The days between Christmas and New Year's Day are slow-paced for us, and generally a time to relax. We spent a few days at our near-the-beach house and took some time to try some new dishes. Normally when we are at the beach house we have waffles for breakfast, but since we were there for four days we didn't want them all four mornings. James made them for the first two, and then I was in charge of breakfast. I found this recipe for
Dutch Baby with Bacon and Runny Camembert from the
New York Times Cooking pages. I don't think we'd ever had Camembert cheese before, and apparently no one at the deli counter at our local grocery store had ever even heard of it. James googled it and discovered that it was a type of brie, so he started looking around where the brie was located. This method worked and he brought home a nice 8 oz. wheel, just like the recipe called for. I followed the recipe pretty closely, with the exception that I only used seven eggs instead of eight, since that was all I had. This was both visually appealing, and really tasty. It made enough for the both of the remaining breakfasts.
The second recipe I tried was an easy skillet dinner
Cheesy Spicy Black Bean Bake. This was quick and only the skillet was needed, no additional pots, pans, or bowls.
Spicy pairs well with sparkling, so we enjoyed a bottle of Blancs de Noirs from
Westport Rivers Winery with this.
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