Category Archives: Breakfast in Bed
Post by Alison Hein.
Sometimes I feel like Mother Hubbard. It’s not that my cupboards are bare, exactly. Just that I find myself with an odd assortment of ingredients. Take the other day, for example. I was looking for the makings of a nice breakfast. We had no bread, milk, or bacon, and were down to one egg. The best looking thing I could find in my fridge was a handful of bright green scallions, left over from my last post, Succotash Hash.
That got me thinking about the delicious roasted scallions I enjoyed recently at my favorite Japanese restaurant,Yamagata. Yama-san, the proprietor, kindly shared the recipe with me: “Broil the scallions. Put them in 1-1-1 sauce, and leave them in the refrigerator overnight.” What, you might ask, is 1-1-1 sauce? It’s equal parts of what some might call the Japanese trinity – sake, soy sauce, and the sweet rice vinegar, mirin.
Now, I’m thinking about scallions, thinking about 1-1-1 sauce, and thinking about my one egg. As it happens, I always have a store of organic red miso in my freezer, so now I’m thinking about how to make Asian-style scallion pancakes.
Perhaps not traditional, but scrumptious nonetheless. The scallions lose their sharp edge in a quick sauté, and the 1-1-1 sauce adds a sweet mellow note to a breakfast in bed that even Mother Hubbard would enjoy.
½ cup flour
¼ teaspoon salt
¾ cup water
1 tablespoon miso
1 – 2 tablespoons sesame oil
Wash and trim scallions. Cut into 2-inch lengths and set aside.
Mix together flour and salt in large bowl. Whisk in water, egg and miso mixing until batter is thick and smooth. Let batter rest a few minutes before cooking.
For each pancake, heat about 1 teaspoon sesame oil in a heavy 6-inch pan over medium heat. Add one quarter of the scallions, and sauté for 1 to 2 minutes, until softened but not cooked through. Add one quarter of batter to the pan, swirling to cover bottom. Cook pancake 1 to 2 minutes until cooked through and lightly browned, flipping once. Keep warm while cooking remaining pancakes, monitoring heat and adding oil as necessary.
Serve warm with 1-1-1 Sauce.
Makes 4 pancakes.
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
Mix soy sauce, mirin and sake together. Serve at room temperature.
Post by Alison Hein.
How we got “succotash” from the Narragansett word “msickquatash” is still a mystery. What we do know, is that this succulent corn and lima bean-based vegetable dish originated with native Americans who harvested indigenous crops from the eastern woodlands.
Popularity of succotash has waxed and waned. It experienced a mini-revival during the Great Depression when meat was scarce, and is a wonderful way to showcase end-of-summer sweet corn, The variability of this dish is extensive. Onions, peppers, and squash make lovely additions. Use fragrant herbs for a refined side dish, or spice it up with some hot cayenne. You can bake it, boil it, broil it, or encase it in a piecrust.
In this simple recipe, I replaced the traditional limas with perky and popular edamame (green soy beans), adding a punch of color and healthy protein. I also decided to add a little lean meat – thus the “hash” AND a rhyming recipe. J Feel free to omit the Canadian bacon for a perfectly satisfying vegetarian option.
It only takes about 15 minutes to prepare this bountiful dish. When topped with a crispy fried egg, even the biggest carnivores will be delighted with this colorful cornucopia of veggies and a Narragansett-inspired breakfast in bed.
1 – 2 tablespoons olive oil
1 clove garlic, minced
1 slice Canadian bacon, chopped into small pieces
2 green onions, cleaned, trimmed and chopped
1 cup sweet corn kernels
1 cup edamame (or use traditional lima beans)
½ cup cherry tomatoes, sliced in half
½ cup vegetable broth or water
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Heat about half the olive oil in heavy saucepan over medium heat. Add garlic, Canadian bacon and green onions and sauté for 1 to 2 minutes, or until garlic is golden but not yet browned. Add corn kernels, edamame, cherry tomatoes and vegetable broth. Season with salt and pepper. Cook until lightly bubbling, then reduce heat, cover, and simmer for 5 to 10 minutes, until most liquid has evaporated.
In the meantime, add remaining olive oil to a large heavy frying pan. Crack eggs into the pan one at a time, making sure to leave enough space between the eggs so the whites don’t run together. Season with salt and pepper. Cook each egg until white is solid, but yolk is still soft, about 2 to 2½ minutes.
Place half the succotash hash in each of two dishes. Top each with a fried egg. Garnish with fresh parsley, if you like, and serve hot.
Makes 2 servings.
Post by Alison Hein.
I was planning on making muffins, and had picked up some local fragrant, ripe peaches for the job. While preparing my mise en place, I realized there was no milk in the fridge. Hmmm. What to do? And then I thought, vodka! After all, the most searched and viewed recipe on my food blog MixerUpper is Peach-Infused Vodka (http://mixerupper.com/2012/07/08/homemade-peach-infused-vodka/). And so I followed one of my favorite bits of cooking wisdom – when in doubt, use booze. 😉
Even though you can’t taste the vodka in the baked muffins, I like to think it added a deep smoothness to the batter. Be advised that one pound of fresh, juicy peaches is a lot, so the muffins will be slightly dense and moist at the base. If you like, sprinkle the muffin tops with cinnamon sugar before baking for a sweeter, spiced adaptation. Just don’t omit the vodka in your boozy, summery breakfast in bed.
4 to 5 ripe peaches, about 1 pound
4 tablespoons butter
½ cup brown sugar
1 teaspoon vanilla
3 tablespoons vodka
1¾ cups white flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 cup sour cream
Peel, slice, and chop peaches*. Set aside.
Preheat oven to 350°. Cream together butter and sugar. Add eggs, vanilla and vodka and mix well.
In separate bowl, sift together flour, baking powder, salt and cinnamon. Combine dry ingredients with butter mixture. Stir in sour cream and mix gently until just smooth. Fold in peaches. Spoon into lined muffin tin and bake at 350° for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool slightly on rack before removing muffins from tin.
* To easily peel peaches, cut a small “x” in the bottom of the fruit. Carefully drop into boiling water and blanch for up to one minute. Remove peaches from pot and immerse in ice water. Peel off peach skin starting at the “x’. Slice peach by cutting lengthwise to the pit, and pulling slices away from pit. Chop slices into smaller pieces.
Makes 12 muffins.
Post by Alison Hein.
I can’t stop leafing through Janet’s retro cookbooks that we used to plan the menu of her 1960s-themed birthday bash. Some recipes, like Red Tomato Mold, are not all that appealing. And others, namely Tutti-Frutti Tortoni, and Po Po, will make you laugh. But these little party animals are sure to grab your heart.
You only need a couple of hard-boiled eggs, a carrot, a few black olives and a handful of toothpicks. If you have some kids around to help you assemble these adorable little egg penguins, even better. If you need to make more, just throw a few extra eggs in the pot.
Then, use your cute egguins to dress up a party platter, add cheer to a plate of deviled eggs, or become the centerpiece of a breakfast tray for a heart-warming, retro breakfast in bed.
WARNING!: You may come away hungry as some find these little guys too cute to eat.
4 jumbo black olives
Place eggs in small heavy saucepan and cover with water. Bring to a boil on high heat and cook for one minute or so. Turn off heat, and let eggs remain in hot water for 10 minutes, until hard-boiled. Immerse in cold water and carefully peel eggs. Allow to cool thoroughly before assembling.
When ready to assemble, cut a thin slice from the large end of each peeled egg, just enough so each egg can stand levelly. Peel carrot, and cut a long ¼-inch thick slice lengthwise. Cut 4 “feet,” each approximately ¾-inch wide in front and tapered to about ½-inch in the back. Use a paring knife to notch some “toes” in the front. Tuck feet under standing eggs. Whittle 2 thin “beaks” from remaining carrot and set aside.
Place an olive “head” on top of each egg and secure with a toothpick. Cut another olive into 4 slices and use as wings, and secure 2 to each penguin with a toothpick (cut toothpicks in half if necessary). Cut 2 lengthwise slivers of olive for each “necktie” and toothpick in place. Push “beaks” into “heads.”
Makes 2 Egguins
Recipe adapted from Better Homes & Gardens Meals with a Foreign Flair, 1963
Post by Alison Hein.
My sister wanted a 1960’s theme for her birthday bash – music, decorations, clothing and yes, food. As we collaborated on the menu, Janet loaned me a couple of old cookbooks for inspiration.
I paged through many recipes when the idea struck. A Jello mold! Sadly, ingredients such as raw egg, cream cheese, canned fruit and other oddities didn’t feel right. So I followed one of my favorite bits of cooking wisdom – when in doubt, add booze. I knew I was on track when I peeled the foil from the proseco bottle and spied the tiny smiley face printed on the cork.
Lots of fresh fruit added a colorful, decorative touch, and the frosted grapes shimmered and sparkled in a perfect party-like manner. Janet couldn’t find her old jello mold, so I used one of my grandma’s old cake pans. Any pan will do, but be patient and let the jello set to just the right consistency for the fruit to “float”. 2 ½ hours was right for the size of my mold.
Jammin’ and jiggly, our shimmery jello was an evening birthday party smash! And the next morning, who’s to say it wasn’t a real groovy breakfast in bed?
Jammin’ Jello Mold
2 cups water
1 6-ounce package of raspberry Jell-o
2 cups proseco, chilled (or use ginger ale as a non-alcoholic substitute)
2 cups (1 dry pint) blueberries
6 ounces raspberries
1 small head Boston lettuce
Frosted Grapes (see below)
2 cups mixed berries (or other fruit) for garnish
Pour water into a heavy, medium-sized pot and bring to a boil. Remove from heat. Pour in contents of Jell-o package and stir for 2 minutes, until completely clear and smooth. Stir in proseco. Pour mixture into mold and refrigerate until partially set, about 2 to 2 ½ hours. Texture should be firm enough that fruit will remain “floating” when immersed in the jello. Slice lemon into very thin rounds. Press lemon slices down and arrange in a pleasing pattern to cover the bottom of the mold. Add the blueberries and raspberries, pressing down to “float” throughout the mold. Return the mold to the refrigerator, and chill for at least another 2 hours, or better, overnight.
When ready to serve, run a small, sharp knife blade around the rim of the jello to loosen. Then very briefly put the mold in warm water. Place a platter on top of the mold and carefully flip. Arrange lettuce leaves around mold, then garnish with Frosted Grapes and mixed berries. Serve immediately.
Makes 10 to 12 servings.
Frosted Grapes (adapted from Better Homes and Gardens All-Time Favorite Salad Recipes)
1 bunch green grapes
2 egg whites, lightly beaten
½ cup to 1 cup sugar
Wash and trim grapes. Dip grapes into egg whites and shake off any excess amount. Dip and roll in sugar to cover fruit. Let dry on rack at least 2 hours before serving.