Tag Archives: breakfast

Making & Baking Our Way into Fall | Pics & Links

3 Sep

Oh hi! Here’s what we’ve been up to (a meaty post with pictures & links!)…

Savoring summer, time with Kate’s dad & the best lobstah roll ever (PJ’s Family Restaurant in Wellfleet).

Making pickles! Refrigerator style using this recipe and farm fresh pickling cukes from a farm near Jess’s home town. We added cloves of garlic & black whole peppercorns to each jar. We also made a spicy batch for our neighbor by tossing in a sliced jalapeno from our container garden (YAY!). We’ve been eating them on EVERYTHING (pictured below on turkey sandwiches).

Salivating over a new issue of Bon Appetit and celebrating awesome neighbors with this delightful coffee cake. Toss blueberries in panko breadcrumbs? SURE!

Here’s what the blueberry coffee cake looked like sliced (just before it got hand delivered to our favorite neighbors). This Instagram filter makes it look straight out of my mom’s 1970 Better Homes & Gardens cookbook.

Catching up on crafty gifts, part I! Long overdue wedding card/art piece for friends Emily & Chris. Those are heart shaped bits I cut out of their save-the-date & invitations. I love sewing paper.

Catching up on crafty gifts, part II! Finally getting around to finishing this advent calendar project for 2 very special little boys (yes, that’s 48 little fabric bags). Promised last year that I’d make these & we’d fill them with goodies each year…literally the gift that keeps on giving! The first time I stumbled across this project on Lansdowne Life, I obsessed over the adorable vintage looking fabric…to die for, right?!? Can’t wait to fill the bags with goodies & send them off. Oh & those pinking shears were an amazing vintage find at a little consignment shop on the Cape. 

Officially launching Opal & Ollie on Etsy. YAY! A selection of my etched glass mason jars are also available at Magpie in Davis Square & On Centre in Jamaica Plain.

Advertisements

Summer of Love | Picnic Recipes Galore

25 Jul

Summer is for harvesting garden goodies, hanging out outside — picnics, hammocks, BBQs & early morning outdoor bootcamp — cold brewed coffee, fizzy fruity delights, cooking with farm/our container garden fresh ingredients, crafty endeavors, new friends & romps with the pups. Phew…all that and we’re back in BlogLand with a vengeance!

We celebrated our first anniversary (and 7th year of togetherness!) over the weekend & it was filled with commissioned art (thanks to Nan Lawson, Flowers In May & the fact that paper is a traditional first anniversary gift), yummy food & sentimental goodness (Remember when I wanted a set of these ? Well, Jess surprised me with a vintage 1940’s set in mint condition. *swoon*).

custom illustration by Nan Lawson

custom anniversary illustration by Flowers in May

I had ambitious plans to surprise Jess with a romantic outdoor picnic — filled with smartly designed paper goods, mason jars upon mason jars, yummy food reminiscent of our wedding catering — spread on a handmade little blanket/quilt made out of fabric from our wedding. But I participated in ArtBeat as a craft vendor on Saturday & totally ran out of time (despite planning the picnic menu & starting projects months ahead of time).

my table at ArtBeat! Opal & Ollie Etsy shop opening in August! stay tuned…

So…the weather forecast wasn’t promising & I decided, the morning of, that we’d either eat inside or on the deck. Oh, and, I didn’t finish the blanket but I made really great progress & will finish it one night this weekend. We used an adorable picnic blanket as a tablecloth that our friends Cobi & Sarah gave us as a wedding shower gift. K.I.S.S., right?

Now on to the good stuff!

The menu (with links to recipes & my notes)…

Deviled eggs | Recipe: Mark Bittman (basically your traditional deviled egg recipe: hard boiled eggs, dijon mustard, mayo, S&P) | I topped each with a tiny bit of dill relish instead of paprika.

BLT corn salad lettuce wraps | Recipe: Joy the Baker | This charred corn salad was incredible. I used high quality bacon & oven roasted it. Charring corn in a small apartment kitchen over an open gas burner flame is amazingly fulfilling! I wondered if the corn would actually cook & it did…perfectly! It turned a darker yellow as the kernels crackled & blackened. Mess warning: the stovetop was eat-off-of-it clean before this endeavor & corn shrapnel was everywhere after 3 ears of corn were nicely charred. Well worth it though!

Best berry salad | Recipe: Our very own!

Chocolate yogurt snack cakes | Recipe: Smitten Kitchen | Ah-mazing! I added a teaspoon of espresso powder to the recipe to bring out the depth of chocolatey goodness & dusted the cooled cakes with a little bit of powdered sugar. I’d make them again in a heartbeat. Oh, I had trouble finding whole milk yogurt (weird because I remember seeing it years ago – before the shelves were overflowing with a million brands of Greek style yogurt) so I opted for 2% Swiss yogurt.

Coconut rice pudding with fresh mango | Recipe: Mark Bittman (traditional rice pudding from How to Cook Everything, see very bottom of this post for recipe) | I substituted light canned coconut milk for the cow’s milk. I also added a teaspoon of vanilla extract after the pudding finished cooking. I served it cold with diced fresh mango to mimic the flavors of Jess’s favorite mango sticky rice dessert from a local Thai restaurant.

Home-brewed Arnold Palmers | Recipe: Tyler Florence | The slushy & bright homemade lemonade makes this drink extra special. Definitely prepare this a few hours ahead of time as all of the components need to be nice & cold. Served up in a mason jar with tiny heart etched in the glass (by yours truly!).

mis en place: chocolate yogurt snack cakes

roasting corn!

the spread!

Arnold Palmer with a twist

Rice Pudding (Mark Bittman, How to Cook Everything)

Ingredients:
2 cups water

1 cup long or short-grain rice (I used arborio)
dash salt
2 cups milk (I used canned light coconut milk)
3/4 cup sugar, or more to taste (3/4 cup was plenty for our taste)
1 teaspoon ground cinnamon or cardamom (I skipped the spices because I knew I wanted to top with mango)
1 teaspoon vanilla extract

Steps:
1. Bring the water to a boil in a medium saucepan; stir in the rice and the salt. Cover & cook over low heat until almost all of the water is absorbed, about 20 minutes.

2. Uncover, pour in the milk, and cook, stirring frequently, until about 1/2 the milk is absorbed. Stir in the sugar and spices and continue to cook until the rice is very soft and the milk absorbed. About halfway through the cooking, taste and add more sugar if necessary. 
3. Spoon into custard cups and serve warm or cold, garnished with whipped cream. I served it topped with diced fresh mango. 

This keeps well for 2 days, or more, covered and refrigerated. Serves 8.

Berries All Around! | Best Berry Salad

23 Jun

image credit: my mom’s childhood “Fun to Cook Book” printed by the Carnation Milk Company

Jess first made me this yummy treat as part of a little picnic (@ Walden Pond!) we went on when we first started dating. Berries are in season & they’re everywhere! Take advantage of local “pick your own” farms — or the sales in your local supermarket & bring this along to your next BBQ. It’s really easy to whip up & your friends/family will thank you! Extra bonus: it’s healthy too. 

Best Berry Salad

Ingredients

2 quarts of strawberries
2 pints of blueberries
1 pint of raspberries 
1/2 pint of blackberries
1/2 cup “Craisins”
1/2 cup walnuts, roughly chopped 
2 Tbsp cane sugar or other natural sweetener

Steps

1. Rinse the berries in cool water & drain.
2. Hull & quarter the strawberries.
3. Put the berries, Craisins, walnuts & sweetener into a large bowl & gently toss with a wooden spoon.
4. Let the salad rest at room temperature for 15 minutes or so to let the fruit macerate.  
5. Serve immediately or cover & refrigerate. 

Happy picnicking! 

Blueberries All Around | DIY Syrup, Compote & Dad’s Day Memories

17 Jun

I have always loved blueberries & my most delicious memories from childhood (and beyond!) are my dad’s amazing baked goods. We’d wake up on the weekends to freshly baked blueberry muffins (one of his specialties!) or celebrate the 4th of July with blueberry & rhubarb pies. The list of yummy baked confections goes on & on — keep an eye out for future posts featuring some of his secret recipes!

While there aren’t any baked goods featured in this post, this one goes out to my dad: carpenter by trade, baker self-made — & an all around amazing guy. I couldn’t be luckier (or more inspired)!

Inspiration can come from anywhere — a memory, a sale, a recipe, a special birthday, etc. So when ridiculous quantities of blueberries were on sale at a local specialty market & a friend’s birthday (whose SodaStream dreams were about to come true) was right around the corner, I dug out one of my favorite making books, can it, bottle it, smoke it by Karen Solomon, & got inspired!

Blueberry Lemon Syrup (from book referenced above)

Ingredients

4 1/2 cups fresh blueberries (the BEST/freshest available)
2 cups sugar (I used organic can sugar & a about a 1/4 cup less than this)
3 Tbsp fresh lemon juice (from 1-2 lemons)
pinch of kosher salt

Directions

1. Combine the berries, sugar & water in a large saucepan over medium heat & bring to a gentle boil (be careful not to let it boil over).
2. Reduce heat & simmer, covered, for 3 minutes — just enough time to let the berries release their juice.
3. Take the pan off the heat & stir to cool slightly then pour the contents of the pan through a fine-mesh sieve set over a large bowl, stirring but not pressing the berries to harvest as much syrup as possible.
4. Reserve the berries for another use (more on that later). The recipe suggests pureeing them in a blender to make a great jam or using them as an ice cream topping, pie filling or compote.
5. Stir the lemon juice & the salt into the syrup.

Storage 

Using a funnel, pour the syrup into a glass bottle for storing in the refrigerator, where it will keep for up to 6 weeks. (I just used a batter bowl with a little dip in the side & that worked just fine — no need for the funnel or extraneous kitchen equipment.)

Making soda

Stir 1 part syrup into 2 parts sparkling water. Add ice cubes & enjoy. (Shot of vodka optional.) It’s very pretty looking & a yummy summer beverage!

Using the blueberry leftovers

I put the leftover blueberries from the syrup making process into a mason jar & tossed it in the refrigerator. I used the compote as a topping for a week’s worth of DIY yogurt parfait breakfasts using a couple of tablespoons of compote, 0% Chobani plain yogurt & Trader Joe’s blueberry muesli. We also mixed some of the compote with fresh berries & used it as a topping for angel food cake. YUM!
 

DIY Cheese | Homemade Ricotta

5 Apr


Recently, my friend, Emily, told me about Salvatore Bklyn. They make fresh artisanal ricotta cheese daily in Brooklyn, NY, using the finest whole milk sourced locally from upstate. After doing more research online, Kate & I fell in love with their story, product and website. Martha Stewart has proclaimed, “It’s my favorite ricotta in the whole world!”, and has featured them on her show. It made me want to attempt to try to make my own ricotta.

(Recipe courtesy of Betsy Devine Salvatore Bklyn)

Makes 4 cups

Ingredients

1 gallon whole milk (I used Shaw Farm milk from my hometown, Dracut, MA)
healthy pinch of salt
3/4 cup fresh lemon juice

Steps

1. Pour the milk into a large, nonreactive pot and season with salt (a healthy pinch). Cover the pot and place it over high heat. Heat the milk to 190 degrees (use a thermometer), stirring it every few minutes to keep it from scorching. Turn off the heat, remove from hot burner, and add the lemon juice. Stir slowly until you see curds beginning to form. (This should happen almost immediately; you’ve now created the curds and whey.) Let the pot sit undisturbed for 5 minutes.

2. Line a colander with cheesecloth and place it over another bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least 1 hour, then discard the whey. Eat the cheese right away or transfer it to an airtight container and refrigerate until ready to use.

The results were amazing. This ricotta is delicate and fluffy, best eaten with a pinch of salt and fresh cracked pepper. yum.

Meals featuring this amazing ricotta:  

#1: Toasted baguette slathered with roasted garlic topped with oven roasted cherry tomatoes and a heaping of ricotta.
Sprinkle sea salt and cracked black pepper and add a drizzle of your favorite extra virgin olive oil. Tasty with a simple side salad of mixed greens dressed in olive oil and champagne vinegar.

#2: Toasted baguette rubbed with a fresh garlic clove and topped with 2 tsp of pasta sauce, ricotta and a sprinkle of sea salt, pepper & oregano. Drizzle with olive oil.

#3: Egg white omelette with ricotta, sea salt and cracked pepper. (Courtesy of our friend, Cobi!)

Breakfast for Dinner | Banana Bread French Toast

29 Mar

When life hands you dry banana bread…then make Banana Bread French Toast!

The banana bread recipe had great flavor, but baked really dense and quite dry. To fix the dryness in the recipe below add an additional banana and an additional 2 TBS of melted butter.

The inspiration for the banana bread french toast came from a breakfast I had with Kate during one of our trips to Austin, TX. The South Congress Café serves up an amazing Carrot Cake French Toast. It has been highlighted on the Food Network and was worth every calorie. I just remember eating that on our last day in Austin trying to think of how I could take the left overs with me, but we were heading to the airport, ha!

(Adapted from Baking Illustrated)

Makes one 9 x 5 inch loaf (preferably 3” inches deep)

Ingredients:

2 c King Arthur Unbleached All Purpose Flour

1 c walnuts, coarse chopped

¼ c sugar

½ c light brown sugar

¾ tsp baking soda

½ tsp salt

¼ tsp freshly ground nutmeg

2 very ripe large bananas, mashed well **(see note above for change)

1 – 5.3oz container Nonfat Plain Greek Yogurt

2 large eggs, beaten lightly

4 TBS unsalted butter, melted and cooled **(see note above for change)

1 tsp vanilla extract

½ TBS orange zest

Steps:

  1. Preheat oven to 350 degrees. Grease your 9×5 inch loaf pan with nonstick spray.
  2. Spread the walnuts on a small baking sheet and bake 5-10 minutes until fragrant.
  3. Whisk the dry ingredients together in a large bowl.
  4. Mix the wet ingredients including the zest in a medium bowl.
  5. Gently fold the banana mixture into the dry ingredients, with a silicone spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
  6. Bake until loaf is golden brown and a toothpick inserted into the center comes out clean. Total baking time is 55 – 60 minutes. Rotate the loaf at the 30-minute mark of the baking time. Cool in the pan for 5 minutes, then transfer to a wire rack to cool.

Banana Bread French Toast Time:

Makes 2 full servings or 4 side servings


Egg Wash:

In a shallow vessel whisk:

2 Eggs

¾ c milk

½ tsp vanilla extract

¼ tsp cinnamon

½ TBS sugar

pinch of salt

  1. Soak 4 slices of Banana Bread in the egg wash while you are making the topping

Topping:
Combine the following 3 ingredients in a small bowl:

3 heaping TBS of Greek Yogurt (I used Sophia’s Greek Yogurt of Belmont, MA)

½ TBS freshly grated orange zest

½ TBS honey

¼ c Pure Maple Syrup (heated) for drizzling… yum!

Cooking Directions:

  1. Place a large skillet over medium heat. Melt 1 TBS of butter in the skillet. Place the egg wash soaked banana bread slices in the skillet and cook for 3 minutes on each side.
  2. Remove cooked slices from heat and cut in half.
  3. Place 4 halves of the slices on each plate.
  4. Top with a heaping TBS of greek yogurt topping.
  5. Grate orange zest over the top for garnish.
  6. In a small microwave safe bowl pour ¼ c of pure maple syrup.
  7. Heat in microwave for 20 seconds.
  8. Drizzle over the French Toast and enjoy!

Weekday Breakfast Treat | Almond Butter Delight

28 Mar

A couple of years ago I was fortunate enough to spend a few days at Canyon Ranch on a work trip to Arizona.

The food was delicious and healthy. It was refreshing not to have to worry about scavenging protein for breakfast or deconstructing pre-made hotel sandwiches to create a healthier lunch option.

This recipe was one of my favorite things from the breakfast spread at Canyon Ranch. I like to put it on thin wheat crackers (like Ak Mak or Wasa Thin & Crispy Flatbread). Jess prefers to spread it on caramel rice cakes. It would also be yummy as a dip for fresh fruit.

My favorite thing about it (aside from it’s deliciousness) is that it’s really easy to whip up a batch for the week.

(Recipe from Canyon Ranch)

Makes 10 (2-TBS) servings

Ingredients

1 cup nonfat ricotta cheese 

2 tsp vanilla extract

½ tsp ground cinnamon

1 ½ TBS honey

¼ cup almond butter (without added salt)

Steps

1. Combine all ingredients in a blender container & puree until smooth. (It might seem a little loose but it will firm up a bit after it’s been chilled in the refrigerator for a few hours.)

2. Chill in the refrigerator until ready to use. Enjoy within one week.

Nutritional info: 65 calories, 4 grams fat, 5 grams protein, 5 grams carbohydrate, 2 milligrams cholesterol, 12 milligrams sodium, trace fiber 

 Notes: I buy the highest quality ricotta that I can find & swear it makes all of the difference in this recipe. My favorite is Calabro Fat Free Ricotta. It’s so good I eat it straight out of the container sprinkled with a little bit of salt & pepper. YUM!

 Tip for accurately measuring honey in recipes: Spray the measuring cup or measuring spoon with a little bit of non-stick cooking spray before measuring the honey. The honey will easily slide into the recipe – no sticky messes or sad dollops left behind on the measuring implement. 

%d bloggers like this: