sunday is still my favorite cooking day. if i had one wish, it would be that the rest of my life would be comprised of endless Sundays, lean and lazy and sunny, where i can sing along with my stereo and just cook all day. maybe get a little gardening done. that’s my utopia. and if heaven exists and i by some miracle make it there, that’s exactly what i would hope to find.
so i’m sick to death again of the same old breakfast-meat and egg and toast breakfast or variation thereof. and since i am a reluctant rachael ray fan, i do head straight to her magazine (of which i have plenty of backstock of) for ideas. this one, found in the april issue, fit my bill for breakfast-y and different.
Scrambled Egg Pizza
recipe adapted from Every Day With Rachael Ray
a pound of store bought pizza dough, thawed (i just used the VERY LAST ball of dough from that case of 1 million i bought at Sam’s Club last year)
new potatoes, or yukon golds, sliced
thick sliced bacon, chopped into pieces
scallions, sliced thinly
beaten eggs (we used 5)
salt and pepper
sour cream (1/4 cup, all told)
about 6 slices of canadian bacon (the kind that comes in the one package. hehe)
1 cup or so of grated gruyere (we used monterey jack, as we ate up all the gruyere last week)
heat the oven to 400. spread the dough out onto a rectangular baking sheet (i lined mine with parchment first). drizzle a bit of oil over the dough and bake it until it’s cooked through and light brown. in a saucepan, combine the potato slices with salted water. boil and let it cook for a couple minutes (just until you can push a fork through the slices. it shouldn’t take long if they’re sliced thinly enough). drain and pat dry. in a large skillet, cook the bacon until crisp. remove the bacon to a paper towel lined plate and let them hang out for a bit. in batches, add potato slices to the skillet. pop some salt and pepper over them and cook until browned on both sides. remove to a plate. in the same skillet, cook your scallions for a minute or so. remove them to the potato plate. warm your canadian bacon. remove it. wipe out the skillet. melt a tablespoon or so of butter. scramble your eggs to your desired level of donenness (we like ’em soft here). salt and pepper them. spread the pizza crust with sour cream and layer the toppings as such:
return it to the oven just for a minute to melt the cheese. slice it up and serve it.
and for Sunday Baking … we attempted a recipe for Thomas Keller’s Pineapple Upside Down Cake. i love a good pineapple upside down cake, so much so, that i regularly messed around with recipes and made it quite a lot. Once upon a time, when I was a regular attendee of church (just to make my mom happy, none of it actually took, fortunately or unfortunately depending on your point of view), but the only part of it i actually really liked was the part when we participated in the annual family event stuff. that meant baking contest and i entered different variations of my pineapple upside down cake and took first place each and every time. i wasn’t real consistent with the yellow cake part – sometimes it was a genoise type cake, other times, just a regular old butter cake with pieces of pineapple or pineapple juice in the batter to give it a nice pineappley flavor all the time. but i think this recipe makes my blue ribbon cake taste like a pile of crap. it doesn’t begin with your standard melted butter-brown sugar mixture thrown into the bottom of the pan. it’s actually a delicious honey brown sugar butter schmear. and i like that idea way better, if only because i’m thinking of applications for the leftover bits of schmear and i’ve got pancakes or waffles in mind for it …
Thomas Keller’s Pineapple Upside Down Cake
recipe adapted from Thibeault’s Table
for the Schmear:
1 stick of butter, softened
1 1/2 Tablespoons honey
1 cup brown sugar
1/4 teaspoon vanilla
a pineapple, cut into rings and cored
for the Cake:
1 1/3 cups cake flour
2 teaspoons baking powder
a stick of butter, softened
1/2 cup plus 2 Tablespoons sugar
1/2 teaspoon vanilla
1 Tablespoon plus 1 teaspoon milk
heat the oven to 350. in a stand mixer, combine the butter, honey, brown sugar and vanilla. beat it until smooth. spread 1/3 cup of this delicious concoction over the bottom of a cast iron skillet. sprinkle lightly with salt. for the rest of the schmear, the original recipe says you can refrigerate it for 2 weeks or freeze it for 1 month. leftovers ain’t gonna last that long here, i can tell you that right now because i’m seeing banana walnut pancakes with a healthy dose of this schmear in my future … layer the pineapple into the pan on top of the schmear. for the cake, sift the flour and baking powder together and set it aside.
speaking of cake flour, i picked up a “recipe” for how to make it over on Joy the Baker’s site and have not had to actually purchase that expensive little box of cake flour yet. Basically, you measure out all purpose flour into a bowl and for each cup of flour you use, REMOVE 2 Tablespoons of it. set the remaining flour into a sifter set over a bowl. Replace that 2 tablespoons of flour you removed with 2 Tablespoons of cornstarch. sift this altogether a few times until you’ve got a nicely aerated pile of cake flour. store it in a container and label it for baking purposes.
back to the cake: in your stand mixer, place the next softened stick of butter in the bowl along with the sugar. cream it until it’s light and fluffy. mix in the vanilla. then mix in the eggs, one at a time. beat in the milk, then add the flour in. pour the batter (well spoon it really; i ended up with a non-pourable batter) over the pineapple and spread it around. bake for 15 minutes. rotate the pan and continue baking for about 20 minutes, or until a tester comes out clean. cool the cake for 20-40 minutes. run a knife around the edge and invert it onto a serving platter.