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Archive for Breakfast

RECIPE: Raspberry & Cream Croissants

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Whipped Cream & Berries

[1] For breakfast, snack or dessert, here’s how to celebrate National Raspberries & Cream Day (photo courtesy TruWip). [2] No time to hand-whip cream? Try Reddi-Wip in Original or Chocolate (photo courtesy Reddi-Wip).

 

This year for National Raspberries and Cream Day (August 7th), we had Raspberries and Cream Croissants for breakfast.

You can also enjoy them for a snack or dessert.

The first time we made this recipe, we used hand-whipped cream; the texture is just perfect for spreading. This morning, hungry for breakfast, we defaulted to our stand-by, Reddi-Wip.

We had a can of Original Reddi-Wip and a can of Chocolate Reddi-Wip. Take your choice: Both were delish. And we admit to adding some chocolate chips with both.

The winner, however, was mascarpone and raspberries.

RECIPE: RASPBERRIES & CREAM CROISSANTS

Ingredients

  • 4 to 6 fresh croissants
  • 3 cups whipped cream or other topping*
  • 1/2 cup seedless raspberry jam
  • 1-1/4 cups fresh raspberries
  • 1/2 teaspoon almond extract
  • 1/4 cup slivered almonds (substitute pistachios)
  • Optional chocolate chips (ideally mini chips)
  • __________________
    *A can of Reddi-Wip does the job.

     
    Preparation

    1. MIX the TruWhip and almond extract in a large mixing bowl. Gently fold in the raspberry jam until slightly marbled.

    2. SLICE the croissants horizontally and generously spread with the cream. Top with the fresh raspberries and a scattering of slivered almonds and optional chips.

     
    TIP: If the raspberries are too plump such that you can’t easily eat the croissant, first cut them in half.

    We adapted this recipe from TruWhip, a dairy-free whipped topping.
     
    NO FRESH RASPBERRIES?

    Try these variations:

  • For the whipped cream: clotted cream/Devon cream, cream cheese, crème fraîche, mascarpone, sour cream, Greek yogurt (plain or vanilla) (more about these products)
  • For a snack or dessert: vanilla ice cream
  • For the raspberries: a layer of raspberry jam or preserves, frozen raspberries
  •  
    NO CROISSANTS?

    Substitute biscuits or toast. Or top pancakes, French toast or waffles with the raspberries and cream.

    The toppings also work as a cookie spread.
     
    NO RASPBERRY JAM?

    You can fold puréed raspberries into the whipped cream, or just use plain whipped cream.
     
      

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    TIP OF THE DAY: Frittata For Dinner

    For breakfast, lunch or dinner, make a frittata (frizz-TA-ta).

    A frittata is an Italian-style omelet, set in the frying pan in the oven*—no folding required. We’ve been making them for years, because our omelets never looked neat enough and we had no patience to work on our technique.

  • With an omelet, the filling ingredients are placed on the beaten eggs that are setting in the pan. As the omelet continues to cook, it is folded with a spatula to envelop the ingredients (that’s the part that requires practice, practice, practice).
  • With a frittata—the name comes from the Italian friggere, to fry—the eggs and other ingredients are mixed together, then cooked more slowly than an omelet. The egg mixture completely fills a round skillet: no folding. The result looks like a crustless quiche. The name derives from the Italian friggere, to fry.
  • As with a quiche, a frittata can be served at room temperature
  •  
    WHAT TO PUT IN A FRITTATA

    Sometimes we add so many vegetables that we end up with “veggies bound with some egg.” You can added anything else you have, from beans, to leftover grains and potatoes.

    There are countless frittata recipes online, with oven, stove top or stove top/broiler cooking techniques. We prefer the oven—it’s the easiest for us—but try them all to see which works best for you.

    Consider:

  • Cheese: any kind, crumbled, cubed or shredded as appropriate
  • Fresh herbs: basil, chives, cilantro, dill, parsley or other favorite
  • Heat: fresh or dried chile, hot sauce
  • Meats: bacon, ham, sausage
  • Miscellany: canned artichoke hearts, capers, olives
  • Seafood: crab, scallops, shrimp (great when there aren’t enough left over for a main dish)
  • Vegetables: Anything goes (see list† below)—pre-steam as necessary
  •  
    National Farmers Market Week begins tomorrow, so head for yours and make a selection.

    RECIPE: KITCHEN SINK FRITTATA

    This “kitchen sink” frittata shows that you can take whatever you have in the fridge or pantry and toss it together for delicious results. We once had a “Surprise BYO” brunch with friends; everyone brought a favorite ingredient (we had extra ingredients in the fridge in case everyone brought the same thing).

    If you don’t have or like any of the ingredients, substitute what you do have.

    Ingredients For 2 Servings

  • 4 eggs
  • Pinch salt (more saltiness comes with the feta)
  • 1 cup feta, crumbled
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 3 green onions, chopped
  • 1 ear of corn, shucked and kernels removed
  • ½ pint cherry tomatoes, quartered
  • Handful of basil leaves, torn
  • 3 green onions, chopped
  • Salt and fresh-ground pepper to taste
  • Optional: a shake of red pepper flakes or other heat
  •  
    Plus

  • Side salad
  • Toast or bread and butter
  •  

    Potato & Sausage Frittata

    Avocado Arugula Frittata

    Frittata Recipe

    [1] Use boiled potatoes and sausage for this family favorite. Here’s the recipe from Applegate. [2] You can top a frittata with fresh ingredients (photo courtesy Avocados From Mexico). [3] You can put anything into a frittata. This “kitchen sink” recipe is below (photo courtesy Good Eggs).

    _______________________
    *You can also use the stove top and broiler, but in the oven no flipping is required.

    †Try any blend: avocado, asparagus, bell pepper, broccoli, carrot, chard, eggplant, kale, mushrooms, onion/leek/green onion, potatoes (boiled/roasted), spinach, zucchini and so on.
     
    Preparation

    1. PREHEAT the oven to 375°F. Beat together the eggs and a pinch of salt in a mixing bowl. Add the feta and whisk together.

    2. HEAT the olive oil in a 6” cast iron pan. When hot, add the garlic and onions and cook until they start to color, about 3 mintues. Add the corn, tomatoes and basil. Lower the heat to medium and cook together for about 5 minutes until the onions are how you like them. Then scrape the contents into a bowl and let cool.

    3. REGREASE the bottom and sides of the pan. Mix the egg mixture with the corn and tomatoes, and season with salt and pepper to taste. Pour the mixture into the pan and bake until the center of the frittata is just set and no longer jiggling, about 15 to 20 minutes.

      

    Comments

    TIP OF THE DAY: Make Cinnamon Rolls On The Grill

    Grilled Cinnamon Rolls Recipe

    Ground Cinnamon

    Bowl Of Raisins

    [1] Grilled cinnamon rolls (photo courtesy SafeEggs.com). [2] Ground cinnamon (photo courtesy McCormick). [3] Mixed raisins (photo courtesy California Raisins).

     

    When the grill is fired up, make cinnamon rolls with this recipe from Davidson’s Safest Choice Pasteurized Eggs.

    RECIPE: GRILLED CINNAMON ROLLS

    Ingredients For 15 Rolls

    Prep time is 20 minutes, total time including rising is 1 hour.

    For The Rolls

  • 1/3 cup butter
  • 1 cup milk
  • 2 tablespoons instant rise yeast
  • 1/3 cup honey
  • 1 egg
  • 1/2 teaspoon salt
  • 3-1/2 cups flour, plus more for kneading
  •  
    For The Cinnamon Filling

  • 1/3 cup brown sugar
  • 2-3 tablespoons coconut oil, melted
  • 2-3 tablespoons cinnamon
  • Optional: raisins or other dried fruit, nuts and/or chocolate chips
  •  
    For The Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  •  
    Plus

  • Grease for the grill grate
  •  
    Preparation

    1. MAKE the dough. Melt the butter in a saucepan, add the milk and heat until the mixture reaches 110°F. While the mixture is warming…

    2. COMBINE the yeast and honey in a bowl. Stir in the milk mixture, then add the egg and salt. Combine thoroughly, then fold in 2-1/2 cups of the flour. Add the remaining flour, 1/4 cup at a time, until the dough comes together (it will still be sticky).

    3. FLOUR your hands and the work surface. Knead the dough about 5 minutes, cover with plastic wrap and let rise for 20-25 minutes. While the dough rises, make the filling: Combine the ingredients and set aside.

     
    4. ROLL out the dough into an 8×13-inch rectangle. Top with the filling and spread into an even layer. Carefully roll the dough into a tight tube shape and cut the individual cinnamon rolls with a string (or dental floss), about one inch thick. Place them on a parchment-lined baking sheet, cover, and let rest for 10 minutes.

    5. GREASE the grill grate and place a row of cinnamon rolls on the grill for 5 minutes. Flip and grill another 2 minutes. Remove from the grill. As the rolls cool down to slightly warm…

    6. COMBINE the glaze ingredients and drizzle generously over the rolls. Serve.
     
    IS IT CINNAMON OR CASSIA?

    Check out the different types of cinnamon.
     
      

    Comments

    TIP OF THE DAY: French Toast Sandwiches

    With Father’s Say tomorrow, we couldn’t wait to test these French Toast recipes.

    First up: French Toast sandwiches. Use French Toast slices as bread to make a sandwich.

    We made a wonderbar French Toast sandwich with smoked salmon, soft goat cheese (substitute cream cheese), onion and tomato. Then we tried other favorite fillings:

  • Brandied Peaches (sauté sliced peaches in butter; add Grand Marnier or other brandy to taste)
  • Chicken Liver Mousse & Sliced Vidalia Onion
  • Cream Cheese & Jelly
  • Fried Egg, Bacon & Baby Arugula
  • Grilled Ham & Cheese
  • Grilled/Roasted Vegetables
  • Mascarpone & Caramelized Onions
  • Mozzarella, Tomato & Fresh Basil
  • Nutella & Bananas
  • Peanut Butter & Bananas
  • Peanut Butter & Jelly
  • Sautéed chicken livers, mushrooms and onions
  • Add your favorite filling here
  •  
    To make Grilled Cheese French Toast: Sauté the second side of the bread to a lighter “toast,” add the cheese (and ham or other meat), add the top slice, and grill until the cheese melts.

    RECIPE: APPLE PECAN FRENCH TOAST

    This recipe isn’t a sandwich, but was such a delight that we had to include it.

    The recipe is from Zulka Morena, producers of top-quality, minimally processed sugars (granulated, confectioner’s, brown) made with freshly-harvested sugar cane. The sugars are not refined, which helps preserve the fresh flavor and natural properties of the sugar cane. You can taste the difference in a cup of tea. Zulka makes.
     
    Ingredients

  • 1 loaf day old French bread, sliced into 1 inch thick pieces
  • 8 eggs
  • 2 cups whole milk
  • 1½ cups heavy cream
  • 3/4 cup sugar, divided
  • 2 tablespoons vanilla extract
  • 2 tablespoons cinnamon
  • 4 medium apples
  • ½ cup pecans, chopped
  • 1 tablespoon butter
  • Garnish: maple syrup for drizzling
  •  
    Preparation

    1. CORE, peel and quarter the apples, then slice into ¼ inch thick slices. Place in a bowl and toss with 1 tablespoon cinnamon and ¼ cup of the sugar, making sure the apples are well coated. Set aside.

    2. WHISK together the eggs, ¼ cup of sugar, remaining tablespoon of cinnamon, vanilla, milk and cream in a large bowl.

    3. GREASE the bottom of a large baking pan with the butter. Dip half of the slices of bread in the egg mixture quickly so they are not saturated, one at a time, and place in the pan. Spread half of the apple mixture over the bread. Repeat with the remaining bread and apple mixture. Then pour the remaining egg mixture over the top of the pan.

    4. SPRINKLE the top with the chopped pecans and remaining ¼ cup of sugar. Cover with foil and refrigerate overnight.

    5. PREHEAT the oven to 350°F. Remove the pan from the refrigerator 30 minutes before baking, to warm to room temperature. nd bake 45 minutes, covered. Remove foil and bake an additional 10 minutes. Serve warm, drizzled with maple syrup.
     
    FIND MORE FRENCH TOAST RECIPES

     

    French Toast Sandwich

    Nutella French Toast

    Pepper Jack French Toast

    Apple Pecan French Toast

    Top: French Toast sandwich with fig jam. Second: French Toast sandwich with Nutella and jam on pandoro yeast bread with fruit (photo courtesy Bauli). Third: Grilled Cheese French Toast—even richer than grilled cheese because of the egg-milk batter (photo courtesy Arla USA). Bottom: Not a sandwich but a delicious recipe with apples and pecans (photo courtesy Zulka).

  • Pull down the “Gourmet Foods” menu at the right; select “Breakfast.”
  • Go to TheNibble.com main website and search for “French Toast Recipe.”
  •   

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    FOOD FUN: Savory Mashed Potato Waffles

    Mashed Potato Waffles Recipe

    Pineapple Jalapeno Salsa

    Top: Turn leftover mashed potatoes into waffles for breakfast or brunch (photo Idaho Potato Commission. Bottom: Top the waffles with salsa, syrup or this pineapple-jalapeno salsa recipe from Whole Foods Markets.

     

    What to do with leftover mashed potatoes? You can heat them up, make Shepherd’s Pie, or whip up these Mashed Potato Waffles for breakfast or brunch.

    This recipe, from the Idaho Potato Commission, was This was created as a vegan recipe. We used conventional buttermilk (homemade!), cheese and eggs. could be sweet instead of savory, but savory waffles with garlic, cheese and scallions are a nice change of pace. It can also be used with mashed sweet potatoes.

    We served them with a side of Applegate sausage and a baby arugula and spinach salad with balsamic vinaigrette.
     
    RECIPE: MASHED POTATO WAFFLES

    Ingredients

  • 2 tablespoons vegetable oil
  • 1/4 cup vegan buttermilk (see Step 1) or regular buttermilk
  • 2 egg replacers* or two large eggs
  • 2-1/2 cups leftover mashed potatoes†
  • 3 tablespoons chopped scallions or chives (omit if your mashed potatoes already have herbs or onions)
  • ½ cup shredded vegan or regular cheddar cheese
  • Optional: 1 teaspoon garlic powder†
  • 1 cup all-purpose or gluten free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Salt and pepper to taste
  • Optional: vegan or regular breakfast meat
  •  
    For The Garnish

  • Vegan or regular sour cream
  • Chopped chives, scallions, parsley
  •  
    Optional Condiments

  • Chutney
  • Maple syrup
  • Salsa
  •  
    Preparation

    1. MAKE the vegan buttermilk. Combine ¼ cup non-dairy milk with ¼ teaspoon lemon juice; allow to sit for 15 minutes.

    2. PREHEAT the waffle maker and grease it with cooking spray.

    3. WHISK together the oil, vegan buttermilk and egg replacer, in a large bowl. Stir in the mashed potatoes, scallions and cheese until well-combined. Season with salt, pepper and garlic powder, if using.

    4. WHISK together in a small bowl the baking powder and baking soda. Fold the flour mixture into the potato mixture until well-combined.

    5. SCOOP 1/2 to 2/3 cup of the mixture (depending on the size of your waffle maker) into the prepared waffle maker, spreading it into an even layer. The potato mixture will not spread or expand as much as a regular waffle, so take care to spread it evenly.) Close the lid and let the waffle bake until golden brown.

    6. REPEAT with the remaining potato mixture. NOTE: If the waffle is too wet, add more flour to the mixture, 1 tablespoon at a time until you get a doughy consistency.

    7. TOP the waffles with vegan sour cream, garnish and serve.

     
    _____________________
    *The Idaho Potato Commission recommends Follow Your Heart Vegan Egg. You can also use EnerG or make your own: For the equivalent of one egg, combine 1 tablespoon ground chia/flax seed mixed with 2 tablespoons of warm water. Allow to thicken.

    †If your mashed potatoes are plain, add in 1 teaspoon powdered garlic as well as salt and pepper, to taste.
      

    Comments

    TIP OF THE DAY: Use Egg Molds Or Cookie Cutters For Pancakes

    Whether Dad likes pancakes or fried eggs for breakfast, make Father’s Day special: Shape his breakfast with egg/pancake molds.

    If you can’t pick up molds in time, you can use cookie cutters. Since they don’t have handles, you’ll need a spatula, kitchen tongs and dexterity to lift the cooked eggs.
     
    HOW ELSE CAN YOU USE THE MOLDS?

    We’ve molded:

  • Cheeses that fry without melting: halloumi (Greece), paneer (India), queso blanco or queso para frier (Mexico)
  • Chocolate, melted and shaped into a medallion for topping an iced cake
  • Dough (use the egg molds as cookie cutters in a pinch [the edge is not as sharp for cutting as a cookie cutter])
  • Mashed potatoes
  • Meat loaf
  • Rice or other grains
  •  
     
    WHAT WOULD YOU MOLD?

    We’d love to have a longer list of foods to shape with our egg/pancake molds.

     

    Chocolate Heart Pancakes

    Fried Egg Molds

    Top: I [heart] you, Dad (photo and recipe from The Baker Chick). Bottom: A set of molds from Neon, available on Amazon. The handles fold down for easy storage.

     

      

    Comments

    TIP OF THE DAY: Sweet Or Savory French Toast

    French Toast Recipe

    French Toast Casserole

    Savory French Toast

    Top: French Toast smothered in sautéed apples (photo courtesy Peapod). Center: French Toast Casserole: even easier than regular French Toast (photo courtesy Driscoll’s). Bottom: Savory French Toast (photo courtesy Castello Cheese).

     

    Making perfectly round pancakes is not among our cooking skills. Long before we discovered the gadget known as a pancake batter dispenser, we’d switched to the easier and foolproof French Toast: eggs, milk, white bread or challah, and a pinch of cinnamon.

    Even easier is Baked French Toast (center photo), also known as French Toast Casserole and French Toast Soufflé. Place slices of bread in a baking dish, pour the egg-milk mixture on top, and bake. The benefits: it’s neater (no soaking the bread by hand), all servings are ready at once, and it looks elegant when brought to the table.

    Here’s a recipe that elevates French Toast, substituting brioche for regular bead and sweetened condensed and evaporated milks for whole milk. You can fry it in a pan or bake it in a casserole dish. Yummers!

    Today we recommend two special recipes for Father’s Day: a sweet French Toast with sautéed apples (“Apple Pie French Toast”—top photo) and French Toast with a variety of savory toppings (bottom photo).

    THE HISTORY OF FRENCH TOAST

    The dish known in the U.S. as French Toast has roots at least as far back as ancient Rome, where it was a sweet dish. Pain perdu (lost bread), the modern French name for the dish, was once called pain à la romaine, Roman bread.

    You may read elsewhere that that French Toast was a food of the poor, a way to scrape together a meal from stale bread*. However, recipes from ancient and medieval times denote that it was fare for wealthy people.

    Those recipes used white bread, a luxury, with the crusts cut off (even more of a luxury). Costly ingredients such as spices (cinnamon, cloves, mace and nutmeg), sugar and almond milk are found in numerous recipes. The cooked bread was topped with costly honey or sugar. And cookbooks themselves were the province of the privileged: Only wealthy people and clergy learned to read.

    Poor people ate brown bread, much cheaper because the wheat endosperm did not have to be milled and painstakingly hand-sifted through screens to create refined white flour. (Ironically, this whole wheat bread was more nutritious.)
     
    RECIPE #1: COOKED FRUIT TOPPING FOR FRENCH TOAST

    It’s easy to toss fresh berries onto French Toast. We also like diced mango.

    But for an Apple-Pie-Meets-French-Toast effect, make a quick cooked fruit topping. You can make the topping a day in advance, set it on the counter to warm to room temperature as you make the French Toast, and give it a quick zap in the microwave.

    You can substitute two cups of bananas, blueberries, cherries, peaches, pineapple, etc. for the apples.

    Ingredients For 4 Servings

  • 1 tablespoon butter (more as needed)
  • 3 large apples (Granny Smith, Honeycrisp, etc.), peeled and diced into ½-inch cubes (yields 2 cups)
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • 3 tablespoons honey or maple syrup
  • Preparation

    1. MELT the butter in a medium sauté pan over medium heat; add the apples, cinnamon and salt. Cook for 5-6 minutes until tender, then stir in the maple syrup. If you prefer very soft apples, cook them for 10-12 minutes before adding the maple syrup.

    2. COOK for 1 minute more. Cover and keep warm until ready to serve.
     
    SAVORY FRENCH TOAST

    Ditch the maple syrup or other sweet condiments. Even if you like sweet French Toast, you’ll like it savory, too.

    Here’s the basic recipe, topped with sautéed cherry tomatoes and shaved Parmesan. Our favorite variations:

  • Blue cheese and sautéed apple slices with a pinch of thyme to garnish
  • Feta and Kalamata olives with an oregano garnish
  • Ham and cheese French Toast sandwich
  • Sautéed onions and chicken livers with a pinch of sage (Dad’s favorite)
  • Smoked salmon, caviar and crème fraîche with a pinch of dill (Mom’s favorite)
  •  
    _____________________
    *The poor used stale bread for crostini (toast) or topped it with soup (the dish was originally called “sops,” referring to the bread or toast used to sop up the hot food), stew or melted cheese (a “Welsh Rabbit”) to soften the bread and make a meal.

     
      

    Comments

    TIP OF THE DAY: A Look At “Gourmet” Chicken & Waffles

    Chicken & Waffles, originally a hearty breakfast, can be had any time of the day in modern times.

    With counterpoints of crisp and soft, salty and sweet, it became a special occasion dish of Southern soul food cuisine. It’s still a special-occasion dish: one that many people enjoy on Father’s Day. You can make a traditional waffle, topped with butter, a piece of fried chicken and a pour of maple syrup.

    Or you can get inspiration from chefs whose re-interpretations are shown in the photos in this article—including Steak & Waffles (recipe below).

    Who created the first Chicken & Waffles? The exact origins are lost to history, but here’s what we know:
     
    THE HISTORY OF CHICKEN & WAFFLES

  • Waffles are an ancient food, dating back to the rustic hotcakes cooked on stones in the Neolithic Age (6000 B.C.E. to ca. 2000 B.C.E.).
  • In ancient Greece (1100 B.C.E. to 146 B.C.E.), cooks made flat cakes, called obleios (wafers), between two hot metal plates. They were primarily savory in nature, flavored with cheeses and herbs.
  • By the Middle Ages, Middle Ages (400 C.E. to 1000 C.E.) obloyeurs—specialist waffle cooks—make different types of oublies, as the word has evolved from the Greek. In the 12th century a clever obloyeur made an iron cast of a pattern that mimicked a honeycomb—which remains the waffle design today. Soon after, the word gaufre, from the Old French wafla meaning “a piece of honeybee hive,” became the French word for waffle.
  • Waffles entered American cuisine in the 1600s with the arrival of Dutch colonists.
  • Thomas Jefferson brought the first waffle iron to America in 1789 (along with the first pasta machine), when he returned to Virginia following his service as Minister to France. Waffles became a fashionable food—an alternative to flapjacks—and the combination began appearing in cookbooks shortly thereafter [source]. The pairing was enthusiastically embraced by slaves, for whom chicken was a delicacy. As a result, Chicken & Waffles became a special meal, often served for Sunday breakfast before a long day in church. However…
  • The recipe does not appear in early Southern cookbooks, such as “Mrs. Porter’s Southern Cookery Book,” published in 1871 and “What Mrs. Fisher Knows About Old Southern Cooking,” published in 1881 by former slave Abby Fisher, generally considered the first cookbook written by an African American. The lack of a recipe for the combination of chicken and waffles in Southern cookbooks from the era may suggest a later origin for the dish.
  • In the early 1800s, hotels and resorts around Philadelphia served waffles with fried catfish. Such establishments also served other dishes including fried chicken, which gradually became the topper of choice due to catfish’s limited, seasonal availability.
  • The Pennsylvania Dutch version is a plain waffle topped with pulled, stewed chicken and covered in gravy. It was a common Sunday dish by the 1860s. By the end of the 19th century, the dish was a symbol of Pennsylvania Dutch Country, enjoyed by locals and tourists alike.
  • Waffles at home: In 1909, an ad for Griswold’s Waffle Iron promised, “You can attend a chicken and waffle supper right at home any time you have the notion if you are the owner of a Griswold’s American Waffle Iron.”
  •    

    Chicken &  Mini Waffles

    Gourmet Chicken & Waffles

    Chicken & Waffles & A Fried Egg

    Top: Fried chicken with mini waffles at Chicago’s Honey Buttered Fried Chicken. Center: A gourmet approach at the Lazy Bear in San Francisco: Gaufres de Chasse, a Liege-style waffle cut into fingers, with fried game hen, Sauce Chasseur, maple syrup, nameko mushrooms and fines herbes. Bottom: Chicken & Waffles with a fried egg at Hearthstone Kitchen.

  • Chicken & Waffles was an established dish in Harlem’s African-American community by 1930.
  •  
    Here’s the full history of waffles.

     

    Chicken & Stuffed Waffles

    Chicken & Waffles

    Steak & Waffles

    Top: A nod to Pennsylvania Dutch-style Chicken & Waffles: a stuffed waffle topped with adobo pulled chicken. Here’s the recipe from InHarvest.com. Center: Classic Chicken & Waffles with a side of peaches and cream (photo Arnold Inuyaki | Wikipedia). Bottom: Steak & Waffles from BeefBoard.org.

     

    RELATED FOOD HOLIDAYS

    We found scant information on an International Chicken & Waffles Day: the first Friday following the first Thursday in October. It seems to have been established for fun in Kalamazoo, Michigan, and not exactly an official holiday.

    And, it may have been abandoned: Founded in 2003, the website, ICAWD.org, has been abandoned; and the Facebook page, established in 2011, hasn’t been updated since 2014.

    If you have any news about International Chicken & Waffles Day, let us know! You can plan your Chicken & Waffles celebrations around:

  • International Waffle Day, March 25
  • Maple Syrup Saturday, the 3rd Saturday in March
  • National Chicken Month, September
  • National Fried Chicken Day, July 6
  • National Maple Syrup Day, December 17
  • National Waffle Day, August 24
  • National Waffle Week, the first week in September
  •  
    RECIPE: STEAK & WAFFLES

    Ingredients

    This recipe, from The Beef Checkoff, makes enough for a big party (24 servings). The waffles are stuffed with blue cheese. It’s a home run!
     
    For The Batter

  • 6 cups prepared waffle batter
  • 1½ tablespoons dried tarragon
  • 1½ tablespoons kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • Plus

  • 24 ounces crumbled blue cheese
  • Top quality blue cheese salad dressing* (see Step 4 under Preparation)
  •  
    For The Demi-Glace

  • ¼ cup butter
  • ½ cup shallots, minced
  • ½ cup sherry vinegar
  • 6 cups veal demi-glace
  • 6 tablespoons coarse-grain mustard
  • Salt and black pepper, to taste
  •  
    For The Steak

  • 24 ribeye cap steaks (8 ounce portions)
  • Salt and pepper, to taste
  • Grapeseed oil, as needed
  • 24 cups Swiss chard, wilted
  •  
    Preparation

    1. COMBINE all batter ingredients. Mix together and refrigerate, covered.

    2. PREPARE the demi-glace: In a saucepan, melt the butter, add the shallots and sauté until translucent. Add the vinegar and simmer for 4 minutes. Add the demi-glace and bring to a boil. Whisk in the mustard, reduce the heat and simmer 3 minutes. Taste and season with salt and pepper as desired.

    3. COOK the steaks: Season with salt and pepper. You can then sauté or grill them. To sauté, heat 1 teaspoon of oil in a sauté pan until hot. Add the steak; sear on both sides until well browned. Place in a 500°F oven and cook to medium rare or desired doneness. Carve across the grain into thick slices.

    4. MAKE the waffles: Using a waffle iron outfitted with the mini waffle plate (4 waffles per plate), ladle ¼ cup waffle batter into 2 sections of the waffle iron and cook according to manufacturer’s directions. Remove the waffles and immediately push in the center of each waffle with a spoon, to create a small well. Fill with 1 ounce of blue cheese and sandwich the waffles together, making sure the waffle depressions line up so it fits back into the iron. Place the waffle sandwich in the waffle iron and cook 1 minute or until cheese is melted.

    Editor’s note: We took a much easier route with Step 4, making a waffle sandwich from two regular-size waffles. We filled the sandwich with our favorite blue cheese salad dressing*, topped with crumbled blue cheese. We cut the sandwich in half diagonally, set one half on the plate and propped the other perpendicular to the first.

    5. PLACE 1 cup of Swiss chard in the center of a plate; fan the sliced steak on top. Place a stuffed waffle on top of the steak; ladle the demi-glace on and around it.

     
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    *Our all-time favorite is the amazing blue cheese dressing from Kathryn’s Cottage Kitchen. But it’s hard to find (here’s the store locator) and expensive to ship. We buy a year’s supply at a time! If you don’t want to make your own (here’s a recipe), look for __ Among the mass brands, Wishbone Blue Cheese is the best.

      

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    TIP OF THE DAY: Prep Eggs The Night Before To Save Time

    Scrambled Eggs In Tortilla Cups

    Pepperjack Cheese

    Top: Mexican Scrambled Eggs In Tortilla Cups (photo Land O’Lakes). Bottom: Add more heat with Pepperjack cheese (photo Paoli Cheese).

     

    We often make a vegetable scramble for breakfast, to a proportion of half egg, half veggie. Bell peppers, mushrooms and onions are our basic mix, along with fresh herbs and halved cherry tomatoes.

    It’s easy to prep the night before. You can dice the vegetables and beat the eggs in just a few minutes. If you want to add cheese, you can dice, grate or shred it the night before, too.

    Then, while the coffee brews, heat the pan, combine the ingredients, and voilà.

    When we have extra time, we make something more elaborate, like these Mexican-inspired scrambled eggs in tortilla cups—a crowd pleaser.

    RECIPE: MEXICAN SCRAMBLED EGGS IN TORTILLA CUPS

    Ingredients For 4 Servings

  • 4 seven-to-eight-inch tortillas (try whole wheat!)
  • Nonstick cooking spray
  • 8 eggs (or 2 cups/16 ounces egg substitute)*
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 cup shredded Cheddar, Jack or Pepperjack† cheese
  • 1/3 cup chopped onion
  • 1/3 cup diced red bell pepper
  • Optional: minced jalapeño or chili flakes to taste
  • Optional garnish: 1/4 cup sour cream (or substitute nonfat Greek yogurt)
  • Optional garnish: 4 teaspoons salsa
  • 2 tablespoons chopped green onions
  • Optional: fresh cilantro or parsley, chopped
  •  

    Preparation

    1. HEAT the oven to 400°F. Place four 6-ounce custard cups upside down on a cookie sheet. Lightly spray both sides of the tortillas with nonstick cooking spray. Place the tortillas over the custard cups, pressing down lightly to shape.

    2. BAKE 8 to 10 minutes, or until the tortillas are light golden brown. Remove from the oven and place the cups upright on a cooling rack. Meanwhile…

    3. SPRAY a 10-inch nonstick skillet with cooking spray. Scramble the eggs with the vegetables and seasonings and cook over medium heat. As the eggs begin to set, sprinkle on the cheese. Alternatively, you can sprinkle on the cheese after the eggs are in the tortilla cups. Cook until the eggs are set but still moist.

    4. PLACE the tortilla cups on plates and fill them with the eggs. Top each with sour cream and salsa. Sprinkle with green onions and the herbs.
     
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    *Most recipes assume large eggs; it is the size of the egg that makes the difference: 2 medium eggs =1/3 cup, 2 large eggs = ½ cup, 3 medium eggs + ½ cup, 3 large eggs = 2/3 cup. 4 large eggs = 1 cup.

    †If you use Pepperjack, you don’t need the added chiles.

     
      

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    TIP OF THE DAY: Soufflé Omelet With Balsamic Strawberries

    For Sunday brunch, try your hand at a fluffy Soufflé Omelet. This recipe, adapted from one by the California Strawberry Commission, has a filling of balsamic strawberries.

    Serve it with a bubbly Mimosa (recipe below).

    RECIPE: SOUFFLE OMELET WITH BALSAMIC STRAWBERRIES

    Ingredients

  • 1½ cups (about 8 ounces) fresh strawberries, stemmed and quartered
  • 1 tablespoon chopped fresh basil or mint
  • 1 tablespoon aged balsamic vinegar
  • 2 teaspoons granulated sugar, divided
  • 2 large eggs, separated
  • ¼ teaspoon vanilla
  • 2 teaspoons butter
  • Garnish: confectioners’ sugar and/or mascarpone or sour cream
  •  
    Preparation

       

    Soufflet Omelet

    A Souffle Omelet, stuffed with balsamic strawberries (photo courtesy California Strawberry Commission).

     
    1. COMBINE the strawberries, mint, vinegar and 1½ teaspoons of the granulated sugar in bowl; set aside.

    2. WHISK the egg yolks, vanilla and remaining ½ teaspoon of granulated sugar in a small bowl for 1 minute, or until slightly thickened.

    3. BEAT the egg whites in the bowl of an electric mixer until they form soft peaks. With a rubber spatula, fold the yolk mixture into the whites until no streaks remain.

    4. MELT the butter in 10-inch nonstick skillet over medium heat. When the butter is sizzling add the egg mixture, spreading it into an even layer with the spatula. Cover the pan and reduce the heat to low. Cook for 3 to 4 minutes or until the omelet is golden brown on the bottom and barely set on top.

    5. SPOON the strawberries down the center of omelet. Use the spatula to fold the omelet in half over filling.

    6. SLIDE the omelet onto a plate and dust with confectioners’ sugar. Add a dollop of sour cream or mascarpone as desired.

     

    Mimosa With Strawberry Recipe

    Mimosa Cocktail

    Top: You don’t need Champagne flutes to serve a Mimosa (photo courtesy DrinkSkinny.com. Bottom: Even better, a Blood Orange Mimosa (photo courtesy BakeholicMama.com).

     

    OMELETTE VS. OMELET?

    It’s the French versus British spelling. Both are correct: Omelette is is more elegant while omelet is easier to spell.

     
    RECIPE: MIMOSA COCKTAIL

    Use juice from a carton if you like, but the best Mimosa Cocktail is made from fresh-squeezed juice (juice is half the recipe, after all). Even better is fresh-squeezed blood orange juice!

    Unless you have an excess of Champagne to use up, save the money and buy a Cava or Prosecco, in the $12 to $15 range; or a Sparkling Rosé. If you don’t have Champagne flutes, use white wine glasses or a tall, slender stemless glass.

    Variations: Try a Grapefruit Mimosa substituting grapefruit juice, or a Grand Mimosa with a splash of Grand Marnier or other orange liqueur.

    Ingredients

  • Dry sparkling wine, chilled
  • Orange juice, chilled (if squeezing, plan 1 orange per drink)
  • Optional: orange liqueur
  • Optional garnish: notched strawberry
  •  
    Preparation

    1. POUR the sparkling wine into the flute. It should comprise half of the contents.

    2. TOP the sparkling wine with orange juice, then the optional orange liqueur. The heavier weights of the juice and liqueur will travel to the bottom and self-mix.

    If you feel that mixing is necessary, give the drink half a gentle stir with a swizzle stick so you don’t break the bubbles.

    3. CUT a notch in the strawberry and set it on the rim of the glass. Serve immediately.

     
    THE HISTORY OF THE MIMOSA COCKTAIL

    The Mimosa, a cocktail composed of equal parts of orange juice and Champagne or other dry, white sparkling wine, was invented by bartender Frank Meier circa 1925 at the Hôtel Ritz in Paris.

    Served in a Champagne flute, it is believed to be named after the the mimosa evergreen shrub (Acacia dealbata), which bears flowers of a similar color to the drink.

    Because of the juice component, the Mimosa is often served at brunch. The optional addition of a small amount of orange liqueur like Grand Marnier complements the juice and gives the drink more complexity.

      

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