Posts tagged ‘breakfast’

January 1, 2012

Craving | Fastest Cinnamon Rolls

I didn’t plan on having a craving for cinnamon rolls this morning.

If I knew it would have been coming on, I might have got a yeast dough together last night to be ready to bake this morning.  But it just happened as I was coming down the stairs thinking about scrambled eggs and bacon for New Year’s morning breakfast.  And, I thought, wouldn’t some cinnamon rolls be so good with that?   Mmmm.

So it is entirely possible to satisfy that spicy sweet craving for dough; it will just be with a quick rise dough (using baking powder) instead of yeast.  It’s about as much trouble as making a batch of homemade biscuits, which is to say not much trouble at all.

Happy New Year.  Here’s to resolving to make it yourself this year!

Fastest Cinnamon Rolls, makes a dozen, inspired by various recipes around the interwebs

Preheat the oven to 400 F.

For the Filling

4 T softened butter

3 heaping t cinnamon

read more »

Advertisements
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

read more »

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.

 

 

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

read more »

January 16, 2011

Breakfast Tacos, San Antonio Style

I grew up eating breakfast tacos.  Notice I did not refer to these as breakfast “burritos.”  You won’t find vegetables in these.  They are not some sort of fancy omelet in a flour tortilla.  They are typically leftovers and eggs wrapped in a warm flour tortilla.  They usually consist of some combination of the following : Meat (carnitas, chorizo, bacon, brisket, carne guisada), beans (usually refried), cheese (usually grated cheddar), potatoes, and eggs (scrambled).

In San Antonio, where I spent my early years, breakfast tacos are more popular than donuts.  There are places you can pick up a dozen for work (you’ll always get brownie points for this).  My favorite little taco place (read: hole in the wall) has housemade flour tortillas and a seemingly endless variety of fillings for your taco.  My favorite: bean, egg and bacon.

Thousand Oaks Breakfast Tacos

Refried Beans (mine were pinto, that I pureed, then reheated in bacon drippings and seasoned with chili powder and ground cumin)

Scrambled Eggs (I used Holistic Acres)

Slices of meaty fried bacon (mine was Neuske’s)

Small (not burrito sized, y’all) flour tortillas (I heat mine directly over my gas burners on the stove. Use tongs if you must, but I’ve got asbestos fingers and do it by touch, flipping and rotating until they bubble).

Assemble your taco with a base of beans, a spoonful of egg and a slice of bacon.  Fold in half as you would a soft taco.  Nothing more complicated than that.  Serve with hot sauce or pico de gallo.  This morning I didn’t have salsa so I used Sriracha for the heat.

Playlist included Give Back the Key to My Heart, by San Antonio boy, Doug Sahm.

 

October 7, 2010

Real Buttermilk Pancakes

After making several batches of butter this week (I keep telling you it’s really easy), I was left with several cups of buttermilk. 

Since I had more time yesterday morning, I made a big batch of buttermilk pancakes for Cherub.  I used whole wheat flour from Flying J Farm, home churned butter, Holistic Acres eggs and all that Snowville buttermilk. 

I used James Beard’s recipe from his American Cookery book, but added a little sugar, bumped up the soda just a bit and it needed a bit more flour (all purpose white) because homemade buttermilk is thinner than the cultured you’d get in the store. 

We’re not normally a whole wheat flour kind of a family, but these were really delicious.  They came out fluffy and with a nice texture from the whole wheat.  Cover them with lovely Ohio maple syrup and you’re laughin’.  Cherub devoured them and we still have nice leftovers for school mornings like this one.  You could even freeze them.

Try some this weekend.

Only non-local ingredients were baking soda, salt and granulated sugar.  For complete sourcing see the Farms and Producers page.

October 4, 2010

Apple-licious Breakfast

Cherub likes a good breakfast. 

This morning, since it’s gotten a little chilly, I served her some hot cereal.  I couldn’t find local oatmeal, so rolled spelt, from Stutzman Farm made an even exchange.   You can find Stutzman products at the Greener Grocer.  It cooks pretty much like oatmeal, two parts liquid (milk, local apple cider, water, etc.) to one part spelt.  I topped it with carmelized apples (sliced apple from Gillogly Orchard, sautéed in butter from Snowville, with a drizzle of local honey from John E. Egleston and a sprinkling of non-local cinnamon) and a further drizzle of honey. 

The great thing about it, too, is that there’s enough for leftovers.  So before school tomorrow, her healthy local breakfast  is already made.

%d bloggers like this: