Anotheryarn Eats

April 24, 2009

When you think there is nothing in the fridge

Filed under: Breakfast, Recipes — Tags: , , , , — anotheryarn @ 11:58 am

Last Saturday we had a mish-mash of food in the fridge. I’ve been trying to stick to a weekly meal plan and that involves planning on Sunday or Monday, then grocery shopping for only the things I need to complete each meal. I only plan dinners, with a mind to making sure most of the dinners make leftovers for lunches. This means my fridge has been a lot emptier lately. This also means I’m wasting less food (yay).

Which brings us to weekend breakfasts. We spend too many weekend mornings debating what we will eat, and then eventually we manage to eat around 11:30 and that throws the entire day’s meal schedule out of whack (lunch at 4 pm, dinner around 9:30…). So I woke up with a mostly empty fridge and bummed that I forgot to blend up crepe batter the night before (our recipe asks for a resting period so we make it the night before).  Enter pop-overs. Normally a vehicle for jams (attention all those who can oodles of jam and then wonder what to do with it all), it dawned on me that popovers have essentially the same ingredients as crepes, and all pantry staples to boot (eggs, milk, flour, butter, salt). I quickly whisked together a batch without even consulting TheHusband. Breakfast crisis averted.  We also pulled out the huckleberry chevre that I originally wanted to have in the crepes (also on this morning: peach preserves and Strawberry Marmalade from Holly).  

Popovers seem very decadent with the melted butter brushed over the top, but the recipe I’ve been using only uses two or three tablespoons total and that doesn’t seem so bad divided by 12 (and um multiplied by 3 or 4).  There are oodles of recipes, probably one in most all-encompassing cookbooks, but the first recipe I made came out nicely so I’ve stuck with it over the years.  Somedays they all rise up beautifully, other days they don’t and this day about half of them did – either way they are still tasty vehicles for jam.  And they often have nearly empty centers to fill.

popovers

Popovers from The Moosewood Cookbook by Mollie Katzen (she lists egg quantity variations but this is what I do)

  • 2 T melted butter
  • 3 eggs
  • 1 1/4 c milk
  • 1 1/4 c flour
  • ½ t salt

Preheat the oven to 375 F.  Melt the butter in a small dish*.  In a medium bowl whisk together the eggs and milk then add the flour and salt and whisk until smooth.  Brush a 12 cup muffin tin with the melted butter.  Pour 3-4 tablespoons of batter in each cup (I use a 3 tablespoon scoop, a 1/4 cup measuring cup also works nicely).  Bake for 30 minutes, or until golden. 

When you remove the popovers from the oven immediately pierce each popover with the tip of a knife and then brush with the remaining melted butter.  I like to run the knife around the muffin cups before removing the popovers to dislodge any slightly stuck bits.

*If you, like me, don’t have a microwave, toss the butter in a small oven proof bowl and put it in the oven while it preheats – then set the timer for a couple minutes and check it, repeat if necessary.  For some reason washing a small bowl seems like less work than a small pot.

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April 10, 2009

Such a helpful grocery store employee

Filed under: thoughts — anotheryarn @ 5:01 pm

A few weeks ago I bought a bunch of local, wild, watercress.  I mulled over what to do with for so long that it, ahem, went yellow and slimy on me.  Of course by the time I realized this I already had the avocado to make this Grapefruit and Watercress salad from Everyday Food.  So last night while TheHusband was at the grocery store I asked him to pick up a bunch of watercress.  I knew the store had it because I had seen it earlier this week while grocery shopping.  Our phone reception was crummy though and so TheHusband asked a grocery store employee for help (someone from the produce department no less).

When TheHusband got home I asked how finding the watercress went, “oh fine, the checker even knew what it was, this rooty looking thing.” And I think “uh oh” I’m too familiar with telling the checker what type of green leafy object is in the bag – and watercress tends to have roots attached but I’d never describe it as “rooty”.  And TheHusband pulls out a big chunk of celeriac.  Doh.

Perhaps for Easter Brunch

Filed under: Breakfast, Recipes — Tags: , , , , , — anotheryarn @ 4:40 pm

Not that I will be having easter brunch, since moving away from extended family I feel a bit aimless on Easter day. This year I think we have plans to go skiing if the snow will be decent. But this is exactly the sort of dish I think would be good for a fancy breakfast or brunch. I hope to make it next year on christmas day.

I made this strata a month or so ago, for dinner. I modified the recipe a little bit, but it turns out I didn’t write down precise modifications. I know I halved the recipe, added 4 oz of chopped chanterelles (actually frozen and thawed), probably didn’t use as much heavy cream if I used it at all, and probably was a bit loosey goosey with the cheeses (I think we had another swiss instead of gruyere and some unidentified cheese that I mistook for parmesan). The picture you see below is a piece I reheated in the toaster oven for lunch. I was a little heavy handed with the cheese.

strata

Leek and Gruyere Strata from cooking.com (found via a local grocery store sample day)

  • 1-3 t butter (guestimate)
  • 2 leeks
  • 4 oz chanterelles, chopped
  • 1 garlic clove
  • 2-3 T white wine
  • 3 eggs
  • 1/2 c heavy cream
  • 2 c milk
  • 1/4 t nutmeg
  • pinch cayenne
  • fresh ground pepper
  • 1 c gruyere
  • 1/2 c parmesan
  • 1/2 loaf bread, cubed (day old preferred)

Slice your leeks into 1/2″ rounds (and clean of course), crush the garlic. Heat a 10″ saute pan and saute the leeks in some butter until soft, add the mushrooms and when they are soft add the garlic. Once it is fragrant add the white wine and cook until the liquid is reduced in half. Set aside. In a bowl whisk together the eggs, cream (if using, otherwise just replace with milk), nutmeg, cayenne, pepper and a pinch of salt. In a large bowl toss together the cubed bread and the leek mixture. Grease a 2 qt baking dish (I used more butter). Pour the bread-leek mixture in the pan and pour the egg mixture over it. Let it sit for 20 minutes or so (next time I’m going to try overnight) to let the bread absorb some of the egg mixture. Cover with foil and bake at 325 F for 20-30 minutes, then remove the foil and bake another 15-20 minutes.

April 3, 2009

Announcement of Sorts

Filed under: thoughts — anotheryarn @ 4:37 pm

I’ve let the food blogging linger.  I had grand intentions of doing a breakfast recipes interlude while waiting for the next CSA season to start – but I also felt like I should finish up using the CSA veggies before starting on breakfast recipes and I just wasn’t grabbing the squash, potatoes and cabbage on as regular basis as I should have.  In February I thought I got through all of our remaining CSA produce with the potatoes it turns out I forgot about the winter squash stashed in the garage.  I think I managed to let a couple of the winter squashes from the CSA go bad, but they might have also been the winter squash I picked up on our annual fall visit to apple orchards.  Now I have two delicata squash and one pie pumpkin still to use, but I have decided to start a weekly breakfast post too.

I also have been overwhelmed by the pure drudgery of creating a comprehensive index the way I really want it to be.  Instead I took a couple hours last night and made a list of all the veggies we got from the CSA (thank goodness for my handy-dandy excel chart of our weekly shares) and linked them to their tags.  A couple veggies listed are not linked because I never managed to make something with them before they went bad 😦  You can find this list, in the right-hand column of the blog it is called What can I make with…

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