Category Archives: breakfast.

Autumn Hash

I think this is a great weekend breakfast to make for people you really like.  You could leave out the meat entirely if you’re having a vegetarian moment or substitute another meat.  I think a chicken apple sausage would be a great trade.  Serve with eggs and toast.

Autumn Hash

4 to 8 oz bacon (depending on preference), chopped

1 celery root, peeled and diced

1 large potato, peeled and diced

1 sweet potato, peeled and diced

1 onion, peeled and diced

olive oil

2 sprigs fresh thyme

several sprigs fresh chives, diced

salt and pepper

1 apple, peeled, cored, diced

juice of 1/2 lemon

In a skillet, cook bacon until crispy.  Transfer to towel to drain.  Pour out grease from pan and lightly wipe it out.  Return to medium heat and cook celeriac, sweet potato, potato and onion in a drizzle of olive oil.  Add thyme sprigs.  Cook about 5 minutes, stirring occasionally.  Add 2 tablespoons of water, cover and let cook 10 to 15 minutes until vegetables are fully cooked.  Add apples, lemon juice and cooked bacon.  Season with salt, pepper and chives to taste.  Cook 5 minutes more.  Serve warm.

Pancakes and Syrup

Good Morning!  I could be a morning person for these pancakes.  Pick any small citrus you prefer like orange, lemon or lime.  The syrup uses Celestial Seasonings Red Zinger herbal tea of hibiscus and lemon.

Citrus Ricotta Pancakes

1/2 cup cake flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 tablespoon agave syrup

1/2 teaspoon vanilla

1 cup ricotta

juice and zest of small citrus

2 eggs, seperated

2/3 cup milk

For the Pancakes:  Mix flours and baking soda and make a well in the center of the bowl.  Add agave, valinna, ricotta, citrus zest, juice, egg yolks and milk.  Stir to just combined.  In a seperate bowl whisk egg whites until light and foamy.  Fold into batter.  Drop small ladlefuls of batter onto hot griddle or pan.  Bubbles will show up on edges and then center when ready to flip.  Flip and cook  opposite side about 1 minute.  Serve with butter, fruit, jam and/or syrup.

Red Zinger Maple Syrup

1/2 cup water

2 red zinger tea bags

1 cup maple syrup

For the Syrup:  Brew 1/2 cup water with two tea bags.  Let brew 5-7 minutes then discard tea bags.  In a pan, combine maple syrup and tea.  Simmer until reduced and a maple syrup consistency.

Egg Squares

The only way I’ll eat eggs.  (Besides those in baked goods.)  This is almost a frittata except with more vegetables than eggs.

Egg Squares

6 eggs

salt and pepper

drizzle of olive oil

8oz cremini mushrooms, sliced

2 leeks, diced

2-3 collard greens, leaves removed from stems, stems discarded

parmesan cheese (optional)

Heat oven 350 degrees.  Saute mushrooms and leeks in olive oil until soft, about 5 minutes.  Toss in collard greens.  Pour veggies into greased casserole dish.  Whisk eggs with salt an pepper.  Pour over vegetables.  Bake until set, about 25 minutes. Grate parmesan cheese over top.  Cut into squares.

pear bleu puff tarts

I wanted to make homemade poptarts and had a puff pastry dough in the freezer. Perfect. I also made a raspberry version.

Pear and Bleu Cheese Poptarts

1 package puff pastry dough, thawed

1/4 cup mascarpone

1/4 cup bleu cheese

two pears halved, cored, sliced

honey

flour for rolling out dough

egg yolk and milk (for the wash)

Preheat oven to 350 degrees. Gently roll out pastry on floured surface very thin. Use a pastry or pizza cutter to cut poptart squares. (Mine were huge portions at 5″ x 6″. I recommend smaller portions)

In a bowl, mix bleu and mascarpone cheeses and smear on what will be the bottom pastry square. Layer with slices of pear. Drizzle with honey. With a pastry brush or finger, brush small amount of water along the pastry edges. Create a sandwich with another square. Press along edges to seal. Repeat with remaining squares until you have all your little poptarts sealed up and ready for baking. Poke holes in top layer with a fork.

Mix egg yolk and about a tablespoon of milk together for the egg wash. This will create a pretty golden brown glaze. Lightly brush each square with egg wash. Bake for about 20 minutes.  They will be golden, flaky puffs of heaven.

raspberry puff tarts

I couldn’t make up my mind the other day when I was making puff pastry pop tarts if I wanted raspberry or pear so I made both.  Here is the recipe for the raspberry ones.

Raspberry Poptarts

1 container fresh raspberries, washed and coarsely chopped

1/2 cup mascarpone

1/2 cup powdered sugar

2 egg yolks (one for the filling and one for the wash)

1 puff pastry sheets, thawed and rolled out super thin

Heat oven to 350 degrees.  In a small bowl combine mascarpone, sugar and egg yolk.  Add raspberries.  Set aside.

Cut pastry into desired sized squares.  (Even number since we’ll be using one square as the base and sandwiching the filling with another square as the top.)

Smear raspberry filling onto half the squares, leaving a border.  With a finger or pastry brush dab a bit of water around the edge of every square. This will help the sides adhere to one another.  Make little snadwiches or pockets, press all edges with fork or finger to seal well.  (no one wants a leaky poptart) Poke holes in top of each.

Mix one egg yolk with a dash of milk for the wash.  Brush each square with the egg milk wash using a pastry brush.  This will create a pretty golden brown puff once baked.  Bake 15-20 minutes.