An Old World flavor-bomb appetizer that’s as easy to make as meatloaf.
Author Archives: Brent Borchardt
How I Survived the Pandemic
My grandfather credited Smith Brothers Cough Drops with saving him from the 1918 Flu. When I found out they had been discontinued I thought, “We’re all doomed.”
Home-style Wheat Bread
Home-style bread has an image problem. It’s not perceived as being outré amongst the entre nous crowd. That’s a shame.
Par-baked Burger Buns
Partially baking and freezing bread is a great way to have fresh baked bread on hand without any going to waste. Buns can be thawed quickly and popped in a toaster oven for about 10 minutes to give a nicely golden crust.
Vegetable Bierocks with Champagne Mustard
Bierocks are a yeasted dough bun with a pocket of filling. These vegetable ones are lighter than the traditional pork and onion versions. They freeze well and are simple to reheat for lunches or potlucks.
My Shrine to Social Distancing
I found four softballs, a baseball and a whiffle ball on the same day Hank Aaron died. What’s that got to do with a painting made in 1565 by Pieter Bruegel? Click to find out.
Chocolate Babka
Nothing inferior about this babka – it has chocolate AND cinnamon.
Canning Pasta Sauce
I’ve come up with a very good recipe for canning pasta sauce from tomatoes grown in our garden. Great taste and not fussy to make.
Cinnamon Rolls
I self-isolated for 14 days after someone in the office tested positive for Covid-19. During that time I made three 9″ x 13″ pans of cinnamon rolls and ate them all myself.
Pizza and Australian Rules Football
Weekly Pizza and Australian Rules Football nights during the pandemic gave me the chance to really perfect my method for making pizza dough.
Schmecken! 