Christmas Breakfast Strata

Happy New Year! Here is a great breakfast recipe to file away for a special holiday. The beauty of this recipe is that you put it all together the night before and bake it the next morning. I made this again this past Christmas and it's now a family favorite.

Breakfast Strata with Potatoes, Rosemary, and Fontina

Makes one 8 by 8-inch strata and serves 6

8 - 10 slices of supermarket French bread (1/2-inch thick) or Italian bread (6 - 7 ounces)

5 tablespoons unsalted butter softened

12 ounces new potatoes (about 2 medium), cut into 1/2-inch cubes

3 medium shallots minced (about 1/3 cup)

2 medium cloves of garlic minced or pressed through garlic press

1 1/2 teaspoons fresh rosemary minced

1/2 cup medium-dry white wine such as Sauvignon Blanc

6 ounces Fontina cheese grated (about 1 1/2 cups)

6 large eggs

1 3/4 cups half and half

2 tablespoons fresh parsley leaves minced

Directions:

1. Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 tablespoons butter; set aside.

2. Bring 1 quart water to boil in medium saucepan over medium-high heat; add 1 teaspoon salt and boil potatoes until just tender when pierced with tip of paring knife, about 4 minutes; drain potatoes.

3. Heat 2 tablespoons butter in medium nonstick skillet over medium heat and cook potatoes until just beginning to brown, about 10 minutes. Add shallots and cook, stirring frequently, until softened and translucent, about 1 minute longer; add garlic and rosemary and cook until fragrant, about 2 minutes longer. Transfer mixture to medium bowl; season to taste with salt and pepper and set aside. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.

4. Butter 8-inch square baking dish with remaining 1 tablespoon butter; arrange half the buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of potato mixture, then 1/2 cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining potato mixture and another 1/2 cup cheese evenly over bread. Whisk eggs and parsley in medium bowl until combined; whisk in reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, above), and refrigerate at least 1 hour or up to overnight.

5. Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining 1/2 cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 80 minutes for doubled recipe).

Cool on wire rack 5 minutes; serve. *Source: Cooks Illustrated

Molasses Spice Cookies with Orange Essence

I'm back! Sorry about the long hiatus, but the good news is I have a new camera and time off to catch you up on some great recipes. Thanks for your patience. Let's make up for lost time with an old fashion Christmas cookie recipe. Barb and I debated if this qualifies as a Christmas cookie. Hey, it's got molasses, spices, and sugar in my view that seals it! I've been whipping up multiple batches of these and they have been disappearing as if Santa was coming off his Atkins diet. Enjoy and Merry Christmas to all.

Molasses Spice Cookies with Orange Essence

Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and under baked when removed from the oven. Makes about 22 cookies:

1 cup granulated sugar (about 2 1/2 ounces)
2 1/4 cups unbleached all-purpose flour (11 1/4 ounces)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1/3 cup dark brown sugar (about 2 1/2 ounces)
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses (about 6 ounces), light or dark
3 teaspoons grated orange zest

Directions:

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan.

2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.

3. In work bowl of food processor, process 2/3 cup granulated sugar and 2 teaspoons grated orange zest until pale orange, about 10 seconds; transfer sugar to 8- or 9-inch cake pan and set aside.

4. In standing mixer fitted with paddle attachment, beat butter and 1 teaspoon grated orange zest with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.

5. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in orange sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not over bake.

6. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)

Source: Cooks Illustrated

Apple Pancake - Welcome back Megan!

I picked up Megan at the airport last night. We rolled in around 2 AM. We are happy to have her back after her month long internship in Santa Rosa, Calif. What to do I make her for breakfast to welcome her back? As luck would have it, I was fishing around for breakfast spots in Chicago this past week and came across a menu item at the original pancake house for apple pancakes. I was able to locate a recipe and gave it a try this morning. I pretty much used the recipe as is, except I added some vanilla for extra flavor and some baking powder for lift. I topped the finished dish off with some of my New York state maple syrup and powered sugar. Megan and Barb really enjoyed it, so it's a keeper. Next time I might add some raisins and think about some other adjustments, but not bad as is for a maiden voyage.

Recipe:
1/4 cup sugar
2 teaspoons ground cinnamon
3 eggs, beaten and room temperature
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup milk, room temperature
7 tablespoons butter
1 or 2 green tart cooking apples, thinly sliced

Preheat oven to 400° F.
In a small bowl, combine sugar and cinnamon; set aside.

In a large bowl, combine eggs, salt, flour, and milk; beat until batter is smooth.

In a large heavy ovenproof frying pan or a cast-iron skillet over medium heat, melt butter, turning pan to cover sides.

Add apples and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5 minutes.

Pour batter over apples into pan and bake 25 minutes or until puffed above sides of the pan and lightly browned.

Remove by flipping upside down onto a serving platter (apples and cinnamon will be on top).

Serve immediately.

Roasted Red Pepper Crostini

This is Barb's signature appetizer. This orignial recipe is a can't miss dish. Sorry for the poor photo - it looks like a slice of pizza, it's really a small piece of bread. I will update the photo next time we make it.


1 - 7 oz. jar roasted red peppers – drained and blotted dry
¼ cup chopped fresh parsley
2 tsp. Capers
3 cloves garlic
2-3 tbsp. olive oil
Greek seasoning

1 - loaf French bread
1 - 6 oz. container Alouette garlic and herb spreadable cheese

Preheat oven to 350 degrees

Coarsely chop roasted red peppers
Add parsley, capers and 2 cloves pressed garlic
Add olive oil 1 tbsp at a time to mixture until ingredients are nicely blended but not runny. Sprinkle w/Greek seasoning to taste.

Slice French bread into 1” rounds on place on cookie sheet.
Cut remaining garlic cloves and rub cut side on each of French bread rounds
Place bread rounds in oven for approx. 4 min.

Remove bread and spread Alouette cheese spread evenly over each round.
Place bread topped with Alouette back in oven and bake 4 min. longer or until cheese is bubbly.

Remove bread and place on a serving dish. Top each round with red pepper mixture and serve, or keep separate and allow for topping each round individually with desired amount of red pepper mixture.

Makes approx 30 pieces.

Mama Mia That's Some Damn Good Pizza

As a native New Yorker, I have been chasing the pizza holy grail a long time. Finally, I think I have unlocked the combination to quality pizza at home. First, let's get the dough out the way. Cooks Illustrated has nailed it with a "secret ingredient;" cake flour. The cake flour gives the crust the right amount of chew when cooked at high (500F) temperatures. I use a pizza stone and pizza peel to manage the process.

Here is the recipe for the dough:

1 1/4 teaspoons instant yeast
1 cup water (8 ounces), room temperature
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting work surface and peel
1 cup cake flour (4 ounces)
1 1/2 teaspoons table salt
2 teaspoons sugar

Now for the toppings - of course because we live in barbecue country, I have tried the grilled pizza thing a hundred times - forget about it. I've seen enough burnt crust and uncooked toppings to last me a life time. Tonight I had an inspiration - forget about grilling the pizza, grill the toppings!

Check this out, I had some fresh mozzarella and you know what happens when you put that on pizza - the water works. So, I took a foil pouch of wood chips, sliced the mozzarella and placed it on some foil, greased with olive oil. My idea was to slightly smoke the cheese and drive the water out of it at the same time -it worked. Since the grill was hot, why not throw some tomato and Vidalia onion slices on too - brilliant! As far as the toppings go - let your imagination run, that's the fun.

Adjust oven rack to lowest position, set pizza stone on oven rack, and heat oven to 500 degrees. In liquid measuring cup, whisk yeast into water to dissolve. Mix the flours, salt, and sugar until combined. Slowly add liquid; continue to process until dough forms satiny, sticky ball that clears sides of work bowl. Divide dough in half and shape into smooth, tight balls. Place on floured counter or baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray and let rise until doubled in volume, about 1 hour.

When dough balls have doubled in size, dust dough liberally with flour and transfer balls to well-floured work surface. I use a rolling pin to from a 12-inch circle. Lightly flour pizza peel; lift edges of dough round to brush off any excess flour, then transfer dough to peel. Spread thin layer of tomato topping (about 1/2 cup) over dough with rubber spatula, leaving 1/2-inch border around edge. Slide onto stone and bake until crust begins to brown, about 5 minutes. Remove pizza from oven with peel, close oven door, and top pizza with half of cheese chunks, spaced evenly apart. Return pizza to stone and continue cooking until cheese is just melted, 4 to 5 minutes more. Transfer to cutting board; sprinkle with half of remaining basil, 1 teaspoon olive oil, and pinch salt. Slice and serve immediately. Repeat steps above to shape, top, and bake second pizza.

Smok'n Forth of July Ribs

Jordan and I had a great day on the golf course. He had three pars in a row and was hitting it really long. Nothing builds the appetite like a good walk on the course. Barb made a patriotic cake with white frosting, blue berries and cherries.

When it comes to ribs, I use a combination of cooking methods. I start them on the grill and finish them off in the oven. In fact, they will spend the majority of the time in the oven, which gives me the most temperature control.

Start by peeling away the membrane that covers the bones. Then apply your rub. Make a tin-foil pouch for your wood chips.

Rub the ribs with love. Place ribs on grill away from the chip pouch. Cook on the gas grill for about an hour at a very low temperature. The only burner I have on is the one directly over the wood chips.

In the oven, I place a 9x13 dish filled with boiling water on the bottom rack. My ribs go on top. I place them onto of cooling rack, on a foil-lined cookie sheet. Set the oven to 220 degrees and forget about them for about three hours.

In the last half hour of cooking, I bast them with sauce and crank up the oven heat. You can also place under the broiler or finish them off back on the gas grill. But be careful not to burn the sauce.

This rub recipe is from Cooks Illustrated:

Dry Rub
1 tablespoon ground black pepper
2 teaspoons cayenne pepper (optional)
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon granulated sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon ground white pepper
3 tablespoons celery salt
3 tablespoons garlic powder

Birthday Fiesta!

Barb made this birthday meal a few years ago. She was inspired by the May 2001 edition of Bon Appétit. Here are the recipes:

PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE
(LOMO DE PUERCO CON SALSA DE NARANJA Y CHILE CHIPOTLE)

For a flavorful side dish, brush carrots, green onions, zucchini strips, and asparagus with vinaigrette, then grill. Pour a Mexican Nebbiolo or Spanish Garnacha blend.
10 SERVINGS

3 1/2 pounds pork tenderloins
6 cups orange juice
2 teaspoons salt
2 tablespoons (1/4 stick) butter
3 large shallots, finely chopped
1 cup dry white wine
2 3/4 cups low-salt chicken broth
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh chives
1 tablespoon minced canned chipotle chiles

Divide pork between 2 re-sealable plastic bags. Pour 1 cup orange juice and 1 teaspoon salt into each bag; seal. Turn to coat. Chill at least 3 hours or overnight.

Melt butter in large saucepan over medium-high heat. Add shallots; saute until soft but not browned, about 2 min­utes. Add wine; boil until reduced to glaze, about 10 minutes. Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be made1 day ahead. Cool. Cover and chill.)

Prepare barbecue (medium-high heat). Drain pork; pat dry. Grill to desired doneness, turning often, about 18 minutes for medium. Transfer to work surface; tent with foil and let stand 5 minutes.
Meanwhile, bring sauce to simmer; mix in cilantro, chives, and chipotle chiles. Slice pork. Serve with sauce.

MASHED SWEET POTATOES WITH ROASTED GARLIC
(PURE DE CAMOTES CON AJO)

10 SERVINGS
2 heads of garlic
1 tablespoon olive oil
4 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 2-inch chunks
1 1/4 cups whole milk
3/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Preheat oven to 350 °F. Cut tops off garlic. Place on foil; drizzle with oil. Enclose garlic in foil. Bake until tender, about 1 hour. Cool. Squeeze garlic to release from skins. Cook sweet potatoes in pot of boiling salted water until tender, about 20 minutes. Drain; return to pot. Add milk, cream, butter, and roasted garlic. Using handheld electric mixer, beat until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Re-warm in microwave)


TORTILLA SOUP
(SOPA DE TORTILLA)

6 SERVINGS
6 dried guajillo chiles, stemmed
2 dried pasilla chiles, stemmed
12 5- to 6-inch-diameter white corn tortillas
2/3 cup plus 2 tablespoons corn oil
2 cups coarsely chopped plum tomatoes
1 1/2 cups water
1/4 small white onion
2 large garlic cloves
1 large sprig fresh epazote or 2 large fresh cilantro sprigs
Pinch of baking soda
4 cups low-salt chicken broth
1/2 cup crumbled queso fresco
1 small avocado, peeled, pitted, diced
1/4 cup crema mexicana or sour cream
Cut slit in 1 long side of each chile; pull open. Remove seeds and membranes; press chiles flat. Cut pasilla chiles into 1x1/4-inch strips. Cut 6 tortillas into 1x1/4-inch strips. Heat 2/3 cup oil in heavy medium skillet over medium-high heat until very hot.

Working in batches, add tortilla strips to skillet; toss until crisp and golden, about 1 minute. Using slot­ted spoon, transfer strips to paper towels. One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds per side. Transfer to paper towels. Working in batches, add guajillo chiles to skillet; press with spatula until chiles begin to blister, about 10 seconds per side. Transfer to paper towels. Add pasilla chile strips to skillet; stir 10 seconds. Transfer to paper towels to drain.

Combine tomatoes and next 5 ingredients in heavy large pot. Coarsely crumble whole tortillas, then guajillo chiles into pot. Bring to boil. Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes. Working in 3 batches, puree mixture in blender until smooth, adding 1/4 cup broth to each batch. Heat 2 tablespoons oil in large saucepan over medium-high heat. Add tomato mixture; stir until thick and deeper in color, about 2 minutes. Add 3 1/4 cups broth; bring to boil. Simmer 8 minutes to develop flavors. Season with salt.

Ladle soup into bowls. Garnish each serving with tortilla strips, chile strips, cheese, diced avocado, and crema.