I used to not be much into making food that requires yeast, rising, dough, etc., but as of late, I’ve been bitten hard by the baker’s bug. There is a distinct sense of satisfaction that I get producing a good loaf of bread or pizza dough. You save money like woah and it almost always tastes better than the store bought alternative. Over the past six months or so, I’ve been eating bagels every morning for breakfast, so I decided to give bagels at home a try. All in all, it was pretty easy. I chose this recipe as my first foray into making bagels. It doesn’t require much flour, nor does it require an over night fermantation. The bagels turned out really good, but they weren’t perfect. I think next time, I’m going to experiment with a different recipe that requires double the volume of flour and an overnight proof. These bagels came out a bit small, but damn, are they flavorful. And for about $2 worth of ingredients, I have bagels for the next two weeks.
I’ve been meaning to write a post about this dish for quite a while. There is nothing, and I repeat nothing, more comforting than a good buttermilk biscuit. The perfect complement to said biscuit is sausage gravy. For my biscuits, I follow Alton Brown’s recipe to a T. It makes about 5 large biscuits (I’m talking, large enough to make a porkchop on a biscuit sandwich with). The recipe utilizes both butter and shortening as the fat sources which gives it that oh so wonderful texture, sheen, and flavor. Of course, any good southerner will tell you that true biscuits don’t need a recipe. Just take a few cups of White Lily self rising flour, add some butter milk, and a quarter cup of shortening, and your good to go. Either way, these mother f*ckers need to be baked in a greased cast iron skillet at 450 degrees.
I take a few shortcuts for my gravy, but you would never be able to tell. This recipe has been a staple in my household for many years. My mother got it from a friends of hers. It’s been served on countless Sunday mornings pre-mass at church. Rather than make a roux with the sausage drippings and adding milk, I opt for adding two cans of cream of mushroom (condensed) soup to a sauce pan. Once the soup begins to spread out and get warm, I add a half a cup or so of water to thin it out a bit. Once this comes to a simmer, add in some browned breakfast sausage and 4 or 5 chopped up hard-boiled eggs. Let this bubble away until you get your desired consistency. Season with salt and lots of pepper to taste. This gravy is enough to coat 6-8 biscuits. I know, you’re probably sneering at the cream of mushroom soup. Don’t. It’s better than your milk gravy. I promise.
Ok, so the hash made from my corned beef leftovers was 100 times better than the original meal. For serious. I love a good corned beef hash (or any breakfast hash for that matter). The Washington Post recently did a write up on the awesomeness of hash for all you breakfast lovers. Since I had leftover mashed potatoes, rather than boiled or roasted potatoes, I formed them into small potato patties. These patties were then pan fried until each side was golden brown. This was the base layer of my hash. It was then topped with a sauteed mixture of green bell peppers, mushrooms, and leftover cubed corned beef. The finishing touch was the oh so lovely sunny side up egg. Amazing.