Breakfast Archive

Friday, September 28, 2012

crackly banana bread

crackly multigrain banana bread

There are a lot of good reasons to make banana bread: You have a pile of sad bananas on top of your fridge that have reached their life’s expectancy. You like things that are unquestionably delicious. It’s raining and you need something toasty and cake-like to go with your coffee. You’re into recipes you can make with one bowl, and feed a dozen. You’re going to be wildly busy this fall and are hoping to pack your freezer with all sorts of wonders that that can be warmed up whenever the craving strikes, even if you’re not around to enjoy them.

soft focus bananas so to revolt you less
mashy mashy

There are very few reasons, however, to reinvent banana bread, even when one’s original recipe is just shy of six years old, an eternity in blog years. I mean, is there anything new to add to banana bread? Even if there were, should banana bread be mussed with? The answers are, of course, no but due to a confluence of events — and yes, 24-hours-from-fruit-flies bananas were one of them; freezer-packing was another — I found myself making an updated banana bread last week and it was so lovely that it deserves a new mention.

ready to go

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Friday, July 27, 2012

zucchini bread pancakes

zucchini bread pancakes, maple yogurt

For someone who doesn’t garden, lives pretty far from farms and couldn’t even keep a couple herbs alive on her kitchen windowsill, I take zucchini population control pretty seriously. Sure, I don’t have to lock my car door in August, I don’t have a CSA dumping boxes of it unceremoniously on my porch and then running away like a thief in the night, and it’s been a long time since I lived in a house with bats in the backyard, but I get it. The problem is real. We all must do our part.

two seconds from zucchini to shreds
grated too much, just made more

But zucchini is pesky. It’s not like tomatoes, which are like the prom queens of the summer farms, perfect no matter how you dice, slow roast, scallop or sauce them. I never have enough tomatoes and they’re usually gone for the year before I am done with them; the same can rarely be said for zucchini. It can be a little slippery when cooked, weepy when raw. It’s hard to get it roasted or grilled to a crisp. Sure, it’s good battered and deep-fried, but I have a theory that my Rainbow flip-flop would be too. I’m not going to test it, though. I’m sure you understand.

mixing dry and wet pancake batter

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Tuesday, July 17, 2012

bacon corn hash

bacon corn hash, wisp of steam

I just realized we are almost halfway through with summer and while I should be totally stoked about this — seeing as we’re melting through our fourth heatwave so far this summer in NYC and given what awesome things are in store for the fall — I am spectacularly bummed as I am just getting used to having an avalanche of delicious summer produce at my disposal and haven’t had time to do half of what I wanted to with it yet. Plus, this guy turns three at the end of the summer and I can’t, I won’t accept it. More time, please! For everything.

oatmeal strawberry cookies so much broccoli slaw
summer salsa fresca summer squash torte, simplified
cherry chocolate chunk scones buttermilk cornmeal chicken tenders

I missed you last week, a crazy week that did not entail, as hinted, a vacation but the heard-it-all-before-so-I’ll-spare-you tune about too much to do and too little time. I’ve been cooking more this month then my absence let on, just not a lot of things that seemed worth stepping up to this internet microphone to clear my throat and tell you about, things like oatmeal strawberry cookies (utterly delicious, but only for the first hour, after which they became chewy and sad, sigh) and a spectacular amount of broccoli slaw (five batches already this summer, a record). A summery salsa fresca with the first cherry tomatoes to go with our huevos rancheros and a streamlined version of this summer squash torte we can’t get enough of (there are new notes in the recipe, but I’d like to reshoot it and add more details soon, too). I made heart-shaped tiny whole wheat cherry chocolate chunk scones (closet Cherry Garcia fiend, here) for a friend’s daughter’s second birthday party and I’ve been fiddling around with various baked chicken tender recipes (for times when you crave crunchy chicken but have little desire to deep- or shallow-fry anything), looking for a winner.

diced red potatoes

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Friday, June 15, 2012

chocolate swirl buns

chocolate swirl buns

A few years ago, I conquered one of what has to be one of the seven wonders of my culinary world, chocolate babka. Babka, if you’re new to it, poor you, is a brioche-like sweet yeast cake, usually rolled thin and spiraled around a filling of chocolate, cinnamon, sweet cheese or fruit, and is often studded with streusel. And I know that most people save their gushing prose for lemon meringue pie, 8 inches high, or brownies with swirls of peanut butter, candied bacon and candy bars inside, I know that most people hadn’t heard of babka before it became a punch line, but Alex and I fondly remembering the grocery store chocolate babkas — with endless spirals slicked with bittersweet chocolate — of our childhood and I couldn’t rest until I cracked the code at home.

a sticky, rich babka/brioche dough
grind your chocolate with sugar

Martha Stewart made it easy, as her late mother’s chocolate babka is the finest out there, and not just because it contains the complicated twist patterns, pebbles of streusel and touch of cinnamon that it’s just not right without. Nope, her version won all prizes because it was completely and totally, borderline indecently, overcrowded with chocolate. The chocolate-to-dough ratio is staggering. It’s… unseemly. It’s… some kind of wonderful.

your chocolate filling awaits

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Wednesday, June 6, 2012

strawberries and cream biscuits

strawberry and cream biscuits

Did you go strawberry picking last weekend? Did you haul home too many and they are disintegrating faster than you are able to can, preserve, or pluck them individually into your mouth? Do you have strawberry-stained fingers and toddlers? Boy, do I have a treat for you.

hello, strawberries! you were missed.
drying the strawberries

It’s like a strawberry shortcake, stuffed inside a single cake. No wait, it’s a strawberry and cream scone, with overripe strawberries that melt, their juices trickling free of their 2-by-1 confines, as they bake. It’s a mistake, a terrible, terrible mistake, this stuffing of fresh, unstructured berries inside a structured baked good; it might make a red puddled mess around each, like sweet, innocent biscuits got lost on the set of a trashy vampire movie. That can’t be right, can it? Shouldn’t a scone be a tidier thing?

chopped

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