KimmyKokonut

Visiting friends and family in Connecticut, I was able to squeeze in a dinner at one of my favorite places to eat in CT. It’s located just past WestFarms mall, in the Borders Books plaza, tucked in the back. A rite of passage for the vegan hardcore kids, China Pan pleases all. They have food […]

Recently, I got to visit the #1 most enlightened town in America (UTNE), the #1 emerging city in the US, #2 green city in the us, and a vegetarian friendly town, yet to be on a top 10 listing, but perhaps it should be since it is home to the famous Moosewood Restaurant and lesser […]

I’m totally on a nut milk kick.  I have been drinking soy milk constantly for at least the last 11 years and the past few years we’ve been ordering dried soy milk powder from Sammi’s Best.  By buying it dehydrated, one 4 lb jug of the powder is equivalent to 22 quarts of soy milk.  […]

I had some overripe apricots crying in the fridge from neglect. I don’t like to eat them when they get overripe, and this recipe popped into my head. I made this two years ago, but with eggs. Today it has been veganized and I think the world is better because of it’s goodness. Try it […]

I’d like to take a moment to interrupt the regularly scheduled bread events to share today’s lunch, prepared 100% de scratcho. I made the lovely seeded marble rye in school. The tempeh is from my previous makings (it kept very well in the freezer). The flavor is so delicate I didn’t want to alter it […]

Our last day! After seven days of constant, all-day bread baking marathon, my freezer is stocked for the rest of the summer and I feel like I have gotten my clogs wet with techniques. I’m so happy we were able to negotiate an independent study. I’ve always wanted to learn more about bread and doing […]

Good ole’ swirly bread. Apparently my desire to learn the breads of my childhood does NOT impress my classically trained chef-instructor who has a passion for the natural fermentation process. I am excited about cultivating yeast and making artisan bread, but a well-rounded bread intensive would not be complete without some marble rye and cinnamon […]

Quite the variety! Today we learned the ins and outs of sticky buns. Basically they are pretty easy but sticky and full of sugar. Lots of sugar. We used a yeasted dough which definitely put it ahead of Cinnabon refined processed crap. We made a schmear, which is basically melted butter, brown sugar and honey. […]

The spread. Since it was a Monday and there was no “day before” to do pre-ferments, today’s breads were active dry yeast days. Not so much artisan but tasty nonetheless. We had flatbreads on our bread wishlist (along with 39 other breads), so our Chef took liberties with our desire to do Naan and made […]

This is brioche. The photo is someone else’s because I didn’t get a photo of the finished product. People love brioche and rave about it up and down. I don’t know how I had gone through life not having an opinion on it. Brioche is basically 95% butter. We tried to form it one afternoon […]