Project Sauce: Gnocchi and Broccoli with Blistered Sauce Mornay

Food Blog February 2014-3291I think a lot about what I put on this blog – the content, the recipes, the types of food – and this often leads me down a rabbit-hole of consideration about what kind of blog this is. Perhaps because I’m an academic, or maybe just because I watch an awful lot of food TV, this frequently kindles an urge in me to categorize what I do here, to define myself and my food. This is not a baking blog, though I produce a lot of baked goods. It’s not a dessert blog or a gluten-free blog or a vegan blog or a comfort foods blog, and it’s certainly not an “easy and fast” blog… what is it? To figure out if I’m doing what I’m doing well, I feel I have to know what it is that I do.

Food Blog February 2014-3260And yet at the same time, that same academic part of me that studied too much post-structuralism in graduate school screams “No! Don’t limit yourself! Don’t draw yourself into a box! Categories are restricting. Categories are unnecessary. Categories are a lie.”

Food Blog February 2014-3266True enough. Too often, categories are a lie. They lead me into grandiose, Walt Whitman-esque resistance. And yet, because blogging is, by being essentially writing, an experiment of selfness, in order to better understand myself, I have to better understand what I do here.

Food Blog February 2014-3268And maybe that’s it. Rather than stating what this is, blocking myself into a stationary category that may someday become too small for my own swelling and developing, maybe it’s better to talk about what I do, and what this blog does.

Food Blog February 2014-3272Here’s my latest approximation: I re-imagine classics. Not the most original or most creative, I assure you, and not always strictly true, but I think it’s a pretty good explanation for most of the recipes that end up here. Discontent with as is, I poke around and try anew. Ignoring, in some respects, the idea that a classic is a classic for a reason, I demand that it learn flexibility and try on new styles, metamorphosing, growing, moving. Do, don’t just be.

(Obligatory, shamelessly decadent sauce-pouring pictures)

Food Blog February 2014-3276Food Blog February 2014-3277Food Blog February 2014-3278This week’s recipe is definitely one of those that define what I do here. Furthering our exploration into the sauce world, I take a classic, simple, comfort food: broccoli cheese potatoes, and turn its world over, draping thick, cheddar-laden robes across a dish of pan-fried gnocchi and lightly blanched broccoli, letting the cheese sauce sink gracelessly into the crannies between before blistering the whole top under the broiler for a few minutes. It’s a revelation. But then, that shouldn’t be so surprising, because the classic combination it pulls from is already so good.

Food Blog February 2014-3280Sauce mornay is basically a béchamel that’s been dressed up with the addition of cheese. It is French, as so many of them are, and in application can be used to add gooey goodness to everything from crepes to vegetables to macaroni and cheese. Not a fan of cauliflower? Roast it and drench it in a mornay sauce. I can almost guarantee you’ll be a convert. Making a cheese-y potato soup? The base to which you add broth or stock will likely be something very similar to a mornay. Fondue and Welsh rarebit are other closely related preparations, though whether they are offshoots, coincidences, or legitimate progenitors is likely not provable.

Food Blog February 2014-3283Traditionally, the cheese added to a mornay is a blend of parmesan and gruyere, a particularly nutty variety of Swiss cheese. I like extra sharp cheddar in mine, though, the sharper the better. My mornay sauce, it’s only fair to tell you, is thicker and has a much higher proportion of cheese in it than is strictly traditional. My reasons for this, as I’ve mentioned before, are largely that I like the taste of cheese more than I like the taste of the sauce it becomes. This seems a bit silly – why make the sauce if what you’re really after is the cheese? – but this creation is so velvety and thick and luxurious that it’s worth tinkering with until you get the consistency and cheese percentage you are happy with.

Food Blog February 2014-3290As for the rest of the dish, I can’t take ultimate credit. The inspiration for pan frying the gnocchi comes from Nigella Lawson, the (for me) true domestic goddess. Rather than boiling them and risking gumminess or spongy bits falling about, she sautés them until golden and crisp, as I’ve done here. They are then ready – anxious even – to suck up the lush cheddar velvet we’re going to douse them in. Adding the broccoli, blanched in salted water just until crisp-tender, is my attempt to make this a complete meal and dislodge some of the guilt you might feel about the amount of cheese you’re going to consume. Plus, who doesn’t love broccoli with cheese sauce? Again, classics, but jammed together in a fresh way that I hope will delight you.

Food Blog February 2014-3289I’m giving you two versions of my sauce mornay recipe here – one quite pared down and basic, though, as I noted above, cheesier than what is typical (many mornays call for only a few tablespoons of cheese) – one “kicked up” with the integration of some more complex, exciting flavors. Use and play at your own discretion.

Food Blog February 2014-3295

Basic Mornay
Makes about 2½ cups
2 tablespoons butter
2 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg
1 ½ cups milk, at room temperature, if possible, for easier integration
2-3 cups grated extra sharp cheddar cheese (or the cheese of your liking. I use a whopping 3 cups of extra sharp New York cheddar)
  • Key for this sort of sauce is having all of your ingredients ready to go from the beginning. You don’t want to get to the “whisk constantly” part and realize you haven’t grated your cheese yet. Do yourself a favor and have everything ready and waiting for you before you begin.
  • In a skillet over medium heat, melt the butter. When it is melted and bubbling, sprinkle in the flour and stir to combine with a whisk. The mixture will become thick and a bit crumbly.
  • Add the salt, pepper, and nutmeg and stir to combine.
  • Add the milk slowly – no more than ½ cup at a time – whisking insistently and constantly as you add it. You want to combine it smoothly into the thick roux (butter and flour mixture) you’ve created, and avoid lumps. Adding 1½ cups of refrigerator cold milk all at once makes lumps much more likely.
  • Keep whisking your mixture gently as you pour in each addition of milk. When you have added all of the milk, turn the heat down to medium-low and continue to whisk gently and languidly (or more ferociously if you have ended up with some lumps… it happens…) until the sauce begins to bubble.
  • Once the sauce reaches a gentle simmer, whisk until it thickens slightly – something a bit thicker than melted ice cream, perhaps the viscosity of a soft porridge or cream of wheat (remember that stuff? God I loved it as a kid).
  • Now that your sauce is thick, turn the heat down to low and add the cheese a small handful at a time, whisking after each addition until it is completely melted and incorporated. After a few minutes, you will end up with a thick, rich, pale orange (if it’s cheddar) sauce. If you are using cheddar, you might notice that your sauce is just barely grainy. That’s okay. It will still work really well in whatever application you’re using it for. Cheddar is just such a crumbly cheese that it doesn’t melt as silky smooth as other, softer cheeses.
Kicked-up Mornay
Makes about 2½ cups
2 tablespoons butter
2 cloves garlic, finely minced
2 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg
⅛ teaspoon cayenne pepper, or to taste
1 teaspoon Dijon mustard
1 ½ cups milk, at room temperature, if possible, for easier integration
2-3 cups grated extra sharp cheddar cheese (or the cheese of your liking. I use a whopping 3 cups of extra sharp New York cheddar)
  • See notes above about having all of your ingredients ready to go before you begin cooking this sauce.
  • Melt the butter in a skillet over medium heat. When it has melted completely, add the finely minced garlic and stir gently.
  • When the garlic is sizzling and has barely taken on color, add the flour and stir to combine with a whisk. The mixture will become thick and a bit crumbly.
  • Add the salt, pepper, nutmeg, cayenne, and mustard, and stir to combine.
  • With the spices and flavorings integrated, follow the remaining directions for the standard mornay sauce above.
Gnocchi and Broccoli with Blistered Sauce Mornay
Serves 3-4
1 pound gnocchi (I use premade, go on, judge me…)
1-2 medium heads broccoli, cut into bite-sized florets
2 tablespoons olive oil
1 recipe kicked-up mornay
  • Heat a large pot of salted water to a boil, then (carefully!) drop in the broccoli florets. Return the water to a boil and cook for just a minute or two, until the broccoli reaches your desired state of crisp-tenderness. Drain well and set aside in an ovenproof dish. I used a 9×9 inch square pan, which worked well.
  • In the same skillet in which you intend to make your mornay, heat the 2 tablespoons olive oil over medium heat. When it glistens as you let it flow across the pan, add the gnocchi and toss lightly to get them all in contact with the oiled surface of the pan.
  • Cook the gnocchi, tossing occasionally, until all are golden and they have gained a dry, crisp crust. This should take approximately 8 minutes, depending on how hot your stove’s “medium” is. While you wait for the gnocchi, tossing them occasionally, turn on your broiler to preheat.
  • Once your gnocchi are golden and all have a crisp crust on at least one side, toss them with the broccoli you prepared earlier.
  • Now make the mornay sauce, following the directions above. When it is thick and rich and adequately cheese-laden for your tastes, pour it over the top of your gnocchi and broccoli, letting it sink down into the crevices in between, and settle in a substantial layer across the top. You may not want to use all of the sauce, but the quantity you apply is up to you.
  • Place your sauced dish in the broiler and let it rip for 5-10 minutes, checking frequently, until the cheese sauce across the top bubbles and blisters, and the exposed broccoli florets begin to get crusty and brown. Then all that’s left to do is serve yourself up a bowl and enjoy.

Pizza Pretzels

I have these moments when I realize I’ve just said something.  I don’t mean this to sound like I’m unaware of or not in control over my own speech, but I am a classic case of speaking before I think, at least when it comes to food.
Food Blog March 2013-0882A few weeks ago, N. and I were on the verge of no longer enjoying our morning errands.  On Sundays, we frequently run errands before going to our local Farmers’ Market, and because one of us is occasionally a bit of a lazy slouch on weekend mornings (I’ll leave the guessing up to you), we often don’t hit the shops until after 10am.  This is not a huge problem, except that my body is programmed to begin its hinting that “lunch would be nice, please” at about 11:30.  By noon it’s more of a demand, and by 12:15 you’d better feed me, because I’m about to devolve into full-on hangry (which I remain convinced is one of the best portmanteaus ever invented.  It’s right up there with spork).  N. is keenly aware of this schedule, and yet for several weeks in a row we’ve found ourselves food-less during the half hour that takes me from peckish to crotchety to downright unpleasant.
Despite this, I retain a sense of snobbishness when it comes to choosing what I will eat to relieve this condition.  We play a game when it comes to choosing food, especially when the choices are undesirable; I affectionately call it the “bleh” game.  It consists of one or the other of us facetiously offering “we could eat there…” which inevitably engenders the titular response.  This game was in full effect as, plagued by my hangriness, we walked past one of those soft pretzel stands at the mall we were ambling through and N. suggested it.  I looked in at the pizza pretzels – studded with cheese that looked painted on, pepperoni grease slowly cooling and solidifying, and declared, loudly, “psssh, I could MAKE those.”
Food Blog March 2013-0904Suddenly, I was beholden to it.  N. isn’t always taken in by my crazy food schemes, but apparently the idea of a homemade pretzel masquerading as pizza was something he’d never known he always wanted.  It fell to me to create a version that wasn’t sodden with grease, wasn’t packed with questionable preservatives, and wasn’t luke-warm and pressed behind plastic with its sad, sorry brethren.  My typical response to this would be to turn to the internet.  This time, however, I had Nana’s sweet roll dough to guide me, and I wondered whether I could achieve my objective by creating a savory version of her lovely elastic dough.
Food Blog March 2013-0894
Removing the sugar and adding savory Italian herbs to the mix was a successful experiment.  The kitchen smelled like foccaccia while my dough rose, and I was thrilled with the flavor in the piece I pinched off to sample.  I divided my dough into eight little balls, rolled them into long stringy ropes, and surprised myself when careful looping and twisting resulted in a pan full of something that actually looked like pretzels.
But here’s where things started to go a bit imperfectly.  I topped my plump little pretzels with chunks of sundried tomatoes, mounded them with shredded mozzarella, and draped slices of pepperoni over the top.  They lost their definition and looked more like piles of cheese than like pretzels, but that didn’t bother me much.

Food Blog March 2013-0900

Upon baking, however, a bit of their charm dissolved.  In the time it took to bake the dough, the cheese didn’t brown or bubble they way I’d hoped.  Further baking time led to overly charred edges on the tomatoes, and the cheese that had fallen onto the parchment paper I’d laid down as extra insurance went from bubbling to black.  N. ate them with gusto anyway, devouring several for dinner that night and taking foil-wrapped leftovers to work for the next few days.  But I wasn’t satisfied.  Not only were there overcooked elements, but the result didn’t taste quite like a pretzel.  It was good, but lacking in that toasty, crunchy exterior that makes a soft pretzel great.  I’m going to give you the recipe I used, but first consider these alternatives and, if you try any, let me know how they work out.
Next time, I’m going to mix the sundried tomatoes right into the dough along with the herbs.  Their flavor will still be there, but I think they will stay chewy and moist instead of burning.  I’m also toying with the idea of stuffing the pretzels with the cheese rather than sprinkling it on top – this would result in an oozing, melty, stringy core to each pretzel, and it would allow you to boil the pretzels before baking them, which contributes to the classic texture of the exterior my version was missing.  I would flatten each individual dough ball into a rectangle, sprinkle it lightly with cheese (leaving a generous border on all sides to prevent leakage), then roll and pinch tightly before making a rope and twisting as before.
I’d then boil the pretzels (Alton Brown has a recipe that looks really promising, no surprise there), drape them with pepperoni or olives or onion, and bake as before.  This would, I suspect, eliminate charring, create a better texture, and perhaps introduce a more successful alternative to the travesty that is stuffed crust pizza.*
These would be delightful dunked in some garlic butter, or basil spiked marinara, or even seasoned and pureed roasted red peppers, if you’re into any of those sorts of things.  But either way, you’ll have a remedy for the sneaky Sunday afternoon hangries that far excels anything you’ll find at a food court.
 Food Blog March 2013-0896
Pizza Pretzels
Makes 8 sweet, slightly stubby 4-inch pretzels
2 tsp active dry yeast
¼ cup warm water (stick your fingertip in; the water should be about body temperature)
1-2 tsp honey
¼ cup scalded milk, cooled
¼ cup melted or very soft butter
1 egg
1 tsp salt
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
2 ¼ cups bread flour
1 3oz. package sun dried tomatoes (not packed in oil – these would be, I suspect, too wet for this recipe)
½ – 1 cup shredded mozzarella cheese
24 slices pepperoni
  • Combine yeast, honey, and warm water in the bowl of your stand mixer (or in a medium bowl) and set aside for 5 minutes, or until the yeast is bubbly and smells like bread.
  • Meanwhile, heat the milk and combine with the butter, swirl until the milk is cooled and the butter is melted.
  • Add cooled milk, melted butter, and egg to the bubbling yeast and mix on low speed with the paddle attachment until the egg is broken up a bit and things are slightly combined.
  • Add flour, spices, and salt (you could probably add any combination of spices you like, including crushed red pepper for some heat, or rosemary for a woodsy flavor.  I’d stick with dry spices, though, for easier distribution and that classic pizza flavor) and mix with the paddle attachment until a wet, sticky, uneven dough forms.  You could also add the tomatoes at this point, if you want to incorporate them directly into the dough.
  • Scrape clean the paddle attachment and switch to the dough hook.  Knead at medium-low speed for 5-8 minutes or until dough is smooth, elastic, and willing, if you pinch a bit between your thumb and finger, to stretch out about an inch without tearing.
  • Dump your ball of dough into a glass or ceramic bowl greased with olive oil and turn it over once or twice until it is coated in oil, then cover with a clean kitchen towel and stow in a warm, draft-free place for 1½ hours, or until it has puffed and doubled in size.
  • When you return to your dough, after you admire its impressive swell and the way it already smells of pizza, gently deflate by pressing your knuckles into the center of the puff.  Let it sit for a few minutes to get its breath back.

Food Blog March 2013-0885

  • Turn the dough out onto a barely oiled surface (I don’t have a marble stone or anything fancy like that, but I do have a pizza peel, which was a little small but otherwise worked just fine) and divide into eight even pieces.
  • If you want to stuff the centers of your pretzels with cheese, roll each dough ball out into a thin rectangle and sprinkle a few tablespoons of mozzarella over the surface, leaving a wide margin on all edges to prevent the shreds from escaping.  Then wind it up tightly and pinch the edges to secure.

Food Blog March 2013-0888

  • Whether you are stuffing with cheese or not, now is the time to roll the ball (or coil) of dough into a long skinny rope 18-24 inches in length.  The best way to do this, I found, is to use the palms of your hands and start in the middle.  Push the rope of dough firmly away from you, then back toward you, starting in the very middle and then, as the dough bulges toward the outer edges, follow it along moving outward until the rope is even in thickness and at least 18 inches long.
  • To form your pretzels, bring the ends of each rope toward each other into a horseshoe shape.

Food Blog March 2013-0889

  • Then, about a third of the way down each end of the horseshoe, make a twist.  Take one end of the rope and twist it fully around the other (that is, the left side of the rope should end up back on the left side once you’ve twisted it completely around the right end).
Food Blog March 2013-0891
  • Gently grab the ends above the twist and flip them over, pressing them into the bottom of the horseshoe loop to adhere.  You’ve made a pretzel!
Food Blog March 2013-0893
  • Place all eight of your formed pretzels on parchment lined baking sheets (I found I needed two), cover them with a kitchen towel, and let rise for 30 minutes.  During this time, you should preheat your oven to 375F.
Food Blog March 2013-0895
  • When the pretzels have risen again – it won’t be a dramatic change, but they will get a bit plumper – add your toppings.  If you’ve integrated the tomatoes and cheese already, just drape a few slices of pepperoni over them and you’re done.
Food Blog March 2013-0901
  • If you haven’t integrated the tomatoes or cheese, stud the tops of each pretzel with the tomato pieces, sprinkle with cheese, and then add the pepperoni on top.  Be careful not to get too much cheese on the parchment paper, as it will burn and lend an acrid taste to your pretzels.
Food Blog March 2013-0903
  • Bake your topped pretzels at 375F for 20-25 minutes, or until the cheese has melted and the dough is fully cooked.  The cheese won’t get quite as brown as it does on a pizza, but it will still be melty and delicious.
Food Blog March 2013-0910
  • Let cool for 5 minutes before eating, so the dough has a chance to firm slightly.
We had ours with a salad inspired by pizza toppings: spinach, artichoke hearts, olives, tomatoes, and some pine nuts for crunch, tossed with mustard lemon vinaigrette.
 Food Blog March 2013-0911
* I love, love the idea of stuffed crust pizza.  Forcing more cheese into an already cheese-laden dish?  Yes, please!  But the reality of it is so disappointing: a thick block of semi-melted sludge inside a soggy crust, like someone wrapped a stick of string cheese that had been lying in the sun for an hour in some sandwich bread and called it a day.  It’s a worthy notion, but the execution just hasn’t been perfected.

Uncommon Brown Sugar and Cheddar Biscuits

When it rains in Los Angeles, the whole atmosphere of the city changes.  The earth sighs acceptance and glee, and the ordinary dustiness of every other person’s front yard glimmers with emerald slickness: life!  Reprieve from the desert we pretend we haven’t built over!  The roads become jagged, glistering, tar and oil stained slip’n’slides on which people drive either too slowly – avoiding disaster through excess caution – or too quickly – rushing to get off the highways as soon as possible.  The sky is unused to gray billows here, or at least it seems that way.

Food Blog January 2013-0518

But for me, the end of this week felt like home.  It was a strange mix of homesickness and invigoration.  I am accustomed to working in this climate.  It feels natural.  Habitual.  My fingers and my brain and my skin – they fit into this overcast world.

Seeking the comfort of familiarity, I decided to leave yeast alone for this week and fall back on something I know: biscuits.  Butter.  Flour.  Buttermilk.  Salt.  Baking powder.  The blessed fundamentals.  But I know the fundamentals.  I wanted more.

Food Blog January 2013-0514

In Ratio, Ruhlman calls these Chicago biscuits because their ratio 3-1-2 is Chicago’s area code.  3 parts flour, 1 part fat, 2 parts liquid.  I’m calling them Uncommon because their pairing – brown sugar and extra sharp cheddar cheese – might not be anyone’s first inclination.  It made sense to me, though, if you reinsert the missing link of apple pie in the middle.  Cheese and apples are perfect.  Brown sugar and apples are perfect.  What would happen if you took the apples out of the equation and left the savory richness of cheese chewing against the molasses-deep hum of brown sugar?  They are also Uncommon because they take a little extra time (almost 3 hours from start to finish) and produce a slightly different product than your ordinary dinner biscuit.

Adapted, obviously, from Ruhlman’s Ratio 312 Biscuits.


Uncommon Brown Sugar Cheddar BiscuitsFood Blog January 2013-0491

scant 2 cups flour (9 oz)

1 tsp salt

2 tsp baking powder

2 TB brown sugar

6 TB butter (3 oz)

½ cup ¼-inch chunks of cheddar cheese, the sharper the better

¾ cups buttermilk (6 oz)

In a medium bowl, whisk together the flour, salt, baking powder, and brown sugar.

Using a pastry blender or your fingers, cut in the butter until it is incorporated throughout in chunks the size of small peas.

Add the cheddar cheese and buttermilk and mix to combine into a rough, sticky dough.  I find using a fork works well for this step.

Food Blog January 2013-0501

Here’s where things change up a bit.  Instead of rolling this out and cutting rounds, stretch a piece of plastic wrap across your counter and dump the dough onto it.  Using the plastic wrap, form the dough into a rectangle of approximately 4×6 inches.  Mine was bigger because I am impatient.  This didn’t seem to have dire consequences.  Once the dough is shaped, wrap it in the plastic wrap and refrigerate for at least 1 hour.

Food Blog January 2013-0502

After an hour, the butter has firmed up again and the dough has relaxed.  Pull it out and free it from the plastic, plopping it carefully onto a well floured board.  It’s a very sticky dough, so flour your rolling pin and the top of the dough itself well to avoid irritation.  Roll the dough out until it is three times its original size, maintaining the rectangular shape.  Fold it into thirds, press down well, and then roll it out again.  Fold it into thirds for a second time.  I did mine in the opposite direction of the first fold, which was probably wrong, but again, produced no discernible taste consequences.  Press down firmly, wrap up the dough in plastic wrap again, and put it back into the fridge for another hour.

Food Blog January 2013-0506

While it chills, here’s what’s happening with all this bother: you are creating something akin to one of those biscuits that comes out of the tube.  You know, the cardboard tube you anxiously peel the wrapper from to reveal a twisting seam, then judiciously smack on the edge of the counter until it pops and dough appears in great bulges?  Those biscuits are composed of dozens of flaky layers, and that’s what you are doing by folding and rolling and folding and rolling.  You are, Ruhlman notes, following a similar procedure to that used for making puff pastry, except in our case the butter is irregularly placed, which results in craggy puffs, whereas puff pastry requires a smooth, even layer of butter in between each floury fold to reach its incredible signature height.

With another hour gone, liberate the dough from fridge and plastic, return it to your well floured board, and repeat the procedure: roll out, fold in thirds, roll out, fold in thirds again.  At this point, you should also preheat the oven to 400F.

Food Blog January 2013-0509

You’ve now folded your dough a total of four times, which means you’ve made twelve layers.  Now, roll it out to ½ inch thick and cut it into 6 pieces.  You could do rounds with a biscuit cutter, but it seems easier and less wasteful to just trim up the edges (which you could roll into a homely little extra biscuit to taste on the sly) and then cut into squares.

Food Blog January 2013-0511

Pop these onto a greased baking sheet and into the oven for 20-25 minutes.  They will emerge lightly golden on top, with cheese oozing out from between the layers to form crispy lacy edges against the cookie sheet.

Food Blog January 2013-0517

We ate these as an accompaniment to a honey mustard roasted acorn squash and chicken apple sausages.  I know, I had to get the apple back in there somehow.  My assessment?  They were delightful.  The exterior was flaky and crisp, and I was impressed by how the layers really did make a difference in the texture of the biscuit: they were moist and chewy and distinct.  The cheese wasn’t as noticeable as I’d thought it would be, though the crispy edge bits were lovely – much like the lacy brulée that adorns the outside edges of a good cheese bagel.  At first I thought I couldn’t taste the brown sugar at all, but as I took my third and fourth bite, gasping around the steam, I realized that the complex lingering warmth at the end of each bite was probably the effect of the brown sugar.  It carried the depth and richness of a caramel without being sweet.

Food Blog January 2013-0516

So the verdict is: if you need biscuits to go with a weekday meal, these are probably not the ones for you.  It’s asking a bit much to devote three hours to six biscuits, when you could just roll, cut, and bake the same ingredients straight from the mixing bowl.  But if you are planning for something special, or if you were thinking of baking bread anyway and are willing to replace rise time with refrigeration time, try these instead.  The layers are really remarkable, they stay warm for some time, they are all kinds of tasty, and they would reheat – I suspect – very well in a toaster oven, though they are best on the day they are made.  But you probably won’t have any left over, so that’s an issue barely worth discussing.

Food Blog January 2013-0522

I hope you are warm and well, wherever you are.