Archive for Breakfasts
Flank Steak and Poached Egg Burrito
Posted by: · May 08 2012 · Comments
This dish was our dinner last night, but would also be a great breakfast and if my pre-baby late nights remind me, probably a very good breakfast after overindulging in wine.
Serves 6
Ingredients:
- 1 LB grilled Flank steak, leftover grilled steak works just fine
- 2 plum tomatoes, thinly sliced
- 1/4 cup chopped cilantro
- 1 tablespoon butter
- Hot sauce
- 1 teaspoon salt
- 6 eggs
- ¼ cup sour cream
- ½ cup shredded Colby jack cheese
- 6 tortillas
Instructions:
Cut the grilled flank steak into thin slices against the grain of the meat. Re-heat the steak if you are using leftovers.
In an egg poacher, melt the butter before adding the eggs. Cook the eggs until just slightly firm. Top each egg with a dash of salt, two slices tomato and a sprinkle of cilantro. Cook for an additional minute and remove the eggs from the heat. Equally distribute the meat in the center of each tortilla. Spoon one egg on top of the meat, followed by a sprinkle of cheese, a dollop of sour cream and finally a dash of hot sauce. Fold the sides of the tortilla over the ingredients and serve.
Smoked Salmon Flatbread
Posted by: · Apr 20 2012 · Comments
Oh tasty! This recipe is a cinch and just fantastic. I made this for dinner last night, but this recipe is great brunch fare as well. You can also make smaller flatbreads and serve as appetizers.
Serves 4-6
Ingredients:
- ½ cup plus 2 tablespoons warm water
- 1.5 teaspoons dry active yeast
- 1.5 cups all purpose flour
- 1 teaspoon salt
- 2 tablespoons softened butter
- 8 ounces smoked salmon
- 6 ounces goat milk brie, thinly sliced
- 1 cup crème fraiche
- 3 tablespoons capers
- Bundle of frisée
- Kosher salt for seasoning
Instructions:
Whisk together yeast and warm water in a small bowl and let sit at room temperature for 10 minutes.
Meanwhile, in a standing mixer fixed with a dough hook combine the flour and salt. Pour the yeast water into the bowl and mix until well incorporated. Add the butter and continue to mix until smooth. Transfer the dough to a floured countertop and knead until smooth and elastic. Separate the dough into 6 equally sized balls and place on a buttered baking sheet. Cover with saran wrap and let rise for at least one hour.
Pre-heat oven to 450°.
Roll out the dough balls on a well floured surface to ¼” thickness. Place a layer of cheese on each rolled out dough ball then top with a generous layer of smoked salmon. Spread a generous spoonful of crème fraiche on top of the salmon and then sprinkle with capers. Finally, top each flatbread with a handful of frisée and a sprinkle of salt. Place the flatbreads back on the baking sheet with 2” spacing and bake for 12-15 minutes or until the crust of the flatbreads are golden brown and the frisée is crispy. Remove from the oven and serve.
Maple-Apple Muffins
Posted by: · Nov 06 2011 · Comments
As a native Vermonter, my father had a few undeniable Green Mountain characteristics. Visits back east from Colorado brought out a typically absent and abnormally thick accent, stories of his one room school house that we’d heard a million times before and stockpiling of maple syrup from his favorite farm. True to his heritage, dad put maple syrup on just about everything and I have to say it is a trait I have inherited. From poultry to sweets, the flavor can dress up the most boring of dishes. I used maple syrup and maple extract in this recipe for an extra punch of this favorite flavor.
Makes 16 muffins
Ingredients:
- 2 cups skinned, cored and diced Fiji apples (about 3-4 apples)
- 2 eggs at room temperature
- ¾ cup maple syrup plus extra for brushing tops of muffins
- 1 cup brown sugar
- ½ cup unsalted butter, softened in the microwave
- 2 teaspoons maple extract
- 1.5 cups milk
- ½ cup whipping cream
- 3 cups whole wheat flour
- 1 cup oats
- 1 teaspoon baking powder
- ¼ teaspoon salt
- White granulated sugar for dusting
Instructions:
Pre-heat oven to 425°. Grease a muffin pan or pans with butter and set aside.
In a large bowl combine the dry ingredients- the flour, oats, baking powder and salt. Set aside.
In a standing mixer fixed with a batter attachment cream the butter, eggs, sugar and maple syrup on medium speed. While the machine is running slowly add the cream and the milk. Add the maple extract followed by the dry ingredients. Mix until well incorporated then remove the bowl from the stand and gently fold in the apples. Spoon about ¼ cup portions of the batter into the muffin pan and transfer to the oven. Bake for 25 minutes then remove the pans and gently brush the top of each muffin with maple syrup using a pastry brush. Return the muffins to the oven and continue to cook for 10-15 more minutes or until golden brown. Remove the muffins from the oven and dust with the granulated sugar. Let cool in the pan for ten minutes before removing from the pan and allowing to cool on a wire rack for an additional 15 minutes before serving.
Huckleberry Cream Pancakes
Posted by: · Sep 01 2011 · Comments
I picked up a container of huckleberries at the local fruit stand on their closing day of the season. The resulting pancakes were quite honestly perfect as was the summer.
Serves 6
Ingredients:
- 1 cup fresh huckleberries
- 2 large eggs
- ¼ cup sugar
- ½ cup sour cream
- ¼ cup heavy whipping cream
- ½ cup milk
- 1 teaspoon vanilla
- 1.5 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- Butter
- Maple syrup for serving
Instructions:
Combine the flour, salt, baking powder and cinnamon in a medium size bowl and set aside.
In a large bowl whisk the eggs together with the sugar until smooth. Whisk in the milk, whipping cream, sour cream and vanilla. Slowly add the flour mixture to the wet ingredients and stir until a smooth batter forms. Gently fold in the huckleberries.
Heat a large skillet over medium heat. Coat the pan with butter and ladle three tablespoon of batter per pancake onto the skillet. Cook until golden brown on the bottom, about 2-3 minutes, then flip with a spatula and cook until golden brown on the other side. Serve with maple syrup and enjoy!
Blueberry-White Chocolate Muffin Top Cookies
Posted by: · Aug 01 2011 · Comments
Much like Elaine from Seinfeld, I much prefer the muffin top to the bottom. The combination of the crunchy outside and the moist inside is just divine. While my love for the muffin top does not provoke a desire to open a store solely on its behalf like Elaine, it did inspire me to make these cookies and they were fantastic. A must try!
Makes 12 cookies
Ingredients:
- 2.5 cups flour
- 1.5 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter at room temperature
- 2 eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup roughly chopped white chocolate
Instructions:
Pre-heat oven to 375°.
Mix the flour, baking powder and salt in a large bowl and set aside.
In the bowl of a standing mixer fixed with a batter attachment, combine the eggs and sugar and mix on medium speed until smooth. Add the butter, milk and vanilla extract and continue to mix. While the mixer is still running, slowly add the flour mixture until a consistent batter forms. Remove the bowl from the stand and gently fold in the berries and chocolate. Cover and refrigerate for 15 minutes.
On a greased cookie sheet place 2 tablespoons size balls of batter 2 inches apart. Bake for 15 minutes or until golden brown. Transfer the cookies to a cooling rack and enjoy!
Cinnamon Raisin French Toast Eggs In A Whole
Posted by: · Jun 02 2011 · Comments
A lot has happened since my last post, well at least a lot outside of the kitchen. I admit I have been lazy of late. Perhaps I simply needed a break from cooking or perhaps I was consumed with the birthday marking me as the official Thirty Year Old Housewife. I like to believe it is a combination of both. My thirtieth birthday came and went two weekends ago at the Calistoga Ranch in Napa. Spa treatments, multiple course meals and the company of family helped me welcome a new decade. The weekend was perfect despite a fear that once I turned thirty I would instantly find a hint of grey within my not entirely natural blonde hair or that I would find myself speaking like my mother saying things like, “oh sugar,” instead of a more youthful swear word.
While I reveled in the cuteness of my blogs name at the beginning, the reality of thirty did not set in until the last three months. It started with a health scare that resulted in an endoscopy which resulted in a diagnosis of a Tums overdose. People old and young have endoscopies, so that did not make me feel old. What did make me feel old, however, was when the nurse thought I was in for different type of “scopy” that is mostly reserved for patients beyond their thirties. She said something along the lines of, “so how was last night?” Unaware that she thought I was having a colonoscopy I said, “It was fantastic. Never felt better.” She looked at me with disgust and concern. Later on when I was about to be put under for my ENDOSCOPY, a different nurse told me I looked like a freshman in college. I will now shelf the earlier nurses comments in a never to be visited again compartment of my brain and always refer to the latter nurses compliment.
Let’s move on to the next self pitying I feel old moment. Two words, Melrose Place. My husband and I hosted a friend from my hometown and his girlfriend for dinner. The friend is 7 years my junior and happens to now live in Chicago. Somehow I referenced Melrose Place assuming they would relate and instantly conjure up images of Amanda and Dr. Peter Burns. Not so much. They sat with blank faces and said, “What is Melrose Place?” My husband’s response, “I guess that was well before your time.” 90210 and Melrose Wednesdays started to seem like a very long time ago.
I guess you could say I have started to realize that I am not the young co-ed that I used to be, but I am fairly sure I am okay with that. I will now just focus my fear of aging on the big 4-0 and enjoy my thirties until then.
Serves 4
Ingredients:
- 12 eggs
- ¼ cup cream
- ¾ cup milk
- Pinch of salt
- ½ teaspoon vanilla
- Butter
- 8 pieces cinnamon raisin bread
Instructions:
Use a 2” round cookie cutter or the top of a glass to cut a whole out of the center of each piece of bread. Discard the circle cut out.
In a large bowl, whisk together 4 eggs. Stir in the cream, milk salt and vanilla.
Heat a large skillet or griddle over medium-high heat. Add the butter to coat.
Dip the pieces of bread in the batter then transfer to the skillet or griddle. Brown quickly on each side. Now crack the remaining eggs and place in the whole cutouts. Cook until the eggs are firm on the bottom, flip and continue to cook until the egg white is cooked but the yolk is still slightly runny. Serve with maple syrup.
Lemon Filled Sugar Donuts
Posted by: · May 12 2011 · Comments
I have been one sick Thirty Year Old Housewife the last few days. Between the headaches and the nausea, the kitchen has been the last thing on my mind. In fact the bulk of the last few days have been spent in bed along side my two very concerned puppy dogs. I awoke yesterday afternoon to Madison the dog sleeping on my chest, a crusted line of drool on my face and finally, an easy stomach. These donuts were first on my post sickness agenda, well maybe second to washing my face. I rarely have a sweet tooth, but I guess days of malnutrition will do crazy things to you. I had these for dinner last night and they were just what the doctor ordered.
Makes 16 donuts
Ingredients:
Donuts
- 1 package instant yeast
- 1 cup whole milk
- 3 tablespoons unsalted butter, at room temperature
- 1 ¼ cup sugar
- 3 egg yolks
- 1 teaspoon salt
- 3 ¼ cups bread flour
- 4 cups canola oil
Filling
- Juice from 4 lemons, about ¾ cup
- 1 teaspoon grated lemon zest
- ¾ cup sugar
- 3 egg yolks
- Pinch of salt
- 1.5 tablespoon corn starch
- 1 tablespoon unsalted butter
-1/4 cup mascarpone cheese
Instructions:
Start with the donut dough. Combine the yeast and 2 tablespoons of sugar in a medium size bowl and set aside. Heat the milk in a small saucepan over low heat until slightly bubbly. Whisk in the butter. Remove from the heat and pour over the yeast/sugar mixture. Stir the ingredients and let sit at room temperature for 15 minutes. Pour the yeast mixture into the bowl of a standing mixing bowl fixed with a dough hook. Add the egg yolks, 2 tablespoons sugar and the salt. Mix on medium speed until well incorporated then slowly add the flour. Continue to mix until an elastic dough forms. Remove the dough from the mixer and hand knead on a well floured surface until smooth- about 5 minutes. Place the dough in a bowl coated with oil and cover with kitchen towel. Let the dough sit at room temperature for at least one hour or until the dough has doubled in size.
While the dough is rising, make the filing. Combine the lemon juice, lemon zest, sugar, egg yolks and corn starch in a medium size saucepan over medium heat. Bring to a simmer, stirring frequently. The contents of the saucepan with thicken once a simmer is accomplished, at which point remove from the heat and fold in the butter and the mascarpone. Transfer to a bowl, cover and refrigerate until use.
Place the oil in a large stockpot and heat over high heat.
Roll out the dough to 1/2″ thickness on a well floured surface. Use a 2 inch diameter circular cookie cutter to cut out the donuts. Place a cooking thermometer in the oil. Once it registers between 350°-375° it is ready to fry. You will need to fry the donuts in batches. Carefully lower the doughnut cutouts into the oil with a slotted spoon. Cook for 3 minutes per side. Remove the donuts from the oil with the slotted spoon and drain on paper towel. Immediately transfer the donuts to a bowl filled with the remaining 1 cup sugar. Coat the donuts with the sugar and place on a wire cooling rack. Allow the donuts to cool for 10 minutes.
Spoon the lemon filling into a pastry bag fitted with a long thin tip. Push the tip into the side of the donut and fill with the lemon mixture. Serve immediately.
Banana Bread Sandwiches with Honey Mascarpone Spread
Posted by: · Mar 31 2011 · Comments
I lost my mom to cancer a few years back and anytime I am especially missing her, which is often, I make a meal that reminds me of her. She was an absolute ace banana bread maker and often packed my school lunches with her banana bread sandwiched between cream cheese. Here I used mom’s recipe and added some oats and honey. I also replaced the cream cheese with a mascarpone honey. Although the ingredients are slightly different, the taste is much the same and so is the comfort of mom’s food. As a side note, Ellie, my chocolate lab, also appreciated these little sandwiches. While preparing to take a picture for this post she swooped in and ate 5 sandwiches. Her initial fear of my wrath was clearly calmed by the taste of the sandwiches as she made a second attempt at her food thievery. She is now sleeping on my feet with a very full belly and little regret.
Makes 12 small sandwiches
Ingredients:
Bread
- 4 cups flour
- 1 cup oats
-2 teaspoons baking soda
- 2 teaspoons salt
- 7 ripe bananas
- 2 eggs
- 2 cups brown sugar
- 3 tablespoons honey
- 1 cup unsalted butter (2 sticks), at room temperature and cut into 1 tablespoon pieces
Spread
- ½ cup mascarpone cheese
- 2 tablespoons honey
Instructions:
Pre-heat the oven to 350°.
Combine the flour, oats, salt, baking soda and salt in a large bowl. In the bowl of a standing mixer combine the eggs, sugar, honey and bananas. Mix on medium-low until the bananas are fully incorporated. Continue to mix on medium-low speed and add the butter one piece at a time. Once all the butter is added, mix for 2 additional minutes. Now add the flour mixture on cup at a time and mix until fully incorporated with the wet ingredients.
Butter and flour 2 loaf pans. Equally distribute the batter into each pan and transfer to the oven. Cook for 1 hour at which point insert a tooth pick into the middle of each loaf to test if done. If the tooth pick comes out clean it is done. If the toothpick comes out with batter on it continue to cook for 10-15 minutes.
Remove the pans from the oven and let cool for 10 minutes. Carefully remove the loaves from the pan and transfer to a wire cooling rack. Cool the bread the rack for 30 minutes.
Meanwhile, make the spread by combining the mascarpone and honey in a small bowl.
Cut the bread along the width of the loaf into ½” thick slices. Spread the honey mascarpone onto one piece of bread and sandwich it with another piece of bread. Cut in half for smaller tea sandwiches and enjoy.
Cracked Eggs and Ham
Posted by: · Mar 27 2011 · Comments
Soft boiled eggs, or “cracked eggs” as I called them as a child, have long been my favorite comfort food. From sick days as a kid to the much anticipated first homemade meal after college finals, these eggs have always hit the spot and made me feel at home. Here I have combined my cracked eggs with a maple syrup brushed toast, ham and cheese. So simple, so pretty and so tasty.
Serves 4
Ingredients:
- 1 loaf fresh whole grain bread
- 3 tablespoons maple syrup
- 8 eggs
- 8 slices black forest ham
- 8 slices Swiss cheese
- 4 tablespoons finely chopped parsley
- Kosher salt for seasoning
Instructions:
Set oven to broil.
Fill a large saucepan with enough water to cover an egg by 1/2”. Transfer to the stove and bring to boil.
While the water is heating, slice the bread into ½”- ¾” resulting in 8 pieces. Place the bread on a cookie sheet and use a pastry brush to coat one side of the bread with the maple syrup. Place in the oven and broil until golden brown. This will happen quickly so don’t take your eyes off the bread. Remove the bread from the oven and top each piece with a slice of ham and a slice of cheese. Return to the oven and broil until the cheese is fully melted and bubbly.
Using a slotted spoon or a ladle, gently lower each egg into the boiling water one at a time. Cook for two minutes without disturbing the eggs. Use a spoon to rotate the eggs and continue to cook for 2-3 minutes, 2 minutes for a runnier egg, 3 for firmer eggs. Spoon the eggs out of the boiling water and transfer to a bowl of cold water for 30 seconds or long enough so you can handle the eggs with your hands. Now for the cracking. Take each egg and gently crack it in the middle with a butter knife. Open the egg and scrap out the insides on top of the toast – one egg per piece of toast. Top each egg with a sprinkle of parsley and salt. Serve right away.
Maple Brioche with Raspberry Honey Butter
Posted by: · Jan 12 2011 · Comments
As a young child, my parents essentially gave me carte blanche to experiment in the kitchen and make whatever food creations my heart desired. Circa age 7, I remember being particularly proud of my Tabasco, Worchester and raisin bread. My parents swallowed down this undercooked and utterly horrific mush all along singing my praises and encouraging me to continue my work in the kitchen. I now attribute my passion for cooking to their good nature and amazingly strong gag reflexes. This brioche is a fine example of the evolution of a cook from the very bad dishes to the very good. A basic brioche recipe with a kick of maple extract and cinnamon and served with a raspberry honey butter for spreading.
Ingredients:
Bread
- 2 envelopes yeast
- 1/3 cup warm water
- 1/3 cup whole milk
- 3 and 3/4 cups all purpose flour
- 2 teaspoons salt
- 3 eggs and one egg white lightly beaten
- 1/4 cup sugar
- 3 sticks butter at room temperature
- 1 teaspoon maple extract
-1/2 teaspoon cinnamon
Butter
- 1 sticks room temperature butter
- ½ cup fresh raspberries
- 2 tablespoons honey
Instructions:
Butter
In a food processor, blend raspberries, honey and butter until well incorporated. Spoon mixture into a small serving bowl. Cover and refrigerate for at least one hour before using.
Bread
Place yeast in a small bowl. Heat milk in a small saucepan over low heat until an internal thermometer reads 110°. Pour milk over yeast, followed by the water. Stir once and then let the mixture sit until the yeast has fully dissolved. This will take about 3-5 minutes. Pour mixture into a standing mixing bowl attached with a dough hook. Add flour and salt and mix on a low speed for 30 seconds. Increase speed to medium and add the 3 eggs. Stir for one minute then add the sugar, maple extract and cinnamon. Decrease the speed to low and add the butter, 2 tablespoons at a time. Continue to mix until the butter is fully incorporated into the dough, about 10 minutes. Remove the mixing bowl from the stand. Cover the bowl with cellophane and let sit for 1.5 hours at room temperature. The dough should double in size during this period. Remove the cellophane and punch down the dough with your fists and loosen it from the sides of the bowl. Recover and refrigerate overnight.
Remove the dough and divide into three equally sized pieces. Roll each piece into a 6 inch log and place in a buttered and floured loaf pan. Allow the dough to rise again for two hours. Top the dough with a light brush of the egg white.
Place oven rack in the middle position. Pre-heat oven to 400°. Cook the loaves for 30 minutes or until a toothpick inserted into the middle of each loaf comes out perfectly clean.
Remove bread from oven and let cool in the pan for 20 minutes. Remove bread from pan and let cool on a baking rack for an additional 2o minutes. Cut bread into 1/2 inch slices, toast and serve with raspberry honey butter.
