Brunch
923 recipes found
Egg White Frittata With Leeks
Finnish Pancakes
Outside Thunder Bay, you won’t find many places that serve the Hoito’s style of Finnish pancakes, which bear no resemblance to fluffy American-style pancakes. At the restaurant, they are each the size of a dinner plate, heavy and dense.
Peter Reinhart’s Whole Wheat Bagels
When I order a whole wheat bagel in a coffee shop what I get is a white bagel with a little bit of whole wheat flour thrown in. These bagels are different; they are truly whole grain. I’ve been enthralled lately with Peter Reinhart’s new cookbook, Bread Revolution. Reinhart, a baking teacher and cookbook author whom I have long admired, has discovered the magic of sprouted whole grain flours, which he uses in the recipes in this book (you can get sprouted whole wheat flour in whole foods stores and from several online sources). He also illuminates many of the mysteries of baking with whole grain flours in general. The recipes that I have tried work with regular whole wheat flour as well; I have Community Grains whole wheat flour on hand but did not have sprouted whole wheat flour when I was developing this week’s Recipes for Health, so that is what I used. One of the important things I learned – relearned really – from Peter is that when you make dough with whole wheat flour, which absorbs liquid more readily than white flour, it is important to give the dough a little time to absorb the water so that it will be workable. So there is a rest after you add the liquid to the flour; you’ll think the dough is going to be way too wet, then it miraculously firms up, in very little time. Reinhart has two methods for bagels in his cookbook; one requires an overnight rest in the refrigerator after shaping (that is the method I have used in the past), the other, made with sprouted wheat flour, can be boiled and baked after rising and shaping. If you use sprouted whole wheat flour Reinhart says the overnight rise isn’t required because the sprouted wheat allows the bagels to develop optimum flavor in a shorter time. I couldn’t discern much of a difference between the flavor of my overnight regular whole wheat bagels and those I made with the shorter rise; and the ones I made with the shorter rise were prettier. Barley malt is the traditional sweetener used in bagel dough and in the water bath, but either honey or agave syrup can be substituted.
Jap Chae: Korean Noodles
Manaqeesh (Za’atar Flatbreads)
Manaqeesh are one of the most popular breakfast foods for Arabs, particularly Palestinians, Lebanese, Syrians and Jordanians — but they’re excellent any time of day. Most often topped with a za’atar and olive oil mixture as they are here, these simple flatbreads are now often found coated with varied ingredients, such as cheese, labneh, pepper paste, eggs and even sweet spreads. But the traditional za’atar still reigns supreme. You can roll the dough out with a pin, but, for the fluffiest and softest version of this flatbread, stretch the dough by hand.
Corn and Lobster Tart
Lobster and corn. It does not take much more than those eminently compatible ingredients to recognize summer. You hardly need a recipe to prepare steamed or broiled lobsters and serve them with corn on the cob. But you do need more than pocket change. Here, you can satisfy four at lunch or six with a first course at dinner, relying on a single, modest lobster. This quiche-like tart, meant to accompany a glass of chilled chardonnay, can be served warm or at room temperature.
Crustless ‘Quiche’
I suppose crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go. Once you take the crust out of the quiche you not only radically alter the concept but expand its possibilities. You can produce a “quiche” Lorraine by softening onions (lots) in butter or bacon fat, then adding eggs, cooked bacon and cream or half-and-half, and baking it all as you do in the recipe here.
Savory Clafoutis With Corn and Swiss Chard
Clafoutis are baked French pancakes, usually filled with sweet cherries. This savory version calls for corn, Swiss chard and leeks instead of fruit, and includes plenty of Gruyère for a salty depth. It will emerge from the oven puffed and golden, then quickly deflate. Fear not, it still tastes wonderful after it flattens out, though for the best presentation, try to time it so your guests are at the table when it is ready. Serve it for brunch or a light dinner with a tomato salad on the side, if you’re making this in tomato season. In winter, sliced oranges drizzled with olive oil and salt are nice, too.
Risotto With Milk
This intensely creamy Italian rice dish, called riso al latte, falls somewhere between rice pudding and risotto. The rice is cooked in vanilla- and lemon-infused milk, but barely sweetened, making it more appropriate for brunch than dessert. Crunchy bread crumbs and flaky sea salt add texture, while the optional drizzle of sweetened cappuccino (or regular milky coffee) lends bittersweet complexity. If you like, you can serve this with a juicy salad made from halved cherry tomatoes mixed with berries and pomegranate seeds, and seasoned with a few drops of balsamic vinegar. Or increase the sugar and serve it for dessert.
Pissaladière
Sweet, caramelized onions, briny anchovies and olives make the up the topping for this traditional Provençal tart. This version calls for a yeasted dough, which makes the tart somewhat like a pizza. But puff pastry, which Julia Child preferred, is also traditional, and quite a bit richer. If you’d rather use that, substitute a 12- to 16-ounce package for the yeast dough, and bake the tart at 375 degrees until the bottom and sides are golden brown, about 20 to 25 minutes. Pissaladière makes great picnic fare, in addition to being a terrific appetizer or lunch dish. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Savory Dutch Baby
This savory Dutch baby is like Yorkshire pudding meets a popover meets a gougère, flavored with browned butter, Parmesan and thyme. You can serve it for brunch, pancake style. Or try it as an hors d’oeuvre. Bring the whole thing out to your guests and let them tear it apart with their hands. Salty, cheesy and delicious.
Omelets With Roasted Vegetables and Feta
If you have roasted vegetables on hand an omelet is a wonderful vehicle for them. Omelets are so quick to make, and so satisfying, whether you make them for breakfast, lunch, or dinner. You can cut up your roasted vegetables into slightly smaller pieces if you want a less chunky omelet.
Asparagus and Parmesan Omelet
This is a favorite omelet of mine. I make folded French omelets for one or two, and larger frittatas for a crowd.
Grilled Pepper Omelet
Roasted peppers, chopped herbs and a little bit of Parmesan make for a quick omelet in the spirit of a pipérade. I often make the classic Basque pipérade, eggs scrambled with stewed peppers and tomatoes. This time, I kept it a little simpler and used my roasted peppers to fill an omelet. I added chopped, fresh herbs and a little bit of Parmesan to the mix. If your peppers are already roasted (I had plenty on hand as I’d been working with roasted peppers all week) this is a 2- to 5-minute dinner. As always, the better the eggs (farm-fresh, pastured), the better the omelet.
Sour-Cherry Sauce
Cane Syrup Popcorn Balls
Cane syrup, a caramelized, concentrated version of pure cane juice, is one of the basic flavors of southern Louisiana, where about half the sugar cane in the United States is grown. Here, use it to give popcorn balls a deep, buttery caramel taste, perfect for a Halloween treat. Make sure to butter your hands well before shaping the mixture into balls. And if you live outside a region where you can get cane syrup, try Lyle’s Golden Syrup, a British sweetener often found in supermarket baking aisles.
Charred Tangerines on Toast
For an unexpectedly good hors d’oeuvre, char tangerines. Yes, tangerines. Letting the blackened citrus steep in an herby oil yields a sweet, silky and pleasantly bitter result. They’re delicious on baguette toasts with just a spoonful of the oil, flaky salt and cracked black pepper. Or serve them with rich crème fraîche, ricotta, prosciutto or leftover ham, which offsets the sourness of the citrus.
Swiss Rosti With Smoked Salmon and Poached Egg
In Switzerland, rosti (pronounced roosh-ti) is considered a national dish, though it is most popular in the German-speaking regions of the country. Made from grated potatoes, it resembles American hash browns, fried in a skillet like a thick potato pancake and cut into wedges. Rosti is often enhanced with ham, bacon or cheese or served with sausages. This posh version is garnished with smoked salmon, sour cream and a poached egg, perfect for a weekend breakfast. For best results, boil the potatoes one day (or at least several hours) in advance and chill. Cook them until just done and still firm — check with a skewer or paring knife — or they will be impossible to grate.
Summer Fruit Salad In A Marinade (Soupe De Fruits D'ete)
Southwest Potatoes
Here is a substantial breakfast inspired by (though far better than) airplane food that can be served on its own or alongside eggs. With all the classic flavors of a burrito — black beans, jalapeños, corn, cheese and cilantro — it would also make great filling for a corn or flour tortilla, with potatoes added in place of rice. Exercise patience when you cook the potatoes. The key to this recipe is leaving them alone once you’ve put them in the pan, neither stirring nor shaking, for at least 10 minutes, so they develop a nice crust.
Red-Eye Hash
Lamb Kebabs With Couscous
Apricot Jam On A Whim
Dried Apricot, Cherry and Cranberry Infusion
Whenever I soak dried fruit in hot water, to plump it for another recipe, I am always reluctant to throw out the soaking water because it tastes so good. I decided to simmer dried fruit with sweet spices and orange to obtain a delicious infusion that I would decidedly not throw out. A great beverage for a snowy day.