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Archive for Breakfast

TIP OF THE DAY: Bake Biscuits On Sunday Mornings

✔ Biscuits with fresh dill: check.

✔ Smoked salmon with dilled cream cheese: check.

✔ Great brunch food: check.

? Homemade biscuits, warm from the oven: check?

With all the good bread options available at retail, including refrigerated rolls biscuits, the art of the homemade-from-scratch biscuit is practiced less and less often.

Why not make one Sunday a month Biscuit Sunday, rotating among favorites: baking powder biscuits, buttermilk biscuits, cheddar-chipotle biscuits, cream biscuits, ham biscuits, maple-bacon biscuits, rye biscuits, sausage rolls, sourdough-onion-sundried tomato biscuits, and so forth?

You can find recipes for all of these at KingArthurFlour.com.

It comes to us from Vital Choice, where it was provided by Kevin Lynch of Closet Cooking. Kevin says:

“The dilled buttermilk biscuits came together quickly and filled my place with an amazing dilly aroma while baking. The biscuits are nice and light and go perfectly with the smoked salmon, cream cheese, dill and watercress filling.”

RECIPE: DILL BISCUITS WITH SMOKED SALMON, CRESS & DILL SPREAD

This recipe comes to us from Vital Choice, developed by Kevin Lynch of ClosetCooking.com.

With their red-and-green accents, they also make a nice holiday biscuit.

You can also make bite-size versions to serve with red, white or sparkling wine.

Ingredients For 8 Biscuit Sandwiches

For The Biscuits

  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoons sea salt
  • 1/2 cup butter, frozen and grated
  • 3 tablespoons dill (chopped)
  • 1 cup buttermilk (see substitutes below)
  • 2 tablespoons butter, melted
  •  
    For The Filling

  • 1/4 cup cream cheese, room temperature
  • 1/4 cup sour cream
  • 1 tablespoon dill, chopped
  • 1/2 teaspoon lemon zest
  • 8 dill buttermilk biscuits (cut in half, see recipe below)
  • Optional: 8 tomato slices
  •    

    Smoked Salmon Biscuits

    Fresh Dill

    Smoked Nova Scotia Salmon

    1. Forget the bagel and smoked salmon: Bake biscuits instead (photo courtesy Kevin Lynch | Vital Choice). [2] Use fresh dill (photo courtesy Paper Chef). [3] Smoked Nova Scotia salmon from Zabar’s. Here’s the difference between smoked salmon and lox.

  • 1/2 pound smoked salmon (two 4-ounce packages or one-third of a 26-ounce side)
  • 8 sprigs watercress (substitute baby arugula or baby spinach)
  •  

    Cream Biscuits

    Ham & Smoked Gouda Biscuits

    Biscuits & Marmalade

    [1] Cream biscuits (here’s the recipe from King Arthur Flour). [2] Ham & Smoked Gouda Biscuits served with maple butter (here’s the recipe from the National Pork Board). [3] Baking powder biscuits and marmalade (photo courtesy iGourmet.com).

     

    Preparation

    1. MAKE the biscuits. Preheat the oven to 425°F.

    2. MIX the flour, baking powder, baking soda and salt in a bowl. Mix in the butter and toss until coated in flour. Add the dill and just enough buttermilk to form a sticky dough.

    3. PLACE the dough on a lightly floured surface and form a disc about 1 inch thick. Cut the biscuits from the dough and place on a baking sheet. Brush the melted butter on top of the biscuits.

    4. BAKE until golden brown, about 18-20 minutes. While the biscuits bake…

    5. MAKE the filling. Mix the cream cheese, sour cream, dill and lemon zest in a bowl. When the biscuits are still warm but cool enough to work with…

    6. SPREAD the dill on both cut sides of the each biscuit. Assemble with smoked salmon, watercress and optional tomato slice in the the center.
     
    BUTTERMILK SUBSTITUTE

    If you won’t use more than the cup required in this recipe, it may make sense to make your own.

    For 1 cup of buttermilk, substitute 2 tablespoons of lemon juice or vinegar plus enough milk to make 1 cup.

    But first, here’s what else you can do with leftover buttermilk:

  • Drink it; it’s like liquid plain yogurt. Or add puréed frozen fruit; or make a smoothie.
  • Tenderize meat: Add it to the marinade.
  • Make buttermilk ice cream. Yum!
  • Try it on cereal. We often put yogurt on dry cereal instead of milk. This is the same idea.
  • Use in salad dressings and sauces.
  • Cook with it: Buttermilk can be substituted for whole milk or skim milk in many recipes, from baked goods and puddings to sauces, soups and breading.
  •  
    CHECK OUT THE DIFFERENT TYPES OF BREAD IN OUR
    BREAD GLOSSARY

    And while you’re at it…

    THE DIFFERENT TYPES OF BUTTER

    THE DIFFERENT TYPES OF JAM & JELLY

     
    BISCUITS VS. ROLLS

    Biscuits and rolls are both made from flour, fat (butter, shortening, olive oil), liquid (buttermilk, cream, milk, water) and salt (some rolls do not contain fat).

    What’s the difference?

    Biscuits are risen with chemical leavening (baking powder); rolls are risen with yeast bread.

      

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    TIP OF THE DAY: Pane Bianco For Brunch, Lunch Or Cocktails

    Pane Bianco Recipe

    Unbleached Bread Flour

    [1] Pane bianco, a delicious treat at any meal. [2] The award-winning recipe uses unbelted bread flour (photos courtesy King Arthur Flour).

     

    Pane bianco means “white bread” in Italian, but this jazzy recipe is a cheese bread: dough stuffed inside-out with sundried tomatoes, basil, garlic and Italian cheeses.

    It’s a treat for breakfast, with a light lunch like salad or soup, or with beer, wine and cocktails.

    If you serve a bread basket at dinner (or at special dinners), these slices will disappear quickly!

    The original recipe, by Dianna Wara of Washington, Illinois, took first place in the first-ever National Festival of Breads.

    P.J. Hamel of King Arthur Flour simplified the recipe a bit so that any home baker can make it. She notes, “The unique shape is simple to achieve, and makes an impressive presentation.” Thanks to both ladies for this delicious treat!

    The recipe takes 2 hours 40 minutes, because the dough must rise and then bake; but actual prep time is just 30 minutes and the steps are easy.

    RECIPE: PANE BIANCO WITH SUNDRIED TOMATOES & BASIL

    You can see a step-by-step pictorial at KingArthurFlour.com.

    Ingredients For 1 Loaf (About 20 Slices)
     
    For The Dough

  • 3 cups unbleached bread flour (see the tips below)
  • 2 teaspoons instant yeast
  • 1-1/4 teaspoons salt
  • 1 large egg
  • 1/2 cup lukewarm milk
  • 1/3 cup lukewarm water
  • 3 tablespoons olive oil
  •  
    For The Filling

  • 3/4 cup shredded Italian-blend cheese or the cheese of your choice
  • 1/2 cup oil-packed sun-dried tomatoes (you can marinate plain sundries tomatoes in your own oil) or your own oven-roasted tomatoes
  • 3 to 6 cloves garlic, peeled and minced
  • 1/3 cup chopped fresh basil (purple basil adds something extra)
  •  

    Preparation

    1. MAKE the dough: Combine all of the dough ingredients in a bowl (or the bucket of a bread machine). Mix and knead by hand or with a mixer; or in a bread machine set on the dough cycle. You should have a smooth, very soft dough that should stick a bit to the bottom of the bowl of a stand mixer.

    2. PLACE the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it’s doubled in size. Meanwhile…

    3. DRAIN the tomatoes thoroughly, patting them dry. Use kitchen shears to cut them into smaller bits.

    4. DEFLATE gently deflate the dough. Flatten and pat it into a 22″ x 8 1/2″ rectangle. Spread with the cheese, tomatoes, garlic, and basil.

    5. STARTING with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.

    6. USING kitchen shears, start 1/2″ from one end and cut the log lengthwise down the center about 1″ deep, to within 1/2″ of the other end.

    7. KEEPING the cut side up, form an “S” shape. Tuck both ends under the center of the “S” to form a “figure 8;” pinch the ends together to seal. Cover and let rise in a warm place until double, 45 to 60 minutes. While the loaf is rising, preheat the oven to 350°F.

    8. UNCOVER the bread and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.

    9. REMOVE the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.

     
    BAKING TIPS

  • You can substitute all-purpose flour 1:1 for the bread flour in the recipe, if desired. Reduce the water to 1/4 cup.
  • Use a light touch with your fillings. Over-stuffing this bread will create a messy-looking loaf.
  • Be careful not to let the bread rise too long; over-risen bread will lose its shape.
  •  

    Sundried Tomatoes In Oil

    Italian Cheese Blend

    [1] Use sundries tomatoes in oil. You can buy plain sundries and marinate them in your own oil (photo courtesy Bella Sun Luci).[2] Use your favorite Italian cheese blend (photo courtesy Sargento).

     

  • Keep your eye on the loaf: Much of the filling will be exposed as the bread bakes. When it’s a light golden brown, tent it with aluminum foil to prevent the exposed tomatoes and basil from burning.
  •   

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    RECIPE: Raspberry & Cream Croissants

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/raspberry cream croissant truwhip 230sq

    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.

      

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    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.
     
      

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