Breakfast, Entrees, Recipes, Vegetarian
We're nearing the end of the all-too-brief ramp season here on the East Coast.
So far, I've been trying to get the most out of ramp availability this spring. In April I taught two classes on Asian cooking using seasonal ingredients and managed to get a bunch of students addicted to these delicious wild leeks. We stuffed them into dumplings, used them in a lamb stir-fry, and even garnished cold sesame noodles with them.
At home, I've also tried to cook with ramps every chance I got, wherever and whenever I'd normally use scallions, garlic, onions, or shallots. But the quickest, easiest, and by far most comforting dish is fried eggs.
Breakfast, Drinks, Recipes
I've been making smoothies non-stop these past few weeks. Maybe it's in anticipation of all the ripe late spring and summer fruits that will soon be in the markets. But lately my breakfasts have been looking more like the smoothie above instead of this or this. And that's a very good thing.
Until blueberries are in season, I'm making do with the the frozen kind. Frozen berries can often be too bland, so I was pretty happy to come across these, from Stahlbush Island Farms in Oregon. They're incredibly plump and tasty for frozen berries, plus the packaging is biodegradable to boot. Win win.
This coconut quinoa granola was supposed to have been posted last week. Then I ate it all before I had a chance to take any photos.
You've been warned. It's that addictive.
So here it is the second time around, tweaked and perfected. I've been making granola at home for a while, but hadn't tried using quinoa until now, even though it's a pantry staple for lunch and dinner around here. Now I think I prefer it to granola made just with oats. First off, it's crunchy but not overly crunchy, without the big hard pieces that you sometimes get with all-oat granola, homemade or store-bought. And second, think of all that iron, protein, and other nutrients you'll get just from a small bowl at breakfast!
Everyone has a favorite blueberry muffin recipe. This is mine. It's funny. As a fan of sturdy breakfast foods, I'm usually partial to bigger, denser muffins that are more reminiscent of scones. But for blueberry muffins I always come back to this one. Soft and pillowy, it's almost cupcake-like, the opposite of what I usually look for in a muffins. But I guess I'm just partial to the nostalgia behind them.
For those of you not from the Boston area, Jordan Marsh was a department store that sat right smack in the middle of the city's downtown from just after WWII to the 1990s. On ordinary weekends, it was filled with city and suburban moms dragging their kids (including yours truly) through the sale racks. I don't think there was a single weekend when I wasn't there with my mom or aunt, browsing through a maze of women's sweaters and blouses and scarves.
But even then there was something refined about it. Jordan Marsh was from the era of older department stores, when they still wrapped your purchases in pretty white boxes emblazoned with the store's name in a thin elegant font. Yeah, I played with those boxes at home, little 6-year-old me pretending I was a refined lady out on the town shopping for refined things. And later used them to store my Barbie clothes.
Breakfast, Recipes, Vegetarian
When it comes to breakfast, I'm a creature of habit. Well, for a short period of time, anyway. I go through periods in which I would eat the same thing every single morning for 3 to 4 months: oatmeal with dried cranberries, toast with raspberry preserves, almond croissants, Honey Bunches of Oats with Almonds, Barbara's Puffins. And then move on to the next thing for 3 to 4 months.
My most recent breakfast habit has consisted of combining vanilla yogurt with granola from the Park Slope Co-op. I've tried a lot of their granolas from the bulk bins, mostly settling a very minimalist one with lightly crispy oat clusters and dried blueberries. But then I started seeing a whole bunch of homemade granola recipes on Pinterest. (My fellow food bloggers are very inspiring!) So I decided to try my hand at making granola from scratch.
Breakfast, Desserts, Recipes
I can thank my first job out of culinary school for introducing me to how wonderful strawberries and rhubarb can be together.
The job was at an catering company in Manhattan that specialized in large-scale events. I worked in the pastry department, which meant that we could spend an entire day creating hundreds of portions of the same desserts. At times, the head count for certain events could be as high as 1,500. If you have ever done 1,500 portions of the same cookies, cakes, or pies, you know how tedious this can be.
Breakfast, Cake, Recipes
I’ve made orange bread countless times before but can’t remember coming across a recipe as great as this one, from James Beard’s American Cookery.
First of all, who doesn’t like a bread that perfumes their kitchen with a light citrus scent? Second and more importantly, the texture is pretty incredible, somewhere between sliced sandwich bread and a hearty banana bread. It’s light enough for breakfast yet hearty and sweet and filling enough to go with afternoon coffee or tea.