September 29, 2012
The very first thing I made upon arriving in France was a quiche. A full-sized, caramelized onion and gruyere quiche that I took to my first brunch. The onions were a little over-sweet and it was overcooked due to a timer error, but it worked out in the end. Quiches are forgiving that way.
Since then, I have bizarrely ignored what is clearly the best brunch food known to man. Which is silly, really, given my tart obsession (meaning that I always have several rounds of pastry crust in the freezer) and the gentleman requiring eggs in the morning the way a Frenchman requires a strike at least once a year.
Here’s the thing about quiche, or at least, the thing I like best about quiche: because you have this butter crust holding it together, the eggs can be soft. Extremely soft. Softer than perfect soft-scrambled eggs. If you’re a soft-eggs person, quiche is the ultimate in satisfaction and gooey yolky nirvana.
September 21, 2012
These rolls started out as no-knead bread, but then I decided it would be silly to make artisan-style bread in my kitchen when I can walk next door and get artisan-style bread any time. So I backtracked and made them into cinnamon rolls.
The no-knead bread method beginning is fantastic for one thing, though — the flavor in these rolls is beyond the normal cinnamon-and-sugar gooeyness. There’s a rich yeasty flavor that’s developed over the long rise time that makes these taste less like a guilty pleasure and more like a for-serious bread item that just happens to be sweet and buttery.
August 18, 2012
The best part of spending as much time thinking about food as I do is how ideas for dishes can morph and change the more you think about them.
This recipe started life as a post from Joy the Baker — which, if you’re reading this blog and not reading hers, well, you should really get on that — that had a recipe for tomato cobbler with a blue cheese biscuit topping. Genius, right? I’ve got tomatoes. I’ve got tomatoes coming out of my ears. And the funky saltiness of the blue cheese against the deep roasted sweetness and acidity of the tomatoes just made sense in my cook-brain.