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Posts Tagged ‘breakfast’

Breakfast Pizza

In Breads / Grains, Eggs, Pork, Snacks, Uncategorized on May 21, 2010 at 12:00 pm
breakfast piza

Sometimes you just don't care.

You know how sometimes you just want to pig out on junky comfort food? Just throw everything you’re craving into a pan and cook it? Well, the urge hit yesterday. We wanted breakfast, and it was like, midnight. What was unusual for these types of situations is that the ingredients to satisfy my craving were actually in my fridge! Yay!

So I threw together this melange of sloppy, and it was delicious. I mean, really good. Full to bursting. But not so good for you.

Breakfast Pizza

Ingredients:

2 cups Bisquik

1 cup milk

6 slices bacon

6 eggs

4 ounces Velveeta or similarly gross cheese.

Directions:

Okay – you won’t be very proud of yourself for this one, but I promise it will taste good.

Mix the Bisquik and the water until a soft dough forms. Press the dough into the bottom of a cake pan, and about one inch up the sides. Bake at 350 for about 15 minutes, or until golden.

While the crust is baking, scramble the eggs and cook the bacon as usual, and grate the Velveeta (god help us).

When the crust comes out of the oven, sprinkle with the chopped bacon pieces, top with the scrambled eggs, and top with the Velveeta.

Stick the whole mess back in the oven for a couple of minutes until the cheese melts, then take it out and gorge yourself, ya pig.

Artichoke Frittata with Roasted Red Pepper Sauce

In Eggs, Uncategorized, Vegetables on May 18, 2010 at 12:00 pm
artichoke fritatta with roasted red pepper sauce

Not only is the frittata good, but the sauce is a freakin' revelation!

Artichokes…hmm…dip? No…grilled? No…hmm. How about a frittata? Yeah! Really, this thing is great. It’s light enough to be breakfast, brunch, or lunch, and it’s savory enough for a delicious dinner. Served with a crisp green salad, it makes a delightful spring meal that won’t feel like lead in your belly.

Is it just me, or does hot weather make your appetite plummet? I mean, you would think it would be a good thing, but it also makes my desire to exercise plummet. South Florida is the home of stagnant, sticky, oppressive summers, and all I want to do is sit like a lump in the AC. I mean, we have the pool now and everything, but as soon as you get out, the water evaporates off of your skin immediately and you start sweating again. Ugh.

Anyway, this dish, although it is, in fact, a hot meal, is still light enough to dispel the hot weather blahs. Make it.

Artichoke Frittata

Ingredients:

1 3-ounce bar cream cheese

1 clove garlic, minced

4 eggs

1 6-ounce jay marinated artichokes

a handful of fresh basil

1 tablespoon olive oil

1/4 cup parmesan cheese

salt and pepper to taste

Directions:

Combine the cream cheese, garlic, salt, and pepper in a large bowl and whisk until combined. Do not begin spreading the mixture onto crackers and eating it. You need it for the recipe.

Whisk in the eggs one at a time – this should remove the temptation to eat the cream cheese.

Stir in the artichokes (rinsed), and use kitchen shears to ship half of the basil directly into the bowl.

Heat oil in a large pan over medium heat. As the oil gets all shimmery and hot, use a grill brush to spread it around the pan, including about halfway up the sides.

Pour the egg mixture into the pan and cook uncovered for a couple of minutes until the bottom of the mixture solidifies. Then sprinkle the cheese over the top,  cover the pan, reduce the heat to medium-low, and continue cooking until the top no longer looks wet.

Remove from heat, cut into wedges, and serve with Roasted Red Pepper Sauce, which I will tell you about in a second.

Roasted Red Pepper Sauce

Ingredients:

1 tablespoon olive oil

2 tablespoons chopped onion

1 roasted red bell pepper, chopped

2 tablespoons tomato paste

3 tablespoons balsamic vinegar

2 tablespoons water

Directions:

Heat the oil in a medium saucepan over medium heat, and cook the onion until softened and translucent.

Add the remaining ingredients, and stir to combine. Either run it through the blender or food processor, or just whirl an immersion blender through it. I used my immersion blender, and it left it a little chunky, which I like.

The beautiful way the peppers and the balsamic vinegar play off of each other will make you want to put this stuff on everything, but just put it on the frittata for now, okay? Calm down.

Cinnamon Scones

In Breads / Grains, Snacks, sweets, Uncategorized on May 3, 2010 at 5:25 pm
cinnamon scones

Mmmmm...cinnamony....sugary.....

So, I’m in the process of reviewing a cookbook called Biscuit Bliss by James Villas. Since I am not a southern cook, I considered myself to be generally clueless about biscuits, and I was right. My first attempt totally failed, but you’ll have to wait for the review to hear that story. This story is about scones. Mr. Gorilla, being the Anglophile, LOVES scones, so I thought I’d try my hand.

I’ll be the first to admit that I am not as scone-intensive as the next lady – every time I’ve tried them in the past I’ve found them to be quite dry and crumbly, and not sweet enough. So I had high hopes for Mr. Villas’ recipe. Even though I threw my trust in him, I still altered a couple of things about the recipe, just to hedge my bets.

1. The recipe itself is for plain old scones, but I added cinnamon ’cause I felt like it.

2. I did not knead the dough. I’ll tell you when we come to it.

3. I topped mine with loads of coarse cane sugar before baking. ‘Cause I like sugar.

4. I didn’t use a biscuit cutter, ’cause I don’t have one.

Here it is, folks – the most awesomest, moistest scone you will ever eat!

Cinnamon Scones

(adapted from Plain Scones, in Biscuit Bliss, by James Villas)

Ingredients:

2 cups self-rising flour

1 1/2 tablespoons granulated sugar

1/2 teaspoon salt

2 tablespoons butter, softened

3/4 cup whole milk

3 tablespoons cinnamon

1/4 cup cane sugar

Directions:

Preheat oven to 425, and line a baking sheet with parchment.

In a large bowl, whisk together the flour, granulated sugar, salt, and cinnamon. Feel free to add more cinnamon if you’d like.

Add the butter, and rub with your fingertips until the mixture is crumbly. MUCH more pleasant than using a pastry cutter, let me assure you.

Gradually add the milk until a soft dough forms. You may not need all of the milk, or you may need a bit more. Use your judgement.

Here is where I differ from James: instead of kneading the dough on the counter, I squish it around gently in my hands (over the bowl) for a couple of seconds, just until the dough holds together and seems uniform. So do that.

Now, swipe the parchment off of your baking sheet and put it on the counter. Place your ball of dough on the parchment, and using floured hands (yours, of course), pat the dough into a rectangle about 3/4 of an inch thick. Coat the top of the rectangle with the cane sugar.

At this point, James whips out his diamond-honed biscuit cutter, but I don’t have one, and using a glass makes them come out flat. So here’s what I do. I cut the dough into squares, but I do not separate them. I then make diagonal cuts to form triangles, but still, I do not separate them. I simply pick up the whole shebang by the parchment, transfer it to the baking sheet, and throw it (place it gently) in the oven for about 12-15 minutes.

cinnamon scones

Here's how they come out of the oven. Nifty!

I let them bake as one piece, but the cuts make them easy to separate when they cool. This method keeps them moist, and prevents the sides from overbaking. It’s great!

So yeah, these scones were amazing, even three days out. Great recipe, James.

Eggs In Bread Bowls

In Breads / Grains, Eggs on February 2, 2010 at 4:09 pm

Mmmmm...doesn't looking at this make you smell bacon?

Eggs in bread bowls? What? Yes, I know. It’s revolutionary. It changes the way we think about breakfast. Calm down and hear me out. You know how you can only really cook one omelet at a time, or two servings of scrambled eggs at the most? What happens when you have to feed six people? Four or five people get very jealous and snippy.  Here’s the solution! Because the eggs are baked, you do them all at the same time, everyone can eat together, and everyone’s happy. Just make sure you time the bacon right and don’t let the toast get cold.

It’s also a great way to economize on eggs. Someone who would normally eat four eggs at a time will probably only eat two of these, because of all the bread. It’s very filling.

Perfection deception!

The other awesome thing about this recipe is the texture of the egg yolk – you cook it until the whites are just set, and when you slice it in half, the yolk looks fully cooked. No fun, right? Well, just wait until you bite into it! It actually has the most beautiful velvety texture, and it’s still quite wet. Almost like a gel. Not like a hard-cooked yolk at all. It’s difficult to describe – you just have to experience it. It’s my new favorite way of cooking eggs. Other than in a cake, that is.

Eggs in Bread Bowls:

Use 1 roll for every egg. I used crusty Chicago hard rolls – you don’t want anything soft because the egg will leak out before it’s cooked, and you’ll just have a mess on your hands. Actually, on your pan. Ha!

Slice the tops off of the rolls, and tear out the inside to form a space big enough to hold an egg. Arrange the rolls on a pan – I used a cake pan so they would help each other stand up.

Crack an egg into each roll. Top with goat cheese or your topping of choice, and a sprinkle of parsley.

CAREFULLY put the pan in the oven and bake at 350 until egg whites are just set and no longer transparent. The time varies depending upon what size egg you used and what size roll you used. It took less than ten minutes for mine, so don’t wander off and forget about them.

For the last 3-5 minutes or so, you can replace the tops on the rolls so they get all nice and toasty. Then you can serve them with apple butter, like I did. And applewood smoked bacon. Apple.

That’s it! Now isn’t that better than standing over a pan, furiously scraping scrambleds, or intently monitoring the puffing of an omelet? I know so.

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