Stuffed Crepes with a Mornay sauce
Part 4 of my morning breakfast series for this week… Stuffed Crepes with a Mornay sauce. Crepes:1 Cup1/2 tsp Salt2 Eggs1 1/4 Cups2 Tbsp Melted Butter Mix the dry and the wet in separate bowls. Then blend the wet into the dry. Mix till smooth & no lumps. Rest for an hour. I made mine the night before and put it in the fridge. Brush a medium heated skillet with butter and slowly pour in the batter until it fill the bottom. Cook for about 2 minutes and flip. Cook for 1 more minute. Set aside and make the next one. For my filling I sauteed onions, yellow bell peppers and mushrooms. I also fried two eggs over medium. Mornay sauce: 2 TBS Butter2 TBS All-Purpose Flour1/2 cup Whole Milk1/2 cup Gruyere Cheese, shredded¼ tsp Pepper, ground Over low heat in a...
Cacio e Pepe Egg Toast
In the latest of this weeks Breakfast Series, I give you Cacio e Pepe Egg Toast. This is about as easy as breakfast gets. Mix 2 or 3 eggs with about half a cup of finely shredded Parmesan cheese and a large helping of freshly cracked black pepper. I used an immersion blender. Melt a TBS of butter in a skillet over a medium heat. Add the eggs and stir constantly for a soft scramble. Toast some bread, I used sourdough. Put the eggs on the toast, top with about 1/4 cup of Parmesan, more black pepper and a hint of parsley. That’s...
Taco Sauce
Taco Tuesday! Of course, tacos are a regular feature around here, but tonight we did something different. We made our own taco sauce. Tonight’s focus is on making a custom taco sauce. Use it on any taco you like. This was a first for me. I ground up about 10 Japones peppers in my food processor, then added a 14 oz can of fire roasted tomatoes and pureed it. These went into a sauce pan with a TBS of chili powder, paprika, onion powder, garlic powder and about half a TBS on cayenne and cumin. About a TBS of fresh ground black pepper. Stir in a couple TBS of honey and about a quarter cup of apple cider vinegar. Heat all this up to a low simmer. That’s it. Put it on your taco fillings. Crazy good! Tonight’s taco was an air-fried chicken leg,...
Turkish Cilbir
In my continuing breakfast series for this week I give you one of my favorite breakfasts that is as easy to make as it is delicious, a traditional Turkish meal, Cilbir. In one cup of yogurt (I use 5% Page) add 1-2 cloves of minced garlic, the juice of one lemon and a handful of fresh chopped dill. Mix well and set it aside, don’t put in the fridge. Melt a tablespoon of butter. Add a teaspoon of paprika. Traditionally you would add ¼ tsp aleppo peppers, but I don’t have any, fortunately I have Flatiron’s 4-Pepper mix, and it was great. You can use crushed red pepper flakes. Stir well. Poach 2 eggs. Toast some bread. I used sourdough. Cut into wedges. Drizzle half the butter sauce on the yogurt mix. Place the eggs on top. Put on the rest of the...
Soufflé Omelette
In my continuing breakfast series this week, I give you a Soufflé Omelette. Don’s Omelette Evolution:As a younger man, I was always served American Omelettes in the south, so that’s the way I made them. Essentially you cooked the beaten eggs, flipped it over and poured in your pre-sauted fillings and then folded it over. I did that for 20 years. Then in Hawaii, I watched the hotel’s omelette chef make a Denver omelette, where you saute the veggies (bell pepper, onions, spinach, etc), then toss in some diced protein and then pour the beaten eggs directly into the fillings. Flip, add cheese and fold over. This is SO much better. I have been cooking them this way for the past 10 years. Now, for the first time, this morning I made a Soufflé...