May 12, 2018

Cauliflower Scramble

cauliflower eggs

Most days I don't eat until noon or later, preferring coffee with almond milk to keep hunger and my appetite at bay. In the past when I've gotten in the habit of eating breakfast the pounds seemed to creep up and even though I'm a slim person, I feel best at a certain weight and have to be mindful to keep it there. It's no hardship. Morning is my most productive time and with a few cups of good brew I get going and before I know it it's noon and I'm hungry.

I make this at least once a week, sometimes more. I'll admit the smell of cauliflower cooking is not the best, but it's worth it for something this healthy and satisfying. It's mostly fried cauliflower with a creamy binder of eggs and, if you're feeling decadent, some cream or goat cheese. Easy, quick, virtuous.

Caulifower Scramble

Serves 1-2

1/2 head cauliflower
2 tablespoons olive oil
2 scallions, thinly sliced
2 eggs, lightly beaten
1/2 teaspoon kosher salt
1 tablespoon (approx.) soft cheese like goat, feta or cream cheese (optional)

Slice cauliflower into 1/4 inch slices. Some slices will fall apart and some will stay in thin planks—both are good. Discard stems (or not—if you don't mind their slightly tougher texture, chop them up in the same size as the florets). Heat oil over medium high heat in a large nonstick pan. When the oil is shimmering add the cauliflower and salt and spread into a single layer. Let sizzle for 8-10 minutes until there are dark brown pieces and flip with a spatula or in the pan with a flick of the wrist. Let cook for another 4-5 minutes and flip again. Add eggs, scallions and cheese, turn off heat (but leave pan on burner) and stir and fold until eggs have set. Serve immediately. 

May 8, 2018

Blueberry Biscuit Rolls

blueberry rolls

I saw this fetching hybrid of a biscuit and a cinnamon roll (sans cinnamon) at the Portland's Farmers Market a few weeks ago. We were there to visit our favorite cousin Julie and celebrate our 25th anniversary.  They're about a month ahead of us weather-wise and the market was filled with gorgeous green things; lettuces, herbs, peas and so much well made food. We had a biscuit and greens egg sandwich, a steamed bao bun with barbecued pork and pickled vegetables, malted ice cream and several pastries from the bakery stand that inspired today's post. 

It's no secret that biscuits are among my favorite foods and organic blueberries are sold in giant bags at Costco so I always have them on hand. Frozen are fine. This roll gives you the buttery, crispy, soft delight of a good biscuit with the sweet juiciness of berries. 

Blueberry Biscuit Roll

Makes 12

2 cups flour
2 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cut into small dice and chilled plus 2 tablespoons for brushing
3/4 cup cold buttermilk*
1 teaspoon vanilla
1 cup blueberries (frozen or fresh)
1/4 cup (or more) raw (turbinado) sugar, divided

Preheat oven to 450º convection, 475º conventional

Whisk dry ingredients together in a large bowl. Add vanilla to buttermilk. 

Drop in cold butter cubes and work in with your fingers until shaggy and butter shards are about dime-sized. Pour in most of cold buttermilk and fold in with spatula. If it seems dry, add the rest and stir a few more times.

Dump onto a floured surface and knead gently about three times and pat into a rough 1/2" thick rectangle. Using a rolling pin, gently roll into a 12" x 10" rectangle. Scatter blueberries over the top leaving a 3/4" border (I left closer to an inch and had blueberry-less rolls on the ends). Sprinkle about one tablespoon of raw sugar over the berries. Roll towards yourself being careful not to compress it too much. Pinch seam so it stays shut. Brush roll with melted butter and roll in remaining raw sugar. Cut roll into one inch pieces and place face up on an ungreased sheet pan. Bake for 12 minutes or until brown and bubbly. Cool completely. 

*or add a tablespoon of white vinegar to 3/4 cup plain milk 

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