Simplicity

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We love our breakfasts on weekends, since we don’t get to sit down and eat together on weekday mornings except in exceptional circumstances, so we try to make a point of it on the weekends. It doesn’t have to be anything extremely elaborate, sometimes the simplest things are best.

 

This last weekend, it was eggs, scrambled and cooked in butter, a few strips of bacon, a few slices of avocado, some blood orange, and some toast.

 

Pair it with some coffee, some juice, and good company, and what more could you ask for?

 

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Happy Breakfast!

 

Cocotte Eggs with Creamed Mushrooms

We’ve been watching Jacques Pépin’s show: Fast Food, My Way. It’s a brilliant show, and illustrates something that we’ve thought about and discussed a lot – that really good food doesn’t have to be elaborate and take forever to make.

Anyway, this morning we were trying to decide what to make for breakfast, and we happened to have a ton of eggs to use up, some leftover mushrooms, and a shallot, so we decided to do a slight modification of his recipe for cocotte eggs with creamed mushrooms. We made it just for two, since there are only two of us here, but you can just double what we did, and make it for four, with really very little difference in time spent.

Ingredients

  • 1 cup mushrooms, chopped roughly
  • 1 medium shallot, minced
  • 1/4 cup creme
  • Small bunch of chives, roughly chopped
  • Parmesan cheese, grated
  • 2 eggs
  • 1 tbsp butter
  • Salt and Pepper to taste
  • Olive oil

Directions

  1. Heat some olive oil in a skillet over medium heat.
  2. Once pan is hot, add the shallots, and saute until they begin to soften.
  3. Add the mushrooms, and the tablespoon of butter, and cook until the mushrooms have released their liquid and reduced a bit.
  4. Add the cream, and cook over medium-high heat until the cream reduced a bit into a nice sauce.
  5. Spoon the mushroom cream sauce into the bottoms of small cocottes or ramekins, something which is heat-resistant.
  6. Sprinkle chives on top, and grate a little bit of parmesan cheese over the mushroom cream mixture.
  7. Crack one egg over each dish.
  8. Rinse well the pan you used to make the sauce, then add about an inch or so of water to the pan, and bring to a soft boil over medium to medium-high heat.
  9. Place the cocottes in the water with the lids on until the egg whites are mostly cooked, then remove the individual lids and place a lid over the whole pan, so the steam will finish off cooking the surface of the eggs, but not cook the yolk too much.
  10. Remove ramekins carefully from water, and serve as-is, with a few pieces of chive on top for garnish.

Cocotte Eggs with Creamed Mushrooms

Cocotte Eggs with Creamed Mushrooms

Cocotte Eggs with Creamed Mushrooms

Cocotte Eggs with Creamed Mushrooms

Cocotte Eggs With Creamed Mushrooms

Cocotte Eggs With Creamed Mushrooms

Cocotte Eggs With Creamed Mushrooms

Cocotte Eggs with Creamed Mushrooms

Cocotte Eggs With Creamed Mushrooms

Good Old Oatmeal

This weekend we made oatmeal for breakfast, and it reminded me what a good, simple and cheap meal this is. Very versatile as well. We topped ours with brown sugar, chopped almonds, and chopped dates, but you can use anything that sounds good – honey, molasses, cream, buttermilk, bananas, mango, chocolate, hazelnuts, cinnamon, nutmeg, cardamom – the possibilities are endless. This recipe serves about 4 people.

If you don’t have time to make it for yourself in the mornings before work or whatever, make a double batch on a weekend, and keep it in the fridge in individual servings, reheat it on the stove or in the microwave.

Ingredients

  • 1 tbsp butter
  • 1 cup steel cut oats
  • 3-4 cups water (check the packaging of the oats for exact proportions)
  • Toppings

Directions

  1. Bring your 3-4 cups of water to boil in a pot.
  2. In a medium-sized saucepan, melt the butter over medium heat, and then add the oats.
  3. Cook oats for 1-2 minutes to toast them slightly.
  4. Add the boiling water to the oats and butter, and cook for approximately 30 minutes with the saucepan covered (again, check packaging of oats for exact directions), stirring occasionally, until most of the liquid has been absorbed by the oats.
  5. Dish up the oatmeal into bowls, and add toppings.

Oatmeal

Oatmeal

Baking Powder Biscuits

We’re always on the search for the perfect baked goods, and I think we’ve hit the nail on the head when it comes to good, standard baking powder biscuits. This recipe came from the Martha Stewart Baking Handbook, and the only modification we made was to substitute whole milk for cream in the dough. They come out fluffy inside and crispy outside, and they taste amazing. This recipe will make about a dozen biscuits, depending on exactly how thick you make them.

Ingredients

  • 4 cups unbleached all-purpose flour
  • 2 tablespoons baking powder
  • 2 tsp sugar
  • 1 tsp salt
  • 2 cups whole milk
  • 2 sticks (1 cup) unsalted butter, cold

Directions

  1. Preheat oven to 400 degrees fahrenheit.
  2. Whisk together flour, baking powder, sugar and salt in a large mixing bowl.
  3. Cut butter into dry ingredients using a pastry cutter or your hands, leaving fairly large pieces.
  4. Form a well in the middle of the bowl, and pour in the milk.
  5. Using a fork, mix together the milk and dry ingredients until nearly all the flour is incorporated.
  6. Turn the dough out onto a lightly floured counter, and press together into a cohesive mass, incorporating the last bit of flour, but don’t knead any further than that. The dough should not be smooth.
  7. Press dough out so that it is about 1.5-2 inches thick.
  8. Using a biscuit cutter, cut as many biscuits as you can, as close together as possible. Gently form the dough back together, press flat and cut as many more as you can. Repeat until dough is used up (I like to munch on the remnants). Avoid working the dough as much as possible, you don’t want to develop the gluten structure in the flour.
  9. Place the biscuits on a baking sheet, and brush the tops with some heavy cream.
  10. Place sheet in the oven for about 25-30 minutes, until biscuits are lightly browned.
  11. Remove from oven and eat while still hot!

Baking Powder Biscuits

Maple Cinnamon French Toast

This weekend we made the now annual feast for my birthday (more on that later). And as per usual for us we had tons of leftovers. One thing we had to use right away was the beautiful fresh french baguette.

Maple Cinnamon French Toast
Maple Cinnamon French Toast

day old french baguette, cut in 1 1/2 inch thick slices
4 eggs
1 cup milk
1/4 cup maple syrup
1/8 cup sugar
1 1/2 tsp vanilla
1 tsp cinnamon

Maple Cinnamon French Toast
Preheat oven to 375 F

~beat eggs till just scrambled but not frothy
~add in milk and maple syrup and combine
~add sugar, vanilla, and cinnamon and mix completely

Maple Cinnamon French Toast
~Place the baguette slices in a baking dish and pour egg mixture over the bread.
~Let sit for 15 min, turning occasionally to coat and soak up all the egg-y goodness.
~Remove the bread slices and cook each side in a hot buttered skillet or griddle till just golden brown, careful not to burn.
~While the bread slices are browning throw away any left over egg mixture from your baking pan and wipe it out.
~Once your french toast has browned place the slices in the baking dish and finish cooking in the oven for about 10 min.
~The middle of the french toast will finish cooking through and puff slightly.

Maple Cinnamon French Toast
Serve with maple syrup and butter.