Tag Archives: Breakfast

French Weekends with Dorie – Gorgonzola Apple Quiches

Gorgonzola-Apple Quiche with Walnuts

I am a little late for posting this week’s French Fridays with Dorie recipe, Gorgonzola Apple Quiche, but I’m glad I took my time with it. I had to face one of my biggest kitchen fears by making the tart dough for the quiche from scratch. Read More…

Traditional King Cake

I feel I’m failing my dear Doristas by not posting today’s French Friday’s recipe, quatre-quarts.  I still have in my freezer bubble top brioche rolls, a piece of Mama’s cinnamon cake, biscuits made from the Baking book recipe, three boxes of Girl Scout cookies and up until very recently, a whole king cake.  It’s just too much starchy, floury goodness already at my fingertips to even consider baking another cake for a two-person household. Read More…

2011 New York Trip Report (Part 1)

In New York freedom looks like too many choices
-U2

New York Trip Report - Midtown New York Skyline

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French Fridays with Dorie: Matafan (Fluffy Mashed Potato Pancakes)

Matafan (Fluffy Potato Pancakes)

Happy belated Thanksgiving!  If you celebrated the holiday, I hope you had a wonderful time with family and friends.  We spent Thanksgiving weekend in Boston with my best friend and all I cooked was the cranberry sauce.  I won’t even pretend to feel guilty – my priority was playing with Adorable Godson II.  There were a few food highlights from the trip and an earlier stop in NYC, so stay tuned for those.     Read More…

Recipe Roundup: Carb-Loading Edition

I will be running my first half-marathon on Sunday, November 13th and can’t wait to start carb-loading.  Carb-loading involves consuming large amounts of carbohydrates to provide extra energy during physically demanding exercise.  Endurance athletes typically increase their intake to 2 to 5 grams of carbohydrates per pound of body weight (or roughly 70% of their food consumption) in the three days leading up to their event.  I’m only planning on doing it for the two days before the race, because it’s just a half-marathon.  I pulled off my 12-mile practice run with one day of carb-loading, so I’m just adding an extra one to be on the safe side.

To start celebrating this accomplishment, I’m rounding up a few favorite carb-rich, healthy meals that I should definitely look into making in the next couple of days.

Quinoa, Fruit, and Nut Salad with Chicken Read More…

French Fridays with Dorie: Buckwheat Blini with Smoked Salmon and Greek Yogurt

It’s time for another food confession.  I’ve never had blini before.  Little pancakes with caviar on top were images from fancy cocktail parties from another time or place; a far cry from the sandwichitos de mezcla that graced the parties of my childhood.   Read More…

Harina de Maiz – Breakfast Cornmeal Cereal

Harina de Maiz Breakfast Cereal

Back in the late eighties, before the Internet and Wikipedia, most facts and figures were collected in almanacs or books like the Guiness Book of World Records. Through one of these unforgettable book club flyers, I bought a copy of the Second Kids World Almanac when I was an impressionable nine year-old. I credit (blame?) that book for turning me into a trivia and general knowledge junkie. How did I know that this book was to be trusted as a veritable source for listings of popular haircuts, the true name of pop stars and the origins of unusual animals? In the food chapter, it featured popular breakfast foods around the world. Under Puerto Rico, the listing said something akin to “oatmeal or cooked cornmeal with milk poured over it, coffee”. Clearly these people knew what they were talking about.

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Brioche French Toast

Brioche French Toast

One of my goals for 2011, as I mentioned in the holiday entertaining roundup, was to bake more bread.  After making a king cake with a brioche inspired recipe from John Besh, I thought about just focusing on the bread itself.  If I wanted to get a loaf of brioche around these parts, I’d most likely would have to head out to La Boulangerie (Tradicion Française) in Condado.  I decided on Saturday morning, that I really wanted to make my own brioche.  Brioche is the perfect bakery item to work on if you know you’ll be in your house, because it needs a lot of tending to in a space of hours.  There’s so much laundry and gardening one can do while waiting for the dough to work its magic within several two hour intervals.  I used epicurious.com’s Basic Brioche recipe, and baked it as one loaf instead of the mini brioches they also suggest. Read More…

Dejeneur français chez moi

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