Breakfast: Breakfast Bread Pudding, Bowl-of-Oatmeal Banana Bread, Hash Brown Quiche
Breakfast Bread Pudding
Ingredients:
Directions:
1. Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight.
2. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 6-8 servings.
Ingredients:
- 12 slices white bread
- 1 package (8 ounces) cream cheese, cubed
- 12 eggs
- 2 cups milk
- 1/3 cup maple syrup
- 1/4 teaspoon salt
Directions:
1. Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight.
2. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 6-8 servings.
Bowl-of-Oatmeal Banana Bread
Ingredients:
Directions:
1. Preheat the oven to 350°F.
2. In a large bowl, mash the bananas, sugar, oil, eggs and vanilla with a potato masher – don’t worry about getting all the lumps out. It will look sort of cottage-cheesy.
3. Add the flour, oats, cinnamon, baking soda and salt and stir until almost combined; add raisins and stir just until blended. Spread into an 8”x4” loaf pan that has been sprayed with non-stick spray and bake for 50 minutes, until golden and cracked on top and springy to the touch.
Ingredients:
- 3 very ripe bananas
- 3/4 cup packed brown sugar
- 1/4 cup canola or other vegetable oil
- 2 large eggs
- 1 tsp. vanilla
- 1 1/2 cups flour (I usually use half all-purpose, half whole wheat)
- 1/2 cup oats
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/4 tsp. salt
- a handful of raisins
Directions:
1. Preheat the oven to 350°F.
2. In a large bowl, mash the bananas, sugar, oil, eggs and vanilla with a potato masher – don’t worry about getting all the lumps out. It will look sort of cottage-cheesy.
3. Add the flour, oats, cinnamon, baking soda and salt and stir until almost combined; add raisins and stir just until blended. Spread into an 8”x4” loaf pan that has been sprayed with non-stick spray and bake for 50 minutes, until golden and cracked on top and springy to the touch.
Hash Brown Quiche
Ingredients:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
3. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
4. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
Ingredients:
- 3 cups shredded hash brown potatoes
- 1/3 cup butter, melted
- seasoning salt to taste
- 1 cup diced cooked ham
- 1/4 cup chopped onion
- 1 cup shredded Cheddar cheese
- 2 eggs
- 1/2 cup milk
- salt and pepper to taste
1. Preheat oven to 425 degrees F (220 degrees C).
2. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
3. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
4. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
Lunch: Clam Chowder, Watercress Salad with Steak, Sauteed Shallots & Stilton, Rustic Rosemary Tarts
Clam Chowder
Ingredients
Directions:
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Ingredients
- 3 (6.5 ounce) cans minced clams
- 1 cup minced onion
- 1 cup diced celery
- 2 cups cubed potatoes
- 1 cup diced carrots
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons salt
Directions:
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Watercress Salad with Steak, Sauteed Shallots & Stilton
Ingredients:
Directions:
1. In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with 1/2 tsp. salt and 1/4 tsp. pepper.
2. In a 10-inch straight-sided saute pan, heat the remaining 1 Tbs. oil over medium-high heat until hot. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is deeply browned, about 5 minutes. Flip and cook until the other side is nicely browned, about 3 minutes more. Transfer the steak to a cutting board.
3. Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5 to 8 minutes. (Use a spatula or spoon to break apart the shallot slices and to incorporate some of the browned bits from the pan.) Remove from the heat and let cool slightly.
4. Slice the beef thinly. Fan an equal number of slices on each of 4 dinner plates. Rewhisk the dressing if necessary. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices.
Ingredients:
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. Dijon mustard
- Kosher salt
- 12- to 14-oz. strip steak or rib eye (1 inch thick)
- Freshly ground black pepper
- 4 large shallots, sliced 1/4 inch thick (about 1-1/2 cups)
- 6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems), torn into bite-size pieces
- 2 oz. Stilton, crumbled (about 1/2 cup)
Directions:
1. In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with 1/2 tsp. salt and 1/4 tsp. pepper.
2. In a 10-inch straight-sided saute pan, heat the remaining 1 Tbs. oil over medium-high heat until hot. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is deeply browned, about 5 minutes. Flip and cook until the other side is nicely browned, about 3 minutes more. Transfer the steak to a cutting board.
3. Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5 to 8 minutes. (Use a spatula or spoon to break apart the shallot slices and to incorporate some of the browned bits from the pan.) Remove from the heat and let cool slightly.
4. Slice the beef thinly. Fan an equal number of slices on each of 4 dinner plates. Rewhisk the dressing if necessary. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices.
Rustic Rosemary Tarts
Ingredients:
- 3 oz. Bûcheron goat cheese (or fresh goat cheese)
- 3 Tbs. heavy cream
- 1 sheet frozen puff pastry, thawed
- All-purpose flour, for dusting
- 1 lemon
- 3 Tbs. fresh rosemary leaves
- Freshly ground black pepper
Directions:
1. Position a rack in the center of the oven and heat the oven to 450°F.
2. Thinly slice the cheese and then crumble and tear it into a small bowl. If the cheese has a rind, make sure it's torn into small pieces. Add the cream and mash together with a fork until combined.
3. Roll the puff pastry on a lightly floured work surface into a 12x17-inch rectangle. Use a pizza cutter or sharp knife to cut the pastry in half lengthwise and then cut a 3/4-inch strip off all 4 edges of each piece of pastry. Transfer the two large pieces of pastry to a 13x18-inch rimmed baking sheet. Dip a pastry brush in water and brush a 3/4-inch border around each large piece of pastry. Stack the trimmed strips of pastry onto the damp dough, creating a border all the way around.
4. Dollop and spread the cheese mixture inside the borders of each pastry. Evenly grate the zest of the lemon over the cheese. Scatter the rosemary leaves and grind a little pepper evenly over the top. Bake the tarts until puffed and deep golden brown on the top and golden on the bottom, about 17 minutes, rotating the pan half way through baking. Cut each tart into 3 or 4 pieces and serve hot.
Dinner: Escarole and Cannellini Bean Stew, Baked Clams with White Beans and Chorizo, Sweet Potato Souffle
Escarole and Cannellini Bean Stew
Ingredients:
Directions:
1. Heat 2 tbsp. olive oil in a 4- to 5-qt. pan over medium heat. Add pancetta and cook 2 minutes. Then add garlic and chile flakes; cook, stirring often, until garlic turns pale gold. Add tomatoes, broth, beans, and pepper. Cook, uncovered, 5 minutes.
2. Add escarole and cook, covered, 10 minutes, stirring occasionally.
3. Season to taste with salt. Divide among 4 serving bowls, sprinkle with cheese, and drizzle with more olive oil.
Ingredients:
- About 2 tbsp. extra-virgin olive oil
- 3 ounces pancetta, cut into 1/2-in. dice (1/2 cup)
- 2 tablespoons minced garlic
- 1/2 teaspoon red chile flakes
- 4 canned peeled tomatoes, quartered
- 3 cups reduced-sodium chicken broth
- 2 cans (14.5 oz. each) cannellini beans, drained and rinsed
- 1/2 teaspoon freshly ground black pepper
- 3 qts. roughly chopped escarole (about 2 heads)
- Salt
- Freshly grated parmesan cheese
Directions:
1. Heat 2 tbsp. olive oil in a 4- to 5-qt. pan over medium heat. Add pancetta and cook 2 minutes. Then add garlic and chile flakes; cook, stirring often, until garlic turns pale gold. Add tomatoes, broth, beans, and pepper. Cook, uncovered, 5 minutes.
2. Add escarole and cook, covered, 10 minutes, stirring occasionally.
3. Season to taste with salt. Divide among 4 serving bowls, sprinkle with cheese, and drizzle with more olive oil.
Baked Clams with White Beans and Chorizo
Ingredients:
Directions
1. Soak the cannellini beans in a bowl of water overnight. The next day, preheat the oven to 350 degrees F. Drain the beans transfer them to a high-sided roasting pan and cover with 1 1/4 inches water. Add the garlic, celery, parsley stems, and thyme with 2 tablespoods of the olive oil and the tomato halves. Cover the pan tightly with tin foil. Place the roasting pan on a burner over high heat for 5 minutes until the water begins to boil. Transfer the pan to the over for 1 hour.
2. Meanwhile, prepare the other ingredients. Heat a large, heavy-bottomed, ovenproof pan over medium to high heat. When it is hot, add a splash of oil and cook the chorizo for 5 minutes until caramelized. Drain off the excess oil, then add the onion and the chile. Season well, reduce the heat, and cook for another 5 minutes.
3. Next, prepare the clams. Discard any that are open, broken, or that smell. Wash and clean thoroughly, then soak, as described on page 60.
4. After 1 hour, remove the beans from the oven. Remove the tin foil carefully, as there will be a lot of trapped steam that will come out as a jet. Check to see if the beans are soft. If not, re-cover and return to the oven; if they are, pour off most of the liquid, leaving just a few spoonfuls to keep them moist.
5. When the beans are done, turn up the oven temperature to 400 degrees F. Remove the tomatoes from the bean mix using a slotted spoon and chop into a pulp, discarding the skin. Return the tomatoes to the beans and mix in a little oil, all the vinegar, and the chorizo and onion mixture. Taste and adjust the seasoning, adding a squeeze of lemon juice. The flavor of the onions, beans, and chorizo should be sweet, salty, sour, and hot. The beans will stay warm until needed, or if you wish to prepare them in advance, they can be warmed up before serving.
6. heat the pan in which the chorizo was cooked over high heat and add the remaining oil. Add the clams and sherry or white wine and mix together. Spoon in the beans, chorizo, and liquid. Bake for about 5 minutes in the oven until all the shellfish have opened. Discard any that do not. Coarsely chop the parsley leaves and scatter over the cooked shellfish. Spoon into large soup bowls and serve with lots of crusty bread to soak up all the hot juices.
Ingredients:
- 3 1/2 oz dried cannellini beans
- 2 garlic cloves, crushed
- 1 celery rub
- 4 springs of fresh flat-leaf parsley, stems and leafs separated
- 1 spring of fresh thyme
- 4 tablespoons olive oil
- 1 tomato, halved
- 2 chorizo sausages, cut in half lengthwise, then into thin slices
- 1 onion, finely chopped
- 1 small dried chile, crushed
- salt and freshly ground black pepper
- 4 1/2 tb of clams
- 2 tablespoons of red wine vinegar
- squeeze of lemon juice (optional)
- 1/3 Fino sherry or dry white wine
Directions
1. Soak the cannellini beans in a bowl of water overnight. The next day, preheat the oven to 350 degrees F. Drain the beans transfer them to a high-sided roasting pan and cover with 1 1/4 inches water. Add the garlic, celery, parsley stems, and thyme with 2 tablespoods of the olive oil and the tomato halves. Cover the pan tightly with tin foil. Place the roasting pan on a burner over high heat for 5 minutes until the water begins to boil. Transfer the pan to the over for 1 hour.
2. Meanwhile, prepare the other ingredients. Heat a large, heavy-bottomed, ovenproof pan over medium to high heat. When it is hot, add a splash of oil and cook the chorizo for 5 minutes until caramelized. Drain off the excess oil, then add the onion and the chile. Season well, reduce the heat, and cook for another 5 minutes.
3. Next, prepare the clams. Discard any that are open, broken, or that smell. Wash and clean thoroughly, then soak, as described on page 60.
4. After 1 hour, remove the beans from the oven. Remove the tin foil carefully, as there will be a lot of trapped steam that will come out as a jet. Check to see if the beans are soft. If not, re-cover and return to the oven; if they are, pour off most of the liquid, leaving just a few spoonfuls to keep them moist.
5. When the beans are done, turn up the oven temperature to 400 degrees F. Remove the tomatoes from the bean mix using a slotted spoon and chop into a pulp, discarding the skin. Return the tomatoes to the beans and mix in a little oil, all the vinegar, and the chorizo and onion mixture. Taste and adjust the seasoning, adding a squeeze of lemon juice. The flavor of the onions, beans, and chorizo should be sweet, salty, sour, and hot. The beans will stay warm until needed, or if you wish to prepare them in advance, they can be warmed up before serving.
6. heat the pan in which the chorizo was cooked over high heat and add the remaining oil. Add the clams and sherry or white wine and mix together. Spoon in the beans, chorizo, and liquid. Bake for about 5 minutes in the oven until all the shellfish have opened. Discard any that do not. Coarsely chop the parsley leaves and scatter over the cooked shellfish. Spoon into large soup bowls and serve with lots of crusty bread to soak up all the hot juices.
Sweet Potato Souffle
Ingredients:
Directions:
1. Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish; dust with sugar.
2. In a medium saucepan, heat butter over medium. Add flour, and cook, stirring, until golden, about 2 minutes. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in sweet potatoes and egg yolks. Stir in maple syrup and nutmeg, and set aside.
3. Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into sweet potato mixture; using a rubber spatula, gently fold in remaining whites. Pour mixture into prepared dish; place on a rimmed baking sheet. Bake until puffed, 35 to 45 minutes. Serve immediately, with whipped cream, if desired.
Ingredients:
- 1 tablespoon butter, plus more for souffle dish
- Sugar, for souffle dish
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
- 1 cup mashed sweet potatoes
- 3 large eggs, room temperature, separated
- 1/4 cup maple syrup
- 1/2 teaspoon ground nutmeg
- Salt
- Whipped cream, (optional)
Directions:
1. Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish; dust with sugar.
2. In a medium saucepan, heat butter over medium. Add flour, and cook, stirring, until golden, about 2 minutes. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in sweet potatoes and egg yolks. Stir in maple syrup and nutmeg, and set aside.
3. Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into sweet potato mixture; using a rubber spatula, gently fold in remaining whites. Pour mixture into prepared dish; place on a rimmed baking sheet. Bake until puffed, 35 to 45 minutes. Serve immediately, with whipped cream, if desired.