198. Currant Tea Scones p.598

198. Currant Tea Scones p.598

The recipe
Scones are serious business. Done right, they’re transcendent, rich, with just a hint of sweetness and a striated flaky texture. A scone should be substantial, but not dense. Unfortunately they’re often done very very poorly. Starbucks gets my vote for worst mass market scone. Their oversized scones are dense enough to sink, and so [...]

11 November 2008 | Breads and Crackers, The Book | 1 Comment
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177. Baked French Toast p.650

177. Baked French Toast p.650

The recipe
The blurb for this recipe suggests that it’s an easy and fuss-free way to make French Toast. I couldn’t disagree more. This looks like a scaled down restaurant recipe to me, and what works for breakfast for hundreds doesn’t necessarily make much sense when serving six. The idea with the recipe is to make [...]

2 July 2008 | Breakfast and Brunch, The Book | 2 Comments
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170. Tomato, Garlic, and Potato Frittata p.632

170. Tomato, Garlic, and Potato Frittata p.632

The recipe
The Book’s blurb before the recipe suggests that this dish is equally good as a breakfast dish, or for dinner. I’m not convinced that it belongs in the breakfast section at all. I wanted to make a fritatta as a simple way of doing eggs for a crowd, but this dish is actually more [...]

2 June 2008 | Breakfast and Brunch, The Book | 4 Comments
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168. Cheddar Scallion Drop Biscuits p.597

168. Cheddar Scallion Drop Biscuits p.597

The recipe
The Boys were over for breakfast, and I decided to make them biscuits. One of them has been living down in the Carolinas for the last few years, and has become something of a biscuit connoisseur, so I didn’t dare try a traditional buttermilk biscuit. These are far simpler, and less error prone. It’s [...]

24 May 2008 | Breads and Crackers, The Book | 6 Comments
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144. Coffee Coffee Cake with Espresso Glaze p.644

144. Coffee Coffee Cake with Espresso Glaze p.644

The recipe
I brought this cake to a brunch at a friend’s last spring. I’m going to have a difficult time giving it a fair rating, because I had horrible seasonal allergies and couldn’t taste anything. I barely remember the brunch, and had to leave after about an hour. My head was so muddled that I’d [...]

30 January 2008 | Breakfast and Brunch, The Book | 3 Comments
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92. Baked Eggs and Mushrooms in Ham Cups p.634

92. Baked Eggs and Mushrooms in Ham Cups p.634

The recipe
The eggs are really pretty, taste great, and come in manageable individual sized portions. It’s not really practical to do fried eggs for a crowd, you end up spending all your time at the stove, and the toast gets cold. The solution is often scrambled, or poached eggs. Scrambled are nice, but a bit [...]

15 September 2007 | Breakfast and Brunch, The Book | 5 Comments
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