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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Breakfast

RECIPE: Baked French Toast

baked-french-toast-souffle-driscolls-230r

You can bake French toast instead of frying it. Photo courtesy Driscoll’s.

 

This recipe, from Driscoll’s, is called Baked French Toast Soufflé. Although the word does mean “to puff up” in French, and the slices of bread puff up very slightly, it’s not what Americans think of as soufflé.

To manage expectations, we removed the “soufflé.” What remains is a festive and delicious special-occasion breakfast or brunch. Consider it for Father’s Day.

The best part is that nearly all of the preparation can be done the day before. The only thing left to do in the morning is to put the pan in the oven and make the coffee.

Prep time is 15 minutes, cook time is 40 minutes. Driscoll’s uses blackberries; but you can use any berry or other fruit, such as banana.

 

RECIPE: BLACKBERRY GRAND MARNIER FRENCH TOAST

Ingredients For 6 to 8 Servings

For The French Toast

  • 1 pound loaf brioche or challah bread
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons Grand Marnier or other orange liqueur
  • 1/2 cups sugar
  • 2 teaspoons finely chopped orange zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoons freshly grated nutmeg
  • 1/2 teaspoons salt
  •  

    For The Blackberry Sauce

  • 2 packages (6 ounces or 1-1/3 cups each) blackberries, divided
  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • Confectioners’ sugar, for dusting
  •  
    Preparation

    1. SLICE bread into 1-inch slices and arrange in a buttered 9 x 13-inch baking dish, overlapping the slices in 2 rows.

    2. WHISK eggs, milk, heavy cream, Grand Marnier, sugar, orange zest, vanilla, nutmeg and salt until well blended. Pour mixture over bread slices soaking them evenly with the egg mixture. Cover and refrigerate overnight. In the morning…

    3. TAKE the baking dish out of the refrigerator and preheat oven to 350°F. Place the pan in the middle of the oven and bake until golden and lightly puffed, about 40 minutes. Meanwhile…

     

    http://www.dreamstime.com/royalty-free-stock-image-blackberries-basket-image26804436

    It’s blackberry season: Enjoy! Photo by Pretoperola | DRM.

     

    4. MAKE the blackberry sauce. Place 2 cups berries, sugar and lemon juice in a nonreactive pan over medium heat. Heat until the sugar dissolves and the berries give up some of their juice. Puree and press through a fine mesh strainer to remove the seeds. Return sauce to the pan and add remaining berries. Keep warm until serving.

    5. SERVE: Put a square of the French toast on a plate, sprinkle with confectioners’ sugar and top with remaining blackberries and sauce.

      

    Comments

    RECIPE: Stout Doughnut Holes With Bacon Jam

    doughnut-holes-bacon-jam-2-southwaterkitchen-chicago-230

    Doughnut holes filled with bacon jam. Photo courtesy South Water Kitchen | Chicago.

     

    June 6th is National Donut Day, commemorating the “donut lassies,” female Salvation Army volunteers who provided doughnuts—and also writing supplies, stamps, clothes-mending and home-cooked meals—for soldiers on the front lines.

    Approximately 250 Salvation Army volunteers provided assistance to American soldiers in France during World War I, starting in 1917.*

    The Salvation Army’s Ensign Margaret Sheldon and Adjutant Helen Purviance cleverly thought of frying donuts in soldiers’ helmets. With limited resources, these treats were fried, only seven at a time.

     
    *In 2013, 30 million Americans received assistance from The Salvation Army’s 3,600 officers, 60,000 employees and 3.4 million volunteers.

     
    Here’s a treat for today, and for your consideration for Father’s Day breakfast or brunch: stout-accented doughnut holes stuffed with bacon jam. It’s gourmet “man food.”

    The sweet and savory doughnut creation comes from chef Roger Waysok of the South Water Kitchen in Chicago, which specializes in pairing craft beers with its cuisine. Not surprisingly, there’s beer in the recipe.

     
    RECIPE: STOUT DOUGHNUT HOLES WITH BACON JAM & SALTED CARAMEL GLAZE

    Ingredients For 13-16 Doughnut Holes

  • .5 ounce fresh yeast
  • 1 cup stout
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 3 egg yolks
  • 1/4 cup cream
  • 1 teaspoon vanilla
  • 3 tablespoons butter
  • 2¾ cups all-purpose flour
  •  

    Preparation

    1. DISSOLVE yeast in warm beer (make sure beer is 100°-120°F).

    2. ADD flour and sugar; mix in a stand mixer with dough hook attachment.

    3. ADD vanilla and egg yolks one at a time, allowing eggs to incorporate into dough.

    4. ADD cream and butter, mixing well, slowly increasing speed to high. When dough pulls away from the side it is ready.

    5. COVER dough in a bowl and keep in at room temperature; allow to rise and double in size.

    6. PORTION dough and roll into small balls about an ounce in weight. Place on a parchment lined cookie sheet and cover.

    7. REFRIGERATE for one hour, then deep fry at 350°F until golden brown. Set on paper towels to drain. Fill with bacon jam (recipe below).

     

    doughnut-holes-bacon-jam-southwaterkitchen-chicago-230

    Another view of doughnut holes with bacon jam. Photo courtesy South Water Kitchen | Chicago.

     

    RECIPE: BACON JAM

    Ingredients

  • 1 pound bacon
  • 2 cups balsamic vinegar
  • 2 onions, diced
  • 3 cups sugar
  • 1 cup stout
  •  
    Preparation

    1. COOK bacon and onions together in a pot until slightly brown. Add beer, balsamic and sugar. Reduce heat to low and continue to cook until slightly thick, about 30 minutes.

    2. BLEND mixture in a blender or food processor until smooth and thick. Cool and mixture will thicken as it cools. Once cooled, fill doughnut holes with bacon jam using a piping bag.

     
    WHY STOUT?

    The darkest and heartiest of beers, stout is differentiated from other ale by its brown-black color, chocolate-coffee flavors and fuller body. This is achieved by brewing with barley that has been dark-roasted to the point of charring (think of espresso beans, compared to a medium-roast coffee).

    Stout is thus both darker and maltier than porter, has a more pronounced hop aroma, and may reach an alcoholic content of 6% to 7%. Stout originated in Ireland, where most traditional stouts are very rich, yet sharp and slightly bitter.

     
    DOUGHNUT VS. DONUT

    An old word for ball was nut; a doughnut is literally a nut (ball) of dough. The name was first used in print in 1809 by American author Washington Irving (using the pen name Diedrich Knickerbocker). The pastry he described resembled what we call doughnut holes today, rather than the styles of fried dough that evolved into rings or filled pastries.

    The spelling “donut” appeared some 100 years later but did not immediately catch on. That impetus goes to Dunkin’ Donuts, founded in 1950.

    Donut is a easier to write, but we prefer the old-fashioned elegance of doughnut. Take your choice.

      

    Comments

    FOOD FUN: Lobster Poached Eggs

    lobster-poached-egg-ruschmeyers-montauk-230sq

    Lobster poached egg. Photo courtesy
    Ruschmeyer’s | Montauk.

     

    On the brunch menu at Ruschmeyer’s Hotel in Montauk, New York, is an egg sandwich.

    It’s not a humble egg sandwich. One side of the toasted English muffin contains a sunnyside-up egg over melted Emmental cheese; the other side has lightly dressed baby arugula topped with poached lobster.

    We’ll have two, please.

    Or more likely, we’ll be heading out to buy some s will making be making our own version for Father’s Day, along with a garnish of salmon caviar.

    The menu also features a seaside version of Eggs Benedict: poached egg, hollandaise, and chives, but replacing the Canadian bacon with blue-claw crab.

     

    If you’re nowhere near the hotel, consider making a special brunch by whipping up your own version of both dishes.

     
      

    Comments

    TIP OF THE DAY: Try Baked Oatmeal

    If you love oatmeal—or if porridge isn’t your thing—here’s a new way to try it: baked oatmeal!

    Simple yet delicious, kids can help measure and stir ingredients. The recipe finishes in the oven while you’re brewing the coffee.

    Prep time is five minutes, cook time is 40 minutes.

    Thanks to Driscoll’s and recipe developer and blogger, Maria Lichty from Two Peas and Their Pod, for this delicious idea. Here are more berry recipes from Driscoll’s.

    RECIPE: STRAWBERRIES & CREAM BAKED OATMEAL

    Ingredients For 6 Servings

  • 2 cups old fashioned oats/rolled oats (the different types of oats/oatmeal)
  • 1/3 cup light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  •  

    baked-oatmeal-driscolls-230sq

    For a treat, bake oatmeal like a casserole. Photo courtesy Driscoll’s.

  • 2 cups heavy cream
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups sliced hulled strawberries or other berries (we used a combination of blueberries, raspberries and strawberries)
  •  

    Nutritious rolled oats in a rustic setting.  Shallow dof

    Old-fashioned oats. Photo by Kelly Cline |
    IST.

     

    Preparation

    1. PREHEAT oven to 350°F. Grease an 8 x 8-inch baking pan and set aside.

    2. STIR together oats, brown sugar, baking powder, cinnamon and salt in a large bowl.

    3. WHISK together heavy cream, egg, butter and vanilla in a separate bowl. Pour heavy cream mixture over oat mixture and stir until combined. Add 1 cup sliced strawberries.

    4. POUR into prepared baking dish. Gently pound baking dish on the countertop to make sure cream moves through oats. Scatter remaining strawberries over top of the oatmeal.

    5. BAKE 40 minutes, or until top is golden brown and oat mixture has set. Remove from oven and let cool 5 minutes. Serve warm.
     
    WHY IS OATMEAL SO GOOD FOR YOU?

    Check out these oatmeal health benefits.

     
    WHAT IS PORRIDGE?

    Porridge is a dish made by boiling ground, crushed, or chopped cereal grains in water or milk. Optional flavorings can be added, from spices to fruits or cheese.

    Porridge is usually served hot in a bowl or dish. It may be sweetened with sugar or served as a savory dish (cheese grits is an example).

    Any cereal grain can be turned into porridge. Buckwheat, oats, wheat (Cream of Wheat, Wheatena) and rice (Cream of Rice) are most popular in the U.S. Worldwide, barley, fonio, maize, millet, rice, rye, sorghum, triticale and quinoa are also made into porridge.

      

    Comments

    FOOD FUN: Gnocchi For Breakfast

    pan-fried-gnocchi-fried-egg-giovannirana-230

    Pasta for breakfast! Photo and recipe
    courtesy Giovanni Rana.

     

    Here’s a fun idea for breakfast or brunch: “Gnocchi Homefries,” made with potato gnocchi instead of sliced potatoes, in yummy sage brown butter.

    Sauté with pancetta, onions and rosemary; or add sausage, and freshly-grated Parmigiano-Reggiano cheese. Or add it all, topped with a poached or fried egg.

    This recipe is courtesy of Giovanni Rana, which used its delicious Gnocchi di Patate (potato gnocchi) Home Fries with Pancetta and Sage Brown Butter Fried Eggs for a romantic brunch. Find more recipes on the website.

    RECIPE: POTATO GNOCCHI HOME FRIES

    Ingredients

    For The Home Fries

  • ½ – 8.8-ounce package Giovanni Rana Gnocchi di Patate
  • 2 teaspoon extra virgin olive oil
  • 1 ounce pancetta or bacon, cut into ¼” strips (easier to cut when frozen)
  • 1/2 onion, diced
  • ½ teaspoon finely chopped rosemary or sage
  • 2 teaspoon vegetable oil, such as canola
  • 1 tablespoon unsalted butter
  • Kosher salt, to taste
  • 2 tablespoons Parmigiano-Reggiano cheese, grated
  •  
    For The Eggs

  • 2 tablespoons unsalted butter
  • 6 leaves fresh sage
  • 2 eggs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  •  

    Preparation

    1. SAUTÉ pancetta or bacon over medium/low heat with extra virgin olive oil in a nonstick pan. When crispy, remove to a paper towel to drain. Add onions and chopped rosemary and sauté over medium heat until tender and starting to brown; about 7-9 minutes. Remove to a bowl and wipe pan clean.

    2. HEAT 2 tablespoons vegetable oil in the nonstick pan over high heat until almost smoking. Add the gnocchi and sauté, constantly tossing to prevent burning, until they are golden brown. Turn off heat.

    3. RETURN onions and pancetta to the pan. Add 2 tablespoons unsalted butter and toss until butter is melted. Empty contents of pan into a bowl. Add Parmigiano-Reggiano and toss.

    4. MELT 2 tablespoons unsalted butter in a small nonstick pan over medium heat. Add fresh sage leaves and swirl pan until the butter begins to brown. Turn heat off and allow the pan to cool slightly; about 1 minute. Add the eggs and season with kosher salt and freshly ground black pepper. Fry the eggs on medium/low heat to desired doneness, spooning some of the brown butter over top of them a few times; about 2-1/2 minutes for sunny side up.

     

    sauce-pasta-bag-230

    Giovanni Rana’s potato gnocchi are just one of the company’s delicious fresh pastas and sauces. Photo by Elvira Kalviste | THE NIBBLE.

     

    5. PLATE the home fries and top with fried eggs.

      

    Comments

    RECIPE: Poached Egg With Lentils & Arugula

    lentils-poached-egg-theculinarychronicles-230

    A delicious trio of tastes: poached eggs,
    lentils and arugula. Photo courtesy
    CulinaryChronicles.com.

     

    We love to discover new food blogs and introduce our readers to their bounty. Today, we’d like to present a recipe from Nam of Culinary Chronicles. We encourage you to visit her blog for more.

    Nam used Safest Choice pasteurized eggs in this recipe. Pasteurized eggs are recommended in dishes that use raw eggs without further cooking (Caesar salad, mousse and steak tartare, for example). In this recipe the eggs are fully cooked, so pasteurized eggs are a nice luxury.

    Consider this tasty trio of protein, legume and green, leafy vegetable for weekend brunch or lunch, and a celebration of National Egg Month (see all the May food holidays).

    RECIPE: POACHED EGGS OVER LENTILS &
    ARUGULA

    Ingredients For 4 Servings

  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cups chopped leeks, thoroughly washed and dried
  • 1 tablespoon minced garlic
  • ¼ teaspoon red chili flakes
  • 4-5 sprigs fresh thyme
  • 1 cup lentils
  • ½ cup white wine
  • 3 cups unsalted vegetable stock
  • 1 dried bay leaf
  • 1 tablespoon white vinegar
  • 4 eggs
  • Kosher salt
  • Fresh-ground black pepper
  • 2 cups fresh arugula leaves
  • 4 ounces Parmesan cheese shavings
  • Quality extra virgin olive oil
  •  

    Preparation

    1. MELT the butter with the olive oil in a heavy bottom pot, over medium heat. Add the celery, carrots, leeks and garlic. Sauté until softened but not browned—about 5-7 minutes.

    2. ADD the red chili flakes, thyme sprigs, and cook for 1-2 minutes, stirring frequently. Stir in the lentils and then pour in the wine. Continue simmering until the wine has reduced and is nearly evaporated.

    3. ADD the vegetable stock and bay leaf and bring the liquids to a boil. Partially cover the pot and reduce to a simmer. Cook the lentils for about 25-30 minutes or until tender. While the lentils cook…

    4. BEGIN POACHING the eggs. Fill a separate pot 3/4 full of water and bring to a rolling boil. Pour in the vinegar and slightly lower the heat. Crack one egg into a small bowl. Take a spoon and swirl it around quickly in the pot to make a whirlpool in the water. Slowly pour the egg into the center of the whirlpool. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along.

     

    arugula-salvatica-wild-burpee-230

    There are different varieties of arugula available. We prefer baby arugula, which has just enough pepperiness and none of the bitterness of some other varieties. Photo courtesy Burpee.

     

    After about 2 minutes…

    5. USE a slotted spoon to remove the egg and set aside in a warm bowl of water. Cook the eggs just under of how you’d normally like your eggs. Repeat with the remaining eggs. Once done, cover the pot and turn the heat down to low to keep the water hot.

    When the lentils are tender…

    6. REMOVE the thyme sprigs and bay leaf. Drain any excess stock that may remain. Season with kosher salt and black pepper as needed. Toss the lentils with the arugula leaves and use a slotted spoon to plate into 4 dishes. Using the slotted spoon…

    7. DIP each poached egg into the pot of hot water to rewarm it. Gently blot them dry with a paper towel and place on top of each lentil mound. Place Parmesan cheese shards over plate and drizzle the tops with a bit of the olive oil. Garnish with additional thyme sprigs and serve immediately.

     
    FOOD TRIVIA: THE DIFFERENCE BETWEEN PARMESAN AND PARMIGIANO REGGIANO

    In the European Union, Parmigiano-Reggiano is a D.O.P.-protected term that can only be used by members of the Consorzio del Formaggio Parmigiano-Reggiano, which approves each and every wheel of cheese as meeting the highest Consorzio standards (substandard cheeses are removed from the process before aging concludes).

    However, in 2008 the E.U. also defined the term “Parmesan” to refer to the genuine Consorzio cheeses. Prior to then, Parmesan referred to Parmigiano-Reggiano-style cheeses made outside the D.O.P.-designated regions of Emilia-Romagna and Lombardy. Thus, within the E.U., Parmesan and Parmigiano-Reggiano are the same cheese. (Why ask why?)

    In the U.S. and other parts of the world, the word “Parmesan” is not regulated. A cheese labeled as Parmesan in the U.S. is a domestic cheese approximating Parmigiano-Reggiano.

    Why is the word capitalized? It’s an editorial choice. Both Parmesan and Parmigiano are adjectival forms of Parma, the city in the Italian region of Emilia-Romagna where the cheese originated. We would apply the same style, for example, to an Iowan cheese or a Chicagoan cheese (as opposed to an iowan cheese or chicagoan cheese).

    Here’s more about Parmigiano-Reggiano cheese.

      

    Comments

    RECIPE: Egg-Stuffed Peppers

    We’re always looking for new brunch recipes. This one, a different take on stuffed peppers from Heidi of FoodieCrush.com, lets you prep ahead and let the oven finish the dish.

    “Colorful, sweet bell peppers are the mainstay of the show,” says Heidi, “but the flavor melds of butternut squash with thyme and sweet hint of brandy are what makes this meal memorable.”

    RECIPE: BAKED EGGS IN STUFFED PEPPERS

    Ingredients For 6 Servings

  • 3 sweet bell peppers, red, orange or yellow
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, diced
  • 1/2 cup onion, chopped
  •  

    Baked-Eggs-Peppers-FoodieCrush-GoBoldwithbutter-230

    A refreshing variation on stuffed peppers. Photo courtesy FoodieCrush.com | Go Bold With Butter.

  • 1 pound butternut squash, peeled, seeded and cut into a large dice, about 2 cups
  • 1 teaspoon dried thyme leaves
  • Kosher salt
  • 1/4 cup brandy
  • 1/2 cup ricotta cheese
  • 1/4 cup crumbled feta cheese
  • 6 eggs
  • 2 cups prepared marinara sauce
  • Freshly ground black pepper
  •  

    Preparation

    1. PREHEAT oven to 400°F.

    2. CUT peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add 1/3 cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside.

    3. HEAT large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy.

    4. RETURN to heat and cook for 4-5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired.

    5. POUR marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon 1/2 to 3/4 cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven.

    6. CAREFULLY BREAK egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled. Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese as desired.

      

    Comments

    RECIPE: The Best French Toast

    Our Mom didn’t have to be convinced to whip up a batch of French toast, one of her favorite weekend breakfast foods.

    While she used challah, eggs and cream to rich effect, here’s an even richer recipe—a signature brunch dish at the Sushi Samba restaurants in New York City (there are other locations nationwide).

    If you’re in New York City for a brunch, head to Sushi Samba’s Gramercy or West Village locations. The French toast is on the $30 pre-fixe menu; bottomless Prosecco can be added for an additional $25.

    Everyone else: Make it yourself at home!

    You may notice that there’s no dulce de leche in the recipe below. That’s because dulce de leche is made by heating sweetened condensed milk until it caramelizes. Soaking the bread in sweetened condensed milk embeds the flavor of dulce de leche in it.

     

    dulce-de-leche-brioche-sushisamba-230

    It doesn’t get richer than this! Photo courtesy Sushi Samba | NYC.

     

    morning breakfast on serving tray french Brioche and white cup o

    A brioche roll—specifically, brioche à tête,
    with a “head.” Photo by Elena Moiseeva | IST.

     

    RECIPE: DULCE DE LECHE* BRIOCHE FRENCH TOAST

    Ingredients For 4 Servings

  • 5 slices brioche, cut in half into 2-inch-thick pieces
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 4 eggs
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • Garnishes: fruits of choice, powdered sugar
  • Optional: maple or other syrup
  •  
    *Sushi Samba, which has a Brazilian flair, uses the Portuguese term, doce de leite, instead of the Spanish dulce de leche.
     
    Preparation

    1. PLACE brioche in a 275°F oven for 5-10 minutes to dry.

    2. COMBINE all the liquid ingredients and add the bread. Allow the brioche to soak for 1-2 minutes.

     

    3. COOK on a flat top or in a nonstick sauté pan for 2 minutes per side and finish in a 350°F oven for an additional 3 minutes, or just until the center has firmed.

    4. GARNISH with the fruits of your choice and powdered sugar.

     
    WHAT IS BRIOCHE

    Brioche (bree-OASH) is light, slightly sweet bread made with eggs, yeast and butter, and glazed with an egg wash. Richer than a standard loaf of bread, brioche is used as a breakfast bread, for French toast and in combination with luxurious first courses such as foie gras and smoked salmon.

  • A standard brioche loaf is called brioche Nanterre, after the commune in the western suburbs of Paris.
  • The style of rolls baked in fluted tins with a small ball of dough crowning the top are called brioche à tête—brioche with a head (see photo above).
  • Almond brioche is sliced from a loaf of brioche, cooked so it looks like French toast, and topped with frangipane (crème pâtissière flavored with ground almonds), sliced almonds and powdered sugar.
  • Orange brioche is filled with orange cream an topped with sugar.
  • Brioche is made in rolls and loaves, and also in gingerbread men-type shapes topped with sugar.
  •  
    The word comes from Old French, broyer, to knead. The expression, “If they have no bread, let them eat cake,” commonly misattributed to Marie-Antoinette*, is a translation of the phrase, “S’ils n’ont plus de pain, qu’ils mangent de la brioche.” The quotation was attributed by Jean-Jacques Rousseau to “a great princess,” possibly Maria Theresa of Spain—who most certainly would have enjoyed this delicious recipe!

      

    Comments

    TIP OF THE DAY: Breakfast Pizza

    Still pondering what to make for Mother’s Day breakfast? Perhaps this is the year to skip the bagels and lox, pancakes, quiche and waffles and opt instead for a glamorous breakfast pizza.

    Just plan ahead and make the dough one day in advance; it needs to be refrigerated overnight (it can be made up to 2 days ahead). Keep it chilled until ready to use.

    This recipe, sent to us by Savor California, is by cookbook writer Jill Silverman Hough.

    You can turn it into bacon-, ham- or sausage-and-eggs pizza by adding your favorite breakfast meat.

    RECIPE: BREAKFAST PIZZA WITH EGGS,
    ROASTED PEPPERS, OLIVES & ARUGULA

    Ingredients For 4 Servings
     
    For The Dough

  • 2 tablespoons warm water (115°F)
  • ½ teaspoon active dry yeast
  • 1-1/3 cups all-purpose flour
  • 1/3 cup whole wheat flour
  • ½ cup cool water (65° to 70°F)
  • 1 teaspoon coarse/kosher salt
  • Olive oil
  •  

    Egg-Olive-Pizza-mishagravenorphotography-savorcalifornia

    A special breakfast for a special day. Photo by Misha Gravenor Photography.

     

    For The Topping

  • Cornmeal for sprinkling
  • Olive oil
  • ¾ cup drained roasted red peppers, cut into 1/3-inch strips
  • 1/3 cup black olives, pitted and quartered*
  • 1 cup Parmesan cheese shavings
  • 1½ teaspoons chopped fresh rosemary
  • 4 large red onion rings, each 3-1/2 to 4 inches in diameter and 1/2 inch thick
  • 4 large eggs
  • 2 cups arugula, lightly packed
  •  
    *Jill used Olivos del Mar Organic Honey Balsamic Olives that have been flashed brined overnight in a mixture of organic lemongrass rice vinegar, organic balsamic vinegar, and a mixture of Italian herbs. You can similarly brine your olives overnight.

     

    bacon-strip-igourmet-230

    Add some bacon or other breakfast meat to
    your pie. Photo courtesy iGourmet.com.

     

    Preparation

    1. MAKE the dough. Pour 2 tablespoons warm water into large bowl of stand mixer fitted with dough hook; sprinkle yeast over. Let stand until yeast dissolves, about 15 minutes (mixture will not be foamy).

    2. ADD both flours, 1/2 cup cool water and 1 teaspoon coarse salt; mix on medium-low speed 4 minutes. Let rest 5 minutes, then mix on medium speed until dough is smooth, elastic, and slightly sticky, about 3 minutes.

    3. LIGHTLY OIL a medium bowl. Gather dough into ball and transfer to prepared bowl; turn to coat with oil. Cover bowl with plastic wrap and let rest at room temperature 30 minutes. Chill dough overnight. When ready to bake…

    4. TRANSFER bowl to warm, draft-free area and let dough rise, covered, until very slightly puffy, at least 2 hours. Place a pizza stone or rimless baking sheet in oven; preheat to 500°F.

     

    5. SPRINKLE pizza paddle or another baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 12-inch round; transfer to paddle.

    6. BRUSH dough with oil; scatter peppers, then olives, over the top. Sprinkle with Parmesan cheese and rosemary. Arrange onion rings atop pizza, spacing apart. Slide pizza onto stone or baking sheet in oven. Bake until lightly browned but not crisp, about 7 minutes.

    7. REMOVE pizza from oven and gently crack 1 egg into each onion ring. Return pizza to oven and continue to bake until eggs are softly set and crust is golden, about 6 minutes. Sprinkle pizza with salt and pepper. Scatter arugula over top and serve.

      

    Comments

    RECIPE: Almond Pancakes

    almond_pancakes_giada-abullseyeview.com-230sq

    Marzipan-like almond pancakes. Photo
    courtesy Target.

     

    Does Mom like marzipan? Whip up some of Giada De Laurentiis’ mouth-watering almond pancakes for Mother’s Day. There’s no marzipan in the recipe, but the almond extract evokes the flavor. And you can garnish the stack with a small piece of marzipan.

    Light and fluffy, sweet and nutty, this is a stack for special celebrations.

    The recipe comes from Target’s website, A Bulls Eye View. You can see step-by-step photos here.

    RECIPE: GIADA DE LAURENTIIS’ ALMOND
    PANCAKES

    Ingredients For 16 Pancakes

  • ½ cup (4 ounces) mascarpone cheese, at room temperature
  • 1½ cups water
  • 1 tablespoon sugar
  • 2 teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract
  • 2 cups buttermilk pancake mix (Giada uses Kruteaz)
  • 4 ounces almost paste, cut into ¼-inch pieces
  • 2 tablespoons unsalted butter, at room temperature
  • Optional garnish: maple syrup
  • Optional garnish: fresh raspberries
  • Optional garnish: whole almonds
  • Optional garnish: a small piece of marzipan
  •  

     

    Preparation

    1. COMBINE the mascarpone, water, sugar, almond extract and vanilla extract in a food processor. Process until mixture is smooth.

    2. ADD the pancake mix and pulse until just combined. Add the almond paste and pulse once to incorporate.

    3. PREHEAT a griddle or large, non-stick skillet over medium-low heat. Grease griddle or skillet with 1 tablespoon butter.

    4. WORKING in batches, pour ¼ cup of batter per pancake onto griddle. Cook for about 1½ minutes each side, or until golden. Repeat with remaining butter and batter.

    5. ARRANGE pancakes on a platter. Serve with maple syrup and fresh raspberries.

     

    marzipan-stack-neuhaus-230

    Marzipan is a popular confection in Europe. Photo courtesy Neuhaus.

     

    WHAT IS MARZIPAN?

    A paste of sugar and ground almonds, marzipan originated in Asia some 1,000 years ago. It is believed to have reached Europe via Spain, brought by Arab traders.

    Marzipan grew quickly in popularity with royalty and the wealthy. It was only at the beginning of the 19th century that sugar became affordable and many more people could enjoy marzipan (as well as other sweet treats).

    Marzipan is used as a pastry filling and was traditionally popular in wedding cakes as a layer on top of the cake and under the fondant. Marzipan is sweeter than almond paste, another ground almond-sugar product: It has more sugar and can be eaten directly as a confection, while almond paste is not be eaten directly but is used as an ingredient.

    Marzipan is also molded and tinted to resemble fruits, animals, and other fanciful shapes.

    It’s not only about almonds: Pistachio marzipan is another popular form, most often used to fill chocolates.

      

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