Tag Archives: brunch

Recipe: Cinnamon Biscuit Rolls

26 Wednesday Dec 2012

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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: 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

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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!

breakfast of champions

23 Tuesday Mar 2010

Posted by in breakfast and brunch, desserts, entrees, recipes

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i’ll never forget my first crepe encounter. with no fear of the notorious attitude and only a few short days to spend roaming around paris, i was quickly enticed by the smells coming from one of the many food carts dotting the street corners. that monster crepe set me back a mere €3, was stuffed with ham, cheese and mushrooms, and was handed to me wrapped in foil, burrito-style. it was bliss.

i continued to eagerly seek out crepes when i returned to the states, trying many restaurants in both philadelphia and miami beach before i finally decided to try my hand at them at home. i’m embarrassed that it took me so long! especially considering how simple they are to make.

CREPES

1 cup flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 tsp salt

2 T. melted butter

sugar (couple Tablespoons, to taste)

cinnamon (a teaspoon or so, to taste)

1/2 tsp. vanilla

the original recipe I started using was sans sugar, cinnamon and vanilla but i find that a touch of sweetness adds a lot. i usually follow this recipe when i’m cooking for just the two of us (it’s one of my husband’s favorites, so though it makes a lot, he takes care of it) and i double or triple the recipe if we have guests or are hosting brunch. in a large mixing bowl, whisk together flour, eggs, milk & water. add salt, butter, sugar, cinnamon & vanilla. beat until smooth. heat a lightly oiled 10-inch frying pan over medium high heat. pour 1/4 cup of crepe batter into the pan, and roll it around to coat the bottom of the pan. wait a minute or so, until the crepe starts to bubble up a bit and the edges come up easily, and flip for about 10 – 30  seconds before removing to a plate.

i find, for some reason, the first two to three are not my best work. not sure if it’s me, the heat of the pan, or what. but just saying.

this past weekend, my friend and former roomie susannah was visiting, and i opted for a decadent, option-filled spread. in addition to the obligatory mimosas, we had sauteed mushrooms, cheddar, brie, goat cheese, pears, strawberries, blueberries, honey and nutella. we started out savory and ended sweet. the combinations were endless!

gaspar went for cheddar, sauteed mushrooms and some leftover pulled beef from his crockpot experiments, while sus and i opted for sauteed mushrooms and brie. goat cheese and pear, nutella and strawberries…i could do this all day.