15 May 2015 Basic Crepe Batter Recipe

Basic Crepe Batter Recipe

May 15, 2015 By
Crepe with Maple Syrup and Brown Sugar

Crepe with Maple Syrup and Brown Sugar

This simple batter is best made the day before and refrigerated.  Great stuffed with hazelnut spread and raspberries.

Ingredients:

  • ¾ cup flour
  • ¾ cup milk
  • 2 tbs sugar
  • ½ tsp salt
  • 2 tbs vegetable oil
  • 2 eggs
  • Vegetable oil for frying

Directions:

  1. Stir together flour, sugar and salt in a medium bowl.
  2. Add milk, oil and eggs.  Mix well until the batter is smooth.  Let rest in refrigerator for at least an hour or ideally overnight.
  3. Heat large frying pan on medium-high heat.  Add 1 tsp vegetable oil.  Add ¼ of the crepe batter and swirl plan to create a thin crepe. Cook 1 minute on each side and serve with favorite topping.

Makes 4 crepes.

Filed Under: American, Breakfast, Canadian, French Tagged With: ,
8 May 2015 5 Easy Mother’s Day Breakfast Recipes

5 Easy Mother’s Day Breakfast Recipes

May 8, 2015 By

Mothers-Day-Flower-Art-1For those who prefer to stay home and treat mom to breakfast on Mother’s Day, here are five easy recipes to treat her to that don’t require advanced cooking skills to prepare.

World’s Easiest Pancake Recipe

Cremini and Spinach Crustless Mini Quiches

Waffles with Raspberries and Nutella

World’s Best Hollandaise Sauce for Eggs Benedict

Breakfast Portobello Mushrooms with Shiitakes

Cheers,

Veronique

Filed Under: American, Breakfast Tagged With: , ,
11 April 2015 Short Cut Slow Cooker Oatmeal

Short Cut Slow Cooker Oatmeal

April 11, 2015 By

OatmealI’ve been very successfully using my Slow Cooker Oatmeal technique for years and think it produces the best results for creamy steel cut oats that still have a bit of texture.

Having said that, last week, I was in a hurry with just 3-4 hours on my hands and decided to throw all the ingredients directly to the slow cooker and see what happens. What happened are great oats! I must admit that the overnight technique in a separate bowl does produce the best results, but in a rush, this is pretty great too.

Ingredients:

  • 4 cups water
  • 1 cup steel cut oats ( I use McCann’s Steel Cut Irish Oatmeal)
  • ½ tsp. Kosher salt

Directions:

  1. Add the water, oats and salt in a slow cooker (crockpot) and stir to combine.
  2. Turn the Crockpot on low and cook for 3 hours.
  3. Serve with a generous splash of Quebec maple syrup.

Makes 6 servings.

Filed Under: American, Breakfast Tagged With: , , , ,
9 March 2015 Blackberry Overnight Oatmeal in a Jar

Blackberry Overnight Oatmeal in a Jar

March 9, 2015 By

Blackberry Oatmeal in a JarYes, I admit, I’m slightly addicted to overnight oatmeal…..any oatmeal actually. It’s just such a comforting little number to start one day’s with.

While I’ve shared the recipe for overnight cold oatmeal in a previous post, I wanted to show how it looks when you make it with blackberries – YUM!!

Please let me know via Facebook or Twitter if you try this simple and delish recipe!

Cheers,

Veronique

Filed Under: American, Breakfast, Fruits Tagged With: , ,
29 January 2015 Easy Valentine’s Day Menu and Wine Pairings

Easy Valentine’s Day Menu and Wine Pairings

January 29, 2015 By

happy valentines day 2014From experience, we all know Valentine’s Day at a restaurant can be hectic and restricted to fixed menus. For those of you who prefer to stay home and cook up a romantic meal, here is some inspirational recipes with affordable wine recommendations. 

BONUS – breakfast:  Waffles with Raspberries and Nutella

Whichever dish you decide to prepare for your loved one(s) this Valentine’s Day, I hope your meal is paired with love.

Cheers,

Veronique

Filed Under: American, Beef, Breakfast, Desserts, Entrees, French, Seafood, Starters Tagged With: ,
20 December 2014 Christmas Morning Brunch Recipes from Spuntino Wine Bar

Christmas Morning Brunch Recipes from Spuntino Wine Bar

December 20, 2014 By

Spuntino Wine Bar & Italian Tapas Executive Chef, Josh Bernstein, wants to help us to impress friends and family with unique and delicious Christmas morning brunch recipes he serves at both the Clifton, NJ and the Westbury, NY locations.

Egg White Fritatta

Egg White Fritatta

Egg White Frittata

Serves 4

Ingredients:

  • ¼ cup Clarified Butter
  • ½ cup Spanish Onion, diced
  • ½ lb Chicken Sausage, cooked and diced
  • ½ bunch Rainbow Swiss Chard, cleaned and chopped
  • 8 cherry tomatoes, quartered
  • 2 cups Egg whites
  • Sea salt and ground black pepper to taste

Method:

  1. Heat a 10 inch, nonstick sauté pan over medium high heat. 
  2. Add the clarified butter. 
  3. After about 30 seconds, add the onions, sausage, Swiss chard and tomatoes. 
  4. Cook for 2-3 minutes. 
  5. Season to taste with the sea salt and ground black pepper. 
  6. Mix in the egg whites and stir with a rubber spatula. 
  7. Smooth the mixture out and place into a 400° oven for 5-7 minutes.  (The eggs should be fully set and slightly browned on top.) 
  8. Slide the frittata out of the pan onto a round plate.  Cut into 8 wedges.

 

Pane Francese

Pane Francese

Pane Francese alla Spuntino

Serves 4

Ingredients:

Pane Spuntino:

  • ¼ cup Clarified Butter
  • 1 each Crusty Baguette, cut into 1” bias slices
  • 2 cups Buttermilk
  • 8 eggs
  • 4 tbsp sugar
  • 1 tbsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ¼ tsp Sea Salt
  • 2 Cups Maple Syrup
  • Powdered Sugar for dusting

Warm Berry Compote:

  • 1 lb Strawberries, de-stemmed
  • 1 ls Blueberries
  • ¼ cup Honey
  • 1 tbsp Vanilla Extract
  • 1 tsp Sea Salt
  • 1 tbsp Mint, chiffonade

Method:

Warm Berry Compote:

  1. Cut the strawberries into quarters. 
  2. Combine the strawberries, blueberries, honey, vanilla and sea salt in a sauce pan. 
  3. Slowly bring to a boil over low heat to allow the berries to release their liquid.
  4. Let the mixture cook for 30 minutes to reduce the liquid by at least half. 
  5. Fold in the mint.  Set aside for service.

Pane Spuntino:

  1. In a bowl, combine the buttermilk, eggs, sugar, vanilla extract, cinnamon and salt. 
  2. Whisk for 1 minute to combine well. 
  3. Dip the baguette slices into the egg mixture.  Allow to sit for one minute to absorb the batter.
  4. Heat the clarified butter in a large non-stick sauté pan. 
  5. Add the battered bread to the pan and cook for 2-3 minutes per side. 
  6. Remove baguettes from the pan and dip into the bowl of maple syrup.  Coat on both sides and place into a baking dish. 
  7. Put the pane spuntino into a 450° oven for 4 -5 minutes.  The pane spuntino will puff slightly.
  8. Remove from the oven.  Serve on top of the warm berry compote.  Dust the top with the powdered sugar.

Spuntino’s philosophy, which emphasizes fresh, locally sourced ingredients for their chef-driven made-from-scratch menu, is demonstrated in these dishes.

For more information, visit www.SpuntintoWineBar.com or at Facebook.

Cheers,

Veronique

Filed Under: American, Breakfast, Cheese, Chocolate, Eggs, Vegetables Tagged With: , , ,
18 December 2014 Easy Blueberry Overnight Oatmeal

Easy Blueberry Overnight Oatmeal

December 18, 2014 By

Oats PreparationI’ve been enjoying HOT overnight oatmeal for a few years now and I’d been curious about all the cold versions I’d been seeing on Pinterest (are we connected there by the way?).

I finally made cold blueberry overnight oatmeal and it’s FANTASTIC!! Couldn’t be simpler, mix everything in a canning jar, shake and store in the fridge overnight. I had blueberries on hand so I used those, but you can use just about any fruit you have and enjoy.  

I ate the cold oatmeal right out of the jar one morning and spooned in a dish with a drizzle of Quebec maple syrup the next day – both were super!

Oatmeal in a Jar

Oatmeal in a Jar

Ingredients

  • ½ cup old fashioned oats (not quick or steel cut oats)
  • ½ cup milk (I used low fat, but you could use almond or soy if you prefer)
  • 4 ounces plain Greek yogurt (you could use a flavored version also)
  • 2 drops pure vanilla extract
  • ½ tsp. chia seeds (optional)
  • ¼ cup fresh blueberries (could be frozen and thawed too)
Oatmeal in a Dish with Maple Syrup

Oatmeal in a Dish with Maple Syrup

Instructions

  1. In an 8-ounce canning jar (or other container with a tight-fitting lid) add the oats, milk, yogurt, vanilla and chia seeds. Place the lid on the jar and shake well to combine all the ingredients.
  2. Top the mixture with the blueberries, cover and refrigerate overnight or at least 4 hours.

Makes one serving.

Filed Under: American, Breakfast, Fruits, Vegetarian Tagged With: , , ,
22 June 2014 World’s Easiest Pancake Recipe

World’s Easiest Pancake Recipe

June 22, 2014 By

image

I woke up this morning with pancakes on the brain. I’m usually partial to crepes vs pancakes, but today, after seeing the gorgeous tiny organic strawberries I received in my Bracco Farms CSA box, I wanted pancakes with Quebec maple syrup and strawberries.

This is the simplest pancake recipe of all times with just a few dry ingredients mixed with wet ones easily available at home….no fancy buttermilk, ricotta pancakes….just solid, easy-to-make pancakes the whole family will enjoy.

Ingredients:

  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 2 Tbsp. granulated sugar
  • ½ tsp. salt
  • 1 cup whole milk 
  • 1 large egg
  • 2 Tbsp. butter, melted
  • 3 Tbsp. vegetable oil

Directions:

  1. In a small bowl, whisk together flour, baking powder, sugar and salt.
  2. In a medium bowl, whisk together milk, egg and butter. Add the dry ingredients in the milk mixture and whisk until just moistened with a few lumps – do not overmix.
  3. Heat a large non-stick skillet or griddle over medium-high heat. Add ½ tablespoon oil and warm for 30 seconds.
  4. Add about ¼ cup batter for each pancake. You should be able to fit 2 pancakes in a large skillet.
  5. Cook until the surface of pancakes has some bubbles and a few have burst, about 1 minute. Flip carefully with a thin spatula, and cook until browned on the second side, about another minute.
  6. Transfer to a plate, cover loosely with aluminum foil to keep warm while cooking the rest of the pancakes.
  7. Continue with more oil and remaining batter.
  8. Serve with berries and pure maple syrup.

Makes 4 servings.

Inspired by this recipe.

 

Filed Under: American, Breakfast, Eggs Tagged With: , ,
16 February 2014 Bacon Collard Greens Crustless Quiches

Bacon Collard Greens Crustless Quiches

February 16, 2014 By

Collards in PanBreakfast is the most important meal of the day we’re told. Making breakfast from scratch each morning isn’t very realistic for most of us with busy lives. I’ve been making crustless quiches for the whole week on Sunday afternoons and and one of my favorite version is the one made using leftover collard greens.

Top the quiche with a little green salsa and start the morning right.

Ingredients:

  • 12 large eggs (sounds like a lot, but it’s really one egg per quiche)
  • ¼ cup water
  • ½ tsp. each salt and pepper
  • 1 cup leftover Bacon Collard Greens
  • 1 cup shredded sharp cheddar cheese

Bacon Collard Greens QuicheDirections:

  1. Preheat the oven to 350 degrees.
  2. Generously coat a 12-muffin pan with cooking spray.
  3. In a large mixing bowl, whisk the eggs with the water, salt and pepper until fully blended, about 1 minute.
  4. Divide the leftover collards among the 12 muffin cups. Pour an equal amount of the egg mixture into the muffin cups over the Collards. Sprinkle the cheese equally over the egg mixture.
  5. Place the muffin pan on a sheet tray to catch any drips and bake for about 25 minutes, or until the egg is set and not giggly.
  6. Let the quiches cool in the pan for about 5 minutes then unmold and let cool completely. Store in an airtight container.
  7. To reheat, place two quiches on a plate, cover with a paper towel and microwave for 60-90 seconds.

Makes 6 servings (2 quiches each).

Filed Under: American, Breakfast, Cheese, Eggs, Vegetables Tagged With: , , , , , ,
11 January 2014 Slow Cooker Oatmeal

Slow Cooker Oatmeal

January 11, 2014 By
Oatmeal Bowl

Oatmeal with Maple Syrup

How great is oatmeal on a cold winter morning? Pretty darn great if you ask me. Warm, comforting and simple to make, oatmeal is one of my favorite breakfast items.

I’ve come to learn to enjoy Irish steel cut oats and the Crockpot is a perfect way to cook it to its nutty, slightly al dente yet creamy texture. Set the oatmeal in the slow cooker when you go to bed and wake up to a perfect bowl in the morning!

Ingredients:

Oatmeal Cooking in Crockpot

Oatmeal Cooking in Crockpot

Directions:

  • Find a heatproof bowl that fits inside your Crockpot with a bit of space around it. Add enough water to the Crockpot for it to be half full. Place the empty bowl in the Crockpot.
  • Add the water, oats and salt in the bowl and stir to combine.
  • Turn the Crockpot on low and cook for 5-8 hours.

Serve with golden raisins, maple syrup and warmed, light cream.

Makes 6 servings.

Slow Cooker Oatmeal
Serves 6
How great is oatmeal on a cold winter morning? Pretty darn great if you ask me. Warm, comforting and simple to make, oatmeal is one of my favorite breakfast items. I’ve come to learn to enjoy Irish steel cut oats and the Crockpot is a perfect way to cook it to its nutty, slightly al dente yet creamy texture. Set the oatmeal in the slow cooker when you go to bed and wake up to a perfect bowl in the morning!
Write a review
Save Recipe
Print
Ingredients
  1. 4 cups water
  2. 1 cup steel cut oats ( I use McCann’s Steel Cut Irish Oatmeal)
  3. ½ tsp. Kosher salt
Instructions
  1. Find a heatproof bowl that fits inside your Crockpot with a bit of space around it. Add enough water to the Crockpot for it to be half full. Place the empty bowl in the Crockpot.
  2. Add the water, oats and salt in the bowl and stir to combine.
  3. Turn the Crockpot on low and cook for 5-8 hours.
Notes
  1. Serve with golden raisins, maple syrup and warmed, light cream.
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Filed Under: American, Breakfast, Vegetables Tagged With: , , , , ,
« Previous Page
Next Page »