It’s Sunday, and in New York, that means brunch. A few weekends ago I had some friends over to my apartment for for the ritual, and as expected, this morphed into a lazy, mimosa-infused Sunday Funday that ended late into the evening with a large order of take-out Thai food and the Grammys. Before the many orders of drunken noodles, however, I made some food for everyone. Here’s what we ate:
I made two loaves of chocolate chip banana bread the night before to free up the over for other tasty brunch foods that are better served hot. That chocolate chips should be used instead of nuts in all loaves of banana bread is a cornerstone of my life philosophy, so naturally I relied on my favorite chocolate chip banana bread recipe to make these. I got a big bunch of bananas at the beginning of the week and let them become brown and spotty on my kitchen table so they would be a nice texture for the bread. This has got to be the world’s easiest baking recipe, as you essentially just mix everything in a big bowl, pour it into loaf pans, and pop it in the oven. Works like a charm, every time.
Sorry for the bad photograph…. This is what I get for trying to iPhotograph while pouring mimosas.
I also made an onion frittata that morning. As it turns out, this frittata recipe also relies on the simple mix-pour-oven strategy, and this was an easy thing to whip up as I waited for guests to arrive. My only regret is that I should have scaled the recipe up to fit my giant cast-iron skillet. It was a little bit thinner than I would have liked, but it still tasted great.
Finally, I made my favorite variation on pigs in a blanket (which I find easier and faster than individually rolling a bunch of tiny hot dogs anyway): puff pastry wrapped around sausage. I got big frozen sheets of puff pastry from my local grocery store (sorry, didn’t make it from scratch this time), and then headed to Butcher Block, the local Irish butcher, which happens to be two blocks away and one of the best butchers in New York (confession: also picked up some Hob Nobs from their selection of Irish and UK treats; the chocolate ones, of course). I got ten links of their house sausage, rolled them in puff pastry, and sliced it into ~1″ slices. I’ve done this several times, and I have to admit that I’ve never timed it. 350F, for 20 minutes, I think. Maybe check them at 15 minutes, just to be safe.
Next time I’ll try to be more diligent about taking photographs. Hope all of you have been having a nice weekend and eating lots of tasty things!