Archive for Breakfast Recipes
Brunch Bliss! Chef Marcus Samuelsson’s Chocolate Pancakes
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Born in Ethiopia and raised in Sweden, Chef Marcus Samuelsson is one of the hottest rising culinary stars in the media today. At the tender young age of 25, Marcus was the youngest chef to receive a coveted three star review from the New York Times. (NYT restaurant reviews are rated with 4 stars at the top, an nearly impossible task with only 5 restaurants holding the title currently). Chef Samuelsson also won a James Beard award for “Best Chef: New York City” in 2003. Currently he is involved in several restaurants including the award winning Scandinavian restaurant Aquavit in NYC.
Today’s video recipe features Marcus whipping up an order of chocolate pancakes using his highly rated Marcus Cookware, served on top of a crunchy pineapple cashew salad. It’s not your average breakfast or brunch but this would be great for a blissful weekend splurge!
Chocolate Pancakes
Marcus Samuelsson
Serves 6
4 ounces bittersweet chocolate, coarsely chopped
8 tablespoons (1 stick) unsalted butter, cut into chunks, plus 2 to 3 tablespoons unsalted butter, at room temperature
2 large eggs
2 large egg yolks
2 tablespoons plus 2 teaspoons sugar
5 tablespoons all-purpose flour
1. Melt the chocolate and the 8 tablespoons butter in the top of a double boiler or in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth. Remove from the heat.
2. Whisk together the eggs, egg yolks, and sugar in a large bowl until well mixed. Whisk in the melted chocolate and butter. Sift the flour over the top and fold it in.
3. Melt 1 tablespoon butter over low heat in a large nonstick sauté pan. Drop a heaping tablespoon of batter into the pan and cook for 2 minutes, then turn and cook on the other side. Transfer the pancake to a plate. Repeat with remaining batter, adding more butter to the pan as necessary.
You may make the pancakes in advance, reheat in a 350 degrees F oven until heated through.
Pineapple Cashew Salad
Marcus Samuelsson
Serves 6
1/2 cup sweet white wine
1/4 cup packed brown sugar
1/2 golden pineapple, peeled, cored, and diced (about 1-1/2 cups)
1/2 cup roasted cashews
4 mint leaves, finely shredded
1. Pour the wine into a medium bowl and add the sugar, stirring until it is dissolved. Add the pineapple cubes. Cover and refrigerate for 2 hours.
2. To serve, stir the cashews into the pineapple. Divide among serving bowls and sprinkle with the mint.
For more Marcus Samuelsson recipes, check out:
- Tomato and Artichoke Salad with a Citrus Vinaigrette
- Salmon with Asparagus, Tomato Mustard Jam and Pine Nut Hollandaise
- Sweet Potato Tarta
- Crispy Fried Potatoes
- Chilled Strawberry Mint Soup
- Pickled Cucumbers
- Black Olive Oil
- Jerk Chicken
- Mango Couscous
- Apple Cake with Cinnamon Whipped Cream
- Moroccan Roasted Turkey
- Apple Endive Salad with Pistachio Oil Dressing
Mario Batali’s Ricotta Frittata Recipe
Posted by: | CommentsFrom the Food and Wine classic in Aspen, Colorado, this video with chef Mario Batali share’s his recipe for a delicious frittata with ricotta and parmesan cheeses.
Mario sings the praises of farm fresh eggs versus store bought, an important component of a perfect frittata. What exactly is different about them? Besides the obvious age factor, farm fresh eggs tend to have a richer flavor, and are fluffier when cooked. If the chickens are eating greens, the yolks from the farm will have a darker yellow color, a result of carotenoid plant pigments called xanthophylls.
We wrote an earlier post on the origins of the frittata here.
Read on for the recipe and more eggy musings!
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Chef Lidia Bastianich, Spring Snow, and Asparagus with Eggs
Posted by: | CommentsChef Lidia Bastianich, of the PBS cooking series “”Lidia’s Italy”, celebrates spring and asparagus in this video filmed in the spring snow! She prepares a simple breakfast or brunch of asparagus with eggs, scallions, olive oil, salt and pepper, served with a side salad.
Her asparagus tips? Lidia says to choose stalks that snap easily rather than bend, and she prefers the skinnier stalks to the fatter ones, for a more intense flavor. She shaves the outside of the bottom of the stalks with a peeler, as they tend to be tough and fibrous.
The written recipe is here.
