Archive | Breakfast


We used Fairview’s Best organic whole wheat flour from John’s Farm. Available at Whole Foods.

Makes 12–16 pancakes

1½ cups all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
3 tablespoons sugar
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
Grated zest of 1 orange
2¼ cups buttermilk
4 tablespoons unsalted butter, melted, plus more for griddle and for serving
2 cups fresh blueberries
Blueberry syrup, for serving (recipe follows)

Heat griddle to medium-high. Heat oven to 200°; place a baking sheet in the oven. Whisk together flour, baking powder, baking soda, salt, sugar and cinnamon in a medium bowl. Add eggs, orange zest, buttermilk and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining ½ teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a ladle, spoon about ½ cup onto the griddle in puddles that are roughly 2 inches away from one other. Scatter with berries. When pancakes have bubbles on top and are slightly dry around edges, about 2½ minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heated baking sheet in oven. Serve warm.


Makes about 4 cups

Homemade fruit syrups taste more like fruit than sugar, and are not as thick or cloying as the supermarket variety. This recipe makes more than you’ll need for breakfast, but this gorgeous-hued concoction will keep for 6 months in the refrigerator.

1½ pounds blueberries (5 to 6 cups)
2 cups sugar
6 (1-inch) strips of lemon zest, removed with a vegetable peeler
¼ cup fresh lemon juice

In a large saucepan, combine the blueberries with 2 cups of water. Crush the berries slightly with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes until the berries start to burst. Strain the juice into a clean saucepan, pressing hard on the solids to extract all of the juice—you should end up with about 2½ cups of juice. Discard the solids.

Add the sugar and lemon zest and bring the mixture to a boil, stirring to dissolve the sugar. Reduce to a simmer and cook until the mixture thickens, about 20 minutes. Stir in the lemon juice and let the syrup cool. Discard the lemon zest before pouring the syrup into clean bottles or jars. Seal and refrigerate for up to 6 months.

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Daryn Bridwell is married to her high school sweetheart, Dru, with whom she has two children Cade, age 10 and Camryn age 6. As a stay at home mom she is involved in her children’s PTO and focuses on a healthy lifestyle for both she and her family. She believes in cooking from scratch and using whole foods. Her passion for cooking and entertaining her family and friends is what truly makes her happy.

“This is my “new” comfort food!” said Daryn Bridwell.

Makes 2 bowls

2 cups cooked brown rice
½ onion, sliced in strips
1 red bell pepper, sliced in strips
4 large leaves of Swiss chard, sliced into strips (keep diced stems separate from leafy greens)
1 tablespoon olive oil
Salt and pepper
½ cup kimchi (I like Wildbrine Korean Kimchi)
1 teaspoon butter
2 eggs

Prepare brown rice as indicated on package. Heat a sauté pan over medium- high heat and add a tablespoon of olive oil. Sauté the onion, bell pepper and chard stems until softened, about 5 minutes. Add greens and allow to wilt for 2 minutes. Remove from heat. Heat a nonstick skillet over medium heat and melt a teaspoon of butter. Fry eggs to desired doneness. (I like mine over medium. Whites will be set but the yolk is still runny.) Season the eggs with salt and pepper.

To assemble the bowls, place a cup of brown rice in each bowl, top with sautéed vegetables, then the kimchi and finally place the egg on top. Enjoy!


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Jeffrey Walker, professor of English at Oklahoma State University, grew up in Chambersburg, PA, and learned how to make pies in his youth at his grandmother’s side. Since then he has embraced baking pies and steaming puddings as an enjoyable sideline, and he often cooks dishes from his favorite mysteries, such as spotted dick pudding or fig and cherry tarts. He says it took him only 30 years to perfect his popovers.

“Follow these instructions exactly,” Jeff ordered. We wouldn’t dare deviate, as these are the most beautiful popovers we’ve ever seen … or tasted. Enjoy popovers with sweet or savory fillings.

3 eggs, room temperature
1 cup milk, room temperature
1 cup all-purpose flour
2 tablespoons melted butter
½ teaspoon salt

Position rack on lowest level of oven. (Take out the other rack so there’s headroom for the popovers when they rise, if necessary). Preheat oven to 425° F.

Place either 6 standard ¾ cup (Pyrex) glass custard cups on a jelly- roll pan or a 6-cup popover pan (the Williams-Sonoma model, for example) in the oven and allow to heat while mixing above ingredients.

If you do not have the patience (like me) of waiting until eggs and milk reach room temperature, fill saucepan with the hottest tap water (just stick the saucepan in the sink) and submerge the eggs and milk (I pour it into a glass) in to hot water to warm. In about 10–15 minutes they are both room temperature. Eggs and milk should not be cold or popovers will not rise as high.

Put eggs in bowl. Beat eggs until frothy, add milk and butter and then flour and salt (sift while you add to the liquid mixture). I make sure everything is mixed smoothly (no lumps), and then I beat them with a hand mixer or manual mixer until they have plenty of air in them.

I then take the popover pan/cups out of the oven, put it on the counter or wooden board (no burning of counters allowed), grease the cups quickly (you can use cooking spray) and pour the popover mixture evenly into each of the six cups.

Place the pan/cups in the oven for 25 minutes at 425°; after 25 minutes, lower to 350° and bake another 20 minutes. Do not open the oven until the popovers are fully baked.

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