This oatmeal bread wins the award for best toast. It’s a hearty oat-flecked loaf with a buttermilk base studded generously with melty cubes of cheddar cheese and punctuated with thin slices of jalapeño pepper. Where the cheese touches the pan it turns to golden-crispy perfection.
Inspired by a recipe in The Vegetarian Compass written by Karen Hubert Allison, published in 1998. A roasted acorn squash is filled with corn, milk, anise seed, and chopped scallions. You then bake it until the filling sets, and finish with white cheddar cheese left under the broiler until golden and bubbly.
These cheese straws look like wispy tree branches. Wayne calls them cheese twigs, and they never last very long around here. Crispy, cheddar-flecked, and rustic - it's the buckwheat flour that lends these slender creations their convincing shade of brownish gray.