Rye Fougasse with Oyster Mushrooms, Basil and Parmesan I ran out of bread flour, and tried this recipe for a quick bread with half rye flour.  It takes an hour to rise, and then goes straight in the oven, so it’s a pretty quick on on the weekend.  While it was rising, I mixed up 2 cups of sliced oyster mushrooms, 1/2 cup chopped fresh basil, 2 tablespoons of olive oil, salt and pepper, and set aside until it was time to made the fougasse.  Spread the mixture over the dough and top with 1/2 cup grated parmesan, and bake for about 15 minutes on as high heat as your oven goes. High-res

Rye Fougasse with Oyster Mushrooms, Basil and Parmesan

I ran out of bread flour, and tried this recipe for a quick bread with half rye flour.  It takes an hour to rise, and then goes straight in the oven, so it’s a pretty quick on on the weekend.  While it was rising, I mixed up 2 cups of sliced oyster mushrooms, 1/2 cup chopped fresh basil, 2 tablespoons of olive oil, salt and pepper, and set aside until it was time to made the fougasse.  Spread the mixture over the dough and top with 1/2 cup grated parmesan, and bake for about 15 minutes on as high heat as your oven goes.

Pan-Roasted Chicken with Mixed Mushrooms and Zucchini I bought a pack of fancy mushrooms, and this recipe both provided a nice dinner, as well as enough leftover veggies to mix into pasta, with a big of grated cheese, to bring to work for lunch.  A one pan meal, and takes about 30 minutes. Ingredients: 2 chicken legs with thighs 1/2 bunch chopped thyme leaves 2 portabello mushrooms, quartered Several handfuls of other mushrooms (oyster, enoki, king brown, trumpet… whatever you can get your hands on.  Equivalent of 2 of those grocery store containers) 1 red onion, sliced 2 garlic cloves 2 small zucchini, sliced Salt, pepper and olive oil Pat dry chicken skin and season with salt and pepper.  In a hot oven-proof skillet, add a couple tablespoons of olive oil and brown chicken, skin side down, for about 5 minutes on high heat.  In the meantime, mash the garlic with some salt in a mortar and pestle.  Flip the chicken and cook for 2 minutes before removing from the pan.  Saute the onions, garlic and thyme for 2 minutes, then add your mushrooms and zucchini, coating with the oil and pan juices.  Throw your chicken on top, and bake for 20 minutes at 200C / 375F.  Served with bread and a small wedge of brie. High-res

Pan-Roasted Chicken with Mixed Mushrooms and Zucchini

I bought a pack of fancy mushrooms, and this recipe both provided a nice dinner, as well as enough leftover veggies to mix into pasta, with a big of grated cheese, to bring to work for lunch.  A one pan meal, and takes about 30 minutes.

Ingredients:

  • 2 chicken legs with thighs
  • 1/2 bunch chopped thyme leaves
  • 2 portabello mushrooms, quartered
  • Several handfuls of other mushrooms (oyster, enoki, king brown, trumpet… whatever you can get your hands on.  Equivalent of 2 of those grocery store containers)
  • 1 red onion, sliced
  • 2 garlic cloves
  • 2 small zucchini, sliced
  • Salt, pepper and olive oil

Pat dry chicken skin and season with salt and pepper.  In a hot oven-proof skillet, add a couple tablespoons of olive oil and brown chicken, skin side down, for about 5 minutes on high heat.  In the meantime, mash the garlic with some salt in a mortar and pestle.  Flip the chicken and cook for 2 minutes before removing from the pan.  Saute the onions, garlic and thyme for 2 minutes, then add your mushrooms and zucchini, coating with the oil and pan juices.  Throw your chicken on top, and bake for 20 minutes at 200C / 375F.  Served with bread and a small wedge of brie.

Sage Toad in the Hole with Tomato and Avocado This is a pretty classic breakfast, but I added a bit of a twist to it to make it “extra awesome”.  You’d be surprised how much flavor this adds, and it would probably work with most fresh herbs.  Enjoy. Ingredients (serves 2): 2 thick slices of bread 2 eggs 8 sage leaves 1 tomato, sliced 1/2 avocado, sliced Salt, pepper, and butter Made an egg-sized hole in the middle of both pieces of bread.  Heat up a pan to medium, melt about half the butter, layer 4 sage leaves (2 under where each piece of bread will go), and put the bread on top.  Crack an egg in the middle of each, put on the rest of the sage and season with salt and pepper.  Cook for about 3-4 minutes, flip (adding the rest of the butter), and cook for another 3-4 minutes to finish.  Serve with tomato and avocado on the side. High-res

Sage Toad in the Hole with Tomato and Avocado

This is a pretty classic breakfast, but I added a bit of a twist to it to make it “extra awesome”.  You’d be surprised how much flavor this adds, and it would probably work with most fresh herbs.  Enjoy.

Ingredients (serves 2):

  • 2 thick slices of bread
  • 2 eggs
  • 8 sage leaves
  • 1 tomato, sliced
  • 1/2 avocado, sliced
  • Salt, pepper, and butter

Made an egg-sized hole in the middle of both pieces of bread.  Heat up a pan to medium, melt about half the butter, layer 4 sage leaves (2 under where each piece of bread will go), and put the bread on top.  Crack an egg in the middle of each, put on the rest of the sage and season with salt and pepper.  Cook for about 3-4 minutes, flip (adding the rest of the butter), and cook for another 3-4 minutes to finish.  Serve with tomato and avocado on the side.

Scrambled Eggs with Chili Prawns and Goat’s Cheese and Mint Ingredients (serves 2): 4 eggs 1/2 cup skim milk 2 prawns, cooked or uncooked, sliced in half lengthwise 1/2 teaspoon chili powder 4 tbsp goat’s cheese 1 tomato, sliced 1 cup baby spinach 2 slices of bread 1/4 cup chopped Vietnamese mint Salt, pepper and oil Mix the eggs and milk, and set aside.  Saute the prawns with the chili, and season with salt and pepper.  In a pan on medium heat, pour in the eggs, whipping constantly, until they change in color and start to set.  Once they’re quite thick, stop stirring and flip to finish cooking on the other side. Layer spinach and tomato on the bread, top with eggs, season with salt and pepper, and add the cheese, prawns, and finish with mint. High-res

Scrambled Eggs with Chili Prawns and Goat’s Cheese and Mint

Ingredients (serves 2):

  • 4 eggs
  • 1/2 cup skim milk
  • 2 prawns, cooked or uncooked, sliced in half lengthwise
  • 1/2 teaspoon chili powder
  • 4 tbsp goat’s cheese
  • 1 tomato, sliced
  • 1 cup baby spinach
  • 2 slices of bread
  • 1/4 cup chopped Vietnamese mint
  • Salt, pepper and oil

Mix the eggs and milk, and set aside.  Saute the prawns with the chili, and season with salt and pepper.  In a pan on medium heat, pour in the eggs, whipping constantly, until they change in color and start to set.  Once they’re quite thick, stop stirring and flip to finish cooking on the other side.

Layer spinach and tomato on the bread, top with eggs, season with salt and pepper, and add the cheese, prawns, and finish with mint.

Sage, Porcini and Pancetta Stuffing I was always a bit weird about stuffing as a kid… I mean, soggy bread?  Totally gross.  Eventually I figured out the top was a “safe zone” of crusty, salty goodness, and this really added to that with crispy pancetta and a few porcini mushrooms for a really rich flavor.  Inspired by this recipe from the Food Network. Ingredients: 1 big loaf of ciabatta, cut into half in cubes 1 cup of chicken stock 3 tablespoons chopped dried porcini mushrooms, soaked in the stock 250g pancetta, chopped and fried until crispy 2 carrots, diced 2 onions, diced 1/4 cup chopped sage 1/2 cup grated parmesan 2 sticks of butter (sorry, arteries) Melt half the butter to the pan and soften the onions.  Add the carrots for 3-4 minutes, and then the sage and the rest of the butter until it melts.  Add in the bread, stir, and then pour over the stock with the mushrooms.  Add the pancetta and parmesan in, combine well, and pour into a casserole dish to bake at 200C / 375F for 20-30 minutes. High-res

Sage, Porcini and Pancetta Stuffing

I was always a bit weird about stuffing as a kid… I mean, soggy bread?  Totally gross.  Eventually I figured out the top was a “safe zone” of crusty, salty goodness, and this really added to that with crispy pancetta and a few porcini mushrooms for a really rich flavor.  Inspired by this recipe from the Food Network.

Ingredients:

  • 1 big loaf of ciabatta, cut into half in cubes
  • 1 cup of chicken stock
  • 3 tablespoons chopped dried porcini mushrooms, soaked in the stock
  • 250g pancetta, chopped and fried until crispy
  • 2 carrots, diced
  • 2 onions, diced
  • 1/4 cup chopped sage
  • 1/2 cup grated parmesan
  • 2 sticks of butter (sorry, arteries)

Melt half the butter to the pan and soften the onions.  Add the carrots for 3-4 minutes, and then the sage and the rest of the butter until it melts.  Add in the bread, stir, and then pour over the stock with the mushrooms.  Add the pancetta and parmesan in, combine well, and pour into a casserole dish to bake at 200C / 375F for 20-30 minutes.

Thyme Poached Eggs with Bacon and Ciabatta I found this excellent recipe for ciabatta bread (I made it into a loaf instead of pizza), the only change is that I added another half cup of flour or so since it was too watery and didn’t look like the photos.  Great recipe, very soft fluffy bread and it only took a couple hours to make and it very simple on a Sunday morning. For the eggs, I poached them in cellophane (using a bowl, crack an egg into the center of the cellophane, add a sprig of thyme, and scrunch up the top).  Boil for about 3-5 minutes until the whites are cooked.  Serve with fresh slices of ciabatta and bacon. High-res

Thyme Poached Eggs with Bacon and Ciabatta

I found this excellent recipe for ciabatta bread (I made it into a loaf instead of pizza), the only change is that I added another half cup of flour or so since it was too watery and didn’t look like the photos.  Great recipe, very soft fluffy bread and it only took a couple hours to make and it very simple on a Sunday morning.

For the eggs, I poached them in cellophane (using a bowl, crack an egg into the center of the cellophane, add a sprig of thyme, and scrunch up the top).  Boil for about 3-5 minutes until the whites are cooked.  Serve with fresh slices of ciabatta and bacon.

Peach Baked French Toast Ok… so, I was pretty drunk when I put this together.  I actually didn’t remember until I looked in the fridge the next morning (oops).  It probably could have turned out a bit better, but I do have faith that if I did this properly, it’d be an easy breakfast for a Sunday morning. Ingredients: 8-10 slices of baguette 1 cup of milk 2 eggs, beaten 1 tsp vanilla 2 tbsp brown sugar 2 peaches, cut in slices 1 tsp cinnamon 1 tsp nutmeg Layer the bread in a pan.  Mix milk, eggs, and vanilla, and pour over the bread.  Layer with peaches, and then sprinkle the brown sugar and spices on top.  Cover and refrigerate overnight.  In the morning, bake at 200C / 375F for 30-40 minutes until golden on top.  Serve with honey or maple syrup. High-res

Peach Baked French Toast

Ok… so, I was pretty drunk when I put this together.  I actually didn’t remember until I looked in the fridge the next morning (oops).  It probably could have turned out a bit better, but I do have faith that if I did this properly, it’d be an easy breakfast for a Sunday morning.

Ingredients:

  • 8-10 slices of baguette
  • 1 cup of milk
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 2 tbsp brown sugar
  • 2 peaches, cut in slices
  • 1 tsp cinnamon
  • 1 tsp nutmeg

Layer the bread in a pan.  Mix milk, eggs, and vanilla, and pour over the bread.  Layer with peaches, and then sprinkle the brown sugar and spices on top.  Cover and refrigerate overnight.  In the morning, bake at 200C / 375F for 30-40 minutes until golden on top.  Serve with honey or maple syrup.

Skillet Bread with Baked Beans, Spinach and Eggs As I type, I have 2 adorable 4 week old kittens crawling all over me.  And a big glass of red wine.  I’m not sure which I’m more excited about, but I digress. I wanted to make a big Sunday brunch but was out of fresh foods, so I went into the cupboard to delve into the cans I had, and I would definitely make this again. Ingredients (quick bread): 2 cups of flour (type 00 and wheat) 2 tsp baking powder 2 tsp salt Water Olive oil Get a skillet pretty warm (medium high) and add some olive oil to the bottom so your bread doesn’t burn. In a bowl, mix the flour, baking powder and salt.  Start adding water, about 1/4 cup at a time, and mixing thoroughly until you have a dough that’s “together” enough to knead.  Knead the dough until smooth, spread into a thin pancake, and then fry on both sides (depending on your pan, this may need to be split into 2).  It tastes a lot like an “American biscuit” and went really well with the dish I made. Ingredients (skillet breakfast): 1 can of red/kidney beans, rinsed and drained 1 can of whole roma tomatoes 1/4 cup fresh rosemary 1/2 package of frozen spinach, thawed 1 onion, diced 2 eggs 2 tbsp olive oil Salt and pepper In a skillet, saute onions in olive oil until translucent.  Add the beans, tomato, and rosemary.  Warm up until it bubbles and season with salt and pepper.  Top with spinach, and then crack 2 eggs into the dish.  Bake for 10 minutes at 200C / 375F or until egg whites are no longer runny. High-res

Skillet Bread with Baked Beans, Spinach and Eggs

As I type, I have 2 adorable 4 week old kittens crawling all over me.  And a big glass of red wine.  I’m not sure which I’m more excited about, but I digress.

I wanted to make a big Sunday brunch but was out of fresh foods, so I went into the cupboard to delve into the cans I had, and I would definitely make this again.

Ingredients (quick bread):

  • 2 cups of flour (type 00 and wheat)
  • 2 tsp baking powder
  • 2 tsp salt
  • Water
  • Olive oil

Get a skillet pretty warm (medium high) and add some olive oil to the bottom so your bread doesn’t burn.

In a bowl, mix the flour, baking powder and salt.  Start adding water, about 1/4 cup at a time, and mixing thoroughly until you have a dough that’s “together” enough to knead.  Knead the dough until smooth, spread into a thin pancake, and then fry on both sides (depending on your pan, this may need to be split into 2).  It tastes a lot like an “American biscuit” and went really well with the dish I made.

Ingredients (skillet breakfast):

  • 1 can of red/kidney beans, rinsed and drained
  • 1 can of whole roma tomatoes
  • 1/4 cup fresh rosemary
  • 1/2 package of frozen spinach, thawed
  • 1 onion, diced
  • 2 eggs
  • 2 tbsp olive oil
  • Salt and pepper

In a skillet, saute onions in olive oil until translucent.  Add the beans, tomato, and rosemary.  Warm up until it bubbles and season with salt and pepper.  Top with spinach, and then crack 2 eggs into the dish.  Bake for 10 minutes at 200C / 375F or until egg whites are no longer runny.

Pear and Goat’s Cheese Bruschetta I made this as a snack but probably just could have eaten it for dinner; pear and goat’s cheese is just such a good combination! Ingredients: 2 slices of bread 1 pear, thinly sliced 1/4 cup crumbled goat’s cheese Olive oil, salt and pepper Top the bread with the pear and drizzle with olive oil.  Bake for 10-15 minutes at 200C / 375F, until the pear has started to get brown.  Add goat’s cheese and bake for another 5 minutes.  Season with salt and pepper, and serve. High-res

Pear and Goat’s Cheese Bruschetta

I made this as a snack but probably just could have eaten it for dinner; pear and goat’s cheese is just such a good combination!

Ingredients:

  • 2 slices of bread
  • 1 pear, thinly sliced
  • 1/4 cup crumbled goat’s cheese
  • Olive oil, salt and pepper

Top the bread with the pear and drizzle with olive oil.  Bake for 10-15 minutes at 200C / 375F, until the pear has started to get brown.  Add goat’s cheese and bake for another 5 minutes.  Season with salt and pepper, and serve.