Make-ahead Hash

Maybe I pushed too much for too long.  I got sick.  The kind of sick that had me doing nothing on the couch instead of doing little things around the house.  Instead of blogging I got hooked on Breaking Bad.  Oops.  Finally feeling a bit better, I wanted to share a way to get dinner on the table in 10min, with a little prep work ahead of time. #win.

Make-ahead Sweet Potato Kale Hash
Inspired by Emily and Ranjani

1 small onion, chopped

1 jalapeno, diced

2 medium sweet potatoes, cut into 1/2" cubes

1/4t smoked paprika

1t ground coriander

2-4T extra virgin olive oil

coarse sea salt

4-6c packed kale, de-ribbed and torn into pieces (~1 head)

Preheat oven to 400deg.

Add chopped onion, jalapeno and sweet potatoes to a large bowl along with spices.  Add a drizzle of olive oil and a sprinkling of coarse salt.  Toss and roast 15-20min, until the sweet potatoes are almost tender.

While the first batch of veggies are roasting, wash and de-rib the kale.  Tear into pieces and add to the bowl (same one from the sweet potatoes, no need to wash).  Add a drizzle of olive oil, sprinkling of coarse slat and a few grinds of pepper.

When the sweet potatoes are almost done, add the kale and return to the oven for 10min.

Remove from the oven and let cool before transferring to microwave-safe containers.

When it's time for dinner, start cooking your eggs.  You can poach or pan-fry your egg, whichever you prefer.  I prepared mine sunny side up in a nonstick pan.  Once you get your egg(s) cooking, warm up a portion of the hash in the microwave.  To serve, top your hash with the egg(s)!

What's been your go-to quick meal recently??

Shot Glass Apple Parfaits

Here's another item from my cookie exchange brunch.  This brilliant and adorable idea came from Jersey Girl Cooks.  It's a great addition to a brunch menu because you can make them ahead of time and it's a healthy option.  I don't know about you  but if I was at a party and full size yogurt parfaits were served next to lots of savory exciting food I would totally pass it up.  However, this is something that veryone can partake in because it's just a few bites!  I topped mine with pecan praline granola from trader joes and  left some plain with just a sprinkle of cinnamon on top for a guest who can't eat nuts.  I made mine with only 2 chopped apples because these dishes are so tiny.  My mom bought this little set for me for Christmas last year and I just got around to using them.  They came with these tiny little plates, forks and spoons!  They are resusable OR disposable.

Shot Glass Apple Parfaits

From Jersey Girl Cooks

The amount of ingredients you need will vary with the size of your shot glasses.

Ingredients:

4 medium apples, cored and chopped into 1 inch cubes
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla paste – if you do not have vanilla paste you can regular vanilla extract
1 tablespoon lemon juice
24oz. vanilla flavored Greek yogurt
granola

Directions:

Take chopped apples and put in large bowl. Add brown sugar, cinnamon, nutmeg, lemon juice and vanilla paste, stir and let sit for 30 minutes. The apples will be sitting in a bowl of sugary liquid. Take apples and juice and put into saucepan on the stove. Simmer for about 10 to 15 minutes or until the apples are soft but not falling apart. The sugar mixture should thicken up a bit. Remove from heat and let cool. Layer the yogurt and cooled apple mixture into 12 shot glasses (less or more depending on the size of your glasses). Continue until you reach the top of each glass, then sprinkle with the granola.

Red and Green Potato Pancakes

Who doesn't love a potato pancake, right?  Crispy flavored potatoes that can be eaten at any time of the day make this girl very happy!  I thought that this would be a great addition to my cookie exchange brunch menu.  In fact, I think it was the best new recipe I made that day.  I found this recipe on The Enchanted Cook and loved her kicked up version of potato pancakes.  Even more I loved how the red of the pepper and the green of the chives made this seem very festive!
I never made potato pancakes before so I got a little nervous when the potatoes didn't hold together. I just went with it and they were perfectly fine.  I spoke to a few people and was told that this is totally normal.  Thank goodness!  I slightly adapted this recipe because I had pre-shredded potatoes I wanted to use and wasn't sure what the measurements were.  I also bought a package of thinly sliced pancetta and it only had 6 slices in it. I wouldn't mind doubling that next time. It all worked out and I was very pleased.  The only thing that I think that could be improved is my drying of the potatoes.  The potatoes should be very dry and I was a little lazy about it.  I ended up with a pool of eggy water at the bottom of the bowl which made the last batch a little messy. I served these two per person with a poached egg cradled in between.  Of course, at that point I was rushing too much to take a picture.  No worries though, I will be making these again without a doubt and will be sure to get a good picture of the plated dish. 

Red and Green Potato Pancakes

Slightly Adapted from The Enchanted Cook

makes 18-20 pancakes

Ingredients:

1 1/2 bags Simply Potatoes, shredded hash brown potatoes

6 - 12 slices pancetta, thinly sliced

2 cups shredded cheesem, combo bag Monterrey Jack and Cheddar

4 large cloves garlic, minced

1 red bell pepper, diced

1 small package of scallions, finely chopped (approx 1/2 cup)

3 large eggs, beaten

kosher salt and fresh cracked pepper to taste

canola oil for frying

Directions:

1.  Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper.  Place pancetta slices on parchment and bake for about 15 minutes or until crispy.  Remove from oven and blot off oil with paper towel. When cool enough to handle give them a rought chop.

2.  In a large bowl mix together potatoes, pancetta, cheese, garlic, bell pepper, onions, eggs, salt, and pepper. 

3.  Heat a large skillet over medium high heat and add oil. Form patties in your head and press together (they will not stay together completely).  Place the mound of potatoes in hot skillet. Cook approximately 1-2 minutes per side or until browned. Do not overcrowd pan and work in batches until done.

3.  Remove pancakes and place on paper towel-lined plate to absorb any excess oil or moisture. Use paper towels in between layers as you stack them on the plate.

If you would like to make these patties a couple of hours ahead of time just leave them out on the counter and right before serving preheat the oven to 375 place on baking sheet and heat until warmed through.

Serving options - Sour Cream or cream fraiche topped with chopped chives, Serve with a poached egg on top or enjoy them as they are.

Click here for a printable version of this recipe.

Persimmon Apple Spice Bread

Fuyu persimmons

In late fall I look towards the appearance of persimmons in the market.  No, they're not grown locally, but they're in season somewhere, and that's ok in my book.

Trying your first persimmon shouldn't be taken lightly.  One variety (hachiya) is quite astringent when unripe, so you want to be a little careful!  The short, squat variety (fuyu) can be eaten at any time like an apple, but the acorn shaped ones must be ripe (very soft, almost mushy and bright orange) before using the flesh. 

Wanting to embrace the season, I added in another fall favorite, apples!  Together with some Chinese Five Spice I had picked up awhile back,  you've got a deliciously warming quickbread that's perfect for breakfast, a snack, or an addition to brunch.

Persimmon Apple Spice Bread
adapted from Food Blogga
Yield:  5 small loaves

You could certainly bake this in 2 normal loaf pans or even muffin tins, just adjust the baking time accordingly.

1 3/4c white whole wheat flour
3/4c AP flour
1 1/2t baking soda
3/4t baking powder
1t salt
1t Chinese Five Spice
1/2t cinnamon
1/2t nutmeg
1 1/4c evaporated cane juice (or granulated sugar)

3 lg eggs
1/2c oil or melted butter (I used a mix of melted coconut oil and extra virgin olive oil)
1/4c unsweetened applesauce
1 1/2c pureed persimmon pulp (traditionally made from hachiyas, but fuyus will also work)
3/4c chopped apple
3/4c toasted walnuts

Preheat oven to 350deg.

Add the dry ingredients (flour through sugar) to a medium bowl and whisk to combine.  Add toasted walnuts and toss to combine.

In a large bowl, whisk the eggs.  Add oil/butter, applesauce and persimmon pulp and whisk to combine.  Add dry ingredients to the wet and mix until just combined.  Fold in the chopped apples.  Divide into mini loaf pans sprayed with nonstick spray.  Bake for 25-35min, until a toothpick inserted in the center of the loaf comes clean.  Cool on a rack.

Serve warm or room temp, apple butter optional!  Wrap leftovers tightly in plastic wrap to store for a few days, or freeze to enjoy at a later date.

If you're looking for different persimmon recipes, try  persimmon pudding, fall harvest muffins, persimmon cookies and persimmon date bread!

If you've tried persimmons, how would you describe the taste??  I was struggling with this, but I'd say sweet, with hints of honey or mango.  I'd like to know your thoughts!

Pop Tarts

You never know where and when inspiration will strike.  Often it's when you least expect it.  I was eating lunch with some folks at work when the conversation somehow turned to pop tarts.  They were never my thing as a kid, and given my penchant for healthier cooking these days, I didn't give them a second thought.

That is, until I thought about my tomato jam.  I know, I know, I've already posted about it several times, but this jam uses some of summer's finest produce and a totally intriguing way.  Challenging myself to use it different ways has been part of the fun.

While I don't have a go-to healthier pie crust recipe yet, I used a cue from Winnie and used greek yogurt for some of the butter in her dough.  This seemed like a great idea and definitely helped create a healthier treat suitable for breakfast or a snack!

Enjoying food so good it makes you smile; that's good living at its finest.

Sweet & Savory Pop Tarts
crust adapted from Healthy Green Kitchen

You can certainly use whatever jam you have to fill these, and if you want to make them sweet, swap out the rosemary for 1T sugar.

2c white whole wheat flour
1/2c finely grated gruyere
1/2t sea salt
1t chopped fresh rosemary (mine was heaping)
1 stick butter, cubed
1c greek yogurt (such as Fage Total 2%)
2-4T almond milk
1 egg
tomato jam

Add flour to a large bowl along with gryere, salt and rosemary, then stir to combine.  Add butter and yogurt, and cut in using a pastry blender or a couple knives.  The dough should resemble some large pebbles at this point.  Stir in milk, 1T at a time, until the dough just comes together.  Divide dough in half, flatten into a loose rectangle, wrap in saran wrap and then refrigerate for several hours or overnight (I only waited an hour and it was fine).

Take your dough out of the fridge and let it soften a bit for ~15min.  Place one half on a lightly floured surface and roll it into a rectangle at least 9"x12" in size (I used a ruler).  Repeat with the second half of dough.  Cut each 9"x12" rectangle into nine smaller 3"x4" rectangles.  Set the trimmings aside.

Beat the egg in a small bowl to use as an egg wash.  Brush over the surface of the first dough (9 rectangles), this will be the inside of the pop tart and help hold the top on.  Add a heaping tablespoon to the center of each rectangle (Deb advises leaving at least 1/2" perimeter of bare dough around the filling).  Place a small rectangle from the second dough (not egg washed) on top of the filling.  Press around the filling with your fingertips to seal the dough on all sides, and then press with the tines of a fork.  Prick the top of each tart multiple times with a fork (for the steam to escape).  Repeat with remaining rectangles.

Carefully add the tarts to a parchment-lined cookie sheet.  Top with grated cheese or egg wash and coarse sea salt.

Here's where I goofed.  I accidentally skipped the 30min refrigeration and found they baked better at 400deg for 18-20min, until lightly golden brown.    However, original instructions called for refrigerating them for 30min while you preheat the oven to 350deg.  Then they're baked for 20-25min.  I'd say you could do either option.

Let the pop tarts cool on the cookie sheet on a cooling rack.

These are best not too long after coming out of the oven (just don't burn your tongue!), although they will be ok for a day or two at RT.  Pop the tarts (haha) in the toaster to reheat them a bit before enjoying!

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE.  You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here:  http://www.fageusa.com/community/fage-greek-getaway.

Sunday Brunch at Island Creek Oyster Bar

Last Sunday, I was lucky enough to attend a complimentary brunch at the Island Creek Oyster Bar.  This fantastic brunch was hosted by the Boston Brunchers in celebration of the Boston Brunchers' first birthday.

I've been lucky enough to have breakfast at Island Creek Oyster Bar before, so I knew that we were in for a great meal.

Freshly Baked Pastry Basket - Blueberry Muffin, Doughnut Muffin,
Cinnamon Roll, Butter Croissant, Raspberry Coffee Cake and Citrus Scone

Extra Spicy Bloody Mary

Ethel's Lobster Roll With Kettle Chips and Cole Slaw

The lobster filling was mixed with celery and red onion.
It was tossed in mayo and creme fraiche and served on a rosemary roll.

These house kettle chips were so thin and crispy!

But even better than the food was the fantastic company.  I was lucky enough to sit at a table with some of my favorite Boston food bloggers.

Photo Credit: Megan Chromik

Thanks you to Renee for planning this wonderful brunch!  We also walked away with some fantastic swag, including coupons, cookbooks and snacks, so I must also say a big thank you to all of the brunch sponsors.  I can't wait to dig into them all!


Island Creek Oyster Bar is located at 500 Commonwealth Avenue, Boston, MA.




Full disclosure: The brunch was complimentary, but as always, my opinion is honest and completely my own.

Tomato Jam

I don't think it's too late for this tomato recipe...  at least I hope not!  Quick, go buy some tomatoes and then come back :)

A bunch of field tomatoes from my CSA were sitting on my counter, giving me the evil eye for not using them.  I had to do something, and quick!  Dawn's Tomato Pie was almost the winner until the thought of a tomato jam couldn't get out of my head.

whole grain pita bites topped with goat cheese and tomato jam

It took awhile to cook the juicy red fruits down, but oh it was worth it!!  I fell in love immediately with this sweet and spicy jam and immediately started brainstorming things to do with it.

scrambled eggs with corn and tomato jam

Scrambled eggs with corn and tomato jam
Cheese and crackers with tomato jam
On sweet corn poundcake
On a sandwich...  egg and cheese or grilled cheese anyone?
And a few other things that you'll see soon ;)

sweet corn poundcake with tomato jam

Tomato Jam
adapted from the NY Times and food52
Yield:  ~2c

You can probably use whatever kind of tomatoes you have on hand or can find at the farmers market.  I just used field tomatoes - which are pretty juicy and took awhile to cook down.

3 to 3 1/2lb tomatoes, cored and chopped
1sm onion, diced (~1/2c)
zest & juice of 1 lemon
1/2c brown sugar
1 1/2c evaporated cane juice (or granulated sugar)
1/4c cider vinegar
1/2t cinnamon
2t salt
1t cumin
1/2t coriander
1/8t cloves
red pepper flakes or cayenne, to taste

Combine all ingredients in a heavy sauce pan or stock pot.  Heat over medium heat and bring to a boil, stirring often.  Reduce heat and simmer, stirring occasionally, until the mixture has thickened and reached a jam-like consistency, 2-3hrs.

Transfer to sterilized glass jars and cool.  Can be stored in the refrigerator 1-2 weeks or use a hot-water canning bath for 15min for long-term storage.

What would you put this tomato jam on??

Lantern Brunch Inc.

On Saturday morning, Bret and I decided to explore our new neighborhood.  I started my day off with a pedicure.  A co-worker recommended this great little place, LV Nail Spa, that is pretty close to where we live.  The pedicure cost a little more than I normally would pay in Beacon Hill but the ridiculous leg and foot scrub, massage, and hot stone treatment that came with it was well worth it!
After my pedicure, Bret picked me up and we explored downtown Andover a bit.  Neither of us had eaten breakfast and we stumbled upon a tiny little restaurant - Lantern Brunch Inc.  This is a tiny diner-like place that serves breakfast and lunch dishes all week long. 

We settled into a booth and browsed the menu.  I was still feeling a little too relaxed from my pedicure and desperately need some caffeine to wake me up.  This iced coffee wasn't anything special but it definitely did the trick.

For breakfast I had a ham and cheese omelette, which came with a small side of crispy and buttery homefries.  The American cheese in this omelette was so perfectly melted and ooey gooey.

My dish also came with a side of toast.  I typically order something sensible, like whole wheat toast, but the smell of cinnamon rasin toast in the restaurant was intoxicating and I couldn't resist.

Bret ordered a bacon, egg and cheese on a griddled plain bagel with a side of potato pancakes.  His meal didn't get photographed because I was too busy wolfing down my breakfast! 

Our meal was ridiculously cheap and I'm happy we found a diner-like spot so close to our home!  I have a feeling we won't be strangers at the Lantern Brunch!

Lantern Brunch Inc. is located at 89 Main Street, Andover, MA 01810.

Tomato Strata

I thought this Savory Bread Pudding w/Tomatoes & Herbs from the NYTimes would be a killer recipe, crusty bread, ruby red tomatoes, copious amounts of fresh herbs, cheese, farm fresh eggs...

And it was good.  Except I've made another tomato strata, and I think I liked that one better.  Maybe it's the goat cheese.  Goat cheese has a way of always stealing my heart.

Either way, I'm posting this since It's delicious with fresh tomatoes!!  Whatever variation you choose, may I implore you to use goat cheese?  Thanks :)

Is there a single ingredient that can make (or break) a dish for you??

Bits & Pieces

I'm in the midst of writing about the latest project, but in case you were wondering...

A wedding cake (and many cupcakes) were made last weekend!!


Luckily I've eaten more than just sugar the past week ;)  In search of a mushroom-filled dinner that wouldn't require me to turn on the oven (anyone want to gift me an air conditioner for my kitchen?), Rebecca pointed me to Deb's Mushroom Crepe Cake.  One look and I knew I'd be making it the next night!

A first for making crepes, it didn't seem so bad (next time will probably not go as easy ;)).  There were definitely extra crepes, which made me wish I had more mushroom filling, but it was delicious!!  I don't think I made enough changes to Deb's recipe to post it here, but I did cut back on the butter in filling (used 1T butter +1T olive oil), used cave-aged gruyere and almond milk in the filling, added ~1t chopped fresh thyme and didn't measure my cheese (so was probably short).  The only change to the crepe batter was to use white whole wheat flour and omit the butter needed for the pan as my pan didn't require any.  Highly recommended, whether it be for a brunch or dinner spread!


I also got the first share from Marshall's Farmstand CSA and I couldn't be more excited for the summer :)  Check out the goods...

What should I make from my share??

Brunch at Russell House Tavern

Russell House Tavern is one of my favorite spots in Harvard Square.  Since it opened a few years ago, I've frequented the restaurant several time for small plates, dinner or just to get a really great beer.  So when my friend Alicia mentioned that she'd be in town this weekend and Megan organized a brunch date at Russell House Tavern yesterday, I did what I could to move my schedule around and join in!

I got into Harvard Square a little early to run some errands and when I still had some time to kill, I headed over to the restaurant to relax at the bar with a brunch cocktail while I waited for Megan and Alicia to arrive.  My drink of choice was the Champagne Squishee, which had citrus-infused vodka, St. Germain, orange juice, angostura orange and some champagne.  It was absolutely delightful.

My dining companions soon arrived just in time for our 12:30 PM brunch reservation.  We were seated immediately and I couldn't wait to dig in since I was famished.  But before the food, we had to choose cocktails.  After all, you can't have brunch without a Bloody Mary and Russell House Tavern has quite a few to choose from.  We each chose something different and I went with the Mezcal Mary.  This spicy Bloody Mary use serrano pepper-infused mezcal, house Bloody Mary mix, and pineapple.  This cocktail had a nice kick to it and it certainly woke me up!

From L to R, Megan's Maria Basilico,
my Mezcal Mary, and
Alicia's Piggly Wiggly, which involved BACON!

There were a lot of breakfast items to choose from as well.  Megan with with the E.B.L.T. on a croissant.

Alicia opted for the Benedict.

And I couldn't resist ordering the Breakfast Pizza, which involved creamy spinach and baked eggs.  The menu described having smokey bacon but I couldn't find it in the dish. 

The pizza definitely didn't need it because it had a ridiculous amount of melted cheese that went perfectly with the eggs over easy on top of each slice of pizza.

I managed to wolf down two slices but I couldn't do much more than that.  This is definitely a dish to share and I encouraged Alicia and Megan to dig in. 

Russell House Tavern had a steady stream of busy as it transitioned from brunch to a lunch crowd.  Our server, whose name I didn't catch, was incredibly friendly and never made us feel rushed as we chatted throughout brunch.  Their consistently attentive service is a big reason why I'm already a huge fan of Russell House Tavern and I'm glad that their brunch didn't disappoint!

Russell House Tavern is located at 14 JFK Street, Cambridge, MA in Harvard Square.

Boston Bloggers Who Brunch: East Coast Grill

A few months ago, I attended a lovely brunch at Lord Hobo organized by fellow food blogger Renee of Eat.Live.Blog.  Our brunch consisted of a small group of food bloggers who were there just to enjoy one of our favorite weekend meals while getting to know each other a little better.  After this first blogger brunch, Renee got an overwhelming response from other food bloggers asking to be on the list for the next blogger brunch.  With Renee's super event organization skills, the second blogger brunch took place this morning at East Coast Grill.

Because I have previously had brunch at East Coast Grill, I was really excited about this morning's brunch.  Renee put in a lot of time and effort to put together a prix fixe menu consisting of family-style appetizers and a brunch entree.  The food, per usual, was outstanding.  We had four huge family-style appetizers.

Fried Sweet Plantains with Queso Fresco and Banana-Guava Ketchup

Sweet Potato Fries with Inner Beauty Hot Sauce

Banana Rellena (Smoked Pork Stuffed Banana) with Inner Beauty Hot Sauce



Monteray Jack Grits with Molasses Glazed Grilled Banana, Pineapple,
Jalapenos, Toasted Pecans & Crispy Smoked Bacon

 Even though there was a lot of food, we never felt rushed because our server Arthur really spaced things out nicely.  We had plenty of time to chat in between appetizers.

Lara, Christine and Bret - who called himself "Mr. Fun and Fearless"

We were all excited by the time our entrees came.  Although the cornbread crusted french toast and smoked pork tostada were tempting, I went for the breakfast platter, which had a little of everything.  This huge plate was piled with cheesy scrambled eggs, black beans and rice, mango/avocado/hearts of palm salad, more sweet fried plantains, salsa roja and a grilled flour tortilla.

Breakfast Platter "In the Style of the Yucatan"

For me, the star of the plate was the delightfully refreshing salad.  I kept going back to it again and again.  I thought that the scrambled eggs could have used some heat but I easily remedied that with a few dashes of hot sauce.  I ate every last bite except for the giant tortilla, which I couldn't have finished even if I tried!

Once again, I had a lovely meal at East Coast Grill and it was definitely different from your typical brunch menu.  They also have a make-your-own Bloody Mary, which is always welcome after a late night out.  Thanks again to Renee for organizing another wonderful blogger brunch!  If you're interested in joining the next brunch, you can follow the Boston Brunchers on Twitter (@BostonBrunchers).

East Coast Grill is located at 1271 Cambridge Street, Cambridge, MA.