This has been a busy year, but I wanted to sneak in one more post before it’s officially over.
Earlier this year, when I was feeling nostalgic, I made oyster cheese toast. It features oozing cheese that’s flavoured with smoked oysters. It’s something my parents used to make regularly when I was kid. It was a way to use up bread that was going it a bit stale, and it was a fast meal to pull together at the last minute.
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I adore anchovies. I like using them subtly in dishes for the umami, but I love using them straight, as I do on pasta or as a pizza topping.
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Here was today’s breakfast feast. Featured are warmed grilled pork, fresh myzithra cheese drizzled with olive oil and dusted with oregano, scrambled eggs with feta and myzithra, a bowl of caramelized onions. The star of the show was the foccacia bread made using Bob’s Red Mill’s pizza crust mix. Not pictured are the mimosas, hot tea and thyme honey. I enjoyed the bread with lots of butter and honey.
I made this pumpkin cheesecake for my brother’s birthday. It turned out beautifully. It is delightfully smooth and rich. Topping it with whipped cream and caramel sauce is actually unnecessary, but does make it look more festive. To make it gluten free, I used gluten-free graham crackers for this crust.
This recipe makes a pretty large cake and, for science, I have tested it and found it is a good breakfast cheesecake. I am looking forward to enjoying it over the next few days.
I made tacos last weekend, using a boxed kit. It was all very tasty, but those taco shells are so tiny. So confining. I kept breaking them with my overly ambitious and optimistic attempts to fill them. I eventually gave up and just made piles of the filling.
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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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When I was a kid, I loved a sandwich spread my mom used to make: grated radishes and cheddar cheese, with a bit of mayo to hold it together. I ate it as a sandwich filling, on toast and on crackers.
Now that I avoid bread products, I had been trying to come up with new ways to eat it. I think it would be lovely on a bed of lightly dressed greens. And it might be quite good blended with grated cabbage.
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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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Some time ago, I bought a large jar of pickled eggplant. I like eggplant and was curious what the pickled version would be like. I had no idea how to use it, though, so I googled it. Of course, most of the answers involved bread products (sandwiches, crusty bread). And while I do use bought bread products occasionally, I try not to eat them too frequently.
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A Flour By Any Other Name 