Breakfast Custards

IMG_0874Don’t we live in a beautiful place? We feel particularly grateful lately. The sun is out, the plum tree is in bloom, and the chickens are finally laying! We’re flush with eggs! Here we suddenly find ourselves in the sweet season of plenty. (We’re helped this time, by circumstances – our Heyday Egg subscription has overlapped with this onset of eggs from our own chickens.) Custards, puddings, pasta, and yes, even brioche have been happening in our kitchen lately.

Here’s a recipe that’s one of our favorites. Served to a neighbor recently, she labeled it “fancy,” but really it’s extremely simple. This custard is quick to make up, allows you enough time to shower while it’s baking in the oven, and, in our household, is child approved 100% of the time. We began with the recipe in The Breakfast Book and adapted it to our own taste. Hope that you enjoy it too! Here’s wishing you many eggs and a happy spring time!

Breakfast Custard

For four

1/2 c. milk
1/2 c. cream
4 eggs
2 tbls. maple syrup
dash of salt
unsalted butter, room temperature (for preparing ramekins)

  1. Preheat oven to 375F. Prepare four 1/2 c. ramekins by buttering the insides generously with your fingers. Set a tea pot of water on to boil.
  2. In a large measuring cup, whisk milk, cream, eggs, maple syrup, and salt together. (Or, alternatively, pulse with the immersion blender a few times.)
  3. Pour egg mixture into the buttered ramekins. Place ramekins in a 9 x 9 glass pan.
  4. Fill pan with boiling water until it reaches halfway up the ramekins.
  5. Bake for 20 minutes.
  6. Serve in ramekin or unmolded onto plate.

first blue eggNotes:

  • This recipe easily reduces for two eaters (or even one.)
  • Adjust maple to your own taste. Maybe you like it sweeter?
  • Want to try a savory custard? (It’s a great way to sneak veggies past a sneaky eater, but you didn’t hear that from me.)
  • Of course, this is much better with a little Hitchcock bacon sprinkled on top.

Small and Sweet Chocolate Cookies

Let’s take a break from kale, and potatoes, and winter, shall we? Happy Valentine’s Day.

February sky

Here’s a cookie that I’ve had in my files for years. It’s time you had it too. This recipe was gifted to me by a mom I got to know when teaching her children. She brought them to share one day, impressively round and all perfectly the same size. What a treat. There are a lot of chocolate cookie recipes in this world, but when you bite into a keeper, don’t you know it right away? You’ll find these just the right thing for a deep chocolate craving. I think it’s worth a little extra fuss on the shaping to help them appear as beautiful as they taste. A good cookie for gifting, they even mail well if your valentine is far away.

Small and Sweet Chocolate CookiesSweet and dark chocolate cookies

2 cups (4 sticks) unsalted butter
1 cup light brown sugar
1 cup white sugar
2 tsp vanilla extract
2 eggs
2/3 c. high quality unsweetened cocoa
2 cups AP flour
1 tsp baking soda
1 tsp kosher salt
12 oz bittersweet chocolate chips (or more, if you like)

  1. Set butter and eggs out to come to room temperature. (You need to be able to press the butter with your finger and see some give. Plan ahead, if you live in a chilly house. This could take a few hours.)
  2. Preheat oven to 350F.
  3. Cream butter and sugars until light and fluffy. Add vanilla. Add eggs, one at a time.
  4. Add cocoa and mix gently until incorporated.
  5. In a separate bowl, whisk together the flour, baking soda, and salt. Add this to the cocoa and butter mixture. Mix just until combined.small cookie scoop
  6. With a rubber spatula, fold in the chocolate chips.
  7. Using a 1 inch cookie coop, drop balls onto a parchment lined baking sheet.  With wet hands, reshape each ball slightly by rolling.
  8. Bake for 10-12 minutes. (If you choose to make a larger, more standard size, bake for 15 minutes.)


  • If you don’t have a cookie scoop, roll 1 inch balls with wet hands and then place on parchment.
  • The cocoa which I used for this recipe was gifted to me and is Callebut cocoa powder, CP-776. We call it the “good” cocoa and use it for special recipes that really feature the cocoa, because it does really make a huge difference. (I’ve also made this recipe many,  many times with our bulk grocery store cocoa. Still delicious!)

Booth Canyon Orchard Delivery to Bainbridge, January 23rd

pearsWinter got you down? Add a little local fruit back into your diet. Booth Canyon Orchard, a certified organic family farm, will be coming to the island on January 23rd. You can pre-order a box or buy fruit by the pound upon arrival. We’ve been absolutely savoring our last box of pears. They keep well tucked into our crisper drawer. Firm and sweet, each pear has brought a little brightness to our breakfasts. They are so delicious that I have not even been tempted to bake with a single one – they’re just too good not to eat raw! If you’re interested in ordering ahead of time, here is the information from Stina:

Hi all you Bainbridge fruit fans,
I am delivering fruit to Bainbridge Island Friday January 23, 2015.  The location will be the same as October, in the north parking lot of the Eagle Harbor Congregational Church/Madrona Waldorf School.  I will be there shorter hours as the days are cold and wet, from 1:30 to 4.   You can purchase fruit by the pound ($3.00/#) or by the box ( $42/box for pears), and I will have samples to try before you buy.  If you can not make the short pick  up time, please call me as I will be visiting family in Winslow for the afternoon, I just don’t want to hang out in the cold all day.  
In January we are featuring our winter storage D’Anjou pears.  These pears are not like the D’Anjou you get at the store.  They are more like a peach in winter; sweet, juicy creamy, fragrant goodness.  A box will keep in a cold place (a north facing porch is good) for 4-6 weeks, while you bring in a few pears at a time to ripen and enjoy.  Each box comes with storage and ripening instructions. Boxes are 22 pounds and cost $42.  . 
To reserve a box of fruit  YOU MUST PRE PAY by sending me a check.    This is the end our pear supply, so please reserve a box if you can, and let me know if you are interested if you can’t commit to reserving.     You can place your order by email, but will need to send a check in the mail for the full amount to:
Booth Canyon Orchardbooth canyon
391 Twisp Carlton Rd
Carlton, WA 98814
Please include a daytime phone where I can reach you if you get busy.  
If you have any questions or concerns, please feel free to call me at 509-997-0063, or email  
I donate a percentage of my sales to Madrona School, so you are supporting the school, as well as a Washington family farm. 
May your winter be peaceful and joyful.
Stina Booth
Booth Canyon Orchard

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Breakfast Cookies with Fruit and Nuts

I feel like the baking season is winding down. Did you know there was a baking season? Surely you did. It’s that time before Thanksgiving when you’re stocking up the freezer – breads, morning cakes, goodies for the meal itself – and then the mad rush onward to Christmas treats.  Now that those piles of cookies are dwindling andbreakfast cookie all the homemade gifts have been gifted, we can taper off our flour use and get on with clean living. In case you too need help transitioning, here’s a cookie recipe for you to aid in bridging the gap. It’s healthful and tasty and a lovely thing to put in your little one’s hand as they struggle back into the school schedule.

In the dark days of winter, vegan recipes come in handy. Eggs are scarce and thrifty baking is a necessity. But in contrast to this starkness, this recipe is also an opportunity to celebrate your well stocked pantry. Use your homemade applesauce and dried fruit that you may have squirreled away in the bright days of summer. (And, if you didn’t, your bulk aisle will come to your aid.)

one 9×13 pan of bars or squares

1 c. AP flour
1/2 c. white whole wheat flour (see notes)
2 c. rolled oats
1/8 c. flax mealbreakfast cookie
1/8 c. oat or wheat bran
1/2 tsp. cinnamon
1/2 tsp. salt
2/3 c. brown sugar
1 c. apple juice
1/2 c. applesauce
1/4 c. vegetable oil
1 tsp. vanilla

1/2 c. dried fruit, chopped
1/2 c. nuts, chopped finely
1/2 c. coconut

  1. Prepare a 9×13 pan by cutting a piece of parchment to line the bottom of the pan.
  2. Preheat the oven to 375F.
  3. In a large bowl, place all of your dry ingredients and mix.
  4. Stir in juice, applesauce, oil, and vanilla until fully incorporated (no dry flour.)
  5. Mix in your fruit, nuts, and coconut.
  6. Spread into your pan. Bake for 30 minutes.
  7. Turn upside down onto a cutting board, peel off parchment, and cut into bars or square. Arrange these on a baking sheet so that there is a little space between each bar. Bake for another 15 minutes.


  • Hooray, oh happy day! Central Market now stocks Nash’s freshly milled flour in the bulk section. Both their hard red wheat and white whole wheat are available. I remember the days when it was hard to come by, and it’s exciting to now have a steady supply.
  • I used dried blueberries and strawberries.
  • This cookie is not very sweet. (That’s good – it can be breakfast.) I dusted the top with a little powdered sugar and cinnamon this time.
  • This recipe was adapted from Mollie Katzen’s, Honest Pretzels, a great resource for cooking with your child. The recipes are engagingly illustrated and the directions are easy to follow. It would be my first recommendation for any family with an interested young cook in the kitchen.


Blanched Vegetable Salad with Basil Parsley Vinaigrette

parsley basil vinaigeretteGreen beans, new potatoes, fava beans, and basil are all ingredients that delight me when they begin to show up at the market. Living in the midwest, I used to feel that it was finally summer when I saw corn and tomatoes. Here in Washington, it’s the green beans that I wait for. And this year, at the beginning of this season, I discovered a new delight. Have you tried the parsley from Tani Creek? It’s like none other. You’ll want to add it to dishes as a main ingredient, not just a garnish, as it is often relegated. Adapted to our climate, this “awesome tasty” heirloom variety has a pedigree which you can read about on the farm’s website while you peruse their seeds for sale.

Here’s a spunky salad that features parsley prominently. (Feel free to substitute it for the basil entirely.) It does take a bit of time to prepare. Think of it as a potluck show off dish. Or, make a big bowl of it on Sunday and smugly take it for a hearty lunch all week.

1 pound new potatoes
1 pound green beans
1/2 pound fava beans (That’s the weight for the beans after being removed from pod.)
6 slices crispy ham, optional (See note.)

  1. Put a medium sized pot of water on to boil. Fill a large bowl with ice and water. Set aside.
  2. Wash and slice potatoes into about 1 1/2 inch pieces. (If very small, you may not need to cut the potatoes. Yum!)
  3. Add potatoes to boiling water. Salt. Cook for 25 minutes.
  4. While your potatoes are cooking, attend to your green beans. Take the ends off the green beans and cut into large bites, about 2 inches long.
  5. Prepare fava beans by removing large beans from pods.
  6. Use a skimmer or slotted spoon to remove potatoes to ice water bath. When cold, remove potatoes and place on a dishtowel. Pat dry.
  7. In the same water, boil green beans for 2-3 minutes, tasting to see if they are the consistency you might like. Follow the same procedure as the potatoes – ice water, then towel.
  8. For this dish, boil fava beans for 2 minutes. After chilling, remove the skins.
  9. Place all the vegetables in a large bowl and pour vinaigrette over. Add crispy ham, if using.

Vinaigrette:parsley basil vinaigerette
1/4 c. fresh parsley leaves, packed
1/4 c. fresh basil leaves, packed
3 tbls. champagne vinegar (or other gentle, white vinegar)
2 tsp. mustard
2 garlic scapes (or one large clove of garlic)
1/2 tsp. coarse salt
a few grinds of pepper

Add all ingredients to food processor and process until smooth.


  • We always pick up a ration of Hitchcock Deli meat for the week – turkey, beef, ham, bacon. Occasionally we might be overzealous in our order and have a little leftover at the end of the week. Crispy ham is a remedy to this problem. Take ham that’s been in your fridge for awhile, crisp it up at 450F for 5-6 minutes and voila – a yummy crunch for pasta, eggs, or salad.
  • Feel free to play and add other seasonal veggies that you might prefer, of course.


Creamy lemon mint salad dressing

creamy mint salad with blueberriesBaby lettuces from our deck garden. Mint foraged from between the weeds in the front yard. Island blueberries. What a refreshing summer salad!

salad greens, washed and dried
the juice of 1 lemon (1 tbls.)
1/4 tsp. fine sea salt
1/2 c. half and half
about 2 tbls. chopped fresh mint
a handful of blueberries


  1. In a jar with a lid, shake salt and lemon until the salt is dissolved.
  2. Add half and half. Shake.
  3. Mix mint with salad greens.
  4. Toss your desired about of dressing with salad greens.
  5. Top with berries.

Massaged Kale Salad for a Picnic

I am loving this salad in various forms these days. It’s a great traveler – drop it off as a surprise for a busy friend, take it to the park, make it minutes before dinner and add some quick green to your meal.

massaged kale salad

Even though this is an easy dish, many hands make light work, right? This is one that the four year old likes to help make. (In the photo, he is helping by snipping the leftover kale stems, which he’ll take out to the chickens for a treat.)

kale for chickens

one bunch kale
a dash of apple cider vinegar
a drizzle of olive oil
two sprinkles of kosher salt
one grind of pepper
any raw veg that you may have: grated carrots or radishes are especially nice
optional: chickpeas fried in olive oil

  1. Tear kale leaves from the stems. Chop the leaves roughly and place in a large bowl.
  2. Pour vinegar and oil over kale. Sprinkle with salt. Now, massage those leaves! (This is a great job for a kid!) Squeeze and rub the leaves until they are broken down and soft.
  3. Add the veg on top and….done!!
  • To add protein to this dish, go ahead and saute some chickpeas. Use freshly cooked or canned. Rinse and then dry on a kitchen towel. Next, on medium heat in a large skillet, toss olive oil and chickpeas. Stir often until the chickpeas are brown on all sides. If you’re using them in this salad, do not salt. (If you’re making them for a separate snack, I’d recommend fine salt sprinkled on after cooking.)
  • I learned the trick of massaging kale from this recipe.
  • A crinkle cutter makes a wonderful chopping tool for a small child. It’s easy to use, fun, and begins to teach about being aware of knives in a safe manner. This is the same brand as the one we use, which I picked up at a Montessori conference.crinkle cut carrots