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Category Archives: Brunch
Pear and Chocolate Crostata
from Epicurious Crust: 2 cups all purpose flour 1 teaspoon coarse kosher salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 3 tablespoons (or more) ice water 2 tablespoons chilled whipping cream Blend flour and salt … Continue reading
Posted in baked goods, Brunch, dessert, Holiday
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Quiche Lorraine
This recipe was first seen several years ago in Cook’s Illustrated. It’s the very best quiche out there, making a pie that’s smooth and custardy. Make it with whatever filling you like—nearly anything will work, though I think some type … Continue reading
Lucy’s Sausage Gravy
Lucy Wilma gave me this one. Every recipe box should have at least two recipes for pork gravy, right? Saute sausage, then deglaze pan with beer. Chill beer, skim fat. Make your standard bechamel, adding a bit of nutmeg. Add … Continue reading
Spinach and Cheese Strata
I think this was originally in Gourmet. It is my go-to strata recipe, and can be used with any number of variations. 350F 1 (10-oz) package frozen spinach, thawed, or fresh equivalent, or chard, or a whole mess of fresh … Continue reading
Posted in Brunch, Potluck
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Jamaican Eggs Benedict
serves 6 6 English muffins 12 eggs 1 c crushed pineapple, drained 1 chopped mango 2t jerk sauce lime hollandaise (see below) 12 slices ham cilantro Toast muffins, cook eggs. Combine pineapple, mango, and jerk sauce in small saucepan. Assemble: … Continue reading
Hash Browns
I think this method was originally in Cook’s Illustrated. By far the best hash browns recipe I’ve ever used. 2 medium russet potatoes, peeled and grated (about 1 1/2 cups) 1 Tb fresh minced parsley or chives, or any dried … Continue reading
Posted in Brunch, vegetables
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Jeffrey’s Salt Pork Gravy
From Jeffrey Stebbins. Call the paramedics before eating. 6T butter 6T Wondra flour 3c milk at room temperature 1 chunk salt pork 4 hard boiled eggs, diced Dice and brown salt pork. Melt butter over medium heat. Whisk in flour … Continue reading
Emmett Watson’s Corned Beef Hash
His recipe originally appeared in the Seattle Times on November 26, 1990. If you’d like to read the narrative, which is delightful, it’s here. Here’s the nuts and bolts version: 1 can corned beef (yes, canned is better for this … Continue reading
Chile Relleno Casserole
Old Stebbins family classic. Delicious and a crowd-pleaser, in that American Classics sort of way. Cardiac arrest an option, but worth it. 375F oven 1-4oz. can whole roasted green chiles or fresh equivalent 1# cheddar cheese, grated 1/2 # … Continue reading
Catharine’s Cream Scones
From Catharine Stebbins. The most delicious, indulgent scone recipe evah! Preheat to 425 F. 2c flour 1/4 c sugar 2t baking powder 1/8 t salt 1/3 c unsalted butter, chilled 1/2 c heavy cream 1 large egg 1 1/2 t … Continue reading
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