Category: Breakfast

Pumpkin Scones

12/12/2018

     A quick post in this typically busy holiday season...

     I made these pumpkin scones from a King Arthur Flour recipe. They were fabulous! Love waking up to a treat like this in the morning!

     ENJOY!

• • • Pumpkin Scones • • •

+ adapted recipe from King Arthur Flour

• 2 3/4 cups unbleached all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup cold, unsalted butter, diced
• 1 cup minced crystallized ginger or chocolate chips, or a combination of the two
• 2/3 cup canned pumpkin
• 2 large eggs
• turbinado sugar, for topping

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and spices. Work in the butter just until the mixture is unevenly crumbly (This can also be done in a food processor. If using a food processor, combine the dry ingredients, then add butter and pulse until the size of large peas).
2. Stir in the ginger and/or chocolate chips. (Transfer flour/butter mixture from food processor to a large bowl, if using, and stir in ginger and/or chocolate chips.)
3. In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.
4. Add the pumpkin/eggs to the dry ingredients and stir until all is moistened and holds together.
5. Line a baking sheet with parchment. Dust a little flour on top of parchment.
6. Scrape the dough onto the floured parchment and divide it in half. Round each half into a disk about 3/4-inch thick.
7. Brush each circle with milk and sprinkle with the turbinado sugar.
8. Using a knife that you've run under cold water, slice each circle into 6 wedges.
9. Carefully separate the wedges so there is about a 1/2-inch space between them.
10. Place the pan of scones in the freezer for at least 30 minutes. This will help give the scones a high rise. (I will freeze the scones, then place in a zip-lock bag, and pull from the freezer in the mornings to bake a few, or quite a few!)
11. Preheat overn to 425˚F. Bake the scones for 22 to 25 minutes, or until they are golden brown. Be sure to leave at least 1/2-inch between the scones when baking. You don't want them to touch each other.

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Bread Pudding with Strawberry-Rhubarb Sauce

6/19/2018

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In my attempt to keep up with the bounty of strawberries and rhubarb in my garden, I revisited a recipe I've had for 35 years... Did I just write 35 years? That's almost impossible to believe. But it's been even longer that I've been clipping, writing down, bookmarking, copying, and tearing out recipes and filing them away -- into BIG files. And maybe that's why this recipe for bread pudding with strawberry-rhubarb sauce has gotten overlooked the past few years. Six years, to be exact, since I last made this recipe. But thanks to the abundance of strawberries (some days yielding 5 pounds) and my endless supply of rhubarb (good thing I like it so much), my attack plan has been to default to a super easy strawberry-rhubarb sauce. And that reminded me of this simple bread pudding. When served warm, or at room temperature with the chilled sauce, it is heaven.

I have so many strawberries, I added some to the top of the bread pudding before baking. A sweet little addition.
And don't limit the strawberry-rhubarb sauce just to bread pudding... cornmeal waffles, vanilla ice cream, french toast, and yogurt all benefit from a serving of this sauce, just to name a few...

Country Living Magazine | 1982

• 12 to 14 slices from a French Baguette, 1/2-inch thick
• 3 to 4 tablespoons soft butter
• 3 large eggs
• 2 cups whole milk, or half milk-half cream
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• Pinch of sea salt
• Strawberry-Rhubarb Sauce, recipe follows
1. Heat oven to 350˚F. Butter a 10-inch round or other shallow 2 quart baking dish. Butter each slice of bread on one side and arrange, buttered side down, in the dish with sides of the bread touching or overlapping slightly.
2. Beat together the eggs, milk, sugar, cinnamon, and salt until well-blended. Pour over the bread slices. Allow the bread to soak up the custard for about 10 minutes.
3. Bake on the shelf just above the center of the oven for about 40 minutes, or until golden brown and slightly puffed and crusty. Serve hot or warm with the Strawberry-Rhubarb Sauce.

STRAWBERRY-RHUBARB SAUCE

• 3 1/2 cups fresh rhubarb, 1-inch pieces
• 1 pound fresh strawberries, sliced in half (quartered if large)
• 1/2 cup sugar
• 1 tablespoon finely grated organic orange peel
1. In a medium-sized enameled saucepan, combine all the ingredients and let stand 10 minutes. Stir again, cover, and bring to a simmer over low heat. Increase heat and bring to a gentle boil, uncovered, over moderate heat. Cook until rhubarb is tender, but not mushy.

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Currant Scones

4/13/2017

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A scone in the morning along with coffee or tea is always good -- at least that's the way we feel at our house. This is a basic currant scone that can be dressed up, and made even better, with crème fraîche and a fruit jam.
The only change I made to the original recipe was to place the scones, on their baking sheet, in the freezer for 45 minutes before transferring to the oven . That step helps maintain the shape of the scones while baking. Also, I sprinkled turbinado sugar over the scones after brushing with the light cream (Half & Half). I like the crunch and a little added sweetness.

RECIPE by SUSIE TOMPKINS BUELL, adapted

• 2 cups unbleached all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup dried currants
• 1 large egg, lightly beaten
• 1/2 cup milk
• Light cream or heavy cream, for brushing
• Turbinado sugar, for sprinkling

1. Line a baking sheet with parchment paper.
2. Combine the flour, sugar, baking powder and salt in the bowl of a food processor; pulse two or three times. Add the butter and pulse until the mixture resembles coarse meal. (Or... you can mix the ingredients together in a large bowl and cut in the butter with a pastry blender or two knives.) Transfer to a large mixing bowl. Stir in the currants. Add the egg and 1/2 cup milk and stir with a fork just until the dough comes together.
3. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch-thick slab. Using a 2-inch biscuit cutter, cut out 12 rounds, repatting the dough as needed.
4. Transfer the scones to the prepared baking sheet. Place the baking sheet in the freezer for 45 minutes. Preheat the oven to 425˚F.
5. Remove the scones from the freezer and brush the tops with the cream. Sprinkle with Turbinado sugar. Bake the scones for 15-17 minutes, or until golden. Transfer to a rack to cool slightly. Serve warm or at room temperature. MAKES 12 SCONES.

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back in the kitchen... Chocolate-Walnut Scones

2/25/2017

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I'm back in my kitchen after a 2600 mile road trip to Texas. Anymore, I'd prefer to step on a plane and fly to my destination instead of sitting for 9 hour stretches in a car... especially when the destination is 1200 miles south of the Twin Cities. But we have a Bisous, and I am not ready to leave him behind just yet.
Our first stop was in Dallas where we stayed with a good friend , Lynn (from my days at the Kansas City Art Institute), and her husband, John. We think it has been 15+ years since we last saw each other... how can that be?? Our time together was brief, but filled with what I enjoy most -- food. I have to agree with Lynn that Dallas has the best grocery store anywhere -- HEB's Central Market. It's at least unlike anything in Minnesota. It was our first stop. The variety of oranges, apples and tomatoes is endless. The kind of place I could be left alone to explore for hours... just drop me off in the morning and pick me up at night.

JIMMY'S, a small Italian grocery, was another stop while in Dallas. Small, but packed full of the most wonderful Italian foods!
I had never seen 2-foot-long spaghetti before, or, I suppose, wild boar sausage. (I know... I need to go to Italy; a trip I'm hoping isn't too far off.)

I brought home a shopping bag full of different pastas.
I am still amazed that these foot long macaroni didn't break beneath piles of luggage.

My husband and I were joined in Dallas by our daughter and her boyfriend, who continued with us on our drive through Texas. A night was spent in Waco with relatives before our final destination of Austin. And, I've got to say, we all loved Austin! My husband had an office in Austin many years ago, but I never accompanied him there. In fact, for a while we thought we'd be making a move there for his work. I'm now thinking it might not have been a bad thing. It's a great city and food truck heaven.

One of the few actual restaurants we ate at while in Austin was Guero's Taco Bar on South Congress. It was warm enough in Austin to sit outdoors for meals and these fish tacos were possibly the best I've ever eaten. Yes, you heard me... the best.

Bisous far succeeded my expectations as a travel companion. He was so good!

Our second day in Austin, we stopped on Barton Springs Road where there was a large group of food trucks (area called The Picnic). When I saw my daughter ordering from an Italian food truck, I asked her why would she do that when there were taco trucks just steps away! My mistake... she offered me a taste, and it was the best pasta I have ever eaten... ever! I went to the truck's window and told Salvatore, the owner and chef, exactly how I felt. He said he makes all of the fresh pasta himself, daily. When we returned again the next day, just to eat more pasta, I realized I was not the only one heaping praise onto Salvatore. I heard others telling him it was the best pasta they had ever eaten. So, there you are... it's true. If you visit Austin, you must go to Cannone Cucina Italiana. You will thank me.

     The road trip is over, and I am (slowly easing) back in my kitchen. For several mornings after our return, I had nothing to eat alongside my cappuccino, and I really need that. But, I finally got baking and made Nancy Silverton's chocolate-walnut scones. I never question a recipe if Nancy Silverton's name is on it. Years ago whenever my husband was in the Los Angeles area on business, he'd always make the drive to LaBrea Bakery, early in the morning, before his flight home. He'd return with a bag of Nancy's bread for me. I even flew out to L.A. once (back in the days of endless airline miles), for 24 hours, just to eat at Nancy Silverton and Mark Peel's restaurant Campanile. And many years later, I went back to L.A. to eat at Osteria Mozza where she creates small plates at her mozzarella bar in the center of the restaurant (and Pizzeria Mozza next door, the following day). I just find Nancy Silverton fascinating beyond her culinary accomplishments, and have recently streamed her on Amazon Prime, with Emeril Lagasse on Emeril's EAT THE WORLD and on Netflix's, Chef's Table (season 3).

     Now, back to these scones. I think they are my favorite... ever. Tender, with a lovely, flaky crumb, and not very sweet. My plan is to always have a bag full of these scones, unbaked, in my freezer, ready to pop in my oven whenever I need one.

     NOTE: The original recipe calls for a 1 1/2-inch round cutter for stamping out the disks, and grouping 3 together in a clover shape before baking. I chose to use a 2-inch cutter and baked individual scones.

• 1 1/4 cups walnuts, divided
• 7 tablespoons granulated sugar, divided
• 2 3/4 cups unbleached all-purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• Pinch of salt
• 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, cut into 1-inch cubes and frozen
• 1 cup (6 ounces) finely chopped bittersweet chocolate
• 1 cup plus 2 tablespoons whipping cream, divided
• 1/4 cup crème fraîche or sour cream
• 1 tablespoon vanilla extract
1. Place oven rack on middle shelf of oven and preheat to 325˚F. Spread the walnuts on a baking sheet and toast in oven until lightly browned, about 8 minutes. Shake pan halfway through so nuts toast evenly. Remove from oven and cool completely. Increase oven temperature to 350˚F.
2. In a food processor fitted with the steel blade, combine 1 cup of the nuts with 3 tablespoons sugar and process until the mixture is the consistency of fine meal. Add 3 more tablespoons sugar with the flour, baking powder and salt and pulse to incorporate. Add the butter and pulse on and off until the mixture is the consistency of fine meal.
3. Transfer the mixture to a large bowl and stir in the chocolate pieces. Make a large well in the center and pour in 1 cup whipping cream, the crème fraîche (or sour cream), and the vanilla. Whisk the liquids together. Using one hand, draw in the dry ingredients and mix until just combined. The mixture will be crumbly.
4. Turn the dough out onto a lightly floured work surface and knead gently a few times, then gather it into a ball. Roll or pat the dough into a circle 1 1/2 inches thick. Spray the inside of a 2-inch round cutter with nonstick spray and cut out circles, cutting them as close together as possible and keeping the trimmings intact.
5. Gather the scraps, press them back together, and cut out additional circles. (If the dough gets too soft to cut, refrigerate it for 15 minutes.) Place the circles parchment-lined baking sheet, spacing 2 inches apart. Freeze until firm, about 1 hour.
6. Brush the tops with the remaining 2 tablespoons cream and sprinkle with the remaining 1 tablespoon sugar. Using the large hole of a box grater, grate some of the remaining one-fourth cup nuts over the top of each scone. Bake for 30 to 34 minutes, until slightly firm to the touch and lightly browned.
+ If you do not want to bake all of the scones at this time, keep in freezer for later use.

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date loaf

1/10/2017

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A friend just returned from California and brought me back a carton of dates. On a snowy, January day, I think that calls for a date quick bread with nuts.

... and, for hot chocolate!

(adapted) from Modern Classics 2 | Donna Hay

• 1 1/2 cups unbleached all-purpose flour, plus additional for the pan
• 1 1/2 teaspoons baking powder
• 2/3 cup superfine sugar (I put my organic cane sugar in food processor for several seconds)
• 1 cup roughly chopped pitted dates
• 1/2 cup roughly chopped pecan nuts
• 4 ounces (1 stick) butter, plus additional for the pan
• 1/4 cup milk
• 2 eggs, slightly beaten
1. Preheat oven to 350˚F. Rub butter generously over the entire inside surface of the baking pan. Dust with flour, shaking out excess.
2. Sift flour and bakiing powder into a large bowl. Add the sugar, dates and pecans; mix to combine. Set aside.
3. Place the butter and milk in a small saucepan over low heat. Cook until just melted. Add to the flour mixture with the eggs and stir until combined. Spoon the mixture into a greased 4-inch x 8-inch loaf pan (I used a 2 3/4-inch x 9 1/2-inch pan).
4. Place the loaf pan on the middle rack of the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the loaf tests done.
5. Transfer the loaf pan to a cooling rack. When cooled, run a sharp knife around the edges and invert date loaf onto a plate or cutting board. Serve with salted butter.

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New Year's Day Brunch... 2017

1/2/2017

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This is usually the way it goes...
Two, maybe three, or even four months before New Years Day, I start thinking about the brunch menu. I piece together the different courses, in my head, of what I'm going to prepare for the first day of the new year. I'm confident about all of the details, so... I stop thinking about it. That, however, never seems to be the New Year's Day brunch menu I end up preparing. At the last minute I usually change everything.

I hosted a time consuming luncheon plus a dinner the week between Christmas and New Years... I ended up taking a more relaxed approach to my brunch. Below are photos of New Year's Day and the recipe for our main course.

Bisous taking a break while the rest of us are eating our meal...

Smoked Salmon + Potato Breakfast Casserole

• an adapted recipe, Bon Appétit | December 2002
+ Double the ingredients below to serve 12-16 people, as I did

• 2 cups (lightly packed) 1/2-inch cubes of French baguette with crusts
• 2 tablespoons (1/4 stick) butter + 2 tablespoons olive oil
• 1 pound russet potatoes, peeled and cut into 1/2-inch cubes
• 1/2 cup finely chopped shallots
• 1/2 pound hot-smoked salmon fillets, skinned and flaked into bite-size pieces
• 3 tablespoons minced fresh chives
• 2 teaspoons minced fresh dill
• 4 large eggs
• 1 cup half and half
• 3 tablespoons sour cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Additional sour cream
• Capers
• Fresh dill sprigs
1. Preheat oven to 400˚F. Arrange bread on a rimmed baking sheet. Bake until pale golden, about 5 minutes. Remove from oven and set aside. Reduce oven temperature to 375˚F.
2. Butter a baking dish. On a parchment-lined rimmed baking sheet, toss the potato cubes with the 2 T. butter and 2 T. olive oil. Roast, stirring often, until potatoes are golden and tender when pierced. Add the shallots and continue to roast a few more minutes, stirring often until soft. Remove from oven. In a large bowl gently combine potatoes with the bread, salmon, chives, and minced dill. Transfer mixture to prepared dish.
3. Whisk together the eggs and next 5 ingredients in a medium bowl and blend well. Pour custard over the ingredients in baking dish. Let stand 15 minutes, occasionally pressing bread into custard. Can also be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before baking.
4. Preheat oven to 350˚F. Bake the casserole, uncovered, until the custard is set, about 30 minutes. Serve with additional sour cream, capers and dill sprigs. Serve hot.

Bisous' first New Year's Day brunch... and he was wiped after hosting family and friends.

Until next year...

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dessert last night... breakfast this morning

7/29/2016

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Hard to believe... August begins next week and this is the first purchase I've made of summer nectarines. I finally just loaded up on peaches, plums, and the nectarines in this dessert. To make this, I used the recipe for Apple Crisp (recipe HERE) from my mother, substituting 5 large nectarines and a good amount of blueberries (1 cup plus). Slice the nectarines and place in a bowl with the blueberries. Add 2 teaspoons arrowroot and toss gently. This will help thicken the juices you get when baking nectarines. Optional... Lightly toast chopped walnuts or slivered almonds, about 1/2 cup, and fold into the crisp topping before spooning onto the fruit. Serve warm or at room temperature with ice cream, Ice Milk, or a good drizzling of heavy cream. And of course, if there is any Nectarine and Blueberry Crisp left the next morning, eat it for breakfast!

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Kale, Potato, and Fresh Ricotta Frittata

7/7/2016

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This Kale, Potato, and Fresh Ricotta Frittata has been on the menu often at my house over the past few weeks... And no apologies to all who have had to eat it so many times (mainly my husband). I always start baking this frittata when the lacinato kale is ready in my garden. I rarely purchase kale, beets and radishes during the winter months. They are savored more when eaten only during my kitchen garden's growing season. This means we consume a huge amount of these vegetables during June, July, and August.

We are big egg eaters at my house and frittatas are such a great way to make eggs a meal any time of the day. And, to clean out the refrigerator! If I've made roasted potatoes or a french potato salad the day before, they will most likely end up in a frittata the next morning; the same with any other leftover vegetables. I also try to have fresh ricotta (recipe HERE) available at all times. I am so in love with it and drop dollops of the ricotta all over the top of a frittata before baking.
Add what you love to your frittata; the only constant is eight gently whisked eggs. A 10-inch cast iron skillet I inherited is what I always use; probably my favorite and the most-used kitchen implement I have.

• 4 small Yukon Gold potatoes, thinly sliced
• 5 lacinato kale leaves, ribs removed and thinly sliced
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1-1 1/2 cups grated Gruyère cheese
• 8 organic, large eggs, whisked
• Fresh ricotta (recipe HERE)
1. Preheat oven to 375˚F.
2. In a 10-inch, non-stick oven-proof skillet, pour a generous drizzle of olive oil over medium heat. Add the sliced potatoes. Use a thin spatula to turn the potatoes until light golden in color. Add the kale and add a bit more olive oil if needed. Season with salt and pepper and continue to turn the potatoes and kale until the potatoes are a golden brown and the kale has wilted. Reduce the burner to low and sprinkle the grated cheese evenly over the top of the potatoes and kale. Slowly pour the whisked eggs over the mixture and sprinkle with additional salt and pepper. Take off heat. Top with big dollops of fresh ricotta. (I probably used close to half a pound.)
3. Place the skillet on the middle rack of oven and bake for 25 to 30 minutes, or until the the eggs are set. Eat the frittata straight from the oven or at room temperature. Enjoy!

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Pear and Poppy Seed Loaf... revisited

4/21/2016

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Does this loaf bread look familiar? I've shared this recipe before. I didn't make this quick bread with the intention of photographing it and posting the recipe again. But I walked past it after my husband sliced off a couple of pieces and thought, what a nice looking Pear and Poppy Seed Loaf! So, here it is again. I'm looking forward to tomorrow morning. It's been a while since I've had a bread like this to eat along with my cappuccino.

+PEAR and POPPY SEED LOAF +

+ recipe from Cooking Light

• 2 1/4 cup unbleached flour
• 3 tablespoons poppy seeds
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped, peeled ripe pear
• 1 cup buttermilk
• 2/3 cup sugar
• 1/4 cup honey
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla
• 1 large egg
• cooking spray
1. Preheat oven to 350˚ F.
2. Combine first 5 ingredients in a large bowl. Stir in pear; make a well in center of mixture. Combine buttermilk and next 5 ingredients in a bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into an 8-inch-by-4-inch loaf pan coated with cooking spray.
3. Bake at 350˚ approximately one hour. Cool 10 minutes. Remove from pan and cool completely on a wire rack.

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mornings at my house... Tropical Granola

4/1/2016

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     I have been eating this granola since our trip to Tuscon in February when my husband and I visited friends we had not seen for decades (! ). We had this for breakfast every morning during our stay and I loved it -- I've already posted the recipe for the pasta with shrimp and broccoli Ron made for us on our last evening in Tuscon (recipe HERE). Now I'm giving you my version of the granola.
     I often wonder... do I remember meals being really, really good while traveling because they were really good, or is it because my experiences and surroundings are viewed through a rosy vacation filter that, for me at least, creates a high level of satisfaction. Could that be the case when I'm in France (where I've been told I'm always smiling) and whatever I eat seems to be exceptional? Well, except for that Salade Nicoise with the canned corn I had in Provence... ish :( Maybe all of those memories are elevated in my mind, just because I'm relaxed and happy... ?
     This granola was very good at our friends in Tuscon, and it's still good when made in my own kitchen. Serve with Greek yogurt and fresh pineapple + blueberries.

• my version of Chocolate & Zucchini's "Homemade Granola Formula"

• 3 cups rolled oats
• 1 1/2 to 2 cups mixed nuts (I use macadamia nuts and slivered almonds) SEE NOTE below
• 2 tablespoons coconut oil
• 3 tablespoons maple syrup
• 3 Tablespoons honey
• 1 teaspoon ground cinnamon
• Generous grating of fresh nutmeg
• 5 tablespoons pumpkin seeds
• 1/2 cup dried, unsweetened coconut
• 1 teaspoon salt flakes
• 1 tablespoon vanilla
3/4 cup (or more) dried blueberries

1. PREHEAT oven to 300˚F.
2. Line a rimmed baking sheet with parchment paper.
3. Place all of the ingredients (except the dried blueberries) in a large bowl and stir well until combined and dry ingredients evenly moistened.
4. Spread mixture on prepared baking sheet and place on middle rack of oven.
5. Bake the granola for 30 minutes, stirring every 10 minutes (this is a must!). It won't get crisp at this stage. Let the granola cool on the baking sheet... it will crisp up as it cools. Stir in the dried blueberries at this point.
6. Transfer to an airtight container once cooled.

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• • • Pumpkin Scones • • •

Smoked Salmon + Potato Breakfast Casserole

+PEAR and POPPY SEED LOAF +

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