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Posts Tagged ‘breakfast’

Juicy, sweet strawberries add the perfect summer touch to this breakfast classic.

Close-up of Belgian waffles with strawberries and powdered sugar

There’s nothing that feels more like summer than fresh berries on a relaxing Sunday morning. So for a special Father’s Day brunch, it sounded perfect to dress up our favorite Belgian waffles with strawberries and powdered sugar.

These Belgian waffles come from an Emeril recipe I love and have used for ages—though I halve the recipe for just the two of us.

I’ll also teach you the secret to making sure every bite is perfectly sweet. No sour berries on this plate!

Directions

Waffle recipe courtesy Emeril Lagasse, 2003

Prep Time: 10 min

Inactive Prep Time:

Cook Time: 3 min

Level: Easy

Serves: 8 to 10 (4 by 4-inch) waffles

Ingredients:

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, separated
  • 4 tablespoons sugar, divided in half
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 2 cups milk
  • non-stick cooking spray
  • 1 pound strawberries
  • Powdered sugar for topping

Instructions

For the strawberries:

Sweetening fruits involves a process called maceration, but it’s simpler than it sounds.

  1. Wash and dry your strawberries, then slice as desired and mix in a bowl with 2 tablespoons of sugar. 
  2. Let this mixture sit while you make the waffles. By the time you’re ready to serve, the sugar will have drawn the liquid out of your berries, leaving them sweet and coated in a delicious syrup.

For the waffles:

  1. Preheat your waffle iron according to the manufacturer’s instructions. 
  2. In a medium-sized bowl, sift together the flour, baking powder, and salt. Set this aside for now. 

*Before the next step, make sure to separate your egg whites and yolks if you haven’t already*

  1. In a large bowl, beat together the egg yolks and the other half of the sugar until the sugar is completely dissolved and the eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk. Whisk to combine, then add in your flour mixture and whisk just until blended. Be careful not to over-mix!
  2. In another bowl, beat the egg whites with an electric mixer until soft peaks form. This takes about a minute. Gently fold the egg whites into your waffle batter, being careful not to over-mix.
  3. Coat the waffle iron with non-stick cooking spray and pour in enough batter to just cover the waffle grid. Following manufacturer’s instructions, cook until golden brown.
  4. Serve immediately with powdered sugar and delicious strawberries on top.

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Home made pancake mix, blueberries sauteed in sugar and organic grape juices, sprinkle with powdered sugar!

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This little bowl works perfectly for broiling your piperade! Here is my recipe: Saute 1 sliced boiled potato, 1/2 sliced onion a green or red pepper and cooked corn off the cob for about 15 minutes in olive oil. Spoon into the bottom of the baking dish, add 1/2 cup fresh canned tomatoes, chopped. Add one sliced tomato and a raw egg on top, salt and pepper and a few cubes of mozarella cheese. Broil for 15 minutes on low so the egg gets cooked through. Sprinkle with fresh thyme and extra virgin olive oil from Spain! Serve with toasted sliced bread or baguette!

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Baking these little quiches is a great idea and you can freeze them for future breakfasts! Mine didn’t last long around here. The croissant ham and cheese sandwich is easy to assemble, just get super fresh croissants and insert a piece of ham and your favorite cheese, heat in mini oven for five minutes!

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Spinach end egg burrito at Balans

Eggs, spinach, really delicious, tomato onion salsa, and sprinkled with slices of cheese and green onion!

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I got the recipe here:
http://www.foodnetwork.com/recipes/jacques-torres/croissants-pain-au-chocolat-pain-raisin-and-danish-recipe/index.html

the dough has proofed and has been rolled into a rectangle

the butter is at room temperature

i flattened the butter and laid it on top of the dough

folded the dough over the butter

rolled out the dough again

fold over and refrigerate

flatten again and dollop with almond cream made ahead

sprinkle with rum soaked raisins

roll up into a log

log

log cut into three pieces for freezing

log cut up

proofing three pieces for breakfast overnight in refrigerator

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raspberry dutch pancake

here is the recipe

INGREDIENTS

  • 3 tablespoons butter
  • 1 cup raspberries (fresh preferred)
  • 2 eggs, at room temperature
  • 1 egg white, at room temperature
  • 2/3 cup milk, at room temperature
  • 2 tablespoons granulated sugar
  • 1/2 cup + 2 tablespoon all purpose flour
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • Powdered sugar, more cinnamon, and lemon juice for topping

METHOD

1 Preheat oven to 425°F. Put a 10-inch cast iron skillet into the oven and heat for at least 8 minutes.

2 Melt 3 tablespoons of butter in a saucepan or in a microwave. Of the 3 tablespoons, one tablespoon will be for the batter and two for the pan.

3 In a blender, put the eggs, egg white, milk, 1 tablespoon of the melted butter, sugar, flour, vanilla, cinnamon, and salt. Blend until you have a smooth, creamy batter. This should take about 30 seconds. Be sure to scrape down the sides of the blender carafe with a rubber spatula if necessary.

4 Carefully remove the very hot skillet from the oven. (Watch out, the handle is HOT! Make sure to use a thick pot holder so you don’t burn your hands.) Pour the remaining 2 tablespoons of melted butter in the pan and swirl to coat the bottom of the pan. Gently pour the batter into the hot skillet, making sure not to splatter batter all over the sides of the pan. Put in one cup of fresh raspberries.  Carefully return the pan to the oven and bake for 20 minutes. The Dutch baby will puff up around the edges, even to the point that the sides will obscure the center. It’s a wondrous sight to behold when watching through the oven window! Do not open the door to peek, though, as opening the oven door even a crack while baking may cause your Dutch baby to fall.

5 Once the Dutch baby is done baking, remove the skillet from the oven (again, take care, the handle is HOT) and use a thin spatula to gently coax the pancake onto a large plate. It may fall slightly once removed from the heat, which is totally normal. To serve, cut into wedges and sprinkle with powdered sugar (and more cinnamon if you wish) and a splash of lemon juice.

Yield: Makes 1 10-inch Dutch baby pancake. Feeds 2 or 3 people for breakfast.

Simply Recipes http://simplyrecipes.com

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Roost restaurant

great new place on belmont and 22nd, eggs all day

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