Crepe Cakes, Golden Delicious, Maple, Bacon
There is something to be said about large, comforting breakfasts at home. But, I can count on my left hand how many times I have actually cooked breakfast. My versions consist of streaming tap water into a coffee mug and ripping open a brown package of cinnamon flavored instant oatmeal, or pulling cold skim milk out of the refrigerator and pouring it over some sort of sugary cereal. I much prefer to wake up on a Sunday morning, roll out of bed with mascara smudged underneath my eyes, a hat on my head, and probably the clothes I wore sleeping camouflaged with a giant sweatshirt, and go here or here. These women chefs are the masters at breakfast in Seattle. And, for some reason I feel guilty drinking a mimosa at home on a weekday.
But, this morning, I even impressed myself with my breakfast making ability. Read the rest of this entry »
Luna Cafe’s Rhubarb Cardamom Lime Muffins
Thank you so much for coming back after that last “Debby Downer” post. I feel like a veil has been lifted, and I am once again back to normal. Normal enough to even bake. Which, if you know me at all, I just DON’T do.
Pumpkin Oatmeal with Dried Cranberries and Agave
Thank you for bearing with me these past couple of weeks. I have finally got my new blog up and running and I thought I would start my first post with the best way to start any “new” day. OATMEAL. I told you I would be on an oatmeal kick!
Don’t make fun of me, but I am a bit on a health kick. I think it is after I read this book about being vegan. Not that I could EVER be vegan, or vegetarian for that matter, but it is still interesting to read what is influencing other people’s decisions about their food. But, what it did do was open up my eyes to new ingredients like agave nectar, soy dairy-products, unbleached flour (which I was doing anyway) and coconut oil. So bare with me until I get this out of my system. I am sure you will be hearing more and more about these ingredients.
Also, we have started back to work on a really fun show. We are starting our Broadway “rep” where there are many fishnets, high heels, low cut dresses, short skirts and SINGING! Yes. I have to sing in the next rep. Everyone is Seattle should buy a ticket just so they can hear the ballet dancers try to sing.
Well..if not that, at least make my oatmeal…..
Sour Cherry and Poppy Seed Muffins
It’s cherry season! I have been dreaming up ways to use them in salads, desserts, breakfast, and dinners. Tonight, I have a date with a cherry and rosemary cobbler. That might be on here tomorrow.
Well, I am not going to deceive you. I did not use fresh cherries in these muffins. But, the good news though is that you can make these throughout the entire year. Right now in Seattle, it feels like Fall. This is my justification in making muffins.
I guess I really should not be celebrating cherry season with this recipe. It’s cheating. But they are amazing.
What do you make when Cherries are in season?
Caramel Apple Croissant French Toast
I have decided I am going to start using my MANY cookbooks as resources for recipes. I get so lazy with the convenience of the web. However, there is something so satisfying when you curl up on the couch with a beautiful cookbook. Inspiration just seems to permeate from the pages.
This morning it was Tyler Florence’s Real Kitchen. The pictures and simple stories intrigue me, like a novel. His recipes are clean and straight forward, but far from boring. Each recipe has an unassuming sophistication, and you can tell he really put his heart and soul into the cookbook.
This french toast is AMAZING! It is surprisingly “light” tasting even though it uses a croissant. The apples are also delicious and could be used on their own as a base for a crisp/crumble, or over a big bowl of vanilla ice-cream. I served this with fresh fruit, and a big cup of coffee. It definitely could be seen on a restaurant menu, and is impressive enough to entertain with.
Three Cheese and Basil Frittata
I have recently been into making BIG weekend breakfasts. I guess it is because by the time I actually get out of bed, and ready for my day, I am so hungry that the thought of going to a restaurant just seems overwhelming. Plus, there are long waits, screaming children, and I like the way I make my coffee the best!
This morning, we had my Mom over for breakfast. Besides burning the cinnamon toast (twice-in a toaster), the breakfast was really delicious! This is my third time making this frittata, and I finally found the perfect combination of cheeses: Manchego, Parmigiano, and Ricotta. The Manchego gives a tanginess, the Parmigiano has a kick of salt, and the Ricotta adds a creaminess.
I served this meal with bacon wrapped rosemary stems, and cinnamon raisin brioche.
Quinoa with Dried Cherries and Pecans
I have never cooked quinoa (keen-wa) before. Actually, come to think of it, I don’t even think I have ever eaten it! I got inspired to use this grain from my blogger friend Dani Spies. She has been featuring quinoa on her beautiful blog for a couple of weeks now. So, I decided that I just HAD to make it, and see what the buzz was about.
A couple of interesting facts about quinoa (that I got right off of the box):
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1.It contains more high-quality protein than ANY other grain. For example, in my whole recipe, you are getting 24 grams of protein (not including the milk and the nuts!)
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2.It can stand alone as a complete protein because it contains all the essential amino acids in a balanced pattern (rather than having to pair the grain with a bean, like kidney beans and rice).
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3.It contains no gluten (for all the gluten-free/wheat-free dieters).
Quinoa can be prepared in so many ways. Today, I decided to make it sweet, but it can also be used as a savory side dish (think pilaf), in soups, or salad. I love its slightly nutty flavor and grainy texture. It is a great alternative to cous cous, oatmeal, or even rice.
Blue Cheese Onion Butternut Frittata
I love having breakfast for dinner! This meal is more of a method than a recipe. You can use any cheese, any vegetable, any meat, but cook it the same way, and it will turn out wonderfully. Frittatas are meant to clean out your refrigerator. The only ingredients I had to buy for this dinner were the squash and the bread. Everything else, I had! I want to thank Donna Hay again for her creative inspiration for this dish in her cookbook “the instant cook”. This meal is fun to eat, and delicious! Enjoy.
