I have mentioned before my abiding love of rhubarb. Of course when some juicy red and green stalks showed up in my local produce market, I had to buy them. But I wasn’t in the mood to make cake. Or crumble. So… Galettes? Sold. A batch of Martha’s pate brisee and the filling from this recipe(without the lavender sugar-bleah, no flowers in my food, please) later…
All rolled out, folded around filling, dotted with butter and sprinkled with sugar
Baked at 400 until crisp, and golden brown in spots- they were probably in there for 45-50 minutes
A close up- perfectly buttery and tart/sweet. The kids like whipped cream on theirs, I like it plain. It totally counts as breakfast too, especially if you were to put creme fraiche or plain yogurt on top!
Dyeing Easter eggs is one of my favorite spring traditions. This year is the first that I felt the children were big enough to try blowing out some of the eggs before dyeing. Following various internet tutorials, we used my older daughter’s Fiskar’s hand drill to make the holes.
We broke a few, but overall the drill worked much better than any method I’ve tried before. We poked a toothpick in the hole to scramble the yolk and then got blowing. I was surprised to see that all three big kids had the lung power to do it!
I saved all the egg innards and made a peculiar pancake/Dutch baby for breakfast.
- 4 eggs
- 1/2 cup flour
- 1/2 cup milk
- 4 T butter
- Powdered sugar and/or lemon juice for serving
Heat oven to 400. Melt butter in a cast iron pan. Beat the other ingredients until well-blended and foamy (except sugar/lemon juice). Pour into buttery pan. Place in oven and cook for 20-25 minutes, until huge, puffy and golden. Shake powdered sugar over and eat!
It went fast!
As you can see from my daughter’s tray, we dyed some eggs before breakfast. I have a hankering to try natural dye methods sometime soon, but for this morning we went with the old faithful, Paas dye kits made with vinegar and water. I buy three basic kits, plus a set of color cups and use three dye tablets in each cup to make for vibrant colors
My kids don’t love eating eggs, but the oldest and youngest were inspired by the pretty colors to eat a hard boiled egg each.
I call that a win! Fair warning this may not be the last egg-related post this week…
We celebrate as often as possible. And while our heritage is mostly mutt, a good chunk of mine is Irish, so St Patrick’s Day is a personal favorite. The kids build traps to catch those tricky leprechauns, and get so close!
This year the children caught a shoe in one trap and a belt in the other.
But they are good natured little fellows, who leave golden coins for the kids in the garden despite our attempts to trap them.
I also attempt Irish brown bread or soda bread every year, and usually it is gross and no one wants to eat it(including me). This year’s recipe was a total winner, though! I was going to bring a loaf to my son’s preschool, but my older daughters objected because they want it for breakfast tomorrow. I didn’t have wheat bran so I substituted rolled oats which worked just fine.
Hope the leprechauns are good to you today!
I love to cook and bake, but I also like to do other stuff(like knit and sleep), so when I make something that takes a bit of effort and mess, I like it to last for more than one meal. Waffles are a case in point: always delicious, always a hit, but a bit more time consuming than buttered toast. Enter my favorite kitchen tool the Cuisinart Griddler which makes the best grilled steak and chicken tenders indoors, and with the optional waffle plates makes multiple waffles at once a snap. I use Martha’s recipe and add a scoop or two of vanilla whey protein powder to give them a bit more nutritional oomph
Of course the batter makes a giant stack even my gang can’t get through in one meal, so I stack them up, separated by waxed paper, then wrap in foil and freeze. Super easy to throw in the toaster anytime.
We also like bacon, but I can’t be standing over the darn pan flipping and watching. Meet my friend oven-cooked bacon:
Line a rimmed baking sheet with heavy duty foil and lay out your bacon. Heat your oven to 400 and pop the bacon in. Check and rotate your pan after 10 minutes. Assess done-ness and give another 5 if not crispy enough, repeat in 5-minute increments until done to your liking, and drain on paper-towel-lined plates. I cook the entire package, and like the waffles, I wrap the leftovers, refrigerate and then crisp in the toaster oven for another meal. Yum!