Saturday, January 24, 2015

A Young Drummond's Saturday Brunch

yesterday was a nasty rainy day here in valdosta so i spent most of my afternoon
flipping though cookbooks

i had the idea of a sweet breakfast for this morning 
but i didn't want to get out in the rain i.e. i wanted to use things i already had in my kitchen

page 8 - Homemade Glazed Doughnuts


it is really amazing the thousands of things you can make with sugar, flour,  and a few other things

this recipe called for whole milk and all i had was 2%. the dough turned out fine - don't make a special trip for whole milk if you don't have it on hand

it also called for vegetable shortening which i haven't used before for frying but i did have vegetable oil and it seemed to work fine

last night i made the dough and let it sit in the refrigerator over night
this morning after letting it get to room temperature i rolled it out and then realized 
i didn't have a biscuit cutter...so i used an easter egg cookie cutter and a small lid to get the center out


the frying was so easy and fast it only took a few seconds per side

and the glaze was super easy to make as well
i'm a huge lover of doughnuts and i loved everything about these. i will definitely be making them again and maybe try a little extra chocolate glaze <3 

while i was waiting for the dough to rise this morning i decided to make something savory to go with 
these super sweet doughnuts

Salsa Frittata
you can really use whatever you like and have on hand
i chose to go with things i had leftover from the week; mushrooms, spinach, parmesan cheese, and the homemade salsa from tex-mex night 


if you haven't heard of a frittata think quiche with no crust or a flat omelet - i love both. really anything with egg.
when i'm cooking for one or two i always go for the frittata because it's easy to make a small portion

you will need:

3 eggs
1/2 cup mushrooms, chopped
1/2 cup spinach, chopped
1/4 cup parmesan cheese, shredded (and a little extra for topping)
4 tablespoons of salsa

turn oven on broil - low and stove burner on - medium heat

if you choose to use other vegetables or meats just put as much or as little as your like
 mix it all together
 before pouring first frittata make sure to butter your pan to avoid sticking

just pour mix in - do not stir 

when you see that the sides are cooked you want to place the whole pan into the oven


this is what it should look like coming out of the oven


if you want one big frittata to slice and serve - pour the whole mixture in a larger pan and do it all at once 
i just like the look for three smaller flips to share 

you could also serve with a side of grits and fruit but with the doughnuts coming up next i didn't want to over do it

happy saturday folks

chelsey

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