Two years ago: A Slice-and-Bake Cookie Palette One year ago: Potato Pancakes and Braised Beef Short Ribs Then, once it really starts to come down, wrap it in plastic and chill it in the fridge while you go investigate the wonderland.Īnd the next morning, when everything outside your kitchen window is blanketed white, wet and icy, bake it up, stay inside and watch Home Alone while eating the most effortlessly decadent eggs yet. You can even, as we did this weekend, run out to pick up eggs and milk at the store, your bacon from the Polish meat market, coffee that someone else made for you, and assemble it while waiting impatiently for the snowstorm to start. This strata - really, a savory bread pudding - is the missing piece because not only can you make it the night before, you are supposed to. But I always get lost on the eggs, and for a whole lot of people, it’s not breakfast if it doesn’t involve eggs. When it comes to biscuits, bacon, baked French toast and fruit salads, pulling it off is obvious. This is one of those times.Īs I mentioned yesterday, I’m all about hosting brunch, but only if I can make everything in advance. The rest of them, however, caused me to become consumed with regret when I think of all of the times we could have already consumed mindblowing butterscotch, caviar-esque creamed mushrooms and speedy, rich biscuits but did not know of them yet. A whole lot of them, mostly things I have spared you, did not exactly age like fine wine, as they say fillings ran, vegetables never caramelized, spiced mixed nuts were grimy and cookies were painfully sweet. I have spent the last few months unearthing recipes I’ve had bookmarked for an eternity.
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