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 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.
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 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.
 A few weeks ago on America’s Test Kitchen, test cook Dan Souza, demonstrated how to make a Porchetta-Style Turkey Breast. I roast boneless turkey breasts at least every two weeks and I’ve tried different dried seasoning blends and liquid basting sauces. This recipe, while time consuming, challenged my culinary skills.
First order of business was to locate a boneless turkey breast that still had its skin. I was able to purchase one at Palmer’s Quality Meats in Neptune City, NJ. As I was preparing this for my husband and I, the butcher suggested I purchase half a breast, just over four pounds of meat; I also had him butterfly the breast. Palmer’s gets their poultry from Goffle Road Poultry Farms in Wyckoff, NJ, which is located in Bergen County. |
