Cuisine: Breakfast / Brunch
Tomato, Basil Pesto & Three Cheese Strata
This Tomato, Basil Pesto & Three Cheese Strata recipe is from Julienne’s in San Marino. It is extremely rich and decadent, but worth the calories. I've actually lowered the fat by using half and half instead of cream and 2% milk and made the recipe simpler. The beauty of this recipe is that it can be made a day ahead and sit in the refrigerator overnight.
By - Prep: 20 mins
- Cook: 50 mins
- Yields: 8 - 10 Servings
Hippie Waffles
I was listening to an NPR program called Good Food a few weeks ago and heard this story about these guys, Gideon Brower and his friend Jack, who is an “old-school hippie” that he calls Hippie Jack. They decided to devote an entire day to canvas the city in search of LA’s best waffle. The rule was that every waffle would be stacked up against something called the “Green-Sherman” waffle. The Green-Sherman is a creation of Jack’s friends in Seattle, and he calls it a legendary “hippie waffle.”
- Prep: 10 mins
- Cook: 5 mins
- Yields: Makes 8 waffles
Cornflake-Crusted French Toast with Bananas
Let's take French toast to a whole new level. Cornflake-Crusted French Toast with Bananas is light and with a deliciously crunchy coating. I know it's a bit decadent, but every once and awhile...
- Prep: 15 mins
- Cook: 20 mins
Blueberry Muffins
Blueberry muffins were very big in the '80's. I used to get them as a child at Bloomingdale's in New York City. When I walked into the supermarket the other day I saw these fresh blueberries and decided to make some.
- Prep: 15 mins
- Cook: 30 mins
- Yields: Makes 12 muffins
Bran Muffins
My college roommate, Allegra, used to make these bran muffins. This was in the eighties when bran muffins came into fashion. They are absolutely delicious. The recipe makes a very big batch so that you can keep them in the freezer and always have them on hand.
- Prep: 15 mins
- Cook: 20 mins
- Yields: Makes about 28 muffins
Orange French Toast
This Orange French Toast is incredible. It's golden on the outside and super soft in the middle, with subtle flavors of orange and cinnamon. It's topped with an orange marmalade syrup.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 2 Servings
Fried Tamale Egg & Cheese Skillet
Every Christmas eve we make tamales with a group of friends. My friend Ginger told me to fry up the leftovers, add eggs and cheese. This is now my favorite way to eat tamales. It's all about the crispiness.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Chorizo, Potato Tortilla & Egg Skillet
On the weekends, I usually look through the fridge and concoct some sort of breakfast. This Chorizo, Potato Tortilla & Egg Skillet is what I came up with. Having a cast iron skillet works really well for this. Chorizo is a type of pork sausage with smoked paprika.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Pumpkin French Toast with Whipped Pumpkin Butter
I'm generally not a fan of the pumpkin spice craze, but my friend Jody made this incredible Pumpkin French Toast with Whipped Pumpkin Butter.I am completely hooked. It's pumpkin flavored in a suble way. The pumpkin butter is so light and fluffy. She made it wtih Challah bread, which really is the best bread for French toast. This is a must try for your next breakfast / brunch.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 6 Servings
Gooden Granola
Granola, that breakfast food of oats, nuts and other crunchy ingredients, has a mixed reputation. It is often seen a healthy, comforting and—literally and figuratively-crunchy. The breakfast equivalent of a pair of Birkenstocks. Just as Birkenstocks have shed their hippy image and are now right on trend for fashion and comfort, some granola—especially home-made—is now known simply for being delicious. Carl Parke’s (the head of the Gooden School) granola is just that—richly flavored with spices like ginger and allspice, slightly sweet with brown sugar and honey and delightfully nutty with four kinds of nuts and seeds. This is granola at its best, as good at breakfast as it is at any time of the day or night.
- Prep: 15 mins
- Cook: 1 hrs
