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Archive for Breakfast

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
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    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
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    Plus

  • Side salad
  • Toast or bread and butter
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    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).

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    *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
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    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
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    For The Glaze

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

  • Grease for the grill grate
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    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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    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
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    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
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    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
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    For The Garnish

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

  • Chutney
  • Maple syrup
  • Salsa
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    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.

     
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    *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.
      

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    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
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    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.

     

      

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