Archive for the ‘Brunch’ Category


Food Bloggers’ Geography #1: Southern Style

October 1, 2006

MHCCompass_2.jpgMy wife and I are highly influenced by cooking from the South. If you painted a line from Washington, D.C., (where we live) down to Savannah, Ga., and then across those beautiful southern states to New Orleans, La., and along the Rio Grande, you would have drawn a line straight through the regional heart of our home cooking. (Not including geographical oddities introduced by our families.)

Inspired by our own attachment to that broad area that is the U.S. South, MHC wishes you to invite all y’all to our first food blogging event: Food Bloggers’ Geography #1: Southern Style.

While we may be influenced by the U.S. South, it isn’t just Dixie, Creole, Tex-Mex or Latin American cooking we want to discuss. No, we here at MHC have found that the word “South” comes up too often in food-speak to limit it to cuisine below the Mason-Dixon line.

There’s South India with its focus on rice and lentils, South China with its Cantonese cooking, South Philly with its choice of cheesesteaks from Gino’s or Pat’s, South Germany and its culinary gems from Bavaria, wine and what some consider culinary paradise in the South of France. This is just a short list of “Souths” to inspire you.

MCHBenFunCompass.jpgWe are hoping to get some of the best “southside” of the web cooking out there. To inspire you, we’ve also attached my Pecan Beignet recipe. I can’t imagine two things that speak to more of my influences than a beignet straight from those Cajuns and creoles of Louisiana, and the pecan, whose culinary role many a Southerner can discuss for hours.

We can’t wait to see what you are cooking!


1. Only one submission per person, please.

2. It must be a recipe whose roots are geographically “South”…. We encourage all interpretations of that.

3. Send an email to that includes your name, your blog’s name, a link to the relevant photo, and to the post in which it appears.

4. The deadline is Oct. 20, 2006 at midnight.

We’ll present a roundup of all the entries on Oct. 22!

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Let them eat cake? Yes, please.

September 18, 2006

Asian pear cake
Asian pear cake

I love dessert, yes. But I think I might love rich, bread-y and only slightly sweet breakfast treats even more. Danishes and coffee cakes and fruit breads, oh my!

So this Asian pear cake is perfect for me. It was nominally served as dessert, but in my view, it was a perfectly delicate and sweetly restrained coffee cake. It had this beautiful spice bread that played masterfully with roughly sliced and luxurious Asian pears. To someone who didn’t know they were Asian pears, the fruit might seem like fragile and yet slightly crispy sweet apples.

Serve it for dessert, then eat it for breakfast. I think it would go perfectly with vanilla ice cream or with coffee, and its spicy goodness makes me yearn a bit for the holidays and fireplaces. Go on for more about his Asian pear cake.

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Frittata all gone? No!!!

August 31, 2006




Before my wife begins what I believe is an undeserved ego-inflating entry (Thank you dear. Made my day. So did eating the remaining frittata.), I want to thank two other sites. This is our entry into Weekend Breakfast Blogging #4. This month it’s being hosted by Pavani over at the Cook’s Hideout and the event was started by Nandita over at Saffron Trail. I love breakfast. I frequently make fancy weekend breakfasts and remind my wife I’m likely made up of 13% pancakes. As a result, writing up this post was pure pleasure. So, make sure you visit them and see what other people are eating.

Back to my wife:
This looks delicious, no? It is!

I feel compelled to rave about my husband’s frittata, since he is inappropriately modest in his portion of the post. This frittata was so tasty, so fresh, so spicy and so flavorful that I could have eaten half of it if I hadn’t needed to run out the door. (I can’t eat fast. It’s my stomach’s one failing. Why, stomach!?) Anyway, my husband talked me out of packing the leftovers for lunch, even as I was eyeing them hungrily. “Remember the pasta in the refrigerator?” he cooed. I was torn — this is my lot in life: Choosing between fresh homemade pasta or freakin’ delicious homemade frittata. I took the pasta, knowing it was slightly less likely to keep.

Big mistake.

Not that the pasta wasn’t good. But I was daydreaming about this frittata all day long. It has beautiful salsa verde, and is mounded with still more fresh salsa, those photogenic red onions, and sweet queso fresca. The eggs were cooked beautifully, delicate but not runny, and the chorizo had a delicious bite. The whole thing was magical.

So I get home and tell my husband about my plans to devour the rest of the frittata the following day. Pause. “It’s gone.” WHAT? All of it? He nods, stoically. What!? He had eaten the rest of the frittata! This is tragic! This is terrible! This is an outrage! Why!!??

I’m getting worked up again just writing this. But the point is: It was that good. Really. Make it, try it — and if you can, eat the whole thing or insist on packing the leftovers in your lunch. Read the rest of this entry ?