We had two really warm days this week. By “really warm,” I mean, 50 degrees in Michigan in January. They were promptly and predictably bookended by several days of snow and freezing temperatures. It’s the kind of weather that makes me think about….well, running away to Tahiti. But also biscuits.
I love biscuits. Pillowy, fluffy, savory biscuits, dripping with butter and all the promise of delicious flavor conveniently transported to my mouth in one hand-sized package. My favorite, of course, is the buttermilk biscuit that I can now make in my sleep, practically. But I’ve been working on other species, if you will, of biscuit. Continue reading
So like I mentioned in the last post, Pom Wonderful sent me another free batch of their pomegranate juice to see what I could do with it. I love when this happens. I like having to be creative with something. Especially something free. And plus, you know, I figure that pomegranate juice is so healthy for you that it totally trumps all the egg and cream that’s in this french toast recipe, plus the breakfast meats (with an ‘s’) that I served it with.
Ok, maybe not. Maybe it won’t instantly unclog your arteries but it is full of antioxidants and hey, every little bit helps.
Oh, also it’s really tasty. And let’s be honest here. That’s the most important thing. What did Lennon used to say? “All you need is love deliciousness.” I’m pretty sure that’s what he said. It sounds right.
So anyway…I came up with this on kind of a whim this past Sunday. I come up with most things on a whim. And a prayer….Who could it be? Believe it or not, it’s just meeeeeee…..
Sorry. Had a “Greatest American Hero” moment there for a second. Where was I?
Oh, right, right, french toast. With pomegranate.
Josh is a big fan of french toast. I’m really more of pancake gal myself, but Josh, he loves him the pain perdu. He makes a mean french toast casserole. The only downside is that french toast casseroles take some planning and work. And you know me–I like to do things on a whim. And a prayer. Who could it be? Sorry, I’ll stop now. Anyway, I like to do things on a whi–er, more spontaneously, and with few ingredients. I honestly was just preparing a basic french toast batter and I thought, hmm, maybe I could just throw in some of that pomegranate juice and add a little flavor without any real work. Turns out, yes I can. Continue reading
This post is Not Safe For Vegetarians.
I had a delicious dinner last night. “But, Lauren!” you say, “You have a delicious dinner most nights.” And you’re right, you crazy kid, you. But last night was especially delicious. I dunno, maybe it was the Lauren-friendly sunny, hot weather. Maybe it was the light, fresh romaine salad straight from my Needle Lane farm share box. Maybe it was the company of my husband and the relaxed atmosphere of our very old house.
Or maybe it was the pork wrapped pork with the side of pork-filled cornbread.
Oh yeah. You read that right. Pork wrapped pork. Pork filled cornbread.
This whole thing got started because a) Josh’s department was having a picnic-themed potluck and b) I found a recipe for Savory Prosciutto Muffins on EatingWell. I thought, hmmm, what kind of picnicky item can I make for Josh? Muffins. Muffins can be picnicky. Muffins are an anytime food. And these proscuitto muffins sound great. But you know what’s better than regular muffins? Cornbread muffins.
Cornbread. Ain’t nothing wrong with that. Continue reading
what did they compare to before sliced bread?
I like to look at magazines while standing in line at the grocery store. I like to see what’s going on in the world, get an idea of the general gossip, see the current fashion trends, etc. I admit it. I’ve flipped through glossy pages, drawn in by the irresistible headlines splashed across the front, with their tawdy taglines and giant airbrushed pictures. “Classic Roman Food!” “Healthy, Quick Recipes.” “Decadent, Dark Chocolate Delights!” “5 Million Ways to Make Chicken Taste Less Like Chicken and More Like Something You Want to Eat.” Saveur. Eating Well. Cooks Illustrated. And, previously, Gourmet. I’ve thumbed through all of them. I’m not ashamed.
I usually don’t buy them, though. Let’s face it, I’m part of the reason print media is dying because I’m not going to shell out $5 or $8 for a magazine, glossy and beautiful though it may be, when I can find the same recipes online. However, occasionally, I can’t help myself. And by “I can’t help myself,” I mean that “Josh sees me staring and pressures me into buying something for myself even though I feel guilty about paying $8 for a couple dozen recipes I could find online for free.”
This is one of those instances.
The magazine? The healthy recipes edition of Cooks Illustrated, which is the magazine for staunch food geeks, run by Christopher Kimball who, I imagine, is much like the intimidating, giant green head version of the Wizard of Oz. Continue reading
I decided to do an experiment today, sort of as a way to ease my way into breadmaking with teeny tiny baby steps. First, I ate a piece of bread. Two actually. On either side of a piece of cheese. Grilled. I mean, after all, if I’m maybe someday going to bake bread on my own, then I need to get adequately acquainted with it. So I ate bread. And then I made English muffins. They’re not really bread. I mean, they’re muffins. It’s in the name. But they’re bread-like and seemed like a reasonable amount of effort, so I figured, eh why not?
What I didn’t know, but maybe should guessed, is that English muffins are actually pan-fried first before being baked. That’s how you get that nice dark color and crisp top and bottom. Yeah. The more you know (and knowing is half the battle!).
You, too, can follow along at home now by going to Pete Bakes and checking out the English Muffin Recipe that I used.
His come out way better looking than mine, but with time, they will soon be beautiful. Like a bready, yeasty duckling who turns into a bready, yeasty swan with peanut butter on top. Continue reading
The chicken was actually moroccan inspired, as was the flatbread…so…really the only Greek thing about this dinner was the tzatziki sauce.
I’ll skip talking about the chicken, having covered that before, and focus on the really important parts of this meal: the carbs and the dairy. Continue reading