The Pioneer Woman’s French Toast

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It was about this time last year that we were getting ready to head out to see Corby’s friend’s Ladd and Ree- otherwise known as Marlboro Man and The Pioneer Woman.  We stayed on their ranch for a few days and helped wrangle some cattle- it was pretty awesome.  Since that time, I have to say that I have done no wrangling, ranching or cattling.  However, I have of course been reading Ree’s blog and keeping up with her cooking.  I really enjoy reading her recipes because they are so tasty, but I also just have to laugh at her extensive use of butter, sugar and all things good.  I was looking at her recipe for Baked French Toast, and while I couldn’t (well actually I could because it is so delicious, but I would be very unhealthy and fat which I am not a huge fan of) eat this for breakfast every morning, on the occasional Saturday or Sunday, it is a huge treat!  Sugar, butter, heavy cream, more sugar, more butter, and bread- awesome.  While we are probably not going to make it out to the ranch this year, that will not stop me for enjoying her decadent Baked French Toast and all of her other wonderful recipes!

The Pioneer Woman’s Baked French Toast

Ingredients:

1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
1/2 cup Heavy Cream
1/2 cup Sugar
1/2 cup Brown Sugar
2 Tablespoons Vanilla Extract
Topping:
1/2 cup Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
Freshly Grated Nutmeg, Optional
1 stick Cold Butter, Cut Into Pieces

Directions:

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away—delicious no matter what!

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.

When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup.

My attempt at baking bread

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My mother’s homemade bread is the best.  I am not kidding- everyone loves it.  She gives it away as presents for Christmas, birthdays, new babies, house warmings- it is perfect for every occasion.  She makes loaves and loaves of it at a time and then freezes them so that she always has bread to pull out if she needs it.  She could make it in her sleep.  The first time I tried to make it when I lived up in New York, I had her on the phone with me walking me through the steps.  I thought it was going pretty well, then she said, “Now just add some flour until it is not sticky.”  I am the kind of person who needs more specific directions than “some flour”.  My bread turned out okay but not great, and I definitely added too much flour.  I gave up- it was just much easier to have her make the bread and send it to me or make a bunch when she would come to visit.  Both my sister and sister-in-law have mastered the skill of my mother’s bread.  My sister, who just moved to Vietnam with her husband and two little girls, even can make it over there.  She did have to improvise since she did not have a rolling pin, but apparently a wine bottle works just as well.  I, on the other hand, have never tried to make her bread again, but I think it might be time.  Le Creuset has just come out with an on-line series called “Le Creuset Technique Series with Michael Ruhlman”, and the first one is about bread baking.  You can watch it here- it is fantastic http://lecreuset.com/ruhlman!  It has some wonderful ideas, and I can’t wait for the next story to come out- so inspiring.  Anyway- here is my mother’s bread recipe.  I will be trying it this weekend and actually measuring the flour I use so that if and when I get it right, I will know how much and then can add it to the recipe for future generations to not struggle like me.  At the end when the dough is made, you can put it in a loaf pan and bake it, but my mother breaks it into three balls which she then rolls out into a rope and braids the bread.  It is very pretty.  And while this has nothing to do with bread- here is a fun picture of Walker I took last weekend.

My Mother’s Bread

Ingredients:

1 package yeast

½ cup sugar

2 cups warm water

 3 tbsp oil

2 eggs, at room temperature

1 tbsp salt

¼ cup dry milk powder

unbleached all-purpose flour (see how there is no amount to this- I am going to find out and fill it in!!)

Directions:

Mix yeast, sugar  and water in a big pot or dutch oven. After yeast, sugar and water have reached bubbling stage, whisk in the oil, eggs, salt and milk powder.  Gradually beat in flour, a cup at a time, until you need a spoon to stir flour in.  Continue to add flour until you can work with the dough and your hands are not sticky.  Let rise until double.  Beat down and add more flour.

Bake at 325 degrees for 20-25 min.

National Biscuit Month= Awesome

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September is National Biscuit Month which clearly makes it my new favorite month.  It is also National Honey Month, National Rice Month, National Mushroom, All American Breakfast, Better Breakfast, Chicken, Self-Improvement, Courtesy, Hug a Texas Chef, Cholesterol Awareness, and Organic Harvest Month just to name a few.  Clearly, the need to have a month dedicated to ridiculous things is pretty popular.  October has 38 things that it celebrates including National Toilet Tank Repair Month.  I think having a month dedicated to something is a really great idea, but maybe we could limit it to 12 special things- just one for each month- not 38.  And I am going to go ahead and throw out there that September should really lose all of those other things and just be solely National Biscuit Month.  Who doesn’t want to celebrate biscuits?  I am reposting my favorite biscuit recipe to date- Cracked Pepper and Cheddar Biscuits, but I am making it my goal if possible (and it very well might not be possible) to find a new favorite biscuit recipe.  What is your favorite biscuit- buttermilk with jelly, ham and cheese?  I love them all.

Cracked Pepper and Cheddar Cheese Biscuits

Ingredients:

2 cups flour

1 tbsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/3 cup of cold butter

3/4 cup of buttermilk

1 tablespoon of cracked pepper

1/2 cup shredded sharp cheddar cheese

Directions

First, combine the flour, baking powder, salt, and baking soda in a large bowl and mix together. Next, cut in the butter- it is important to use cold butter. Cover the butter lumps with flour and squeeze them between your fingers to break them down into smaller bits and rub the butter into them. What is left in the bowl looks like break crumbs.

Stir in the buttermilk and mix up the dough until the liquid is all absorbed by the flour. At this point, you add the cheese and pepper or whatever combination you choose. With your hands, knead and shape the dough until all the flour is worked in and the dough is of a single consistency. It should be still be slightly sticky to the touch, but not so sticky that it clings to your hands and the side of the bowl.

With a rolling pin, roll out the dough on a board until it is between a half and inch and an inch thick. Cut the dough with a biscuit cutter or the top of a glass or cup. Bake at 450 degrees for 10-12 minutes until golden brown and crispy. So delicious!!!

Parasailing and Pimento Cheese (Part 1)

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Walker had his first day of school yesterday- except that it was only for one hour.  I am not really sure the point of a one-hour day, but I guess it eased him into it.  However, I had to then think of something else for us to do for the rest of the day.  Driving back over the bridge from running an errand, I saw a boat pulling para-sailors in the harbor, and just like that, I had my idea for the day.  I went home and called Tidal Wave Water Sports (www.tidalwavewatersports.com), and two hours later, Walker and I were in a boat headed out to parasail.  It was awesome and not really scary at all (but I was really happy to be back on solid ground when we were done).  I am not sure what the correlation between the two is, but something about seeing the para sailors in the harbor and then doing it myself made me think of a Garden & Gun post on Facebook I saw the other day about pimento cheese and the Lee Brothers.  The post talked about pimento cheese purists who will only use shredded cheddar cheese, Dukes, and jarred pimentos, and anything else isn’t pimento cheese.  Well, the Lee Brothers (I love them!) put a spin on this classic using Swiss cheese and banana peppers.  Highly interesting, and here is the recipe:

Pimento Cheese

10 oz. Swiss cheese, finely grated
One 12-oz. jar pickled banana peppers (hot if available) drained and minced
3 tbs. sour cream
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
1/4 tsp. kosher salt
2 tbs. chives minced (approx. 1/6 bunch)
2 tbs. capers (soaked in fresh water for 1 minute, then drained)

Directions

Mix all ingredients together with a spatula until evenly blended.  Refrigerate, if possible, for 2 hours or overnight.  Serve in a bowl with a good supply of crackers.

All of this got me thinking- well, if you can use Swiss cheese, why couldn’t you use my favorite pepper jack cheese?  And I think that you could, and then I started thinking that you could use this new mixture in the pimento cheese popovers recipe that is so phenomenal (all of this thinking and random associations between this and the para sailing occurred around 3am in a semi dream/tossing and turning state, and all of this would probably make much more sense if I had written it all down last night when it seemed really genius).  So, I am going to try it!  I am going to use Duke’s Mayonnaise Pimento Cheese recipe but substitute pepper jack cheese for cheddar, and if that all turns out to be as delicious as I think it will, I will then make the Pimento Cheese Popovers with the new pepper jack concoction.  And the creating and testing of all of that will be Part 2 (no more para sailing for a while).  If you have any suggestions or helpful hints- they would be much appreciated!!

Maggie’s Krooked Cafe

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When I moved back to Charleston after two years in the Catskills, I was hanging out with a group of people one night, and a friend of a friend asked from where had I just moved back.  Assuming that most people in South Carolina are not familiar with the tiny towns in the Catskill mountains, I said that I had been about two hours north of Manhattan up in the mountains.  She is a photographer and said that she had shot a wedding up in the Catskills the past summer.  She then went onto say that while she was up there, she had eaten breakfast at this little place and had the best pancakes.  It was obvious, she had been at Maggie’s Krooked Cafe.  I was right.  It was a very small world coincidence- the wedding she shot had been an acquaintance who grew up summering in a neighboring park to Twilight called Onteora.  These two parks are only about 10 miles away from each other on either side of a town called Tannersville, and all of this is one town over from Hunter Ski Mountain.  I remember the first time I went to Maggie’s and thinking how quirky the whole place was.  There is a reason the place is called Krooked Cafe- there is not a right angle in the whole restaurant.  Then the food came out.  We had ordered corned beef hash with a fried egg on top for the table, two people got the Ploughman’s breakfast, one person an omelet, and I got the blueberry pancakes.   First of all, corned beef hash is not something that I would think I would enjoy, and fried eggs are not my favorite (I have a thing against yolk- I don’t like it).  This stuff was amazing.  It had a lot of curry spice to it, and it was unbelievably flavorful.  Then I got to my pancakes.  When I tell you that these pancakes were unlike any pancake I have every eaten- its true, and you will only believe me if you actually taste them for yourself.  It might be the pound of butter of the entire sack of sugar that goes into each one, but there is something in those pancakes that is very special.  Since that day, whenever we have friends up on the mountain with us, going to Maggie’s for breakfast is a requirement.  So, if you happen to find yourself in Tannersville, NY- Maggie’s Krooked Cafe should be on your list of must do’s.  You can check out her website and all the accolades she has received here www.krookedcafe.com.

 

More from the Mountains: Bear Claws

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This is my 11-year-old Springer Spaniel, Nemo (named before the fish).  As you can see, he is a ferocious beast.   Despite the fact that he still looks like a puppy, he is getting old.  His hips are going, and he sleeps most of the time.  However, this morning, he recaptured some of his youth when, at 5:45 am, he demanded to be let out.  I dragged myself down the stairs and opened the door- my eyes still basically closed, thinking he would just quickly do his business and come right back in.  Well, instead, Nemo, the ferocious beast, found and scared a bear cub off our front porch.  The barking and scrambling that ensued, I thought that there was a raccoon or something, except that when I ran onto the porch, I saw this. I did not get a picture of the cub because, well, this is a huge bear, and I did not want to hang out for too long.  But I woke everybody up in the house, and we all watched them safely through the upstairs window as they went up the hill.  I have to say,  when I am out on the boat in Charleston, I still get super excited to see dolphins- it never gets old.  Bears on the front porch, this could lose its appeal pretty quickly!  In honor of Nemo continuing to keep us safe and our hopefully never-to-return visitor, the bear and her cub, here is a fun recipe I got from www.tasteofhome.com for bear claws!!

Bear Claws:

Ingredients

1-1/2 cups cold butter, cut into 1/2-inch pieces
5 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1-1/4 cups half-and-half cream
1/4 cup sugar
1/4 teaspoon salt
2 eggs
1 egg white
3/4 cup confectioners’ sugar
1/2 cup almond paste, cubed
1 tablespoon water
Coarse or granulated sugar
Sliced almonds

Directions

In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour.

In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened.

Place dough onto a well floured surface; roll into a 21-in. x 12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Give dough a quarter turn; roll into a 21-in. x 12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm.

For filling, in a small bowl, beat egg white until foamy. Gradually add confectioners’ sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12-in. x 4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces.

Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.

Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool.

Naked Berry Pies

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When we were in Nashville this past fall, we went to the Loveless Cafe for breakfast one morning.  It was awesome, and I have been dying to go back since then.  Since I am up in the Catskills and nowhere near Nashville, making one of their Naked Berry Pies will have to do.  As you will see, “naked” refers to the fact that you do not use a pie pan to make these amazing delicious pies.  We have friends coming up this weekend with their three boys, and I can’t wait to try out this recipe http://www.lovelesscafe.com/recipes.  I am thinking of using blueberries- if anyone else tries them with a different fruit, please let me know how it turns out, and I will try to put up a picture of my attempt this weekend!!

Heirloom Book Company, The Lee Brothers and Callie’s Biscuits Makes for a Perfect Night

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I went to a party this past Thursday night at Heirloom Book Co. for the Lee Brothers.  I worked for the Lee Brothers for a week in September while they were doing all of the food photography for their new cookbook.  I love the Lee Brothers- they are the best, and their cookbooks are amazing.  I pass the Heirloom Book Co. every day on my bike while I am riding to and from work.  How I had never been in this awesome bookstore that is “dedicated to the literature of food” is beyond me. But now I have been in, and I love it!!  First of all, the space is truly beautiful- here is a picture from their website (www.heirloombookcompany.com).  They have delicious cookbooks from all over and wonderful artwork that just makes the shop a place you don’t want to leave.  I took Walker with me to the party, and he thought the curtain rods, which were big, long rolling pins, were the neatest thing ever.  Not only was the space really fantastic, and the Lee Brothers were there, but Callie’s Biscuits (www.calliesbiscuits.com) was catering, so this was basically the greatest party ever.  I really can’t say enough good things about the bacon biscuits that were offered.  They had bacon, which just makes everything better, but also cheese- clearly a winner, and this cracked pepper and other seasoning dusting around the biscuit that made the biscuits (and I won’t tell you how many I ate) absolute perfection.  But, not only that, Callie’s Biscuits makes the world’s best pimento cheese.  So between all of these things and the super tasty gin and tonics they were serving, it was a very fun party.

Skillet Cornbread and Marvelous Meatloaf

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My sweet son Walker finally got home from New York this week, and I have, of course, been spoiling him rotten from missing him so much.  I asked him what he would like for dinner the other night, and he replied meatloaf.  This was a little surprising since I haven’t made meatloaf for him in well over a year, but as Corby and I love meatloaf too- that sounded perfect.  It is such an easy recipe, and the best part is that it includes a lot of cheese which is great!  I also decided to try skillet cornbread to go with it- people served a lot of cornbread at the parties we went to on New Year’s day, and I forget how much I like it.  Here is the recipe for skillet cornbread and meatloaf- so tasty!!

Skillet Cornbread

Ingredients:

1 1/2 cups stone ground cornmeal (I used yellow)

1 tbsp baking powder

1/2 cup flour

1 tsp salt

4 tbsp melted butter

1 cup buttermilk

Directions:

Preheat oven to 450 degrees.  In large bowl, mix cornmeal, baking powder, flour, salt, 2 tablespoons of the butter, and 1 cup of buttermilk.  This should be a pourable consistency- if it is too thick for your liking, you can add more buttermilk.  Heat the remaining 2 tablespoons of butter in a large cast iron skillet, but don’t let the butter burn.  Pour the batter into the very hot skillet and cook for about 3o seconds to 1 minute until it bubbles abound the edges of the batter.  Immediately take skillet from burner and put into preheated over to bake until golden brown- about 20 to 25 minutes.  When done- remove cornbread from skillet with the bottom side up onto a serving dish and enjoy!

Marvelous Meatloaf

Ingredients:

1 lb ground beef (you can have more depending on how many people you are feeding- up to 1 1/2 lbs I keep the same amount of the ingredients below)

1 cup bread crumbs (I used the Italian Seasoning breadcrumbs just to add flavor)

1 egg

salt and pepper to taste

1 tsp oregano

1 cup ketchup (I usually use 2/3 cup ketchup and then the rest I use steak sauce)

1 cup grated mozzarella cheese

Directions:

Preheat oven to 325.  In a large mixing bowl, add the ground beef, egg, bread crumbs, salt and pepper, oregano, and ketchup.  Mix together- I use my hands- until you form a large ball of the meat mixture.  Put a sheet of tin foil on a baking sheet and roll out the meat mixture until you get a flat rectangle, not too thin, but not too thick either.  Sprinkle most of the grated cheese on top of the rectangle, and then roll up the meat- kind of like a jelly roll with the cheese in the middle.  Bake at 325 for 45 minutes.  At around 40 minutes, I sprinkle the remaining cheese on top of the loaf.

It was all so delicious, Walker asked for it again tonight!

Ham and Cheese Crepes and a hike to Babel Tower

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I can’t believe that Christmas has come and gone already.  I hope everyone had a wonderful holiday!  Corby and I went up to the mountains in North Carolina since it is Walker’s year to spend Christmas with his dad 🙁  While we missed Walker tremendously, we had such a relaxing great time just the two of us.  For your sake, I am going to break this up into two posts because I would just ramble and ramble and the post would be too long for anyone to read, and of course you don’t want to miss anything.  So, the first night we got up to Linville, we made ham and cheese (yum) crepes.  A friend had made these for us when we were in NYC a few weeks ago, and they were amazing- we had to try them ourselves.  Our technique needs some working on, but they sure tasted good and were surprisingly easy.

Ham and Cheese Crepes

Ingredients:

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

ham

grated mozzarella cheese

 

Directions:

In a large bowl, mix together the flour and the eggs. Gradually add in the milk and water, and then add the salt and butter and mix until smooth.

Heat a lightly oiled  frying pan over medium high heat. Ladel the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Add in as much ham and grated cheese as you like. Loosen with a spatula and flip half of the crepe on top and then flip to cook the other side. Serve hot.  This is where our technique left something to be desired as it is a little tricky.  Make sure the frying pan is HOT.

These really were so easy and so good, and I think they come off as pretty impressive.

The next day, we went on a great hike down into the Linville Gorge to a swimming hole called Babel Tower- we didn’t swim.  But it was so beautiful, and in the summer, it is a great place to go.  There are several different places to jump off- very low places for me, and there is about a 20-foot jump which scares me to death, but is super fun for Walker.  Here are some pictures.    Tomorrow, I will post recipes about our Christmas day feast of Rommegrot and Canadian bacon strata and our hike up the profile of Grandfather Mountain- too fun!