Favorite Recipes
- Thread starter caudio51
- Start date
Greg
BoM October 2006
Banana Stuffed French Toast
1 firm, ripe banana
3/4 cup half-and-half
2 large eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
4 (1-inch thick) slices day-old challah or brioche
2 tablespoons unsalted butter
Confectioners' sugar for dusting
Accompaniment: Warm maple syrup
Cut banana into 1/4-inch thick slices. In a bowl, whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 to 6 banana slices (do not overstuff). In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.
In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side.
Dust French toast with confectioners' sugar and serve with syrup.
*make this for your woman, she'll love you
1 firm, ripe banana
3/4 cup half-and-half
2 large eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
4 (1-inch thick) slices day-old challah or brioche
2 tablespoons unsalted butter
Confectioners' sugar for dusting
Accompaniment: Warm maple syrup
Cut banana into 1/4-inch thick slices. In a bowl, whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 to 6 banana slices (do not overstuff). In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.
In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side.
Dust French toast with confectioners' sugar and serve with syrup.
*make this for your woman, she'll love you
that looks tastey there fredneck I might have to try
Greg
BoM October 2006
It's real easy to make, and it's REAL tasty, I guarantee.
I'm hungry.
caudio51
BoM Nov '05; Mar '06
Corn Spoonbread
2 eggs lightly beaten
1 16-ounce can cream-style corn
1 7-1/2 ounce can whole kernel corn (with liquid)
½ cup (1 stick) butter, melted
1 ½ cups sour cream
4 ounces (approximately 1 cup) shredded Swiss or Cheddar cheese
Preheat the over to 350 degrees. Grease a 16x10x3 inch baking pan.
Combine all ingredients, except shredded cheese. Pour into prepared pan. (Refrigerate if making ahead). Bake 35 minutes.
Top bread with shredded cheese; bake an additional 10 to 15 minutes. Cut into squares and serve!
2 eggs lightly beaten
1 16-ounce can cream-style corn
1 7-1/2 ounce can whole kernel corn (with liquid)
½ cup (1 stick) butter, melted
1 ½ cups sour cream
4 ounces (approximately 1 cup) shredded Swiss or Cheddar cheese
Preheat the over to 350 degrees. Grease a 16x10x3 inch baking pan.
Combine all ingredients, except shredded cheese. Pour into prepared pan. (Refrigerate if making ahead). Bake 35 minutes.
Top bread with shredded cheese; bake an additional 10 to 15 minutes. Cut into squares and serve!
Greg
BoM October 2006
This recipe is similar Tom's Cheddar soup but incorporates beer. Use a nice hoppy ale and you will not be disappointed.
Cheddar Beer Soup
2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
2 teaspoons finely chopped garlic
1 Turkish or 1/2 California bay leaf
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 (12-oz) bottle ale such as Bass
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
4 bacon slices (3 1/2 oz total), cooked and crumbled
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
Serve sprinkled with bacon.
Makes 4 to 6 servings.
Cheddar Beer Soup
2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
2 teaspoons finely chopped garlic
1 Turkish or 1/2 California bay leaf
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 (12-oz) bottle ale such as Bass
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
4 bacon slices (3 1/2 oz total), cooked and crumbled
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
Serve sprinkled with bacon.
Makes 4 to 6 servings.
Greg
BoM October 2006
Cioppino
1/4 cup olive oil
1 teaspoon crushed red pepper flakes
1 tsp basil (dried), or 12-15 fresh leaves, chopped
2 to 4 flat fillets of anchovies, drained
2-3 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1c good quality dry white wine
14oz chicken stock
32-oz can chunky crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks, season with salt and pepper
8 large shrimp,deveined and peeled
8 sea scallops
16 to 20 raw mussels, scrubbed
1 can of crab meat
8 cherrystone clams
1/4lb squid
- free to try other fish or shellfish, cooking times may vary.
Loaf of fresh, crusty bread
Heat oil in a large pot over moderate heat, add anchovies, let melt into oil
Add garlic, let cook about a minute. add crushed pepper, basil and bay. add celery and onion. Saute vegetables for a few minutes to begin to soften and add wine. Reduce wine a minute, add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a soft boil and reduce heat to medium low.
Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir soup with a spoon after the addition of fish or it will break up. Add shrimp, scallops, squid, cherrystones, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
1/4 cup olive oil
1 teaspoon crushed red pepper flakes
1 tsp basil (dried), or 12-15 fresh leaves, chopped
2 to 4 flat fillets of anchovies, drained
2-3 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1c good quality dry white wine
14oz chicken stock
32-oz can chunky crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks, season with salt and pepper
8 large shrimp,deveined and peeled
8 sea scallops
16 to 20 raw mussels, scrubbed
1 can of crab meat
8 cherrystone clams
1/4lb squid
- free to try other fish or shellfish, cooking times may vary.
Loaf of fresh, crusty bread
Heat oil in a large pot over moderate heat, add anchovies, let melt into oil
Add garlic, let cook about a minute. add crushed pepper, basil and bay. add celery and onion. Saute vegetables for a few minutes to begin to soften and add wine. Reduce wine a minute, add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a soft boil and reduce heat to medium low.
Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir soup with a spoon after the addition of fish or it will break up. Add shrimp, scallops, squid, cherrystones, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
PetersCreek
Brother Borealis
I'm the breakfast maker in our house and it's our ritual to have a nice one on Sunday mornings. This recipe is probably The Wife®'s favorite. The only real departure from culinary tradition here is to dispense with the double boiler and make the sauce in a blender...simple, easy, and damn tasty.
To serve two, you'll need...
2 English muffins
4 eggs
8 slices Canadian bacon
A little EVOO
and...
Simple Hollandaise
4 egg yolks
½ lb (2 sticks) hot, melted butter
2 tbs water
1 lemon, juiced
1 pinch cayenne
salt to taste
To get started, I toss the foil-wrapped muffins in a 170-200°F oven to warm. Then, I drop a little EVOO in a deep skillet over medium-high heat to put a little color on the Canadian bacon, which then goes on hold in the warm oven. After a quick wipe, I put the poaching liquid on to simmer in the same skillet. You can use your favorite poaching method if you have one but I use a big splash of cider vinegar and enough salted water to cover a 4-egg poaching tray.
For the Hollandaise, I blend the egg yolks with the lemon juice, water, cayenne, and salt on high for about a minute. They should increase in volume slightly and be light and fluffy. You can go light on the lemon juice, salt, and cayenne at first then amend to your taste later if necessary. With the blender running, I slowly drizzle a fine stream of hot butter into the mix. You can check for lemon and salt here and add more if you like. If the sauce is a little tight, add a touch of water to get the desired consistency. Since we've always got it on hand, I actually use a little Half-and-Half instead of water. Careful though...it doesn't take much to loosen this sauce. You can put the blender vessel in a warm water bath to hold it, if desired.
With the poaching liquid at a gentle simmer, I poach the 4 eggs until set...plus a little longer for The Wife®'s liking...3-5 minutes or so.
Split the English muffins and top with Canadian bacon, poached eggs, and Hollandaise. For a change of pace, try replacing the Canadian bacon with shaved Virginia ham.
Eight eggs, ham, butter...better have a cardiac specialist on standby. For a low-calorie, low-cholesterol version of this recipe...well...who are we kiddin'? You might as well just read it and go hungry.
To serve two, you'll need...
2 English muffins
4 eggs
8 slices Canadian bacon
A little EVOO
and...
Simple Hollandaise
4 egg yolks
½ lb (2 sticks) hot, melted butter
2 tbs water
1 lemon, juiced
1 pinch cayenne
salt to taste
To get started, I toss the foil-wrapped muffins in a 170-200°F oven to warm. Then, I drop a little EVOO in a deep skillet over medium-high heat to put a little color on the Canadian bacon, which then goes on hold in the warm oven. After a quick wipe, I put the poaching liquid on to simmer in the same skillet. You can use your favorite poaching method if you have one but I use a big splash of cider vinegar and enough salted water to cover a 4-egg poaching tray.
For the Hollandaise, I blend the egg yolks with the lemon juice, water, cayenne, and salt on high for about a minute. They should increase in volume slightly and be light and fluffy. You can go light on the lemon juice, salt, and cayenne at first then amend to your taste later if necessary. With the blender running, I slowly drizzle a fine stream of hot butter into the mix. You can check for lemon and salt here and add more if you like. If the sauce is a little tight, add a touch of water to get the desired consistency. Since we've always got it on hand, I actually use a little Half-and-Half instead of water. Careful though...it doesn't take much to loosen this sauce. You can put the blender vessel in a warm water bath to hold it, if desired.
With the poaching liquid at a gentle simmer, I poach the 4 eggs until set...plus a little longer for The Wife®'s liking...3-5 minutes or so.
Split the English muffins and top with Canadian bacon, poached eggs, and Hollandaise. For a change of pace, try replacing the Canadian bacon with shaved Virginia ham.
Eight eggs, ham, butter...better have a cardiac specialist on standby. For a low-calorie, low-cholesterol version of this recipe...well...who are we kiddin'? You might as well just read it and go hungry.
Greg
BoM October 2006
Buttermilk Pancakes
This recipe is soooooo easy and sooooo good.
First, put the plates you'll be eating with into a warm 175 degree oven.
Into a mixing bowl add the following:
1 cup flour
1 tsp baking powder
1 tsp sugar
1/2 tsp salt
1 egg
1 cup well shaken buttermilk (plus a little extra to get the desired consistency)
2 tsp rum or whisky
Whisk ingredients.
Now, get your skillet hot over a medium high heat. When hot, brush skillet with butter (or bacon fat).
Using a 1/4 cup measure, ladle batter onto hot skillet and flip when nicely browned.
Serve on warm plates with butter and hot maple syrup.
Don't forget the bacon!
Enjoy!!
This recipe is soooooo easy and sooooo good.
First, put the plates you'll be eating with into a warm 175 degree oven.
Into a mixing bowl add the following:
1 cup flour
1 tsp baking powder
1 tsp sugar
1/2 tsp salt
1 egg
1 cup well shaken buttermilk (plus a little extra to get the desired consistency)
2 tsp rum or whisky
Whisk ingredients.
Now, get your skillet hot over a medium high heat. When hot, brush skillet with butter (or bacon fat).
Using a 1/4 cup measure, ladle batter onto hot skillet and flip when nicely browned.
Serve on warm plates with butter and hot maple syrup.
Don't forget the bacon!
Enjoy!!
Man this sounds great...:yes:
Buttermilk Pancakes
This recipe is soooooo easy and sooooo good.
First, put the plates you'll be eating with into a warm 175 degree oven.
Into a mixing bowl add the following:
1 cup flour
1 tsp baking soda
1 tsp sugar
1/2 tsp salt
1 egg
1 cup well shaken buttermilk (plus a little extra to get the desired consistency)
2 tsp rum or whisky
Whisk ingredients.
Now, get your skillet hot over a medium high heat. When hot, brush skillet with butter (or bacon fat).
Using a 1/4 cup measure, ladle batter onto hot skillet and flip when nicely browned.
Serve on warm plates with butter and hot maple syrup.
Don't forget the bacon!
Enjoy!!