Memories… All Alone in the Moonlight….
This Daring Baker challenge brought back memories of working at the Four Seasons Hotel in Houston. Waking up at 3:00, (yes, that is AM) being alone in the huge kitchen at 4:00 and baking off the Danish and muffins for the day. Good times… good times. Well, not so much. I can honestly say I don’t miss that! Plus I had to listen to the creepy overnight cook ask for the 100th time… Time to make the donuts? No you idiot. I don’t make donuts. Stop asking me that! Sheesh!
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The Crepe Queen
When I used to work at the Four Seasons Hotel, I was always on crepe duty during the lavish Sunday Brunches. I would make the crepes ahead of time in the kitchen and I had the ability to have four pans of crepes going at once. When the pans reached the perfect temperature (with, believe it or not, little portable butane stoves!) I learned to time it perfectly. I’d pour and swirl the first pan, then the second, third and fourth. By they time I finished swirling the fourth pan, the first crepe would be ready to flip. And so on and so forth. So that…. is how I landed the lofty title of “The Crepe Queen”. I felt cocky once and tried five pans… and that was disastrous! lol
Funny story… I was working the Sunday Brunch one day, with my impeccable white chef’s jacket and mile-high chef’s toque (hat) when a group of swarthy men stopped and asked if they could have some petit fours off of the dessert table. I told them no, because it was only for those participating in the brunch. According to one of the waiters, it was the Gipsy Kings. HA! How was I supposed to know? Hehe… now I know why they looked so offended because I wouldn’t let them have a chocolate covered strawberry! Sorry guys… I do like your music!
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Buttermilk Scones
I received a wonderful new baking book, The Essential Baker by Carole Bloom, from our friends Ryan and Carolina. This scone recipe comes from my new book. Of course, as usual, I had to tweak it a smidgen to my liking. The original recipe called for chopped dried figs, but I didn’t have any, so I used a combination of dried cherries and golden raisins. I also added a handful of toasted slivered almonds and topped them with a few extra slivers. I’m looking forward to trying many more recipes from this book. Thanks Ryan & Carolina!!!
As with most scones, they are a bit dry, but quite lovely served warm with a smear of butter and a drizzle of honey. Or you could do like the English and slather them with clotted cream, which sounds horribly unappetizing, but is very tasty. The best part about this recipe, is since you use your food processor, it takes all of about 10 minutes to prepare them, then another 15 or so to bake. Perfect for a lazy Sunday morning!
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Top O’ The Muffin To Ya
This muffin makes me want to start selling muffin tops. Elaine and Kramer had a seriously fabulous idea. I’ve made a very simple sour cream muffin with semi-sweet chocolate chips mixed in. What makes it special is the generous sprinkle of Turbinado Sugar on top. It gives it a crunchy, sweet, almost candy-like top. Don’t get me wrong, the actual muffin is also quite tasty too, but I could make muffin tops, corner the market, and take over the world! Its just that good.
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Going ‘Naners!!!
One of my coworkers had a banana tree that made more bananas than she could imagine using so she brought in a giant bunch for everyone at work. They were adorable little bananas, but very green. I patiently babysat my bunch every day, turning them, talking to them… just encouraging them to ripen. Then I blinked and they were brown… poo! What’s a girl to do? Well, banana bread, of course! So here’s my favorite recipe for banana bread, slightly adapted from the recipe in Joy of Cooking. This recipe is different than most banana breads as it has butter instead of vegetable oil. Its fantastic… not quite as moist as your usual banana bread, but the flavor is very very nice.
For all you photo geeks out there, these images were taken with a Lensbaby. That is what gives it the really cool selective focus effect. 
Hakuna Frittata!
Just like Lion King, when making a frittata, there are no worries! :)
I began my love of frittatas while working as a Pastry Chef at the Aquarium Restaurant in Kemah Texas. I often worked early mornings, prepping for the dinner service that night. The kitchen prep ladies would make breakfast for the staff, and one of the most popular items was a frittata. They would go from station to station, grabbing a handful of bacon from Garde Manger, perhaps some par-cooked Haricots Verts from the saute station, julienne of carrot… whatever tickled their fancy. I’ve even had it with lobster on a few occasions when the executive chef was away from the kitchen… but we were sworn to secrecy!
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