....is Tea & Crumpets

Last year I made Buttermilk Crumpets, the first and only time I've made them and when they came up in conversation with MMcK on what to bake next I decided it was time to tryagain but with a new recipe. It wasn't that the buttermilk crumpets were bad, they just didn't quite fit the memory of afternoon crumpets with my Aunt. I found this Bobby Flay recipe that appeared to be a little more traditional and decided to give it a try. They were soft and airy but didn't brown or get a light crust quite the way I expected. I prefered these over the buttermilk ones but I will have to keep trying new recipes.

Serve topped with butter, honey and a mug of warm tea & milk. Enjoy!

....is a Burger with Pickles

There are only a few things more 'summery' than burgers off the grill. These tasty patties are lightly seasoned with salt & pepper, and packed with thin slices of green onion & minced garlic to add a little bite. I served them on homemade dutch oven herb bread rolls with white cheddar, slices of pearl tomatoes and bread & butter pickles.

Oh these wonderful pickles, Cuchon Butcher Bread & Butter Pickles (recipe below). They are delicious, sweet & crunchy, perfection. CPB & I brought back a jar from ouir trip to New Orleans last year. We devoured them quickly and then set out to make out own. I tried a few other recipes before I found the Cuchon recipe and this is definielty the best, but then again I have a food crush on Don Link.

....is a Poached Egg on Toast with Avocado & Tomato

Good Morning Breakfast Hub! It's Elizabeth from Not Everything I Make is Pretty, I hope you're having a great Thursday morning so far. I'm (seriously) excited about this weeks post, it's a surprisingly easy homemade recipe that will definitely impress your breakfast guests.

I finally overcame one of my cooking fears! 

I poached an egg.

I was pretty sure they were going to be undercooked, fall apart into a stringy mess or I'd end up with a pot of soggy egg water (is that even possible?). I'm not sure why I was so scared but a poached egg was intimidating to me. I set to work on research, to learn from other homecook's do's and don'ts. Theres a lot of differing opinions out there so I compiled what I thought would be my best shot at a successful egg poaching. It worked for me, I hope you give it a try and let us know what works  for you 

(and maybe what didn't).

....is a Poached Egg on Toast with Avocado & Tomato, for Breakfast

Conquering my fears one poached egg at a time.

Head over to the Breakfast Hub to see my first attempt at this breakfast classic.

Happy Cooking!

....is Dutch Oven French Bread

I have a slight obsession with bread (along with zucchini, tomato, avocado & chocolate, though usually not all together) . I've been working on perfecting the fluffy crumb with a crunchy crust. I usually bake it on a pizza stone with a cup of water to help add some steam to the process, it's worked fairly well so far, but I have another option now too....

The Dutch Oven: I got mine, enamel coated, from World Market and it works great! I've used it primarily for Braising and once for Chili. I went on the hunt for other ways to use my new found toy, I would have never thought to make bread in one though. The lid on, allows the bread to cook, fluff and steam. Finishing the baking, with the lid off, gives it a golden, knock on wood crust with the perfect crunch.

....is Rosemary & Garlic Bread

A good loaf of bread has any number of uses. 

Here's my favorite basic dough recipe, it's incredibly easy. There's a lot of waiting time, but the effort involved is minimal. I've made a wheat version & used it for thanksgiving rolls too. I used it on one of my first breakfast hub posts: Mascarpone French Toast & Mixed Berry Syrup.

My newest favorite is mixing in Rosemary & Garlic

....is a Better Chicken Salad Sandwich

I like the idea of Chicken Salad, it seems nice on a warm summer day to have a cold sandwich. This sandwich typically has two flaws though and for me they're deal breakers. Celery and Mayonaise. I know, it's odd, who doesn't like celery? Even as a kid I would lick the peanut butter and raisins off 'ants on a log'. I think celery smells funny too but it provides a nice cool crunch to the Chicken Salad. Mayonaise is a little less odd and probably disliked by more people. The only thing I like to eat it with is Artichokes, but I've even started eating those with Olive Oil instead. I tried to come up with a few substitutes to turn the idea of a sandwich in to one I would actually eat. I decided to switch them out for Baby Bok Choy (for the fresh crunch) and Greek Yogurt (something creamy but a little healthier). I shared a sandwich with my boyfriend and  he forgot I made the substitutions, he liked it just as much and I was saved from the dreaded Celery and Mayo.

...is a Mascarpone & Mixed Berry Breakfast

There's a delicious new post up at The Breakfest Hub this morning. Go take a look at the Mascarpone French Toast & Mixed Berry Syrup I made last weekend for Easter!

....is Mascarpone French Toast & Mixed Berry Syrup

I made this treat for Easter breakfast last weekend. I found this recipe in Sunset Magazine (May 2012) and it's a lovely combination of creamy mascarpone, berries & bread (mmmm bread). I didn't find the bread I was looking for at the grocery, so I made this loaf the night before. The majority of this recipe can be made beforehand (this works well if you like sleeping in!) all I had to do in the morning was reheat the syrup, assemble & panfrying the French Toast. I can't say this is a particularly healthy meal but it was so good, the plates were licked clean.

....is Irish Soda Toast?

Really just Irish Soda Bread the next day for lunch toasted with Gouda. I also put Tomatoes with Olive Oil, Salt & Pepper on top of the melted Cheese. It's the super simple and delicious recipe at PBS Fresh Taste. It went really well with the Guinness Brisket I made on St. Patrick's Day (post to follow).

4 Cups Flour
1/3 Cup Old Fashioned Oats {plus more for sprinkling}
2 Tbsp Sugar
1 tsp Baking Soda
4 Tbsp Cold Butter, cut into small chunks
1 ½ tsp Salt
1 ¾ Cups Well-Shaken Buttermilk
1 Egg, Lightly Beaten

Preheat oven to 375 degrees.
In a large bowl, whisk together the Flour, Oats, Baking Soda, Sugar and Salt. 

Cut the Butter into the dry ingredients. (See my tip on cutting butter on the breakfast hub!)
Combine the lightly beaten egg with the buttermilk. Pour into dry ingredients and mix.

Cut an “x” in the center of the loaf with a knife and sprinkle oats on top.

Bake for 50 minutes, until golden brown. Let cool for 10 minutes before slicing.

....is Not Just Any Cornbread

Here's the Cornbread to go with the previous Chili recipe both perfect for the Super Bowl. Eat Live Run's Turkey and Bean Chili and Smitten Kitchen's Caramelized Onion and Goat Cheese Cornbread.

1 cup (6 oz) Polenta
2 cups Buttermilk
2 Tbsp Butter
2 Cups Onion in a 3/4-Inch Dice
1 3/4 cups Flour
1 1/2 Tbsp  Baking Powder
1/4 tsp Baking Soda
1 tsp Salt
6 ounce log of Goat Cheese
2 Tbsp Honey
1/4 Cup Sugar
3 Eggs
2 Tbsp Butter, Melted
2 1/2 Cups Frozen Corn Kernels
2 Tbsp Butter, for Greasing the Pan.

Two hours, or for as long as you can, soak the Cornmeal in the Buttermilk. Cover and leave at room temperature overnight.

Preheat the oven to 350°F.

Heat a large saute pan to medium and coat the bottom with 2 Tbsp of Butter. Add the Onions and cook them until they’re well-caramelized with browned edges. Season with Salt and set aside.

Sift together the Flour, Baking Powder, Baking Soda and Salt and set aside.

In a large mixing bowl, beat the Goat Cheese until fluffy. Add the Eggs, one at a time and scraping down the bowl between each. Add the Melted Butter, Honey, Sugar and Cornmeal/Buttermilk mixture and mix until smooth. Add the Flour mixture and stir until combined and then gently stir in the Corn Kernels, mixing them until the ingredients are evenly distributed.

Grease a 9 by 13-inch baking pan. Pour in the batter, spreading it evenly and sprinkle the caramelized onion evenly over the top. Remember to stir in the Corn Kernels before you pour the batter in, it's a simple mistake, could happen to anyone. Or maybe it's just me.

Bake for about 30-35 minutes, or until the Cornbread is firm and springing (the baking time will depend on the size and type of pan) and a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for at least 15 minutes before slicing it into squares. Serve immediately. And over this Chili or another Chili of your choosing.

....is Bread, Bacon & Beer Soup

Adapted from Good Deal with Dave Lieberman on Food Network

4 Slices Bacon
1 Large Onion, Diced
2 Tbsp Butter
2 tsp Dried Thyme
1 (12-ounce) bottle Amber Ale
1 Quart Chicken Stock
3 Slices Sourdough, Cubed
Salt and White Pepper
1/2 Cup Grated Parmesan

Fry Bacon until crisp, remove and reserve. In a medium saucepan over medium-high heat, sweat the Onion, Butter, and Thyme until tender, about 8 minutes. Add Bacon, Beer, Stock, and Bread. Simmer 10 minutes. Whisk to thicken. Season with Salt and Pepper. Garnish with Cheese.

....is Beer Bread

Adapted from Calling All Cooks on the Food Network

3 cups flour

1-1/2 Tbsp Baking Powder

1-1/2 tsp Salt

1/2 Cup Sugar
12 oz. Delicious Beer
2 Tbsp Melted Butter

Preheat the oven to 375 degrees F.

Butter a loaf pan and set aside. In a large bowl, combine the Flour, Baking Powder, Salt, Sugar, and Beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with Butter and return to oven. (I also sprinkled sugar on the top of the dough before baking it.)

Recommendations for Beer: A Hefeweizen or Amber Ale. Something wheaty and sweet or malty and sweet.

....is Variations on a Bread Theme

The main Bread Recipe I used is located here.

The difference is only in the Flour, instead of 6 Cups of Flour I braved the use of Bread Flour (4 Cups) and Wheat Flour (2 Cups).

Another variation: ROLLS!
(Used for our Thanksgiving Feast)

We used the original Recipe but made adorable fist size rolls and cut with a little X on the top.

....is Homemade Bread

Making the Dough:
2 cups warm water
1 Tbsp yeast
1 Tbsp salt
4 Cups flour.



Mix water, yeast and salt. Wait 2-3 min then add all the flour at once. Mix it in a container with a lid. (But not air tight or the gases will blow the lid off. The recipe seriously said that.) If you can mix it in the container you'll store it in its one less dish.



You don't need to kneed it but use wet hands or a spatula to make sure it's more or less in one piece. Leave covered on the counter for 2-5 hours (I did 2) then refrigerate for a min of 3hrs.



Lasts 2 weeks approx. When you're ready to make the next batch scrape down the sides and make the dough right in the same container. That was their 'easy sour dough' tip.


Baking the Dough:
A pizza peal or wooden cutting board
A pizza stone
A broiler pan
1 Cup water

Pull about a pound of dough (roughly the size of a grapefruit) out of your container an onto a well floured surface. (They recommend a pizza peal, I just used a wooden cutting board like a pizza peal.)

Mound the dough folding it under itself so as to make the top nice and pretty and hide the odds and ends where no one will see. Flour the top and wait 40 min. About 20 min in turn on your oven to 450.

While its preheating the oven should contain a broiling pan and a pizza stone. (A cookie sheet will work too and you don't need to preheat it.) When the 40 min of rising time is up cut a pretty pattern into the top of the bread (I did an X the first time and three slashes the second). And now for the quick part. Slide the dough onto the pizza stone and pour the cup of water into the broiler pan and shut the oven as quickly as possible. Bake for 30 min, until you see a lovely golden brown crust.

A warning. It a pretty dense bread, which I like but I'm also trying to figure out how to make it a little more fluffy.