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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.

difference

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April 3, 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.

oozing

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.”

blueprint

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   7 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

elusive

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

make this for breakfast this weekend…

… and thank me later.  Connor and I are in San Francisco this morning, with our sweet Marissa. We arrived last night and are ready for a fun-filled, big city, mom and kids, weekend!

Last weekend, I made these pancakes for Connor and Patrick, his Flagstaff roommate, who was down for the weekend. I started us all out with a stack of three each… which was two too many for me. Dang, this babies are rich! Be sure you have a tall glass of ice-cold milk to wash them down.

The inspiration to make them that morning was two-fold. Firstly, I had a bunch of overripe bananas to use (isn’t that always the case?) and secondly, when we were in Wisconsin, Jen’s boys kept pestering her to make her famous banana pancakes. Sadly, we never remembered to buy bananas when we went grocery shopping. Connor has never had Jen’s pancakes, so I felt obliged to serve them up. I make the call Jen to get her recipe, but since there is a two hour time difference, when she didn’t answer the phone, I figured they were already down at the lake. So, I winged it and they turned out pretty good, although I’d still like to get my hands on her version.

I have a cool website to share with you today. Did you know that you can find out where your milk and other dairy products come from? How cool is that!?

This Website allows you to type in a code from any dairy product. It then tells you where it’s from! Great to know where your milk, yogurt, butter, cheese, etc. is from and how far it had to be shipped to get to you. The code from the gallon of Fry’s brand milk that I typed in showed me that my milk came from the Tolleson Dairy, which is about 21 miles from my home.  Check it out for yourself and see where your milk products are coming from.

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July 27, 2012   2 Comments

grandiose French toast

Yesterday I explained how I had an extra angel food cake hanging around after I had made one ahead for class and then had the kids make one too.  The question was, “What does one do with an entire extra angel food cake?”  I took to Pinterest for the answer and found out that one makes Angel Food Cake French Toast.  But of course! The recipe came from Better Homes and Gardens.

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June 21, 2012   3 Comments

1962 advertisement

This is a 1962 advertisement for Aunt Jemima pancake batter.

It reads:

“Just about the best breakfast that ever greeted a hungry family! And it’s as easy as this:  Mix up Aunt Jemima batter according to package directions. Place cooked bacon strips on griddle and pour batter over each strip.  Bake ‘em golden brown on both sides. Couldn’t be easier – couldn’t taste better!  How about Aunt Jemima Bacon Strip Pancake at your house tomorrow?”

We made these in our breakfast themed class this week and they were as popular today as I imagine they were 50 years ago!

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May 31, 2012   3 Comments

prosciutto cups

These cute little crispy prosciutto cups make for an impressive and compact breakfast presentation.

Underneath the egg, you can place any filling you would like, or none at all. I’ve given you several examples of things you might like to add to your cups; such as roasted veggies, pesto, salsa, purchased or homemade giardinera, or simple tomato slices.

You’ll need two muffin tins of the exact same size. The reason you need two tins is so that one can sit directly on top of the other once it is lined with the prosciutto. Doing so, prevents the prosciutto from curling up and shrinking while it is baking in the oven.

The cup in the photo above was done correctly, the cups in the photo below were not. See the difference?  Since the curled up prosciutto cups were too small to hold an egg, I piled one scrambled egg into two cups that I had lined with tomato slices.

This recipe makes six, but can easily be doubled if you have a crowd to feed and happen to have two matching 12-cup muffin tins.

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May 7, 2012   1 Comment