Mini French Toasts

I think I’ve mentioned that the Cherry Valley market near me sells this fantastic Italian bread, two loaves for a dollar fifty. A bargain I dont often pass up especially on Fridays when I often make pasta. What’s pasta without a loaf of garlic bread… But that’s a story for another day. Today I’m focusing on what to do with the left over loaf. And that’s where a lazy Saturday morning comes in handy when I make these mini french toast from the loaf left out to harden a little.

 

Here’s what you’ll need:

  • Four one inch slices of left over Italian loaf
  • 1 large egg
  • 1/4 cup milk
  • A splash of amaretto
  • Cinnamon sugar

 

Start by warming up your skillet. In a large shallow bowl beat the egg and milk together. Whisk in a slash of amaretto. Soak the slices of bread in the egg mixture and place them on the skillet. It only take a few minutes to brown each side. When they are done transfer them to the plate, lightly butter them and dust with cinnamon sugar.

 

Enjoy with your morning coffee and croissants.

mini french toasts

Breakfast Baked Apples

Here’s a way to really enhance and turn that morning oatmeal for two into something special. Take two large Granny Smith apples and turn them into apple-bowls. The Granny Smiths are a great baking apple. With their bright green skin and creamy white flesh, Granny Smith apples are crispy, pleasantly tart and are available year-round. Their distinctive tartness pairs well with the cinnamon, sugar and butter needed for a classic baked apple recipe. They hold their shape very well when cooked, resulting in a professional-looking dessert.

Here’s what you’ll need:

  • 2 large Granny Smith apples
  • 1 cup of cooked oatmeal
  • Cinnamon
  • Brown sugar
  • Raisins
  • Butter
  • Maple syrup or honey

Yeah, I know there are no amounts for most of the ingredients, it’s because they are all measured ‘to taste’.

First, make the oatmeal, where its those steel cut oats or instant oatmeal, whichever you prefer. Add the cinnamon, sugar, raisins ‘to taste’. This will be the stuffing mixture for our apples. Now, core the apples, cut them in half, and hollow out about a third of the center forming a ‘bowl’ in the middle of the apple half. I like to take the apples removed from the hole and adding it back to the oatmeal mixture.

Take a scoop and divide the mixture into the four apple bowls and drizzle some maple syrup, or honey, over the mixture. Top each with about ¼ tsp of butter.

Place them into a baking dish and pop into a 375 degree oven for about ten to fifteen minutes.

baked-apple-87064592m

Cottage Cheese and Blueberries

One of the things that this chef is doing is trying to cut down on his tonnage. In light of this I’ve been out playing basketball and feeling a bit better if not feeling a bit trimmer, yet. But one thing I’ve also been trying is more ‘healthy options’ especially in the morning. Today’s post is not so much a ‘recipe’ but a ‘something to try’. But I’ll try and write it as a recipe…

Here’s what you’ll need:

  • 2 cups cottage cheese
  • 1 cup blueberries
  • 1 teaspoon honey

Combine the ingredients in a nice breakfast bowl and refuse to share it with anyone!

Have a happy and healthy morning…

cottage-cheese-blueberries

Blueberry Breakfast Sauce

There’s a sale on blueberries, and I’m always making those blueberry pancake, probably because I love blueberry pancakes. Just take the blueberries and toss them in the batter, quick and easy. But there is another way of getting those powerful blue little antioxidants onto the old flapjack… let’s make us some blueberry sauce!

Here’s what you’ll need:

  • 4 cups of blueberries
  • 1 cup brown sugar
  • 2/3 cups of maple syrup
  • 2 tbsp corn starch

In a saucepan, combine sugar and cornstarch and then gradually stir in maple syrup. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Remove from the heat and let it cool. At this point, you could sever this warm over some fresh pancakes, or waffles, or French toast. Transfer the sauce to a Mason jar and store in the fridge for whenever you want the great taste of blueberries and maple.

blueberries

Blueberry Buttermilk Pancakes

I was talking to my Mom the other day, and some how it came up about freezing milk. And then I thought that buttermilk freezes and thaws rather well and being that it does, why is it that I’m not enjoying buttermilk pancakes as often as I like. I was in the city the other day and got a really nice price on blueberries, so… this morning I’m off to make some buttermilk pancakes for brunch.

Here’s what you’ll need:

  • 1 cup blueberries
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 21/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/4 cup melted unsalted butter

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix. This is really something best done by hand and not with one of those electric mixers because if you if you mix this batter too much you get these rather flat and heavy pancakes. You don’t want to beat all of the air out of the batter.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Drizzle, yes drizzle not drown these with some REAL maple syrup and enjoy with some tennis or Grand Prix racing live from Monaco and a mimosa.

Gingerbread Pancakes

Gingerbread Pancakes

Blueberry_Buttermilk_Pancakes_2-580

Scrambled Breakfast On The Go 1

I enjoy these simple, breakfast-on-the-go treats. Take a large tortilla and fill it with stuff, and you are good to run off to the basketball court, or tennis court! So, I filled mine this morning with the usual scrambled eggs and salsa. Straight forward, uncomplicated (since the salsa was made ahead of time), delicious and healthy. So… without further ado…

Here’s what you’ll need:

  • One large tortilla
  • Two eggs scrambled
  • Two tablespoons of salsa…

Today’s salsa:

  • 6 Roma tomatoes, chopped
  • 4 garlic cloves, minced
  • 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
  • 1 red bell pepper, fine dice
  • 1/2 red onion, fine chopped
  • 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • Chili powder, salt, and pepper, to taste
  • Fresh scallions, cilantro or parsley, to taste

Mix all of these in a bowl. Then I transfer them to a large bell jar and let it sit a couple of hours to meld. Then, pop the top and grab the chips… or, as in today’s dish, spoon it onto the scrambled eggs in the tortilla… wrap it up and go out and play!

Breakfast-Burrito-1024x685

Eggs in a Skillet Long Island Style

Now that we know the difference between a frittata and an omelet, lets make a more Long Island style frittata. Frittatas, like omelet can contain just about anything you could want to put in there. For this ‘Long Island’ variant we’ll use fresh local scallions for the vegetable and lump crab meat. Just before transferring the frittata from the stove to the broiler, sprinkle the top with some fresh thyme.

Here’s what you’ll need:

  • 6 eggs, beaten
  • 1/2 teaspoon black pepper
  • Pinch salt
  • 1 teaspoon butter
  • 1/2 cup scallions
  • ¼ pound of crab meat
  • 1 tablespoon thyme leaves

Preheat oven to broil setting so that we can set the top of the frittata.

In medium size bowl, using a fork, blend together eggs, scallions, crab, pepper, and salt.

Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Pour egg mixture into pan and stir with rubber spatula. Let this cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with thyme.

Place pan into the broiler for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

frittata

Eggs in a Skillet Italian Style 2

Now that we know the difference between a frittata and an omelet, lets make a more Italian variation of the frittata. We’ll swap that asparagus for some tomatoes and swap the ham with some Italian pancetta. Just before transferring the frittata from the stove to the broiler, sprinkle the top with some oregano. The fresher the better!

Here’s what you’ll need:

  • 6 eggs, beaten
  • 1-ounce Parmesan, grated
  • 1/2 teaspoon black pepper
  • Pinch salt
  • 1 teaspoon butter
  • 1/2 cup tomatoes
  • ¼ pound of sliced pancetta
  • 1 tablespoon oregano leaves

Preheat oven to broil setting so that we can set the top of the frittata.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt.

Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add pancetta and tomatoes to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Let this cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with oregano.

Place pan into the broiler for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

frittata

Eggs in a Skillet Italian Style

Yeah it’s a frittata, not an omelet. There are a couple of things that separate the omelet from the frittata. Frittatas are not folded like and omelet would be. Also, the ingredients are added to the beaten egg mixture, not folded in side, and the eggs are often beaten more than the omelet it incorporate more air, making frittatas fluffier than omelets. As to serving them, the frittata is usually cut into pie shaped slices where as omelets are often served whole. So let’s make a simple frittata.

Here’s what you’ll need:

  • 6 eggs, beaten
  • 1-ounce Parmesan, grated
  • 1/2 teaspoon black pepper
  • Pinch salt
  • 1 teaspoon butter
  • 1/2 cup chopped roasted asparagus
  • 1/2 cup chopped country ham
  • 1 tablespoon chopped parsley leaves

Preheat oven to broil setting so that we can set the top of the frittata.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Let this cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

frittata

the Soft Boiled Challenge

Try something different for breakfast, and get your English on at the same time. For some reason I associate spring with soft-boiled eggs for breakfast and I’m sure its some latent ‘British’ thing. But how do you get the perfect soft boiled egg? The same way you get to Carnegie Hall… practice, practice, practice. Yeah, it all sounds quite simple, put an egg into water with some heat, but with all the conflicting advice on how to soft boil eggs out there I firmly commit to adding my voice to the chorus… here’s what works for me….

So, without further ado…

Here’s what you’ll need:

  • 2 large chicken eggs
  • 1 pot
  • Water

Bring a pot of water to a boil.

With a large spoon place eggs in pot of boiling water.

Set a timer for 5 minutes.

While your egg is cooking prepare your toast

When time is up bring the pan to the sink and immediately begin running cold water in it.

Place your eggs in the egg cups and just tap the top of the egg with your spoon to crack it.

Boiled Egg