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Bread + Rolls + Muffins

A Life Changing Banana Nut Muffin

June 27, 2016 By Steve Dunn Leave a Comment

A Life Changing Banana Nut Muffin

 

People toss around the term “life changing” for the silliest things these days, like….. “OMG that smoothie changed my life!”, but in this case, with this muffin, the phrase really does seem to apply.  Now, I’m not saying that this muffin will change your life, I mean it’s really good, but in the end it is just a muffin.  What I am saying is that this muffin helped to change my life.  That’s because this little lovely is partly responsible for my landing my job at Cook’s Illustrated and America’s Test Kitchen.  It’s the muffin I developed and presented to my boss and the editors of CI as part of my application for a job at the kitchen.  Crafting the recipe for this banana nut muffin was the last step in a multi-month long process required to join the ATK team.

Curious about what else it took to land a job there?  If so, read on.

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Filed Under: Bread + Rolls + Muffins Tagged With: Fruit

Rye Toasting Bread

February 3, 2015 By Steve Dunn Leave a Comment

Rye Toasting Bread

Rye Flour….don't ask me why I have so much of it, but along with scarlet runner beans and dried chilies, I turned up a couple bags of the stuff when organizing my pantry a few weeks back.  I'm sure there are lots of cool things to do with rye flour (please chime in if you happen to know what they are), but all I could think to do was to make some bread.

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Filed Under: Bread + Rolls + Muffins, Breakfast + Brunch

Icelandic Dark Rye Bread

November 21, 2014 By Steve Dunn Leave a Comment

Icelandic Dark Rye Bread


 

I was so happy to come across this recipe the other day in the latest issue of Saveur Magazine, not just because it looked like a delicious holiday season treat, but also because it allowed me to put some rarely used pantry items of mine to good use.  It turns out that I had everything I needed to make this simple (though not quick) bread, including rye flour and Lyle's Golden Syrup on-hand.  The syrup was left-over from making Anzac Biscuits with the boys some months ago, but for the life of me I can't tell you why I had not one, but TWO bags of rye flour in my pantry.

I do sometimes wonder where all this stuff comes from…. a pantry fairy perhaps?

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Man’oushe with Za’atar, Tomatoes and Olives

October 10, 2014 By Steve Dunn Leave a Comment

Man’oushe with Za’atar, Tomatoes and Olives


 

 When living in Paris I did most of my grocery shopping at the Marché Saxe-Bruteuil right around the corner from where I lived.  The marché was one of the many "pop-up" outdoor markets that can be found on various days throughout each of the 20 arrondissements in the city.  Every Thursday and Saturday I'd walk to the market carrying a pannier in which to collect my farm fresh goods while enjoying a not so distant view of the Eiffel Tower.  Talk about living the dream, huh?

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Jammin Oat Muffins

September 2, 2014 By Steve Dunn Leave a Comment

Jammin Oat Muffins

 

My latest Cooking Light Magazine had a profile piece on identical 12 year old twin sisters who are about to publish their first cookbook Cooking Light We [Heart] Cooking!: Totally Tasty Food for Kids .  Given my strong belief that parents need to teach their kids how to cook for themselves before setting them loose in the world, I couldn't help but give one of Lilly and Audrey's recipes a whirl.

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Bran and Blueberry Muffins

July 25, 2014 By Steve Dunn Leave a Comment

Bran and Blueberry Muffins

When the dust had settled on the July 4th weekend a few weeks back and people had packed their bags and left town, I took a few moments to peruse my fridge and various coolers for left-overs that had to be put to use.  It turns out that I did pretty well packing up goodies for everyone to take with so that I wasn't left with too much to plow through here.  Big slabs of cake, containers of carnitas, and various cheeses, dips and spreads all got wrapped up for road trips.  One thing we missed however, was a single crisper drawer just loaded with fresh fruit.

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Dirt Bombs

May 9, 2014 By Steve Dunn Leave a Comment

Dirt Bombs

Please don't click past this recipe because of it's less than appealing name….you'll be VERY sorry if you do, I can promise you that.  These delightful little nuggets are from the Bantam Bread Bakery in Bantam, CT and come to us courtesy of the R.S.V.P. feature in the May 2014 issue of Bon Appetit magazine.  R.S.V.P is where reader's write in to request that the magazine ferret out the recipes from their favorite restaurant meals.

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Filed Under: Bread + Rolls + Muffins, Desserts, Snacks

Sweet Potato Cornbread

January 14, 2014 By Steve Dunn Leave a Comment

Sweet Potato Cornbread

The recipe for this unbelievably good cornbread was originally found in Southern Living Magazine, but I came to know of it through my friends over at Leite's Culinaria.  The first time I made this it was to accompany Michael Symon's Black-Eyed Pea – Pork Shoulder Chili, and I loved it so much that I made it again recently as a side to a double batch of  Sweet Potato and Turkey Chili that I cooked up to deliver to a local church to feed about 20 homeless men who were taking shelter there for the night.

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A Truly Tropical Banana Bread

February 5, 2013 By Steve Dunn Leave a Comment

A Truly Tropical Banana Bread


I struggled for a while to come up with a clever name for this bread that combines the great flavors of banana and coconut.

There was Banacoco….Cocobanan….Cocobanut…..and the very worst, Nutcoban Bread!

In the end I through in the towel and decided not to name it at all, but to describe it simply as "Truly Tropical" because thoughts of banana trees and coconut palms lead me straight to a warm, sunny island.  I've generally been somewhat of a purist regarding banana bread, occassionally adding chopped walnuts to the mix for a little excitement (I know…I really should get out more), but otherwise choosing to let the bananas rule on their own.

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Corn and Cream Muffins

September 28, 2012 By Steve Dunn Leave a Comment

Corn and Cream Muffins

 

I have been searching some time now for a world class corn muffin recipe with which to satisfy our young corn lovin' diva, Muppet.  For as long as I've known her, her favorite snack, bar none, has been a really well made corn muffin or piece of corn bread.  Panera's corn muffin-top is the gold standard by which all others are measured, though she's also a fan of Trader Joe's box mix that we make at home.  That's provided of course that someone take the time to sift the whole corn kernels from the mix before proceeding to add the wet ingredients.  You see, this girl won't abide whole kernels in her muffins.

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Filed Under: Bread + Rolls + Muffins, Snacks

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I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food

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