Lovely, warm, tasty breakfast kolaches.

When one has ham…and one has yeast roll dough in the freezer…and one always, always has cheese around…

One makes kolaches!

I’ve fallen in the habit of making something to take to church on most Sunday mornings for the Sunday School class to munch on. The Friday after Easter, I set about vac-packing and sealing and freezing the leftover ham and cooking the bone for stock, and had the predictable ham scraps I just ground up in the food processor (because you can make all kinds of things with them). I also had only baked half a batch of dough for rolls, so I stuck the rest in the freezer before Easter, and that came out to thaw.

Saturday, I set about making kolaches.

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This quiche, y’all…

March 12, 2018

Just waiting for a bite!

This is as good a quiche as you can make. I swear.

I tend to err on getting mine on the too-eggy side; if you’re going to do that, start it in a skillet, finish it in the oven, and call it a frittata. A true quiche is a savory custard, one in which eggs are used as a thickener for the dairy. And the custard is a vehicle for enshrouding whatever deliciousness you feel like putting inside it.

In my case yesterday, it was tasso ham and Gruyere cheese. Pretty basic quiche, but pretty wonderful.

For any who may not know, tasso is the Cajun answer to country ham. Except it’s not really ham, which is a pig’s hind leg; tasso comes from the shoulder. The meat is cured only briefly, then rubbed in Cajun spices and hot-smoked, and then generally used in seasoning other dishes.

Word of caution. A little bit of tasso goes a long way. I probably had six or seven ounces of it. I diced it all up and put it in the quiche. About half that much, and diced smaller, would have likely been plenty.

But if you don’t have tasso, that’s fine. Plain ham works fine, as does bacon, as does shredded pork barbecue. As would most any kind of shredded up meat.

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Another gluten-free breakfast

November 13, 2017

Here’s a bread-free breakfast with a twist.

You really don’t NEED bread for breakfast.

Now, don’t get me wrong. There’s nothing much better than a hot, fluffy biscuit, dripping butter, cozying up to a pile of scrambled eggs, a scoop of pear preserves, and three or four slices of thick cut bacon, fried perfectly crisp. Unless it’s a thick slice of challah, soaked in egg-and-cream and fried in butter, the best French toast on the planet. Or a piping hot bran muffin, or a muffin bursting with fresh blueberries, cut open when it’s so hot it’ll scorch your fingers, and a copious quantity of butter applied. Or a puffy, golden brown Dutch Baby, hot out of the oven.

I love breakfast breads, and I have a fair number of them in my repertoire. But I also have a kid with celiac disease, and I love her, too, so I try to cater toward her need for things that don’t have wheat gluten when she’s here. And, I’m sorry, but I’ve yet to find anything in the realm of gluten-free breads that worth a diddly-damn.

Fortunately, said child loves her some corn, in most all its iterations. Corn tortillas make a fine breakfast burrito, and do well scrambled up in some migas. And grits? This kid can eat her weight in grits. Always has been able to.

So this morning, I brought out one of my stable of gluten-free breakfasts, tweaked it a bit, and she gave it her seal of approval. Me, I’ll tweak it next time, but it wasn’t bad, not at all.

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bkfst pizza 0715

What was left of the breakfast pizza after four women and two kids filled up.

Got a throng in the house for breakfast? Fed people breakfast strata until you’re sick of breakfast strata? Tired of cycling batter through the waffle iron?

I give you the breakfast pizza.

This thing is just about guaranteed to please picky eaters, as long as they like sausage, eggs and cheese. (Who doesn’t? Few people I know.)

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Assembly,not cooking, but good, nevertheless.

Assembly,not cooking, but good, nevertheless.

Yeah, yeah. I know. It’s been almost two weeks. I’ve cooked, a little here and there, but for the most part, my meals have looked like the above — something pulled out of the fridge and piled on a plate.

Not that there’s anything wrong with cheese and charcuterie, y’understand. It’s just that, well, it doesn’t really lend itself to a cooking blog.

I’ve snacked my way through a lot of meals in the last couple of weeks, and been out for several. And I’m about to spend a good bit of the upcoming few days on the road, so there won’t be much cooking there, either. I might cook dinner tonight, and once more the rest of the week, but that’s likely to be it.

What HAVE I cooked? Well, I made toll house cookies the other day. First time I’ve made toll house cookies in several forevers. They’re good. I’m still munching on them.

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Recycling-R-Us

December 27, 2016

M'mmm. Recycled breakfast. Sheer brilliance, if I did come up with it myownself.

M’mmm. Recycled breakfast. Sheer brilliance, if I did come up with it myownself.

Because, well, sometimes, you bring home carryout you just don’t want right then. And when you can recycle last night’s dinner into this morning’s breakfast, that’s a win any way you look at it.

Yesterday, after Child A and I made a pilgrimage to the nail salon for post-Christmas manicures and pedicures, she decided we were hungry. Now, I did not really think I was hungry, but by the time I got the 1,000 feet from the nail salon to the Steak Escape drive-through, I was hungry. And a cheesesteak sounds marginally healthier (not that I’m sure why) than do most fast food offerings. So I ordered a small steak, no peppers, on wheat bread.

And then I saw they had loaded baked potatoes, with bacon and cheese. OK, I needs me one of those. Got that, too.

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This stuff shows promise…

December 10, 2016

quick-loaf

Inside or out -- looks pretty good either way!

Inside or out — looks pretty good either way!

I wanted bread. It was cold outside, Child A was putting up the Christmas tree, there was Christmas music on, and I wanted to, by George, BAKE something.

This was the result.

For, you see, I did NOT want to mix up a batch of yeast dough, let it rise, shape it into rolls or loaves or some such, let it rise again, and THEN bake it. No, I wanted a much more rapid reward; I wanted a quick bread. And I wanted a savory quick bread, at that.

Over on the eGullet forum, someone had recently posted a recipe (linked here) for a buttermilk quick bread and contended it was one of the better quickbreads she’d had. I had saved the recipe, and figured there’s no time like the present to try it. And with a couple of tiny modifications, I think it’ll be quite excellent.

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