Fine Cooking Breakfast Recipes

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Breakfast
HOW TO MAKE
The Perfect Omelet THE
BEST
OF
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Easy Ideas for
Busy Mornings
88 Delicious Recipes
for everyones favorite anytime meal!
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Getting the most
from our recipes
HOW TO FOLLOW A
RECIPE
Before you start, read
the recipe from begin-
ning to end so there are
no surprises.
Before actually starting
to cook or bake, gather
all the necessary ingre-
dients and equipment.
Prepare the ingredients
according to the direc-
tions in the ingredient
list (see Watch those
modifiers at right for
more on this).
For determining
doneness, always rely
first on the recipes
sensory descriptor, such
as cook until golden
brown. Consider any
times given in a recipe
merely as a guide for
when to start checking
for doneness.
INGREDIENTS
Unless otherwise noted,
assume that:
butter is unsalted.
eggs are large
(about 2 oz. each).
flour is unbleached
all-purpose (dont sift
unless directed to).
sugar is white granulated.
fresh herbs, greens, and
lettuces are washed
and dried.
garlic, onions, and fresh
ginger are peeled.
WATCH THOSE
MODIFIERS
A recipe ingredient list
contains words such as
diced and chopped
that tell you how to
prepare each ingredient
for the recipe, but what
you may not realize is that
the placement of these
preparation modifiers
in the ingredient line is as
important as the modifier
itself. Take, for example,
the following two similar
lines that you may see in a
recipe ingredient list:
1 cup rice, cooked
1 cup cooked rice
The first line is telling you
to take 1 cup of rice and
cook it; the second line
is calling for 1 cup of rice
that has already been
cooked. The difference
between the two is about
2 cups of cooked rice,
and that can make a big
difference in the outcome
of a recipe.
fcSIP48_OnTheWeb_final.indd 9 12/22/10 2:54 PM
The allure of cooking in cast iron goes beyond its
glossy good looks. Cast iron heats up slowly, but it holds
heat well. Because its thick, cast iron heats evenly, with-
out hot spots, which suits it for cooking at high heat.
And well-seasoned cast iron is truly stickproof and easy
to clean.
But cast iron does have a reputation, mostly by those
who havent cooked with it, of being nicky. Most prob-
lems arise from not seasoning the pan correctly or from
not maintaining the nish, both of which are actually
easy to do. Heres a primer on how cast iron works and
how to care for it to ensure years of pleasurable use.
Season it right
New cast-iron pans need to be seasoned with oil to
keep foods from sticking. For the initial seasoning, most
manufacturers recommend coating the pan with a bit of
shortening and baking for an hour or more. Heres how:
Heat the oven to 350F. Meanwhile, heat your pan on
the stovetop until hot. With a thick wad of paper towels,
spread 1 to 2 teaspoons lard, bacon grease, or solid
vegetable shortening all over the inside and outside of the
pan. Apply a very thin coating of fattoo much grease
and youll end up with a gummy residue in your pan.
Put the pan upside down on the center rack of the
oven for 1 hours. (Slide a baking sheet or piece of alu-
minum foil onto the rack beneath the pan to catch any
drips.) Turn of the heat and let the pan sit in the oven
until cool. The pan wont be deep black right away but
will develop a dark patina with regular use.
Preserve the patina
Once the pan is seasoned, its quite simple to maintain.
Some say that washing cast iron destroys the season-
ing; these folks prefer to just wipe the pan clean, using
coarse salt as an abrasive for cooked-on residue. From
our experience, though, thats often not enough. So we
wash cast iron with soap and water and immediately
towel it dry. Next, set it on a burner on medium heat
until the pan is hot and completely dry. While the pan
is still hot, use a paper towel to spread a thin coating of
vegetable oil on the interior. With this extra attention,
cast iron stays perfectly seasoned and dry.
BREAKFAST BASI CS
Cast-Iron Cookware
From sausage to eggs to pancakes, a cast-iron skillet is essential
to making great breakfast food. Heres how to care for it.
Cast-iron cookware
is inexpensive,
cooks well, and will
last for generations.
FI NECOOKI NG. COM 1 3
FCSIP48_BreakfastBasics_final.indd 13 12/22/10 2:57 PM
EQUI PMENT
Juice It Up
The easiest way to get your daily fruit is by drinking it.
Heres a look at how to make the freshest juice.
The intense flavor of fresh juice, whether squeezed from a
peach for a Bellini or from a lemon for a salad dressing makes
a world of diference. The world of equipment to help you get
at a fruit or vegetables juice is complex, ranging from one-
piece manual reamers to involved electric countertop models.
Deciding what to buy depends on how often you need juice,
and how much. If you like to drink freshly squeezed juice
every day, youll want a diferent juicing method than if you
just need a teaspoonful or so for recipes once in a while.
Heres your guide to the diferent types of juicers and how
to buy one that suits your needs.
fruit fact
To get the most juice,
soften citrus fruit by
pressing down on it
with your palm and
rolling it back and forth
along a countertop.
This weakens cell walls
and makes it easier to
extract the juice.
juicing tip:
To get the most juice, soften the citrus
fruit by pressing down on it with your
palm and rolling it back and forth along
a countertop. This weakens cell walls
and makes it easier to extract the juice.
14 BREAKFAST 201 1
FCSIP48_BreakfastBasics_final.indd 14 12/22/10 3:00 PM
18 BREAKFAST 201 1
sparkling pomegranate
cocktail
One bottle of sparkling wine is enough to make
about six cocktails. You can easily double or
triple this recipe.
Serves 6
1 cup plus 2 Tbs. unsweetened pure
pomegranate juice
(such as Pom brand), chilled
3 Tbs. sugar syrup (recipe below), chilled
1 750ml bottle dry sparkling wine or
Champagne, chilled
In a small pitcher, stir the pomegranate juice
and sugar syrup. Fill each flute about one-third
full with the pomegranate mixture. Top with the
sparkling wine, dividing it evenly among the flutes.
Serve immediately.
sugar syrup
Yields a scant cup, enough to make about
15cocktails
cup granulated sugar
cup water
In a small saucepan, bring the sugar and water
to a boil over high heat, stirring until the sugar is
dissolved. Boil for 1 minute. Let cool and then
refrigerate until ready to use.
masala chai
If you find typical coffeehouse chai over powering, try
this version of the well-known Indian spiced tea. Its
judicious use of spices results in a kinder, gentler drink.
Yields 3 cups; serves 4
1 Tbs. loose black tea, such as
English Breakfast or Darjeeling
6 green cardamom pods, gently
crushed
5 whole cloves
1 small cinnamon stick (about
1 inches long)
tsp. black peppercorns
cup whole milk
2 Tbs. granulated sugar; more to taste
In a small saucepan, bring 3 cups water to a boil.
Remove from the heat and add the tea, cardamom,
cloves, cinnamon, and peppercorns. Let steep uncov-
ered for 4 minutes, stirring once or twice. Pour through
a fine strainer set over a bowl, rinse the saucepan, and
pour the tea back into the pan. Add the milk and sugar
and stir until the sugar is dissolved. Add more sugar to
taste. Reheat if necessary over low heat, but dont boil.
Serve hot.
BREAKFAST DRI NKS
FCSIP48_Drinks_final.indd 18 12/22/10 3:02 PM
FCSIP48_Drinks_final.indd 19 12/22/10 3:03 PM
28 BREAKFAST 201 1
BREAD BASKET
This classic yeast bread, rich
and golden with butter and
eggs, is a breakfast staple.
Yields 16 three-inch brioches
tte
1 lb. 2 oz. (4 cups)
unbleached all-
purpose flour
1/3 cup granulated sugar
oz. (4 tsp.) active
dry yeast, preferably
Red Star brand
oz. (2 tsp.) table salt,
plus a pinch for the
eggwash
4 large eggs, at room
temperature, plus 2 large
eggs and 1 large egg yolk
for the egg wash
4 oz. ( cup) whole milk, at
room temperature
8 oz. (1 cup) unsalted butter,
cut into 16 pieces, slightly
softened; more for the
pans
MAKE THE DOUGH
In a stand mixer fitted with the
paddle attachment, mix the
flour, sugar, yeast, and salt on
low speed until well combined.
Add 4 of the eggs and the milk
and continue mixing on low
speed to combine. As soon
as the dough starts to clump
together, remove the paddle
attachment and attach the
dough hook. (There will still be
unmixed egg and flour in the
bowl.) Mix on medium speed
for 2 minutes. Using a plastic
dough scraper or strong
plastic spatula, scrape the
bowl and hook. Continue to
mix until the dough is firm and
elastic, about 2 minutes more.
The dough may stick to the
hook at this point, but thats
OK. Scrape the dough off the
hook again.
With the mixer on medium-
low speed, add half of the
butter, a few pieces at a time.
Scrape down the bowl and
dough hook, and remove the
dough hook. Give the dough a
few kneads by hand in the
bowl, repeatedly folding the
dough over on itself, to help
incorporate the butter.
Reattach the dough hook and
add the remaining butter, a few
pieces at a time, mixing on
medium-low speed. Once all
of the butter has been added,
increase the mixer speed to
medium and mix for 4
minutes. Scrape the dough
hook and the sides and
bottom of the bowl. Mix again
until the dough is smooth, soft,
and shiny, about 4 minutes
more. Youll hear the dough
slap against the sides of the
bowl when its ready. (If your
kitchen is warm, the dough
may seem too loose at this
point. Resist the urge to add
extra flour, or the brioche may
be tough.)
LET THE DOUGH RISE
Use a plastic dough scraper
or a spatula to turn the dough
out onto a clean, very lightly
floured work surface. The
dough will be very moist.
Knead it by hand a few times
and then form it into a ball
by folding the sides into the
middle at 12, 3, 6, and 9 oclock.
Flip the dough over, place
your palms on either side of
the dough, and tuck it under
itself, turning the dough as
you tuck to form a loose ball
with a smooth top . Transfer
the dough, smooth side up, to a
clean large bowl. Cover loosely
with plastic and let the dough rise
in a warm, draft-free spot until
doubled in size, about 1 hour.
LET THE DOUGH RISE AGAIN
Use the dough scraper or
spatula to turn the dough out,
smooth top down, onto a very
lightly floured work surface.
Again, form it into a ball by
folding the sides into the
middle at 12, 3, 6, and 9 oclock.
Flip the dough over, place
your palms on either side of
the dough, and tuck it under
itself, turning the dough as you
tuck to form a loose ball with
a smooth top. Transfer the
bake ahead
Brioches reheat well, so any that are
not eaten within a day or two can be
reheated in a 325F oven until the
outside is crisp, about 7 minutes for
small brioches or 15 minutes for large.
Wrap cooled brioches well and store
at room temperature for up to two
days, or freeze for up to five weeks.
Thaw, wrapped, at room temperature.
authentic brioche
FCSIP48_Bread_final.indd 28 12/22/10 3:06 PM
FI NECOOKI NG. COM 31
Cottage cheese is the secret to these delectable
flakybuns.
Yields 12 buns
Cooking spray
FOR THE DOUGH
cup cottage cheese (4% milk fat)
1/3 cup buttermilk
2 oz. (4 Tbs.) unsalted butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) unbleached all-purpose
flour; more for rolling
1 Tbs. baking powder
tsp. table salt
tsp. baking soda
FOR THE FILLING
oz. (1 Tbs.) unsalted butter, melted
2/3 cup packed light or dark brown sugar
1 tsp. ground cinnamon
tsp. ground allspice
tsp. ground cloves
1 cup (4 oz.) chopped pecans
FOR THE GLAZE
2 oz. (scant 2/3 cup) confectioners sugar
2 to 3 Tbs. cold whole or low-fat milk
Heat the oven to 400F. Grease the sides and bottom of
a 9- or 10-inch springform pan with cooking spray.
MAKE THE DOUGH
In a food processor, combine the cottage cheese, butter-
milk, sugar, melted butter, and vanilla. Process until
smooth, about 10 seconds. Add the flour, baking powder,
salt, and baking soda and pulse in short bursts just until
the dough clumps together (dont over process). The
dough will be soft and moist.
Scrape the dough out onto a lightly floured surface and
knead it with floured hands 4 or 5times until smooth. With
a rolling pin, roll the dough into a 12x15-inch rectangle.
MAKE THE FILLING
Brush the dough with the melted butter, leaving a -inch
border unbuttered around the edges. In a medium bowl,
combine the brown sugar, cinnamon, allspice, and cloves.
Sprinkle the mixture over the buttered area of the dough
and pat gently into the surface. Sprinkle the nuts over the
sugar mixture.
Starting at a long edge, roll up the dough jelly-roll style.
Pinch the seam to seal, and leave the ends open.
With a sharp knife, cut the roll into 12 equal pieces. Set
the pieces, cut side up, in the prepared pan; they should
fill the pan and touch slightly, but dont worry if there are
small gaps.
fastest-ever cinnamon buns
Bake until golden brown and firm to the touch, 20to
28minutes. Set the pan on a wire rack to cool for
5minutes. Run a spatula around the inside edge of the
pan and remove the springform ring. Transfer the rolls to
aserving plate.
MAKE THE GLAZE
In a small bowl, mix the confectioners sugar, 2 Tbs. milk,
and vanilla to make a smooth glaze. It should have a thick
but pourable consistency, so add up to 1 Tbs. more milk
if necessary. Drizzle the glaze over the rolls. Let stand for
15minutes and serve.
FCSIP48_Bread_final.indd 31 12/22/10 3:07 PM
Leek and Morel Strata, p. 46
FCSIP48_Crowd_final.indd 36 12/22/10 3:10 PM
38 BREAKFAST 201 1
BRUNCH FOR A CROWD
waffle success
Take center stage
People like to watch waffles being made, so
dont be shy about cooking the waffles while
you and your guests have cocktails or coffee.
Keep the waffles warm until its time to eat by
spreading themdont stackdirectly on a
rack in a 200F oven.
Be patient
Always let your waffle iron heat up until a few
drops of water flicked on the surface sizzle.
Dont be tempted to rush batter onto an iron
thats not preheated, or you wont get
maximum browning and flavor.
Stay loose
Grease the waffle iron between waffles by
applying a light coating of nonstick cooking spray
or brushing on a light coating of vegetable oil.
Sneak a peek
If the ready light or alarm on your waffle maker
corresponds to a level of doneness you like, great.
If not, dont be afraid to lift the lid after a couple
minutes. You can always leave the waffle in longer
if its too pale, or crisp it further in the oven.
crme frache
whipped cream
Rich and tangy crme frache adds a
wonderful zing to whipped cream. This
can be made a day ahead.
Yields about 3 cups
4 oz. ( cup) crme frache
(sold in the specialty cheese
section of some supermarkets)
3 Tbs. granulated sugar
1 cup cold heavy cream
In a large bowl, whisk the crme frache
with the sugar until smooth. In a sepa-
rate large bowl, whip the cream with
an electric hand-held or stand mixer
until the cream just barely reaches the
firm-peak stage (it should hold a peak
when the beater is pulled away, but
it shouldnt be grainy). With a rubber
spatula, gently fold half of the whipped
cream into the crme frache and then
gently fold in the remaining half. Cover
and refrigerate until ready to serve;
whisk a few times before serving.
berry compote
Sweet-tart berries are the perfect complement
to the toasted hazelnuts in the waffles.
Yields about 3 cups
2 tsp. cornstarch
1 Tbs. fruit brandy or water
2 10-oz. packages frozen mixed berries
(or 4heaping cups), thawed,
with their juices
1 cup granulated sugar
Finely grated zest from 1 lemon
tsp. ground allspice
tsp. ground cinnamon
In a small bowl, dissolve the cornstarch in the
brandy or water. Set aside. Combine the thawed
berries and their juices, sugar, lemon zest, allspice,
and cinna mon in a medium saucepan and bring
to a boil over medium-high heat, stirring often until
the sugar dissolves. When bubbles appear on the
side of the pan, just before the fruit reaches a full
boil, quickly stir in the cornstarch mixture. Let the
fruit boil for only 1 minute to cook the cornstarch;
overcooking will make the fruit disintegrate. Remove
from the heat. The compote will thicken further
as it cools. Make the compote a day or two ahead
and refrigerate until needed. The compote may be
served at room temperature or slightly warm.
hazelnut wafes
The finely ground hazelnuts that go into
this batter add a nice nuttiness to the
finished waffles. You can top them with
maple syrup, but berries and whipped
cream (below) will give them a more
festive feel.
Yields 6 cups batter, enough for
about 12 standard waffles
3 oz. (2/3 cup) hazelnuts, toasted
and skinned
9 oz. (2 cups) unbleached
all-purpose flour
2 oz. (2/3 cup) cake flour
1 Tbs. baking powder
tsp. baking soda
tsp. table salt
2 cups buttermilk
cup vegetable oil
4 large eggs
Vegetable oil or nonstick
cooking spray for the waffle iron
Warm maple syrup and butter,
for serving
With a rotary grater, finely grind the
hazelnuts. (Or process the hazelnuts
with 2 Tbs. of the flour in a food
processor until finely ground.)
In a large bowl, whisk the ground
hazelnuts, all-purpose and cake flours,
baking powder, baking soda, and table
salt until well combined. In another
bowl, whisk the buttermilk, oil, eggs,
sugar, and vanilla until well combined.
With a very open whisk or a rubber
spatula, lightly stir the wet ingredients
into the dry ingredients until just
combined (small lumps in the batter
are fine).
Let the batter rest for at least
20 minutes (and up to 2 hours in
the refrigerator). Cook the waffles
according to your waffle iron
manufacturers instructions. In a
Belgian waffle maker, the waffles have
a tender interior; in a standard waffle
maker, theyll be crisper.
A strata is like an Italian quiche, but instead of
an involved pastry crust, leftover bread forms
the egg custard base. As with a bread pudding,
assemble this dish ahead of time and refriger-
ate it unbaked for up to 2 days. Its up to you
whether or not to trim the bread cruststhey
give the strata a heartier texture.
Serves 8
2 Tbs. unsalted butter; more for the pan
1 lb. asparagus, ends snapped off, cut
into 1-inch pieces
Kosher salt and freshly ground black
pepper
3 oz. oyster mushrooms (or shiitake or
white mushrooms), stemmed and
thinly sliced
6 scallions, trimmed and thinly sliced,
whites and greens separated (2 Tbs.
whites, cup greens)
9 large eggs, beaten
2 cups milk (preferably whole)
1 large loaf (about 1 lb.) rustic white bread
(like ciabatta), cut into 1-inch cubes
lb. thinly sliced deli ham, cut into
1-inch strips
3 cups grated extra-sharp Cheddar
(about 8 oz.)
Melt the butter in a large (12-inch) skillet over
medium-high heat. Add the asparagus, sprinkle
with tsp. each salt and pepper, and cook,
stirring occasionally, until the spears start to
brown and soften, about 3 minutes. Add the
mushrooms and scallion whites and cook, stirring
occasionally, until the mushrooms soften and
cook through, about 2minutes. Remove from the
heat and let cool for a couple of minutes.
Butter a 9x13-inch baking dish. Whisk the eggs
with the milk and tsp. each salt and pepper.
Spread the bread in a single layer on the bot-
tom of the baking dish. Top with half of the egg
mixture and then cover with half of the ham,
cheese, and asparagus mixture, and sprinkle
with half the scallion greens. Repeat with the
remaining egg mixture, ham, cheese, aspara-
gus mixture, and scallions. Cover with plastic,
pressing down so the bread is completely sub-
merged in the egg mixture, and refrigerate for at
least 4 hours and up to 2days before baking.
Position a rack in the center of the oven and
heat the oven to 350F. Let the strata sit at
room temperature while the oven heats. Bake
until the custard sets and the top browns,
about 30minutes. Loosely cover with foil
and bake for another 20 minutes. Let cool for
10minutes before cutting.
asparagus, ham, and
mushroom strata
apple, sage, and
fennel breakfast
sausage
These sausages are full of flavor with
the addition of sauted apple and
crushed fennel seeds.
Yields 16 2-inch patties; serves 8
3 Tbs. vegetable oil; more as needed
2 tart cooking apples (15 oz. total),
such as Granny Smith or Pink Lady,
peeled, cored, and cut into -inch
dice
1 bunch scallions, trimmed and thinly
sliced, white and green parts divided
2 lb. ground pork (avoid pork labeled
extra tender, ifpossible)
cup loosely packed fresh sage leaves,
finely chopped
1 tsp. fennel seeds, crushed in a mortar
or lightly chopped
Table salt and freshly ground
blackpepper
Heat the oven to 200F. In a 10-inch
skillet, heat 1Tbs. of the oil over medium
heat. Add the apples and the scal-
lion whites. Cook, stirring occasionally,
until the apples soften and just begin
to brown, 5to 8 minutes. Let cool for
10 minutes. In a large bowl, combine the
apple mixture with the pork, scallion
greens, sage, fennel seeds, 1 tsp. salt,
and tsp. pepper. Mix with your hands
until well combined, but dont compact
the mixture. Gently shape into 16pat-
ties, about 3 inches in diameter and
inchthick.
In a 12-inch heavy skillet, or a grill
pan, heat the remaining 2 Tbs. oil over
medium-low to medium heat. Cook
the sausages (in batches so theyre
not crowded) until nicely browned and
cooked through, about 5 minutes per
side. Add more oil only if needed after
each batch, and adjust the heat to pre-
vent overbrowning.
This twist on bagels and lox gets a
flavor boost from orange zest and
coriander.
Yields 8
3 firm-ripe medium avocados,
cut into medium dice
2 medium scallions, thinly
sliced
1/3 cup chopped fresh cilantro;
whole leaves for garnish
2 Tbs. plus 2 tsp. fresh lime juice
1 to 1 tsp. finely chopped
jalapeo
Kosher salt
4 Tbs. extra-virgin olive oil
1 tsp. toasted coriander seeds,
coarsely ground
tsp. (scant) finely grated
orangezest
1 lb. thinly sliced cold-smoked
salmon, cut into 1-inch-wide
strips
8 slices sourdough bread
(each 6 inches long
and inch thick),
toasted very crisp
2 medium cloves garlic,
halved
In a large bowl, gently mix (dont
mash) the avocado, scallion,
chopped cilantro, lime juice,
jalapeo, and tsp. salt. In
another medium bowl, mix the oil,
coriander, and orange zest. Toss
the salmon with the oil mixture.
Rub the toasts lightly with the cut
sides of the garlic clove. Portion
the avocado mixture among the
toasts. Pile the salmon strips on
top. Garnish with the cilantro
leaves and serve immediately so
the toast stays crisp.
open-faced smoked salmon and
avocado sandwiches
Brandied Apricot-Almond Slab Pie, p. 52
FCSIP48_OnTheGo_final.indd 48 12/22/10 3:15 PM
smoky black bean and cheddar
burritos with spinach
Make the bean mixture the night before. In the morning,
just spread it on the tortilla, roll it, and hit the road.
Serves 4
4 burrito-size (9- to 10-inch) flour tortillas
15 grape tomatoes (about 1 pint), quartered lengthwise
2 Tbs. fresh lime juice; more as needed
cup chopped fresh cilantro
Kosher salt
cup raw pepitas (optional)
1 tsp. seeded and minced chipotle plus 1 tsp. adobo
sauce (from a can of chipotles en adobo)
tsp. ground cumin
1 19-oz. can black beans, drained and rinsed
cup grated sharp Cheddar
1 oz. baby spinach (about 1 cups)
to cup sour cream (optional)
Heat the oven to 250F. Wrap the tortillas in aluminum
foil and warm in the oven.
Meanwhile, in a small bowl toss the tomatoes with 1 Tbs.
of the lime juice, about 1 Tbs. of the cilantro, and a
generous pinch of salt. Set aside. If using the pepitas, heat
1 Tbs. of the olive oil and the pepitas in a 12-inch skillet
over medium heat. Cook, stirring frequently, until theyre
puffed and some are golden brown, 1to 2 minutes. Using
a slotted spoon, transfer the pepitas to a plate lined with
a paper towel. Sprinkle with a generous pinch of salt and
toss.
Return the pan to medium heat. Add the remaining
1Tbs. olive oil (or, if not using pepitas, heat the 2 Tbs. oil).
Add the chipotle, adobo sauce, and cumin. Stir to blend
into the oil, and then add the beans and 2Tbs. water to
the pan, stirring to blend. Simmer until warmed through,
about 2 minutes. Reduce heat to low. Mash about half of
the beans with a fork. Stir in the Cheddar and the remain-
ing 2 Tbs. cilantro and 1 Tbs. lime juice. Season to taste
with salt. If the beans seem too thick, add 1 to 2 Tbs. water
to thin to a soft, spreadable consistency.
Working with one tortilla at a time, spread about a
quarter of the beans along the bottom third of a tortilla.
Top with a quarter of the spinach, and sprinkle with about
a quarter of the tomatoes and pepitas (if using). If you
like, add a little lime juice and sour cream on top. Fold the
bottom edge over the filling, fold in the sides, and roll up
the burrito.
french-style grilled ham
and gruyre
Forget take-out breakfast sandwiches: This grilled ham
and cheese gets a twist from Dijon mustard and tarragon.
Serves 4
6 oz. coarsely grated Gruyre
2 tsp. chopped fresh tarragon (or1tsp. dried)
4 tsp. salted butter, at room temperature
8 -inch-thick slices egg bread, such as challah
orbrioche
2 Tbs. Dijon mustard; more forserving
4 thin slices (about lb. total) Black Forestham
In a small bowl, mix the cheese and tarragon. Butter all
the bread slices on one side only. Put four slices, buttered
side down, on a cutting board. Distribute the cheese over
the bread and top with the ham, folding the ham slices
if theyre large. Spread about 1tsp. mustard on the
un buttered side of the remaining bread slices and set
them, mustard side down, on top.
Heat a large nonstick pan or griddle over medium-high
heat for 2 minutes. Put as many sandwiches as will fit in
the pan or on thegriddle without crowding, cover, and
cook until the cheese has just begun to melt and the
bread is golden brown, about 2 minutes. Remove the lid
and turn the sandwiches, pressing each one firmly with a
spatula to flatten it slightly. Cook the sandwiches uncov-
ered until the bottom is golden brown, about 1minute.
Turn them once more and press with the spatula again
to recrisp the bread, about 30 seconds. Cut in half and
serve immediately, with more mustard on theside.
52 BREAKFAST 201 1
Slab pies are like giant Pop-Tarts designed
to feed a crowd. As the pie cools, the filling
made with apricots both fresh and dried
firms up enough that the slices can be eaten
out of hand.
Yields 1 large pie; serves 10
FOR THE DOUGH
15 oz. (3 1 /3 cups) unbleached all-purpose flour
tsp. kosher salt
9 oz. (1 cup plus 2 Tbs.) cold unsalted
butter, cut into 18 pieces
1 oz. (3 Tbs.) cold vegetable shortening,
cut into 3 pieces
FOR THE FILLING
10 oz. (about 2 cups) dried apricots,
coarsely chopped
2/3 cup dry white wine
1/3 cup orange juice
12 oz. fresh apricots (about 6 small),
pitted and sliced
1 tsp. fresh lemon juice
3 oz. (1 cup) sliced almonds, toasted
1 Tbs. brandy
tsp. pure almond extract
FOR ASSEMBLY
1 large egg yolk
2 oz. ( cup) confectioners sugar, sifted
1 Tbs. heavy cream or whole milk
tsp. pure vanilla extract
MAKE THE DOUGH
Put the flour, sugar, and salt in a food proces-
sor. Add the butter and vegetable shortening
and pulse until the mixture resembles coarse
meal, 10to 12pulses. Sprinkle 1/3cup cold water
over the mixture and pulse until the dough just
starts to come together, 8to 10pulses more. If
the mixture seems dry, add more water 1 tsp. at
a time. Do not overprocess.
Turn the dough out onto a clean work
surface, and gather it into a rectangle thats
about 8by 12inches. Flatten slightly, wrap in
plastic and refrigerate for at least 2hours
and up to 3days.
MAKE THE FILLING
In a heavy-duty 4-quart saucepan, combine
the dried apricots, sugar, wine, orange juice,
and 2/3cup water. Simmer over medium-low
heat, stirring often, until the apricots are very
tender and can be mashed with a wooden
spoon, 40to 45minutes. Add more water if
the apricots are still not soft after most of the
liquid has evaporated. The mixture should get
thick and syrupy; dont let it scorch. Add the
fresh apricots and lemon juice and cook, stir-
ring often, until very soft, about 10minutes.
Mash the mixture with a wooden spoon or
potato masher so that it has a thick, jam-like
consistency. Remove from the heat.
Stir cup of the almonds, the brandy, and
almond extract into the apricot mixture. Cool
to room temperature and set aside. (The fill-
ing can be made, covered, and refrigerated up
to 2days ahead.)
ASSEMBLE AND BAKE THE PIE
heat the oven to 375F. Line a large rimmed
baking sheet with parchment. In a small bowl,
beat the egg yolk with 1tsp. water.
On a lightly floured surface with a lightly
floured rolling pin, roll the dough into a 1/8-inch-
thick, 12x18-inch rectangle. Be sure to loosen
the dough several times and reflour under-
neath so that it doesnt stick. Trim the dough
into an 11x16-inch rectangle and transfer it
to the baking sheet. Turn the baking sheet
so that a long side faces you, and brush the
edges of the dough with the egg wash. Spread
the apricot filling evenly over the bottom half
of the dough, leaving a -inch border. Fold the
top half of the dough over the filling, pressing
along the edges to secure the sides. Press
lightly along the edges with the back of a fork
to seal. Brush egg wash all over the top of the
dough. Using a paring knife, cut 5small steam
vents in the dough at about 3-inch intervals.
Bake until the pie is golden-brown, 55min-
utes. Transfer to a rack to cool completely.
In a small bowl, mix the confectioners sugar,
cream, and vanilla extract to form a smooth
glaze thats just fluid enough to drizzle. With a
spoon, drizzle the glaze over the top of the pie
and immediately sprinkle with the remain-
ing cup almonds. Allow to set for at least
2hours before serving.
When ready to serve, use a serrated knife to
cut the pie. The pie is best eaten the day its
made, but it will keep for 1day, well wrapped,
at room temperature.
brandied apricot-almond slab pie
seal right
To seal the filled pie, press a fork
down gently, just enough to create
a good bond (and a pretty crimped
effect), but not so hard that it
pushes through to the second layer
of dough or pierces it, which may
cause the filling to leak.
ON THE GO
leftover brie
Although brie is tradition-
ally spread on crackers or
bread, its also a delicious
ingredient in savory cook-
ing. Try folding leftover brie
into mashed potatoes,
risotto, or polenta, where
it will add sharp richness
just be sure to remove the
rind first.
Remove the rind from the brie while the
cheese is still cold. For a meaty flavor
and texture, choose a thinly sliced ham
steak rather than deli ham. Look for a
ham steak thats labeled ham in natural
juices.
Serves 4
1 large baguette (about 1lb),
cut into 4pieces
7 oz. brie, most of the rind trimmed
off, thinly sliced
2 Tbs. unsalted butter
1 medium Granny Smith apples,
peeled (optional), cored, and
cut into -inch-thick wedges
(about 1cups)
lb. ham steak, thinly sliced on the
diagonal
2 Tbs. whole-grain Dijon mustard
1 Tbs. honey
1 tsp. chopped fresh thyme
Position a rack in the center of the oven
and heat the oven to 425F. Split the
baguette pieces lengthwise, open them
up like a book, and top one side with the
brie. Set on a baking sheet lined with
parchment or aluminum foil and bake
until the cheese melts and the bread
lightly browns, about 5 minutes.
Meanwhile, melt the butter in a large
(12-inch) heavy skillet over medium-high
heat. Add the apples and cook, tossing
every minute or so, until they start to
soften and brown in places, 3 to 4min-
utes. Add the ham and cook, tossing
gently, until it warms. Remove from the
heat and gently toss with the mustard,
honey, and thyme until the ham and
apples are evenly coated. Using tongs,
distribute the ham mixture into the warm
pieces of baguette, secure with 2 tooth-
picks, cut in half, and serve.
oven-toasted ham, brie, and apple sandwiches
54 BREAKFAST 201 1
ON THE GO
chinese pork and
mushroom wraps
This Asian take on a soft burrito can be eaten out of
hand, hot or cold. Its a great way to use up pork loin
leftovers.
Serves 6 to 8
6 cups thinly sliced green cabbage
(about lb.)
Kosher salt
2 Tbs. hoisin sauce (we like Koon Chun or Lee
Kum Kee brands), plus cup for serving
1 Tbs. soy sauce
2 tsp. Asian sesame oil
1 tsp. rice vinegar
3 Tbs. canola or peanut oil
2 cups matchstick-cut already cooked roasted
pork loin (about lb.)
1 bunch scallions, trimmed, whites and light green
parts thinly sliced and green parts cut into 2-inch
pieces (keep separate)
lb. fresh shiitake mushrooms, stemmed and
thinly sliced (about 4 cups)
2 large eggs, beaten
2 tsp. minced fresh ginger
2 tsp. minced garlic
6 to 8 medium (about 8-inch diameter) flour
tortillas, warmed
Put the cabbage in a colander over the sink and toss
with tsp. salt. Let sit for 10 minutes. Transfer to a
baking sheet lined with paper towels and patdry.
In a small bowl, mix 2 Tbs. of the hoisin sauce with
the soy sauce, sesame oil, and vinegar. Set aside.
In a 12-inch heavy-duty nonstick skillet, heat 1Tbs.
of the canola oil over medium-high heat until
shimmering. Add the pork, sprinkle lightly with salt
and cook, stirring, until it starts to brown around
the edges, about 3 minutes. Transfer to a large
plate. Add another 1 Tbs. oil to the pan and once its
shimmering, add the scallion whites, the mushrooms,
and tsp. salt and cook, stirring occasionally, until
they brown and soften, 2to 3minutes. Push the
mushroom mixture to one side of the pan and add
the eggs. Cook, scrambling and breaking up with a
wooden spoon or spatula into small pieces, until just
set, about 1 minute. Transfer the contents of the
skillet to the plate with the pork.
Heat the remaining 1 Tbs. oil and add the scallion
greens, cabbage, ginger, and garlic. Cook, stirring
occasionally, until softened, about 2 minutes. Add
the reserved hoisin mixture and the pork mixture to
the cabbage and stir to distribute the hoisin. Cook,
stirring occasionally, for 1minute to meld the flavors.
Spread about 1 Tbs. of the hoisin down the center
of a tortilla, arrange a generous amount of the pork
mixture over the hoisin, and wrap in the tortilla,
burrito-style.
watermelon, tomato,
and feta salad
Pop this into a plastic container and pack a fork for a fruit-
filled start to your day.
Serves 6 to 8
2 large yellow tomatoes (about 1 lb.), cored and cut into
-inch pieces
1 lb. seedless watermelon, trimmed of rind and cut into
-inch pieces
2 Tbs. chopped fresh mint
1 Tbs. red wine vinegar
tsp. crushed red pepper flakes
Kosher salt
8 oz. feta, cut into -inch pieces
Coarse sea salt (optional)
In a large serving bowl, combine the tomatoes, water-
melon, and mint. In a small bowl, whisk the oil, vinegar, red
pepper flakes, and 1 tsp. kosher salt. Pour over the tomato
mixture and toss well. Let the mixture sit for 15 minutes at
room temperature. Fold in the feta and toss well.
Serve, sprinkled lightly with the coarse sea salt, if using
(use about tsp.it adds a bit of texture); this salad can
sit for 1 to 2 hours at room temperature.
apple brown-butter
jalousie
The filling for this oversized toaster pastry
can be made and stored in a covered con-
tainer in the refrigerator for up to 2 days.
Yields one 6x14-inch jalousie pastry;
serves 8
1 to 1 lb. Granny Smith apples (about
3 medium), peeled, halved lengthwise,
cored, and sliced crosswise into -inch-
thick slices
cup packed light or dark brown sugar
1 tsp. fresh lemon juice
tsp. kosher salt
Pinch of freshly grated or ground nutmeg
1 vanilla bean, split and seeds scraped out
with the back of a knife
1 large egg
1 sheet frozen packaged puff pastry
(Pepperidge Farm brand), thawed
overnight in the fridge or according to
package instructions
Flour, for rolling
1 tsp. demerara, turbinado, or
granulated sugar
Crme frache, lightly sweetened
whipped cream, or vanilla ice cream,
for serving (optional)
MAKE THE FILLING
In a large bowl, toss the apples, brown sugar,
granulated sugar, lemon juice, cinnamon,
salt, and nutmeg.
In a 12-inch skillet, melt the butter over
medium heat until the milk solids turn golden
brown, 1 to 2 minutes. Remove from the heat,
add the vanilla seeds, and stir. Carefully add
the apple mixture to the skillet; with a heat-
proof rubber spatula, scrape all the sugar
and spices from the bowl into the skillet.
Stir the apples to coat them with the butter
and then spread them in a fairly even layer.
Return the pan to medium heat and cook,
stirring gently with the spatula every few min-
utes (try not to break the apple slices), until
the apples are tender but not mushy (taste
one) and still hold their shape, and the juices
have cooked down to a fairly thick, brown,
bubbling syrup, 10 to 13 minutes. Scrape
the apples into a wide shallow dish or onto
a baking sheet to cool completely before
assembling the jalousie.
ASSEMBLE THE JALOUSIE
Line a large rimmed baking sheet with parch-
ment. In a small bowl, make an egg wash
by beating the egg with 1 Tbs. water until
well combined. Unfold the pastry dough on
a floured surface and gently pinch together
any seams that have split. With a floured
rolling pin, roll the dough into a 12x14-inch
rectangle. With a sharp knife, cut the rect-
angle in half lengthwise to form two 6x14-
inch rectangles. Use a long spatula to help
you move one of the dough rectangles onto
the prepared baking sheet.
Use a pastry brush to brush a 1-inch border
of egg wash around the perimeter of the
dough. (Save the remaining egg wash.)
Arrange the fruit in a 4-inch-wide strip down
the length of the dough. (Shingle the apple
slices in a thick herringbone pattern down
the length of the dough; you may need to
make a double layer of apples.) Some syrupy
apple juices will likely remain in the dish;
spoon 2 to 3 Tbs. over the apples. If some
of the liquid seeps onto the egg-washed
border, dont worry about it.
Lightly dust the remaining piece of puff
pastry with flour and then gently fold it in
half lengthwise; dont crease the fold. Using
a sharp knife, cut 1-inch-long slashes at
1-inch intervals along the folded side of the
dough; leave at least a 1-inch border on the
remaining three sides. Do not unfold the
dough. Using a long spatula, gently lift the
folded strip and position it over the fruit-
filled dough rectangle, matching up the
straight edges.
Gently unfold the top piece of dough and
stretch it over the filling, matching the
straight edges all the way around the perim-
eter of the dough. Press the edges gently
with your fingertips to seal the dough, and
then, with a fork, very gently crimp the edges
of the dough all the way around the pastry.
Chill the assembled jalousie for 15 to 20 min-
utes. Meanwhile, position a rack in the lower
third of the oven and heat the oven to 400F.
BAKE THE JALOUSIE
Right before baking, brush the top of the
jalousie with a very light coating of the
remaining egg wash (you wont need it all)
and sprinkle with the demerara, turbinado, or
granulated sugar.
Bake for 15 minutes and then rotate the
baking sheet. Continue baking until the
pastry is puffed, deep golden brown on top,
and light golden brown on the bottom (use a
spatula to gently lift the jalousie so you can
peek underneath), another 10 to 15 minutes.
Immediately transfer the jalousie from the
baking sheet to a wire rack and let cool for at
least 45minutes. (Instead of trying to move
the hot jalousie with a spatula, lift the parch-
ment to move the jalousie to the rack and
then carefully slide the paper out from under
the pastry.)
Serve slightly warm or at room tempera-
ture with crme frache, lightly sweetened
whipped cream, or vanilla ice cream, if you
like. Its best the day its made, but the jalou-
sie will keep, wrapped well in aluminum foil,
for 3 days. You can reheat it in a 325F oven
for 5 minutes before serving.
58 BREAKFAST 201 1
ON THE GO
Stuffed with ham and cheese,
these croissants are a decadent
take on the traditional breakfast
sandwich.
Yields 15
FOR THE DOUGH
1 lb. 2 oz. (4 cups) unbleached
all-purpose flour; more for
rolling
5 oz. ( cup plus 2 Tbs.) cold
water
5 oz. ( cup plus 2 Tbs.) cold
whole milk
2 oz. ( cup plus 2 Tbs.)
granulated sugar
1 oz. (3 Tbs.) soft unsalted
butter
1 Tbs. plus scant tsp.
instant yeast
2 tsp. table salt
FOR THE BUTTER LAYER
10 oz. (1 cups) cold unsalted
butter
FOR THE EGG WASH AND FILLING
1 large egg
lb. sliced ham
lb. thinly sliced Cheddar or
Gruyre
MAKE THE DOUGH
Combine all of the dough ingredi-
ents in the bowl of a stand mixer
fitted with the dough hook. Mix on
low speed for 3 minutes, scrap-
ing the sides of the bowl once if
necessary. Mix on medium speed
for 3 minutes. Transfer the dough
to a lightly floured 10-inch pie pan
or a dinner plate. Lightly flour the
top of the dough and wrap well
with plastic so it doesnt dry out.
Refrigerate overnight.
MAKE THE BUTTER LAYER
The next day, cut the cold butter
lengthwise into -inch-thick
slabs. Arrange the slabs on a
piece of parchment or waxed
paper to form a 5- to 6-inch
square, cutting the butter cross-
wise as necessary to fit. Top with
an other piece of parchment or
waxed paper. With a rolling pin,
pound the butter with light, even
strokes. As the pieces begin to
adhere, use more force. Pound
the butter until its about 7
inches square and then trim the
edges of the butter. Put the trim-
mings on top of the square and
pound them in lightly with the
rolling pin. Refrigerate while you
roll out the dough.
LAMINATE THE DOUGH
Unwrap and lay the dough on a
lightly floured work surface. Roll
into a 10-inch square. Brush
excess flour off the dough.
Remove the butter from the
refrigeratorit should be pliable
but cold. If not, refrigerate a bit
longer. Unwrap and place the
butter on the dough so that the
points of the butter square are
centered along the sides of the
dough. Fold one flap of dough
over the butter toward you,
stretching it slightly so that the
point just reaches the center
of the butter. Repeat with the
other flaps. Then press the edges
together to completely seal the
butter inside the dough. (A com-
plete seal ensures butter wont
escape.)
Lightly flour the top and bottom
of the dough. With the rolling
pin, firmly press the dough to
elongate it slightly and then begin
rolling instead of pressing, focus-
ing on lengthening rather than
widening the dough and keeping
the edges straight . Roll the dough
until its 8x24 inches. If the ends
lose their square shape, gently
reshape the corners with your
hands. Brush any flour off the
dough. Pick up one short end of
the dough and fold it back over
the dough, leaving one-third of
the other end of dough exposed.
Brush the flour off and then fold
the exposed dough over the
folded side. Put the dough on a
baking sheet, cover with plastic
wrap, and freeze for 20 minutes
to relax and chill the dough.
Repeat the rolling and folding,
this time roll ing in the direction
of the two open ends until the
dough is about 8x24 inches.
Fold the dough in thirds again,
brushing off excess flour and
turning under any rounded edges
layer for flavor
Thinly sliced ham and sliced or
grated cheesea good Cheddar or
Gruyre is bestmake the classic
croissant deliciously savory.
ham and cheese croissants
individual cinnamon cofee cakes
with chocolate-cherry-almond swirl
If you want to bake these fresh for special overnight guests, start the
dough the day before and get up early the next day to finish in time
for a leisurely breakfast. The cakes also freeze like a dream. Wrap
unglazed cooled cakes well in plastic wrap and freeze for up to a
month. Defrost them overnight (or for a few hours) in the refrigerator
and warm them in a low oven before heading out the door.
Serves 8
FOR THE DOUGH
cup warm whole milk (about 105F)
1 tsp. active dry yeast
1/3 cup plus 2 tsp. granulated sugar
9 oz. (2 cups) all-purpose flour
tsp. table salt
1 tsp. ground cinnamon
2 large eggs, lightly beaten
5 oz. (10 Tbs.) very soft unsalted butter
cup sliced almonds, toasted
FOR THE FILLING
lb. semisweet chocolate
6 oz. (about 1 cup) dried cherries
1 cup sliced almonds, toasted
1 large egg, separated
tsp. whole milk
FOR THE GLAZE
1 cup confectioners sugar
4 to 5 tsp. strong brewed coffee
A DAY BEFORE BAKING, MAKE THE DOUGH
In the bowl of a stand mixer, gently whisk the warm milk with the yeast
to combine. Sprinkle with 2 tsp. of the sugar. Let the yeast proof until
air pockets float up, making the mixture look spongy, 5 to 10 minutes.
Add the remaining dough ingredients and mix with the paddle
attachment on medium-low speed until the dough comes together,
and then continue mixing for 6 minutes to knead the dough, scraping
the sides of the bowl once or twice. The dough should be loose and
seem more like a tacky batter.
Immediately scrape the dough into a greased bowl thats at least
twice the doughs size, cover tightly with plastic wrap, and refrigerate
overnight.
MAKE THE FILLING
The next morning, put the chocolate in a food processor and pulse to
chop coarsely. Add the dried cherries, almonds, sugar, and cinnamon
and pulse until quite fine. Add the egg white and process just until
the ingredients form a rough paste. (Cover the leftover yolk and
refrigerate.)
ASSEMBLE THE BREAD
Grease 8 cups of a 12-cup muffin pan. Scrape the chilled dough onto a
liberally floured surface. Using a well-floured rolling pin, gently roll the
dough into a rectangle about 12x8 inches. Work quickly; the warmer
the dough gets, the harder it is to handle. Spread the filling by hand
over the dough, leaving a 1-inch border on all four sides. Its all right
if its a bit uneven. Starting with a long side, roll the dough into a log
shape. If the dough sticks to the work surface, use a bench knife or a
spatula to lift it.
Brush the excess flour from the top and sides of the dough roll. Using
a sharp knife, trim the ends of the roll just enough to expose the spiral
of filling. Discard the trimmings. Cut the roll into 8 equal slices (each
about 1 to 2 inches wide). Set each slice, spiral side up, in a greased
muffin cup, brushing the flour from the bottom of each piece as you
go. Press very gently to be sure each piece reaches the bottom of the
cup. Pour a few Tbs. of water into the empty, ungreased cups.
Cover the dough with a clean, damp dishtowel or an oversize plastic
storage container (to make a little greenhouse) and let rise until light
and billowy, 1 to 2 hours.
Meanwhile, heat the oven to 350F. Make an egg wash by mixing the
reserved egg yolk with the tsp. milk. Just before baking, brush the
dough with the egg wash. Bake until puffed and deep golden, 20 to
25minutes. Let cool for 10 to 15 minutes. Carefully siphon or drain the
water from the extra cups and wipe dry. Loosen under the edge of the
cakes caps with the tip of a paring knife. If the cakes grew together
during baking, cut between them to separate. Turn onto a cooling rack.
MAKE AND APPLY THE GLAZE
In a cup, mix the confectioners sugar and coffee to make a smooth
paste. It should be thick but still pourable. Drizzle over the cakes after
they have cooled slightly.
Creamy Coconut Oatmeal with Dried Peaches
and Candied Coconut Pecans, p. 71
FCSIP48_QuickStart_final.indd 62 12/22/10 3:27 PM
QUI CK START
66 BREAKFAST 201 1
baked eggs with
chives and cream
These eggs are surprisingly easy:
Theyre ready in about 10 minutes.
Serves 2
2 tsp. unsalted butter,
softened
4 large eggs
Kosher salt and freshly
ground black pepper
1 tsp. chopped fresh
chives
2 Tbs. heavy cream
Position a rack in the center of
the oven and heat the oven to
425F. Butter two 6-inch gratin
dishes with 1tsp. butter each.
Crack 2 eggs into each gratin
dish. Season with a pinch of salt
and pepper and sprinkle with the
chives. Drizzle 1Tbs. cream in
each dish, starting over the yolks
and working around the dish.
Bake until the eggs are bubbly
and browned on the edges
but not quite set in the middle,
5minutes. (For firmer eggs, bake
an additional 1 minute .)
Heat the broiler on high. Broil the
eggs, still on the center rack of
the oven, until the center is just
set, about 2 minutes. Remove
from the oven immediatelythe
eggs will continue to set.
candied bacon
This maple syrup-coated, brown sugar-
crusted bacon is the perfect salty-sweet
marriage.
Serves 2
6 slices thick-cut bacon
2 Tbs. plus 1 tsp. pure maplesyrup
1 Tbs. light brown sugar
and heat the oven to 425F. Arrange the
bacon slices on a rimmed baking sheet.
Drizzle both sides with the maple syrup
and then sprinkle both sides evenly with
the brown sugar. Bake until browned and
crisp, 20 to 22minutes.
FCSIP48_QuickStart_final.indd 66 12/22/10 3:29 PM
76 BREAKFAST 201 1
BREAKFAST FOR DI NNER
creamy fontina polenta
with mushroom rag
This warm and comforting dish gets a
meaty feel from sauteed mushrooms.
Serves 6
Kosher salt
1 cup coarse yellow cornmeal
2 Tbs. olive oil
4 oz. fresh cremini mushrooms, trimmed
and sliced
1 medium clove garlic, minced
1 cups (1 oz. ) mixed dried mushrooms,
rehydrated (see below) and chopped, plus
cup of the soaking liquid
2 tsp. chopped fresh thyme
Freshly ground black pepper
1 cups grated Fontina (about 6oz.)
In a 3-quart saucepan, bring 4 cups water
to a boil. Whisk in 1 tsp. salt and then the
cornmeal. Reduce the heat to medium low
and cook, stirring occasionally, until the
cornmeal is tender and absorbs all the liquid,
about 30minutes.
Meanwhile, make the mushroom rag. Heat
the oil in a 10-inch skillet over medium-high
heat. Add the fresh mushrooms and cook,
stirring, until they soften, 3 to 4 minutes.
Reduce the heat to medium, add the garlic,
and cook, stirring, until fragrant, about 1
minute. Add the rehydrated mushrooms and
their liquid, the thyme, tsp. salt, and tsp.
pepper; cover with the lid partially ajar and
cook, stirring occasionally, until the liquid is
a saucy consistency and the mushrooms
soften, 7 to 8 minutes.
Stir the Fontina into the polenta. Taste and
season with salt as needed. Serve the polenta
topped with the rag.
rehydrating
dried mushrooms
Place the mushrooms in a medium heatproof
bowl. Submerge the mushrooms under 2 cups
of boiling water, or enough to cover them by
about an inch, and weight down with a small
plate. Soak until the mushrooms are plumped
and softened, about 20 minutes. Transfer the
mushrooms to a cutting board, squeezing any
excess liquid from the mushrooms. Let cool.
Remove and discard any tough stems.
Transform pork leftovers by making a
hash topped with poached eggs.
Serves 4
1 lb. russet potatoes, peeled and
cut into small dice (about 3
cups)
Kosher salt
2 Tbs. extra-virgin olive oil; more
as needed
1 medium yellow onion, cut into
small dice (about 1 cups)
2 cups leftover finely shredded
already-cooked pork
2 medium cloves garlic,
finelychopped
tsp. white wine vinegar or
lemonjuice
4 large eggs
1 large ripe avocado, sliced
cup coarsely chopped fresh
cilantro
Piment dEspelette or other
medium-hot red chile flakes
(optional)
Put the potatoes in a medium
saucepan, add water to cover by
about inch, and add 1 Tbs. salt.
Bring to a boil over high heat, reduce
the heat to maintain a simmer, and
cook until the potatoes are tender
but not falling apart, about 5 min-
utes. Drain the potatoes, transfer to
a plate, and set aside.
Heat the oil in a 10-inch straight-
sided saut pan over medium-high
heat. Add the onion and tsp. salt
and cook, stirring occasionally until
soft, 5 to 7 minutes. Add the pork
and continue to cook until the pork is
warm, about 3 minutes. Add the garlic
and cook, stirring, until the raw garlic
aroma subsides, about 1 minute. Add
the potatoes, toss gently to combine,
and continue to cook, stirring, until
heated through, 1 to 3 minutes more.
Season to taste with salt. If the hash
is a little dry, add a drizzle of olive oil.
Keep warm.
Fill a medium saucepan with
3inches of water. Add the vinegar
and a pinch of salt, and bring the
water to a simmer. Crack the eggs one
at a time into a small bowl or teacup
and then gently slide each egg into
the water. Poach the eggs, gently
turning once or twice until the whites
are completely opaque but the yolks
are still soft, 3 to 4 minutes. Using a
slotted spoon, remove the eggs from
the water and gently blot dry with a
towel.
Portion the hash among 4plates.
Prop a poached egg and a few slices
of avocado next to each portion.
Sprinkle the egg and avocado with
salt. Sprinkle the cilantro and piment
dEspelette (if using) over the hash,
and serve immediately.
pork and potato hash with
poached eggs and avocado
FCSIP48_Dinner_Final.indd 76 12/22/10 3:41 PM
Maple syrup brings a bit of breakfast flavor
to any meal.
Serves 2
4 thin (-inch) boneless center-cut
pork chops
cup all-purpose flour
cup homemade or lower-salt chicken
broth or water
2 Tbs. dark rum
1 Tbs. pure maple syrup, preferably
grade B
pepper
2 Tbs. olive oil; more if needed
1 Tbs. minced fresh ginger
1 medium clove garlic, finely chopped
1 Tbs. finely chopped freshcilantro
Tbs. finely chopped freshmint
Pat the pork chops dry with paper towels.
Put the flour on a plate. Combine the broth
or water, rum, and maple syrup in a measur-
ing cup or small bowl; set aside. Generously
season the pork chops on both sides with
salt and pepper. Dredge the chops in the
flour and shake off the excess.
Heat a large skillet on medium-high heat for
1minute. Add the oil, and when its hot, set
the chops in the pan (if they wont fit without
crowding, cook them in batches). Cook until
one side is light golden, about 2 minutes.
Turn the pieces and cook until the other
side is light golden and the meat is cooked
through but still moist, another 1 to 2 min-
utes. (Because the meat is so thin, it cant
get more than light golden on each side
without becoming overcooked and dry.)
Transfer the chops to a plate and repeat
with the remaining chops, if necessary.
Add the ginger and garlic to the pan and stir
constantly until they begin to turn golden,
5 to 10 seconds, and then immediately add
the maple-rum mixture to the pan. Use a
wooden spoon or spatula to scrape up the
browned bits and help them dissolve. Boil
until the sauce has reduced by about two-
thirds and is nicely saucy, 3 to 4 minutes.
Off the heat, add the butter, swirling the
pan vigorously (or whisking) as it melts so it
emulsifies the sauce. Season to taste with
salt and pepper. Spoon the sauce over the
pork and then sprinkle on the cilantro and
mint. Serve right away.
pork chops with maple-
ginger pan sauce
80 BREAKFAST 201 1
braised sausages with
balsamic-glazed onions
and grapes
Sausage and grapes are a classic Italian pairing.
The addition of balsamic vinegar and caramel-
ized onions turns this into a quick, warming
braise. Piercing the sausages with the tines of
a fork will allow them to release some of their
juices and infuse the broth.
Serves 4
3 Tbs. olive oil
8 links sweet Italian sausage (about
2 lb.), pricked with a fork
1 large yellow onion, thinly sliced
(about 2 cups)
Kosher salt
cup homemade or lower-salt
chicken broth
2 Tbs. balsamic vinegar
20 seedless red grapes, halved
2 Tbs. chopped fresh oregano
In a large (12-inch) skillet, heat 1 Tbs. of the oil
over medium heat until its shimmering. Add
the sausages and cook, turning every couple of
minutes, until theyre browned all over, about
8minutes. Transfer to a large plate.
Add the remaining 2 Tbs. oil and the onion
to the pot, sprinkle with tsp. salt, and cook,
stirring occasionally, until the onion softens
completely and starts to turn light brown, about
7 minutes. Add the chicken broth and balsamic
vinegar and scrape the bottom of the pot with a
wooden spoon to incorporate any browned bits.
Reduce to a gentle simmer (medium low or low,
depending on your stovetop). Add the sausages
and grapes, cover the pot with the lid ajar, and
cook, stirring occasionally, until the sausages are
cooked through (slice into one to check), about
25 minutes. Serve sprinkled with the oregano.
storing links
Most sausage will hold in
the refrigerator for three
or four days after open-
ing. For longer storage,
pack a couple of links in
a zip-top bag and freeze
for up to three months.
When ready to use, thaw
in the refrigerator.
tomato and
mozzarella omelet
Paired with a green salad and
baguette, this omelet makes a
satisfying dinner.
Yields 1 omelet; serves 1
2 tsp. olive oil
2 Tbs. minced onion
tsp. minced garlic
Kosher salt
cup chopped and drained
canned tomatoes
1 oil-packed sun-dried tomato,
minced (to yield 1tsp.)
2 large or extra-large eggs
5 leaves fresh basil, very thinly
sliced (to yield 1Tbs.)
1 tsp. unsalted butter
1 thin slice mozzarella, cut inhalf
1 Tbs. freshly grated Parmigiano-
Reggiano
1 Tbs. good-quality store-bought
basil pesto
In a medium skillet, heat 1 tsp.
of the oil over medium heat. Add
the onion; cook, stirring, until
tender and translucent, about 5
minutes, add ing the garlic and 2
pinches of salt half way through.
Raise the heat to medium high.
Cook, stirring, untilgolden, another
1 to 2 minutes. Stir in the canned
tomatoes; simmer until the liquid
has evaporated, about 2 minutes.
Add the sun-dried tomatoes, sev-
eral grinds of pepper, and a pinch
of salt if needed. You should have
about cup filling; set aside 1tsp.
for garnish.
In a medium bowl, whisk the eggs,
basil, 1 Tbs. water, 2 pinches of salt,
and 4 grinds of pepper until the
yolks and whites are well combined
but not foamy. Inan 8-inch heavy-
duty nonstick skillet over medium-
high heat, heat the remaining 1 tsp.
oil and then addthe butter. Swirl to
coat thepan.
When the butter melts, pour the
eggs into the pan. With a heatproof
spatula, scramble the eggs using
small, circular scribbling motions
until soft curds start to form, 30 to
50 seconds. As the mixture firms,
spread it over the bottom of the
pan; swipe the sides as needed.
Stop working the curds to let the
omelet begin to firm and let it sit
about 30seconds. (If you like your
eggs well done, let it go a bit longer.)
Add the mozzarella evenly, leaving
a scant margin around the omelets
edge. Add the tomato filling and
use your spatula to gently press
them into the curds to incorporate
the filling into the omelet.
With the spatula, lift one-third
of the omelet and fold it over the
center like a business letter. Tilt
the pan toward the plate to slide
the omelet so one-third of it hangs
over the pans edge. Invert the pan,
using the spatula to help support
the omelet so that it flips neatly
over itself as it slides out of the pan.
Garnish with the Parmigiano, the
pesto, and the reserved filling.
steak and eggs
rancheros
This beefed-up version of the Mexican
breakfast dish huevos rancheros (ranch-
style eggs) makes a hearty dinner.
Serves 2
1 tiny clove garlic
Kosher salt
1 small tomato, cut into small dice
avocado, cut into small dice
cup homemade or store-bought
salsa, drained
fresh jalapeo, minced
2 Tbs. chopped fresh cilantro
1 Tbs. vegetable oil
2 6-inch corn tortillas
2 large eggs
4 to 5 oz. sliced leftover steak (about
four -inch-thick slices), warmed in
the microwave or in a skillet
cup crumbled feta
Peel and chop the garlic. Sprinkle the gar-
lic with a generous pinch of salt and mash
it into a paste with the side of a chefs knife.
In a small bowl, combine the garlic with
the tomato, avocado, salsa, jalapeo, and
1 Tbs. of the cilantro. Season to taste with
salt and pepper.
Have ready two dinner plates and a stack
of paper towels. Heat the oil in a 10-inch
nonstick skillet over medium-high heat.
Using tongs, fry the tortillas one at a time
until just golden and slightly crisp, about
30 seconds per side, and transfer to the
paper towels. Reduce the heat to medium
low and let the skillet cool down a bit.
Meanwhile, blot the excess oil from the
tortillas with the paper towels. Sprinkle
each tortilla with a pinch of salt. Put one
tortilla on each plate.
Crack the eggs into the skillet. Season with
salt and pepper, cover, and cook until the
yolks edges have just begun to set, 2 to
3minutes. (The eggs should cook gently,
so lower the heat if needed.)
While the eggs are cooking, divide half
the salsa between the tortillas. Divide the
steak between the tortillas and top with
the remaining salsa. Separate the eggs
with the edge of a spatula, if needed. Slide
one egg onto each tortilla. Sprinkle with
the remaining 1 Tbs. cilantro and the feta.
Serve immediately.
pan-fried
southwestern hash
Buttery fingerling potatoes and a
healthy punch of spice wake up this
hash. This techniqueparboiling the
potatoes and then sauting them and
the onions and peppers separately
ensures that the potatoes have a soft
interior and crisp exterior.
Serves 4 to 6
1 lb. fingerling potatoes, cut into
-inch pieces
Kosher salt
13 cup canola oil
1 large yellow onion, finely diced
(about 1 cup)
large red bell pepper, cut into
-inch dice (about cup)
medium green bell pepper, cut
into -inch dice (about cup)
1 tsp. chili powder
1 tsp. fresh oregano
Put the potatoes in a 3-quart sauce-
pan, cover with cold water by a couple
of inches, stir in 1 Tbs. salt, and bring to
a boil. Reduce to a simmer, cover, and
cook until the potatoes are tender but
still firm, about 10 minutes. Drain well.
In a 12-inch heavy skillet, heat 3 Tbs.
of the oil over medium-high heat until
the oil is shimmering. Lower the heat
to medium, add the potatoes, sprinkle
with tsp. salt, and cook, stirring
occasionally, until they brown and start
to crisp, 6 to 8 minutes. Transfer to a
large plate.
Raise the heat to medium high, pour
the remaining oil into the skillet, add the
onion and bell pepper, sprinkle with
tsp. salt, and cook, tossing occasionally,
until they brown and become some-
what tender, about 4 minutes. Stir in
the chili powder, oregano, and tsp.
pepper, and cook, tossing, for 30 sec-
onds so the spices become fragrant.
Add the potatoes and cook, tossing,
until they heat through and pick up the
flavors of the vegetables and spices,
about 2 minutes. Taste and season with
salt and pepper if needed, and serve.
toasted bread
with chocolate
Sometimes, all you want is something sweet
before bed. Adding a drizzle of olive oil and a
pinch of salt is a sophisticated touch.
Serves 8
8 -inch-thick slices good bread, such as
a rustic peasant bread or a real baguette
Best-quality extra-virgin olive oil
for drizzling
4 oz. best-quality bittersweet chocolate,
very coarsely chopped (scant 1 cup)
Sea salt, kosher salt, or any specialty salt
Position a rack 4 inches from the broiler element
and heat the broiler to high. Put the bread on a
baking sheet and toast until light golden on both
sides, 1 to 2 minutes per side. Drizzle the bread
with olive oil. Distribute the chocolate evenly on
top of the bread. Turn off the broiler and return
the bread to the oven until the residual heat
melts the chocolate, about 1 minute. Smooth the
chocolate with a table knife, if you want. Sprinkle
a pinch of salt on each slice and serve.
FCSIP48_Midnight_Final.indd 87 12/22/10 3:57 PM
88 BREAKFAST 201 1
Instead of pork chops for breakfast, a small tenderloin
topped with fruit and vegetables is a satisfying dish.
Serves 2 to 3
1 medium sweet potato (about 11 oz.), unpeeled
1 medium yellow onion (about 6 oz.), peeled
1 Golden Delicious apple, unpeeled
1 small pork tenderloin (about 1 lb.)
Kosher salt and freshly ground black pepper
1 1-inch piece fresh ginger, peeled and finely
chopped or grated
4 Tbs. cider vinegar
2 Tbs. coarsely chopped fresh flat-leaf parsley (optional)
Cut the sweet potato, onion, and apple into -inch cubes
or pieces and set each aside separately. Slice the pork into
12 to 14 medallions about to 1 inch thick (dont worry if
theyre not all even). Season them with 1 tsp. salt and a little
pepper and set aside.
In a large straight-sided skillet, melt 1 Tbs. each of the but-
ter and oil over medium heat. Add the sweet potato pieces
in one layer and season with about tsp. salt and a little
pepper. Saut them until theyre brown and crusty on most
sides, about 10 minutes. (Dont stir often; let them sit in the
pan for 2 or 3 minutes on each side before flipping with a
metal spatula.) Carefully add 3 Tbs. water to the pan, and,
as it sizzles, cover the pan briefly (about 1 minute) to let the
potato steam. Uncover, stir, and transfer to a bowl.
Turn the heat to medium high, heat another 1 Tbs. each but-
ter and oil in the pan, and add the onion and apple. Season
with tsp. salt. Saut, stirring occasionally, until the onion
is soft and both the onion and apple are nicely browned
around the edges (the bottom of the pan will be brown), 6
to 8 minutes. Stir in the ginger, saut briefly, and pour 2 Tbs.
cider vinegar and 2 Tbs. water into the pan. Remove the
pan from the heat and stir to scrape up the browned bits.
Transfer the contents of the pan to the bowl with the sweet
potatoes.
Put the pan back over medium-high heat and add the
remaining 1 Tbs. butter and 1 Tbs. oil. As soon as the butter
sizzles loudly, add the pork medallions in one layer. Cook for
2 minutes (theyll be lightly browned), turn over, and cook
for another 2 minutes. Transfer the pork to a plate. Carefully
pour in the remaining 2 Tbs. cider vinegar and 2 Tbs. water,
remove the pan briefly from the heat, and scrape up the
browned bits. Return the sweet potato mixture to the pan
over the heat and stir until heated through. Put several pork
slices in the middle of each of 2 or 3 warm plates. Fold the
parsley, if using, into the sweet potato mixture and evenly
mound it on top of the pork.
pork, sweet potato, and apple saut
MI DNI GHT CRAVI NGS
If youd like to make this pasta for four people,
double the recipe, but transfer the pasta back
into the pot used for cooking it and then toss it
with the eggs and cheese.
Serves 2
Kosher salt
4 oz. fatty pancetta or guanciale, sliced
inch thick and cut into 1x-inch
rectangles
cup diced red onion
2 large eggs, chilled
lb. imported dried spaghetti
cup lightly packed, freshly grated
Parmigiano-Reggiano
Bring a large pot of well-salted water to a boil
over high heat.
In a 10-inch skillet, heat the olive oil over
medium heat. Add the pancetta or guanciale and
tsp. pepper and cook, stirring occasionally, until
golden and beginning to crisp, about 5 minutes.
(If the meat is browning too quickly, reduce
the heat to medium low.) Add the onion and
continue to cook until its soft and golden and the
meat is crisp, about another 5minutes.
Remove the pan from the heat and carefully
spoon off all but about 2 Tbs. of the fat. Add
1Tbs. water to the pan and scrape any browned
bits from the bottom.
In a small bowl, beat the eggs until smooth and
set aside.
Cook the spaghetti in the boiling water according
to package directions until its just shy of al dente.
Reserve cup of the cooking water and drain the
spaghetti. Transfer the spaghetti to the skillet, set
it over medium heat, and toss with tongs to coat
the spaghetti with the fat and finish cooking to al
dente, about 1 minute. If the pasta is too dry or
starts to stick to the bottom of the pan, add 1 or
2 tsp. of the pasta water. You want the bottom of
the pan to be just barely wet. If the pan is too dry,
the eggs will scramble when you addthem.
Remove the skillet from the heat and pour
the eggs over the pasta, tossing quickly and
continuously until the eggs thicken and turn to
the consistency of a thin custard, 30 seconds
to 1 minute. (Tossing constantly is important,
as it prevents the eggs from scrambling.) The
sauce should be smooth and creamy, and it
should cling to the pasta. Add a little more pasta
water if necessary to loosen the sauce. Stir in
the Parmigiano and season to taste with salt and
pepper (you may not need additional salt, as
both guanciale and pancetta can be very salty).
Serve immediately.
spaghetti alla carbonara
carbonara tricks
Add enough pasta water to prevent
the bottom of the pan from becom-
ing dry; the eggs will scramble in a
dry pan.
Pour the eggs over the pasta and
keep tossing until the eggs thicken
into a custard-like consistency.
Serve this cake drizzled with a little heavy
cream or crme frache. The cake will keep for
a day, covered, at room temperature; if you
keep it longer, the moisture from the plums
will start to soften the streusel.
Yields one 8-inch-square cake;
serves 8 or 9
FOR THE STREUSEL
2 oz. ( cup) unbleached all-purpose flour
cup packed dark brown sugar
1/8 tsp. kosher salt
Pinch (about 1/16 tsp.) of ground cardamom
1 oz. (3 Tbs.) unsalted butter, melted; more
as needed
FOR THE CAKE
lb. ( cup) cold unsalted butter, cut into
small pieces; more softened for the pan
6 oz. (1 cups) unbleached all-purpose
flour; more for the pan
2 large eggs
cup packed dark or light brown sugar
cup whole milk
1 tsp. baking powder
tsp. table salt
tsp. ground cardamom
3 firm-ripe medium plums, each pitted
and quartered
MAKE THE STREUSEL
Put the flour, sugar, salt, and cardamom in a
small bowl and stir with a fork until thoroughly
combined. Drizzle the melted butter over
the mixture and stir with the fork until the
mixture resembles a clumpy dough. Using
your fingers, break the mixture into pistachio-
size clumps and large crumbs. (If the streusel
is sandy and wont clump, add a little more
melted butter, 1 tsp. at a time.) Refrigerate the
streusel while you prepare the cake batter.
MAKE THE CAKE
heat the oven to 375F. Lightly butter and
flour an 8x8x2-inch straight-sided cake pan.
Beat the eggs lightly in a small bowl. Whisk in
the granulated sugar, brown sugar, milk, and
vanilla until well blended. Set aside.
In a large bowl, whisk the flour, baking powder,
table salt, and cardamom until well blended.
Add the butter pieces and cut them into the
flour with a pastry blender until the mixture
resembles a very coarse meal strewn with
pieces of butter the size of small peas and oat
flakes. Add the egg mixture to the flour. With
a wooden spoon, fold and stir until you have a
thick batter speckled with visible lumps of
butter, 45 seconds to 1 minute.
Scrape the batter into the prepared pan and
spread it evenly. Break up the streusel mixture
with your fingers and sprinkle half of it evenly
over the batter. Arrange the plum quarters skin
side down on the batter, with each piece at a
45-degree angle to the sides of the pan. Sprinkle
the remaining streusel evenly over the cake.
Bake for 20 minutes and then rotate the pan.
Continue baking until the top of the cake is
golden brown and a toothpick inserted in the
center comes out with a few moist crumbs
clinging to it, another 15 to 20 minutes. Let
the cake cool in its pan on a rack for at least
an hour before cutting. Serve warm or at
room temperature.
plum cofee cake with brown sugar
and cardamom streusel
Decadent enough to be dessert,
this twist on French toast is
popular any time of day.
Serves 4
4 slices white sandwich bread
(like Pepperidge Farm
sandwich bread), fresh or
slightly stale
1 to 2oz. good-quality
semisweet chocolate
(preferably from a thin bar)
2 large eggs
cup half-and-half
Kosher salt
Confectioners sugar,
for dusting
Cut each piece of bread into
4triangles by slicing diagonally.
Cut or break the chocolate into
8pieces, roughly the same tri-
angle shape as the bread pieces
but slightly smaller by at least
inch all the way around.
In a medium bowl, vigorously
whisk the eggs and sugar until
well combined. Add the half-
and-half, vanilla, and tsp. salt
and whisk until combined. Put
the bread pieces in the bowl and
press down gently to make sure
theyre all soaked.
In a medium nonstick skil-
let, heat 1 Tbs. of the butter
over medium heat. When the
butter is melted and sizzling,
add half of the bread pieces in
one layer, leaving a little space
between each. Cook until nicely
browned, about 2 minutes. Turn
each piece over with a spatula
and cook until the other side is
nicely browned, 1 to 2 minutes.
Transfer the bread pieces to
a plate lined with paper towels
and take the skillet off the heat.
Put a triangle of chocolate on
half of the bread pieces, and
top each with another piece of
bread (save the best-looking
pieces for the tops). Let them
sit while you return the pan to
the heat, melt the remaining
1Tbs. butter, cook the remain-
ing bread, and fill it with the
remaining chocolate. When
all the sandwiches are made,
arrange 2,overlapping slightly,
on each of 4plates. Sprinkle the
con fec tioners sugar generously
over all and serve warm.
chocolate french toast sandwiches
COVER RECIPE
Deep-Fried Bacon and Eggs with Lemon and Egg Vinaigrette, p. 104
FCSIP48_SpecialOccasions_final.indd 94 12/22/10 4:03 PM
96 BREAKFAST 201 1
SPECI AL OCCASI ONS
Puff pastrys light and airy texture combined
with dense, earthy mushroom slices makes
this a standout breakfast addition.
Serves 8
FOR THE MUSHROOM SAUT
1 Tbs. olive oil
1 lb. mixed fresh mushrooms (try 4 oz.
shiitake and 6 oz. each cremini and white
mushrooms), washed, trimmed, and
sliced inch thick
2 cloves garlic, minced
pepper
2 Tbs. chopped fresh flat-leaf parsley
Chopped fresh herbs, such as thyme, sage,
and chives (optional)
FOR THE TART
1 sheet frozen puff pastry
Flour, for dusting
1 egg, beaten
1 oz. ( cup) finely grated Fontina
SAUT THE MUSHROOMS
Heat the oil and butter in a 12-inch saut pan
or skillet over medium heat until the butter
foams. Add the mushrooms and garlic. The
mushrooms will quickly absorb all the fat
in the pan. Sprinkle with tsp. salt and stir
until the mushrooms start to release their
moisture and begin to shrink, 2 to 3 minutes.
Increase the heat to medium high so that
you hear a steady sizzle; stir occasionally. In
about 5 minutes, when the liquid evaporates
and the mushrooms start to brown, give just
an occasional sweep with the spoon (about
once a minute) to let the mushrooms brown
nicely, cooking them another 2 to 4 minutes.
Resist the inclination to stir too often. Turn off
the heat and toss in the parsley and pepper
to taste, adding more salt if needed. Add the
other herbs if using and set aside to cool.
MAKE THE TART
Meanwhile, thaw the puff pastry at room
temperature until pliable, 30 to 45minutes.
and heat the oven to 425F. Lightly dust a
work surface with flour. Unfold the pastry
sheet and roll it into a rectangle thats about
10x15inches and about 1/16 inch thick. Slide
it onto a baking sheet lined with parchment.
With the exception of about an inch border
around the rec tangle, prick the pastry all over
with a fork. With a pastry brush, brush the
beaten egg over the border (you wont need
mushroom-fontina tart
all of it). Bake until the pastry begins to puff
and the surface feels dry, about 5 minutes.
Scatter the mushroom saut onto the
pastry, leaving an inch or so of the border
un covered. Bake until the crust border is
puffed and deeply golden brown, about
10 minutes. Scatter the cheese over the
mushrooms and continue baking until
the cheese melts, another 2 to 3 minutes.
Let cool briefly on a rack before slicing
andserving.
hollandaise sauce
Heres the trick to making this
simple sauce: Whisk it over
simmering water so the egg yolks
cook gently and dont curdle.
Yields about 1 cups
4 large egg yolks
2 Tbs. fresh lemon juice
1 tsp. Dijon mustard (optional)
6 oz. (12 Tbs.) unsalted butter,
melted
Pinch of cayenne or a few
drops
of hot pepper sauce
Kosher salt
Position a large heatproof bowl
over a pot of barely simmering
water, making sure the bottom of
the bowl doesnt touch the water.
In the bowl, whisk the yolks,
lemon juice, and mustard (if
using) until well combined.
Gradually whisk in the butter in a
thin stream and keep whisking
until the sauce is thick enough for
the whisk to leave tracks that
hold for a couple of seconds, 1 to
2 minutes. If the sauce is too
thick, whisk in a few drops of hot
water to thin it. Whisk in the
cayenne or hot sauce and
season to taste with salt. Keep
the sauce warm in its bowl set
over the simmering water,
whisking occasionally, until ready
to use.
start slowly
When whisking in the melted
butter, start with a thin stream
and slowly add it, to keep the
sauce creamy.
passionfruit and
citrus salad with
coconut meringues
You can make this refreshing des-
sert in minutes. Serve it with coconut
meringues for a festive touch.
Serves 4
2 kiwis, peeled and sliced
2 ripe mangoes, peeled and sliced
2 blood oranges, peeled and sliced
1 ripe star fruit, sliced
1/8 fresh pineapple, sliced
1/3 cup fresh orange juice
2 Tbs. fresh lime juice
1 tsp. sugar, preferably superfine;
more to taste
4 passionfruit
Candied orange zest, for garnish
(optional)
Coconut meringues (recipe at right)
In a large bowl, combine the slices of
kiwi, mango, blood orange, star fruit,
and pineapple. In a small bowl, stir the
orange juice, lime juice, and sugar and
pour this mixture over the fruit. Split the
passionfruit and either spoon the pulp
and seeds over the sliced fruit, or strain
the pulp to remove the seeds and then
pour over the fruit. Garnish with candied
orange zest, if using. Serve with coconut
meringues.
coconut meringues
These meringues can be made 1 day
ahead of time and stored in an airtight
con tainer until ready to serve.
Yields about 12pieces,
depending on size
cup unsweetened coconut flakes
3 large egg whites
and heat the oven to 300F. Spread
cup of the coconut flakes on a baking
sheet. Bake until golden, about 5min-
utes. Lower oven to 200F.
In a large bowl, beat the egg whites until
they form soft peaks. Slowly sprinkle in
the sugar while beating until the whites
are stiff and glossy. Fold in the vanilla and
the remaining untoasted coconut.
Use a pastry bag with a large tip to
pipe the meringue into shapes onto
an ungreased or parchment-lined
baking sheet. Sprinkle with the toasted
coconut and bake for 1 hour. Turn off
the oven and let the meringues dry in
the oven until crisp, about 2hours. Let
the meringues cool completely before
removing them from the sheet.
get creative
Pipe the meringue into any shape
you wish, from kisses to logs.
Fresh eggs are best for poaching
TECHNIQUE
A properly poached egg, pp. 12, 76, and 104, will hold together and
be tender, not tough. One trick to poaching them? Use fresh eggs.
The thicker white of a fresh egg poaches beautifully without creat-
ing all that mess in the water.
test kitchen
112 BREAKFAST 201 1
Skinning hazelnuts
To skin the hazelnuts for the waffles
on p. 39, spread the nuts in a single
layer on a baking sheet and toast in a
375F oven until the skins are mostly
split and the nuts are light golden
brown (the skins will look darker) and
fragrant, about 10 minutes. Dont over-
toast or the nuts will become bitter.
Wrap the hot nuts in a clean dishtowel
and let them sit for 5 to 10 minutes.
Then vigorously rub the nuts against
themselves in the towel to remove
most of the skins. Try to get at least
half of the skins off. This may take a lot
of rubbing, so be persistent.
TECHNIQUE
How to scrape
seeds from a
vanilla bean
For the vanilla beans in the Apple
Brown-Butter Jalousie on p. 57,
hold the bean at one end and, using a
paring knife, split the bean lengthwise
in half (if only half a bean is called for,
cut the whole bean in half crosswise
before splitting just one of the halves).
Then slide the back of the knife down
the opened or cut end of the bean and
scrape out the seeds.
TIP
TECHNIQUE
Youll peel, core, and then dice
the pears for the Winter Fruit
Salad on p. 42. To core the pear,
first peel and cut it in half. Then,
use a melon baller to scoop out
the seeds and fibrous core.
Coring pears
RECIPE
CALORIES
(KCAL)
FAT
CAL
(KCAL)
PROTEIN
(G)
CARB
(G)
TOTAL
FAT (G)
SAT FAT
(G)
MO NO
FAT (G)
POLY
FAT (G)
CHOL
(MG)
SODIUM
(MG)
FIBER
(G)
BREAKFAST BASICS, p. 10
Buttermilk Pancakes (per pancake) 110 30 3 16 3.5 1.5 1 0 30 170 0
BREAKFAST DRINKS, p. 16
Masala Chai 50 15 1 8 1.5 1 0 0 5 20 0
Sparkling Pomegranate Cocktail (basedon 6 servings) 130 0 0 12 0 0 0 0 0 5 0
Classic Strawberry-Banana Smoothie 110 5 2 25 0.5 0 0 0 0 20 3
Orange Slush (per cup) 180 25 4 35 2.5 1.5 1 0 10 40 0
Homemade Apple Cider 120 0 0 30 0 0 0 0 0 25 0
Real Hot Chocolate 420 270 8 36 30 18 9 1 60 105 3
Spicy Southwestern Bloody Mary (w/1 oz. vodka) 130 0 2 12 0 0 0 0 0 1160 2
Champagne Cocktail 60 0 0 8 0 0 0 0 0 0 0
Strawberry Orange Vanilla Smoothie 270 30 7 54 3.5 0 0.5 2 0 10 2
BREAD BASKET, p. 24
Cranberry-Orange Muffins (per muffin) 270 90 5 39 11 6 3 0.5 60 250 1
Chocolate-Nut Zucchini Bread 430 180 8 56 21 10 4.5 4.5 85 310 2
Authentic Brioche (per 3-inch brioche) 270 120 6 29 14 8 4 1 115 380 1
Sour Cherry andWalnut Scones 370 150 5 49 17 8 3.5 4 30 200 2
ParsnipandPecan Sour Cream Muffins (per muffin) 320 147 5 41 16 8 6 2 65 370 2
Fastest-Ever Cinnamon Buns (per bun) 300 120 5 40 13 4.5 6 2.5 15 290 2
Classic Water Bagels (per mini bagel) 100 10 3 18 1 0 0 0.5 0 390 1
Chocolate ChipMuffins 680 270 8 97 30 16 10 2.5 95 320 3
HerbedButtermilk Biscuits (per 2-inch biscuit) 130 50 3 17 5 2 2 1 5 300 1
FOR A CROWD, p. 36
Hazelnut Waffles 290 140 8 30 16 2 8 4.5 75 380 1
Berry Compote (per cup) 90 0 0 23 0 0 0 0 0 0 1
Crme Frache WhippedCream (per 1 Tbs.) 20 20 0 1 2 1.5 0.5 0 5 0 0
Cabbage, Leek, andBacon Tart 660 490 15 29 54 29 19 4 220 860 2
Streusel-ToppedGinger-Apple Coffee Cake 360 122 6 55 13 7 4 2 805 290 1
Winter Fruit Salad 140 0 1 32 0 0 0 0 0 0 4
SmokedSalmon, Goat Cheese, andArtichoke Quiche 590 400 16 33 44 27 12 2.5 230 740 3
Asparagus, Ham, andMushroom Strata 500 240 32 34 27 15 8 1.5 315 1140 2
Apple, Sage, andFennel Breakfast Sausage 310 200 21 6 22 7 10 4 75 350 1
Open-FacedSmokedSalmon andAvocado Sandwiches 440 190 20 44 21 3.5 14 3 15 1630 7
Leek andMorel Strata 320 130 18 29 14 6 4.5 1.5 335 630 2
Fresh Fig Tart with Orange Custard 310 160 4 38 18 11 5 1 75 200 4
ON THE GO, p. 48
Smoky Black Bean andCheddar Burritos with Spinach 510 190 19 63 21 6 10 4 15 1020 9
French-Style GrilledHam andGruyre 390 210 22 21 24 12 8 2 95 940 1
BrandiedApricot-AlmondSlabPie 650 280 9 81 32 15 10 3.5 80 65 5
Oven-ToastedHam, Brie, andApple Sandwiches 580 180 25 72 20 12 6 0.5 70 1300 3
Watermelon, Tomato, andFeta Salad 190 150 5 8 16 6 9 1.5 25 470 1
Chinese Pork andMushroom Wraps 330 120 14 36 14 2.5 7 3 70 730 4
Artichoke, Leek, andTaleggio Frittata 190 130 8 6 15 4 8 1.5 165 280 2
Apple Brown-Butter Jalousie 250 120 3 30 13 5 6 1 25 190 1
Ham andCheese Croissants 380 210 10 33 23 14 6 1 80 600 1
Cherry Breakfast Focaccia 300 10 7 66 1 0 0 0.5 0 490 3
Trail Mix Bars 460 260 8 45 30 11 13 4 50 170 3
Individual Cinnamon Coffee Cakes w/Swirl (per coffee cake) 660 270 12 89 30 13 11 3 120 330 6
NUTRITION
118 BREAKFAST ANY TI ME 201 1
FCSIP48_Nutrition_v1.indd 118 12/22/10 4:26 PM
RECIPE
CALORIES
(KCAL)
FAT
CAL
(KCAL)
PROTEIN
(G)
CARB
(G)
TOTAL
FAT (G)
SAT FAT
(G)
MO NO
FAT (G)
POLY
FAT (G)
CHOL
(MG)
SODIUM
(MG)
FIBER
(G)
QUICK START, p. 62
Honey-AlmondGranola (per cup) 290 150 8 30 17 1.5 9 6 0 90 4
Crispy Sweet Pecan Granola 230 110 4 29 12 1 7 3.5 0 65 4
Prosciutto, Fontina, andSun-DriedTomato Quesadillas 150 60 8 13 7 3.5 2.5 0.5 25 490 1
Melons with Ginger Syrup 110 5 2 27 0.5 0 0 0 0 20 2
BakedEggs with Chives andCream 230 170 13 1 19 9 6 1.5 455 290 0
CandiedBacon (per slice) 70 25 2 9 2.5 1 1 0 5 150 0
Rich Chocolate Muffins 630 340 9 73 38 22 10 2 190 45 3
BroiledGrapefruit with Honey, Vanilla, andCardamom 90 0 1 22 0 0 0 0 0 0 2
Cheese Omelet 310 220 21 1 24 12 8 2 470 370 0
Open-FacedBlueberry andCrme Frache Brioche Sandwiches 470 290 6 40 32 20 6 0.5 120 220 1
Creamy Coconut Oatmeal with DriedPeaches 550 320 11 54 36 22 7 4 0 90 9
BREAKFAST FOR DINNER, p.72
ParsnipPancakes with CaramelizedOnions andSour Cream 320 170 5 34 19 6 11 1 70 620 6
Spanish Potato Tortilla 170 90 5 15 10 2 7 1 105 400 2
Pork andPotato Hash with PoachedEggs andAvocado 510 230 27 43 26 6 15 3 265 910 8
Creamy Fontina Polenta with Mushroom Rag 240 120 9 21 14 6 6 1.5 30 550 2
Egg Foo Yung with Chicken andShiitake 350 230 22 8 26 4 14 7 350 910 1
Pork Chops with Maple-Ginger Pan Sauce (using 2-oz. chops) 510 270 27 23 30 10 16 2 90 650 1
Tomato andMozzarella Omelet 450 320 24 8 36 12 18 3 455 970 2
BraisedSausages with Balsamic-GlazedOnions andGrapes 530 380 23 15 42 13 22 5 65 1550 1
Steak andEggs Rancheros 460 270 27 22 30 9 15 4 255 910 6
Pan-FriedSouthwestern Hash 200 110 3 19 13 1 8 3.5 0 420 3
BREAKFAST AT MIDNIGHT, p. 84
Sweet Potato andChile Hash with a FriedEgg 430 300 9 28 33 6 16 10 225 970 4
Chocolate French Toast Sandwiches 270 140 7 27 16 9 4 1 135 290 2
ToastedBreadwith Chocolate (1.5 oz. breadw/1 tsp. oil) 220 100 5 28 11 3.5 3.5 0 0 390 2
Pork, Sweet Potato, andApple Saut 610 320 35 38 36 13 18 2 125 430 5
Spaghetti alla Carbonara 810 310 34 89 34 10 15 4.5 255 1530 6
Rosemary Steak andPotatoes 880 430 75 32 48 24 17 2 255 740 3
Tuscan PoachedEggs 360 160 14 37 18 4 10 2 215 740 5
Plum Coffee Cake with Brown Sugar andCardamom Streusel 350 140 5 48 16 10 4.5 1 85 240 1
Smoky RefriedBean Tostadas 640 320 20 62 36 8 17 9 35 1400 14
Mini Pizzas with Arugula, Peppers, andProsciutto 140 45 6 16 5 1.5 2 0.5 10 360 2
Chocolate French Toast Sandwiches 270 140 7 27 16 9 4 1 135 290 2
WORTH THE EFFORT, p. 94
Mushroom-Fontina Tart 110 80 4 5 9 4 4 1 45 230 0
Chocolate-FilledBeignets 140 90 2 12 10 4 4 1 30 70 0
Spinach Crpes with Goat Cheese andHerbs (per crpe) 100 40 4 10 4.5 2.5 1 0.5 45 150 1
ShrimpandAsparagus with Cheddar Grits 510 220 44 29 25 14 7 2 355 920 1
Deep-FriedBacon andEggs with Lemon andEgg Vinaigrette 680 520 20 19 58 11 37 7 460 880 2
Walnut andRum-Raisin Crpes (per crpe, 2Tbs. sauce) 240 120 4 26 14 6 4 3 45 130 1
Eggs Benedict 650 410 30 29 47 24 15 4 665 1450 2
Hollandaise Sauce (per cup) 240 230 2 1 26 16 7 1.5 200 170 0
Passionfruit andCitrus Saladwith Coconut Meringues 190 8 3 49 1 0 0.5 0.5 0 10 8
Corn Souffl Puddings 260 180 7 17 20 11 6 1 160 390 2
Classic Tarte Tatin 510 250 4 63 28 17 7 1.5 105 310 2
MAKE IT FAST, p. 122
Maple Butter (per 1 Tbs.) 90 50 0 10 6 4 2 0 15 15 0
RECIPE
CALORIES
(KCAL)
FAT
CAL
(KCAL)
PROTEIN
(G)
CARB
(G)
TOTAL
FAT (G)
SAT FAT
(G)
MO NO
FAT (G)
POLY
FAT (G)
CHOL
(MG)
SODIUM
(MG)
FIBER
(G)
BREAKFAST BASICS, p. 10
Buttermilk Pancakes (per pancake) 110 30 3 16 3.5 1.5 1 0 30 170 0
BREAKFAST DRINKS, p. 16
Masala Chai 50 15 1 8 1.5 1 0 0 5 20 0
Sparkling Pomegranate Cocktail (basedon 6 servings) 130 0 0 12 0 0 0 0 0 5 0
Classic Strawberry-Banana Smoothie 110 5 2 25 0.5 0 0 0 0 20 3
Orange Slush (per cup) 180 25 4 35 2.5 1.5 1 0 10 40 0
Homemade Apple Cider 120 0 0 30 0 0 0 0 0 25 0
Real Hot Chocolate 420 270 8 36 30 18 9 1 60 105 3
Spicy Southwestern Bloody Mary (w/1 oz. vodka) 130 0 2 12 0 0 0 0 0 1160 2
Champagne Cocktail 60 0 0 8 0 0 0 0 0 0 0
Strawberry Orange Vanilla Smoothie 270 30 7 54 3.5 0 0.5 2 0 10 2
BREAD BASKET, p. 24
Cranberry-Orange Muffins (per muffin) 270 90 5 39 11 6 3 0.5 60 250 1
Chocolate-Nut Zucchini Bread 430 180 8 56 21 10 4.5 4.5 85 310 2
Authentic Brioche (per 3-inch brioche) 270 120 6 29 14 8 4 1 115 380 1
Sour Cherry andWalnut Scones 370 150 5 49 17 8 3.5 4 30 200 2
ParsnipandPecan Sour Cream Muffins (per muffin) 320 147 5 41 16 8 6 2 65 370 2
Fastest-Ever Cinnamon Buns (per bun) 300 120 5 40 13 4.5 6 2.5 15 290 2
Classic Water Bagels (per mini bagel) 100 10 3 18 1 0 0 0.5 0 390 1
Chocolate ChipMuffins 680 270 8 97 30 16 10 2.5 95 320 3
HerbedButtermilk Biscuits (per 2-inch biscuit) 130 50 3 17 5 2 2 1 5 300 1
FOR A CROWD, p. 36
Hazelnut Waffles 290 140 8 30 16 2 8 4.5 75 380 1
Berry Compote (per cup) 90 0 0 23 0 0 0 0 0 0 1
Crme Frache WhippedCream (per 1 Tbs.) 20 20 0 1 2 1.5 0.5 0 5 0 0
Cabbage, Leek, andBacon Tart 660 490 15 29 54 29 19 4 220 860 2
Streusel-ToppedGinger-Apple Coffee Cake 360 122 6 55 13 7 4 2 805 290 1
Winter Fruit Salad 140 0 1 32 0 0 0 0 0 0 4
SmokedSalmon, Goat Cheese, andArtichoke Quiche 590 400 16 33 44 27 12 2.5 230 740 3
Asparagus, Ham, andMushroom Strata 500 240 32 34 27 15 8 1.5 315 1140 2
Apple, Sage, andFennel Breakfast Sausage 310 200 21 6 22 7 10 4 75 350 1
Open-FacedSmokedSalmon andAvocado Sandwiches 440 190 20 44 21 3.5 14 3 15 1630 7
Leek andMorel Strata 320 130 18 29 14 6 4.5 1.5 335 630 2
Fresh Fig Tart with Orange Custard 310 160 4 38 18 11 5 1 75 200 4
ON THE GO, p. 48
Smoky Black Bean andCheddar Burritos with Spinach 510 190 19 63 21 6 10 4 15 1020 9
French-Style GrilledHam andGruyre 390 210 22 21 24 12 8 2 95 940 1
BrandiedApricot-AlmondSlabPie 650 280 9 81 32 15 10 3.5 80 65 5
Oven-ToastedHam, Brie, andApple Sandwiches 580 180 25 72 20 12 6 0.5 70 1300 3
Watermelon, Tomato, andFeta Salad 190 150 5 8 16 6 9 1.5 25 470 1
Chinese Pork andMushroom Wraps 330 120 14 36 14 2.5 7 3 70 730 4
Artichoke, Leek, andTaleggio Frittata 190 130 8 6 15 4 8 1.5 165 280 2
Apple Brown-Butter Jalousie 250 120 3 30 13 5 6 1 25 190 1
Ham andCheese Croissants 380 210 10 33 23 14 6 1 80 600 1
Cherry Breakfast Focaccia 300 10 7 66 1 0 0 0.5 0 490 3
Trail Mix Bars 460 260 8 45 30 11 13 4 50 170 3
Individual Cinnamon Coffee Cakes w/Swirl (per coffee cake) 660 270 12 89 30 13 11 3 120 330 6
NUTRITION
The nutritional analyses have been calculated by a registered dietitian at Nutritional Solutions in Melville, New York. When a recipe gives a choice of ingredients, the first choice is the one used. Optional ingre-
dients with measured amounts are included; ingredients without specific quantities are not. Analyses are per serving; when a range of ingredient amounts or servings is given, the smaller amount or portion is
used. When the quantities of salt and pepper arent specified, the analysis is based on tsp. salt and 1/8 tsp. pepper per serving for entres, and 1/8 tsp. salt and 1/16 tsp. pepper per serving for side dishes.
FCSIP48_Nutrition_v1.indd 119 12/22/10 4:26 PM
120 BREAKFAST 201 1
Beverages
Champagne Cocktail .................. 23
Classic Strawberry-Banana
Smoothie ........................................20
Homemade Apple Cider ...........21
Masala Chai ................................... 18
Orange Slush .................................20
Real Hot Chocolate .....................21
Sparkling Pomegranate
Cocktail .......................................... 18
Spicy Southwestern
Bloody Mary ................................... 22
Sugar Syrup ................................... 18
Tangy Strawberry-Orange
Smoothie ........................................ 23
Beef, Chicken, Pork
& Lamb
Apple, Sage, and Fennel
Breakfast Sausage .......................45
Braised Sausages with Balsamic-
Glazed Onions and Grapes ...... 80
Candied Bacon .............................66
Egg Foo Yung with Chicken and
Shiitake.............................................78
Pork and Potato Hash with
Poached Eggs and Avocado ....76
Pork Chops with Maple-Ginger
Pan Sauce .......................................79
Pork, Sweet Potato, and Apple
Saut .................................................88
Rosemary Steak and
Potatoes ......................................... 90
Steak and Eggs Rancheros ........ 82
Breads & Mufns
Authentic Brioche .......................28
Cherry Breakfast Focaccia....... 60
Chocolate Chip Muffins .............34
Chocolate-Nut Zucchini
Bread ................................................ 27
Classic Water Bagels ................... 32
Cranberry-Orange Muffins .......26
Ham and Cheese Croissants ...58
Herbed Buttermilk Biscuits ..... 35
Parsnip and Pecan Sour Cream
Muffins .............................................30
Rich Chocolate Muffins .............. 67
Sour Cherry and Walnut
Scones .............................................30
Eggs & Pasta
Artichoke, Leek, and Taleggio
Frittata ..............................................56
Asparagus, Ham, and
Mushroom Strata .........................45
Baked Eggs with Chives and
Cream ...............................................66
Cheese Omelet .............................68
Deep-Fried Bacon and Eggs with
Lemon and Egg Vinaigrette ... 104
RECIPE INDEX
p. 34
Eggs Benedict ............................. 100
Leek and Morel Strata ................ 46
Spaghetti alla Carbonara ...........89
Spanish Potato Tortilla ............... 75
Steak and Eggs Rancheros ........ 82
Tomato and Mozzarella
Omelet ............................................ 80
Tuscan Poached Eggs ................ 90
Fish & Shellsh
Open-Faced Smoked Salmon
and Avocado Sandwiches .........45
Shrimp and Asparagus with
Cheddar Grits ..............................102
Oatmeal, Granola
& Grains
Creamy Coconut Oatmeal with
Dried Peaches and Candied
Coconut Pecans ............................71
Creamy Fontina Polenta with
Mushroom Rag ...........................76
Crispy Sweet Pecan Granola ....64
Honey-Almond Granola ............64
p. 23
p. 67
fcSIP48_RecipeIndex_v3_TF.indd 120 12/22/10 4:27 PM

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Eggs every way

Breakfast for dinner

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