Posts tagged ‘Brunch’

June 13, 2011

Backyard Foraging | Juneberry Muffins

It is a great pleasure to identify edible plants, trees and flowers to include in my culinary endeavors.  Most recently I rang my neighbor’s doorbell to ask if he wouldn’t mind if I picked a few bowls of berries from his Juneberry tree (a.k.a., saskatoon, shadbush, sugar plum, service berry, et al) in return for some baked goods and perhaps a cocktail, some jam and maybe some ice cream, or a cobbler.  The possibilities are endless.  He didn’t say no.

This recipe is not for a sugary sweet cupcake that masquerades as a muffin.  No, these are delicate-crumbed cakes – almost savory –  plump with jammy berries and a whisper of almond, echoing the notes of the berries’ seeds.

Old Fashioned Juneberry Muffins, makes 10, adapted from James Beard

2 c. sifted flour (I used unbleached all purpose)

1/2 c sugar

1 T baking powder

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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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