Pomodoro Bruschetta

Pomodoro Bruschetta

Ingredients

  • 4 ripe Roma Tomatoes or any Vine-Ripen Tomatoes, diced
  • 8 slices of freshly baked Baugette or Ciabatta
  • 3 cloves of Garlic, peeled, finely chop 2 cloves
  • 1 cup Rocket Leaves
  • 1 Thyme Sprig
  • 1 Tbsp Balsamic Vinegar
  • Tuscan EVOO or any other high quality fruity EVOO
  • shaved Italian Parmesan
  • Fleur de Sel or any Flaky Sea Salt
  • Freshly Cracked Black Pepper
  • How to make the Pomodoro Bruschetta recipe
  1. Mix tomatoes, 1 Tbsp EVOO, thyme sprig, chopped garlic and pepper in a bowl and let it marinate for 15 mins. Stir occasionally
  2. Lightly brush all sides of bread with EVOO and grill until golden brown. Remove from grill and rub all sides with the whole garlic clove.
  3. Remove thyme sprig from tomato mixture and serve on top of bread.
  4. Sprinkle salt, scatter Parmesan and Rockets. Drizzle a little EVOO and balsamic vinegar. Serve.

Recipe source

Holiday Happy Bread

Holiday Happy Bread

Ingredients

  • 2 teaspoons dry instant yeast
  • 1 tablespoon sugar or honey
  • 100ml warm milk
  • 500g all-purpose flour, plus extra for kneading and flouring
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 150 ml warm milk (extra)
  • 2 tablespoons olive oil
  • 1/2 teaspoon vinegar or lemon juice
  • 100 g butter, melted and cooled
  • Glaze:
  • 1 egg yolk
  • 2 tablespoons milk

Directions:

  • Mix together yeast, sugar, and 50ml warm milk. Set aside to rise (10 min.)
  • Meanwhile, sift the flour and salt together. Make a well in the middle and add beaten eggs into it, 50 ml warm milk, olive oil, vinegar and yeast mixture. Knead the dough with your hands or in your mixer until it separates from the sides of the bowl. Remove dough, place on lightly floured surface and knead for about 10 min. Place in a greased bowl, cover with a towel and leave to rise for an hour.
  • When ready, divide the dough into 8 equal parts.
  • Roll each piece of dough out into a roughly rectangular shape (3-5 mm thick.) Brush all the pieces with cooled, melted butter.
  • Place one piece of rectangular dough over another one and start to roll into a cylinder. Do the same with the rest of the dough; you will end up with 4 cylindrical rolls altogether.
  • Cut each roll into three pieces in this way – slice at both ends of the roll about 1.5 inch long each, and put these two pieces aside. Then cut the middle part of the roll into 4 triangles.
  • Preheat oven to 180C. Grease or line a large baking tray. In the middle of the tray, arrange the cut ends of the rolls around each other to form a circle, placing the cut sides down. Arrange the cut triangles to completely surround the middle circle. Cover with towel and leave the dough to rise in a warm place for about 30-40 minutes.
  • Beat the yolk with the milk with a fork to form a glaze and brush top of the bread with the glaze.
  • Bake bread for 20-30 minutes, reducing the temperature to 160C after 10 minutes in the oven.
  • Brush bread with melted butter, cover with a towel and leave to cool for 10-15 min.
  • Serve and Enjoy!

Submitted By: Maya Stanley

Shredded Hash Browns Pressed into Muffin Tin

Shredded Hash Browns Pressed into Muffin Tin

Ingredients

  • 2 tsp salt
  • 2 tbsp oil (I use olive oil)
  • bacon bits or 8-10 pieces of cooked bacon, crumbled
  • extra shredded cheddar
  • 1 24 oz. bag of shredded hash browns
  • 1 tsp pepper
  • 1/3 cup shredded cheddar
  • eggs
  • You’ll need: muffin pan

Directions:

  • Mix pepper, salt, 1/3 cup shredded cheese and oil.
  • Add hash brownies and mix.
  • Grease muffin pan.
  • Divide the mixture among the muffin cups.
  • Bake for about 16-17 minutes at 425 degrees.
  • Displace from oven and lower heat to 350 degrees.
  • Break an egg into each muffin cup.
  • Put bacon and extra cheese on top.
  • Bake for about 13-15 minutes at 350 degrees.

Submitted by: Allison Sims

Brioche with peach and cottage cheese Recipe

brioche-with-peach-and-cottage-cheese-recipe

Ingredients

  • Dough:
  • 6 grams of yeast
  • 250 grams of wheat flour
  • 3 tablespoons of sugar
  • pinch of salt
  • 3 eggs
  • 100 grams of butter
  • 1/2 cup of water
  • Stuffing:
  • 250 grams of cottage cheese
  • 4 tablespoons of sugar
  • 1 egg
  • 2 big peaches, peeled and cubed
  • How to make Brioche with peach and cottage cheese
  1. Use 1/2 cup of warm water, dissolve yeast, 1 tablespoon of sugar and 1 tablespoon of flour.
  2. Wait till yeast mixture doubles.
  3. In big bowl, sift flour, pour in yeast, add 2 tablespoons of sugar, salt and eggs. Knead well till ingredients are well combined and dough is smooth and uniformed.
  4. Add soft butter, bit by bit, mix well.
  5. Let dough to rest for 1,5 hour. Cover bowl with cloth to prevent drying. Dough should raise.
  6. Knead dough again, wrap with foil and refrigerate about 6 hours (could be overnight, but no longer than 12 hours).
  7. Prepare stuffing, mix cottage cheese with sugar and egg.
  8. Roll out dough into rectangular on baking paper.
  9. Spread cheese mixture, sprinkle with fruits.
  10. Fold shorter sides of rectangular, so that ends meet in the middle. Cut in half (where end of dough meet), then in 6 stripes.
  11. Transfer dough on baking paper into baking tray. Smear with whisked egg. Let it rest for 1,5 hour.
  12. Bake in preheated oven, in 190 C degrees about 25 minutes.

Recipe source

Gougères

Gougères

Ingredients

  • 45 grams of butter
  • 125 ml of water
  • pinch of salt
  • 100 grams of wheat flour
  • 3 eggs
  • 70 grams of grated Gruyère cheese
    • Boil water with butter in a pot.
    • Remove pot from stove, add salt and flour, mix well.
    • Return pot to the stove and keep stirring till there is no lumps.
    • Remove from stove and add eggs, one by one, keep stirring till dough looks “thick mayonnaise”.
    • Add grated Gruyère.
    • Place dough in fridge for 10 minutes.
    • Place 10 scoops of dough on a baking tray.
    • Bake in preheated oven, in 200 C degrees, about 20-25 minutes till golden brown

    Recipe source

Nutella Shortcake

Nutella Shortcake

Ingredients

  • 1 carton of strawberries
  • 1 sliced banana
  • 1/4 cup of finely crushed graham crackers
  • 1/2 cup of Nutella
  • 1 cup of heavy cream
  • 2 teaspoons of vanilla extract
  • 2 tablespoons of sugar
  • 2 teaspoons cocoa powder
  • 1 loaf of shortcake, sliced one inch thick

Directions:

  • Wash the strawberries. Cut off the tops and slice them into thick chunks. Cut the banana into slices.
  • Take a plastic bag and fill it with Nutella. Using a pair of scissors, cut the corner of the bag off. Set aside.
  • In a large bowl, combine the heavy cream, sugar, cocoa powder and vanilla extract in a mixer until soft peaks occur.
  • Once the whipped cream is made, gently fold the graham cracker dust into it with a spatula. Be careful not to over mix as this will remove the air from the cream mixture.
  • Place the shortcake slice onto a dessert plate. Arrange the banana slices onto the bread and then pile on the strawberries generously. Using the bag of Nutella, squeeze it out onto the fruit. Spread a thick layer of cream onto the shortcake.
  • Layer, if desired. Serve and enjoy!

Recipe: source

Brie Toast with Chardonnay-Soaked Golden Raisins

brie-toast-chardonnay-soaked-golden-raisins

Ingredients

  • 1½ cups water
  • 1 cup Chardonnay
  • ¼ cup plus 2 tablespoons sugar
  • 1 vanilla bean, split in half vertically
  • 1 cup golden raisins
  • 12 ounces Fromager d’Affinois cheese sliced into 24 pieces (or use any double-crème brie)
  • 24 slices baguette cut ¼ inch thick
  • 4 tablespoons ( ½ stick) unsalted butter, melted

In a medium-size saucepan, combine the water, wine, and sugar.

Bring to a simmer over medium-high heat until the sugar is dissolved.

Reduce heat to medium and simmer for 5 minutes.

Turn off the heat. Scrape the insides of the vanilla bean into the liquid and add the remaining bean.

Add the raisins. Let steep uncovered for at least 1 hour at room temperature.

Refrigerate overnight.

Drain the raisins, reserving the liquid. Discard the vanilla bean. Put the liquid back in the saucepan and bring to a boil. Reduce to about 1/3 cup, or until the syrup turns a deep golden color, 10 to 15 minutes. Watch carefully so the syrup doesn’t burn. If it starts to foam, remove from heat immediately. The syrup will continue to thicken as it cools, and have a texture similar to light maple syrup. Cool completely.

Preheat the oven to 400 °F.

Brush butter onto both sides of the bread slices. Bake for 8 to 10 minutes or until golden brown. Let cool completely.

To assemble: Put a slice of cheese on each toast. Sprinkle with a few raisins and drizzle syrup over the top.
Makes 24

Note: If you have any raisins and syrup left over, combine them and refrigerate in an airtight container. They will keep for 2 weeks.

Recipe source

Creamy Egg Marinara Breakfast Dip

creamy-egg-marinara-breakfast-dip

Ingredients

  • TOMATO SAUCE:
  • 28 ounce can whole peeled tomatoes in juice
  • 1 onion, peeled and cut in half
  • 5 tablespoons butter
  • 1 small sprig rosemary
  • 2 sprigs thyme
  • salt and freshly ground black pepper, to taste
  • ¼ teaspoon crushed red pepper
  • DIP:
  • 7 eggs
  • 2 cups arugula
  • 2 garlic cloves, sliced
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped basil
  • BAGUETTE DIPPERS:
  • 1 baguette, sliced
  • ¼ cup olive oil
  • salt and freshly ground black pepper
  • 2 tablespoons Parmesan cheese

Directions:

  • To make the tomato sauce: Place tomatoes, butter, onion, rosemary, thyme, and salt in a saucepan over medium heat.
  • Bring to simmer.
  • Reduce heat to low and continue simmering for 45 minutes.
  • Stir occasionally.
  • Remove from heat and take out the onion, and sprigs of rosemary and thyme.
  • Seth doesn’t like chunks of tomato, so we use an immersion blender to puree the sauce.
  • Add crushed red pepper if desired.
  • I like doing this step the night before and refrigerating the sauce until I need it the next day.
  • To prepare the dip: Heat oven to 350.
  • In a baking dish, layer the arugula and place the slices of garlic over the arugula.
  • Put half the sauce over that.
  • Break the eggs into the sauce.
  • Cover with remaining sauce.
  • Sprinkle with parmesan cheese.
  • Bake for about 24 minutes.
  • The whites should be set, and the yolk should still be runny.
  • When done, scatter the basil on top.
  • We like to break the eggs as soon as the dip comes out of the oven to ensure they remain runny, and we mix it all together.
  • Baguette dippers: Brush the olive oil on baguette slices.
  • Sprinkle the salt, freshly ground black pepper, and Parmesan cheese.
  • Bake at 350 for 10 minutes.

Recipe Source

Bacon and Egg Toast Cups

bacon-and-egg-toast-cups

Ingredients

  • 2 tablespoons unsalted butter, melted
  • 4 slices sandwich bread, your preference
  • 4 slices bacon
  • 4 large eggs
  • salt& pepper

Directions:

  • Preheat oven to 375.
  • Lightly butter six standard muffin cups.
  • Flatten the bread slices slightly with a rolling pin, and with a four-and-a-half inch cookie cutter, cut into four rounds. Cut each round in half, then press the two halves into each muffin cup, overlapping slightly and making sure bread comes up to the edges. Use extra bread and crusts to patch any holes if necessary. Brush with remaining butter.
  • In a large skillet, cook the bacon until almost crisp, about four minutes, flipping once.
  • Lay one bacon slice in each bread cup and crack an egg over each. Season with salt & pepper.
  • Bake until egg whites are just set, about twenty-five minutes. The bacon will continue to cook in the oven.
  • Run a small knife around cups to loosen toast cups.

Yield:4.0 toast cups. (serves 2, IMO)
Recipe Source

How to Make Breakfast Tacos

Learn how to make breakfast tacos from Brooklyn Taco Co. chef/owner Jesse Kramer in this Howcast video.