I spent this past weekend making homemade huaraches. I had some a few weeks ago and came home determined to make them by myself.

If you’re not familiar with them, let me lure you in. They’re made with an easy mixture of corn flour (masa), warm water and a dash of salt. After the dough rests you roll it into a cigar-like shape and create a cavity. THEN you spoon a bit of refried beans into the center and roll them out. Throw them on the griddle until brown and then finish them in some hot oil. They’re like this crispy, refried bean fried tortilla. The topping opportunities are endless; everything from carnitas to sauteed vegetables. Hi deliciousness!

Now that I’ve convinced you they’re awesome, I’ll let you know that there’s no huaraches recipe today.(SAD!) But I did have a bunch of corn flour leftover and figure I’d throw some in a batch of pancakes.

This is definitely one of those pantry/refrigerator scraps type of recipe.

I had some corn flour, had a few carrots, a few bananas (didn’t end up using them) and some buttermilk. I remembered a recipe I had seen that combined the two in Good to the Grain. They were for waffles that actually used carrot juice vs. buttermilk. I contemplated running to the store, but that sort of defeated the purpose of this recipe.

I have to say that the corn flour added a softness to the pancakes that I’ve only really experienced with pastry flour.

And while I’ve had carrot cake pancakes, these feel healthier and less like “cakes” for breakfast.

Corn Carrot Pancakes

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1/2 cup all-purpose flour
1/2 cup corn flour
2 tablespoons light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon kosher salt
3/4 cup buttermilk, plus 2 tablespoons
1 large egg
1 tablespoon unsalted butter, melted and slightly cooled
1 medium carrot, shredded (about 4 tablespoons)

1. In a medium bowl, mix together all-purpose flour, corn flour, light brown sugar, baking powder, baking soda and salt.

2. In a measuring cup, or small bowl, measure out buttermilk. Add egg and melted butter; beat until thoroughly combined.

3. Add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Gently fold in shredded carrot.

4. Heat up your griddle (or cast iron skillet) over medium heat and brush with 1/2 tablespoon of butter. Scoop the batter, using a tablespoon measure or a 1/4 cup measure, on to the warm skillet. Cook for 2-3 minutes, until small bubbles form on the surface of the pancake, and then flip. Turn heat down to medium-low and cook on opposite side for about 1 minute, or until golden brown.

5. Transfer cooked pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the batter until you’re done.

Recipe inspired by Corn and Carrot Waffles from Good to the Grain

I’m doing a little series with Kin Community and I figured I’d share the first (of six!) video that was all about me making a recipe inspired by one of this year’s Oscar best picture nominations. I picked Hugo because the thought of making something inspired by my favorite movie this year, Tree of Life, seemed complicated and depressing. If you’ve seen Tree of Life, you know what I mean. Good gracious…that movie made me hate/love life (in a good way!). Hugo, however, was pretty adorable. I figured crepes would be cool, even though there’s really no eating in the movie–you know, ’cause they’re poor street children; so this recipe is probably what they wish they could eat. That’s kinda sad! Anyway, Hugo is a good movie–it’s Scorcese’s old man film. I totally dig it. So here you are…Chocolate Banana Bourbon Crepes.

P.S. Isn’t it weird hearing bloggers’ voices for the first time. I read so many blogs and obviously read all of their writing in my own head-voice, so it’s always super weird hearing their voices. Hope it’s equally as strange for you to hear mine. xo

(Recipe after the jump!)

Chocolate Banana Bourbon Crepes

Batter:
2 large eggs
1 cup whole milk
1/4 cup water
2 tablespoon unsalted melted butter
1 cup all-purpose flour
2 tablespoons white granulated sugar
1/8 teaspoons kosher salt
Butter

Bourbon Bananas:
6 ripe bananas, thinly sliced
3 tablespoon light brown sugar
3 tablespoons bourbon
1 teaspoon ground cinnamon

2 tablespoon unsalted butter
12-ounces semi-sweet chocolate

1. In a blender, add the eggs, milk, water and melted butter; pulse for a few seconds, until liquids are combined. Add the flour, sugar and salt. Pulse for 10 seconds or so and until flour is incorporated, being sure not to overblend. Transfer the batter to a bowl and cover. Place the batter in the refrigerator for an hour to rest.

2. Place a crepe pan over medium-heat. Brush the skillet with a light coating of butter. Add 2 ounces of batter to the pan, swirling it around until the bottom is coated evenly. Cook until the crepe edges’ pull away from the pan, about 1-2 minutes. Flip and cook on the opposite side for another 30 seconds. You may have to play with the temperature a bit. The common notion is that the first crepe goes to the pan, so don’t get discouraged if you have to try a few times to get the temperature right. When you’ve made a few crepes, transfer them to the oven to keep them warm, while you prepare the bourbon bananas and chocolate.

3. Melt chocolate in a double-broiler, or make your own by placing a heat-proof bowl over a pot filled with an inch of simmering water. Once chocolate is melted set aside.

4. In a small bowl, toss the bananas, brown sugar, bourbon and cinnamon together. Melt the butter in a small skillet over medium-heat. Once melted, add the bananas to the skillet and cook until bananas are softened and slightly caramelized, 3-4 minutes.

5. To assemble, lay a few crepes side-by-side and fill each one with the banana bourbon mixture. Fold each side over and drizzle with chocolate.

I’d like you to know something incredibly weird and personal about me.

Whenever I get sad, anxious, elated, nervous…something happens. It’s really strange. Like, I dunno why it does this, but my nose does this weird twitch thing. It’s like Bewitched, except totally not cute and definitely not deliberate. There’s no explanation and it hasn’t done this my whole life just recently actually, in the past few years. All my energy goes to my nose and tells me that it doesn’t like something (or does)!

On Saturday this happened to me. It was a combination of 3/4 parts sad and 1/4 parts anxious (in re: of a project I’m working on). Also, something I learned: coffee totally doesn’t help. It makes it twitch faster. Yes, coffee makes it go faster…by a lot. This is weird. And it’s weirder that I’m sharing this. But really we’re friends by now and you should know that when crazy emotions run through my body, my nose reacts. The end.

To calm my nose (or whatever) I decided to make something comforting…that wasn’t doughnuts…

This stew is pretty perfect. Let’s talk about its strengths:

1. It’s vegan, though it doesn’t have to be. Add chicken. The original recipe does and it looks delicious that way. I recommend cooking up a few chicken thighs before (in the same pot!) you start making the stew.

2. Thirty minutes is all you need to throw this together.

3. It’s cheeeap. I dunno. Probably under $10?

4. Harissa. I put it on everything. Eggs, toast with avocado, chicken, etc. You should too. It’s about $6 for the tube and lasts a good while.

This stew was designed to cure some of that February cold that won’t go away.

For me, I’m using it as a hug as I listen to some sappy music (example 1 and example 2) and muscle through this work.

Let’s make this week count–we can do this!

Harissa Chickpea Stew

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Olive Oil
2 shallot, minced
3 garlic cloves, minced
2 tablespoons ground cumin
2 tablespoon Harissa (see note below)
2 tablespoon tomato paste
3 bay leaves
2 cups vegetable broth
1 3/4 water
Salt
2 15-ounce can chickpeas, rinsed and drained
1/2 red bell pepper, diced
1/2 yellow red bell pepper, diced
4 lemon wedges
Handful of Italian parsley, chopped
French loaf for serving

1. Heat 2 tablespoons of olive oil in a medium pot over medium-high heat. Add minced shallot and cook until translucent, about 3 minutes. Place garlic atop of shallots and cook until fragrant, about 1 minute. Next, add the cumin, harissa (note! if you’re adverse to heat scale it back to 1 tablespoon) and tomato paste; stir until a smooth paste forms, about 1 minute.

2. Add vegetable broth, water and bay leaves. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, for about 20 minutes.

3. Transfer chickpeas to pot; bring to a simmer and cook for an additional 10 minutes. Salt to taste. I added about 1 1/2 teaspoons of kosher salt. Throw in red peppers and yellow peppers; simmer for 1 minute. Divide stew into 4 bowls, squeeze lemon on top and sprinkle with Italian parsley. Serve with bread.

Adapted from Bon Appetit, January 2012

Maple bacon doughnuts are nothing new to my world (evidence: here and here). I lead a lucky life.

And despite me loving them, I’ve never felt the urge to make them myself. When I think of homemade doughnuts, I get sleepy. Sooooo much work. The dough making, the rolling out, cutting out, the two rises and the frying. Ugh. Too much. It’s way easier to drive downtown and pick one up.

A few days ago though, I found a happy compromise: hot oil…but NO rises. Cake doughnuts. Whoa. WHOA.

This comes together, I swear, in like 15 minutes. It’s the easiest dough in the world. You mix a little here, pour in a little milk there, fold in some flour. That’s it.

Roll it out. Cut out your doughnuts.

And fry. There’s no wait!

Real talk for a second: Frying is annoying. I know this. What are you supposed to do with the oil when you’re done? Ugh. What if it spills everywhere? These are all really valid arguments why you should just buy a deep-fryer.

I’ve been telling myself this for the past few months. It’s actually neater and easier with a deep-fryer. But…but…imagine how much I’d fry! Chicken wings for dinner. Fried calamari all the time. Fried twinkies for dessert. It’d be a problem.

I just can’t bring myself to do it. Fried dough is a treat. That’s why I urge you to actually double this recipe because you’re putting in a little bit of effort so it needs to be worth your while.

AM I RIGHT? I’m right.

Also, please disregard my disgusting nails. Just shameful.

My favorite part of this recipe was dipping the doughnuts in the glaze. So pretty! So fun!

The sprinkling of the bacon makes these things so gorgeous.

Forget sprinkles, guys; we got bacon!

Maple Bacon Cake Doughnuts

Print this recipe!

Doughnuts:
1 quart peanut oil (or a 50/50 peanut and vegetable oil blend)
1 tablespoon vegetable shortening
1/2 cup white granulated sugar
1 large egg
1 3/4 cup, plus 2 tablespoons, all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 cup whole milk

Maple Glaze:
1 cup powdered sugar
1 1/2 tablespoons whole milk
1 tablespoon maple syrup

Bacon:
4 cooked slices of thick cut bacon, chopped

Preheat oil to 365°F.

1. Whisk together the shortening, sugar and egg yolk until well combined.

2. In another bowl sift together the flour, baking powder, salt, and cinnamon. Alternate adding the flour mixture and milk to the yolk mixture until a dough has just formed.

3. Turn the dough onto a clean surface and knead until smooth, 3 to 5 minutes. Lightly flour the surface and roll dough until ½ inch thick.

4. Use a 3-inch doughnut cutter, cut out doughnuts. Re-roll the scraps to make more doughnuts. I ended up with about 11 doughnuts and 11 doughnut holes.

5. Carefully drop 3 to 4 doughnuts at a time into the oil and fry for 1 ½ to 2 minutes, flipping the doughnuts after a minute.

6. Drain on paper towels and repeat until all the doughnuts have been made.

7. In a small bowl, mix together glaze ingredients until smooth and creamy. To make the doughnuts, dip the doughnuts into the glaze and top with a few chopped pieces of bacon. Repeat until all of the doughnuts and doughnut holes are covered in glaze and bacon.

Cake Doughnut recipe from Spoon Fork Bacon; Maple Bacon Doughnut inspiration from Nickel Diner.

There are times when I share recipes with you that I know very good and well require multiple steps (hello ding dongs!), a few ingredients that are a little pricey (wassup Arroz con Pollo), and some technique that might be unfamiliar (heeyyy French Omelet). Challenges are cool, but sometimes you just want something to be easy, delicious, brainless. I get it. This dish costs around $10 and takes maybe, like, 15 minutes to whip up. Too easy!

Valentine’s Day lands on a Tuesday this year, which means some of you might be coming home from work and you might be a little tired. This is what you should make. This is it!

On another note, if you’re a single lady on Valentine’s Day this year, you should make this too. I mean, I ate it all by myself while standing over the stove, so I dunno, there’s no shame.

And honestly, if you want to take to the comments to tell me how much you hate Valentine’s Day that’s cool, too. I’m here to support you…

Actually, if you tell me you hate it, I might love you more.

It’s not that I’m a Valentine’s Day hater, per se; I can just be pretty apathetic about stuff like this. I dunno. I think sometimes I should care more. Sometimes I think my girly-gene was never given to me…

Whatever. This dish is delicious and easy regardless of your relationship and V-Day sentiments, okay? Trust me on this.

It starts with mussels. Soak ‘em with some water and flour. This’ll release the sand. Then there’s a good amount of butter, shallots, garlic, Italian parsley and white wine. Those things are combined to create a broth thing that you might want to bathe in. That’s cool. This is normal.

You add the mussels and allow ‘em to steam for a few minutes. AND THAT’S IT.

On another more sentimental, girly, Valentine-sy note, I’d like to let you know that this blog has been a serious love of mine for the past few years. You visiting it daily, weekly, monthly, and leaving comments and sending me emails, mean the world to me. So, thank you.

Alright, enough with the sappy shiz. I’m gonna go eat some gross conversation candy now.

xoxo

Adrianna

Spicy Buttery Steamed Mussels

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1 pound mussels
2 tablespoons flour
4 tablespoons unsalted butter
2 shallots, minced
2 garlic cloves
4 tablespoons Italian parsley, minced and divided
1 1/2 teaspoon crushed red pepper (scale it back to 1 teaspoon if you’re adverse to spicy)
1 cup dry white wine
Salt

1. Place the mussels in a bowl and cover them with cold water. Mix in the two tablespoons of flour and allow to stand for 30 minutes. This will allow the mussels to release any sand. Next, drain the mussels and pull the “beards” off. If the mussels are dirty, scrub them, removing any dirt and be sure to discard any that aren’t tightly shut.

2. In a large saute pan, melt butter over medium heat. Once melted, add the shallots and garlic; cook for 3-4 minutes and until translucent. Add 2 tablespoons of Italian parsley, crushed red pepper and white wine. Bring to a simmer, reducing liquid for 5-7 minutes.

3. Transfer clean mussels to the pot and cover with a lid, steaming them for 2-3 minutes. Holding the lid down, give the pot a shake one or two times; this will make sure the mussels at the bottom don’t burn. You’ll know when the mussels are done when they’re all open, throwing away any that refuse to open. Scoop mussels into two separate bowls, and ladle liquid over each bowl. Serve with bread. BOOM.

I made you/me some soup. It’s green…

I wasn’t going to post it because, well, it might be the ugliest soup I’ve ever made. I usually like to share things that are pretty/cute/delicious. Not today, my friends!! Today I’m hurling nutritious, humble and necessary (for me anyway) your way.

My head is stuffed up, my nose is clogged, and my ears hurt (hello ear ache!). Yeah, I’m sick. UGH!

Growing up this is the soup my mama would make me to make things all better. So, this post comes straight from her mama heart through me. JUST like that scene at the end of Ghost, you know? When Whoopi let’s Patrick Swayze take over her body so Demi can get her last dance. JUST like that. So, basically this is my mom giving you this recipe (through me). Weird, right?

Let’s dance!

This chicken soup is daaa best.

This chicken soup story starts with a bunch of fresh cilantro heading into a blender with some garlic cloves, serrano pepper and chicken broth. After a minute or two, you’ll end up with a fragrant, beautiful bright green liquid mixture. Try not to drink it.

Next you’re gonna cook the chicken on both sides in some oil. You want crispy skin. You want the chicken to be nearly cooked all the way through.

After the onion, garlic and red pepper are sauteed, you’re gonna add the rice…

And then the cilantro liquid. Next up, you’re going to add the chicken back to the pot, along with a good amount of chicken broth.

After a good simmer of 20-30 minutes, you’ll have some of the most nutritious, strong soup ever.

Okay. Here’s the thing about this soup: the lime is an absolute must. Like, if you forget it…you have to go back to the store. I’m sorry to be so bossy. I really am, but it’s that important. That citrus works in ways that are indescribable with the chicken and cilantro. This soup feels like gigantic hug from mom (my mom anyway).

Also, if you’re one of those people who tastes soap when you eat cilantro, I’m totally intrigued by you. Like, fascinated…say hi. I wanna know you.

Aguadito (a.k.a. Peruvian Chicken Soup)

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3/4 cup cilantro leaves
1 serrano pepper, halved and de-seeded
4 garlic cloves (2 whole garlic cloves and 2 garlic cloves minced), divided
4 1/4 cups chicken broth, divided
2 tablespoons olive oil
2 chicken thighs, skin-on and bone-in
2 chicken drumsticks, skin-on and bone-in
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/2 teaspoon ground cumin
1/4 cup white rice
1 ear of corn, cut off the cob
Salt to taste
1 lime

1. Add cilantro leaves, serrano pepper, 2 garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is thoroughly combined. Set aside.

2. In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs and drumsticks, skin-side down. Cook on first side for 4-5 minutes, and until skin is crisp and slightly browned. Flip on second side and cook for an additional 5 minutes. Remove from pot and set aside.

3. If the chicken absorbed all of the oil, add one more tablespoon of olive oil. Add yellow onion and cook until translucent, about 5 minutes. Next, add red bell pepper and ground cumin, allowing to cook for 1-2 more minutes. Add minced garlic atop of mixture and cook until fragrant.

4. Add the rice and cilantro liquid mixture to the pot and mix, being sure to completely coat the rice. Gently add the chicken back to the pot and cover with the remaining 4 cups of chicken broth. The broth should just cover the chicken. Cook for 20-30 minutes, and until rice is fully cooked.

5. When you’re ready to serve, add salt to taste. This will all depend on how salty your chicken broth was. I needed to add about 1 1/2 teaspoons of kosher salt. Mix in corn right before serving.

6. Add a few cilantro leaves to each bowl of soup, along with a few wedges of lime. It’s important.

Yields 4 servings

This is kind of an insane recipe title. I understand. I do.

You’re really supposed to be gawking at a fried fluffernutter sandwich, BUT when I posted the picture (above) on Instagram/Twitter, people started asking me if it was French toast. I was conflicted.

Do I fry these cute little heart shaped marshmallow things? Or do I just put it in a pan with a little butter? Sort of a no-brainer, right? Yes, total no-brainer.

French toast sounds healthier. We like this…even if it’s a total lie, we still like it. Also, if you want to be a total psycho, you can even have this for breakfast, rather than for dessert. I have no objections. Lastly, no hot oil.

Hot oil isn’t romantic; French toast is (I think?)…

There’s some good stuff in this fluffernutter sandwich.

There’s some really fluffy marshmallow fluff. Duh.

Peanut butter. And no, not the organic, real stuff. There’s no place for authenticity and/or nutrition in this sandwich. You need creamy Jiff. Do it right!

I put a few slices of banana in there. I so appreciate the classic pairing of banana and peanut butter. So underrated (or maybe it’s not?).

Then a little dip in egg, a roll around in some crushed up corn flakes…and it’s ready for some cook time.

This is kind of the easiest dessert in the world. And yes, like I said earlier, if you want to be a psycho and make it for breakfast and put maple syrup on it, then you’re my hero. Seriously.

Flutternutter Corn Flake Stuffed French Toast

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4 slices of white bread
2 teaspoons marshmallow fluff
2 teaspoons creamy peanut butter
1/4 banana, thinly sliced
1 large egg, beaten
1 cup corn flakes, crushed
2 tablespoon unsalted butter

1. Lay the bread side-by-side. Using a heart cookie cutter (or not!), cut out four heart shapes in the bread.

2. Spread the marshmallow fluff on two of the heart-shaped pieces of bread. Do the same with the peanut butter. Top with a few slices of banana. Combine the opposing slices, creating a heart-shaped sandwich. This is when it starts to get cute, guys.

3. Dip the sandwich into the beaten egg and then transfer to the crushed corn flakes, being sure to cover the sandwich’s sides. Repeat with the second sandwich.

4. Heat the butter, in a medium skillet, over medium-heat. When melted add the French toast and cook for 2-3 minutes, or until golden brown. Flip and cook on opposite side for a minute or two more.

Yields 2 heart sandwiches

We gotta talk about what you’re doing this weekend. I need to hear what you’re making, and who you’re rooting for…blah blah, we’ll get to it. Before we delve in, I need you watch this video. It’s important. Do me a solid and watch it, please.

It’s going to make you laugh. It might even make your day. And it’s totally going to make you fall in love with Kristen Bell.

I’m sort of obsessed with her reaction to meeting a baby sloth. I dunno. I think it might the funniest, most endearing thing I’ve ever seen. And I’ll be honest, it also sorta scares me. That’s not a normal person’s reaction, you know? But I dig it. I dig her craziness. Baby sloths can make someone crazy. I get it.

There’s nothing crazy about baked green bean fries. These are the opposite of baby sloths.

They’re healthy, snappy, crunchy.

They’re a little healthier since I opted to use multi-grain crackers, instead of bread crumbs.

You can do either, if you like. They’ll be delicious either way.

After I ran the crackers through a food processor, I spread the mixture out on to a plate, added a little salt and a good amount of crushed red pepper. Whenever I go healthy, I always up the spice. It’s a must.

Like the typical vegetable fry, they went from flour to egg to crumbs.

On a baking sheet and in the oven.

While they were going at it in the oven, I made the meyer lemon aioli.

Whoa. This stuff…I don’t have any close-up shots of the aioli itself, but the zest is pretty amazing. It’s bright and shiny…and not so healthy, but delicious. I recommend.

If you’re still stuck as to what you should make for the Super Bowl, might I recommend some Soft Pretzel Tots, Spicy Vegan Chili, Cheddar Jalapeño Cornbread, Zucchini Fries or Tater Tots!

Spicy Baked Green Bean Fries (with Meyer Lemon Aioli)

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Fries:
2 cups bread crumbs (or Pepperidge Farm Baked Natural crackers crushed)
1 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 pound French green beans, cleaned and trimmed
1/2 cup all-purpose flour
2 large eggs, beaten

Aioli:
1 meyer lemon, juiced and zested
1/2 shallot, minced
1 large egg yolk
1/4 teaspoon kosher salt
1/2 cup canola oil

1. Preheat oven to 375F. On a plate, mix bread crumbs with red pepper flakes and kosher salt. Dip green beans in flour, egg and then transfer to bread crumb mixture and coat evenly.

2. Place coated green beans on a baking sheet and bake for 15 minutes or until green beans are lightly golden brown.

3. Meanwhile, add meyer lemon juice and zest, shallot, egg yolk and salt to a blender. As blender is running, slowly drizzle canola oil into the mixture. It will thicken as it emulsifies. Salt to taste and transfer to a ramekin.

*Heads up: Pepperidge Farm kindly gave me a stipend to make this recipe.

You know what you don’t need? A guacamole recipe. I dunno.

Maybe this is me being a total brat, but honestly, even if you don’t know how to boil water, the last thing you need is a recipe that involves mashing, folding and adding salt. That’s just silly talk.

I lamented for a long time about sharing this situation you see pictured because why do you need this?! You can do this without me. Who am I to tell you how to make your guacamole.

But, I love it. So I figured that maybe you would, too. And maybe you never thought to put pomegranate seeds in guacamole. And maybe you’ll make it and share it with someone. That’d make my day.

So here I am. Just a girl…with a bowl of guacamole, asking you all to mash up some ripe avocados, mix ‘em with some chopped up cucumbers and pomegranate seeds. It’s way more special this way! Refreshing, sweet, lime-y…special!

Pomegranate Cucumber Guacamole

Print this kinda sorta recipe!

2 Haas avocados
1/2 shallot, minced
Handful of pomegranate seeds
1/4 cucumber, peeled and finely chopped
1 lime
Salt

In a medium bowl, mash up both avocados. Fold in minced shallot, pomegranate seeds, cucumber. Squeeze in lime juice and mix. Salt to taste. THAT’S IT!

Recipe adapted from Recipe of Memory

I like to think that galettes are like lazy, messy, casual pies. You only sorta have to roll them out. You only sorta have to make them look pretty. But really, the messier the better. It’s about the easy.

I can’t really think of a meal of the day where easy is most welcomed than on a cold, hazy January morning.

Let’s have pie for breakfast. But let’s leave the fruit for the summer. It’s January. So, pie…with runny eggs, lots of cheese and salty bacon.

Too good!

Start it with a non-sweetened pie crust. Basic! Simple!

Roll it out. Spread on some ricotta. Sprinkle on some mozzarella!

Fold over the edges. You can try to make it look all cute. Or not. Who cares.

Brush on a little egg wash and stick it in the oven.

Take it out. (Do you like my step-by-step?) Add the bacon. Add the egg yolks. Back in the oven for a few more minutes, just until the egg yolks set, slightly.

When you take it out, it needs some salt, pepper and basil. Sprinkle on some red crushed pepper (I put it on everything!).

Serve it up with some coffee. Or some juice.

The buttery flakey crust is just too good with all the cheese.

And the salty bacon. Hi breakfast! And the runny eggs. Whoa!

Breakfast Galette

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Crust:

1 1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1 stick unsalted butter, cubed and cold
1/4 cup water, ice cold

Toppings:

3 tablespoons ricotta cheese
1/4 cup mozzarella, shredded
2 slices bacon, cooked and cubed
3 large egg yolks
3 basil leaves
Salt and Pepper

1. In a medium bowl, mix together all-purpose flour and salt. Place flour and unsalted butter in freezer for 5 minutes to chill.

2. Combine flour mixture and butter. Mix until you’re left with what resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, mixing until it just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and mix again.

3. Remove dough from bowl and place in a mound on a clean surface. Gently shape into a discs, being sure to not over-knead. Wrap the disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4. Preheat oven to 375 degrees. On a floured surface, roll dough to a 10-inch circle with a 1/4-inch thickness. It’s okay if the edges are shaggy and it’s not a perfect circle. Transfer to a parchment-lined baking sheet.

5. Scoop ricotta onto the center of the dough, spreading out to make a large circle, stopping 1-inch from the edge of the dough. Sprinkle on grated mozzarella cheese. Fold edges of dough over the cheese. Transfer baking sheet to the refrigerator for 15 minutes.

6. Whisk together yolk and water. Brush dough with the egg wash. Bake until crust is lightly golden brown, 25-30 minutes. Take galette out of the oven and gently place yolks atop cheese. Arrange bacon bits to your liking and place back in oven for 2-3 minutes, or until yolks set.

7. Garnish with basil and salt and pepper.