Just for a fun exercise, I did this pork shoulder as a confit. (Not sure of the grammar on this – confited, ala confit, something else?) Submerged the butt in olive oil and ran it at 250 until the temp in the middle reached 200 degrees, about 5 hours iirc.After it cooled down I pulled the shoulder apart and stowed it in a plastic bag, saving out enough to reheat in duck fat for some sandwiches. These are on my mini-buns with slaw and a local brand of bbq sauce.Good spot for a kitteh! This is Bitsy in one of her favorite lounging spots atop the couch.We’ve been giving the bread machine some love here lately. I have a big beef roast brining in the basement fridge, planing to make a corned beef. I think it will be finished in the oven, instead of boiling like I’ve always done. I wanted to try a rye bread machine recipe to see how it was going to go because, corned beef! It’s the loaf on the left, the other is a plain white loaf. The shine on to crust? Duck fat!Here is a ham and swiss sammy on slices of that white bread. I like my ham and cheese with slaw, and those pickled onions and peppers caught my eye. It’s all good.Mrs J took Katie in to have her coat groomed. Katie took it pretty well, she’s able to make the best of any situation she figures she can’t escape from.Moar sammich pr0n! Cheeseburgers and fries with my homemade chipotle ketchup. Younger Swiss melts better than the aged stuff – a feature, not a bug.Some more breakfast pr0n, waffles with bacon and eggs.
I thought Mother’s Day weekend would be a good time to visit some breakfast recipes. I love French Toast – deliciously captured in still life above by JeffreyW – second only to German pancakes, with Walnut Syrup (recipes here). So perfect French Toast is tonight’s featured recipe.
If pancakes are your favorite, don’t worry, got those recipes, too. A local breakfast spot makes the fluffiest pancakes I’ve ever had and I played around with ingredients until I made a comparable batch of Perfectly Fluffy Pancakes, recipe here. A Whole Wheat version can be found here, and yes, they’re surprisingly fluffy, too.
You want bacon, of course, because what’s breakfast without bacon? Here are some interesting takes on it: Candied Bacon here, Cayenne Candied Bacon (photo above by JeffreyW) here, and Oven Baked Bacon here. (And of course we covered waffle iron bacon last week)
What’s on your breakfast menu this Mother’s Day? We’ve got a prediction of SNOW! Say it isn’t so. Share your favorite breakfast recipes in the comments, I can always use new ideas for when company arrives. And because it’s Mother’s Day weekend, here’s a flower for you:
My friend grows specialty Iris and this is called the Star Trek Enterprise Iris from her garden.
Now for the french toast. The key for really good french toast is using a hearty bread, flavoring the batter and letting the bread soak for at least 30 seconds to soak up all the good flavor. Yum.
- 1 cup milk or half and half
- 3 eggs
- dash of salt
- dash of cinnamon
- tbsp of honey or tsp of sugar
- Day old bread such as a country, brioche or challah loaf, sliced into eight, 1/2 inch slices (stale bread soaks up the batter nicely without getting soggy)
- toppings of choice – maple syrup, powdered sugar, blueberry preserves, strawberries, whipped cream – you get the idea
8×8 glass baking dish, 2 baking sheets, cooling rack, skillet or griddle
Place cooling rack onto the first baking sheet (to catch batter drips). Pre-heat oven 375 degrees, then turn down to 300 degrees.
Whisk together milk, eggs, salt, cinnamon and honey (or sugar) in 8×8 baking dish. Soak bread, two slices at a time, for about 30 seconds and then remove to cooling rack and let sit for a minute or so.
Melt 1 tbsp of butter in a skillet or griddle over medium heat. Place both slices of bread into the melted butter. At this point you can put another two slices in the batter for 30 seconds and then move them to the cooling rack.
Flip the slices in the pan once they’re golden brown, about 2-3 minutes per side. (I know I’m asking you to multi-task, but you can do it, I have faith. Set a timer, it’ll help). Once both sides are golden, remove to the second baking sheet and place it in the warm oven. Repeat until all slices are cooked.
Serve hot with favorite toppings.
Have a great weekend – TaMara
Last month when I was so sick, I spent a lot of time resting on the couch, watching TV. This was on some cooking show, they were making a breakfast sandwich using only a waffle iron. Sounded like fun. It took me a couple of times to get the timing right because it all happens fast. Start to finish it was ten minutes per sandwich. And clean up was a breeze. Paper towel to clean out the waffle iron is all you need.
I started with the biscuits, because I didn’t want the bacon to flavor everything. I first tried refrigerator crescent rolls, but they were hard to work with and way too sweet. My second try was with refrigerator biscuits. I thought they worked about really well. The crew on the show actually reheated store bought bagged croissants. That would work, too. For the biscuit, I used one biscuit that I separated in half to cook. You could use two if you wanted thicker sandwich.
Next up: bacon. My waffle iron is 7 inches across and easily held two slices of bacon, cut in half. It cooks up fast, so keep an eye on it.
It was crisped in less than 2 minutes. I then drained off the excess grease and it was time for the eggs and cheese.
I had no trouble with it sticking, because the bacon grease kept the waffle iron well oiled. Mine held only one egg. Milk worked better than water for mixing. And my iron has adjustable temperature, so on my second try, I lowered it to the lowest setting and got the egg the way I liked, less brown, more light and fluffy.
The eggs were surprisingly fluffy, no matter what, but milk gave them a bit more loft. You could easily add green pepper or onions to the mix, maybe even tomatoes. Just watch the amounts because you don’t want the egg to spill out of the sides, then you have a mess.
The key to preparation is to have everything ready to go. Biscuits separated, egg beaten, cheese shredded and bacon cut. Then it is a quick process – biscuit took 2 minutes, bacon took 2 minutes, egg took less than a minute, then I added the cheese and that was another 30 seconds, tops. Assemble and eat. Yum.
We had gyros yesterday using store bought pita loaves and they just weren’t that good. I’m guessing the turnover on flat breads isn’t very high and they were a tad stale. I’ve made pitas before but it’s been a while so I looked up a recipe. The NY Times recipe came up first and it looked to be easy. We didn’t have any whole wheat flour, fresh milled or otherwise, so these are made with plain AP flour. The only thing you need to watch for is getting them too brown. The recipe warns: “The pita should be pale, with only a few brown speckles.” The brown parts are very dry and fragile and crack apart rather than fold. I have a pizza stone in my oven, big enough to do two of these at a time without crowding. A couple of them puffed up like little pillows but most of them just blistered here and there.The loaf is from Alton Brown’s recipe, as is the tzatziki sauce. I make a few alterations in his recipe, adding 1/3 part hamburger and several slices of bacon to the loaf recipe and this time I added fresh chopped dill to the yogurt sauce. I haven’t used lettuce before but I thought it needed a little more green and we had no mint for a garnish.
This was very good and really easy to put together. I saw an off hand comment someone made about having lemon butter pasta with Brussels sprouts the other day and a search turned up a NY Times recipe that looked good. I went with bacon and prosciutto for this one, and an entire head of garlic. A couple of tablespoons of butter went into it at the end along with a splash of good olive oil and the juice of half a lemon.I followed the “pinch of red pepper flakes” option instead of the pretty red chilies in the recipe photo because I didn’t have any. Mrs J got one of the pepper flakes on the tip of her tongue after enjoying half of her plate and quit eating, declaring the bottom half to be too hot. I have to admit, my pepper flakes from the cayennes I dried from last summer’s crop are actually hot, unlike the ones they sell at the Kroger spice aisle.