Tag Archives: brunch

More Food Porn: Country Benedict

 

For a while, I considered dropping the “More Food Porn” kinda posts, because they didn’t seem to fit in with what the website is evolving into. But then I took a look at this picture and said “Y’know…food porn is exactly one of the things I would like to see on this site.”

The reason is simple – nothing captures a singular joy about a simple topic than a good picture. And when I see this picture, I see joy.

Granted, the joy comes from the memory of Tara taking me down to a small greasy spoon by where she works and treating me to breakfast.  But the place she took me to, a little hole-in-the-wall called Loretta’s, represents a lot of what I enjoy about food. Done well, it doesn’t have to be fancy or full of pretense. It just has to be good…

…and, perhaps, run the risk of a major coronary event.

 

 

 

More Food Porn: Creole Benedict

Creole Benedict, from a recent brunch at Ama-Ama.

As always, porn is posted due to previous political piece.


Highland Eggs

One of the primary problems in recreating dishes from recipes from other lands is that they are viewed through the lens of you own culture. So when a dish comes out…well…different, you’re not sure if the problem is with the recipe and how it was written, or if the problem is with your own expectations.

Take, for example, this recipe for Highland Eggs, a Scottish breakfast recipe found in the book The Scottish-Irish Pub and Hearth Cookbook. I followed the instructions as written, with one notable exception, and the dish came out…very wet would be the best description.

It had mostly set, and I had left the dish in the oven for an extra five minutes to be sure that it had cooked the entire way through, but there were still parts that were very soupy. I’m unsure if this is how it should be.

But the taste of the dish rates very high, getting praise from the entire household. So, make his dish at your own risk. It’s tasty. But it can come across as an unset quiche in its consistency if not made correctly…I think.

  • 2 cups fresh, whole wheat bread cubes
  • 1 cup grated white cheddar cheese
  • 8 strips of bacon, fried crisp, drained and diced
  • 5 eggs, room temperature
  • pepper, to taste
  • 1 cup light cream
  • 2 Tablespoons chopped chives
  • Salt, to taste

Pre heat your oven to 350 degrees F. Butter a 10-inch glass pie pan.

Sprinkly one cup of the bread cubes over the bottom of the pie pan. On top of that , sprinkle 1/2 cup of the grated cheese, and 1/2 of the bacon bits.

Break the eggs over the bread cubes, spacing them evenly. Try to ensure that the yolks do not break. Cover with the remaining bread cubes, cheese, and bacon, in that order. Pepper to taste. Pour the cream over the ingredients.

Place the dish in the oven and bake until set, between 20 to 25 minutes. Remove from oven and allow to cool for another 5 minutes. Top with chives and serve.

Serves 4


Banana Waffles

Sometime, a person needs a waffle.

Our household recently received a rather new waffle iron and it fell to yours truly to give it a test run. Here are some notes if you ever find yourself in a similar position.

1) Spray on oil is your friend, but try not to overdo it.
2) Take the recommended about of batter and add anywhere between 10 – 20% before pouring. An incomplete waffle is a sad thing to witness.
3) Ignore any timer or “ready lights” on said waffle maker as it’s easier to eyeball if a waffle is done or not.
4) Say the word “Waffle” as many times as possible, as it’s a fun word to speak aloud, and has the added benefit of either amusing or annoying any cooking compatriots.

  • 1 3/4 cup All Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Sugar
  • 1/2 teaspoon salt
  • 3 eggs
  • 6 Tablespoons butter
  • 1 1/2 cup whole milk
  • 1 banana, pureed or mashed

Turn on waffle maker,and allow to come to temperature.

In one bowl, combine the flour, baking powder, sugar and salt.

In a separate mixing bowl, whisk together the eggs, melted butter and milk. Pour the wet ingredients into the dry and stir until all of the ingredients are incorporated into a batter. Add the banana and mix in as well.

Ensure that each side of the waffle is oiled or buttered. Ladle the appropriate amount of batter onto the waffle iron, close and allow to cook until slightly golden, about 4-6 minutes depending on the iron.

Technorati Tags: Food, Recipes, Waffles


Raisin – Nutmeg Scones

Scones are one of those pastries that are far easier to make than most people realize. Dry ingredients in one dish, wet in another, mix together, and you’re 90% done. I’d like to write more on this dish, but they’re scones for goodness sake. What’s not to like?

  • 2 Cups All Purpose Flour
  • 1/3 cup granulated sugar
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon salt
  • 8 tablespoons butter, chilled and diced
  • 3/4 cup raisins
  • 2 Tablespoons orange zest
  • 1 large egg
  • 1/2 cup Heavy Cream
  • 1 egg white
  • sugar, for topping

Pre heat oven to 425 degrees F.

In a large mixing bowl, combine the dry ingredients – flour, sugar, Baking Powder, nutmeg and salt. Mix well with a fork. Add the butter, cutting it into the flour with the fork, mixing until the dough has a sand-like look to it. Add the raisins and combine well.

In a seperate bowl, mix together the egg and cream. Pour into the flour and stir in with a fork until the soft dough forms.

Place dough onto a flour surface, and give minimal kneadings (8-10 times). Form into a circle, and roll until somewhere between 1/2-3/4 inches tall. Cut into 8 – 12 wedges and placed on an ungreased cookie sheet.

Brush with egg whites and top with granulated sugar.

Place in the oven and bake for 11-13 minutes. Remove from Oven and allow to cool for 5 minutes before serving.

Serves 8 – 12

Technorati Tags: Raisins, Recipes, Scones


Buttermilk Biscuits

buttermilk Biscuits

“Americana” is one of the most nebulous of terms, as different people apply different things as examples of the word. Some use jazz, other use rustic needlepoint, still others use baseball as the best reflections of America.

Personally, I think Buttermilk biscuits work quite nicely. We most assuredly did not invent the biscuits, but did perfect. On the frontier, where excessive cooking equipment was a luxury many could afford, or in the south, where families had to make due with less, the buttermilk biscuit became the way that many folks got their grain intake. With only six ingredients, it was a simple recipe to learn.

This recipe is my first attempt at them, and they came out fairly well. I would have prefered for them to be a little fluffier, but I’m still working out the nuances of the stand up mixer.

  • 3 cups All Purpose Flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3/4 cup vegetable shortening, diced into 1/2″ pieces
  • 3/4 cup buttermilk

Pre-heat the oven to 450 degrees F.

In a large bowl, sift together the flour, baking powder, salt and baking soda.

Mix in the pieces of the vegetable shortening, until the the shortening looks like dough coated peas.

Slowly pour in the buttermilk into the dough and mix well. When thoroughly combined, place dough onto a floured counter top. Knead the dough if necessary, until the dough is the consistency of play-dough.

Flatten the dough, either by hand or by rolling pin, until the dough is about 2″ high. Cut out with a cup or circular cookie cutter. Place on parchment paper that has been placed on a cookie sheet. Repeat until all dough has been used.

Place cookie sheet in the oven and bake for 12-13 minutes.

Makes about 12-18 biscuits

Technorati Tags: Recipes, biscuits, bread,


Buttermilk Pancakes

Buttermilk Pancakes

Here’s a secret I have. I’m not a big fan of pancakes. Oh, they’re okay as far as taste is concerned, and if that’s the only thing on the breakfast menu, I wouldn’t turn them away. But for breakfasts, I’m an egg person.

However, there are those in my house who are most certainly pancake fans, and every now and then I have to provide them with these doughy concoctions.

How’s that for upselling my posts?

There is a nice bit of science involved with pancakes. The combination of baking powder, baking soda and the buttermilk not only provide a bit of tanginess to the batter, but help the cake become a bit fluffier. All in all, with real maple syrup, it’s hard to go wrong with this recipe.

  • 2 cups AP flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 2 cups buttermilk
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter, melted

In a large mixing bowl, combine all of the dry ingredients together. Mix all together with a fork. Set aside.

In a medium mixing bowl, combine the eggs with the butter milk, mixing well. Add the whole milk and and stir. Pour in the melted butter and combine.

Pour the wet ingredients into the dry and whisk together until all of the dry ingredients are incorporated and then stop. Lumps are perfectly acceptable in the batter.

Place a large skillet over medium to medium high heat. Melt a small amount of oil to the skillet and pour the batter onto the hot surface. The amount of batter should be between 1/4 to 1/3 cup. Cook until bubbles appear on the surface of the batter and the edges start to solidify. Flip and cook between 1 minute to 90 seconds further.

Serves 4

Technorati Tags: food, recipes, pancakes, buttermilk pancakes