Easter brunch ideas
Today I invited a friend for brunch. She’s not a big meat eater, and this being a Friday in Lent, I opted for a meatless meal. I’ve had in my files a recipe from “Bon Appétit Magazine” (circa December 1997) for Cheddar Cheese and Red Bell Pepper Strata. A strata is a breakfast casserole made with bread and eggs, while a frittata is a thick egg omelet that contains vegetables, cheese and sometimes meat. For this recipe you’ll need butter, red bell pepper, green onions, white bread, grated sharp cheddar cheese, whole milk, eggs, Dijon mustard, dry mustard, salt and freshly ground black pepper.
Today's a day when you want to stay inside where it's dry and warm. Start the day with a late breakfast of Banana Pancakes by Samantha Seneviratne of The New York Times. A little less work is a delicious Dutch Baby Pancake by Florence Fabricant also from the same publication. I've also made a Chocolate Dutch Baby from a recipe I found in "Southern Living Magazine.
what's new and tasty
brunch with friends
new jersey crumb buns
Growing up in north Jersey, there was a local bakery, on Stephens Avenue in Little Falls, whose name I can’t recall, that had the most delicious baked goods. Offerings included marble loaf cake with walnuts, lemon filled coconut buns, honey buns and crumb buns.
Over the years I had come to like a particular type of crumb cake. I don’t like an overly moist or soft cake, but prefer one that’s chewy, yet tender, and a crumb topping that isn’t overly sweet. Also, there has to be a higher ratio of crumb topping to cake.
is it too hot to cook?
In the early days of network TV food shows, one of the first on the Food Network was “Cooking Live,” with host Sara Moulton, whom at the time was the executive chef at Gourmet Magazine. The show began on New Year’s Day 1997 and finished five years later on March 31, 2002. The show was actually done live and within a one-hour time frame, Sara prepared a meal and took phone in questions simultaneously.
Currently, Sara has a show on public television called “Sara’s Weeknight Meals.” A natural teacher, she explains and demonstrates a recipe giving the viewer confidence to recreate the recipe at home. Recently when watching her show, she prepared a Broccoli and Goat Cheese Souffléed Omelet. The dish looked so inviting. For the recipe you’ll need ½ pound of broccoli (coarsely chopped and precooked), 3 ounces of goat cheese, kosher salt, freshly ground black pepper, vegetable oil, 5 large eggs (separated) and two tablespoons of all-purpose flour.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.