Scones really are just triangular breakfast biscuits. As muffins are just an excuse to eat cupcakes for breakfast. But who cares??
Finally found a winning savory scone recipe! I attempted savory scones last year when a friend had a new baby. I thought it would be fast and easy food to eat for her but that batch turned out a bit greasy and too dense. This time, the recipe yields a fluffy inside with a crispy outside. I made sure to get a leaner bacon and render the crap out of it. These scones work great fresh or straight from the freezer. I did find that baking them in my toaster oven yielded uneven results and that using my standard oven is much better…I’ll just have to be more patient and let the oven warm up while I’m showering or something.
Now that I have a basic recipe I like, I’m going to try different combinations such as ham & gruyere; sausage, jalapeno and mexican cheese; olive, prosciutto and parmesan…the possibilities are endless! Read more…
Last weekend was my boyfriend’s birthday. To celebrate, I thought he’d enjoy some comfort foods that he doesn’t often get living with a Vietnamese Californian. Our standard weekday meals are kitchen sink salads, soups or noodles. Creamy dips are usually relegated to the Super Bowl or other milestone sporting events where I know other people will help us enjoy the gluttony. Potatoes almost never make it into the rotation unless I am thickening a soup in lieu of cream. Dessert? I definitely make bake but dessert around here is usually whatever fruit is in season.
In forthcoming posts, you will see a baked potato casserole, roast pork loin, a Roli Roti-style porchetta, caramelized onions, and a peanut butter pie. The food isn’t very well documented as we had friends and family over while I was finishing up. Much like I don’t like to spend too much time documenting food when I eat out, I would much rather spend time chatting with friends than taking the perfect photo (or any at all, in some cases). Read more…
I know a lot of people hate okra but I happen to love it. Okra is all over the farmer’s market right now (guess its in season!) so I was looking around online for different ways to cook okra. I usually just stir fry with some bacon, garlic, onions and corn but really wanted to try something new. Luckily, Mark Bittman posted a recipe loosely based on gumbo that sounded delicious!
This stew is soooo good and for those of you who hate the sliminess of okra, there is no sliminess here. Just pork and okra goodness! I added padron peppers and jalapenos because I had them laying around and the added flavor was awesome. Prep is very minimal–you just need time to slow cook the pork. Read more…
This was a clean out the fridge type of sandwich: whole wheat bread toasted with bacon left over from the corn muffins, fresh mozzarella left over from the pizza, heirloom tomatoes from the farmer’s market, fresh basil from my plant and a smidge of wasabi mayo.
Another treat from our 4th of July BBQ last weekend. These corn muffins have the light texture of your usual sweet cupcake but with the savory corn goodness of regular cornbread.
I made these in the morning so was able to enjoy one fresh out of the oven for breakfast. I don’t really like sweets, especially for breakfast. I would much rather have one of these muffins than a blueberry muffin. I might just put this into a pan next time–making cupcakes is kind of annoying. Read more…
My extended family and friends (21 adults, 14 children) spent the weekend at a big house in Mi-Wuk Village, about 2.5 hours east of the Bay Area in Tuolumne County. These weekends are special to me.
My mom was the middle of 7 children and every Sunday we all spent the day together at my grandparents’–women cooking and gossiping, men chatting and playing cards, and all the cousins (20 total) running around (cliche but true). Every summer, we took a 7-10 day camping trip with the whole brood.
Though many of us are still very close, such gatherings are less frequent. Our grandparents have since passed and we all have our own busy lives. When we do get together, it is always like old times–a lot of food and laughing but probably a lot more booze. I’m glad my nieces and nephews are a part of the experience and hope they’re just as close growing up. Read more…
Last Christmas, Joel got me bacon jam that I really enjoyed. My friend just got out of cooking school and made a bacon jam for a potluck brunch last weekend and I REALLY enjoyed her bacon jam…moreso than the one Joel got me. While the jam Joel got me was more of a bacon & onion compote, my friend’s bacon jam had a sweetness to it that I really enjoyed. She gave me her recipe and I made it to go with the cheese plate at Christmas Eve dinner. My cousin described it as a “bacon chutney” which is a pretty good description…
Goes great with a cheese plate, on top of a breakfast casserole, smeared on a croissant…its delicious on everything! I wonder if Elvis would have eaten a peanut butter and bacon chutney sandwich??
- 1 lb bacon
- 4 cloves garlic, chopped
- 1 medium brown onion, sliced
- 3 tablespoons brown sugar
- Sriracha Sauce (optional) TT (I used hot pepper flakes instead)
- ¼ cup apple cider vinegar
- ¼ cup maple syrup
- Black Pepper TT
- Extra water
- Salt TT
- 1 to 2 green apple, small dice (I used 2)
- ¼ teaspoon of Cinnamon
- 1/8 teaspoon clove
- In a non stick pan, fry bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1 inch pieces
- Fry the onion and garlic in the rendered bacon fat on medium heat until translucent. (I poured out most of the rendered fat and left just enough to fry the onions and garlic)
- Transfer bacon, onion and garlic into heavy based cast iron pot and add the rest of the ingredients except for the water. Simmer for 2 hours adding ¼ cup of water every 25 – 30 mins or so and stir
- When finished cooking put in food processor. Pulse for 2 to 3 seconds so that you leave some texture to the “jam” or you can keep processing and make it a smoother and more paste like.