Perfect for Brunch: The Cobb Sandwich

Breakfast is not my favorite meal, and brunch usually just annoys me. I don't want to merge two meals into one, I really don't. Plus, I like lunch. When we have brunch, I usually order something lunchy as opposed to breakfasty, anyway. Like a tuna melt, or a salad. One of my favorites? The Cobb Salad. I mean, who doesn't love bacon and cheese in their salad? It goes against everything a salad should be (i.e. healthy), and it's so darn good.

But, back to brunch. I guess there is something fun about drinking cocktails before noon and it does  make lunchtime seem a bit more festive...okay, brunch is starting to grow on me. Especially, because I've started making the best sandwich ever, and it is perfect for brunch. Ladies and gents, I give you, The Cobb Sandwich:

Gourmess Cobb Sandwich 
Makes 2 sandwiches
Ingredients:

8 slices bacon

1/4 cup shredded cheddar jack cheese

2 eggs
1 firm avocado
2 tomatoes
3 TBS mayonnaise
1 TBS crumbled bleu cheese
Kosher salt/ground black pepper
4 slices crusty bread, toasted

Minimal MESS/ingredients/clean-up Category 1

To Do:

• Cook bacon, drain, and set aside.
• Make your egg: In a small microwave-safe bowl, whisk together the two eggs and the shredded cheese. Add a pinch of salt/ pepper. Cover the bowl with a paper towel and microwave for about 2 minutes, until cooked through.  Gently remove the eggs from the bowl and let cool slightly. (The eggs will be fluffy and molded into a circular shape that makes sandwich building easier.)

• Slice the tomatoes and sprinkle with salt. Then, slice the avocado. (An easy way to slice the avocado is to cut it in half, twist to separate, then take a half and hold it in your palm and carefully slice lengthwise into long pieces with a knife, then gently remove from the peel.

• Toast your bread. Mix the mayo and the bleu cheese together in a bowl and  then spread each slice with a bit of the mayo mixture. 
• Build your sandwich. Cover the mayoed bottom piece with avocado slices and then four pieces of the bacon. On the top, a layer of tomatoes, followed by the half of the egg.

• Close the sandwich, and then sink your teeth into one tasty treat.
• Serve with Bloody Marys for the ultimate brunch.

xoxo

Dessert is the New Dinner: Savory Bread Pudding

Who needs breakfast for dinner? I'm on a roll with dessert for dinner. First it was a lovely Tomato Pie, and now, below is a lovely recipe I pulled together for a savory bread pudding filled with sausage, butternut squash and the queen of all greens: kale. What's next? Ice cream for dinner? Wait, I've done that. (I couldn't resist a pint of Häagen-Dazs if my life depended on it.) But, back to the bread pudding -- with a hint of spice and a dab of sweet, it's delicate yet dense, rich, and delicious. Served with a lightly dressed salad and a glass of wine, this makes for a terrific twist on a favorite dessert, er dinner.

Savory Bread Pudding
Ingredients:
1-2 cups butternut squash, peeled, seeded, diced
Olive oil
3 cloves garlic, minced
1/4 cup green, red or yellow pepper, seeded and diced (optional)
4 links sweet Italian sausage, casings removed
2 TBS brandy
3 TBS unsalted butter
1 bunch kale, stems removed, leaves chopped
1 TBS parsley, finely chopped
Pinch of red pepper flakes
Salt/pepper
6 cups cubed bread (Italian, French, Sourdough, etc.)
1 1/2 cups heavy cream  (or 1 cup whole milk plus 1 cup light cream)
3 eggs
1 tsp nutmeg
1 TBS maple syrup (not pancake syrup)
1/2 tsp ground ginger
1 tsp garlic powder
1/4 cup sharp cheddar cheese, shredded
3 TBS goat cheese

To Do:

• Preheat oven to 400 degrees.
• Toss squash in olive oil to coat and roast for 25-30 minutes, until tender and starting to brown. Remove the squash from oven and set aside. Turn the oven down to 350 degrees.
• In the meantime, cook garlic with a bit of olive oil in a large skillet over medium-low heat until tender. Crumble the sausage and cook over medium-high until browned. (Note: I had some diced yellow pepper handy, so I added a handful to the pan, but you can omit if you want.) 

• Stir in the brandy and butter and let cook about 5 minutes before adding in the kale.

• When kale is tender but still bright green (about 3 minutes), remove the pan from the heat and stir in the roasted squash, parsley and red pepper flakes. Season mixture to taste with salt and pepper. Set aside.

• While your sausage is browning or your squash is roasting, cut your loaf of bread into bite-size cubes. (I find it easier to cut the loaf into thick slices first, then cut those lengthwise into strips, then crosswise into cubes.)

• In a large bowl, whisk together the cream and eggs until well combined.
• Add the nutmeg, maple syrup, ginger and garlic powder, and a pinch or two of salt and mix together.
• Add the bread cubes and gently stir until moistened. Let soak for about 10 minutes until liquid has absorbed completely.
• Stir the sausage/kale/squash mixture (including any liquid) into the bread mixture and combine.

• Transfer to a large, greased baking dish and pat down to fill completely.
• Bake at 350 degrees for 45-60 minutes, covering with foil for the first 30 minutes. 
• When browned and lovely, dot the top with the cheddar and goat cheese, then bake for about 5 minutes more.

• Let cool 10-15 minutes, then serve with a simple salad.

Delish!
(Who says you can't have dessert first?)

xoxo

Quick Breakfast Bake

I'm not a big breakfast fan -- we've talked about this, so I won't get into the details.  But, I recently noticed that my fridge was overflowing with farm-fresh eggs that needed to be used up, so I decided to take drastic measures.

I threw together this lovely egg, sausage, bacon and cheese bake.  Served with toast and some fresh fruit, it was delicious breakfast made simple. The secret ingredient is the Maple Zucchini Relish that I picked up in Vermont last month. Sweet and tart, it goes well with the sausage and gives the dish a little bit of zing. (And who doesn't need a little bit of extra zing in the morning?)

Bacon, Sausage and Cheese Breakfast Bake
1/2 pound Italian sausage (chicken, turkey or pork is fine)
4 pieces of bacon, diced
2 TBS Maple Zucchini Relish

8 eggs

1/2 cup light cream
1/4 cup shredded cheddar cheese
1 tsp salt
1/2 tsp pepper

2 tsp Italian herb mix

To Do

• Preheat the oven to 375 degrees.
• Remove the sausage from its casings, crumble and brown in skillet with bacon until cooked through. Stir in the relish. Let cool, then place in the bottom of a lightly greased casserole dish.
• Whisk the eggs, cream, cheese and salt/pepper in a bowl and pour over the sausage mixture.
• Sprinkle with the Italian herbs and transfer to the oven.
• Bake about 30 minutes, until puffed and browned.
• Enjoy!

xoxo

Just the Thing for Spring!

I've been trying to cook simply lately.

Not that I don't enjoy making a complicated dish, or a recipe that has multiple steps, but sometimes, it is just as good to make something that showcases the simplicity and beauty of food in its unfussy, farm-market-fresh state.

I had a huge bunch of asparagus from my latest organic CSA box, and some farm-fresh brown eggs. I thought a runny, poached egg over crisp, salty asparagus would be divine. 

I washed the asparagus and snapped each at the ends to get rid of any chewy, hard parts. Then, I took a large pan, sprayed some olive oil cooking spray and when hot, added the asparagus.  I let the asparagus cook for a few minutes before sprinkling with kosher salt and some garlic powder.  I moved the spears around gently with tongs, making sure each piece had contact with the hottest part of the pan.  After a few minutes, I turned each piece over, cooking the other side. Once the asparagus was a lovely green and tender to the touch, I removed them from the heat and tented with foil.  

In the meantime, I brought a few inches of water to boil in a pan, and using these awesome poach pods, poached a couple eggs. The trick is to turn off the burner as soon as you have a rolling boil and cover the pan for 3 minutes.  When time is up, the whites will be set and the inside will be soft. Perfect!

A sprinkle more of salt and some ground pepper and that's it.  And maybe a piece or two of thick toast to sop up that lovely egg?  

xoxo

Baked "Frittata"

Not quite a quiche and not really a frittata.  But, when it tastes so good, does it really matter?

I came up with a quick and tasty recipe for a dish that's somewhere between a frittata and a quiche. There's no crust or custard (so it's not really a quiche, nor is it Hurricane Pie) and I baked it (so, not quite a frittata, which is usually done on the stove and briefly finished in the oven).  Still, it belongs in that "eggs aren't just for breakfast" family.  Browned on the outside, creamy and packed with goodies on the inside. You'll eat a slice of this cold out of the fridge in the middle of the night. It's that good...

Here's the recipe:

• Spray a deep pie plate with non-stick cooking spray (I like olive oil) and preheat your oven to 375 degrees. 
• In a large bowl, whisk 6 large eggs and 2 TBS of heavy cream until you have a light yellow mixture and set aside.  
• If you have those Zip 'n Steam bags (love them!), peel 2 large baking potatoes and follow the directions on the bag. If you don't have them, peel 2 large baking potatoes, cut into cubes and microwave in covered dish about 10 minutes, or until tender. (Check them after 8 mins.)
• Dice up some roasted red peppers -- about 1/4 cup and set aside.
• Cook and cut 3 pieces of bacon into small pieces. You can also use ham or sausage.
• Dice up 1/4 of a Velveeta bar (4 oz.) -- yes, I said the V word. Trust me, you'll love how it melts.
• Place the potatoes, bacon, peppers and Velveeta in the pie plate and top with the egg mixture.  
• Sprinkle with salt and pepper and some dried herbs if you want.
• Place in the preheated oven and bake for about 35 minutes, or until the eggs are set and it starts to pull away from the side of the plate.
• Let cool slightly, cut and serve with crusty bread and salad

Yum!

xoxo

Hurricane Pie

I was 32 when I started cooking; up until then, I just ate. --Julia Child

Chris and I survived Hurricane Irene.  Luckily, living in Northern New Jersey, we were spared the brunt of the storm. We have some branches down and the wind and rain were relentless all through the night, but we woke to sunshine and the sound of birds chirping outside our window.  

Last night as we hunkered down with the kitties and sipped on Dark & Stormy cocktails (basically dark rum and ginger beer) I decided to use up our produce and clear out the fridge, just in case we lost power. (We didn't.) I thought a tomato pie would be great, but we had made a lovely London Broil and grilled veggies on Friday, so those leftovers went into the pie, too.

Thus, Hurricane Pie was born:

1 9-inch pie crust

1/4 cup corn meal

4 ripe tomatoes (sliced thin and drained on paper towels for at least 30 minutes)

1 cup shredded sharp cheddar cheese (or a mix of cheddar and mozzarella)

1 cup diced grilled veggies (red onions, peppers, squash, cabbage, carrots, etc.) 

1/2 cup diced steak (ham or bacon would be great, too.)

6 large eggs

1/4 cup of mayonnaise

2 TBS of heavy cream

Parsley

Salt and pepper to taste

To Do:

Place the crust in a deep pie pan and top with cornmeal (keeps bottom crust from getting soggy).  Layer tomatoes on top of the cornmeal and sprinkle with a bit of salt. Add 1/2 cup of the cheese.  Then, add the veggies.  Whisk the eggs, mayo and cream together, stir in the parsley, salt & pepper and pour over the  veggie mixture. Top with the remaining cheese and bake in 375 degree oven for about 45 minutes or until set.

Wait for hurricane to pass before eating.

xoxoxo

Lettuce Eat!

 I was 32 when I started cooking; up until then, I just ate. --Julia Child

Look at this gorgeous head of organic green lettuce! I couldn't wait to make a salad out it. 

I made a dressing out of 3 parts oil (my new favorite is walnut oil), 1 part balsamic vinegar, 1 TBS of Dijon mustard, and a tsp of herbs and tossed these lovely leaves with olives, diced roasted red pepper, chopped artichoke hearts, and fresh mozzarella.  It was Spring in a bowl.  

I also had an overabundance of farm fresh eggs in my fridge and decided to make a quick quiche, too. I buttered a pie plate and in a large bowl whisked together 4 eggs, 1 1/2 cups of whole milk, a dash of salt, a pinch of garlic powder, and some cracked pepper.  I also chopped up some bacon, some kale leaves (I was looking for spinach, but thought kale would give it a nice flavor, too), and a mix of cheddar and American cheese (for extra creaminess) and placed in the bottom of the pan. 

I poured the egg mixture into the pie pan and baked at 375 degrees for about 30-40 minutes until it was set and lightly browned (keep an eye on it).   

Served with the green salad above, it makes for a wonderful dinner...and great leftovers for brunch the next day...if there are any!

xoxoxo 

Eggs for Everyone

I was 32 when I started cooking; up until then, I just ate. --Julia Child

I recently found my fridge to  be overstocked with farm-fresh eggs. So, I decided to make my version of a quiche: The Kind-of Quiche. I call it that, because after completing my French Culinary Institute textbook course, I've learned that this is not a true quiche--but, for my purposes, it is close enough. I dug out some olives, roasted red peppers, Irish cheddar, and deli ham for the filling.  I also had a batch of pie dough hanging out on the third shelf, so I decided to use that as the crust for the quiche.

While the "quiche" was baking, I turned my attention to a large bunch of Swiss Chard from my organic box. Growing up, I always loved when my mom made a warm spinach salad with bacon and vinegar, and since nothing goes better with eggs than bacon, I decided to try my version, but with the chard.

Both dishes came out famously and they went well together.  Chris and I ate the entire pan of chard and were left wanting more -- it shrinks down, so for 4 servings, you'd  need at least one bunch per person, doubling the recipe.

A quick dinner that tasted great and helped make room in the fridge! Nice.

Kind-of Quiche

1 9-inch pie crust

6 eggs
1 TBS melted butter, room temperature

2 TBS heavy cream

Salt

Pepper

1/4 cup Olives (pitted/sliced)

1/2 cup deli ham (sliced or cubed)

1/4 cup Roasted Red peppers (drained and diced)

1/2 cup shredded sharp cheese

Lightly grease a pie pan and then place the pie crust in the pan, crimping the edges.  Whisk the eggs, butter and cream together in a large bowl. Season with salt/pepper, and set aside.   Prepare the filling ingredients and place them on the pie crust.  Pour the egg mixture over that, and then place in a 375 degree oven for 30-40 minutes, until the crust has browned and the filling is set.

Swiss Chard w/Bacon, Leeks and Vinegar
2 large bunches Swiss Chard
1 TBS butter

3 strips of blanched bacon, diced

1/2 Leek, thinly sliced, white part only
2 TBS vinegar
2 TBS chicken stock
Fresh Parsley

To prepare the chard:  Wash thoroughly to remove any dirt/grit and dry with paper towels.  Fold the chard in half lengthwise, along the stem (like you would close a book; stem is the spine). Then, simply run your knife in line down the inside of the stem. You should be left with the leaf part. Repeat for the rest of the chard, discard the stem or use for future.

For the leeks: cut the root end off and also the green leaves.  Slice the white section you have left in half and rinse in water a few times, being sure to get rid of all the sand and dirt that is in each layer. Dry and thinly slice one of the halves into small pieces. Reserve the other half for future use.

For the bacon, add to boiling water and simmer for about 5 minutes, remove and drain. Continue with recipe.  (This gets rid of extra fat/salt that would overpower the dish.)

Heat the butter in a large pan over medium-high heat until melted.  Add in the leeks and sauté until soft. Add in the bacon and stir together for about 2 minutes more.  Reduce the heat and add the vinegar and chicken stock.  Toss in the chard, cover the pan with a lid and let this cook for about 3 minutes.  Remove the lid -- the chard should have cooked down.  Stir, and adjust seasonings -- may need a bit more salt, or a pinch of sugar, etc.  Cook another minute or two, until the liquid has reduced, toss in the fresh parsley, and serve.

...and watch it disappear.

xoxoxo