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Category Archives: Brunch

Recipe: Tortilla Española

Tortilla Epanola

Tortilla Española

Tortilla Española, also known as a Spanish omelette, is a thick egg omelette made with potatoes and fried in olive oil.

You can eat it hot or cold. For breakfast, lunch, dinner or a snack. The thickness of the omelette varies, but I made mine on the thin side due to the size of the skillet I used.

Ingredients:

  • 6 eggs
  • 1 3/4 cup olive oil
  • 1 1/2 pounds potatoes, sliced
  • 2 cups onion, diced
  • 1 TBSP salt
  • 1 TBSP paprika
  • 1 TBSP freshly ground pepper

Directions:

  1. Heat the oil in a 10-inch skillet over medium-low heat. Add the potatoes and cook, stirring frequently for about 10 minutes.
  2. Stir in the the onions and salt. Continue to cook until vegetables are tender (about 20 more minutes).
  3. Drain all but two tablespoons of the oil and transfer the vegetables to a bowl.
  4. Wipe the skillet clean.
  5. In a medium mixing bowl, beat the eggs, paprika, salt and pepper together and stir in the vegetables.
  6. Heat one tablespoon of the oil in the skillet over medium-low heat.
  7. Pour the egg mixture into the skillet and cook until set (about 6 minutes).
  8. Loosen the sides with a spatula, place a plate facedown over the skillet and invert the tortilla.
  9. Heat remaining oil in the skillet over low heat. Slide in the tortilla (cooked side up). Cook for 3 more minutes then slide back onto plate.
  10. Cool slightly before serving.

Obviously, inverting the tortilla is the hardest part of this recipe. It really helps to make sure all of the potatoes are cooked into the egg mixture so that the Tortilla Española holds together.

I may be in the minority, but I prefer this dish served chilled. It goes great with a glass of white wine.

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Posted by on April 30, 2012 in Brunch, Cookin', Recipes

 

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Recipe: Strawberry-Banana Bread

Strawberry-Banana Bread Loaf

Strawberry-Banana Bread Loaf

Is there a better fruit combo than strawberry and banana? I’m not sure there is after making and eating this Strawberry-Banana Bread.

The fresh Louisiana strawberries certainly didn’t hurt. This is a bread that will disappear very quickly. It’s perfect for breakfast, brunch or a mid-day snack.

Strawberry-Banana Bread

Strawberry-Banana Bread


Ingredients:

  • 1 1/2 cup sugar
  • 1 pint fresh strawberries, mashed
  • 1 stick of butter (at room temperature)
  • 2 eggs
  • 3 bananas, mashed
  • 1 cup plain Greek yogurt
  • 2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/2 cups flour
  • 3/4 cup chopped pecans
  • pinch of salt

Directions:

  1. Preheat oven to 325F.
  2. Grease 3 loaf pans.
  3. In a medium mixing bowl, cream together butter and sugar.
  4. Add eggs, mashed bananas and strawberries then set aside.
  5. In a large mixing bowl, mix Greek yogurt, vanilla and cinnamon followed by salt, baking soda and flour.
  6. Combine all ingredients and mix well.
  7. Stir in the chopped pecans.
  8. Divide evenly between the three loaf pans.
  9. Bake for one hour or until toothpick inserted in center comes out clean.
  10. Let cool in loaf pans for 45 minutes to an hour then slice and serve.

You can also freeze the loaves for later use like when strawberries aren’t in season.

This Strawberry-Banana bread is a great Spring treat. It’s one of the easiest bread recipes imaginable.

 
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Posted by on April 17, 2012 in Breakfast, Brunch, Cookin', Recipes

 

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Recipe: King Cake French Toast

King Cake French Toast Mix

King Cake French Toast Mix

King cake isn’t just a Mardi Gras dessert, it’s a Mardi Gras food group. To expand it to the brunch category, try this King Cake French Toast.

Dipping the king cake in the traditional French toast egg mix actually cuts some of the sweetness of regular king cake. Try it for breakfast or brunch this Carnival season.

Ingredients:

  • 4 slices of king cake (about 1/2-inch thick)
  • 2 eggs
  • 1/4 cup milk
  • King Cake French Toast in the Pan

    King Cake French Toast in the Pan

  • 4 TBSP butter
  • 1 TBSP vanilla extract
  • 1 TBSP cinnamon
  • 1 TBSP brown sugar
  • Pinch of salt

Directions:

    King Cake French Toast

    King Cake French Toast

  1. In a large bowl, whisk eggs with milk, cinnamon, vanilla extract, brown sugar and salt.
  2. Dip two pieces of king cake in egg mixture and let the cake soak up some of the egg mixture (about 30 seconds). Turn over and let the opposite side soak.
  3. In a skillet over medium heat, melt 2 TBSP butter.
  4. Transfer two pieces of king cake to skillet and let cook for 3 to 5 minutes then flip and cook an additional 3 to 5 minutes or until both sides are browned.
  5. Repeat steps 2 through 4 then serve.

Most of the icing will melt and/or be absorbed into the cake itself, but this actually helps add some sweetness to the dish. Syrup shouldn’t be necessary.

And make sure that plastic baby isn’t in a piece before you throw it in the skillet. Happy Mardi Gras!

 
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Posted by on February 13, 2012 in Brunch, Cookin', Recipes

 

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Recipe: Bacon, Broccoli and Jalapeño Frittata

Bacon, Broccoli and Jalapeño Frittata

Bacon, Broccoli and Jalapeño Frittata

If you haven’t already guessed, I like breakfast/brunch items that are easy to make and last a while. That said, here’s another frittata recipe that has more mainstream ingredients. It should balance out very nicely and get some heat from the jalapeños to help wake you up in the morning.

Ingredients

  • 1 broccoli crown, broken up into florets
  • 1/4 red onion, sliced
  • 3 slices of bacon
  • 1 TBSP olive oil
  • 8 eggs
  • Frittata Ingredients

    Frittata Ingredients

  • 1 tsp salt
  • 1 tsp black pepper
  • 1/3 cup milk (or heavy cream)
  • 8-10 jalapeño slices
  • 1 cup grated cheddar cheese

Directions:

  1. Preheat oven to 425F.
  2. Saute bacon, onion, broccoli, and jalapeño slices in a large oven-safe skillet or dish and toss with olive oil, half of the salt and half of the pepper.
  3. Frittata Before Baking

    Frittata Before Baking

  4. Cook until bacon is crisp (about 10-15 minutes).
  5. Whisk eggs, milk and cheese with remaining salt and pepper until eggs are fluffy.
  6. Pour egg mixture into skillet and cook until set (about 12 to 15 minutes).
  7. Cool frittata, cut into wedges and serve.

This is a great make-ahead recipe that can last you a few days for breakfast. You can refrigerate it for 4-5 days and reheat it when you’re in a rush.

If you want to adjust the heat, just take out some of the jalapeños so it isn’t as intense.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on November 9, 2011 in Brunch, Cookin'

 

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Recipe: Butternut Squash Frittata with Sage and Emmentaler Cheese

Butternut Squash Frittata with Sage and Emmentaler Cheese

Butternut Squash Frittata with Sage and Emmentaler Cheese

Butternut squash is one of my Fall favorites. It’s light, sweet and a tad earthy so it’s ideal for roasting. This frittata uses roasted butternut squash, sage and a slightly sharp Emmentaler cheese to make a dish great for breakfast, brunch or even dinner.

Use a non-stick pie dish or an oven-safe skillet to make this in the oven. Be sure to whisk the eggs well so that it turns out nice and fluffy.

Ingredients

  • 1 medium-sized butternut squash, cut into cubes (about 4 cups)
  • 1/2 red onion, sliced
  • Butternut Squash and Red Onion

    Sauteeing the Butternut Squash and Red Onion

  • 1 TBSP olive oil
  • 8 eggs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/3 cup milk (or heavy cream)
  • 2 TBSP chopped fresh sage
  • 1 cup grated Emmentaler cheese

Directions:

  1. Preheat oven to 425F.
  2. Place butternut squash and onion in a large oven-safe skillet or dish and toss with olive oil, half of the salt and half of the pepper.
  3. Roast until browned and softened (about 25 minutes).
  4. Remove from oven and set aside to cool for about 5 minutes.
  5. A Slice of Butternut Squash Frittata

    A Slice of Butternut Squash Frittata

  6. In a large bowl, whisk eggs, milk or cream, sage and remaining salt and pepper.
  7. Pour egg mixture into skillet and cook until set (about 8 to 10 minutes).
  8. Remove frittata from the oven and sprinkle with Emmentaler cheese.
  9. Turn on broiler and place skillet underneath until cheese melts and the top of the frittata is browned (about 2 minutes).
  10. Cool frittata, cut into wedges and serve.

Pair this frittata with a breakfast meat of you choice or enjoy it solo. The flavors are very nice as butternut squash and sage often go hand-in-hand.

The frittata should rise some while in the oven, but settle out nicely once removed. If the egg mixture isn’t fully cooked, return to oven and cook an additional 2 minutes.

Enjoy this frittata as part of a great Fall brunch.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on November 2, 2011 in Brunch, Cookin', Recipes

 

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Recipe: Crawfish and Andouille Sausage Grits

Fresh Louisiana crawfish (don’t even think about using Chinese tails), smoky Andouille sausage, roasted garlic and the best grits in the world combine to make a great dish that’s a perfect addition to any brunch.
The challenging part will be exercising the patience necessary to wait for the grits to finish cooking. And don’t even think about using anything but high-quality, stone-ground grits.

Crawfish and Andouille Sausage Grits Ingredients

Crawfish and Andouille Sausage Grits Ingredients


Ingredients

  • 1 pound Louisiana crawfish tails
  • 1 cup Andouille sausage (I use Jacob’s World Famous Andouille from LaPlace, La.)
  • 1 cup stone-ground grits (I use white grits from Sciple’s Water Mill in Dekalb, Miss. which has been in continuous operation since 1790. And yes, they’re that good…)
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup Abita Amber (you can drink the rest)
  • 1 head of garlic (peeled)
  • 4 oz. cream cheese
  • 4 TBSP butter
  • Salt, pepper and Tony Chachere’s creole seasoning to taste

Directions:

Louisiana Crawfish Tails in the Grits

My favorite part? Adding in the Louisiana crawfish tails.

  1. Preheat oven to 350F. Break up peeled head of garlic and roast on an oven-safe plate (about 12 minutes).
  2. While garlic is roasting, melt 2 TBSP of butter on low heat in large saucepan or Dutch Oven. When butter is melted, pour in grits and stir to coat.
  3. Add in all liquids (heavy cream, Abita Amber and chicken broth) and stir and simmer on low.
  4. When garlic is finished roasting, combine garlic, crawfish, Andouille, cream cheese, seasoning and remaining butter into grits. Leave to simmer, stirring every 5 minutes over low heat for about an hour until grits are creamy.
  5. Season to taste and serve immediately.

Simmering All the Ingredients

Simmer all the ingredients over low heat




This dish is a guaranteed brunch hit, but it’s appropriate for any meal time. You can also reheat any leftovers to make this one-pot wonder last. To reheat, stir in 1/4 cup of liquid of your choice and simmer over low heat until grits are heated through.

 
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Posted by on September 25, 2011 in Brunch, Cookin', Recipes

 

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