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Archive for the ‘breakfast’ Category

this is America

Last year, I spent the Fourth in Panama (yes, yes, I know that I owe you more chronicles…they are in the works, I promise).

This year, I was back on US soil and my friend Rachela and I drove out to Berkshires for the long weekend. It was a colorful weekend on so many levels, so please bear with me as I test out my new camera to capture it all. Our adventure started with berries plucked straight from the bushes. It ended with the most non-PC gentleman you could even imagine pointing us towards the nearest gas station. In between: farm animals, a swimming hole (yes, a swimming hole), the local Independence Day parade complete with the Chesterfield Chicken and the town mime, dance, fireworks and a long line of traffic, art, a lake, and the largest popovers I have ever seen.

And just when I thought I was a little out of my comfort zone, the Israeli photographer we shared breakfast with reminded me that “this is America.”

Remember those black raspberries? Did I tell you they were picked from the bushes behind our B&B? Or that when we met the proprietor his hands were stained from his collection? Or that they starred in the muffins that made up part of our multi-course breakfast? Or that I snagged the recipe to share with you? Yes, I may be slowing down on the recipe front, but this one is well worth the wait.

Black Raspberry Muffins

Generously shared by Denise at Seven Hearths. Makes 12 muffins. You will eat them all.

- 2 C flour

- 1 T baking powder

- 1/2 t salt

- 2/3 C sugar

- 1 egg, beaten

- 1/3 C sweet butter, melted

- 1/2 C milk, warm

- 1/2 C sour cream

- 1 1/2+ C black raspberries

Pre-heat oven to 400.

Mix. Mix all dry ingredients. Add remaining ingredients except fruit and stir until just blended. DO NOT OVERSTIR. Fold fruit in lightly.

Bake. Scoop batter in lined or greased muffin tins. Bake approximately 20 minutes until toothpick comes out clean. Cool in pan on wire rack for 7-10 minutes and then remove.

Variation: you can substitute 1 1/2 C other fruit, but adjust the sugar (and other ingredients) accordingly:

Blackberry: 1 C sugar
Raspberry: 2/3 C sugar
Blueberry: 1/2 C sugar, 2 t lemon juice, 1 t grated lemon rind
Bing Cherry:  2/3 C sugar, 2 t grated lemon peel
Nectarine: 1/2 C sugar
Peach: 1/2 C sugar, 1 t vanilla

And it’s been a while since I shared some dance videos with you, so here are excerpts from the performance we saw.

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dream come true

How often do you have the power to make a dream come true? Well, I did it this morning. I woke up ravenous, dreaming of shakshuka. That typical Israeli breakfast of eggs atop a bed of spicy tomato sauce. Having all the ingredients in my kitchen, I whipped up my dream for a great start to the day.

Shakshuka

Not really a recipe, but just guidance as there are many variations to this dish. I like mine spicy and liberally add cumin and schug (a Yemenite mix of hot red or green peppers). Taste the sauce as you go along and make adjustments as necessary.

Heat oil in a pan and add garlic, onions, and diced peppers, sautéing until  soft. Add salt, a few pinches of cumin, and schug. Then add crushed tomatoes to fill the pan and continue to cook until heating through. When sauce is to your taste, crack two eggs into the pan and cook for 5-7 minutes until the whites are solid. If you prefer your yolks less runny, cover the pan while the eggs are cooking. Eat while still hot with some bread to soak up any leftover sauce.

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