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Cooking Breakfast-1 PDF
Cooking Breakfast-1 PDF
Breakfast
THE
BEST
OF
88 Delicious Recipes
for everyone’s favorite anytime meal!
• Eggs every way
• Breakfast for dinner
• Brunch classics
& more
French toast
chocolate
sandwiches! p. 93
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Cast-Iron Cookware
From sausage to eggs to pancakes, a cast-iron skillet is essential
to making great breakfast food. Here’s how to care for it.
Season it right
New cast-iron pans need to be “seasoned” with oil to
keep foods from sticking. For the initial seasoning, most
manufacturers recommend coating the pan with a bit of
shortening and baking for an hour or more. Here’s how:
Heat the oven to 350°F. Meanwhile, heat your pan on
the stovetop until hot. With a thick wad of paper towels,
spread 1 to 2 teaspoons lard, bacon grease, or solid
vegetable shortening all over the inside and outside of the
pan. Apply a very thin coating of fat—too much grease
and you’ll end up with a gummy residue in your pan.
Put the pan upside down on the center rack of the
oven for 11⁄2 hours. (Slide a baking sheet or piece of alu-
minum foil onto the rack beneath the pan to catch any
drips.) Turn off the heat and let the pan sit in the oven
until cool. The pan won’t be deep black right away but
will develop a dark patina with regular use.
Cast-iron cookware
is inexpensive,
cooks well, and will
last for generations.
f i n e c o o k i n g .c o m 13
Juice It Up
The easiest way to get your daily fruit is by drinking it.
Here’s a look at how to make the freshest juice.
rus
ur
ong
ls
uice. fruit fact
To get the most juice,
soften citrus fruit by
pressing down on it
with your palm and
rolling it back and forth
along a countertop.
This weakens cell walls
and makes it easier to
extract the juice.
14 B r e a k fa s t 2 0 1 1
sparkling pomegranate
cocktail
One bottle of sparkling wine is enough to make
about six cocktails. You can easily double or
triple this recipe.
Serves 6
sugar syrup
Yields a scant 23 cup, enough to make about
15 cocktails
18 B R E A K FA S T 2 0 1 1
authentic brioche
This classic yeast bread, rich incorporate the butter.
and golden with butter and Reattach the dough hook and
eggs, is a breakfast staple. add the remaining butter, a few
Yields 16 three-inch brioches pieces at a time, mixing on
à tête medium-low speed. Once all
of the butter has been added,
1 lb. 2 oz. (4 cups)
unbleached all-
increase the mixer speed to
purpose flour medium and mix for 4
1/3 cup granulated sugar minutes. Scrape the dough
½ oz. (4½ tsp.) active hook and the sides and
dry yeast, preferably bottom of the bowl. Mix again
Red Star brand until the dough is smooth, soft,
1/2 oz. (2 tsp.) table salt, and shiny, about 4 minutes
plus a pinch for the more. You’ll hear the dough
egg wash slap against the sides of the
4 large eggs, at room bowl when it’s ready. (If your
temperature, plus 2 large
eggs and 1 large egg yolk
kitchen is warm, the dough
for the egg wash may seem too loose at this
4 oz. (1/2 cup) whole milk, at point. Resist the urge to add
room temperature extra flour, or the brioche may
8 oz. (1 cup) unsalted butter, be tough.)
cut into 16 pieces, slightly
softened; more for the Let the dough rise
pans Use a plastic dough scraper
or a spatula to turn the dough
Make the dough
out onto a clean, very lightly
In a stand mixer fitted with the
floured work surface. The
paddle attachment, mix the
dough will be very moist.
flour, sugar, yeast, and salt on
Knead it by hand a few times
low speed until well combined.
and then form it into a ball
Add 4 of the eggs and the milk
by folding the sides into the
and continue mixing on low
middle at 12, 3, 6, and 9 o’clock.
speed to combine. As soon
Flip the dough over, place
as the dough starts to clump
your palms on either side of
together, remove the paddle
the dough, and tuck it under
bake ahead attachment and attach the
dough hook. (There will still be
itself, turning the dough as
Brioches reheat well, so any that are you tuck to form a loose ball
unmixed egg and flour in the
not eaten within a day or two can be with a smooth top . Transfer
reheated in a 325°F oven until the
bowl.) Mix on medium speed
the dough, smooth side up, to a
outside is crisp, about 7 minutes for for 2 minutes. Using a plastic
clean large bowl. Cover loosely
small brioches or 15 minutes for large. dough scraper or strong
Wrap cooled brioches well and store with plastic and let the dough rise
plastic spatula, scrape the
at room temperature for up to two in a warm, draft-free spot until
bowl and hook. Continue to
days, or freeze for up to five weeks. doubled in size, about 1 hour.
Thaw, wrapped, at room temperature. mix until the dough is firm and
elastic, about 2 minutes more. Let the dough rise again
The dough may stick to the Use the dough scraper or
hook at this point, but that’s spatula to turn the dough out,
OK. Scrape the dough off the smooth top down, onto a very
hook again. lightly floured work surface.
With the mixer on medium- Again, form it into a ball by
low speed, add half of the folding the sides into the
butter, a few pieces at a time. middle at 12, 3, 6, and 9 o’clock.
Scrape down the bowl and Flip the dough over, place
dough hook, and remove the your palms on either side of
dough hook. Give the dough a the dough, and tuck it under
few kneads by hand in the itself, turning the dough as you
bowl, repeatedly folding the tuck to form a loose ball with
dough over on itself, to help a smooth top. Transfer the
28 B r e a k fa s t 2 0 1 1
Cooking spray
f i n e c o o k i n g .c o m 31
38 b r e a k fa s t 2 0 1 1
f i n e c o o k i n g .c o m 39
mushroom strata fennel breakfast skillet, heat 1 Tbs. of the oil over m
heat. Add the apples and the scal-
edium
f i n e c o o k i n g .c o m 45
f i n e c o o k i n g .c o m 51
52 b r e a k fa s t 2 0 1 1
f i n e c o o k i n g .c o m 53
54 b r e a k fa s t 2 0 1 1
f i n e c o o k i n g .c o m 57
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f i n e c o o k i n g .c o m 61
66 b r e a k fa s t 2 0 1 1
Kosher salt
1 cup coarse yellow cornmeal
2 Tbs. olive oil
4 oz. fresh cremini mushrooms, trimmed
and sliced
1 medium clove garlic, minced
1½ cups (1 oz. ) mixed dried mushrooms,
rehydrated (see below) and chopped, plus
76 b r e a k fa s t 2 0 1 1
f i n e c o o k i n g .c o m 79
tomato and When the butter melts, pour the braised sausages with
mozzarella omelet eggs into the pan. With a heatproof
spatula, scramble the eggs using balsamic-glazed onions
Paired with a green salad and
baguette, this omelet makes a
small, circular scribbling motions
until soft curds start to form, 30 to
and grapes
Sausage and grapes are a classic Italian pairing.
satisfying dinner. 50 seconds. As the mixture firms,
The addition of balsamic vinegar and caramel-
Yields 1 omelet; serves 1 spread it over the bottom of the
ized onions turns this into a quick, warming
pan; swipe the sides as needed.
2 tsp. olive oil braise. Piercing the sausages with the tines of
Stop working the curds to let the
2 Tbs. minced onion a fork will allow them to release some of their
omelet begin to firm and let it sit
1/2 tsp. minced garlic juices and infuse the broth.
about 30 seconds. (If you like your
Kosher salt Serves 4
eggs well done, let it go a bit longer.)
1/4 cup chopped and drained Add the mozzarella evenly, leaving 3 Tbs. olive oil
canned tomatoes a scant margin around the omelet’s 8 links sweet Italian sausage (about
1 oil-packed sun-dried tomato, edge. Add the tomato filling and 2 lb.), pricked with a fork
minced (to yield 1 tsp.)
use your spatula to gently press 1 large yellow onion, thinly sliced
Freshly ground black pepper (about 2 cups)
them into the curds to incorporate
2 large or extra-large eggs the filling into the omelet. Kosher salt
5 leaves fresh basil, very thinly With the spatula, lift one-third 1/2 cup homemade or lower-salt
sliced (to yield 1 Tbs.) chicken broth
of the omelet and fold it over the
1 tsp. unsalted butter 2 Tbs. balsamic vinegar
center like a business letter. Tilt
1 thin slice mozzarella, cut in half the pan toward the plate to slide 20 seedless red grapes, halved
1 Tbs. freshly grated Parmigiano- the omelet so one-third of it hangs 2 Tbs. chopped fresh oregano
Reggiano
over the pan’s edge. Invert the pan,
1 Tbs. good-quality store-bought In a large (12-inch) skillet, heat 1 Tbs. of the oil
using the spatula to help support
basil pesto over medium heat until it’s shimmering. Add
the omelet so that it flips neatly
the sausages and cook, turning every couple of
In a medium skillet, heat 1 tsp. over itself as it slides out of the pan.
minutes, until they’re browned all over, about
of the oil over medium heat. Add Garnish with the Parmigiano, the
8 minutes. Transfer to a large plate.
the onion; cook, stirring, until pesto, and the reserved filling.
Add the remaining 2 Tbs. oil and the onion
tender and translucent, about 5
to the pot, sprinkle with 1/2 tsp. salt, and cook,
minutes, adding the garlic and 2
stirring occasionally, until the onion softens
pinches of salt halfway through.
completely and starts to turn light brown, about
Raise the heat to medium high.
7 minutes. Add the chicken broth and balsamic
Cook, stirring, until golden, another
vinegar and scrape the bottom of the pot with a
1 to 2 minutes. Stir in the canned
wooden spoon to incorporate any browned bits.
tomatoes; simmer until the liquid
Reduce to a gentle simmer (medium low or low,
has evaporated, about 2 minutes.
depending on your stovetop). Add the sausages
Add the sun-dried tomatoes, sev-
and grapes, cover the pot with the lid ajar, and
eral grinds of pepper, and a pinch
cook, stirring occasionally, until the sausages are
of salt if needed. You should have
cooked through (slice into one to check), about
about 1/4 cup filling; set aside 1 tsp.
25 minutes. Serve sprinkled with the oregano.
for garnish.
In a medium bowl, whisk the eggs,
basil, 1 Tbs. water, 2 pinches of salt,
and 4 grinds of pepper until the
yolks and whites are well combined
but not foamy. In an 8-inch heavy-
duty nonstick skillet over medium-
storing links
high heat, heat the remaining 1 tsp. Most sausage will hold in
oil and then add the butter. Swirl to the refrigerator for three
or four days after open-
coat the pan.
ing. For longer storage,
pack a couple of links in
a zip-top bag and freeze
for up to three months.
When ready to use, thaw
in the refrigerator.
80 b r e a k fa s t 2 0 1 1
f i n e c o o k i n g .c o m 87
88 b r e a k fa s t 2 0 1 1
Kosher salt
1 Tbs. extra-virgin olive oil
4 oz. fatty pancetta or guanciale, sliced
1/4 inch thick and cut into 11/2x1/2-inch
rectangles
Freshly ground black pepper
1/2 cup diced red onion
2 large eggs, chilled
1/2 lb. imported dried spaghetti
1/2 cup lightly packed, freshly grated
Parmigiano-Reggiano
f i n e c o o k i n g .c o m 89
f i n e c o o k i n g .c o m 93
mushroom-fontina tart
Puff pastry’s light and airy texture combined
with dense, earthy mushroom slices makes
this a standout breakfast addition.
Serves 8
For the mushroom sauté
1 Tbs. olive oil
1 Tbs. unsalted butter
1 lb. mixed fresh mushrooms (try 4 oz.
shiitake and 6 oz. each cremini and white
mushrooms), washed, trimmed, and
sliced 1/4 inch thick
2 cloves garlic, minced
Kosher salt and freshly ground black
pepper
2 Tbs. chopped fresh flat-leaf parsley
Chopped fresh herbs, such as thyme, sage,
and chives (optional)
96 b r e a k fa s t 2 0 1 1
f i n e c o o k i n g .c o m 101
technique
Skinning hazelnuts
To skin the hazelnuts for the waffles
on p. 39, spread the nuts in a single
layer on a baking sheet and toast in a
375°F oven until the skins are mostly
split and the nuts are light golden
brown (the skins will look darker) and
fragrant, about 10 minutes. Don’t over-
toast or the nuts will become bitter.
Wrap the hot nuts in a clean dishtowel
and let them sit for 5 to 10 minutes.
Then vigorously rub the nuts against
themselves in the towel to remove
most of the skins. Try to get at least
half of the skins off. This may take a lot
of rubbing, so be persistent.
technique
technique
112 b r e a k fa s t 2 0 1 1
nutrition
Calories Fat Protein Carb Total Sat Fat Mo no Poly Chol Sodium Fiber
Recipe (kcal) Cal (g) (g) Fat (g) (g) Fat (g) Fat (g) (mg) (Mg) (g)
(kcal)
breakfast basics, p. 10
Buttermilk Pancakes (per pancake) 110 30 3 16 3.5 1.5 1 0 30 170 0
Breakfast Drinks, p. 16
Masala Chai 50 15 1 8 1.5 1 0 0 5 20 0
Sparkling Pomegranate Cocktail (based on 6 servings) 130 0 0 12 0 0 0 0 0 5 0
Classic Strawberry-Banana Smoothie 110 5 2 25 0.5 0 0 0 0 20 3
Orange Slush (per cup) 180 25 4 35 2.5 1.5 1 0 10 40 0
Homemade Apple Cider 120 0 0 30 0 0 0 0 0 25 0
Real Hot Chocolate 420 270 8 36 30 18 9 1 60 105 3
Spicy Southwestern Bloody Mary (w/1 oz. vodka) 130 0 2 12 0 0 0 0 0 1160 2
Champagne Cocktail 60 0 0 8 0 0 0 0 0 0 0
Strawberry Orange Vanilla Smoothie 270 30 7 54 3.5 0 0.5 2 0 10 2
Bread Basket, p. 24
Cranberry-Orange Muffins (per muffin) 270 90 5 39 11 6 3 0.5 60 250 1
Chocolate-Nut Zucchini Bread 430 180 8 56 21 10 4.5 4.5 85 310 2
Authentic Brioche (per 3-inch brioche) 270 120 6 29 14 8 4 1 115 380 1
Sour Cherry and Walnut Scones 370 150 5 49 17 8 3.5 4 30 200 2
Parsnip and Pecan Sour Cream Muffins (per muffin) 320 147 5 41 16 8 6 2 65 370 2
Fastest-Ever Cinnamon Buns (per bun) 300 120 5 40 13 4.5 6 2.5 15 290 2
Classic Water Bagels (per mini bagel) 100 10 3 18 1 0 0 0.5 0 390 1
Chocolate Chip Muffins 680 270 8 97 30 16 10 2.5 95 320 3
Herbed Buttermilk Biscuits (per 2-inch biscuit) 130 50 3 17 5 2 2 1 5 300 1
For a Crowd, p. 36
Hazelnut Waffles 290 140 8 30 16 2 8 4.5 75 380 1
Berry Compote (per 1/4 cup) 90 0 0 23 0 0 0 0 0 0 1
Crème Fraîche Whipped Cream (per 1 Tbs.) 20 20 0 1 2 1.5 0.5 0 5 0 0
Cabbage, Leek, and Bacon Tart 660 490 15 29 54 29 19 4 220 860 2
Streusel-Topped Ginger-Apple Coffee Cake 360 122 6 55 13 7 4 2 805 290 1
Winter Fruit Salad 140 0 1 32 0 0 0 0 0 0 4
Smoked Salmon, Goat Cheese, and Artichoke Quiche 590 400 16 33 44 27 12 2.5 230 740 3
Asparagus, Ham, and Mushroom Strata 500 240 32 34 27 15 8 1.5 315 1140 2
Apple, Sage, and Fennel Breakfast Sausage 310 200 21 6 22 7 10 4 75 350 1
Open-Faced Smoked Salmon and Avocado Sandwiches 440 190 20 44 21 3.5 14 3 15 1630 7
Leek and Morel Strata 320 130 18 29 14 6 4.5 1.5 335 630 2
Fresh Fig Tart with Orange Custard 310 160 4 38 18 11 5 1 75 200 4
On the Go, p. 48
Smoky Black Bean and Cheddar Burritos with Spinach 510 190 19 63 21 6 10 4 15 1020 9
French-Style Grilled Ham and Gruyère 390 210 22 21 24 12 8 2 95 940 1
Brandied Apricot-Almond Slab Pie 650 280 9 81 32 15 10 3.5 80 65 5
Oven-Toasted Ham, Brie, and Apple Sandwiches 580 180 25 72 20 12 6 0.5 70 1300 3
Watermelon, Tomato, and Feta Salad 190 150 5 8 16 6 9 1.5 25 470 1
Chinese Pork and Mushroom Wraps 330 120 14 36 14 2.5 7 3 70 730 4
Artichoke, Leek, and Taleggio Frittata 190 130 8 6 15 4 8 1.5 165 280 2
Apple Brown-Butter Jalousie 250 120 3 30 13 5 6 1 25 190 1
Ham and Cheese Croissants 380 210 10 33 23 14 6 1 80 600 1
Cherry Breakfast Focaccia 300 10 7 66 1 0 0 0.5 0 490 3
Trail Mix Bars 460 260 8 45 30 11 13 4 50 170 3
Individual Cinnamon Coffee Cakes w/Swirl (per coffee cake) 660 270 12 89 30 13 11 3 120 330 6
The nutritional analyses have been calculated by a registered dietitian at Nutritional Solutions in Melville, New York. When a recipe gives a choice of ingredients, the first choice is the one used. Optional ingre
dients with measured amounts are included; ingredients without specific quantities are not. Analyses are per serving; when a range of ingredient amounts or servings is given, the smaller amount or portion is
used. When the quantities of salt and pepper aren’t specified, the analysis is based on 1/4 tsp. salt and 1/8 tsp. pepper per serving for entrées, and 1/8 tsp. salt and 1/16 tsp. pepper per serving for side dishes.
f i n e c o o k i n g .c o m 119
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