Guys, I am in a funk. And it’s not like James Brown’s funk, or the Isley Brothers’ funk. It’s a very non-awesome, kind-of toxic, super-blarghy-ultra-screw-up-expialidocious…funk. I’m making uncharacteristically dumb mistakes at work, my sleep schedule is out the window, and all I can seem to do right is binge watching Grey’s Anatomy in bed covered in cats who, at times, seem dubious about my hygiene (understandably).
It’s easy, it’s made of things you have in your fridge, and it’s on the table in 30 minutes. This dependable Cardamom Apple Dutch Baby recipe is sure to become a weekend breakfast favorite!
Hey there, guess what I finally bought for myself? A cast iron skillet! Girl, you write a food blog and you didn’t even have a cast iron skillet until now? Yes. Alright? It’s true. It’s one of those kitchen items that I always knew I wanted, and didn’t really have any reason not to buy, except for that I kept forgetting. Over and over. For years. Other items in this category include tongs, a meat thermometer, ice trays, a salad bowl, waffle iron, and one of those forky noodle scoops.
I managed to do without the skillet for so long because I do have a cast iron grill pan (which I have, admittedly, baked weirdly-shaped focaccia in, with surprising success) and an enameled cast iron dutch oven which does pretty much everything well.
I am not the first to sprinkle sugar on top of some yogurt, torch it, and call it breakfast creme brulee- in fact the concept is kind of having a moment right now. I first ran across bruleed yogurt on pinterest and it was easy enough to try out for myself a few times, but each time I found it a bit lacking in body and richness. Even the thickest Icelandic yogurt cannot compare to the custardous luxury of true creme brulee in its traditional dessert form, that is true, and I had no delusions that it would fool me to begin with. I am very good at knowing what is dessert and what is not dessert.
I’ve baked scones exactly twice in my life/in the last week, and the first was a failed attempt at developing this recipe. For the first go-’round, I’d had the delight of scoring some fresh sour pie cherries at the farmer’s market (I always seem to miss them!). Knowing that I’d likely only get one crack at sour cherries for the year, I wish I’d decided to make something less experimental… you see where I am going with this.
This is a fool-proof, reliable, exactly-as-you’d-expect rhubarb sauce. There’s nothing particularly fancy or surprising about it. It contains three ingredients (or two, if you don’t consider water to be an ingredient), it simmers down in just 15 minutes, and it’s just lovely on so very many foods. This sauce has been a real work-horse in my tummy ever since the rhubarb started gracing the tables of the farmers market.
Cilbir (pronounced “chil-ber”) is a Turkish dish of poached eggs over garlicky yogurt with spiced clarified butter. You eat it with a generous side of crusty bread, which functions as a delicious utensil. It may sound like an odd combination to we lowly peasants, but this rich and wholesome dish has actually been scarfed up by hungry Ottoman sultans for hundreds of years- historians trace it back as far as the 15th century! I googled this and I totally believe it because I’ve eaten it and felt pretty darned royal afterward.
I have the great cosmic fortune of being a Morning Person. I can be really smug about it, too. Maybe it’s the going on five years of 8-to-5-ing that has trained me to be an early riser, I don’t know. But I really do find morningtime beautiful, for all the same reasons that smug Morning People eagerly regurgitate- the soft, gentle light. The quiet stillness. The feeling of being the only one awake (translation: feeling inherently better than those weak sleepers. Chortle! Scoff!). But leaving desperate transcendental sentiment out of it, I am as productive as I ever am in the morning.
Aaaaand I’m back with Hash #2 for this week- a delectable, and oh-so-seasonal, fingerling potato and brussels sprout hash with apples and bacon. I loved this one.
Still working on getting the hang of this new camera and am not very pleased with these photos. You see, I tried to do a thing, and that thing didn’t really work, and then I kind of ate the food. It’s a good lesson in not getting ahead of myself, and being patient. I can deal with the learning curve, so long as practicing involves eating tasty foods. And luckily, for me, it does!
Hi friends. Wow, what a doozy the last couple of weeks have been. I recently interviewed for a new position at work that’s just perfect for me- it went well. The waiting, afterwards, was rough. I tried to remain zen about it. That failed. I was offered the position today, am thrilled!
Also exciting, I purchased a legit and non-cellphone camera for this food blog project of mine. It arrived Wednesday. Huzzah! It has a lot of buttons on it. I will learn. So, this will be my final post with cellphone food pictures. Lucky you, lucky me! Let’s eat!
Ah, popovers. I cannot think of a more versatile, and cheap, and easy food than popovers. They were our go-to Saturday breakfast growing up, and they’re my go-to Saturday breakfast now. I love them so much that we named cat #2 Popover. We call her Poppy, for short. Cat #1 is Butter. They go so well together. I will always find reasons to post pictures of my cats. Poppy, left, Butter, right.
Back to food-popovers. Popovers are magical bread clouds with a delicate crispy shell, a tender and custard-y middle, and (if made correctly) a hollow cavity that is the perfect host to a number of fillings and sauces. You can eat popovers savory or sweet with just about anything- as a dinner roll, beside a steamy bowl of stew, underneath a tasty gravy, stuffed with fruit and cream… but my favorite way to eat popovers is slathered in butter and homemade jam.