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Baked Egg in Squash, Crab

2 Dec



Cut a delicata squash into slices (rings), brush with olive oil, oven-roast at 400F for 20 minutes on each side.

Five minutes before it’s done (on the second side), crack an egg into the hole and bake until the yolk’s just the way you like it.

If you’re feeling fancy, serve with leftover Dungeness crab you’d cooked and picked the night before, marinated for half an hour in lemon juice and a bit of salt.

This is really good.

Making bagels, again

12 Dec

A few photos from another round of making bagels, over Thanksgiving:

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Differences between this time and the last few times I’ve made them:

  • I used the “6 cups all-purpose flour + 12 tsp vital wheat gluten” method of making high-gluten flour, since I didn’t have any special flour. This worked well, producing a chewy bagel.
  • 3 tsp yeast (instead of the usual 2 1/4tsp packet), and it was mixed with a little of the malt syrup and lukewarm water a few minutes before adding it into the dough, to give it a head start, since proofing suggested this particular jar of yeast was on the old and lazy side. This seemed to work– the bagels rose slightly overnight (as expected, see the different in the 1st vs. 2nd photos) and puffed up nicely in the oven.
  • I minced three cloves of garlic and toasted them (medium heat, dry skillet) until browned, then used them as a topping on some of them.
  • I cooked in a different oven than normal, on a pizza stone. Unclear if this made a difference.

Taco brunch, sort of

16 Oct

Brunch for a few friends, including homemade corn tortillas, scrambled eggs, black beans (made with slow-cooked onions and garlic, anaheim pepper, toasted chipotle & cumin, a little tomato), sauteed Padrón peppers with sea salt, salsa (striped heirloom tomatoes, serrano peppers, lemon, a little white vinegar), and more. Delicious!

Scones, eggs, smoked paprika

8 Oct

Maple-pecan scones, scrambled eggs with a little smoked paprika, fruit, and a view of the Bay.

Maple-Pecan Scones

25 Jul

Scones are one of the only things I’ve made where I’ve tried (and kept track of) many changes to a recipe over time and gradually evolved it. Here’s my current favorite version:

Maple-Pecan Scones (makes 16)

First, preheat the oven to 425 (don’t you hate recipes that don’t tell you to preheat the oven until late in the recipe?)

You’ll need:

  • 2 & 1/2 cups white flour
  • 1 cup whole wheat flour (I’ve tried more– this is about as much as I can fit in)
  • 1 & 1/2 cups chopped pecans (for even better scones, chop half of these pecans coarsely, and grind the other half into a powder, almost a “pecan flour”, in a food processor).
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 11(!) Tbsp cold butter
  • 1 cup milk
  • 1/3 cup maple syrup (plus a little extra to brush on) (real maple syrup, of course)
  • A cast iron skillet
The process:
  1. Combine the flour, pecans, baking powder, and salt.
  2. Cut in the butter with a pastry blender, keeping it coarse! (pea-sized bits, don’t overdo it). I usually cut sticks of butter into 1 Tbsp squares with a knife first, then cut in those squares.
  3. Add the milk and maple syrup.
  4. Mix lightly, turn out onto a floured counter, and gently knead together, just to make it stick together.
  5. Add a bit of milk or flour if needed to have a sticky, slightly crumbling dough.
  6. Divide the dough in half (you can refrigerate half if you only want to make 8 scones now).
  7. Squeeze each half into a ball, then roll into a thick (maybe 3/4″ thick? I’ll have to measure it next time) 7″ diameter circle, and then cut into 8 wedges
  8. Put these wedges into a greased cast iron skillet.
  9. Brush the tops with maple syrup.
  10. For extra credit, put a half pecan on top of each scone.
  11. Bake at 425 for about 18 minutes (they should start to brown, your oven may vary, mine may be a bit on the cool side).