And my favorite– All from Powerline’s The Week in Pictures
This vegetable frittata is excellent served as an evening main course or for a brunch. It could be topped with a white sauce and garnished with sliced ripe olives or served on bread as a sandwich filling. Recipe contest entry: Fanny Cimoli, San Jose, CA—The Garlic Lovers’ Cookbook (1980) ARTICHOKE AND CARROT FRITTATA 2 C
We can pretend it’s Spring and the Sun is Shining.
This is the breakfast table. It is here that we– Mr. Big Food, our house guest and I– enjoyed our breakfast of “Extra-special Scrambled Eggs” and homemade Pennsylvania Dutch sausage. It was, of course, brighter at the breakfast table this morning than this evening when I took the photo. You may wonder, What’s so special
Almost ready to eat– just sprinkle with cheese and pop under the broiler for 2-3 minutes HUEVOS RANCHEROS Serves 6 2 Tbsp oil, maybe more, plus an additional 1 Tbsp 6 tortillas ½ C onion, chopped 1 clove garlic, minced 3 large tomatoes, peeled, cored, chopped 4 oz chopped green chilies ¼ tsp salt, plus
I’ve posted the ‘official’ recipe for Mexican baked eggs but I want to emphasize that baked eggs are my kind of peasant food, or as we would call it here on the Farm, country food– the sort of good food you can just throw together. Essential ingredients eggs and butter (or you fake-fat of choice)
Homemade English muffins (veganized), fresh squeezed grapefruit juice and coffee.
Preparation How about that curly bacon! BAKED MEXICAN EGGS Serves 4 6 slices bacon, cut into small pieces, plus 4 additional pieces cooked and formed into curls 16 oz tomatoes (can use stewed or canned) ¼ C chopped green chilies 1 clove garlic, minced 4 eggs Salt, pepper Tortillas, heated, buttered, and rolled Preheat oven
POACHED EGGS BOULANGERE 3 “long narrow” potatoes, cut into thin slices, sautéed in 4 Tbsp (generous) butter until tender and browned nicely on both sides, seasoning to taste with a mixture of salt, pepper, and ground nutmeg 1/3 C (1 1/3 oz) (generous) cheese (“any desired kind”), grated 6 fresh eggs Salt, pepper, mixed Fresh cream Preheat
Oh boy! OH BOY WAFFLES Makes 10-12 2 ¼ C sifted flour4 tsp baking powder¾ tsp salt1 ½ tsp sugar2 eggs, beaten2 ¼ C milk½ C oil Sift together flour, baking powder, salt, and sugar. Mix together eggs, milk, and oil, and add all at once to dry ingredients, beating only until moistened. Bake in
Really, really good! This is the regular version, not the party variation. It would make an excellent breakfast for the coming busy weekend. Make it in the evening, refrigerate overnight. “Scrumptious. Be creative with the bread and meat you use.” BEST BREAKFAST CASSEROLE AND PARTY VARIATION 12 slices bread (“may substitute French bread for
We had these for supper the other night, but they’d make a great breakfast! How easy is this? Mr. Big Food assembled this dish before he left for work and pulled it out of the fridge when he arrived back home. Supper’s ready! BREAKFAST ENCHILADAS Serves 8-10 ¾ lb cooked hot pork sausage, drained½ C green
Unbelievable! CREAM PANCAKES Makes about 10 pancakes 2 large eggs 1 tsp salt 1 Tbsp sugar 1 C cold water ½ C cream ¾ C flour Melted butter (for rolling and serving pancakes) Maple syrup (for serving pancakes) Beat eggs until thick and lemon colored, then beat in salt and sugar. Add water, cream, and
Made with Homemade Hot Sage Sausage which is not the same as Homemade Sausage with Sage. Mr. Big Food put this together late in the afternoon on Wednesday. It was ready on the 4th. Recipe below. HOLIDAY BRUNCH CASSEROLE Serves 6 1 lb sausage, cooked, crumbled, drained (preferably homemade—see recipes in Meats, Tex-Czech, and Tex-Mex sections)
They match the table! Mr. Big Food used up the last of our buttermilk and made a batch and a half this morning. We feasted and then froze the rest, because you can never have too many homemade buttermilk pancakes in your freezer. BUTTERMILK PANCAKES Makes about 1 dozen 2 cups self-rising flour1 tsp baking