Bread Boat Breakfast Bake

While Amanda and I were in Tampa running our very tiring Gasparilla Distance Classic Half Marathon, we knew we would be exhausted and ready for a nice breakfast to enjoy in our pajamas before crashing for a mid-morning to afternoon nap recovery rest. I tend to get very specific in my food desired after a race, and with all the Gatorade and sugary gummy chews being consumed, I am ready to take a break from sugar by the end of the race, for a little while anyway. We also knew, because of that previously mentioned exhaustion, we didn’t want to work for this breakfast much. Enter: The Bread Boat Breakfast Bake.

This recipe is fairly similar to my Christmas Breakfast Casserole but with a wonderful carb substitution that makes this meal both beautifully presentable if you’re hosting a brunch and uniquely delicious (think: savory french toast). The beauty in this recipe, much like the casserole, is in its ability to be customized to your tastes and the fact that all the ingredients can be prepped ahead of time. You can easily assemble your bread boat, pop in the oven and then just as easily shower those 13.1 miles off while it cooks, or make a pitcher of mimosas for a brunch party and chillax. The first time we made this, we devoured the deliciousness before getting pictures, but I was so happy with the results I came home and made it again for the perfect weekend morning treat.

  • 1 Loaf french bread
  • 10 eggs
  • 1/3 cup plain yogurt
  • 1/2 tsp salt
  • Pepper to taste
  • 2 mini bell peppers, diced or 1/2 1 bell pepper
  • 1/2 lb ground pork sausage
  • 3 green onions, sliced and greens and whites separated
  • 1/2 cup gouda cheese, shredded
  • 1/4 cup velveeta cheese, shredded

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Instructions:

  1. Preheat the oven to 375°F.
  2. Whisk together the 10 eggs, yogurt, salt and pepper and set aside while you prepare the rest of the ingredients.
  3. Brown the pork sausage in a skillet over medium heat and allow to cool slightly (can also be made a day ahead).
  4. With a serrated knife, carefully slice two lines vertically down your baguette about 1/4″-1/2″ from each long edge, do not break through the bottom of the bread crust, but get as close to the bottom as you dare.
  5. Using your hands, remove the bread from in between your two cuts so that most of the bread inside the crust is gone but the thick crust is still intact. If you need to use your knife to assist in pulling out the bread middle, do so carefully. Place the baguette onto a baking sheet lined with foil or a silicon baking sheet.
  6. Sprinkle in the sausage, onion whites,  bell pepper and the two cheeses into the cavity of the baguette in whichever order you would like, but make sure you at least have some cheese on top.
  7. Slowly drizzle in your egg mixture over the bread cavity. This will require some time since you have so many ingredients so be patient. Make sure the egg soaks into the ingredients before adding more egg to avoid overflow. Once you think the bread can take no more egg, step away for a few minutes to allow it to soak into the bread. Then you should be able to add the rest.
  8. Once the baguette is full to the brim of eggs and other delicious things, sprinkle the onion greens on top and additional cheese if you would like.
  9. Bake for 55-65 minutes, or until the center of the egg mixture has set. If your bread starts getting too brown, you can cover it with foil.
  10. Once fully cooked, remove from oven and allow to cool for 5 minutes. Slice and serve. Enjoy!

Wine Pairing: I mean you know my go-to for breakfast foods is a mimosa by this point, but I just had a sparkling Rose the other day around brunch-time and can’t help but think how nice these two would go together.

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Bulgogi Sub with Gochujang Mayonnaise

With the Winter Games happening earlier this year, Amanda and I wanted to celebrate those South Korean flavors much like we did with the Summer Games in Brazil. There’s nothing quite like taking a huge bite of delicious food from the comfort of your couch while watching athletes in their physical prime work their hardest for gold. I know bulgogi is one of the best known foods from Korea, but to me it does have a special place in my heart.

Back when my preferences were only for chicken nuggets and french fries, my parents had a favorite sandwich place near our house that specialized in bulgogi sub sandwiches. They would often treat themselves to a foot-long and the aromas would permeate the air in the car as they brought them back home, often lingering for days. While anything with such a name I wouldn’t touch with a ten foot pole at the time, I remember loving that smell. Years later when my eyes were opened to the deliciousness of bulgogi, I still lament that I never had the chance to try that sub (and duh, anything that smells that great should taste so amazing). With this theming, this seemed like the perfect chance to create my version! I’ve come a long way since then; I mean I even added vegetables voluntarily! The fresh crunch of the veggies with the bold flavors of the mayonnaise and bulgogi really make this sandwich a memorable treat and I encourage you to try your own, even though the games are long over now.

Bulgogi Ingredients:

  • 2 lbs of thinly sliced sirloin or ribeye*
  • 1/3 cup soy sauce
  • 3 tbsp minced garlic cloves
  • 3 tbsp brown sugar
  • 2 tbsp sesame oil
  • 1 tbsp minced ginger
  • 1/2 onion, diced (4 green onions also work)
  • Black pepper

*If you can’t find thinly sliced beef, you can pop your preferred cut into the freezer for 30 minutes and then slice as thinly as you can manage. 

Bulgogi Instructions:

  1. Whisk together all of the marinade ingredients and pour over the beef in a shallow dish or zip-top bag. Allow to marinate for at least one hour, ideally overnight.
  2. When you are ready to cook, heat a skillet over medium-high heat and remove the beef from the marinade. Sear the beef in batched so as not to overcrowd the pan, until the beef is cooked through. At this point, bulgogi can be enjoyed over rice, as part of another dish or in the sandwich we’re making here.

Mayonnaise* Ingredients :

  • 2 egg yolks
  • 1 tsp dijon mustard
  • 2 tsp gochujujang
  • 1 tbsp lemon juice
  • 1 cup grapeseed oil
  • 1 cup olive oil
  • Salt
  • Up to 2 tbsp water

Mayonnaise Instructions:

  1. Using a food processor, combine the lemon juice, egg yolk, gochujang and grapeseed oil. Process on low until you have a thick consistency and the color has lightened.
  2. With the processor on low (you can also use a whisk), drizzle the olive oil in slowly to create an emulsion. This might take a few minutes. Once the oil is combined, the color has lightened further and you have a mayonnaise consistency you are ready for use. Add in the water to achieve your desired consistency, and add salt to taste. Allow to sit at room temperature for an hour or so and then you can store in the fridge for up to 2 weeks.

*If the idea of raw eggs isn’t your game, you can always try mixing gochujang with some store-bought mayo, proportions to your taste.

Assembly Ingredients:

  • Baguette or bread of your choice, although I’d recommend a sturdy one.
  • Shredded carrots (I used slices made with a peeler but the pre-shredded ones could work as well)
  • Lettuce
  • Mild onions, or you could try a quick pickled onion recipe
  • Thinly sliced cucumber

Assembly:

  1. I like to spread a layer of the mayonnaise on the bottom half of the bread, topped with the lettuce to keep it in place. Then add your carrots, cucumber, beef and finally onions. Top with more mayonnaise if desired, add your top half of bread, and enjoy!

Wine Pairing: I think a Pinot Noir would go well with the beef as well as stand up to the spicy mayo. Enjoy!

Bulgogi pic 2

Maple Chipotle Breakfast Biscuits 

Usually, Merideth and I skype for dinner, but with the holidays keeping us busy, it was easier this week to meet in the morning. Not to say that breakfast for dinner isn’t a good option, too 🙂

For this I used the homemade chicken nuggets recipe from an earlier blog session! This particular morning I made two servings, but you can adjust for a bigger crowd, with the understanding that one per person is never enough!

Serves 2

Ingredients

  • 4 biscuits, halved
  • 12 chicken nuggets (or store bought and cooked according to package directions)
  • 3/4 cup maple syrup
  • 4tbs chipotle pepper sauce, or to taste
  • Pinch of salt

Instructions

  1. Mix maple syrup, chipotle sauce, and a pinch of salt in a medium bowl. Taste and adjust to your preference.
  2. Toss chicken nuggets into sauce and stir to coat. Remove with a fork, shaking off excess sauce.
  3. Serve inside biscuit and enjoy!

Shakshuka Breakfast Pizza

For this week, Amanda and I were in the mood for some brunch. Since with the holiday and the new year, it’s definitely brunch hosting season. We wanted to share some interesting, low maintenance, and somewhat nutritious brunch ideas that would definitely please a crowd, just in case you still had a few people around to share a meal and you were sick of something too heavy. This breakfast pizza, a twist on the classic Shakshuka, might be something that is a little different, has a little bit of a kick to wake everyone up and is easy as can be. In addition, if you have a big day of eating ahead of you, as I often do when family is around, this will both be likely a different flavor profile than your future meals and has at least some nutrition. Overall, it’s a nice meal to add to your breakfast rotation, even if it’s not a special occasion and just a random Saturday, and its convenience is big selling point.

If you’re hosting a New Years Day get-together, sometimes being alone in the kitchen preparing a feast can be a much needed social pause (introverts ftw!). Often, though, at breakfast I just want to enjoy my tea and not dirty too many dishes. Since this pizza’s sauce and crust can be made in advance, it’s fairly low maintenance (which, I mean, I don’t know how you celebrate New Year’s Eve, but it you might not be in the mood to do too much). However, the results are pretty impressive so if you still need to get away, feel free to relax and sip your tea while hiding in the kitchen and pretending you’re slogging away.

Pizza Sauce Ingredients:

  • 1 cup of crushed tomatoes
  • 1 tsp Hungarian Half-Sharp paprika
  • 1/2 tsp ground cumin
  • 1/2 cup diced onion
  • 2 cloves of garlic, minced
  • 1 tbsp vegetable or grapeseed oil
  • Pinch of salt

Sauce Instructions:

Heat a small saucepot over medium heat and add the oil. Add your diced onions and salt to the pot and sweat them for 2-3 minutes until translucent in color. Add the minced garlic and stir in with onions, cooking for an additional minute.

Add your remaining sauce ingredients and simmer for 5-10 minutes. Allow to cool slightly before adding to your pizza or make ahead of time and store in the fridge for up to 3 days in a sealed container.

Other Pizza Ingredients:

  • Pizza Crust (I used premade Naan but any flatbread would do, or you can make your own)
  • Feta Cheese crumbles
  • Eggs
  • Spinach Leaves

Pizza Assembly:

  1. Preheat your oven to 425°F (if using a pizza stone or baking steel, preheat the oven for 45 minutes at least).
  2. Spread a nice dollop of sauce onto your pizza crust (up to you how much you want although I went a little thicker than I normally would since Shakshuka is all about the sauce).
  3. Top with a few spinach leaves and feta cheese evenly distributed.
  4. If you’re planning on using a pizza stone, I would recommend transferring your crust and ingredients at this point in time. If using a baking sheet, no worries. Create a divot in the pizza sauce if possible and crack an egg or two into the divots or wherever you think the egg will not run off the sides. Try to make your egg placement so that the pizza will have good egg coverage. 2E77123B-C890-4740-B6FC-B17B999211F6
  5. If using that pizza stone/steel, quickly and carefully crack the egg directly onto the pizza on the stone.
  6. Bake for 12-18 minutes, monitoring how the eggs are set. Ideally you want set whites and fairly runny yolks. Remove from oven, allow to cool slightly and serve. Enjoy!

Wine Pairing: I mean, I know a Mimosa is my go-to breakfast drink, but that’s what I’d probably have. If you’re going the breakfast for dinner route or if you wanted to just go full on glass of wine (I’m not above it) I think I’d still pick a light wine like Pinot Grigio but a Beaujolais would go well also.

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Breakfast Casserole

When Amanda was kind enough to come and visit me this summer, I knew we’d have a weekend with plenty of kitchen time, and lots of wine. Since I wasn’t sure how energetic we’d be feeling in the mornings, I wanted to have something easily prepped ahead of time and low maintenance for breakfast just in case all we wanted to do was lay on the couch and watch Netflix.

The beauty of this casserole, which is my go-to dish for any brunch hosting occasion, is in both its potential for customization as well as its ability to be assembled the night previous, minus the egg mixture. Then, even on the groggiest of mornings you can whisk up those eggs and pour over everything else, stick it in the oven and take a nap until the timer buzzes. You will be rewarded with a delicious and low maintenance crowd pleaser!

Ingredients:

  • 12 oz of shredded cheese (I like to go 4 oz of velveeta and 8 oz of sharp cheddar but you do you)
  • 2 cups frozen homestyle hashbrown potatoes
  • 1 green bell pepper, diced
  • 1/2 yellow onion, diced
  • 10 oz ground turkey or pork sausage meat
  • 8 eggs
  • 1/4 cup milk
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 1 tsp garlic powder

Instructions: 

  1. Preheat oven to 375°F.
  2. In a skillet over medium-high heat, brown the seasoned ground meat. Use your spatula to make sure it cooks into sausage crumbles. When fully cooked, remove from heat and allow to cool for 5-10 minutes (can be done in advance).
  3. In a 9″x9″ pan, add 8oz of the cheese, potatoes, bell pepper, onion, (cooled) sausage meat, and 1 tsp of salt (you can also add extra pepper if you’d like). Mix all these items together so there is an even distribution. If you do this with your hands, this is where the sausage meat being cool is kind of important.
  4. In a separate bowl, whisk your eggs, milk, remaining salt, pepper and garlic powder together until combined.
  5. Pour egg mixture over your other ingredients in the baking dish. Sprinkle remaining cheese on top.
  6. Cover with foil and bake for 45-55 minutes until the eggs are set. For browning, remove the foil in the last 10 minutes of cooking. Enjoy!

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Wine pairing: Well, I mean you’re probably eating this before noon right? I’d stick with a mimosa to be “socially acceptable” but again, you do you. Also, stay tuned for Amanda’s Bellini recipe if you’re not feeling the orange juice!

 

 

 

Vindaloo Spiced Breakfast Tacos

As you know, Amanda and I recently took a little run-cation to Nashville where we enjoyed the best experiences the city had to offer and of course the best food. I quite enjoy researching a new town and seeing what restaurant I would be sorry to miss while visiting. When I came across the Chauhan Ale & Masala House in my research I knew I was in love. If you’ve seen these posts, you definitely know that we both have a favorite place in our hearts for both Indian cuisine as well as brunch, and this place does….BOTH!? I had to go. Not even realizing this restaurant is co-owned by the James Beard Award winner Maneet Chauhan, we made our reservation as soon as we could for a nice, lazy Sunday brunch to help our legs heal from the beating the previous morning. While choosing just one thing from the menu was difficult, I chose the Breakfast Parantha Taco and it was absolutely wonderful. It was a flaky Malaysian paratha flatbread with vindaloo sausage, scrambled eggs, provel cheese, kachumber and mango-mint chutney. My only regret is that I could not enjoy more dishes from this restaurant but I knew I wanted to take this idea of a dish home with me.

Paratha/Parantha is an Indian flatbread that does seem some variation across regions. I did make my own for this recipe since I like to go as little store-bought as possible for these posts at least in initial tests. I used a recipe from my favorite cookbook, Hot Bread Kitchen (check them out–they’re pretty cool), and let me tell you–these were unbelievably delicious. However, making them involved a lot of brushing with butter (see previous sentence about deliciousness), folding, rolling, and more brushing, then folding, rolling, then brushing, then cooking–it was a lot. I was pretty exhausted when i finished the batch. So, if you’re a flatbread expert, have at it (I mean, I don’t regret the results)! Otherwise, grab some tortillas.

You’ll notice I did not make my own mango-mint chutney but I have included recipes below for Kachumber (which is delicious on its own) as well as an Indian spiced sausage, which I found to be the real star. Now, there are scrambled eggs involved with this one but I have not included a recipe. While I prefer my scrambled eggs Gordon Ramsay style, not everyone does (much to my embarrassment when I tried to make Amanda these style eggs while visiting). It seems as though every chef has a slightly different technique for “perfect scrambled eggs” so you go with the technique most suited to you whether that be creamy, fluffy or any texture in between. Once you have all these elements ready, you can’t go wrong with a delicious taco and an extremely enjoyable brunch. Enjoy!

Kachumber Salad Topping:

  • 1/2 medium cucumber, seeded
  • 1/2 beefsteak tomato, seeded
  • 1/2 medium red onion
  • 1-2 small green Serrano chiles, seeded
  • 1/4 cup cilantro leaves
  • 1 tbsp vinegar
  • salt & pepper to taste

To Make:

  • Dice the cucumber, tomato, onion and chiles as evenly as possible. Roughly chop the cilantro leaves.
  • Combine all ingredients including everything you just chopped so beautifully into a small bowl and allow to sit in the refrigerator for at least 1 hour.
  • Then this is ready to serve on its own as a salad, but also the delicious topping for our breakfast.

Vindaloo Breakfast Sausage Crumbles

  • 1 lb ground sausage meat of your choice
  • 1 tbsp garam masala
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1sp turmeric
  • 1/2 tsp coriander
  • Salt & pepper to taste

To make: 

  • Combine all spices except for salt and pepper in a small bowl so it is easier to add to the meat.
  • Place meat into a small skillet/saucepan and pour in spice mix. Brown the meat and ensure the spices are well combined while cooking (your kitchen will smell amazing).
  • Salt and pepper to your liking and once everything is evenly browned the sausage is ready to top your taco!

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Other Taco Fixin’s:

  • Scrambled Eggs to your liking (seems like every chef has an opinion these days on the perfect way to cook)
  • Flour tortillas (or paratha if you can get/make it)
  • Crumbled feta or shredded sharp cheddar cheese

Assembly: 

  • Although I think this part probably self-explanatory and customizable, here’s what I like: I like to add about 2 eggs worth of scrambled eggs on top of my tortilla, top with about 2 tablespoons of sausage, 2 big tablespoons of kachumber and top with cheese.
  • You will have leftover toppings unless you’re cooking for a brunch party (jealous!), so I’d recommend looking into making some freezer burritos for later enjoyment. It’s pretty easy–assemble, roll, wrap well with plastic wrap in a freezer bag and freeze. To reheat, remove plastic wrap and wrap in a paper towel. Then, microwave on high for 2-3 minutes.

Wine pairing: Well, if we’re doing brunch, have a mimosa! Although any aromatic white wine would also be good–and what I had when I had this for dinner.

Chorizo and Egg Breakfast Sub

 

Amanda and I recently had a girls getaway weekend at the beach, and did all the things we love together. Which is to say, there was a lot of show bingeing, pajamas, wine, and cooking involved that weekend. There was also an unfinished puzzle and some incriminating pictures taken of us in face masques, but that’s neither here nor there. I’m currently having the luxury of living within driving distance of Amanda temporarily, and one of the things I missed living so far away from her was my brunch buddy. Weekend morning breakfast indulgences with friends is one of my favorite things (makes me feel like a true millennial) so I knew I wanted to make us both a hearty breakfast to start our weekend of netflix….must stay energized for such a grueling day.

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This sandwich’s deliciousness is in it’s customization. It is a fluid recipe and you could change out the vegetables or cheeses to your preferences. However the version pictured, which was made for two, involves:

2 sub rolls from your favorite bakery

4 eggs, scrambled

1/2 red bell pepper

1/2 onion

1/2 lb of ground chorizo

1/4 tsp Garlic Powder

Salt & Pepper to taste

  • Grate Parmesan cheese, amount to your preference, although I would also recommend a sharp cheddar
  • Slice the sub rolls longways,3/4 of the way through if not pre-sliced.
  • Heat the chorizo in a pan over medium heat and season with salt and pepper until starts to dissipate and chorizo is almost cooked through.
  • Add the pepper and onions and cook the mixture until onions are slightly translucent and peppers are cooked.
  • Spoon chorizo mixture onto the inside of each sandwich roll and spread on one side. Top with half of your cheese.
  • Top the chorizo mixture with half the scrambled eggs on each sandwich and add more cheese to the top.
  • You may need a napkin when eating this as it is a bit messy, but the heat from the chorizo is quite tasty!

 

Wine pairing: We happened to have some sangria on hand (recipe to come), however a mimosa could certainly never go wrong.