Breakfast
-- the most important meal of the day
I know, I know... People have been
telling you that for years. Because it's true, dang it! The sad
thing is that more people today are recognizing the fact, but eating
less and less healthy breakfasts. According to a megamart manager
friend, who reads the industry publications, the fastest growing
segment of the grocery industry is breakfast bars. Why? Because
they are fast, and you can eat and text and drive all at the same
time!
That's really sad. Those
commercial bars are loaded with such crap it's unbelievable - corn
syrup, malto-junktose and a lot of things you can't pronounce, not to
mention salt and sugar. You can make your own, healthier, breakfast
bars -- my culinary hero Alton Brown dedicated an entire episode of
Good Eats to the subject.
Or you can opt for some of the
following ideas, several of which can be made-ahead and then
grab-and-go.
New Years Brunch
A fancy brunch to start the New Year
with Sally's Mum. There's a great restaurant chain out of Atlanta
called The Flying Biscuit. Twenty odd stores around Atlanta, plus
one in Gainsville, FL. We've eaten at the Gainsville store, and
loved these two recipes.
Famous Flying Biscuits with
Canadian Bacon
3 cups all purpose flour (a soft winter
wheat flour, like White Lily, is best) sifted
1 tablespoon plus 1 ½ teaspoon baking
powder
¾ teaspoon salt
2 tablespoon plus 1 ½ teaspoon sugar
6 tablespoon unsalted butter, at room
temperature
2/3 cup heavy cream
2/3 cup half and half for brushing on
top of biscuits
1 tablespoon sugar for sprinkling on
top of biscuits
1 package Canadian Bacon
Preheat oven to 350ºF. Line a sheet
pan with parchment paper.
Place flour, baking powder, salt, and
sugar in a large mixing bowl. Cut butter into ½
tablespoon-sized-bits and add to the flour. Using your fingertips or
a pastry cutter, work the butter into the flour mixture until it
resembles coarse meal. Make a well in the center of the flour and
pour in all the heavy cream and the half and half.
Stir the dry ingredients into the cream
and mix with a wooden spoon until dough just begins to come together
into a ball. Turn dough onto a lightly floured surface and knead 2 or
3 times to form a cohesive mass. Do not overwork the dough.
Using a rolling pin, roll the dough to
a 1-inch thickness. The correct thickness is the key to obtaining a
stately biscuit.
Dip a 2-1/2 inch biscuit cutter (I used
a larg-ish water glass) in flour, then cut the dough. Repeat until
all the dough has been cut. Scraps can be gathered together and
re-rolled one more time.
Place the biscuits on the prepared
sheet pan, leaving about ¼ inch between them. Brush the tops of the
biscuits with 1 tablespoon of half and half and sprinkle with 1
tablespoon of sugar.
Bake for 20 minutes. Biscuits will be
lightly browned on top and flaky in the center when done.
Makes 8 to 12 biscuits, depending on
the size of the cutter. Make a batch and store them in the fridge in
a zip-top bag.
Fry the bacon in a drop or two of EVOO
until it just starts to brown around the edges. Slice a biscuit and
make a better breakfast biscuit than you can buy!
Creamy Dreamy Grits
You really want to notice that "serves
12" when you go to make this recipe. That's enough grits to
feed the Confederate Army! It took me a long time to learn to like
grits. Never cared for Cream of Wheat when we were growing up; we
were oatmeal folks. Then I discovered Shrimp and Grits, and the
universe changed! Even without shrimp these grits are
fabulous.
Serves: 12
6 cups water
2 cups
half-and-half
3 teaspoons kosher salt
1/4 teaspoon
white pepper
2 cups quick grits
1 cup grated white
cheddar cheese
4 tablespoons unsalted butter, cubed
In a saucepan, combine water,
half-and-half, salt and white pepper and bring to a boil. Slowly pour
grits into boiling water while whisking the entire time. (Watch out
for splattering; mixture is very hot.) Reduce to low heat and
continue to whisk often, until thick and completely smooth, about 10
minutes.
Add cheese and stir gently until
cheese melts. Whisk again to combine. Turn heat off and allow grits
to rest 5 minutes. Add butter and stir until completely smooth, silky
and shiny. Can be served hot, of course, or cooled and cut
into portions for re-heating (or even eating cold).
Creamy Dreamy Grits garnished with slices of white cheddar
Steel Cut Oatmeal
As long as we're talking breakfast,
this is our favorite way to have oatmeal. The larger particles of
the steel cut process gives this 'gluten free' breakfast a completely
different (and we think better) texture than those rolled flakes.
It
takes 20-30 minutes to cook steel-cut oats rather tha five minutes,
but they can cook while you stir them, sip a cuppa and crank the ole
eyelids open! When I was a kid my Mom thought I was nuts to put
homemade grape jelly in my oatmeal when everyone else put milk and
sugar and butter. Hah! Our favorite toppings are my ten-minute
marmalades (see the very first post of this blog), and local
sea-grape honey or a blended honey made by our friend Patrick Hosey.
Sally takes oatmeal to work for breakfast. I can make a batch of steel cut oatmeal on Sunday night, and she takes a 'slice' to work every day. Thirty seconds in the microwave, and yuuummm!
English Pancakes
Not sweet like their American Cousins
(not quite a reference to Abe Lincoln), Sally made these from the
leftover Yorkshire Pudding batter (see last week's blog post), with
an added egg, flour and milk. Traditionally served with a sprinkle
of powdered sugar and a squeeze of lemon juice. Make ahead, dress,
and roll three or four up as a fast nibble breakfast. Sometimes
these are made with a bit of diced green onion added, for a more
savory take on breakfast. This week I have a treat for you. Sally showing off her "chef flip" (that I've never been able to do), filmed by daughter Holly:
And here's what those pancakes look like ready to eat:
Eggy Bagels
This is pretty much our standard
weekend brekkie fare. Eggs, bagels and cheese of your choice.
Simple, tasty and gives you energy for weekend adventures! A single
egg takes only as long to make as a bagel takes to toast. Add a
slice of cheese for a complete breakfast. Five minutes from cracking
the egg to eating!
Slo-Cook French Toast Casserole
This was perfect as our Christmas Day
Brunch. We rose late, then Sally's Mum came over about 10AM for
present opening.
1 loaf day-old challah bread
2 cups heavy cream
2 cups whole milk
8 large eggs
1 teaspoon almond extract
1 vanilla bean, beans only
5 teaspoons granulated sugar
1 teaspoon ground cinnamon
1 pinch kosher salt
Lightly coat the inside of the
slow-cooker insert with cooking spray. Slice the challah into ½-inch
slices and arrange them, overlapping, in the slow-cooker.
In a large bowl whisk together the rest
of the ingredients until very well blended, then pour over the
challah in the slow cooker. Push the bread down so that it is
completely submerged and soaks up the goodness. It will spring up,
but that's ok.
Place the cover on the slow-cooker and
set the heat to low and cook for 8 hours. (I turned it on at 11pm so
it was ready at a good time the next morning).
In the morning allow the French toast
to cool slightly, then cut and serve with honey or maple syrup. The
leftovers were great even two days later. A wedge of the bread and a
drizzle of honey. Oh my!
All My On Invention
Years ago when I worked as the Science
Writer at the Univ. of Utah Computer Center, I would get up in the
morning, take my shower, then drive to the office, put on a pot of
coffee, and have a couple handfuls of this while reading my morning
emails before other folks came to work. The early bird gets the
trail mix! Buy from a store that sells bulk goods, and mix together
equal amounts by weight of:
Blueberry Granola
Diced Papaya
Unsalted Peanuts
Generic M&Ms tm
I still make this when we travel, as an
'emergency' snack. It's got fast sugars, caffein (in the chocolate),
slow sugars (dried fruit), carbs, and protein. Not to mention reat
taste! What more could you ask?