serves 8 Ingredients Crespelle batter ½ cup of unbleached flour 2 large eggs 2 tbsp chick pea flour 2 tbsp unsalted butter (melted) ¼ cup of milk salt & pepper to taste Mushroom filling ½ wild mushrooms (dried or fresh) 2 cups of ground beef 2 cloves of garlic 1 medium onion (diced) salt & […]
Servings: 12 Meal Type: Breakfast, Brunch Ethnicity: New American Establishments: Restaurant, Business and Industry Account, Catering Operation Food Cost Percentage: 25 Chef: Daniel Brule Location: Florida Chef Daniel Brule is a graduate of the CIA and has worked in a variety of food service fields, including hotel operations, in-flight service, business & industry and healthcare. […]
This is a great breakfast or brunch dish! You can prepare the night before and pop it in the oven in the morning. It is also a great way to use up some leftover bacon and sausage from the mornings breakfast. I love to add leftover home-fried potatoes. Use this recipe as a base and […]
Ingredients 4 Tbsp unsalted butter 2 ½ cups sliced fresh apricots ½ cup apricot preserves 1/3 cup packed brown sugar ½ tsp vanilla extract 1/3 tsp ground cinnamon 2 Tbsp heavy cream 1 Tbsp rum (optional) ½ cup toasted, chopped pecans Directions Melt butter in a sauté pan over medium heat. Add apricots and cook, […]
Ingredients 4 Idaho potatoes, washed and sliced thin, skins on 2 cups all purpose flour 2 tablespoons seasoned salt 2 teaspoons garlic powder fresh ground white pepper 2 Tablespoons paprika 2 teaspoons cayenne pepper Canola oil Scallion, chopped to garnish Crumbled bacon bits (if desired to garnish) Chipotle aioli Slice potatoes, leaving skin on. Season […]
On my Thanksgiving table, cranberry bread, pumpkin bread and warm crusty rolls are as important as the turkey. This cranberry bread is simple and luscious when served warm with apple butter- Ingredients 2 cups unbleached all purpose flour ½ cup sugar 1 Tablespoon baking powder ½-teaspoon salt 2/3 cup fresh squeezed orange juice 2 eggs […]
Let’s face it- it is either Reuben’s or corned beef hash for St. Patty’s leftovers. My husband loves hash for brunch and if you want, you can add ½ pound ground turkey sausage for added flavor. Ingredients 1-pound russet potatoes-peeled and cut into ¼-inch dice 1 pound cooked corned beef- cut into chunks 2 tablespoons […]
From “Arthur Schwartz’s New York City Food,” by Arthur Schwartz, published by Stewart Tabori & Chang, 2004 Childs’ Wheat Cakes Makes 12 (4½-inch) pancakes There’s no reason you must make Childs-size pancakes, but it is interesting to note that pancakes were only 4½ inches in the early twentieth century. Now, pancakes are 6 or 7 […]
Yield: 3 Cups Ingredients 2 Cups Vegetable Broth 1 tsp. Kosher Salt 1 Cup Grits, Instant 2 Cups Cheddar Cheese, Shredded 1 Stick Butter, Cubed Directions In a sauce pan, bring the vegetable broth and the salt to a boil. Add the grits, reduce to a simmer and cook until the grits have absorbed the […]
I love pancakes but even more I love carrot cake. The nuttiness of the toasted walnuts add a wonderful flavor. This is a perfect Mother’s Day brunch item and you can certainly add raisins if you like. Enjoy Mom!!! – Chef Judi Gallagher Ingredients 1 ¼ cups all-purpose flour ¼ chopped walnuts, toasted 2 tsp […]
