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Shortcut: Eggs Florentine

22 Jun

eggs florentine

This is a shortcut version of Eggs Florentine—which would traditionally be like eggs benedict (poached egg & hollandaise) w. spinach. But instead of bothering w. a hollandaise- this recipe is essentially like a quick creamed spinach (without the cream) topped w. a fried egg—could also poach an egg. I am always amazed how it works- but the cream basically comes from a roux- flour and butter- with milk & Dijon.

It is a Martha Stewart recipe- she calls it an eggs Florentine breakfast sandwich

Here is a recipe for 2 people.

2 tsp unsalted butter [see note at whole milk]

2 tsp all-purpose flour

4 tablespoons whole milk [didn’t have whole milk- used 1%  and added 1 extra tsp of butter- so 3 tsp butter total]

1 ½ teaspoon Dijon mustard [i didn’t have so used dried mustard and dialed back to 1 tsp. those are the only two that would work]

4 cups roughly baby spinach (or regular spinach)

English muffins or bread

Optional- 1 oz slices of Canadian bacon

Eggs. (recipe calls for 1 each- I made 2 per person)

In a small saucepan (or skillet) melt butter over medium heat. Add flour and whisk until bubbling- about 20 seconds, then whisk in milk, mustard and 1 tablespoon water (I did a little less- 2 tsp- because figured 1% milk was a little watery). Cook, whisking until mixture is thickened and smooth, 1 minute. Add spinach and cook until spinach is wilted and coated (1 to 2 minutes). Season w. salt and pepper.

Cook bacon in skillet until crispy.

To fry eggs. Heat oil in pan. Crack eggs. [My method- when whites start to appear, sprinkle w. salt & pepper- and cover w. lid—I do this right until the yolk starts to cloud over. I like them just cooked- still runny.]

toast bread. spoon on spinach. then bacon. then egg. enjoy.

QuickPost: Banana Choc Chip Muffins

8 Dec

banana muffin

Banana Choc Chip Muffins- I just followed the  banana bread recipe– w. very minor adjustments- that i made based of Doris greenspan’s various muffin recipes.

Change temp to 400 and baking time to 18-20 minutes.

Change baking soda/powder to 2 tsp baking powder, 1/4 tsp baking soda

Makes 12 muffins. To get evenly size, use an ice cream scoop. To make the scooping even easier, douse the scooper in a bit of grapeseed, canola or other neutral oil before using.

 

New Kitchen! New City! New Breakfast obsession

12 Sep

 

Apologies on the MUCH overdo post. It has been a busy month– moving out of brooklyn and into cambridge, starting school etc etc. And while tears have been shed that the park slope co-op is no longer just around the corner, I am making do with Cambridge’s numerous farmers markets. The biggest thing about the new apartment- is the kitchen. We might have upgrade the subtitle of this blog to Tessa’s Not so Tiny Kitchen. It is not that it is huge– but just to brag for a second– i have a dishwasher, garbage disposal and full size oven (new cookie sheets to buy!). And probably most importantly- a gigantic counter. So I mean, I feel like i’m moving up in the world. I have a just about a million recipes to post from my cooking class in Ireland. But this one seems the most pressing– as I can’t go a morning without it.

This recipe originates from Darina Allen’s Forgotten Skills cookbook. However– I have changed the measurements for ease of American use.

2/3 cups rolled oats

2/3 cups water (i use boiling. i think hot tap would work fine too. and apparently some people use apple juice)

1 teaspoon honey (or more for taste)

1 pint raspberry (those small containers) can also use blackberries or really anything else. or just apples

1 small apple (grated) or half of a giant one. don’t let that deter you- it takes like 30 seconds to grate an apple

Take a big bowl. Add oats. Add water. Let stand for 10-15 minutes for oats to soften. can pour of excess water if there is any. grate in apple. add in raspberry– I like to crush w. clean hands as adding in. Add honey. Mix all. Tastes best when made the night before.

To serve. I HIGHLY recommend serving as Darina does- w. dark brown sugar and jersey cream. Instead of cream- as I don’t have cows on my fire escape- I eat w. yogurt, just a touch of brown sugar and bananas. I do think this touch of brown sugar tastes better than an overload of honey.

OK Try it. And get back to me.

 

Fruit on the Bottom Yogurt

26 Jun

Or on Top (twss)

I eat greek yogurt every morning for breakfast. And as much as I love those with fruits or flavorings, they always seem to be packed with sugar and god knows what else. Don’t get me wrong– i still buy these sometimes because i’m lazy– but DIY toppings are just tastier. One of my favorites– is plain greek yogurt with maple syrup and bananas (oooh and mangoes, f yea). But summer time comes and things get a little fruity. I love buying all this fresh fruit- but either I eat it all in one sitting- or it sits in my fridge and I forget about it. So when it starts to turn a bit, or isn’t quite as sweet as you want to be, or you want to just turn up the notch on the  flavor– and make it last for the week. I throw it in a pan for a hot minute. And presto.

Works with any fruit. for example

1 pint blueberries
1 tablespoon sugar (can increase if you want sweeter)
1 tablespoon water
zest and juice of half a lemon

put blueberries, sugar and water in a skillet. Cook for a few minutes on medium heat- will start to cook down (in maybe 3-5 minutes). smashed half with back of the spoon. finished with lemon.

same idea for peaches (for which i’d minus the zest) or any other fruit.

Stewed Rhubarb & Overnight Steel-Cut Oats

2 May

Sam and I love stewed rhubarb. True story: I first made rhubarb with my mother for the Medieval Feast in 6th Grade. I don’t remember how we found the recipe (pre-internet, maybe a library book?), but apparently stewed rhubarb folded into whipped cream- may we call it Rhubarb Fool- is medieval. (I went to wonky school where feasts like this were of regular occurrence.) Fun Fact: Rhubarb is a vegetable. If you aren’t familiar with it- it looks like big pink stalks. Not Fun Fact: the leaves are actually poisonous, so cut them off and don’t eat. Rhubarb is great on its own and I usually eat it that way. But it is also good on yogurt, oatmeal or ice cream, in a pie or crumble (often combined w. strawberries), with whipped cream or custard as a fool.

Stewed Rhubarb
This is for about 10 big stalks, but easily scaled. Wash stalks. Cut off ends and leaves. Chop into inch or 1/2 inch pieces. Put in a medium saucepan. Add 2 tablespoons of water. 1/2 cup sugar (can scale back to 1/3 if you like… I always do that then end up adding more in the end. Rhubarb on its own is very bitter). Simmer, uncovered over med heat for 15 mins. It will break down and turn into stew.

Overnight Steel-Cut Oats
This recipe comes from theKitchn. They have all sorts of recipes for no cook, over night cook oatmeal etc etc. I don’t really understand what this blog is– but useful nonetheless. This recipe is perfect if you like steel cut oats– but aren’t about to start fussing around in the morning.

1 cup oats
3 cups water
big pinch salt
1 teaspoon butter
1 cup milk (optional)

In a small saucepan, melt butter. Add oats and cook for 3 minutes, stirring, until smells nice and toasty. Add water and bring to a rolling boil. Cover pan. Turn off heat and let sit over night. In the morning- Presto! steel cut oats! (I don’t quite get how it works- but it does). Reheat, adding 1 cup milk, if you like (i do).
How do I normally take my oatmeal? With milk (char char first clued me into that), bananas and maple syrup. Any combo of fruit/dried fruit/brown sugar works for me too.

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