Posts Tagged “breakfast”
The only biscuits that got baked in my house growing up came out of an canister that you smacked on the edge of the counter to open. And they weren’t very good. So this week I took on biscuits. This might not a big deal for many of you, but anything (with the possible exception of Tollhouse chocolate chip cookies) that mixes butter and flour and some rising agent is not typically something that “I do.”
I ran across this very simple recipe from noted pastry chef Gale Gand via her Italian mother-in-law. Sweet enough, but not cloyingly sweet. Kinda round, but not perfectly shaped. Crispy on the outside, soft, moist and lovely on the inside thanks to the ricotta cheese. And we fell in love.
Lovers of Mexican food and Mexican culture, we had enjoyed both Frontera and Topo, but never Xoco, and had heard about their amazing breakfasts and lunches and especially the churros, the Mexican version of our own terribly hip donut.
The menu features two kinds of waffles: Belgian and Liege. Belgian waffles are the ones most of us are most familiar with: deep, light and crispy. Liege waffles are denser and chewier. The batter includes pearl sugar that makes them very sweet and caramelized.
It’s November as I write this and really the only fresh fruits in season are apples, pears, grapes from – somewhere – and those little Clementine oranges. Most citrus hasn’t even yet gotten great. So I am especially grateful for this light, not-too-sweet pear clafutis treat.
I found myself thinking about a pancake called a German Apple Pancake recipe from The Vegetarian Epicure that I have adapted and my family has enjoyed over the years. It’s much lighter than the thick, uber-sweet German Apple Pancake-cum-dessert that is the trademark dish of a famous local pancake house chain. It’s more like that same restaurants’ Dutch Baby pancake: fluffy, light, chewy and crispy at the same time. You could call it a puffy crepe.
Bakin’ & Eggs was far from the best or the most creative or the most interesting or the most brilliantly prepared food we’ve ever eaten. It was also far from the most romantic spot we’ve ever been in. But it’s in the ‘hood. It’s reasonable and easy and inexpensive. And filling.
if I’m going to eat some fried sugary confection, I want to be bowled over with culinary bliss. And I wasn’t. Admittedly, they were a little better after a few minutes in the microwave. And while I’ll probably try others, I am neither glazed and infused not dazed and confused. I’m not even crazed and amused and I am very rapidly losing interest in this donut rage.
I decided to make a savory bread pudding for brunch with my college roommate. I found some recipes on-line and didn’t really like any of them, but with the basics in hand (how many eggs; how much milk; how long to bake; what temperature) I just riffed my way through it.
I kind of made up this recipe based on several savory cheese scone recipes I found. They are both very satisfying and remarkably light. And they have bacon in them. And cheese. And did I mention ramps? You seriously want to try these. Your mouth will thank you.
