Breakfast or brunch are the best possible places to have some adventures in your kitchen. There is a wide variety of acceptable dishes that can really make your morning. Don’t stick only with bacon, ham, and eggs. Shake it up and make something interesting!
Also remember that I put all of the recipes into the box that is just to the right of this column. So all of the recipes that I talk about are there for you to look over and, hopefully, use this coming weekend to have an adventurous home brew culinary school adventure of your own.
London Broil with Maitre d’Hotel Butter
Rosemary Shrimp Kabobs
Poached Eggs (Eggs ‘Benedict’)
Hard boiled eggs
Bacon on a sheet tray
Fried Eggs SU,OE,OM,
Don’t worry- were not going to go through all of it!
Standard of Cooking:
Eggs- Yea don’t laugh, this is a very important topic around a professional (or any) kitchen. And there is more than one way to skin every single one of these cats. There are serious contradictions between every theory that we heard.
failed attempt=eating success
I will focus on the poaching, as it is SUCH a great way to enjoy the egg on some toast or completed Eggs Benedict. Buy a dozen eggs and be brave!
Poached- Start by bringing your water to a boil and adding .5 oz. of any vinegar (preferably a clear or light-colored one). Drop your heat and allow the water to settle under a boil. If you are trying to make a large amount of poached eggs rapidly then try gently sliding the egg that has been broken into a small cup into the still water. Repeat in each of the four quarters of the pan. Take care not to let it drop quickly the goal is to let that hot water coagulate the proteins together, and not to make egg drop soup.
Want to make this a sure thing on a lazy summer Sunday? Stir the pot and create a gentle vortex. Slide your egg directly into the center of the swirl. The motion of the water, coupled with your vinegar water will keep a nice tight poached egg. Cook for about 4 minutes, or until the white is opaque but the yolk is still runny and amazing.
Quiche- Real men DO eat Quiche. The 1980’s rocked for some reasons, but this book was not one of them. Quiche is an amazing way to use your leftovers and enjoy an amazing breakfast or brunch.
Pie Shell (and a pound of dry beans to keep it from shrinking)
~3 cups of meat or veggies or both- diced (should cook down to 2 cups)
3-4 eggs – depending on size
1/4 cup of milk or cream
Salt and Pepper – TT
- Buy or make pie shell.
- fill the shell with some beans (to keep it from shrinking up in the oven) and throw it in the over for 20 min @ 350*f
- grab any veggies or meats that you have in your fridge and dice them up roughly. You want about 2 cups worth. Throw them into a pan with a bit of oil and sauté them until tender.
- Grab 3 or 4 eggs and pour in a touch of milk or cream and whisk until frothy. Mix in some cheese… any cheese at all. Salt and pepper to taste.
- Throw the leftovers in the pie shell and then pour the eggs right over them. Shake the pan to settle the eggs into the voids.
- Into the oven @ 350*f for around 50 minutes or until a knife stuck into the center comes out clean- like no egg.
NOTE: Don’t have a pie shell? No probs bro! Make your Quiche in a greased skillet, and you have a frittata- man, you ARE good.
Go experiment with this. It’s pretty much fool-proof and you can really get some great flavors out of your refrigerator.
Additional Information: My biggest pit fall of cooking eggs is that I have a long-standing habit of cooking them at far to high of a temperature. Medium heat and some time will make your eggs, particularly omelets and over-easy, much less likely to brown and stick. Oil your pan and don’t rush things… delicacy people!
Outcomes and Critique: Everything was wonderful when we ate. The only things that you might have trouble with is bringing everything to the table at the same time at the right temperature and moisture level.
HOT TIP: Do you have a cast iron skillet? Heat that up in the oven while you’re toasting that pie shell and pull it out when things start finishing. Place it under a towel and then place the dishes that you are wanting to hold over in… cover them with a bowl and you will have a back-ally holding area. Sweet.
What I could have done to improve the outcome of the items I prepared: Everything went extremely well. I would have made sure that I grabbed a better skillet for the eggs, one without scratches all over the Teflon. Non-stick stops being non-stick when you lose the coating.
failed attempt=eating success