Hailing from the Ozarks, Addie Broyles expanded her cooking (and eating) skills on the West Coast and Spain before settling in Austin, mainly for the aguas frescas at the taco stand down the street from her house where she, husband Ian and son Julian are now attempting to grow their own food in the backyard. They recently welcomed another baby boy and two chickens to the family.
Relishing food is about taking time to enjoy what has become the often hurried and mundane task of nourishing our bodies. Relish Austin is Addie's search for things that make her go "mmmm." High brow, low brow. Fast food, slow food. In Central Texas. On the Web. On the streets. In your garden and in your kids' lunch box. In your refrigerator and on your dinner table.
Relish Austin is also the name of Addie's print column that appears in the Austin American-Statesman a few times a month.
Unless otherwise noted, all photos are by Addie Broyles.
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The entry titled "Make your own Pop Tarts."
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2011 > January > 18 > Entry
By Addie Broyles
| Tuesday, January 18, 2011, 04:40 PM
Last April, Bon Appetit sent the food blogosphere into a frenzy when it published this recipe for
Strawberry “Pop Tarts.”
Apparently, it hadn’t crossed anyone’s mind (mine included) that you could make this sugar breakfast treat at home.
(Well, homemade pop tarts had crossed the minds of the folks at King Arthur Flour, who made a toaster tart two years before Bon Appetit.)
But the real winner in this pop tart craze — if Google search results have anything to say about it — is blogger Smitten Kitchen, whose adaptation of the King Arthur recipe was published just a few weeks after the Bon Appetit article.
Bloggers everywhere, including Austin (hey, Shelley!), jumped into the toaster oven and we had a bonafide craze on our hands. (Artisan tarts even made the New York Times magazine.)
I had hoped to make freezable pop tarts for Wednesday’s story about freezing your own pancakes waffles (seriously, who needs Eggos when you have this crazy good buttermilk waffle recipe from Alton Brown.), but alas, I only had time to make the waffles, which I’ve been eating every single morning for the past week.
UPDATE: Looks like Mark Bittman and I are on the same page this week. The New York Times food writer had a big write-up today about using whole grains to make better pancakes.
Have you made homemade breakfast pastries that freeze well? Any other suggestions for recreating the magic of Saturday morning breakfast during the workweek?
Photos by CNP Digital Studio and Mitchell Feinberg for Bon Appetit.
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By Shelley
January 18, 2011 4:58 PM | Link to this
The pop tarts were a fun treat to make- must do so again. Thanks for the reminder! And for the shout out!
By Christy@epicuriosities.com
January 20, 2011 10:28 AM | Link to this
Bake off the entire package of bacon with the pieces in a single layer that do not overlap on a baking sheet lined with parchment paper (for easy cleaning) @ 400 degrees for 10-20 minutes depending on the thickness of the bacon and how crispy you like it. Store it in the fridge and warm a couple of pieces at a time in the microwave for about 20 seconds. For a special treat, sprinkle a little brown sugar on top of each slice before you bake it. Heck of a lot cheaper than the precooked bacon.
By weterynarz_warszawa
May 10, 2011 2:03 AM | Link to this
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By kunde
May 10, 2011 7:19 AM | Link to this
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