Posts Tagged ‘breakfast’

Browned Butter Honey Whole Wheat Pancakes

September 6, 2011

My favorite pancakes are quite nice made with honey and whole wheat. Browning the butter gives an extra-special dimension of flavor.


Best Pancakes?

January 26, 2011

Mississippi Pancakes (pictured below) against Good Enough to Eat Pancakes (pictured above)? Close tie. Mississippi Pancakes are more tender, but the Good Enough to Eat Pancakes taste like the recipe name: “Diner Stack.”  Totally diner-ish pancakes.

I think my family prefers, slightly, the Mississippi Pancakes. I tried using whole milk yogurt instead of milk–very good, but you have to be prepared to add a bit more liquid, and you can cut back on the added oil and butter.


Sour Cherry Blueberry Corn Bread

July 2, 2010

I made the Hi-Rise Cornbread from Maggie Glezer’s Artisan Bread Baking Across America. Instead of making two pan loaves, I made two free form challahs and the above bread–kind of a yeasted fruit kuchen or a sweet focaccia.

The Hi-Rise cornbread base has fresh corn and cornmeal in it, and it is lightly sweetened with locally  produced blueberry honey and enriched with olive oil. The topping is blueberries and sour cherries, with a light sprinkle of cinnamon sugar.

It is fabulous warm from the oven, and SPECTACULAR reheated in the toaster oven. This is a bread meant to be toasted to reach its full crunchy corny potential. And roasting is just the best thing to do to fresh fruit. (more…)

BBA Challenge English Muffin

July 1, 2009


I decided to compare Peter Reinhart’s English Muffin recipe from The BBA with Dan Lepard’s recipe. Both were so delicious, I made another two batches. For my second set of English Muffins, I made the Dan Lepard recipe again and a whole grain recipe from Get Your Buns in Here (Laurel Wicks).


So what is my conclusion? I give the edge to Dan Lepard’s recipe. It is the most time consuming, but the taste is the most complex and the nooks and cranies seem to be more dramatic.



Ree’s Heuvos

June 22, 2009

Huevos Ree-os

Pioneer Woman made some tasty looking eggs the other day. She calls them Huevos Ree-os because they are not authentic Mexican fare at all. But, man, are they good!

All you do is fry up some eggs, pour over some spicy tomato stuff (she used picante sauce) and then let cheese melt on top.  I made my eggs with some shredded cheddar/mozzarella mix and diced tomatoes. Instead of chopped cilantro, I went with chopped scallion.

After the cheese melts, the whole thing get put with a tortilla. I served my huevos with a low-carb whole wheat tortilla.

So easy, so delicious.

Palachinka, hostess for FBI (food blog investigation), is investigating Pioneer Woman this month.

Vegetable Frittata with Salsa

March 16, 2009

I was paging through the cookbook Cuisine of California, by Diane Rossen Worthington and I came across this vegetable frittata recipe. I suggested it for dinner, but my husband was leery of trying something new.

“I just want comfort food,” he objected. “Comfort food,” I have found, is my husband’s favorite euphmism for “food I don’t have to pretend to like.”

“I think you will like it,”  I said.

“Mmph,” my husband replied. “I just want a plain omelet with cheese and zucchini.”

“OK. Fine” (more…)

Comfort Food 202: French Toast, Hash Browns & Scrambled Eggs

February 15, 2009

diner breakfast

My husband needs comfort food right now, and there is nothing better than a diner breakfast to soothe a troubled mind. I’m talking challah french toast, hash browns, and scrambled eggs.