Check out this article from Perry's Plate blog. Pretty interesting. The article also has an article on making your own homemade yogurt. Actually, it's a link to a blog called A Year of Slow Cooking- yes- yogurt made in a slow cooker!

Staying Whole in a Processed World: Getting Your Protein

Apple Bacon Cheddar Dutch Baby

Apple Bacon Cheddar Dutch Babies - this recipe is reminiscent of a Milwaukee restaurant called Pandles, excluding the cheddar.  I have made it many times.  Give it a try! t is so good and fun to cook! Source: GoBoldWithButter.com

Apple Bacon Cheddar Dutch Baby 
By TaylorServes 4-6
Ingredients:
1 apple, peeled, cored and sliced very thin
1 1/2 tablespoons fresh lemon juice
6 tablespoons unsalted butter, 3 of which are melted
3/4 cup bread flour
1/4 cup yellow cornmeal
1 cup whole milk, room temperature
1/2 teaspoon kosher salt
5 large eggs, room temperature
8 strips cooked bacon, crumbled
1 cup extra sharp Cheddar Cheese, grated
powdered sugar, for garnish
Directions:
Turn oven on to 375°F. Place 10-inch cast iron skillet in oven and let pan heat while you prepare the batter (5 minutes or so). Toss apple slices in lemon juice.
In a blender or food processor, add the 3 tablespoons of melted butter, flour, cornmeal, milk, salt, and eggs. Mix for 30-45 seconds until a smooth batter has formed. Transfer from blender or food processor to a large bowl. Add bacon and cheese and stir.
Remove skillet from oven and add the remaining 3 tablespoons of butter, and let melt. Arrange apple slices in a single layer in skillet. Pour batter over top.
Bake in oven until puffy and golden, about 25 minutes. Top with powdered sugar before serving.

bacon, breakfast, brunch, pancake

Time to check out these!

 I have a few recipes here that I've been working on for some upcoming events:

Upside Down Pineapple Muffins; Apple Fennel Sauerkraut. In this recipe, it suggested that the fennel is cut lengthwise. I did both. Just to see what it was like. But, it didn't photograph well.
Upside down Pineapple Muffins, here they are!

Friday's Foto

Friday's Foto

BLT from Stormy's Restaurant in Northfield, Illinois. Doesn't it look delicious? 

Breakfast Sandwiches!

Today's food section in the Chicago Tribune featured breakfast sandwiches! This image isn't exactly a breakfast sandwich.....it's from Foodgawker. But looks delish!
 I have been looking for new breakfast ideas to take to one of the schools I work in. I am always there, subbing and I would love to contribute either a breakfast casserole or, now I'm thinking, making some small breakfast sandwiches. The following are inspirational for me.
Bakin' & Eggs BLT- stacks of bacon, eggs, aged Cheddar, walnut and basil pesto, field greens and tomato-3120 N.Lincoln Ave.
And, at Chicago Cut's, 300 N. LaSalle, you get something similar with complimentary mini beignets, breakfast potatoes and a broiled tomato, all for $10!
Bodega N. 5's La Ribera- a pork sausage on a bun with egg, bell pepper, caramelized onion and Mahon -638 N. Michigan Ave
Corner Bakery's Anaheim Scrambler- a panini with bacon, mixed with tomatoes, green onions, cheddar and avocado, and scrambled eggs.
Fox and Obel has a similar one.
Jam's at 3057 W. Logan Blvd. has a sandwich with eggs, shredded pork cheek, ricotta salata and tart plum relish.
Other great sandwiches with the egg can be found at M.Henry, 5707 N. Clark; Juicy O's in Naperville and Willowbrook; Honey's Cafe in Glen Ellyn.
Nightwood's at 2119 S. Halstead has a bagel smeared with cream cheese, trout, over-easy egg, thick bacon slices and a dollop of slaw.

Rick Bayless has a great breakfast sandwich though available only briefly ( 7-10 a.m.) offers a slice  of bolillo that is slathered with roasted tomato, a bit of black bean, topped with poached egg which is topped with a dusting housemade queso fresco, green chile and raw onion. $5.

Pasta with Pistachios, Meyer Lemon and Broccoli

Recipe adapted from Jeff Cerciello, the artisan market at Farmshop, Santa Monica, CA.
1 c shelled pistachios
1T Kosher salt
1 1/2# medium, tubed pasta
1 large head broccoli, trimmed
2 garlic cloves
Juice and zest of 1 Meyer Lemon
1 tsp red pepper flakes
1 c flat leaf parsley leaves
1/2 c mint leaves
1 1/2 c evoo
2 T finely chopped chives
Seas Salt
Fennel pollen ( optional)
On a rimmed baking sheet, toast the pistachios for 5-6 minutes. Transfer to a large plate and cool then coarsely grind in a food processor. Transfer the ground pistachios to a bowl and set aside.
Meanwhile bring a large pot of water to a boil. Add some Kosher salt and the pasta and cook until almost al dente, about 8 minutes. When pasta is almost finished add the broccoli to the pot and cook for 2 minutes more. Reserved 1 cup of the pasta water and drain the pasta and broccoli through a colander.
In the same processor, combine, garlic, lemon zest and red pepper flakes and kosher salt and grind to a fine paste. Add parsley and mint and pulse to make a rough paste. With the motor running slowly drizzle in the olive oil. Transfer to a medium saucepan and stir in the ground pistachios.
Add the pasta water to the pesto; bring to a boil and simmer for 2 minutes.
In a large bowl, combine the pasta broccoli and pesto. Stir in the lemon h
juice and set aside for 5 minutes. To serve, divided the pasta among plates or bowls and garnish with the grated cheese, chives, sea salt and fennel pollen if using.