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poached egg croissant sandwich

24 Nov

Coffee, newspaper, egg sandwich.

All it takes to make a perfect Saturday morning.

ingredients

  • 1 croissant, halved and lightly toasted
  • lettuce
  • 1 tomato, sliced
  • 1 egg, poached
  • dijon mustard

preparation

Put all that together.  As a sandwich.

italian mimosas

23 Sep

A less sweet, more boozy, better mimosa.

Because Champagne is for suckers.

Makes 1 cocktail

(The measurements are approximate, adjust them however best suits your tastes and your glass.)

Bottega is a perfectly nice Prosecco and it’s only $11.95 at the LCBO. Not bad at all.

italian mimosas

ingredients

  • 1 1/2 to 2 oz orange juice, about half an orange
  • 5 to 6 oz Prosecco, chilled

preparation

Squeeze orange juice into a glass.  Add Prosecco.  Drink.

zucchini cornbread + poached eggs

27 Apr

A good friend of mine is moving to Belgium very soon… and I express my emotions with food.  So we made brunch, and it was messy, and it was the envy of all other brunches.

Thanks to the JDSB for dreaming up the idea for this wonderful meal and lots of love + best of luck Richie.

Serves 4

$4.45 per 2 servings

ingredients

zucchini cornbread

adapted from Bon Appetit July 2011

  • 1/2 c unsalted butter
  • 2 eggs, lightly beaten
  • 1/2 c buttermilk
  • 1 large zucchini, grated
  • 1 1/2 c all-purpose flour
  • 1/2 c sugar
  • 1 tsp red pepper flakes (optional)
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 3/4 c medium-grind cornmeal

eggs + toppings

  • 8 eggs
  • 1 tbsp vinegar
  • 1 large ripe avocado
  • 1 to 2 cloves garlic, minced
  • juice of 1/2 a lime
  • 1 c salsa
  • fresh cilantro

preparation

zucchini cornbread

Preheat oven to 350°F and butter a 9 inch cake pan.

Melt 1/2 c butter in a small saucepan over medium-high heat until butter solids separate and turn golden brown – about 3 minutes.  Let the butter cool in a medium bowl and then whisk in eggs, buttermilk and zucchini.

Combine flour, sugar, baking powder, salt, baking soda, red pepper flakes and cornmeal in a bowl and stir to combine.  Add zucchini mixture and fold together.

Transfer batter to buttered cake pan.  Bake for 45-55 minutes or until top is golden brown and tester inserted into the middle comes out clean.

eggs + toppings

Mash together avocado, garlic & lime juice until mostly smooth to make guacamole.  Heat water and vinegar in a large deep saucepan until almost simmering but not bubbling.  Poach eggs in 2 batches.  Cut 4 wedges of cornbread.  Top each wedge with guacamole, 2 poached eggs, and salsa.

Garnish with fresh cilantro and cracked pepper.

A simple salad on the side is great as the egg yolk, salsa and guacamole turn into a delicious dressing.  I made an arugula and roasted red pepper salad with a little bit of lemon-balsamic vinaigrette.

leftover risotto? pancakes!

25 Apr

Risotto is fantastic.  I love it dearly.  But I have to admit… I kind of get more excited about the leftovers.  Risotto pancakes are little bites of perfect crispy golden-on-the-outside-creamy-on-the-inside awesome.

They make a wonderful appetizer, lunch, snack… I eat them for breakfast.  What I’m saying is, there is no time that is not a good time for risotto pancakes.

I’ve also included a simple tomato basil sauce that I like to dip the pancakes in.

Makes 16 portions

Basic risotto recipe here.

risotto pancakes with quick tomato basil sauce

ingredients

sauce

  • 1 400ml can good quality crushed tomatoes
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 5 cloves garlic, finely chopped
  • 2 tbsp lemon juice
  • 8 large basil leaves, chopped

risotto pancakes

  • 16 heaping tbsp risotto (about 2 c)
  • 1 1/2 c panko
  • 2 tsp dried oregano
  • 1 tsp salt
  • 2 tbsp flour
  • 1 egg, lightly beaten
  • 4 tbsp olive oil, divided

preparation

sauce

Heat olive oil over medium heat.  Add onion and garlic, sautee until onions are soft.  Add tomato, basil and lemon juice.  Simmer over medium heat for about 30 minutes.

risotto pancakes

While the sauce is simmering, get three plates.  Put the flour on one, egg on another and a mixture of panko, oregano, salt and 2 tbsp olive oil on the other.

Take a heaping tablespoon of risotto and roll it into a ball.  Dredge it in the flour, then egg, then in the panko mixture.  Set aside on a plate and repeat, making 16 balls.

Cook the pancakes in 2 batches.  Heat 1 tbsp olive oil over medium-low heat.  Place 8 of the risotto balls on the pan and press down gently on them to flatten slightly.  Cook until they’re golden brown then turn over and cook the other side to the same golden brown.  Repeat with the second batch.

Serve warm with sauce.  You can pour the sauce over them if you like, I prefer to serve it on the side so the crust on the pancakes doesn’t get soggy.

frittata with fennel + herbes de provence

1 Apr

Who doesn’t love brunch?  Curmudgeons and people who don’t have any friends to have brunch with.

You aren’t one of these unfortunate souls are you?  Of course not.

Invite some friends over and make this rather impressive brunch with very little effort and, as usual, very little money too.

Makes 4 servings

$4.75 per 2 servings

frittata with fennel & herbes de provence

ingredients

  • 6 eggs
  • 1/2 c milk
  • 1 1/2 tbsp herbes de provence
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 tbsp olive oil
  • 1 small fennel bulb
  • 2 cloves garlic, chopped
  • 2 handfuls baby spinach
  • 1 c cherry tomatoes
  • 100g goat cheese
  • 1 avocado
  • 4 slices of toast

sliced fennel

preparation

Whisk together eggs, milk, herbes de provence, salt and pepper in a bowl.  Set aside.

Preheat oven to 350°F with a rack positioned in the middle.

Cut the top off of the fennel bulb, then cut the bulb in half.  Cut each half crosswise into thin slices.  Cut cherry tomatoes in half.

Heat oilve oil over medium-high heat in a heavy, ovenproof skillet.  Add sliced fennel and cook until it begins to soften – about 2 minutes.  Add garlic and continue to cook until fennel is soft and somewhat translucent – another 2 to 3 minutes.  Reduce heat to medium and add spinach, one handful at a time, and stir until wilted – 30 seconds.

Whisk the egg mixture to distribute herbs evenly throughout and pour over the vegetables in the skillet.  Distribute cherry tomatoes and crumbled goat cheese evenly over the top.

Let the frittata cook on the stove for 4 to 5 minutes then transfer to the oven for 10 minutes.  Switch oven to broil until the top starts to bubble – 1 minute.

Top each piece of toast with a quarter of an avocado cut into thin slices and rest a piece of frittata on top.