Monday, December 6, 2010

Bread! Get Your Bread Here! Freshly-Baked Breads are Here!

No, I'm not going to break out into a musical number reminiscent of the "I Love Egg" song. But seriously, there are few things more enticing than the aroma of freshly baked bread, right out of the oven. And when it comes to fresh bread, there is one place that will satisfy and exceed: Bread & Cie. Situated on University Avenue in Hillcrest, this lovely little bakery fails to escape the attention of people passing by with the lingering scent of fresh bread.

Inside, the first thing one will notice are the loaves of various breads lined up on bread racks. Their selection of bread is quite impressive, and they also feature a "Bread of the Day." Displays full of desserts and pastries, both sweet and savory, are seen upon closer inspection of the shop. And then overhead, behind the counters, hangs the menu written across several blackboards. While you stand there gazing between the bread, the desserts, and the menu, the smell of baked goods continues to make its way around the room. At this point, this is Bakery Paradise.

With so many appetizing selections, it could take a while before making a choice here. Choosing just one? Equally as hard. Fortunately, most of their sandwich items feature one of their delicious breads, so ordering on their lunch menu could help with the decision...

...or make it even harder to choose. But look at the bright side. At least you can take your time trying out the different varieties, because with the quality of Bread & Cie, it will most definitely be around for a long time.

Bread & Cie on Urbanspoon

Saturday, December 4, 2010

Hi hi, Miss Sweet Potato Pie

Pie. We all know it. And it comes in many different kinds, like strawberry, blueberry, apple, and pumpkin. But every once in a while, you've got to go for something a little less common. I'm talking about sweet potato pie. So similar to pumpkin pie, yet it has a sweetness and richness that only it can have. Below are the recipes for the pie crust and filling.


1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter (1 stick)
3 to 4 tablespoons cold water


2 medium sweet potatoes (about 1 1/4 pounds)
1/2 stick (1/4 cup) unsalted butter
3/4 cup sugar
3/4 cup whole milk
3 large eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 tablespoon dark rum
1 tablespoon all-purpose flour

Preparing the crust

Combine the flour and salt in a mixing bowl. Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.

Preparing the filling

Prick the sweet potatoes with a fork and roast them in a baking pan in the middle of the oven, preheated to 350 degrees until very tender, about 1 hour and 15 minutes. When the potatoes are done, remove from the oven.

Raise the oven temperature to 400°F, and place a baking pan on the bottom rack.

Scoop the flesh from the potatoes into a bowl and discard the skins. Mash the sweet potatoes with a fork until it is smooth. Melt the butter in a small saucepan and stir in the sugar. Add the melted butter mixture to the sweet potatoes with the milk and eggs, beating with a whisk until smooth. Whisk in the remaining ingredients. The filling should be in a liquid consistency.

Making the pie filling

Assembling the pie

Remove the dough from the refrigerator. Roll out the dough on a lightly floured work surface to 1/4 inch thick. Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in a pie pan. Press the dough firmly in place and trim the edges.

Forming the crust

Pour the filling into the pie crust. Place the pie on the bottom rack and bake until the filling is set, about 40 to 45 minutes. Tranfer the pie to a cooling rack and cool to room temperature. Enjoy!

Sweet Potato Pie