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Archive for the ‘breakfast’ Category

This is a riff on a great, versatile recipe from Smitten Kitchen. The Mister and I used to make this on weekend mornings when we wanted something quick and yummy.

Now that we have a baby, one who loves pancakes, I’ve changed the recipe a bit to make it healthier. The original recipe calls for 7 tablespoons of flour. I’ve swapped out three of the tablespoons for rye flour and three for barley. I think buckwheat would be a good substitute as well. Instead of the sour cream, I’ve used Greek yogurt. I absolutely love the original sour cream version, but yogurt is good too.

Crappy picture taken while holding a baby

The result is a thin, dense, and moist pancake. I make a batch (often doubling the recipe) and freeze them so I can quickly reheat them in the morning for a hungry baby.

Original recipe: Edna Mae’s Sour Cream Pancakes

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I’m not sure what’s with us and pancakes, but both Cauli and I had blueberry pancakes over our anniversary weekend. We’re not really the pancake types – too much bread early in the morning and I like to have eggs as well, which gets to be too large of a breakfast. But recently – recently it’s all I’ve been thinking about. Soft, thick, fluffy pancakes with a sharp berry sauce over the top. Perfect…

Perfect for company. My friend Jini visited us this weekend, and I’ve been looking forward to cooking for her for some time now (she left before I became seriously interested in cooking).

These pancakes were really good – very dense and light at the same time, due to the bright lemon taste, ricotta, and egg whites.

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Savory Bacon and Egg Tarts

There hasn’t been too much breakfast-making in our house over the last few months. Rather, we’ve enjoyed sleeping in or going out to some of our local breakfast haunts.

However, when I saw this recipe on the wonderfully named blog, 80 Breakfasts, I knew that we were going to have to stay in and make it.

I followed the recipe pretty closely. Using two gratin dishes we received as gifts for our wedding, I cut out circles of puff pastry to fit inside. I then smeared some Dijon mustard onto the pastry and grated over that some port cheddar. I wrapped two pieces of bacon (pre-cooked for about 10 min.) around the circumfrence of the dishes and cracked two eggs in the middle of each. Chopped herbs from our small porch garden finished it off, and into the oven it went for about 25 minutes.

This is a really easy and great breakfast or brunch dish. The flavor of the mustard really came through and I think, if you like onions like me, you could replace the mustard with some red onion confit (The Girl and the Fig is one of my favorites). I would have added a little more grated cheese, as that flavor didn’t come through enough, though there are a lot of strong flavors here so it makes sense that something will get lost.

I’d love to try this on a larger scale – using a full-sized pie dish and more bacon and eggs for a larger group of people.

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Easy Fake Welsh Rarebit

Today has brought more storms to the California Bay Area. We’ve had thunder, lightening, hail, and even flooding sidewalks. On days like this it’s always nice to stay cozy inside and wait out the storm.

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I made a small, late lunch this rainy day of fake welsh rarebit. Real welsh rarebit requires making a sauce that includes beer and mustard and doesn’t include an egg. That’s why this is easy and fake!

Poach an egg, and while it’s poaching, toast some bread (rye bread is really good for this) and grate some cheese. Once the egg is poached and the bread is toasted, turn on your broiler and place the toast on a piece of foil. Put the egg on the toast, sprinkle the shredded cheese over both, and add a few dashes of Worcestershire sauce (and Tabasco if you want). Put under the broiler until the cheese is melted. Then eat!

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Winter Morning Breakfast

This weekend was a rare one in that we didn’t have anywhere to be. Regardless, I still like to get up a bit early in the morning, while Cauli enjoys snoozing until I rouse him out of bed with promises of coffee and breakfast.

This Saturday morning I was happy to try a recipe from a fellow food blogger – Deborah of What’s in My Kitchen. She posted a very tasty looking breakfast bake and I knew I had to try it. I am thinking that this would be the perfect breakfast for Christmas morning. You assemble it the night before, refrigerate it, and pop it in the oven the next day.

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The recipe came out really well – it was warm, custardy, with a wonderful aroma of cinnamon. I halved Deb’s recipe, used multigrain bread and 1/4 tsp of both cinnamon and allspice. The next time I make it I would use chicken apple sausage (rather than the breakfast links I used this time), butter the bottom of the dish (doh!), and create a more even layer (I felt my results were more bready, rather than custardy, than I would have liked).

This was just as good the next day, warmed in the microwave. Thanks Deb!

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Leftovers and New Inventions

Ever since making the dutch babies, I’ve wanted to try making individual babies in a muffin pan. I tried this weekend and they came out well, if not a bit smaller than I’d anticipated. If I tried this again, I’d use larger sized ramekins.

This time I made them savory, layering bacon, eggs, the slow cooked broccoli, and cheese into them. I should have added salt to the batter as they needed salt without the sweetness of, say, a fruit or maple syrup topping. 

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Breakfast before the layering.

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After layering.

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This morning I made a simple egg scramble with leeks, ricotta cheese, and chives. I sauted the leeks in a little butter and added some salt. I mixed up some eggs with the ricotta and poured it in the skillet with the leeks. I then added some chives and cooked them up. Very simple and quite tasty.

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The bread you see in the background is homemade Swedish rye bread. I’ll do a post on it as soon as I get a good picture.

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