Skip to content

Posts from the ‘Breakfast or Brunch’ Category

Whole Grain Waffles

Handsome waffle maker

Handsome Breville waffle maker photo from Williams Sonoma website

I procrastinate, a lot. I have been wanting to get a new waffle maker for about a year or more but thought I would wait for old one to die, it didn’t but was producing some pretty sorry waffles. I threw caution to the wind and took the plunge. I bought the Breville Smart Waffle maker, and I am really glad I did. It’s wonderful and I have been making waffles for a couple of days now and having a lot of fun experimenting with different recipes. I love how nice and thick the waffles are, uniformly cooked and crisp on the outside, very tender on the inside. This is not a sponsored post by the way, I bought and paid for it this is entirely my opinion and I was not coeerced.

Today I made some whole grain waffles using spelt, oat and almond flour primarily. The waffles are really good, very light and flavorful and I feel pretty good about eating one. A little fresh fruit and drizzle of honey or maple syrup, some butter and you have a nutritious start to the day. I adapted the recipe for Classic Waffles that came in the instruction book.

IMG_0313

Whole Grain Waffles

Made 9 waffles

1 cup spelt flour

1/2 cup oat flour

1/2 cup all purpose flour

1/3 cup almond flour

1 tbs baking powder

1 tsp kosher salt

1/4 cup organic sugar (can adjust more or less or use honey or coconut sugar)

1 3/4 cup milk (almond milk would be nice also)

3 large eggs

5 oz butter melted

1 tsp vanilla

Add the flours, baking powder, salt and sugar to medium size mixing bowl. Whisk to combine and make a well in the center. In another bowl beat the eggs with a whisk, add the milk, melted butter and vanilla. Pour the wet ingredients into the center, whisking while p0uring. Don’t over mix, there may be a few small lumps, thats ok. Let the batter rest while your waffle maker heats. Follow manufacturers cooking instructions. Enjoy!!

IMG_0266 IMG_0318

Cranberry Orange Scones

IMG_9480

For years I was challenged when it came to making biscuits or scones then I found this recipe on Food52. These scones are absolutely delicious, no one and I mean no one makes scones like my friend Liz Larkin, the Scone Lady of Pound Ridge. I adapted her brilliant recipe for Royal Wedding Scones, using cranberry and orange rather than blueberries. These scone are light, fluffy, moist and delicious and were perfect with some homemade devon cream (because I can’t find it anywhere I made it) and some of the mixed citrus curd.   Some of these scones  are for my British (Welsh) friend David Prosser/Barsetshire Diaries, who never fails to entertain and amuse with his lovely blog posts every week. I hope you like scones David because I made some for you.

As long as I was making scones, for the Tea Room and for David, I thought it would be nice to bring some to Fiesta Friday as well. Angie is hosting party number 102 and her co hosts this week are Elaine @ foodbod and Julie @ Hostess at Heart, this will be a great party, join in, bring a dish and have fun!!

Cranberry Orange Scones

Adapted from a recipe by Liz Larkin, aka Mrs Larkin, aka the Scone Lady

1 1/2 cups frozen cranberries

1/3 cup packed brown sugar

2 1/2 cups all purpose flour

1 tbs baking powder

1/2 tsp salt

6 tbs cold unsalted butter cut into tbs size pieces

1 large egg

1 cup cold heavy cream

zest of one small orange or tangerine

1 tsp vanilla extract

Add the cranberries and brown sugar to the food processer and pulse until some of the berries are broken up and mixed with the sugar. Remove and set aside, clean and dry the bowl of the processor.

Add the flour, salt and baking powder and pulse 2 or 3 times to combine. Add the butter and pulse until it resembles crumbs. Pour into a mixing bowl. In measuring cup add the cream, beat in the egg, vanilla and orange zest. Pour into the mixing bowl and stir to combine with a fork, the dough will be shaggy, don’t over mix it, it’s ok if it’s not cohesive. Add the cranberry sugar mixture and gently stir with a fork just to combine.

Prepare your work surface by scattering some flour and dump the dough onto it. Bring it together gently with your hands lightly patting it into a circle. Cut into 6-8 slices depending on how large you like your scones. Line a sheet pan with parchment and put the scones on about an inch apart. Place in the freezer and keep them there at least an hour you want the scones to be completely frozen. When they are frozen,  you can either bake all or some. Store in ziplock bags separated by parchment until ready to bake.

IMG_9393

To Bake: 

Pre heat oven to 425 Degree’s. Remove the scones from the freezer and place on parchment lined baking sheet. Brush with cream and sprinkle sugar on them. Bake for 20-25 minutes until golden brown. Enjoy with butter, cream, jam or curd and a nice cup of tea.

To make the Devon Cream I simply combined, cream cheese, sour cream or creme fraiche and heavy cream until it’s soft and spreadable.

So good!!

So good!!

 

fiesta-friday-badge-button-i-was-featured1

 




Guest Post And 4 Year Blogging Anniversary

Four years ago today I hit the publish button and posted my first blog post. It was scary and exciting and honestly I had no idea what would come of it.  I am so thrilled to still be blogging and very happy to have met all of you amazing and wonderful people and I want to thank you for reading my posts, offering your kindness and support and inspiring me. This post on the anniversary of hitting that publish button is a slight departure from my usual food posts, oh. there is still food involved but I  wanted to do something a little different, a bit daring and fun.

I am honored that Teagan Riordan Geneviene has agreed to do a guest post today.  I also want to thank my friend at Hocuspocus13 for agreeing to help me with this post, she created a recipe for a very special tea  (I made it and its delicious, I read about the flowers/herbs and they are incredibly good for you as well)  I think it’s the perfect addition to our meal in the tea room. Thank you, and now I am handing it over to Teagan….

10171695_797936886968118_1682647046547455979_n-1
Hello everyone.  I’m happy to meet you!

From my first visit to A Pug in the Kitchen, it has ranked at the top of my list of favorite blogs.  Interesting commentary, photos, easy to follow instructions, and delicious food — I was hooked.  So when Suzanne asked me to do a guest post there was no way I was saying no.  Even better, it became more of a collaboration than a guest spot.atonement-video-cover-copy

After my regular, real world job, I’m an author of fantasy fiction.  My blog is called Teagan’s Books.  My current novel in progress is actually book-2 in an urban fantasy series that began with “Atonement, Tennessee.”  The title is the name of my fictional town where supernaturals secretly live among the residents of this seemingly quaint town.  (Book-2 will be called Atonement in Bloom.) I told Suzanne about a few different settings in the series that would involve food.  She picked a locale that was new for book-2, Adelle’s Attic Tearoom.

What I’m sharing with you is more of a snippet than a story.  It’s a scene with two minor characters in the novel.  I think it’s fun to get to know the characters who only play a small role.  I hope you enjoy it.

Adelle’s Teapot — Features from Atonement TN

Copyright © 2015 by Teagan Ríordáin Geneviene

1924 Good housekeeping 2 girls tea

The inventory notes Annie recorded were part of an ancient list, passed down through the Metatron clan.  For the most part, the older theitem, the more power it held.  The kind of power varied widely.

The Mirror of Truth and Justice Most Poetic could show one’s true self.  The mirror could be playful, cryptic, devilishly mischievous, or brutally honest.  It almost seemed to have a mind of its own.  In age and in power, that mirror ranked about mid-way on the inventory list.  Annie shuddered to think of the havoc she had known the mirror to wreak.

She kept many of the items hidden in plain sight in her antique shop.  It had been easy enough to steer Ralda Lawton away from a special quilt.  Ralda, the new owner of the Sunhold estate, did not need that star design quilt, but someone else would.  However, the brass Bed of Dreams was meant for her.  The bed wasn’t strong in power, but it was effective.

ad 5 Oclock TeaAnnie looked down at the ancient list.  Something glowed through several layers of paper.  She knew the glow came from the script identifying a very old item.  The glowing writing meant an item awakened.  Her hands shook as she leafed through the pages to the very beginning of the catalogued inventory.

The teapot.  Annie took a shuddering breath.  It was simple and unassuming looking, but the teapot was the oldest item listed in Annie’s inventory notes.  It was also arguably the most powerful.  Because of its unique properties the teapot had always been kept separate from the other items.  Adelle, Annie’s sister was the teapot’s custodian.  It was safely tucked away in the attic of the Victorian house that was Adelle’s tearoom and home.

A brew had not been made from that teapot in living memory.  But what else could awaken the pot but the alchemy of water, heat, and the right combination of herbs, flowers, and leaves?

“No Adelle,” Annie muttered as she put away the ancient ledger.1937 Look Shirley Temple Santa tea

Annie ran out of her shop, the door banging shut behind her.  Her platinum hair shone in the moonlight.  She skidded around the corner and ran down the town square.  Annie stumbled to a stop.  She gazed at the night sky in open mouthed astonishment.

Above Adelle’s tearoom the sky shimmered in a golden aura.  When Annie looked farther up into the sky, she saw an even more astonishing sight.  The entire town of Atonement rested unaware beneath five columns of light pillars.  The columns of light pulsed through the clouds.

“Adelle,” Annie gasped.  “What have you done?”

With a hand to her chest, Annie continued toward her sister’s home.  She fell going up the front porch stairs.  As she righted herself, Annie saw that the front door stood open.  Then she realized that every door and window in the Victorian house was wide open.

“My God, Annie!  Are you all right?” Adelle exclaimed as she helped her sister to her feet and guided her inside.

Annie allowed her sister to guide her, gasping for breath and shaking with fright, to the kitchen table.  There Adelle poured a cup of tea.  Annie turned horrified eyes from the teacup to her sister.

1940s Home Notes Girl tea party“Oh don’t be silly,” Adelle chastised.  “It’s not from that teapot.”

Annie took a sip of the tea her sister pressed upon her.  She took a bite of cake or scone or some baked treat that would ordinarily have been delicious.  However it might as well have been cardboard in her mouth.  Without even realizing what she was doing Annie crumbled the rest between her fingers never looking at it.  She stared blindly out the kitchen window into the darkness, too stunned to process the thousand thoughts in her mind.

“Why in heaven’s name would you let the teapot awaken?” Annie finally asked.

“It couldn’t be helped.  I needed to talk to our grandfather,” Adelle replied.

“That wouldn’t be difficult for you,” Annie said.  “Why would you use the teapot for that?”

Her sister’s mouth curved to that self-satisfied, cat-with-a-bowl-of-cream smile that Annie knew all too well.

“Which grandfather,” Annie asked, closing her eyes and bracing herself for the answer she already knew was coming.

Adelle pursed her lips then made a reluctant, sardonic grimace.  “The one quite a few times removed.  Maybe a few hundred times.”1905 Sunday Mag Tea Woman steam kiss

Annie groaned and dropped her head to the kitchen table, her pale hair falling to cover her face.  Forehead against the polished wood, she rocked her head side to side.  Finally she looked up at her raven haired sister.

“Tell me this is not happening,” Annie pleaded hoarsely.

“It really couldn’t be helped, Annie.  I had to consult Enoch,” Adelle said apologetically.

“What could possibly be that important?” Annie demanded.

The sardonic twist left Adelle’s mouth.  She looked into her sister’s eyes, coldly serious.

“Cailleach Bheur,” Adelle said.  “Beira the Crone.”

***

As you can see, my odd little imaginary town has its quirks.  I hope you enjoyed this little visit to Atonement, Tennessee.

Hugs,

Teagan

 

Dazzle Tea

Dazzle Tea

DAZZLE TEA- Recipe by Hocuspocus13
2 parts red clover blossoms
2 parts rose hips
1 part chamomile flowers
1 part peppermint leaves

tea by these leaves
herbs and water it weaves
a brew so warm
it would awake a storm
teapot time to be reborn

tea time

tea time in Atonement at Adelle’s Attic Tea Room

 

Happy New Year, Some Favorites And 2015 in review

Taken from Pinterest

Taken from Pinterest

I wish each and everyone of you an amazing, healthy, happy, joyous and prosperous 2016. I want to thank you all for being such great friends, for leaving such uplifting and kind comments and for being my source of inspiration. Below is the report compiled by the WordPress helper monkey’s. I don’t really keep track of the stats, but do appreciate the work that WordPress puts into these reports, thank you to the good people at WordPress!! Both 2014 and 2015 were hard years for me, harder than I can even express. The start of a new year brings with it hope and we also reflect on the past year, the good and the bad, the sad and the happy, triumphs and failures. Life can sometimes be like a rollercoaster ride.

Going into my 4th year of blogging in January is quite momentous for me. I can’t believe I am still doing this,  have made such great friends and learned so much. Hope you all have a wonderful time on New Years Eve and joyously welcome 2016, peace, love and joy to all. Below are some photo’s I compliled with some of my favorite dishes both sweet and savory.

Savory favorites

Savory favorites

Baked, desserts and the epic biscuit!

Baked, desserts and the epic biscuit!

 

The WordPress.com stats helper monkeys prepared a 2015 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 37,000 times in 2015. If it were a concert at Sydney Opera House, it would take about 14 sold-out performances for that many people to see it.

Click here to see the complete report.

Brussels Sprout And Bacon Frittata For Fiesta Friday #97

Frittata

Frittata

I bought the Huckleberry cookbook months ago and never got around to making anything from it, life got in the way and the book sat on my shelf with the other cookbooks I’ve meant to use. I do have a method to my madness I mark the recipes with a bookmark and place them on the top of my book case not in the shelves so I see them constantly and am reminded that this book has a recipe I need to make. Huckleberry has multiple book marks, the food looks gorgeous and sounds delicious and I am tempted to cook my way through the entire book but honestly don’t have time and I certainly can’t eat my way through the book. How many of you have cookbooks you bought (because you love them) but have not made anything from them? I would venture to guess at least of few of you fall into this category along with me.

IMG_7459

This recipe for a bacon and brussels sprout frittata immediately jumped out at me. I am a huge fan of eggs and frittata’s in general but adding the sprouts and bacon and cheese just made me happy.

I normally would not publish a recipe in a cookbook unless it has already been widely published online, thats the case with this recipe. It is wonderful, but then all the recipes in Huckleberry Cookbook are great, drool worthy, beautifully written and photographed.

I am bringing this delicious frittata to Fiesta Friday this week, Angie, get some rest you have been burning the candle at both ends, thank goodness she has some help this week with two amazing co hosts Johanne@French Gardener Dishes (who is co-hosting for the first time) and Liz@spades, spatulas & spoons. Thank you Ladies!!

Brussels sprouts and bacon frittata

From Huckleberry Cookbook, serves 6

Filling

8 slices thick bacon, chopped

1 tbs olive oil

1 tbs unsalted butter

1 onion chopped

1 tsp kosher salt

2 sprigs fresh thyme

2 cups brussels sprouts thinly sliced plus 1 cup leaves from the sprouts

1/2 tsp black pepper

Custard

10 eggs

2 tbs creme fraiche

2 tbs grated parmesan

1 tbs chopped fresh parsley

2 tbs unsalted butter

2 tbs grated gruyere

Pre heat oven to 475

In large saute pan over medium high heat saute the bacon in 2 tsp of olive oil and the butter until browned. Add the onions 1/2 tsp salt and the thyme and saute until soft, should take about 1o minutes. Add the sliced brussels sprouts and saute for another 5 minutes longer until soft. Transfer the vegetable mixgture to a bowl and set aside.

Toss the brussels sprout leaves in the remaining 1 tsp of olive oil, 1/2 tsp salt and pepper. Set aside.

In a mixing bowl whisk together the eggs. creme fruit, parmesan and parsley and set aside.

In a 10 inch cast iron or oven proof saute pan melt 2 tbs butter over medium high heat. Pour the custard into the pan and stir, lightly scrambling the eggs. Slowly add the vegetables to the custard and continue to scramble. When the eggs are about 30% set sprinkle the brussels sprout leaves and sprinkle the gruyere on top. Transfer to the oven for 8-10 minutes. If it is not browned on top place under the broiler for 2 minutes but watch it like a hawk.

Immediately transfer to plate or serving piece by running a spatula around the edges and underneath to free the frittata from the pan. Serve hot or at room temperature.

Mine did not brown on top for some reason, even under the broiler, probably too far from the heat source but it doesn’t matter, the frittata is perfect and delicious albeit a bit pale.

Delicious

Delicious

fiesta-friday-badge-button-i-was-featured1

Bread Poha

IMG_8184

 

This is the recipe for Bread Poha that I saw on Sonal’s site Simply Vegetarian777  and  fell in love with. Bread, spices, pea’s, simple comfort food and a delicious Indian dish. I saw the photo’s and immediately saved the recipe and then sweet Sonal sent me the  spice packet so I have everything I need to put this dish together quickly. I decided to serve it with a 5 minute egg, a little runny, that golden yolk flowing on that delicious bread, well my friends it doesn’t get much better than this. Make this dish, you will be glad you did, really  you have to try it, the recipe is linked above!

Step by step instructions and spice mix

Step by step instructions and spice mix

Bread Poha literally takes minutes to make and is the very definition of Indian comfort food it can be used as a side dish, snack or main dish. I did a little research and saw many variations one showed the Poha with paneer (that looked delicious) among other things. Sonal masterfully mixes the spices,  she sent me a packet that contained everything you need to properly spice the dish, It could not have been easier and I feel totally spoiled.

The Poha was breakfast with a medium soft egg (5 minute egg), I had some leftover cubed brioche that I had used in my Thanksgiving dressing the bread was oven dried and held up nicely during the cooking process but you can use any stale bread torn into bite size pieces.  Thank you Sonal for sending me the spices you are so sweet and it opened up a new breakfast avenue for me, I think I could eat this every day!

IMG_8175

I have had several people ask about the egg, how to do it. It is in between soft and hard boiled. I call it a medium soft egg. It is boiled for exactly 5 minutes. The egg has to be warmed first, not straight from the refrigerator, a room temperature egg is perfect. Bring lightly salted water to a rolling boil, gently lower the egg into the water and time it, at 5 minutes remove the egg and place in a pot or bowl of cold water. Let sit for 1 minute in the cold water then gently peel. The yolk will still be runny but the white of the egg will be firmly set. It works every time and yields a perfectly cooked medium soft egg.

IMG_8204

 

 

Buttermilk Pancakes

IMG_7835

I am sure you are saying, ho hum who doesn’t know how to make panceakes and who needs another pancake recipe. Well, I am always on the lookout for a basic recipe with a technique I have never used before when making it in the hopes that it will be just a little more stand out. I saw this recipe on Food and Wine Daily, the pancakes looked so good I had to give it a try, The difference here is that you beat the eggs with a hand held mixer until they double in volume about 3-4 minutes.  Most pancake recipes you simply beat the eggs with the milk and fat and add the wet to the dry, this is sort of the reverse and intrigued me.

The perfect opportunity for me to give these a try was this morning, I had Air bnb guests here and they wanted pancakes.  The pancakes are a little more labor intensive than the recipe I normally use. Hopefully the extra effort will pay off.

The batter is very thick and fluffy. These are not pancakes you pour into the pan or onto the griddle. See…

Really thick batter

Really thick batter

You have to have the temperature right a medium flame works well, they are thick so the batter takes a while to bubble and if the temperature is too high the middle will not be done. The first 4 I fried in butter, the pancakes pictured here I sprayed oil in the pan and I prefer it that way, although the butter gave a nice crispy exterior. The pancakes had kind of a light cake like texture and tasted really nice. I think it’s a good recipe but will probably stick to my go to pancakes from Betty Crocker that my Mom used and so do I. It’s quick and easy and they are always good.

Buttermilk Pancakes

Made 7 pancakes (heaping 1/3 cup of batter)

1 1/2 cups All purpose flour

1 1/2 tbs baking powder

1/2 tsp kosher salt

2 large eggs

1 1/2 cups buttermilk

3 tbs unsalted butter melted plus more for cooking the pancakes

Warm maple syrup and soft butter for serving

You can add blueberries when you pour the batter on the griddle if you like.

Whisk the flour, baking powder and salt together. Beat the eggs until light and creamy and doubled in volume, now beat in the buttermilk and butter. Gently fold in the dry ingredients. Put about 1/3 cup batter on griddle or in non stick skillet. Cook on moderate heat for 1-2 minutes or until they are golden brown and bubbles appear on the surface. Flip over and cook another 1-2 minutes. Place in warm oven while you make the rest.

IMG_7852

Chai Spiced Pear Butter

IMG_7482

Yesterday when I posted about Sonal’s wonderful gift of spices I included her recipe for Chai Tea, which I am totally addicted to by the way. It’s delicious. I bought an abundance of pears and some were really ripe, I had so many I couldn’t eat them fast enough so I decided to oven roast and refrigerate until I figured out what to do with them. I thought the pears would be awesome with the chai spice and making pear butter (just like apple butter) would be wonderful. It’s so unbelievably simple to make and incredibly delicious you will be amazed. The pear butter is wonderful on toast or bread, on hot cereal  or eat it straight from the jar.

Chai Spiced Pear Butter

Makes approximately 2 eight ounce jars

6 pears – I used bartlett very ripe peeled, cut in half and cored

1/3 cup packed +2 tbs brown sugar

1/3 cup Poire William (pear liquor) or pear nectar or water.

2 vanilla beans (sliced open)

Pre heat oven to 375 degree’s. place the pear halves cored size down in a 9×13 rectangular baking dish (ceramic or glass is best non reactive), pour the liquid in the baking dish, sprinkle the pears with the brown sugar, place the vanilla beans in the liquid and place in the oven.  Note: I buttered my baking dish but it’s not necessary.

Bake the pears for about 45 minutes, turning the pears over half way through baking, the liquid should have reduced to almost nothing, only just barely covering the bottom of the baking dish, the pears will have started to caramelize and will be very soft. Remove from oven and let sit for 10 minutes. You want the pears very warm.

Making the pear butter

Place warm pears with the small amount of residual juice in a blender, add 1/2 tsp chai spice and a a tiny pinch of salt and blend until smooth. Pour into clean canning jars and store in the refrigerator.

IMG_7494

Happy Halloween And Some Pumpkin Spice Latte Doughnut Muffins For Fiesta Friday

dc88e20f1d0c04890ff8f88e071729dd

How many of you have had a Pumpkin Spice Latte? They are really delicious and are a greatl hot beverage on a cold Fall/winter morning. This was my inspiration for these muffins. Pumpkin, spice, coffee baked into a delicious cake like muffin dipped in butter and rolled in cinnamon sugar. The recipe is one of my favorite muffin recipes from Food52 Cinnamon Sugar Breakfast Puffs. It’s really delicious. I wanted to switch it up a bit and add some pumpkin and coffee to mimic the latte.  They are wonderfully soft and cake like with a hint of pumpkin and coffee.

I thought this would be a nice sweet treat to bring to Fiesta Friday, sorry Angie you might find some sugar granules on your floor, they are a little messy but sooooo good. There are no co hosts today so sweet Angie is manning the helm herself, Thanks Angie for always being there and if any of you would like to join the party feel free to follow the link, we need co hosts to step up to the plate.

Muffins and Coffee

Muffins and Coffee

Pumpkin Spice Latte Doughnut Muffins

Adapted from a recipe on Food52 from five and spice

Makes 12 muffins

1/3 cup melted butter

1/2 cup sugar

1 large egg

1 1/2 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/8 tsp ginger

1 heaping tsp powdered or granulated coffee or espresso powder

scant 1/2 cup whole milk at room temperature

3 tbs pumpkin puree

1/2 stick or 4 tbs unsalted butter melted

cinnamon sugar

Melt butter either on the stove or in the microwave in glass or ceramic. Set aside to cool. Pre heat oven to 350 degree’s and butter or oil/spray muffin tin.

Add sugar and egg and cooled butter to mixing bowl and beat until light and creamy approximately 2 minutes. In separate bowl combine the flour, baking powder, salt and spices and set aside. Heat the milk just until warm in the microwave and add the coffee, stir in the pumpkin.  On medium low speed alternately beat the flour mixture and wet ingredients only until combined. Spoon into muffin tin (NOTE: the muffins are small so spoon only a little of the batter to each) The recipe makes exactly 12 muffins.  Bake for 20-25 minutes. Let cool in muffin tin until they are just warm enough to handle. Have your melted butter and cinnamon sugar ready. Dip each muffin in butter first covering the entire muffin and then into the cinnamon sugar. Enjoy immediately.

IMG_7160

Business are decorated

Business are decorated

Saw these on pinterest and couldn’t resist. I miss dressing Izzy and Nando for Halloween.

Witchy pug

Witchy pug

iphone pug

iphone pug

Have a wonderfully spooky and treat filled Halloween everyone! I will be walking the neighborhood today taking photo’s that I will share with you all. Remember to set the clocks back an hour. Day light savings time ends at 2AM.

 

 

 

Grillades With Cheesy Grits And Baked Apple Porridge For Breakfast

I am forever searching for recipes that are a bit different to offer for breakfast. I saw this recipe on Spicy Southern Kitchen, Christin knows a thing or two about comfort food, it sounded absolutely delicious and I knew I had to make it. The other recipe I found is on Nicole’s wonderful blog The James Kitchen,  it’s called Baked Plum Porridge but I decided to use apples since they are in season. Both recipes are comfort food at it’s best, warming and filling and a great way to start the day. When the weather turns colder smoothies don’t cut it for me, don’t get me wrong I still love them but I have a tough time drinking something cold. I want a warm meal and these two delicious recipes satisfy.

IMG_6747

The Grillades can be made a day ahead, all you do is warm it and make the grits. The recipe calls for an economical cut of beef. round steak which can be quite tough, it needs to cook a long time to tenderize, this is why I say to make it the day before. It actually tastes even better the next day. I made a few changes, you can click on the link above to see the original, here is my take on this great dish. Traditionally the beef for this dish is cut into medallions and pounded thin, I bought already thinly sliced round steak and cut it into strips. I was gifted a container of Creole seasoning from my good friend Emily and I hadn’t used it, when I saw this recipe I thought it would be the perfect recipe to try it out, and I have to say I love it, thanks Em!!

Grillades With Cheesy Grits

Serves 6 generously

1 1/2 lb thin sliced round steak cut into strips

8 links breakfast sausage

1 stalk celery, cut into small pieces

1 small onion chopped

1 small (baby)red bell pepper chopped into small pieces

1 small yellow,(baby) orange or green bell pepper

1 clove garlic sliced

Flour to coat meat Approximately 1/3 cup

2 tsp creole seasoning (added to the flour)

2 bay leaves

1 tsp dried basil

14 oz beef or chicken stock

1 1/2 cup chopped cherry tomatoes or 1 14 oz can chopped tomatoes

1 tsp red wine vinegar

hot sauce (tabasco or chill) approx 1 tbs.

salt and pepper

olive oil or bacon fat to fry the meat and vegetables (I used bacon fat)

Heat the oil or bacon fat in a skillet, Add the flour and creole seasoning to a ziplock bag and put the beef strips in and shake the bag so that each piece is coated. When pan is hot first brown the sausage and set aside then add the beef and let it brown, remove from pan and set aside (you may need to fry the beef in two batches)

While pan is still hot add a little more oil or bacon fat,  the onion, celery and peppers and cook stirring frequently until they soften, now add the garlic and cook for a few more minutes until garlic softens. Take 1 tbs of the seasoned flour you used for the meat and sprinkle on the vegetables and stir. Let the flour cook with the vegetables approximately 1 minute and then add the stock and tomatoes. Bring to a boil and add the vinegar and hot sauce, bay leaf and basil. adjust the seasoning and add the beef, cut the sausage into bite size pieces and add also. Cover and cook  on low heat stirring frequently until meat is tender and sauce is thick, approximately 1 1/2 hours. Refrigerate over night heat and serve the next day with the grits. Be sure to remove the bay leaves before serving!!

Grits:

First let me say I didn’t use stone ground grits, just regular Quacker brand. To serve 6 you use 1 1/2 cups grits to 6 cups liquid. I used 3 cups water and 3 cups whole milk and 1/2 tsp salt. Add the grits when the liquid comes to a rollling boil stirring constantly, let cook following package instructions (about 15 minutes) For cheese grits add 1 cup grated cheese I used manchego (my fave).  When the grits are done and you have removed from the heat add some butter and the grated cheese. Stir until the butter and the cheese melt. Serve immediately with the grillades.

IMG_6783

Baked Apple Porridge:

I made it exactly like Nicole instructed, see here, except I switched apples for plums. I sprinkled the apples with cinnamon and a little nutmeg before putting the oat mixture on top.

Nicole used plums which are much softer and cook quicker than apples and I should have thought of that when making this one. Next time I make it I am going to pre bake the apples for about 30 minutes to soften and caramelize them and then I will add the rest of the ingredients.

It is so delicious, the oats become almost fluffy, not too sweet, the gentle spicing of cinnamon and nutmeg are wonderful with this warm comforting dish. A splash of cream or dollop of yogurt and a drizzle of maple syrup make this a memorable and delicous breakfast.

 

IMG_6828