Yes, I turned on the stove and then retreated to the air conditioned bedroom while this monster baked on Monday night – prepping for Tuesday’s dinner party. This came out like a dream. Topped with vanilla ice-cream brought by a guest, it was delicious and a great way to use up blueberries.
Blueberry & Peach Bread Pudding (warning, these measurements are given by the seat of my pants – I will explain in the To Do section)
- 2 or 2.5 cups of old bread torn into pieces
- 3 eggs
- 2 cups milk (skim or soy or whatever you’ve got)
- 1/4 cup maple syrup
- 1/4 cup bourbon (optional, add more milk instead – I am saving some milk for my coffee, hence the bourbon)
- 1 tablespoon vanilla
- 1/2 cup sugar
- 1.5 cups blueberries, washed
- 1 peach, diced
- 2 packets of sugar in the raw or a tablespoon of turbinado sugar (for topping, optional)
- Preheat the oven to 360F and grease a 9×9″ pan.
- Place the torn bits of bread in the pan and use enough to fill the pan almost to the top. It could be less than 2 cups or more, I’m not really sure. I just went on a bread tearing frenzy.
- Mix up the eggs, milk, vanilla, sugar, bourbon and maple syrup in a blender and pour over the bread mixture. If it looks to dry, add more milk. No big deal.
- Add the blueberries and the peach pieces. Wash your hands. Mush everything around in the pan. You want the fruit to be dispersed in the bread bits.
- Sprinkle the turbinado sugar on top and pop into the oven. Pour yourself a cool drink and relax with a book or watch an episode of the X-Files. The pudding should take an hour or will be golden brown on top and a toothpick will come out cleanly from the center.
- Cool. Serve warm or at room temperature with some ice-cream or whipped cream. Excellent on its own for breakfast – could be served for brunch! Can also be made ahead, wrapped tightly and frozen for another day.
Trying to minimize oven use, I made this frittata in a huge oven safe frying pan on the stove and then transferred it under the broiler for about 3 minutes to set the top. The use of fresh herbs really made this frittata special – friends claimed it tasted “bacony”, which I’ll take as a compliment. Excellent at room temperature, this is a frittata that can be eaten for breakfast, lunch or dinner and would definitely make a yummy appetizer.
Frittata with Fresh Herbs and Potato
- 2-3 tablespoons butter
- 1 clove garlic, minced
- 10 eggs
- 3/4 or 1 cup of fresh herbs, finely chopped (I used basil, oregano, parsley and thyme)
- 2 small potatoes, sliced very thinly
- sea salt and freshly ground black pepper
- Parmesan or other hard cheese
- Blend all of the eggs (see step 2 about number of eggs!) in a blender and add 3/4 teaspoon of salt and a lot of ground black pepper.
- Meanwhile, place the potatoes in a microwave-safe bowl, cover with 1/2 cup water and cook for 3 minutes, or until the potatoes are tender. Drain and rinse with cold water. Pat dry and set aside.
- Heat up a large oven-safe frying pan (I think ours is 15″), if you don’t have a huge pan, I would cut back on the amount of eggs. Add the butter, let it melt and add the garlic. Cook until lightly browned and lower the heat to a gentle simmer.
- Add the eggs and then sprinkle the herbs all over the top and add the cooked potato slices.
- Cook, lifting the sides of the frittata up and letting the runny egg mixture seep below. Once the top looks a little less liquidy, cover for about 5-7 minutes.
- Lift the cover and if the top looks just about cooked through, add some grated cheese. Stick under a broiler for a few minutes, or until the cheese melts and the top is a golden brown.
- Makes about 6 servings.
We have posted a similar picture of this before, but never the recipe. It’s really easy (and really good). Use this recipe for the crust.
Also, we have been to the Coop this week and I scanned the receipt, but forgot to upload it! So $6.50 + $19.21 = $25.71
Swiss Chard Filling
- 1 large onion, finely chopped
- glug of olive oil (about a tablespoon, but feel free to use more or less depending on your love of olive oil and waistline)
- 3 cloves garlic, crushed
- 1 bunch of Swiss chard, finely chopped
- salt and pepper to taste
- Preheat oven to 350F. Saute onion in a large frying pan with olive oil until it gets soft and a bit brown.
- Reduce heat to low and add garlic and 2 tablespoons of water and cook until fragrant and everything is a golden brown color.
- Add the Swiss chard to the pan. Stir until everything is evenly combined, add a bit of salt and pepper, cover and cook for a few minutes. Remove lid and taste. If the chard is tender to bite, but not mushy, it’s done.
- Put the mixture in a big bowl and let it cool in the fridge (or freezer if you don’t have enough time).
To Make the Tart:
- Prepare the crust per this recipe (don’t forget to prick the bottom of the tart and add some cheese)
- Place the chard filling in the tart crust.
- Crack 4 eggs over the top of the chard.
- Season with salt and pepper and add some grated cheese on top.
- Bake for about 35-40 minutes.
This tart also makes a fabulous breakfast/brunch meal and is quite good the next day.
We had some ends and bits of bread that were languishing in a brown paper bag in the cupboard for a little over a week (maybe more). I was going to throw it away today (cabinet cleaning), and discovered that it wasn’t moldy, just rock hard. I decided to be extra frugal and figure out a way to use it in tasty dinner. I know the list looks long, but this strata does not have that many ingredients. I threw in the sour cream because we had some leftover in the fridge and the splash of red wine is one that has been sitting around for cooking various things. The bulk of this meal can be made from just about any sauteed vegetable, eggs, milk and stale bread. Cheese helps. Cheese always helps.
- 1 lb white mushrooms, cleaned and chopped
- 2 onions, finely chopped
- 3 cloves garlic, minced
- olive oil
- red pepper flakes
- 1/2 cup seitan or veggie sausage, chopped (omit or use real meat if you like)
- splash of red wine or water or broth
- 4 cups cubed stale bread
- 1/2 cup sour cream or yogurt (light/low-fat is fine)
- 4 eggs
- 1 cup soy milk (or regular)
- 1/2 cup cheddar cheese, grated
- Heat a bit of olive oil in a large frying pan and saute the onions for about 5-7 minutes (until they brown). Add garlic and saute for another minute or 2. Add a splash of red wine or other liquid if the mixture is sticking to the pan.
- Add the seitan/sausage and cook until browned.
- Stir in the mushrooms and cook, covered, over low heat for about 10 minutes. The mushrooms will release a lot of moisture, so peek in on them every couple of minutes. When they look golden and delicious, remove the lid and let the liquid cook down a bit.
- While the mushrooms are cooking, mix up the eggs, milk, sour cream and a bit of salt, pepper and the red pepper flakes (depends on how salty/spicy you like things).
- Preheat the oven to 400F.
- Place the bread bits in a dutch oven or casserole dish.
- Pour the hot mushroom mixture over the bread bits and mix it all around.
- Add the liquid ingredients and combine (this can sit overnight in the fridge and made for breakfast or dinner the next day).
- Sprinkle the cheese on top and feel free to add more or use a different kind of cheese! The cheddar was left over from someone bringing it to a dinner party. I bet Gruyere or goat cheese would be amazing with the mushrooms.
- Put a lid on the dutch oven or just cover tightly with tinfoil.
- Bake for about 45 minutes. Uncover and bake for another 15-20, until the top gets all bubbly and brown.
- Serve! Excellent for dinner with a green salad or as an amazing brunch dish.
This strata has been in my brunch repertoire for a few years now and made an appearance on Christmas Eve because my aunt requested it. I used 2 packages of spinach and added some garlic to the onion, but the recipe below is pretty much it. The result was delicious on Christmas Eve and even better for brunching on. I highly recommend making this the night before as the bread will sop up the egg/milk mixture and then it’s easy to pop it in the oven for breakfast, but you can still make it for dinner if you want. In order to make this recipe even easier, I just tore apart stale bread with my hands – who needs cubes? Perfect for New Year’s Day brunch when the last thing you want to do is cook.
Find the recipe here.
We were up at Tina’s folks house this weekend for a little pre-holiday holiday party. Her brother cooked us up some of his special scrambled eggs the next morning. A highly recommended preparation for some simple, yet decadent breakfast fare. This recipe is not recommended if you are currently counting calories.
Scrambled Eggs Rui
2 Tbsp butter
2 Tbsp sour cream or creme fraiche
salt and pepper
1. Heat the butter in a medium saucepan, cracking the eggs into the pan while it melts.
2. Stir the eggs slowly with a spatula, and as when they being to cook, take the pan off the heat and continue to stir. Keep stirring while alternating the pan on and off the heat, keeping it just hot enough to keep cooking.
3. When they’re getting close to done, stir in the sour cream. Then add salt and pepper to taste.
The other day we made some pasta with vegetables and tempeh for dinner. We ended up making a lot more than expected and I decided to create a pasta “frittata” for brunch.
This came out surprisingly well and was a welcome addition to our weekend brunch repertoire.
- a bunch of leftover pasta
- olive oil
- 4 eggs
- 1/2 cup milk
- 1/4 cup Parmesan cheese
- salt and pepper to taste
- various spices of your choosing
- Preheat your oven to 375F.
- Mix together the eggs, milk, salt, pepper and various spices of your choosing.
- Heat the olive oil over medium-high heat in an oven-safe skillet (cast iron rules!) and place the pasta in it.
- Stir the pasta a bit until it heats up.
- Pour the egg mixture over the top of the pasta and distribute it throughout the mixture evenly. Sprinkle the Parmesan cheese on top.
- Place the skillet in the oven and bake until the top is golden brown – about 15 minutes or so.
We had a bunch of oats languishing in the cabinet – somehow it’s been too warm for oatmeal, so I made some granola last night since the oven was warm from the brussels sprouts.
I usually follow Bittman’s recipe, but just winged it. A bunch of oats, slivered almonds, olive oil, salt, honey and dried cranberries that I somehow stuck in the fridge (?!) from who knows when. There was also some toasted coconut from Phil’s birthday cake (more on that later).
Does anyone else find they stick random things in the fridge? I think I once discovered a pair of salad tongs in there and definitely a dish towel once or twice.
Anyways, we had the granola for breakfast this morning. It was just right for a Tuesday.
The weather is crappy in Brooklyn this morning. We are getting back at it by indulging in a hearty brunch in the comfort of our own living room. Above are some yukon gold home fries (potatoes from the CSA haul) with zaatar. In the background you can just make out an omelette with green apple and smoked gouda. We topped the latter with some of Tina’s homemade tomato jam.
We ended up running out of coffee, so Tina had to run out to the Pioneer to pick up some Cafe Bustelo for $3. Also, we bough the cheese earlier in the week for $2, but hadn’t reported on it yet.
The other night Phil wanted something for dessert that wasn’t too sweet or terribly bad for you and could be made quickly. I thought CREPES! With fruit. I used a cup of flour, 1/2 to 3/4 cup soy milk, a pinch of salt and an egg. Blended it all up, heated up the skillet and made two crepes. A smear of apple butter, some diced pears and a sprinkling of powdered sugar and we had a yummy dessert in about 7 minutes. The leftover batter went into the fridge (crepe batter is actually better after a day of resting in the fridge).