Today is a simple recipe that was inspired by some puff pastry recipes I found. I ended up doing my own using some Trader Joe’s dough I had stashed away. If you haven’t tried their puff pastry dough, you should. It’s only available around December, as far as I know, and not only is it a great price but it tastes really good because it is all butter like the DuFour kind. But for whatever reason, I like this one better and have had better luck with it. I didn’t realize it was a limited edition kind of product the first year, so the second year I stocked up!
Look at me, I am sharing a recipe, and it is something out of my comfort zone! Let me start by saying I had some difficulty with dashi. Initially, I was going to buy dashi, but I couldn’t find one that wasn’t listing MSG as a first or second ingredient. I even went to an Asian store where I can usually find what we need. So, I decided to make it. But then I had a little issue of finding the ingredients for it. I think what I made was ok, at least for us.
Just before our last trip to Maryland, I had made a breakfast casserole for the day we left. It was okay…but definitely not a recipe I would repeat. This was a recipe I found, and after a few changes, it was a recipe I have already repeated. It is easy to have the ingredients on hand, and it comes together quickly.
I’ve seen breakfast pizza many places and not done the way I would like it…I like my eggs on the more “done” side and not running all willy-nilly over my pizza. I also want to be able to make it quickly if it is for breakfast. Or really, quickly for any meal. Who wants to work all day on a simple pizza recipe? This recipe from America’s Test Kitchen was perfect! The dough is something you make ahead of time, and it has built in time that allows you to make it a bit early or a bit late. The actual topping part is also simple. The longest part is cooking the bacon.
I saw one of those speedy food videos that prepped a version of this which intrigued me. You know the videos I am talking about, right? They rapidly mix everything together to make it look really fast and easy and people go nuts sharing them all over social media. Who knows, maybe they will get some more people making stuff they wouldn’t have made before? Just don’t worry if your cooking takes a bit longer and if you’re like me and prefer reading a recipe instead of viewing a Snapchat-style video. But what do I know? I still prefer books over movies, haha.
This is a picture-light post. As in, not many pictures, but there are also not many steps. It is a simple recipe you could make on a weekday if you have a bit more time (most of the time is for the pie to bake and then cool). I made it on a weekend just because that’s how I roll these days. Are you surprised to see ham in the title? You should be. I don’t like ham. At least not most of the time. But, I was willing to suck it up to try this recipe. You can easily pull out the ham from your slice if you don’t like it, but I was surprised–the ham I picked out wasn’t too bad. I got a low-sodium variety from the deli counter and I would get it again.
And yeah yeah, not the prettiest of pictures, but here is the whole pie…
Prior to the Fudgelet’s arrival, I had been making different kinds of pasta. One of them used ricotta cheese. I was left with half a container. I planned on making the same pasta again, and maybe cooking it an alternative way. Well, he arrived, and I was left with this cheese that I didn’t have the time or energy to make pasta with. I also didn’t want to go to the grocery store. Instead, I thought about using it with eggs. K and I really liked it, and it made a tasty lunch. You could certainly vary the amount of cheese, or the number of eggs. You can also eat it on the side, or on a sandwich. Can you figure out which plate is mine, and which was K’s?