The Art of Breakfast, How to Bring B&B Entertaining Home (cookbook) by Dana Moos
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Hello Art of Breakfast Blog, it's been a while...

9/22/2018

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What's been happening since my last post over a year ago? A LOT!

I've been cooking up a storm teaching dinner and brunch at Stonewall Kitchen in York at their cooking school about every 4-6 weeks. I've been accumulating new recipes for new cookbook(s)...and testing them at Stonewall! And now I'm writing the 2nd edition to the Art of Breakfast, as we are expanding beyond breakfast and adding brunchy items, savory and sweet small plates, creative egg dishes and 10 specialty poached egg dishes. AND cocktails to take you from brunch to happy hour! And photographing them all. By the way, my photog skills have come a LONG way since 2010 when I wrote the first edition. So I am replacing a lot of the photos, though not all. 

So while the Art of Breakfast will still allow me to focus on my specialty of creative breakfast dishes, I'm really adding a lot that can be done for brunch, lunch, happy hour, a buffet, appetizers you can bring to a get together and so much more. It's all about transformation over the years and going with my creativity and trusting my palate!
And then I decided to enter the Boothbay 7th annual Claw Down Lobster competition (my first time) on September 20, 2018 and WON 1st place for both judges' and people's choice for my Lobster Wonton!
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​And YES, it will be a recipe in the new edition. It was apparently a huge hit, so why not bring it to the masses?!
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Looking for a new poached egg recipe? Check this one out!

4/19/2017

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I created this dish for a cooking class I was teaching at Stonewall Kitchen a couple years back. It was so popular, I've done it a few times there. And The Ellsworth American asked me for a recipe during an interview for a recent issue, so try this the next time you have friends or family over for a weekend brunch! Read the full article and get the full recipe here.

Poached Eggs over Fried Green Tomatoes with Maine Lobster ,  Bacon and a Spicy Remoulade!

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This is a Blintz Soufflé with 4 fruit coulis and fresh berries!
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Happy Holidays from the Art of Breakfast!

12/23/2015

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Crepes 1.0

11/29/2015

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Making crepes is really simple, once you get the hang of it! With the right recipe, the right pan, the right temperature, the  pour and swirl and knowing when to flip (and NOT before it's ready), you'll end up with a stack of perfect crepes. Give it a try! 
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The Art of Brunch at Cellardoor Winery

6/28/2015

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The photos (by talented photographers 5IVE LEAF PHOTOGRAPHY) from the event on May 17th at Cellardoor are up on the website! Check them out! The event was a great success and I thank Bettina for inviting me! 
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A Twist on Eggs Benedict?

3/1/2014

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Poached eggs sit atop a pan crisped flour tortilla filled with whipped cream cheese, St. Andre triple cream cheese, Maine smoked salmon, fresh dill, diced onion, a squeeze of lemon and capers (I didn't have any!). 


Plate over some micro greens and top with some fresh dill or chopped chives and this is one delicious breakfast, brunch, lunch, light dinner or midnight snack!

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A fun interview for ramsons & bramble food blog

12/20/2013

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I fully appreciate food blogs, particularly those with beautiful food photographs. This blog is one of them! So when Nancy asked if she could interview me for her blog, I was happy to work with her, and flattered that she has my cookbook and appreciates my take on breakfast!

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Read the full blog post and see the recipes Nancy made from the cookbook!
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Spinach and Parmesan Cheesecake

5/19/2013

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Savory Spinach and Parmesan Cheesecake

Serves 12


Crust

¾ stick butter, melted

¾ cup Panko bread crumbs

¼ cup shredded Parmesan cheese


Filling

2 shallots, chopped

1 tablespoon olive oil

2 cloves garlic, finely chopped

one (10-ounce) bag fresh baby spinach

1 bunch scallions

4 eggs

three (8-ounce) packages cream cheese, softened

¼ cup sour cream

4 ounces goat cheese

1 tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon freshly ground black pepper

⅛ teaspoon cayenne pepper

1 teaspoon dry mustard

1 cup shredded Parmesan cheese

½ cup grated Parmesan cheese

½ cup shredded Swiss cheese


1. Preheat the oven to 350 degrees.

2. Mix the melted butter with bread crumbs and Parmesan and press into bottom of

9-inch spring form pan. Bake for 10 minutes.

3. Saute the shallots in the olive oil over medium heat until soft and lightly browned,

about 10 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the

pan and place in a large bowl.

4. Add the spinach to the same pan, cover, and cook over medium-low heat for 3

minutes. Remove, pat dry. Chop and add to the shallots.

5. Chop the scallions and add them to the shallot and spinach mixture.

6. In a mixing bowl, beat the eggs on medium speed. Add the cream cheese, sour cream,

goat cheese, mustard, salt, pepper, cayenne, and dry mustard and mix for 10 to 15

seconds until well combined.

7. Add the Parmesan and Swiss cheeses and the spinach mixture to the eggs and mix on

low speed for 5 seconds.

8. Pour into the 9-inch spring form pan on top of the cooked bread crumbs and bake for

about an hour, until the center is set. Allow to cool for about 10 minutes before slicing.

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How New Creations Begin... WITH COLOR!

2/22/2013

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I'm a sucker for colors. It's the artist in me. Walking through the grocery store isn't about sustenance but rather a source of inspiration for creativity. I look at produce in terms of colors. What colors can I combine that will give me contrasting flavors and textures? 

Beets were the springboard here. The color is the most gorgeous of all produce! So I knew I wanted to slice and cook some beets in a sugar syrup. To that syrup I added my favorite liquor, St. Germain (elderflower) for a light floral note. Once the beets were done, I removed them and cooked some sliced fennel in the syrup. When the fennel was done, I placed it in a container with a straight St. Germain simple syrup (without the beet juice) and let the beets sit in the juice they were cooked in. I then added some sliced oranges to the syrup with the beets and let them both sit in the refrigerator for two days.

I had a package of fresh cranberries in the fridge. So I made a simple cranberry orange relish. Now, we need something to balance the obvious sweet, citrus and acidity. I thought that a vanilla bean Panna Cotta (from the cookbook) if it was poured into a sheet pan to set up could be cut into squares (next time I'll do circles using a biscuit cutter) to layer with the oranges. I froze the Panna Cotta so that it wouldn't compress when layered and thawed very quickly, which allowed me to plate several and were ready to serve at the right temperature within 15 minutes while remaining stable and upright.

When I tasted all of the ingredients after they macerated for a couple of days, I decided the beets were still a bit too savory for a fruit course. So I layered fresh orange, Panna Cotta, macerated orange, another slice of Panna Cotta, fresh orange and then a small dollop of the cranberry orange relish and topped that off with some of the candied fennel. A drizzle! That's what the plate needed. So I poured a few drops of the beet syrup into my straight St. Germain simple syrup for a slight purple tint and drizzled that around the plate. But now I needed crunch. So I lightly toasted (and very lightly salted) pecans and scattered them over the tower and around the plate. Topped off with a snip of a micro green and voila! - there's my fruit course. Everyone raved and not a drop came back on a plate. And fennel is not something everyone loves!

The only improvement I think would be a Tuile cookie or even a thin slice of biscotti. I'll work on that and report back.



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How Many People Can Say They Have Cooked For A Rock Legend?

12/27/2012

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YES, this IS rock legend, Robert Plant from Led Zeppelin!!

He and Patty Griffin stayed with us at the Pomegranate Inn over Christmas! Check out my blog post about it.

When I think about the fact that he and Patty could have stayed anywhere in Portland and chose to stay with us, I'm honored, grateful and even more appreciative now of what he and his band did for rock music in America back in the 70s and beyond. This was just very special and surreal for me and my husband, both having grown up listening to them. My husband played guitar in a band in his late teens and naturally played LZ's music! And for those of you curious fans, Robert was funny, gracious and just the kind of man you'd like to sit with just to listen to his heavy  UK accented stories!

From Wikipedia: "Led Zeppelin are one of the best-selling music artists in the history of audio recording". The second best selling band in the US only to Elvis Presley. Something like 200-300 BILLION albums sold. That's pretty astounding when you think about the numbers. They're often referred to as the "greatest rock band of all time". 

The band was just honored at the 35th Annual Kennedy Center Honors as "Led Zeppelin's John Paul Jones, Jimmy Page and Robert Plant transformed the sound of rock and roll with their lyricism and innovative song structures, infusing blues into the sound of rock and roll and laying the foundation for countless rock bands."

And to think that I cooked for him? Crazy cool!!!!!! A life highlight I don't think I'll ever forget.

Thank you Robert and Patty for choosing to stay with us! Best to you both and keep putting out the amazing tunes :)

Dana


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Robert Plant signed my chef coat!
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    Author

    Who's Dana?

    A few things!


    I'm a foodie, cookbook Author, wineaux, cheese addict, coffee snob, optimist, part time chef, photographer, former innkeeper and bed and breakfast broker! I love Foie Gras, crusty bread, cheese, olives, champagne, flip flops, the ocean, travel, Europe. Maine, Seinfeld and cooking. I'm an overuser of exclamation points!

    I've wanted to write a cookbook for many years and thanks to Down East Magazine, I published one  June 2011 titled "The Art of Breakfast, Bringing B&B Entertaining Home". In May 2019, the 2nd edition comes out!

    http://artofbreakfast.com
    http://danamoos.com

    Have fun in the kitchen and
    Bon Appetit!
    --Dana

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