I have a weakness for the cheese sections of food stores. I find myself gravitating towards them, whether I need cheese or not. I’m currently not allowing myself to buy any more cheese until I work through some of what I have in my fridge.
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One of my favourite brunch places is Over Easy. Both locations offer efficient service, endless hot coffee and delicious food. Their servers are top notch. But, thanks to the pandemic, Over Easy has been closed for over a year.
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I had an amazing meal today. My goal was to finish up the last bit of kimchi in the fridge.
This is comfort food at its finest. I made this delicious kimchi stir fry yesterday. I was trying to recreate a meal I had at a Korean restaurant.
I think I may have found an amazing alternative to eggs Benedict. Don’t get me wrong. I am a big fan of eggs Benedict. Well, used to be. When I order it now, I always order it without the English muffin, of course, but it is not really the same and not nearly as filling. And just this past fall, I tried ordering it in one restaurant where, apparently, the “hollandaise sauce” was not gluten free. I ended up eating something else.
I have quick breads on the brain lately, so I made this currant loaf. It has lots and lots of currants, plus orange rind and citron peel. It turned out nicely—this photo doesn’t really do it justice. This is what I am having for breakfast tomorrow.
I fell in love with these breads long before I stopped eating gluten. I love how simple they are to make. And I love their chewy texture.
I have made versions of them for brunches and they are always a crowd pleaser. And they are so fast to make. The most time-consuming part of the recipe is putting the batter into the muffin tins. The batter can be made ahead and kept in the fridge for up to a week.
The original recipe is for Brazilian-style cheese breads and uses queso fresco. Since I’m not trying to replicate a traditional pão de queijo, I use a variety of other cheeses.
I have made these with feta, Parmesan, chèvre and cheddar. Each type is delicious, but the cheddar are my favourite. They are good eaten both warm and cold, but, let me warn you, they are so addictive that if you start eating them warm, you might find you don’t have any left to find out exactly how they taste at room temperature.
A Flour By Any Other Name 