Our poor neighbor got a call this morning and told to come over for a tasting. Don and I are getting ready for our cooking class in April, so we are trying things similar to my cookbook, but not the same things exactly. If I did that, who would buy my cookbook? That is my thinking anyway.
This is what we ‘tasted’ two different ways.
- 4 slices of bacon, cut in thirds
- 5 eggs, divided
- 1 cup flour
- 1/2 cup cornmeal (yellow)
- 2 tbsp. sugar
- 2 1/2 tsp. baking powder
- 1 cup milk
- 1/4 cup melted butter, not margarine
- 1/2 cup cheddar cheese, grated
- maple syrup
- Bacon Jam (recipe for this is on my site)
Preheat oven to 400 degrees.
In frypan, cook bacon until ALMOST crisp. Drain and reserve bacon drippings.
Return 2 tsp. bacon drippings back into the skillet.
To make the scrambled eggs, whisk three eggs, 2 tbsp. water and a dash of salt and pepper. Cook the eggs until they start to set. Tip your pan up and lift up one end to allow the uncooked eggs to flow underneath and cook. Transfer to a bowl and set aside. Don’t cook until completely dry.
First spray 2 1/2 inch muffin tins with pam and then brush in some of the bacon drippings.
In a bowl mix together the flour, cornmeal, baking powder, sugar and pinch of salt. Combine the milk, melted butter and remaining two eggs and whisk to blend well.
Make a hole in the center of the flour mixture and pour in the milk mixture. Gently stir together to combine. Fold in the scrambled eggs and cheese and place a generous spoonful in the muffin cups. (should be full)
Add a piece of the bacon on top of some of them or all (depends on what you want to have.) Bake in the oven for about 15-17 minutes. Just check with a toothpick to ensure cooked through.
If you used bacon on top, drizzle a tiny bit of maple syrup over the top. OMG! Are these tasty or what….
If using bacon jam, put a dollop on top of each muffin and wait for the ooohs and ahhhs. These are delicious and easy to prepare.
This is a win-win breakfast muffin for family or on a platter for a buffet at Easter, Mother’s Day, deck in the summer….you get the idea.
Blueberry Cornmeal Pancakes
This would be a real cool way to suprise those at the breakfast table. This recipe comes from Tutti’s off Main Street in California. It will serve 4.
Adjust accordingly if more are seated at the table.
- 1 cup flour
- 3/4 cup stone ground cornmeal – not coarse
- 1/4 cup sugar
- 3 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 2 large eggs
- 1 1/4 cup buttermilk
- 3 tbsp. butter
- 1 cup fresh blueberries
- vegetable oil for brushing griddle
Whisk together flour, cornmeal, sugar, baking powder, baking soda and salt.
Whisk together the eggs, buttermilk and butter until well blended, then whisk into the flour mixture just until combined. Do not overmix. Fold in the blueberries. Batter should be lumpy and will thicken if left sitting.
Lightly coat the griddle with the oil and heat over moderate heat until really hot, but not smoking. Pour 1/4 cup of batter for each pancake and cook until bubbles appear on surface and lightly browned on the botton. Flip over and cook for 1-2 minutes longer.
Repeat until all pancakes have been made. Serve with butter and blueberry sauce and/or maple syrup.
Oh yeah, oh yeah, oh yeah! Yummy.
Basic Chou Pastry
Want to make your own cream puffs? Eclairs? Here is the pastry to make.
- 1 cup water
- 1/2 cup butter
- 1 cup sifted flour
- pinch of salt
- 4 large eggs
Combine water and butter in a heavy saucepan and bring to a boil, allowing the butter to melt.
Add all the flour and salt at the same time and stir vigorously until smooth and leaves the sides of the pan, forming a ball. (This takes a few minutes)
Turn off the heat and add the eggs, one at a time, beating until well mixed. Beat until smooth. Cover lightly and let stand until cool.
When cool, spoon into a piping bag with a 1 inch plain piping tip. Pipe into desired shapes on a well greased baking sheet.
Bake in a 450 degree oven in the center for 8 minutes. Reduce the temperature to 350 degrees and bake for 20–35 minutes until dry and lightly browned. Remove from the pan immediately and set on a rack to cool.
Fill with desired filling (whipping cream, custard, whatever) and dip into dark chocolate if you want to really bring it up a notch.
Yummy!
Churros (Mexican Dessert)
Again, this recipe is from a class we took with Chef Paul Cecconi. They are so darn yummy, you better buy elastic waisted pants, ‘cuz you will make them over and over and……over again!
- 1 cup water
- 2 1/2 tbsp. white sugar
- pinch of salt
- 2 tbsp. vegetable oil
- 1 cup flour
- Oil for deep fryer
In a small saucepan on medium heat, combine water, sugar, salt and oil and bring to a boil then remove from the heat.
Stir the flour in vigorously until it forms a ball. Switch arms so you don’t get tired stirring this.
Place batter in a piping bag with a star tip and pipe into 375 degree oil and fry until golden.
After fried, toss in the cinnamon sugar (follows).
- 1/2 cup sugar
- 1 tsp. ground cinnamon
Didn’t I tell you these were yummy? Besides, look at the money you saved by not having to fly to Mexico. Darn, I’m good!