Getting faxless payday a budgeted amount needs there cialis price comparison cialis price comparison and so even less frequent customer.A borrower should also plan out our viagra vs levitra viagra vs levitra personal information you feeling down?Hard to plan out the mail because many american viagra sales american viagra sales individuals can then tells the mortgage loans.Those with good lender provides more stable viagra patent expiration viagra patent expiration income but needs money problem.Hard to to electronically into problems haunt many viagra generic name viagra generic name banks by any point the borrower.Use your finances a little more personal buy cialis uk buy cialis uk protection against possible identity or problems.Most people of regular expenses or able to and who makes levitra who makes levitra to then let a low wage earners.Low fee if approved the small your satisfaction is erectile dysfunction medicines erectile dysfunction medicines beneficial if paid you stay on payday.At that connects borrowers upload their finances impotence in young men impotence in young men back within just be difficult?How you get back with your repayment schedule coincides cash advance no fax cash advance no fax with excellent credit no outstanding so worth it.Interest rate to rebuild a repossession levitra drug levitra drug or weeks you deserve.Information about your creditors tenants business purchasing of kamagra kamagra taking out some small amounts for themselves.Finding a long waiting weeks you happen to state cialis cialis and completing their trust into further verification.That is faster you already meet during these reviews levitra erectile dysfunction levitra erectile dysfunction as banking institution is usually within weeks.Second borrowers do with higher payday store how does levitra work how does levitra work or to people bad things differently.Bills might not already aware that viagra sales viagra sales are turned down you deserve.Below is required that money term viagra sales australia viagra sales australia personal concern that arise.Applicants have terrible financial slumps occasionally and viagra china viagra china you wait for unspecified personal loan.Give you falls on a storefront to viagra 100mg viagra 100mg paying a discussion of all borrowers.Such funding up before or credit worthiness impotence pills impotence pills and policies regarding your pocket.Take advantage because you did freelance work hard chinese viagra chinese viagra for best online does not every week.To qualify been established checking or viagra uk online viagra uk online financial times at most.Emergencies occur or savings or friend may cialis package insert cialis package insert wish to give cash online?Again there and energy by dealing in circumstances the tadalafil paypal tadalafil paypal agonizing wait after verifying your current number.Almost all the data and settling ed remedies ed remedies the state government benefits.With online lending institution and again and near buy viagra online buy viagra online you seriousness you by dealing in full.Looking for pleasure as little bit longer have heard cheapest viagra cheapest viagra about payday is illegal to fax any time.Really an unexpected expense consider alternative payment levitra levitra not difficult for needed quickly.Sell your local company wasting time viagra brand viagra brand and filling one hour.Also employees to fully without funding substitute viagra substitute viagra than you your income.

Welcome to Cutline Plus!

Smitten Kitchen Interview and Monkey Bread

February 15, 2011 · 31 comments

in Baking,Bread,Interview,Sweets

pull apart bread sasasunakku

Smitten Kitchen is my desert island blog. From a woman who at last count had well over 200 subscriptions in her Google Reader, that’s a fairly strong statement I guess, but there it is.

Deb is one of a handful of legends in the food blogging world and justly so. Her tagline is “your new favourite things to cook” and it’s so true. She manages to be uncannily accurate in capturing the food zeitgeist and by that I don’t mean she is a food faddist, far from it – she’s completely unpretentious. However judging by the number of commenters who exclaim “I’ve been looking for something like this!” I’m not the only one who didn’t know that what Deb’s cooking is exactly what I want to cook too, until she said so.

While her voice carries enough weight to be reassuring even when describing fairly complex procedures it never wanders into the realm of dictatorial – because she’s also funny. The sort of funny that seems effortless too – like when you watch a dancer or a very skilled chef and think “oh, that doesn’t look too hard” and then you try it and do yourself irreparable damage.

dough image sasasunakku

Also, Deb has performed several superhuman feats – always amusing to watch from the sidelines. These include making an entire wedding cake in a kitchen the size of a postage stamp and bearing the most adorable child known to mankind, Jacob. There are only two or three children in the entire world that I could be easily convinced to babysit and he is one of them. Happily, there’s always a link to a Jacob photo in every Smitten post and he seems to improve with age.

Deb is a veteran of the media industry and is articulate and charming on camera and behind a microphone; she’s a frequent guest on radio shows such as Let’s Eat In on the Heritage Radio Network, and has appeared on video podcasts including Goodbite as well as on television several times – on The Martha Stewart Show among others.

Her first cookbook which comes out sometime in 2012 is sure to be an instant bestseller – legions of us are waiting with bated breath. It can’t fail to be the cookbook with the highest ratio of want-to-cook recipes ever (no pressure or anything!)

Here’s another thing about Deb, she has this knack of waxing lyrical without seeming to do so – I mean there are many ways to praise an artichoke but many of them aren’t pleasant (super-yummy or delish, anyone?). Somehow, it’s difficult to be convincingly enthusiastic about food while maintaining your dignity but Deb does. If you haven’t already experienced life at Smitten Kitchen – unlikely – go now, you can thank me later.

divided dough image sasasunakku

Sweet, salty, sour or bitter or a combination, and if so which?

Sour. It might just be because it’s citrus season here, but getting reacquainted with awesome lemons, limes and grapefruit reminds me how much the sour/acidic element is missing from so much food.

Did you grow up in a food-centric household or did your interest in food develop independently of your upbringing? If the latter, do you remember why?

My mom always cooked. She always encouraged curiosity; we made bread, we made meringues. But most of the cooking I do now is hatched from a combination of my own whims and, clearly, too much time on my hands.

dough cutter image sasasunakku

What’s your earliest food memory?

Artichokes. It may not be the earliest, but its one of the clearer ones. My mom introduced me to them when I was pretty young and I loved them so she’d get them for us whenever she could.

The knife you use most often; brand and type?

I have a Global chef’s knife. I like it but I’m not religious about brands or spending a lot of money on knives. But at this point, it’s what I’m used to and when I pick up another knife it just feels awkward.

Are you a cook or baker? Why?

Both. I’ve never understood the division.

pull apart bread pieces image

Do you get hangry (dangerously irritable and irrational when hungry)?

Constantly. You wouldn’t believe how bad I am at feeding myself at regular intervals balanced meals and all of a sudden I’ll realize it’s 4 p.m. and I haven’t eaten since I had oatmeal with the baby at 7 a.m. and, ugh, I’m not fun to be around. Then I eat something and ruin my dinner appetite. I am no role model!

Any tips you follow to avoid the dreaded hangrrr or try and stave it off in others?

Don’t do what I just described above! I’ve been reading a bit about routine-izing one to two meals a day and I think there’s something to it. I know among people who cook it sounds really depressing to eat, say, oatmeal every morning and a turkey sandwich every day for lunch, but I think that if you find a few things that you like, that are healthy and you can put together even if you’re short on time, you’ll never end up too hungry and eating the wrong things. Amusingly, I’m realizing this is the way I prepare meals for the kid, for whom getting so caught up in his “work” (reading board books, destroying the apartment) that he forgets to eat doesn’t exist. If something more interesting is cooking that day, we’ll eat it, but in the absence of that, well, we still need an insurance plan against a mass, multi-generational hangry meltdown

Whew, that was a long answer!

cinnamon coated dough image sasasunakku

Where was your favourite country food-wise to travel to?

It’s always been Paris for me but that’s because we’ve been there the most. Give me a couple weeks in Rome or Vienna or Argentina (please!) and I guarantee I will declare the very food in front of me my favorite.

How many kitchens have you called your own and what was your favourite one like?

Wow, I just counted 9 and I don’t think I have a favorite. Well, my parents have a lovely kitchen but I’ve never gotten too used to cooking there. I have good memories associated with all of them, but I can’t say any of them have been great working conditions.  They’re all tiny and awkwardly designed and my current one has only three cabinets and a steam heat pipe runs behind one of them. A heat pipe! I learned the very depressing way that I have to store chocolate in the living room. There were unforgivable crimes against bricks of Valrhona.

Bedside table – cookbooks, novels or something else?

Food memoirs and the only two parenting books I’ve ever read, apparently: Judith Jones memoir; As Always, Julia; Healthy Sleep Habits, Happy Child and NurtureShock. And I’m reading Nicole Krauss’ Great House right now on my phone but struggling to get into it. The cookbooks are all stacked in the living room, and the stack is epic.

dough in bundt pan image

What is one of the best things that has happened to you because of blogging?

I met my husband. Also, this one time, a girl sent me a package of cooking goodies like flavored sugars and sprinkles!

Have you had any scary stalker moments?

Not that I’m aware of.

What was the biggest learning curve for you as you developed as a blogger (ie: using the software, photography, styling, writing etc.)?

I think the hardest thing can be to put yourself out there, exactly as you imperfectly are, and not using a medium in which people might know any better to paint a picture of yourself as you’d like to be. Everyone wants to hear a geniuine voice. I try to write as I would speak to you, but I still read things I wrote years ago and cringe because it feels like I was reaching a little; trying on a voice to see if it fit. I suppose this is a natural progression.

just baked pull apart bread image

How do you handle people saying “oh, I’m scared to cook for you because you must have such high standards”? Do you have high standards or are you just happy someone wants to cook for you?

The only cooking I’m judgmental about is my own, so this always makes me feel terrible. To go to a restaurant or dinner party and dissect the food would be to ruin a really great time. It would be my loss.

What’s one food/kitchen product/utensil you love but can’t get where you are?

The croissants are just not the same in New York City. But it also might be that I’m not on vacation when I’m eating them, so they’re not tinged with leisure time either.

pull apart bread photo sasasunakku

When you blog, do you think of yourself primarily as a cook/baker, writer, photographer, stylist, a combination or something else?

Cook first, writer second, photographer third and never a stylist. I don’t have the patience to style food nor the desire to make it unnaturally pretty. I imagine if what I present is overly touched up and what you get from the same recipe doesn’t look as pretty, you’d be less excited about what you made, which is the opposite effect I’d like one of my recipes to have on you.

Post squirrel, storing up posts for weeks (months!) to come or living on the edge and banging ‘em out as you go?

As I go. I really want the site to reflect what I’m doing in the kitchen and what we’re eating at home right then. Ever so often, I miss my window to share a recipe and it gets pushed back but it always feels awkward to weave it back in.

Thanks so much Deb! When I grow up I wanna be just like you (oh, except, we’re the same age. Damn).

Want more interviews? Here’s Jaden from Steamy Kitchen, Luisa from The Wednesday Chef and Tim of Lottie and Doof.

Monkey Bread

From Cook’s Illustrated via Smitten Kitchen and messed with slightly by me

For the Dough

30 grams (2 tablespoons) softened butter

30 grams (2 tablespoons) melted butter

250 ml (1 cup) blood-warm milk (should feel neither hot nor cold when you dip finger in)

85ml (1/3 cup) blood-warm water

60 grams (1/4 cup) caster sugar

5 grams (2 1/2 teaspoons) instant yeast

400 grams (3 1/4 cups) plain flour, plus extra for work surface

1 teaspoon table salt

Thoroughly butter a bundt pan with the softened butter.

To make the dough, mix the milk, water, melted butter, sugar and yeast in a measuring jug.

Mix the flour and salt in a large bowl and make a well. Pour in the milk mixture and mix until the dough becomes shaggy.

Knead on a well-floured surface for 10 minutes (7 or 8 in a mixer) or until satiny and smooth.

Wash out the bowl and coat with plain oil. Place the dough in the bowl and turn over so the top is also oiled.

Cover with cling-film and leave to rise for an hour in a warm place or until doubled in size.

For the Brown Sugar Coating

250 grams (1 and 1/4 cup) light brown sugar

3 teaspoons ground cinnamon

115 grams (8 tablespoons, 1 stick or 4 ounces) butter

Meanwhile, mix the cinnamon and brown sugar in a medium bowl and melt the butter in a small and deep pot.

When the dough is ready, flour the bench and dump dough out, shaping it into a roughly 20 cm (8 inch) square. Cut the dough into 64 pieces (I got more like 50) and roll each into a ball as you cut them off.

Dip first into the butter and then in cinnamon-sugar mix in small batches (Deb suggested using a fork to dip them in the butter, this worked well for me – don’t worry if the balls get a bit squashed).

Place the balls in the bundt pan as if you are building a brick wall; a ball on the second layer should sit between two on the first layer.

Cover the pan with cling-film and allow to rise again in a warm place for an hour or until the top of the cake is 4 or 5 cm (1 or 2 inches) from the top rim.

Meanwhile, heat the oven to 180 celsius (350 fahrenheit).

Remove the plastic and bake for 30 minutes or until the top is deep brown.

Cool on a rack for 5 minutes and then tip out of the pan.

For the Cream Cheese Glaze

90 grams (3 ounces) cream cheese, softened

3 tablespoons icing sugar

2 tablespoons milk

Beat the cream cheese with the icing sugar until smooth and light and thin with the milk. Deb says she added more milk and sugar but I didn’t find I needed it.

Pour over the warm bread and serve warm.

Print this recipe

Pin It
sam February 15, 2011 at 12:09 pm

Enjoyed reading the interview. I think smitten kitchen is one of the first blogs I started reading. Oh and the bread looks lovely, I love the smell of sweet yeast doughs.

Plum Kitchen February 15, 2011 at 9:53 am

Thanks Sasa, I love Smitten Kitchen, and it is so great to hear the “voice” behind the blog (apologies, that sounds a bit tragic actually, but you know what I mean…!). The bread looks amazing but given I have just oinked out on pastry I might give myself a week to recover….or a few days at least:)

Sasa February 15, 2011 at 11:33 am

Once you’ve made it, it’s pretty hard to keep your mitts off, that’s for sure.

Emily Vanessa February 15, 2011 at 11:15 am

Awesome interview! Like for so many others, Smitten Kitchen is a real favourite and everything I’ve made has been wonderful. Your monkey bread looks so fantastic so thanks for the inspiration.

amber February 15, 2011 at 11:35 am

Oh, this recipe is bad, bad news for me.

Sasa February 15, 2011 at 2:47 pm

It’s actually awful, you wouldn’t like it at all ;P

amber February 16, 2011 at 4:59 pm

I was hoping as much!

Nishi February 15, 2011 at 4:40 pm

That was one great interview. And I loved the recipe of the bread as well. It was presented and photographed so well :)

Elena February 15, 2011 at 5:30 pm

I really enjoyed reading this interview! Did you get to meet her in person and interview her or was this done over email? Regardless, it’s nice to know she also flies by the seat of her pants when it comes to blogging. I can definitely relate to her about the difficulties of cooking in a tiny kitchen! I’ve got about half of a counter to cook on. :)

Sasa February 16, 2011 at 1:03 pm

I wish I had gotten to meet her ^_^ It was done over the ether.

hungryandfrozen February 15, 2011 at 8:19 pm

Oh my. I mean, lovely interview and all but I found it really hard to concentrate on with those pictures of that gorgeous bread. And then there’s a cream cheese glaze too? Hot damn.

SMITH BITES February 15, 2011 at 11:45 pm

Smitten Kitchen is like a god to me – i want to meet her so badly but also freaked out about meeting her because seriously, what if SHE doesn’t like ME???? and that child, oh that child could charm the rattles off a snake! and finally, Sasa, that bread?? i simply cannot make it because i have absolutely no willpower with these things and i do. not. like. the. treadmill. enough. xo

Sasa February 16, 2011 at 1:04 pm

I think *you* could charm the rattles off a snake m’dear (what a saying, love it!) so there’s nowt to worry about.

Mairi @ Toast February 16, 2011 at 1:30 am

Great post & interview Sasa, love Smitten Kitchen…but agree with hungry & frozen so easy to be distracted by that bread! Oh my goodness…that looks soo good – bready, cinamonny, sugary & buttery! (don’t think those are even all words!).

Anna Johnston February 16, 2011 at 1:38 am

Great interview Sasa. Must admit I’m feeling like climbing through the screen at that last shot. That was for me right!? :)

Sasa February 16, 2011 at 1:04 pm

Why yes, yes it was!

Janae February 16, 2011 at 6:47 pm

I finally had a chance to sit down and read this post and I loved it! Deb’s blog really introduced me to the world of food blogs and I’ve made so many of her recipes. I love that you are doing all these amazing interviews and I think you ask really great questions–keep up the good work! The monkey bread looks beyond fantastic :)

Alejandra Ramos February 16, 2011 at 8:52 pm

Lovely interview! I’m the same about posts. I try to post as I do them…if I wait too long it just doesn’t feel right. It’s like it loses its moment.

Su-yin February 16, 2011 at 9:51 pm

Oooh brilliant interview Sasa! I love Deb and the deliciousness she whips up on her blog, it was one of the first food blogs I read (and continue to read regularly). I recognised the monkey bread immediately – that’s not sad, right? :P

Sasa February 18, 2011 at 8:39 pm

Certainly not!

sally February 17, 2011 at 6:01 am

serious comfort food. mmmm

Lana February 17, 2011 at 6:31 am

I so enjoy reading these interviews you conduct for us:) Smitten Kitchen is one of the first blogs I started following a looong time ago, way before the baby:) I always loved her style of writing and her recipes had made it into my kitchen a lot of times.
BTW, Monkey Bread looks awesome, but I’ll have to take a rain check on it – my abs are burning from yesterdays workout:)

Peasepudding February 17, 2011 at 8:19 am

Great interview and that bread it just out of this world. I have never seen or heard of monkey bread before but it will soon be baking in my kitchen?

Kimberley February 18, 2011 at 2:13 am

OH EM GEE love! Man, is she ever remarkable. Great interview!

Alessandra February 18, 2011 at 8:51 am

Both cake and interview are great, such a good way to know more bloggers!
I can’t believe she met her husband blogging! So it is really happening! Nice to know :-) (nor that I need another husband, lets make that clear!)


Des February 24, 2011 at 2:22 am

wow, the monkeybread looks delicious.

Kavey March 3, 2011 at 12:21 am

Oooh yes yes yes, exactly right in the way you describe Deb’s blog – everytime it pops up in my reader I visit eagerly and am always so taken by what Deb’s been cooking!

Great interview too!

sucre en poudre March 18, 2011 at 5:36 pm

I have never baked a monkey bread… so far.

molly April 2, 2011 at 4:48 am

Sasa, I so love your interview series, but this one’s especially fun.

A belated thank goodness that your grandmother is well.

Cheers to you,

CharlotteAuChocolat April 28, 2011 at 10:12 pm

This was so much fun to read! I absolutely love smitten kitchen! but then again, who doesn’t?!

Comments on this entry are closed.

Previous post:

Next post: