Entries Tagged as 'Breakfast and Brunch'

crab and brie omelet

February 6th, 2012 · 6 Comments

Sometimes when I have a really great dish at a restaurant, I try to recreate it at home, just to see how I do (last time was this one, based on a really terrific dish at Minetta Tavern).  Usually it’s within a few days of whatever delicious meal inspired me, but this time I was feeling a little crazy.

I made this the same DAY that I ordered it for brunch (those of you on Twitter may remember it here). 

And it was terrific for dinner too.  I love crab, but a lot of the crab dishes in Houston come slathered in mayonnaise, which I can usually do without.  But melted, creamy brie surrounded by perfectly cooked eggs? 

Good enough to eat twice a day, apparently. 🙂

Crab and Brie Omelet

3 large eggs
1 tablespoons cold water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoons olive oil
4 ounces fresh crab meat, picked over
5 chives, cut up
4 ounces Brie, sliced into small pieces


Preheat broiler to 450 degrees.

Whisk eggs, salt, pepper and water in large bowl to blend.  Melt 1 tablespoon olive oil on 10-inch nonstick omelet pan over medium heat. Pour the egg mixture into the pan and cook until almost set, tilting pan and lifting egg mixture with rubber spatula to allow uncooked portion to run underneath, about 1 minute. 

Spoon the crab over the right half of the omelet, and place the cheese over the crab. Season with salt and pepper.  Place pan under broiler until cheese begins to melt and egg is almost cooked, about 60 seconds.

Fold left side of omelet over the filling. Slide omelet onto a plate and serve immediately.

Tags: Breakfast and Brunch · food

new year’s day buttermilk pancakes

December 30th, 2011 · 6 Comments

How do you plan to start 2012?

Last year, New Year’s Eve was a fun night out for dinner with Chad, and I think we just getting home when the clock struck midnight.  I’m generally in the New-Year’s-Is-Overrated camp, with all the pressure of figuring out what to do and where to go and what to wear (actually, the what-to-wear part is basically the only part that I like)! 

The added bonus of a relatively tame New Year’s was that I woke up on January first and cleaned out my entire beauty cabinet — which, by the end of 2011, has expanded from a single beauty cabinet to a full on beauty room (not complaining). 

The year before that, I rang in 2010 with some homemade toffee (yum) and one of my very first outfit posts!  And the year before that, I closed out 2008 (!) with this classic recipe for Garlic Roast Chicken

This year, though, one of my very best friends is getting married on New Year’s Eve, and I can’t wait to celebrate with her.  So I won’t be around to bake New Year’s Day pancakes, which (obviously) meant that I had to make them a few weeks early. 

But if you’re looking for a delicious way to ring in 2012 (or just a random weekend brunch later in the year), this recipe can’t be beat.

Happy New Year!

Buttermilk Pancakes


1 cup buttermilk
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp sugar
1 egg
2 tbsp butter, melted


Combine all the ingredients in a large mixing bowl.  Beat until smooth.

Heat a frying pan or skillet on the stovetop to medium-high heat with a little extra butter to grease the pan.  Ladle out 1/4 cup of pancake batter at a time, and cook about 2 min on each side, flipping each pancake midway through. Repeat about eight times, until batter is gone.

Serve with maple syrup, honey or extra butter. Enjoy!

Makes about 6 large pancakes.

Tags: Breakfast and Brunch · food

cinnamon honey banana bread

June 14th, 2011 · 26 Comments

No joke, this may be the best loaf of banana bread ever made.

Sometimes I buy bananas, even though I know that Chad and I won’t eat them.  I do it on purpose, because I know they’ll sit there on our counter and ripen and ripen, until they’re just screaming to be made into banana bread.

There are some recipes that are just better than the sum of their parts — and this banana bread is without a doubt better than bananas, honey or cinnamon on their own.

In other news, I’m trying to give up caffeine this week — easier said than done, right?  I feel pretty wretched, so it’s nice to have a special treat like this when I wake up and all I want is coffee or soda.  I’m hoping that the misery of the caffeine withdrawal will make me feel better and healthier in the long run, though.

What do you guys think?  Have you ever tried giving up coffee?  It’s 10:28 right now and I’m about to go curl up in bed with Bossypants, which is just as terrific as everyone told me it would be.

Honey Vanilla Banana Bread


3 large ripe bananas, smashed
5 tbsp melted butter
3/4 cup sugar
1/4 cup honey
1 tbsp cinnamon
1 egg white
1 teaspoon vanilla
1 teaspoon baking powder
Pinch of salt
1 1/2 cups of all-purpose flour


Preheat the oven to 350°F.  Mix together the butter, bananas, honey, cinnamon, egg white, baking powder, salt and vanilla.  Stir in the the flour and mix well.  Pour mixture into a loaf pan sprayed with cooking spray.  Bake for 1 hour.  Cool for ten minutes before serving.

Tags: Breakfast and Brunch · food

recipe: hearts of palm and mozzarella frittatas

January 5th, 2011 · 9 Comments

I might be climbing out on a limb here, but is it possible that one or two of you might have “eating healthier” on your New Year’s Resolution list?

I will say, taking pictures of myself on a weekly basis for the last year has made me a little more accountable for ups and downs in my weight than I’ve ever been before.  For a while, whenever I had something really exciting coming up, I’d try to lose a few pounds beforehand, and wind up crash dieting for 24 hours or so and then, of course, splurging on ice cream or candy or something that totally set me back to ground zero.

(Big shock, right?  Because crash dieting is otherwise such an excellent way to achieve long term results). 

But in the last few months, I’ve been really trying to be more healthy and mindful about what I’m eating on a regular basis, instead of just before special occasions.  Which means no more single-handedly eating batches of dessert recipes (it happens, ugh) — and at the same time, no more just-salad meals either (since I’m always hungry again, oh, ten minutes later).  Above all, it means lots more healthy, satisfying meals.  So if you’re looking for something in that last category, these mini frittatas are just perfect.

AND — did you think I forgot?  The winner of the Hanky Panky giveaway is Comment #101, Jen, who totally deserves them after spending all New Year’s Eve working at a hospital! 

mini hearts of palm and mozarella frittatas

4 whole eggs
2 egg whites
1 tbsp olive oil
6 hearts of palm, minced
1/2 tsp coarse sea salt
3/4 cup grated mozzarella cheese


Preheat oven to 375 degrees. 

In a large bowl, beat eggs with salt and olive oil until foamy and approximately doubled in size.

Using butter or cooking spray, grease a muffin tin generously. Divide hearts of palm and cheese into twelve muffin molds. Fill to 1/2 full.  Pour egg mixture over the hearts of palm and cheese so that each cup is nearly full. 

Bake for 20-25 minutes, or until eggs are set and slightly browned on the tops.

Makes about twelve mini frittatas.

Tags: Breakfast and Brunch

cinnamon bread

July 27th, 2010 · 12 Comments

This bread proves that no matter how much experience you have in the kitchen, yeast can still get the better of you.  This was my second try on this recipe — my first try used a packet of yeast that was unexpired, stored at a proper temperature (at least, within my kitchen), and seemingly ready to be used.  And despite all that, my dough stayed thick and dense as a rock.  After setting it out to rise for an hour, it hadn’t even moved.

I started over.  This time, the yeast cooperated (although slowly) — I had bread that would rise, at least.  Still, though, this bread wouldn’t quiet cooperate.  When I tried to roll the raisins into a swirl, they grouped together at the bottom of the loaf (as you can see in the pictures).  The only solution I can think of is to add them with the wet ingredients, so they distribute evenly during kneading.  I’ve written the recipe that way below — when you guys try it, let me know if that works!

But even with all the trial and error, there is nothing quite like the smell of freshly baked bread wafting through the kitchen on a weekend morning.  So I’m going to call the end result a success — if only I could find a way to make my yeast a little less temperamental.

cinnamon bread recipe

1/2 cup milk
1/2 cup warm water
1 (.25 ounce) packages active dry yeast
1 egg
1/3 cup white sugar
1 tbsp cinnamon
1/4 teaspoon salt
3 tbsp butter, softened
1/3 cup raisins
3 cups all-purpose flour


Proof the yeast by mixing it with 1/2 cup warm water and 1 tbsp sugar.  Allow to sit for 5 minutes until milky and foaming.

In a large mixing bowl, add the yeast mixture, egg, milk, sugar, butter, salt, raisins and cinnamon.  Add the flour gradually to make a stiff dough.  Knead for about five minutes.

Turn the dough out into a lightly greased bowl, and cover with plastic wrap. Let the dough rise in warm place until doubled, about 1 hour.

Punch the dough down, and place it in a greased 1 1/2 pound loaf pan. Let rise until the bread is the shape that you want, around 45 minutes for a regular-sized loaf. Preheat the oven to 350 degrees while the dough is rising.

Bake the loaf for 35 minutes. Allow to cool before slicing, and serve.

Tags: breads · Breakfast and Brunch · food