Onion Soup Omelets
One week on “Cooking Live” we devoted all our shows to the culinary challenges faced by newlyweds. We chose a representative couple and planned on setting them up with all the right equipment and a few basic recipes and launching them into their brave new life together. As usual, however, the learning went both ways. Britta Larsen, the bride-to-be, turned me on to a great recipe from her mother.
The concept was a winner. Instead of pouring all the delicious… more »
This is a recipe I developed while working in the Gourmet
magazine test kitchen. It is so easy and versatile that I use it as the basis for any biscuit-related recipe I make. See Apricot Scones (p 302) and Biscuit Sticky Buns (p 303) in Sara Moulton Cooks at Home
, and Egg, Canadian Bacon, and Cheddar Biscuit Sandwiches (p 103) in Sara’s Secrets for Weeknight Meals…
Makes 4 sandwich-size biscuits or up to 12 smaller ones
2 cups more »
Brie, Bacon, and Spaghetti Frittata
Here’s how to turn your leftover pasta into a new meal in the form of an Italian omelet. You can bulk it up with just about anything kicking around in the fridge—including leftover vegetables, meat, and poultry. If you have one of those great old cast-iron skillets, use it for this dish. Then you can bring the skillet to the table and serve your frittata family-style. Serve with a tossed green salad and crusty bread.
Makes 6 servings
Hands-on time:… more »
Creamed Finnan Haddie with Johnnycakes
The smoked haddock known as finnan haddie is a Scottish thing and therefore a New England thing. My Dad (pictured here with me on Labor Day 2001) grew up loving it for breakfast—almost always prepared in the creamed version detailed here—as a kid in Milton, Massachusetts.
I added the johnnycakes to the recipe. Corncakes made from stone-ground flint corn, johnnycakes are another New England family tradition. There is a raging controversy about whether johnnycakes should be thick and fluffy or… more »
Serrano Ham and Manchego Cheese Roulade
An egg roulade is sort of like an enormous spongy omelet. It is a big rolled-up container for just about any tasty ingredients. From an entertaining point of view, the beauty of an egg roulade is that you can make it the day ahead, chill it overnight, and then fill it up just before your guests arrive. Fifteen minutes before you want to eat, pop it in the oven. Great for brunch, egg roulade, stuffed with your savory leftovers, also… more »
Asparagus and Goat Cheese Souffléed Omelet
Perfect for a springtime brunch or a quick dinner, this is a cross between an omelet and a soufflé and doesn’t take too much work as long as you have electric beaters. Make sure you beat your egg whites just to soft peaks; otherwise they won’t fold properly into the egg yolk base. Any leftover cheese or vegetable such as broccoli, spinach, or the like would make a fine filling for this souffléed omelet so consider this a clean out… more »
Lottie Baumgartner's Cinnamon Cheese Rolls
Lottie is a viewer who sent me a letter in response to a show I did on “Sara’s Secret’s” about using “homemade style” white bread in place of pastry. Lottie says these roll-ups taste like “cheese cake rolls.” We tested them and she is right. Thanks Lottie!
Makes 20 (4-inch) rolls
20 slices homemade style firm white bread, crusts removed
One 8-ounce package cream cheese, softened
1 large egg
¾ cup sugar
1 ½ teaspoons ground cinnamon
¼ cup… more »
Ginger Cream Scones
Makes 1 dozen scones
2 cups unbleached flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup finely diced crystallized ginger
1 1/3 cups heavy cream
1 teaspoon vanilla extract
Milk for glazing
1. Place the oven rack in the top third of the oven. Preheat the oven to 400 degrees. Lightly butter a baking sheet.
2. In a large bowl thoroughly combine the flour, sugar, baking powder, salt and crystallized ginger.
3. Mix the… more »
From The Apprentice: My Life in the Kitchen by Jacques Pépin (Houghton Mifflin, 2003)…
When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese, and we more »
This is a recipe that my sister Anne gave me. It is perfect for her busy schedule because it assembles quickly and then takes care of itself in the oven for an hour or more.
2 cups unsifted all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup fresh orange juice
1 large egg
2 tablespoons melted shortening
1 cup chopped nuts
1/2 cup chopped dried apricots
Makes an 8-inch loaf,… more »
Ruthie's Chocolate French Toast with Raspberry Sauce
This recipe lives in the breakfast chapter of Sara Moulton Cooks at Home…
(page 308) and it would be a great choice for Christmas breakfast or brunch, but I think it would also be great served as a dessert at an elegant dinner. My daughter Ruthie loves French toast. Most Sundays she gets up and cooks her own using thick slices of French bread. She dips it in a quick batter made of 2 eggs, about 2/3 cup more »