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oatmeal made alluring

By on Mar 15, 2014 in breakfast, for one | 0 comments

Oatmeal. What, not tantalizing enough? Nutella. Now I have your attention. You love it, right? Everyone does. I make it from scratch on a regular basis. But one cold winter morning, I had none. And I wanted it. And there was no way I was venturing out into the zero degree morning to get the ingredients to make some. Rummaging about, I decided to make oatmeal, a lovely bit of steel-cut oats I make on a fairly regular basis. Oatmeal, notably, is not nearly as sexy sounding as Nutella. To put it in perspective, my mother refers to my steel-cut oats with the not so flattering moniker of “Colon Blow,” but she means no disrespect to their flavor (or nutritional value.) After years of making them, despite knowing the time it takes to make them, anything less seems like eating lightly seasoned wallpaper paste. As I pulled out the ingredients for the base oats, I clapped eyes on my unsweetened...

a quick popover

By on Feb 16, 2013 in breakfast, quickie | 0 comments

  Fraternal twin popovers with a shared chocolate chip gene. Just add fresh coffee and you have a glorious Saturday...

rise of the popover

By on Jan 24, 2012 in baking, breakfast | 2 comments

After weeks of raising a wary eyebrow to the kitchen, eschewing all self-held beliefs about cooking at home and dining on an endless line of sandwiches from the local sub shop, one morning the cook arises to brilliantly cold winter sunshine. She stands in the kitchen, hair a wild mass, bleary eyes surveying the pile of dishes she neglected to do last night because she did not want to empty out the dish rack. Her eyes raise again to this strange world outside where the world appears full of light and life, and somewhere, deep in the recesses of her brain, there is a click. Dishes get put away, dirty ones get washed, and somewhere in the middle of that the oven gets heated to 425°, and a fresh clean small bowl and whisk are pulled out, and the decision to stop writing her food blog in the third person constantly is thrown out the window. One egg is cracked in, clean fresh-smelling flour...

another cranberry

By on Nov 23, 2011 in breakfast, experimenting, fail... or not, fruit | 0 comments

Thanksgiving. Christmas. The food part of the holiday season kicks off in earnest tomorrow. Turkey, potatoes, sweet potatoes, with and without marshmallows, green beans doused in condensed soup and onions that emerge from a can and yet are suspiciously supposed to be “fried,” scads of warm dense pies filled with all manner of fruit and nut. And inevitably… the cranberry. A great deal of us were introduced to cranberry sauce via the can. If you were very lucky, you could make the “sauce” slide out in one solid quivering log. More often than not it had to be scooped out into an eery dark mass that was sparingly scooped onto the plate in an obligatory holiday act, then poked and pushed around to make more room for stuffing. In more recent times the home cook has been inundated with a hundred different ways to make cranberry sauce from scratch, a task only a...

blueberry popover overload

By on Aug 16, 2011 in baking, breakfast | 0 comments

Living in the Midwest, you appreciate the lush rush of color that summer brings. Greens of every shade imaginable painting every surface that was a dark grey forbidding twig not four months before, explosions of almost every color imaginable bursting out of flower beds, even weeds get into the game, dandelions swaggering about with their bright yellow heads, daring you to pluck them from the ground. And then there is the food. Farmer’s market eggs appear, their yolks positively orange, tinting everything you make with them a hue you thought only possible with chemical additives and causing you to look up city laws on poultry ownership, despite the frozen cold urban fact that window boxes of herbs are about the best you can hope for in raising your own food. Fruit abounds, practically bursting with the sweet summery juices held within, lasciviously eying you from their vivid and...

cherry chocolate scones

By on Aug 8, 2011 in baking, breakfast, dessert | 1 comment

Gently sweet cherries burst with luscious bright juices, taunting the pile of warm dark chocolate, daring it to a contest of flavor. Every contest needs a venue. In this case, a warm buttery scone. Feathery soft flour falls gently into a bowl, followed by a hint of sugar, a pinch of salt, some baking powder. Rich yellow butter get cuts in, followed by a vivid fresh egg, the velvety scented extract of vanilla, and rich milk, a veritable rush of dairy. The batter comes together swiftly, and the stage is set. Cherries and chocolate giddily dive into the batter and are swirled in, creating a sticky dense faintly sweet mass. A few quick flips with a dough scraper and the sticky mass is formed into six rough balls that are gently laid on some parchment paper. One last bit of dressing, a smattering of vanilla sugar sprinkled over top all, and the contest stage is set. For twenty minutes, the...