Some Food Explorations - January 2016 CK 1/16/16
Cheddar Cheese English Muffin Crostini and Mini Blueberry Stovetop Cake
Almost every morning I have bread and cheese for breakfast. Usually it is english muffin toasted on the stove top in my cast iron fry pan. Toast the inside, then turn over and lay cheddar cheese on top to melt while the other sides toast. I usually call this open face grill cheese. But it should be toasted, not grilled with fat in the pan. There is plenty of fat in the cheese already…good also with dollops of salsa, or sliced tomatoes, or sliced avocado.
Recently I have been cutting this into 4 wedges/quarters before eating. Something special about wedge/pie shapes.
It took me all this time to think of cutting into lots of little pie slices. Six slices became eight, became ten (per side).
And now we have here a Sun. I think these are also called crostini - not sure tho. So, what are Tostini?
I wanted something else to round out this story. So here also is a mini blueberry cake experiment/invention. It was going to be more of a shortbread cookie with a fresh blueberry topping. But the butter/sugar/flour ratio did not look like it would make a cookie. Quick, add some baking powder, (before putting liquid to the dry mixture), and turn it into a cake.
You can see the approximate recipe written out on the card. I rarely use real measurements, but cook by eyeball and feel. If it turns out pretty well, I try to write up notes on the approximate recipe, to the best of my memory.