Friday, February 26, 2021
Saturday, February 20, 2021
I meant to post more last week, but my heart wasn’t in it. We’ve been hit with some very cold (for Texas) weather and were without water for a few days, so I had other things on my mind. We were lucky to have electricity, and now water is back, albeit with a boil advisory. Hundreds of thousands of people in Texas are not so lucky. The Little Prince’s school might also be closed a while longer, as it seems to have sustained the most damage in the district. But I want to get back to normal, were it only so I feel like I’ve done one thing today, and I figured that the weekend is a good time for a breakfast bun recipe.
Wednesday, February 17, 2021
Monday, February 15, 2021
Friday, February 12, 2021
I ended up making two different kinds of buttermilk biscuits recently. First, I tried the ones in Jessica Fechtor’s Stir. They were quick and super easy to make as well as delicious, especially when warm, even though they were a bit homely-looking. I was delighted with them when they were fresh out of the oven, though! I got a total of 14 biscuits, so I froze 6 of them and later pulled them out to make creamed chicken and biscuits; I served the first batch with cream of carrot soup.
Thursday, February 11, 2021
Quand j’étais jeune adolescente, notre voisine d’en face, Mme F., avait une recette de pain-gâteau à l’orange et à la cannelle. Sa recette faisait deux pains-gâteaux, alors c’était pratique pour en faire congeler un – ou le donner aux voisins, et voilà comment nous avons découvert ce pain! J’ai retrouvé la recette dans mon cahier récemment et j’ai décidé de la refaire; ça faisait plus de 10 ans que je n’en avais pas mangé!
Wednesday, February 10, 2021
This recipe is from Smitten Kitchen, and it’s a simplified version of the British classic. Simplified in the sense that it has been scaled down to use Pepperidge Farm puff pastry, the most widely available here in North America, and the methodology for the custard is also Deb Perelman’s “shortcut” version. If you’ve never seen this dessert before, you can think of it as an easy napoléon or a mille-feuille that’s missing a few pieces. It was easier to make than I expected, the slices held together quite well for transfer to a plate (though they are always a bit messy to eat), and it was delicious!
I came across this recipe for pizza rustica last Easter, as it is traditionally an Italian Easter pie. But I didn’t serve it at Easter, and I didn’t even call it pizza, because it’s nothing like what we know as pizza, and my kids would be entirely deflated if they heard the P-word and were served something else! (For etymology buffs, “pizza” just means pie in Italian, but in North America it’s definitely a very specific type of dish!) This rustic pie is more akin to a super-thick double-crusted quiche.