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Category Archives: Brunch
Hash Brown Waffle with Poached Egg, Bacon, and Spinach
This morning I combined ideas found in Food and Wine (hash brown waffle) and the Williams-Sonoma Catalog (a new way with waffles). It was delicious!
This is the naked hash brown waffle right off the waffle iron. Be sure to squeeze as much liquid out of the shredded potatoes for the best crisping. Stir in a bit of melted butter, salt and pepper, and then on to the waffle iron. They take about 10-15 minutes. While the hash browns cook, cook the bacon and poach the egg. Stack everything on a plate, add few leaves of spinach and enjoy.
A few weeks ago I was in Brooklyn visiting my daughter and we had breakfast in a wonderful coffee shop restaurant. She had a mashed potato omelette and so of course I had to try it at home. Oh so yummy when the creamy mashed potatoes ooze out onto your fork. It’s also filled with some diced ham and topped with provolone cheese.
It’s storming out right now. Rain pelting the windows replete with thunder and lighting – a real Florida thunderstorm. But earlier this morning it was just right. Just right for breakfast on the beach. A little overcast, some lovely sea breeze (ok, it was windy and I had to tape down the place mats :)). And the sun peeking through the clouds just enough…
Find yourself with more zucchini in the summer than you know what to do with? Here’s a fresh summer salad and another way to enjoy your bountiful summer harvest. This slaw works equally well as a light lunch or as a tangy side for your favorite BBQ. A wide vegetable peeler or mandoline makes the slicing task a little easier.
Zucchini Pineapple Slaw
Author: Recipe adapted from Donna Hay Magazine
Recipe type: Salad
- 2 Carrots, peeled
- 2 Apples (Granny Smith or other crisp, tart variety)
- 2 Zucchini
- ½ Pineapple, cored and peeled
- 1 small head cabbage, cored
- Fresh basil leaves
- ⅓ cup mayonnaise
- 1 tsp mustard (dijon or spicy brown)
- 2 tbs white vinegar (white balsamic or champagne)
- 1 tsp honey
- Slice the carrots and zucchinis lengthwise into very thin strips.
- Slice the apples into thin rounds.
- Slice the pineapple into thin rounds or half-moons.
- Slice the cabbage into thin wedges and separate the leaves.
- Mix and arrange the slaw ingredients on a serving platter.
- Top with fresh basil leaves and drizzle with dressing.
- Serve with additional dressing on the side.
- In a small bowl, whisk the vinegar and honey together until mixed.
- Add the mayonnaise and whisk until blended.
- Whisk in the mustard and season to taste with salt and pepper.
Use a wide vegetable peeler to slice the carrots and zucchini into lengthwise strips or use a mandoline. You can leave the core in the apple as I did or core it before slicing with a knife or mandoline. This slaw recipe makes a very beautiful presentation but it must be cut into bite size pieces to eat it. For a more user friendly and portable version to serve and eat, try cutting the carrots, zucchini and apples into matchsticks or shredding them. Cut the pineapple into very small wedges or small dice. Shred the cabbage or buy it already shredded in a package. Make the dressing and then toss everything together and garnish with the basil.
David Lebovitz’s post a while back for a French Tomato Tart inspired me to try my own version of the tomato tart with the wonderful tart crust I learned from Madame Paule Caillat in her Promenades Gourmandes class. In class, we made a sweet dessert tart, but Paule assured us that the crust would work with a savory filling too.
Tomato and Goat Cheese Tart (Adapted from David Lebovitz, A Culinary Journey in Gascony, and Paule Caillat’s family crust recipe)
Tomato and Goat Cheese Tart
Recipe type: Savory
For the tart crust
- 90 g (3 ounces) unsalted butter
- 1 tbs vegetable oil (I used lemon, orange and herbs de provence infused olive oil)
- 3 tbs water
- 1/2 tsp sugar
- Pinch of salt
- 150 g (about 1 cup) flour
For the tomato filling
- Dijon mustard
- 3 large ripe tomatoes sliced into thick rounds
- 2 tablespoons olive oil
- salt and freshly ground pepper
- Chopped fresh herbs (I used thyme and parsley snipped from the garden)
- 8 ounces (250 g) fresh or slightly aged goat cheese
For the tart crust
- Preheat the oven to 410º F (210º C).
- Combine the butter, oil, water, sugar, and salt in a large glass measuring cup or oven safe bowl
- Place the butter mixture in the oven for 15-20 minutes, until the butter is boiling and just starts to brown.
- Remove the butter mixture from oven and add into the pre-measured flour. Stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
- If needed, add flour a spoonful at a time until the dough pulls away form the side of the bowl.
- Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and line it evenly.
- Use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough for patching any cracks.
- Pierce the bottom with a fork and use the back of the fork to line ridges around the sides of the dough.
- Bake the tart shell in the oven for 15 minutes, or until the dough is light brown and shows light cracks.
- Let the shell cool before filling.
The Tomato Filling
- Keep the oven hot at 410º F.
- Slice half of the goat cheese into rounds and store in the refrigerator until tart assembly.
- Place the other half of the cheese in a small bowl to soften.
- Finely chop the herbs.
- Combine 1 tbs of the chopped herbs and ½ -1 tsp dijon mustard with the softened goat cheese.
- Carefully spread the cheese mixture over the bottom of the tart.
- Place the tomato slices in concentric circles over the cheese.
- Drizzle with olive oil.
- Sprinkle the tomatoes with some of the herbs.
- Top the tomato slices with the reserved goat cheese rounds.
- Sprinkle on the remaining chopped herbs.
- Bake about 30 minutes until the tomatoes are tender and the cheese is nicely browned.
When I made this tart, I only had 4 ounces of goat cheese, so I sliced some rounds from about ⅔ of the roll and substituted cream cheese for the rest in the spread. It was very creamy and delicious. Add dijon mustard to the spread to taste. It does add a lovely tang, but can overpower the tomatoes very easily. The crust is very flaky and crumbly (yum) so the goat cheese can be a challenge to spread. I used a spreader rinsed in hot water to spread a bit and then rinsed and spread until I had a nice even layer over the bottom of the crust.
Salmon and Corn Fritters
Recipe type: Main
A delicious way to use summer corn goodness.
- 1 cup flour
- 1 tsp baking powder
- Salt and Pepper to taste
- 2 eggs
- ½ cup milk
- 5 oz cream cheese, softened
- 2 fresh ears of corn (kernels removed)
- 1-3 tbs fresh dill, chopped
- Olive Oil
- Skinless salmon filets
- lemon wedges
- Mix together the flour, baking powder, salt and pepper.
- Cream the softened cream cheese and eggs together in a bowl. Whisk in the milk, then the flour mixture. Stir in the corn kernels and dill.
- Heat olive oil in a frying pan over medium heat. Spoon about ¼ cup of the batter into the pan for each fritter. Cook 2-3 minutes on each side until cooked through and nicely browned. Keep warm in a low oven.
- When all of the fritters are done, add some olive oil to the pan. Cook the salmon filets about 3-4 minutes per side or until it flakes easily with a fork.
- Flake the salmon into large chunks. Top the corn fritters with the salmon. Dress with watercress sprigs and lemon wedges.
Recipe adapted from Donna Hay Magazine
I found this recipe in Fine Cooking magazine and it is delicious. A simple tart with a crumbly crust. And a great way to use up summer’s bountiful zucchini. We enjoyed this one for breakfast with sliced tomatoes.
Zucchini and Goat Cheese Tart
Recipe type: Savory
A delicious way to use summer's bountiful zucchini crop.
- 1¼ cup all purpose flour
- 5 oz. cold unsalted butter
- ¾ tsp Kosher salt (if using salted butter, decrease salt to ¼ tsp)
- ½ tsp white vinegar
- 3-4 tbs cold water
- 2 medium sized zucchini
- 2 tsp Kosher salt
- olive oil
- Freshly ground black pepper to taste
- 8 oz softened plain goat cheese
- 1 tsp finely chopped lemon zest
- 1 tsp finely chopped fresh thyme leaves
Prepare the Dough
- If you have a food processor, combine the flour, butter and salt and pulse until the mixture is the size of small peas. If you do not have a processor, first cut the butter into pieces and use a pastry blender to combine. Add the vinegar and 3 tbs cold water. Pulse or mix until the dough just comes together. Add the additional water if needed. Shape the dough into a 1 inch thick disk. Cover with parchment paper. Chill for at least 30 minutes. Roll the dough to a disk that is about ¼ inch thick. Place the disk on a baking sheet, cover with parchment paper, then wrap in plastic wrap. Chill another 30 minutes or until ready to use.
While the dough is chilling, prepare the zucchini slices and goat cheese.
- Slice the zucchini into ⅛ inch thick rounds. A mandoline works very well for this task. If you don't have one, the next best alternative (and what I used) is the slicing side of a box grater. The slices using this method will be a bit thicker and not completely circular, but the overlapping makes up for it a bit in the finished presentation.
- Mix the zucchini slices and 2 tsp kosher salt in a colander and allow to drain for 30 minutes. Instead of a colander, I used my cooling racks with paper towels spread underneath for this process.
- After the 30 minute draining time, gently squeeze out the excess water. Place the slices in a bowl and toss the slices with 1 tbs olive oil and black pepper.
- Mix the soft goat cheese with the lemon and thyme. Salt and pepper to taste.
Assemble the tart
- Preheat oven to 400℉.
- Remove the rolled crust dough from the refrigerator. Spread the goat cheese mixture over the dough, leaving a small border.
- Starting at the outer edge, layer the zucchini slices in overlapping concentric circles. Drizzle with olive oil.
- Bake the tart 40-50 minutes. You can also run it under the broiler for a few minutes at the end of cooking to get some nice browning on top.
When I made this tart, I prepared the dough through the first 30 minute stage, left it in the refrigerator overnight, and then finished the tart the next morning. I think that if the zucchini is drained very well that the assembled tart could be prepared the day before and baked the next day. Going to try this since the prep time plus the baking time is kind of lengthy. Well worth the effort though. When I make this again, I'll start at the very edge of the dough so it doesn't look so much like a pizza. Or I may try it in my tart pan.