Monte Cristo Waffles

We broke down and got a great stereo system a couple weeks ago to help bring a little life to our home office. We situated it in the center of the apartment so that no matter where you are, you can hear the music. Since its arrival, we've easily slid right into a routine; soft Indie Rock in the mornings and some blend of R & B or Classic Rock in the afternoons that carries us into the evenings. The only apparent break in this routine has been on the weekends. That's when the jazz on comes on and breakfast changes from quick bites of yogurt into something a little more exciting.

Last weekend, while we were enjoying our relaxing morning of jazz, I got to work on breakfast while Richard brewed some coffee. With the help of my waffle iron, I gave a classic, favorite brunch sandwich of mine a fun new twist. A Monte Cristo, under normal circumstances, is a relative of the grilled cheese sandwich, only with a French Toast exterior and usually the addition of ham and Maple Syrup or jam and it's that sweet-savory combo that keeps me going back for more. Here, a cornmeal and mustard batter became a great bed to lay some good quality Black Forrest Ham and shreds of Gouda before a quick stamp from the waffle iron left fun tracks for maple syrup to slip right into. Just before serving, powdered sugar was finely dusted on top to give the waffle a sweet finish to contrast the savory fillings.

It didn't take long for us to eat these up and inspired by them, I foresee a lot more waffley fun ahead of us. There's just something about those little bits of cheese seeping out of the waffles and the slices of ham poking out of the batter, gaining a nice crispness to them. The cornmeal compliments the tangy mustard and gives the whole thing such an enjoyable little crunch while the powdered sugar and maple syrup duo give it all a nice, sweet finish. For best results, I recommend serving with homemade Bloody Mary's and a healthy dose of jazz music on a lazy Sunday morning.

Monte Cristo Waffles

- 2 cups All Purpose Flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup cornmeal
- A generous pinch of salt
- 2 TBS Dijon Mustard
- 2 eggs
- Enough buttermilk to form a thick batter (about 2 cups)
- 1/4 lb. Thinly sliced ham (I used a good quality Black Forrest Ham)
- 1 cup Shredded Gouda (or other cheese of your preference)
- Powdered Sugar (optional)
- Maple Syrup

In a large bowl, combine the flour, baking soda, baking powder, cornmeal and pinch of salt. Whisk ingredients together until combined. In a separate small bowl, combine Dijon mustard and whisk until well combined. Add the egg-mustard mixture to the dry mixture and stir in just enough buttermilk to make a thick batter (about 2 cups).

Heat waffle iron and add a half a ladle of waffle batter. Working quickly, lay ham and sprinkle cheese on top before adding another 1/2 ladle on top and closing the waffle iron. (Be careful not to add too much batter or it will run down the sides!) Cook until desired doneness and serve warm with powder sugar and maple syrup, if desired.

Eggland's Best Featured Recipe: Spicy Poached Egg over Cheddar Fried Potatoes

Scrambled, fried or folded over into an omelet, over easy, sunny side up and poached into a neat little pocket, eggs are incredible.  Often my go-to option when I'm so exhausted from hours on my feet at culinary school I can't even see straight, there's nothing more satisfying then whisking together some eggs and grabbing some bits of this and that from the fridge to make an effortless, light, yet still satisfying dinner.  That being said, a quick scramble might be all fine and good for a night when I'm eating my dinner standing up in my kitchen sporting my most comfortable sweatpants, but sometimes I think there needs to be a little more pomp and circumstance.  Sometimes that egg just needs to be shown a little more respect and given more attention and made into the type of meal you sit at the table for and heartily enjoy.

When Eggland's Best contacted me and asked me to create a recipe featuring their eggs, I, being fresh off of a couple of weeks at school focusing solely on the egg and feeling particularly geeky, wanted to first find out if their eggs truly were superior (and worth the often additional cost) when compared to the average grocery store variety.  Buying one carton of generic large grocery store eggs and one carton of large Eggland's Best Eggs, both bearing approximately the same expiration date, I got home and cracked one egg from each carton and separated the whites from the yokes to test for freshness.  I found that the Eggland's Best had the whites clinging to the yoke much more firmly (this indicates freshness).  The Eggland's Best egg also was a significantly deeper and brighter shade of yellow, usually indicating the chicken's diet and additionally making for a more flavorful egg and much more beautiful presentation, proving that these are the types of eggs you buy to enjoy as the main part of a meal, not hide into a baked good.

Once I was done playing mad scientist in my kitchen, I got to work creating a recipe featuring the Eggland's Best Egg.  Lately I've been obsessed with poached eggs, I just love the theatrics of them.  They sit there, all soft and delicate until a small pierce from a  fork releases the yoke, which rushes out in a waterfall of thick, creamy deliciousness.  I had always been intimidated by poaching eggs, it seemed so tricky but it's actually quite simple.  As long as you carefully slide an egg into a salt and vinegared almost-boiling water bath (steam should be coming off the surface and little bubbles should be streaming to the top) then you'll be totally fine and well on your way to a deliciously poached egg.

I particularly like this recipe because it starts with a bed of ultra crispy red potato disks topped with melted tangy sharp cheddar cheese and then the star of the show, the poached egg, is delicately placed on top and fiery chipotle-tomato sauce is lightly spooned on top while vibrant green parsley tumbles over, providing a light accent of fresh flavor.  These are the types of eggs that mornings were made for.  

Check out the recipe (and more pictures) after the jump!


Post disclaimer: the content of this post reflects my views and thoughts on Eggland's Best Eggs.  I was no compensated for the statements made and although had been asked to create a recipe for them, was not asked to compare and contrast their eggs versus average grocery store eggs.  That's just a result of my own geekiness and me wanting to share :)

How To Eat Sunday Brunch At The Langham

No doubt about it, The Langham Hotel is classy, with fine polished floors (that I can only assume are made from the finest Italian marble) and lavishly extravagant decor.  But I warn you, do not let this fancy exterior fool you into thinking that this fine establishment puts together a brunch where you politely nibble on an arugula salad and daintily push a tomato around on gilded China plates.  In fact, I would even say that this is something that you don't just casually attend on a whim.  Oh no, no. Attending a Langham Brunch at Cafe Fleuri takes careful training and planning.  This isn't a brunch for the weak, this is the big leagues kids and I plan to devote this post to helping you come up with a step by step game plan to help you tackle a Sunday Langham brunch.

A couple weeks in advance:
1. Start saving your money.  The good stuff 'aint cheap.  The brunch will set you back $52/person so start saving!
2. Decide who you're going to go with.  Keep in mind, you want to be there with people who will share your enthusiasm for food (and not make fun of how many trips you make to the dessert bar).

Melissa, Daisy and Bridget 

One week in advance:
1. Make reservations (it's a popular brunch in the city and it'd be a shame to go through all the training just to find out they are all filled up!)
2. Start doing some light exercises, stretches and maybe sign up for a yoga class.  You'll want to be limber and agile, able to carry many plates back and forth.
3. Have a couple of larger meals this week, get that stomach prepared!

Eggs Benedict 

The day before:
1. Lay out your clothes.  Preferable something stretchy, flowy and comfortable.  You've got a big day ahead of you tomorrow and you don't want tight and constricting clothes getting in the way of your fun.
2. Eat a big meal late in the afternoon and then cut yourself off and don't eat a thing until the brunch.
3.  Review the menu and develop your game plan.  What do you absolutely have to have? What are some things you can do without?
4. Get excited, it's almost game time!

Cheese Blintzes with Blueberry Sauce

The day of: 
1. Wake up and do some light stretches.  (It particularly help if you sport a sweatband at this point.)
2. Turn on some pump-up music.  Something like the theme song from Rocky (if you want to be all classic about it) or Christina Aguilera's Fighter song would be fine too.
3. Check off all things on your to-do list.  You'll want to make sure you have plenty of time to nap or simply lay on the couch watching some bad tv when you get home from brunch.
4. Get ready to go and head over to the Langham (don't forget to take off your sweatband).

Roasted Root Vegetables

While there:
1. Okay, you're starving and you might even feel a little lightheaded.  Don't worry, this is normal.  Start small and ease your way into the brunch.  Warning: The fruits/muffins/breads are going to look tasty.  As will the yogurt and granola.  Don't fall for this, it's a trap.  These are just fillers and will take up valuable stomach real estate, leaving less room for duck prosciutto.  Put the muffin down and walk away.
2. When you see a young lady in a fancy dress walking around with a basket, make sure she comes to your table.  In that basket sits warm, cinnamony beignets.  They are unreal.

The Beignet 

3. It's all a head game.  Right around plate #3, you'll start to feel a little full.  You've got to muscle through this, my friend.  You can do it! Get up there and grab yourself some of that deliciously seasoned prime rib and a scoop of buttery mashed potatoes.  This is what you trained for!

Fresh Carved Roast Beef and Mashed Potatoes

4. Just when you think you've had it, grab yourself another plate and hit up the dessert bar.  Don't miss the chocolate croissant bread pudding, served with a thick, warm caramel sauce.

Chocolate Croissant Bread Pudding, Berry Crepe and Strawberry Parfait

5. When you really can't fit in another bite, allow some time to sit and reflect on all that you achieved.  Politely pay the bill and then take a nice little walk before you plant yourself on the couch for the rest of the afternoon.

And that, ladies and gentleman, is how it's done.

Lemon Ricotta Pancakes

"Any chance you could use up some of that ricotta cheese that's in the fridge?" my Dad asked as I was pouring over my cookbooks trying to plan a Saturday brunch to celebrate my Mom's birthday.  I immediately put my cookbooks down.  "Do you have any fresh lemons?" I asked as I reached for my laptop.  He shook his head yes and I knew I was onto something.  Inspired by one of my favorite cookies, the lemon ricotta cookie, I thought there must be some recipe out there that was already created that transformed light lemony ricotta cookies into a delicious pancake.  A quick google search showed that Bobby Flay and I were on the same wavelength and lemon ricotta pancakes were officially going to be making an appearance at the breakfast table. 

The pancakes themselves are very simple to make.  Utilizing pretty basic ingredients (you know, the usual suspects; flour, milk, eggs, baking soda, nutmeg) and adding creamy ricotta and bright lemon zest to perk everything up.  The best part about these is how unassuming they are.  They look like your average pancake and in fact, I think it's best left as a surprise.  You see, these pancakes are so packed with fresh and vibrant flavors and it's fun to watch people eat them, thinking that they signed up for an average pancake.  Within seconds of them taking that first bite, you'll see them stop chewing and their face will visibly show what their taste buds are thinking.  "Where's all that flavor coming from?"  They'll grab another bite and chew more slowly, carefully thinking about and taking in each bite as if it were solving a mystery.  "Where is all that flavor coming from?" You'll then start to notice that the pancakes will start to rapidly vanish from a syrup stained plate and in between mouthfuls, your brunch companion will mumble something about these being amazing and then they'll ask if there are any more left.  At this point, you can sit back and smile and be satisfied about the breakfast that you just made, that is, unless you're busy stuffing your own face full of deliciously lush lemony pancakes.

The real trick to making a great fluffy pancake is to not flip them much.  Instead, let them cook completely on one side and then give them a flip.  Don't press down on them with a spatula either because then they will loose all that precious air that makes them so light and delicious.

For the complete recipe, click here.  

Blogger Brunch at Lord Hobo

To me, the word brunch conjures up images of mini-muffins in cloth-napkin lined baskets, brightly lit rooms filled people sipping mimosas out of champagne flutes and maybe some light jazz playing softly.

Lord Hobo's brunch is nothing like that.

For starters, it's not bright.  No one is sipping mimosas from champagne flutes (they are served in margarita glasses here) and there is nobody is softly playing the piano in the background.  Instead it's louder and edgier music, which blends in so well with the whole scene, no one questions it.  The seats are wooden and everything is accentuated by metal fixtures and gothy Old English fonts, while exposed  light bulbs hang from the ceiling and artistically bright paintings decorate the walls.  Although this might not be your typical brunch setting, I wouldn't recommend dismissing this spot.  The brunch is fantastic, with hearty portions and very reasonably prices.

Earlier today, I joined a slew of other Boston food bloggers in what will hopefully be a monthly tradition of foodie brunch-time gathering.  Taking up a giant wooden table in the center of restaurant, we laughed heartily and ate plenty.  And though there might have been 12 of us, the impressive fact was that everyone's dish was cooked to perfection.  From eggs Benedict to pork belly hash, this spot offered plenty of options.  I opted for a classic breakfast of cheddar omelet, homefries, sausage, fruit, and rye toast (holy moley, right?).  The cheddar omelet was perfectly delightful.  Fluffy eggs hugging salty cheddar cheese that were accompanied by deliciously fat breakfast sausages, spicy chunks of home-fried potatoes and a fruit medley consisting of cantaloupe, honeydew and watermelon.  Also present on the plate was 4 triangles of thinly sliced rye bread (And to think all of that came to $11!).  They also get big points with me for serving their waters in Mason jars (I don't know what it is about Mason jars, but they make me happy).

In sum, this is an ideal spot if you're out in Cambridge and looking for something just a little different than the normal brunch routine. I recommend the omelet, it was great!

Lemon Blueberry and Ricotta Muffins

My co-workers lucked out this morning because I was in the mood for a baking project last night and had decided to whip up some muffins.  If you've been following my blog for a while, you know that I am not a good baker.  It's too scientific or something and I give so much credit to those that can just measure out some ingredients and create an irresistible baked good.  I'm just not that sort of person in the kitchen!  In an attempt to face my fear of baking, I've decided to approach it head on and do what you're supposed to do with fear; keep doing what scares you until it's not scary anymore.

So it's time I be a grown up about this and face my fears.  After all, that's one of the reasons why I started to this blog, isn't it?  To experiment and test my own personal limits as a home cook.  So *deep breath* here goes nothing!  The challenge?  Lemon Ricotta muffins.  I had come across this recipe while flipping through a Food Network cookbook that I got from Christmas a couple years back.  Although I added my own twist on her recipe by tossing in some fresh blueberries at the last minute (they were a great addition), the recipe is originally from Giada (my absolute favorite Food Network personality) and I could not resist making something with the ohhhh soooo delicious combination of lemon and ricotta.  I'm not a huge baked good person to begin with but I it is rare that I will ever turn down a baked good with lemon and ricotta in it!  Oh yum...

These little muffins were refreshing and summery and a great way to start a Friday morning.  My guinea pigs, ehhem, co-workers I mean, really seemed to be liking them too.  Simply put, these were awesome and I will definitely be making them again soon.  You can view the recipe here but if you'd like to make them SBK style, leave out the almonds, sub vanilla extract for almond extract and just before putting them into the muffin tins, toss in a fresh pint of blueberries.

SBK Marathon Party 2010

I
am
EXHAUSTED!

I realize this statement makes me sound lame and quite a wuss considering the many thousands of people that hit the pavement for a 26.2 run today.  I can sit here and justify my tiredness (frosting homemade poptarts until 2 in the morning, flipping bacon, egg scrambling, cheering on runners, etc.) but the comforts of my bed and another couple chapters from A Homemade Life, Stories and Recipes From My Kitchen Table are calling to me.  But before I call it a night, I wanted to share some pictures.  What a fantastic day.  I was very happy with the way the way everything came out and enjoyed the day with some great company.  I promise to follow up later in the week with recipes, especially on the poptarts, those were fantastic! (And my coworkers will be happy to know that the leftovers are headed their way tomorrow..)

Challah At My Blueberry Stuffed French Toast!

It isn't all that often that I wake up craving something sweet to start my day but this morning I woke up wanting french toast.  This almost never happens.  Ever.  In fact, I think my attitude towards sweet things is similar to my feelings towards an eclipse.  It doesn't happen all that often, but when it does, it's sort of an occasion that makes me pause for a moment and consider something that I usually don't think that much about.  Wanting to follow my gut and embrace this uncharacteristic craving before it disappeared for a undetermined period of time, I threw on my Sox hat, grabbed my reusable grocery bag and was off to the grocery store for some french toast fixings.

Looking to kick the creativity up a bit on my breakfast french toast creation, I sandwiched sweet blueberry jam and tangy cream cheese in between two pieces of hearty Challah bread.  It was a welcome little surprise and a great compliment to the maple syrup that grazed the lacy brown top and clung to the sides of my french toast.  This would be the perfect dish to make guests that are staying over.  It's impressive looking and puts a fun little twist on a classic.  You could also use any sort of jam that you'd like to really switch up the flavors a bit.  Also, instead of cream cheese, you could use Nutella.  Mmmm, strawberry jam and Nutella stuffed french toast.  Or!  Sliced bananas and Nutella stuffed french toast.  That would be fantastic.  With a crispy side of salty bacon....Mmmmmm.

Stuffed French Toast  
*Makes One
- 2 pieces of Challah bread
- 1 small pat of butter for the pan
- 1 egg
- A couple splashes of cream, milk, or half and half
- About a 1/2 tsp vanilla extract
- Jam (enough to generously spread over 1 of the pieces of bread)
- Cream cheese (enough to generously spread over 1 of the pieces of bread)
- Maple syrup for topping

In a shallow dish, combine the egg, cream and vanilla.  Spread jam over 1 piece of bread and cream cheese on the other.  Sandwich together the pieces of bread and dredge through the egg mixture, making sure to the let the toast soak up the mixture.  Heat the butter in a small pan on medium heat and then gently add the french toast to the buttered pan.  Let it sit for a minute r 2 and then flip the french toast, allowing the other side to cook until it starts to brown.  Once both sides have browned, serve immediately and with maple syrup on the side.

Sunday Morning Send-Off: Egg, Cheddar and Chorizo Breakfast Sandwiches

After an action packed weekend, I wanted to create a nice Small Boston Kitchen send-off meal before my cousin has to get over to the airport and back to Virginia.  Eggs are a natural default for a Sunday morning breakfast but I wanted to give this traditional breakfast sandwich a surprising spicy twist by adding a thin slice of chorizo  (a type spicy Spanish sausage).  I then shredded up some yellow cheddar cheese and sandwiched this masterpiece in between two pieces of freshly baked sourdough bread from When Pigs Fly*.  The combination of crunchy fresh bread and hot melted cheddar paired with spicy chorizo was outstanding and the perfect end to a great weekend, if I do say so myself.

Below is a step by step guide on how to create your own perfect morning sandwich.  These instructions are for making one breakfast sandwich so you can double, triple, etc. this recipe to accommodate however many guests you have.

1. Start by toasting two pieces of bread in the oven at 400 (you'll see why you need to use the oven, or a toaster oven if you don't live in a Small Boston Kitchen and have the counter space for one)
2. Grate cheddar cheese (or other cheese of choice) into a bowl and set aside
3. Crack 2 eggs into a large bowl and with a whisk, beat the eggs until just combined.  Add a splash of milk or cream and a couple twists of fresh ground pepper and a pinch of salt.  Set aside.
4. When the bread just starts to get a little firm, sprinkle the cheese on top of each slice and then put them back in the oven and toasts them until the cheese melts and the bread is toasted.  Once this has happened, remove the bread from the oven and set aside.
5. In a medium pan, heat a small pat of butter on medium-low until it starts to bubble a little.  Add in the eggs and with a plastic spatula, swirl the egg mixture in zig-zag form.  (Scrambled eggs cook best when made on low heat and cooked slowly.)  Continue zig-zagging the spatula through the egg mixture and pause every once in a while to allow the eggs to set. Once the eggs start to thicken, start using the spatula to lift the eggs up from the bottom and turn them over.  This will ensure the eggs don't stick to the bottom and burn.
6. To assemble the sandwiches, lay out a piece of bread and layer a thin slice of chorizo (or any other meat of your choice) on top.  Gently spread out the scrambled egg on top of the meat and then top with the other piece of bread and enjoy!

* THE absolute best bread around. Period.  When Pig's Fly bread is a local fantastic company that churns out amazing fresh breads using unique and seasonal ingredients and no preservatives.  This is bread so good, it will make you cry tears of joy.  Don't be alarmed if you find yourself eating your way though a fresh bag of this amazing stuff, anyone whose ever sampled this bread has been there.

Super Easy Homemade Peanut Butter Banana Muffins

Rainy Day + Off from work + Guests = peanut butter banana muffin time!

This weekend the Small Boston Kitchen has transformed itself into the Small Boston Hotel as both my sister and cousin are up for a visit and we've got a fun weekend planned, even if the weather won't seem to cooperate.  To welcome their arrival, I wanted to make something special and figured that meant baking (if you're a regular reader, you know baking and I don't exactly get along...).  So I was looking at some bananas that were past their prime and immediately thought banana bread.  But then I thought that was a little lackluster so banana muffins came to mind (they are much cuter!). That's when my creative side stepped in and challenged my logical side that was just trying to use up some bananas.  "Then what could you do with the muffins to make them different?" my creative side asked.  "Um, dude, remember how you're not good at baking?  Why don't you just leave it at something simple?" my logical side responded.  (By the way, I have no idea why my logical side called me dude, I had always assumed that that side would be more formal.  But with it being my logical side and all, I didn't question it.) "Well what about banana peanut butter muffins?  That doesn't seem too outlandish and banana and peanut butter together is just so delicious!"  My logical side stopped and thought it over and then agreed that homemade peanut butter muffins were the way to go, on one condition: I must use a recipe...and actually follow it! 

I excitedly typed "peanut butter banana muffins" into my Google toolbar but didn't like what I saw: a small number of recipes devoted to peanut butter banana muffins, all including a lengthy list of ingredients for only 12 little muffins.  Not wanting these muffins to cost me a small fortune, I ran a search for "peanut butter muffins" and then ran a search for what bananas can replace in cooking.  I stumbled upon a recipe on Jif's website that would work, AND I had all of the ingredients on hand.  (My logical side was pretty happy about that.)

Below is the recipe, part mine and part Jif's but I think they came out very well.  The perfect balance of creamy peanut butter with a hint of banana and topped off by some cinnamon.  This recipe was super easy (even for a non-baker like me) and delicious.  I'm totally keeping this one on hand.  I also plan on serving these babies alongside some strawberry jam and Nutella.  Yuuum.

Food and Wine Magazine's Nutella Cake

It isn't all that often that I bake.  Truth be told, I skip past the baking section of cookbooks and mags for many reasons.  To me, I love cooking because I can create and taste my recipe along the way and tweak it until it's just right.  With baking, I lose that luxury.  Everything gets mixed up and then thrown into the oven and I find myself wondering what's going on inside there.  Because I can't stop and sample it (damn raw eggs) and there is little wiggle room for improvising, I find myself pacing by my oven.  Is it cooking too fast on the outside?  Has the inside cooked through?  How about the bottom, is that getting burnt?!  Oh the pressure!  Kudos to all bakers out there who can effortlessly create an impossibly chewy cookie or a moist cake.  I just can't handle it.  I fold like an undercooked souffle. 

That being said, for good measurement, I do keep some sweet treats in my recipe artillery.  You know, for the occasional office birthday party.  Which brings me to today and my Nutella cake.  I had cut this out of the October '09 Food and Wine magazine because I have a soft spot for Nutella in all of its velvety chocolaty hazelnut glory.  I think I could eat that stuff straight out of the jar with a spoon.  I don't, (honestly, I swear!) but I could.

Since I'm not one for following recipes and using measuring cups (I had to dust mine off before use) this recipe was easy to follow and really not that complicated.  The hardest part was getting the Nutella to swirl around in the pan without mixing it too much.  Most of my Nutella fell to bottom, which was just fine by me.  I actually kind of like the chunkier pieces of Nutella running through my cake.  Mmmmm.  Nutella.