The recipe in the book for the sauce that dresses the poached eggs is good. But I wanted more of it. And as you can see from the cookbook photo, the sauce was thick. I wanted more of a creamy, pourable consistency. So I decided to change it a bit. I first caramelized the poblanos and onions, then add heavy cream (in this 9 inch pan I added about a pint but this will serve 8 or so!) and reduce over medium heat until the sauce can coat the back of a spoon. Then I add the sour cream (to this amount I added about 3/4 of a cup), then a squeeze of fresh lemon juice, salt to taste and freshly cracked pepper. And then just before serving I add a drizzle of Fiore chipotle olive oil. Someone once told me "That sauce is so good I could bathe in it!". So below is a video to show you the desired consistency. Enjoy!
Come join me for a cookbook signing and samples of some goodies from the cookbook on Saturday, from 1-3!
I'll be offering something that you can make for friends and family, perfect for homemade, tasty holiday gifts that you can even ship!
Many of you know I'm an innkeeper at The Pomegranate Inn in Portland Maine's historic West End and all breakfasts guests enjoy are my recipes from the cookbook.
This matted award came as a surprise in today's mail! The Editor's Choice 2012 "Best Breakfast as an Art Form" in New England? What a huge honor and a fun category!
I'm excited to be part of this year's "Meet the Chefs" - I'll have my torch and samples, come visit me Saturday, February 18th.
And if Durham New Hampshire is more convenient for you, I'll be there too, Saturday March 24th.
And starting in May, I'll be at the Stonewall Kitchen Cooking School teaching Brunch from my cookbook! Classes I'll be holding are May 27th, July 8th and August 12th. Schedule and menus coming soon!
Another review from the Midwest Book Review, this time from Heidi's Bookshelf. Heidi made my day when she said "With literally shelves of cookbooks in my home, it's rare I find one I'd consider top-rated and the extra space for inclusion in our personal library. Fortunately, The Art of Breakfast lives up to its name in every way". WOW! Thank you, Heidi. I am so glad you got what I was trying to convey, with the education, experience and my love of teaching and sharing cooking with people! THANK YOU!
This has long been a non-grapefruit eater converter! Give it a try...you'll see...
Earlier this week I had the great honor and pleasure of doing a cooking demo for video and still shots and provided a few recipes for the Wild Blueberry Association of North America. It's to promote the health benefits of the wild blueberry (high in antioxidants) and so widely available that they can be used all year. Wild blueberries are only available for a couple months a year, but they freeze beautifully and are available in stores in the freezer section all year. They're versatile and delicious and the wild version, despite their tiny size, pack a large flavor punch.
I did a wild blueberry banana smoothie, lemon French toast with wild blueberry maple syrup and a cheese blintz soufflé with wild blueberries. There will be some video and some how-to along with recipes after the first of the year. It was fun doing the taping and working with the crew! Stay tuned!
Scallion and Cream Cheese Scrambled Eggs in Wonton
This is a fun and delightful way to serve simple, scrambled eggs. Add salsa, cheddar, and some crumbled spicy sausage and you have a nice Latin inspired breakfast.
16 wonton wrappers
12 large eggs
1 cup heavy cream
1 bunch scallions, trimmed 1 inch from top and bottom, using both white and green parts, sliced 1/8-1/4 inch thick
one (8-ounce) package cream cheese
¼ teaspoon salt
freshly ground black pepper
Preheat the oven to 350 degrees.
Coat a popover pan with butter or vegetable oil. Take 3 to 4 wonton wrappers for each popover cavity and line it, overlapping the wrappers. Be sure to get a wrapper into the bottom. Then spray the wrappers with vegetable oil.
Bake until the tops are lightly browned, about 15 minutes. Then cover carefully with foil and bake another 15 minutes. This allows the wonton wrapper inside the pan to continue browning without over browning the edges. Let the wrappers sit to cool a few minutes and place each on individual serving plate.
Mix the eggs and the cream in blender for 5 seconds.
Coat a large frying pan with butter or vegetable oil. Over medium heat, pour the eggs and scallions into pan and slowly cook until eggs are almost scrambled.
Add the cream cheese in small dollops and continue to cook until the eggs are set, just another minute or so. Add salt and pepper to taste
To serve, portion one-fourth of the eggs in each wonton cup. You could serve this version with salsa on the side with a few slices of ripe avocado and fresh heirloom tomatoes.
Kitchen Tools: popover pans are designed specifically with a lip that forces the popover up and out to expand, creating the signature balloon shaped top. The pan works perfectly in this recipe since it's tall and holds the wonton wrappers in place vertically.
A few things!