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

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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

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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

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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

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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

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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

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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

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