Posts Tagged ‘Cheese’

Cheddar and Chive Scones

April 22, 2013

These reminded me of the cheddar bay scones at Red Lobster, but home made and a lot less fattening and greasy.

I was on a scone making tear last night. I started out thinking only in terms of sweet–I have a go-to recipe on that is so easy to customize. This night I decided to make raisin and lemon scones and lavender and lemon scones. This was mostly because this was what was available in my pantry. But spring has arrived here in Baltimore, and I some of my herbs from last season have made a comeback. The one that has thrived the best so far were my chives, and so looking into my fridge, I got an idea–how about some savory scones? Get all the ingredients out and just knock three types out while the oven is literally hot?



Blindfolded Eggs over Cheesy Garlic Grits

March 22, 2010

I’m not going to talk about Wisconsin’s loss to Cornell in the NCAA Men’s Tournament today, only because it fills me with a canyon of despair that makes the Mariana Trench look like a pothole and makes teenagers in the midst of a hormone spurt during Prom (or, the cast of Jersey Shore), seem like calm, rational human beings. So here is the situation, friends.

Change up your Sunday brunch with this tasty and filling dish.

Instead, I will write about breakfast, because breakfast is the greatest of the meals, which includes tea, snack time, and Taco Bell’s so-called “fourth meal.”

I eat eggs like a mad(w0)man, and I generally don’t tire of it, but sometimes I want to mix it up when scrambled eggs or fried eggs or omelets don’t inspire me.  I could eat a croissant or cereal, yes, or maybe a bowl of fresh fruit, but when it’s Sunday…I want eggs! And this morning I found inspiration. Leafing through my latest issue of Cooking Light I saw a recipe for “Blindfolded Eggs over Cheese Grits,” and I knew that was what I was going to eat for breakfast…at 1pm.

What are blindfolded eggs, though? I didn’t know myself, but according to the article, they are eggs that are half-fried and half-poached.

So this recipe is inspired by, but not the Cooking Light recipe, because friends, it has a good deal of cheese and a slice of bacon per serving. As it should be (so long as you eat everything in moderation, of course).


On Wisconsin!

January 21, 2010

Last summer I got married in the grand state of Wisconsin,  the land of cheese, home of brew masters, and makers of brats. The weather was beautiful. It was supposed to rain, but it stayed partially sunny in the upper 70s all day. The best part of the day that didn’t involve people (husband, friends or family) was the location and the food! This is my (late) ode to the beautiful city of Madison in the context of food. I hope you come visit soon!

Madison hosts one of the most beautiful state capitals and best farmer's markets in the US. On Saturday mornings, you can see both at the same time! (c) Patratacus


Maple Shiraz Bread

January 23, 2009

I like to think I make a mean loaf of bread; This one is no pansy. The Shiraz adds complexity, and the smoked cheddar nicely offsets the sweetness of the maple. The original recipe in Beautiful Breads & Fabulous Fillings calls for Merlot and Monterey Jack cheese. It was weak and the technique was a bit flawed. In all, the original recipe works fine, but I like how sultry the smoked cheddar makes this loaf. My recipe and technique changes are below.

Piping hot loaves, ready to eat!

Piping hot loaves, ready to eat!