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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The weekend cometh!

August 26, 2016

Chicken gumbo over rice, with yellow squash, zucchini, eggplant. OK, hybrid gumbo-ratatouille.

Chicken gumbo over rice, with yellow squash, zucchini, eggplant. OK, hybrid gumbo-ratatouille.

As a matter of fact, in about 18 minutes, here, I’m about to declare my home in the Eastern Time Zone and pour myself a glass of wine, because it has been a WEEK, can I just tell you? Following close upon the heels of the WEEK before that.

And I still have a powerpoint presentation I need to finish this evening because it’s due by close of business Wednesday, and I am going to be gone Monday and Tuesday. I hate to wait until Wednesday to finish it, but I may wind up doing so.

Because I would rather write about food and such.

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The oddest little things…

December 28, 2015

Pao de quiejo. Little cheesy not-biscuits.

Pao de quiejo. Little cheesy not-biscuits.

I’ve had this recipe hanging around forever, and took a notion today that I’d make it. So I did.

It’s Pao de Quiejo, or Brazilian cheese bread. It’s a concoction of tapioca flour, egg, milk, butter, salt, and grated cotija or parmigiano. And it behaves more oddly than anything I’ve ever cooked before.

With homemade honey butter.

With homemade honey butter.

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Upper right? That's raw beef, right there.

Upper right? That’s raw beef, right there.

…think about NOT cooking that steak. Particularly if it’s a sirloin, or a filet, or other very lean cut.

I have made my first steak tartare. I had wanted to do so since I had such a marvelous iteration of it at the Catbird Seat in Nashville a couple of months ago. So, with new beef in the freezer that included a couple of small filets, I decided to do just that.

I used, for the most part, the recipe from ChefSteps for “Classic Steak Tartare.” I diced a still-partially-frozen filet up into about quarter-inch dice, tossed it into a bowl. Diced up capers and cornichons (thank God for a nice imported foods section at Kroger, which netted me a $6 jar of cornichons, because they ARE, in fact, different from sour or kosher dill gherkins). Used freeze-dried chives, as I had no fresh. Added two raw egg yolks, a bit of Dijon mustard, a healthy dose of freshly ground pepper, and a couple of tablespoons of white truffle oil, and stirred it all up together and let it sit a bit.

Had I had the time — or wanted to take the time — I’d have puffed some quinoa, and tossed that in. The version at Catbird Seat had puffed quinoa, and it provides a very cool textural contrast.

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