Sometimes when you’ve been knowingly slacking, say when you’ve been gone from the interwebs for way too (not like that’s me or anything…), you have to do something big. And “do something big” can really only mean one thing.
Hello! I’m back. After a little venture to New York where I gained an appreciation for things that aren’t necessarily rolled and smothered with pork (only to return, clearly, once again to my natural state), followed by a trip down to Miami where sourdough really was the way of life. And goats. In mini SUVs. (That’s a story for another time, when a bit about getting a male goat, horns and all, into the back seat of a car is appropriate. Maybe when it’s a goat taco recipe.) By sourdough, I mean kilos of the stuff, hours in a pseudo bakery, time spent in the back of a delivery truck, and more than a fare share of goofing around and trying different pastry recipes in our downtime. (Which let’s be honest, wasn’t downtime, we really should’ve been doing other things like cleaning, cleaning, cleaning…prepping? But who cares about efficiency when there are sticky buns to be had? Come on.)
I find it most appropriate to re-enter any situation whether it’s blogging or you know, a room, with bacon. While off for a lovely weekend in South Carolina, I was reminded– really, my bad for ever forgetting– of the wonders of a bacon sausage scone. And as luck would have it, the next weekend there was “downtime” enough to try a batch of bacon sausage cheddar scones ourselves. While some would say that bacon and sausage fat, butter, cheese, and sour cream is excessive…wait. Why would you listen to someone that talks like that?
The key to these scones, and I really think you should follow through, for your own sconely-benefit (real word), is the pizza stone. This recipe was first tested in a deck oven with a nice stone bottom, but at home a hot pizza stone (I used a couple leftover kitchen floor tiles) creates the perfect bottom crust. With the saltly bacon, punch from a chive, and a nice added flavor from the masa harina, I pretty sure you’ll agree that they were worth wasting downtime.
Because really, how can anyone waste time when a bacon sausage cheese scone is the result?
Filed under: Breakfast, Savory | Leave a Comment
Tags: bacon sausage scone, baconbaconbaconbacon, breakfast scone, scone
While these photos alone should be enough to send you flying towards the farmers’ market (it’s bread! tomatoes! buffalo mozzarella!), I’l give you a quick roundup of reasons why you should have already stopped reading and headed out to score ingredients to make a summer panzanella. Here it is: Bread salad. Bread. Salad. You thought salad was vegetables and produce? SYCHE. Salad can also be fat and loaded with bread and deliciously creamy, smoky mozzarella.
Since we’re in the middle of the summer tomato deluge, chances are you need a good recipe that perfectly showcases tomato’s sweetness and bite but goes a couple steps further than simply slice and eating the tomato on bread. (Not that I’d judge you…guess what I’m having for lunch…) Cue garlic, fresh herbs, buttery toasted bread, lemon juice, and a sprinkling of salt and pepper. Yup. Recipe, here.
Also, tomato murder is fun.
Filed under: Savory | 2 Comments
Tags: bread salad, panzanella, tomato
Guacamole is the best. Anyone disagree? The only downside is that, unfortunately, you can’t eat it by the cupful. Or you could, but that would be bad if your goal was to keep calories down. (Let’s be real though, who wants to do that? Bakelist is not the blog for that…) But with the help of Greek yogurt, you can eat it by the cupful. Or at least if you happen to eat a cup of it, you’re also getting protein… so it’s healthy. Go forth, and put it on everything. Recipe, here.
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Tags: dip, greek yogurt guacamole, guacamole
Last summer, near the end of summer, I was in Montreal. It was hot, humid, and I was there for a music festival, staying in what was a very clean, lovely hostel. Days consisted of tromping around through the mud and getting quite confused by the sudden switch to French. (Which of course shouldn’t have been surprising, and yet…) During the day, we didn’t eat much. We didn’t have time to, and besides an apple or small snack, there wasn’t really any way to carry around a picnic. But Montreal, like what I’ve unofficially decided is its American counterpart, New Orleans, does not dissapoint in terms of late night beverage and sustenance. It may have been the porch culture, the wrought iron trelisses and ballisters, it may have been the row houses, and it most definitely was the French street names, but Montreal really does perform a little trick when it switches from dusk to dark. Which I would have paid better attention to, but the food was too distracting.
Whether it was after midnight bagels, the requiste viande fume and poutine, it was all perfect. On our day off from the festival we chanced a late dinner at Au Pied de Cochon and walked away from our seats at the bar several hours later, barely able to stay awake long enough to get back to the hotel and not at all capable of thinking about anything besides The Meal. Delicious isn’t a big enough word to describe the food, but it’s what I have. After pork, fish, more pork, a tomato tatin, and much more, we ended with a tart au sucre for two. And that meal, almost a year later, stuck with me enough so that I requested the restaurant’s cookbook for my birthday. The book itself is an experience to match the meal. But the tart, the perfect, delcious maple tart is enough to recall Montreal and as it turns out, tastes just as fine in Brooklyn.
It’s simple—butter, maple sugar, eggs, flour, cream. Little else, but baked up until golden and crisp, topped with a scoop of vanilla ice cream (or bourbon vanilla)… you know.
(I’m just going to ignore the lapse between posts because it’s embarassing… and I don’t really have a great excuse. But I’ll be better, I promise. Thanks for checking back guys. xo N)
Filed under: Tarts and Pies | 3 Comments
Tags: APDC, maple sugar, maple tart, montreal, tart, tart au sucre
It’s pancake time. Besides the fact that you can stack ‘em high like a Lego tower held together with delicious blueberry mortar, there is only one reason why you need to make pancakes, in particular these cornmeal silver dollar pancakes. They’re delicious. And they’ll brighten up any part of the day. Alright, two reasons. Recipe, here. If you’re unsure of the silver-dollar aspect of these pancakes, let me just say that the more pancakes resemble silver dollars, the tippier the pancake tower will be. Which means an awesome resemblance to everyone’s favorite tower.
Filed under: Breakfast, Cake | 1 Comment
Tags: pancakes, tower of food
What’s better than a delicious recipe that fills you up and leaves you feeling healthy and happy? One that looks super fancy and like you slaved in a Mediterranean olive orchard, tomato field, on a Atlantic fishing boat, and over a hot stove for hours when really all you did was bake something for 15 minutes and sauté a handful of ingredients for just as long. Part one in a continual series of dishes that look awesome, taste great, and didn’t really require that much effort. Recipe, here.
Filed under: Savory | Leave a Comment
Tags: cod, easyaspie, fish, mediterranean
Let’s be honest—there’s nothing that makes a better food picture than a poached or soft boiled egg just popped. All that oozy yolk, that richness flowing across something that’s sure to have just gotten all the more delicious. It’s practically food photo cheating and I’m happy to admit my guilt. Because after these shots were taken, I got to partake in something that was even more tasty than it looks. For every shot of an oozing egg, there is a happy tummy.
So…sri kaya. It’s coconut jam that’s some magical mixture of egg yolks, coconut, and sugar and it cooks down into something the texture of a smooth caramel or unpasteurized honey. It’s sweet and coconut delicious and is perfect on everything from toast to pancakes to yogurt to ice cream. Probably even more, but I can hardly wait for the amount of time it takes to toast something because this jam is so delicious. I’d eat it on crackers, or off a spoon…
As tasty as sri kaya is, it gets a little weird. One way to eat it, as popularized in Southeast Asia, is on buttered toast and dipped into a soft boiled egg. Susan Feniger’s LA restaurant STREET takes it a bit further and tops it all off with a rich soy sauce and white pepper. Having just acquired a jar of Hey Boo Coconut Jam from the stinky cheese heaven known as the Bedford Cheese Shop, I pulled together a version of kaya toast and while it may sound a little weird, man it’s good. The creaminess of the yolk matches the sweet richness of the jam, cut through with cultured and salted butter and spicy pepper. The soy sauce perfectly cuts through the sugar for a salty and sweet combination. and I even dragged local mustard greens into the mix, which was a weird and delicious addition.
For all the coconut lovers out there, I can only insist that you track some of this jam down. And if you’re in the mood for something completely different, give the jam/egg/soy sauce/pepper combination a try.
Filed under: Breakfast | 2 Comments
Tags: coconut jam, kaya toast