Tag Archives: Breakfast

Sunday Yummy Sunday

Breakfast is hands down my favorite meal of the day. Dinner is a close second, (followed by the “cold sandwiches suck” middle meal of lunch) but there is something about the sweet and savory meal that breaks the all-night fast that for me, really takes the cake. And when the rain outside is of Biblical proportions, I like to take to the kitchen in my pajamas and start the last day of the weekend with some good, good eats.

On the menu:
Goat cheese, mushroom, spinach, caramelized onion omelet
Homefries with peppers and onions
Crispy bacon
Orange juice

The omelet:
Serves 1

2 eggs
1 Tbsp milk
1/4 cup white mushrooms, slightly cooked over butter
1/8 cup caramelized onions* (see note)
1/8 cup cooked spinach
2 Tbsp goat cheese
salt and pepper to taste

Whisk together 2 eggs with a Tbsp of milk, salt and pepper. Pour egg mixture into a non-stick pan over medium heat. (NOTE: the non-stickness of your non-stick pan is integral. Your omelet will look TERRIBLE if it sticks. Use cooking spray if you need to). Rotate the pan so the egg spreads to all the edges of your pan. Once the omelet is almost entirely set, line up mushrooms, onions, spinach, and goat cheese in one line down the center of the omelet. Slowly fold one half of the omelet over the filling, repeat with the other side (like a tri-fold letter). Flip the omelet and cook for 2 additional minutes, until the egg is completely cooked through and the filling is heated.
*Note: caramelized onions are so easy to make because onions have a ton of natural sugar. All you have to do is thinly slice a Spanish onion and heat the slices in a frying pan for around 15 minutes, until the onion develops a nice golden color.

The homefries:
Serves 1

1 potato, cut into 1/2 inch cubes
2 Tbsp canola or vegetable oil
1/2 bell pepper, chopped
1/4 cup onion, chopped
salt and pepper to taste

Preheat oven to 375 degrees. Boil potato chunks for around 15 minutes, until you can stick a fork into one and it slides out easily. Drain potatoes. In a large bowl, toss potatoes with 1 Tbsp canola oil, and salt and pepper. Spread out on a baking sheet and bake for 30 minutes. Toss onions and peppers with canola oil and add to the baking sheet. Raise oven temperature to 400 degrees and bake potatoes, onions, and peppers for 15 minutes, until potatoes are crispy on the outside and the onions and peppers have softened.

After the meal I’m going to suggest a nap. Because the rain is still coming down, the smell of bacon still hangs in the air, and your bed is still warm with that perfect, disheveled mix of blankets, pillows, and rumpled sheets. And it don’t get no better than that.

Buy and Sell text links

3 Comments

Filed under Cooking, Recipes

The Only Pancake Recipe You Will Ever Need

Pancakes are my favorite food. Ever. Potato pancakes, flapjacks, scallion pancakes, crepes, Dutch baby… you name it. I love it. But truth be told, I very rarely order plain old pancakes out at a restaurant because they’re usual chewy and giant and gross. They do not compare to The Adirondack Cookbook’s pancake recipe.

Trust me, kids. This is the only pancake recipe you will ever need.

On the menu: Adirondack banana pancakes with caramelized banana topping

Makes 5 skillet-sized pancakes
*Note: you don’t have to add banana to the pancake batter itself. This is my go-to recipe for pancakes with or without the fruit.

Pancakes
1 1/3 cups flour
2 Tbsp sugar
3 tsp baking powder
3/4 tsp salt
1 1/4 cup milk
1 egg
3 Tbsp melted butter*
1 ripe banana, mashed
1 Tbsp butter

Mix dry ingredients. Blend together milk, butter, and egg. Add liquids to dry mixture. Add banana and mix well. Melt 1 Tbsp of butter in a non-stick skillet, coat the pan. Pour batter in skillet 1/2 cup at a time. When the pancake bubbles, flip and cook for approximately 2 minutes on the other side.
*Let the butter sit for a few minutes after you melt it, otherwise when you add it to the cold milk it will harden. When you do add the warm butter, temper it (i.e. add a tiny bit at a time to the cold milk, constantly stirring). Don’t worry if the butter hardens – it’ll melt inside the pancake anyway, forming delicious little butter pockets. Mmm butter pockets…

Caramelized Banana Topping
3 bananas, sliced
2 Tbsp sugar
1 tsp ground cinnamon

Saute bananas with sugar over low heat and stir for 10 minutes, stirring occasionally until a syrup has formed. Add cinnamon and saute for 2 minutes.

Note: the caramelized topping works with tons of different fruits. I’ve done this with pear, apple, banana. It would work with raspberries (just add a little orange juice to cut the sweetness a bit), blueberries, strawberries… bacon. You heard me. Caramelized bacon. Mmm bacon…

Buy and Sell text links

15 Comments

Filed under Cooking, Recipes