Now that you have my Italian version of huevos, here’s a recipe that’s mas o menos traditional.  You can throw this together with leftovers from last night’s fish taco party with hardly any prep at all.  Feel free to sub V8 for tomato sauce and add some cilantro or guac on there too!  For the bean lovers, refried pintos might be another delicious side and are generally spread over the tortillas before topping with the eggs and sauce.  This hearty breakfast is definitely cause to rise and shine!

Eggs Mexicana

Serves 2.

 

• 2 cups V8
• 1 T chipotle sauce
• 1 t cumin
• 4 eggs
• 4 corn tortillas
• ½ cup Queso Fresco
• Sour cream
• Chipotle broccoli slaw

 

Heat the V8, chipotle, and cumin about 5 minutes until warm.  Crack eggs in center and cook over medium heat until desired doneness.  Top tortillas with eggs in sauce, sprinkle with Queso Fresco, and serve with sour cream and Chipotle Broccoli Slaw.

Who wants to get up early to slave over the stove, rising hours before your guests arrive to make brunch?  Not I.  This Italian variation on the Mexican Huevos Rancheros (soon to follow) can be made from leftover spaghetti sauce or store bought if slaving in general just isn’t your thing!  The remainder of the ingredients can be kept on hand so a big breakfast or brunch are never out of your reach.  Serve with prosecco juiced up with some peach nectar or Orangina.

 

 

Huevos Italiano

Serves 4.

 

• 2 cups of your favorite spaghetti sauce
• 8 eggs, fried or poached
• 4 large slices Ciabatta bread (or other Italian bread)
• ½ cup Parmesan cheese, grated
• ¼ cup Italian parsley, chopped

 

Sleep in, toast bread and top with one quarter each: sauce, eggs, cheese & parsley! 

I found these recipes in the December issue Fine Cooking and decided to try them out at a recent brunch (note: vegetarian bacon can easily be substituted for vegetarians like myself.)   For those who have never had baked eggs, I highly encourage you to try them.  You’ll find yourself surprised and delighted at their light fluffiness.  As for the bacon—two words: maple, bacon.  Need I say more?

Plate perfect and brunch ready!

Eggs

Ingredients

2 tsp. unsalted butter, softened

4 large eggs

Kosher salt and freshly ground black pepper

1-1/2 tsp. chopped fresh chives

2 Tbs. heavy cream

Directions

Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.

Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute .)

Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.

Bacon

Ingredients

6 slices thick-cut bacon

2 Tbs. plus 1 tsp. pure maple syrup

1-1/2 Tbs. light brown sugar

Directions

Position a rack in the center of the oven and heat the oven to 425°F. Arrange the bacon slices on a rimmed baking sheet. Drizzle both sides with the maple syrup and then sprinkle both sides evenly with the sugar. Bake until browned and crisp, 20 to 22 minutes.

Ok, so I forgot to post these last year and then again last week, so here you have it before another year flies by:

 

Awards show round 2 was nearly overruled by a second and most unfortunate basketball game against our biggest rival Duke.  Let’s be honest – nobody really likes Duke unless A – they went there or B – they went to Army.  And in the latter of the two cases, I’m pretty sure that had our honorable soldiers had the opportunity to share a state with the Dookies for four years they would feel differently.  Alas, we were able to do both and thanks to DVR were caught up with the Oscar’s by 11 aka bedtime…

 

The Oscars, for those like me who don’t know, are also called the Academy Awards.  And the Grammy’s are for music.  I am a fan of awards shows because it gives me a great excuse to try new recipes and sit around for multiple hours gorging myself with my girlfriends while we pass judgment on each and every celebrity all of whom look 10,000 times better than us even on a bad day.  That said, I know that a large percentage of them are not only sporting couture dresses, but are also donning sexy SPANX undergarments to hide the consequences of their last ladies night.  Ok I think that was enough secrets for one paragraph, onto the food.

 

While I made two apps and a dessert, I think the Baked Goat Cheese & Espresso Crunch Bars can support blogs all their own, so I’ll tell you about the Cinnamon Chick Peas.  Speaking of chick peas, I originally wanted our blog to be called ChicPeas; I had a logo, color scheme, and even catchy category names like ReciPeas…  Sadly, it got the veto.  Go figure.  The Cinnamon Chick Peas, however, made it into fruition and turned out to be a nice little TV snack.  I recommend making ahead of time and serving in a homemade wax paper funnel or cocktail glass.  Here’s the recipe from Epicurious:

  

 

 

before the soak

after the soak

Makes 3 cups

• 1 cup dried garbanzo beans
• 2 tablespoons vegetable oil
• 2 tablespoons raw (or regular granulated) sugar
• 1/2 teaspoon ground cinnamon  

Don’t they look chic!

•  1 teaspoon salt

 

1. Soak the beans overnight in cool water. Drain and pat them dry with paper towels.

2. Preheat oven to 350°F.

3. In a bowl, toss the beans with the vegetable oil and sugar.

4. Spread them in a single layer on an ungreased baking sheet. Roast them in the oven until crunchy and no longer soft in the centers, about 45 minutes. (Stir them a few times to prevent burning.)

5. Immediately toss the beans in a bowl with the cinnamon and salt. Cool and serve, or store in an airtight container at room temperature for up to a week.

I actually made these while I was experimenting for the Master Chef casting call.  They seemed a unique combination of sauces and flavors and they are!  Alas, my taste test panel concluded that they are better warm so they didn’t make the cut.  Speaking of making the cut, I’m pretty sure I, like the mushrooms, did not make the cut.  While I haven’t gotten the “we didn’t choose you for Master Chef, but come try out for our new Biggest Loser Bride” rejection email I also haven’t received any positive feedback or inquiries into the cavernous depths of my past which is rumored to be part of the background check.  Wasn’t a 12 page application enough?! 

 

I’m going to chalk it up to just not meant to be, this year anyway.  I at least got to try some good recipes and meet some interesting people!  With the Academy Awards coming up this weekend, this recipe would make a great pre-show nibble and it’s just as fancy as all the glowing movie stars that will be in attendance.  We don’t all end up on the big (or small) screen, but that doesn’t mean we can’t still enjoy those who do.  Life outside of the spotlight can be just as fabulous and that’s just how I intend mine to be! 

 

Red Pepper Coulis

• 2 red bell peppers
• 2 garlic cloves
• 2 tablespoons whole milk
• 1 1/2 teaspoons honey

 

Mushroom Cakes

Serves 4.

 

• 2 tablespoons butter
• 2 tablespoons olive oil
• 16 ounces button mushrooms 
• 2 large potobello mushrooms (about 6 oz total, gills scraped out & sliced)
• 8 ounces fresh shiitake mushrooms, stemmed, sliced 
• 2 garlic cloves, minced
• 2 large eggs, beaten to blend
• 2 tablespoons finely grated parmesan cheese
• 2 tablespoons chopped basil
• 2 tablespoons chopped fresh Italian parsley
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup panko, plus additional for coating (I used home made)

 

Avocado Pesto

• 1/4 cup pine nuts, toasted
• 1 cup coarsely chopped avocado (from 2 avocados)
• 1/4 cup finely grated parmesan cheese
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh Italian parsley
• 2 teaspoons fresh lime juice
• 1/2 cup olive oil plus 3 tablespoons olive oil
• 1 tablespoon butter

 

Directions for Red Pepper Coulis:

Char peppers over gas flame or broiler until blackened all over.  Seal in plastic or paper bag; let stand 15 minutes.  Peel and seed peppers; place in blender.

Place garlic cloves in small dry skillet.  Cover, cook over medium heat until browned and tender, shaking skillet occasionally, about 7 minutes.  Cool, peel garlic; add to blender with peppers.

Add milk and honey to blender.  Puree until smooth.  Transfer to bowl and season with salt and pepper.

*Can be made up to 2 days ahead.

Directions for Mushroom Cakes:

Melt butter with oil in large heavy skillet over medium high heat.  Add all mushrooms and sauté until browned and edges begin to crisp, stirring often, about 14 minutes.  Add garlic; stir 1 minute.  Transfer mixture to processor.

Add eggs, Parmesan, herbs, salt and pepper to processor. Pulsing on/off turns, process until mushrooms are coarsely chopped.  Transfer to large bowl & mix in 1/2 cup of panko.

Divide mushroom mixture into 8 equal portions (1/4 to 1/2 cup each.).  Form each into 3/4 inch thick cake.

Spread additional panko out on plate and coat cakes with panko.  Place on rimmed baking sheet.

**Can be made 4 hours ahead: cover & chill.

Directions for Avocado Pesto:

Place pine nuts or cashews in processor, pulsing on/off turns, process until coarsely ground.  Add avocado, Parmesan, cilantro, parsley, and lime juice and process to blend.

With machine running gradually and 1/4 cup oil through feed tube.  Transfer to bowl and season to taste with salt and pepper.

**Can be made 2 hours ahead: cover & chill.

Preheat oven to 300ºF.

Melt butter with 2 T oil in large skillet over medium heat.

Working in 2 batches. add mushroom cakes; cook until browned and cooked through, about 5 minutes per side.  Transfer to baking sheet; place in oven to keep warm.

To serve, spoon about 1/3 cup avocado pesto into center of each plate, using back of spoon, spread out to 5 inch round. Place 2 cakes on each plate and drizzle with red pepper coulis. Alternatively, you can plate them all together as shown in my picture.

 

Oh, how I love risotto.  One part delicious rice dish, one part strict technique makes eating the finished product seem oh so special.  I remember learning to make this dish with my Godmother, furiously stirring the pot as she ladled in the broth.  Our hard work was repaid with melt-in-your-mouth pools of creamy goodness.

 

A meal fit for a restaurant, yet perfect at home.

Here is one of my favorite risotto recipes.  The bright lemon really shines and the leeks impart a mellow onion flavor.  It’s great as is or paired with seafood and a green vegetable for a more robust offering.  Adding the egg yolk is a little trick I’ve picked up over the years—it helps bind the rice together and makes it just a tad bit richer…and who among us doesn’t want to be richer?

Ingredients:

2 large or 3 small leeks

2 T butter

¼ tsp finely ground pepper

 

2 T EVOO

1 shallot, minced

1.5 c Arborio or Carnaroli rice

½ c white wine

4-5 cups vegetable broth*, kept at a bare simmer over low heat 

2 T lemon juice

Zest of 1 lemon

1 T butter

¼ c grated Romano cheese (or sub in Parmesan)

1 egg yolk

Chopped parsley for garnish

 

Directions:

Slice off tops of leeks, leaving only white and light green parts; discard tops or keep for stock.  Cut leeks in half lengthwise and finely slice into semi circles.  Rinse chopped leeks well and drain.  In a large sauté pan, melt butter and sauté leeks until wilted and lightly browned.  Season with pepper.  Remove leeks from pan and set aside.

 

 

Sauteeing the leeks

In the same pan, heat the EVOO over medium; sauté shallot until soft but not brown.  Add rice and cook for 2-3 minutes. Add wine and stir until liquid is nearly absorbed.  Add broth 1-2 ladlefuls at a time and cook, continually stirring, until liquid is nearly absorbed before adding more.  Continue this method until rice is creamy and tender. 

Right before serving, stir in sautéed leeks, lemon juice, zest, butter, egg yolk, and cheese.  Season to taste with S&P.  Garnish with parsley and serve immediately.

 

*I caution you to choose a brand of broth (or, better yet, homemade variety for those among us with the inclination to go the extra mile) that you really like as the flavor will condense significantly. 

Have you enjoyed 5 days of soups and more than enough veggies to compensate for a month worth of French fried sides?   Alas, I’ve saved the best for last!  A Tuscan favorite enjoyed by many a peasant past – ribollita!  Ribollita, next to Papa al Pomodoro, was probably one of my best finds during my time studying abroad in Florence.  I honestly don’t know what I would have done without this “kitchen sink” of soups or with the abundance of fresh market goods in my pantry had we not been introduced.  Ribollita isn’t really all that different from other soups.  It generally contains broth, beans, and vegetables, but then you add big chunks of Tuscan pan (bread), which completely transforms the consistency of the soup.  Suddenly it’s thick and creamy enough to comfort even the most homesick of students.  Mangia!

Ribollita

Serves 4-6.

 

• ¼ cup olive oil, divided
• 1 onion, chopped
• 1 carrot, chopped
• 2 cloves garlic, chopped
• 4 ounces pancetta, chopped
• 15 ounce can diced tomatoes
• 1 head of kale, spinach, or swiss chard
• 15 ounce can cannellini beans
• 4 cups chicken stock
• 1 bay leaf
• 1 parmesan rind
• Salt & pepper
• 3 cups bread, cubed
• Grated parmesan, for garnish

 

Heat half of the oil over medium heat, add onion, carrot, garlic, and pancetta and cook until the veggies are soft and the pancetta is crisp, about 8 minutes.  Add remaining ingredients except for the bread.  Bring to a boil, reduce heat, and simmer for 30 minutes.  Stir in bread until complete submerged and creamy.  Top with Parmesan cheese!

Oh la la mi amor, French onion soup.  I think it’s no coincidence that Katy used the same exclamation to describe her French Macaroons!  The French just know how to make things indulgent in the most dreamy way, no?  Even the names themselves are music to your ears: Croque Monsieur,   Coq au Vin, say it again s’il vous plait!  This soup is also tender and sweet.  The onions are caramelized until they melt into each other, their purple colors fading into brown bursts of flavor.  It’s topped with a large crouton bathed in a sea of gruyere & parmesan.  My loves, you can’t go wrong. 

Frenchy Onion Soup

Serves 6.

• 2 T butter
• 5 red onions, thinly sliced
• Sugar
• Salt
• 1 sprig thyme
• 2 sprigs parsley
• 1/2 cup wine
• 2 cups beef broth
• 6 cups chicken broth
• 1 T balsamic vinegar
• ground pepper
• Baguette
• 4 1/2 oz gruyere cheese (or the lesser swiss)
• 3 oz asiago cheese

 

Melt butter in a large pot.  Add onions and a dash of sugar and salt and cook over medium heat, stirring frequently, for 30-35 minutes until the onions are brown and almost melt together.  Add wine, herbs, and broth and simmer for 20 minutes scraping the tasty bits from the bottom of the pan.  Remove herbs and add balsamic.

In a bowl, combine grated cheeses.  Slice baguette into large rounds, top with cheese, and broil for about 10 minutes until browned.  Serve with soup and a crudite platter.  Alternatively, you can bowl your soup, top with cheese bread, and broil.  Bon appetit!