My dad has taught me a lot over the years. He taught me how to drive stick and made me drive from a full stop up a hill, over and over until I didn’t stall. He educated me in the rules of NFL football, quizzed me about team names, coaches, and quarterbacks, and taught me to love the Niners (in good times and bad). And, he taught me how to be resourceful in the kitchen.
In my dad’s kitchen, nothing is wasted. Food ingredient OR time. Leftover odds and ends of onions, peppers, and last night’s pork chops go into Sunday morning omelettes. Prep dishes are washed as the meal is being cooked or dessert is being baked, so that after you’ve finished eating or baking, all that is left are the dishes you ate off of. These are practices that I’ve happily brought into my own kitchen, and just one of the infinite ways that my dad has shaped and influenced my life. Thanks Dad, I hope you had a fantastic day!
So remember that lemon curd? We didn’t come close to finishing it off with the pavlovas, but I used the rest in this tasty breakfast “brastry” (bread pastry? no??)! A soft sweet dough is filled with a cream cheese and lemon curd filling, and when baked, will fill your kitchen with the most lovely smell; you’ll be able to close your eyes and imagine that you’ve opened that little coffee pastry shop you’ve always dreamed of.