breakfast toasty cups

Heat oven to 375º

Take a piece of bread... lightly toast, butter and mold into a muffin pan.

add a sprinkle of cheese

a little green onion or lightly sauteed onion 

a crumble of bacon or sausage or red pepper & spinach

then crack an egg on top

S+P

place in oven til egg is set but not overdone.

This will take about 12-15 minutes.

Place foil over for the last 5-10 minutes, so the toast edges don't start to burn 

This is easy.. and morphs into whatever direction the 

leftovers in my fridge directs or my ambition in the morning. 

Often, it's just the toast, cheese and egg. 

Which is quite lovely enough. 

Below is a step by step recipe for basic toasty cups...

Lightly toast bread, butter & gently press into muffin pan (spray w/ non-stick cooking spray)  Crack in egg, sprinkle w/ S+P.

 

Pop in the toaster oven or oven at 350º for about 10 minutes. You will see the eggs start to set (mostly opaque but still a little jiggly.  Sprinkle on some cheese & place a piece of foil over. (or the toast edges will start to burn) cook up to 5 minutes. Depending on how easy or hard you like your eggs.

Caramelized Balsalmic Onions & Peppers

The process of caramelization.. slow and sweet, slow and sweet.  And did I mention worth it?  When I worked as an apprentice to a french chef.. we would start onions for soup in the morning like this  and let them caramelize long and slow most of the day.  That was probably the best soup I ever had. Those onions would be stirred into a rich beef broth, with a splash of brandy, crusty french rustic toast and topped with a perfect combination of fontina, gruyere & provolone. Mmm.  Perfection.  

But were not making soup today and I promise, this won't take all day.   Today we are making the perfect side of syrupy balsamic caramelized onions that, yes, do take time, but go well with a variety of dishes.  They are great to make ahead and top grilled steak, pork tenderloin or chops, pizza, baked brie and even as-is for a nice bruschetta.  It's that good.  

Peppers and garlic are optional.. but to accompany steak, I'm gonna say.. they are a must.  Having this on hand will instantly transform simple-easy meals into something really special.  Make this dish when you have a couple of hours and a closet to clean, or laundry to do.. it does not need constant minding but will take the better part of 2 hours or so.

Caramelized Balsalmic Onions & Peppers

A note on onion selection.. Sweet onions will render a sweeter finish and I really prefer a mix of sweet and red.  Red onions hold their structure better when cooking for a long time.  Which means in the end product you can recognize an onion, I kinda like that...  while the sweet onions really are the ones that caramelize best and make a better tasting finish. So, I suggest using both. I also add the peppers quite a bit later as I don't like it when they disintegrate into unrecognizable mush.

Caramelized Balsalmic Onions & Peppers

2 T. Olive Oil

4 lg. onions (sweet & red), sliced 1/2" thick

1 t. kosher salt

1/2 t. cracked pepper

1 red pepper, sliced 1/2" thick

4 cloves of garlic, chopped

1/3 c. balsamic vinegar

1/4 c. chicken broth (low sodium) 

In a large bottomed pan (I prefer cast-iron), heat olive oil over med heat... add onions, season with S+P and cook for 10 minutes. 

Add pepper, cook another 10 minutes.  

Add garlic, cook 2-3 minutes.  

Add  balsalmic and chicken broth.  Turn heat down to a low and let simmer, stirring occasionally for a minimum of 20 minutes and up to an hour. 

*When done, taste for balance. Depending on the variety of onions and brand of balsamic used...  can render a sweeter or not-sweet-enough finished product.  Simple fix.. If at the end you would like it sweeter, I recommend a drizzle of agave or honey.  It will not alter the flavor but will balance out acidity.  Just don't over-do it.  And then take note for next time, which onions/balsamic work best for you.  Just remember... Long, low and slow renders onions sweet and caramelized. The longer the better!

Slice onions into 1/2" slices.

This batch was mostly red, but it's best to use a combo of sweet & red.

Season with salt.

Onions have sweated down & carmelization is gonna start.

Time to add the peppers.

Adding the peppers later, keeps the integrity of their structure instead of turning to mush.

Adding the garlic, so it cooks just enough and doesn't burn.

Now adding the balsalmic & chicken broth.

Simmer, simmer, simmering the day away.

The dark balsalmic onions almost ready.

Perfection. Almost jam like.. delish!

laughing man coffee & Basic Quiche Recipe

I just had the most delicious cup of coffee ever.  Ever.  Smooth and simply perfect, in my opinion. Now, it must be known, that I am a "grande pikes brew with 3 pumps classic and an inch & a half of steamed cream" kinda girl.  Nothing too sweet or frilly for me.  And that is exactly what it takes for me to enjoy my Starbucks bitter, acidic brew.. 3 pumps simple syrup + cream.   And I do enjoy it.  Now.  But it took a long time to get there. Starbucks coffee at 1st taste, I never really liked.  Love their marketing, their branding, their whole 3rd place concept.. but their coffee? No thanks. I like a smooth mug that eases you into the day in comfort and warmth. That is not what Starbucks pours out.  Bitter, too strong.. coffee.  So, I grew to like my pikes place brew and what it needed to become satisfactory. 

So, back to this amazing cup that sits in front of me this morning. Laughing Man Coffee.. Reserve Java Taman Dadar.  The description sounded too good to be true.  CREAMY DARK CHOCOLATE BODY, WITH A BUTTERY MILD EARTHY AND NUTMEG FINISH.  I haven't located the nutmeg, but I can detect the chocolate body and buttery finish.  
Never heard of Laughing Man?  Neither had I.  Until the other day when, oh-so-charming, Hugh Jackman was on daytime talk show the Chew introducing this new coffee company he helped start.  Not only is the man handsome as all get out of town, but he has a wonderful heart.  He helped start this company after meeting a coffee farmer Dukale when he was with World Vision in Ethiopia.  When I say, this cup of coffee is so good it's life changing.. I don't mean just my coffee loving life. Here is a bit from under Hugh Jackman's about...

It was Hugh’s visit to Ethiopia and his friendship with Dukale, a local coffee farmer, that inspired our efforts here at Laughing Man. His hands-on involvement, collaboration and thoughtful insight into the issues Laughing Man is hoping to address, are invaluable. Hugh’s genuine interest and hope for humanity are a source of great strength and belief in our motto "ALL BE HAPPY."

 Anywhoo... head over to their site. read more about it and what it's about.  And then order a pound or 2.  The cost is right on, but shipping is $7.. so, it's best to order a few!   It's that good.  I will be ordering the espresso next.  Dukale's dream.  Indonesia & Ethiopia blend.  Organic, balanced chocolate, smooth finish. Uh, yum.  

 

 

This morning I am pairing it with my Broccoli Onion Bacon Cheddar Quiche.  Simple, easy.. once you make it, you will know it by heart and whip it up any time you need something warm and comforting, healthy and the best part is there are always leftovers which makes life much easier around here. 

Here's the versatile recipe.  Follow my basic quiche recipe and then always add whatever fresh veggies or leftovers you might have. Use ready-made pie crust here. It works well and saves a lot of time and keeps this recipe super easy.  If you have time and want to knock it out, here is my pate brisee recipe which would work well here too.   

Note:  There is also the cream vs milk issue.  Using heavy cream, this recipe will turn out delicious and sometimes, I opt for it.. if I have it in the house.  Other times, I mentally want a slightly lighter version and I opt for half & half.. still very yum.  But do not, I repeat.. do not opt for milk.  It will not set up properly, it needs the structure of a creamier ingredient.. otherwise it taste kinda flat.  Also, a good thing to know if all you have is milk in the house, is to melt and slightly cool 4-6 tablespoons of butter and whisk this into your 1.5 cups of milk.  Basically, you just made heavy cream.  And it works.

Versatile Basic Quiche

Preheat oven to 375º

   1 ready-made pie crust, thawed

Place this in bottom of un-greased pie dish. (I use pyrex glass) Set in fridge til ready.

In a medium bowl whisk together really, really well... or blitz together in a blender or processor.

   6 eggs, beaten

   1.5 cups cream, half & half or evaporated milk (see note above)

   S+P 

   fresh nutmeg, grated (like 4-6 swipes)

Set aside.

Layer in over the pie crust..

   1-2 cups broccoli, (cooked tender crisp) roughly chopped

   4-6 slices of bacon, cooked and crumbled

   3/4 cup onion (saute´d in bacon fat or butter, til slightly translucent)

   1.5 cups cheddar cheese

Pour egg mixture over and place on a foil lined baking sheet.  

Bake for 35-45 minutes.  Quiche top will begin to brown and egg in center will be set.  Give it the "jiggle" test to see this.


Versatile.. yes! Quiche is a fun recipe to play and experiment with.  Whatever veggies you have, leftovers are great.  For fresh veggies... Just remember to try and pre-cook, especially if they have a lot of water content. (you will want to squeeze it out a bit before adding)

Here are some of my fav combos..
   Sausage, potato, spinach, carmelized onion with cheddar-mozzarella mix
   Broccoli-rabe, carmelized onion with mozzarella-parmegano reggiano mix
   bacon and chive with goat cheese or swiss
   goat cheese, arugula and spring onion
   leek and ham with swiss or gruyere
   mushroom, carmelized onion, sausage with fontina
   spinach red pepper, feta
   chard, carmelized onion & garlic (cooked with glug balsamic) with mozz-cheddar-jack mix

oh.. it goes on! Have fun and do tell what is your fav quiche? 

Yule Log uh, Trifle

I love me some sentiment, tradition.. and yes, food!  Every year since I saw Jacques Pepin's Buche de Noel  (Yule Log) Christmas dessert years ago.. I have looked forward to making it once a year, every year. Chocolate genoise cake that is light and not too sweet which is then filled with a chocolate mousse (which is divine on it's own), rolled up (like a jelly roll) and then topped with a chocolate ganache icing or whipped cream. And then there are the meringue mushrooms that are scattered around. It is like art project and cake all in one.  It is fun to create, impressive to serve and decadent to eat!  
So, this year.. same as usual.. I have my plotting and plannings.. gingerbread house, sugar cookies,.. whoops! forgot the buche de noel! THE cake of christmas, yep.. forgot it. Lot going on this year, but anyway.. I am not superstitious. Ok, yes I am. Can't leave a kitchen with a cupboard open (people will talk about you), bathroom with the toilet seat up (money will flow out), salt spilled (have no idea, but i can't not do a little spritz over the shoulder).. ok, I'll stop. I am not superstitious.. I just feel the need to do these things just because. That's all I am saying and please leave my neurosis alone. Now back to that damn christmas cake already.  
So, this year I forgot. It's like a day or two after and I am all like, I can't believe I forgot. Well, I did. And then immediately start plotting (yes, I plot a lot) when I can make it before the window of the Christmas season is over!! New Year's day. perfect. life will go on. Yes!
Well, needless to say, my chocolate genoise cake crumbled. In the last 20+ I have made this has never happened... but it did. Hmm.  I won't read anything into that.
Anyway, trying to salvage some kind of yule log yumminess.. afterall, I had a crumbled cake and chocolate mousse, chocolate ganache and fresh whipped cream.. I couldn't think of anything better than to make a trifle. 
It must be a good omen that it's going to be a really, really good year.. coz this trifle was amazeballs. Yes, I said amazeballs. 

Take this recipe in 4 steps. Cake, mousse, ganache & whipped cream.  I like to make the cake and mousse the day before.. then it's just a simple assembly the morning of.  It is better if it can sit at least an hour in the fridge before serving.    None are difficult and pretty easy.
This could totally be made individually in dessert or wine glasses for a dinner party or buffet.. that would be quite lovely. 

Buche de Noel

Step 1. Make the Genoise Cake

Genoise Cake 

5 T. unsalted butter, plus more for parchment and pan

2/3 cup sifted cake flour (not self-rising)

1/3 cup sifted cocoa powder, plus more for dusting

1 t. instant espresso granules 

Pinch of baking soda

6 large eggs

3/4 cup sugar

2 teaspoons vanilla extract

1. Heat oven to 350º
2. Butter a 10 1/2-by-15 1/2-by-1-inch jelly-roll pan. Line with parchment; butter and flour paper, tapping out the excess flour.
3. Sift flour, cocoa, espresso and baking soda together twice into a medium bowl. Set aside.
4. In a small saucepan over low heat, melt butter. Skim off white foam, and pour clear yellow butter into a bowl, discarding white liquid at the bottom. Set aside in a warm place.
5. In the bowl from your stand mixer, whisk together eggs and sugar. Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved. Remove from heat, and place on stand and whisk on high speed until mixture is thick and pale and has tripled in bulk. Reduce speed to medium, add vanilla, and beat 2 to 3 minutes more.
6. In three additions, sift flour mixture over egg mixture, folding in gently with a spatula. While folding in last addition, dribble melted butter over batter and fold in.
7. Spread batter evenly in pan, leaving behind any unincorporated butter in the bottom of the bowl. Tap pan on counter to remove air bubbles. Bake until cake springs back when touched in center, 15 to 20 minutes. Don't overbake. Let sit in pan on a wire rack until cool enough to handle.
8. Dust surface with unsweetened cocoa powder.  Refrigerate until ready to use.  (you can cut into pieces to make fitting in your fridge easier, if needed)

Step 2. Make the Chocolate Mousse

Chocolate Mousse

 

    4 ounces semisweet chocolate
    4 tablespoons unsalted butter
    4 large eggs, separated
    Pinch of cream tartar
    1/2 cup heavy cream

1. In a double boiler, melt together chocolate and butter, stirring occasionally until smooth. Remove from heat, and transfer to a large bowl. Whisk in egg yolks, stirring well. Let cool to room temperature.
2. In a large bowl, beat egg whites with cream of tartar until stiff. Whisk a third of the whites into chocolate mixture; gently fold in remainder of the egg whites.
3. Whip cream until it holds soft peaks, and fold into chocolate mixture. Chill until set, at least an 1 hour. 

Step 3. Make the Chocolate Ganache

Chocolate Ganache

   1/2 cup heavy cream
   8 ounces good semisweet chocolate chips  

   1 teaspoon instant espresso granules

 

1. Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. 

2.  Set aside at room temperature, til cool but pourable.. stirring occasionally. 

Step 4. Make Whipped Cream

 

Fresh Whipped Cream 

   1 cup heavy whipping cream

   1 T. sugar

1. Place together cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes.

 

To assemble the trifle.. 

1. Tear cake into large chunks and place casually in the bottom of a trifle dish. 

2.  Generously spoon over Chocolate Mousse.

3. With a spoon, drizzle with ganache and then a scant layer of whipped cream.

4. Repeat.. Cake, Mousse, Ganache.  Till you have no more cake left.  (if you have leftover mousse.. enjoy. It's very very good.) 

 

5. End with whipped cream, generously dolloped on top and drizzle with ganache.

Chocolate shavings would work well here and next time I make this, I just might crumble some meringues as a center layer.  I think the crunch would work well here and I always have meringue mushrooms in the original recipe, so that would be a nice nod back.

*Please note: It is advised.. Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised.  Mousse at your own risk. 

**Additional note:  Enjoy at your own risk. It is that rich and decadent and delicious.  And pretty easy, too!