Sausage, Egg, Cheese Strata

Posted on August 22, 2021 by Peg

Happy Sunday to one and all. All of the hustle and bustle is fun…until it’s not. The Don was fortunate and received his Covid booster Friday (remember that lymphoma situation) and was feeling a tad run down yesterday, so we stayed quietly at home and I made this comfort strata. Perfect for our Saturday early supper, and brunch or supper any day for that matter. It’s early in the day; go grab what you need and whip this up for Sunday Supper. Think, a little denser than a quiche, and a little more comforting as well. Now here’s your breakfast/brunch giggle of the day thanks to comedian Steven Wright: “I went to a restaurant that serves breakfast during any time. So I ordered French Toast from the Renaissance; and they just looked at me!”

1/2 lb ground sausage, browned and drained
1 sweet onion, diced
12 eggs, slightly beaten
4 oz Gruyere cheese, shredded
4 oz blue cheese, crumbled
4 oz sharp cheddar cheese, shredded, divided
1/2 t salt
1/2 t black pepper
1/2 t ground nutmeg
1/2 cup breadcrumbs, tossed with 1 Tbs melted butter
Sour cream for garnish
Chopped chives, for garnish

Preheat oven to 350 degrees.
Grease a pie pan.
In large mixing bowl, using rubber spatula, combine sausage, onions, eggs, Gruyere, blue cheese, half cheddar, Parmesan, salt, pepper, and nutmeg.
Pour mixture into baking pan.
Add remaining cheddar, and then breadcrumbs on top.
Bake 45 to 50 minutes, until just set.
Let cool 5 minutes.

Chilled Corn Chowder

Posted on August 13, 2021 by Peg

Of all the items on a menu, soups grab my attention first; and the way they offer perfection in a bowl is, well perfect. I enjoy hot soup every month of the year; but a lot of folks only eat cool soups in the summer time. So put this little jewel of a recipe for cool corn chowder in your trapper keeper and chill out…a silly little nod to school beginning next week! Take in this glorious corn season and make an easy weekend lunch or appetizer.

1 Tbs olive oil
1 clove garlic, peeled and smashed
2 green onions, white and tender green parts, separated and chopped
3/4 t ground coriander
3/4 t ground cumin
3/4 t chipotle chili powder
4 cups fresh corn kernels (if not available, use frozen white shoepeg corn, thawed)
1 cup buttermilk
1/2 cup water
1/2 t salt
1/4 cup chopped cilantro for garnish

Heat oil on skillet over medium-low heat.
Cook garlic, white parts of onion, coriander, cumin, and chili powder.
Stir until garlic and onions are tender, about 3 minutes.
Add corn and cook, stirring occasionally, until tender, about 2 minutes.
Reserve 1 cup cooked corn.
Transfer mixture to blender.
Add buttermilk, water, and salt.
Purée until smooth.
Chill at least 1 hour.
Pour into demitasse cups.
Spoon in a bit of fresh corn on top.
Serve chilled, garnished with cilantro.
Makes 6 small lunch bowls, or 12 demitasse appetizer servings.

Raspberry Brut Ice Cream Float

Posted on August 11, 2021 by Peg

Hello…it’s midweek my fine folks, and it’s better than just a good day. Here comes an assault on your senses. It’s berry season and I’m punching you up with a sweet treat. This is a fabulous dessert…or I mean…it’s fantastic for brunch as well…this Sunday we’re celebrating my bro’s b’day, and I’ve already placed the special order, Booyah!

1/2 cup raspberries, plus more for garnish
2 Tbs sugar
4 large scoops vanilla ice cream, softened a few minutes
1/4 cup raspberry liqueur
Rose brut champagne

In blender, purée raspberries and sugar.
Pour in glass.
Rinse blender.
Add ice cream to blender.
Purée until smooth.
Place ice cream in 2 short glasses.
Pour liqueur over ice cream.
Pour raspberry purée over ice cream.
Top up with champagne.
Serve with a straw.

Tomato, Leek, Brie Crostata

Posted on August 4, 2021 by Peg

Happy Tomato Season from here in ~~comfortable, warm~~ unbearably hot and humid ENC. You know, that kind of weather that begs for you to stay inside, turn the air really cool, and create delicious treats like this one that I’m sharing with you here. So drop everything and dash to the local farmers’ market this very minute. Grab those vibrantly colored fresh tomatoes and get kicking! Slice it small for an appetizer, or larger for brunch. This one is a winner.

1 sheet puff pastry
12 oz mixed tomatoes, cut into 1/4 inch thick rounds
2 leeks, white and light green parts, chopped
2 Tbs Dijon mustard
6 oz Brie, sliced 1/4 inch thick
2 t fresh thyme leaves, chopped
1 Tbs olive oil
Whole thyme leaves for garnish

Preheat oven to 400 degrees.
On lightly floured sheet of parchment paper, roll out dough to 9 1/2 x 11 1/2 rectangle.
Refrigerate on baking sheet 20 minutes.
Place tomato slices on paper towels.
Sprinkle with salt.
Top with paper towels to absorb excess liquid.
Score edges of pastry, creating 1/2 inch border.
Spread mustard inside border.
Top with cheese, onions, tomatoes (overlapping slightly to allow for shrinkage), and thyme.
Drizzle with oil.
Bake 15 minutes.
Reduce temperature to 375 degrees.
Continue baking until golden brown, about 25 to 30 more minutes.
Sprinkle with thyme leaves and serve warm.

Strawberry Brunch/Tea Sandwiches

Posted on May 16, 2018 by Peg

Yummy…All the Way Down the Throat. No joke. This is a total software update for your palate…and speaking of which; it totally looks like the palette for a still life…calling Kristin!! Since strawberry season is in full swing here, I’m taking it straight to the kitchen. Hope that you do the same. With the marinade in this recipe, any strawberry will work if you live in an “off berry season”!

1 cup thinly slices strawberries
1 Tbs white balsamic vinegar
1 t honey
Pinch of salt and pepper
Vegetable cream cheese, room temperature (I prefer light)
Bunch baby arugula
8 slices white bread, edged, and cut in half

Toss together berries, balsamic, honey, and salt.
Let sit 30 minutes, then drain.
Spread cheese on all bread slices.
Season 8 bread halves with salt and pepper.
Layer strawberries across these halves.
Top with arugula.
Top with remaining bread slices.

Makes 8 tea sandwiches.

Bacon and Grits Fritters

Posted on December 9, 2014 by Peg

Ta Da…The Finished Product!

We’re not counting calories today! Although if you stick with just one or two…no harm, no foul. Who thought grits could get any better? Well, this is so next level. Attempting to come up with new ideas for appetizers for holiday entertaining? Here you go babe. Leave your love life to chance, but not your cooking. Also perfect for a low key, or high key grazing brunch. Hello delicious!

4 cups milk
1/2 t salt
1/2 t pepper
1 cup uncooked quick-cooking corn grits
1 1/2 shredded sharp cheddar cheese
6 strips precooked bacon, heated and crumbled
3 green onions, finely chopped
2 eggs
1/4 cup water
2 cups Panko bread crumbs
Vegetable oil for frying

Step One…Cooking the Grits.

Spray a large casserole dish with Pam, and set aside.
Bring milk, salt, and pepper to boil in large sauce pan.
Gradually stir in grits, stirring constantly.
Reduce heat to low.
Simmer, uncovered 5 minutes, stirring frequently, until thickened.
Add cheese, bacon, and onions.
Stir until cheese is melted.
Transfer to prepared casserole.
Cover and refrigerate at least 4 hours or overnight.

Prepared Scoops of Chilled Grits Ready to Fry.

Scoop out with a spoon and shape into 1 or 1 1/2″ balls.
Beat eggs and water with a fork in small bowl.
Place Panko in small bowl.
Heat 3 inches of oil in heavy saucepan over medium high heat.
Dip the grits balls into egg mixture.
Then roll in Panko.

First Side Cooking.

Turned Over and Other Side Frying.

Place in hot grease.
Repeat frying in batches.
Cook 1 1/2 minutes on first side.
Then turn fritter over using tongs and cook other side.
Drain on paper towels.
Serve warm for best flavor.

Makes 32 fritters.

Baked Eggs in Tomato Sauce

Posted on August 11, 2014 by Peg

Rise and Dine! Sorry ’bout the messy plate; silly me, I forgot to clean up the edges prior to photographing…and then I ate it before proofing the images! Ha…that may teach me a little something. Today’s post presents a masterful mix, perfect for brunch or supper. Yummilicious!2 Tbs extra-virgin olive oil
1 small sweet onion, diced
2 garlic cloves, minced
1 28 oz can whole peeled tomatoes with juices, lightly crushed
1/8 t kosher salt
1/8 t freshly ground pepper
4 eggs
Fresh parsley for garnish

Preheat oven to 400°F.

In large oven proof skillet heat olive oil over medium high.
Add onion and cook until softened, 3 to 4 minutes.
Add garlic and cook 1 minute.
Add tomatoes and simmer 5 to 7 minutes.
Season with salt and pepper.

Using the back of a spoon, create a pocket in the tomato sauce for each egg.
Crack 1 egg into each pocket.
Transfer pan to oven and bake until eggs are set, 6 to 8 minutes.
Season eggs again with salt and pepper and garnish with parsley leaves.
Serve immediately.
Serves 4.

Ricotta Eggs with Basil

Posted on April 17, 2014 by Peg

Wake up and smell the chai! AND the eggs and bacon. Hooking you up with one of my favorite brunch (and Sunday Supper) recipes this Easter week. Have to admit, I’m also anticipating with much glee my new egg delivery straight from gentleman farmer/my friend Ben at Leggett Farm Organics. Booyah! It’s eggstra special! (Couldn’t help myself.)

5 eggs
8 oz fat free ricotta cheese
1/2 cup shredded Romano cheese
2 Tbs sliced fresh basil, plus more for garnish
1/4 cup fat free Half and Half

In a bowl, whisk all ingredients together.

Fill egg poaching pan with 1” water.
Pour a bit less than 1/2 cup egg mixture into each cup.
Set over medium heat, cover and bring to boil.
Then reduce to medium low and simmer until eggs are set, about 12 minutes.

Flip eggs upside down onto plate.
Repeat to make 4 more poached eggs.

Transfer eggs to individual plates and serve immediately.

*This same mixture can be used to make scrambled eggs.
Spray skillet with cooking spray and heat over medium high heat.
Pour in egg mixture and stir constantly, 2 to 3 minutes, until cooked thoroughly.

Serves 6.

Friday Frittata Fun

Posted on February 22, 2013 by Peg

I relish brunch prepared for dinner on Friday evenings after an especially tiring week. This evening happens to be just such an evening. Enjoy the Frittata, served alongside bacon, toast and jam…and naturally a Mimosa or glass of smooth wine.

Spanish Potato Frittata
The finished product, presented as brunch entree and also as appetizer.

You will need:
5 large eggs
1small onion, diced
3 medium potatoes, peeled, thinly sliced, and patted dry
4 oz Gruyere cheese, grated
4 Tbs olive oil, divided
1/8 t sea salt
1/4 t ground black pepper

Heat 3 Tbs of olive oil in frying pan on medium high.
When hot, add onion and potatoes.
Toss them around in the oil to coat.
Turn heat down to lowest setting.
Add salt and pepper.
Put lid on frying pan and cook gently for 10 minutes, shaking pan occasionally.
Turn mixture over and continue cooking another 10 minutes, until tender but not brown.

Meanwhile, break eggs in large bowl and whisk them lightly.
It’s important not to over beat.
Add grated cheese and stir.
When onions and potatoes are cooked, add them to the egg mixture in the bowl.

Put frying pan back on heat.
Add 1 Tbs of oil and turn heat back up to medium.
When oil is hot, stir potato and eggs thoroughly and pour into frying pan.
Turn heat down to low immediately.
Cook 20 minutes uncovered.
Every now and then draw the edge in gently with a palette knife.

When there is virtually no liquid egg left on the surface of the frittata,
turn it over to cook the other side.
To do this, place a flat plate over the pan,
and carefully invert both so the frittata is on the plate.
Put pan back on heat. Spray well with cooking spray.
Use a palette knife to gently ease the tortilla back in to cook the other side.
*Or treat yourself to a tortilla/frittata skillet duo. It makes life so easy!
Cook 5 – 7 minutes more.
Remove from heat and allow frittata to settle 2 minutes.
It should then be cooked through but still moist in the center.

Happy Friday Frittata Fun Night! Cheers to the weekend!

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