The Gravenstein is an endangered species of apple that grows here on the West Coast in Sebastopol, CA. Its striking looks, crisp, sweet-tart flavor, and late summer season make it quite the herald apple. I made this for Labor Day. It seemed appropriate, a crostata being less work than a pie. You can bake this and get back to enjoying the summer, which I’m hoping sticks around for a while. Gravenstein apples, too.Apple Cheddar Crostata(adapted from Food & Wine)Makes one 10-12” tart. Crust:1 1/4 c. all-purpose flour (I used half whole wheat pastry flour)1 TB sugar1/2 tsp. salt1/2 c. very cold unsalted butter, cubed1/2 c. shredded white cheddar cheese1/2 c. buttermilk or ice water Filling:3 apples, peeled + cut into 1/4” slices1/4 to 1/2 c. sugar (taste the apples)2 TB lemon juice1 TB flour 1 TB butter, cut into small pieces  Since the ingredients and amounts were about the same, I used my go-to pie crust and just added in the cheddar. I love the combination of the creamy, nutty pastry and the sweet, roasted apple filling.   To make the crust, pulse the flour, sugar, and salt in a food processor. Add the butter and cheese and pulse on/off until a coarse meal forms. Pour in the buttermilk or ice water and pulse on/off just until the mixture begins to clump.  Form the dough into a disk, wrap in plastic, and refrigerate at least 1 hour or overnight. Preheat oven to 375ºF and line a baking sheet with parchment paper. Mix the apples, 1/4 c. sugar, lemon juice, and 1 TB of flour in a bowl.  Roll the chilled dough out to about a 13” circle. (I did this directly on the lined baking sheet.) Leaving a 2” border, arrange the apple slices in the middle of the dough. Dot with the butter and sprinkle a little more sugar on top. Bake for about an hour, until crust is golden brown and apples are bubbly and very tender. If necessary, cover with foil to prevent burning. Delicious warm or cold. 

The Gravenstein is an endangered species of apple that grows here on the West Coast in Sebastopol, CA. Its striking looks, crisp, sweet-tart flavor, and late summer season make it quite the herald apple.

I made this for Labor Day. It seemed appropriate, a crostata being less work than a pie. You can bake this and get back to enjoying the summer, which I’m hoping sticks around for a while. Gravenstein apples, too.

Apple Cheddar Crostata
(adapted from Food & Wine)
Makes one 10-12” tart.

Crust:
1 1/4 c. all-purpose flour (I used half whole wheat pastry flour)
1 TB sugar
1/2 tsp. salt
1/2 c. very cold unsalted butter, cubed
1/2 c. shredded white cheddar cheese
1/2 c. buttermilk or ice water

Filling:
3 apples, peeled + cut into 1/4” slices
1/4 to 1/2 c. sugar (taste the apples)
2 TB lemon juice
1 TB flour 
1 TB butter, cut into small pieces 

Since the ingredients and amounts were about the same, I used my go-to pie crust and just added in the cheddar. I love the combination of the creamy, nutty pastry and the sweet, roasted apple filling.  

To make the crust, pulse the flour, sugar, and salt in a food processor. Add the butter and cheese and pulse on/off until a coarse meal forms. Pour in the buttermilk or ice water and pulse on/off just until the mixture begins to clump. 

Form the dough into a disk, wrap in plastic, and refrigerate at least 1 hour or overnight. Preheat oven to 375ºF and line a baking sheet with parchment paper. Mix the apples, 1/4 c. sugar, lemon juice, and 1 TB of flour in a bowl. 

Roll the chilled dough out to about a 13” circle. (I did this directly on the lined baking sheet.) Leaving a 2” border, arrange the apple slices in the middle of the dough. Dot with the butter and sprinkle a little more sugar on top.

Bake for about an hour, until crust is golden brown and apples are bubbly and very tender. If necessary, cover with foil to prevent burning. Delicious warm or cold. 

#breakfast #tarts #Gravenstein #apple #cheddar #crostata
Posted on September 14, 2011 with 12 notes ()

I was so happy to be seeing le bf’s family back from France, back at their house in Orange County, I made cupcakes. (I never make cupcakes.) We ate them poolside, after le barbecue. I’ve made Clementine’s banana cake before, but Luisa of The Wednesday Chef just made it better with some tweaks to the frosting. My take on the cake has half whole wheat flour and 1/3 cup less sugar. Half the recipe makes a dozen cupcakes and 1 mini-loaf. Luisa also said not to eat this cake for breakfast, so let’s just say we ate the leftovers before lunch.

I was so happy to be seeing le bf’s family back from France, back at their house in Orange County, I made cupcakes. (I never make cupcakes.) We ate them poolside, after le barbecue.

I’ve made Clementine’s banana cake before, but Luisa of The Wednesday Chef just made it better with some tweaks to the frosting. My take on the cake has half whole wheat flour and 1/3 cup less sugar.

Half the recipe makes a dozen cupcakes and 1 mini-loaf. Luisa also said not to eat this cake for breakfast, so let’s just say we ate the leftovers before lunch.

#breakfast #Clementine #banana #cake #cupcakes
Posted on September 9, 2011 with 5 notes ()

My treat for you this weekend: figs that look and taste like candy. They were two for $1 from the Capay Organic stand at the farmers market.  

My treat for you this weekend: figs that look and taste like candy. They were two for $1 from the Capay Organic stand at the farmers market.  

#breakfast #fruit #candy-stripe #figs #farmers market #Capay Organic
Posted on September 2, 2011 with 10 notes ()

They make a blended coffee, chocolate, banana, and cinnamon drink like this at the Gypsy Den in Costa Mesa, CA. I lived next door in college, in an off-campus apartment. My roommates were three of the coolest girls I (still) know. One of them is getting married(!) in October. The tomboy girl drummer science major, of course.  I’m definitely going to need one of these before trying on any bridesmaid dresses.Banana Mochas(just like at the Gypsy Den)Serves two. 1.5 bananas, broken into chunks, frozen1 c. milk8 oz. ice2-3 tsp. espresso powder2-3 TB chocolate sauce (see below)2 big shakes of cinnamon If you have an espresso machine (lucky!), I’m guessing it’s 2 shots per drink. Combine ingredients in a blender. Blend, shake, repeat until thick and creamy. If it’s too thick, add a little more milk.Basic Chocolate Sauce(adapted from David Lebovitz)Makes about 2 cups. 1 c. water3/4 c. agave or honey3/4 c. cocoa powder2 oz. semisweet or bittersweet chocolate, choppeda pinch of salt Note: The original recipe calls for 1/2 a cup of sugar and 1/2 a cup of liquid sweetener, but for blended coffee drink purposes, I make mine with just the agave or honey. (In other words, too much sugar + caffeine makes me crazy.) Whisk the water, sugar, honey or agave, cocoa powder, and salt together in a pot set over medium heat. Bring just to a boil. Remove from heat, stir in the chocolate. Let stand until room temperature (the sauce will thicken).

They make a blended coffee, chocolate, banana, and cinnamon drink like this at the Gypsy Den in Costa Mesa, CA. I lived next door in college, in an off-campus apartment. My roommates were three of the coolest girls I (still) know.

One of them is getting married(!) in October. The tomboy girl drummer science major, of course. 

I’m definitely going to need one of these before trying on any bridesmaid dresses.

Banana Mochas
(just like at the Gypsy Den)
Serves two.

1.5 bananas, broken into chunks, frozen
1 c. milk
8 oz. ice
2-3 tsp. espresso powder
2-3 TB chocolate sauce (see below)
2 big shakes of cinnamon

If you have an espresso machine (lucky!), I’m guessing it’s 2 shots per drink. Combine ingredients in a blender. Blend, shake, repeat until thick and creamy. If it’s too thick, add a little more milk.

Basic Chocolate Sauce
(adapted from David Lebovitz)
Makes about 2 cups.

1 c. water
3/4 c. agave or honey
3/4 c. cocoa powder
2 oz. semisweet or bittersweet chocolate, chopped
a pinch of salt

Note: The original recipe calls for 1/2 a cup of sugar and 1/2 a cup of liquid sweetener, but for blended coffee drink purposes, I make mine with just the agave or honey. (In other words, too much sugar + caffeine makes me crazy.)

Whisk the water, sugar, honey or agave, cocoa powder, and salt together in a pot set over medium heat. Bring just to a boil. Remove from heat, stir in the chocolate. Let stand until room temperature (the sauce will thicken).

#banana #breakfast #coffee #mocha #David Lebovitz #chocolate #sauce
Posted on September 1, 2011 with 16 notes ()

The recipe for this lazy summer day scramble comes from one of my favorite cookbooks, Vegetarian Suppers by Deborah Madison. I add a little garlic to make it a little more savory, and avocado, you know why.Fresh Corn Scramble with Smoked Mozzarella + Basil(adapted from Deborah Madison via The Star Tribune)Serves 2. 1 ear of corn, unhusked2 cloves of garlic, minced (optional)4 fresh basil leaves, slivered1 oz. smoked mozzarella, grated3 eggs Roast the corn directly on a gas burner set to a medium flame. Use tongs to turn it. (Be careful.) Alternately, you can simmer the raw kernels in a few tablespoons of water for a few minutes, then drain. Whisk the cheese, eggs, a little salt and pepper together in a bowl. Heat a pan over medium heat. When it’s nice and hot, add a little butter or olive oil, then the garlic, corn, and basil. Season with salt and pepper. Pour in the egg mixture. Using a spatula, keep gently folding everything together until set. Divide between two plates, top with avocado, and enjoy.

The recipe for this lazy summer day scramble comes from one of my favorite cookbooks, Vegetarian Suppers by Deborah Madison. I add a little garlic to make it a little more savory, and avocado, you know why.

Fresh Corn Scramble with Smoked Mozzarella + Basil
(adapted from Deborah Madison via The Star Tribune)
Serves 2.

1 ear of corn, unhusked
2 cloves of garlic, minced (optional)
4 fresh basil leaves, slivered
1 oz. smoked mozzarella, grated
3 eggs

Roast the corn directly on a gas burner set to a medium flame. Use tongs to turn it. (Be careful.) Alternately, you can simmer the raw kernels in a few tablespoons of water for a few minutes, then drain.

Whisk the cheese, eggs, a little salt and pepper together in a bowl. Heat a pan over medium heat. When it’s nice and hot, add a little butter or olive oil, then the garlic, corn, and basil. Season with salt and pepper.

Pour in the egg mixture. Using a spatula, keep gently folding everything together until set. Divide between two plates, top with avocado, and enjoy.

#breakfast #eggs #corn #basil #scramble #Deborah Madison
Posted on August 29, 2011 with 10 notes ()

Hope your weekend is as sweet as this tiny melon.

Hope your weekend is as sweet as this tiny melon.

#breakfast #cantaloupe #fruit #melon #farmers market
Posted on August 26, 2011 with 19 notes ()

The first and only real tortilla de patata I had was in Barcelona. It was an architectural-looking omelette of potatoes slow-cooked in olive oil, served in thick wedges, with tomato-rubbed bread on the side.  This is not that, because I only had three eggs and wanted to use less olive oil. But it is really good, especially with the sweet bell pepper and fresh herbs, and perfect for a light lunch or second breakfast.  If you want to make a more authentic tortilla, you might want to try Mark’s recipe, or the one on this postcard le bf and I got from our dear friend Dan. Dan, if you’re reading this, we miss having breakfast with you. You, too, Molly.Spanish Tortilla with Bell Pepper(adapted from Mark Bittman and Martha Stewart)Makes one 6” tortilla. Double this recipe for a bigger pan. 1/2 lb. (about 3 smallish) Yukon gold potatoes, thinly sliced1/2 a bell pepper, thinly sliced 1/2 a medium onion, thinly sliced2 TB olive oil 4 eggs (3 will work, but barely)fresh herbs  Preheat oven to 375ºF. Heat olive oil over medium heat. Add a slice of potato. When tiny bubbles appear in the oil around it, add the bell pepper, onion, and the rest of the potato. Season with salt and pepper.  Let the oil bubble gently, turning down the heat if needed (the potatoes should not brown). Cover and cook until potatoes are knife tender, turning the potatoes every few minutes, about 15-20 minutes total. Beat eggs in a bowl with a pinch of salt and pepper. Pour over the vegetable mixture and give it a stir or shake to distribute the egg. When the edges begin to set, transfer the pan to the oven until set, about 12 more minutes. If you’re feeling brave, you can skip the oven and flip it in the pan. (Maybe next time.) Slice and garnish with fresh herbs. I used a mix of chives and tarragon. You can see the original recipe bigger + better on flickr.

The first and only real tortilla de patata I had was in Barcelona. It was an architectural-looking omelette of potatoes slow-cooked in olive oil, served in thick wedges, with tomato-rubbed bread on the side. 

This is not that, because I only had three eggs and wanted to use less olive oil. But it is really good, especially with the sweet bell pepper and fresh herbs, and perfect for a light lunch or second breakfast. 

If you want to make a more authentic tortilla, you might want to try Mark’s recipe, or the one on this postcard le bf and I got from our dear friend Dan.

Dan, if you’re reading this, we miss having breakfast with you. You, too, Molly.

Spanish Tortilla with Bell Pepper
(adapted from Mark Bittman and Martha Stewart)
Makes one 6” tortilla. Double this recipe for a bigger pan.

1/2 lb. (about 3 smallish) Yukon gold potatoes, thinly sliced
1/2 a bell pepper, thinly sliced 
1/2 a medium onion, thinly sliced
2 TB olive oil 
4 eggs (3 will work, but barely)
fresh herbs 

Preheat oven to 375ºF. Heat olive oil over medium heat. Add a slice of potato. When tiny bubbles appear in the oil around it, add the bell pepper, onion, and the rest of the potato. Season with salt and pepper. 

Let the oil bubble gently, turning down the heat if needed (the potatoes should not brown). Cover and cook until potatoes are knife tender, turning the potatoes every few minutes, about 15-20 minutes total.

Beat eggs in a bowl with a pinch of salt and pepper. Pour over the vegetable mixture and give it a stir or shake to distribute the egg. When the edges begin to set, transfer the pan to the oven until set, about 12 more minutes.

If you’re feeling brave, you can skip the oven and flip it in the pan. (Maybe next time.) Slice and garnish with fresh herbs. I used a mix of chives and tarragon.

You can see the original recipe bigger + better on flickr.

#breakfast #Spanish #tortilla #potato #omelet #eggs
Posted on August 24, 2011 with 10 notes ()

I’m going to let you in on a little secret. Every day, once a day, give yourself a present. Don’t plan it. Don’t wait for it. Just let it happen. I think Special Agent Dale Cooper would give pie for breakfast the thumbs up. Especially since there was damn good coffee, too. 

I’m going to let you in on a little secret. Every day, once a day, give yourself a present. Don’t plan it. Don’t wait for it. Just let it happen.

I think Special Agent Dale Cooper would give pie for breakfast the thumbs up. Especially since there was damn good coffee, too. 

#breakfast #peach #pie #Twin Peaks #coffee
Posted on August 21, 2011 with 34 notes ()

I had been planning on making this pie all summer, but we kept eating all the peaches. If I did the math in my head correctly (doubtful), we’ve been averaging about 3.5 lbs of the crispiest, juiciest, sweetest stone fruit from Ken’s stand a week. Most of it eaten straight off the chopping board.  But if you can wait an hour, this fruit makes quite the pie, whose leftovers make quite the breakfast. And it needs only spoonfuls of sugar, a squeeze of lemon, a little starch to thicken, and your favorite pie crust to do so. If you don’t like making pie crusts from scratch, you might still want to try this one. The buttermilk makes it so easy to roll out, fork tender, and plenty flaky, even without shortening. Peach Pie with a Buttermilk Crust(adapted from Epicurious and Martha Stewart) Makes one 8” pie. Double the recipe for a 10” to 12” pie. 1 1/4 c. all-purpose flour1 TB sugar + extra for sprinkling1/2 tsp. salt1/2 c. very cold unsalted butter, cubed1/4 c. buttermilk + extra for brushing 2-3 peaches, chopped 2-4 TB turbinado or brown sugar, to tastea squeeze of lemon juice1 TB arrowroot powder, cornstarch, or flour To make the crusts, pulse the flour, sugar, and salt in a food processor. Add the butter and pulse on/off until a coarse meal forms. Pour in buttermilk, pulse on/off just until the mixture begins to clump.  Turn the dough out and gently pat it into two disks, one a little bigger than the other. It will be crumbly, but it will be okay once it’s rested in the fridge. Wrap in plastic and chill at least one hour or overnight. About 10 minutes before baking time, butter the pie pan and preheat the oven to 400ºF. Combine the fruit with sugar and lemon juice to taste. Try not to eat all the fruit at this point. Mix in the starch. Flour a board and roll out the larger disk of dough to about a 10” circle-ish shape. Leave a little overhang at the top if you would like to do something fancy with the edges. (I just wanted pie.) Pour in the filling. Roll out the other disk to about a 9” circle and drape it over the top of the pan. Pinch the bottom and top crusts together (or do something fancier). Cut vents, brush with buttermilk, and sprinkle sugar on top.  Place on a baking sheet to catch any drippings. Bake for 50 minutes to an hour, or until the crust is a deep golden brown and the fruit juices are bubbling out of the vents. If needed, cover loosely with foil to prevent burning.  Cool for about an hour, but if you can’t wait any longer, I understand.

I had been planning on making this pie all summer, but we kept eating all the peaches.

If I did the math in my head correctly (doubtful), we’ve been averaging about 3.5 lbs of the crispiest, juiciest, sweetest stone fruit from Ken’s stand a week. Most of it eaten straight off the chopping board. 

But if you can wait an hour, this fruit makes quite the pie, whose leftovers make quite the breakfast. And it needs only spoonfuls of sugar, a squeeze of lemon, a little starch to thicken, and your favorite pie crust to do so.

If you don’t like making pie crusts from scratch, you might still want to try this one. The buttermilk makes it so easy to roll out, fork tender, and plenty flaky, even without shortening. 

Peach Pie with a Buttermilk Crust
(adapted from Epicurious and Martha Stewart) 
Makes one 8” pie. Double the recipe for a 10” to 12” pie.

1 1/4 c. all-purpose flour
1 TB sugar + extra for sprinkling
1/2 tsp. salt
1/2 c. very cold unsalted butter, cubed
1/4 c. buttermilk + extra for brushing

2-3 peaches, chopped 
2-4 TB turbinado or brown sugar, to taste
a squeeze of lemon juice
1 TB arrowroot powder, cornstarch, or flour

To make the crusts, pulse the flour, sugar, and salt in a food processor. Add the butter and pulse on/off until a coarse meal forms. Pour in buttermilk, pulse on/off just until the mixture begins to clump. 

Turn the dough out and gently pat it into two disks, one a little bigger than the other. It will be crumbly, but it will be okay once it’s rested in the fridge. Wrap in plastic and chill at least one hour or overnight.

About 10 minutes before baking time, butter the pie pan and preheat the oven to 400ºF. Combine the fruit with sugar and lemon juice to taste. Try not to eat all the fruit at this point. Mix in the starch.

Flour a board and roll out the larger disk of dough to about a 10” circle-ish shape. Leave a little overhang at the top if you would like to do something fancy with the edges. (I just wanted pie.) Pour in the filling.

Roll out the other disk to about a 9” circle and drape it over the top of the pan. Pinch the bottom and top crusts together (or do something fancier). Cut vents, brush with buttermilk, and sprinkle sugar on top. 

Place on a baking sheet to catch any drippings. Bake for 50 minutes to an hour, or until the crust is a deep golden brown and the fruit juices are bubbling out of the vents. If needed, cover loosely with foil to prevent burning. 

Cool for about an hour, but if you can’t wait any longer, I understand.

#breakfast #peach #pie #cast iron skillet
Posted on August 19, 2011 with 16 notes ()

Anonymous asked: Any chance you'd be adding an email subscription feature to your blog in addition to RSS?

I set this up for whoever wants to subscribe via email.

And now I’m making you a pie.

Posted on August 16, 2011 with 1 note ()
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xo breakfast