Face it people. Not every meal will have great photos. That’s just a fact of life. Or maybe it’s just a fact of blogging. We spend so much time running around trying to make food look great on a plate, which is fine if you have the time. Sometimes you just don’t have the time. Or a plate! Especially when you’re going on a road trip. For Amir’s birthday, we hit the road to San Luis Obispo with food in one hand and a camera in the other. Have you ever taken photos of your food while a car is in motion? Let’s just say it is not an easy feat, but we did not want to keep these recipes from you. Regardless, no road trip is complete without something to nibble on. On our last drive to San Diego, there were pop tarts nestled into a basket. As we’ve both crossed over into a new year of age this past October, it was high time to balance an early breakfast with something sweet and something substantial. This was the perfectly portable cure to rumbling bellies in the morning.
It was Amir’s birthday, so he was lucky to stay out of the kitchen for this one. Lucky him. A friend handed over the gift of leftover duck fat from a duck confit, and at 5:30 am in the morning, it seemed like the quickest solution to “How should we eat these potatoes?” If you have yet to roast your potatoes in duck fat, please do. Of course, you can do this recipe with olive oil or butter, so do not shed a tear if no one has recently set a bag of fat in your hands this week. The strawberry milk is sweet with a bit of tang from the yogurt. It also has a bit of body from the yogurt, but it’s not quite thick enough to call this a shake. The muffins were actually made by our mutual friend who just happened to be in town for a few weeks. (His last contribution to our blog was another cranberry creation last December.) They were tangy, crunchy and bright–all at the same time. Apologies for the subpar photos. When your friend is doing 80 miles an hour on the 101 North, it’s difficult to steady your aim. But we’re all friends here, right? Surely you won’t hold the images against us when there’s duck fat on the line.
Cranberry Orange Muffins (Adapted from MyRecipes) – Approximately 1 1/2 dozen
2 cups flour
1 cup plus 1 tablespoon sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
Zest and juice of 1 large orange
1/4 cup canola oil
1 large egg
2 cups frozen cranberries, chopped
1/3 cup walnuts, chopped
1. Preheat oven to 400 degrees. Spray two muffin tins with baking spray and set aside.
2. In a large bowl, whisk together the flour, 1 cup sugar, baking powder, salt and baking soda.
3. In a separate bowl, whisk the egg, oil and orange zest and juice. Add to the dry ingredients until just incorporated, then fold in the walnuts and cranberries.
4. Fill each cup 3/4 of the way, then sprinkle the tops with the reserved sugar. Bake 15-20 minutes or until the muffins have browned and bounce back once touched.
Duck Fat Roasted Potato and Egg Wraps – Serves 4
2 tablespoons duck fat (toss in a bit of the duck skin if you have it)
1/2 red onion, diced
1/2 large red bell pepper, diced
4 large red potatoes, cut into 1″ cubes
2 cloves garlic, minced
1/2 tablespoon kosher salt
6 eggs, whisked
3 tablespoons milk
1/4 cup fresh parsley, chopped
1/8 cup fresh dill, chopped
8 pieces Canadian bacon, sliced
4 large flour tortillas, warm
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1/2 tablespoon honey
1/4 teaspoon sriracha
1. In a large pan, melt the duck fat and skin over medium high heat. Add the onion and bell pepper and cook until softened, approximately 4-6 minutes.
2. Add the potatoes and tossing to coat. Cover and cook until browned and soft, approximately 20 minutes. Stir occasionally, adding the garlic and half of the salt into the potatoes towards the last 5-10 minutes.
3. Once the potatoes are done, remove them from the pan and set aside. Keep the potato roasting pan on the burner and set it to medium heat. Stir the milk, parsley and dill into the eggs and pour into the pan. Scramble to desired consistency, then sprinkle with remaining salt and remove from pan. Set aside.
4. Add the Canadian bacon and cook both sides until browned, approximately 1-2 minutes. Remove from pan.
5. In a small bowl, quickly whisk together the mayonnaise, Dijon mustard, honey and sriracha. Evenly distribute between all four tortillas.
6. Split the cooked potatoes, eggs and Canadian bacon between the tortillas, then wrap tightly and serve.
Sweet Strawberry Milk – Serves 6
4 cups milk
1 pound strawberries, hulls removed and quartered
1/3-1/2 cup sugar (adjust according to your taste)
4 tablespoons honey
1 cup Greek yogurt
1/4 cup fresh basil, torn (optional)
Pour all of the ingredients into a blender and process until smooth.
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