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Archive for Breakfast

TIP OF THE DAY: Dutch Baby Instead Of Pancakes

Plain Dutch Baby

Raspberry & Chocolate Dutch Babies

Lemon Blueberry Dutch  Baby

Dessert Dutch Baby

[1] The original Dutch Baby: cinnamon, vanilla and a touch of powdered sugar (photo courtesy In My Red Kitchen). [2] From breakfast to dessert: Raspberry Dutch Baby and Chocolate Dutch Baby (photo courtesy The Modern Proper. [3] Lemon Blueberry Dutch Baby (photo courtesy Camille Styles). [4] A dessert Dutch Baby with all the fixings (photo courtesy Donal Skehan

 

Have extra house guests for the holidays? Kids home from school? Everybody expecting a leisurely breakfast?

Rather than flipping pancakes, why not make a Dutch Baby, a multi-portion pancake that’s baked in the oven, no flipping required.

WHAT’S A DUTCH BABY?

A Dutch Baby is an airy, popover-type breakfast pancake made first in a skillet, then in the oven.

You can cook it in a cast iron skillet, or in a special pan that does duel duty for Dutch Babies and paella (plus all these uses for a paella pan).

The sides puff up and are crisp like a popover the traditional accompaniment of lemon wedges which get squeezed all over the top.

You can add maple or other fruit syrup, lemon wedges and/or zest, butter and a sprinkle of confectioner’s sugar—or all of them.

You can pair spices with ingredients; for example, an apple Dutch Baby with apple pie seasonings. The fruit can be a topping or diced and added to the batter.

They are typically sweet, but you can omit the sugar and a savory version, topped with ratatouille, leftover stew, taco fixings, etc. (see our article on savory pancakes).

You can see the variety in the photos.

The basic recipe includes eggs, flour, sugar and milk, usually with vanilla and cinnamon. Seasonal fruits are popular additions, as are citrus and chocolate.

Yes, you can add chocolate sauce or other dessert sauce, fruit and whipped cream, mascarpone or crème fraîche for a dessert Dutch Baby. Frankly, we know more than a few people who’d eat this combination for breakfast (more on chocolate pancakes).

THE HISTORY OF THE DUTCH BABY

The pancake is neither Dutch nor Pennsylvania Dutch, Deutsch (German), but created in Seattle at the turn of the 20th century. It has roots in small, thin crepe-like German pancakes, garnished with powdered sugar and a squeeze of lemon wedge; and the Apfelpfannkuchen, German pancakes made in a large plate size.

According to Sunset magazine, Dutch Babies were introduced in the first half of the 1900s at Manca’s Cafe in Seattle, a popular spot that opened around 1902 and closed in the 1950s (here’s the history). The cafe was owned by Victor Manca, but we don’t know who provided the inspiration to adapt a German-style pancake.

History says that the name Dutch Baby was coined by one of Victor Manca’s daughter, who may have transformed “Deutsch baby” into big Dutch Baby.

The Dutch baby is a specialty of some diners and chains that specialize in breakfast dishes, such as the Oregon-founded The Original Pancake House or the New England-based chain Bickford’s, which makes both a plain Dutch baby and a similar pancake known as the Baby Apple, which contains apple slices embedded in the pancake. It is often eaten as a dessert.

Thanks to Good Eggs for this recipe, which we adapted slightly and made with a variety of different toppings.
 
RECIPE: DUTCH BABY WITH FRUIT & RICOTTA

Ingredients For 3 Servings
A good template for the batter is 1/3 cup flour and 1/3 cup milk/otherliquid per egg.

  • 3 eggs
  • ¾ cup whole milk
  • ¾ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 4 tablespoons unsalted butter
  • 2 pears or apples, thinly sliced (substitute bananas or other fruit)
  • 1 tablespoon brown sugar
  • A few pinches ground cinnamon
  • ½ cup ricotta
  • Maple syrup
  • Optional: lemon or orange zest
  •  
    GENERAL TOPPINGS

    Take a basic (plain) Dutch Baby recipe and add your choices of:

  • Fresh fruit: berries, bananas, whatever
  • Fruit curd, marmalade or preserves
  • Powdered sugar
  • Chocolate sauce other dessert sauce or fruit purée
  • Coconut, toasted nuts, raisins or other dried fruit (we particularly like cherries and cranberries)
  • Dairy: mascarpone, ricotta, hand-whipped cream (i.e., not from a can)
  • Syrup
  •  

    HERE’S A VIDEO OF THE PROCESS

     

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    Preparation

    1. PREHEAT the oven to 400°F. Combine the flour, eggs, vanilla, salt, milk and a pinch of cinnamon in a mixing bowl and whisk until the ingredients and well-incorporated (i.e. no flour lumps).

    2. MELT half of the butter in a 10-inch cast iron pan over medium-low heat. When the butter is melted, add the fruit, brown sugar, and a pinch of salt. If you have a lemon or orange zest, it adds pizzazz. Use a teaspoon or whatever you feel comfortable with.

    3. STIR gently to coat the pears and cook them over low heat for about 5 minutes. When the pears have softened a bit, drain the butter but keep the fruit in the pan. Then turn up the heat to high add the remaining two tablespoons of butter. Swish the butter all over the pan—sides included—so that the entire inside surface is covered.

    4. POUR the batter over the fruit and slide the pan into the oven. Bake for 10 to 12 minutes until that baby is quite puffed up and golden brown. It falls soon after removed from the oven, so be ready to serve immediately. While the pancake is cooking…

    4. SET the garnishes on the table so participants can help themselves quickly.

     
    MORE DUTCH BABY RECIPES

  • Chocolate Dutch Baby With Whipped Cream
  • Chocolate, Raspberry & Hazelnut Dutch Baby
  • Dutch Baby With Fig, Pomegranate & Honeycomb
  • Dutch Baby with lemon sugar (a classic preparation)
  • Savory Dutch Baby With Goat Cheese, Avocado & Asparagus
  • The Original Dutch Baby, just cinnamon and vanilla
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    THE HISTORY OF PANCAKES

    People have been eating pancake-like foods for a very long time. According to Alan Davidson in the Oxford Companion to Food, the first mention of anything other than bread baked on a griddle is the oldest surviving cookbook, De Re Coquinaria (“On Cookery) by Apicius*.

    The book describes “cakes” made from a batter of eggs, milk, water and flour. They were fried and served with honey and pepper.

    Archaeologists have discovered grains on 30,000-year-old grinding tools, suggesting that Stone Age man might have been eating grains mixed with water and cooked on a hot rock.

    While the result not have looked like the modern crepe, hotcake, or flapjack, the idea was the same: a flat cake, made from batter and fried.

    Ancient Greeks and Romans ate pancakes topped with honey, and a Greek reference mentions toppings of cheese and sesame as well.

     

    Savory Goat Cheese Dutch Baby

    Dutch Baby In Cast Iron Skillet

    Dutch  Baby Pan

    [5] A classic Dutch Baby with lemon (photo courtesy Epicurious). [6] You can use your cast iron skillet to make a Dutch —10″ diameter or larger (photo courtesy Simply Recipes). [7] A Dutch Baby/paella pan from Norpro.

     

    These foods were not called pancakes, but the first mention of “pancake” in an English dictionary dates to the 16th century: a cake made in a pan.

    According to the Oxford English Dictionary, “Flat as a pancake” has been a catchphrase since at least 1611.

    For the rest of the pancake’s journey to modern times, head to National Geographic.

    And remember to celebrate National Pancake Day on September 26th.
     
    MORE PANCAKE HISTORY

  • We love this article from National Geographic, and recommend it as a short read on the history of pancakes.
  • Here’s more on the history of pancakes.
  •  
    ________________
    *“Apicius” is believed to be the pseudonym of one or several writers who authored the book. The manuscript of some 400 recipes is believed to have been compiled in the late 4th or early 5th century C.E. Why the name Apicius? It had long been associated with gourmet preferences, named after Marcus Gavius Apicius, a wealthy Roman merchant and epicure who lived in the 1st century C.E. He is said to have once sailed all the way to Libya to eat some much-praised prawns, only to return home without having found any to his satisfaction. He hosted colossal banquets, which eventually drove him to bankruptcy…and suicide.

      

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    TIP OF THE DAY: Challah Bread Pudding & Different Types Of Challah

    Challah bread pudding, like Challah French Toast, should not be limited to Chanukah. In terms of egginess, it’s the closest thing to brioche—and much less expensive.

    With Chanukah starting in two weeks (this year, it coincides with Christmas Eve), you try a batch this weekend; then adjust it as you like over the eight days of Chanukah. Serve it for breakfast or dessert.

    What other holiday gives you eight days of French toast and bread pudding?

    DIFFERENT CHALLAH BREAD PUDDING RECIPES

  • Pumpkin Bread Pudding With Bourbon Sauce
  • Savory Bread Pudding
  •  
    RECIPE: CHALLAH BREAD PUDDING

    This recipe is ready in 40 minutes.
     
    Ingredients For 6 To 8 Servings

  • 1 loaf challah, cut into 3/4 inch cubes
  • 2/3 cups raisins (substitute dried cherries or cranberries, or a blend)
  • 1/3 cup bourbon
  • 2 tablespoons brown sugar
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 9 large egg yolks
  • 4 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2-1/2 cups heavy cream
  • 2-1/2 cups whole milk
  • 2 tablespoons butter, melted
  •  
    Favorite Variations

  • Chocolate chunks and sliced bananas
  • Crème fraîche garnish
  • Fresh blueberries in season
  • Sliced or cubed apples with cinnamon, or with shredded Gruyère or Cheddar
  • White chocolate
  •  
    Preparation

    1. PREHEAT the oven to 325°F. Spread the challah cubes on a baking sheet and bake for 15 minutes, tossing occasionally until the cubes are dry but not brown. Remove from the oven and cool for 15 minutes.

    2. ADD the raisins and bourbon to a small bowl. Microwave for 30 seconds; set aside.

    3. COMBINE the brown sugar and 1 tablespoon of the granulated sugar in another small bowl. Set aside.

    4. BEAT the egg yolks, 3/4 cup sugar, vanilla and salt with electric beaters or a whisk. Beat/whisk in the cream and milk until combined. Add the raisins and bourbon.

    5. RESERVER 2 cups of the prettier challah cubes for the top layer. Stir the remaining cubes into the egg yolk mixture and pour into a 13″ x 9″ baking dish. Set aside for 30 minutes so the bread is fully saturated by the custard.

    6. DIP the remaining challah cubes into the melted butter and place evenly, butter side up, on the top of the pan. Sprinkle the brown sugar mixture on top.

    7. BAKE for 50-55 minutes until custard is set (pressing the center of the dish does not release any liquid). Cool for 45 minutes and serve warm.
     
    TYPES OF CHALLAH

    There are two words for bread in Hebrew: lechem, the everyday bread, and challah, the sabbath bread. Jewish custom requires that Sabbath and holiday meals begin with challah.

    Challah is a braided, honey-sweetened egg bread made from wheat flour and topped with an egg white wash.

    The word refers to a tithe of bread that was given to the priests, who had no income. A portion of the dough was sanctified and tithed, the remainder was given over for ordinary consumption.

    In biblical times, the Sabbath challah was probably more like present-day pita. Through the ages and as Jews moved to different lands, recipes evolved and the loaves varied. For Rosh Hashanah, the Jewish new year, the loaf was formed in a circle, to signify the desire for a long life. [Source: Food Timeline]

    MODERN CHALLAH

    Traditional challah is made from wheat flour, although some modern bakers make it from spelt, whole wheat, gluten-free flour, even sprouted wheat.

    They can be plain or mixed with raisins and other dried fruit. On the savory side, onions and herbs can be added to the dough; sesame or poppy seeds garnish the top of the loaf.

    The shape can be oblong or round, depending on local traditions. Another variation is the number of braids: traditionally three or four braids; more recently two-braid loaves have appeared.

     

    Challah Bread Pudding

    Braided Challah

    Braided Challah With Poppy Seeds

    Turban Challah Sephardic

    Raisin Challah

    Chocolate Challah

    [1] The bread pudding from today’s recipe (photo #1, #3 and #5 courtesy Good Eggs | SF). [2] Braided challah (photo courtesy Hewn Bakery | Chicago). [3] Braided challah with poppy seeds. [4] A Sephardic turban challah with honey (here’s the recipe; photo courtesy National Honey Board). [5] A round with raisins (photo courtesy Good Eggs). [6] Irresistible: chocolate-orange challah from Yin and Yolk.

     

    In more recent times, pull-apart loaves and challah rolls have become popular. During the holiday season, some bakers and home cooks make Chanukah loaves are shaped like menorahs.

    Today, people of all faiths enjoy challah, at any time of the day.

    One of our team brought in a challah made with pumpkin seeds and chia for our afternoon tea. And for breakfast and snacking, check out this gorgeous chocolate-orange challah.

    Go seasonal with this recipe for challah made with butternut squash and sage.

    Check out this rainbow challah, made from six braids, each a different color. It’s a dazzler.

    And here’s how to turn a challah into a special centerpiece for the breakfast table or a buffet.

    So much challah, so little time. We’re off to buy ingredients for Yin and Yolk’s stunning chocolate orange challah. Note to NIBBLE team: Don’t expect there to be any left over on Monday.

      

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    PRODUCTS: More Favorites For The Season

    White Chocolate Cranberry Loaf La Brea Bakery

    Cranberry Walnut Loaf La Brea Bakery

    [1] White Chocolate Cranberry Loaf and [2] Cranberry Walnut Loaf, delicious additions to the holiday table from La Brea Bakery.

     

    Two more recommendations from our ongoing nibbling of limited-edition seasonal flavors:

    LA BREA BAKERY: ARTISAN BREADS, READY TO EAT OR READY TO HEAT

    La Brea Bakery, a brand of artisan breads available at select grocers nationwide and from Amazon Fresh, is an asset for home munching or serving guests. All are in the SRP range of $3.99-$4.99.

    You can have seasonally flavored breads in different forms—some actually emerging warm from your oven.

    With the Take & Bake options, the bread is partially baked when you purchase it, requiring just a few minutes in the oven to yield a warm and fragrant loaf.

  • White Chocolate Cranberry Loaf. We love this for breakfast toast and luncheon Brie sandwiches. Creamy white chocolate and tart dried cranberries pair beautifully with the sourdough (photo #1).
  • Take & Bake Cranberry Walnut Loaf. Sourdough with toasted walnuts and dried cranberries is delicious from the oven or toasted the next day for breakfast. We used it at lunch with ham and blue cheese from the fridge. It works with any cheese you’d use for a grilled cheese sandwich. Cut small slices to serve with cheese (photo #2).
  • Holiday Stuffing Loaf. Our friend Linda (a beast in the kitchen) bakes her own bread from scratch, just to make her stuffing. You can save the time and effort with this special loaf, seasoned with sage, thyme, celery, black and white pepper. You can brag that you baked your stuffing from fresh bread.
  • Take & Bake Holiday Stuffing Rolls. The same recipe as the Holiday Stuffing Loaf is available in roll form. Heat them up the day after Thanksgiving for a memorable turkey sandwich.
  •  

    We also had a bite of La Brea Bakery’s:

  • Pumpkin Cream Cheese Swirl Loaf Cake. This spiced pumpkin loaf—cinnamon and nutmeg—has a cream cheese swirl, and a garnish of toasted pumpkin seeds. It can be enjoyed any time of the day. We turned it into dessert with a side of mascarpone.
  • Gingerbread Loaf Cake. Moist spiced gingerbread cake with hints of ginger, molasses, cinnamon, nutmeg and clove, and topped with a candied ginger streusel. Gingerbread was a cookie before it was a cake. It started as a holiday food because the spices were too costly to be used for everyday cookies. Check out the history of gingerbread.
  •  
    The only problem with these two loaves: They disappeared far too quickly.

    For more information visit LaBreaBakery.com.
     
    PUMPKIN TORTILLA CHIPS

    Another treat we look forward to each fall are pumpkin tortilla chips.

    There are many brands. bit we’ve grown to prefer Food Should Taste Good and Way Better Chips.

    You can enjoy the chips with your favorite salsa, or get some of Mrs. Renfro’s Pumpkin Salsa or Frontera Chipotle Pumpkin Salsa, which is sold out on the Frontera website but available at retailers nationwide.

    For $3.95 a jar (Frontera’s is $4.95), these delicious salsas can be given as Thanksgiving favors (so much better for guests than a chocolate turkey) or stocking stuffers.

    The lucky giftees can wake up the day after Thanksgiving and have the pumpkin salsa with their breakfast eggs.
     
    DON’T TARRY: THESE ARE ALL LIMITED EDITIONS…

    …and they won’t be back again until next fall.

     
    DID YOU KNOW…

    YOU CAN BAKE OR FRY ACTUAL PUMPKIN FOR CHIPS!

    Make your own chips from pumpkin slices with this recipe from Hojiblanca and this artsy-looking chip recipe from Savvy Naturalista.

    Make them as a real surprise for your guests, or for your Thanksgiving hosts.

     

    Way Better Pumpkin Cranberry Chips

    Skillet Fondue

    Real Pumpkin Pumpkin Chips

    [3] Try pumpkin tortilla chips (photo courtesy Way Better Chips) with [4] a skillet fondue (photo courtesy La Brea). [5] You can also make solid pumpkin chips (photo courtesy Hojiblanca).

     

      

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    TIP OF THE DAY: French Toast With Pumpkin Swirl Bread

    One of our favorite comfort foods is French Toast. It’s easier to make and clean up after than pancakes and waffles, and we like the eggy factor. We can eat it for any meal of the day.

    Yesterday we made our first Pumpkin French Toast of the season, using Pepperidge Farm’s Pumpkin Swirl Bread, a seasonal limited edition.

    There are plenty of recipes for Pumpkin French Toast, You avoid time-consuming steps in from-scratch recipes: pumpkin puree, spices, raisins.

    There are even recipes to bake pumpkin swirl bread from scratch, as our friend Linda does (she also bakes her own cornbread for stuffing!).

    RECIPE #1: PUMPKIN SWIRL BAKED FRENCH TOAST (FRENCH TOAST CASSEROLE)

    This aromatic, make-ahead French toast casserole combines cinnamon swirl bread and dried cranberries for a breakfast or brunch treat. You can reheat leftovers or serve them warm or chilled for dessert, with ice cream of whipped cream.

    Prep time is 15 minutes, chill time is 1 hour, bake time is 45 minutes. You can make most of it the day before and just bake it prior to serving.
     
    Ingredients For 8 Servings

  • 1 loaf (16 ounces) Pepperidge Farm Cinnamon Swirl Bread, cut into cubes
  • 3/4 cup sweetened dried cranberries or raisins
  • 6 eggs
  • 3 cups half and half or milk
  • 2 tsp. vanilla extract
  • 1 tablespoon cinnamon sugar or confectioners sugar
  • 2 tablespoon whipped butter
  • 1/2 cup pure maple syrup
  •  
    Preparation

    1. PLACE the bread cubes and cranberries/raisins into a lightly greased 3-quart shallow baking dish.

    2. BEAT the eggs, half-and-half and vanilla extract in a medium bowl with a fork or whisk. Pour the egg mixture over the bread cubes. Stir and press the bread cubes into the egg mixture to coat.

    3. REFRIGERATE for 1 hour or overnight. Preheat oven to 350°F and bake for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.

    RECIPE #2: QUICK PUMPKIN SWIRL FRENCH TOAST

    No matter what bread you use, this is our quick technique on the stovetop.

    We use ReddiEgg, a liquid egg product that has removed all cholesterol. It saves the time of cracking and whisking the eggs with milk, with “cholesterol-free” as a bonus.
     
    Ingredients

  • 1 loaf (16 ounces) Pepperidge Farm Cinnamon Swirl Bread
  • 1 small container egg substitute, e.g. ReddiEgg or Egg Beaters
  • Butter for pan
  • Pure maple syrup
  • Optional garnish: butter pats, raisins, sliced almonds
  •  
    Preparation

    1. HEAT a fry pan or griddle and melt the butter. While the pan is heating…

    2. POUR the liquid egg into shallow dish and soak the bread slices thoroughly on each side. (Note: We like very eggy French toast. If you prefer the drier, crisper variety, soak briefly).

     

    Pumpkin Swirl Bread Pepperidge Farm

    Baked French Toast

    Pumpkin French Toast

    ReddiEgg Carton

    [1] A seasonal favorite: Pumpkin Swirl Bread. [2] Got time? Make Baked French Toast, a rich breakfast casserole (photos #1 and #2 courtesy Pepperidge Farm). [3] Quick French Toast: Just dip and fry (photo courtesy TwoPeasAndTheirPod.com. [4] ReddiEggs are ready to pour and have no cholesterol (photo courtesy NuLaid).

     
    3. FRY until golden brown on each side, turning once. Garnish as desired and serve immediately with butter and syrup. If you like the artistic touch (photo #2), slice and stack the French toast triangles.
     
    IS FRENCH TOAST FRENCH?

    Nope! Here’s the history of French Toast, and more French Toast recipes.

      

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    TIP OF THE DAY: Beyond Taco Tuesdays & National Taco Day

    October 4th is National Taco Day, and this year it coincides with Taco Tuesday. What does that mean?

    Tacos for breakfast (recipe below), tacos for lunch, tacos for dinner, tacos for dessert. But first:

     
    A BRIEF TACO HISTORY

    SUrprisingly, the Aztecs did not invent the taco; nor did anyone else, until the 18th century.

    According to Professor Jeffrey M. Pilcher, author of Planet Taco: A Global History of Mexican Food, tacos are not an ancient food.

    Rather, as he discusses in an article in Smithsonian Magazine, Mexican silver miners in the 18th century likely invented the taco as a hand-held convenience food, followed by taco carts and taquerías in the working-class neighborhoods.

    As the taco spread throughout Mexico, each region added its own touches: meats, spices, salsas, garnishes.

    Mexican Americans in the Southwest reinvented it. As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest.

    In 1962, businessman Glen Bell founded Taco Bell as a drive-up with a few outdoor tables. It grew into a mass-marketing powerhouse, serving an Anglo version with a hard shell at quick-service restaurants nationwide.

    This hard pre-fried corn tortilla shell (photo #2) is not authentic. Like the burrito, a larger wheat flour tortilla, it was born in the U.S.A.

    Yet within 50 years the United States had shipped its hard taco shells worldwide, from Australia to Mongolia—redefining the taco in the eyes of millions, if not billions.
     
    And Taco Tuesday?

    This American event was begun in in 1982 as a successful promotion by Taco John’s. It encouraged people to go out for tacos on Tuesday nights, and offered specials like $1 fish tacos.

       

    Mole Tacos

    Pre-Fried Taco Shells

    [1] An upscale taco in the classic mold. This one includes braised beef and mole sauce, with cottage cheese Here’s the recipe (photo courtesy McCormick. [2] Hard fried taco shells are an American invention. They stand up on their own (photo courtesy Old El Paso)!

     
    Since tacos are easy to make at home and popular with the whole family, Taco Tuesdays is also a frequent event in home kitchens.

    While Taco John’s trademarked the name, the trademark is no longer enforced. Now, it’s Taco Tuesdays for everyone!
     
    TACOS BEYOND THE TRIED-AND-TRUE

    You may think that National Taco Day is a day to celebrate the classics; but as you do, put on your thinking cap and invasion the next great taco combination you can make.

  • Sophisticated tacos. Chefs at better restaurants are pushing their creativity to transfer icon dishes to tacos. Try these braised beef tacos in mole sauce (photo #1).
  • Put your own spin on it. Ground beef tacos became cheeseburger tacos, for example. Grilled, sliced steak is popular in northern Mexico, and our tony friend Ordway wanted to try the concept with filet mignon. We made them for his birthday, with a sauce of melted gruyère, crème fraîche and salsa verde, a Mexican-French fusion. (May we say, it was a silly excess but very appreciated by the birthday boy. We’ve since gone with braised short ribs or lamb shank—DEE-licious.)
  • Trio of tacos. Our favorite dish at our neighborhood Tex-Mex restaurant is a trio of tacos, each with a different filling. Why choose just one?
  • Specialty tacos for every occasion, like these corned beef and cabbage tacos for St. Patrick’s Day.
  • Sashimi tacos. Fish tacos are great, but sushi lovers will adore these sashimi tacos as well. The shell is made from wonton wrappers. Fillings can be anything you like. Haru restaurant in New York City serves three full-size tacos: tuna with cherry tomato salsa, salmon with avocado and striped bass with apple yuzu ceviche sauce.
  • Dessert tacos. Whether they’re in a sideways waffle cone resembling a hard taco shell, or in a waffle from your waffle maker, this is fun food. How can you resist? Here’s the recipe. Warning: It’s not the neatest ice cream sandwich to eat. It’s best served on a plate at the table.
  •  

    Breakfast Taco

    Breakfast Burrito

    Dessert Taco

    From breakfast to dessert: [3] Breakfast taco with scrambled eggs and sausage (photo courtesy Imusa, recipe below). [4] A DIY set-up from David Burke Fabrick | NYC. [5] A simple dessert taco in a waffle cone shell (photo courtesy WeHeartIt.com). Add as many toppings as you like. You can use a waffle maker to make a soft waffle shell.

     

     
    RECIPE: DIY BREAKFAST TACOS

    Unlike the American-invented breakfast burrito, essentially an egg-and-sausage wrap sandwich, this recipe is truer to Mexican preparations.

    There’s a fight between Austin and San Antonio over the origin of the breakfast taco.

    At first, it was a breakfast made at home: eggs, sausage or other pork and cheese, rolled in a warm tortilla. In Mexican kitchens, tortillas are a staple, like a loaf of bread.

    The concept then migrated to breakfast stands and restaurants, as far back as the 1950s.

    Thanks to IMUSA USA, a maker of kitchenware for global recipes—for this breakfast taco recipe. You can find more recipes on their website.
     
    Ingredients

  • 6 eggs
  • 1 tablespoon olive oil
  • 2 chorizo links (about 7 ounces), diced
  • 1 medium onion
  • 1 cup cilantro, divided
  • 1 medium tomato, diced
  • 1 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1 cup sharp cheddar
  • 10-12 corn flour tortillas
  • Chipotle-flavored Tabasco or other hot sauce (substitute ketchup)
  •  
    Preparation

    1. MIX the sour cream, lime juice and salt in a bowl; put aside.

    2. CHAR the tortillas over a gas flame or directly on an electric burner until blackened in spots, turning with tongs. Place in a tortilla warmer or aluminum foil and set aside.

    3. ADD the olive oil to a nonstick sauté pan and bring to medium-high heat. Sweat the onions for about one minute and add the diced chorizo. Cook for 5-6 minutes until chorizo is browned.

    5. ADD half of the cilantro and all of the cooked chorizo to the beaten eggs. Blend and pour into the pan. Cook on low heat, stirring from time to time.

    6. PLACE the cooked eggs, cheddar, tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas. Let everyone build their own.

     

      

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