Tag Archives: Brunch

Autumnal Scones

Autumn Scones
October has ended and November is here with full force which is fantastic, as it is my favorite month of the year.

The air is crisp, the breeze light, the trees are endlessly changing in color. The days grow shorter and the night grows longer which is still novel and nice. The rain sprinkles down and the air is permeated with the essence of change.

Once fall finally comes all I want to do is stay home to cook and bake through the long cold nights. This time of year also is great for all those nice and tasty hearty strong flavors. I love a good soup or stew and I adore the mix of gingery spices with everything which is why I always drawn to recipes involving some sort of ginger + sweet combination. So when I saw this for Roasted Apple Scones with Ginger from The Vanilla Bean Blog I knew I had to make something similar especially since I had just come across a recipe for Candied Ginger on Food 52 which to me just meant I had to make some apple ginger scones.

Instead of using the recipe that inspired me I decided to use my go to scone recipe from the Bouchon Bakery Cookbook because you cook the scones from frozen. I like this a lot because I am usually cooking for one and I don’t need a full recipe of scones but with this recipe I can prepare them all and only cook what I want to eat. This recipe does require a lot of inactive time but the results are worth it so please don’t skimp on the resting time!

Autumn Scones

Autumnal Apple Ginger Scones

recipe adapted from Bouchon Bakery

2 1/4 Cups + 2Tbsp All Purpose Flour

1 3/8 Tsp Baking Powder

7/8 Tsp Baking Soda

3/4 Tsp Salt

4.7oz Cold Unsalted Butter – cut into small pieces (aprox 1/4″ in size)

3/4cup Heavy Cream + additional for brushing

1 Small Apple

aprox 1/8cup Candied Ginger (either store bought or homemade) diced into small pieces

1/4 Tsp Cinnamon + Additional for dusting

1/4 Tsp Ground Nutmeg (ideally freshly ground for maximum flavor) + Additional for dusting

Stand Mixer with Paddle Attachment

2 Sheet Pans

Parchment Paper or Silpat

Pastry Brush

TO PREPARE

In the bowl of your stand mixer combine Flour, Baking Powder, Baking Powder, and Salt. Mix on the lowest setting for 15 seconds to combine

With the mixer off add in the butter cubes into the flour mix.

Mix the butter into the flour on the lowest setting breifly to incorporate the butter into the mix, then mix on the second lowest speed (“Low” on Kitchen Aid Mixers) and mix for about 3 minutes or until the butter is broken up and incorporated into the flour mixture. If any large pieces of butter remain break them up and mix them in by hand with the mixer off.

While the butter is being incorporated add to your cream the Cinnamon and nutmeg

With the mixer still on add in the cream mixture, pouring it in slowly, mix for 30 seconds or until all the dry ingredients are moistened and the dough starts to come together.

Turn the mixer off and scrape down the paddle and sides of the bowl.

Add in the Apple and Ginger pieces and mix in on the low speed until incorporated.

Turn out the dough on to your work surface and push it together with your hands into one combined mass.

Place the dough between two pieces of plastic wrap and shape with your hands into a rectangle of about 6 inches by 9 inches, smoothing out the top so there is an even surface and straightening out the sides of the block with your hands

Wrap the dough completely with the plastic wrap and refrigerate for 2 hours until firm

Line a sheet pan with parchment paper

After 2 hours take the dough out of the refrigerator, remove plastic wrap, and with a large knife cut the dough as follows

  1. In half lengthwise
  2. In thirds crosswise
  3. Cut each of these small rectangles on the diagonal to create two isosceles triangles (you should have 12 triangles)

Arrange the triangles on the prepared baking sheet and cover with plastic wrap

Freeze until solid; which should be at least 2 hours if not overnight (they can also keep in the freezer for a month. once frozen solid I wrap them in wax paper and store in a plastic freezer safe container)

When ready to cook preheat your oven to 350F

Line the second sheet pan with parchment and transfer the frozen scones to the newly prepared pan leaving at least 1 inch in between each one.

Brush the tops of the scones with cream and sprinkle with cinnamon and nutmeg as desired

Bake for 25 to 28 minutes until golden brown

Let cool completely and enjoy!
Autumn Scones

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Weekend Brunch: Shakshuka

ShashushkaAs I have mentioned numerous times on this blog I love brunch/ breakfast foods I really really do. When I am home on the weekend it is one of my favorite things in the world to make a delicious breakfast and a full french press of coffee and catch up on some TV, Podcasts, etc. from the past week. It is a great way to get into the weekend mood and wind down from the work week.

This past weekend I went full force both days on, Saturday I made the Mushroom English Muffin that I posted last weekend and on Sunday, since I had some tomato ‘sauce’ left over and had just made harissa, I thought it would be great to make Shakshuka. I also had recently bought a mini cast iron pan for spice toasting etc. so that turned out to be the perfect vessel for this delicious breakfast.

If you are unfamiliar with Shakshuka it is a popular breakfast/ lunch food that originated in North Africa just as Harissa. If you want more information about Shakshuka and other variations you can check out this video from the NY Times, the recipes in both Plenty: Vibrant Recipes from London’s Ottolenghi and Jerusalem A Cookbook by Yotam Ottolenghi and Sami Tamimi amongst other places on the interwebs.

While I made this for one person this is a food that is easy to scale up for more people making it a great, easy, and impressive food to make for when you have friends over for brunch. Another thing that makes this dish amazing is that you can very it in so many ways, as long as you have some tomatoes around you can make all sorts of variations based on what you have on hand.

Shashushka

SHAKSHUKA

Serves 1

1 egg

1 shallot sliced

1 clove garlic minced

1/4 can of crushed tomatoes (I used San Marzano)

1 bay leaf

1tbsp harissa

1tbsp butter

Salt to taste

Pepper to Taste

4 leaves chiffonaded basil

1 toasted english muffin or any other bread or pita

Finishing salt if desired

Small sauce pan

Lid to fit pan

Shashushka
TO PREPARE

Heat up your small sauce pan and add the butter and garlic

Saute the garlic until light brown then add the crushed tomatoes

To the tomatoes add the bay leaf, some salt, and pepper

Let everything simmer together for about 5 minutes on low while stiring occasionally

Add in the Harissa and Shallot and simmer for another 5 minutes or so

Remove the bay leaf and add in the basil

Create a small indentation in the sauce and add the egg

Keeping the heat on low and cover with the lid

Let cook for about 10 – 12 minutes

Once the white is opaque your egg is basically done you can cook longer or shorter depending on how runny you want your yolk.

Sprinkle with salt to finish

Serve in the pan with your toasty bread on the side and enjoy!

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Weekend Brunch: Mushroom English Muffin

Mushroom Toast

I love breakfast foods so of course I love brunch. On weekends if I don’t have plans for brunch with friends I love making a single serving of something for my self. Today that meal was a fried egg on top of a mushroom saute served on a toasted English muffin. I was inspired by the Mushroom Toast my friends got when we were at Five Leaves a few weeks ago. I made a version of this last weekend when I was visiting family in California and I like it so much I thought I would make it again for 1 today and add ricotta to it since I had it on hand. You can easily omit the ricotta and it is still delicious, it is also especially great on toasted baguette as well.

This is something that is pretty quick and easy to make and can be easily scaled up and down depending on how many people you want to serve and can be varied endlessly. While I made a fried egg today to top my mushrooms a poached egg is also excellent because you have the muffin to soak up the runny yoke.

Mushroom Toast
MUSHROOM ENGLISH MUFFIN
Serves 1
1 English Muffin
1 Cup Mushrooms (I used sliced white button mushrooms but anything you have will do)
2 Tbsp Ricotta Cheese
1 Tbsp Butter
1 Egg
Fresh Cracked Pepper
Salt to Taste
Chiffonaded Basil for garnish
1 Large Saute Pan

TO ASSEMBLE
Toast your English Muffin, I suggest toasting it a little crisper than you normally would since they will soften up with the mushrooms and egg

Heat up your Saute pan on medium heat and add in your butter. Once the butter is hot add in the mushrooms and salt and pepper to taste.

Saute the mushrooms until soft and they start picking up some color.

Once your English Muffin is toasted and while the mushrooms are still cooking place about a Tbsp of Ricotta on each muffin and place on your plate.

Once the mushrooms are soft and have picked up some color spoon them out on top of your english muffin and ricotta.

In the same pan fry an egg to the doneness of your liking and plate on top of the mushrooms.

Sprinkle your chiffonaded basil on top and sprinkle some more salt and pepper and serve

Mushroom Toast

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Early Summer Eating: July 12, 2013

Summer Foods

Chicken Biscuit at Smorgasburg Brooklyn, NY from Bee Hive Oven

&

Iced Coffee at Smorgasburg Brooklyn, NY from Grady’s Cold Brew

Summer FoodsCafe La Maude, Philadelphia, PA

N-Liberties Open Face Sandwich

Summer FoodsKaren Parker Soul Food, Philadelphia, PA

Chicken & Waffles and Collard Greens

Summer FoodsShake Shack, Philadelphia, PA

Rittenhouse Concretes

Summer FoodsShake Shack, Terminal 4 JFK Airport, New York, NY

Shack Burger, Fly me to the Shack Concrete, Shackmeister Ale

Summer Foods

Tin Shed, Portland, Oregon

Good Dog with a Buttermilk Biscuit

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Amsterdam & Germany: May 11, 2013

Breakfast in Amsterdam
Mini Pancakes for Breakfast

Amsterdam, Netherlands

Untitled

Beers in the sun at Cafe Kalkhoven

Amsterdam, Netherlands

Brunch time
Eggs Royale
Greenwoods, Amsterdam, Netherlands

Apple Cake at winkel
Apple Cake and Coffee
Winkel, Amsterdam, Netherlands

Untitled

Gouda & Tomato Open faced Sandwich

Beurs Van Berlage Cafe, Amsterdam, Netherlands

Untitled
Pork Shoulder, Sauerkraut, and Kloss
Traditional Franconia Restaurant in Pottenstein, Germany

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Baked Maple Espresso Oatmeal

Baked Oatmeal

I made this recipe because I signed up to be a tester for the weekly recipe contest on Food 52.com. The entry for Maple Espresso Baked Oatmeal sounded delightful and the perfect accompaniment to my morning greek yogurt so I decided to volunteer to test it. I really enjoyed the results of the recipe and I would suggest it to anyone wanting a quick and tasty addition to their breakfast.

I followed the recipe pretty much to the T the only changes were I used dried cranberries and cold eggs I did not see why the eggs needed to be at room temperature and it turned out just fine with the cold eggs. I also used a half and half mixture of Syrup and Honey since I ran out of syrup which still yielded a just sweet enough final product.

Baked Oatmeal

I really enjoyed the results of this recipe and will defiantly be making it again with a few modifications and additions. I plan on adding some Flax Seed, Wheat Bran, and Sunflower Seeds to make it extra nutritious and tasty.

In mine I used the following:

2oz Butter

1Tsp Salt

1Tbsp Powdered Espresso

1/4 Cup Agave Maple Syrup

1/4 Cup Honey

2/3 Cups Milk

3 Eggs

1 cup Chopped Pecans

3/4 Cranberries

Baked Oatmeal

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Bookshelf of Cookbooks: Bouchon Bakery – Plain Scones

scones

This past weekend I went to my friend’s apartment for a lovely little brunch. I was in charge of bringing bread and cheese as we were having a spread of starters and some other food for the main. Since I wanted to bake something but did not feel like making bread I decided to make scones. While looking for recipes I found the recipe for Plain Scones in the Bouchon Bakery by Thomas Keller & Sebastien Rouxel cookbook. I love the book everything looks amazing but of course since it is such an elevated cookbook a lot of the recipes take more time and effort than I usually have for baking. But as everything is so lovely looking I always go back to the book which is why I found the scone recipe and while it was different than every other scone recipe I have seen it was not so complicated/ labor intensive that I decided to try it. I thought the method was very intriguing and now that I have tried it I am very happy with the results. You make a rather wet dough which you refrigerate until it it is hard enough to cut into scones and then you freeze them at least overnight and then cook from frozen.

Scones

I defiantly plan on making these again maybe with basil and sun-dried tomato… I am really interested in making more savory scones but I am sure I will make some traditional and my favorite cranberry orange scones too.
scones

I followed the recipe to almost a T but when I was at the grocery store buying supplies I did not buy enough Heavy Cream to make Creme Fraiche and use in the dough so I subbed buttermilk for Creme Fraiche. This made the scones a bit more tangy than I think they would have been otherwise but they were still good. I also think that since I used so much buttermilk I should have added a bit more baking soda to balance out the acid but otherwise they were the most moist and perfect scones I have ever made. The recipe takes longer to make than a regular scone recipe because you  freeze (as I talk about above) but is so worth it. Because you freeze it though it makes the scones great for making ahead of time and cooking right before eating and you can keep the dough frozen uncooked for up to a month.

Scones

If you want the recipe check out the book but for reference this is the ingredient list:

152 Grams All Purpose Flour

304 Grams Pastry Flour

12.5 Grams Baking Powder

2.5 Grams Baking Soda

91 Grams Sugar

227 Grams Cold Unsalted Butter (8oz)

135 Grams Heavy Cream

135 Grams Buttermilk

I think they are great just served plain or with butter, honey, and preserves.

Scones

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Ouefs en Cocotte (Eggs in Ramekins)

Oeufs en Cocotte_08

I was inspired to make Ouefs en Cocotte ( Eggs in Ramekins) this weekend by the post on Sassy Early Grey’s blog. I absolutely love eggs for breakfast and usually make my some sort of fried egg sandwich on the weekends and mornings where I give myself more time to get ready for work. Since the eggs are cooked in a water bath it is hard to over cook them

Oeufs en Cocotte_06

QUICK AND EASY OUEFS EN COCOTTE

Serves 1

2 Eggs

2-3 Tbsp Grated Cheese ( I used Monterey Jack)

1 Tsp Heavy Cream

Salt and Pepper to taste

Any other spices you want ( I used Sumac, read about it here, which I had not used until I bought it this weekend at whole foods. I had read about it so when I saw it at WF for a reasonable price I had to get it, it has a really nice taste that is not quite like any one more spice)

Toasted Bread, Bagel, or crackers

Ramekin

Cake pan (small if cooking just one larger if cooking multiple cups)

Enough hot/ boiling water to reach 3/4 inch up the side of the ramekin(s) (Place all Ramekins in pan before adding the water)

Oeufs en Cocotte_05

TO ASSEMBLE

Preheat oven to 375F degrees

Place about 1 tbsp of the grated cheese into the bottom of the ramekin

Crack both eggs into the ramekin

Pour the cream in and then top with the rest of the grated cheese

Top with salt, pepper, and any other spices you wish

Place ramekin(s) in the cake pan and pour in hot water until it reaches 3/4″ up on the Ramekin(s) and put the pan in the oven

Cook for 8-10 minutes until the egg white is set

Serve with toast and enjoy

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Weekend Brunch Recap: Spring has Sprung

Afterglow

Afterglow

Restaurant Name: Miller’s Tavern

Location: Williamsburg, Brooklyn, NY

Meal: Brunch

Ordered: Biscuits and Gravy w/ Scrambled Eggs

Sunday in the city

Afterglow

Restaurant Name: Cafe Mogador

Location: East Village, NYC, NY

Meal: Brunch

Ordered: Haloumi Eggs w/ Home Fries

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