 350 F. Bake for 25–30 minutes until the top is beautifully golden brown & the bottom sounds hollow when tapped.
Honey-Butter Glaze
  1. While the bread is in its final 5 minutes of baking, melt the butter in a small saucepan or microwave-safe bowl. Stir in the honey until it completely dissolves into the warm butter.
  2. The absolute secret to a perfect glaze is timing. The moment you pull the Himbasha out of the oven, brush the glaze generously over the boiling hot bread using a pastry brush. The hot bread will instantly drink up the honey-butter, keeping the interior incredibly moist while leaving a dazzling, tacky, sweet sheen on the top.
  3. Let the bread sit on the baking sheet for 5 minutes, then carefully transfer it to a wire cooling rack so the bottom doesn't get soggy.

Creamy Mushroom Orzo

Creamy mushroom orzo delivers the rich, comforting texture of a traditional risotto in a fraction of the time. Traditional risotto requires constant stirring and slow liquid addition. Because orzo is a small, rice-shaped pasta, it absorbs broth and releases starch quickly. It produces a luxurious, velvety texture in just 20 to 30 minutes without the laborious stovetop maintenance.

Mushrooms naturally contain glutamate, which provides a satisfying savory taste. When sautéed with ingredients like butter, garlic, herbs, and Parmesan cheese, they create an incredibly deep, complex flavor profile.

The dish acts as an excellent standalone meatless main course or a luxurious side dish. Creamy mushroom orzo pairs best with proteins that complement it’s rich, earthy flavor without overpowering it. Top or mix in pan-seared chicken, seared scallops, garlic butter shrimp, or sliced steak.

Pork chops and creamy mushroom orzo are a match made in culinary heaven because they offer the perfect balance of lean, savory meat with a rich, earthy, and comforting starch. Searing the pork creates flavorful, caramelized food in the pan, which the orzo and cream sauce then absorb, tying the entire meal together.

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 Creamy Mushroom Orzo
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Course side dish
Cuisine Italian
Keyword creamy mushroom orzo
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Course side dish
Cuisine Italian
Keyword creamy mushroom orzo
Servings
Ingredients
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Rating: 5
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Instructions
  1. In a large pot, heat oil over medium heat. Add the onion & garlic, stirring gently. Sauté until the onion becomes translucent & fragrant, about 3-4 minutes.
  2. Add mushrooms, sautéing them for an additional 4-5 minutes or until they soften & release their moisture. Stir in the orzo pasta along with the vegetable broth. Bring this mixture to a gentle boil, then reduce the heat & allow to simmer for about 10 minutes or until the orzo is tender & has absorbed most of the broth.
  3. Once the orzo is cooked, stir in the heavy cream & parmesan cheese. Mix everything together until well combined. Season the orzo with salt & pepper to taste.
  4. Serve it hot garnished with fresh parsley for color. This is a great accompaniment to creamed pork chops featured on the blog.

Garlic Butter Creamed Corn Pork Chops

Pork chops are truly ‘the other white meat’—a lean option that’s just as versatile and delicious. Pork chops are a staple weeknight dinner in so many households. Whether they’re grilled and glazed or seared in a cast-iron skillet, pork chops are easy to cook and even easier to love.

This lean, mild-flavored, and ultra-versatile cut of meat comes from the loin, which runs from the hip to the shoulder and contains the small strip of meat called the tenderloin. 

I don’t know about you, but I absolutely love corn. I could eat it fresh or out of a tin for days and not get bored. So, I decided to create a meal using some bone-in rib chops in a garlicky creamed corn sauce. Made with fresh corn, herbs, and parmesan cheese, then topped with crispy bacon pieces.

The sweetness of the creamed corn pairs well with the savoriness of the pork. What’s not to enjoy!

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 Garlic Butter Creamed Corn Pork Chops
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Keyword garlic butter creamed corn pork chops
Servings
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Votes: 1
Rating: 5
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Instructions
  1. Heat a large skillet set over medium-high heat. Add the lean bacon & cook until crispy, about 5 minutes. Remove from the skillet & place on a paper towel.
  2. Season the pork chops all over with salt & black pepper, then rub with flour on both sides.
  3. Melt 1 tablespoon of the butter over medium-high heat. Add the pork chops and cook until browned on the outside, 2 to 3 minutes per side. Add another tablespoon of butter and the thyme, tilting the pan to swirl the butter around the chops. Continue cooking, spooning the butter over the chops, until the pork is cooked through, about 5 minutes. Transfer the pork to the plate with the bacon.
  4. Add the remaining 1 tablespoon of butter, the onion, garlic, & chili flakes. Cook 5 minutes, then add the corn & cook until the corn is golden.
  5. Reduce the heat to medium-low & pour in the wine (or broth). Stir in the cream & parmesan. Add the pork & cook another few minutes until warmed through. Remove from the heat & top with bacon pieces.
  6. Serve pork with mushroom orzo or egg noodles if you wish.

Chicken Bacon Ranch Stuffed Bread

CELEBRATING LABOR DAY! 

Once again, the last long weekend of summer has arrived. Here in Canada, families with school age children, take it as the last chance to travel before the end of summer. Others enjoy the company of family and friends at barbecues, picnics, fairs, festivals and fireworks displays. Canadian football fans may spend a large portion of their weekend watching the Labor Day Classic matches live on television. Whatever your choice of relaxation is, you know good food will be a part of the holiday.

The point of stuffed bread is that it makes great, portable convenience food. Eaten directly out of the oven, it makes a satisfying breakfast, lunch, or dinner. Or pulled out of the oven and wrapped up, it’s great on road trips (where a knife and fork aren’t always a good option), or at work, or Labor Day picnics or any time at all.

Chicken bacon ranch stuffed bread is amazing!  Its huge flavor packed into a loaf of bread…. think chicken, bacon, cheese & ranch dressing all baked together in the ultimate stuffed bread. Great for the Labor Day get-together!

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 Chicken Bacon Ranch Stuffed Bread
Votes: 1
Rating: 5
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Ingredients
Keyword chicken bacon ranch stuffed bread
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F.
  2. Cut loaf of French bread in half lengthwise. Hollow out the inside of bread halves, leaving a shell about 1/2-inch thick. Save soft inside bread for another use such as stuffing or croutons.
  3. In a large bowl, mix the shredded chicken, bacon, ranch dressing, 1 1/2 cups cheese, green onions, tomatoes & parsley.
  4. Spoon the chicken mixture into the hollowed out bread halves. Top with remaining cheese. Butter the cut edges of each bread half to keep them from drying out while in the oven.
  5. Place stuffed bread halves on a baking sheet & bake for about 20-25 minutes or until cheese is melted & bubbly. Remove from oven & allow to cool for a few minutes before slicing & serving.