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pomegranate = olive green; blackberry = purple; blueberry = …blue; beet = pink; turmeric = yellow; dandelion = almost nothing
Playlist included Stay Young, Go Dancing, by Death Cab for Cutie.
March 20, 2011
Sunday Breakfast | Huevos, Persephone Style
There’s something about Mexican food lately. I’m just loving the spices and the fats and the flavors and the family feel of the meals. This morning, since we had so many ingredients of Mexican origin in the fridge, I decided to do a take on huevos rancheros. It’s not really rancheros; it’s just a delicious breakfast with spicy Mexican ingredients on a crispy tortilla, topped with a huevo.
I realize that this morning’s recipe is going to look a bit too involved. But it has a couple of different simple components (the chile paste, the avocado crema) that you might consider making at some point and stashing in the freezer or have a bit leftover for a breakfast like this.
Huevos Persephone, serves two
Small link of Mexican chorizo, casing removed and sausage crumbled
1/4 of a small onion, diced
1 potato peeled and cut into small cubes
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February 17, 2011
It’s Really Just An Excuse | Buttermilk Pancakes
So with all the crème fraiche lying around, I was bound to make some more butter, and with that comes the buttermilk and with that, well, Cherub wanted pancakes. I can’t say no to her sweet little face. Well, I can sometimes. OK, a lot of times. But today is a yes kind of day. So fresh buttermilk pancakes for lunch? You got it little sister.
And for me? It’s really just an excuse to eat more butter. Besides, Warren says it’s good for me.
Buttermilk Pancakes, inspired by James Beard’s recipe in American Cookery
2 c all-purpose flour
1 1/4 t baking soda
1 t salt
3 T sugar
2 c buttermilk (homemade, if you can)
3 eggs, seperated
2 t vanilla
1/4 c butter, melted
Whisk the flour, baking soda, salt and sugar together in a large bowl. Whisk together the buttermilk, egg yolks and vanilla. Add and mix well with the dry ingredients. Beat in the butter and mix until smooth. Beat the egg whites until they have stiff peaks, then fold into the batter gently.
Ladle the batter into a hot pan or griddle and cook until the edges of the pancake are just starting to dry, most of the bubbles on top have popped and the bottom is golden brown. Flip and brown the other side.
Serve with all that Snowville Creamery butter and some good Ohio maple syrup. Speaking of which, fresh batches of syrup will available March 5th at Flying J Farm at the annual Maple Sugaring event. Bring the kids for a demonstration on how syrup is made and stay for a pancake lunch.
Playlist included Thirteen, by Big Star.
February 16, 2011
Using Crème Fraiche | Quick and Gorgeous Spring Tart
It’s been in the 50s here in Columbus. It makes me think spring is here. So since it feels like Spring, I’m starting to cook like it. This quick rosemary ham tart with only six ingredients, is one of the simplest things you can make. It is beautiful for brunch, great for a light dinner, even amazing as part of a little buffet of appetizers at a cocktail party. So flexible, too. You could certainly sub some roasted spring asparagus for the ham if you were feeling virtuous.
And oh my is it addictively tasty.
Spring Rosemary Ham Tart, inspired by John Torode
1 piece frozen puff pastry, thawed
2 eggs
1/2 c crème fraiche (you can certainly buy it, if you haven’t the time to make it)
1 t good English mustard (prepared, not ground)
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January 30, 2011
Hangover Cure | Migas
Do not get the wrong idea: Persephone is not hung over. She doesn’t get hung over. Let’s just get that straight first. But I do know that this is a malady that occasionally affects those fashionable folks who enjoy a nice meal with a few (extra) glasses of wine.
A sturdy, spicy breakfast lunch the next morning midday with a good strong bit of coffee is just what Persephone thinks you need, if you’re one of those fashionable folks. And the refreshing thing about this is that you can be as creative as you like (or as creative as your refrigerator allows). The only basics you need are pork, eggs and tortillas.
For the migas this morning, it was a mash-up between a Spanish version that’s heavy on the pork products and the Tex-Mex version that’s heavy on the tortillas. Typically the Spanish version uses breadcrumbs, but we have nine zillion corn tortillas in the fridge so there you have it.
To get started, I fried up some chorizo that was sliced into thick chunks, and a few slices of bacon that had been chopped into five or six pieces. While this was frying over slowish heat, I soaked some corn tortillas in water that was seasoned with salt, some slices of jalapeno, and smashed garlic. I also chopped up a couple of tiny potatoes and some fennel tops that we had in the fridge. I whisked a couple of eggs together and added in a handful of watercress that was feeling lonely. When the bacon and chorizo was just about crisp, I drained the tortillas and dried them then sliced them into thin strips. I tipped in the tortillas, potatoes and fennel and let it cook a few minutes until most had crisped a bit (not too much, mind you) then added in the eggs and cress. Stir and cook until the eggs are the consistency you like then divide into bowls and top with a bit of chopped cilantro.
This is pretty seasonal right now, but certainly in the warmer months, you might add tomatoes or kernels of summer corn instead of the fennel and potatoes. There’s also a plethora of cheese choices you can add to this everything from cojita and queso fresco (my favorite) to the shredded four cheese blends you get at the store (not so much my favorite, but entirely do-able).
Make sure you set a bottle of sriracha on the table for those that need a bit more help waking up and facing the day.
Playlist included Help, I’m Alive, by Metric.
Like this:
January 27, 2011
Monday Night Brunch | Pork Belly Bibimbap
I recently followed a debate/skirmish happening in the Atlanta area between a restaurant critic and some local chefs. Let’s just say the chefs carried the day. One wonderful chef who responded quite eloquently was Ron Eyester, or The Angry Chef of Rosebud in the ATL. I discovered, not only is he tremendous in an argument, but he’s doing something fun at his restaurant: Monday Night Brunch. Well, why on earth not, I asked myself?
So here’s Persephone’s version. It’s a Korean, Seoul-food classic called Bibimbap. With braised pork belly, a completely naked salad and a beautiful sunny side up egg on top, it’s a well-balanced dish that’s colorful, light, fresh and fun. It’s bacon and eggs, kids, just with some Far Eastern flair. So grab a Bloody Mary and some coffee and you’re good to go all night long.
Pork Belly Bibimbap
1 1.25 lb pork belly, seasoned with salt and pepper (There’s lots of fat, so you’ll only wind up with about 1/2 – 2/3 lbs of meat)
For the Marinade:
3 cloves of garlic, smashed
1 thumb of ginger, roughly chopped
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December 16, 2010
South Texas Locavore | Mushrooms on Toast, Poached Backyard Egg
I am so happy to have a friend who is raising beautiful chickens. Her name is Mylene, and her urban ”farm” in a North San Antonio neighborhood produces all manner of vegetables and flowers, and as of November, the little jewels that star in this dish. Upon arrival, I found her chickens happily pecking around Mackey Farms, softly clucking their pleasure. Cherub had a fantastic time following them around and tempting them with deep green leaves of kale, like chicken catnip. I had fun holding them and watching them. It’s like an avian version of an aquarium. But make no mistake, these birds aren’t a quirky diversion. Just like the vegetables in her beds, they’re there to put food on her family’s table.
I will never, ever turn down a few fresh eggs. I will honor every ounce of the effort that chicken gave to produce that egg and eat it with all the reverence of a holy meal. So when she offered me five, including one that was laid while I visited, I knew exactly how I would use them – mushrooms on toast. It’s a true bistro classic, elevated here by earthy Texas mushrooms and, of course, those transcendent eggs. It’s a simple, humble dish – you can have it for lunch, you can have it with your tea. Please, I urge you, try it.
Mushrooms on Toast with Poached Backyard Egg, Serves 2
4 cups of fresh, local mushrooms, diced. I used 2 cups of crimini and 2 cups of shiitake.
1 shallot, finely diced
2 thick slices of the crusty bread of your choosing. I used a buttermilk sourdough.
Vermouth, a splash
1 leaf of Texas sorrel, cut into ribbons, for garnish
1/2 t butter
olive oil, salt, pepper
2 beautiful Mackey Farms eggs
Coat the bottom of a large frying pan very generously with olive oil, and heat until shimmering. Add the mushrooms, allowing them to sear, about 3 minutes. Deglaze with the vermouth. Then add the chopped shallots and turn the heat to medium-low. Season well with salt and pepper, and stir regularly for another 3-4 minutes. This is a good time to make your toast.
Now poach the eggs for 2 1/2 – 3 minutes in simmering water – long enough from the white to be firm, but without cooking the yolk through.
Add the butter to your mushrooms and give it a stir to incorporate
Spoon the mushrooms onto your toast, and top it with the egg and a tiny sprinkle of sea salt. Garnish with the sorrel ribbons. There is no doubt you will enjoy this.
Playlist included Maybe Sparrow, by Neko Case.
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