Archive for Breakfast Recipes
Brunch Bliss: Eggs Benedict on Potato Waffles With Spinach Parmesan Sauce
Posted by: | Comments
The restaurant version, via Flickr user PetroleumJelliffe, thank you!
Have the breakfast blues? Try this creative twist on the traditional Eggs Benedict recipe from Executive Chef Brian Ellis of the gastropub The Smith restaurant on 3rd Avenue in NYC’s East Village. Brian is a seasoned NYC chef who has worked with Rocco DiSpirito at the Union Pacific and Brasserie 360. Currently overseeing the kitchen and staff at The Smith, he serves innovative dishes with free range meats and local organic produce. About the waffle, Chef Brian says: “The potato waffle soaks up the runny eggs and hollandaise in a way that no English muffin can”.
This video was filmed with Chef Brian and the staff of Better Tv. Enjoy and have a wonderful weekend! P.S. Happy Mother’s day to all of the worlds wonderful moms! ♥
Potato Waffle Benedict With Creamed Spinach Parmesan Sauce
Chef Brian Ellis
The Smith Restaurant
Serves: 2-3
Potato Waffle:
2 Idaho potatoes coarsely grated (Chef Brian says Idaho work best as they have less starch)
2 tbsp Spanish onion coarsely grated
2 whole eggs
1/2 cup flour
pinch salt and pepper
2 tsp baking powder
Combine all ingredients in a food processor. Spray a waffle iron with non-stick spray, then pour the batter in and cook until golden brown.
Creamed Spinach & Caramelized Onion Sauce:
2 cups cream
2 cup blanched spinach
1/2 cup caramelized onions
1/4 cup Parmesan cheese
salt and pepper, to taste (use salt sparingly because of the natural saltiness of the Parmesan)
In a large frying pan over medium heat, pour in the cream and reduce by half, then add the rest of the ingredients, stirring until well incorporated.
Place two poached eggs on top of the waffles, then liberally drizzle the sauce over the eggs. Serve immediately.
(Note: if your are without a waffle maker, you can make the recipe making a potato pancake rather than a waffle in a pan or griddle.)
Restaurarant Recipe: Smoked Cheddar Grits
Posted by: | CommentsGrits rock. In fact, we think they should be the next carby starchy new hipster trend to replace donuts, bagels, and boring mashed potatoes. Served in the south for breakfast and brunch, from all things a to z or eggs to shrimp, they basically work well with any dish aching for a starch.
This recipe comes to us via chef Chris Revercomb from Zing Restaurant in Indiana:
Smoked Cheddar Grits from Zing
Chef Chris Revercomb
Ingredients:
1 Cup Heavy Cream
¼ lb Bacon
4 Cups of Chicken Stock
¼ lb Smoked Cheddar Cheese
1 Cup Corn Meal
2 oz Butter
To Taste Salt and Pepper
Directions:
Start by chopping one pound of bacon into 1/4 inch pieces. Brown the bacon in a sauté pan slowly until crispy. Set aside and drain away all grease. Next in a large pot bring to a boil heavy cream, chicken stock, butter. When boiling, quickly whisk in corn meal and lower flame to lowest setting. Cook the cornmeal on low for approx ten minutes or until thick. Add the bacon and smoked cheddar and continue cooking for five minutes. Check for seasoning and adjust accordingly. Remove from the hot pan immediately into a third pan and let cool to room temperature.
Telluride French Toast, For The Morning After
Posted by: | Comments
About to paint the town red? Take this advice from a ski town chef and make this before you go out, you’ll thank us in the morning!
It was previously a secret recipe from a chef in the now sadly closed Bear Creek Bed and Breakfast Inn in Telluride, a delicious french toast casserole with a decadent fluffy maple butter sauce. Although the B&B is over, this amazing recipe needs to live on, spread the word!
Make the bread portion the night before, and whip up the fluffy maple sauce in the morning.
Telluride Night Before French Toast
Bear Creek Inn
Ingredients for the night before:
One loaf of French bread, cut into 1-inch slices
8 large eggs
3 cups milk
4 teaspoons sugar
1/3 teaspoon salt
1 Tablespoon vanilla
In the morning ingredients: Fluffy Maple Sauce
1-1/2 cups confectioner’s sugar
1/2 cup butter
1/2 cup maple syrup
1 egg yolk
1 egg white, stiffly beaten
Grease 9 x 13-inch baking pan with butter. Arrange bread slices in one layer in pan. Beat the eggs, milk, sugar, salt, and vanilla. Pour over bread. Cover and refrigerate overnight.
To bake: Remove cover. Dot with butter. Sprinkle with cinnamon and sugar. Bake in preheated oven at 350 degrees Fahrenheit for 45 to 50 minutes or until bread is bubbly and lightly browned. Remove from oven and let stand for 5 minutes.
Fluffy Maple Sauce: Thoroughly cream together confectioner’s sugar, butter, maple syrup, and egg yolk. Fold in the stiffly beaten egg white. Chill. Makes 2 cups of sauce.
May also be served with syrup, yogurt or sour cream, and fresh fruit.
