Blake Makes

After Blake and I graduated from college we took a trip around the U.K., and spent a few days in Edinburgh, Scotland. While wandering around the city, we popped into a cookbook shop that contained an unusually large amount of Two-Fat Ladies paraphernalia (Remember them?– the two English fat ladies who drowned everything in butter and lard and then took a spin on their vintage motorbike). We found out we were in Clarissa Dickson Wright’s shop (the one in the sidecar), and we had the privilege to meet her.

It was interesting to say the least– she told us of her swimming adventures in the North Sea (she got caught in a riptide) and informed us of a handy way to get out of quicksand (still not sure why she told us this, but I had a feeling she once had an unfortunate quicksand experience). We then bought some cookbooks, had them autographed, and walked her to her unbelievably tiny Saab.

We bought our Two Fat Ladies cookbooks back in 2003, but I’d never used them until just recently. I looked for a recipe that did not use a tub of Crisco, and decided to make scones because they were so very English.

They turned out surprisingly well for a self-proclaimed non-baker. I made plain scones so I could use the strawberry-chocolate spread that we picked up at the Farmer’s Market, but you can also fill them with fruit or make them savory. Blake finished off all the scones for breakfast the morning I made them, so I’d say they were pretty good.

Recipe courtesy of Two Fat Ladies Gastronomic Adventures (With Motorbike and Sidecar)

Ingredients:

• 1 cup self-rising flour
• small pinch of salt
• 4 Tablespoons butter
• 1 1/2 cups milk, fresh or sour

Directions:

• Mix the flour and salt in a large bowl. Rub in the butter with your fingertips until it all resembles crumbs. Mix in the milk. Form a soft dough with a palette knife. Knead lightly on a floured board, then pat out into a round 3/4 inch thick. Cut into rounds with a cutter or small cup.
• Place on a greased and floured baking tray and brush with milk. Bake in preheated oven at 425 degrees for 7-10 minutes until well risen and brown. Cool on a rack but eat when still warm, with lots of butter, clotted cream and jam.

Variations:

• Sweet scones: add 1/4 cup caster sugar to dry ingredients.
• Fruit scones: add 1/4 cup dried fruit and 2 TB caster sugar.
• Savory scones: Add 6 TB finely grated hard cheese and 1 tsp dry mustard or 1/4 cup chopped olives or what you fancy.

Good morning, Blake Makers. It’s a beautiful Sunday here in New Orleans. I felt the crisp, Spring air leaving us when I took Chopper out this morning. No more chill, but an ominous hint of oppressive humidity.

Pretty soon, that hint will be replaced by a full out onslaught of heavy, hot, wet air; for now, I’ll let these Chocolate Waffles take me away.

Again, no need for syrup (at least not for us). Eat these lovelies right out of the waffle iron.

Sprinkle on some chocolate morsels while the waffles are still hot. That way, the chocolate will melt into the waffley crags (and, yes, the batter is chocolate and there are chocolate chips in it, too).

Dust on some powdered sugar, and you’re set.

Chopper’s crunching down some kibble. Bridget’s reading Pillars of the Earth. And I’m completely at peace. Chocolate seems to do that.

Here’s the waffle recipe.

Good morning, Blake Makers. I just finished the most delicious breakfast of Mascarpone stuffed French toast. It made this Sunday special if for no other reason than to sit at the table and swoon. Before I get to the flourish of describing this yummy breakfast, feast on the picture below.

Remember, we eat with our eyes as much as with our bellies.

For The French Toast:

• 8 slices (1/2 inch thick) of good bread (we used a small Country French round from Whole Foods)
• 3 eggs
• 1 cup milk
• 1/4 tsp. salt

For The Mascarpone Filling:

• 1 8oz. tub Mascarpone cheese
• 3 to 4 tblsp. dark brown sugar
• 1 tsp. (good, Bourbon) vanilla
• dash of cinnamon

For The Berry Sauce:

• 1 1/2 cups fresh berries (we used blackberries and strawberries)
• 1 tblsp. lemon juice
• Sugar (optional)

Read the rest of this entry »

Hello, Blake Makers. Santa came early this year, and he brought me a Nikon D40 (Thanks, Beez!). This post is the first one featuring a photo taken with my new camera. Don’t those biscuits look heavenly? They’re a breeze to make, and taste like my mama made them.

To Make:

Sift together 2 cups all-purpose flour, 2 tsp. baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt. I actually sifted everything right into my food processor.

Next, cube 8 tblsp. of cold butter and toss into the processor. Blitz until the butter is incorporated into the flour.

Finally, with the blade turning, pour in 3/4 cup cold buttermilk and keep turning until a dough ball forms.

Turn it out on the counter, pat to about half-an-inch, and cut out the biscuits.

Flip them over (counter side up) when you put them on a greased baking sheet, and brush with a little buttermilk.

Bake at 425 for about 10 minutes.

They open like sleepy clams after they’ve baked. I smear on some butter, and drizzle a little clover honey over the situation. It’s a good day.

This recipe comes from our Gourmet Cookbook.

Hollandaise can be tricky. Hollandaise can also be scary, but it doesn’t have to be. I’ve developed a way to make luxurious, velvety hollandaise in a blender. So, no more whisking constantly for half-an-hour, worrying if the eggs will scramble. This method is fast, simple, easy and makes the world’s best hollandaise sauce.

Ingredients:

• 2 sticks unsalted butter
• 2 egg yolks
• 2 tblsp. heavy cream
• 2 tblsp. lemon juice
• Hot water
• Pinch of Cayenne pepper
• Kosher salt to taste

Setup:

I make this hollandaise in a blender. I setup my blender right next to my range top. This way, I can ladle (I use a small gravy ladle) the butter into the blender without making a huge mess. Plus, keeping the butter hot (boiling) will ensure that the egg yolks cook. We keep our house quite chilly at night, and since I so often make this for breakfast, the blender is always very cold on “Eggs Benedict Mornings.” So, I run the blender’s pitcher under hot tap water to heat it up.

To Make:

Melt the butter over medium heat. Blitz the egg yolks and heavy cream in the blender for a couple of minutes. You’re going to add the butter through the lid of the blender, and it will be a little messy at first, so use a towel to fight the splatter. Ladle in the boiling butter (sometimes I even let the butter brown for extra flavor).

After you’ve added about half the butter, add the lemon juice and then add the rest of the butter.

If the hollandaise gets too thick, add a little hot water to loosen it. You’ll want to keep the sauce swirling in a thick vortex - not too thin, but not too thick. Therefore, add the water sparingly (you can always add more, but if it gets too thin, you’ll have to melt more butter).

At the very end, add a pinch of Cayenne pepper and Kosher salt to taste. You’ll know when the seasoning’s right, because you’re eyes will roll back in your head. I always make this for company that stays for breakfast. My in-laws love it, and I’ve been known to make this more than once on weekends when they’re in town. Bridget and I even have it for dinner every now and then.

Blake Makes Eggs Benedict:

Once you’ve mastered the sauce, eggs benedict is really more about assembling than cooking. Start with a plate, then a toasted English muffin. Next, bacon, ham, sausage, or Pancetta (pictured above). A poached egg is next, followed by a smothering of hollandaise. Crack some black pepper on top and dash on a bit of hot sauce (if you’re from New Orleans).

You’re guests will feel pampered. I wonder if this is why my in-laws keep coming back?