Daily Loaf

There’s nothing better than a warm slice of banana bread for breakfast slathered with some butter, and maybe even jam. Or peanut butter. I love the two tastes together in a sandwich, so why not put them in bread form? I decided to go a little nutty and combine the two for this quick bread concoction.

Quick breads (like this one) are very versatile and super easy to make, even for you novice bakers, and for those, like me, who are lazy and hate to measure out a jillion ingredients and wait for dough to rise, etc., etc. They also make a great treat for breakfast or a snack.
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I was so thrilled when I got the email that Creative Loafing was dedicating this week to breakfast. It is my favorite meal. I love everything about it. First of all, I am one of the oft under-appreciated morning person. Frankly, I just don’t understand people who aren’t morning people. A true optimist HAS to be a morning person. I wake up excited about the potential of most days. It is also that time of day where there is tranquility. As the proud parent of a 5 year old, early morning is the only time I can just enjoy a coffee with no interruption.

Setting off to make breakfast after  relaxation time is over is something I look forward to. Our daily lives keep us from having a proper breakfast during the week but on the weekends I love to begin stirring in the kitchen as the sun rises. I have very loose guidelines I like to follow when thinking of breakfast recipes. Simple, because I want to enjoy the rest of the day, is the basic theme. Who wants to fuss for an hour, eat and then have a tremendous mess to clean up? Yes simple is a must. That’s why eggs fried in olive oil is just the perfect way to impress. Read the rest of this entry »

photo courtesy of chefgui.com

(CL has written about Tampa raw milk a few times — here and here – but it’s always nice to have a different perspective.)

The sale of un-pasteurized milk is illegal in most states, including ours. But with techniques reminiscent of the Prohibition era, aficionados use a Florida loophole to get their ways. Raw milk sale for human consumption is against the law; buying raw milk for your pet (wink, wink!) is, however, perfectly legal.

Call farmers and tell them Sparky, your Bichon Frise, would enjoy a gallon of raw milk, and they will Fed Ex it in no time. What happens at home, behind closed doors, well, happens at home behind closed doors.

Under the so-called “pet law”, approximately 1500 gallons of raw milk are delivered to the Tampa Bay area weekly. An underground, parallel micro-economy!

I talked to many farmers and raw-milk-drinking Bichon Frise owners. One chiropractic doctor, speaking on condition of anonymity, — and whose passion is “in how traditional cultures have used foods to maintain excellent health” — says he himself orders about a gallon a week, delivered in a co-op fashion to certain distribution points. Raw milk speakeasies? Read the rest of this entry »

When you take the flavors of classic french toast and marry them with the techniques used to make bread pudding, the result is quite magical. It’s also super convenient, as you can prepare it the night before then bake and serve hot from the oven in the morning without any fuss. All you need alongside is a good cup of coffee and some crisp, salty bacon to start your day off with a smile.

Although many recipes turn to french baguette when making a bread pudding-style dish, my preference is for a richer and more delicate selection in the bakery aisle. I used buttery brioche for this batch, however I typically reach for challah bread if I’m able to find it. Your bread selection will make the difference between a more flaky, puffed result vs. a more crumbly and dense pudding.

Here are some ideas on how to add another dimension to the dish, and customize it depending on what you’re in the mood for:

~Mix in chopped pecans or walnuts before baking to add some crunch

~Toss julienned apples in with the bread mixture and serve with cinnamon infused whipped cream

~Macerate fresh strawberry or peach slices with a sprinkling of sugar, and spoon over the top after baking

~For a rich topping, whip mascarpone cheese with vanilla bean and sugar until sweet and creamy

The recipe: Read the rest of this entry »