Do you have a few bakers in your life? We're all looking to give the most unique, thoughtful gifts and for those who love cooking or baking, the following seven products will please any baker (novice or pro). Who knows, you may even find a few things that will help you step up your own baking game.
Some of the best holiday dishes include tasty bread either as a side dish or for dipping to your hearts delight. When the bread is fresh out of the oven, it makes the meal even better and will surely win over family and friends. The Sassafras Bread Dome is a great gift for your favorite Baker who wants to serve up a big holiday meal, or have at the ready for some snacking. Shop Now
Whether the baker on your list is an accomplished one with years of experience or just starting out, it can be hard to get it just right, especially on the inside. Middle Baker is the perfect, functional gift that will bake perfectly inside and out, and be appreciated for many meals to come. Shop Now
Labor Day is right around the corner and as we begin to plan for our last barefoot beach walks and boat rides, we think one last hurrah is in order. Whether you're hosting a big backyard barbecue or a quiet dinner at home, we're sharing a few Grommets that will fit in right along with recipe recommendations for each. Each of these Grommets is also fittingly chosen to be easy and "labor-free" so you can enjoy more time with friends and family this Labor Day.
Sous Vide is french for "under vacuum" and it's a unique way of cooking that many people rave about. If you're familiar with this style or excited to give it a try, we've included a recipe for Michael Voltaggio’s Crispy Chicken Thighs from Williams Sonoma. Shop Now.
It's that time of year again, when we sit at our desks and hit up Google in search of Thanksgiving decor ideas or flock to Pinterest to find the best apple pie recipe. If you're like me the holiday season sneaks up on you despite your good intentions of planning ahead. Thankfully we know the experts when it comes to cooking the best holiday meal and setting a welcoming table. Today, we're leaning on our friend Coryanne from Kitchen Living with Coryanne for her kitchen-wizardry and Turkey Day experience.
So, pull up a seat and get ready to feel just a tad more prepared for your upcoming Thanksgiving meal. Coryanne has our back!
What advice would you give to the novice Thanksgiving host/hostess preparing their big meal?
Regardless if it is Thanksgiving or your fist dinner party, the advice is always the same, remember that your guests come for the connection, not the food and decor. Too many people get tied up in the tiny details and forget that the elements your guest will remember are not the gold dusted pumpkins, but the conversation, the laughter and how relaxed you were as host. That said, a little planning, a carefully thought out seating plan, a full pantry of goodies should the turkey burn, and a place for each generation to enjoy themselves is key to ensuring that you are as relaxed as your guests.
What kitchen tool or appliance could you NOT live without when it comes to preparing for Turkey Day?
Who doesn't love warm, velvety soft bread right out of the oven? When baked well, it can taste like little melting clouds in your mouth. Add in hints of cinnamon or honey and you could be destined for bread heaven. You may also be surprised to know just how many types of homemade bread recipes there are -- wheat breads, sweet breads, flat breads (the choices are endless). Not to mention that making bread at home is a time honored tradition and a great family activity.
We recently launched the Sassafras Bread Dome, giving our community the option to make freshly baked bread recipes right in their own kitchen. If you're a bread lover, but thought making your own would be too daunting, fear no more. Our new friends, Steven and Nancy Schwab have shown us that home baked bread is not only delicious, but easy. And today, they're sharing a few of their favorite bread recipes with us. We hope you test them out. Happy baking friends!
Hi, my name is Meghan Gibbons and I am a Discovery Team Intern who has just started here at The Grommet. As an incoming senior at Boston College, I was looking to have a summer internship that would be a learning experience but also a great place to work. I think I have found it! Such new and creative ideas are always popping up and I am excited to spend my summer here discovering them all.
In my first week here, I learned that The Grommet is launching an at home pickling set this summer. As a girl who grew up in South Jersey, I have been able to experience the delicious fresh summer produce coming from local gardens but I had never thought of finding a way to enjoy those flavors all year long. One of the main reasons I love summer is because of all the fresh fruits and vegetables. Every meal I eat incorporates something fresh. Whether it be sweet ears of corn, blueberries that burst in my mouth with flavor, or a cool and crisp cucumber in my salad I am a happy eater. I used to think, if only those flavors could last all year long. Pickling? Who knew about this genius technique? Okay -- maybe generations past have mastered this technique but it's all completely knew to me! Turns out my great grandparents, straight from Italy, pickled everything they grew in their small urban garden and did their fair share of pickling. Maybe I'll be a natural?
As a novice pickler, I was intrigued to find out how this technique worked. Of course the first place I looked was the Internet. My “pickling” search results were endless and I cannot wait to try out the recipes myself. Here are some of the delicious pickling recipes I found (please try to refrain from drooling onto your keyboard as you read them).
As a lover of nectarines once summer has arrived, I was immediately attracted to this Rachael Ray recipe for Nectarine Pickles (follow this link to get the recipe). Just the thought of being able to indulge in juicy sweet nectarines all year round makes me eager to try this simple recipe out.
The young professional crowd in Boston wishes they had more time and skills to be a better cook.
Did you get inspired this holiday season by all the tasty treats around you and wish you too could make them? Whether or not "unsucking" at cooking was one of your resolutions, you'll find the list of Grommets below to help you get started.
Killian, trying to wrap his mind around the friendly stranger showing him strange things growing out of a cardboard box.
The single best thing about building Grommet has been watching the ongoing success of our Grommet partners, like Back to the Roots Ventures. The founders are two young guys who came up with the idea to recycle coffee grounds into mushroom growing kits. I took a road trip to visit them at their Oakland CA facility, with my two-year-old nephew Killian in tow. Community outreach is a big part of their ethos at BTTR, so the team was most welcoming to a little boy.
Before our arrival, we negotiated our car around a live police sting operation (seriously) to get to the Back to the Roots office and manufacturing facility. Killian was not impressed with the Oakland Police Department activities, but this little red front loader going into Back to the Roots really got him going.
Our host for the tour, Mai-Ling Garcia, is in charge of their direct to consumer (as opposed to wholesale) operations. She is standing in front of a bunch of BTTR mushroom growing experiments in this photo. I guess you could call this area their R & D lab.
It was fun to see the original Back to the Roots boxes. It’s come a long way! These older versions do not communicate enough value or enable gifting. With Daily Grommet’s video format we can work around compromised packaging, but it is a very real problem when the Grommets get send out “into the wild” to compete on store shelves.
Visible behind the green packages are some cool hydroponic experiments happening. This is part of BTTR’s mission “to make food personal.” I.e. they are working on bringing production into the home in all kinds of ways.
Here is what the Oyster Mushrooms look like at first, and then a couple days later. (Kind of an eerie blue color to begin. Not something you would pop into your mouth on a woodlands ramble.)
This is Nikhil Aurora, co-founder, with the rest of us. (The man sports a constant smile!) I was lucky to catch him, as he had unexpectedly pushed back a trip to D.C. Nikhil was headed there in a few hours because he and his co-founder were scheduled to receive a big deal White House Empact100 List award.
Here’s the reason why Nikhil delayed his trip: he had a last minute command-performance meeting with the Peets Coffee retail team at the BTTR facility. This meant a lot to me because my sister Lisa runs supply chain operations for Peets. In a bit of serendipity last year, I connected her with Nikhil to help BTTR increase its flow of used coffee grounds from Peets’ coffee shops. I love when we can pitch in and help break a log jam for a Grommet partner, by virtue of our networks.
In this clean room is the man who expertly blends the mushroom spores, coffee grounds and growing medium to create each hand-packed kit.
BTTR is on track to hit $5M in revenue in 2012. Their holiday ramp-up is yet to start but here are hundreds of kits “aging” before they are sent out for distribution.
It’s so great to see where these hard-working entrepreneurs have taken such an improbable idea. I look forward to seeing what Nikhil and his co-founder Alejandro Velez do next. Whatever their new product might be, the Grommet community will be very interested.
This is Killian saying goodbye to the BTTR team…who all work out of this same turquoise colored room partitioned off from the production facility.
Finally, here is the original 2011 video we produced about Back to the Roots mushroom growing kits. They keep on selling, the mushrooms keep on growing, and BTTR is really making food personal.
Did you know that January is National Soup Month? After a holiday season full of large meals and tempting sweets, a month of warm and nourishing soups sounds so appealing -- don't you think?
We asked our friends on Twitter which soup recipes they were most excited about and @sahopson shared this with us:
Of course this peaked our interest, check it out -- how delicious does this look?
Brazilian Fish, Shrimp and Mussel Stew from Food & Wine Magazine
After drooling over this soup on Pinterest (check it out here and follow the link for the recipe), we had soup on the brain. This next find had our tummies grumbling:
Spiced Butternut Squash and Apple Soup from Martha Stewart
This Spiced Butternut Squash and Apple Soup looked too good not to share. So we pinned it on Pinterest and shared with our hungry Twitter crowd. Turns out it was perfect timing as our friend @DianaScimone was just about to make dinner. She saw our tweet and decided to make this recipe for dinner. How cool is that?
She officially sealed the deal on our soup cravings with her tweets. Good thing we have a whole month to drool over recipes like this and test out new soups one in our own kitchens.
What are your favorite soup recipes? We'd love to know! Share with us in a comment below.
And if you are on Twitter, be sure to follow our friends @sahopson and @DianaScimone because they have delicious tweets!
We'd also love to connect with you on Pinterest and Twitter -- let the recipe sharing begin!
Last week while tweeting with our pal Alma Soto, we learned that she loves to bake. Next thing we know, we had struck up a conversation about the types of things she bakes often and it turns out she's got this famous zucchini bread recipe that folks beg her to make. Naturally, we asked her to share the recipe with us and she agreed! Alma whipped up a fresh loaf for us to snap this photo (now if only she delivered)!
More from Alma:
This recipe was handed down to me by one of my mom's friends, who made this bread regularly but never had a recipe for it. We begged her to write it down and to this day I still have my copy, oil, cinnamon stains and all!
When I first told my kids I was going to make this they thought, zucchini? A vegetable in a bread? Ew! They were convinced they would hate it. Little did they realize how absolutely awesome it is.
Suffice to say this deliciously moist and tasty, spice infused bread has become a staple during the fall and winter months and holidays in my house! Perfect for a morning coffee, a splurge snack, the talk of the office coffee room, or your next group social potluck. Enjoy!
•1 cup oil
•2 cups sugar
•2 tsp vanilla
•2 cups grated zucchini
•1 small can crushed pineapple (well drained)
•3 cups flour
•2 tsp baking soda
•1 tsp salt
•1/4 tsp baking powder
•1 1/2 tsp cinnamon
•3/4 tsp nutmeg
•1 cup crushed pecans
•1 cup raisins
Add all ingredients into mixing bowl and mix well. Add crushed pecans and or raisins. Bake at 350º for about 1 hour (time may vary depending on baking pan used).
Create a glaze of confectioners sugar, water, and a 1-2 drops of lemon juice. Drizzle over bread, sprinkle pecans on top (run through food processor) and powdered sugar.
Thank you Alma for sharing your zucchini bread recipe with us!
Do you have a recipe you are known for? We'd love to hear what you're baking in the kitchen!
As the Community Manager here at Daily Grommet, I spend a good part of my day on Facebook chatting with our great fans and friends. I'm always delighted to see how eager our Facebook crowd is to jump into the conversation, whether we're taking a poll, asking for opinions, or just bantering back-and-forth. Because I know our Facebook community especially loves talking about food, I decided to ask everyone to name their favorite sandwich (August is National Sandwich Month after all). In a matter of seconds, the responses were flying in. From traditional favorites to more adventurous recipes, it's obvious our Facebook crowd is all about their sandwiches.
Take my conversation with one of our members, Al ...
It's not like Al was calling me out for a challenge (no, I'm not competitive at all really), but I just couldn't let Al down. So, I decided to test this famous recipe out for myself.
The ingredients: Bacon, bread (no sourdough on hand, so I went with wheat), and creamy peanut butter -- as per Al.
At this point I was a littlelot skeptical. I am not a big bacon fan (I'm pretty sure I'm in the minority here) BUT I do love peanut butter, so who knows?
After cooking up the bacon, I assembled the sandwich. At this point I was thinking, "am I getting this right?"
And there she is. Bread, peanut butter and bacon. Do we call this a PB-B? Okay, and now for the moment of truth...
Not too bad Al, not too bad.
Now, who is up for making some of the other favorites sandwich recipes? Did you see Heather C.'s favorite? Tuna fish and banana -- I'll let you all test that one!