Entries Tagged as 'Breakfast and Brunch'
I love eggs. I love that they are comfort food, that they are a food that almost everyone eats, and I love that they can go from as simple as a hard boiled egg to this gorgeous, elegant egg nest. These look like souffles gone crazy, and I love it. You can’t prepare them ahead because the eggs need to be freshly whipped, but unlike souffles, these won’t deflate so quickly. While it’s always a race to get a good photo of a souffle before it collapses, the photos of these were more of a brisk, efficient process. But not a race, whew.
A few months ago, I posted a recipe for truffled eggs en cocotte — these are basically the exact opposite. While those eggs were cramped tightly into ramekins, these explode outwards, forming clouds of stiff egg foam above them. Leave plenty of room in your oven when you’re cooking them. But aren’t they cool?
And they’re healthy, and they’re delicious, and they look good. What more do you really need?
Souffled Cheddar Egg Nests
Adapted from eating/sf (who also has lovely photos of them)
2 large eggs
pinch or two of salt
pinch or two of freshly-grated black pepper
1/3 cup of coarsely grated white cheddar cheese
Preheat the oven to 350 degrees F. Fill a small bowl with cold water and set aside. Separate the eggs, putting the eggs whites in a large bowl and gently slipping the egg yolks into the small bowl of cold water.
Season the egg whites with the salt, and pepper and whisk at high speed using an electric mixer until the whites hold stiff peaks. Gently fold in the cheese (reserving some as a garnish) and evenly divide the mixture between the two ramekins. Make a small little hole/nest in the middle of each of the ramekins. Use a spoon to gently remove the yolks from the water and slip one into each of the nests. Add some additional cheese onto the tops.
Place the ramekins on a baking sheet and bake for 10-14 minutes, until the whites are puffed and lightly golden and the yolks resemble sunny-side up eggs.
Tags: Breakfast and Brunch
Now there’s one good thing about Monday mornings, at least.
It was impossible, this weekend, to believe it was really still March. We had several gorgeous days that felt like they belonged in May or June, and I was the happiest girl on the planet. True to form, I took the warm weather as an opportunity to buy some fresh fruit and whip up a healthy, delicious breakfast smoothie.
It’s hard to believe that we were skiing last weekend! I’m so looking forward to spring and summer this year — I know I am a broken record on this blog about how much I love warm weather, but this weekend just shows how much happier our whole city is when it’s finally warm and sunny out. (Finally!)
This smoothie has no added sugar and is a perfect, vitamin-packed breakfast. If every weekend could end with one of these, I’d have a lot more to look forward to on Mondays!
Mango Strawberry Smoothie Recipe
8-10 large strawberries, plus additional for garnishing
6 ounces vanilla yogurt
Wash fruit and peel the mango from its shell. Cut away the green parts of the strawberries. Puree the fruit together in a food processor or blender, then and the yogurt and pulse until blended. Serve cold, with a strawberry garnish.
Tags: Breakfast and Brunch · food
The lovely thing about being married is that you suddenly have a kitchen full of every amazing tool and appliance you’ve ever dreamed of. Â Among those, and one we were particularly excited about, is a belgian waffle-maker. Â But what’s better than freshly made waffles first thing in the morning? Â Freshly made waffles drizzled in nutella sauce, full of chocolate, hazlenut, sugary flavor. Â You won’t think about maple syrup the same way ever again.
And these are really easy, too. Â One nice thing about waffle batter — it’s essentially the same as pancake batter, so you can substitute recipes for one or the other easily. Â So if you don’t have a waffle maker handy, just take out your skillet or griddle, and go for it. Â Dare I say — this would make a great Thanksgiving breakfast? Â Just putting it out there… Â Decide for yourself!
Belgian Waffles with Nutella Sauce
For the waffles:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
1/4 cup sugar
4 tablespoons unsalted butter, melted
2 cups milk
For the sauce:
1/2 cup nutella
1/3 cup milk
Preheat your waffle iron.
Sift together the flour, baking powder, and salt, and set aside. In a second bowl, beat together the egg yolks and sugar until sugar dissolves and the eggs turn pale yellow. Add the melted butter and milk to the eggs and whisk to combine. Add the flour mixture and whisk briefly. In a separate bowl, beat the egg whites until soft peaks form and gently fold them into the waffle batter. Pour just enough batter into the iron to cover the grid. Cook until the waffles are golden brown or the steam subsides, about 2 to 3 minutes.
Meanwhile, heat the milk over very low heat in a saucepan. Once the milk is hot to the touch, add the nutella and whisk until it dissolves and forms a thick sauce. Pour the sauce over the waffles, and serve.
Tags: Breakfast and Brunch · food
October 21st, 2009 · 3 Comments
When I was in college, I had major problems with insomnia. Not an occasional night of being unable to sleep, but weeks on end where I would be studying or reading, and suddenly it was 4 o’clock in the morning and I wasn’t even tired. Or I would get into bed at an oh-so-reasonable hour for a 19- or 20-year old, and lie there, awake, for hours. Â My Type-A, hyperproductive friends would smile knowingly when I’d explain that I literally did not sleep, but it wasn’t about bragging rights — it was frustrating, exhausting, and I would have done almost anything to fix it.
Recently, and I’m not sure why, these problems have resurfaced. After an easy year of falling asleep easily the moment I hit the bed, I find myself wandering out into our kitchen at 2 or 3 am, looking for that midnight snack or snippet of television that will signal to my body that the day is over.
And that’s partially how I conceived of this recipe. Â It started out as scones, which are a breakfast food, but to me, this recipe is a bedtime snack. Â Savory and rich without being too heavy, a little wedge of this is enough to compel the most reluctant sleeper. Â Which is not to say that it shouldn’t be used for breakfast — or, frankly, as an appetizer at dinner. Â But after a long day when you want nothing more than to close your eyes, this is comfort food at it’s best.
Cheddar Biscuit Bread
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 stick cold butter, diced
1/2 cup buttermilk
1/4 pound sharp Cheddar cheese, grated, plus an additional 1/2 cup grated cheese for topping
Preheat your oven to 400 degrees. Combine the flour with the baking powder and salt. Cut in the butter with a pastry blender, fork or two knives, until the butter bits are pea sized.
Lightly beat two of the eggs and mix them with the buttermilk, then add the mixture to the rest of the ingredients above. Using a wooden spoon, mix until the dough begins to come together. Add the grated cheddar and mix until everything is incorporated.
Place the dough in a cake pan, and sprinkle additional cheddar cheese on top. Bake for 25 minutes or until golden brown, and serve.
Tags: breads · Breakfast and Brunch
September 4th, 2009 · 8 Comments
We have a slight sleeping situation in my household.
Our two dogs are the most wonderful creatures on the face of the earth (no, I’m not biased or anything, they actually are). But one of them, Coco, is terrified of thunderstorms. No, wait. Not just thunderstorms. Rain generally. Atmospheric changes before rain. The slightest hints of droplets on our roof, and Coco is underneath the couch or hiding in our TV-stand (I’m serious, we have pictures) or trying to burrow her way through the rug into the apartment below us.
And that’s while I’m watching TV. The moment we go to bed, however, it’s a different story. Our normally well-behaved dogs start barking their heads off the second the first raindrops fall, which is usually around 4 am these days.
And like I’m sure everyone knows, it has rained just about every day this summer. Which means that Chad and I get lovely middle of the night wake-up calls from the dogs, which prepares us very well for ultimately having kids someday, but since we have only been married for six weeks, I’d prefer to wait on that. And I’d prefer to sleep through the night on more than an occasional basis.
What, you might ask, does this have to do with blueberry muffins? Well (wait for it…) even on those mornings where you can’t bear to get out of bed, a batch of these muffins is pretty good motivation. For those of you who actually do have newborns, I can vouch for the fact that when little household creatures are preventing you from sleeping through the night, every single night, these will at least make the mornings bearable.
And frankly, wouldn’t you love to wake up to this little face? And one of the muffins too, please.
Best Blueberry Muffin Recipe
For the muffins:
1/2 cup butter, softened
1 cup sugar
1 teaspoon cinnamon
1 1/2 cups all purpose flour plus 1 tbsp
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 generous cup blueberries
For the topping:
2 tablespoons all purpose flour
2 tablespoons brown sugar
1/4 teaspoon cinnamon
2 tablespoons butter, chilled
Preheat oven to 350 degrees. Spray a muffin tin with cooking spray. Mix the blueberries with 1 tbsp flour until coated and set aside.
In a large bowl, cream together the butter and sugar for several minutes. Stir in the eggs one at a time, and the vanilla. In a separate bowl, stir together 1 1/2 cups of flour, the baking powder, and the salt.
Add half the flour mixture to the sugar mixture, and then add the milk, and then the other half of the flour mixture. Mix well to combine. Fold in the blueberries, and spoon batter into the muffin tin, filling each cup halfway through.
In a separate bowl, mix together 2 tablespoons flour, the brown sugar and the cinnamon. Smash in the butter with a fork until the mixture creates crumbs, and then sprinkle the crumbs over the muffins.
Bake for 25-30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool, and serve.
Makes about 12 muffins.
Tags: Breakfast and Brunch · desserts · food