I know, I’m sorry – I didn’t post anything all weekend, not even on Monday. In my defense, I was busy being a gourmand – in the garden planting and pruning during the day and at a table enjoying food and drink with friends at night. There simply was no time left to catalog it all. But I took pictures, so here I am catching up.
We love brunch. Everything about this blended meal appeals to us, and so we work it into our schedule whenever we can. Since we work on many Sundays, it’s a particularly joyous treat when we do get the time to lounge over all the flavours. Brunch is a foodie’s meal.
Brunch was invented by an Englishman in the late 19th century. Believe it or not, Guy Beringer first publicized the idea in an essay defending the case for weary social butterflies suffering from a successful Saturday party. A traditional English breakfast which started with heavy meat pies and other rich proteins was too drastic, so brunch allowed people to ease into a meal, and the day. The idea was to start with “tea pastries”, and perhaps even have a bit of hair of the dog with a cocktail. If brunch was a real thing, he proposed, people wouldn’t be judged harshly for proceeding this way. Interestingly, the concept didn’t catch on in North America for more than thirty years.
Even when we do have a big work day ahead, we have been known to salvage a component of a brunch meal to raise our spirits. Even without a Caesar or a glass of bubbly, a bit of brunch works wonders to make me feel spoiled even on a work day.
Last weekend was hectic with yard projects and deck building so there was no time to waste. Saturday we went all out, and Sunday we dragged our tired selves out of bed to get back at it. My hubbie decided we deserved a treat and so he whipped up some biscuits with the first of the fresh herbs in the back garden. Thanks to Ina Garten’s fantastic biscuit recipe and some of our chili grape jelly, I got to feel spoiled if only for a mere half hour.
I might not have had a hangover on Sunday morning but my sore muscles were grateful for the chance to ease into the day. Mr. Beringer was so right:
“Brunch is cheerful, sociable and inciting. It is talk-compelling,” Beringer wrote. “It makes you satisfied with yourself and your fellow beings.”
We are rebuilding our front deck. Yesterday was demolition day, and today we loaded all the wood and other debris into a trailer for the landfill. And it’s Monday. There are always loose ends, and surprises, and a big to-do list on Mondays. So I decided we needed a boost.
One of my favourite desserts as a kid was my mom’s Chocolate Pudding Cake. I have spoken of Mom’s Lemon Pudding Cake before; it is a delicate, tangy soufflé. The chocolate version is on the other end of the scale – rich with oozing decadence, the original lava cake.
The good news is, pudding cake is easier to manage than lava cake, being a bigger entity. It’s a straightforward recipe to assemble. The trickiest part is planning to have the first portion warm, but to wait long enough so you don’t burn your tongue.
As I finish this last paragraph, my tummy is all warm inside. I feel a bit like Winnie the Pooh after polishing off a pot of honey. The muscles I worked out lifting boards and branches feel a bit better. I am sure I will have pleasant dreams.
I hope you do too. If not, try making Chocolate Pudding Cake tomorrow.
It’s a day off today, so we made a plan for our free kitchen time. In the spirit of Sunday morning, a day of traditionally indulgent eating, we chose to make donuts.
My dad and I made cake donuts a few times when I was a kid and it was a very fond memory. We did it again years later when I was in my thirties; we couldn’t find the original recipe so we worked out another one. We called the recipe “Born Again Donuts“, as it was a resounding success.
Today I went wild and created a new variation (it’s listed with the recipe in the link). My dad loved an adventure; I’m pretty sure he would have approved of the new chocolate orange flavour. I got a kick out of the new Rabbit Hollow-inspired shape, too.
My hubbie decided to make a yeast donut, so that we could have a variety of flavours. He created a chocolate caramel glaze for the usual donuts with holes, and then filled some round donuts with strawberry jam we had in the fridge (not a house-made preserve, but strawberry is the kind of jam you need to put in a donut). I also made a rosewater honey glaze that we dunked a few twists into, just for a bit of sticky fun. All those flavours covered the retro and foodie angles nicely.
Donuts are certainly not a healthy food, what with being deep-fried and coated in sugar or honey. However, homemade with no chemicals or preservatives they are at least natural. And they can provide a sense of emotional wellness.
My dad would have been tickled pink if he could have sat down with us to sip on a cup of fresh coffee and a homemade jam buster.
Here’s looking at you, Daddy!
There is a new trend going around, called “brinner”. It’s all about having breakfast food for dinner. The latest variation in comfort food, if you ask me. But I’m not complaining. It wasn’t dinner but rather lunch when my mom would occasionally make apple pancakes on a cold winter day – one of my favourite childhood memories.
But back to today’s meal. We are lucky enough to have a freezer with some pretty awesome leftovers. Since hubbie’s specialty in summer is southern-style BBQ, we have portions of some of the best pulled pork ever stashed away. Tonight it sat atop a delicious mound of steaming soft polenta. Polenta is just an Italian word for porridge made from cornmeal. Granted, it was served savoury – gussied up with aged cheddar, chopped zucchini and some coriander. The pulled pork was heated with some sautéed peppers, onions and then Greg cilantro at the last moment. I pulled a Sangiovese from the cellar, and presto chango, we had a trendy meal.
Here’s to your good health and happiness! I do hope you’re enjoying good food in good company. Whether it’s breakfast, lunch or dinner, it’s some of the best quality time you can have.
Have you ever noticed how your Facebook friends keep posting recipes on their news feed, all of them containing cheese? There is always a slow-motion video with a forkful of food and a string of melting cheese or an oozing blob of cheese onto a plate…
I love cheese but those videos are truly over the top. I feel like the next thing on my feed will be a promotion on defibrillators.
Comfort food often involves rich ingredients, and it never seems to be served in small portions. Is that a first world necessity – do we need to show that we can afford to have more on the plate than is advisable, much less required? Where did the idea “more is better” come from?
Okay, bear with me: I looked it up and “more is better” relates to economic theory and indifference curves. I won’t bore you with the details or the math but suffice it to say that when thinking of things you prefer, your first reaction is usually that more of that preferred thing is better. (I know, the only part that stuck in your head is the idea that somehow economics relates to melting cheese. You’re thinking, “why didn’t my first year Economics prof say THAT?!”)
The problem is, once you reflect on this principle you also realize that at a certain point you are working harder to get something that is giving you less at the end of the day. That’s called “diminishing returns”. With melted cheese, diminishing returns occur when your waistline grows faster than your ability to appreciate a new recipe. (If you want to know the best cheese to use for melting, this link is a quick study. )
The simple truth is, not many people get excited about salad videos. I have worked with kids on the topic of “edible education” and the best competing concept I can offer is to eat a rainbow. It’s fun to make skewers of fruit or veggies in all colours, and talk about all the different nutrients and tastes they offer. But the kids only really go crazy for cookies or ice cream. (Cheese becomes a fixation when you’re older, apparently.)
I’m not espousing a dairy-free diet. I for one am not giving up cheese anytime soon. I do hope that we can all live healthy enough lives to enjoy more cheese over time. Mostly, I just wanted to share a few random thoughts. Does anyone else wonder about this stuff?
Maybe we should just work to make food more artful. Can you imagine mid-week dinners looking like this?