All posts filed under: breakfast

Spinach Croissants

My son Massimo loves anything made with spinach. These are a blast to make with kids and freeze really well. 1 10-oz package frozen chopped spinach, thawed 3/4 cup crumbled feta 3 tbsp Pecorino Romano cheese 1/4 cup very finely minced onion 1 tbsp olive oil 1 tsp chopped dill 1 tsp minced garlic 1/2 tsp Kosher salt freshly ground black pepper to taste 2 large eggs 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12-inch square, kept chilled Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next six ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture. Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide …

Maple-Oatmeal Scones

These scones are simply the best and they can be made & cut out ahead of time – then stored in the fridge, wrapped in plastic (up to 2 days) before baking. The recipe is from the first “Barefoot Contessa” book Ina Garten published in 1999. 3 1/2 cups all-purpose flour 1 cup whole-wheat flour 1 cup quick-cooking oats, plus additional for sprinkling 2 tbsp baking powder 2 tbsp sugar 2 tsp kosher salt 1 lb cold, unsalted butter, diced 1/2 cup cold buttermilk 4 extra-large eggs, slightly beaten 1 egg, beaten with 1 tbsp water, for egg wash for glaze 1 1/4 cups confectioners’ sugar 1/2 cup maple syrup 1 tsp pure vanilla extract Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The …

Irish Soda Bread

My kids love Irish soda bread and I make it often (not just on St. Patrick’s day)…this version turns up the volume by adding freshly grated orange zest and a bit more sugar than usual. 4 cups all-purpose flour 6 tbsp sugar 1 tsp baking soda 1 1/2 tsp kosher salt 4 tbsp (1/2 stick) cold, unsalted butter, cut into 1/2-inch cubes 1 3/4 cups cold buttermilk, shaken (in a pinch I use 6 tbsp of dried buttermilk powder mixed into dry ingredients and 1 3/4 cups cold water) 1 extra-large egg, lightly beaten 1 tbsp freshly grated orange zest 1 1/4 cup cried currants Preheat the oven to 375 degrees F and line a sheet pan with parchment paper. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer …

Best Basics: Old fashioned Pancakes – customized

Best basic recipe for old fashioned pancakes. Each one of my sons likes different kinds of pancakes: Massimo likes plain, Matteo likes blueberry and Marco likes chocolate chips. I just whip up a batch of this recipe and customize. 1 1/2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon coarse salt 2 3/4 teaspoons baking powder 1 large egg, lightly beaten 1 1/4 cups milk 3 tablespoons unsalted butter, melted, plus more for serving Vegetable oil, for the griddle Pure maple syrup, warmed, for serving Place a heat-proof platter into a warm oven (at 200 degrees). In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. Whisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes. Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour …

DIY: Easy, Homemade Strawberry Jam

Every year in late spring we head to Four Town Farm and pick fresh strawberries for homemade jam. This simply to make jam tastes as good a year later as the day you can it! The apple contains natural pectin and will make jam gel. 3 pints fresh strawberries 3 cups superfine sugar 1/2 Granny Smith apple, peeled, cored and small-diced Wash the strawberries under cold running water. Drain and hull. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss with sugar. Bring the mixture to a boil over medium heat, stirring often. Add the apple and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer, about 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. Keep refrigerated for at least 2 weeks. To keep the jam longer, …

Lemon Poppy Seed Muffins

Make some sunny Lemon Poppy Muffins on this rainy Monday! These are from the saveur.com – great site for food, drinks, travel and ideas for the home. 3 cups flour 1 tbsp baking powder 1/2 tsp kosher salt 1 cup plus 3 tbsp sugar 3/4 cup milk 12 tbsp unsalted butter, melted 3 tbsp poppy seeds 3 eggs zest of 2 lemons Heat oven to 375 degrees. Line a 12-cup muffin tin with paper liners; set aside. Whisk together flour, baking powder and salt in a large bowl. Whisk together sugar, milk, butter, poppy seeds, eggs, and zest in a medium bowl. Pour over dry ingredients, stir until just combined. Divide batter evenly among muffin cups. Bake until golden brown, about 22 minutes. makes 12 muffins recipe adapted from saveur.com

Orange Sour Cream Cake

This cake tastes like an orange popsicle! 3 cups sifted all-purpose flour 1/2 tsp baking soda 1/2 tsp kosher salt 2 sticks of butter 3 cups of sugar 6 large eggs 1 cup sour cream rind of 1 large orange 1/2 tsp orange extract To make the cake, adjust an oven rack one-third up from the bottom of the oven and preheat oven to 350°. You need 11 to 12-cup capacity tube pan or Bundt pan. Butter the pan and then dust it all lightly with fine, dry bread crumbs. Set aside. Sift together the flour, baking soda and salt, set aside. In the large bowl of an electric mixer, beat the butter until soft. Add the sugar and mix well. Beat in the eggs, two at a time, scraping the bowl as necessary with a rubber spatula. On lowest speed add half of the dry ingredients, then all of the sour cream, then the balance of the dry ingredients. Remove from mixer. With a rubber spatula stir in the orange rind and extract. Turn the batter into the prepared …