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Posts Tagged ‘breakfast’

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. ┬áCarefully 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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