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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Back to our friend, the pig

November 6, 2017

Ham with his mustard and brown sugar glaze, ready to go in the oven.

I’ve been craving ham.

Specifically, I’ve been craving ham and cheese rolls that you make like cinnamon rolls, and I have a batch of dough I saved from yesterday’s yeast rolls in the fridge, and that will be happening soon. But to get to the marvelous byproducts of the ham, one must first have a ham.

We’ve been eating Honeybaked Ham for the last several Christmases and Easters, but I didn’t want to plunk down that kind of money, plus I really didn’t want the sweet taste that permeates the ham (and is very good, but just not what I wanted). I had heard several friends talk favorably about the spiral sliced hams at Aldi, so that’s what I got.

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Easter dinner. All the faves. It was good. Seconds were had.

Another wonderful Easter in the books, or almost so, as it’s nearly sundown.

We’ve gorged ourselves on a traditional Easter repast of ham, mac and cheese (because I have carb-loading children, and they require mac and cheese), corn casserole, asparagus, green peas, deviled eggs, rolls, lemon icebox pie, and strawberries.

We’ve hunted eggs at church, with the cutest kids on the face of the planet, led, of course, by my very own, because, well, he’s about the cutest kid on the planet, except for my other two grandkids, with whom he’s tied. Sorry. I calls ’em like I sees ’em. YMMV.

Every girl’s crazy ’bout a sharp dressed man.

I mean, seriously. Are there any cuter kids? I submit there are not.

And the other two, who are right cure, in and of themselves!

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Head start on Easter: Lemon icebox pies.

And why is ham traditional in the South for Easter dinner, anyway?

(Answer: Because it’s about the time of year that traditionally, hams which were from pigs slaughtered in the fall and cured over the winter were ready to eat. And now you know.)

I have commenced Easter dinner cookery. Easter is another one of those “all about tradition” holidays. There is not a lot of room for maneuvering in the Chez Keyboard kitchen when it comes to Easter dinner. One MUST have:

  • Ham. In my case, sliced, pre-cooked but warmed nicely with a glaze, Honey Baked ham, because that’s just damn good ham, and will serve me nicely for ham sandwiches for a good while.
  • Deviled eggs. Because, Easter. Eggs. Et cetera.
  • Green peas. Because they’re springy. I’ve bounced among several preps, and just tend toward the simple: steamed, buttered, tarragon.
  • Asparagus. Because it’s the first local fresh green vegetable you can get. Because it’s wonderful. Because Children A and C, who’ll be partaking of Easter dinner, and I can eat our weight in it. I will either roast it, or wrap it in proscuitto and then roast it. And there will be hollandaise.
  • Corn casserole. Frozen corn from last summer, Jiffy cornbread mix, eggs, sour cream, melted butter. Ain’t nothin’ no better.
  • Mac and cheese. Because the carb-loading children require it.
  • Rolls. Specifically, Ms. Mary Lloyd’s rolls. Because it’s a holiday. Because a leftover roll, split, toasted, and filled with ham, is one of the finest leftovers on the face of the planet.
  • Lemon icebox pie. There is some wiggle room on dessert, but I was in the notion for lemon icebox pie, so that’s what we’re having. Because I made them today.

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Well.

Not certain I’m back on a regular basis, but I’ve actually cooked some here recently, and the itch to record it is growing. Plus, there have been some noteworthy things on the food front. Plus, it’s finally, maybe, sorta-kinda getting to be spring (albeit I had the heat on last night, which may be the first time in recorded history my heat has been on in May, but when it’s 64 degrees in my house before I go to bed, I’m not playing with that stuff.

Plus, I’ve MISSED y’all. (Please feel free to chime in with how much you’ve missed me. Affirmation is a Good Thing.)

So. Assorted cookery, observations, and other stuff.

"Every girl's crazy 'bout..."

“Every girl’s crazy ’bout…”

It was Easter about a week and a half or so ago. We did not do egg hunts, and I did not do Easter baskets, but I did have the sharpest-dressed man (with thanks to ZZ Topp, because THIS girl’s sure crazy about her grandbaby) at church on Sunday morning.

And I cooked Easter dinner.

A holiday-worthy spread, it was.

A holiday-worthy spread, it was.

Nothing very out-of-the-ordinary for Easter dinner, except I took a notion and wrapped the asparagus in proscuitto and roasted it, which was quite excellent. I also bought two pounds of it for four of us adults for Easter dinner, and one of us doesn’t like asparagus. I may have perhaps overshot the mark on that. But it warmed up well.

Actually, Child C prepped the asparags, after I showed her how to snap the stalks and then wrap each spear. This would be Child C, who Does Not Cook. Much. I was kinda proud.

Along with the asparagus, we had Petit Jean Farms’ smoked ham. Good ham. All things considered, I couldn’t say I could make much difference in it and regular PJ ham. I have a fair quantity of it in the freezer, so you’ll see that some this summer. It was fully cooked, but I went ahead and put a mustard and brown sugar glaze on it and put it in the oven long enough to heat through. Sides were corn pudding and mac and cheese and deviled eggs — pretty plain vanilla ones, with mayo and mustard and pickle relish and paprika.

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Easter with a twist

April 2, 2013

And a fair-to-middlin' Easter dinner it was.

And a fair-to-middlin’ Easter dinner it was.

This was Easter dinner: Ham, potato salad, asparagus, pineapple, deviled eggs.

But it wasn’t just your ordinary Easter dinner. Oh, no, I was not going to do something as routine as THAT.

So I glazed the ham with char siu sauce and grilled it. I sprinkled the fresh pineapple slices with curry powder and grilled them (I was rummaging  for my Jamacian jerk seasoning, ran across the curry powder first, decided that would do nicely). And I tossed the asparagus spears with olive oil, lemon juice, and lemon zest, grilled them as well, then dusted them with freshly grated Parmigiano.

The potato salad was normal, which is to say, outstanding. The eggs I deviled with some of the leftover dressing from the potato salad. Bad choice. Won’t do that again.

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It’s been a somewhat frantic week, to which I alluded a while back. Plus, I’ve still got that screwy d/l thing going on with the pics; sometimes it does, and sometimes it doesn’t.

It was good, and I ate way too much. I do love me some asparagus.

Anyway, I finally managed to get Easter photos downloaded. Traditional Easter dinner — ham, potato salad, deviled eggs, roasted asparagus. With homemade Hollandaise, now that I’ve learned how to make it.

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