I had much better luck with Savory Baking than I did with Erin’s past book, Book on Pie. (I’m still willing to revisit and get more pie-baking practice!) This book has several unique, mouth-watering recipes that if you’re an avid baker, you’ll have a blast with this book. This book is really great at explaining techniques and providing step-by-step photos where needed. I also enlisted the help of Erin’s Bake It Up a Notch series on YouTube for the more difficult recipes. I also appreciate the “sweet tooth breaks” she has throughout the book because I am, and always will be, a dessert person.
You should buy this book if…
You’re the type of person who orders the cheese plate on the dessert menu.
You want to make pretzels but refuse to buy food-grade lye.
You live with someone who “doesn’t” “do” “desserts.”
I have so many more of these recipes bookmarked, so I will definitely be revisiting Savory Baking at some point!
December Book: Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between by Erin Jeanne McDowell
I started this week with the chile-crunch gougères (pg. 280). Gougères are savory, cheesy little puff pastries. This recipe starts with a classic pâte à choux base with a mix of chile crunch. I’m sure you can make your own, but I chose to use my store-bought one. These are a fun treat and perfect for entertaining. (Or eating a bunch by yourself while watching Bravo.)
I'm breaking new ground by trying soft pretzels (pg. 140) for the first time. There are few foods more magical than a fresh soft pretzel. And then you dip it in cheese? It feels like it should be illegal but it’s not. Traditional pretzel recipes require food-grade lye, which requires protective gloves and goggles. (No, thanks.) So, I was pleased to find that Erin’s version was more home-baker-friendly.
They aren’t the prettiest, but they were pretty tasty! You’ll notice I also turned some into cinnamon sugar pretzel nuggets, because why not. Like all soft pretzels, they are best straight out of the oven but I was able to freeze and reheat them whenever I want a little treat.
Non-book related, but I acquired a cabbage against my will (don’t ask) and I wasn’t sure what to do with it until I came across this video from Carla Lalli Music – cacio e pepe cabbage chips! (At this point we can’t keep calling everything with parmesan and pepper “cacio e pepe blank”. Enough.)
Thanks for reading, sweeties! 🍎