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…
The bananas and chocolate kick continues. A few weeks ago, a friend tipped me off to the banana chocolate croissants at b. patisserie. The weekend morning line was much, much shorter than that of Tartine and I really dug the banana chocolate croissants. I also had their banana chocolate scones which were amazingly moist and delicious. I had an appointment nearby last week and swung by to pick up another scone but they were out by the time I got there…how sad! My remedy? Make my own.
The recipe is super simple…the hardest part was waiting for my bananas to ripen and dealing with a somewhat crumbly dough (scone dough is supposed to be like that–its just a new texture for me to bake with). I tested a batch of frozen scones this morning (shaped, cut and frozen on a tray so that they don’t stick together before being thrown together into a ziploc) and those worked out great as well! I just baked those at the same temperature for an extra 2 minutes. My 3.5-year-old niece also loved these scones…but wanted to add raisins. No way, kid. This is a strongly anti-raisin family! Read more…
I generally dislike sweets–always have and it baffles my husband (and his entire extended family) to no end. I remember going to camp in 5th grade and being exposed to oatmeal for the first time. Thinking it would be similar to chao (rice porridge), I gagged on the sweet taste and gluey texture. In college, if cream of wheat was available in the dining hall, I would eat that with crumbles of bacon mixed in while people around me were dropping in brown sugar and (the most vile of vile to me) raisins. As a grown-up, I never order pancakes or french toast for brunch. The sweetest thing I’ll have in the morning is a mimosa or some fruit.
While I understand that oatmeal is good for me, I’ve never been able to get over the gluey texture I remember from camp. I imagine the gray pasty stuff is similar to what Oliver Twist ate or what the elderly with no teeth are resigned to. I don’t know why this never occurred to me before, but yesterday, I finally figured it out: savory oatmeal!
Instead of water, I use chicken broth on my steel cut oats from Trader Joe’s. I made sure my oatmeal wasn’t going to be gluey by using a smidge less grain than the recommended ratio of oatmeal to liquid. Once my oats were cooked down, I topped it with a sprinkle of Parmesan cheese, a few grinds of black pepper and a fried egg. I can imagine throwing some mushrooms on top or a dollop of kale pesto.
Wow. I started this post in December…but travels to Cambodia and Thailand followed immediately by the start of a new job results in…this.
A friend’s parents host a party every year dubbed “Vodkas and Latkes.” As we are not close enough for an invite, we thought we’d make some latkes and chug some vodkas on our own. Except we don’t keep vodka around so it turned into latkes and whiskey, which just isn’t as fun to say.
Anyway, what’s not to like about potato pancakes? (and whiskey!) I was initially a bit worried about the amount of onions in the recipe, but they cook down to add sweetness to the pancake. Maybe a little taboo, but mine were fried in bacon fat (I didn’t have the traditional schmaltz) and topped with sour cream and herring roe from Ikea. I don’t recommend the roe from Ikea–I’d rather eat the Japanese version–but it made for a pretty picture. Read more…
What do you do with a stale loaf of bread and a fridge full of wilting vegetables? I made a savory bread pudding–some might call it a strata. I call it breakfast for dinner.
It is very easy and I’ve made it a few times with different ingredients. It clears out the fridge quite well. At a very basic level, all you need is stale bread, some sauteed veggies, cooked meat if you please, enough eggs + milk to cover your bread mixture and some cheese to top it off. Read more…
It is no secret that I love grits. This holiday vacation means I’m not rushing to work in the mornings and have time to make a real breakfast. Cheesy parmesan grits with a bit of pancetta and a sunny-side-up egg. Finished with some black pepper and Frank’s Red Hot (not pictured) and I had a nice breakfast to warm me up!
I still have a few more days off so this morning’s breakfast will be a peanut butter and bacon jam sandwich. Elvis would approve.
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.