HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Monday, October 14, 2013

By Special Request: Monte’s Ham and Cheese Strata


  
        Recently, I was in charge of a Church breakfast.  I chose to make this wonderful dish: a gloriously cheese-topped casserole with crisp oversized croutons over a creamy egg and tender ham filling. Well the result was spectacular and the requests for the recipe were many.  I know why.  It's always a great time to make this dish. First of all, it can be expanded to feed any number of people.  You simply double or triple the portions and then haul out your Pyrex 9 x 13 instead of the souffle dish pictured here.  The other great advantage is that you make this up the day before.  So off I went to the Church kitchen late Saturday afternoon and put the whole thing together.  The next morning, all that was required was to pop it in the oven and in a little over an hour you have something very special for your breakfast or brunch table.  It’s very easy to put together. By the way, its' also a very good time to start to think of all the ways you can use Monte's Ham this season: We've got hams in stock and I'd love to put your name on one of them.  Just click the link about this post and order one today.  I like to serve this with a simply dressed green salad.  Here is the recipe:

Monday, December 24, 2012

Baked Eggs with Tomato Sauce, Spinach and Mascarpone


There’s something rewarding about having the time to make a really exceptional breakfast. Hopefully, the rush of the last few days before Christmas will yield way to a day off, a time to admire your gifts and sit back and enjoy life. And to enjoy this recipe for a breakfast dish which I found in Elle Décor, of all places, last year.

Thursday, January 5, 2012

James Beard’s Roast Beef Hash


I just wish this looked as good as it tastes


Joe Beef's Veal Pojarski
This week, the New York Times’ Dining Section featured a front-page article entitled “Lucky to Be a Leftover”.   In it were some remarkable ideas from people all over who made meatballs from holiday hams (no recipe on that one and boy, did I want it!), to Veal Pojarski, made from diced roasted veal, pork or beef and a specialty of those two Montreal Chefs-of-the-Moment, Joe Beef’s own Dave McMillan and Frederic Morin.  The Montrealers go all the way to sticking a roasted bone in the resultant meatball.  The thing looks phenomenally good.  But to me, the best thing to do with the gorgeous centerpiece from our Christmas Day table, our standing Rib Roast of Beef, is to make Roast Beef Hash.

Wednesday, December 21, 2011

Doughnut Muffins, our most popular post ever!




As part of our 12 days of Christmas recipes, we really could not let the season pass without sending you this wonderful recipe.  It is by far the most viewed page out of all 250 recipes we've published.  Nothing we've shared with you comes close.  And with the most comments we've ever gotten on any post, this is clearly a winner.  It is off the charts in another way too.  These muffins are absolutely, insanely delicious.  They taste like the best doughnut you ever ate.  Rolled in butter and cinnamon and sugar, they are, my friend Luka (aged about 12), messy to make but oh what fun to eat.  I think they might be the perfect Christmas morning treat while sitting around the tree.  Here's the back story for you. 


Food Network has been running a series called “The Best Thing I Ever Ate”.  I was pretty sure they’d run out of “best things” fairly quickly—but the show divvies them up into categories.  So one is about the best thing with bacon, the best pizza, the best barbecue—you get the picture.  Well one night, while watching the horribly named “The Best Thing I ever ate—Snack attack”,  Candace Nelson, who owns 6 California bakeries called “Sprinkles”, waxed on and on about a “Doughnut Muffin” she’d discovered at Downtown Bakery and Creamery in Healdsberg, CA.        
        My personal Pastry Chef, Andrew Phillips, had taken a run at doughnuts in the not-too-distant past.  He was underwhelmed by the results.  When the Doughnut Muffin presented itself, he was intrigued.


Thursday, July 21, 2011

New York-Style Crumb Cake from Baked Explorations

Crumb Topping Actual Size 

  Those boys from Brooklyn, Renato Poliafito and Matt Lewis, are no strangers on Chewing the Fat.  We just can’t get enough of their spectacular baking recipes from not one, but two great cookbooks: “Baked” (Stewart, Tabori and Chang 2008) and “Baked Explorations” (Stewart, Tabori and Chang 2010).  Today, we’d like to share a perfect way to start a weekend morning:   A crumb cake that’s more crumb than cake: The topping on this one is over the top. And for Andrew, it's a trip right back to his childhood.

Friday, March 12, 2010

Smoked Salmon and Potato Breakfast Casserole


       The food pantry that our church sponsors is called The Brown Bag Program and provides lunch for about 80 people a day.  It costs about $3.25 to fill a bag and, like every other charity in the City, we’ve been feeling the pinch of the recession.  The numbers needing help are up and the help is down.  To publicize our plight, we hosted a breakfast at Christ and St. Stephen’s and I made this delicious and different breakfast casserole.  What’s great about it is that you can do the whole thing the night before, chill it and bake it in the morning.
I’m sharing the recipe for 6 servings because if you’re not feeding an Army, salvation or otherwise, you won’t need the quantity I was making.  But you certainly can double it for a crowd.  For the recipe all you have to do is scroll down.  And if you’d like to contribute to The Brown Bag Program, all you have to do is follow this link: http://www.csschurch.org