Chilaquiles

Red sauce:

7 dried guajillo or New Mexico chiles, stems & seeds removed 

1 28-ounce can whole tomatoes, drained

1 medium white onion, chopped (1 1/2 cups)

5 garlic cloves, chopped

1 jalapeño, with seeds, chopped

1/8 teaspoon smoked or Hungarian sweet paprika

2 tablespoons vegetable oil

2 teaspoons honey

Kosher salt, freshly ground pepper

Assembly:

Vegetable oil (for frying)

9 6" corn tortillas, quartered, or store bought tortilla chips

Kosher salt

1 cup (4 ounces) crumbled queso fresco or mild feta

1 cup (4 ounces) shredded Monterey Jack

4 large eggs

Finely chopped white onion

Thinly sliced radishes

Chopped fresh cilantro

Avocados

Lime wedges

1. Place chiles in a medium bowl; cover with 2 c boiling water until softened, about 15 minutes. Drain, reserving soaking liquid. Place chiles in a blender. Add tomatoes, onion, garlic, jalapeño, paprika and 1 c reserved soaking liquid; purée until smooth.

   
   

   Heat oil in a medium saucepan over medium-high heat. Add purée (it will splatter) and bring to a boil. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes (add more reserved soaking liquid if too thick). Stir in honey and season to taste with salt and pepper. 

   
   

   If not using store bought chips: Place a wire rack on a rimmed baking sheet. Pour oil into a large skillet to a depth of 1 1/2". Prop deep-fry thermometer in skillet with bulb submerged. Heat over medium-high heat until thermometer registers 350°F. Working in batches, fry tortillas, occasionally turning with tongs, until crisp, 2-3 minutes. Transfer chips to prepared sheet and season with salt.

   
   

   Preheat broiler. Toss chips and 1 cup sauce in a large bowl. Transfer half of chips to a large ovenproof platter or skillet. Scatter half of cheeses over chips. Top with remaining chips and cheeses, along with 1/2 cup more sauce. Broil until cheese is golden and melted, 4-5 minutes.

   
   

   For the eggs, pour oil into a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 4 minutes.

   
   

   Top chilaquiles with chopped onion, radishes, cilantro, and lime wedges. Top with fried eggs, avocado and serve with remaining sauce alongside.

Toad in the Hole

6 sausages (Grundhoffer's Breakfast Sausages worked great!)

1 c. flour 

3 large eggs 

1 cup whole milk 

1/2 tsp salt 

1/2 tsp white pepper 

1 T butter or beef tallow

Gravy: 

3 slices of  bacon 

1 red onion,  sliced

8 oz. (or more) sliced mushrooms

1 T butter 

1 clove garlic (minced) 

1 sprig thyme 

½ T. Worcestershire sauce 

1 c. hard cider 

½ c beef stock 

½ tbsp wholegrain mustard

1 T butter (to finish)

Method:
Preheat your oven to 425°F. Heat a small oven-safe frying pan (or 9x13 if you are doubling the recipe) over medium heat, adding 1 T of butter or beef tallow. Once melted, add the sausages and cook, turning occasionally, until browned, about 5-7 minutes. Remove the sausages, add more butter, and place the pan in the oven to heat the fat. In a blender, combine flour, salt, pepper, eggs, and milk and blend until smooth. Carefully remove the pan from the oven, pour in the batter, and place the sausages in the center. Bake for 25-30 minutes until puffed up and golden brown, avoiding opening the oven to keep the batter from deflating. 

For the gravy, cook diced bacon over medium heat in a large pan until it starts to brown. Add sliced red onions and mushrooms and cook for 5-10 minutes until softened. Add minced garlic and cook for 1 minute until fragrant, then add thyme leaves and cook briefly. Stir in Worcestershire sauce, pour in cider, and simmer until reduced by half. Add beef stock and simmer for 5 more minutes. Stir in wholegrain mustard and butter until smooth. Serve the toad in the hole with the gravy Enjoy!

Upma Rava - South Indian Cream of Wheat Breakfast

1 cup cream of wheat (not instant)

2 T Ghee
1 t mustard seeds
½ t cumin seeds
1 t chana dal
1 t urad dal
¼ c cashews
1 med onion – finely chopped
1 green chili - chopped
1 t finely chopped ginger 

12 curry leaves
2 ½ cups water
1 t salt
⅓ c chopped cilantro

Heat a pan and toast the cream of wheat, stirring often. Take care not to brown it. Once toasted, transfer to a dish and set aside.

In a pan, heat ghee and add the mustard seeds. When they start crackling, add the cumin seeds along with chana dal and urad dal. Fry until they begin to get lightly golden. Add cashews and fry until golden. Add the finely chopped onions. Sauté until they become translucent, then add the chopped green chili, ginger & curry leaves. Sauté for a few seconds. 

Add 2.5 cups water, and salt as required and let it come to a rolling boiling. Lower the flame to its lowest. Slowly sprinkle in the rava while stirring to avoid clumping.

Cover and allow the rava upma to steam for 2 to 3 minutes on a low heat.
Then switch off the flame. Lastly add chopped coriander leaves and serve with coconut chutney or Priya red chili pickle.

Enjoy with a can of Trader Joe's 100% Mango Juice!

Experiment and add chopped carrots and/or frozen peas when the onion is added.

Monkey Bread

There are plenty of Monkey Bread recipes out there, but this is the one we always used:

- 3 tubes country biscuits

- 1/2 cup sugar

- 1 teaspoon cinnamon

- 1 stick butter

- 1 cup brown sugar

1. Cut biscuits into quarters, drop into a bag with cinnamon & sugar.

2. Layer in a  9x13 pan.  Mix brown sugar and melted butter together.  Pour over biscuits.

3. Bake 375 for 25-30 mins.

Almond Croissants

Don't be stingy when applying the frangipane and the syrup. Double the amount of each when you are dealing with large croissants. You also have his permission to shove chocolate chips, small pieces of banana or dried sour cherries in with the almond paste.

MAKE AHEAD: The almond-filled croissants are best served the same day they are made, either warm or at room temperature, but they can be kept in an airtight container overnight. Leftover frangipane can be used to line fruit tarts, and you can make it with hazelnuts (skip the almond extract, and try Frangelico in the syrup) or pistachios. The frangipane can be refrigerated in an airtight container for up to 1 week, or frozen for up to 2 weeks.

For the frangipane

1/2 cup almond flour

1/4 cup granulated sugar

1 large egg, at room temperature

3 1/4 tablespoons unsalted butter, at room temperature

A few drops pure almond extract

Pinch kosher salt

For the croissants

1/2 cup water

1/4 cup granulated sugar

2 tablespoons dark rum, amaretto or kirsch (optional)

4 croissants, preferably day-old (see headnote)

4 to 6 tablespoons sliced almonds

Confectioners' sugar, for dusting (optional)

 

For the frangipane: Combine the almond meal, granulated sugar, egg, butter, almond extract and salt in the bowl of a stand mixer or handheld electric mixer; beat on low speed until incorporated, then increase the speed to high and beat for 3 minutes, or until light and fluffy.

For the croissants: Preheat the oven to 375 degrees.

Line a baking sheet with parchment paper or a silicone liner.

Bring the water and granulated sugar to a boil in a small saucepan over medium-high heat, stirring just until the sugar has dissolved. Remove from the heat, then stir the liquor, if using.

Starting at one side, use a serrated knife to cut each croissant in half horizontally, stopping just before you reach the other side, leaving that part uncut (as a hinge). Brush the inside of each croissant liberally with the syrup on both sides, making sure each side is completely saturated; use more syrup than you think is necessary. It might seem like a lot, but the finished croissants benefit from the moisture.

Smear the inside of each croissant with 2 tablespoons of the frangipane, arranging the croissants on the baking sheet as you work. Press each one down firmly.

Divide the remaining frangipane over the top of each croissant and smear it over the top. Sprinkle each croissant with 1 tablespoon of the sliced almonds, then bake (middle rack) for about 15 minutes, until the tops are golden brown.

Let cool for a few minutes, then sprinkle each filled almond croissant with confectioners' sugar.

Crème Brûlée French Toast

• ½ cup unsalted butter
• 1 cup packed brown sugar
• 2 T corn syrup
• 6 (1-inch thick) slices French bread
• 5 large eggs
• 1 ½ c. half-and-half
• 1 t. vanilla extract
• 1 t. Grand Marnier
• ¼ teaspoon salt
• Melt butter, with brown sugar and corn syrup. Pour into a 9x13 pan.
• Arrange bread in the baking dish. Whisk rest of ingredients & pour over the bread. Cover and chill at least 8 hours, or overnight. 
• Preheat the oven to 350. Meanwhile, remove baking dish from the refrigerator and bring to room temperature. 
• Bake, uncovered, in the preheated oven until puffed and lightly browned, 35 to 40 minutes. Flip slices to reveal caramel bottoms. Serve.

Hyggeville Granola

2 ¾ cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut
⅓ cup pepitas
1 ½ t. kosher salt
½ cup light brown sugar
⅓ cup real maple syrup
⅓ cup olive oil
¾ cup dried sour cherries, freeze dried cherries or freeze dried raspberries

Preheat oven to 300°. In a large bowl, mix together the oats, pistachios, coconut, and pepitas. Set the cherries aside to add after baking.

In a small saucepan set over low heat, warm the sugar, salt, syrup and olive oil until the sugar has just dissolved, then remove from heat. Add liquids into the mixture of oats, making sure to coat the dry ingredients well.

Line a large rimmed baking sheet with parchment and spread granola over it. Bake until dry and lightly golden, 35 to 45 minutes, stirring granola a few times along the way.

Remove from oven, and mix in the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

Mel's Raspberry Pancake Topping

An Andersen family favorite.

1 cup whipping cream
 2 tablespoons sugar
1 cup sour cream
3/4 cup seedless raspberry jam

Whip cream & sugar to stiff peaks.  Mix sour cream & jam, then fold into whipped cream.  Serve with your favorite pancakes.

Apple Fritters

From America's Test Kitchen, September 8, 2012. Makes 10 fritters.

We like Granny Smith apples in these fritters because they are tart and crisp. Apple juice doesn’t have enough flavor—you really do need the cider.
 
FRITTERS
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon  salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup apple cider
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
3 cups peanut or vegetable oil

GLAZE
2 cups confectioners' sugar
1/4 cup apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
 
1. Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.

2. Heat oil in Dutch oven over medium-high heat to 350 degrees. Following step 1, use 1/3-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes.

3. Meanwhile, whisk confectioners’ sugar, cider, cinnamon, and nutmeg in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve.

Sausage, Egg & Biscuit Breakfast Casserole

1 lb breakfast sausage
7 eggs
1 cup milk
1 cup heavy cream
1 tsp salt
1 tsp pepper
8 frozen buttermilk biscuits, slightly thawed, halved
2 cups shredded cheddar cheese, divided

Preheat oven to 375. Lightly spray a 7x11-inch dish with cooking spray. Brown sausage in pan, breaking into chunks. Reserve fat. Whisk together eggs, milk, cream, salt and pepper in a large measuring cup. Set aside.

Slice each biscuit in half with serrated knife. Place biscuit bottoms in baking dish. Sprinkle half of cooked sausage over biscuits and top with half of the cheese. Place remaining biscuits on top of cheese and cover with remaining sausage. Pour egg mixture over biscuits. (Can cover and refrigerate overnight). Bake 30 minutes. Sprinkle remaining cheese over casserole and bake until eggs are set, about 10-15 minutes. Let casserole stand 10 minutes before serving.

Serve with Country Gravy:
Sausage drippings
3 Tbsp unsalted butter
3 Tbsp flour
2 cups milk
2 tsp dried sage
Salt, pepper and red pepper flakes to taste

Melt butter into sausage drippings over medium heat. Add flour one Tbsp at a time and whisk until smooth. Add milk slowly, stirring constantly. Cook for 6-8 minutes until thickened and season to taste.

Cap'n Crunch French Toast? The hell you say!

We did a little couch crashing while we were in Columbus this weekend, which means I got to enjoy free cable in the comforts of a friends home. When I had the TV to myself, I caught up on some cooking shows and came across the idea for Cap'n Crunch French Toast. When cooked properly, the crust is crunchy and caramelized and the inside is gooey and rich. I haven't stopped thinking about it so I found the recipe online and I'm going to make it for Sunday brunch. Then we will have to head up into the mountains to burn it all off! Sunday can't come soon enough.

"Based on a recipe from Guy Fieri’s book, Diners, Drive-ins and Dives: an All-American Road Trip! This celebrates the Blue Moon Café in Baltimore, Maryland. This is absolutely wonderful. My friend Eric, who loaned me this cookbook, slices the berries the night before and coats them with maple sugar and marinates them in the 'fridge overnight - this makes them quite succulent by morning!"

Ingredients

• 3/4 cup heavy cream
• 3 large eggs, lightly beaten
• 2 tablespoons sugar
• 1 teaspoon pure vanilla extract
• 3 cups Cap'n Crunch cereal
• 8 -10 slices bread, such as Texas toast or 8 -10 slices French bread
• butter

TOPPING

• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon pure vanilla extract
• 2 cups fresh seasonal berries, assorted

Directions

1. In large bowl, mix together cream, eggs, sugar, and vanilla. Whisk until well combined.
2. Crush cereal by placing in plastic storage bag and rolling over it with a rolling pin. Once it resembles cracker meal, transfer to a shallow dish.
3. Moisten a couple pieces of bread in cream mixture until soft but not completely soaked. Allow excess liquid to drip off bread, then press into the cereal crumbs to coat evenly. Set on a sheet pan and repeat with remaining slices.
4. Heat a large skillet or griddle over medium heat. Adding butter as needed, cook bread on both sides until it caramelizes, about 6 to 8 minutes total.

Topping

1. In large bowl using a hand mixer beat the cream, confectioners’ sugar, and vanilla until soft peaks form.
2. Dollop on top of the French toast and serve with the berries.

Everybody's Feasting for the Weekend

Between our weekend brunch, a cookout at a friends house, and an Easter dinner, we sure did a lot of cooking this weekend. First up... a breakfast skillet casserole for two from Cook's Country. Fast and simple, we will definitely be making this again. 

3 slices bacon, chopped
2 slices hearty white sandwich bread, cut into 1/2" pieces
6 tablespoons heavy cream
4 large eggs
1/8 teaspoon salt
1/8 teaspoon pepper
2 scallions, sliced thin
1/2 cup shredded sharp cheddar cheese

Adjust oven rack to upper middle position and heat oven to 475 degrees. Cook bacon in 8" nonstick, oven safe skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate. Pour off all but 1 tablespoon fat from pan. Add half of bread to skillet and cook over medium heat, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to medium bowl and toss with untoasted bread. Whisk cream, eggs, salt, and pepper in another medium bowl until smooth. Stir in bacon, scallions and cheddar. Add egg mixture to now empty skillet and cook over medium heat, using spatula to scrape bottom of pan, until eggs are just beginning to set, about 1 minute. Fold in bread and lightly pat mixture into even thickness. Bake until puffed and golden brown, 7 to 9 minutes.

Saturday night we went to a friends for a cookout and decided to bring a strawberry pie. We only ever make desserts when we have others to share them with. This didn't quite set like we had expected it to, but it was still a nice fresh ending to a meal.

3 pounds fresh strawberries, gently rinsed and dried, hulled
¾ cup sugar
2 tablespoons cornstarch
1½ teaspoon Sure-Jell for low-sugar recipes
generous pinch table salt
1 tablespoon lemon juice
1 baked 9-inch pie shell

To make the filling, select 6 oz. misshapen, under ripe or otherwise unattractive berries, halving those that are large, about 1½ cups. In the food processor, process the berries to a smooth puree. You should have about ¾ cup puree. In a medium saucepan, combine the sugar, cornstarch, Sure-Jell and salt. Whisk to combine. Stir in the berry puree. Cook the mixture over medium-high heat, stirring constantly, and bring to a full boil. Boil for 2 minutes, scraping the bottom and sides of the pan constantly. Transfer to a large bowl and stir in the lemon juice. Let cool to room temperature. Meanwhile, pick over the remaining berries and measure out 1 pound, 12 ounces of the most attractive ones; halve only extra-large berries. Add the berries to the bowl with the glaze and fold gently with a spatula until the berries are evenly coated. Scoop the berries into the pie shell, piling into a mound. If any cut sides face up on the top, turn them face down. Refrigerate the pie until chilled, about 2 hours.  Serve within 5 hours of chilling. Serve with homemade whipped cream.

Dave had a friend over for Sunday night so I used it as another excuse to cook. We started off with a Spinach Salad with Raspberry Vinaigrette.

2 tablespoons seedless raspberry jam

2 1/2 teaspoons red wine vinegar

1 teaspoon Dijon mustard

3 tablespoons olive oil 

8 cups baby spinach

1 cup fresh raspberries

3/4 cup shredded Gouda cheese

1/2 cup thinly sliced radishes

1/3 cup pistachios, toasted

Whisk jam in medium bowl until smooth. Add vinegar, mustard, 1/8 teaspoon salt and 1/8 teaspoon pepper, whisking until combined. Slowly whisk in oil until thoroughly incorporated. Toss spinach and dress in large bowl. Add raspberries, Gouda, radishes and pistachios and toss to combine. Season with salt and pepper.

Then we tried the Macaroni Gratin and paired it with Thomas Keller's perfect roast chicken. We ended the meal with a Kentucky Derby Pie topped with Bourbon whipped cream. It was rich beyond rich. I took most of it into work with me and watched everyone else devour it.

He's a happy man!

The Return of Breakfast in Bed

Sunday's are our favorite day because it's the one day of the week that both Dave and I have off from work. We usually make some tenacious game plan days in advance for how we plan to spend our Sunday Funday, but one thing always remains constant: Sunday brunch. Sometimes we go out, but more often than not, I'll make something at home from whatever leftovers we have and the usual breakfast staples. It's rare for me to sleep past nine whereas Dave will sleep well into the afternoon if you let him. I figured out soon into our relationship that breakfast in bed was the most peaceful and easiest way to get him up and going. It has become a weekly tradition and for our first weekend in Colorado, I decided to try a local favorite. I'm still trying to get used to the changes in altitude in regards to my cooking, but overall it was healthy and quick and Dave was up and out of bed in no time.

Huevos Rancheros from Rick Bayless (serves 2)

15 ounce can fire roasted tomatoes, drained

2 tablespoons vegetable oil

1/2 medium white onion, chopped into 1/4 inch pieces

1 jalapeno, stemmed, seeded and finely chopped

1 garlic clove, minced

1/4 teaspoon salt

4 large eggs

4 warm corn tortillas

2 tablespoons queso fresco, crumbled

chopped fresh cilantro

In a food processor, blend the tomatoes to a coarse puree; set aside. In a small pot, heat 1 tablespoon oil over medium-high heat. Add the onion and jalapeno and stir frequently until the onion is lightly browned but still slightly crunchy, about five minutes. Stir in the garlic and then the tomato puree. Cook, stirring often, until thicker and darker in color, about five minutes. Add the salt and keep warm over low heat. In a large skillet, heat remaining oil over medium heat. Crack the eggs into a bowl without breaking the yolks then pour into the pan and cook sunny-side up until the whites are set but the yolks are still runny. Sprinkle with salt and pepper. Lay two hot tortillas, slightly overlapping, on each plate. Top with tomato sauce, two eggs and sprinkle with cheese and cilantro.

Buttermilk Syrup

While the other sibs are going through some big changes in their lives, I'll keep posting so that when they get settled in to their new normals, they'll have some good grub to look forward to. I love you guys!

I bumped into this recipe for Buttermilk Syrup on White On Rice Couple's blog (2011 weblog award winner). They claim "Feasting your eyes on this amazing buttermilk pancake syrup just isn’t enough. You have to taste it to believe that it really is the best buttermilk syrup recipe around. We were completely won over after the first bite and once we licked the plate clean of the clingy decadence, we were convinced that it really is a rock-star buttermilk syrup recipe. Breakfast will never be the same!"

I wholeheartedly agree! Of course I had to pair it with some Cornmeal Buttermilk Pancakes and Maple Cayenne Bacon. The syrup keeps for at least a couple weeks if you can manage to not use it all up quicker.

French Chocolate Granola

I received a nice e-mail from my parent's e-mail address (I assumed from my father who has always shown an interest in our blogging adventures). All it said was,
"Happy Valentines Day to the O'brien family from mom and pa! What recipe do you use for granola? Orangette's recipe sounds good."

So I reply back, "Happy Valentine's Day to you too! I use Bea's Best Granola recipe (the same one mom has)."

The reply... "what do you mean "the same one mom has?"

I replied with the actual recipe and this was the response... "Thanks for the recipe but I'm still wondering who the "she" is who gave you the recipe."

Then it occurred to me, the original e-mail must have been from my mother, not my dad! Needless to say, this lead me to investigate Orangette's recipe (she has several on her site) and I decided on the French Chocolate Granola. Magnifique!

Apple Pear Scones

I had been thinking about making some scones all day. The only thing I was missing was butter. So, of course, I picked some up on my way home from the gym! The recipe makes some of the best scones I've ever had. I don't normally buy scones at coffee shops because I feel like most of the time they aren't what I'm hoping for. My sister and I made these once when she came to visit me here in Michigan and I've been hooked ever since. The only modification I made tonight was using mostly whole wheat flour. Just trying to make them a little bit healthier.

2 1/2 c. flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 c. sugar

1/4 c. brown sugar

1/2 c. cold butter

1/2 c. diced Golden Delicious apple

1/2 c. diced Bosc pear

2/3 c. buttermilk

In a bowl, mix together the flour, baking powder, baking soda, salt and sugars. Then, with a pastry blender, cut in the butter until coarse crumbs form. (Cut the butter into smaller pieces before using the pastry blender.) Stir in the fruit, then stir in the buttermilk, just until the dough holds together. (I use my bare hands to completely form the dough together after initially stirring it.) Now, you can do this one of two ways: 1) Transfer dough to a silicone baking sheet if you have one. If not make sure you spray your baking surface with some kind of oil. Shape the dough into a 9 inch round making sure it is about 1 1/2 inches high. Use a pizza cutter and cut the dough like a pizza into 8 wedges. Separate the wedges so there is about 1/2 inch between them. Sprinkle with sugar and bake in a pre-heated 375 degree oven for 22 - 28 minutes or until golden brown. 2) Use an ice cream scoop to place dough on baking sheet and form into smaller scones. I am able to get 12 servings when I do it this way.

Some other flavor combinations I have tried and liked are: dried blueberries or cranberries and white chocolate chips, or dried cherries and almonds. Use a half cup of fruit and a half cup of chips.

Custard Filled Breakfast Cornbread

When I read this recipe by Marion Cunningham (not Mrs. C from Happy Days), from "The Breakfast Book", I thought it sounded like the perfect foodie version of Mom's "Fried Cornmeal Mush". It's quite a treat, I suggest you try it!

1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
3 tablespoons butter — melted
3 tablespoons sugar
1/2 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup heavy cream

Preheat the oven to 350 degrees. Butter an 8-inch square baking dish or 9" round cake pan, and place it in the hot oven while you prepare the batter. Sift or stir together the flour, cornmeal, baking powder and baking soda. In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth and there are no lumps. Don't be alarmed about how runny the batter is, that's just how it is. Pour the batter into the heated baking dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned and it's not super jiggly in the middle. It may take 50-60 minutes total. Let stand for 20 minutes. Serve warm with maple syrup and perhaps accompanied by some maple glazed bacon.

Banana Bread with Chocolate Chips and Candied Ginger

I've been reading Molly Wizenberg's book, "A Homemade Life: Stories and Recipes from My Kitchen Table". Molly is the author of one of my favorite food blogs: Orangette. Each chapter contains a story about her life, accompanied by a recipe. I could not resist trying her Banana Bread with Chocolate Chips and Candied Ginger. It calls for "small chunks of candied ginger, to taste", I used 1/3 c. and it was perfect. The only other modification I made was to bake it in 3 mini loaves instead of one big loaf. I figured I could freeze one or two to enjoy later. Yeah, not so much. They have all been eaten already.