Citrus and avocado with Lime-cumin Vinaigrette and Shredded Greens Serves. Note: Dress up the morning table with this lovely salad. Kumquats are at the end of their season now, but if you find them, they make a good addition. 6 oranges, different varieties, preferably seedless, plus a few kumquats, if desired 1 large ripe but firm avocado 2 handfuls finely shredded radicchio, nappa cabbage or romaine lettuce 1/2. Pistachio nuts 1 small garlic clove sea salt Grated zest of 2 limes 3 tbsp. Lime juice 2 green onions, including an inch or so of the greens, finely sliced 1 tbsp.
Professional, resume, writing Services
Olive oil 1/2 to 1 tbsp. Sherry vinegar sea salt and freshly ground black pepper pinch (1/16 tsp.) ground cloves Directions peel onions and halve them lengthwise, then cut each half into thirds paper or quarters. For frittata, slice each piece crosswise about 1/4 inch thick. Warm olive oil in 10-inch skillet, add onions and cook over medium disadvantages heat, stirring occasionally until they begin to color. Reduce heat to medium low, cover pan and continue to cook, stirring occasionally, until they've started to color, abut 20 minutes. Remove lid and stir frequently, keeping active eye on them to make sure they don't burn. When onions are limp and caramel-colored, add vinegar and let it reduce. Season with 1/4 teaspoon salt, lots of freshly ground black pepper and the cloves. Taste, and if you want a little more vinegar, add it carefully. Use immediately or refrigerate for several days. (Can use with pasta, on toast with more vegetables, on grilled meats — or with the frittata recipe.) Nutrition information per each of 3 servings: Calories 70 Fat 3 g Sodium 200 mg Carbohydrates 10 g Saturated fat 1 g Total sugars 4 g Protein 1 g Cholesterol 0 mg Dietary fiber 2 g Exchanges per serving: starch, fat.
Slide pan back and forth to emulsify the two. The vinegar fumes are strong. When you have a sauce, pour it over the frittata and serve. Nutrition information per each of 4 servings: Calories 170 from Fat 12 g Sodium 285 mg Carbohydrates 8 g Saturated fat 5 g Total sugars 4 g Protein 7 g Cholesterol 155 mg Dietary fiber 1 g Exchanges per serving: carb, 1 medium-fat protein, 1 fat. Caramelized Onions With Vinegar and Cloves Serves 2. Note: From "In my kitchen by deborah Madison. White or yellow onions 3/4 tbsp.
Butter, divided parmigiano-reggiano, for you grating 1 1/2 tbsp. Sherry vinegar Directions Whisk eggs with essay a few pinches of salt and some freshly ground black pepper, then stir in the parsley and the caramelized onions. Melt 2 teaspoons butter in a 10-inch skillet until it's sizzling, then add the eggs and lower the heat. Cook the eggs, covered, until set and golden on the bottom, about 6 minutes for a thin frittata, longer for a thick one. Grate a little of the cheese over the top, then slide pan under the broiler to finish cooking. The top should be light gold and firm. Loosen frittata and tilt onto a plate, then return pan to stove and raise heat. Add remaining butter to pan and when it begins to foam, add sherry vinegar.
Nutrition information per each of 4 servings (without syrup calories 865 Fat 54 g Sodium 270 mg Carbohydrates 78 g Saturated fat 31 g Total sugars 47 g Protein 17 g Cholesterol 330 mg Dietary fiber 4 g Exchanges per serving: milk, 2 starch, 3 carb, 1 medium-fat protein, 9 fat. Caramelized Onion Frittata with Sherry vinegar makes 2 thin frittata or 1 larger, thicker one. Serves 2. Note: you will need to make the caramelized onions in advance, or even the day before. From "In my kitchen by deborah Madison. 3 eggs sea salt and freshly ground black pepper 1 tbsp. Chopped parsley caramelized Onions With Vinegar and Cloves (see recipe) 5 tsp.
Resume, writers in, new York (NY)
Vanilla extract 1 tsp. Ground cinnamon, pinch of salt 6 slices challah or brioche bread, preferably day-old 2 tbsp. Maple syrup, for serving, directions, to make soaking mixture: In small saucepan, heat milk and cream until just simmering (about 180 degrees). Place chocolate in heatproof medium bowl and pour milk-cream mixture over chocolate. Let it rest for about 10 minutes, then stir until evenly melted and combined.
In medium bowl, whip eggs gently, then stir in brown sugar, vanilla, cinnamon and salt. Add 1 cup of the chocolate-cream mixture and stir until combined, then pour egg mixture back into original chocolate mixture. To make french toast: heat large cast-iron pan over medium heat while you dunk the bread in the egg mixture a few slices at a time. Be sure to saturate bread fully, especially if using day-old bread. Add a bit of butter pollution to the pan and swirl to coat pan. Shake off any excess soaking mixture and cook toast in the butter. Serve drizzled with maple syrup.
To serve, either microwave for 2 to 3 minutes or cover with foil and reheat in a 350-degree oven for 15 minutes. Cut into large squares in the pan, then cut each diagonally into wedges. Garnish each with a strip of cooked bacon and plenty of caramel sauce. Nutrition information per serving: Calories 1,190 Fat 65 g Sodium 810 mg, carbohydrates 136 g Saturated fat 36 g Total sugars 110. Protein 19 g Cholesterol 400 mg dietary fiber. Exchanges per serving: None.
Chocolate milk French toast, serves 3. Note: The soaking mixture can be kept in the refrigerator for up to two days. From "Egg Shop, the cookbook by nick korbee. Whole milk 1 1/2. Heavy cream. (1/2.) dark chocolate chips 4 eggs 1/2. Packed light brown sugar 1 tsp.
Resume, service - free
Cover surface of bread mixture with plastic and set it aside to rest for 30 minutes. Preheat oven to 350 degrees. Butter a 9- by 13-inch baking pan (metal preferred). Spread 1/4 cup caramel sauce on friendship bottom of pan, followed by half the bread mixture, then offer 1/4 cup caramel sauce, a pinch of sea salt, then the rest of the bread mixture, and another pinch of sea salt. Drizzle 1/4 cup caramel sauce on top. Cover pan with foil and bake for 30 minutes. Remove foil and bake until top is deep brown, 30 minutes longer. Cool completely before cutting.
Cover and cook over medium heat for 10 minutes. Uncover, reduce heat to low, and cook until sugar begins to caramelize and takes on color of dark honey. Remove from heat and stir in butter with a long-handled whisk. When the butter is fully melted, stir in 1 cup cream and finish with 1/2 teaspoon sea salt. Let sauce cool for 20 minutes before tasting or using. (Store in an airtight holiday container in the refrigerator for up to 30 days.). To make bread pudding: In large bowl, whisk eggs, brown sugar, 2 cups cream and vanilla until completely combined. Add bread cubes and chopped bacon and toss to let bread soak up egg mixture. Lightly press bread mixture into the bowl.
rolls days old, cut into 2-in. Finely chopped cooked bacon, plus 4 to 6 strips cooked thick-cut bacon, for garnish. A few pinches of sea salt, directions, to make caramel sauce: In a heavy-bottomed saucepan with a lid, combine cane or granulated sugar and 1/4 cup water. Stir gently until mixture is consistency of wet sand.
Citrus and avocado with Greens. Leek and Red Potato galette. Make the weekend morning special. And thank the sunlight. Salted Caramel Bacon Bread Pudding, serves 6 or more. Note: words From "Egg Shop, the cookbook by nick korbee. Sea salt Caramel sauce:. Cane or granulated sugar 1/4.
My, hidden, talent, free essays
I credit the spring sunshine. As soon as those lab streaks of light peek through the window, Im ready for a new day — and a new meal. And Im not alone, judging by the crowds of hungry diners clamoring for breakfast and brunch at restaurants around town. You dont, of course, have to hit the road to find comfort in those morning gatherings that seep into early afternoon before you know. You can indulge in the best of all possible first-meal-of-the-day occasions with friends or family, or without (theres something to be said for dining luxuriously alone). This is the season when theres one good excuse after another to gather around the table. Think salted Caramel Bacon Bread Pudding. Chocolate milk French toast.