Category Archives: in progress
Today, I’m continuing the breakfast post from last week with two recipes for English Muffin Bread! This bread is superb, with a lovely, craggy crumb and is just right for pairing with Breakfast Sausage Patties.
We love our English muffins, but the damned things are super-pricey off-sale. What we like best is to fry an egg, a Breakfast Sausage Patty and top our freshly toasted, buttered muffin with them for a Muffinwich.
Don’t these look delicious? This is one of the breakfasts my husband makes for me on a regular basis! An omelet, two slices of English Muffin Bread and a homemade sausage patty! On Monday, I’ll share the English Muffin Bread recipe.
This is one my husband makes and it is so good, I don’t know why we didn’t do it sooner. The impetus for it was reading the sausage section in Ruhlman’s book, Ratio.
So, we picked up a bone-in pork roast on sale with a fair amount of fat and tried again. Yes, Ruhlman is right. 20% fat is about right, it creates a yummy sausage with good texture, juicy flavor and just enough fat to fry itself up. I would caution you against skipping or reducing the minimum hour of marinating; it’s absolutely essential (thanks Alton!) and produces the best flavor.
It seems lately that everyone is talking about Alton Brown’s Good Eats episode, “Live and Let Diet” where he espouses one of his favorite light meals, packed with heart-healthy goodies, nutrients and fats: marinated brislings over avocado mash on toasted bread.
Those of you who already eat tinned fishies like sardines, kippers, herring, anchovy and, our favorite, sprats, are probably already wondering whether or not there’s a ripe avocado in the cupboard.
I love stirfries. When I moved out on my own and had to start cooking for myself, stirfries offered an easy, cheap meal that could be endlessly varied. Even now, if I don’t know what to make, I make a stirfry because I always have the ingredients on hand and can whip up a sauce in nothing flat.
Maizes zupa is a dessert made out of sweetened dark rye bread, dried fruit, water and whipped cream. Something about this cold, thick, sweet soup just captured my heart. I was able to source some traditional dark rye (Borodinsky brand from Brooklyn) available locally for a somewhat reasonable price and tossed a few slices in the freezer for this dessert sometime in the future.
Tonight, it just sounds right. We don’t have any dried apples, but we have fresh that we toasted up in the toaster oven for a while. It’s not the same, but it sure does taste good!