Today was a day of reckoning. There was a debt to pay. For roughly 10 months, we’ve been gallivanting about Music City, kicking up our feet, enjoying food, and getting on our merry way. But we never really stopped to think about the food, how it was prepared, and the meticulous practice of cooking. We just sat on our snooty high horse and critiqued every place inside-out.
Well, today was time for us to step up to the plate and pay homage to the many cooks in Nashville by trying our own hand at creating edible delights.
Kristen had a recipe for her mom’s monkey bread that she wanted to make–and we also used a breakfast quesadilla recipe from Dr. Josh Axe’s “The Real Food Diet.”
The first stop after church was Publix for ingredients. While we certainly appreciated Dr. Josh for looking out for our health, the almond butter his recipe called for was a little pricey ($6 for a small container). We went with plain ole peanut butter. Also, we couldn’t find “brown rice” tortillas, so we settled for whole wheat.
When we got home, Kristen started on the monkey bread by cutting up biscuit pieces, dipping them into a sugar-cinnamon mix and placing them into a buttered bundt pan. Then, she concocted a glaze of butter, brown sugar, and sugar over the stove and let it drip over the biscuits. Next, it was off into the oven for 30 minutes.
Meanwhile, we started on the breakfast quesadillas. The recipe was pretty easy to follow. We spread the peanut butter on a tortilla and topped it off with diced apples and pears, honey, and a little bit of cinnamon. We threw another tortilla on top and popped it on the stove to heat up.
The first one was a little bit soggy, rather than the crisp crunchy texture that Dr. Josh writes about. We chalked it up to the butter we used for the skillet. The next one was a lot better, possibly because the first one sucked up all the moisture. That being said, both tasted amazing.
With about four minutes left for the monkey bread, we peeked into the oven and got a face-full, then a house-full, of smoke. We took turns fanning the smoke detector so that it wouldn’t go off and took the monkey bread out.
At first sight it looked good, but on further inspection, the inner biscuit pieces weren’t cooked through. Kristen’s mom said it might have been because of calibration issues with the oven. Still, the outer pieces were scrumptious–but the doughy inner pieces were inedible.
So, for a first try, our cooking adventure wasn’t a complete failure. We still sat full and satisfied on the couch, without footing a huge bill. At the same time, I think we also gained a new appreciation for the good folks who prepare our brunch on a daily basis. Next week’s location is still to be determined.