In a couple of previous columns we have supplied recipes for breakfast breads and muffins that can be made ahead and frozen to enjoy with company. Today's column contains several recipes that we have fixed for friends when we have some extra time during a weekend visit. The poached eggs in tomato sauce is a hearty dish that is perfect for a Sunday brunch. We enjoy grits in almost any form, but we especially like this recipe for cheese grits that comes from Sundays at Moosewood Restaurant (Simon and Schuster 1990). The yogurt pancake recipe has been well received by everyone who has had it (even people who think they don't like yogurt) and we believe it is almost as good as our sourdough pancake recipe, but doesn't require the advance planning associated with making sour dough starter.
Ingredients:
Preheat oven to 375 degrees. Toss the cubed potatoes with 2 TBS olive oil, salt, and pepper. Place in a baking dish in a single layer and bake approximately one hour, turning occasionally, until golden brown and cooked through.
While the potatoes are baking, heat 2 TBS oil in a large skillet over medium-low heat. Saute the minced onion and garlic until soft, but not brown. Add the tomatoes, tomato paste, wine, water, pepper flakes, hot sauce, parsley and basil. Simmer the mixture over low heat for 20-30 minutes. Season with vinegar, salt, and pepper. Once the potatoes are done, turn off heat but leave in oven to stay warm. With the tomato mixture gently simmering, make wells in the mixture and place raw eggs evenly over the top. Place a lid on the pan and poach the eggs until they reach desired doneness. Place a serving of potatoes on each plate and top with an egg and some of the tomato mixture. 6 servings.
Ingredients:
Bring the water to boil in a heavy saucepan. Slowly pour in the grits, stirring constantly to avoid lumps. Add the salt and pepper. Cook, stirring frequently, over low heat until thick and smooth, about 40 minutes. Remove the pan from heat.
Preheat oven to 375 degrees. In a mixing bowl, beat the egg and milk together. Fold the egg mixture into the grits. Add half of the two cheeses and mix well. Pour the grits mixture into an oiled 2 quart baking dish and top with remaining cheese. Bake uncovered for 20-30 minutes or until the top is golden. Remove the dish from the oven and allow to set for 5 minutes before serving. 4-6 servings.
Ingredients:
Ingredients for Syrup:
For toast: Butter large baking pan and arrange bread slices in a single layer. Combine eggs, milk, 1/2 cup maple syrup, vanilla and cinnamon in bowl and beat to blend. Pour over bread. Let soak until egg mixture is absorbed, turning bread after 10 minutes, for about 25 minutes. Preheat oven to 425 degrees. Bake 15 minutes; turn and bake until golden (about 10 minutes longer). 3-4 servings.
While bread is baking: Combine maple syrup and cinnamon in small saucepan. Bring syrup to simmer. Remove from heat and spoon over french toast.
Ingredients:
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl (with a pour spout). Whisk in the milk, eggs and melted butter. Stir in the yogurt just until blended. Heat a non-stick griddle on medium-high heat. Lightly oil griddle and drop batter in 1/8 cup measures onto griddle. Cook until bubbles form and the pancakes begin to brown. Turn and repeat (about 2 minutes on each side). Approximately 40 2-inch pancakes (recipe can be cut in half).
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