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Archive for Breakfast

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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    TIP OF THE DAY: Savory Pancakes

    Bacon Corn Griddle Cakes

    Carrot Pancakes

    Flavor Flours Book

    [1] Bacon and corn griddle cakes from Recipe Girl—and here’s her recipe. [2] Carrot pancakes with salted yogurt, gluten free. Here’s the recipe from Jessica Koslow at Bon Appetite (photo Michael Graydon + Nikole Herriott). [3] You don’t need to use wheat. Check out these flours (photo courtesy ).

     

    September 26th is National Pancake Day. Normally, we’d make our favorite: buttermilk pancakes topped with smoked salmon, crème fraîche and chopped dill.

    We’d love them with a topping caviar: We’ll have that daily when our ship comes in.

    But until then, we’re not highbrow: Another favorite is chocolate pancakes with chocolate chips, topped with bananas and sour cream.)

    Today’s tip is: Take a fresh look at pancakes.

    Cultures around the world eat pancakes, both sweet and savory. Some have them as a main dish, some enjoy them as street food.

    There are so many choices from East to West:

  • From Danish aebleskiver to Russian blini and latkes in Europe…
  • To Chinese scallion pancakes and Japanese okonomiya, filled with shredded cabbage and other choices from shrimp to vegetables.
  • In Malaysia, apam balik—folded pancakes—are made with rice flour and stuffed with a sweet peanut filling.

  • In Somalia, anjero is a fermented, crepe-like pan bread made from sorghum and corn flowers. It looks like a thin pancake and is topped with sugar or beef. In South Africa, pannekoeke look like tacos, folded over with a popular filling of cinnamon custard and streusel.
  • The fold-over technique is also used in the cachapas of Colombia and Venezuela: corn pancakes folded over grated queso mano or mozarella, and grilled until melted.
  •  
    Click the links above for the recipes.

    And take a look at the different types of pancakes in our Pancake Glossary.

     
    SAVORY PANCAKE TEMPLATE: CREATE YOUR OWN

    1. SELECT a flour: buckwheat, chickpea, chestnut, coconut, corn, nut, oat, rice, sorghum, spelt, teff, wheat, whole grain, etc.

  • Explore: Here’s a terrific book on cooking and baking without wheat flour.
  • Mix the batter. Check online recipes to see if you need to alter proportions.
  •  
    2. ADD your favorite ingredients:

  • Proteins: bacon, cheese, ham, sausage (chicken, pork), roe, seafood
  • Herbs: basil, cilantro, dill, parsley, sage, thyme, etc.
  • Spices: cardamom, Chinese five spice, cinnamon/pumpkin pie spices, cumin, curry powder, garlic, ginger, pepper, etc.
  • Fruits: apples, bananas, berries, dried fruits, stone fruits, tropical fruits, etc.
  • Vegetables: cabbage, carrot, corn, onion/green onion, pumpkin, zucchini, etc.
  •  
    3. PICK your toppings:

  • Dairy: butter or compound [flavored] butter, from jalapeño to strawberry; crème fraîche, mascarpone, sour cream, yogurt
  • Sweet: honey, syrup
  • Garnish of choice: Bacon, crumbled or grated cheese, toasted nuts
  •  
    4. FRY and serve.

     
    THE HISTORY OF PANCAKES

    We love this article from National Geographic, and recommend it as a short read on the history of pancakes.

    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.

    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.

      

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    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)
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    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.
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    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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