I got knocked off my feet last week by a particularly nasty cold, so I was in no shape to get very far out of bed, much less bake anything this weekend. Fortunately, I’ve been sitting on the recipe for this Spanish pork roulade I invented since last November. I made it for the first time for a dinner party (flying blind is a nerve-wracking thing to do), and I thought it was a success. This was fortunate, considering I made way too much and was eating leftovers for weeks.
Sorry for the delay today! Life got in the way a bit this week, so I hadn’t had the usual time to devote to writing. Fear not, though. Today I bring you Buffalo Bagel Chips! (Or at least the directions to make your own, I wasn’t planning on hand-delivering bagel chips to all my readers, though you are all lovely.) This week’s post was originally supposed to be about cinnamon pie, but that was a 2-day disaster, so bagel chips it is.
When I first came to Ohio, I was shocked by its pizzerias’ lack of garlic knots or anything remotely resembling them. Upon asking my Midwestern friends, I was met with quizzical faces. Imagine my befuddlement when I found out that not only can I not get garlic knots outside of New York, but no one even knows what they are. Clearly, the only solution (apart from returning to New York and never leaving again) was to make them myself.
Over the past few months, I’ve developed the habit of cooking a large batch of something-or-other over the weekend, dividing it into portions, and taking one portion to work with me each day for lunch. It gives me an extra 5-10 minutes to sleep in each morning, and anything that gives me more time to sleep is a winner in my book. Since I promised you quiche a few weeks ago, I thought miniaturizing them to fit into my lazy lunch prep scheme would be a fun and useful new experiment.
Until I got a food processor, I was staunchly of the belief that making pie crust from scratch was simply not worth the effort. Store-bought pie crust produces consistent results, and doesn’t require the nerve-wracking process of cutting frozen butter into flour by hand.
While the majority of my baking tends to be desserts, baking doesn’t always mean sweet. My original plan for this week was decorated sugar cookies, but I just couldn’t get myself in the mood to painstakingly decorate a whole batch of cookies. With doctor’s appointments, windowsill gardening, and various other chores to attend to, this weekend was definitely more of a bread weekend. Bread requires shorter bursts of activity between long stretches of waiting, so it was perfect for a weekend when I needed to get some things done at the same time.
