La Platicona Habla: Tastes, Passions and Pursuits

Labels: bread, breakfast, cheese, eggs, prosciutto

I was so sad that the NY Times decided to place their review of Ann Quatrano's restaurant outside of Atlanta into the Times Select edition on-line requiring purchase. Lucky for me, however, I downloaded the recipe for her classic eggs in cream while it was still free and I give it to you--my dear and loyal reader--free again.

This recipe is served best with a side of roasted heirloom tomatoes. Alas, there were no heirloom tomatoes in the grocery store today, so I made do with vine ripened tomatoes instead.

For the Roasted Tomatoes:
- 3 sprigs of rosemary, picked and minced
- 4 vine ripened tomatoes, halved
- 6 cloves of garlic
- 1/4 c olive oil
- salt and pepper to taste

For the tomatoes: Heat the oven to 350 degrees. Spread the tomatoes, rosemary, and garlic on a baking sheet. Drizzle with olive oil and bake for 20-25 minutes until tomatoes are wrinkled and collapsing.

For the Shirred Eggs:
- 1/2 c heavy cream
- 8 large farm fresh eggs
- 3 tbsp of finely minced herbs (Italian parsley, rosemary, tarragon, chervil, use your imagination here)
- 4 ramekins

Step One: Boil a small pot of hot water (about 4 cups). Keep hot.

Step Two: In a separate small sauce pan, combine cream with salt and pepper over medium heat until just steaming.

Step Three: Place 1 tbsp of cream in each of 4 ramekins (small porcelien baking bowls that hold about 1 cup). Crack 2 eggs in each ramekin, keeping yolks intact. Top with 1 tbsp of cream and sprink herbs over each. Repeat until all 4 ramekins are filled.

Step Four: Place the ramekins in a small roasting pan (or cake pan), and gently pour that boiling water into the roasting pan (not in your ramekins, silly!) so that the water comes halfway up the sides of ramekins. Bake at 350 degrees until eggs are just set, about 20-30 minutes.

To serve: Place ramekins on a plate with 2 halves of the roasted tomatoes and a side of bread. The taste of these eggs is fantastic, as long as you don't overcook them like I did!

Labels: breakfast, cream, eggs

I am unsure why people insist on drinking in the morning after a long night of packing away various elixers of the intoxicating variety, but they do, and I did too on Saturday after a long night of playing poker with friends and heading to the dram shop for billiards and drafts of Buff Gold. In fact, I advocate the brunch cocktail as a curative beverage to ward off the hangover headache and any other Saturday morning ailment you might have (sort of homeopathic really - give yourself a bit of the poison to neutralize the poisoning). Bloody Marias are my favorite brunch cocktail - it is the vitamin c and antioxidant carotenoid lycopene that give me the pick-me-up I need to ward off the night's blurry memory of things gone awry, stave off the regrets, and move on to Sunday already.

This recipe makes 6-8 servings, depending on the size of the glass you use (you can always halve the recipe you know). You should pair this mix with a fine vodka like Grey Goose, Kettle One, or Finlandia. Don't use a cheap vodka here or else you may regret getting out of bed at all. The ratio should be 2 oz of vodka to a 6 oz serving of mix (you can do 1 oz of vodka if you aren't sure how you feel).

You will need:
- a blender;
- 3 cups of Clamato Picante brand tomato juice;
- 2 cups of regular canned tomato juice;
- 1 tbsp of dried dill;
- 1 tbsp celery salt;
- 1 tbsp of Worcestershire sauce;
- 1 1/2 tsp of fresh horseradish (don't buy the creamy kind in a jar, it's not the right kind!);
- 1 tsp kosher salt (add more to taste if you'd like);
- 1 tbsp of tobasco sauce (add more if you cannot find spicy clamato juice);
- 2 fresh garlic cloves, crushed;
- 1 tsp of white or black pepper;
- 3 tbsp of lemon or lime juice;
- lime wedges, green olives, & celery stalk to garnish.

Step One: combine all the ingredients into the blender and blend away until everything is well incorporated.

Step Two: pour the mixture into a tall glass of ice with the proper ratio of vodka (2 oz: 6 oz), and stir (if you have a shaker, even better). Garnish with a celery stalk, the olive and lime wedge. You can also stuff the olives with some fresh gorgonzola cheese if you'd like.

Remember, you aren't trying to get hammered all over again, so go easy and eat up those Huevos Rancheros, Eggs Florentine, or that yummy French Toast with your tasty cocktail.

Labels: breakfast, drink, tomatoes

Once again, the basic red chile (see post 1/18/06) saves the day. Huevos rancheros provide an amazing Saturday morning breakfast. I suggest that you cook this when you have some time and if you or a guest are very hungry.

You will need: 1 potato, rinsed and diced; eggs; red chile (see post 1/18/06); corn tortillas; cheese (I prefer jack); refried beans; chorizo sausage.

Step One: Begin cooking this dish by frying up the potatoes in about 3 tbsp of vegetable oil. You should have about 1 cup or more of potatoes for 2 people. Fry over medium-high heat until golden brown.

Step Two: Using beans you made in the crockpot (see post 10/18/05), or a can of pinto beans, make refried beans by pouring them into a skillet with 3 tblsp of vegetable oil. Let liquid cook off and mash with a fork. Salt to taste and set aside.

Step Three: Reheat red chile (see post 1/18/06) in the microwave or over the stove and set aside for service.

Step Four: In a saute pan or comal (round castiron pan with no edges) heat up corn tortillas (traditionally you fry these for this dish but that is a lot of fat for one day). Place two tortillas on a plate and add a scoop of beans on each, cheese, and then an egg cooked to your liking (for poached eggs, see post 10/23/05). Smother this in red chile. Eat with a side of potatoes you just fried or if you like sausage, I recommend chorizo. Eat it up.

Labels: breakfast, corn tortillas, eggs, potato, red chile

I recently attended a potluck brunch and decided to bring a portable dish that mingling folks could carry in their hand while sipping mimosas. For the most quality burritos, you need top quality tortillas. These tortillas are made by Ms. Romero in San Luis, Colorado. My coworker loved them so much she had them sent in the mail. The next time you are driving to Taos, NM, be sure to stop at the local Philips Gas Station and buy a dozen of these tortillas. You will never taste a tortilla quite like it.

For 1 dozen burritos, you will need: 6 eggs; 3 medium sized russett potatoes diced; 3 tbsp vegetable oil; 6 green chiles diced; salt and pepper to taste; 1 c shredded jack cheese; 1 dozen tortillas.

Step One: In a saute pan, heat vegetable oil on medium-high heat. When hot, add diced potatoes, salt & pepper. Cook for about 10-15 minutes until golden brown. Stir potatoes around so they don't burn.

Step Two: When potatoes are done, add all six eggs, tomatoes, and green chile into the pan with the potatoes, stirring around until cooked. (about 4 minutes) Potato and egg mixture should be covered while you reheat the tortillas.

Step Three: In a large skillet, griddle, or comal, reheat your tortillas - NEVER REHEAT TORTILLAS IN THE MICROWAVE! this is an insult to the tortilla - it's like reheating bread in the micro - it turns hard and gross. Place the tortillas on a plate and cover with a towel to retain heat.

Step Four: In each tortilla, place potato egg mixture and sprinkle cheese over it; roll it up and wrap each burrito in foil. Eat up.

Labels: breakfast, burrito, cheese, chorizo, eggs, green chile

If you are thinking about tossing out that left over crusty baguette bread - don't! You can convert this bread into breakfast with a little milk and eggs.

You will need:
- 6 (or four) hearty slices of leftover baguette (really fresh baguette isn't that great for this dish);
- 2 eggs,
- 1/2 c of half and half or cream;
- 1/2 tsp of nutmeg or cinnamon,
- 1 tsp of vanilla.
For a really yummy treat, add 1 tsp of frangelico or rum.
Butter, and quality maple syrup are a must.

Step one: in a bowl, whip the eggs with a wire wisk or fork, add milk, vanilla, and spices.

Step Two: Dip bread in so it soaks up mixture on each side, place in a hot skillet with 1 tbsp of butter melted (cook on medium).

Step Three: Serve with syrup, butter, and powdered sugar if you like.

Labels: bread, breakfast, eggs

What can bring me more joy than food? A hot espresso from my new FrancisFrancis! X5 machine in metalic turquoise. Observing Mr. Person's fine X3 machine, I decided that this would make a fine gift to myself this year.

If you take coffee, especially espresso, very seriously, I highly recommend this machine for your home use. Designed by an Italian architect and sold through Illy (an Italian espresso company), this machine comes in several stylish designs and accommodates both Easy Serving Espresso (ESE) pods and espresso grounds. I prefer the pods, and this machine give you a consistently frothy cup of joe each time. If you are overwhelmed with envy, check out all of Illy's FrancisFrancis! espresso machines at: http://www.illyusa.com/

I hope Mr. Person will post a comment here about the do's and don'ts of espresso. BTW, my flatemate was kind enough to bestow these fun espresso cups upon me for the holidays. Thanks.

Labels: breakfast, coffee, kitchen accessories

Being the spoiled little one that I am, my flatmate has decided to indulge my taste for blueberry pancakes this Sunday morning. This recipe is adapted from one the most old school cook books ever - the Menonite Christian Home Cook Book. My Aunt Lilly sent me and my sisters a new copy a few years ago and it is filled with amazing biscuit and bread recipes. We have Sister Irene Nikkel from Inman, Kansas to thank for this fabulous find.

You will need: 1 1/2 c of flour, 2 tsp baking powder, 1/4 c sugar, 1/2 tsp salt, 1/3 c melted butter, 1 cup milk, 2 eggs.

Step One: Beat eggs slightly and set aside. Sift dry ingredients together in a large bowl.

Step Two: Add the butter and 1 c of milk (warmed) to the eggs. Stir together and pour into the bowl of dry ingredients. Beat only until all ingredients are incorporated. If you over mix ingredients, your batter will become too smooth and not very fluffy (it's okay if there are lumps in your mix, the batter should be bubbly).

Step Three: Melt 1 tblsp of butter in a nonstick large saute pan on medium heat. Ladle in the batter. Add frozen blueberries if you like. Cook until golden and flip.

Step Four: Heat some REAL maple syrup on the stove or microwave. Place a pat of butter on each pancake for the perfect pancakes.

Serve and enjoy (with coffee or tea).

Labels: breakfast

In my continued quest for good eats, I have come upon a simplified hollandaise recipe (a faux bernaise sauce if you will) for delicious eggs Florentine. I have made this recipe several times and have perfected it for any cook. Beware: this recipe calls for a "fancy" cooking technique that you beginners may have trouble with. Don't try it out unless you have time and an extra dozen eggs in the fridge.

Eggs Florentine is an excellent breakfast/lunch time and perfect for lazy Saturday and Sunday mornings. If you are a vegetarian, this is for you. If you hate spinach, simply substitute the spinach for a slice of ham for Eggs Benedict.

Serving size: For 2 people or one really hungry person

What you will need:
- grab 1 dozen eggs (brown large),
- 2 English Muffins (you can also use day old baguette or any other bread if you'd like),
- 1 bunch washed and chopped spinach (not frozen) or ham,
- 1 tomato,
- 4 tbsp of cream,
- 3 tbsp butter,
- salt, pepper, Tobasco sauce or the like,
- vinegar (white, to cook eggs),
- parsley (optional).

Cookware: small sauce pot for poaching eggs, medium sauce pot for the sauce, a glass bowl that fits over the medium sauce pot, one skillet for the spinach or ham, wire whisk and 2 small bowls.

Step One: I like to start out by filling my pots halfway with water and bringing them to a smooth boil (note: not raging). Place the glass bowl over the medium sauce pot.

Step Two: If cooking spinach, wash it and then wash it again. Drain really well and throw into the skillet (no extra water or oil needed here) with a dash of salt and pepper on medium-low heat with a lid or piece of foil covering the pan. Cook this until slightly wilted and turn this off (takes about 3 minutes to cook if the pan is hot enough and the lid is on). Keep the pan of spinach covered, turn off the burner and leave it for now (as the pan cools, the spinach still steams b/c it is covered and the pan is hot).

Step Three: Do you know what a poached egg is? If you hate fried eggs, try poached eggs (like a boiled egg, but with a very soft center and out of the shell). You need to add one teaspoon of vinegar to the small pot of boiling water. Carefully crack your egg into the pot. If you are a beginner, I suggest cracking it into a small bowl first and then gently pouring the egg (without breaking the yolk) into the pot. (If you don't have vinegar, you can place a large slotted spoon in the water and place the egg on top so it doesn't lose its shape) Cook for about 3-5 minutes or until the whites are cooked. Take a slotted spoon and gently lift the egg out of the water and place it onto a plate; cover the plate with foil to keep egg warm. Repeat this four times for four eggs.

Tip: If you suck at making poached eggs or any eggs besides scrambled ones, try the cheat method here. Instead of poaching, take a skillet and set the temp on medium. Cut your English muffin in half, lightly butter each side and cut out a small circle in the middle of each half. Place these muffins on the hot pan and crack one egg into each muffin (the yolk gravitates to the center hole without breaking). Cook this on each side for about 1-2 minutes, depending on how you like your yolks. Place these cooked muffin-eggs onto plates and put the spinach on top of this. This is the cheat method only, so skip to the sauce now.

Step Three: While you are waiting for those eggs to cook, you can cook the faux hollandaise. To begin, place 3 tblsp of butter into that hot glass bowl placed over the pot of bowling water. Then, take out 5 eggs. Separate the yolk from the white. You can do this by cracking the egg into a bowl (not the one on the stove) and using your hand to scoop out the yolks (spoons never work for this). Place the yolks into another clean bowl. After all five egg yolks are done, add 4 tblsps of heavy whipping cream or half and half, 1 tsp of salt, pepper to taste, and a couple dashes of Tobasco sauce. Whip this up real well with a wire whisk. Add a handful of chopped parsley if desired. Gently pour this mixture into the hot glass bowl with the butter on the stove. Whisk and whisk and whisk for about 5-7 minutes. If you don't keep an eye on this, it will curdle up like scrambled eggs. You have to whisk this constantly and if you are poaching the eggs at the same time, you should pay attention to your sauce. This sauce will get thick and turn a darker yellow when cooked. Take the sauce off the stove when done.

Step Four: Toast your muffins and cut them in half. Each muffin gets a healthy scoop of spinach (or slice of ham), and an egg on top. Immediately place the sauce over the top of this (the sauce is still cooking even though you took it off the stove because the bowl is hot). Serve this with slices of tomatoes if you like.

Yummy. Eat it up. Don't forget to turn off the stove when you are done.

Labels: breakfast, eggs, sauce, spinach