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Eating is Art

Eating is Art

Kick-ass recipes recovered from the frontier

Eating is Art springs from Kelly Hogaboom's kitchen in irregular yet tasty fits and starts. You're welcome to dinner any night; just check in advance to make sure she saves you a seat.

Featured Recipe: Marinated Kale Salad

Fresh kale can be good. Here, it's combined with quesadillas, hard boiled eggs, roasted mushrooms, and home made lemonade for a low cost, healthy lunch or casual dinner.

See Marinated Kale Salad in Recipes

Graham and Chocolate Bread

Published by Kelly Hogaboom on Thursday, May 08, 2008 at 7:55 AM.

I love the toasty flavor of graham flour. You can make a whole wheat confection that is decidedly lighter and more tender than you'd typically predict. This recipe is adapted from a Sunset, April 1990 recipe. The directions are for a loaf, but the parenthetical instructions are for a larger amount (i.e. what I'm making for Sophie's kindergarten class today).

2 (3) cups graham or whole-wheat flour
1 (1 1/2) cup all-purpose flour
1 (1 1/2) cup semisweet chocolate baking chips
1/2 (3/4) cup chopped almonds or walnuts
1/2 (3/4) cup firmly packed brown sugar
1 1/2 (2 1/2) teaspoons baking soda
1/2 (1) teaspoon salt
2 (3) large eggs
1 1/2 (2 1/4) cups buttermilk

Preheat oven to 350. In a large bowl, mix graham flour, all-purpose flour, chocolate, nuts, sugar, soda, and salt. In a small bowl, beat eggs and buttermilk to blend; add to dry ingredients, stirring until moistened. Pour batter into a buttered 5" by 9" inch loaf pan (13" by 9" baking pan).

Bake until edges begin to pull from pan sides and toothpick inserted in center of loaf comes out clean, about 1 hour (45 minutes). Let cool in pan 10 minutes. Tip bread out of pan and let cool on a rack.

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