Smitten Kitchen shares a twist on a breakfast classic bacon corn hash, via Smitten Kitchen.

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  On Saturday night, sitting in the Ohio State Theater waiting for Jim Gaffigan to go on, I got a tweet from Elise alerting me that a website had stolen my text and Donna’s photos from the following post. Elise, creator of the site Simply Recipes and vigilant crusader for blogger rights and general Internet justice, also sent me a link to the Google page to report copyright infringement. I wrote to Google, and the folks there had the theft taken down within days. So here’s a prime example of the very hard work Elise does, not just her consistently excellent publishing at Simply Recipes, but also her work on behalf of other bloggers. And also the mighty Hollandaise, one of the all-time great sauces for eggs, for vegetables, for fish … hell, I could just eat it Read On »

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I asked two friends, Emilia and Marlene, for help in developing an English Muffin Recipe for the first in a few more #fromscratch challenges.  This single challenge was more daunting than expected. There’s not much out there in the way of English muffin recipes, and the ones we found were lacking and even our original attempts weren’t appealing. I first had a look at Jane Grigson and Elizabeth David, returning to the source of English muffins, just called muffins, of course, along with their sibling, the crumpet, which should have holes in the surface. Both recipes used what amounted to a standard 5:3 bread ratio that was cooked on a griddle. Marlene worked with a buttermilk version for flavor.  We had issues with the proper amount of holelyness, important in a good English muffin. Ultimately Read On »

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Over the weekend I was working on a recipe based on the traditional low country dish, shrimp and grits.  I’d found excellent grits from this company at my grocery store, I tapped my friend and former instructor Eve Felder for her recollections of growing up in Charleston, and I made shrimp and grits for Donna, a late dinner after seeing the amazing Jeff Bridges performance in Crazy Heart. I’d made extra grits so in cleaning up after dinner, I poured the leftovers into a springform pan and refrigerated them.  By morning they were solid and sliceable. Donna happened to be setting up to shoot wine braised short ribs and semolina egg noodles.  I happened to be hungry.  I also happened to have some duck sausage and chicken sausage (from Charcuterie) on hand, a gift for Read On »

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This granola smelled so good when it was baking it actually drew Donna out of bed early on a weekend morning—she’s a winter bear and not easily extracted from within the comforter.  So I had to post, even though I’ve already posted on granola.  This uses the same technique of creating a sweet fruity sauce to toss with the oats and nuts, which I love.  Instead of strawberries and banana I used crisp sweet apples (next time I’ll see how using Granny Smiths work), pureed in a blender skin and all.  By chance, as I was avoiding getting to work by poking around in favorite blogs this morning, and I came across David Lebovitz’s granola, which uses apple sauce (from a Nigella Lawson recipe); David notes that any fruit puree will work.  So, the notion Read On »

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