It’s been a rough week for a lot of people. That’s maybe an understatement. I guess that it goes along with it being the worst year of my life, so I almost expected this. But, in my attempt to be ever optimistic, I know there is one thing that I can do, and that is bake and baking makes me happy. In the midst of cookie madness, here I am baking crumble bars.
Inspired by my recent trip to Innsbruck and Strudel-Cafe-Kroll, I decided to make a “cheater” (with puff pastry) savory strudel, Potato, Cabbage + Bacon Strudel. Very easy filling (which also tastes great with a fried egg as breakfast hash), and a simple faux braided top. Makes a great lunch or brunch dish, and can be served hot or at room temperature. Delicious and looks pretty too.
I went apple picking yesterday and of course that means it is the season for Apple Cider Donuts, so I was inspired to make a slightly healthier version of said doughnut in muffin form (so baked not fried). They do have that special cider donut taste though, so overall a big success. Warning though, if you make this recipe, if feeds a crowd — it’s enough batter for 18 standard sized muffins, so come hungry or be able to pass them out to friends and neighbors.
Last Chanterelles of the season picked last weekend. Actually, the photo is from last weekend too, because there is another downside of foraging your own mushrooms (in addition to that you shouldn’t do it unless you know what you are doing!) and that is that foraging involves walking in areas that you share with other “things” — you know, other mammals not enthusiastic about your presence, creepy-crawly-slimy things like snakes and then run in that I had with a tick carrying the borrelia burgdorferi bacteria, that bit me and now I am battling lyme disease. It’s not been a fun week and I have spent most of it sleeping. I’ve described the illness as is triple mono with a side of cellulitis and a helping of meningitis. Wednesday, I slept for 22 hours. Moral of the story: wear long pants and gaiters, literally applied with permethrin. If it’s not one thing, it another with me this year, right? Thanks for sticking around and listening.
But on to more fun stuff: The chanterelles did make a lovely Savory French Toast with Chanterelles. I know that most people think of French Toast being a sweet thing, but add a bit of mustard, salt, pepper and herbs and you have a majestic savory version. Even if you don’t add the mushrooms, you could have a great version with ratatouille.