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Monte Cristo Breakfast Casserole

Monte Cristo Breakfast Casserole

Monte Cristo Breakfast Casserole

 

1 (16-oz) loaf French bread

⅓ cup honey mustard dressing

20 slices Canadian bacon

20 slices very thin Swiss cheese slices (Sargento’s)

8 eggs

2 C. half-and-half

1 cup milk

2 T. sugar

1 tsp. vanilla

Powdered sugar

Raspberry jam

 

Slice French bread into 20 slices, 1-inch each. Brush both sides of bread slices with honey mustard and arrange the slices in the baking dish in 2 rows, overlapping the slices. Place one slice of cheese and one slice of Canadian bacon between each slice of bread. Whisk together eggs, half-and-half, milk, sugar, and vanilla. Pour over bread slices. Cover with plastic wrap or foil and refrigerate overnight. Preheat oven to 350ºF. Remove casserole dish from refrigerator and uncover. Bake uncovered for 45 to 55 minutes, until slightly puffed and eggs are set. Sprinkle casserole with powdered sugar and top with raspberry jam, if desired.

Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes

Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes

Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes

 

1⅓ cups (186g) all-purpose flour

1 T. sugar

½ tsp. coarsely ground black pepper, divided

½ tsp. kosher salt, divided

6 large eggs

1 cup (240mL) whole milk

2 T. extra-virgin olive oil, divided

1 tsp. minced chives

½ tsp. minced fresh thyme

2 T. unsalted butter

1½ ounces Parmigiano-Reggiano cheese, shredded (½ cup), divided

1 pint cherry tomatoes, halved if small or quartered if large

3 cups (85g) arugula

1 tsp. grated lemon zest plus 1 T. juice

 

Whisk flour, sugar, ¼ tsp. black pepper and ¼ tsp. salt in a large bowl. Whisk milk, eggs and 1 T. olive oil together in a second bowl. Whisk ⅔ of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth. Add chives and thyme and whisk to combine. Leave whisk in batter and allow to rest. Adjust the oven rack to the lower-middle position, place a 12-inch cast-iron or other oven-safe nonstick skillet on the rack and set the oven to 425°F. When the oven is hot, add remaining butter to the skillet and return to the oven until foaming subsides and the butter is lightly browned, 30 to 60 seconds. Carefully remove the skillet from the oven and swirl so the butter coats the bottom of the pan. Whisk batter one last time to combine, then pour into the skillet. Sprinkle evenly with ¼ cup Parmigiano. Bake until the pancake is puffed, and its top is well browned, 18 to 22 minutes. While Dutch baby bakes, place tomatoes, arugula, remaining olive oil, lemon zest, lemon juice and remaining salt and pepper in a bowl and toss to combine. Season with additional salt to taste. Add tomato salad to top of Dutch baby, garnish with remaining Parmigiano and serve.

Bloody Caesar with Maple-Fennel Bacon

Bloody Caesar with Maple-Fennel Bacon

Bloody Caesar with Maple-Fennel Bacon

 

8 c. Clamato juice

1 c. vodka

1 c. plus 2 T. fresh lemon juice (from about 3 lemons)

1/4 c. prepared horseradish, drained

1 T. Worcestershire sauce

Pepper

Celery salt, for serving

6 slices Maple-Fennel Bacon

 

In pitcher, combine Clamato juice, vodka, lemon juice, horseradish, and Worcestershire sauce. Season with pepper and celery salt. Spread some celery salt on a plate. Dip rims of 6 highball glasses in water and press into celery salt to coat. Add ice to glasses, then pour in vodka mixture. Top each glass with 1 slice Maple-Fennel Bacon.

 

Maple-Fennel Bacon

 

3 T. pure maple syrup

1 T. dark brown sugar

12 slices thick-cut bacon

2 tsp. fennel seeds, crushed

Freshly ground black pepper

 

Preheat the oven to 375 degrees F. Mix the maple syrup and dark brown sugar in a small bowl. Line a baking sheet with aluminum foil and set a rack on stop. Put the bacon on the rack leaving space between the strips. Brush with the maple syrup mixture and then sprinkle some fennel seeds on top.  Fennel is a strong spice so use it sparingly. Season with black pepper. Bake until brown and crisp, 20 to 25 minutes. Loosen the bacon from the rack and let it cool there 5 minutes before serving.

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

 

1 sheet quality puff pastry dough

1 pound leeks or spring onions or a combination, well-rinsed

3 T. unsalted butter

⅔ C. heavy cream

2 T. fresh tarragon, chopped, divided

2 T. fresh parsley, chopped, divided

2 T. fresh chives, chopped Kosher or sea salt

Freshly ground black pepper

4 ounces chèvre (goat cheese), crumbled

4 large fresh farm eggs, plus 1 for egg wash

2 T. milk for egg wash

Water

1 T. white vinegar

 

Remove puff pastry from freezer so it can soften slightly while you cook the onions. Thinly slice the white and light green parts of the leeks or spring onions. Melt butter in a large sauté pan, add leeks or onions and cook over low-medium heat, stirring often, 30–40 minutes or until soft and golden. Add cream, 1 T. each chopped fresh herbs (reserving remainder for garnish). Season with salt and pepper. Stir and simmer over low heat, 20 minutes. Remove from heat and set aside (or refrigerate up to 1 day). Preheat oven to 425°. Roll out puff pastry sheet on a floured surface to ¼-inch thickness. Cut into 4 equal rounds using a large biscuit cutter or 4-inch inverted bowl. Place puff pastry rounds onto baking sheet lined with parchment paper. Prick each pastry with a fork to prevent uneven cooking. Whisk 1 egg with milk to create an egg wash, and brush lightly onto pastry. Divide onion mixture onto pastry rounds and top each with goat cheese. Bake for 25 minutes, or until golden brown. (If pastry rises unevenly during cooking, push down gently with a fork while still warm.) Set aside in a warm place. Fill large saucepan with water, add white vinegar and bring to a simmer. Crack eggs into four individual dishes, taking care not to break the yolk. Slide eggs, 1 at a time, into simmering water. Gently cook each egg until desired doneness, or about 4 minutes for a slightly runny yolk. Remove with a slotted spoon and pat dry. To serve, place each egg atop a warm onion tart, sprinkle with remaining chopped herbs and enjoy.

Chef Garcia’s Goat Cheese Artichoke Strata

Chef Garcia’s Goat Cheese Artichoke Strata

Chef Garcia’s Goat Cheese Artichoke Strata

 

8 C. cubed sourdough bread (about 1 baguette)

12 ounces fresh goat cheese, crumbled

Zest of 1 lemon

¼ cup chopped fresh sage

2 T. chopped fresh thyme

1 tsp. grated fresh nutmeg

3 6½-ounce jars marinated artichoke hearts, drained

1½ C. heavy cream

8 large eggs

Salt and white pepper to taste

 

Generously butter a 13 x 9 x 2–inch baking dish and layer in the cubed bread, crumbled goat cheese, artichoke hearts, and lemon zest. Sprinkle the chopped herbs over mixture. Whisk cream, eggs, nutmeg, salt, and pepper until frothy, then pour over strata. Let sit for at least 4 hours or overnight so the bread can absorb the egg cream mixture. Bake at 350° until brown around the edges and golden on top, about 1 hour

Peach and Sour Cream Pancakes

Peach and Sour Cream Pancakes

Peach and Sour Cream Pancakes

 

1 large egg

1 cup (8 ounces or 230 grams) sour cream

1/4 tsp. vanilla extract

2 T. (25 grams) sugar

1/4 tsp. table salt

1/4 tsp. ground cinnamon

Pinch of ground nutmeg

¾ cup (95 grams) all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

Butter, for pan

1 peach, halved, pitted, and very thinly sliced (about 1/8-inch slices)

 

Preheat your oven to 250 degrees. Whisk the egg, sour cream, vanilla, and sugar together in the bottom of a large bowl. In a separate bowl, whisk together the salt, cinnamon, nutmeg, flour, baking powder, and baking soda. Fold dry ingredients into wet, mixing until just combined and still a little lumpy. Heat your skillet or sauté pan to medium-low. A cast-iron skillet is my favorite to use for pancakes but if you don’t have one, just use your heaviest skillet for best browning. Melt a pat of butter in the bottom of the pan, and ladle 1/4 cup batter at a time, leaving at least 2 inches between pancakes. Arrange two peach slices over the batter. Don’t worry if they are bigger than the batter puddle, because the pancake will spread as it cooks. When the pancakes are dry around the edges and you can see bubbles forming on the top, after about 3 to 4 minutes, get your spatula all the way underneath the pancake-and-peach puddle, and flip it in one quick movement. If any peaches try to slide out from underneath, nudge them back where they belong.

Polenta-Baked Eggs with Corn, Tomato and Fontina

Polenta-Baked Eggs with Corn, Tomato and Fontina

Polenta-Baked Eggs with Corn, Tomato and Fontina

 

2 C. (475 ml) water

1/2 cup (70 grams) fine polenta or yellow cornmeal

1/2 cup (60 grams) fresh corn kernels, from 1 small cob (or use frozen, defrosted)

1/2 cup (55 grams) coarsely grated fontina, plus 3 T. for sprinkling

Salt and freshly ground black pepper

2 T. (30 grams) sour cream or creme fraiche

1/4 cup (60 grams) prepared tomato sauce or tomato puree

4 large eggs

Fresh flat-leaf parsley or chives, for garnish

 

Heat the oven to 400 degrees. Bring the water to a simmer in a medium-sized saucepan over medium-high heat. Slowly whisk in the polenta, trying to avoid lumps then lower the heat to medium-low and simmer the mixture, stirring almost constantly, for 15 minutes. Stir in the corn kernels, and cook for 5 minutes more, continuing to stir regularly. Add 1/2 cup cheese and stir until melted; then season well with salt and pepper. Add the sour cream and stir until partially combined. (I like to leave a few creamy bits throughout.) Coat a 1-quart baking dish or an 8-to-8‘/2-inch oven-safe skillet with butter or nonstick cooking spray. Transfer the polenta to the dish, then dollop with spoonfuls of tomato; swirl them unevenly into the polenta, so that there are pockets of tomato throughout. Smooth the top of the polenta and use a spoon to make four deep wells and crack an egg into each hole. Sprinkle the whole dish with salt and pepper, then sprinkle with the 3 T. cheese. Bake in the heated oven until the whites are firm and the yolks are runny; you can check progress by inserting a toothpick into the whites to see if they’ve firmed up. If you plan to serve this dish more than a few minutes after taking it out of the oven, remove the eggs from the polenta before they are done, because otherwise they will continue to cook in the hot polenta. If you’d like it to be a little brown on top, run the pan under your broiler when the eggs are only halfway as cooked as you like. Sprinkle with parsley or chives and serve with a spoon.

Baked Oatmeal with Caramelized Pears and Vanilla Cream

Baked Oatmeal with Caramelized Pears and Vanilla Cream

Baked Oatmeal with Caramelized Pears and Vanilla Cream

 

Vanilla Sugar

1/2 C. + 2 T. sugar

1/2 vanilla bean

 

Pears:

3 pears (Anjou, Bartletts or Forelle), peeled, cored, and sliced in half

2 T. butter

1 lemon

 

Vanilla Cream:

1 C. heavy cream

2 T. prepared vanilla sugar

Vanilla Pod

 

Oatmeal:

1 C. milk

1 C. water

2 T. melted butter

2 large eggs

1 1/2 tsp kosher salt

2 tsp. baking powder

3 C. rolled oats

(lemon zest)

 

To finish

1 C. Heavy Cream or half and Half

 

Place the sugar in a small bowl. Split the vanilla bean, scrape the seeds into the sugar, and use your fingertips to distribute the seeds throughout; the abrasion helps release more flavor. Save the pod: there’s tons more flavor to be had, and we’re going to use it. Heat the oven to 400 degrees. While it’s heating, place butter in a 9-by-l 3-inch or equivalent-sized baking dish in the oven to let it melt. Finely grate the zest of half of your lemon and set it aside; you’ll use it later. Juice the whole lemon, you’ll use it now. Peel the pears, split them lengthwise, and remove cores and any thick-looking stems. Toss the pears with the lemon juice. Remove the baking dish with melted butter from the oven, and sprinkle 1/2 cup vanilla sugar into it. Arrange the pears, cut side down, over the sugar, and drizzle with any lemon juice left in bowl. Cover tightly with foil and bake for 20 minutes. Then remove foil and bake another 10 minutes. While pears are baking, whisk the milk, water, butter, eggs, salt, and reserved zest together in a large bowl. Sprinkle the baking powder over these and stir to combine; add oats and stir again. Use a thin spatula to turn the pears over carefully, spooning as much sauce from the pan over the pears as they will hold. Reduce heat to 350 degrees. Dollop the oat mixture around the pears in the pan. Return the dish to the oven and bake for 20 to 25 minutes, or until the pears are soft and the oatmeal edges are golden brown. Meanwhile, make vanilla cream. Bring the cream, remaining 2 tablespoons vanilla sugar, and reserved empty vanilla bean pod to a simmer in a saucepan. Simmer 5 minutes, reducing to 3/4 cup. Chill the mixture if you prefer cold cream on your hot oatmeal (i.e., if you’re me). Scoop one pear half and its surrounding oatmeal into a bowl, and drizzle with 1 to 2 tablespoons vanilla cream. Refrigerate leftovers until needed, up to one week, warming one portion at a time.

Leek Fritters

Leek Fritters

Leek Fritters

 

1/2 Cup Greek Yogurt

1/2 Cup Sour Cream

2 Garlic Cloves, Minced

2 Tablespoons Lemon Juice

3 Tablespoons Extra-Virgin Olive Oil

1/2 Teaspoon Salt

1/2 Cup Parsley

1 Cup Cilantro

 

For the Fritters

 

3 Leeks, Trimmed, Sliced Lengthwise, Cut into 1/2 Inch Pieces and Cleaned Thoroughly

1 Vidalia Onion, Chopped

Extra-Virgin Olive Oil

1/2 Cup Parsley, Chopped

3/4 Teaspoon Coriander

1 Teaspoon Ground Cumin

1/4 Teaspoon Ground Turmeric

1/4 Teaspoon Ground Cinnamon

1 Teaspoon Sugar

Salt

1 Egg White

3/4 Cup Plus 1 Tablespoon All-Purpose Flour

1 Tablespoon Baking Powder

1 Egg

2/3 Cup Milk

4 1/2 Tablespoons Butter, Melted

 

Make the Sauce: This part is super easy. Add all the sauce ingredients to a food processor with the lower blade attached. Run the processor for about 15 second or until the sauce is smooth. Finally, using a rubber spatula, transfer the sauce from the food processor into a small bowl and place in the refrigerator until you’re ready to use it later.

 

Prepare the Vegetables & Spices: Warm a large heavy skillet over medium heat. Then, when the pan is to temperature, add 4 tablespoons of olive oil to it. Also add the cut leeks and the chopped onion and cook for 15 minutes, while stirring occasionally. The goal here is to soften and lightly brown these ingredients. When the leeks and onion have softened sufficiently, transfer them to a medium sized bowl. Add the parsley, coriander, cumin, turmeric, cinnamon, sugar and 1/2 teaspoon of salt. Mix everything thoroughly.

 

Add the egg white to a small bowl and whisk until it forms peaks. After the egg white has a firm consistency, transfer it to the bowl with the softened leek in it. Fold the egg whites into the vegetables.

 

In another medium sized bowl, add the flour, baking powder, 1/4 teaspoon salt, whole egg, milk and butter. Mix these ingredients well until they are smooth. Then, add the batter to the bowl with the vegetables in it and mix well.  Warm a large skillet over medium heat. When the pan is to temperature, add 2 tablespoons of olive oil to it and then add a few ladles of batter as well. Each fritter should consist of approximately 1 ladle-full. Let the fritters cook for about 3 minutes each side. You’ll know when to flip them when you slide a fork under each one and the underside is nicely browned.  As you make your way through the fritters, set each one aside on a plate. When they are all finished, divide them among the different plates. You should end up with 8 fritters in all. Serve with a side of sauce and enjoy.

Crepe Bar

Crepe Bar

Sweet Crepe Bar

Fruit (Berries, Slice Banana, cooked stone fruit or apples

Filling (ricotta, whipped cream, Whipped honey Cream Cheese, Fruit Curd, Pudding, mascarpone, Jam, Peanut Butter, Dulce du Leche

Toppings (Shredded Coconut, slivered almonds, granola, chia seeds, mini–Chocolate Chips, Sprinkles

 

Savory Crepe Bar

Protein (Prosciutto, Crumbled Bacon, scrambled egg, sliced boiled egg, thinly sliced steak

Cheese (Brie, Goat Cheese, Cheddar, Mascarpone, Whipped Cream Cheese, Mozzarella, Cottage

Sauce (Pesto, Mojo Sauce, Balsamic Reduction, Marinara, Tapenade,

Vegetables (Sun Dried Tomatoes, spinach, Roasted Red Pepper, Sauteed Mushroom, Caramelized Onions, Tomato Relish,

Fruits (sliced Pears,

Toppings (Herbs, Chopped Scallions

Ricotta Pancakes with Blueberries

Ricotta Pancakes with Blueberries

Ricotta Pancakes with Blueberries

 

1 ½ cups all-purpose flour

1 tsp. baking powder

1 ½ tsp. kosher salt

3 large eggs, separated

1 ¾ cups plus 2 T. milk

6 oz. ricotta cheese (1/2 cup plus 2 T.)

¼ cup sugar

1 T. pure vanilla extract

Unsalted butter, for the griddle

1 pint fresh blueberries or 2 cups frozen blueberries, thawed

Pure maple syrup, for serving

 

In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth. In a large bowl, use an electric mixer to beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain. Preheat the oven to 225°F. Heat a griddle, then lightly butter it. For each pancake, ladle ¼ cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over medium low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.

Egg & Bacon Salad

Egg & Bacon Salad

Egg & Bacon Salad

 

8 Perfect 7-Minute Eggs

8 ounces thick-cut bacon, cut into 1-inch pieces

1 T. Dijon mustard

1 T. apple cider vinegar

2 tsp. maple syrup

3 T. extra-virgin olive oil

1 large head romaine lettuce, or 2 small heads Bibb lettuce, leaves separated and torn into big pieces Kosher salt

Freshly ground black pepper

 

If your eggs have been in the fridge, peel them and put them in a large bowl of lukewarm water to let them come to room temperature while you cook the bacon. (Change out the water if it gets too cold). Dry the eggs with a clean kitchen towel and slice them in half. Cook the bacon in a medium skillet over medium heat, stirring frequently, until it’s crispy and a good amount of fat has rendered, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. In a small bowl, whisk together the mustard, vinegar, and maple syrup. Keep whisking while you stream in the olive oil. In a large bowl, toss the romaine with 2 T. of the maple vinaigrette. Divide the romaine among four shallow bowls. Divide the bacon among the bowls and put four egg halves on each salad. Season each egg half with a little kosher salt. Grind a generous amount of pepper over each salad and serve with extra vinaigrette on the side. Alternatively, pack the undressed salads into four separate containers, and take to work with a bit of dressing on the side.

Three Cheese Quiche Stuffed Peppers

Three Cheese Quiche Stuffed Peppers

Three Cheese Quiche Stuffed Peppers

 

2 medium bell peppers sliced in half and seeds removed

4 large eggs

1/2 cup ricotta cheese

1/2 cup mozzarella shredded

1/2 cup parmesan cheese grated

1 tsp. garlic powder

1/4 tsp. dried parsley

1/4 cup baby spinach leaves

2 T. parmesan cheese to garnish

 

Heat oven to 375°F. Prepare the peppers by slicing them into four equal halves and removing the seeds. In a small food processor blend the three cheeses, eggs, garlic powder, and parsley. My food processor is smaller than I would like so I did this in two batches, half and half, and then combined both fillings. Pour the egg mixture into each pepper, filling just below the rim. Place a few baby spinach leaves on top and stir with a fork, pushing them under the egg. Cover with foil and bake for 35-45 minutes or until the egg is set. Sprinkle with Parmesan cheese and broil for 3-5 minutes or until the tops begin to brown.

BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce

BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce

BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce

2 pounds duck legs (about 6), skin removed

1 cup Mesa Grill BBQ Sauce or your favorite store brand

3 cups Enriched Chicken Stock or lowsodium chicken broth

Habanero Sauce (recipe follows)

3 T. coarsely chopped fresh cilantro

Kosher salt and freshly ground black pepper

 

½ cup blue cornmeal

½ cup all-purpose flour

tsp. baking powder Pinch of

1 kosher salt

1 large egg, beaten

¾ cup whole milk

2 T. honey

1 T. unsalted butter, melted

 

Nonstick cooking spray

Smoked Red Pepper Sauce

Fresh cilantro leaves, for garnish (optional)

 

Preheat the oven to 325 degrees F. Generously brush the duck legs with the barbecue sauce and place them in a baking pan. Pour the stock and ½ cup of the habanero sauce around them. Cover the pan, place in the oven, and cook for about 2 hours, or until the meat begins to fall off the bone.  To make the pancakes, combine the cornmeal, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg, milk, honey, and butter; add the wet ingredients to the dry ingredients and mix until combined. Place a 6-inch nonstick pan over high heat. Spray with cooking spray and reduce the heat to medium. Ladle ¼ cup of the pancake mixture into the pan, swirling to evenly coat the pan with the mixture. Cook the pancake until just set on the first side, about 1 minute. Flip over and cook for an additional 20 to 30 seconds. Remove to a plate and repeat with the remaining mixture, stacking the pancakes and covering them with aluminum foil to keep warm. You should have 8 pancakes.  Remove the duck from the braising liquid and set aside to cool slightly.  Strain the braising liquid and reserve. When the duck is cool enough to handle, shred the duck meat into bite-sized pieces and discard the bones.  Combine the shredded meat with ½ cup of the reserved braising liquid in a sauté pan over medium heat until heated through. Add the chopped cilantro and season with salt and pepper to taste. Mound some of the duck mixture in the center of each pancake. Fold the pancake over the filling to make a semicircle and drizzle with the remaining habanero sauce and the smoked red pepper sauce. Garnish with cilantro leaves.

 

Habanero Sauce

 

10 cups Enriched Chicken Stock or low-sodium chicken broth

1 cup apple juice concentrate, thawed

3 T. dark brown sugar

2 star anise

1 cinnamon stick

½ habanero chile, coarsely chopped

1 T. fennel seeds, toasted

Kosher salt and freshly ground black pepper

 

Combine the stock, apple juice, brown sugar, star anise, cinnamon, habanero, and fennel seeds in a large

saucepan; place over high heat and boil, stirring occasionally, until reduced to 1 cup, about 1 hour. Strain into a bowl and season with salt and pepper to taste. This can be made up to 2 days in advance and refrigerated. Warm over low heat before serving.

Cornmeal Blueberry Pancakes

Cornmeal Blueberry Pancakes

Cornmeal Blueberry Pancakes

 

1½ C. all purpose flour

½ cup cornmeal

3 T. sugar

1½ tsp. baking powder

1½ tsp. baking soda

1¼ tsp. kosher salt

2½ C. buttermilk

2 large eggs

3 T. butter, melted

1½ C. fresh blueberries

Vegetable oil (I used coconut oil and really liked the taste and results)

 

Heat oven to 300º to keep pancakes warm. Whisk first 6 dry ingredients together in a bowl. Make a well in center, pour the buttermilk into the well and then crack the two eggs into the buttermilk. Pour the melted butter into mixture. Start in the center and whisk toward the outside of the bowl until all is incorporated. Do not overmix, lumps are totally expected and just fine. Coat blueberries in 1 tsp. of flour and add to cornmeal batter. Heat a large skillet, griddle or cast iron pan on low heat for about 5 minutes. Turn heat up to medium and add 1 T. oil. Ladle ⅓ cup batter into skillet, and repeat, being careful not to crowd pancakes. (I could fit 3 on my griddle.) Carefully flip pancakes when full of bubbles and bottoms are nicely browned, about 3 to 4 minutes. Cook another 2 to 3 minutes on other side until lightly browned. Remove pancakes to wire rack inside a baking sheet and keep in oven until all pancakes are done and ready to serve. Add more oil as necessary. Dust with powdered sugar if you like, and serve with butter and pure maple syrup. Enjoy.

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

 

For the Crepes:

1 cup milk

1 cup flour

2 eggs

2 T. Olive Oil, plus more for cooking the crepes.

1 cup frozen spinach

Pinch of salt

For the Filling:

16 oz ricotta cheese

1 jar Colavita Pesto

For the Topping:

Fresh or frozen pomegranate seeds

 

Add all the crepe ingredients to a blender and purée until smooth. Pour it into a bowl. Heat a crepe or frying pan over medium-low heat. Drizzle the pan with about 1 tsp. of Olive Oil. Ladle a scoop of the crepe mixture into the hot pan and swirl it around the surface of the pan, so that there is a thin, even layer. Allow it to cook for about 1-2 minutes and flip. Cook another minute. Slide the crepe from the pan onto a dish. Oil the pan again and repeat with the remaining batter. For the filling: In a small bowl, mix together the ricotta and the pesto. To assemble: Spoon the cheese and pesto mixture into the center of the crepe and fold in thirds. Garnish with pomegranate seeds and serve alongside remaining cheese.

Summer Flower Frittata

Summer Flower Frittata

Summer Flower Frittata

2 T. Calendula-Infused Oil or extra-virgin olive oil

2 small yellow squash or zucchini, chopped

1 red onion, chopped

1/2 C. summer herb flowers or petals, fresh or dried

12 large eggs

1 C. milk

1 C. heavy whipping cream (36% butterfat)

1/2 C. Pesto or chopped fresh basil

1 tsp. sea salt

8 ounces chilled soft goat cheese, broken into small pieces

1/2 C. chopped green or black olives

1 loaf country-style bread, torn into 1-inch pieces

1/2 C. grated Parmesan cheese

 

Preheat oven to 350°F. Lightly oil a 13 x 9-inch baking pan. In a skillet, heat oil over medium heat. Sauté squash and onions for 5 minutes or until soft. Stir in flowers and set aside to cool. Meanwhile, in a bowl, whisk together eggs, milk, cream, pesto, and salt. Toss goat cheese and olives with the cooled squash mixture. Spread bread cubes in one layer in the bottom of the prepared baking pan. Spread squash mixture evenly over the bread, and pour egg mixture over top of vegetables. Sprinkle top with Parmesan cheese. Bake in preheated oven for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting and serving. NOTE: Use calendula, rose, violet, bergamot, borage, or any other organic edible flowers.

Applegurt

Applegurt

Applegurt

1/2 C. plain yogurt

1/2 C. unsweetened applesauce

1 T. honey

1/2 C. granola or whole grain cereal (recommended: Grape Nuts)

 

Mix together yogurt, applesauce and honey. Chill for 20 minutes. Top with granola.

Wheat Germ Pancakes with Berry Syrup

Wheat Germ Pancakes with Berry Syrup

Wheat Germ Pancakes with Berry Syrup

 

1 C. flour

1/2 C. wheat germ

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 C. skim milk

1/4 C. egg substitute

2 tablespoons canola oil

1/2 C. pancake syrup

2 C. fresh blueberries, blackberries or raspberries

Chopped Walnuts for Garnish, optional

 

In large bowl, combine first five ingredients. In separate bowl combine milk, egg substitute and oil. Add to dry ingredients and mix until moistened. Cook on non-stick griddle coated with cooking spray until golden brown. In small saucepan combine syrup and fruit. Bring to a boil. Serve over pancakes.

Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze

Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze

Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze

1 lb. Pizza Dough (store-bought or home-made)

1/2 cup Unsalted Butter

8 large slices Ham (thinner slices will roll easier)

8 large slices Swiss or Provolone Cheese

1 T. Dijon Mustard

1 T. Honey

1 T. Poppy Seeds

 

If the pizza dough is refrigerated, take it out of the fridge 20 minutes before you begin so that it comes to room temperature (this will make it easier to work with). Preheat oven to 400 degrees F. Spray an 8 x 8 baking dish with nonstick cooking spray. Roll pizza dough out on a lightly floured surface into a rectangle that is roughly 16″ x 8″ (just use the baking dish as a guide, no need to be exact). Heat butter in the microwave until melted. Brush the surface of the rectangle lightly with melted butter (this should require about 1 Tablespoon of butter) and set the remaining butter aside. Top the pizza dough with ham and then with cheese each in a single layer with no slices overlapping. Starting with the edge closest to you, roll the pizza dough up into a log so that the ham and cheese is on the inside. Use a serrated knife to slice the roll into 9 even pieces. Place the pieces in the prepared baking dish and set aside to rise for 20 minutes. Whisk remaining butter with mustard, honey and poppy seeds. After the dough has risen slightly, pour honey mustard glaze over the top of the rolls. (This will look like a lot of sauce, but that’s what makes it so good!) Bake the rolls until the dough is cooked through and golden on top, 20-25 minutes. Serve rolls warm or at room temperature.

 

Serving Size: 1 Roll

Calories: 407

Fat: 26g

Fiber: 1g

Ginger Pancake Roll-Ups

Ginger Pancake Roll-Ups

Ginger Pancake Roll-Ups

 

2 C. Bisquick Biscuit Mix

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon ginger

1 egg

1 1/2 C. milk

Vegetable oil for brushing pan

 

1/2 C. butter, melted

1 egg, well beaten

1 C. sugar

Zest of 1 lemon

1/4 C. water

3 tablespoons lemon juice

2 8-ounce packages cream cheese

 

In separate bowls, mix the dry ingredients and the wet ingredients. Slowly add the wet ingredients to the dry ingredients, mixing well until you have a smooth batter. Heat a pancake griddle or non-stick pan, brush with vegetable oil, and add ½-cup batter, swirling to make thin. Cook on one side until bubbles are visible on the top, then flip and cook on the other side until golden. Cut each cream cheese package into 6 pieces. While the pancakes are cooking, make the lemon sauce in a medium saucepan. Starting with the butter, gradually add ingredients, one at a time, beating well over medium heat. Continue stirring constantly until mixture thickens. When the pancakes are ready, roll around cream cheese while pancake is hot. Serve roll up with warm lemon sauce.

Instant Pot Sausage and Green Onion Strata

Instant Pot Sausage and Green Onion Strata

Instant Pot Sausage and Green Onion Strata

 

4 large eggs

1 cup low-sodium chicken broth

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 green onions, white and green parts, sliced

4 cups cubed ciabatta

8 ounces fully cooked chicken sausage (2 or 3 links), halved lengthwise, then sliced crosswise 1/4 inch thick

2 tablespoons chopped fresh flat-leaf parsley, for garnish

 

Lightly coat a 1 1/2-quart souffle dish or a 7-cup round heatproof glass container with olive oil or nonstick cooking spray. In a bowl, whisk together the eggs, broth, salt, and pepper. Stir in the green onions, bread, and sausage, making sure all of the bread is coated with the egg mixture. Pour the mixture into the prepared dish, cover tightly with aluminum foil, and refrigerate overnight. The next morning, fold a 2O-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the still covered souffle dish to act as a sling for lifting the dish in and out of the Instant Pot. Pour 1 1/2 cups water into the pot and add the trivet. Holding the ends of the foil sling, lift the dish and lower it into the pot. Fold over the ends of the sling so they fit inside the pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 25 minutes at high pressure. Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and wearing heat-resistant mitts, grasp the ends of the foil sling and lift the dish out of the pot. Uncover the dish, taking care to avoid getting burned from the steam. Let the strata rest for 10 minutes before serving. Sprinkle the strata with the parsley, then slice and serve warm.

Apple & Root Vegetable Hash

Apple & Root Vegetable Hash

Apple & Root Vegetable Hash

 

Coarse salt and freshly ground pepper

3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 C.)

3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (2 C.)

3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 C.)

1/4 C. extra-virgin olive oil, divided

1 onion, diced

2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 C.)

1/4 C. roughly chopped fresh sage leaves

 

Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well and spread vegetables on a rimmed baking sheet. Let cool 15 minutes. Heat 2 T. oil in a large (preferably cast-iron) skillet over medium-high heat and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 T. oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.

Park’s Ham and Biscuits

Park’s Ham and Biscuits

Park’s Ham and Biscuits

 

4 tablespoons (1/2 stick) cold unsalted butter, cut into pieces

2 tablespoons cold shortening, cut into pieces

2 cups all-purpose flour, plus more for rolling

2 1/2 teaspoons baking powder

1 teaspoon sugar

3/4 teaspoon kosher salt

1/2 teaspoon baking soda

3/4 cup chilled buttermilk

Heavy cream or milk, for brushing

8 ounces thinly sliced country ham, for serving

Hot-pepper jelly, for serving

 

Preheat the oven to 45O°F. Line a baking sheet with parchment. Put the butter and shortening in a small bowl and freeze while you prepare the dry ingredients. In a food processor, combine the flour, baking powder, sugar, salt, and baking soda. Pulse a few times, just to combine. Scatter the cold butter and shortening pieces on top of the flour and pulse the food processor in short bursts until you have pea-size pieces. Pour the buttermilk over the top and pulse two or three times, just to make a shaggy dough. Don’t over process. Dump the dough onto a floured work surface and knead once or twice. Pat or roll into a 1/2-inch-thick square. Dip a 2-inch-round cutter in flour and cut as closely together as possible to get 12 to 14 biscuits. Arrange on the baking sheet without touching. Lightly brush with the cream. Bake until puffed and golden brown all over, until the bottoms are golden, too, 8 to 9 minutes. Remove to a wire cooling rack. Split the warm biscuits and serve with the ham and a dollop of pepper jelly.

Poached Eggs on Tomato and Mushroom Toasts

Poached Eggs on Tomato and Mushroom Toasts

Poached Eggs on Tomato and Mushroom Toasts

Olive oil

2 large flat mushrooms, thinly sliced

Pinch of salt & black pepper

1 tsp. white wine vinegar

4 eggs

4 thick slices of good bread, toasted on one side

4-6 cherry tomatoes, thinly sliced

4 slices cheese

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season. Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.  Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Yield: 4 servings

Calories: 292

Fat: 16g

Fiber:

Colcannon Cakes with Poached Eggs & Hollandaise

Colcannon Cakes with Poached Eggs & Hollandaise

Colcannon Cakes with Poached Eggs & Hollandaise

 

Colcannon:

 

2 1/2 pounds of russet potatoes, peeled and cut into large chunks

Salt

5 T. unsalted butter

3 lightly packed cups of chopped chard, kale, spinach, or cabbage

1/2 cup of green onion greens, chopped

1 cup milk or cream

Colcannon cakes:

 

About 3 cups of colcannon

1 cup flour

1 egg

2-3 teaspoons salt

4 T. butter or vegetable oil

Lemon for garnish

 

Poached Eggs, for serving

Hollandaise Sauce, for serving

Diced Scallion or Chives, for serving

 

Make the colcannon: Make the colcannon first (see our colcannon recipe.) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then add the green onions and cook for another minute. Add the potatoes, milk or cream to the pot, mash until everything is well mixed. Mix with egg, flour, salt, and chill: Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties. Form into patties: Form into little cakes of whatever size you want but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape. Fry until golden: Heat the butter or vegetable oil in a large pan over medium-high heat. Working in batches, place the formed patties in the pan so they are not touching. Lower the heat to medium and gently fry until golden, about 3-4 minutes. Turn and cook the other side. Let the cakes rest on a paper towel while you cook the others. Top with Poached Egg, Hollandaise, and diced Scallion or Chives for garnish.

WIW: Shrimp & Waffles

WIW: Shrimp & Waffles

WIW: Shrimp & Waffles

Waffles:

1 C. cornmeal

1 C. all-purpose flour

1/2 C. grated Parmesan

2 tsp. baking powder

Kosher salt

1/4 tsp. cayenne pepper

1/4 tsp. garlic powder

1 1/2 C. buttermilk

3 T. grapeseed or vegetable oil

1 T. packed light brown sugar

2 large eggs

Cooking spray

Shrimp:

1 lb. large peeled, deveined shrimp, tails removed

Kosher salt and freshly ground black pepper

2 T. olive oil

1/2 C. dry white wine

1 C. grape or cherry tomatoes, halved

4 scallions, sliced

4 T. unsalted butter, cut into pieces

1/4 C. grated Parmesan

2 tsp. hot sauce, plus more for serving

Lemon wedges, for serving

 

For the waffles: Whisk together the cornmeal, flour, Parmesan, baking powder, 1 tsp. salt, cayenne, garlic powder and a few grinds of black pepper in a large bowl. Whisk together the buttermilk, grapeseed oil, sugar and eggs in a medium bowl. Pour the wet mixture into the dry mixture, and gently stir until just incorporated (it’s OK if there are some lumps). Let the batter rest for 15 minutes. Meanwhile, preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F. Spray the top and bottom of the waffle iron with cooking spray. Fill the waffle iron about three-quarters full of batter (some of the waffle iron should still be showing). Close the lid gently and cook according to manufacturer’s directions until golden brown and crisp. Keep the cooked waffles warm in the oven. For the shrimp: Sprinkle the shrimp lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until they just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine, scraping up any browned bits on the bottom of the skillet, bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through, 2 to 3 minutes (if the pan gets too dry, add water 1 T. at a time). Add the tomatoes and scallions and toss with the shrimp until the tomatoes just begin to soften, about 1 minute. Add the butter pieces and swirl the pan until there’s a thick sauce. Stir in the Parmesan and hot sauce. Arrange 2 waffles per plate and spoon the shrimp and sauce evenly over the waffles. Serve with lemon wedges and more hot sauce.

Grilled Asparagus, Poached Egg, Hot Bacon Dressing

Grilled Asparagus, Poached Egg, Hot Bacon Dressing

I don’t have a recipe for this, and not sure where I found the image. I am thinking it must have come from a cookbook and scanned, because there’s no match with a reverse image lookup.

Grilled asparagus and a poached egg don’t need a recipe, but I am not sure what the bacon dressing is. It looks like lardons, cooked until rendered, and then the bacon grease (the darker fleckeled bits in the liquid) with some kind of vinaigrette?

It looks tasty. Rich! But tasty.

Cat Cora’s bacon-cheddar waffles with whiskey maple syrup

Cat Cora’s bacon-cheddar waffles with whiskey maple syrup

WIW: Cat Cora’s bacon-cheddar waffles with whiskey maple syrup

 

4 strips bacon, cooked and crumbled

1 C. all-purpose flour

1/4 tsp. baking soda

1 1/4 tsp. baking powder

1/2 tsp. salt, plus more to taste

1/4 tsp. black pepper

1 egg

1 C. buttermilk

3 T. melted butter

3/4 C. grated sharp cheddar

3 scallions, thinly sliced

 

1 1/2 C. good quality maple syrup

2 T. whiskey

1 tsp. maple extract

 

In a small bowl, whisk together flour, baking soda, baking powder, salt, and pepper. In a medium bowl, whisk together 1 egg, buttermilk, and 1 T. melted butter. Add dry ingredients to wet ingredients, whisking until smooth. Add crumbled bacon, cheddar, and almost all scallions to batter. Heat a waffle maker and brush with melted butter. Cook waffles in batches until golden. Garnish with remaining scallions and drizzle with syrup. For the syrup: Mix all together and store in refrigerator until ready to use.

Spicy Sausage Sweet Potato Hash

Spicy Sausage Sweet Potato Hash

Spicy Sausage Sweet Potato Hash

2 small sweet Potatoes, peeled and cut into ½ inch pieces (about 2 C.)

1 C. Water

¼ tsp. Salt

Nonstick Cooking Spray

8 ounces uncooked Turkey Sausage Links, chopped or crumbled

½ C. chopped Red Onion

4-6 T. Water

2 tsp. Worcestershire Sauce

1 tsp. Balsamic Vinegar

1-2 tsp. Sriracha Sauce

4 Eggs

Fresh Italian Parsley, Black Pepper, or other seasonings

 

In a large skillet combine sweet potato, the C. water, and salt. Bring to boiling; reduce heat. Simmer, covered, 5 to 8 minutes or just until tender. Drain. Spray the same skillet with cooking spray. Add sausage; cook and stir over medium heat until browned. Stir in onion and the 4-6 T. water, scraping up browned bits from bottom of skillet. Cook, covered, 2 minutes. Stir in the cooked sweet potato and the next three ingredients (through sriracha sauce). Cook and stir until potato is heated. Using the back of a spoon, make small indentations in the sweet potato mixture. Break an egg into each indentation. Cover and cook 2 to 3 minutes or until egg whites are set and yolks are starting to thicken. If desired, sprinkle with parsley and/or pepper.

 

Can also roast sweet potato in oven, tossed in a little melted coconut oil for about 10-15 minutes. Add chopped granny smith apples to the cooked sausage and onions, dump over roasted potatoes and return to oven for another 10 minutes until potatoes start to brown around edges.

 

Yield: 4 servings

Calories: 232

Fat: 10g

Fiber: 2g

Champagne Grapefruit Mojito

Champagne Grapefruit Mojito

Champagne Grapefruit Mojito

1 T. agave nectar

12 mint leaves

juice of one lime, about 2 T.

3 ounces good rum

juice of one grapefruit

1 C. ice, broken into large cubes

about 1/3 C. champagne, club soda or tonic can be substituted

 

I like to juice the lime and grapefruit, then cut them into wedges and muddle. To a shaker add grapefruit juice and wedges, mint, agave, ice, lime juice and lime wedges. Muddle crushing to release flavors. Add rum and shake. (do not add carbonated beverage) Spoon out the grapefruit and lime wedges. Fill 8 to 10 ounce glasses with ice and pour half full with grapefruit/mint mixture. Finish filling glass with champagne and stir to combine. Garnish with grapefruit wedge and mint stem

Eggs Baked in Tomatoes with Prosciutto & Basil

Eggs Baked in Tomatoes with Prosciutto & Basil

Eggs Baked in Tomatoes with Prosciutto & Basil

6 large tomatoes

basil leaves, a handful (plus extra whole and finely chopped to serve)

extra virgin olive oil, for cooking

6 slices prosciutto (or pancetta)

6 large eggs

 

Preheat the oven to 350. Remove the tomato tops with a sharp knife. Scoop out the seeds with a tsp. and discard, them place the tomatoes upside-down on paper towel for about 15 minutes to drain. Smash the basil with a pinch of salt with a mortar and pestle until it becomes a paste, then add a little extra virgin olive oil to loosen it. Season with black pepper and smear the oil inside the tomatoes.

Wrap a slice of prosciutto or pancetta around each tomato and secure with a toothpick. Place the tomatoes on a greased baking tray or in an ovenproof fry pan and cook in the oven for 15 minutes until the tomatoes soften slightly and the prosciutto is beginning to crisp around the edges. Remove the tomatoes from the oven and carefully break an egg into each one. Bake for about 5 minutes or until the eggs are cooked but the yolks are still runny. Scatter with extra basil and serve immediately with toast soldiers.

Easy Breakfast Soufflé

Easy Breakfast Soufflé

Easy Breakfast Soufflé

3 Large Eggs

1 T. Granulated Sugar

1/3 C. lowfat Milk

2 T. Flour

1 tsp. Lemon Zest

1 tsp. butter

2 T. low sugar Strawberry Jam

2 tsp. Powdered Sugar

 

Preheat the oven to 375°F. In a medium bowl, with an electric mixer, beat the egg whites on high until foamy. Add sugar and continue to beat until soft peaks form. Set aside. In a separate bowl, place the egg yolks, milk, flour, and lemon zest. Beat on medium speed until smooth. With a rubber spatula, mix 1/3 of the whipped egg whites into yolk mixture. Gently fold in remaining whites. Melt butter in an 8- or 9-inch nonstick ovenproof skillet over medium heat. Pour egg mixture into the pan and cook for 1 minute, or until the edges and bottom are lightly browned. Transfer to oven and bake for 10 to 12 minutes, or until soufflé is puffed and golden. While soufflé is baking, in a small microwave- safe bowl, heat the jam and 1 T. water on high for 20 seconds, and stir. Remove soufflé from oven, dust with powdered sugar, and drizzle with jam. Marlene Says: For the fluffiest soufflé, use room-temperature eggs or run warm water over cold eggs to warm the whites before separating them. Be sure there is no trace of egg yolk in the whites before beating them, and do not overbeat. Egg whites should lift, then quickly curl down, when whites are lifted with beaters.

 

Yield: 2 servings

Calories: 215

Fat: 9g
Fiber: 0g

Olive Oil Fried Eggs with Scallions, Sage & Turkish Red Pepper

Olive Oil Fried Eggs with Scallions, Sage & Turkish Red Pepper

Olive Oil Fried Eggs with Scallions, Sage & Turkish Red Pepper

 

2 tablespoons extra-virgin olive oil

4 large fresh sage leaves

4 eggs

Fine sea salt and freshly ground black pepper

Ground Turkish or Aleppo red pepper

2 scallions (white and green parts), thinly sliced

Handful of baby arugula, for serving (optional)

Lemon wedge, for serving

 

Heat a heavy (preferably cast-iron) 10- to 12-inch skillet over medium-high heat for about a minute; then pour in the oil. The oil should thin out on contact (but not smoke—that’s too hot). Add the sage leaves and let them sizzle for about 10 seconds. Then crack the eggs into the skillet on top of the sage leaves and season them with salt and pepper to taste. As the eggs fry, baste the egg whites with some of the oil from the bottom of the skillet to encourage cooking (you can add a little more oil if you need to). When the edges of the eggs are curled, crisped, and browned, and the yolks are still wobbly, remove the skillet from the heat and sprinkle the Turkish pepper and the scallions over them. Carefully slide 2 eggs onto each plate, and top with the arugula, if using, and a few drops of lemon juice. Serve.

Herbed Parmesan Dutch Baby

Herbed Parmesan Dutch Baby

Herbed Parmesan Dutch Baby

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 large eggs

3/4 cup whole milk

2 tablespoons finely chopped fresh thyme leaves, plus more for garnish 2 tablespoons minced fresh chives or tarragon, plus more for garnish

6 tablespoons unsalted butter

¾ cup grated Parmesan cheese

Flaky sea salt, for garnish

Sriracha and/or lemon wedges, for serving (optional)

 

Heat the oven to 425°F. In a large bowl, whisk together the flour, salt, and pepper. In a separate bowl, whisk together the eggs and milk. Whisk the eggs into the flour mixture until just combined. Then stir in the thyme and chives. Melt the butter in a 12-inch cast-iron or other oven-safe skillet over medium-high heat. Continue to cook until the butter smells nutty and turns brown, 5 to 7 minutes; then swirl the skillet so the butter coats the bottom of the pan. Pour the batter into the skillet, and scatter the cheese and flak}’ sea salt over the top. Bake until the Dutch baby is puffed and golden, 20 to 25 minutes. Baking it a little less gives a softer interior though less rise; baking it a little more gives you more puff and a drier interior; both ways are good. Serve immediately, garnished with thyme and chives, and with Sriracha and/or lemon wedges on the side if desired.

Rolled-up Baked Spinach Omelet with Creamy Filling

Rolled-up Baked Spinach Omelet with Creamy Filling

Rolled-up Baked Spinach Omelet with Creamy Filling

30 Cherry Tomatoes

Pinch Salt & Ground Pepper

1 T. fresh Oregano

2 cloves Garlic, minced

Olive Oil

14oz. cleaned Spinach

5 Eggs, separated

3 T. self-rising Flour

2/3 C. + 1 T. Greek Yogurt Cheese or Quark

Salt & Pepper

4 oz. Cream Cheese

4 oz. soft Goat Cheese

Handful fresh Herbs – such as tarragon, chervil and chives, for example

 

Preheat the oven to 250 F. Halve the tomatoes and place them on a baking sheet. Sprinkle with the salt, pepper, oregano and garlic and trickle some olive oil over them. Bake 2 ½ hours, then let them cool. You can now use them in a recipe or preserve in a clean jar by covering with oil and storing in the fridge.

Make the omelet: Preheat the oven to 35O°F Line a 12-by-16-inch (3O-by-4O-cm) baking sheet with parchment paper. Bring a large pot of water to a boil and blanch the spinach briefly. Use a skimmer to scoop the spinach out of the pan and drain it thoroughly in a strainer. Press the spinach firmly with the back of the skimmer. Put the squeezed-out spinach in a food processor and add the egg yolks, flour, and 1 T. quark. Season with salt and pepper. Pulse the mixture until smooth. In a separate, very clean, large bowl beat the egg whites with a pinch of salt until stiff. Fold in the spinach mixture. With a knife, spread the batter over the baking sheet and bake the omelet in the middle of the oven for 12 to 15 minutes, or until the egg feels firm to the touch. In the meantime, in a medium bowl, beat the remaining quark with the cream cheese and goat cheese until smooth. Finely chop all the herbs and stir them in. Place a sheet of parchment on the counter. Invert the omelet onto the parchment and gently peel the parchment from the back of the omelet. Spread the cheese mixture over the omelet and sprinkle a few handfuls of the tomatoes on top. Roll up the omelet tightly, using the bottom parchment sheet to help you. Place the roll in the fridge for at least l hour to firm up. Cut into slices with a thin, sharp knife. Serve with crisp toast.

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

2 T. Oil

4 small portobello mushrooms, stems removed

salt and pepper to taste

1 ounce dried porcini mushrooms

1/2 C. hot water

1 T. butter

1 shallot, finely diced

1 clove garlic, chopped

1/2 tsp. thyme, chopped

salt and pepper to taste

1/2 C. cream

1/2 C. parmigiana Reggiano (parmesan), grated

10 ounces spinach, steamed and squeezed to drain

4 eggs

 

Soak the dried porcini mushrooms in the hot water for 20 minutes. Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.) Drain the mushrooms and chop them reserving the water. Melt the butter in a pan over medium heat. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and sauté for 2 minutes. Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes. Add the cream and parmigiana Reggiano and simmer until it thickens, about 2-4 minutes. Bring a large pot of water to a boil and reduce the heat to medium.

Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

Eggs Benedict with Asparagus on Portabello Mushrooms with Goat Cheese Sauce

2 medium to large Portobello mushroom caps, stems removed

1/2 a small bunch asparagus, stems trimmed and cut lengthwise if thick

3 T./45ml extra virgin olive oil (divided use)

1 small garlic clove, finely minced or grated

Sea salt

Freshly ground pepper

2 oz/156g fresh goat cheese

1 T./15ml freshly squeezed lemon juice

2 large eggs

1 T. chopped chives for serving

 

To make goat cheese sauce: Combine the goat cheese, 1 T. of water, the lemon juice, 1/4 tsp. salt, and 1/8 tsp. white pepper and 1 T. of olive oil in a small blender or food processor. Blend on high until smooth. (You can double the goat cheese sauce recipe if you don’t have a small blender or food processor and just save half for later use.) Set aside. To make the mushroom caps and asparagus: Heat broiler. Brush the mushroom caps and asparagus (if your asparagus spears are very thick cut them lengthwise) all over with remaining 2 T. of the oil and minced garlic and season with a few pinches of salt and pepper. Place mushroom caps on a baking sheet and broil stem side down for 5 minutes. Flip the mushrooms and add the asparagus spears to the sheet. Broil for an additional 3 minutes, or until tender and lightly golden. To make the poached eggs: Bring a shallow pan of salted water to a gentle simmer. Carefully crack each of the eggs into the water. Turn off the heat, cover and let sit for 5 to 7 minutes (depending on how runny you like your yolks), then carefully remove from the pan using a slotted spoon and drain on a clean kitchen towel. Top each mushroom with a few asparagus spears and a poached egg. Spoon goat cheese sauce over along with an extra sprinkle of pepper and chopped chives and serve immediately.

30 Minute Skillet Strata

30 Minute Skillet Strata

30 Minute Skillet Strata

 

4 slices Sourdough Bread

4 Eggs

4 Egg Whites

1 ½ C. low-fat Milk

½ C. shredded Part Skim Mozzarella Cheese

Salt & Pepper

4oz. link Italian Turkey Sausage, casing removed

2 C. sliced Mushrooms

¾ C. chopped Onion

¼ tsp. Italian Seasoning

 

Preheat the oven to 425°F. Toast the bread slices and cut into 1-inch squares. In a medium bowl, whisk together the next 6 ingredients (eggs through salt); set aside. Place a medium ovenproof skillet over medium-high heat. Crumble sausage into the skillet along with the mushrooms and onion, and sauté for 7 to 8 minutes, or until onions are translucent and the mushrooms have softened and their liquid has cooked off. Add the bread squares to the pan and stir to distribute evenly (piling some of the mushroom mixture on top of some of the bread). Remove pan from heat and pour in egg mixture. Sprinkle with Italian seasoning and bake for 12 to 15 minutes, or until eggs have set.

 

Yield: 5 servings

Calories: 210

Fat: 7g

Fiber: 0g

Bacon Corn Dutch Babies

Bacon Corn Dutch Babies

Bacon Corn Dutch Babies

3/4 C. flour

1 C. milk

2 eggs

salt and pepper

1 and 1/2 tsp. crumbled herbs or herb blends

1/2 pound lean bacon

1 can Corn (or about a C. of defrosted frozen corn)

 

Preheat oven to 350 F. Cut bacon into small pieces and fry in frying pan till crispy, then drain off grease. Sift flour into bowl and add half the milk. Stir till smooth. Add eggs and remaining milk and beat till batter is smooth and light. Add seasonings. Spoon 2 tsp. of the bacon grease into the bottom of the baking dish or pie plate. Put bacon and corn into bottom of dish and carefully pour on the batter. Bake for 30 minutes till pancake is set or till the top is golden brown.