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Adventures in early literacy


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Easter Cooking

Creamed Eggs and Biscuits, Kevin Style

After hunting for and finding all the eggs and york peppermint patties my fantastic hubby hid for me, I got cracking on our traditional Easter breakfast: Creamed Eggs over Biscuits. My family has eaten this meal every Easter for as long as I can remember. The last couple of years I have cheated and used canned biscuits. However, since then we have learned all about the crap in canned biscuits so we refuse to purchase them any more. So, I called my mom and asked her for her biscuit recipe. Turns out, she uses the one in the Joy. You can find it under Biscuits, Rolled in the index.  Or, just follow these simple instructions:

Ingredients: 2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 5 or 6 Tbsp chilled unsalted butter, diced, 3/4 cup milk

Combine flour, baking powder, and salt in a medium bowl. Use a pastry blender or fork to cut in diced butter. Work the butter until the chunks are pretty small and all pieces are coated in flour. Add the milk all at once and stir until most of the mixture is moistened. Make a ball with the dough and knead it against the side of the bowl a few times to pick up all the extra little bits of flour in the bottom and on the sides of the bowl. Roll out the dough until it is about 1/2 inch thick, or thicker if you like bigger biscuits. Cut out biscuits with your favorite cutter and place on a cookie sheet. Bake the biscuits at 400 for 10-12 minutes, or until they are golden brown on top.

Wasn’t that easy?  Hopefully you aren’t all reading this going “No way I’m every trying that!” because it really is easy and homemade biscuits taste so much better than canned. Not to mention the chemicals you are saving your family from, and the garbage you will not contribute to the landfill. Need I go on? I didn’t think so. 🙂

Now for the gravy, which is equally as easy. You need 5 or 6 hard-boiled eggs, chopped up, if you do creamed eggs. You can just have biscuits and gravy by leaving out the eggs.  To make the white gravy melt 2 Tbsp butter in a small pan. Whisk in 2 Tbsp of seasoned flour (if you have it) and after the butter and flour are mixed whisk in 1 cup of milk. Bring to a boil, reduce heat, simmer and stir until gravy gets to desired thickness. What really makes this gravy special is the seasoned flour my granny sends me from Kentucky. It’s just perfectly seasoned.  AFter your gravy has thickened, stir in your eggs until they are coated in gravy and pour over biscuits. Then stuff your face and remember to only make it once a year or you will be the size of a sumo wrestler in no time. 😉

Now I have a cherry pie in the oven, but that’s for another blog.

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Crepes, Crepes, and More Crepes!

Yep, that’s right. We ate crepes three times (actually I ate them four times!) the last two days. On Sunday morning we went to breakfast with some friends from Seattle and I had super delicious apple crepes. As soon as we got home I knew crepes would be the challenge for this weekend. Since we ate them at a cafe in Santa Monica I have been dreaming of crepes filled with ham and cheese followed by one filled with chocolate and strawberries. First, though, I had to learn how to make the actual crepes. Luckily crepes don’t require any strange ingredients so we didn’t have to go to the store first.

Here’s how to do it:

In a large bowl whisk together: 4 eggs, 1 1/3 cup milk, 2 Tbsp melted butter, 1 cup flour, 2 Tbsp sugar, 1 tsp vanilla, 1/2 tsp salt.  Whisk until smooth. If you are having a hard time getting rid of lumps you can transfer the batter to a blender and mix it that way. Or, just mix the whole thing in the blender to start with!

Heat a medium sized skillet (one with low edges) or a crepe pan, lightly greased with a little butter, over medium heat.  Spoon a small amount (about 4 Tbsp) of batter into the skillet. Tilt the pan so the batter spreads out across the bottom of the pan. You have to do this fairly quickly because the batter starts to cook pretty fast. Cook the crepes until they are light golden brown on each side, about 1 minute on each side.

Cooking Crepe

Monday morning we ended up spreading raspberry jam on them with a little sprinkling of powdered sugar. It was really tasty! After dinner (delicious flank steak from Trader Joe’s) I made a chocolate ganache (1/2 cup milk brought to a boil in the microwave and them poured over half a bag of semi-sweet chocolate chips and whisked until smooth) and chopped up some strawberries.  Then I cooked up some more crepes and filled them with chocolate and strawberries. When I say they tasted like heaven, I’m not exaggerating. So yummy I dreamt of them last night.

Ganache and Strawberries

 

Inside of the Crepe

Finished Dessert Crepes

Before I made the chocolate and strawberry crepes I made miniature Key Lime Pies. Isn’t this one cute!?

Mini Key Lime Pie

I still had some crepe batter left over so I covered it with saran wrap and stuck it in the fridge (you can keep it like this for about 2 days). This morning I heated some smoked ham from the deli and grated some monterey cheese to fill the remaining crepes. Oh so good!

Ham and Cheese Crepe

If you are ever in need of a quick, easy meal I can highly recommend whipping up some crepes and filling them with whatever kind of yummy stuff you have around. You won’t be disappointed!


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Blueberry Ricotta Pancakes

Due to a lack of time and energy this weekend I made breakfast instead of a big dinner. Hopefully my energy will be back next weekend because my goal is to make a pie since I haven’t done so for about 10 years.

This morning I made homemade ricotta pancakes with fresh blueberries. They were pretty easy and really yummy. We didn’t think the ricotta made a super huge difference, but they were a lot more moist than my pancakes in the past.  The recipe is from Food and Wine. My only advice: half the recipe. It make a lot of pancake so unless you have a big family, or a small one with a really big appetite, you are going to want to half it or third it (it calls for 3 eggs so thirding might be easier). Recipe here.

It was a really nice breakfast and we look forward to leftovers all week long!