This really isn’t a recipe, it’s more a prompt for designing a Breakfast Bagel & Lox. In its simplest form, you begin with a toasted bagel and smear it with a topping such as cream cheese, ricotta, even hummus; it’s crowned with a healthy portion of thin sliced smoked salmon—plus any other touches, such as capers, onion, & dill.
People have their preferences on smoked salmon. If you are from the east coast it’s probably Nova Scotian or Scandinavian cold smoked salmon. On the west coast, we are all over the board, with even hot smoked a consideration. As far as I’m concerned it is all good, but I do love pristine Nova.
Creating your masterpiece, you could go two-sided and build up both bagel halves. I’m happy enjoying a really good onion bagel with the focus only on one side. That’s plenty, because I like adding an egg.
For the egg(s), lately I’ve taken to using an egg ring and either poaching or scrambling the egg. It’s good to butter the ring and the pan surface before dropping in the egg. Once it begins to set, add water to pan, cover with a lid, and steam until the white is set and yolk is pink and cooked to taste.
If you are a dyed-in-the-wool bagel lover, you know this is not just morning food. Rather, it falls into the breakfast-all-day category. It’s good anytime.
Breakfast Bagel & Lox
1 bagel, sliced in half
2 Tbsp or more cream cheese or fresh ricotta
1 sliced tomato
1-2 eggs, poached*, scrambled, or fried
1-2 ounces thin sliced smoked salmon
capers, red onion, fresh dill or other herbs, ground pepper, sliced tomato, radishes, fresh lemon
Toast the bagel and spread both sides with cream cheese or ricotta. Layer on slices of tomato and top with prepared egg*.
Drape with smoked salmon and add capers, red onions, fresh dill and sliced lemon. Serves 1 or more. *For poached egg using egg ring, heat skillet to medium. Butter ring interior and pan surface. Drop egg into ring in pan and let it set briefly. Drizzle pan with a few tablespoons of water to create steam, cover with a lid 2-3 minutes, until white is set and yolk is pink, or cooked to taste.
We all have our favorite places and cultures to visit. Mine has long been the northeastern corner of Spain, the mysterious Basque country and the Pyrenees Alps. It’s got the total package, a rugged coastline and breathtaking mountains, plus resourceful, resilient people with a world class cuisine.
Basque food has the unique ability to reach into the heart and linger there, and such is the case with the notorious Basque Gateau. Popular versions of it crop up across the border in the Pays Basque region of France and down into the southern reaches of Spain. It’s a simple pastry marked by crosshatches across the top and filled with either cherry jam or pastry cream. So, what’s the big deal?
People praise the cake’s holding powers and reverently speak of it as the item to take when traveling or visiting friends. Admittedly, I’ve had my own visions of romantic adventures complete with this charming cake—safe in the knowledge it would sustain in any conditions.
I’ve considered making a Basque Custard Cake but have been put off by the complicated process and rich pastry. However, there is one recipe I have held onto for quite a while. It’s an interesting take from the French perspective by accomplished chef Michel Richard. In my notes, he describes it endearingly as a “pastry cream encased in two cookie crusts; aka a weekend cake in France because it holds so well.” Sweet.
The more I’ve studied Richard’s approach, the more I like it. For example, pastry cream often uses egg yolks with cornstarch for thickener because cornstarch does not not lump when added to hot liquid; however, it can break down with prolonged cooking. Richard’s version opts for flour instead, which makes sense since this pastry cream cooks twice. His should hold up very well and continue to maintain mass at room temperature or cold.
I’m impressed with Richard’s brilliant crust solution, too. Rather than a labor intense, buttery pastry, he elects to use the whites left from the custard. He cleverly incorporates them into a light, resilient cookie/cake-like base. The first thin layer is baked just to set, the filling is added, remaining dough is spread on top and it is given a final bake. Simple enough.
I decided to give it a try. Here are a couple of notes: I further simplified Richard’s custard by using double the vanilla extract, rather than soaking a vanilla bean (which I was missing) for an hour in hot milk. It also makes twice as much as needed, but that’s fine; it came in handy. I also dabbed a small amount of cherry jam on the baked bottom crust before the pastry cream. It appears that cookie/cake dough is quite scant. However, it blends beautifully with the pastry cream and works out fine.
So, there you have it. I will definitely make this Basque Custard Cake again. (Actually, I did make it again. It was easier the second time with remaining custard and refined method. I kept my fingers off of it and it was just as good the next day!) The cherry and custard combo gives it real character, but you could use either.
I dare you to eat just one piece—evidently, I practically polished an entire cake by myself!
Basque Custard Cookie Cake
Inspired by Michel Richard, Baking from the Heart
Ingredients Pastry Cream
2 cups milk
½ cup sugar, divided
2 tsp vanilla extract, divided
4 large egg yolks, room temp
⅓ cup flour
1 Tbsp butter Cookie Dough
4 Tbsp butter, softened
1 cup confectioners’ sugar
3 large egg whites, room temp
½ cup AP flour, plus 1 Tbsp
½ cup cherry jam, optional
1. Make Pastry Cream
In 4 cup microwaveable measure, heat milk in microwave with salt, and ¼ cup sugar for 2-3 minutes to dissolve sugar, add vanilla extract.
In small mixing bowl, beat yolks and remaining ¼ cup sugar until thick and pale yellow, 2-3 minutes. Mix in flour. Gradually pour in the hot milk and whisk to incorporate.
Pour the mixture into a small pan, set over medium heat and continue whisking as it thickens to avoid lumps and curdling. Reduce to medium low and cook 2-3 minutes, whisking to keep smooth and not curdle. Off heat stir in butter and remaining vanilla. Scrape into a bowl and cover top with film. Chill 2-3 hours until cold, up to 1 day ahead. You should have enough for 2 cakes.
2. Make Dough
Preheat oven to 350-375°F. Thoroughly butter and flour 9″ tart or springform pan.
In mixing bowl beat butter, add sugar in 3-4 batches, beating well after each addition until light. Beat in egg whites one at a time, incorporating after each. Stir in flour to just combine and form a soft batter.
3. To Bake
Spoon enough batter to thinly cover bottom of pan, about ½ cup spread ⅛” thick. Bake 10-12 minutes, until dough is firm to touch, and edges turn golden brown.
If using preserves, randomly dot spoonfuls onto crust spreading away from edges. Top with cold pastry cream, leaving ½” border at edge.
Carefully spoon remaining dough evenly over all, spreading to cover cream and fill in border edge. Bake 25-35 minutes, rotating pan until golden brown. Cool completely on wire rack. Release cake from pan and slice into wedges. For best flavor, allow to come to room temperature for 1 hour prior to serving. Cover and chill for storage. Serves 6-8
As I sit here on the cusp of a new decade, I’m staring at a blank screen reflecting on the past 10 years. This blog was in its infancy 10 years ago, a mere experiment. I considered it more of a journal where it could record my adventures in food and tinker with an alternate form of writing.
Early on, my goal was to post 4 blogs a month… and for the most part I’ve stayed true to that. There have been times when I could not see the point and had nothing to say, but somehow I found something to write. It regularly amazes me that we are still at it, 10 years later!
Isn’t that the whole point, though? Oftentimes we don’t have a real plan, we just begin. Then, something drives us; we keep going, and life unfolds in beautiful ways. Culinary Distractions, the unplanned blog, has allowed me the joy of casting my discoveries and words out into the world and releasing them.
I’ve been happy not monetizing and for the most part, remaining add-free. However, in the coming year I suspect there will be positive happenings and changes worth including here.
To all who visit this silly space, thank you for stopping. Thank you for your support and kind words. They are never expected and pure frosting on the cake!
Here’s a sweet thank you and big New Year wishes.
Clafoutis is a favorite on this blog and the goofy grape idea has been rattling in my head for some time—it’s fun and really does work!
What a perfect time to share… Happy New Year!
butter for baking dish
3 cups seedless grapes, such as Scarlotta grapes
⅔ cup milk, warm
1 Tbsp butter
3 large eggs, room temperature
⅓ cup sugar
⅓ cup all purpose flour
¼ tsp nutmeg
½ tsp almond extract
½ tsp lemon zest
¼ cup almonds, slivers
1 Tbsp granulated sugar
Butter an oven proof shallow 9″ casserole dish, quiche dish, or pie plate.
Warm the milk and the butter together. In a medium bowl, whisk eggs and sugar until frothy, sprinkle in flour, nutmeg, extract, zest, and whisk until smooth. Gradually add warm milk mixture, whisking until well combined. Let stand 30 minutes at room temperature.
Meanwhile, preheat oven to 350-375°F. Distribute the fruit evenly in the baking dish. Pour the batter over the fruit. Scatter almonds on top and sprinkle with sugar. Bake for 40-45 minutes, until puffed and brown. Rotate dish as needed to brown evenly.
Serve warm or room temperature. If desired dust with confectioners’ sugar; or add a spoonful of ice cream or sweetened whipped cream. Cover and chill for storage. Serves 6
This holiday season I’ve gone crazy with fresh Homemade Ricotta. Now that I have perfected the process, I’m looking for ways to use it and haven’t been disappointed with the range of spreads, dips and desserts that it delivers.
Here’s a brunch idea I’ve used for years and tweaked this Christmas. It begins with a tasty and impressive French toast which can be cooked to order or made ahead for all to enjoy together.
At its heart is a luscious Ricotta Cream, reminiscent of a cannoli filling, teamed up with plenty of fresh berries. The scrumptious cream begins with a good quality ricotta cheese whisked with a bit of sugar or honey and flavored with fresh grated orange.
Despite its simplicity, the cream is incredibly versatile. You could include grated chocolate, pistachios or almonds, but they tend to get lost here. Instead, add them on top with a flourish.
For bread, I’ve had surprising success with a bake-at-home sourdough batard sliced and soaked—without pre-baking. But any dense, day-old bread such as challah will work; one which absorbs and holds the soaking custard. You’ll probably have extra dipping liquid, for more toast and taller towers…
Once all the bread is toasted a quick heat in the oven results in a lighter, crisper French toast. Let everyone personalize their toast with an assortment of toppings.
French Toast Tower with Ricotta Cream and Berries
8 slices ¾” thick, dense day-old bread
2 Tbsp melted butter Soaking Custard
1 cups milk
1 Tbsp sugar
½ tsp vanilla Ricotta Cream (see below)
12-ounces strawberries or other berries, trimmed, sliced and sweetened with 2 Tbsp sugar Toppings: chopped semisweet chocolate, or chopped toasted nuts; ¼ cup confectioners’ sugar, honey or maple syrup
Ahead, make Ricotta Cream, slice and sweeten berries with sugar. Line 2 baking sheets with foil. Preheat oven to 375°F.
In a wide bowl for dipping, whisk the eggs with milk, sugar, and flavorings. Lightly dip both sides of bread slices in the egg mixture and place on a baking sheet and repeat with all slices.
Heat a wide flat skillet or griddle over medium heat and brush with butter. Place soaked bread onto hot surface and cook until golden brown, 2 to 3 minutes. Flip and brown the second side, 2 to 3 minutes longer. Place on baking sheet, cover with foil and repeat. Prior to serving, place French toast in oven for 5-10 minutes, until heated and still moist. Dust with confectioners’ sugar.
To serve: spread French toast with Ricotta Cream, top with fresh berries. Add another toast layer if desired, more berries, and dust with confectioners’ sugar, drizzle with syrup or honey. Serves 4
2 cups homemade or good quality ricotta cheese
4 Tbsp granulated or confectioners’ sugar
1 tsp vanilla or ¼ tsp almond extract
2 tsp grated orange zest, or ½ tsp cinnamon
3 Tbsp chopped semisweet chocolate, or chopped toasted nuts (optional)
Whisk the ricotta, sugar, vanilla, and orange zest to lighten. Adjust flavors.
Add or garnish with chocolate and/or nuts if using. Chill the cream for 2 hours or longer to set and blend flavors. Can be done a day ahead. Yield: 2 cups
Quail eggs aren’t something I have thought much about. Yes, they are cute, but so very small. In the past when debating such an idea I’ve moved on, figuring they were more trouble than they were worth.
This weekend at the Saturday Market I buckled. So clean and colorful, the tiny eggs beckoned like shiny jewels, pulling me in from their counter top display. Before I knew it, the friendly vendor had fully captured my attention with talk of cooking Eggs-in-a-Hole (or my favorite Egg-in-a Nest). As she packed up my eggs, she describes the quail’s shell and inner membrane as thicker than chicken eggs, and suggests tapping the shell with a sharp knife to crack it open, rather than wrapping it on a hard surface.
Later online I learn that quail eggs are far more nutritious than chicken eggs. They are packed with vitamins (B1, B2, A), good cholesterol, phosphorous, potassium, and minerals. A quail egg has only 14 calories… so tiny, so powerful.
This morning I revisited my childhood favorite Egg-in-a Nest (here), in its diminutive form. The bread of choice is a personal decision, but size matters. Lately my go-to bread has become the smallish Bake at Home Sourdough Batard which requires a quick bake in the oven to finish it. Rather than bake-off the loaf, I l prefer to cut as needed and toast off slices—also an ideal size for tiny nests. To create a round in the bread for the egg, I cut around the bottom of a toothpick holder, I’ve heard a shot glass will also work.
I cut into the egg shell with a sharp knife from the pointed end. Since there seems to be a larger ratio of yolk to egg, I start far enough down (about ¼ of the full length) to allow the entire yolk to escape the shell. Watch out for particles, since the shell tends to crumble.
It’s easier to spread the bread sides with butter before placing in the pan to toast. Once almost toasted on the first side, add a bit of butter in the center hole and drop in the egg. It will likely cook fully within a minute or two. Turn to the second side and cook about 30 seconds to set; the yolk cooks very quickly.
The quail egg’s flavor is more robust than a chicken egg. Some call it gamey, which is an overstatement. It tastes the way you wish an egg would taste. Once you get going, it’s easy to whip up a batch of nests pretty fast. I see all sorts of possibilities with these cuties, not only for breakfast, but with salad or as a delightful snack. Not so fiddly after all, they are perfect when you are looking for just a bite.
1 small slice of favorite bread, with the center cut out
1 quail egg
salt and pepper
Slice the bread ¼” thick and cut a small round from the center with a shot glass or similar form.
To crack quail egg, quickly cut into the shell and membrane with a sharp knife. Empty the yolk and white into a small holding bowl. Repeat with as many as needed.
Using a small skillet over medium heat, butter the bread and round on both sides and place the two pieces in the skillet. Move the bread a bit to coat the pan with butter where the egg will sit. Allow the bread to toast, drop in a quail’s egg and let set. Turn the bread with a spatula and cook to briefly to set the egg on second side. Make sure the pan has a coating of butter where the egg will rest. Salt and pepper, and serve. Makes 1 nest.
Back making more soups and stews with cooler weather, I baked my favorite cornbread recently and was reminded how much I appreciate it.
In my opinion, cornbread tends to be either dry and crumbly or overly sweet. Well, maybe that doesn’t matter so much if it’s just an add-on for chili and such… Thank you, I’ll just have a bite and move on. But then, why bother at all?
Most cornbreads are designed as quick breads where dry and liquid are all mixed together and then immediately popped into the oven with ease in mind. What makes this cornbread unique is that it begins more like a traditional cake batter. The butter and sugar are first creamed together, then the liquid is stirred in followed by the dry ingredients.
It makes a difference. Yes, this cornbread has a moderate amount of sugar in it, but it aids in the structure of the loaf and enhances its corn flavor. I usually make this in an 8×8” or double it for a 9×13” pan. Baking it as a loaf was a switch, it rose evenly and baked beautifully. Even better I was delighted with how thinly it would slice.
This loaf truly is pure gold; it does not need to be relegated to a chili side. It stands on its own. It goes with just about anything, but is particularly good with eggs, salads, stews and soup—anyplace a well-constructed bread is wanted.
¼ cup unsalted butter, room temperature
½ cup granulated sugar
2 Tbsp plain yogurt
1 cup milk or water
1 cup yellow cornmeal
1 cup all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Preheat oven to 375° F. Spray a 5×8″ loaf pan with bakers spray.
Sift the flour, baking powder, soda, and salt and set aside.
In a medium mixing bowl, beat the butter to soften and slowly beat in the sugar until creamy. Add the egg and beat well. Beat in the yogurt and milk, then the cornmeal.
Add the dry ingredients to the cornmeal mixture and stir until just blended. Transfer batter to pan.
Bake until golden brown and tester comes out clean, 30-35 minutes. Cool on rack.
Serve warm or room temperature. Can be prepared a day ahead. Cool complete. Cover with foil and store at room temperature. Makes one loaf.
A couple of weeks ago I pulled a dish out of the freezer marked Spinach Torta, 5 pieces, with no date listed. It was really good; well browned layers of spinach in a creamy base interspersed with pieces of thickly grated cheese.
It’s a mystery. I have found no backup, and I am pretty good at leaving a trail when it comes to recipes. Even when I’m tinkering, I jot down a note for follow up. Either I was in a huge hurry or thought it wouldn’t matter, the question has remained with me, “How did I make that?”
I keep coming up with possibilities and theories… and here’s my latest bright idea.
Although I suspect I used fresh spinach, I opt for a carton of frozen chopped spinach. Right away, we know it will be different. We know that in working with spinach it’s all about eliminating the inherent moisture. Once frozen spinach is defrosted, it’s simply a matter of squeezing this mass very well.
I also know that I would not be making a quiche, since I prefer something more solid. I opt for a base similar to a Greek spinach filling with ricotta, plus a bit of bread crumbs for added moisture control and binder. The custard has more structure; reminiscent of clafoutis, it includes milk, egg, and a bit of flour.
So, there you have it. This baby is not going anywhere, it has plenty of flavor and holds together beautifully. Don’t be surprised when another version shows here, since that will likely happen again!
½ cup all-purpose flour
¾ tsp salt, divided
½ tsp nutmeg
5 eggs, beaten
⅔ cup milk
10-ounce frozen chopped spinach, thaw, drain, squeeze dry
1 green onion chopped and/or 1 clove garlic, mash & minced
⅔ cup ricotta
3 Tbsp Parmesan, grated
2 Tbsp bread crumbs
½ cup grated cheese, pepper jack, muenster or mozzarella
Spread a pie plate or quiche dish with non-stick spray.
In a mixing bowl, combine the flour, ¼ tsp salt, and nutmeg. Add the beaten eggs and incorporate the flour into the eggs with a fork. Then, stir in the milk and whisk until smooth. Let stand 20 minutes.
Meanwhile, preheat oven to 375° F.
In a medium bowl, combine spinach, green onion, ½ tsp salt, ricotta, and Parmesan.
Stir the bread crumbs into spinach mixture. Whisk the batter down and add it to the spinach in thirds, stirring well after each addition. Pour the mixture into the baking dish and bake until it begins to set, rotating once, for about 30 minutes. Sprinkle with ½ cup grated cheese and bake 10-15 minutes longer until puffed. Serves 4 or more.