[1] Sables, French shortbread cookies, made with blue cheese (photos #1 and #2 © Jasper Hill Farm).

[2] Bayley Hazen, one of America’s great blue cheeses (LINK REVIEW?).

[3] Use real maple syrup, not “pancake syrup” (photo © Rent Mother Nature).

[4] You can dip shortbread in chocolate, or enrobe the entire cookie (photo © Wisconsin Dairy).

[5] Salted caramel chocolate shortbread. Here’s the recipe (photo © Spice Islands).

[6] Candied lemon shortbread. Here’s the recipe (photo © Go Bold With Butter)

January 6th is National Shortbread Day. You might want to bake some traditional shortbread, or take a walk on the wild side with blue cheese sablés. What are sablés (pronounced sob-LAY)? They’re the French take on shortbread. The difference is that sablé, French for sandy (i.e. a sandy texture), is a more crumbly texture of the Scottish version. The ingredients are the same (flour, butter, eggs, sugar, a pinch of salt), the technique is slightly different.

Pecan sandies are an American version of sablés. See the difference in the footnote*.

The recipe below [shown in photo #1] adds blue cheese to the dough for a sweet and savory take. The recipe uses Bayley Hazen, one of America’s great blue cheeses. You can substitute, but make it a quality blue cheese.

You can find other recipes for savory-only shortbread: blue cheese or curry, for example.

> There are more shortbread cookie recipes below.

> The history of shortbread.

> The history of cookies.

> The history of blue cheese.
 
 
RECIPE: BLUE CHEESE SABLÉS WITH MAPLE GLAZE

Prep time is 15 minutes, 4+ hours to refrigerate the dough, and 15-20 minutes bake time.
 
Ingredients For 2 Dozen Cookies

 
Ingredients For The Glaze

 
Preparation

1. MAKE the cookie dough in advance. Blend the butter and blue cheese on low speed until totally combined, about a minute or two.

2. ADD the sugar, salt, and nutmeg. Beat until completely combined and creamy, but be careful not to over-mix. Add the egg yolks one by one, mixing just until the batter is smooth.

3. STIR in the flour with a wooden spoon or rubber spatula, just enough to make sure there aren’t any pockets of dry flour. The dough will be sandy, but it should become cohesive when pressed.

4. ROLL the dough into a long log about 2” thick, working quickly to avoid drying out the dough. Wrap the log in plastic and refrigerate it for at least 4 hours. When ready to bake…

5. PREHEAT the oven to 350°F and line 2 baking sheets with parchment paper.

6. UNWRAP the chilled dough. Slice the uneven ends from the log, then cut the log in half. Slice each log into a dozen ½”-thick rounds. Arrange 12 cookies on each baking sheet, spaced about 1” apart.

7. BAKE the cookies for 15-20 minutes, rotating the baking sheets halfway through, just until the edges turn golden.

8. COOL the cookies on the baking sheet for 5-10 minutes, then carefully remove them to a cooling rack.

9. MAKE the glaze. Combine the glaze ingredients in a small bowl and whisk until completely smooth. Set aside while the cookies cool. Once the cookies are completely cooled…

10. USE a pastry brush to paint the top of each cookie with glaze, covering the entire surface evenly. You only need a little bit; the glaze is very sweet and a thin layer of it is enough to balance out the cookies’ savory edge.
 
 
MORE SHORTBREAD COOKIE RECIPES

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Plant-based foods are enjoying the spotlight, and old standards like beans are finding themselves on a plate with popular breakfast foods. Beans are rich in protein and fiber, and also provide a good level of satiety, the satisfied feeling of being full after eating. That’s why we’re highlighting beans for breakfast!

Beans are one of the most versatile, nutritious, and affordable ingredients you can use in everyday cooking.

It’s easy to add a side of baked beans, black beans, kidney beans or other beans with breakfast eggs. Here, thanks to Flavor & The Menu, are six more reminders of how easy it is to add beans to breakfast.

Using canned beans like Bush’s make it a snap.

You can find bean recipes for every meal at BushBeans.com.

> The different types of beans.

> The history of beans.

> 13+ bean holidays.

> Check out the different types of breakfast eggs.
 
 
EASY WAYS TO ADD BEANS TO BREAKFAST

1. Breakfast Burrito

The breakfast burrito is a fan favorite. Make one with black beans, pico de gallo, scrambled eggs, guacamole, and a corn or flour tortilla. Born in Mexico, today’s style of burrito was devised in the U.S.A. (photo #4). Check out the history of the burrito and the modern burrito.
 
 
2. Huevos Rancheros

Huevos rancheros is a Mexican breakfast dish named after the ranchers who first enjoyed it. The basic dish consists of fried eggs served on lightly fried or charred corn or flour tortillas topped, with pico de gallo (a salsa made with tomatoes, chili peppers, onion, and cilantro).

Common accompaniments include refried beans, Mexican-style rice, and guacamole or slices of avocado, with cilantro as a garnish.

You can make a deconstructed version with smashed black beans topped with two sunny fried eggs, pico de gallo, salsa verde, and tortilla chips. Here’s a recipe for pico de gallo.

You can also have a side of beans—baked or otherwise—with any style of eggs.
 
 
3. Black Bean Breakfast Chili

Top black bean chili with two eggs, homestyle potatoes, queso fresco, and salsa verde.
 
 
4. Breakfast Bowl

America has embraced bowl recipes, and that includes breakfast bowls, with their layers of flavor and texture. At breakfast, beans make a great base for bowls. You can use ingredients from the Caribbean and Latin America to add more flavor to canned beans.

Here’s an idea for Egg & Mushroom Cazuela from Chicago’s Tortas Frontera:

Create a bowl of black beans, roasted sweet potatoes, scrambled eggs, Jack cheese, and roasted poblano strips, topped with wild arugula, Cotija cheese, cilantro, tortilla strips, and avocado.
 
 
5. Shakshuka

A Middle Eastern dish of eggs poached in a sauce of tomatoes, chiles and garlic, shakshuka or shakshouka is commonly spiced with cayenne, cumin, nutmeg, and/or paprika.

Here’s a recipe. Serve it over a base of seasoned beans.
 
 
6. Carnitas & Beans Frittata

Make a frittata (photo #3) and top it with beans and carnitas. This dish can take you from breakfast through lunch and dinner.
 
 
7. Toast With Mashed Beans

Beans have much more protein than avocado toast, or any other spread. Baked beans on toast are a British classic.
 
 
8. Mexican Parfait

Layers of beans, Greek yogurt or sour cream, and any other fixings you heart desires make this a wonderful way to enjoy your breakfast yogurt. Here’s the recipe (photo #8).
 
 
MORE WAYS TO ENJOY BEANS AT EVERY MEAL

Salads

There are many bean salad recipes but the ones we serve most often are:

 
Sandwiches & Wraps

 
Pasta & Grains

 
Soups & Stews

Beans can be added to just about all stews, and many soups. Start with:

 
Casseroles & Bakes

 
Snacks

 
International DishesCuban black beans and rice (congri).

[1] Hearty breakfast chili topped with queso and a fried egg (photos #1, #3, and #4 © Bush’s Best).

[2] A breakfast bean casserole, layered with kidney beans, srambled eggs and cheese (photo © Sun Basket).

[3] Carnitas and beans frittata: you can substitute an omelet for the frittata (the difference).

[4] A bean burrito with avocado and brown rice wins the breakfast triple-crown (photo © Good Eggs).

[5] Mash seasoned black beans, or use baked beans from the can, British style. If you like, sprinkle with shredded Cheddar or other favorite cheese (photo © Nik | Unsplash).

[6] Huevos rancheros with black beans. Here’s the recipe (photo © Tesco Real Food).

[7] Shakshuka and black beans. Here’s the recipe (photo © Bake To The Roots).

[8] Southwestern yogurt parfait, delicious for breakfast for lunch. Here’s the recipe (photo © Food Should Taste Good).

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[1] Spaghetti pie, a.k.a. spaghetti fritatta (photos #1 and #2 © Greatest Tomatoes From Europe).

[2] Canned tomatoes from Italy are processed with modern, hygenic techniques.

[3] Caprese fritatta tomatoes, basil, mozzarella. Here’s the recipe (photo © eMeals).

[4] Salmon frittata with potatoes, capers and dilo (photo © Sitka Salmon Shares).

[5] Potatoes and broccoli [photo © Sun Basket).

[6] Throw in the kitchen sink; here, corn, cherry tomatoes, basil, scallioins and feta. Here’s the recipe (photo © Good Eggs).

Janurary 4th is National Spaghetti Day. We’re writing this on January 5th, because we took some time out yesterday to make this spaghetti pie, called spaghetti frittata by Greatest Tomatoes From Europe.

Greatest Tomatoes From Europe is a project of the Italian Ministry Of Health. Canned preserved tomatoes are grown and picked at the peak of ripeness.

The canning uses a traditional process that keeps all the flavor intact. The process has been using modern production lines to ensure higher quality and food safety.

There are many delicious recipes on their website, but we picked the one below to celebrate National Spaghetti Day. There are links to more delicious fritatta recipes, following the first recipe.

But first:
 
 
WHAT’S A FRITATTA?

A frittata is an egg-based Italian dish similar to an omelet or a crustless quiche. While an omelet may have additional ingredients, a frittata always has them: cheeses, meats, pastas, or vegetables (potatoes are a popular inclusion).

It’s a great way to use up leftovers!

Unlike an omelet:

 
The word frittata is Italian for “fried*,” as in cooked in a frying pan.

> The history of spaghetti.

> The history of canning.
 
 
RECIPE: SPAGHETTI FRITATTA, A.K.A. SPAGHETTI PIE

In Italy, a small wedge would be served as a first course. But we served a main-size slice with a big green salad and a side of bite-size meatballs.
 
Ingredients For 4 Servings

 
Preparation

1. PREPARE the tomato sauce. Heat the oil in a frying pan over medium heat and sweat the garlic for a few minutes until it’s soft and starting to caramelize. Add the tomatoes, half of the basil, and a pinch of sugar. Season with salt. Simmer over a gentle heat for at least 15 minutes. After the sauce has been simmering for 10 minutes…

2. COOK the spaghetti in plenty of boiling salted water to al dente consistency, and put the drained spaghetti in a large heat-proof bowl. Add the warm tomato sauce. Mix well and let the pasta cool slightly.

3. SLICE the mozzarella thinly. Mix the eggs in a bowl with the grated parmesan cheese, salt, and pepper, and add the eggs to the spaghetti when still slightly warm.

4. HEAT the oil in a non-stick, deep frying pan. Take it off the heat and add half the egg and pasta mixture, spread the sliced mozzarella over it, and then cover with the remaining pasta. It should be about 2 inches high.

5. PLACE the frying pan back over medium heat and cook the frittata evenly on one side. Then slide it from the pan onto a lid. Place the frying pan on top of the lid and with one swift move, carefully flip the lid so that the uncooked side of the frittata is now in the pan.

6. FINISH cooking it until crisp and golden-brown on both sides. The frittata can be served warm, but is also very good cold.
 
 
MORE FRITATTA RECIPES

 
 
________________

*In colloquialism, there are two other interpretations. Some use “fritatta” to mean a mess (appropriate for a dish thrown together with leftovers). Hai fatto una frittata, loosely translated, means “you’ve made quite a mess.” Another interpretation refers to a person who is a bit crazy (his mind is a mess?). [source]