Sugar and Fat? Of course, you idiot…

February 5th, 2010

I need no explanation for my complete desire to make this concoction of pork fat and sugar. It is, without a doubt, a true indulgence during breakfast. You don’t even need to eat anything else. Just make sure no one is around to judge you for eating like the pig you are.

Recipe: Maple Glazed Bacon

Makes 8 strips

1- 8 piece packet of bacon (I think it comes in eight or ten.)

1/4 cup maple syrup

1/2 tablespoon spicy brown mustard

Brown sugar to sprinkle on top

  • Preheat oven to 375 degrees.
  • Fit a cooling rack over a aluminum foiled lined baking sheet.
  • Spread each piece of bacon on cooling rack.
  • In a small bowl, combine maple syrup and mustard.
  • Brush bacon with syrup mixture.
  • Top each piece with a sprinkling of brown sugar.
  • Bake for about 30 minutes.
  • Bacon will continue to crisp as it cools.

A Nod to the South

February 4th, 2010

This is a great recipe that can be served multiple ways. Cut open and drizzle with honey (see below). Spread some butter and jam. Make a plain egg omelet, throw some bacon on top and you’ve got a breakfast fit for hungry bellies. These biscuits can be paired with anything. Ham? Okay. Sliced cheese? Sure. A copious amount of maple syrup. Yeah, why not? They crumble under your fingers, smell heavenly of butter, and would make any Southern grandma pretty proud. They are just that good.

Recipe: Buttermilk Biscuits (Courtesy of Epicurious)

Makes 6 servings

1 1/2 cups all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 of stick chilled, unsalted butter cut into 1/4” cubes

1/2 cup buttermilk

  • Preheat oven to 425 degrees.
  • Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl to blend.
  • Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal.
  • Add buttermilk and stir until evenly moistened.
  • Using 1/4 cup measure, drop biscuits onto baking sheet.
  • Bake until golden brown, about 15 minutes.
  • Cool slightly and serve warm.

Give me a stack of 10…

February 3rd, 2010

I love pancakes. I think it’s because I love bread. And what is a pancake if not a flat piece of bread smothered in some sugary syrup? I made a whole wheat version to quell my guilt of craving a whole stack of them. Rest assured that I did not eat all ten, no matter how tempting. I am not that gross or greedy.

Recipe: Whole Wheat Buttermilk Pancakes

Makes 10

1/2 cup whole wheat flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 tablespoons sugar

1 egg, lightly beaten

1 1/2 cup buttermilk

2 tablespoons unsalted butter, melted

  • Whisk together flours, baking powder, baking soda, salt, and sugar in a bowl.
  • Add egg, buttermilk, and melted butter.
  • Whisk to combine. Batter should have small lumps.
  • Heat griddle or skillet with a bit of butter.
  • Using a 1/4 cup measure, drop batter onto griddle.
  • Cook until you see the edges have set and are nicely golden.
  • Flip over and cook for additional 1- 2 minutes.
  • Repeat with remaining batter.

Recipe: Strawberry Sauce

Makes about 1 cup

1/2 bag of frozen strawberries, defrosted

1/2 tablespoon of maple syrup

Sugar to taste

  • In a small saucepan, add strawberries and maple syrup.
  • Bring to a boil.
  • Mash with a fork until you get a desired consistency.
  • Taste to see if it needs additional sugar.
  • Set aside in a small bowl.

It's Breakfast, Not a Gorge Fest

February 2nd, 2010

And now I want to vomit in my mouth. There is a divided group who are either completely disgusted by this and would not touch a breakfast hoagie given to them for free by others who realized their mistake of buying a breakfast hoagie or those who are only slightly disgusted and would venture a bite of Philly cheese steak in the wee hours of the morning. I am with the former group. I understand the temptation to eat on the run when dealing with early mornings during the week. I rarely eat much when I am forced to wake up at 5:15 and must commute with a bus full of strangers. I usually have a yogurt and a banana and deal with my hunger until lunch when I dive head first into a bowl full of carbs. But a breakfast hoagie on the weekends when you should savor free time and eat a proper meal? That should be consider a sin! Begone with your demon ways! Ahem….excuse me.

This week I suggest a good helping of great breakfast food. I am not saying healthy food because that would be ridiculous. I mean good, hearty meals that will probably leave you in a coma or not. I guess that really depends on how much you eat of each. But good God (wo)man, don’t eat a sandwich meant to give you a heart attack. I usually steal Julia Child’s motto of ‘Everything in moderation, including moderation’, but if you are really considering Wawa’s newest specialty, I urge you to moderate! Save yourself before it’s too late!

Recipe: Egg Crepe Burritos

Serves 2 or 1 depending on how you view it

1 egg

1/4 lb of ground beef

1 plum tomato, chopped

1/4 of large onion, diced

1/2 cup black beans, drained and rinsed

Shredded Muenster cheese, or cheddar or whatever you like

Salt and pepper, to taste

Sour cream, optional

Scallions, optional

  • In a skillet, saute onions with a bit of salt and pepper until translucent.
  • Add ground beef and tomato and cook until meat is fully cooked.
  • Add black beans.
  • Set aside to cool.
  • In a small bowl, whisk egg with a bit of water.
  • Grease a small skillet or griddle with oil.
  • Pour half of the egg mixture into skillet, moving the pan around to ensure the bottom is covered in a thin layer.
  • Cook egg crepe until the top is fully set.
  • Add cheese to one half of the crepe. Leave until melted.
  • Gently remove and slide crepe onto a cutting board.
  • Add ground beef mixture on top of the melted cheese.
  • Roll into a burrito.
  • Dollop with sour cream and top with some scallions.