A few summers ago, I went to Otto - Mario Batali's renown pizzeria enoteca - with my friend Michelle. The thin-crust pizza that we tasted had slices of prosciutto, a heap of arugula and a drizzle of olive oil on top. It was not the chewy NYC pizza that I had grown accustomed to. "What is this greenery," I wondered, "and just what is it doing on my pizza?" Fast forward to now and arugula is one of my favorite ingredients - I put it on, like, everything. But back then, I couldn't appreciate its clean earthiness and how it intermingled with the sharp flavor of the . . .
Ever since I had my first breakfast hash at brunch in District Commons, I realized that hash is one of the greatest things to ever happen to breakfast. Caramelized vegetables studded with bits of salty meat and topped with a runny egg - I mean, it's completely irresistible. This recipe is meat-less but it's so flavorful that it doesn't feel like anything's missing. The way the sweetness of the sweet potatoes, carrots and onion mixes with the fragrance of curry is divine and unique, and I foresee myself returning to this flavor combination again and again in the . . .
It seems like every time I come across a blini recipe, they are served with crème fraîche, smoked salmon and/or caviar. I don't know what Soviet Union those cooks are from, but as far as I'm concerned, our blini were rarely graced with such lavish toppings. Caviar was a cherished ingredient reserved for birthdays and national holidays that was served atop heavily buttered fresh bread. Blini* are a breakfast food that most prefer to eat with sour cream, jam, or honey. *Blini: Russian for pancakes, plural; Blin: singular. In my house, we call these blinchiki . . .
This sauce is quick and easy to make, and perfect for this time of year because berries are finally in season. Sure, you can buy a jarred sauce in the supermarket, but I assure you that my version is superior. I guarantee your satisfaction. Try it risk-free, and if you’re not happy, I’ll give you your money back! (Just kidding – No, I won’t). I’ve posted a similar recipe in the past, but this one is a bit more advanced and far more delicious – it’s the vanilla that makes all the difference. This sauce may also be served on waffles, French toast, ice cream, sirniki, . . .
God, I love this stuff. I have now attempted three variations of it. Besides apple, I've stuffed French toast with canned peaches and fresh strawberries. Next time I think I'll flambé the apples with brandy before putting them into the sandwich. (Yield: one mouthwatering breakfast) Ingredients: 2 slices white Wonderbread 1 heaping tbsp cream cheese, divided 5-6 thin apple slices 1 egg 2 tbsp milk 1/2 tsp cinnamon 1 tsp butter Maple syrup or powdered sugar for the grand finale Procedure: In a shallow dish, beat together egg, cinnamon and milk, seasoning with a . . .
This breakfast is creamy, sweet, delicious and beautiful. It works wonders on significant others. Doesn't it just implore to be eaten in bed? I assure you the other in question will be impressed. And you might even get some. You're welcome. "T.J's Cream Cheese and Strawberry-Stuffed French Toast" from the Deen Family Cookbook, 2009 (Yield: 1 luscious breakfast) Ingredients: 2 slices white Wonderbread 1 heaping tbsp cream cheese 4-5 strawberries, sliced 1 egg 2 tbsp milk 1 tsp butter Maple syrup or powdered sugar for the grand . . .
Greetings. I spent this past weekend in Dublin, Ireland. It's a relatively small city but the people are friendly, the food is delicious and beer is a'plenty. The climate is cold and wet and there's not much to do during the day but the nightlife is...gee, what would be the right word...energetic? We arrived at noon on Friday and my first and only thought was breakfast. The receptionist of our hostel recommended The Lott's. The description of Traditional Irish Breakfast on the menu said sausage, Irish bacon and black and white pudding. Being an uncultured American, I . . .