Over The Hill And On A Roll: breakfast

Showing posts with label breakfast. Show all posts

Anatomy Of A Failed Quiche

Sometimes things fall apart.....like this quiche. I had high hopes for this Swiss Chard Quiche but ambition got the best of me. I tried making one of those high sided crusts and because I didn't use pie weights the thing literally fell apart.

My pathetic attempts to rescue the quiche failed, but my friend Sara ate it anyway. She said it was yummy. I ended up having a bite, but because the custard leaked while baking (total disaster!) the swiss chard wasn't fully submerged and ended up crunchy at the top---not delicious crunchy, but inedible crunchy.

All was not lost since I managed to snap a few picks of the aftermath right before I tossed the whole thing in the trash. My spirit might be bruised but I will not let the quiche win! Tomorrow, I bake another.

Perfecting My Bloody Mary Recipe

Labels: breakfast, brunch, Cocktails

For years now I've been the designated bloody mary maker at brunch and vacation weekends. I've always used the Barefoot Contessa recipe as my base and have always freely amended it to my liking. A dash of this, a sprinkling of that, and a couple of minutes later we would have a pitcher of the most divine bloody marys.

The problem with this of course, is that when I'm on vacation sometimes I want to, you know, rest. But because I never wrote down all my additions to the recipe, no one could recreate it quite like I could.

This past holiday weekend I decided to write it all down and finally produce the very best bloody mary recipe. This recipe is full of body and richness, a hearty brunch cocktail sure to please any bloody mary fan.

Ingredients
This recipe makes a large pitcher, about 8 - 10 cocktails

1 quart of tomato juice
2 1/2 cups vodka
1/4 cup + 1 tablespoon horseradish
1/4 cup + 2 tablespoons worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon tabasco
1/4 cup + 2 tablespoons lime juice
1/4 teaspoon celery salt
1 teaspoon grated fresh onion

Mix all ingredients in a large pitcher and pour over ice in a cocktail glass. Add a stick of celery, slice of jalapeno, and/or olives to garnish.

Fried Bread Pudding or, The Best French Toast In The World

Labels: bread, bread pudding, breakfast

Does something like this really need words? It's full of butter and cream and it's fried, I mean come on?!

Two things to keep in mind here: the bread pudding should be refrigerated before frying in butter and make sure that you slice it thick. Fry in butter until crusty and golden and serve with some maple syrup!

I use the Tartine bread pudding recipe which can be found here.

To see some in progress photos of me making the brioche bread pudding click here.

Making Brioche Bread Pudding

Labels: bread, bread pudding, breakfast

I was recently gifted a delicious home made Brioche loaf that was screaming to be made into bread pudding, so that's exactly what I did. I always use the Tartine Bakery recipe which calls for slicing and stacking the brioche bread and then adding the creamy goodness.

I think I'll take some of this bread pudding and fry it in some butter tomorrow for breakfast. Very decadent!

Do you have a favorite bread pudding recipe? I'd love to hear about it in the comments.

Best Croissant In Los Angeles - Proof Bakery

Labels: bakery, breakfast, pastries

A friend of mine just recently opened a bakery in Atwater Village and she invited me over to photograph some of her scrumptious treats today. I've always felt that Los Angeles was seriously lacking a great European style bakery so I was delighted when she told me her bakery Proof, was finally opening.

Below are some photos of a few of the pastries offered at Proof. I was particularly impressed with the croissant. The chocolate croissant in particular is fantastic.

The bakery also hosts famed pop-up coffee shop Cognoscenti. I had a fantastic Latte during my shoot!

By far my favorite pastry thus far is this Creme Fraiche Tart with Lemon Curd and Pomegranates. It's made on a light chocolate tart shell. The tart is subtle yet packed with flavor.

I truly think Botega Louie and Bread Bar have some serious competition when it comes to the best croissant in LA, but don't take my word for it...go check it out yourself!

Proof Bakery
Atwater Village, Los Angeles

3156 Glendale Blvd
Los Angeles, CA 90039

Oatmeal To-Go Bars With Apple, Cranberry, and Pecans

Labels: breakfast

These oatmeal bars are soft and chewy and perfect for a quick morning snack. I like to bake mine and freeze them as individual squares. In the morning I pop one into the microwave and chow down on it on my way to work. The original recipe calls for raisins but I just add cranberries since I like them better. Feel free to add your favorite fruit and nuts...this recipe is super flexible.

The original recipe comes from Chocolate & Zucchini:

Oatmeal Breakfast Clafoutis Recipe

- 2-1/4 C quick cooking oats, uncooked, or 2-3/4 C old fashioned oats, uncooked
- 2/3 C brown sugar
- 3/4 C raisins and/or dried cranberries (substitute other dried fruits)
- 1 apple, peeled and sliced (substitute other fresh fruits - optional)
- 1/4 to 1/3 C nuts, chopped (walnuts, almonds, sunflower seeds, hazelnuts..., or even better a mix of all - optional)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3-1/3 C milk
- 2 eggs, lightly beaten
- 1 Tbsp vanilla extract
(Serves 8.)

Preheat your oven to 180°C (360°F). Lightly oil an 13 by 9-inch baking dish.

In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt. Mix well. In a medium bowl, combine the milk, eggs and vanilla. Mix well. Add this to the dry ingredients, and mix until well blended.

Pour the mixture into the baking dish, and use a wooden spoon to make sure the solids are more or less evenly spread out. Arrange the apple slices over the surface. They will sink somewhat but that's okay, they'll float right back up when the oatmeal cooks.

Put in the oven to bake for 55 to 60 minutes, until the center is set and firm to the touch. Let cool slightly : it should be eaten a bit warm but not scalding hot.

Cut in 8 servings, and serve with yogurt and fruit if desired ; it is also nice with a thin spread of jam or peanut butter. Store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it to thaw until the morning, when a 30-second stay in the microwave will bring it to the perfect temperature.

Original recipe by Quaker Oats.

Sunny Morning Strawberry Jam Flavored With Mexican Vanilla

Labels: bread, breakfast, strawberry jam

Strawberry jam on toast is one of those treats best eaten on a sunny morning. Don't ask me why, it just is.

After reading this article in the LA Times, I immediately started experimenting with different jams. Although strawberries are no longer in season, I luckily made a batch when they were in season and now I've been enjoying this delectable jam flavored with Mexican vanilla on sunny Fall mornings.

This jam has replaced my very favorite lemon curd on toast as my morning treat...for the time being that is.

I followed the LA Times recipe for Perfumed Nectarine Jam only replacing the fruit with strawberries and vanilla. It's a versatile recipe so add or subtract whatever you'd like!

LA Times Jam Recipe

Homemade Honey Butter

Labels: breakfast

Flavored Butter Recipe

Making flavored butter is a really easy way to spruce up any brunch or breakfast party. Honey butter is my personal favorite, but you can add orange, strawberries, blueberries, or a number of other flavorful ingredients.

For this recipe I made my own butter from scratch using heavy whipping cream. If you want to REALLY impress your guests, check out my previous post on How to make butter in under 5 minutes!

Ingredients
1 pound homemade butter
1/4 cups honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Directions
Cut the butter into chunks using a dough scraper.
Place butter into a mixer's work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.

Homemade Granola with Coconut, Walnuts, and Dried Cranberries

Labels: breakfast, snacks

Easy To Make Granola

Now that the school year has begun, I've been making tons of some-what healthy snacks to take with me to school. In between classes--when students aren't hounding me--I like to stuff my face with yummy energy snacks.

I'm not really sure that this homemade granola with coconut and cranberries is "healthy". In fact, I'm pretty sure it's not, given all the honey and oil. I do know that it's delicious and super easy to make though.

Ingredients
* 4 cups old-fashioned rolled oats
* 2 cups sweetened shredded coconut
* 2 cups chopped walnuts
* 3/4 cup vegetable oil
* 1/2 cup good honey
* 2 cups dried sweetened cranberries

Directions
Preheat the oven to 350 degrees F.

Toss the oats, coconut, and walnuts together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Add the cranberries. Store the cooled granola in an airtight container.

Modified from the Barefoot Contessa

How To Make Perfect Hard Boiled Eggs

Labels: breakfast, eggs

Who messes up cooking hard boiled eggs you ask? Lots of people. Including myself. Ever have a hard boiled egg with a dry powdery yolk surrounded by a layer of green, and a rubbery white? Yeah. Me too. I used to make those all the time.

Those types of hard boiled eggs result from over cooking. I experimented a bit and now cook my eggs very differently. I'll show you how in the second part of the post.

Short Boil With Plenty Of Rest

The way I cook hard boiled eggs now is to place the eggs in a pot. Fill the pot with cold water. Cover and bring to a boil. As soon as the water starts to boil, TURN IT OFF! That's right. Turn the burner off.

Leave the pot covered for 15-20 minutes and you'll have perfectly cooked hard boiled eggs. The yolks will be moist and creamy, and the white will be delicate with just the right amount of bite.

Do you have a different technique? I'd love to hear about it in the comments!

French Toast Medallions with Blueberry Compote

Labels: bread, breakfast

Best French Toast Recipe

I love french toast. Like, really, really love it. But sometimes the whole sliced bread and egg custard thing can get a bit boring.

Recently I've been buying Mexican baguettes called "Bolillos" which are basically demi French baguettes, only Mexican, and figured I'd try making french toast with them. Rather than cutting the bread in long slices, I sliced them into thick medallions. I figured the thick slices would produce a crispy top and bottom and silky soft custard center. To change it up even more, I made a simple blueberry compote to top it all off!

French toast medallions in second part of post..

Ingredients
8 large eggs
4 cups milk
2 tablespoons vanilla extract
2 tablespoons dark rum
1 teaspoon salt
1 teaspoon sugar
2 small french baguettes
Directions
Slice baguettes into 2 inch slices. Day-old bread works best...the drier the better. Mix remaining ingredients in a large bowl. Add bread medallions to egg custard and let soak for 10 minutes. Make sure to flip the medallions half way through the soaking time. Once soaked, carefully fry medallions in a bit of butter. I use a really hot cast iron skillet with 1 tablespoon of butter. Brown on both sides and serve immediately.
Blueberry Compote
2 cups frozen blueberries
2 tablespoons sugar, although the amount depends on the sweetness of the berries you use, or to taste
1 tablespoon triple sec
Directions
Place all ingredients in a small saucepan. Heat over medium heat for five minutes.

Video Tutorial - How To Make Butter In Under 5 Minutes

Labels: breakfast

Butter Rocks

Last week I posted this super easy recipe on how to make butter in under 5 minutes and today I thought I'd share this hilarious, yet informative video sent to me by Greg of Sippity Sup.

His method of making butter is slightly different, and to be honest, I wish I'd known about his butter-washing trick prior to making mine cause it seems SO much easier, but what evs.

My butter post has been wildly huge on Stumble Upon, so thanks to all of you for visiting. Many Stumblers commented that they liked the post but would never try it......why not? It really is super easy!

Best Blueberry Muffins

Labels: baking, breakfast

I'm making these tonight. I'm totally intrigued by the blueberry compote that allegedly make these the very best blueberry muffins. I love me some blueberry muffins, so I can be a tough customer. I'll let you know how these turn out.

The Bitten Word: Best Blueberry Muffins

How To Make Butter In Under 5 Minutes!

Labels: breakfast, Butter

That's right! You can make butter in under 5 minutes.

When I first researched making butter, I truly thought the butter would be A) hard to make and B) taste terrible. Both of these hypotheses were incorrect.

This recipe is truly easy and the quality of butter is really unlike any I've tasted. All you really need is a stand mixer. A hand mixer will do but won't be nearly as easy, although many of the posts I read called for shaking cream in a jar to make butter...Yeah. A huh. I kid you not.

Also, check out this easy recipe for homemade honey butter!

Ingredients
16 ounces of heavy cream, chilled
1/2 teaspoon salt

Directions
Pour cream and salt into bowl of stand mixer and mix on high. In essence, you'll be making whipped cream....only you're going to whip the cream beyond this point. About 3 minutes.

Soon it will deflate and start to look like scrambled eggs. Like this..
Keep beating a few more seconds. You'll notice water start to separate from the butter. This is actually buttermilk and can be saved for future use.
Once buttermilk forms, remove bowl from stand mixer and fill bowl with cold, running water. With your hands, squeeze the butter together to form a ball. Keep massaging the ball of butter under cold water until the water runs clear. This will assure that all the buttermilk is removed and that your butter will stay fresh longer. Once water runs clear, remove ball-o-butter from bowl and wrap in parchment paper and chill in refrigerator, or slather on some toasted bread like I did!

Egg In A Basket Recipe

Labels: breakfast

Talk about simple. This delicious breakfast is THE definition of simple. What I like about this breakfast is that it combines two of my favorite breakfast foods, eggs and toast, into one glorious breakfast treat.

I hesitate to even call this a recipe. All you do really is heat up some olive oil in heavy bottom pan. Take a slice of sourdough bread and cut a circle out of the center. Place the bread in the pan. Let it grill for a minute before you crack an egg in the center. Sprinkle with salt and pepper and remove from pan when done to your taste. (I personally like my eggs over medium) And voila! A simple and rustic breakfast that can be endlessly modified. I'm thinking some sliced prosciutto over top the next time I make this!

Olive Oil Fried Egg Sandwich with Prosciutto and Parmesan

Labels: breakfast

This is a really simple and delicious breakfast sandwich that is a bit on the decadent side. Actually, I had this for dinner. But whatever. Sometimes when I get home from a long day of teaching the last thing I want to do is cook an elaborate dinner. This is just as delicious with a cup of coffee or a glass of wine.

Fried egg sandwich in second part of post...

Ingredients

1 egg
2 slices of wheat bread
2 thin slices of prosciutto
4 or 5 thin shavings of Parmesan cheese
1 tablespoon mayo
1 tablespoon good extra virgin olive oil

Directions

Toast bread until lightly golden. Spread mayo on both slices. Heat olive oil in pan until it begins to smoke and crack egg into pan. Sprinkle with a bit of salt and pepper and cover with a lid so that the yolk partially cooks. I like my yolk a bit runny, but not cold, so I leave it covered for a minute, then touch it with my finger. If it looks runny but is a bit warm, then it's done. If it's still cold, I leave it a bit more.

Once cooked place egg on bread. Add prosciutto and parmesan. Top with other slice of bread and cut in half. Enjoy!
salt and pepper to taste