We had an wonderful Memorial weekend with about a dozen friends in NYC. One of the highlights was an amazing brunch at The Smith in the East Village. On the recommendation of our waitress we ordered their Potato Waffle Benedict, and we were so glad we did. This dish was so good, we just had to deconstruct it, and learn how to make it in our own kitchen. If this full, from scratch version is a little intimidating, there’s a brilliant shortcut we’ll share with you at the end. Potato Waffle Benedict Serves: 2-3 Potato Waffle: 2 Idaho potatoes (coarsely grated) 2 tbsp Spanish onion (coarsely grated) 2 whole eggs 1/2…
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An Ebelskiver Morning
Ebelskivers are a Danish pancake that quickly became tradition in our house! They’re delicious filled pancakes that are great as sweet or savory breakfast treats. We’ve had our eye on ebelskiver recipes for a while now, but they require a special pan (available at Sur la Table or Williams Sonoma), which we didn’t have until dear friend and travel contributor Scott randomly gifted us with one. Thanks Scott (though we know you had ulterior motives, and are looking forward to the next brunch we host so you can try these out)! *A lovely Danish reader of this blog told me a little bit about Æbleskiver. They are traditionally eaten before Christmas, and often served…
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Gruyère Popovers
We traveled to Austin, Texas recently and having dinner at Foreign and Domestic, owned by husband-and-wife chefs Ned and Jodi Elliott, was at the top of our to-do list. Pastry chef Jodi’s famous popovers were so good they inspired us to buy a popover pan and bake them in our kitchen as soon as we got back home. We had a few friends over for breakfast this weekend and I must say the popovers were a huge success. It’s amazing how just four simple ingredients can result in something so good. Enjoy this delicious and easy recipe. You’ll need: Makes : 6 popovers a popover pan or a deep round ramekin…
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What’s for… Breakfast?
Oeuf en Cocotte is a fast and easy recipe and a perfect idea for breakfast when you have a lot people in your home. When making other egg dishes for breakfast, the dish is assembled after the egg is cooked; if you’re trying to serve everyone at once this makes for frantic work, and usually ends in half of the dishes going cold by the time you’re done. But because you assemble oeuf en cocotte before it’s cooked, and you can make as many cocotte at one time as you can fit in the oven, all you have to do is take it out and it’s ready to serve. Usually…