Provencal Hash Browns

Sometimes you just have to have breakfast for dinner!  To me it spells "comfort food".  I'm sure most of you have made pancakes, eggs, french toast or something along those lines for a lazy Sunday evening meal.  Or perhaps you've run out of money before you run out of month and for a few dollars you can feed your family by serving eggs or potatoes.  If you want to shift into breakfast mode  create these hash browns.  

Provencal Hash Browns

2 medium potatoes or 3 red potatoes, parboiled, skin removed and grated

1 Tbsp butter

1 Tbsp olive oil

1 Tbsp Herb de Provence

3-4 roasted garlic cloves, chopped

Prepare the potatoes first by parboiling in a pan of boiling water for about 10 minutes.   Peel and grate them.  In a large (10-12 inch) non-stick skillet melt the butter and oil on medium-high heat.  As soon as the butter begins to sizzle, add the herb, stir and add the grated potatoes, molding and pressing into a round disk shape in the pan.  Cook for 10 minutes.  You may need to reduce the heat to medium.  Add the chopped garlic on top and lightly press into the potatoes.

It's time to turn the hash browns over.  To do this use a large plate the approximate size of pan.  Place the plate on top, flip the pan over, then slide the potatoes back into the pan and cook on the other side.  Cook for another 10 minutes until done and slide off onto a serving plate.  Enjoy!

NOTE:  To add more flavor and crisp the edges, you can add a bit more oil around the edges or also use some vegetable or chicken stock.

Traditional Anise Flavored Biscotti

As a young girl my best friend was Italian.  My mother would often visit with JoJo's mom down the street for afternoon tea or coffee.  This was during an era when most mom's did not work outside the home except for volunteering at school or church.  I never minded going over to JoJo's except that her family always had these strange looking and equally strange tasting cookies.  What's a biscotti?  What I was experiencing at such an early age is exactly what I made in my kitchen the other day!  Now they aren't so strange.  If fact, they were darn good!

These days, I make biscotti for my best friend, who is also Italian.  He also happens to be my BEST friend for the last 40 years...and my hubby.    Even though these biscotti are on the plain side, they don't lack for flavor and they certainly didn't last very long in this home!

Traditional Anise Flavored Biscotti

1/2 cup vegetable oil

3 eggs

1 cup sugar

1 Tbsp anise extract

1 - 2 tsp orange extract (I thought this would give it more flavor but optional)

3 1/4 cups flour, all-purpose

1 Tbsp baking powder

1 egg white, beaten

1 -2 Tbsp sugar (regular granulated)

Preheat the oven to 375 degrees.  Line a cookie sheet with parchment paper.   In a large bowl beat the oil, eggs, sugar and extracts.   In a smaller measuring cup or bowl combine the flour and baking powder.    Add the flour into the egg/sugar mixture and blend until a heavy dough begins to form.

Divide the dough into 2 pieces.   (NOTE)  Working on a floured board,  form them into 12 inch or so long log shapes.  Slightly press down.  Brush some egg white onto the surface and sprinkle with sugar.

Bake for 25 - 30 minutes, turning the pan halfway through the cooking process.  When golden brown remove from the oven and slide them off onto a clean cutting board to cool slightly.  With a serrated knife slice them into 1/2 inch slices.  I usually don't "second bake" my biscotti...I like them on the chewy side.  You can though.  Just put back onto the cookie sheet cut side up and bake for an additional 8-10 minutes.

NOTE:  

For this batch I made one loaf plain and one with chopped almonds.  This is where you would add them.

Mother's Day Brunch - Nutella Banana Crepes

Today, I find myself wishing for more of these special Mother's Day crepes!  My awesome son and his lovely bride-to-be arrived at grandma's house with bags full of strawberries, bananas, and all the fixings for an extraordinary brunch!  A jar of nutella was plucked from one of the bags and, right then, I knew this was going to be great!  Chocolate hazelnut spread..brilliant invention!   On our tour of Italy, nutella was at every breakfast counter and I made sure I grabbed a few.   Nutella to Italians is like ketchup packets are to some Americans, except this one.

Jeremy and Leilani, the "Iron Chefs of Reno" are amazing to watch as they mix, and  swirl batter onto a commercial crepe maker, producing perfectly round crepes.  They are always so organized and very at ease in the kitchen.  We even received instructions and a mini tutorial  on how to fill and fold.

First you fold and slather nutella in the middle!

Additionally, they had prepared, bacon wrapped stuffed dates with blue cheese and jalapenos.  I'll be making this in the future...outstanding!  Thanks so much for another memorable Mother's Day, Jeremy and Leilani...I am truly blessed to have them in my life!

Basically Bread Pudding

So, what does a family of two do with a package of 8  hamburger buns?  First night, barbecued hamburgers, of course.  Then, to freeze or not to freeze...  NOT.  There's alot you can do with day old bread, you know, the kind you don't want for a sandwich.  You can make croutons, make my panzanella pasta or a strata.  But, my go to dessert happens to be a simple bread pudding.  I usually can't mess that one up.

I used sesame seed buns because that's what I had, but, I still like the rustic French or country bread.  The texture has just the right amount of crunch followed by the custard like goodness!  I used this recipe from Williams Sonoma and cut it in half.  I didn't want just the two of us gorging on bread pudding for days.  This adjustment makes at least 4-6 servings in a 8x8 pan.

Bread Pudding 

About 4 hamburger buns or the equivalent of 6 slices of bread, cubed

2 eggs

1/4 cup packed brown sugar

1/2 tsp vanilla

1/4 - 1/2 tsp cnnamon

pinch of fresh ground nutmeg

pinch of salt

2 cups of milk

1/8 cup cranberries or raisins (I used dried blueberry craisins)

  Preheat oven to 350 degrees.  Butter an 8 inch square baking pan.  Put the bread cubes in it.

In a bowl mix the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt using a whisk.  Add the milk and whisk again.  Pour this over the breadcrumbs and let it sit.  Press the bread crumbs into the egg mixture a few times to absorb the moisture a bit.  About 15 minutes.

Toss on the fruit of choice pressing gently to submerge slightly.  Put the baking dish into a larger shallow roasting pan.  Add very hot water to halfway up the sides of the dish.  Bake until done.  A knife inserted into the middle will come out clean.  Baking time should be about 45-55 minutes..

You can serve with a sprinkling of powdered sugar, ice cream, a warm amaretto sauce or all of the above!  It's great chilled also. 

Springtime Frittata

I love the bounty that arrives with Spring.  Fresh artichokes, asparagus, strawberries, etc.  For those of you who don't know what a frittata is, it just means omelet in Italian.  What's great about a frittata is that you can throw almost anything in there and it will come out nicely.  I used pre-roasted garlic, pre-cooked asparagus, frozen artichoke hearts and then all the basics. 

Frittatas are wonderful breakfast or brunch items, served room temperature, warm or cold.  If you can scramble eggs, you can make an elegant frittata!

Ingredients:

6 eggs

1-2 Tbsp half and half

salt & pepper to taste

1/4 cup Parmesan cheese

1 leek, a 3 inch piece, sliced

1/3 red onion, sliced, then chopped

1 cup artichoke hearts, partially frozen or thawed

1 cup asparagus pieces (1 inch long), parboiled or microwaved briefly

2-3 cloves of roasted garlic, chopped

2 Tbsp butter

1 Tbsp olive oil

In an oven proof nonstick 10-12 inch skillet, put the olive oil, leeks, red onion and artichoke hearts in and saute for about 10 minutes.  Add the asparagus,  and garlic, stir and remove from the heat.  Meanwhile in a small bowl mix the eggs, half & half, salt and pepper and 1/8 cup of the Parmesan.

 Add the butter to the skillet with veggies.  When it melts,  add the egg mixture to it.  The heat should be on low-medium.  Gently move the eggs away from the edges with a spatula (almost like you're scrambling eggs, but not so vigorously) until it's almost cooked.  The middle will still be runny.  Sprinkle the rest of the Parmesan on top and place the skillet into the broiler (on low)  Cover the handle with foil if it's not oven proof.  Broil until firm and slightly browned.  Cool and slide the frittata onto a serving dish.  It can be served immediately or refrigerate for later use.  It's even better the next day!

Buttermilk Spice Muffins

If you've ever been to Mimi's Cafe, you've sampled their spice muffins along with the assorted bread basket.  I adapted this with some minor revisions.  Instead of all whole wheat flour, I mixed it up.  These are not overly sweet at all.  Next time I'll even add more spice...love that spice!  Enjoy!

Ingredients:

For the muffins:

1/4 cup vegetable or canola oil

1/4 cup unsweetened applesauce

1/2 cup sugar

2 eggs plus 1 egg white

1 1/2 cup whole wheat flour

1 cup all-purpose flour (or you can use all of either one)

2 tsp baking soda

1 large tsp cinnamon (I would sneak more in)

1 tsp nutmeg

3/4 cup plus 1 tbs low-fat buttermilk

For the topping:

1 cup chopped nuts (I used pecans)

2 Tbsp brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

Preheat the oven to 375 degrees.

In a bowl, beat the oil, applesauce and sugar.  Then add the eggs, egg white and continue to beat.  In a separate bowl, sift together the flour, baking soda, cinnamon and nutmeg.  Add the flour mix  in batches alternating with the buttermilk and mix well. 

In a small bowl mix the topping ingredients.  Prepare a muffin pan by spraying with non stick spray or by using muffin liners.  Fill each cup 3/4 full.  Sprinkle the nut topping over the top.  Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Real Men Eat Quiche

I can't really remember the first time I had quiche.  So many years ago, it's beginning to be a blur.  I do remember it was in the late 70s, early 80's when it became a "trendy" menu item for most restaurants.   A group of the girls I worked with at the time went on one of our "famous Friday lunches".  Usually we chose Mexican because 1) It was cheap,  2) it was nearby and last but not least we began our weekend early with a margarita. 

But on a few occasions, we would venture downtown to the Hardy House, a beautiful old mansion with open air courtyard that had wonderful food.  One of their specials was a slice of quiche and salad and because it was Friday, a strawberry daiquiri.  To me, quiche was so very French and I thought it must be so hard to make.  Little did I know it's not difficult at all.  It's another one of those "forgiving recipes", hard to mess up.

This recipe starts with a deep dish 9 inch ready made pie shell.  Years ago I made 2 shallow 9 inch pies, giving us a whole quiche for leftovers and packed  them in our lunches.  Needless to say, my co-workers were jealous when my quiche arrived out of the microwave while they were eating frozen burritos from the vending machine!

Ingredients:

1 9 inch pie shell

3 Tbsp butter

1 cup sliced onions

1 cup sliced red pepper

2 cloves garlic minced

3/4 cup mushrooms, sliced

about 1 - 1 1/2 cups steamed broccoli

1 -2 slices of chopped panchetta or bacon

5 eggs

3/4 -1 cup half and half

1 1/2 cups shredded Swiss cheese

dash of paprika

Preheat oven to 450 degrees.  Prick the pie shell with a fork and bake in the oven for 10 minutes.  Remove and set aside.  In a large skillet,  add the butter, heat on medium,  then add the onions, red pepper, panchetta, and garlic and saute for 5 minutes.  Add the mushrooms and then the steamed (but firm) broccoli to the mix and cook for about 10 minutes.



Onions, panchetta and peppers



Add mushrooms and broccoli

Meanwhile beat the eggs together with the half and half.  Put the broccoli mixture into the waiting pie shell.  Cover with the Swiss cheese.  Pour the egg mixture over this being careful to drizzle it evenly and around the edges.  Tamp down slightly with a wooden spoon.  Sprinkle with a dash of paprika, for color.  Reduce the oven temperature to 350  and bake for about 35 minutes.  If the edges start to burn , cover them with foil.  Remove from the oven when done and let it sit before cutting.

For a change, use different veggies or cheese.   It sounds like alot of steps to make this but after a while you can make it "in your sleep"! 

Finished!

Prosciutto Wrapped Prawns and Asparagus

A week ago I had the pleasure of being on the receiving end of Mother's Day.  No cooking for me, except to make chocolate treats for my mother.   In a previous post I wrote about the cannoli stuffed strawberry french toast my wonderful son created.  To complete the brunch he popped these prosciutto wrapped prawns and asparagus in the oven.

As I mentioned he's multi talented and is very comfortable in the kitchen.  He's a natural...or is it inherited?  There is cooking talent on both sides of the family, so it's a little of both.

These savory goodies go perfectly as a side dish or an appetizer.  They are quick and easy.  (I watched it unfold).  Serve to your guests and they'll think you spent alot of time in the kitchen! 

Ingredients:

(3 servings)  You can double or triple easily.

6 slices of prosciutto

6 prawns, cleaned and deveined

6 cleaned and trimmed asparagus stalks

Preheat the oven to 400 degrees.  Line a baking pan or cookie sheet with foil and use pan spray.  Encase the asparagus with prawns.  You'll need to slightly slice the shrimp.  Then wrap them in prosciutto and lay then on the pan.  Bake for 25 minutes or until done.  Simple but elegant and yummy!

Savory bite of prosciutto wrapped asparagus

Thanks, again, Jeremy!

A Mother's Day Treat

Another chef in the kitchen!  This is usually not a good scenario, but I welcomed this guest chef with open arms, a kiss and a hug!  My handsome son arrived mid morning yesterday to serve his  mother (and father) brunch.  What was on the menu, you ask?  Something  gourmet, of course.  He is definitely a better cook than me.  He's more daring with his ingredients and he always comes up with tasty results.  He needs to "throw down with Bobby Flay"  He would be a great competitor!

Handsome chef at work

He swooped into my kitchen and began  his smooth orchestration of slicing strawberries, mixing ricotta with chocolate shavings, peeling and deveining prawns, etc.  Just watching him work is a thrill to me.  But I am very partial!
When he was 3- ish he'd watch me in the kitchen and try to put his spatula into the skillet!  He's always had the knack and ability for creating whether it's his music or something he cooks up in the kitchen.

Today I'll feature the cannoli filled strawberry french toast he made me for Mother's Day!  His prosciutto wrapped prawns and asparagus will be on a later post.

For the filling:

1 container of part skim ricotta cheese

1 1/2 Tbsp vanilla

1 Tbsp orange or mandarin zest

1/2 cup confectioners sugar

1/2 of a 3.5 oz. dark chocolate bar, grated 

Mix all the ingredients and set aside.

Slice a 16 oz. container of strawberries and set aside.

More ingredients:

1/4 inch slices of rustic Pugliese bread.   (12 slices for 3 healthy servings)

4 eggs

1/2 tsp cinnamon, ground

1/4 tsp nutmeg, freshly grated is best

1 Tbsp vanilla

a splash of milk or cream

In a bowl, mix the eggs and spices, whisking well.    Start assembling the french toast by laying down one slice, cover with ricotta mixture, arrange sliced berries and close with another slice of bread.  Do this until bread is gone.  Have a large skillet or griddle ready with a little melted butter.  Dip the "sandwiches" into the egg mixture, turn to coat the other side and carefully put into the waiting pan.  Cook on both sides until golden.  Dust with confectioners sugar and drizzle with maple syrup (optional, but good).

A brunch a mother could love!

Thanks, son for an amazing brunch!  Surely the best in town!

Mother's Day Brunch Ideas

Hopefully, you've already decided what you'll be doing for or with your mother on this special day.  Or maybe you are "the mother of the day" and your children need some inspiration.  I'm here to provide some ideas on what to create for mother.  I have my own "treats" I'll be making today,  and yes, it involves more chocolate.  But, it's a surprise so I'll need to post it on a later date.

I went back through my past posts since this blog's inception.  I came up with the following.  If anything looks good, just maneuver over to the right and find it under LABELS.    (still working on links and such)

Amaretto mint julep (cocktails)

Cannoli parfait  (desserts)

Creme brulee cocktail (cocktails)

Amaretto bundt cake  (desserts)

Lavender pancakes  (lavender)

Bruschetta (appetizers)



Sundried tomato bowtie pasta (tomatoes, pasta)



Strawberry custard tart (desserts)

Lavender cake (lavender, desserts)

Chocolate covered strawberries (chocolate)

Chocolate blueberry biscotti (biscotti)

Frittata (eggs)

I wish all mother's a very happy, healthy and Blessed day!  Enjoy!

Italian Holiday Quick Brunch Bread

As promised I wanted to present this stollen like bread which could never replace my dad's Czech bread. (see yesterday's post) However, if you are lacking in time, this Italian quick bread stands alone with its flavor and ease in preparation. The "real" Czech bread like most breads requires the resting, rising and kneading. This one does not. The flavors are similar but the consistency is much more dense rather than flaky. I love both!

Ingredients:

4 cups flour

2 tsp baking powder

1/4 tsp salt

2 cups ricotta cheese

3 eggs, beaten

1 tsp vanilla

2/3 cup sugar

4 T candied fruit

2 T golden raisins

1 T chopped almonds

1 T orange zest

1 T sugar

1 1/2 T butter or melted margarine

Preheat your oven to 375 degrees. In a large bowl place sifted flour, baking powder and salt. Stir in the ricotta, eggs, raisins, nuts, sugar, vanilla and orange zest. Toss in the candied fruit and mix well. Only knead lightly to form into a loaf about 12 inches long. Place onto a greased and floured cookie sheet. Bake for about 55 minutes. Remove from oven and place on a wire rack. Brush with melted butter or margarine and sprinkle the loaf with sugar.

This is perfect all by itself, but it's slightly decadent sliced and toasted with butter on top. Yum!