Category: Breakfast

Carbonara

7/18/2022

Ingredients
3 Tbsp. kosher salt, plus more
4 oz., pancetta (Italian bacon) OR thick cut bacon
2 oz. Parmesan
4 large egg yolks 2 large eggs
Freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 lb. spaghetti, bucatini, or rigatoni

Optional:
1/2 cup frozen green peas
1 cup sliced Baby Bella Mushrooms, Sauteed

Method

Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for late
Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, about 10 minutes.
Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat
Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

Source: CLAIRE SAFFITZ, February 5, 2018

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Biscuits

7/4/2022

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Ingredients

4 cups all-purpose flour
1 teaspoon salt
4 tablespoons baking powder
2 tablespoons sugar
1 cup butter flavor shortening or COLD butter
2 eggs
1 cup milk

Method

Combine the flour, salt, baking powder and sugar. in your mixer bowl, cut in the shortening until the mixture resembles coarse crumbs.
Beat eggs and milk with fork and mix with dry ingredients.
Mix lightly then turn onto a well floured surface. The dough will be moist so you will have to sprinkle with a little flour. Knead 20 times.
Roll to 3/4 in thick. Cut with biscuit cutter and place on lightly greased baking sheet so they are touching each other.
Brush top with melted butter or margarin.
Bake in 450 degree preheated oven for 15 to 18 minutes.
Remove from oven and let cool 5 minutes then place on cooling rack.

YIELD: 24-24 Biscuits; divide ingredients in half to make 8-12
Note: Cooled biscuits freeze beautifully! When need, defrost by leaving on the kitchen counter for 8-12 hours

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Pancakes

7/2/2022

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Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 1/4 cups whole milk
1 egg

Method

In a medium bowl, mix together flour, sugar, salt, and baking powder.
Stir milk and egg together.
Create a well in the center of the flour mixture. Pour the butter and milk mixture into the well.
Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy but should be well incorporated.
Allow the batter to rest while heating a lightly oiled skillet or griddle over medium-high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Cook each side for 3-6 minutes, until lightly golden brown.

Source: Emily Grace
Notes: Devon: Use the All-Clad non-stick plan.
Options: Use six (6) Aunt Sally pralines, crushed, to make Praline Pancakes! (Jay fav).

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Sausage Gravy and Biscuits

7/2/2022

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Ingredients
Sage Breakfast Sausage

1 pound ground pork
1 tablespoon sage, dried or minced fresh
1 teaspoon kosher salt
1 teaspoon brown sugar
1/2 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes (or more if you like heat)
1/4 teaspoon marjoram (fresh if you have it)
pinch of ground cloves

Garvey

1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving

Method

In medium sized bowl, thoroughly combine all Breakfast Sausage ingredients. Its easiest if you use your hands to mix.
Heat crumbled meat in a skillet over medium low heat until brown.
For the gravy, when the meat is no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little.
Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a 10 to 12 minutes.)
Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed.
Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately!

Source: A combination of Devon Moody, Ree Drummond, and Krissy Allori.

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Eggs Benedict

7/2/2022

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Ingredients

4 large slices of prosciutto
4 large eggs
4 english muffins

Hollandaise sauce

1 cup unsalted butter
3 egg yolkes
2 tablespoons water
1 teaspoon fresh lemon juice
salt and pepper

Method

To make hollandaise sauce, put the butter in a small saucepan and melt it gently over a very low heat, without letting it brown. Put the egg yolks, water, and lemon juice into a blender and process until frothy. With the blad turning, gradually pour in the melted butter and steady stream until the sacuse is thickened and glossy. Transfer to sauce to a bowl set over a saucepan of hot water, cover and keep warm
Broil or saute the slices of prosciutto until really crisp and keep them warm in a low oven. To poach the eggs, ring a saucepan of lightly salted water to a boil. Add 1 tablespoon vinegar, and reduce to a gentle simmer. Swirl the water well with a fork and crack 2 eggs into the water. Cook for 3 minutes, remove with a slotted spoon and repeat with other eggs.
Meanwhile, toast the muffins whole. Top each with some prosciutto and one of the poached eggs. Spoon hollandaise over stack; salt and pepper.

Source: Brunch, Louise Pickford

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DELICIOUS

Carbonara

Biscuits

Pancakes

Sausage Gravy and Biscuits

Eggs Benedict

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