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Archive for the ‘Breakfast/Brunch’ Category

Covid has forced us to try to reinvent our favourite restaurant meals. Not because we’d rather not get take-out, because we’ve been trying to support our local restaurants at least once per week, but it’s because some of our favourite places don’t offer take out right now! 

Some restaurants (who are not offering take out) are offering online demos of some of their popular dishes; my favourite French Bistro has two recipes on IGTV, French Onion Soup and their delectable Tart au Citron. The French onion soup takes about three days to make and the tart au Citron takes two days! They are a lot of work! I am happy to wait until I can go and order these in person because I don’t have the patience to wait three days for my soup to be ready. 

This is half of Playa Cabana Cantina’s huevos rancheros. It ain’t pretty but it’s damn good.

The Mexican chorizo recipe was in response to not being able to find it locally (yes, there are places downtown but I wanted to stay close to home in these unusual circumstances). We just love this Mexican place, because their Huevos Rancheros is simply TDF! We literally dreamt about this dish while we were in Spain, it was going to be one of our first restaurant meals back home. Then the sh%$ hit the fan and you know the rest. The first layer is made of rice and beans, then a warm, soft flour tortilla, then some wonderful flank steak with crispy chorizo and finally topped with a perfectly fried egg. Warm, smokey, earthy spices make this dish moreish. The dish is literally enough for two, we always share, getting a second egg for an extra dollar. I created the chorizo recipe for this dish and to be honest, it really hit the spot.

This is a version of the Huevos Ranchero we made about a month ago.

Home Made Mexican Chorizo

A KitchenInspirations Original Recipe

Makes 400 g of raw, loose chorizo

Ingredients:

  • 350 g ground lean pork
  • 60 g bacon, finely chopped
  • 5 g ancho chilli powder
  • 2 g smoked paprika
  • 1 g Mexican oregano
  • Pinch of cloves
  • 4 g salt
  • 10 g sweet paprika
  • 13 g roasted garlic

Directions:

  1. Mix all of the ingredients together and form into 80 g patties. Freeze in patty form, defrost in the refrigerator before use (you can also cook from frozen, it just takes longer).

Notes:

  • I’ve been watching a lot of cooking demos and one I recently saw was Chef Michael Simon from Food Network cooking ground meat as a patty. He wasn’t making patties, just searing them on both sides and breaking them apart as they cooked. It’s a fantastic method, you get even browning on both sides and the meat is very easily broken up.
  • I have made this recipe with Beyond Ground Meat and it works out very well; don’t add the bacon if you are cooking vegetarian but you may wish to increase the smoked paprika to 3 g to get a smokier flavour. 

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Caramelized Onion Tart with Brûléed Gruyère

KitchenInspirations Original Recipe

Makes one 20 cm (8 inch) tart. Serves 4 as a main course or 6 as an appetizer course.

Ingredients:

  • 240 g sweet onions, thinly skiced
  • 15 g butter
  • 15 mL cognac
  • 2 large eggs
  • 30 mL milk
  • Pinch of nutmeg
  • 60 g gruyère cheese, grated
  • Salt and pepper
  • 1 single pie crust, blind baked

Directions:

  1. Preheat oven to 375° F.
  2. Heat the butter in a pan until melted, add onions and cook until caramel in colour. Deglaze pan with cognac, set aside.
  3. Whisk to combine eggs, milk, nutmeg and season.
  4. Spread cooked onions into the pie crust evenly, pour in the egg mixture and bake for 10 minutes.
  5. Cover the tart with Gruyère and continue to bake until cheese is melted and somewhat brûléed. Cover crust with foil if getting too dark.
  6. Allow to stand for 5 minutes. Serve hot.

Almond Flour Pie Crust

Makes one 20 cm (8 inch)  pie crust.

Ingredients:

  • 100 g almond flour
  • 8 g psyllium husk, ground
  • 30 g unsalted butter, cold
  • 30 mL egg whites
  • 20 g toasted sesame seeds
  • Salt

Directions:

    1. Preheat the oven to 375° F.
    2. Add everything but the sesame seeds to your food processor and pulse to make a soft dough. Remove and gently kneed in the sesame seeds.
    3. Roll between 2 sheets of parchment paper to fit a 20 cm (8 inch) tart pan. Press into the pan and up the sides evenly. Dock the pastry well.
    4. Blind bake the tart shell for 12-15 minutes, covering the sides if they bake too quickly.

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This is one of the last recipes I developed in Spain, before we returned to reality on March 12. We’re already talking about two months next year, provided things settle down and the world becomes safe again. JT and I left on the second last plane to Gatwick from Almeria, they cancelled the flights the next day! We are so fortunate in so many ways. We hope everyone is doing well under the circumstances.

I was inspired by Chef David Rocco’s Instagram post but didn’t have some of the spices he used so I improvised, in addition , this was the culmination of my kitchen clean-out. It turned out exceptionally well and can be eaten as breakfast, brunch or lunch. Heck, you can even have it for dinner. It’s quite easy to prep and you can use whatever vegetables you have on hand, perfect for veg that may not be at their best.

Eggs in Purgatory Indian-style

A KitchenInspirations Original Recipe

Serves 2

Ingredients:

  • 90 g onions, diced
  • 15 mL EVOO
  • 2 g garam masala
  • 2.5 g cumin
  • 1.5 g meat masala
  • 5 g curry powder
  • 250 mL passata
  • 125 mL water
  • 3 g freshly grated ginger
  • 5 mL roasted, puréed garlic
  • 230 g frozen vegetables, defrosted and drained
  • 50 g grilled peppers, diced
  • 2 g fresh Cilantro, minced
  • Salt and pepper to taste
  • 2 eggs

Directions:

  1. Heat olive oil in a frying pan and sauté onions until golden. Add the spices and cook until fragrant. Add the passata and water and mix well. Add the vegetables and cilantro and mix until combined.
  2. Prepare an oven proof dish by rubbing with olive oil or butter. Pour in the vegetables and spread out evenly. Make two large divets in the vegetables and crack on egg into each one.
  3. Bake in a 200C preheated oven for 8-10 minutes or until eggs are cooked to your taste.

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My dear friend Lorraine Elliott published this recipe while we were wintering in Spain. It’s not super hot in Spain this time of year and we prefer it that way because we are not fans of extreme heat or crowds. I like to choose simple recipes that can be baked in the oven to warm the kitchen up a bit. The moment I saw this recipe, I knew I had to make it. Unfortunately, I couldn’t source Halloumi in our little village or even the big supermarket in the city so I used a Spanish Manchego. It was delicious! A perfect lunch with a tomato side salad.

It’s similar to Spanakopita but not really.

Spinach, Feta and Manchego Pie

Makes a pie about 12 cm x 25 cm x 3 cm.

Serves 4-6 people

Ingredients:

  • 2 sheets of puff pastry, defrosted in the refrigerator overnight
  • 400 g frozen spinach, defrosted in the refrigerator overnight
  • 100 g sweet onion, finely sliced
  • 20 g roasted garlic, puréed
  • Pinch of nutmeg
  • 120 g Greek feta, crumbled
  • 80 g of Manchego, grated
  • 15 mL milk, divided

Directions:

  1. Once the spinach has defrosted, squeeze out as much moisture as you can.
  2. Preheat the oven to 400° F. Line a loaf pan with parchment paper.
  3. Roll out one sheet of the puff pastry to about 2 times the size of your pan. Insert it into the parchment-lined pan and dock it with a fork.
  4. Press a sheet of foil into the pan to hold the sides of the pastry up. Add some weight to avoid it from rising too much. Bake for 25-30 minutes or until lightly golden.
  5. In the meantime, sauté the onion until translucent, add the spinach and break it up to incorporate the onion evenly. Stir in the roasted garlic purée and nutmeg. Transfer to a bowl.
  6. Add the cheese to the spinach and stir until entirely combined. Season with salt and pepper to taste.
  7. Roll the second sheet of pastry to the size of the pan. Return it to the refrigerator.
  8. Remove the foil from the baked pastry and spoon the spinach mixture pressing it evenly into the pan.
  9. Brush the top part of all four sides of the pastry with milk. Remove the second pastry from the refrigerator and lay it over the spinach-filled pastry. Press the sides of the top pastry into the spinach-filled pastry.
  10. Brush the top of the pastry with the remaining milk and bake for 20-25 minutes or until golden.
  11. Slice the pie into equal portions, serve piping hot with a little salad.

Note:

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This tasty breakfast treat is super easy to make. Assembled the night before and baked for 40 minutes. I used a mini store-bought panettone like this but you can definitely make your own. If you serve them directly from the oven, they puff up like a soufflée, but they deflate just as quickly. Turn them out onto a plate and no one will be the wiser!

Panettone Breakfast Bake

Serves 2-4

Ingredients:

  • 100 g panettone
  • 3 eggs
  • 125 mL milk
  • Pinch of nutmeg

Directions:

  1. Butter 2 ramekins (about xx mL each)
  2. Cut the panettone into cubes and place into the ramekins evenly.
  3. Whisk the eggs, milk and nutmeg together and pour into the ramekins evenly. Cover and set in the refrigerator overnight.
  4. The following morning, remove the ramekins from the refrigerator and preheat the oven to 350F. Bake for 35-40 minutes or until the eggs have set.
  5. Turn out onto a plate and serve with maple syrup.

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Why do the cold temperatures always surprise me? I’ve been doing this fall thing for a long time and yet, every year when the temperatures plummet, it’s like a cold, hard, slap in the face! It happens from one day to the next; on Saturday, we are lavishing in the sun, cocktailing on the back deck and enjoying al fresco meals and then on Sunday, we are dawning our socks and woolly sweaters to avoid the chill INSIDE, let alone outside! JT and I are typical Canadians, we are stubborn about admitting that its fall and winter is coming; we delay turning on the furnace at all costs because that would mean defeat, we have acknowledged the cold and succumbed to it! But eventually, we give in. I like to rebel and I generally continue to wear sandals until I can no longer feel my toes. My feet understand they don’t like to be encased in socks and shoes…they were meant to be free in flip flops and sandals!

It was on one such day that I needed a little heat-help in my chilly kitchen that I decided to make scones, and to use up some figs that were leftover from a shoot (what can I say, no one wanted them!), so I came up with this tasty treat. This recipe is very delicate and light. They are best eaten right away with sweet butter but freezing them also works. Use the oven to reheat them, the microwave doesn’t do it justice.

Fresh Fig Scones

A KitchenInspirations Original Recipe

Makes about 10 scones

Ingredients:

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1/4 tsp green cardamom, finely grated
  • 1/2 cup unsalted cold butter, cut into small bits
  • 1 cup buttermilk
  • 160 g fresh figs (chopped)
  • 2-3 tbsp milk or yogurt for brushing the tops.

Directions:

  1. Preheat the oven to 400° F.
  2. Combine the dry ingredients in the large bowl of your food processor and pulse to mix.
  3. Add the cold, cubed butter and pulse until it resembles a coarse meal.
  4. Slowly pour in the buttermilk while pulsing until the dough comes together. Remove and pour into a large bowl.
  5. Fold in the chopped figs carefully.
  6. Place largish spoonfuls onto a parchment-lined baking sheet and brush the tops with yogurt. Bake for 15-17 minutes.
  7. Cool for 10 minutes and serve with sweet butter.

The light was still good when I shot them.

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You caught me: I made hot cross buns at Easter while we were visiting our friends in Arizona but sadly their pantry did not contain icing sugar, so I was forced to skip the “cross” on the buns. They were exceptionally tasty (even without the icing cross), flavoured with warming spices and some rum-soaked currents.

Hot Cross-less Buns

For the original recipe, please click here.

To print this recipe, please click here.

This recipe makes 12 large, soft, pillowy buns.

Ingredients:

  • 125 mL rum
  • 100 g dried currants
  • 375 mL milk, room temperature
  • 2 large eggs, plus 1 egg yolk (save the white for the topping)
  • 2 teaspoons instant yeast
  • 53 g light brown sugar
  • 550-600 g Unbleached All-Purpose Flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves or allspice
  • 1/4 tsp ground nutmeg
  • 1 3/4 tsp salt
  • 1 tbsp baking powder
  • 85 g butter, room temperature
  • 15 mL milk

Directions:

  1. Soak the currents in the rum for about 20 minutes.
  2. Meanwhile, combine the milk, eggs, yeast, brown sugar and whisk to combine. In the large bowl of your stand mixer, combine the flour, cinnamon, nutmeg, salt and baking powder, whisk to combine.
  3. Add the softened butter to the flour mixture and mix until the butter is well combined (you may also do this with your fingers). Add the liquid ingredients to the flour mixture and beat until a soft dough has formed (if it is too soft, add a bit more flour to it and beat). Meanwhile, strain the currents and add them to the dough and beat well. This is a very soft and sticky dough.
  4. Place in a well-greased bowl and allow to proof for 1 hour or until doubled in size.
  5. Prepare a large, high sided baking pan by buttering the base and all sides.
  6. When the dough has doubled in size, make about 112 g balls out of them. Place in the prepared pan and allow to rest with a clean cloth covering it for 1 hour.
  7. Pre-heat the oven to 375° F.
  8. Combine the left-over egg white with 15 mL milk and beat well. Brush the tops of the rolls with the mixture. Bake for 20 minutes or until the internal temperature reads 190° F. Allow to cool slightly before serving.

Fresh out of the oven, these pillowy-soft buns are fragrant and delicious.

Notes:

  • The original recipe called for 50% more currents but I felt it was a little too much so I reduced it.
  • My dough was quite soft and sticky with the originally called-for flour, so I added a bit more flour.
  • The original recipe wanted the leftover rum to be incorporated into the dough, but my dough was already too soft and sticky so I skipped it.
  • This tip from King Arthur flour sounds quite interesting and I will try it next time I make this tasty recipe:
    “Want to make these buns a day or so ahead of time? Try the tangzhong technique, a Japanese method for increasing the softness and shelf life of yeast rolls. Begin by measuring out the flour and milk you’ll be using in the recipe. Now take 3 tablespoons of the measured flour and 1/2 cup of the measured milk; put them in a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it thickens and forms a thick slurry; this will take about 1 1/2 to 2 1/2 minutes. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour, milk, and other dough ingredients. Proceed with the recipe as directed. Well-wrapped and stored at room temperature, your finished hot cross buns should stay soft and fresh for several days.”

Would you care to try one?

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Winter is not giving up easily in these parts. At least the days are sunny even if they are still nippy. It’s the grey days with endless overcast that really pull me into the dumpers, so I bake to make me happy; plus the ambient heat the oven gives off doesn’t hurt. I created this tasty scone recipe when I discovered a couple of rogue oranges in the refrigerator. The flavour combination may sound strange but it works, plus it’s delicious straight from the hot oven with a generous pat of butter.

Cheddar Orange Scones

A KitchenInspirations Original Recipe

Makes 8 large scones

Ingredients:

  • 270 g AP flour
  • 25 g coconut sugar
  • 20 g baking powder
  • 1 g salt
  • 56 g cold, unsalted butter, cut into small chunks
  • 150 g sharp cheddar
  • 1 egg, lightly beaten
  • 125 mL orange juice (about 1 navel orange)
  • zest of 2 navel oranges
  • Yogurt for brushing tops

Directions:

  1. Pre-heat the oven to 425° F.
  2. In the large bowl of your food processor, combine flour, sugar, baking powder, salt and pulse a few times to mix well.
  3. Add the butter and pulse until well incorporated but not softened.
  4. Combine the egg, orange juice and zest and mix well.
  5. Pour into the food processor while pulsing and pulse until well mixed. If your kitchen is on the warmer-side, allow the dough to rest in the refrigerator for a bit here or if it’s on the chilly-side, proceed to next step.
  6. Roll out to about 2 cm thick and cut with your favourite cookie cutter. Continue until you’ve used all of the dough. Brush tops with yogurt and bake 15-17 minutes or until lightly golden on top and baked through. Cool slightly on a wire rack and serve warm with butter.

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Apple Buttermilk Pancakes for 2

Delicious, apple pancakes

Every so often I buy fruit and it goes unnoticed. Not sure why because we love fruit, but it does. And every time I open the vegetable crisper drawer (and it is often), I am sorely reminded of the neglected fruit. This recipe is one way I used said neglected fruit one wintery weekend morning.

Apple Buttermilk Pancakes

Makes about 5 pancakes about 13 cm wide and 2 cm thick!

The original recipe can be found here.

Ingredients:

  • 1/2 cup all-purpose flour
  • 1/2 cup buttermilk (or 1/2 cup skim milk with 1/2 tbsp lemon juice)
  • 1 egg, separated
  • 1/2 tbsp coconut sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of cream of tartar
  • 1/4 teaspoon salt
  • 1/2 tsp cinnamon
  • pinch of allspice
  • 1 apple, roughly grated
  • 1 nonstick cooking spray

Directions:

  1. In a small bowl sift flour, baking powder, baking soda, salt and spices together. Set aside.
  2. Beat egg white and cream of tartar on high speed until stiff peaks form but not dry.
  3. Beat the egg yolk with the sugar until creamy, pale yellow and thick; add the buttermilk, vanilla and beat until smooth on a slow speed.
  4. Fold in the sifted flour mixture gently into the egg yolk mixture (don’t over mix as we don’t want the glutens activated).
  5. Fold the beaten egg white into the batter and mix together gently, do not over mix! Gently fold in the grated apple.
  6. Spray your skillet with non-stick spray and set to medium temperature.
  7. Drop about 1/3 cup of batter on pan for each pancake and spread out to about 13 cm and cook until you see a few bubbles on the surface of the batter. Flip the pancakes and cook for about another 2-4 minutes. Repeat until you have used up all the batter.
  8. Keep warm until you have made all the pancakes and serve warm with butter, maple syrup, and yogurt!

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Is anyone else’s mind-blown that it is 2018? Wasn’t it just yesterday that we were freaking out for Y2K? Now 18 years later, we are still here and I’m approaching my 11th year of blogging! Thank you all for your continued support, I feel so grateful to call all of you friends, all over the world. Heartfelt thank you.

Last summer, we visited our dear friends at their Wisconsin home. While we were there, one of the breakfasts we had were some delicious Sausage Crescent Roll Bombs, made super-easy by using regular store-bought crescent rolls! Their version had sausage, scrambled eggs, and cheese, so good. I have to admit, I haven’t had or made a crescent roll for more years than I wish to count but the breakfast idea stuck with me and I knew I wanted to make it for a special occasion. Fast forward to New Years Eve 2017 and we were having friends over for the night, but they are vegetarian so making the crescent rolls as our other friends’ recipe was out of the question, so I improvised and came up with this delicious alternative! Same store-bought crescent roll pastry, but with a twist: I used goats cheese, smoked salmon, caramelized onions, wilted spinach and scrambled eggs, topped off with a creamy Dijon and Dill béchamel sauce. Yup, it’s definitely a winner. And you can freeze them for future breakfasts or brunch! Easy-peasy!

A delicious combination of flavours that are so good, I’ve had the request to make them again and again!

You see how bright the eggs are, they are that way because of the gorgeous yolks!

Smoked Salmon Roll-ups

A KitchenInspirations Original Recipe

Serves 8

To print recipe, please click here.

Ingredients:

  • Olive oil
  • few handfuls of baby spinach
  • 1/2 sweet onion, like vidalia
  • 2 L eggs
  • 15 mL Greek Yogurt
  • 1 package crescent rolls ~235 g (I used this one)
  • 150 g goats cheese, room temperature, loosened with a bit of milk
  • 140 g smoked salmon
  • 5 g butter
  • 5 g flour
  • 125 mL milk
  • pinch of dill
  • 15 mL Dijon Mustard
  • splash of white vinegar

Directions:

  1. Pre-heat the oven to 375°F.
  2. Caramelize the onions in a splash of olive oil. Add the spinach and wilt. Remove from hot pan to cool.
  3. Combine eggs and yogurt and mix well. Add another splash of olive oil to the pan and heat, add the eggs and scramble until softly set. Remove from pan to cool.
  4. Open the crescent roll package according to directions (this was a bit of a challenge for me) and roll out flat. Ignoring the angled pre-cut lines, cut into 8 even strips.
  5. Spread equal amounts of goats cheese on each strip, top with smoked salmon, then the spinach and onion mixture and finally the eggs. Roll-up the strip.
  6. Spray 8-muffin cups with non-stick spray and place one roll into each cup. Repeat until all eight cups are filled. Bake for 15-20 minutes or until golden and pastry is baked through.
  7. Meanwhile, melt the butter in a small saucepan, whisk in the flour and slowly pour in the milk whilst whisking to create a smooth sauce. Whisk in the dill and the Dijon and a splash of white vinegar and cook the sauce until thick and creamy.
  8. Serve the baked roll-up on a warm plate drizzled with the Dijon-Dill Béchamel sauce.

The pastry is slightly sweet which balanced the slightly tart bechamel sauce.

You’ll just have to take my word for it that the recipe makes 8! I freeze them in muffin cups and later transfer them to a zip-lock bag.

Notes:

  • We buy these eggs because they have had the most consistently orange (note pale yellow) yolks with great flavour.
  • For New Years’ Day, I served them on a bed of butter-wilted spinach and garnished with finely chopped green onion.
  • This is a versatile recipe, you can easily make your own version like the original or with ham and cheese, philly steak, etc., you get the drift!
  • Freeze extra roll-ups unbaked in a lightly sprayed muffin tin and when frozen, transfer to a zip-lock bag. To bake, no need to defrost, simply return to a lightly sprayed muffin tin and bake at 375° F in a preheated oven for about 30-40 minutes (or until internal temperature is around 180° F).
  • Have a large group for brunch? Make the roll-ups the night before and store in the refrigerator. Bake in a preheated oven as per instructions.

This is the actual dish I served for breakfast on New Years Day. I put the roll-up on a bed of butter-wilted spinach.

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