This is another case of a recipe I found by accident that I had to make immediately. I love sweet potatoes, and Calin generally doesn’t, so anything I can do with them that I think he might actually eat is always welcome. Also, fritters are some of my favorite things – probably just because of the word – so they’re high on my list of things to learn how to make. If I’d known before I became an addict just how fried these little buggers are, I might have tried to stay away…
I made these amazing muffins a few weeks ago, but I haven’t had a chance to post them yet. Just looking through the pictures is making me hungry – I might have to make them again this week!
I have a serious soft spot for blueberries. One of my neighbors growing up was a pick-your-own blueberries (and raspberries and blackberries) farm, which was always fantastic on those long summer days when I wasn’t in school. It’s much harder to make it out there now that I’m working during normal business hours, but I fantasize about pints and pints of blueberries, and I drool over any recipe with blueberry in the name (or ingredients list). I recently discovered a list of favorite blueberry recipes on Sweet Pea’s Kitchen (the list is at the end of her post on Individual Blueberry Buckles – every single one of them looks incredible) and nearly went mad trying to pick one to make RIGHT NOW. (Look out for a post on this disastrous attempt later this week…)
One beautiful Friday morning my coworker brought us all cinnamon rolls. We ate a bunch of them, but couldn’t finish them all, and when go home time came around, there were still a few left. Nobody else wanted them, so I took them home to make cinnamon roll french toast.
It’s actually the perfect use for day old cinnamon rolls, because most french toast recipes tell you that day-old bread actually soaks up the batter better anyway. What I didn’t take into account was the icing. It got very sticky, and made a total mess of my poor cast iron skillet. (more…)
Our wonderful friend (and my surrogate daughter) Jill gave us a crêpe pan as a wedding plan. Until last week, I have loved it from a distance, too intimidated to use it. Thanksgiving, however, is (at least in my family) all about trying new and possibly incredibly difficult and irrational things, so I figured this was my best shot. Besides, you need a good solid breakfast if you’re going to be cooking and eating all day. (Ahem.)
The recipe was surprisingly easy. I found it in How To Cook Everything, which is tied for my favorite cookbook. (Tied with The New Best Recipes, which equally surprisingly did not have a crêpe recipe.) Anyway, Mark Bittman provided incredibly simple instructions for how to make the perfect crêpe, minus the fact that he shows you how to roll them instead of how to fold them like the French crêpe stands do. Fortunately, I’ve been to France often enough and recently enough that I could handle that part on my own. (more…)
I decided to make an exciting breakfast. But as most people know, I’m also conservative with ingredients, and first thing in the morning is not a great time for me. I have a stash of Alton Brown’s Almost Instant Pancake Mix at hand at all times (lesson learned!), so that wasn’t an issue. (That link is not actually the recipe in Alton’s cookbook, which you will know if you are an Alton obsessor, because Alton always measures things by weight. But it will do.) But I knew that the only pumpkin I had was canned, and pancakes for two people do not require an entire can of pumpkin. I also did not have pumpkin pie spice (I do now! Thanks, holiday grocery store sale!). So instead, I faked it. I just added all the spices in my cabinet that I associate with pumpkin pie, and called it a day: cinnamon, cloves, all spice, nutmeg… Hmm, maybe a little vanilla, and how about a tiny dash of almond extract? Sure!
Look how easy that was! Tasty, too. I served them with cold apple cider.
Breakfast is one of three meals that I struggle with on a daily basis. I am never awake enough to be creative, and I never get up early enough to make something interesting and complex. Usually we have cereal, or bagels or English muffins with some variation in butter or cream cheese. On the exciting mornings, I might use jam as well. In cold weather I sometimes make grits.
Breakfast excitement usually comes on weekends, when Calin cooks for me. Then we usually have more time, and we get up later so we’re awake enough to have something nicer. He makes me the most delicious little breakfast sandwiches with egg and turkey bacon and cheese… But this weekend, something terrible happened. On Sunday morning, we did not have any eggs! The horror! And without eggs, what is the point of making bacon for egg and bacon and cheese sandwiches?!? It was this situation that lead to my epiphany: We had English muffins. We had cheese. And we had lunch meat! I can make something with this!
Because we almost always have English muffins, or bagels, which would work just as well. (I buy them in bulk whenever they go on sale and freeze them). And we always have cheese. (The day we run out of cheese will be the day I give up on life. Or run screaming to the grocery store.) And we generally have lunch meat because that’s part of my lazy way of dealing with the second meal that I struggle with on a daily basis.
Here’s the best part: when you put these incredibly simple, always-on-hand ingredients together, you end up with something that looks almost gourmet. It looks classy! You have these adorable little open-face sandwiches that look like they cost $8 at the local brunch restaurant. Especially since I’ve actually had gourmet cheese on hand, left over from Birthday Mac & Cheese. And I can make these every morning, in about 3 minutes – give or take how long I decide to leave them in the toaster oven on broil, which is in constant flux based on the ratio of hungry to want-the-cheese-as-crispy-and-bubbly-as-possible.
Thanksgiving this year was an extravaganza of food. Beginning with The Biggest Little Thanksgiving and followed quickly with this tasty family brunch, the Thankful Holiday ushered in Food Season 2010 with blazing glory.
Everything here was made by someone other than me. I helped chop ingredients for the quiches and potatoes, and I combined things to make the salads, but none of these creations were my babies. They were the dream children of my beloved and his amazing sister, who hosted this fabulous brunch in my house and didn’t make me do any of the work. What a blessing!