Breakfast
Egg Ham and Cheese Galette
Makes 12 Galettes 2 cups buckwheat flour 1⁄2 cup all-purpose flour 1⁄2 teaspoon kosher salt 13 large eggs 1 cup whole milk 1 cup water clarified butter for brushing the pan 6 thin slices ham, cut into julienne strips 6 thin slices Emmenthaler, cut into julienne strips In a medium…
Eggs Baked in Ham Cups for Easter Breakfast
Photo by Jessica Leibowitz Makes 4 servings Hands-on time: 15 minutes Total preparation time: 30 minutes 1/2 large red bell pepper, coarsely chopped (about 2/3 cup) 1 small onion, coarsely chopped (about 1/2 cup) 1 large plum tomato coarsely chopped (about 1/2 cup) 1/2 cup packed rinsed and dried fresh…
Cream Biscuits
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,…
My Favorite New Children’s Book!
“Leola Bakes in Paris,” combines two of my favorite things – biscuits and Paris! You must check it out for the aspiring young cooks in your family. You can find it on Amazon or order it directly from the author, Stephanie Dunlap. http://leolabakes.com
Cheesy Baked Grits
A kind of carbo-licious porridge made from dried and coarsely ground corn, grits are to Southern cuisine what potatoes are to Northern cuisine – a deeply satisfying staple. These days we’re starting to see grits all over the country. Oftentimes, they’ll show up at breakfast seasoned with salt and pepper,…
Onion Soup Omelets
Makes six 3-egg omelets For the onion filling: 2 tablespoons unsalted butter 4 to 5 medium onions, about 2 pounds, halved crosswise and very thinly sliced 1 teaspoon finely chopped fresh thyme leaves 1 1/2 cups chicken stock, preferably homemade 1/4 cup red wine Kosher salt and freshly ground black…
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…
I have been challenging myself to new baking projects and just made Gougeres from Dorie Greenspan’s recipe.
I, like you, have been challenging myself to new baking projects and here is one which made me enormously happy – Gougeres – totally addictive French cheese puffs. And it gets better – I learned from Dorie Greenspan’s recipe, gougeres can be frozen in the raw state and then just popped…
Apricot Bread
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. Ingredients 2 cups unsifted all-purpose flour 1 cup sugar 2 teaspoons baking powder 3/4 teaspoon…
Ginger Cream Scones
Ingredients 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.…
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! Ingredients Makes 20…
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! Ingredients Makes 20…
Quick Sticky Buns
This is one of the recipes that is so popular every time I make it and I thought I would share it here in case you are planning a Mother’s Day brunch. AKA Biscuit Sticky Buns, it is based on my very quick and easy Cream Biscuits recipe. These are perfect…
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…
Aunt Alice’s Blueberry Muffins
One bite of these muffins and I’m transported back in time to my childhood visits with Aunt Alice and Uncle Pat and my cousins at their summer place in Kittery Point, Maine. On those evenings when Alice herself wasn’t cooking up something wonderful, the whole rowdy bunch of us would…
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…
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…
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…
Eggs Jeannette
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…
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…