Carol and I learned how to make bagels at King Arthur Flour’s baking school in Norwich, VT about 5 years ago, and this post is adapted from their recipe. Authentic bagels are not hard to make, but they do use some specialized techniques and specialized ingredients. The dough is very stiff, and if I had Read More …
Since we have quite a lot of blueberries in the house right now, Carol asked me to make a batch of blueberry muffins for breakfast. This version is adapted from Mary Meade’s Country Cookbook, which is a good source for standard mid-20th century Midwestern cuisine, since the author was the longtime food editor of Read More …
One of our granddaughters slept over last night, so that made this morning a good time for a special breakfast, like waffles. One of the nice things about Richmond is that it is easy to get full-fat buttermilk here, and that meant we should have buttermilk waffles. This recipe, adapted from Cook’s Illustrated, makes two Read More …
Lately, this has been my preferred way to cook bacon. A sheet tray is much larger than a skillet, so it avoids the crowding and curling which is a problem with pan frying bacon. Also, it is a slower and more even way of cooking the bacon, and does not require the constant surveillance of Read More …
This marinated pork is part of a popular Filipino breakfast together with rice and a fried egg. The marinade is sweet, salty, sour, and has garlic, so it hits all of the key tastes. This is an adaptation from Yummy.ph 1 lb. pork tenderloin, thinly sliced 2-1/2 tsp. salt ¼ cup coconut palm Read More …
This is what I made for brunch on Christmas Day this year, as a change of pace from my usual Sticky Buns. This coffee cake is adapted from Mary Meade’s Country Cookbook, which was published in the 1960s by Ruth Ellen Church, the long-time food editor of the Chicago Tribune. This is a Read More …
These Filipino sausages are very easy to make since they are formed in patties rather than links. Essentially, this is the Filipino version of American breakfast sausage, only instead of sage, the dominant flavorings are garlic and vinegar. In the Philippines, they are commonly eaten for breakfast with garlic fried rice. The sausages are Read More …
As we were prepping at the Phillips’ cabin in northern Wisconsin for our latest trip to the Boundary Waters Canoe Area, I was introduced to the kringle, a member of the Danish pastry family formed into a ring which is the state pastry of Wisconsin. It was good, so of course I kept my eyes Read More …
This was originally a filling for empanadas, but it also worked well as a vegetarian filling for kolaches. The quantities below are enough for 1 batch of kolaches or about 16 Biscuit Bombs Kolaches The original recipe is from Beth Hensperger’s Breads of the Southwest. 1 large onion, chopped 1 Tbs. olive oil 1-1/4 lbs. potatoes, Read More …
Tasty and very easy, although it does benefit from being made the night before so that the salt and herbs can work their magic. At its simplest, American breakfast sausage is just ground pork with salt, herbs, and pepper of some sort. This batch was made from the following: 1 lb. ground pork (in this Read More …