April 5, 2013 | By Adam Roberts | 7 Comments
Use what you got. That’s my best advice for cooking on weekend mornings. Make sure, on Friday, you’ve got eggs and coffee and some milk. After that, start your Saturday by raiding your fridge and putting together a breakfast that makes sense using as many disparate things that you can. Anyway, that’s my goal when I start my weekend and usually the breakfast that results is way better than one where I follow a recipe.
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August 3, 2012 | By Adam Roberts | 0 Comments
It’s Friday which means it’s time for a weekend breakfast recipe!
I’d like you to meet my breakfast from last weekend, Buttermilk Cornmeal Pancakes. These pancakes, which come from Cheryl and Griffith Day’s “Back in the Day Bakery Cookbook” intrigued me because of the cornmeal in the title. I’m not normally a pancake person because of a texture issue–I find them too spongy, too mushy when you add the syrup–but cornmeal seemed to suggest these might be crisper than normal pancakes. And guess what? They totally were. Craig called them the best pancakes he’d ever had for that very reason.
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January 13, 2012 | By Adam Roberts | 0 Comments
If I do a post on Friday, it’s usually because I have a weekend breakfast that I want you to make. There was that time I told you how to make eggs, biscuits and bacon; and let’s not forget these banana walnut waffles. This weekend, all you’ll need are a few stray Yukon gold potatoes, olive oil, salt, pepper, some slivers of garlic, finely chopped rosemary (use the fresh stuff) and a hard Italian cheese (Pecorino or Parmesan) and you can have this breakfast ready in no time.
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March 4, 2011 | By Adam Roberts | 1 Comment
What if you wake up tomorrow morning, tomorrow being Saturday, and you find yourself craving something savory, but you have all the ingredients for making French Toast?
Do you kowtow to your lazy, uninspired side and start heating the maple syrup, or do you allow inspiration to strike? Choose the latter path, the one less traveled by, and you will wind up with what I wound up with last week: French Toad-in-the-Hole!
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November 5, 2010 | By Adam Roberts | 0 Comments
This is a highly unnecessary post, especially if you’ve seen my post “Easy French Toast.” That’s my go-to French Toast recipe and the only difference between that recipe and this recipe is the bread. So why write this post at all? Because the difference between making French Toast with white sandwich bread (as I did in that old post) and making it with challah bread (as I do in this post) is like the difference between building a fort with pillows and blankets vs. building a fort with bricks, mortar and cannons. This French Toast blasts the other French Toast apart.
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