FRENCH TOAST NOM NOM

Is there a more decadent breakfast, other than sitting down to a plate of freshly made French toast, doused in plenty of maple syrup and real butter?  Not a chance. 

Do you need a good reason to prepare a perfectly over-the-top carbohydrate-fest meal?  Certainly not.  After all bread is my passion!

Is there a reason why this post is full of questions?
No - just in a silly mood!

How do you make le French Toast (never have seen it in France, mind you)?

I was taught by my Dad to slice stale baguette bread into diagonal slices and sop them in a heady mixture of milk, egg, vanilla, cinnamon and a smidgen of nutmeg.  Fry the slices up in generously-buttered pan and serve at once.  It doesn't get much simpler or more delicious - I've never really improved upon this tried and true method. 

So grab an extra loaf of bread and intentionally let it go stale - your breakfast companions will be thankful!

ABSOLUTE MANGO MADNESS

I have given myself over to the dark side of mango consumption.  I am going for broke with the luscious orange fruits this year, perhaps eating them with such wild abandon in observance with India's mango crazed month of May?  It's good enough reason for me.

I mean really, I'm obsessed.  The little Filipino variety has been my favorite available to me in Portland, thus far.  I'd really love to taste all the mangoes of the world.  Now there's a book I'd love to research!

Apart from eating one by itself any time of day or included in an afternoon tea snack, my new thing is to put juicy chunks on my oatmeal -- really a lovely pairing when you think about it, nutty oats with the bright tang of mango brightness, doused in a heavy hand of shredded coconut, this is a super pairing that will fill you up while taking your tummy to the tropics!  Do try it.

SOUTHERN TREASURE: RODDENBERRY'S CANE PATCH SYRUP

Do you want to know about the best thing to put on pancakes?

What blows the standard Maple crisp clear out of the water?

What makes your mouth and tummy go, 'ooh la la, hot damn!'

Why did i never know about this stuff before our pancake breakfast on Sunday, with a Southern friend?

I must make up for lost time by ordering some of this rich, robust, earthy-flavored, sauce of heroes  . . .

God bless the internet!

Have you heard of this darn good syrup?  From poking around a little bit, I can deduce that this product is made from cane syrup, water and sugar -- but the sum is truly greater than the parts!!  It's a taste of Southern magic, related to, but better than molasses.

It would be GREAT on a slice of cornbread -- it was lovely on the pancakes.  Thanks Pamela!

BEST BREAKFAST TITLE EVER: TOAD IN THE HOLE

Do you ever make yourself the ridiculous-sounding breakfast fare of "Toad in a Hole?"  It's such an easy, whimsical, yet elegant, way to start the day.  It will fill your belly and your mind with happiness.  I'm not sure why it's so much better than a fried egg served with toast alongside, it just is.  Maybe it's all the symmetrical circles going on, quite pleasing to the eye.

Making Toad in the Hole is very simple -- hardly a recipe.

Butter a large skillet, cut a circle out of your favorite toast (I used Dave's Killer Bread this morning) using the rim of a glass or a cookie cutter, plop the bread on the hot pan and crack the egg into the hole.  Cook your little circle bread on the side, this bit of bread toasts nicely in the time it takes for the egg to achieve desired doneness.

Sprinkle liberally with salt and pepper, and you're good to go!

Do you ever feast on this silly dish?

JAMMERS: A THING OF BEAUTY

It turns out my obsession with the perfect biscuit, as you may remember from my familial quest, took a big u-turn this past week.  I met my match.  

Like an addict introduced to new, better product, I found this biscuit, laden with a blob of homemade raspberry jam, at the hands of one of Portland's most celebrated chefs, Piper Davis.  After photographing her unbelievable kitchen on the edge of the Willamette River, she suggested she whip up some "jammers" for us to tuck into.  Never being a girl to turn down a baked good, I knew I should stay for the magic that would befall my belly.  Little did I know I'd be forever changed, a biscuit + jam (cooked into it!) convert.  

It goes without saying that these biscuits were the most tender, toothesome, flavorful little gems I've ever had.  Fresh out of Piper's oven, with the jam a-oozin', I had myself a little moment.  Lucky for me, she sent me packing with about 5 precious biscuits.  I was so enamored with my beauties, I left my tripod in her front room, having to go back for it a couple days later.

These jammers will lead you to do stupid things.  But they will also lead you to biscuit + jam bliss!  Cook some jam into your beloved biscuit recipe, for peet's sake!

SIMPLE SOUTH INDIAN RECIPE: PONGAL

Pongal is a fabulous, quick, any-time-of-day base for a healthy and hearty meal. It's sort of like an Indian risotto.

I first encountered Pongal at a typical family restaurant in Mysore, India. We ordered it by pointing at another diner's plate, our usual technique when we didn't understand anything on the menu. The mountain of glossy, creamy rice looked simple, safe and not too heavy.

Well, After one bite of the mellow, risotto-like, savory rice dish, I was smitten. Pongal was a great breakfast, a refreshing contrast to the heavy, spicy curries we were eating for lunch and dinner.

Little did I know that this sole plate of beloved pongal would be my last for awhile. Pongal is served only on certain days in Karnataka — had I realized this, I would have tried to eat my fill that first time, because every morning after upon my request for it, I was answered sadly with a head shake and a, 'no madam, only pongal on Tuesdays.' Inevitably, that would be a week from when I was asking for it and we'd be moving on to another city by then. Blast!

No bother now though — I can have pongal all day long. After a little tinkering, I discovered the secrets behind this rather simple and delectable dish. It is lovely served with a curried vegetable of some kind: eggplant, okra ("lady fingers" as they're called in India), or green beans would all be nice. Or pongal can be served as is, for breakfast or a light lunch.

So check out your local Indian grocery, gather your supplies and go ahead and make pongal anytime you please! Let me know what you think.

Karnataka-Style Pongal
serves 4-6 as a main dish

1/4 cup moong dal or channa dal ("yellow split peas" are a fine US equivalent)
1 cup white rice
1/2 cup dried coconut
3 cups water
1/4 cup butter (ghee or vegan butter spread are also great)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 cloves garlic, minced
1/4 teaspoon turmeric
1 teaspoon freshly ground black pepper
7 curry leaves (1 to use as a garnish)
Salt to taste

Cover lentils with water and let stand for 20 minutes (this ensures even cooking time for rice/lentil combo). Mix the lentils with the rice and coconut, and with about 3 cups water. Cook until soft, about 20 minutes. You'll know it's done when the texture is creamy, like risotto. You may need to add more or less water, depending on what type of rice you use and the freshness of your lentils.

Meanwhile, heat a small sauté pan to medium and toast the cumin seeds, garlic, black pepper, turmeric, and curry leaves in 1/4 cup butter (or vegan butter spread). Heat mixture for about 2 minutes, until very aromatic. Set aside. When rice/lentil mixture is cooked through, add the spice mixture, stirring to combine. 

Very nice with a sweet lassi or chai.

SWEET SOUTH INDIAN SOUL FOOD: KESARI BATH

we attended a lovely wedding in Belur, Karnataka, where we were served kesari bath before the ceremony

It's flowery, creamy, yellow, studded with pineapple and flecked with aromatic cardamom. Have you ever had the South Indian breakfast, Kesari Bath?

Kesari Bath is a traditional sweet creamed wheat dish served in many South Indian States. I had the best versions of this perfumey grain in Karnataka, India. It was served to me, as well as hundreds of other guests before a grand Indian wedding--a celebrated "love marriage." Karnataka is a large Southwestern State home to bustling cities such as Bangalore as well as ancient temple towns: Hampi, Halibeedu and Belur. Each town and chef has a slightly different take on Kesari Bath, pronounced 'Kee-see-ri Bath.' "Kesari" means saffron and "Bath” means semolina or rice mixture. The principle ingredient is Rava flour, the hulled kernel of a wheat grain. In the US, we know Rava as "Cream of Wheat" hot cereal or "Wheat Farina Cereal." Rava is available at local Indian groceries, but feel free to substitute the US equivalents I mentioned. The rava is then cooked with a myriad of spices, milk and sugar.  

This delightful treat is usually served for breakfast or during snack times -- it's toasty sweet flavor is complimented perfectly by a tangy mango lassi , sweet lassi or chai-- a combination of any of these beverages and Kesari Bath comprise a typical breakfast in this state. Kesari Bath is most often served on a banana leaf, sometimes accompanied by a savory version of the grain called, "Khara Bath" (more on Khara bath later this week). When served together, a lovely combination of sweet and savory, the dish is known as "Chow Chow Bath." 

I altered the recipe to be slightly less sweet and lower in fat than the traditional Inidian version -- I wanted to feel good about it, as I found myself eating the grain-based breakfast every other day. This simple dish can be adjusted to include local fruits you have on hand -- a diced peach, fresh figs, sliced bananas or poached pears are all lovely additions. Also, the garnish of almonds can be altered to suit your own tastes and preferences -- crushed hazelnuts, cashews, toasted coconut, ground flaxseeds would all be great toppings. So next time you're thinking of a warm bowl or oatmeal or hot cereal, try this similar Indian comfort food.

Kesari Bath
serves 4-5

 

1 cup Rava (Cream of Wheat or Bob's Red Mill Whole Wheat Farina will work perfectly fine as well)
3 tablespoons butter (I used Earth Balance to keep mine Vegan)
1 heaping tablespoon sugar
1 1/2 cup milk (dairy, soy, almond -- whatever you like)
1 cup water
1 tsp ground cardamom
1 pinch saffron
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup pineapple, roughly chopped
1/3 cup mango juice (orange, apricot, or pineapple juice would work too)
4 dried mango slices (or dried apricot), slivered
2 tablespoons almonds, roughly chopped (or cashews, a more traditional option)

First, chop the pineapple, dice the mango slices and gather your spices. Heat butter in a medium-sized sauté pan, add rava, stir and roast on low until you can smell a nice, nutty aroma and some of the Rava is turning golden. Set aside when golden brown.

Meanwhile mix the sugar, cardamon, saffron, salt, vanilla, pineapple, mango juice and mango slices. 

Heat this fruit mixture on medium for 3-5 minutes until the pineapple turns bright yellow from the saffron and starts to cook down a bit.

Add water and milk to pineapple mixture then add all of the liquids/pineapple mixture to toasted Rava. 

Cook on medium heat until Rava has absorbed all the liquids, it only takes about 1 or 2 minutes. Serve about 3/4 cup Kesari Bath along with chopped nuts.

Serve hot or room temperature as breakfast or a snack. On a banana leaf for pure Karnataka flavor!

GETTING CLOSER

I'm closing in on BISCUIT NIRVANA.  I received a very descriptive Southern recipe from a Mississippi-born Manhattanite for work (soon to be posted over there).  And, I'm telling you, it was as close as I've come to the perfect little morsel.

It was tender.

It was flaky.

There was an awful lot of "biscuit dander" (my brother's phrase, I love it!), signifying a healthy butter : flour ratio.

It was the perfect vehicle for D's slow cooked scrambled eggs and blackberry jam made last summer, squirreled away for this very purpose.  The bright flavor of August bursting forth with each greedy bite. 

The buttermilk yielded a slight bounce, yet left no sour taste as I secretly feared.

The golden tops peeled right off into my anxious little paws, as I tasted the first crusty bite pure and unfettered with luscious condiments.

I had a moment with my biscuit.  And then I ate another one.  Slathered with butter, bien sur.

How To Make Perfect Crêpes: 5 Tips from Suzette

When she was a pastry chef at Chez Panisse, Jehnee Rains was asked to develop the restaurant's recipe for Crêpes Suzette. From the testing and retesting of several versions, she came up with what turned out to be the Holy Grail of sweet crêpes. She shared a few unusual tips that make these perfectly sweet crêpes stand out — and one very unusual ingredient. Can you guess?

Jehnee's secret ingredient is... BEER! She puts a light lager beer in her crêpe batter. You'd never know it, flavor-wise, but the texture and lacy structure of the dessert crêpes are perfection, with much credit to this added carbonation and yeast.  Jehnee Rains is now owner and chef of Suzette, in Portland, Oregon. Her restaurant is a bit unusual — the crêpe-focused menu items get cooked within a 1940s trailer kitchen and the dining room is a converted garage. On Friday nights, there's usually an old movie projected as the diners take in the amazing crêpes and entertainment. 

But back to the crêpes. They are certainly the best I've ever had, and that's saying a lot as I spent about two weeks in Paris on a crêpe and macaron bender. 

Jehnee's Top 5 Tips for Making Sweet Crepes

1. Beer. I already mentioned it in the intro, but it's true. Beer adds a slight flavor, and carbonation, keeping the crêpe batter tender and loose. This ingredient keeps the crêpes lacy, with lots of air bubbles (which Jehnee says are a good thing!) while they're cooking. The bubbles and small holes leave lovely pockets for sauces and fillings to ooze through.

2. The right pan. Jehnee suggests buying a small crêpe pan, like this 8-inch one from Sur La Table. They're not expensive — $20 — but they ensure even cooking and have a great little lip for lifting the batter off the pan. If you like crêpes, this pan makes life easier. It's also nice to reserve the pan just for crêpes and care for it following the instructions, so it doesn't get dinged up and lose its nonstick perfect-crêpe surface.

3. Strain the batter. Once the batter is mixed, strain it through a fine sieve or metal strainer, to ensure there's no lumps in your batter. This may seem like an extra-fussy step, but it's all these little details that create the world's most delicious crêpe at home.

4. Let the batter rest. If you can make the batter the night before, or 8 hours before you plan to make crêpes, they will be better than straight away. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor. Jehnee insists that this step isn't absolutely essential, but if you have the time and forethought, it is worth the trouble.

5. Heat the milk. Heating the milk to warm, not boiling, along with the butter before adding to the eggs and flour ensures a delicious batter. The warm milk/butter combination allows the butter to 'stay in suspension,' which means the fat is evenly distributed in the batter and the crêpes won't stick to the pan when you flip the crêpes.

6. Use your hands. Okay, here's one extra tip I found interesting while watching Jehnee in action — she uses her hands to flip the crêpes. No fancy offset spatula, silicone spoon or anything else but her little fingertips.

Jehnee's Sweet Crêpe Recipe:

serves 4-6

2 cups warm milk
1/4 cup melted butter
1 1/4 cup four
1/2 teaspoon salt
1/2 teaspoon sugar
3 eggs
3/4 tablespoon oil
1/2 cup beer (any light lager beer will work)

Melt the butter and heat the milk to warm, over the stove or in a microwave. Meanwhile, mix flour, sugar, and salt in the bowl of an electric mixer (or in a large bowl with a whisk ready). Make a well in the dry ingredients, pour eggs and oil into the well and beat on medium speed with whisk using the mixer, or vigorously with your hand-held whisk. Slowly add the melted butter and milk mixture until batter becomes uniform in texture. 

Now pour batter over a fine-toothed sieve into another medium-sized bowl, pressing any lumps through with your fingers. Stir in beer, until just evenly incorporated (don't overmix). Set the batter aside, covered with plastic, for 8 hours or overnight, if you can.

Pour about 1/4 to 1/3 cup batter onto a smoking-hot pan, swirling the batter to create an even surface. Add a little more batter if needed. Little holes are okay while crêpe cooks — just 2 minutes on the first side (peek to see if golden brown color is there), then about 30 seconds on other side. Keep warm with sheets of parchment paper in between each crêpe, in a low oven, about 200 degrees until serving.

These crêpes are delicious with powdered sugar, jam, fruit compote, whatever you like! Jehnee served mine with homemade chocolate hazelnut spread, cinnamon ice-cream and chocolate sauce.

WINTER SNACK

The day in Portland was blistering cold, yet blazing sun, the kinda weather that slaps a big smile on your face -- so intense the colors and the mood.  People bundled in mittens on the bicycles and glorious beanies of every shade.  I love it when it's crisp with sunshine, like biting into the perfect Fuji apple!  

Around 4 o'clock, we sat down to what may be the world's most perfect after-school and after-work snack.  A giant mug of English Breakfast tea with plenty of milk and sugar, for good measure.  And a bowl of sliced Valencia oranges, tart kiwis, blueberries, dried cherries and a sprinkling of coconut shreds.  For me, snacking is essential -- be it in the car, on a walk, while cooking -- you can bet I've got a little stash of nuts or an apple close by.  I have to feed this beast!  Or I become very very cranky, and no one wants to be around a cranky Lee.

So do yourself a favor and cut up a colorful, happy fruit salad.  An excellent way to fend off winter blues!

EGGIES BY D

My husby Dave has many a fantasteesh quality -- he's quick to cuddle and goofy as all get out.  I love to make him laugh with my dramatic accents and he has me howling with laughter with his silly dance moves.  

Another thing about him, he's methodical.

It's great to be partnered up with someone who researches, creates a loose understanding (backed by many different folks), then dives in to a task.  He's thorough.  

So it doesn't surprise me when he hones in on the world's best scrambled egg method.  He cooks the curds low and slow, with a dash of whole milk and plenty of salt flakes and freshly ground pepper.  The preparation of the egg is one of D's main culinary outlets.  For a while, we had the 'egg pan,' a fancy number reserved solely for cooking eggs.  We used to use only Irish butter when cooking the eggs -- he used to cook them faster. . . now, he's slowed things down.

After tucking into these luscious curds -- the words 5 star hotel and buttery and decadent all came to mind -- we were both surprised -- Why hadn't we been doing it in this fashion all along?!  

So tender, so soft -- so everything an egg should be.

Next time you're stirring the world's simplest protein over the stove, turn the heat down, take your time.  D would be proud and you will be in for a gorgeous breakfast.

HOME = BISCUITS

I know I'm home in Santa Barbara when I wake up to the sounds of my parents' glorious coffee maker, the dog nuzzling my blanket to curl up next to me, the sunrise is a million pastel colors and my Dad is making something fabulous, like buttermilk biscuits.  At this very moment, he's just brought me a chai tea in bed -- it's a miracle I ever left their cocoon of love and delicious foods.  We've been having a nice holiday, watching double features in the evenings, walking Vito, then planning the next meal together.  My Mom has been wrapping gifts with wild flourish, this year's theme is characters from the news paper with sassy thought bubbles, and getting serious with the slow cooker.  It is so rad!

Dad's Buttermilk Biscuits

(adapted from Gourmet)

• 1 1/2 cups all-purpose flour
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• Rounded 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup well-shaken buttermilk
• 1 tablespoon milk or cream for brushing biscuits

Put oven rack in middle position and preheat oven to 425°F. 

Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist). 

Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8- by 5 1/2-inch rectangle. Trim all 4 sides with a knife, dusting knife edge with flour before each cut. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2-inch) squares, flouring knife between cuts. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.

COFFEE TALK

Coffee.

Why are you so good?

Why are the most rich and addictive beverage around?

You fill me with such joy, then such a draggy feeling in late afternoon.

Sometimes, you relieve me from headaches.

Sometimes I learn extensively about you and your origins.

Most important, you pair perfectly with my favorite food on Earth: a big slice of chocolate cake.

Lately, I've been tired and you've picked me up.  So has the chocolate cake.

I think I'm ready for the sunshine and relaxation of 10 days in California.

These walks in the rain at 3:30 after work have got me a little down.

Good thing I come home, wet hair and a warm heart, to my darling D and a nice cuppa the dark brew.

TEA TIME REVIVALISM

I cleaned the house and rewarded myself by baking.  The hour was about 4 pm, and now with the clocks switching back, the light was fading . . . The shadows and golden hour that only a NW fall can produce.  I got to thinking about tea time -- the crucial snack I so often go without!  The best part of tea is you can indulge in something sweet and darling, and move on later to a lighter dinner.  Eating dessert first?  Not a bad thing!

This tea time got me thinking of all the great high teas I've had -- the Savoy in London, the Hilton in Ho Chi Minh City for my birthday last year, surprise bridal shower fabulousness at the Heathman in Portland, and my all-time favorite (and first experience) the Biltmore in Santa Barbara.  The afternoon ritual is shrouded in such ladylike pleasure and sheer joy at all the confections, usually in miniature form-- it simply must be brought back into the daily rotation.  

Tea from a gorgeous golden pot, sipped with your darling, accompanied by a tender blueberry muffin affirms all that is good in life.  Best washed down with a dash of bittersweet chocolate then a splash in the bathtub.  Forget dinner!  

Blueberry Millet Muffin (Tops)

(makes one dozen muffins)

Preheat oven to 375, grease or line muffin 1 dozen muffin tins or a muffin top pan (I love this pan!)

1 c flour

1 c millet flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

1 c plain yogurt

1/4 c canola oil

1/2 tsp vanilla

1/3 c sugar + a little extra turbinado sugar (aka "sugar in the raw" for sprinkling on the top)

Directions:

Mix all wet ingredients in a medium-sized bowl.  Mix all dry ingredients in a large bowl, fold in wet ingredients, stirring until just incorporated.  Add blueberries and stir lightly.  Sprinkle muffins with a little extra turbinado sugar.  Fill muffins about 3/4 of the way full and bake for about 15-20 minutes, depending on the size of your muffins.  Enjoy with tea and a darling boy or girl.

MY KIM BOYCE MOMENT

I am OFFICIALLY DEEP, as in the black hole of yummy, with Kim Boyce's Book, Good to the Grain.  I'm obsessed! I love this book.  I sang its praises over on The Kitchn the other day, and I have an interview piece going up in a few weeks. 

I loved the book's concept -- delicate, unctous, inspired and uncompromising baked goods, made with more healthful and inventive ingredients. I love that not only are Kim's recipes interesting, gorgeous (beet pancakes are like magenta jewels jumping off the page), they are as good and often better than their refined flour/sugar counterparts. She's created whole new animals here! Each of the three items I've tried so far: sweet potato muffins, brown butter scones and now, hazelnut muffins, have all completely delighted me. On the way to work, home with a cup of tea, while watching the sunrise -- all of these occasions simply call for a new and homemade treat!

These hazelnut muffins are very very nice.  I like the balance between heartiness and health with Earthy and subtle nutmeg flavor.  They are spongy and complex, the topping a harmonious touch of texture and sweetness.  I like healthy-tasting and down right devilish, and these muffins definitely air on the side of health . . . But there really is nothing like a muffin is there, even if it's dressed up in health-consciousness!? 

As one of my favorite mentors, Franci, once said, "Muffins make the world go round."  Indeed.

Hazelnut Muffins

(adapted from Kim Boyce's, Good to the Grain)

Muffin Liners for Tins

4 ounces butter (1 stick)

1/2 c raw hazelnuts, chopped roughly

1/2 tsp salt

Finish:

1/2 c raw hazelnuts, finely chopped

1/4 c sugar

1 tsp nutmeg

1/2 tsp cinnamon

Dry Mix:

1 c whole-wheat flour

3/4 c oat flour

1/2 c all-purpose flour

1/2 c sugar

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt

Wet Mix:

1 c coconut kefir 

1/2 c vanilla soy yogurt

2 eggs

1 tsp vanilla extract

Preheat the oven to 350, line the muffin pan with golden baking cups.  Place the butter, hazelnuts and salt in a small pan and cook until golden brown.  Turn off burner and set aside.  In a small bowl, stir together finely chopped hazelnuts, cinnamon, nutmeg and sugar. 

Mix all dry ingredients in a large-sized bowl.  In a medium bowl, mix together all the wet ingredients.  Pour the wet ingredients over the dry ingredients.  Pour the butter/hazelnut mixture from the stove in this large bowl as well.  Fold until just evenly incorporated.  

Place a mounded scoop into each muffin tin and then sprinkle the hazelnut/sugar mixture onto each top, pressing a little bit to make it stick.  Bake 22-15 minutes, rotating once at the half-way point.  

Delicious with a smear of pumpkin butter or dipped into a mug of hot coffee. 

BISCUIT QUEST BEGINS

Oh yeah, I forgot to tell you I'm going on an Eastside Biscuit Quest -- to seek the fluffiest, tastiest biscuit this side of the Mississippi!  My brother (Southern Soul food seeker numero uno -- he practically lived off chicken fried steak and pecan pie on our road trip through the South), D and I embarked on this journey a few mornings ago at Pine State.   My Mom's biscuit criteria, a manifesto of sorts, will be my guide in which to measure each pillowy morsel that crosses my path.  At the end, I'll be trying to create the perfect biscuit at home. 

FIG ALMOND TARTINE: NEW FAVORITE BREAKFAST

(the world's most lovely breakfast)

Lately, I've been loving this new twist on a French breakfast, the tartine.  A "tartine" is a Parisian dish, typically a slice of bread or baguette with a smear of a variety of ingredients (jam and butter, cheese and fruit, etc.), served open-faced.  It is a delicious arrangement of minimal-fuss ideas with maximum gastronome pleasures.  This light meal seems to be another way to highlight the true awesomeness of French breads.  We had a few very nice, traditional tartines during our Paris stay, mostly of the baguette, slathered butter and sprinkling of salt variety.  

Here in Portland, I've digressed -- into a combo so winning, I had to share.  

All you need is:

A slice of toasted seedy bread

1 tablespoon almond butter

2 figs, halved

light sprinkling of salt and brown sugar

With a cup of chai tea, this tartine can transform even the gloomiest of mornings and inspire one to blast out of bed!  

I do love breakfast.

THE (SEMI) ADULT MONKEY: BANANA DATE ALMOND SHAKE

D and I have become obsessed with a beverage so sweet, so simple and so splendid -- a banana date almond shake. There was something on the menu of my favorite after-school snack stop in grade school, I believe it was called "the monkey." It is only fitting that we should return to this flavor profile as (semi) grown ups. Now it's an after-work (soon to be after-school for D--yipee!) monkey -- whatever time of day, whatever you call it . . . This shake is sure to get your lips smackin.

It's so tasty.

Sigh.

Now I'm pining for the time when my Dad picked me up and dropped me off from school . . . He often wore a conehead and declared "disgusting donut day" whereupon my brother and I and all of our carpool buddies were allowed to pick out the biggest, most heavily-sprinkled, frosted piece of fried dough at our neighborhood donut shop -- no questions asked, no health concerns heeded. I always got a plain glazed twist -- ugh -- I'm purely a chocolate cake donut girl now, thank God! Anyway . . .

Banana Date Almond Shake

serves 2 as a snack, 1 for breakfast

adapted from Diana Stobo's Get Naked Fast

1 date, finely chopped

1 frozen banana, sliced into 1/4 inch rounds

2 tablespoons almond butter

1/2 - 3/4 cup water, depending on desired thickness (both thickish and thinnish are lovely)

Pinch of salt

1/2 tsp vanilla

Method:

I place all ingredients in the blender and whizz until uniform and creamy. I always have a few remaining date pieces that don't fully blend, but they are delicious with a spoon at the end of the treat!

THE BREAKFAST BAR REVISTED

(snack bars are served with almond milk, fresh jam and nectarine slices)


(yummy)

Snacks: I'm into them. Some folks aren't, some are -- I'm of the latter school of thought. Working with kids really showed me the importance of the post-playground nosh. The kids were incredible -- they'd steam roll into the classroom, sit on the circle on the rug and revel in their snack options for the day. They'd do things like stare at the bits of fruit wide eyed, place every cracker onto the square of the napkin, trace their hands in goldfish, build log cabins with a handful of pretzels, take an eternity nibbling the edge of a cookie until it turned to mush . . . They used to fight over 'first bite' privileges before I selected a well-mannered child to begin.

Most days were typical -- pretzels and cranberries, cheese and crackers, fruit and yogurt . . . but it was Friday that was freaky. Fridays were considered healthy days, so there'd be a vegetable cup, perfectly innocuous, next to a small Dixie cup full of ranch dressing. This combo sounds innocent enough, but a few kids would ditch the veggies into the trash and DRINK THE DRESSING. They'd have white goo on the sides of their mouth for the duration of story time. It was at once foul and fascinating. I can still see the 'what's wrong teacher leela?' faces as I glared at the culprits in horror . . . Now that I've scarred you, let's get back into between-meal eating.

Being on my feet all morning and dashing off to appointments (and play dates!) post-work, I found myself slingin' granola into my mouth while driving or bits of leftover whatevers or pb and js or even bites of gross energy bars. I'm one of those people who goes nuts if they get too hungry, and I find little snacks fuel my brain, energy levels and overall mood (smiley). For me, three meals a day just won't cut it. Tricia and I started talking homemade granola bar/muffin hybrids and she came up with two lovely options -- and I just had to dig out my own, from many moons ago . . . This newest version has a few tweaks to the original (additions of wheat germ, flax, pistachios, etc.) but the integrity and flavor concept is the same. Not too sweet, tasty, filling and easy to eat on the go.

So go ahead, bake a little wholesome morsel. These healthful treats are amazing with a shmear of jam, a touch of almond butter, a dollop of yogurt or just as is, with a nice cup of tea . . . And they're vegan.

Snacky Bar
1/4 cup brown sugar
1/4 cup sugar
1/2 c soft tofu, mashed into a creamy consistency
1/2 c soy yogurt
2 tbsp ground flax seeds
4 tbsp wheat germ
2 tbsp vegetable oil
2 tbsp non-dairy milk (almond milk is my preference)
2 tsp vanilla extract
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp ground cloves
1/2 tsp salt
2 1/2 cups oats
2 oz. roughly chopped almonds
2 oz. pistachios
1/2 cup dried cherries

Preheat the oven to 350°F

Lightly grease a 9x9-inch square baking dish or a muffin-top pan (I happen to have one of these and used it), mini muffin, or even a Madeline pan

Whisk together the brown sugar, sugar, soy yogurt, ground flax seed, oil, non-dairy milk, and vanilla extract.

In a separate bowl, combine the remaining ingredients.

Add to the wet mixture and stir until just combined.

Put dough into prepared dish (or muffin-top/madeline pan) and bake for 12-15 minutes, or until a knife inserted into the center comes out clean.

You will need to increase your cooking time if you are making bars in one pan.

JUST-SHOOT-THE-SQUASH-PLANTS PANCAKES

(squash shreds)


(readying the yellow squash -- to go in the pancakes)


(breakfast is served-- Saturdays are the best)

Ever have squash coming out of your ears? We are up to knees in the sweet stuff. When we innocently planted about four squash and zucchini plants at the beginning of summer and my Dad suggested to just 'shoot 3 of the plants now,' I thought he was just being his usual nutty Dad self. Little did I know -- he was right! Argh. Why do Dad's know? They just know, man. We now can't even give the squash away -- we've been eating it everyday, in every form I can think of . . . and so have all of our pals. It's squash madness. I'm so naughty, I even thought lovingly of the fall season, when I could eat a different version of squash -- butternut, acorn and delicatas. Anything to not be eating the summer varieties. As a Portlander, it's very bad form to wish away summer -- our weather is so fickle, we MUST enjoy the seasons for all they bring . . . but I just can't help myself.

Big sigh.

While contemplating the squashes in the fridge for days and eating them roasted on everything from salads to sandwiches, a squash pancake donned on me. A latke dresses in yellow summer? Could it work? I think so. Pretty tasty, kinda decadent, and very pretty. I'd like that last sentence scrolled in big cursive letters on my epitaph. Indeed.

Squash Pancakes
serves 2-4

Ingredients:
1 large squash or zucchini, shredded
1 egg, beaten with a little cream
1 tbsp flour
salt and pepper
oil for pan-frying

Directions:
Shred squash into a large bowl. In a small bowl, whisk together egg, cream, salt and pepper and flour. Pour over shredded squash. Heat a large skillet to medium high and place 1 tbsp dollops of squash mixture onto well-greased pan. Squish with your spoon to flatten into pancake form. Cook about 4 minutes on each side, until nice and brown. Keep warm in a 225 degree oven, until all the batter is used up.

We had ours with one fried egg, some pepper jelly, fresh herbs and a slice of sourdough toast -- a mighty fine breakfast. I think they'd be delicious topped with black beans and salsa (a twist on a gordita), topped with oiled arugula and radish for a nice appetizer or smeared with ricotta cheese and fresh green onion -- yummy!

What do you do with a mountain of fresh yellow squash and zucchini?

Next recipe on deck is zucchini bread.