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mother’s day breakfast

My Mother’s Day menu was featured in yesterday’s Food & Drink section of the Arizona Republic.


Here are photos and links to the recipes.


Layered Lemon-Berry Angel Cake


Mixed Berry Parfait


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May 9, 2013   1 Comment

photo shoot

mother's day breakfast recipes

Later this morning, a photographer from the Arizona Republic is coming out to do a photo and video shoot that will be featured in an upcoming article in the Food section and on AZCentral.com.

I’m prepping four recipes that dad and the kids can make for an indulgent Mother’s Day Breakfast.

The article will run, May 8th, the Wednesday before Mother’s Day.

From the ingredients on the counter, can you guess what four things I’m making?

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April 24, 2013   5 Comments

Herb Crêpes Eggs Benedict Florentine

crepe eggs benedict florentine

I admit it, this recipe looks VERY intimidating. It is long. There are many components. It looks complicated. But I PROMISE it is not hard to do. In fact, it is a wonderful special occasion entertaining dish. For a crowd, no less!

How is that possible, you ask?

It is because none of the components are difficult and all but one can be done 1 or 2 days in advance. So in reality, it comes together quickly and seamlessly at the end.

Even the final, last minute component, the Hollandaise sauce, is foolproof. I know, you may be ready to quit reading right now… Hollandaise Sauce – Absolutely Not!

But really it is foolproof! No stove is involved! All you need is a blender. You’re still skeptical? This sauce comes from Chef Tyler Florence. It works perfectly and is easy as can be, I may never make traditional Hollandaise sauce again!

too small

As I was beginning to make the crêpes in my usual crêpe-pan, I decided that they were too small, so I switched to a larger skillet. This was a personal choice, if you don’t have a medium size skillet (about 10-inches across the top) a smaller regular crêpe-pan is fine. Above you can see the two pans I’m talking about, and below the difference in the crêpe sizes.


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April 3, 2013   1 Comment

double trouble



For Day Two of Week Three of the “Detox Cuisine” Cleanse they had you eating the same thing for lunch and for dinner, which I have to guess was a mistake. As a result, I’m improvising and switching out the lunch for the thing that I think sounds best out of all the lunch and dinner meals… TACOS!

Another heads up for today – you have to start preparing your breakfast the night before – happily, I caught that in time.

The original muesli recipe had you soak the oats and dried fruits in 2/3 cup water overnight in the refrigerator. That doesn’t sound very tasty to me, I soaked mine in 1/2 cup almond milk instead. Very tasty!

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February 19, 2013   1 Comment

pancakes … kinda

This is the recipe for breakfast of Day Three of Week Two of the “Detox Cuisine” Cleanse.

I know I said that I would be able to eat the porridge for breakfast for three more days, as the plan directs. After having it for the second day in a row yesterday – nope, can’t do it.

banana oat pancakes

Instead, I’ll be having these pancakes in place of the porridge for breakfast on Saturday and Sunday. Just in case you agree with me, I’ve gone ahead and doubled the recipe. This will make eight pancakes, enough for four meals.


The recipe calls for oat flour. I swore I had some, but I could not put my hands on it this morning. I ended up grinding my own by placing old-fashion oats in the food processor and going to town on those.


I then ran the resulting mixture through a strainer to keep the fine flour and remove the coarse remains.

The only change I made to the recipe was to add the zest of 1 orange to the batter.

These “pancakes” are made like regular pancakes and look pretty similar but the texture is not like any pancake you’ve had before. Don’t get me wrong, they are good, just don’t expect a light and fluffy pancake. These are dense, heavy, and quite filling.


February 13, 2013   No Comments

week two of the cleanse begins

Today begins Week Two of the “Detox Cuisine” Cleanse.  PLUS, be sure to check out the BIG EXCITING NEWS at the end of this post!!!


The first thing you need to do is make another pot of the Cleansing Broth. It will be used in another recipe this week, and it’s a good thing to have on hand when you get a hunger pang or a craving. I fill a mug with the broth, throw it in the microwave and take time to sit down, relax, and just enjoy sipping the broth.

Now I need to share with you a fear I was having with this weeks menu. Four of the seven days this week have something called a quinoa porridge as your breakfast. As anyone in my family will tell you, I am not a fan of hot cereal for my morning meal. Actually, not for any meal. Ever!

As a child, we were served hot Quaker Oatmeal or Cream of Wheat for breakfast during the fall and winter. I hated the stuff. Hate really isn’t a strong enough word to describe my feeling for it.

I went to extreme measures to NOT eat it. I had a plethora of tricks to get rid of it before even the tip of a spoonful was ever forced to pass my lips. Oh, the stories I could tell. Who knows, maybe that experience is what made me into the resourceful person I am today.


Anyhow, a hot porridge was not something I was looking forward to making or eating. I reminded myself that I liked quinoa, that I’m a big girl now, and that I could block those negative thoughts and open my mind to something new.

I made the porridge, it smelled pretty good. It didn’t look like the clumpy oatmeal or creamy wheat goop of my tortured youth. Most importantly, neither of my parents were standing over me and forcing me to eat it! You can do this!

I loaded my first bite with a disproportionate amount of pears and almonds on top and shoved it in.

And… I like it!

I don’t love it. It’s not something I’m apt to make again after this week ends. But it will do. I can eat this three more times and not be traumatized by nightmares of my childhood breakfast drama.

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February 11, 2013   1 Comment

muffin “almost there”

Here is a quote from yesterday’s post:

“So back to the drawing board. I hope to have it down by tomorrow and post the recipe and my success.”

craftsman and wolves sign

What I hoped to have down was the recipe for “The Rebel Within” from Craftsman & Wolves, a restaurant in San Francisco.  “The Rebel Within” is a buttery, cheesy, sausage flecked muffin with a soft-cooked egg in the center. The egg yolk in the muffin should be soft and runny with the oozing yolk dripping like liquid gold onto the plate.


The muffin is named after a Hank Williams III song. Williams is the grandson of the legendary Hank Williams and the son of Hank Williams, Jr.

So, the big question is… did I get it right? Was I successful? Was the liquid gold running onto my plate?  No. No. and No!

I really wanted to name this post “Muffin Extraordinaire” but it’s honestly only “Muffin Almost There.”


I developed the recipe by using the blueprint of the muffin that I found on the restaurant’s website. It’s a tongue-in-cheek blueprint with a hint of what ingredients to use, but it has no real portions. At least it gave me a starting point.

First, I tried soft poaching the eggs for 3 minutes in simmering water and then shocking the cooked eggs in ice water, as with THIS method. But once the muffins were baked, the yolks were firm, not even close to runny.

The second go-round, I tried only poaching three of the eggs for one minute and shocking them in the ice water. I cracked the remaining three eggs directly into the bottom layer of batter in the muffin tin.

I imagined that the 1-minute poached eggs would work and that the raw eggs would run all over the place and make a mess.

Once the muffins were baked, I anxiously cut into one of each type of muffin. The result? Exactly the same as the first time around. The yolks were cooked firm. The raw eggs did not run and make a mess, as I anticipated, they were firm right in the center of the muffin, just as the poached eggs were.

Even though the yolks didn’t turn out as I had hoped, I am going to share the recipe I developed while trying to get it right, because even without runny yolks, the muffin is AMAZING! Wonderfully scrumptious. Somehow the muffin is dense, yet still fluffy and fabulously flavorful.

Instead of naming my version “The Rebel Within” I shall name mine “The Easter Egg Within.”

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January 31, 2013   9 Comments

dinner party main course

1 serving

This is the final recipe from our dinner party with Karen and Bob. As with the other recipes, I found this in a food magazine, this time from the February issue of Food & Wine.

The changes I made; two large onions seemed like too much, I decreased it to one. The recipe was called Ratatouille Toasts with Fried Eggs, it is now Ratatouille Toasts with Poached Eggs. Poached eggs are easier and able to be done ahead, a huge bonus when entertaining.

To do so; poach your eggs as normal, but under-cook them slightly. About 30 seconds off of your normal cooking time should do the trick. Just make sure the whites are nearly set. Lift the eggs directly out of the simmering water and into an ice bath to stop the cooking.  Then place them into the refrigerator until you need them.

egg ice bath

When you’re ready to serve, bring a pot of water to a gentle simmer and give your eggs a final 45 seconds of poaching. Because the whites are already set, you can heat several eggs at once without worrying that they will stick together. This takes much less time than poaching all the eggs at the last minute.

I usually poach the eggs the night before or the morning of a dinner or brunch. In the recipe below, I have instructions as if you are going to serve the eggs immediately, just in case that is how you would prefer to do it. Use the instructions above for making ahead.

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January 25, 2013   1 Comment


1 pound muffins

It doesn’t make sense that this recipe did not appear on my blog long ago.

I developed it back in the late 1990’s and it was published in “Reflections Under the Sun: The Brightest Collection of the Best Recipes from the Junior League of Phoenix” in 1999.

I remember being so pleased when the JLP requested a recipe from me. I hadn’t been a member for a couple of years by then.

I had become a member in 1992, back when the previous cookbook was being published, joining too late to participate in that project.

white pitchers

Anyhow, everyone loves these muffins. We often make them for our graduation luncheon during summer cooking classes with the teens and there is never a crumb left. How they have been so elusive and not yet appeared here, is beyond me.  Make a batch now and thank me later!

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January 13, 2013   1 Comment

Connor’s last summer breakfast

Before Connor packed up his belongings and headed back to school, I made him a special going-away breakfast.

Good luck in school, sweet boy, study hard and have fun! xoxo

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August 28, 2012   5 Comments