smitten kitchen

This is the ugliest, best thing I have ever made with three ingredients and the happy ending to three weeks of obsessing. And here you probably just thought it looked like an accident, didn’t you?

This plan hatched last month when Regina Schrambling declared on Epicurious’ Epi-Log that one of the best ways to eat summer berries is to “just add fat” to them. Well, she didn’t have to ask me twice! Buried near the end of the post, however, is the real gem, a summary of a recipe from New American Classics by Jeremiah Tower (I thought his hair looked familiar…) in which berries, sour cream and dark brown sugar are broiled together in a shallow dish to create something he calls a “Russian Gratin.”

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It is ridiculous to think that on a site where I have shared twenty-nine bread recipes that I have yet to tell you about my favorite bread. Way to hold out Deb, right? I mean what were the other breads, just teasers? Well, yes.

I’m not sorry, though, because my favorite bread contains perplexing things like chocolate, bran, molasses, shallots and fennel seeds, things that any sane person would know are completely insane to intentionally put in the same place. It has seventeen ingredients, which also goes far to explain why I don’t make it more often. (Remember, I’m the person who ran out of cinnamon making cinnamon rolls; do you actually think I can be counted on to have seventeen things at once?) Put all of that together and you’ll see why I know this bread is a hard sell.

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