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Croque Monsieurs

Croque Monsieurs

mons2 T. of butter
3 T. flour (I used brown rice flour to make it gluten free)
2 cups of hot milk
1 tsp. of salt
1/2 tsp. of pepper
Pinch of nutmeg
12 ounces of Gruyere cheese, grated
1/2 C. freshly grated parmesan
8 croissants or 16 slices of white bread
Dijon mustard
8 ounces of ham, sliced

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Melt butter in a small sauce pan, add flour and stir for 2 minutes. Slowly pour in hot milk and whisk until sauce is thick. Remove from heat and stir in salt, pepper, nutmeg, 1/2 C. of Gruyere cheese and Parmesan cheese. Stir until cheese is melted and set aside. Cut the croissants in half and place on the cookie sheet. Bake for 4 minutes, flip and bake for an additional 2 minutes. Remove croissants, spread Dijon mustard on one half. Add the ham and Gruyere Cheese, top with croissant. Spoon cheese sauce over each sandwich, top with more Gruyere cheese. Bake in the oven for 5 minutes or until tops are browned.

Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham

Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham

2367211 cup heavy cream
1/2 cup plus 2 teaspoons all-purpose flour
2 tablespoons finely chopped shallot
1 tablespoon unsalted butter
1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups coarse fresh bread crumbs (from firm white bread)
4 poached large eggs>
3 oz thinly sliced serrano ham or prosciutto
7 to 8 cups vegetable oil
1 large egg, lightly beaten with 1 teaspoon water

Whisk together cream and 2 teaspoons flour in a small bowl until just combined. Cook shallot in butter in a 9- to 10-inch heavy skillet over moderately low heat, stirring occasionally, until shallot is softened, about 3 minutes. Add spinach, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until excess liquid is evaporated, about 2 minutes. Stir cream mixture, then add to spinach and cook, stirring occasionally, until cream is slightly thickened, about 2 minutes. Remove from heat. Stir together bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl. Spread remaining 1/2 cup flour on a plate and set aside for dredging. Gently blot any water from top of poached eggs with paper towels, then sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to beaten egg, spooning to coat completely, then transfer with a slotted spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and transfer to a plate. Repeat with remaining poached eggs, 1 at a time. Cut sliced ham crosswise into 1/4-inch-wide strips. Heat 1 1/2 inches oil in a 3- to 4-quart heavy saucepan (about 1 1/2 inches deep) over high heat until deep-fat thermometer registers 375°F. Fry ham in oil, stirring occasionally with a clean slotted spoon to separate strips, until crisp, 15 to 20 seconds. Transfer ham to paper towels to drain. Return frying oil to 375°F. Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to drain. Repeat with remaining 2 eggs. Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute. Divide creamed spinach among 4 plates, then top with poached eggs and ham.

Huckleberry Streusel Muffins

Huckleberry Streusel Muffins

GLAC_Huckleberry_DavidRestivoNPS2 C. All Purpose Flour

1/3 C. Granulated Sugar

1 T. Baking Powder

3/4 tsp. Salt

1 C. Milk

1 Large Egg

3 T. Butter, Melted

2 tsp. Vanilla

1 C. fresh, rinsed Huckleberries

Streusel (recipe follows)

 

In a large bowl, thoroughly mix flour, sugar, baking powder and salt; make a well in the center of the mixture.  In a 2 cup glass measure, beat milk, egg, butter and vanilla; pour into center of well.  Mix gently just until dry ingredients are moistened.  Batter will be lumpy.  Stir in huckleberries.  Spoon batter equally into 12 paper lined muffin cups, filling about 3/4 full.  Sprinkle streusel evenly over batter.  Bake at 425 until streusel is lightly browned.  Remove muffins from pan and remove to wire rack to cool.

Streusel:  In food processor, whir 1 C. flour and 1/2 cup brown sugar until blended.  Add 1/2 cup cold butter, cut into chunks and whirl until mixture forms coarse crumbs.

Serving Size: 1 Muffin

Yield: 12 servings

Calories: 291

Fat: 12g

Fiber: 1.1g

Roasted Heirloom Tomato Tart

Roasted Heirloom Tomato Tart

1/2 (17.3-oz.) package frozen puff pastry, thawed

3 lb. heirloom tomatoes, cut into 1/2-inch-thick slices

3 heirloom tomatoes, cut into wedges

1/2 C. olive oil, divided

1 T. chopped fresh thyme

1 T. kosher salt

2 tsp. cracked black pepper

1/2 C. soft goat cheese

2 C. mâche or baby greens

1 T. chopped fresh parsley

1 T. chopped fresh chives

1 T. chopped fresh tarragon

2 T. light balsamic vinaigrette

1/4 C. balsamic vinegar

1/3 C. pitted and chopped brined olives

 

Lay puff pastry out on a work surface. Cut 8, 2 1/2-inch-round disks out of the pastry. Place disks on a baking sheet lined with parchment paper. Place a second sheet of parchment on pastry, and top with another baking sheet to weigh down pastry. Bake at 375° for 12 to 15 minutes or until lightly browned; set aside and cool. Brush tomato slices and wedges with 1/4 C. olive oil. Sprinkle evenly with thyme, salt, and pepper, and place tomatoes on baking sheets. Bake at 350° for 15 minutes or until tomatoes are soft; cool slightly. Spread pastry rounds evenly with goat cheese. Using a spatula, carefully stack tomato slices evenly on pastry rounds, and top with tomato wedges. Toss greens and next 3 ingredients with vinaigrette in a small bowl. Top each tomato tart evenly with salad. Place tarts on individual serving plates, and drizzle with balsamic vinegar and remaining 1/4 C. olive oil. Sprinkle plates with olives.

 

Purslane Panzanella

Purslane Panzanella

Purslane11 lb. ripe Tomatoes

Salt

2 ½ C. Purslane, succulent leaves removed from the stems

1 Red Onion, halved and finely slived

4 T. Red Wine Vinegar, divided

1 lb. stale White Bread Loaf

4 T. flat leaf Parsley, chopped

1 handful Sweet Basil Leaves, torn

½ C + 1 T. EVOO

 

Cut tomatoes into small chunks and place in a colander set in the sink. Toss with a little salt and allow to rest at least 10 minutes for the juices to be drawn out. Wash and dry the purslane; set aside. Place onion slivers in a bowl of cold water with a splash of vinegar and a pinch of salt. Break the bread into large chunks and place in a large bowl just *just* enough water to cover; set aside for 10 minutes. Drain bread and using your hands, squeeze all excess water from the bread. It needs to be well squeezed, or you will have a very soggy salad! Crumble bread into a large serving bowl. Drain the onions well. Mix the purslane, tomatoes, parsley and basil into the onions. In a small bowl whisk together the remaining vinegar and the oil; season with salt and pepper. Pour dressing over the vegetables and toss well; add to bread in serving bowl and toss again until well mixed.

Braised Pork Shanks with Mushroom Dumplings

Braised Pork Shanks with Mushroom Dumplings

Pork Shanks
1/2 pound lard
1 C. all-purpose flour
2 T. kosher salt
2 T. cracked black pepper
1 tsp. smoked paprika
4 pork shanks, 1-1/2 pounds each
1 C. diced onion
1/2 C. diced celery
1/2 C. diced carrots
4 garlic cloves, peeled
1 sprig fresh rosemary
2 sprigs fresh thyme
1/4 C. sherry wine
1/4 C. Marsala wine
2 C. chicken broth
2 C. beef stock
Corn starch slurry, if necessary

Preheat the oven to 350 degrees F. Heat lard in large, heavy casserole dish or Dutch oven over medium-high heat. In large bowl, combine flour, salt, pepper, and paprika; dredge pork shanks, shaking off excess flour. Sear shanks on all sides until evenly browned, about 5 to 7 minutes; remove to platter. Add onions, celery, carrots, garlic, rosemary and thyme to the cooking pot; cook, stirring frequently, until vegetables soften, about 3 to 4 minutes. Add wines; reduce volume by 1/2. Stir in broth and stock; bring to boil and add shanks back to pan. Cover; put in oven; braise until meat is fork-tender and pulling away from bones, about 2 to 2-1/2 hours. Remove shanks and keep warm. Skim excess fat; strain liquid into large mixing bowl, discarding solids. Put strained liquid back into braising pot; bring to simmer over low heat. After cooking dumplings (recipe follows), adjust seasonings. Thicken sauce with cornstarch slurry, if needed.

Mushroom Dumplings

1/4 C. butter
8 ounces assorted mushrooms, diced small
1 C. all-purpose flour
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1 T. cold butter
1/2 C. milk, approximate
1 T. chopped fresh parsley

Heat butter in saucepan over medium heat; add mushrooms and sauté until fully cooked and dry. Allow to cool while making dumplings. In medium-sized bowl, sift together flour, baking powder, sugar and salt; cut in butter until dough is crumbly; stir in enough milk to form soft dough; blend in cooled mushrooms. Drop by large spoonfuls into boiling reserved braising liquid; cover and simmer 10 minutes (do not lift lid). Place 2 or 3 dumplings in large soup-style serving dish. Lean one pork shank on the dumplings; generously ladle with thickened sauce.

Fried Egg & Bacon Puff Pastry Squares

Fried Egg & Bacon Puff Pastry Squares

5074a3c0718d4c3953ed22bfaf356c151 sheet frozen puff pastry (from a 17.3-ounce package), thawed
All-purpose flour, for rolling
10 large eggs, divided
1 teaspoon water
9 slices bacon, cut in half crosswise
3 tablespoons unsalted butter, divided
Coarse salt and freshly ground pepper
Chopped fresh chives, for garnish

Unfold puff pastry on a lightly floured work surface, and roll out into a 12-inch square. Prick pastry all over with a fork. Cut into thirds to yield three 4-inch-wide strips, then cut strips crosswise into thirds (you should have nine 4-inch squares). Transfer to a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Preheat oven to 425 degrees with rack in top position. Lightly beat 1 egg with water. Brush top of pastry squares with egg wash; place 2 pieces (1 slice) bacon on each square. Bake until pastry is puffed and golden brown and bacon is cooked through and crisp around edges, 15 to 18 minutes. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Crack 3 eggs into skillet, and cook until whites are set and golden brown along edges but yolks are still runny, about 4 minutes. Place 1 egg on top of each of 3 pastry squares, and season with salt and pepper. Transfer to a serving platter, and loosely cover with foil. In 2 more batches, cook remaining 6 eggs in remaining 2 tablespoons butter, transfer to pastry squares, and season. Garnish with chives, and serve immediately.

Skillet Cornbread Pudding with Ham & Pepper Jack

Skillet Cornbread Pudding with Ham & Pepper Jack

skillet_cornbread_jpg_rend_sni12col_landscape2 T. unsalted butter
1 1/2 C cooked corn, thawed frozen or fresh
1 bunch scallions (white and green parts, sliced
1 6oz chunk Black Forest ham, diced (about 1 1/4 cups)
1 clove garlic, chopped
1/2 tsp chili powder
3 large eggs
2 C half-and-half
4oz pepper Jack cheese, diced
1/4 C chopped fresh basil
1 tsp kosher salt
Fresh ground black pepper
1 C packaged cornbread stuffing cubes
Pinch sugar

Preheat oven to 350. Melt the butter in a 10″ cast-iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt and pepper to taste. Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

Baked Eggs in Bread Bowls

Baked Eggs in Bread Bowls

eggs-bread-bowls-ay-1940815-x8 crusty dinner rolls
8 large eggs
1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
2 tablespoons heavy cream
Salt and pepper
4 tablespoons grated Parmesan

Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops. Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

Poppyseed Bread

Poppyseed Bread

poppyseedBread:

3 cups flour

1/2 tsp. salt

1 1/2 tsp. baking powder

3 eggs

1 1/8 cups cooking oil

2 1/4 cups sugar

1 1/2 cups milk

1 1/2 T. poppy seeds

1 1/2 tsp almond extract

1 1/2 tsp vanilla extract

1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

 

Glaze:

1/4 cup orange juice

3/4 cup sugar

1/2 tsp almond extract

1/2 tsp vanilla extract

1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

 

For the bread: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.  For the Glaze: Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

 

 

Tomato Tartlets

Tomato Tartlets

Tomato Tartlets

All-purpose flour, for rolling

1 sheet frozen puff pastry, thawed

2 1/2 ounces grated sharp white cheddar (2/3 cup packed)

3 medium tomatoes, cut into ten 1/4-inch-thick slices

4 teaspoons extra-virgin olive oil

Ground pepper

1/3 cup small basil leaves, for serving

 

Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a 1/4-inch border, and top with 1 tomato slice. Brush with oil and season with pepper. Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. To serve, top with basil.

Leek & Asparagus Quiche

Leek & Asparagus Quiche

1 pie shell, pre-made crust is fine

a bundle of asparagus, trimmed of woody stems, & steamed (I microwave them for 2 minutes)

2 leeks, washed and trimmed

3 strips of bacon, cooked & crumbled (or 1/4 C. of diced ham)

3 eggs

pinch of nutmeg

1 C. of heavy cream or half & half

3/4 C. of Gruyere cheese, shredded

salt & pepper

 

Cover your pie shell with foil and blind bake your pie shell with pie weights for 12 minutes at 375 degrees. Remove from oven and set aside. After you have steamed your asparagus, cut your asparagus spears into 2″ lengths, saving the tips for decorating the top of the quiche. Slice your leeks into rounds and saute them with the asparagus pieces (not tips) in a heavy skillet w/ some olive oil. Cook until leeks are softening, about 5 minutes on medium heat. Make your custard: Whisk eggs w/ cream and nutmeg. Add shredded cheese, crumbled bacon, salt & pepper. Transfer custard to a measuring C. for easier pouring. Place your leeks & asparagus pieces on the bottom of the pie crust. Pour your custard mixture over the vegetables, and decorate the top with the reserved asparagus tips. Place on a baking sheet and bake at 375 for 30 minutes until starting to brown and puff up. Serve with a nice green salad w/ a mustard vinaigrette. Happy spring!

 

 

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Delmonico’s Smoked Salmon and Brie Crepes with Herbsaint Butter Sauce and Crispy Spinach

Delmonico’s Smoked Salmon and Brie Crepes with Herbsaint Butter Sauce and Crispy Spinach

1/4 C. minced shallots

1 C. Herbsaint liqueur

1/4 C. heavy cream

Salt

Cayenne pepper

1 1/2 sticks cold butter, cut into pieces

1/4 tsp. hot sauce

1/2 tsp. Worcestershire sauce

2 pounds smoked salmon, thinly sliced

1 pound Brie, thinly sliced

12 medium crepes

2 C. fresh spinach leaves, washed and patted dry

 

In a saucepan, over medium heat, combine the shallots and Herbsaint. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the hot sauce and Worcestershire. Strain through a fine-mesh sieve and keep hot. Place a couple of slices each of the salmon and cheese over the bottom of each crepe. Roll each crepe up tightly. Place in a buttered casserole dish and bake in a preheated 350 degree oven for about 4 to 6 minutes, or until the cheese starts to melt. Fry the spinach until crispy, about 1 minute. Remove and drain on paper towels. Season with salt. To serve, spoon the sauce in the center of each plate. Lay a couple of the crepes in the center of sauce. Garnish with some of the fried spinach.

 

 

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Zucchini Squares

Zucchini Squares

3 C. of zucchini, diced

1 C. of Bisquick

1 1/2 C. of Parmesan cheese, grated

1/2 tsp. of  Oregano, dried

1/2 C. of vegetable oil

4 Eggs, beaten

1 C. of pepperoni, iced

1/2 tsp. of  Salt

1/2 C. of onion, chopped

2 T. of Parsley, dried

1 Clove garlic, crushed or pressed

1/2 C. of Green pepper, chopped/optional

 

Preheat oven to 350ºF.  Combine everything in a large bowl but the eggs and the oil. Beat the eggs and add them to the oil in a small bowl. Stir to mix. Add the eggs and oil to the other ingredients and stir until blended. Spread evenly into a lightly greased 9″ x 13″ pan. Bake for 30 – 35 minutes at 350ºF Cut into squares and serve hot or cold. Makes 12 large squares. Tastes a lot like pizza.

 

 

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Shrimp Bread Salad with Golden Garlic Vinaigrette

Shrimp Bread Salad with Golden Garlic Vinaigrette

About 5 thick slices day-old country-style bread, cut into 3/4-inch cubes (about 7 C.)

3 large ripe tomatoes, cut into chunks

For the Vinaigrette:

7 T. extra-virgin olive oil

4 tsp. finely chopped garlic

1/2 teaspon Spanish or Hungarian sweet paprika

2 T. aged sherry vinegar (or red-wine vinegar)

1 T. fresh lemon juice

1 1/2 pounds large shrimp in the shell or about 42 frozen, cleaned large shrimp, defrosted

salt and freshly ground black pepper

2 tsp. fresh thyme leaves

1 C. loosely packed basil leaves, cut in a chiffonade

 

FOR THE SALAD: Heat the oven to 350 degrees F. Put the bread cubes on a baking sheet and toast them in the oven until they’ve dried out and turned golden brown, 14 to 18 minutes. Remove them from the oven. When cool, combine the bread with the tomatoes in a large bowl. Set aside.  FOR THE VINAIGRETTE: Set a small, heavy skillet over low heat with 6 T. of the olive oil and the chopped garlic. Cook, stirring or shaking the pan frequently, until the garlic turns a pale gold, 6 to 7 minutes. Bear in mind that the garlic will continue to cook from the retained heat of the pan. Remove the pan from the heat, stir in the paprika, vinegar, and lemon juice. Season well with salt and pepper. Pour half of the mixture (about 1/4 C.) over the bread and tomatoes. Stir well to combine and set the remaining vinaigrette aside.  FOR THE SHRIMP: If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Set a large skillet over high heat with the remaining 1 T. of olive oil. When the oil is hot, add the shrimp, season with salt and pepper, and sauté, stirring occasionally, until they’re just cooked through and opaque, 3 to 4 minutes; cut one in half to check. Remove the pan from the heat. Add the remaining garlic vinaigrette to the pan, stir with the shrimp, taste, and adjust seasonings, if necessary.   TO SERVE: Add the shrimp, thyme leaves, and basil to the bread and tomatoes. Toss and serve immediately.

 

 

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Spinach and Cheese Strata

Spinach and Cheese Strata

spinachcheese3 tbsp. unsalted butter
1½ cups onion, finely chopped
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1 tsp. salt, divided
½ tsp. pepper, divided
Dash freshly grated nutmeg
8 cups cubed French or Italian bread, cut into 1-inch cubes
6 oz. coarsely grated Gruyere (about 2 cups)
2 oz. finely grated Parmesan (about 2/3 cup)
9 large eggs
2¾ cup milk

 

Melt the butter in a medium skillet over medium heat.  Add the onions to the pan and sauté until soft, about 5 minutes.  Add ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the nutmeg, and continue to cook for 1 minute more.  Stir in the spinach, remove from the heat and set aside. Butter the inside of a 2½-3 quart baking dish.  Layer the bottom of the dish with one third of the bread cubes.  Top with one third of the spinach mixture and one third of each of the cheeses.  Repeat these layers twice more with the bread, spinach and cheese. In a medium bowl, combine the eggs, milk, the remaining ½ teaspoon of the salt and ¼ teaspoon of the pepper.  Whisk together until blended.  Pour the mixture evenly over the bread and spinach layered in the baking dish.  Cover with plastic wrap and chill for at least 8 hours or up to 1 day. Remove from the refrigerator 30 minutes before baking.  Preheat the oven to 350˚ F.  Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes.  Let stand at least 5 minutes before serving.

Asparagus & Cheese Tart

Asparagus & Cheese Tart

1 frozen puff pastry

2 C. Shredded Gruyere Cheese

1 Lb. of Thin to Medium Asparagus

1 T. Olive Oil (a drizzle)

Salt and Pepper to taste

 

Follow the instructions on the package to thaw out pastry sheet. Preheat the oven to 400 degrees. Sprinkle flour down on work surface and roll out the pastry sheet to form a rectangle. (I made mine about 8″ x 16″. This size worked well with the size of asparagus I had). Place the formed dough on a cookie sheet. With a knife score the edge of the rectangle about one inch from each side. This will form your outer crust. With a fork, poke inside the scored crust to allow the outer crust to puff in the oven but keeping the center a flat surface. Pre-cook the dough for 15 minutes. Pull out of oven to assembe the tart ingredients. Wash and prepare the asparagus trimming the ends at least by an inch. Trim it to the proper length to fit within your designed rectangular shape. Place cheese at center of crust and along the rectangular length. Add salt and fresh ground peppercorns. Place each asparagus piece on top of cheese. You will need to alternate between the top and the bottoms of the piece of asparagus to allow the asparagus to better sit on top of the tart. After the tart is assembled, drizzle olive oil on top of the asparagus. Bake for 25 minutes. The tart can be served immediately or is great served room temperature.

 

 

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Spinach and Mushroom Crêpes

Spinach and Mushroom Crêpes

Button Mushrooms

EVOO

Dried Thyme

Salt and Pepper

Goat Cheese

Spinach

 

Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 T. olive oil until browned, about 15 minutes. Sprinkle with 3/4 tsp. dried thyme and salt and pepper to taste.  Spread about 2 T. fresh chèvre (goat cheese), 1/3 C. rinsed fresh spinach leaves, and 1/4 C. mushroom mixture down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

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Chicken-Pesto Crêpes

Chicken-Pesto Crêpes

Pesto

Shredded Cooked Chicken

Roasted Red Peppers

Swiss Cheese

 

Spread about 1 T. purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 C. shredded cooked chicken, 2 T. thinly sliced canned peeled roasted red peppers, and 2 T. shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

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Leek and Apple Crêpes

Leek and Apple Crêpes

Fuji or other sweet Apples

Butter

Leeks

Apple Cider Vinegar

Apple Juice

Crème Fraiche

Salt and Pepper

 

Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 T. butter. Add 1 C. thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 C. apple cider vinegar or lemon juice, and 1/3 C. apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes. Spread about 1/3 C. apple mixture and 2 T. crème fraîche or sour cream down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with salt and pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

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Smoked Salmon Crêpes

Smoked Salmon Crêpes

Smoked Salmon

Crème Fraiche

Capers

Pepper

 

Spread about 1/4 C. thinly sliced smoked salmon (about 1 1/2 oz.), 2 T. crème fraîche or cream cheese, and 1 tsp. drained capers down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

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Basic Buckwheat Crepes

Basic Buckwheat Crepes

3 large eggs

1/3 C. all-purpose flour

1/3 C. buckwheat flour (or 1/3 C. more all-purpose flour)

1 C. whole milk

About 2 T. melted butter

 

In a blender or food processor, whirl eggs, all-purpose and buckwheat flours, and milk until smooth, scraping down sides of container as necessary. The buckwheat flour may settle as batter stands; stir before cooking if necessary. Set a nonstick frying pan 8 inches across bottom over medium-high heat; when hot, brush bottom with butter, then wipe out excess with a paper towel. Lift pan from heat and pour in 1/4 C. batter; immediately tilt pan and swirl batter to coat bottom. Crêpe should set at once and form tiny bubbles. Set pan back over heat and cook crêpe until lightly browned at the edge and dry-looking on the surface, 1 to 3 minutes. Run a wide spatula under crêpe edge to loosen. Turn crêpe over and fill immediately.

 

This recipe goes with Smoked Salmon Crêpes, Chicken-Pesto Crêpes, Spinach and Mushroom Crêpes, Leek and Apple Crêpes

 

Chicken-Pesto Crêpes

 

Spread about 1 T. purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 C. shredded cooked chicken, 2 T. thinly sliced canned peeled roasted red peppers, and 2 T. shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

Leek and Apple Crêpes

 

Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 T. butter. Add 1 C. thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 C. apple cider vinegar or lemon juice, and 1/3 C. apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes. Spread about 1/3 C. apple mixture and 2 T. crème fraîche or sour cream down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with salt and pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

Spinach and Mushroom Crêpes

 

Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 T. olive oil until browned, about 15 minutes. Sprinkle with 3/4 tsp. dried thyme and salt and pepper to taste.  Spread about 2 T. fresh chèvre (goat cheese), 1/3 C. rinsed fresh spinach leaves, and 1/4 C. mushroom mixture down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

Smoked Salmon Crepes

Spread about 1/4 C. thinly sliced smoked salmon (about 1 1/2 oz.), 2 T. crème fraîche or cream cheese, and 1 tsp. drained capers down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

Yield:

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Lobster Salad Napoleons

Lobster Salad Napoleons

lobster-salad-su-640914-l1 spiny or rock lobster tail (about 1 lb.), thawed if frozen

Lemon dressing

Filo-parmesan pastry (recipe follows)

2 firm-ripe tomatoes (4 to 5 oz. each), rinsed, cored, and thinly sliced

4 cups arugula leaves (about 4 oz.), rinsed and crisped

Salt

 

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add lobster and cook until meat is opaque but still moist-looking in center of thickest part (cut to test), 10 to 12 minutes. Drain lobster; immerse in ice water until cool, 1 to 2 minutes, then drain again. Cut shell open and pull out meat from lobster tail. Coarsely chop lobster, put in a bowl, and mix with 2 to 3 tablespoons lemon dressing. Lay a filo pastry rectangle on each of four dinner plates. Arrange half the lobster mixture, tomatoes, and then arugula equally on filo. Cover each stack with another rectangle and top equally with remaining lobster, tomatoes, and arugula. Set another pastry, cheese side up, on each stack. Offer more dressing and salt to add to taste.

 

Filo-parmesan pastry: You will need 6 sheets of filo dough (about 12 by 18 in.), about 3 tablespoons melted butter, and 6 tablespoons grated parmesan cheese. Lay 1 filo sheet flat (cover remaining with plastic wrap to prevent drying) and brush lightly with butter, then sprinkle with 1 tablespoon cheese. Cover with another filo sheet, brush lightly with more butter, and sprinkle with 1 tablespoon cheese. Continue until all the filo is stacked using the last of the butter and cheese on the top layer. Cut into 12 equal rectangles and transfer to two lightly buttered 10- by 15-inch pans, arranging slightly apart. Bake in a 375° regular or convection oven until golden brown, 8 to 12 minutes. Use warm or cool.

 

Lemon Dressing:  In a bowl, mix 3/4 cup mayonnaise, 1 tablespoon grated lemon peel, 3 1/2 tablespoons lemon juice, 3 tablespoons finely chopped fresh tarragon, and 1 1/2 tablespoons each tarragon wine vinegar and minced shallots. Add pepper to taste.

 

Yield:

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Broccoli and Turkey Sausage Brunch Casserole

Broccoli and Turkey Sausage Brunch Casserole

8 oz. light turkey sausage

5 C. frozen broccoli florets, thawed and drained (about 12-14 oz.); cut large florets in half

1/3 C. chopped green onions

1 1/2 C. shredded, reduced-fat sharp cheddar cheese (divided)

1 C. part-skim or low-fat ricotta cheese

4 large eggs, lightly beaten

1 C. egg substitute

1/4 C. fat-free half-and-half

1/2 tsp. garlic and herb salt-free seasoning (Mrs. Dash®) or garlic powder

1/2 tsp. black pepper (add more to taste)

1/4 tsp. salt (add more to taste — optional)

2 large ripe tomatoes, thinly sliced

 

Preheat oven to 350°F. Coat a 9×13-inch baking dish with canola cooking spray. Brown sausage in large, nonstick skillet over medium-high heat, breaking it into small pieces as it cooks, using a potato masher or spatula. Add browned sausage bits, broccoli florets, green onions, and 1/2 C. of cheddar cheese to a large bowl and toss to blend. Spoon into the prepared pan. Add 1/2 C. of the cheese, ricotta cheese, eggs and egg substitute, fat-free half-and-half, garlic seasoning, pepper, and salt to mixing bowl, and beat on medium until smooth. Pour mixture over the sausage and broccoli in pan. Sprinkle remaining cheese over the top of mixture in pan and arrange tomato slices on top. Cover with aluminum foil and bake for 45 minutes in preheated oven. Uncover and bake until cooked throughout (about 15 minutes more). Let stand for 10 minutes before serving.

 

 

Yield:

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Florentine Ham & Cheese Tarts

Florentine Ham & Cheese Tarts

18 eggs

1/2 C. Flour

2 T. Sugar

1 lb. Cheddar cheese, shredded

1 lb. Cottage cheese — large curd

1/2 C. Butter

1 Onion — minced

12oz. Evaporated milk

10oz. Frozen Spinach — thawed

1 lb. Ham Cubes

1/2 tsp. Celery Seed

1/2 tsp. Dry Mustard

1/2 tsp. Bon appetit seasoning

1/2 tsp. Nutmeg

2 T. Flour

 

Sauté together ham, butter, onion, spinach, spices, and 2 tablespoons of flour; set aside. Whisk eggs, sugar, 1/2 cup of flour, and cheeses. Add ham mixture. Ladle into greased muffin cups. Bake for 30 minutes at 325F. Cool completely. Slide knife around each tart to loosen and remove from pans. Reheat on baking sheet at 325F for about 15 minutes. Makes about 30 tarts.

 

Tomato & Goat Cheese Tart

Tomato & Goat Cheese Tart

Flour for the work surface

1 sheet puff-pastry dough, thawed according to package directions

4 plum tomatoes, sliced 1/4 inch thick

1 clove garlic, finely chopped

6 sprigs fresh thyme, leaves only

2 tsp. olive oil

1 tsp. balsamic vinegar (optional)

1/2 tsp. kosher salt

1/4 tsp. black pepper

1 3-oz. package goat cheese

 

Heat oven to 375° F. Unfold the sheet of puff-pastry dough on a lightly floured surface and roll to 1/4 inch thick. Transfer the dough to a baking sheet. In a medium bowl, combine the tomatoes, garlic, thyme leaves, oil, vinegar (if using), salt, and pepper. Using a slotted spoon, transfer the tomato mixture to the pastry, overlapping the tomatoes slightly if necessary, leaving a 1/2-inch border. Crumble the goat cheese over the top. Bake until the dough is puffed and golden brown, 15 to 20 minutes. Let cool for a couple of minutes before cutting into pieces.

 

Yield:

Calories:

Fat:

Fiber:

 

Cheesy Mushroom Baked Eggs for Two

Cheesy Mushroom Baked Eggs for Two

Cheesy Mushroom Baked Eggs for Two

2 tablespoons unsalted butter

3 ½ oz (100 g) shiitake mushrooms (or any mushrooms you like), wiped clean and coarsely chopped (about 1½ to 2 cups)

1 pinch sea salt

1 pinch black pepper

1 large clove garlic, crushed

¼ teaspoon dried thyme leaves or ¾ teaspoon minced fresh thyme leaves

1½ tablespoons heavy cream

1½ oz (40 g) Emmental cheese (or any Swiss cheese you like), shredded (about ⅓ cup)

2 large eggs

2 teaspoons minced fresh parsley leaves, for garnish

Toast, for serving (optional)

 

Preheat oven to 400F. Add the butter to a medium skillet over medium heat; once the butter is melted, add the mushrooms and a pinch of salt and pepper. Cook until softened, but not browned, about 6 to 8 minutes. Add the garlic and thyme and cook 2 minutes more, stirring constantly. Pour the mushrooms into an individual-sized oven-safe gratin dish and sprinkle the cheese on top. Make 2 wells and crack the eggs into them. Bake until the cheese is melted and the eggs are cooked how you like them (I like mine with set whites and runny yolks, which takes about 10 minutes). Sprinkle the parsley on top, and serve immediately.

Blueberry Pie French Toast Muffins

8 eggs

3/4 C. milk

1 tsp. vanilla extract

1/4 tsp. lemon zest

1/2 tsp. lemon juice

1/4 tsp. ground allspice

1/4 tsp. salt

8 thick slices of whole grain bread, cut into cubes

1/4 C. blueberries

 

Preheat the oven to 350°F. Grease 8 C. of a 12-cup muffin tin. In a large bowl, whisk together the eggs, milk, vanilla, lemon zest, lemon juice, allspice and salt. Add the bread cubes and stir, making sure all the cubes are covered in eggy mixture. Let soak for 5 minutes. Fold in the blueberries. Spoon the bread mixture into muffin cups. Bake for 12 to 14 minutes, until the egg is cooked and the muffins are golden brown. Turn out onto a rack to cool completely. Store in an airtight container in the refrigerator for up to 1 week. Tip: This recipe lends itself to any seasonal fruit. To reheat these babies, pop them into the toaster oven with the rack on the lowest level and heat them for 4 to 6 minutes. Serve with a drizzle of maple syrup or honey. If you’re eating on the go, use a healthy smear of jam to avoid a sticky mess.

Smoked Salmon + Poached Eggs on Toast

Smoked Salmon + Poached Eggs on Toast

Smoked Salmon + Poached Eggs on Toast

2 slices of bread toasted

1/2 large avocado smashed

1/4 tsp. freshly squeezed lemon juice

Pinch of kosher salt and cracked black pepper

3.5 oz smoked salmon

2 eggs, poached *see notes

Splash of Kikkoman soy sauce optional

1 tsp. thinly sliced scallions

Microgreens optional

 

OR

 

2 slices of bread

1/2 large avocado

1/4 tsp. freshly squeezed lemon juice

Pinch of kosher salt and cracked black pepper

3.5 oz smoked salmon

2 eggs, poached

2 thin slices of tomato

1 tsp. Everything Bagel Seasoning

Microgreens

 

In a small bowl, smash the avocado. Add the lemon juice and a pinch of salt; mix well and set aside.

Poach your eggs (see notes) and, when they are sitting in the ice bath, toast your bread. Once your bread is toasted, spread the avocado on both slices and add the smoked salmon to each slice. Carefully transfer the poached eggs to their respective toasts. Hit with a splash of Kikkoman soy sauce and some cracked pepper; garnish with scallions and microgreens.  OR  Place slice of tomato on each toast, then hit the toasts with some everything bagel seasoning. Garnish with microgreens.

Chive Crepes

Chive Crepes

Chive Crepes

¾ C. unbleached Flour

¼ C. whole-wheat Pastry Flour

1 T. minced fresh Chives

¼ tsp. ground White Pepper

¼ tsp. Salt

2 T. unsalted Butter, melted

2 lg. Eggs

1 lg. Egg Yolk

1 ½ C. Milk

 

Combine both flours, chives, pepper and salt in the bowl of a food processor fitted with metal blade.  Add melted butter, eggs and yolk, pulse twice.  With motor running, slowly add milk.  Scrape down sides of the bowl and blend for 5 seconds more.  Pour batter into bowl, cover with plastic wrap and let stand in the refrigerator several hours to overnight.   To cook crepes, place 1 T. butter in a nonstick or well-seasoned 6” crepe pan and set over high heat.  When hot, add several T. of batter and quickly tilt to coat pan.  Reduce heat to medium and cook until bottom is nicely browned, about 1 minute.  Turn out onto a tea towel, repeat until all batter is used.

Full Garden Frittata

Full Garden Frittata

Full Garden Frittata

 

4 large eggs

1/3 cup 2% milk

1/4 teaspoon salt, divided

1/8 teaspoon coarsely ground pepper

2 teaspoons olive oil

1/2 medium zucchini, chopped

1/2 cup chopped baby portobello mushrooms

1/4 cup chopped onion

1 garlic clove, minced

2 tablespoons minced fresh basil

1 teaspoon minced fresh oregano

1 teaspoon minced fresh parsley

Optional toppings: Halved grape tomatoes, small fresh mozzarella cheese balls and thinly sliced fresh basil

 

Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture. Bake, uncovered, until eggs are set, 10-15 minutes. Cut into 4 wedges. If desired, serve with toppings.

 

Yield: 2 servings

Calories: 227

Fat: 15g

Fiber: 1g

Breakfast Polenta with Chorizo & Queso Fresco

Breakfast Polenta with Chorizo & Queso Fresco

Breakfast Polenta with Chorizo & Queso Fresco 

1 1/3 C. crumbled queso fresco or feta cheese (about 6 oz.)

1/2 C. chopped fresh cilantro

3 1/4 C. water

1 C. polenta (coarse yellow cornmeal) or regular cornmeal

1 1-pound bag frozen yellow corn kernels-thawed

1 pound fresh link chorizo sausage-casings removed

1 pound cherry tomatoes (about 3 1/2 C.)

 

Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 C. water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.  Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture.  If you’re not a fan of chorizo, a sweet Italian sausage works well in this recipe with feta cheese.

Sunday Morning Quesadillas with Smoked Salmon, Avocado and Tomatoes

Sunday Morning Quesadillas with Smoked Salmon, Avocado and Tomatoes

1/2 C. peeled pitted finely chopped avocado
½ C. finely chopped Tomato
2 tsp. chopped cilantro
1/8 tsp. salt
2 flour tortillas—8 in
1 1/2 oz. cream cheese softened
2 large slices (about 2 oz.) smoked salmon
2 very thin red onion slices
2 tsp. drained chopped capers

Combine avocado, tomato, cilantro, salt. Mix until well combined. Spread tortillas with cream cheese. Lay 1 slice of salmon on half of each tortilla. Separate onion into rings and spread them over salmon. Sprinkle with capers. Fold over tortillas to form a half moon. Heat nonstick skillet over medium heat. Add quesadillas and cook until lightly browned and heated through, 3-4 minutes per side. Top with avocado mix to serve.

Blueberry Lemon Yogurt Muffins

Blueberry Lemon Yogurt Muffins

 

1 tsp. Salt

1 C. quick-cooking oats uncooked

1 C. Brown sugar firmly packed

1 C. Egg Beaters Egg Product

1 Tsp. Baking powder

1 C. Original Margarine Stick melted

1 PAM Original Non-Stick Cooking Spray

1 C. All-Purpose Unbleached Flour with Ultragrain

1 tsp. Baking soda

1 C. Non-fat Plain Yogurt

1 Tsp. Vanilla extract

1 C. Fresh Blueberries

1 tsp. Lemon zest

 

Preheat oven to 425F. Spray 12-C. regular muffin pan with cooking spray. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl. Stir together yogurt, Fleischmanns, Egg Beaters and vanilla in small bowl. Pour yogurt mixture into center of dry ingredients; stir using rubber spatula until just blended. Do NOT overmix. Fold in blueberries and lemon zest. Fill each prepared muffin C. about 2/3 full. Bake 12-14 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan. Remove from muffin pans and cool completely on racks

Herby Greens and Goat Cheese Frittata

Herby Greens and Goat Cheese Frittata

Herby Greens and Goat Cheese Frittata

8 eggs

2 tsp. minced fresh rosemary

Pinch red pepper flakes

Kosher salt and freshly ground black pepper

4 T. unsalted butter

1 small onion, finely chopped

1/2 C. cherry or grape tomatoes

2 C. finely chopped leafy greens (Swiss chard, collards, mustard or kale)

4 ounces fresh goat cheese, at room temperature

 

Preheat the oven to 350 degrees F. Whisk together the eggs, rosemary, red pepper flakes, 1/2 tsp. salt and 1/4 tsp. black pepper in a bowl. Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and sauté until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 tsp. salt and some pepper; sauté for another 2 minutes. Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit — not scrambling them, just massaging them into the cracks and crevasses of the greens. Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.

Mushroom Goat Cheese Galette

Mushroom Goat Cheese Galette

Mushroom Goat Cheese Galette

Sour Cream Pastry Dough:

1 1/4 C. all-purpose flour, chilled in freezer for 10-15 minutes

1/4 tsp. salt

1/2 C. (1 stick) frozen unsalted butter, cut into small chunks

1/4 C. sour cream, very cold

2 tsp. fresh lemon juice

1/4 C. ice water

Mushroom & Goat Cheese Filling:

2 T. unsalted butter

1 1/2 lbs thinly sliced mushrooms (equal amounts of shiitake and cremini)

1/2 large yellow onion, finely julienned

3-4 cloves of garlic, smashed

1/2 C. dry sherry

large sprig of fresh thyme

large sprig of fresh rosemary

salt

pepper

5 ounces Humboldt Fog goat cheese (or another ripened young goat cheese), separated

 

Prepare Dough: Combine salt and flour in bowl. Add chunks of butter and using a pastry cutter, cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas. In another bowl, whisk together the ice water, cold sour cream, and lemon juice. With fingertips or wooden spoon, slowly add the liquid mixture to the dry mixture until large lumps form. Pat all the lumps into a large ball–do not overwork the dough. Cover with plastic wrap and refrigerate for 1-2 hours (if dough is too soft after an hour, allow to chill for another hour).

 

PREPARE FILLING: Heat very large (more surface area the better) skillet over very high heat. Add butter, followed by mushrooms, spreading into a single layer with a wooden spoon. Continue to saute–the mushrooms will quickly begin to release their moisture–keep cooking until most of the liquid has evaporated. Add the sliced onion and smashed garlic and continue to saute until the onions are translucent–and the mushrooms and onion begin to caramelize and the bottom of the pan has formed a nice light brown fond. Remove the pan from heat and deglaze with the dry sherry. Place back on the heat, add the sprigs of thyme and rosemary, and continue to cook over medium high heat until all of the sherry has evaporated. Season with salt and pepper to taste. Remove and spread out on a baking sheet and allow to cool to room temperature. (Before using, discard the large sprigs of thyme and rosemary and garlic cloves).

 

Assemble Galette: Preheat the oven to 400 degrees (F). Remove the dough from the fridge and on a floured work surface, roll out into a 12-inch round. Transfer to a parchment lined baking sheet. Crumble 3 ounces of the goat cheese into a bowl, add the (cooled) mushroom mixture, and stir gently. Spread the mixture into the center of the dough–leaving a 1 1/2 inch border on the sides. Fold and pleat the edges of the dough border over the mushrooms–leaving the center exposed. Bake for 30 minutes–remove from the oven–sprinkle with remaining 2 ounces of goat cheese–and continue to bake for another 5-10 minutes. Remove from oven, allow to stand for 5 minutes on cooling rack. Transfer to serving plate. Serve hot, warm, or at room temperature.

Toast with Prosciutto Scrambled Eggs, Peppers & Pickled Onions

Toast with Prosciutto Scrambled Eggs, Peppers & Pickled Onions

Toast with Prosciutto Scrambled Eggs, Peppers & Pickled Onions

1 red onion

1/2 C. red wine vinegar

1/2 C. white sugar

Pinch of salt

 

Peel the onion. Cut in half and slice into very thin half-moon shapes. Bring the vinegar and sugar to a boil, add the salt and pour over the red onions; set aside for at least 2 hours.

 

3 T. olive oil

2 yellow onions, peeled, sliced thin

2 thyme sprigs

1/4 tsp. sugar

1/2 tsp. salt

 

In a large sauté pan, add the olive oil, onions and thyme sprig, and cook over medium-high heat until just starting to color, about 10 minutes. Reduce the heat and cook slowly until caramelized, stirring every few minutes to ensure even browning (add a small amount of water, if needed). Add the sugar and salt and continue until most of the moisture has cooked off and the onions are dark and flavorful.

 

3 T. finely minced Prosciutto

5 eggs

1 T. cream

1 T. butter

1/4 C. caramelized onions, chopped

1 tsp. oregano, minced

Seed bread, sliced thick, grilled as needed

Olive oil as needed

Piquillo peppers, sliced as needed

Micro basil as needed

Pickled Red Onions, as needed

 

In a sauté pan, cook prosciutto over medium heat until crunchy and browned, and set aside.  Combine the eggs and cream in a small bowl and whisk until frothy. When ready to serve, heat butter over medium-high in a small sauté pan. Add eggs and cook, folding eggs occasionally, until slightly cooked, about 2 minutes. Add the caramelized onions, prosciutto and oregano and stir to combine. Remove from the heat and keep warm.   Brush the bread with olive oil, then grill the bread on both sides, top with a little of the scrambled eggs, a few slices of the piquillo peppers, a few pickled red onions and micro basil.

 

Deep-Fried Chive Crêpes with Chévre, Scallions & Prosciutto

Deep-Fried Chive Crêpes with Chévre, Scallions & Prosciutto

Filling:

1/2 lb. fresh chévre (goat cheese)

1/3 C. heavy cream

3 oz prosciutto, minced

4 scallions, trimmed to include 1″ of green, minced

Freshly ground white pepper

2 tsp.  minced fresh chives

 

Crêpes:

3/4 C. unbleached flour

1/4 C. whole-wheat pastry flour

1 T. minced fresh chives

1/4 tsp.  freshly ground white pepper

1/4 tsp.  kosher salt

2 T. unsalted butter, melted

2 large eggs

1 large egg yolk

1 1/2 C. milk

 

20 chive crêpes (see above), cooked

2 large egg whites, beaten with 2 tsp.  water

1 C. very fine dry bread crumbs

2-4 C. vegetable oil for frying

Fresh edible flowers, herbs and/or watercress for garnish

 

To make crêpes: Combine both flours, chives, white pepper and salt in the bowl of a food processor fitted with the metal blade. Add melted butter, eggs and egg yolk; pulse twice. With motor running, slowly add milk. Scrape down the sides of the bowl and blend for 5 seconds more. Pour batter into a bowl, cover with plastic wrap and let stand in the refrigerator for several hours or overnight. Place butter in a nonstick or well-seasoned 6″ crepe pan and set over high heat. When hot, add several T. of batter and quickly tilt the pan to coat the bottom. Reduce the heat to medium and cook until bottom is nicely browned, about 1 minute. (If you wish, you can lightly brown the other side at this point.) Turn out onto a tea towel; repeat until all batter is used. Add more butter to the pan only as necessary. In a large mixing bowl, thoroughly combine chévre, cream, prosciutto, scallions, garlic, pepper and chives. Set aside. Arrange crêpes, browned sides up, on a large work surface. Place a scant T. of filling in the center of each crepe. Moisten outer edges with some egg white mixture. Fold in sides over filling. Then fold up bottom and fold down top to make a tight package about 2-1/2 to 3 inches square. Place crêpes, seam sides down, on a large platter. Repeat until all packages are made.

Dip each package into egg white mixture, roll in bread crumbs and place on a cake rack to dry. (crêpes can be assembled 1/2 day ahead and kept, tightly wrapped in plastic, in the refrigerator. Bring to room temperature before frying.) Just before serving, pour oil into a wok or deep-fryer to a depth of 1-1/2 to 2 inches. Heat until hot enough to quickly brown a cube of bread. Fry crepe packages, a few at a time, turning until browned on all sides, about 3 minutes. Remove and drain well; keep warm. Serve with a garnish of flowers, herbs and watercress.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Swiss Chard Tart

Swiss Chard Tart

2 lb. Swiss chard, washed and spun dry

4 T. extra-virgin olive oil

1 Spanish onion, thinly sliced

2 garlic cloves, thinly sliced

1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 C.

3 large eggs

Salt and freshly ground black pepper

1 C. freshly grated Parmigiano-Reggiano

1 C. bread crumbs

 

Preheat the oven to 350 degrees F. Bring 8 quarts water to a rolling boil and add 2 T. salt. Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside. In a 12-inch saucepan, heat 3 T. olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool. Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 T. of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine. Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 C. bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs. Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.

 

Yield:

Calories:

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Sweet Onion, Gruyere and Bacon Quiche

Sweet Onion, Gruyere and Bacon Quiche

quiche6 slices of bacon

1 medium onion, chopped

2 teaspoons olive oil

3 large eggs

3/4 cup cream

2 teaspoons cornstarch

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup grated gruyere cheese

1 pie crust

 

Place oven rack in lower third of oven. Heat oven to 425F. In a large skillet, heat the olive oil. Add bacon and onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Set aside to cool.

In a mixing bowl, whisk the eggs. Add cream, cornstarch, pepper, salt and nutmeg, then whisk to combine. Mix cheese into cooled onion-bacon mixture, then spoon the mixture into the pie shell in an even layer. Pour the egg mixture evenly on top. Bake the quiche for 30 minutes, or until golden brown on top and set in the center. Transfer to a rack to cool before slicing.  Enjoy!