Tag: winter

Winter

Smoked Gouda Bacon & Turnip Frittata

by RebeccaLeave a Comment on Smoked Gouda Bacon & Turnip Frittata

It was one of  those days when I arrived home, had nothing planned for dinner, opened the fridge and proceeded to pull out everything edible.  It resulted in turnip bacon frittata.   A winter delight.

This is a perfect “It’s cold outside and I’m tired” dish that satisfies in all the right ways.  Which includes the quick turnaround from “let’s clean this fridge out” to the “now I can relax in front of the fireplace”.  Unfortunately I do not as yet have a fireplace .   The turnip bacon frittata, however, can do all of the warming and comforting that for now, a fireplace cannot!

Smoked Gouda Bacon & Turnip Frittata, serves 2
1 large turnip, thinly sliced
1/2 large onion, thinly sliced
3 or 4 slices of thick, good quality bacon
4 eggs, scambled
1/2 cup peas
1/4 cup shredded smoked gouda cheese, or sharp cheddar
salt and pepper to taste
  • Cut bacon into small pieces and cook in large skillet until crispy brown.  Remove from pan and drain.
  • Sauté  turnip and onion in a small bit of bacon drippings until golden brown and starting to caramelize, about 10 minutes.
  • Add eggs, seasoned with salt and pepper, to pan and sprinkle bacon pieces evenly over the top.  Cook until nearly set and bottom is cooked, 8-10 minutes.
  • Add peas and shredded cheese and continue to cook 1-2 more minutes.  Under oven broiler, crisp top of frittata until eggs are set all the way through.
  • Remove from oven, cut into pieces and serve straight away!
Winter

Almost Spring Brown Bread Breakfast

by RebeccaLeave a Comment on Almost Spring Brown Bread Breakfast

I have been a fan of Irish Brown Bread since I moved away to college nearly six years ago, and wanting to make my own bread, but never having the time to knead and proof, fell back on a staple of the Old Country.  Brown Bread is wholemeal or wholegrain soda bread, and unlike the many American versions floating around this time of year, it’s truly the real deal.     Brown bread is always the best bread for a thick bowl of steaming vegetable soup, a quick yogurt and toast breakfast, and an open-faced sandwich with all the toppings.  In fact, I make it whenever the whim strikes or I have extra buttermilk hanging about in the kitchen, as was the case today.

Brown Bread is one of those national pastimes that arose out of necessity–due to the type of soft wheat grown in the cool Irish climate, which doesn’t yield an adequate rise for yeast bread, the abundance of buttermilk or sour milk left about in homes where there were always cows producing fresh milk, and the fact that it was filling and cheap during a time when the majority of residents were impoverished.

I’ve tried what seems like hundreds of brown bread recipes over the years in search of a perfectly moist loaf, as the bread can tend to be dry, all the while wanting a bread  that still has a sweet wholesome flavor, without sacrificing it’s simple nature.  After spending a Bank Holiday weekend last summer at Ballymaloe House in Shanagarry, County Cork, I found it–Myrtle Allen’s Brown Bread recipe.  It’s truly perfection.  I would expect nothing less from the famed woman who started the Ballymaloe Cookery School.

Myrtle Allen’s Brown Soda Bread
4 cups wheat flour
1 cup white flour
1/2 cup steel-cut oatmeal, oat bran, or thick-cut oats
1 tsp. baking soda
1 tsp. salt
2-4 cups buttermilk
  • Preheat the oven to 375 degrees F.  Grease or oil a baking sheet or large loaf pan and set aside.
  • Mix the dry ingredients together in a large bowl.
  • Make a well in the middle of the bowl and add the buttermilk, stirring with a wooden spoon until dough is soft but not too wet, with no dry flour left.  (About 2 1/2 cups of buttermilk but more or less may be necessary).
  • Turn the dough out on a floured board and shape into a round about 3 inches thick.  Alternatively, pour the dough mixture from the bowl into an oiled loaf pan and spread evenly.  Cut a deep cross in the top of the loaf with a wet or floured knife.  If making a round, transfer to a large baking sheet.
  • Bake for 45 to 60 minutes, until the the bottom is nicely browned and the bottom of the load sounds hollow.

For a beautiful tasty breakfast that makes me think of spring with all it’s fresh colors and flavors, thinly slice bread and toast.  Top with plain yogurt, sliced mango, and fresh blueberries.  Delicious!

Winter

Pistachio Raisin Muesli

by RebeccaLeave a Comment on Pistachio Raisin Muesli

I first discovered muesli while on study abroad in Ireland.  It was served at every continental breakfast, at all the B&Bs, and at every home I visited.  In the supermarkets, there were ample muesli choices, non just one or two like stores here at home.  Since I am already an oats-and-yogurt-breakfast-person, muesli was a natural step up to add more variety and fun to my morning ritual.

For those not familiar with muesli, it is a type of Swiss breakfast cereal that traditionally contains oats, nuts, and dried fruits.  In the couple of years since I’ve returned from study abroad, I’ve started making my own muesli.  Doing so gives me full rein to experiment with different fruit, nut, grain, and seed options.  I seem to never make the same mix twice.  And that is probably what I love the most about it.  Serve mixed in with yogurt, similar to granola, or cook as you would oatmeal, and serve hot.

Lately I’ve been experimenting with different grains like rye and buckwheat.  This mixture does have rye flakes, which are essentially the same as old-fashioned rolled oats, only with the rye grain.  If you can’t seem to track them down, using all oats for this mixture works just as well.

Pistachio Raisin Muesli, adapted from Good to the Grain
1 cup whole pistachios
2 cups rye flakes
1/4 cup wheat bran
1/4 cup flaxseed meal
1/2 cup old-fashioned oats
Generous 2/3 cup flame raisins
  • Preheat the oven to 350 degrees F. Place the rye flakes on a baking sheet and spread to a single layer.  Toast the rye flakes for 10 minutes.  Remove from the oven and let cool.
  • Toast the pistachios on the stove in a small skillet over medium heat, until just beginning to brown.  Remove and let cool.  Chop the pistachios into small pieces.
  • Combine the rye flakes, pistachios, wheat bran, flaxseed meal, oats, and raisins.
  • The muesli can be stored in an airtight container. It will last for several weeks.