Tag Archives: breakfast

Bonjour, Cannes!

13 Tuesday Aug 2013

Posted by in france, restaurants, travel

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Pain au chocolat

To kick off my transition back into the corporate world, I spent my second week on the job in the south of France. For work, you guys, seriously. And it was one intense week, hence my lack of photo-worthy meals as I subsisted mostly on quickly inhaled Orangina and pain au chocolat for five days. Not that I’m complaining, as I happen to love orange soda and flakey buttery bread stuffed with chocolate. But every time I hustled from our apartment to the Palais des Festivals, the sight of people leisurely sipping rosé and chatting over decadent cheese plates was an effective reminder that I was not even remotely on vacation.

Beaches in Cannes

Still, working long hours in the French Riviera doesn’t suck. And I did squeeze in a handful of square meals with my lovely new co-workers. The filet de boeuf (a seared filet mignon) at Pastis was cooked to absolute perfection, and needed no adornment. And dinner at Le Bâoli was nothing short of an experience, complete with a flaming bar and two-foot tall mojitos. You know, simplement parce que.

To paraphrase the words of one of my esteemed colleagues: “Au revoir Cannes, vous êtes complétement fou!“

Recipe: Cinnamon Biscuit Rolls

26 Wednesday Dec 2012

Posted by in breakfast and brunch, recipes

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Cinnamon Biscuit Roll

I love any excuse to make a special breakfast. And by “special”, I basically mean anything outside of cereal and smoothies. I like to experiment with breakfast, but I have my old standbys. This cinnamon biscuit roll recipe is one of them. It’s a treat I’ve used to mark special occasions from my college graduation to Christmas. I like them because I usually have all of the necessary ingredients on hand (no yeast involved) and they’re surprisingly quick to whip together, but feel no less celebratory for their ease.

The original recipe was from my childhood neighbor, who was a home economics teacher at my high school and who provided me with some of my first and most memorable experimental recipes. Egg drop soup, polvorones, croissants and other global cuisine found its way into my recipe list thanks to Mrs. Brewer, and I still have the printouts from junior high to prove it.

These biscuit rolls are more flaky than the average cinnamon roll, but still follow the most important cinnamon roll guideline: the gooey center is the best part.

Cinnamon Biscuit Rolls

CINNAMON BISCUIT ROLLS

2 cups of flour

1 T. baking powder

1 tsp. salt

1/3 cup shortening

3/4 cup milk

3 T. softened butter

4 T. sugar

2 T. brown sugar

2 tsp. cinnamon

3/4 cup powdered sugar

2 – 3 tsp. milk

Preheat oven to 425° F. Mix flour, baking powder and salt in a mixing bowl. Cut in the shortening with a fork or pastry blender until mixture looks like crumbs. Add milk and stir until well-blended. On floured surface, knead 10 times. Roll dough into large rectangle shape until 1/4 inch thick. Spread dough with softened butter. Mix sugars and cinnamon and sprinkle over butter. Roll up dough jelly roll style, starting at one of the narrower ends. With a sharp knife, cut into slices about one inch thick. Place on foil-lined cookie sheet. Bake for about 12 minutes.

Place powdered sugar and milk in a small Ziplock bag and squeeze until mixed and smooth. Cut away a small corner of the bag, and drizzle over warm rolls.

Recipe: Caprese Frittata with Jamón Crudo

14 Friday Dec 2012

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Slice of Caprese Frittata with Jamón Crudo

Yep. More eggs, people. I warned you we eat them a lot!

While I’m sure this would make a lovely breakfast or brunch recipe, we’ve only ever eaten it for dinner. And to be honest, that’s usually because I’ve taken stock of what’s nearing the end of its lifespan in the fridge and realized we need to use up some eggs. But it’s hearty enough to make a filling (and quick) dinner, and it’s super tasty.

This is another recipe that lends itself to substitution. Whether you just happen to have red pepper or onion on hand, an overabundance of chives in the garden, or you bought an economy-sized bag of oregano that isn’t going to make the cut as you pack to leave the country (ahem), anything goes. Just do not skip those chunks of mozzarella cheese. DO NOT! Nor should you try to be lazy about it by adding grated mozzarella instead. Buy a block and cut up those chunks, you’ll thank me for it later when you’re savoring the soft gooey deliciousness of a pocket of melted cheese.

Frittata Closeup

CAPRESE FRITTATA WITH JAMÓN CRUDO

10 large eggs
1/4 cup milk
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped basil
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 shallots, thinly sliced
1 tomato, diced
4 thin slices jamón crudo, bondiola, or prosciutto, chopped
6 ounces mozzarella, cubed

Preheat the oven to 350°F. In a bowl, beat the eggs with the milk, Parmigiano, basil, salt and pepper. In an ovenproof nonstick skillet, heat the oil. Add the shallots and cook over low-moderate heat until softened. Stir in the tomato and prosciutto until warm. Add the eggs. Cook without stirring until the eggs are beginning to set on the bottom, about 3 minutes. Poke the mozzarella into the eggs. Bake the frittata until just set, about 20 minutes. Shake the skillet over a burner on high heat until the frittata releases, 10 seconds. Invert the frittata onto a plate and let cool for 5 minutes, then cut into wedges and serve.

The Breakfast Buffet: A Great American Pastime

22 Monday Oct 2012

Posted by in north carolina, restaurants, travel

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I’ve been in a food coma for the past few days, and I am not ashamed.

One of the things I’ve been looking forward to the most for my USA East Coast tour – aside from visiting family and friends, of course – is all the glorious foooooood! Starting in North Carolina, because if you haven’t eaten in the South, you just haven’t lived! (And your heart is probably much healthier for it, but…whatever).

Immediately upon arrival, we hit up the Lighthouse Beer Festival with its glorious array of craft brews. So the following morning was the perfect occasion to visit a breakfast buffet. And where better than the legendary Golden Corral.

The breakfast buffet is all about strategy. First, I always survey my options so I know what is available, can prioritize and allot plate space accordingly. Skip this step at your own risk! Around every corner is another tray of deliciousness that you are going to wish you had more room for.

My personal favorite this time around was the Smokey Cheesy Potatoes because holy hell, there are just no words. Sliced red potatoes in a gooey smokey creamy cheese sauce with peppers and onions. Then there was the sausage egg and cheese casserole, the bacon, the corned beef hash, the cheese grits, the hash browns….and that was just on Plate #1.

For Round 2, realizing I had limited vacancy in my belly I zeroed in on the final non-negotiable: creamed chipped beef over a biscuit. On an impulse, I added an apple fritter that I didn’t expect much from. But WOW, that was the perfect sweet ending. It was like a funnel cake with chunks of sweet cinnamon apples. (Wikipedia link added for the benefit of my non-North American readers – ¡qué lástima si no lo has probado!).

Lest you assume I’m a total glutton, below I present you with the offerings in which I did NOT indulge. How it cannot be considered criminal to include a dessert buffet as part of a breakfast buffet is really not for me to question. And what is pictured is actually less than half of what was available. It took a lot of willpower to skip the chocolate cake, carrot cake, chocolate cream pie, strawberry pie AND the chocolate fountain. But, y’know, we all make sacrifices.

GOLDEN CORRAL – with locations all over the USA

God Bless America.

Recipe: Homemade Granola

04 Tuesday Sep 2012

Posted by in breakfast and brunch, recipes

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For a long time, the idea of making my own granola just never occurred to me. It was always so readily available, in every imaginable variety. And with all the health nuts constantly reminding me that granola’s not as good for you as you think it is, I tried to eat it sparingly. Then I read an article in Bon Appétit and the recipe sounded so delicious (and yes, healthy), I had to give it a try. It’s now one of my breakfast staples.

I’m especially happy to have this recipe here in Buenos Aires, where there are not entire football field-length grocery store aisles dedicated to cereal. The lack of overwhelming and unnecessary selection is certainly not a bad thing, but see, I’ve got this thing about cereal texture….okay, yes, I’m picky.

One of the great things about this recipe is its flexibility. You can add different nuts, fruits, or even dark chocolate pieces, based on your preferences. This version is modified from Bon Appétit’s original. I like to enjoy the finished product with yogurt and fresh fruit.

HOMEMADE GRANOLA

  • 3 cups old-fashioned oats
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup coarsely chopped almonds
  • 1/2 cup unsweetened shredded coconut
  • 3 tablespoons packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • generous 1/4 teaspoon salt
  • 1/3 cup honey
  • 2 tablespoons vegetable oil
  • 1 cup dried fruit of choice (I used dried peaches this time, but recommend dried cherries)

Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Mix first 7 ingredients in a large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture and toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, for about 40 minutes. Place sheet on a wire rack, stir granola, and allow to cool before mixing in dried fruit. Store in an airtight container.

This recipe yields about 5 cups.

Recipe: Baked Eggs with Basil Cream Sauce and Cheese

16 Monday Jul 2012

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Fresh eggs, feathers and all.

We go through a lot of eggs in this household. Scrambled, fried, frittata’d, boiled, even microwaved, we eat it all. But one method of preparation I had never tried before was baking them. So when I came across this recipe in my trusty Better Homes & Gardens cookbook, I decided to give it a try.

I love how this cookbook is the gift that keeps on giving. I’ve had it for years, but each time I go through it I notice a recipe that never caught my attention before. This was one of them. It had me at “basil.”

While the original recipe is intended for individual dishes, I’m operating with a limited availability of kitchen supplies. So all four servings went into a small casserole dish, and it turned out quite nicely. Though again, I tell you, eggs just do not photograph well.

Based on the outcome, I’ll definitely be baking eggs again. The preparation is simple, and the eggs can be cooked to order depending on how runny (or not) you prefer your yolk. Something to note is that the egg continues cooking after you remove it from the oven, which I learned as my yolks went from runny to cooked through as they sat on the counter. So next time, I’ll take them out on the earlier side.

I was worried that the “cream” portion of this recipe may be too heavy, but I was pleasantly surprised at how light and flavorful it was with only milk, flour, basil and some butter.

BAKED EGGS WITH BASIL CREAM SAUCE AND CHEESE

3 Tablespoons butter

2 Tablespoons flour

1/4 tsp. salt

1/8 tsp. pepper

3 Tablespoons snipped fresh basil

1 cup milk

nonstick cooking spray

4 eggs

salt 

pepper

1/4 cup shredded mozzarella cheese (1 ounce)

additional snipped fresh basil

For basil sauce, in a small saucepan melt the butter over medium heat. Stir in the flour, the 1/4 tsp. of salt and the 1/8 tsp. of pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir one minute more. Remove from heat. Stir in the 3 Tablespoons of fresh basil.

Coat four 8- to 10-ounce round baking dishes or 6-ounce custard cups, OR one small casserole dish, with cooking spray. To assemble, spoon about 2 Tablespoons of basil sauce into each dish (or 8 T. into the one). Gently break an egg into the center of each dish; season with salt and pepper. Spoon remaining sauce over eggs. Bake in a 350° (F) oven for 18 to 20 minutes or until eggs are set. Sprinkle with cheese. Let stand until cheese melts. Garnish with additional snipped basil. Makes 4 servings.

Recipe: Scrambled Eggs with Spinach & Feta

21 Thursday Jun 2012

Posted by in breakfast and brunch, recipes

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One of the benefits of moving around a lot is we often have overnight guests when our lovely family and friends visit us from out of town. This means I get plenty of excuses to whip up delicious breakfast recipes. I mean, cereal’s great and all, but I’m a better hostess than that! These eggs are a go-to breakfast staple. If you’ve ever stayed with us for a weekend, you’ve eaten them.

Now, don’t let the pictures fool you. These are quite lovely in real life. I’m just not sure scrambled eggs lend themselves to beautiful photographic documentation. So you’ll have to trust me on this one.

Now, a brief vent about spinach. I’ll be the first to praise the availability of fresh, in-season fruits and vegetables in my barrio, with the Mercado San Telmo a few blocks away and an excellent organic market every Saturday morning on Balcarce. But nothing makes me miss pre-washed, bagged veggies more than buying a bunch of fresh spinach, covered in dirt and mud. As I carefully wash each individual leaf and spread them out to dry, I think wistfully of Jewel-Osco and Whole Foods and the fact that I’d already be eating the damn spinach if I were in the States. While I’ve found bagged spinach at Jumbo, it was overpriced and still suspiciously dirty, with a misleading label that screamed “Buy & Eat! American-Style!” and for some reason that just completely depressed me. So I’ll stop complaining and stick to my 15-minute spinach-washing routine.

Usually, I’d make this with the feta we’re accustomed to in the USA. You know the type: available as a block or pre-crumbled in vacuum-sealed plastic so the stink of it doesn’t immediately bowl you over? Well, on this morning I was too lazy to schlep (yeah, I said it) to the Jumbo in Puerto Madero to hunt down that particular import, so I decided to stand in the always painfully sloooow line for the cheesemonger at Mercado San Telmo and see what they had. I was happy to learn they had feta, though it turned out to be a feta unlike any I’ve ever tasted before. This may be because it wasn’t originally labeled feta. (Those sneaky argentinos). Upon close inspection, I found a tiny sticker had been added, claiming Queso Feta: Estilo Griego. Maybe so, maybe so. But to me it had the taste and texture of your standard semi-hard goat cheese. Not a bad thing, by any means, just not exactly what I associate with feta. But in the words of my friend Frani, I’ve never met a cheese I didn’t like, so no complaints.

This recipe employs a technique that I’ve found is crucial to fluffy scrambled eggs. Resist the urge to stir! Be patient, let the eggs cook through a bit before touching them, and even then, do not stir vigorously. Just lift the cooked part and allow the rest to flow underneath.

SCRAMBLED EGGS WITH SPINACH & FETA

12 eggs

2 bunches of spinach, torn (or 2 bags of pre-washed baby spinach)

1/2 cup milk

2 teaspoons snipped fresh oregano and/or thyme, plus additional for garnish

1/4 tsp salt

1/8 tsp pepper

2 Tablespoons of butter

1 cup shredded cheddar cheese

1 cup (4 oz) crumbled feta cheese

Beat together the eggs, milk, herbs, salt and pepper in a mixing bowl. Melt the butter in a large skillet over medium heat. Pour in egg mixture. Cook without stirring until mixture begins to set on the bottom and around the edge. Using a large spatula, lift and fold partially cooked eggs so that the uncooked portion flows underneath. Stir in spinach, cheddar cheese and half of the feta cheese. Continue cooking and stirring for 2 – 3 minutes until eggs are cooked through but still glossy and moist. Sprinkle with remaining feta cheese and fresh herbs.

Recipe: Smoked Salmon Cheesecake

09 Wednesday May 2012

Posted by in appetizers and sides, breakfast and brunch, recipes

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When I was in college, I loved cooking dinner for my roommates and friends. I’m not ashamed to admit that my kitchen skills in those days were pretty firmly entrenched in specialties of the casserole variety. I grew up in the country, and you’d be surprised what’s possible when you combine cream of chicken soup, sour cream and Ritz crackers. My palette’s evolved a bit since then – or should I say, expanded, because that shit’s still delish – and my kitchen repertoire’s grown with it. I credit much of my initial foray into cuisine beyond one-dish dinners to a Christmas gift from my roommate Colleen: Better Homes & Gardens Prizewinning Recipes. My very first cookbook, which I’ve used so much since that pages are falling out and others are stuck together from various drips and spills. Among the many gems is a recipe for Smoked Salmon Cheesecake I’ve made so many times, I’ve lost count.

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I usually make it for brunch, but it also makes a great appetizer. This version is adapted from the one in Better Homes & Gardens Prizewinning Recipes.

To make this in Argentina requires some adjustments. The most important note being, pleasefortheloveofgod DO NOT use those bagged breadcrumbs, aka pulverized cardboard. Like, ever. For anything. Make your own breadcrumbs. And while there’s an array of delicious cheeses available, I’ve had trouble tracking down Swiss, but gouda or mozzarella varieties work well. And no one here’s heard of evaporated milk, but you can make an inexpensive evaporated milk substitute using leche descremada en polvo (powdered milk).

SMOKED SALMON CHEESECAKE

1 1/2 cups soft bread crumbs (high quality or homemade is best) 

2 Tablespoons margarine or butter, melted (add a bit more if the crumbs aren’t sticking together)

3 eggs

1 15-ounce carton of ricotta cheese

1 1/2 cups (6 oz) shredded Swiss cheese 

1/2 cup evaporated fat free milk

4 ounces smoked salmon, finely flaked

1 Tablespoon chopped fresh dill, plus additional for garnish

1/8 teaspoon salt

1/8 teaspoon ground white pepper

Sour cream (optional)

For the crust, combine the bread crumbs and melted margarine or butter in a small bowl. Press the crumb mixture onto the bottom of a 9-inch quiche dish. For the filling, in a large bowl use a fork to beat the eggs slightly. Stir in the ricotta and Swiss cheese, then the evaporated milk, salmon, dill, salt and white pepper. Pour filling into prepared crust. Bake at 350 degrees for 35 to 40 minutes or until the center is nearly set when shaken. Cool slightly on a wire rack. Cut into wedges and serve warm, topped with sour cream if you like.

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The hardest part is flaking the salmon. How does one finely flake smoked salmon? I usually just end up roughly chopping it up. Any tips, please share!