Farro and Sausage Parmigiano

The day I watched Glenn Roberts of Anson Mills processing farro on A Chef’s Life, I became obsessed with locally sourced and heirloom grains. The only heirloom farro grown in America comes from Anson Mills.  You can find farro at your local grocery store or Trader Joes, but if you want to explore heirloom grains, place an order from Anson Mills. Try some new things! Cornmeal, grits, flour, Carolina gold rice, red peas… you just cannot go wrong. They also have a number of recipes and tips on their website for cooking with these products.  Read through these recipes before you start experimenting. The products from Anson Mills are not your typical grocery store grains/rice. These are the real deal. These are the grains people were eating 200 years ago. So they may take a little longer to cook, they may require overnight soaking. But it is worth every bit of effort. These are freshly stone ground grains so they must also be stored in the freezer as well. It is incredibly sad how far the quality of our flours, grains, rice has fallen in the US for the sake of profits and efficiency. The only way to fix it is to support the pioneers like Glenn Roberts, who has basically brought back once lost heirloom varieties of grits, rice, and farro, just to name a few.
The farro here takes the place of pasta which makes this dish much healthier, in my opinion. One serving of farro has upwards of 7 grams of protein and 7 grams of fiber. Not to mention it contains a number of other vitamins – thiamine, iron, niacin, zinc. It is also 100% whole grain (if you believe in the whole grain voodoo). Farro is much more complex than your traditional white pastas, it does have carbs but they burn slower. This meal will stick with you and keeps extremely well in the fridge or freezer for future lunches. When prepping lunches, I put this in containers with lima beans or green beans. This recipe actually makes a lot and I froze an entire 28 oz container with cheese sprinkled on top, ready to go for a last minute meal.

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Cinnamon Bread

The other day I woke up to the best news ever, my husband got a snow day! Which means he would actually be off work during my day off during the week! While we were lazing around on the couch after having breakfast, he asked me, “well what did you have planned for today?” And I told him… “You’re looking at it…” My plans were to make this cinnamon bread and photograph it for the blog and to make Thomas Keller’s Roast Chicken with Root Vegetables for dinner. My current daily aspiration is to aggressively cook from Ad Hoc at Home. You can look forward to Blowtorch Prime Rib and Buttermilk biscuits, coming soon to the blog! We are in the beginning stages of planning our next Napa trip and Thomas Keller’s restaurant, ad hoc, will not be skipped.

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Pepperoni Rolls

I could not think of a better way to get back into blogging and start the new year than with these amazing pepperoni rolls. These fabulous rolls are apparently the official food of West Virginia. They were first served at a bakery in 1927 as a lunch option for coal miners. The first time I ate these rolls was on the beach in Wilmington at my bff’s bachelorette party. Her mom is an expert pepperoni roll maker from WV. I was instantly addicted. They really are the perfect on the go food. So this story should kind of explain my absence from blogging… We took a lot of trips this year. WV, Mexico, Austin, Houston, Wilmington, Durham. We also built a house and made a human who will arrive sometime in March. Excuses,  excuses. But I have a number of amazing new cookbooks that I am beyond excited to dive into and share on the blog. Now that we are moved into our new home with our incredible kitchen I’ve made a long to-do list from Vivian Howard’s new book, the Poole’s diner cookbook, Dorie’s Cookies, ad hoc at home, just to name a few.



There are some arguments about what makes the best pepperoni roll. Most west Virginians seem to prefer the chopped up stick pepperoni. But I kind of like layering the sliced pepperoni with shredded mozzarella cheese, as in the recipe below. You can obviously use whatever pepperoni and cheese you have on hand. Some people believe these should be made with Colby jack, and I’m sure you could substitute this or cheddar or whatever cheese you have in your fridge. There are also some recipes out there that use cubes cut from blocks of cheese. So, make this basic roll dough and stuff whatever delicious meats and cheeses you have in your fridge inside, and I think it will probably be good. Not to mention, you can throw them in a big ziplock and take them to the beach, the park, skiing, wine tasting, tailgating, float tripping. The possibilities are endless!


I have tried some Italian bread recipes for these rolls and I just really prefer my basic soft dinner roll. This roll recipe is simple and nearly fool proof. Unless it’s Christmas, you’re hosting 14 people, and you forget to put the salt in your bread dough. Everyone still seemed to like the dinner rolls but for me they were a mega failure. You can use your stand mixer to knead the dough and save yourself frustration/time/mess. The dough will seem really sticky when you set it aside to rise, don’t worry. Do use plenty of flour when you go to form your rolls. This recipe should make 24 pepperoni rolls. So just divide your dough into 4 pieces, divide those in half, and divide the 8 pieces you have now into thirds. This video will give you some idea of how to form your rolls. I admit that this batch during the video really had a bit too much flour. The dough should really be stickier and you will be patting it out more than rolling it in your hands.


As far as wine pairings go, there are a number of options here. If you are eating these in the winter or at a football tailgate, serve them with sangiovese or pinot noir. But if you are eating these on the beach or during a day out on a boat… three words: Rosé all day. You really cannot go wrong with most rosé wines if you spend about $12. Justin makes a fabulous blush wine for about $20 if you want to spend a little more. You can also impress your wine loving friends and go for a côtes du rhône rosé such as E. Guigal. I would hazard to say that any rosé sparkling wine will pair excellently with these pepperoni rolls on a hot day.

Pepperoni rolls:

1 1/2 cups milk (can sub 1/2 cup cream and 1 cup water)
1 stick unsalted butter
1/2 cup (100 grams) white granulated sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups ( 820 grams) all-purpose flour, plus more for forming the rolls
Olive oil for the bowl and brushing
6 oz package sliced pepperoni
8 oz shredded mozzarella
Italian seasoning and Kraft grated Parmesan cheese for the tops (optional)

Make the bread dough:

In a small saucepan, over medium heat, bring milk to a simmer. Remove from heat and mix in the butter salt, and sugar. Allow this to cool for 10 min while you measure the rest of your ingredients. Dissolve the yeast in 1/2 cup warm water, making sure it foams up.

Fit your stand mixer with a dough hook and pour the milk/butter/sugar/salt into the bowl of the mixer. Pour in the 3 eggs, yeast dissolved in water, and about half the flour. Beat on low speed until this is all incorporated.

Add in the rest of the flour, 1/2 cup at a time, until the dough starts to pull away from the sides of bowl. Knead with the dough hook, on low to medium speed, for 5 minutes.

Oil a large bowl with olive oil and dump the dough from the mixer into this, turning to coat the dough. Lightly cover with a towel or Saran Wrap. Allow the dough to sit in a warm place for at least 90 minutes, or until it doubles in size.

Make the pepperoni rolls:

Line a 9 x 13 inch metal pan with parchment (or foil/release paper) or butter/flour the pan.

On a well floured surface, dump the dough out of the bowl. Divide the dough into fourths. Divide these pieces in half. Divide each of these pieces into three. You should get 24 pepperoni rolls.

Flatten each piece of dough with your hands and press 4-5 pepperoni slices and pinch of mozzarella cheese into the dough. (I try to jam in as much pepperonis and cheese as I can.) See the above picture for reference. Pull the bottom dough around the pepperonis and cheese, pinching together. Flip it over and mold into a ball as best you can. Place into the pan with the pinched side down.

Allow the rolls to rise for 30-40 minutes until they are poofed up. Preheat oven to 350 degrees and adjust a rack so it is in the center of the oven.  Sprinkle with shredded parmesan and Italian seasoning if you desire. Bake for 20 minutes, rotating halfway through, until they are golden brown.

This is a Bubbly Kitchen original recipe.


Well if you have been watching what you eat lately (as I have been), you are probably getting sick of not eating pounds and pounds of carbs. I know I am missing Jimmy John’s sandwiches, toast, eggs benedict, and just basically anything that has bread. I think the most important part of any diet is cheating, and cheat days specifically. I was reading through blogs and stumbled upon this fabulous challah bread with a beautiful 6 strand braid and I just had to try it. This bread is as delicious as it looks. So when your cheat day Saturday rolls around, have fun with it and make this bread. Make french toast with it, sandwiches for lunch, and eat it with indulgent european butter for dinner.
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I started off with the 4 strand braid for my beginner loaf and could not be more pleased. This recipe comes from King Arthur Flour which is a very reliable bread recipe source. There are a number of comments with concerns regarding the water to flour ratio. I did not have any problems with it, mine turned out great with 1/2 cup water to 4 cups flour. There are 6 tbsp of oil which I think makes up for less water. This allows you to create a dough that is not overly sticky and can be rolled and braided.
Challah is kind of a richer, eggy bread, traditionally served during the sabath. It is an enriched bread similar to brioche except that it contains no dairy. Brioche and challah are not the same thing, contrary to what some commenters at the King Arthur website seem to think. They both have one seriously important thing in common though… they make excellent french toast! I am working on mastering how to braid these breads. And I’ll say, it is really not that hard. Especially with the excellent pictures and directions from King Arthur Flour.

1/2 cup lukewarm water
6 tbsp vegetable oil
1/4 cup honey
2 large eggs
4 cups unbleached all purpose flour
1 1/2 tsp salt
1 tbsp yeast
1 egg beaten with 1 tbsp water for the egg wash

In the bowl of a stand mixer, fitted with the dough hook, combine the yeast, water and honey. Allow it to foam so that you know its working. Mix in the vegetable oil, eggs, and salt. Turn the mixer on low and add in the flour, cup by cup, making sure the dough does not get too dry. Knead with the stand mixer for 7 minutes or until the dough springs back when pushed in with your thumb.

Allow the dough to rise for 2 hours until doubled. (I placed mine in the fridge at this point and baked it later that night, just in case you run out of time.) Punch the dough down and transfer to a lightly floured work surface.

Divide the dough into 4 pieces and shape each into a 6 inch log. Cover with a tea towel and allow to rest for 10 minutes. Roll each of these logs into a 15 inch rope. Cover and let rest for 10 more minutes.

Roll the ropes some more until they are 20 inches long, they will shrink back a little bit to 18 inches. Lay them parallel to each other and pinch the ends on the left together. This is where you need to look at the pictures provided by King Arthur if you are having trouble.

Take the rope nearest you and move it away from you over the two adjoining ropes. Then move the rope back under the rope next to it. Repeat this, but start with the rope farthest form you. Bring it towards you, across the two adjoining ropes. Then move it back under the rope nearest it, away from you. Continue, alternating sides, until the whole loaf is braided. Pinch the ends together and tuck underneath.

Gently pick up the loaf and place it on a parchment-lined baking sheet. Cover with greased plastic wrap or a tea towel and allow it to rise until it is quite puffy, ~ 90 minutes. Preheat the oven to 375 about 15 minutes before the bread is done rising.

Whisk together the egg and water, brush this carefully over the risen loaf of bread. Place the baking sheet on top of another baking sheet (to keep the bottom from browning too much). Bake for 20 minute. Rotate the pan, cover with aluminum foil, and bake for another 15 – 25 minutes until golden brown. There is a lot of variation here, so keep a close eye on the bread.

Adapted from King Arthur Flour

Creamy Chicken and Farro

Farro is pretty much my new obsession. It has that wholesome flavor that I always crave during the deep, dark, depths of winter. The weather has been so up and down lately, and today we are back in the dark cold depths of February. Farro is full of fiber and nutrients but will also satisfy your craving for carbs. And so many fabulous chefs are doing amazing things with this simple grain. My second favorite thing about farro is that it is an ancient grain! Why would you not want to eat the grain that Egyptian kings enjoyed?


There are a variety of farro brands/items out there. I think that all of them are interesting, just read the labels because some of them require overnight soaking. Pearled has less nutrients but is essentially ready to cook. Whole grain farro probably has more nutrients but does require much longer prep/cook times. Those longer times could actually be good for your recipe if you are leaving something in the crockpot for 8 hours, the whole grain farro will definitely hold up.



This dish rings in at about 370 calories for a 1 cup serving. It is extremely filling and will stick with you all day. It is so nice to have something that tastes creamy and indulgent but that is not just jam packed with unnecessary calories. It keeps well in the fridge and reheats like a dream in the microwave for a delightful work lunch. If you are worried about the milk ingredient, just use whatever you have. It will be fine. Add a touch of half and half if you want to give it a boost. I almost always have carrots but don’t constantly stock celery, so I often make this dish sans celery.


Creamy Chicken and Farro

2 tbsp extra virgin olive oil
3/4 cups dry farro
4 cups chicken stock
1/4 cup unsalted butter
1 yellow onion, diced
1 large carrot, peeled and diced
2 garlic cloves, minced
1/2 tsp dried thyme
1/3 cup all purpose flour
1 cup 2% milk and 1/2 cup half and half
2 heaping cups cooked, chopped chicken
salt and pepper, to taste

Heat oil in a large dutch oven over medium heat. Add the farro and toast for 1 minute. Sprinkle with salt and pepper. Pour in the 4 cups chicken stock and bring this to a boil.

While the farrow is cooking, melt butter in a large saucepan over medium heat. Add the onion, carrots, season with salt and pepper. Saute this for 5 minutes, until the vegetables are translucent and softened. Add the thyme and garlic, cook for 1 minute more.

Mix in the flour and cook for two minutes, stirring constantly to incorporate any dry flour. Use a whisk to incorporate the milk into the vegetable and flour. Whisk constantly. Reduce heat to low and allow it to cook for 3 minutes until it thickens.

Transfer the vegetable mixture to the farrow and stock. Stir to combine. Simmer for 20-25 minutes until the farro is cooked and thick and creamy. Add salt and pepper to taste. Serve.

This is a Bubbly Kitchen original recipe.