Hey food fans, please accept our sincere apologies for leaving you hanging without an update over this past week. Both of our lives have been extremely hectic, but we really enjoy the interaction that this blog brings with all of you and the way it forces us to be creative with our cooking. This week we will be posting LAST week’s challenge – the Breakfast Challenge and then next week we will post both the Cheese and Russian Challenges to catch up. Thanks again for your continued support and we hope you continue to enjoy the blog.
Without further ado, which BREAKFAST treat would you prefer to wake up to “Chicken and Waffles” or the Contemporary Green Eggs and Ham Omelet with Home Fries?
“Chicken and Waffles”
When I was a kid, my favorite meals came on the days when we were able to turn the culinary day upside down and have some breakfast for dinner. Pancakes or waffles, bacon or sausage, it was always a little bit of a rebellious thrill to be able to have a meal at a time when it didn’t necessarily belong. The idea of having a more “adult” breakfast for dinner inspired this take on the classic Fried Chicken and Waffles. You will find that the savory waffle with smoked gouda and sweet potatoes elevates very idea of a waffle from a breakfast food to a haute cuisine treat and the vegetarian-friendly sawmill gravy balances the subtle sweetness of the waffle dish with the delicious earthiness of the mushrooms and the floral notes of the thyme. And the fried chicken? Well… it’s fried chicken. You can never go wrong with fried chicken whether it’s breakfast, lunch, or dinner. Or a midnight snack.
- 2 cups of buttermilk
- 6 sprigs of thyme
- 4 thighs and 4 legs of chicken
- 1 tablespon salt
- 1 teaspoon pepper
- 1teaspoon garlic powder
- 2 eggs
- 2 tablespoons of hot sauce
- 2 cups of flour
- Combine buttermilk, thyme and chicken in large bowl and soak refrigerated for at least 8 hours and up to 24.
- Preheat deep fryer (or dutch oven) to maintain an oil temperature of 350.
- Remove chicken from buttermilk and dry with a paper towel. Season with mixture of salt, pepper and garlic powder and allow to sit for 15 minutes.
- Mix eggs and hot sauce in a medium bowl. Pass each piece of chicken through the mixture and then dredge in large bowl of flour.
- Deep fry for 13-14 minutes or until golden brown.
- 2 cups flour
- 2 tbs sugar
- 1 1⁄2 tsp salt
- 1 1⁄2 ts. baking powder
- 2 eggs
- 1⁄2 stick unsalted butter, melted
- 2 cups whole milk
- 1 cup shredded smoked Gruyère cheese
- 1⁄2 cup mashed sweet potato
- 1 tablespoon of chives
- In large bowl mix together flour, sugar, salt and baking powder.
- In a medium bowl mix butter, eggs, potato. Fold in grated cheese and chives.
- In 1/3 increments, add wet ingredients to dry ingredients folding just enough to combine. Be sure not to overstir.
- Add batter to waffle maker per instructions.
Mushroom Sawmill Gravy
- 1 lb mushrooms, pulsed to consistency of sausage in food processor
- 1/4 stick of butter
- 1 tbl minced shallot
- 2 cloves minced garlic
- 1/4 cup flour
- 2 cups whole milk
- 1 tbl thyme
- Melt butter over medium heat. Add mushrooms and cook for 3-4 minutes.
- Add shallot and garlic and cook for another 2-3 minutes.
- Sift flour over the mixture and cook for 1 minute.
- While stirring, slowly add milk to pan.
- Allow gravy to thicken to a consistency that can coat the back of a spoon. Add salt and pepper to taste. Add thyme right before serving.
- This can be served as is, or can be strained for a more elegant presentation.
If you ask French chefs how to measure the talent of a fellow chef, many will agree on one simple test: Make an omelet. Something so simple yet so elegant can truly test a chef’s attention to detail, patience and intuition.
the French omelet is light, moist and delicate, with a slightly unset center. you have to set the skin just enough so that it can hold the omelet together, but not so much that it gets wrinkled and rubbery. And then you have to make sure that you cook it long enough so that it develops a little flavor, but not so long that it browns and loses its delicacy.
In honor of St. Patrick’s Day, I present you with a twist on green eggs and ham. The eggs get their vibrant color naturally from spinach. The light, delicate omelet is lightly stuffed with delicious sautéed shallots and shitakes and a medley of provolone and cheddar cheese. Then topped with a delicate slice of prosciutto. Served with delicious home fries and garnished with chives makes this updated Dr. Suess classic a great start to the day!
- 2 large yukon gold potatoes
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 teaspoon salt
- 3/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- Cut potatoes into about 1/2” cubes. Bring a large pot of salted water to a boil
- Add potatoes and par-boil for about 4-5 minutes so they are still firm. Drain thoroughly and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add the potatoes and sauté stirring occasionally for about 7 minutes.
- Add onion and red pepper. Season with salt, pepper, and paprika. Continue to cook, stirring often, until soft and potatoes are golden brown; about another 7-8 minutes. Transfer to a plate and set aside.
Natural Food Coloring:
- 1 cup spinach
- Pack the spinach in the bottom of a blender or food processor Add 1 tbsp water and turn it on. Scrape sides of blender down to incorporate all of the spinach and add a little more water as needed to get the spinach mixing and into the right consistency. You want it to be very finely blended.
Green Eggs and Ham:
- 3 large eggs
- salt and freshly ground black pepper
- 1 Tbsp butter, unsalted
- shitake mushrooms
- handful of shredded provolone and/or cheddar cheese (or your favorite)
- Whip the eggs until the yolks and natural “food coloring” are well incorporated.
- Season to taste with salt freshly cracked pepper and pepper
- Heat a 7- to 8-inch nonstick skillet over medium heat and add butter. Swirl the pan to coat with melting butter. Once the butter is melted but not browned, add the whipped eggs.
- Using a spatula, quickly stir the eggs and shake the pan back and forth until the eggs start to set but are still creamy and runny on top.
- Add a thin layer of cheese and the sautéed shallots and shitakes.
- Quickly and forcefully shake the eggs toward the end of the pan, opposite the handle. Run the spatula around the outer edge of the eggs, loosening them from the pan. Fold the top of the egg mixture (closest to the handle) down halfway. Tap the handle of the pan to gently slide the egg mixture halfway out of the pan, and then use the spatula to fold this edge back toward the middle of the omelet.
- Top with a delicate slice of prosciutto, serve with home fries, garnish with sliced chives and enjoy!