Tag Archives: bed
Breakfast in Bed: Nail Salon Easter Bread
Post by Alison Hein.
Caution! Your secrets are not safe with me. I have been known to sneak into restaurant kitchens and accost people in grocery stores in the quest to uncover their families’ culinary treasures.
I finagled this delightful Easter Bread recipe from a trusting soul encountered while getting a mani / pedi. It was quite impressive how my new friend remembered the ingredients and quantities. I silently recited the instructions over and over until my nails dried, then raced home to jot them down.
This method of bread-baking intrigued me. Normally, one would let the yeast activate, unmolested, while readying the remaining ingredients. I worried that the bread would not rise properly with too much disturbance of the yeast. This recipe also calls for no second rise of the dough, another surprise. Nevertheless, after fiddling with the methods and metrics (my silent recitations may have been flawed), I managed to produce a lovely golden braided ring. Lightly sweet and dense with a hint of vanilla, this stolen Easter Bread is pure pleasure when warm and daubed with butter.
Jazz it up by tucking a few colored eggs into the center of your circle – a lush adornment for your holiday table, or your breakfast tray.
Ingredients
4¼ cups flour
1 packet rapid rise yeast
1 cup milk
1 stick butter
½ cup sugar
2 teaspoons salt
3 eggs
1 teaspoon vanilla
Preparation
Add two cups of flour to food processor. Sprinkle yeast on top of flour. Put milk, butter, sugar and salt into heavy saucepan and heat over medium heat until just melted. Pour milk mixture into food processor and pulse a few times. Add two eggs, vanilla and remaining 2¼ cups of flour to food processor. Pulse until dough starts to ball and pulls away from sides.
Turn dough out onto floured board, and separate into three equal pieces. Roll and stretch each piece into a long rope, about 30 inches long. Loosely braid dough ropes into a circle, and place in a circular pan (I use a 10-inch diameter cake pan). Allow to rise in a warm place, covered, for about one hour, until almost doubled in size. Beat remaining egg and lightly brush over top of risen dough. Bake at 350° for 25 to 30 minutes until golden on top. Tuck a few colored eggs in the center of the ring, if you like. Let cool at least 20 minutes before slicing.
Movies in Bed: The Following
Post by Josh Zinn.
Sometimes I wonder if Kevin Bacon knows
Just how zeitgeisty he can be.
How seven whole degrees of him
Are coupled with a name invoking hipster breakfast meat.
Do you think he sits there in his mansion,
Footloose and fancy free?
Smiling at all the people connecting him-
Thinking, “I love that all y’all’s roads lead to me!”
Well, Kevin’s got a new show he’s starring in.
Nope, no more movies for KB!
Now he’s in Fox’s “The Following.”
Oooh, it’s a serial killer mystery!
Seems there’s an evil professor-
(I profess I had one of those in school)
Who’s created a cult of blood and mayhem,
And he’s making Kevin Bacon lose his cool.
So far I’ve seen six episodes,
And I still don’t know what to think.
Sure, there’s a creepy, “you’re all going to die!!” vibe-
But I get that just imagining lonely girls listening to Pink.
I still don’t really follow “The Following”
I sort of think I know what’s going on
That mean ol’ teacher has some murderous plan-
And Kevin Bacon’s kind of his pawn.
Add to that a whole slew of weak-minded, homicidal fans-
(The kind that ask for autographs; not the kind that keep you cool)
And you’ve got terror in the streets, I tell you!
It’s the worst thing that’s happened since the Ghostbusters battled Zuul!
Oh yeah – There’s also a kid involved.
Yawn, I needn’t talk much about him.
All he does is pout and cry.
Pretty soon he’s gonna choke on all that phlegm.
What really torques me, though,
And what really gets me ravin’ mad,
Are all the lazy Edgar Allen Poe references-
As if reading The Raven is an indicator someone was born evil n’ bad.
Nevermore, I want to cry!!
Can’t these Hollywood folks figure it out!?
If you really want to trigger someone’s violent rage,
Just show them a picture of Bette Midler’s gruesome snout.
That’s a different story, though-
A tale our Mr. Bacon has never told.
So I guess I’ll keep on watching “The Following”
Until the flicker of Kevin Bacon’s St. Elmo’s fire has gone quiet and oh so cold.
Breakfast in Bed: Pastelillos para Desayuno
Post by Alison Hein.
Last night we had friends over for a Puerto Rican feast – salty fried codfish fritters (bacalaiítos), spicy pastelillos de carne (meat turnovers), smoky black beans with chorizo (habichuelas negras con chorizo) and slow-cooked garlicky pork shoulder (pernil). Island flavors are a shockingly addictive blend of Spanish, African, Taino and Arawak products and seasonings. If you’re not familiar with this cuisine, I strongly recommend you get out there for a little taste of “Cocina Criolla”.
This morning, I found just the right ingredients for some Latin-flavored breakfast pastelillos, or spicy Puerto Rican half-moon shaped turnovers. I fried up some chorizo, then stirred in a bit of frothy green recaito, a mix of fresh pungent herbs, garlic, peppers and onions. Some eggs and a few more seasonings, and I was ready to fill and bake my pastelillos.
Thirty minutes later, we were savoring the steamy flavors of Cocina Criolla and a little taste of la Isla del Encanto.
Ingredients
2 teaspoons olive oil
1 fresh chorizo sausage
2 tablespoons diced tomatoes, with juice (canned tomatoes work well)
2 tablespoons recaíto* (http://mixerupper.com/2012/08/17/recaito/)
2 tablespoons sour cream
Salt and pepper, to taste
4 eggs
1 teaspoon milk or cream
8 pastelillo or empanada wrappers (or use puff pastry, rolled out ¼ inch thick, cut into 8 5-inch diameter circles)
Preparation:
Preheat oven to 375°.
Heat 1 teaspoon olive oil in heavy pan over medium heat. Remove sausage casing from chorizo, and break into small pieces. Add chorizo to heated pan and cook for about 5 minutes, stirring occasionally, until browned. Stir in diced tomatoes and recaíto. Reduce heat to simmer and cook for another 5 to 10 minutes, allowing flavors to meld. Remove from heat and stir in sour cream, salt and pepper. Set aside.
Heat remaining olive oil in small, heavy pan over medium low heat. Break 3 eggs into small bowl and whisk well with milk or cream. Add eggs to heated pan and allow to cook slowly and gently. Stir frequently with wooden spoon to avoid sticking. Remove eggs from heat when still a little soft. Stir into chorizo mixture.
Lay pastelillo wrappers out on flat surface, and place about 1½ tablespoons of chorizo-egg mixture in the center of each circle. Beat remaining egg, and brush around eggs of each wrapper. Fold each circle in half to form a half-moon shape, gently pressing edges together. Seal edges of each pastelillo by gently folding dough over in ¼-inch increments, or sealing with the tines of a fork. Place filled pastelillos on ungreased baking sheet. Bake at 375° for about 30 minutes, until dough is golden and crispy. Serve fresh from the oven with a little hot sauce on the side, if you like.
Makes 8 pastelillos.
* If you can’t find the ingredients to make recaíto, substitute with: 1 minced garlic clove; 2 teaspoons finely chopped cilantro; 2 teaspoons finely diced yellow onion; and 2 teaspoons finely diced Cubanelle, Bell or Chili pepper.