Donna Hay's Madeleines with Orange Glaze

I have an infatuation with little bitty things.  There's just something about little minis that is so cute and irresistible.  So when I spotted a teeny tiny madeleine pan I simply had to have it.  In my mind I had visions of mini madeleines in every kind of flavor imaginable.  So I bought the pan and it was so mini and cute that it actually fell out of the bag and got lost in my car.  For three months.  When I discovered the pan in the back of my car I was thrilled yet again.  In fact, I had the same visions of cute mini madeleines, but then I put the pan in the pantry for another two months.  To say I'm good at procrastinating is an understatement.

Every time I spotted that madeleine pan I felt like it was taunting me.  One day I took the pan out of the pantry and placed it on my kitchen counter as an incentive. I'll have you know that pan sat there on the kitchen counter for about two weeks before I gained the needed motivation.

Today I finally made these mini madeleines and I gotta tell you that mini is no longer cute to me.  AT ALL!  Turns out the mini madeleine pan only holds approximately one teaspoon of batter in each cavity.  Making these minis was the longest process ever!

However, I will tell you that these mini little madeleines with orange glaze are the daintiest little cake-like treats ever!  We really did love them!  They are very light and sponge-like in texture and the orange glaze really gives them a wonderful citrus flavor.  These would be a nice treat with a cup of tea.  Just do yourself a favor and buy a larger pan!

Madeleines

Adapted from Modern Classics Book 2

by Donna Hay

Makes 24

4 eggs

3/4 cup sugar

1-1/4 cups all purpose flour

2 teaspoons baking powder

6 ounces butter, melted and cooled

Optional: Zest of one orange

For Glaze:

Juice of one orange

About 1 cup of confectioner's sugar

Optional: zest of half an orange and/or leftover zest from above*

Preheat the oven to 350F.  Place the eggs and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until very pale and thick.  Sift the flour and baking powder over the mixture and continue to beat at low speed until smooth.  Add the butter and beat until combined.

Grease two madeleine tins with 12 x 1-1/2 tablespoon capacity holes.  Spoon in the mixture and bake for 8-10 minutes or until risen and golden. 

Whisk together the juice of one orange and about a cup or so of confectioner's sugar until you get the consistency you're looking for.  For a thick glaze add more sugar.  For a thin glaze add more juice.

Theme: Fill The Tins!

Thanks Benedict on Stuffing Cakes with Sage Hollandaise

 

When I think of Thanksgiving, stuffing is definitely the first thing that comes to mind. I enjoy turkey and all the other fixins, but it's the stuffing that I find the most comforting and satisfying.  Of course Thanksgiving is all about having lots of leftovers and and every year I get inspired to create something new. Last year I was inspired to serve a fried egg over my leftover stuffing and I thought this creation was a match made in heaven ...until this year when I watched Giada make this Thanks Benedict on Stuffing Cakes with Sage Hollandaise.  Stuffing, pancetta, a poached egg and some hollandaise sauce?  Why didn't I think of this sooner?

 

This is a fun dish that is easy to put together with your Thanksgiving leftovers.  The stuffing cakes take little to no time to prepare, the pancetta crisps up quickly and even the hollandaise is easy and quick to put together in the blender.  However, to be honest, I don't even think making the hollandaise is necessary.  I think leftover gravy would be just as good drizzled over top the Thanks Benedict. We found this dish to be very hearty and robust and really enjoyed the Thanksgiving-inspired take on the traditional Eggs Benedict.  This dish is certainly pretty enough to entertain with if you have guests over the holidays.

 

 Thanks Benedict on Stuffing Cakes with Sage Hollandaise

Recipe adapted from Giada De Laurentiis

found on Food Network

 Makes 6

 

 

Hollandaise
1/2 cup (1 stick) butter
3 egg yolks
1 tablespoon freshly chopped sage
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

 

 

Stuffing Cakes

2 cups leftover stuffing
2 eggs
1/2 cup Italian breadcrumbs
2 tablespoons olive oil
12 thin slices pancetta
1 tablespoon fresh lemon juice
1 tablespoon kosher salt
6 eggs, at room temperature

For the hollandaise: Melt the butter in a small saucepan over medium-high heat or in the microwave. Combine the yolks, sage, lemon juice, salt and pepper in a food processor or blender and pulse to incorporate. Carefully drizzle the hot butter into the processor and keep blending until the sauce is thick and creamy. Pour the sauce into a small bowl and set aside.

For the stuffing cakes: Place the stuffing in a large bowl, breaking up any large clumps. Add the eggs and breadcrumbs and stir to combine, making sure all of the stuffing is evenly coated with the eggs. Scoop 1/3 cup of the stuffing into your hands and shape into a patty, about 3-inches wide and 1/2-inch thick. Repeat to make 6 stuffing cakes. Heat the oil in a medium skillet over medium-high heat and cook the cakes, two at a time until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and repeat with the remaining cakes. Loosely cover with foil to keep the cakes warm.

Cook the pancetta:  Place a large nonstick skillet over medium-high heat and cook the pancetta until browned and crispy, about 4 minutes on each side. Transfer to a paper-towel-lined plate.
  

Poach the eggs: Fill a small saucepan with 3 inches of water, and add the lemon juice and salt. Bring the water to a simmer over medium heat. Crack an egg into a small heatproof bowl and use the bowl to slowly slide the egg into the water. Use a wooden spoon to carefully stir the water around the egg. Cook the egg until the white has set and the yolk is still soft, 2 to 2 1/2 minutes. Remove the egg from the water with a slotted spoon and drain it on a paper-towel-lined plate. Repeat with the remaining eggs. 

 

To serve:  Place one stuffing cake on a plate. Top with 2 slices of pancetta, a poached egg and a generous drizzle of hollandaise sauce.

 

Happy Thanksgiving!!

 

Pinto Bean Breakfast Patty Melts {The New Southwest #Cookbook Spotlight}

I am a big fan of bean burgers.  I've made chickpea burgers, black bean burgers, fava bean burgers, and now pinto bean burgers and I've loved them all. The good news is that everyone else in my house loves bean burgers almost as much as me so it's a total win-win situation.  

As soon as I spotted this recipe for Pinto Bean Breakfast Patty Melts in The New Southwest Cookbook I knew it would be my choice for Week Two Blogger's Choice.  These pinto bean burgers are seasoned with a heavy dose of cumin, black pepper, coriander, and garlic so they are mighty flavorful.  Crunchy on the exterior and creamy on the inside this is one powerhouse of a breakfast that will keep you full way into the afternoon. They were a big hit at my house!

Check back on Monday, October 28th for a cookbook review and a chance to win your very own copy of The New Southwest. You don't want to miss it!

Pinto Bean Breakfast Patty Melts

Adapted from The New Southwest by

Meagan Micozzi of Scarletta Bakes

Serves 7

2 tablespoons extra virgin olive oil, divided, plus more for frying

3/4 cup diced yellow onion

1 cup grated zucchini 

2 jalapenos, stemmed and minced

2 tablespoons minced fresh garlic

3-1/2 cups cooked pinto beans

(about 2-1/2 cans if using canned)

3/4 cup plain dry breadcrumbs*

2 large eggs, beaten

2 tablespoons ground cumin

2 tablespoons black pepper

1 teaspoon ground coriander

1 teaspoon salt

7 slices Monterey Jack cheese

7 English muffins, sliced, toasted

Note: I had to use a little over a cup of breadcrumbs to get the mixture to come together.  Also, I think the 2 tablespoons of black pepper in the recipe might be a typo.  We love black pepper but I only used 1 tablespoon just in case.

Heat 1 tablespoon of the oil in a large heavy-bottomed skillet over medium heat.  Add the onion and saute until golden, translucent, and fragrant, approximately 5 minutes.  Add the zucchini, jalapenos, and garlic and saute for just 2 more minutes.  Remove pan from heat.

Meanwhile, place the beans in a large bowl and mash with a fork or potato masher.  (Use a fork for chunky, uneven consistency.)  Stir in the breadcrumbs, eggs, cumin, black pepper, coriander, and salt.  Fold in the cooked onion mixture.  Using a half cup measure, portion off and form seven patties.  Freeze them on a wax paper lined cookie sheet to firm them up.  They can be kept frozen at this point and you can cook them as needed or you can store them in the refrigerator if not using right away.

Once ready to cook and assemble your melts, heat 1 tablespoon of oil in a large heavy-bottomed lidded skillet over medium heat (I prefer cast iron). Add the patties and cook for 3 to 4 minute on each side, applying pressure to the top of the patties to flatten once you have a cooked side facing up.  Note that you may need to work in batches so as not to overcrowd your pan, so you may need to refresh your oil between batches and wipe the pan clean.

Once patties are crisp on the outside and cooked through, top each with a slice of cheese, replace the lid on the pan and steam just 30 to 60 seconds to melt the cheese.  Remove each patty melt to a toasted English muffin bun and serve immediately.

Every Sunday @ Kahakai Kitchen

 

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

If you'd like to keep tabs on who's making what from the The New Southwest, then head on over to The New Southwest event page over at girlichef.

If you missed last week's "host choice" recipe, Mushroom and Leek Migas, please drop by The New Southwest event page.  You will find links to each person's post, see their results, their spin, and their thoughts on that recipe.  Also, check it all week long for updates on what people are making this week!

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.
- See more at: http://www.girlichef.com/2013/10/ChiaCupcakes.html#more

If you missed last week's "host choice" recipe, Mushroom and Leek Migas, please drop by The New Southwest event page.  You will find links to each person's post, see their results, their spin, and their thoughts on that recipe.  Also, check it all week long for updates on what people are making this week!

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/ChiaCupcakes.html#more

If you missed last week's "host choice" recipe, Mushroom and Leek Migas, please drop by The New Southwest event page.  You will find links to each person's post, see their results, their spin, and their thoughts on that recipe.  Also, check it all week long for updates on what people are making this week!

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/ChiaCupcakes.html#more

Raspberry Breakfast Parfaits

Weekday mornings are crazy and hectic, aren't they?  I spend about two hours getting the kids ready for school and dropping them off.  No matter how hard I try there is always some sort of crisis like last minute permission slips that need signed, money that is due (does anyone actually carry cash anymore ???), and my personal favorite...Surprise, I forgot today was picture day!  Either way, it never seems to run smooth when you have kiddos and I've learned there is really nothing you can do to brace yourself for it.  You just have to go with it, one step at a time.  

Once my kiddos head out the door I'm in a mad dash to get myself ready so I can make it to the gym for class at nine o'clock.  I usually end up grabbing a banana or some kind of granola bar because they are easy, but they're also kinda boring.  Other times I'll make a batch of hard boiled eggs on the weekend so I can enjoy a hard boiled egg with a piece of toast.  Lately I've been into yogurt parfaits because they feel like a decadent breakfast treat and goodness knows they are definitely more colorful and pretty than a monochromatic piece of toast.      

There are a million different variations on yogurt and/or breakfast parfaits.  Use what you like. I like this breakfast parfait because it blends the fruit into the yogurt which means I don't have to mix the fruit into the yogurt when I eat it.  I also like this recipe because it relies on a bag of frozen fruit, which is nice if your favorite fruit isn't in season.  Raspberries are at the top of my list, but you could literally go with anything here. There are also a lot of different muesli mixes and granola mixes out there.  I like the combination of raspberry with a little bit of chocolate so I went with a granola mix made from oats and bits of dark chocolate. These parfaits are definitely going to get my morning off to a great start!

Raspberry Breakfast Parfaits

Adapted from Donna Hay website

Serves 4

One bag frozen raspberries (about 250g - 350g), thawed

2 cups (500 grams) Greek yogurt

1 tablespoon confectioner's sugar

1 cup (130 g) toasted muesli or granola

1/3 cup honey

Lightly crush the thawed raspberries with a fork (reserving a few berries for garnishing the top of the parfait), fold through the yogurt and sugar. Divide the muesli/granola between 4 glasses. Top each with 1 tablespoon of honey. To serve, spoon over the yogurt mixture, top with the extra raspberries and granola and spoon over remaining honey.

Theme: Up & At 'Em

Mushroom & Shallot Migas {The New Southwest #Cookbook Spotlight}

For the next few weeks I'll be participating in The New Southwest Cookbook Spotlight hosted by my good friend, Heather of girlichef. The New Southwest: Classic Flavors with a Modern Twist is a brand new cookbook written by fellow food blogger, Meagan Micozzi. Meagan's adventure with southwestern inspired cuisine began when she relocated to Arizona and found comfort and inspiration in the local foods, flavors, and ingredients. Meagan created her food blog, Scarletta Bakes, to chronicle her adventures with southwestern food.  Her blog is now wildly popular for it's innovative approach to southwestern cuisine. If you've been reading her blog for long then you are probably already in love.  If you haven't been introduced yet then please go ahead and check her out. It's a love at first sight kinda thing.

This week we are all making Migas, an egg dish starring leftover bread or tortillas.  Traditional Migas feature fried tortilla strips, tomato, onion, and jalapeno.  Meagan's Mushroom & Leek Migas feature fried tortilla strips, mushrooms, leeks*, and Manchego cheese.  I chose to make Meagan's migas for dinner one evening and they were an all-around hit!  Everyone raved about how they loved the crunch of the fried tortilla strips, the meatiness of the mushrooms, and the nutty flavor of the Manchego cheese.  We topped our migas with our favorite Pico de Gallo and it was a perfect veggie-packed meal.  So simple but very pleasing.  I'll definitely be making this again!

Stay tuned for more. There will be more recipes, as well as reviews, and several chances to win your very own copy of The New Southwest!  Click HERE to read about the Cookbook Spotlight and see a list of all the participants. A big thank you to Meagan for such a beautiful cookbook, the folks at Hippocrene, and to Heather of girlichef for giving me the opportunity to participate in this spotlight.

Mushroom & Shallot Migas

Adapted from The New Southwest 

by Megan Micozzi of Scarletta Bakes 

4 five inch corn tortillas

1-1/4 cups vegetable oil, divided

a little pat of butter*

1/4 cup heavy cream

salt and pepper to taste

8 ounces baby bella mushrooms, brushed clean and sliced (about 2 -1/2 cups)

2 shallots, sliced*

2 tablespoons minced fresh garlic

1 cup shredded Manchego cheese

Notes: The recipe calls for 1 leek, ends removed, and chopped.  I really don't care for leeks so I used two shallots sliced thinly.  Also I used only enough vegetable oil to fry the tortillas.  Instead of oil I used a little butter to saute the mushrooms and shallots and cook the eggs. 

To prepare the corn strips:  Cut the tortillas in half and then slice them into thin strips (1/2" to 3/4" wide).  Heat 1 cup of vegetable oil in a large in a large, heavy-bottomed saute pan (I prefer cast iron) over medium-high heat.  Working in batches, fry the tortilla strips for 1 to 2 minutes, flipping pieces as they fry and removing the crispy, browned strips to a paper towel-lined baking sheet to drain and cool.

Whisk the eggs and heavy cream together in a large bowl and season liberally with salt and pepper.  Set aside.

In a medium-sized skillet melt a bit of butter.  Saute the mushroom slices for approximately 3 minutes or until tender and fragrant.  Add the shallots and saute for 1 more minute.  Add the garlic and saute for 1 more minute.  Pour in the egg mixture and cook, stirring constantly in a circular motion until eggs begin to solidfy.  Just as eggs begin to solidfy, stir in the fried tortilla strips.  Continue cooking, stirring frequently, until eggs are light, fluffy, and cooked through.

Remove from heat, top with cheese, and serve immediately.  Goes very well with a good pico de gallo (as pictured above).

This recipe from The New Southwest by Meagan Micozzi copyright 2013, used with permission from Hippocrene Books.

*recipe from The New Southwest by Meagan Micozzi copyright 2013, used with permission from Hippocrene Books.

- See more at: http://www.girlichef.com/2013/10/MushroomLeekMigas.html#more

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/MushroomLeekMigas.html#more

Surprise Tatin

I chose to make this Surprise Tatin because it represents my week perfectly. My week was full of surprises.  Injuries on bicycles, rashes, stuffed noses and sore throats, spilled milk, lost permission slips, last minute school projects, broken air conditioners, and broken bones.  It was just one surprise after another.

It seemed very fitting to make Ottolenghi's Surprise Tatin.  After all, you wouldn't expect potatoes to be the star of a tatin, would you? 

This is really a carb lover's type of dish.  Caramelized onions, oven-roasted tomatoes, sliced new potatoes, and slices of goat cheese get layered into a cake pan with a layer of puff pastry on top.  As the tatin bakes it becomes very caramelized.  The real magic happens when you invert the tatin onto a serving plate and reveal the dark caramel color.  This is a very comforting and savory tartin and calls for a crisp green salad on the side.  It's definitely perfect for those days when you just need the comfort of carbs!

Surprise Tatin

Adapted from Plenty

by Yotam Ottolenghi

Serves 4

1-1/2 cups cherry tomatoes

2 tablespoons olive oil, plus extra for drizzling tomatoes

salt and black pepper

1 lb new potatoes (skin on)

1 large onion, thinly sliced

3 tablespoon sugar

2 teaspoon butter

3 oregano springs

5 ounces aged goat cheese, sliced

1 puff pastry sheet, rolled thinly

Preheat the oven to 275F.  Halve the tomatoes and place them skin-side down on a baking sheet.  Drizzle over some olive oil and sprinkle with salt and pepper.  Place in the oven to dry for 45 minutes.

Meanwhile, cook the potatoes in boiling salted water for 25 minutes.  Drain and let cool.  Trim off a bit of the top and bottom of each potato, then cut into 1-inch tick disks.

Saute the onion with the oil and some salt for about 10 minutes, or until golden brown.

Once you've prepared all the vegetables, brush a 9-inch cake pan with oil and line the bottom with a circle of parchment paper.  In a small pan cook the sugar and butter on a high heat, stirring constantly with a wooden spoon, to get a semi-dark caramel.  Pour the caramel evenly over the bottom.  Pick the oregano leaves, tear and scatter on the caramel.

Lay the potato slices close together, cut-side down, on the bottom of the pan.  Gently press onion and tomatoes into the gaps and sprinkle generously with salt and pepper.  Spread the slices of goat cheese evenly over the potatoes.  Cut a puff pastry disc that is 1 inch larger in diameter than the pan.  Lay the pastry lid over the tart filling and gently tuck the edges down around the potatoes inside the pan.  (At this stage you can chill the tart for up to 24 hours).

Preheat the oven to 400F.  Bake the tart for 25 minutes, then reduce the temperature to 350F and continue baking for 15 minutes, or until the pastry is thoroughly cooked.  Remove from the oven and let settle for 2 minutes only.  Hold an inverted plate firmly on top of the pan and carefully but briskly turn them over together, then lift off the pan.  Serve the tart hot or warm.  

 

 

Theme: Pies & Tarts

Braised Eggs with Lamb, Tahini & Sumac

This is a very satisfying and eye-pleasing meal that can be served family-style for breakfast, lunch, or dinner.  Ground lamb seasoned with harissa, spices, and a blend of nuts with four braised eggs nestled on top.  Once the eggs are done to your liking it's time to add all the toppings: charred cherry tomatoes, a thick and velvety tahini yogurt sauce, and a sprinkling of cilantro and sumac. If you like things spicy, go ahead and add a little harissa on top too.  Serve this with a little bread, pita bread would be best, and you're all set!

I think my favorite part of making this dish was the harissa, a spicy red chile paste common in North Africa.  It's a spicy blend of red pepper, red chile peppers, onion, garlic, lemon juice and spices that can be used to season so many dishes.  The harissa adds a really flavorful dose of heat to this recipe that is distinctive and so delicious. After tasting the harissa in this recipe I have grown to absolutely love it.  My jar of harissa is front and center in my refrigerator.  I've added the harissa to my standard meatloaf.  I've added it to eggs.  I added it to my spaghetti sauce.  Just this morning I added it to my breakfast burritos.  It's my new favorite condiment!  If you enjoy a very flavorful way to heat up your food then I encourage you to make a batch!

Braised Eggs with Lamb, Tahini & Sumac

Adapted from Jerusalem

by Yotam Ottolenghi & Sami Tamimi

1 tablespoon olive oil

1 large onion, finely chopped

6 cloves garlic, sliced thinly

1 pound of ground lamb

2 teaspoons sumac, plus extra to finish

1 teaspoon cumin

scant 1/2 cup toasted pistachios, crushed

7 tablespoons pine nuts

2 teaspoons harissa paste (recipe below)*

1 tablespoon finely chopped preserved lemon peel

1-1/2 cups cherry tomatoes or diced tomato

1/2 cup chicken stock

4 large eggs

1/4 cup pickled cilantro leaves or 1 tablespoon Zhoug

salt and pepper

Yogurt Sauce:

  scant 1/2 cup Greek yogurt

1 - 1/2 tablespoons tahini paste

2 tablespoons freshly squeezed lemon juice

1-2 tablespoons of water

Heat the olive oil over medium-high heat in a medium heavy bottomed frying pan for which you have a tight fitting lid (cast-iron would be great here).  Add the onion and garlic and saute for 6 minutes to soften and color a bit.  Raise the heat to high, add the lamb, and brown well, 5 to 6 minutes.  Season with the sumac, cumin, 3/4 teaspoon salt, and some black pepper and cook for another minute.  Turn off the heat, stir in the nuts, harissa, and preserved lemon and set aside.

While the onion is cooking, heat a separate small cast-iron or other heavy pan over high heat.  Once piping hot, add the cherry tomatoes and char for 4 to 6 minutes, tossing them in the pan occasionally, until slightly blackened on the outside.  Set aside.  (I skipped this step with the tomatoes because I used regular chopped tomato).

Prepare the yogurt sauce by whisking together all the ingredients with a pinch of salt.  It needs to be thick and rich, but you may need to add a splash of water if it is stiff.  (I did have to add another tablespoon of water or so to thin out the sauce).

You can leave the meat, tomatoes, and sauce at this stage for up to an hour.  When you're ready to serve, reheat the meat, add the chicken stock, and bring to a boil.  Make 4 small wells in the mix and break an egg into each well.  Cover the pan and cook the eggs over low heat for 3 minutes.  Place the tomatoes on top, avoiding the yolks, cover again, and cook for 5 minutes, until the egg whites are cooked but the yolks are still runny.  (Be careful not to have the heat up to high or else the yolks will cook through).

Remove from the heat and dot with dollops of the yogurt sauce, sprinkle with sumac, and finish with the cilantro.  Serve at once.

Harissa

Adapted from Jersusalem

by Yotam Ottolenghi & Sami Tamimi

Makes 1 small jar/about 3/4 cup

1 red pepper (I used one roasted red pepper from a jar)

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1/2 teaspoon caraway seeds

1-1/2 tablespoon olive oil

1 small red onion, coarsely chopped (about 2/3 cup total)

3 cloves garlic, coarsely chopped

3 hot red chiles, seeded and coarsely chopped

1-1/2 teaspoon tomato paste

2 tablespoons freshly squeezed lemon juice 

1/2 teaspoon salt

Note: I didn't have a fresh red pepper so I used one roasted red pepper from a jar.  I would do this shortcut again just because I don't really care for roasting peppers and peeling the skin away.  I also used a combination of red onion and white onion, equal parts.  I also added a bit more lemon juice to the final product because I felt it needed that extra burst of bright flavor.

If using a fresh red pepper, place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft.  Transfer to a bowl, cover with plastic wrap, and allow to cool.  Peel the pepper and discard its skin and seeds.

Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes.  Remove them to a mortar and use a pestle to grind to a powder.

Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized.

Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.  

Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

Theme: Pain the Town Red!

Rainbow Chard and Saffron Omelets

My husband and I just returned home from a very tasty trip to Mexico.  We enjoyed many delicious meals, but the thing we looked forward to most was breakfast.  Our resort had a phenomenal breakfast service.  All of the food was authentic, homemade, fresh, colorful, brimming with flavor, and very exciting.  My husband was a fan of their omelets.  Each morning he would have an omelet stuffed with beautiful bright red chorizo, sliced jalapenos, pico de gallo, and a very melty and delicious chihuahua cheese.  My personal favorite was the Red Chilaquiles topped with sliced red onion, crema, and queso asadero.  On the side I always had a serving a refried beans, the perfect combination with chilaquiles.  To wash it all down I drank the most amazing cantaloupe agua fresca.  Total heaven!

 

On the plane ride home we had a lengthy discussion about how much we were going to miss breakfast in Mexico.  We decided it was time to spice up our breakfast routine and add a little color and excitement to our mornings. These rainbow chard and saffron omelets are a real labor of love but they definitely fit the bill when it comes to shaking things up.

 

Herb-infused omelets are stuffed with colorful ribbons of rainbow chard, tiny saffron-kissed potato cubes, and a layer of cream cheese. The delicate omelet is filled with flavor from all the herbs, the filling is earthy and hearty, the cream cheese brings it all together, and the hint of saffron definitely adds a complexity that otherwise wouldn't be there.  I thought the filling would be the dominant flavor in this recipe but the paper thin omelet packs a lot of flavor with all those herbs. All in all, this dish has a very good balance and is very unique and delicious.

Rainbow Chard and Saffron Omelets

 Adapted from Plenty

by Yotam Ottolenghi

Serves 4

1 medium waxy potato, peeled and cut into 3/8-inch dice*

1 cup water

pinch of saffron threads

3/4 lb Swiss or Rainbow Chard (stalks and leaves), shredded

salt and pepper

2 tablespoons lemon juice

1 garlic clove,minced

5 eggs

1/4 cup milk

2/3 cup chopped herbs (tarragon, dill, parsley)*

about 4 teaspoons vegetable oil

1/2 cup cream cheese, room temperature OR creme fraiche, cold

*Note: I used a yukon gold potato

*Note: Use whatever combination of herbs you like.  I used parsley, baby dill, and chives

Put the potatoes, water and saffron in a large pan and bring to the boil.  Simmer for 4 minutes, then add the chard, minced garlic, and some salt and pepper.  Continue cooking, covered for 10 to 15 minutes, or until the potato is soft.  Drain out any excess liquid that is left in the pan.  Off the heat, add the lemon juice and garlic.  Leave to cool.  

Whisk together well the eggs, milk, herbs and some salt and pepper.  Pour 1 teaspoon of oil into a hot, 9-inch nonstick frying pan, then use one-quarter of the egg mix (about 1/4 cup each) to make a thin round omelete.  Transfer to paper towels.  Make three more omelets in the same way.   Leave to cool down.  Note:  I found it was easiest to use about 1 teaspoon of oil for each omelet.  I have an electric stove and set mine to about 3 or 4.  The omelets cooked very fast.

Divide the cold creme fraiche, or cream cheese, among the omelets, spreading it over one half of each.  Taste the chard mix and adjust the seasoning, then spread generously over the creme fraiche.  Fold each omelette over in half, then fold again to get a fan shape.  Allow the chard mix to show at the open side.  Arrange the omelets in a lightly oiled ovenproof dish or on a baking sheet.  (Keep in fridge if making ahead.)  When ready to serve, preheat the oven to 325F.  Place the omelets in the oven for 5 to 8 minutes, or until hot.  Serve at once. 

Yotam Ottolenghi's Shakshuka

Shakshuka is a North African breakfast and brunch specialty that showcases a beautiful array of veggies:  red and yellow bell peppers, onion, and tomatoes.  These veggies, along with a flavorful blend of spices and herbs, simmer away to create a perfectly spiced sauce that is vibrant in color.  This colorful sauce serves as a bed for poached eggs and can be served family-style or individually.  

This is a very impressive and welcoming dish that would be perfect for entertaining.  Not only is it pretty to look at it, but the sauce can also be made in advance.  In fact, I would encourage you to make the sauce in advance because the flavor actually improves with time.  The morning of your breakfast or brunch you simply reheat the sauce in a skillet (add a touch of water if it's too thick) and break a few eggs.  You'll have a very inviting dish in less than 10 minutes! 

As a bonus, this recipe is also quite healthy.  The original recipe did call for 3/4 cup olive oil, but I was able to reduce the oil down to 1/4 cup.  With the reduction, one cup of sauce with one egg is roughly 200 calories.  This means you shouldn't feel guilty about grabbing that piece of bread for dunking.  You are eating your veggies for breakfast after all!

Shakshuka

Adapted from Plenty

by Yotam Ottolenghi

Serves 8

1/2 teaspoon cumin seeds

1/4 cup olive or vegetable oil

2 large onions, sliced

2 red bell peppers, cut into 3/4-inch strips

2 yellow bell peppers, cut into 3/4-inch strips

4 teaspoons muscovado (or brown) sugar

2 bay leaves

6 thyme sprigs, leaves picked and chopped

2 tablespoons chopped parsley

2 tablespoons chopped cilantro, plus extra to garnish

6 ripe tomatoes (or two 14.5 ounce cans diced tomatoes)

1/2 teaspoon saffron threads

pinch of cayenne pepper 

salt and black pepper

up to 1-1/8 cups water

8 eggs

For Garnish: Various herbs (cilantro, parsley, etc.)
Feta Cheese
Preserved Lemon

Note:  The original recipe calls for 3/4 cup olive or vegetable oil, but I didn't find it necessary to add all that oil so I reduced it to 1/4 cup. Also, if tomatoes are not in season, go ahead and substitute 2 (14.5 ounce) cans diced or crushed tomatoes.

In a very large pan dry-roast the cumin seeds on high heat for 2 minutes.  Add the oil and onions and saute for 5 minutes.  Add the peppers, sugar and herbs and  continue cooking on high heat for 5 to 10 minutes to get a nice color.

Add the tomatoes, saffron, cayenne and some salt and pepper.  Reduce the heat to low and cook for 15 minutes.  During the cooking keep adding water so that the mix has a pasta sauce consistency.  Taste and adjust the seasoning.  It should be potent and flavorful.  You can prepare this mix well in advance.

Remove the bay leaves, then divide the pepper mix among four deep frying pans, each large enough to take a generous individual portion.  Place them on medium heat to warm up, then make two gaps in the pepper mix in each pan and carefully break an egg into each gap.  Sprinkle with salt and cover the pans with lids.  Cook on a very gentle heat for 10 to 12 minutes, or until the eggs are set the way you like them.  Sprinkle with cilantro and serve. (Note: You can chose to make the sauce ahead and refrigerate it for later.  You can also serve family-style in one large skillet and/or serve individually as I have).

Below is a video of Yotam Ottolenghi making his recipe for Shakshuka.  

If you're interested in cooking the recipes of Yotam Ottolenghi please visit I Heart Cooking Clubs for more details.

Mango and Cardamom Lassi

A lassi is a traditional Indian beverage made with yogurt, very much like a smoothie. There are many versions of lassis, both sweet and savory.  This version is a sweet lassi sweetened with mango and sugar and lightly spiced with a little bit of aromatic citrusy cardamom. 

This is a creamy, sweet, and refreshing drink.  It pairs very well with spicy food and also makes a great breakfast or post-workout drink.

 Mango and Cardamom Lassi

Adapted from Quick & Easy Indian Cooking

by Madhur Jaffrey

Serves 2-3

1-1/4 cups plain yogurt (I used Greek yogurt)

1 cup chopped, ripe mango

3 tablespoons sugar, or to taste

1/4 teaspoon ground cardamom seeds, plus more for sprinkling on top

8 ice cubes

Combine all the ingredients in an electric blender and blend.  Some ice pieces may remain.  Pour into 2 or 3 glasses and serve.  Garnish with additional cardamom, if desired.

Theme: Everything's Better with Yogurt

Let's Talk Freezer Meals: Burritos

You're peeking into the freezer of my 25 year old refrigerator that I keep out in the garage.  My parents bought this old thing back when I was in high school.  It's old and it's loud, but it was made back in the day when companies still valued quality. My husband laughed at me when we moved this old fridge from Ohio to Kentucky.  He told me he'd buy me a pretty new fridge, but I wasn't having it.  That was ten years ago now.  My husband laughs about it now and says I was right about this old fridge.  It's outlasted two pretty-as-can-be stainless steel fridges.  We call it old reliable, put all the kids artwork on it, and cover it in magnets.  It's a little dose of the old days and we just love it.

I recently went through a refrigerator, freezer, and pantry purge getting rid of a few old lingering items and eating up the rest.  Now I'm on a mission to stock my freezer full of freezer ready meals. This is brand new territory for me.    

It's true that I do love to cook but,  I don't love to cook 24/7.  My family doesn't seem to understand this concept.  My kids like to eat 5-7 times a day and let's face it....no one likes to cook and clean up that much.  Here's where the freezer meals come in.  In this case I spent about 20-30 minutes putting together 8 breakfast burritos (I should have made more) that are really going to come in handy for the chaotic mornings we have on school days.  

You could stuff these tortillas with any filling (it doesn't have to be breakfast related).  The idea is to make them ahead, roll them up, wrap them in plastic wrap, and place them in a plastic ziploc bag or a tupperware container.  When you're ready to eat one you simply unwrap the plastic, wrap the burrito in a damp paper towel and reheat in the microwave until it's warmed through.  It's easy, virtually mess-free, and open to whatever fillings you like.

For these burritos I bought eight whole wheat flour tortillas and stuffed them with a mixture of one pound sauteed chorizo, 1/2 cup of bell pepper, 1 cubed and boiled potato, 7 scrambled eggs, 2 sliced green onions, a cup of cheddar cheese, and quite a bit of hot sauce.  I added a heaping 1/2 cup of the mixture to each burrito and folded it up.  Next time I think I'll try a bean, rice and cheese combination to have on hand for lunches, but really the ideas are virtually endless.  What combination would you try?

 Do you store freezer ready meals in your freezer?  If so, what are your favorites?  I'd love to know!

Spicy Chorizo, Zucchini, and Egg Breakfast Tacos

After a late night, and a fair share of cocktails, you need a really hearty breakfast.  And, I'm not sure why, but I always crave spicy food the morning after.  The spicier the better.

This recipe is a combination of two recipes from Rick Bayless' Mexican Everyday cookbook.  I took inspiration from his Zucchini Tacos with Chorizo and also his recipe for Mexican Scrambled Egg Tacos and combined them. 

These breakfast tacos are a spicy blend of chorizo, onion, zucchini, chipotle chiles, and scrambled egg.  They're spicy, hearty, full of flavor and just what the doctor ordered after a night of partying.

Spicy Chorizo, Zucchini and Egg Breakfast Tacos

Inspired by Mexican Everyday by Rick Bayless

Makes about 4 breakfast tacos

8 ounces chorizo, removed from casing

1 teaspoon canola oil

1/4 cup finely chopped onion

1 chipotle chile en adobo, chopped (divided)

1 small zucchini, diced (about 1/2 cup total)

4 eggs

salt and pepper

1 teaspoon butter or canola oil

1/2 cup shredded monterey jack cheese

4 flour or corn tortillas

hot sauce or salsa for serving

Add 1 teaspoon canola oil to a medium sized skillet over medium heat.  Add chorizo to pan , stirring regularly and breaking up clumps, until cooked through, about 4 minutes.  Add finely chopped onion, half of the chopped chipotle chile en adobo, and the zucchini.  Cook over low heat until the flavors blend and the zucchini begins to soften, about 4-5 minutes.

In a medium sized bowl, beat four eggs.  Add the remaining half of the chopped chipotles in adobo as well as salt and pepper to taste.  In a second skillet, over medium-low heat, add one teaspoon butter or canola oil.  Add the beaten egg mixture and cook until the eggs are as done as you like.  Add the cooked eggs to the chorizo and zucchini mixture and stir until everything is mixed together. 

Heat flour or corn tortillas in a skillet over medium heat.  Add chorizo, zucchini, and egg mixture and top with cheese.  Enjoy!

Theme: Feel the Heat!