Sure Don’t Make Them Like They Used Too

American, land of the free and home of the brave. Once she was thought to be the land of milk and honey. Full of splendor and promise, she was the belle of the ball, exuding opulence and grandeur. During the late 1800’s, heavy industrialization proliferated throughout the eastern states of a still young America. Fortunes where made and the rich, luxuriated in their lavish lifestyles of wealth and abundance. This sprang forth the Gilded Age, an era of rapid economic and population growth in the United States during the post-Civil War and post-Reconstruction eras of the late 19th century. The term “Gilded Age” was coined by Mark Twain and Charles Dudley Warner in their book The Gilded Age: A Tale of Today.

The Gold Boom’s of California in 1848 and Colorado in 1859 further expanded both the population and fortunes of our great nation. The Colorado gold rush, which followed approximately a decade after the California Gold Rush, was accompanied by a dramatic influx of emigrants into the region of the Rocky Mountains and exemplified by the phrase “Pikes Peak or Bust”, a reference to the mountain in the Front Range that guided many early prospectors to the region westward over the Great Plains. The prospectors provided the first major white population in the region, leading to the creation of many early towns in the region, including Denver and Boulder, as well as many other smaller mining towns, some of which have survived.

Many struck off to Colorado, looking to stake their own claim on fortune. Henry Cordes Brown, a carpenter-turned-real-estate entrepreneur from Ohio, came to Denver in 1860 after a number of adventures in California, Peru, Nebraska and St. Louis, Missouri. In Denver, Brown purchased several acres of land, including a triangular plot at the corners of Broadway, Tremont and 17th street, where he grazed his cow.

Brown originally left his Ohio home in 1860, planning on striking it rich in California.  However, as his family passed through Denver, his wife liked it so much, she reportedly said to him, “Mr. Brown, thou may press on to California if such be thy wish. I shall remain here.”

Making Denver their home, the Browns soon homesteaded 160 acres on what would later become known as Capitol Hill.  A shrewd businessman, Brown soon developed the acreage into the most influential neighborhood in the city, where the wealthy began to build palatial brownstone mansions up and down Grant and Sherman Streets.

Henry made a fortune from his real estate development; however the economic panic of 1877 nearly destroyed him.  He was forced to sell his palatial estate to Horace Tabor for $50,000, but the enterprising Brown soon recovered his fortune and by 1880 was worth nearly five million dollars, making him one of the wealthiest men in Colorado.

When the Windsor Hotel, one of Denver’s most elegant at the time, would not let Brown enter because he was dressed in cowboy attire, Brown decided to build his own hotel, and in the process, outdo the Windsor. In 1888, he retained architect Frank E. Edbrooke to design a new hotel, the likes of which had never before been seen in Denver.

The Brown Palace Hotel in 1898

Edbrooke designed Brown’s hotel in the Italian Renaissance style, using Colorado red granite and Arizona sandstone for the building’s exterior. For a finishing touch, artist James Whitehouse was commissioned to create 26 medallions carved in stone, each depicting a native Rocky Mountain animal. The hotel’s “silent guests” can still be seen between the seventh floor windows on the hotel’s exterior.

The Atrium of The Brown Palace, Denver,Colorado.

For the interior, Edbrooke designed an atrium lobby, with balconies rising eight floors above ground, surrounded by cast iron railings with ornate grillwork panels. No one knows for sure whether it was done intentionally, but two of the grillwork panels were installed – and remain – upside down. Edbrooke imported onyx from Mexico for the lobby, the Grand Salon (now the Onyx Room) on the second floor, and the eighth floor ballroom. The hotel was hailed as the second fire-proof building in America. No wood was used for the floors and walls, which were instead made of hollow blocks of porous terracotta fireproofing.

After an expenditure of $1.6 million – a remarkable sum for the time – and another $400,000 for furniture, The Brown Palace Hotel opened on Aug. 12, 1892. It had 400 guest rooms (compared to 241 today) that rented for between $3 and $5 a night. There were two banquet halls, a ladies’ ordinary (lounge), and a Grand Salon. The lobby housed a smoking room, a men’s bar, a ladies’ waiting room, and at least 18 stores. Today, there are four restaurants, 11 banquet rooms (all but one on the second floor), a gift shop, spa, floral shop and business center.

There were, and still are, many interesting and unique features about The Brown Palace. Because of its triangular shape, all rooms face the street. Early on, guests were asked whether they preferred morning or afternoon sun. The hotel derives all of its water from its own original artesian well. A huge carousel oven, at least half as old as the hotel and one of only three known to be in existence, still turns out the melba toast, macaroons and other baked goods on a daily basis in The Brown Palace bakery.

The Brown Palace Hotel has been open for business every minute of every day since Aug. 12, 1892. Unlike most and perhaps even all historic hotels, The Brown Palace has never closed for renovation. Instead, it has been remodeled, refurbished, updated and redecorated on an ongoing basis, including the latest $6.5 million restoration of the top two floors, and $3 million for the newly constructed Spa at The Brown Palace.

Standing the test of time, The Brown Palace today remains what it was originally meant to be – a grand, unprecedented hotel. Indeed, The Brown Palace is still known for many of its original qualities: its unusual triangular shape, its stunning, eight-story atrium lobby, its elegant atmosphere, and perhaps most importantly, its ability to treat weary travelers like royalty.

Afternoon tea, a longheld tradition at The Brown Palace.

The Brown Palace is truly a rare gem. Few places exist in this day and age which exude the same grandeur and regalia. They sure don’t make them like they used too! A chance last minute business meeting landed us in Denver last week- on a long Memorial Day weekend, nevertheless. We stayed at the Brown Palace, where we did indeed feel like we had stepped back in time and where we also felt like we were being treated like royalty.

 

What has this all got to do with my meager little food blog, you may ask?

 

 We where also very pleased to find out Denver happens to be a splendid little food town. Here are a few highlights from our food-filled adventure in the Mile High city…

Ship Tavern

located at The Brown Palace, Denver Colorado

Truffle French Fries at Ship Tavern, Brown Palace.

Ship Tavern: The Brown Palace, Denver,Colorado

Ahi Tuna Burger

The Delectable Egg

http://www.delectableegg.com

The California Benedict

Stuffed French Toast

Lou’s Food Bar

1851  West 38th AVE.

Denver, Colorado

http://www.lousfoodbar.com

Beef Carpaccio, Parmesan, Arugula

White Bean, Harcots Vert, Hard Cooked Eggs and Sherry Vinaigrette

TAG Continental Social Food

TAG is located on bustling Larimer Square in Denver’s historic LoDo downtown district.

1441 Larimer Street
Denver, CO 80202

Sample Menu

TACO SUSHI

Lemon Herbed Sea Bass

Wild Boar Chop

CHOCOLATE DECADENCE CAKE

Fresh Mint  Ice Cream Recipe

The Windy Saddle

1110 Washington Avenue

Golden, Colorado  80401

Everythings Golden!

Windy Saddle Cafe

Tuna Salad Sandwich and Chipotle Turkey Club

Afternoon Tea

The Brown Palace Atrium

Tea for Two!

Housemade Pastries

Tea Sandwiches

God save the Queen!

Room Service

The Brown Palace

A fond farewell!

Denver has a fabulous food scene indeed. We just touched the tip of the iceberg in the four days we where there. On a return trip, and very soon, I might add, we hope to visit Table 6,  Riajo, Bistro Vendome,  and Panzano as well as the many other outstanding eateries, food trucks and other culinary delights which Denver has to offer!

Notable Guests at The Brown Palace

Since Theodore Roosevelt visited in 1905 en route to a bear hunt in the Colorado Rockies, every U.S. President except Calvin Coolidge has stayed at the Brown Palace Hotel. Dwight Eisenhower even ran his 1952 presidential campaign from offices on the second floor of the hotel.

During World War II, troops were quartered at the Brown Palace Hotel and soldiers of the 10th Mountain Division were known to rappel from the balconies, much to the management’s chagrin.

Pop-star Billy Joel once joined the lobby pianist for a duet, and actress Zsa Zsa Gabor’s cat was once lost in the hotel heating system.

The Beatles stayed at the Brown Palace during their 1964 tour and the hotel was inundated with applications from young women eager to work as housekeepers during their stay.

The Rolling Stones brought more than 200 pieces of luggage during their two-night stay in 2003.

Sometimes you feel like a nut…

I woke up today feeling kind of nutty. I had no idea why. I was craving something new, something novel for breakfast. I often wake up with these whims and usually they lead to something I have never made before.

Some days I will search our cookbook library (and yes, we have more than enough to classify it as such) for just the right thing. Others, I will just pursues the fridge to see what’s on hand and start adding things like a mad man. A pinch of this, a handful of that, until, all willy-nilly, it somehow manages to come together. Some would say I am a mad scientist of sorts.

Nevertheless, we had some bananas on hand and I have been pondering how to utilize the remaining ricotta from a recipe earlier in the week. Low and behold, I gave birth to a lovely, fat stuffed French toast that was just the thing to kick off our day. Come to find out shortly after breakfast that it was, in fact, national pecan day- unbeknownst to me!

The history of pecans can be traced back to the 16th century. The only major tree nut that grows naturally in North America, the pecan is considered one of the most valuable North American nut species. The name “pecan” is a Native American word of Algonquin origin that was used to describe “all nuts requiring a stone to crack.”

Originating in central and eastern North America and the river valleys of Mexico, pecans were widely used by pre-colonial residents. Pecans were favored because they were accessible to waterways, easier to shell than other North American nut species and of course, for their great taste.

Because wild pecans were readily available, many Native American tribes in the U.S. and Mexico used the wild pecan as a major food source during autumn. It is speculated that pecans were used to produce a fermented intoxicating drink called “Powcohicora” (where the word “hickory” comes from).  It also is said that Native Americans first cultivated the pecan tree.

So, now that you know a bit of the history, here is the sweet concoction, in honor of National Pecan Day.

Banana Ricotta Stuffed French Toast with Maple Candied Pecans

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Ingredients:

3 Farm Fresh Eggs
1 Whole Banana, Mashed
1/3 cup whole milk ricotta cheese
½ cup Pecans, chopped
¼ cup heavy cream
1 tablespoon Dohner Maple Camp syrup
1 tablespoon butter
1 teaspoon raw sugar
¾ teaspoon vanilla extract
¼ teaspoon cinnamon
1/8 teaspoon ginger
2-4 slices rustic Tuscan bread

Preparation:

In a medium bowl, hand  mix ricotta and banana just until blended. Do not over blend. Add ½ teaspoon vanilla and ¼ teaspoon cinnamon and mix until combined.

Cut a slit down the side of each slice of bread and form a pocket. Be sure to leave the ends closed. Stuff each pocket with about 2 tablespoons full of banana ricotta mixture. Set aside.

In another mixing bowl, add 3 eggs, heavy cream and remaining ¼ teaspoon vanilla. Whisk until well blended.

Add 1 tablespoon butter to a medium skillet and melt over medium heat. Add pecans and toss until coated with butter. Add teaspoon of raw sugar and maple syrup. Continue to toss until sugar starts to caramelize. Set aside.

Heat medium skillet and grease with a small pat of butter. Dip each stuffed slice of bread into egg custard then place into skillet, and brown each side.

Plate and top each with candied pecans and natural maple syrup. You can also garnish French toast with Cinnamon Ginger whipped cream.

Cinnamon Ginger Whipped Cream

Ingredients:

½ cup heavy cream
1 tablespoon raw sugar
¼ teaspoon vanilla
1/8 teaspoon ginger powder

Preparation:

In a chilled metal mixing bowl, add heavy cream, sugar, cinnamon, ginger and vanilla. With a mixer, whip the mixture on high until heavy peaks form. Chill for at least 10 minutes and serve.

*Dohner Maple Camp

West Milton, Ohio
Locally tapped maple syrup, maple sugar, and candy.

Phone: 937-884-5759
E-mail: dohnermaple@verizon.net

Visit www.bearsmill.com to purchase your own.

Find out how to make your own maple syrup here.

Spinach Souffle with Rosemary Fennel Sausage and Fresh Tomato Confit

Let it be stated that I take great delight in the pleasure that is breakfast. Upon launching my day, I relish the opportunity to indulge  the senses and take great pleasure in a good, hearty breakfast! To be exact, nothing tickles me more.

Eating becomes the most simple of delights, when lifted from its elemental role of necessity. Air, water, sustenance, they are the root of our mere existence. But to merely exist alone is the highest form of treason against self one dare commit. We must go forth and live boldly! For it is through simple pleasure that life is truly lived.

It is my guess Publilius Syrus knew a thing or two about living a life devoid of pleasures. A Syrian slave during the 1^st century B.C., he gained release from his captors in a battle of wits staged by Julius Caesar and would go on to pen several volumes of philosophical tomes containing basic moral maxims. In short, Publilius Syrus wished nothing more than to serve as a spiritual advisor, instructing his fellow man on how to live a fulfilled life.

We wake daily bent on living our lives to the fullest.  No venture is undertaken by man with greater fervor than to establish our purpose in life. We struggle to leave our mark in the world, often over looking the fact that the greatest mark we dare to leave is often just enjoying the ride. Taking cue from Publilius Syrus- “Every day should be passed as if it were to be our last.”

Let us all begin by enjoying a hearty breakfast! Here is something a little different for you to try.

Spinach Souffle

3 large farm raised eggs

1/2cup heavy cream

8 oz. chopped spinach

1/4 cup whole milk ricotta

1/8 teaspoon ground nutmeg

1 tablespoon butter

1 tablespoon water

Salt

Preheat oven to 350º

In a medium bowl, mix the ricotta cheese with 1/8 teaspoon of nutmeg and a pinch of salt. Set aside and reserve.

Heat 1 tablespoon of water in a skillet over medium heat. Add spinach and toss until wilted and liquid is evaporated. Don’t over cook and dry out. Set aside and reserve.

Place 3 fresh eggs, ½ cup heavy cream and a pinch of salt in a medium mixing bowl then whisk until frothy. Add chopped spinach and gently stir until combined.

Grease 3 or four small ramekins with a light coating of butter, then place in a roasting pan. Pour soufflé mixture in until each is about half full. Place small ½ teaspoon dollops of ricotta mixture evenly distributed amongst ramekins until all is gone.

Fill roaster pan with lukewarm water until the level reaches about half way up each ramekin. Carefully place in the oven and cook until the tops of the soufflés are a light golden brown. About 15 minutes depending on your oven.

Remove the roaster pan from the oven. Carefully remove each ramekin from the pan and arrange them on a wire rack from 5 minutes to cool before loosening and plating.

Fresh Rosemary Fennel Sausage

1 lbs Pork Shoulder Roast, Cut into 1 inch wide strips

2 tablespoons Fresh Rosemary, diced

2 tablespoons fennel seed, crushed

1 tablespoon olive oil

Salt and pepper

Generously season the pork strips with fennel, rosemary, salt and pepper. Begin placing strips into a meat grinder, bit by bit, until coarsely ground. In a medium skillet, heat olive oil over medium high heat. Brown Sausage and serve.

Tomato Confit

2 Cups Cherry tomatoes, rough chopped

2 cloves fresh garlic, minced

½ teaspoon olive oil

½ teaspoon fresh lemon juice

Salt to taste

Add chopped tomatoes to a small mixing bowl along with minced garlic, lemon juice, olive oil and a pinch or two of salt to taste. Serve.

Time Flies

Two weeks. The amount of time which has lapsed since I have graced these pages with an update. It has been a busy state of affairs indeed. In the last week, I have been contacted by two major corporate identities, both asking me to serve in various forms as a guest Chef, sharing my cooking savvy. The prospect is thrilling and I will fill you in with more details as I become privy to them.

Additionally, I have been serving as the food coordinator for an upcoming festival at Garst Museum located in my home town of Greenville, Ohio. The museum is an historical venue which houses memorabilia from the likes of Annie Oakley, Lowell Thomas, Tecumseh and The Treaty of Greenville as well as other local lore. The event is taking shape for its inaugural launch this July and should prove to be a stellar get together. If you are going to be in the Ohio valley July 30-31, mark your calendars and swing by The Gathering at Garst!

Then there was the much needed overhaul of our very outdated kitchen. You see, last June we moved into a circa 1920’s farm house situated on the edge of town. Although we embrace our farm roots, we were having a hard time embracing wall paper which would have been at home in my great grandmother Ruth’s farmstead. It was quite the chore getting things in shape. We dug through the first layer which resembled a plaid table clothe only to find an even more hideous layer below that was very early 1960’s Betty Crockeresque. Need less to say, we spent a good bit of time with scrapers in hand and now our walls are a much more pleasant warm gray hue. A few more designer touches and it will be Home and Design worthy!

Oh, and did I mention I have been cooking? Our overly loaded Fridge is a testament to that fact. Anyone care to help us keep the left-over situation at bay? It seems I always manage to cook for an army but we can only manage to muster a few meager troops around here. Needless to say,  there is usually an abundance of goodness to go around. The following pictorial is a small sampling of what’s been cookin’…

I leave you with this simple recipe which I have culled from the mess to share with you.

Eggs Benedict Florentine­­­

8 Oz Fresh Spinach, Stems removed and rinsed

4 English Muffins

8 Thins slices of Canadian Bacon or Smoked Ham

Dash of Ground Nutmeg

8 Large Poached Eggs

*Hollandaise Sauce

In a Large saucepan over medium heat, blanch spinach in two tablespoons of water. Cover until wilted, tossing once with a fork, about 3 minutes. Drain in a colander.

Place 2 muffin halves on each of four plates. Top each half with a slice of ham or Canadian bacon, 1 heaping tablespoon of spinach, and a sprinkle of nutmeg. Spoon on some of the Hollandaise Sauce then add a poached egg to each muffin half. Serve immediately.

Hollandaise Sauce

4 egg yolks

3 tablespoons fresh lemon juice

1 tablespoon water

¼ teaspoon salt

Dash of cayenne pepper

1 cup butter (2 sticks) , melted

In a small, heavy saucepan over medium-low heat, combine yolks, fresh lemon juice, water, salt and cayenne pepper. Whisk constantly until mixture bubbles and begins to thicken, 2 to 3 minutes. Scrap mixture into blender. Add butter in a slow, steady stream and blend until all the butter is used and sauce is thickened, about 30 seconds.

Corny Snow Days

I love snow days! You see, they always seem to afford me with both the opportunity and motivation to try something new in the kitchen. Yes, when the snow starts to fly around here, so do the pots and pans. Nothing starts the day like a hardy breakfast, particularly on snow days and since they happen on such rare occasion, why not whip out a special dish to chase away the cold?

This light and airy corn Soufflé would seem more suited for a summer brunch but it just so happens the local market had sweet corn on hand. Why not chuck it into a tasty Soufflé? Besides, it made me forget about the snow for a few minutes and I could almost feel that warm summer sun shining down on me…

Savory Corn Soufflé with Candied Bacon and Sweet Corn Relish

Serves 6

Ingredients:

1 cup milk

2 cups corn kernels (about 3 ears)

½ cup unsalted butter, extra for the ramekins

¼ cup all-purpose flour

3 large eggs, separated

1 teaspoon kosher salt

2 or 3 grinds black pepper

1 Tablespoon scallions, diced

Preparation:

Put the milk and 1 ¼ cups of the corn kernels in a blender or food processor. Blend until puréed. Strain the purée through a medium- fine sieve, using a rubber spatula to push through as much pulp as possible. You should have about 1 ½ cups of purée.

In a heavy saucepan, melt the butter over low heat. Whisk in the flour and cook for a minute, still whisking. Slowly whisk in the corn purée from the strainer and whisk over medium- low heat for two minutes. Add remaining milk mixture from the strainer and continue whisking until the mixture is as thick as pudding, about 3-5 minutes. Pour mixture into a large bowl and let cool to room temperature. Heat the oven to 400º F. Generously butter six 6-oz. ramekins.

When the soufflé base is cool, stir in the egg yolks, the remaining ¾ cup corn kernels, salt pepper, and scallions. In a clean, dry bowl, beat the egg whites until they form soft peaks. Working quickly, use a rubber spatula to gently stir half of the whites into the soufflé base and then fold in the rest. Be sure not to over mix.

Fill the ramekins just over three-quarters full and set them in a baking dish or broiler large enough to hold all the ramekins. Pour enough hot water into the baking dish or broiler to come halfway up the sides of the ramekins.

Bake the puddings until they’re puffed, set and golden brown, about 30 minutes; rotate the pan once during baking.

Remove the puddings from the baking dish and let cool for about 15 minutes. Unmold the puddings by sliding a knife around the edge of each ramekin and gently inverting the pudding into the palm of your hand. Set the puddings browned side up on a serving plate.

Sprinkle the puddings with a light dusting of cayenne pepper then garnish with Candied Bacon crumbles and sweet corn relish. Great when accompanied with an egg either poached or sunny-side up.

*See Candied Bacon Recipe

Sweet Corn Relish

Ingredients:

1 Ear Sweet Corn (remove kernels)

1 Red Bell Pepper

1 Yellow Bell Pepper

2 Scallions, diced

1 Tablespoon Fresh Diced Cilantro

1 tablespoon apple cider vinegar

Kosher Salt

Dash of Cayenne Pepper

Preparation:

In a medium sauce pan, bring 2 cups of water to a boil. Blanche corn kernels for about 5-8 minutes, just till slightly al dente. Remove from heat and fill pan with cold water. Drain water and continue to rinse in a strainer with cold water. Drain well and place in a medium mixing bowl. Toss in diced Bell peppers, cilantro and scallions mix together.

Add apple cider then season with kosher salt to taste. Garnish with a pinch of ground cayenne pepper.

Candied Bacon

 

Serves 2

 

6 slices extra-thick applewood smoked bacon

2 Tablespoons maple syrup

1 ½ Tablespoon light brown sugar

 

Preparation:

 

Position  a rack in the center of the oven and heat the oven to 425º F. Arrange the bacon slices on a rimmed baking sheet. Brush both sides of the bacon with the maple syrup and then sprinkle the tops evenly with brown sugar. Bake until browned and crisp, about 20 to 22 minutes.

 

P.S. I Love You

 

Food is love! It is somewhat of a mantra…at least around our household. The care we place upon gathering up a meal in our home borders on the absurd to most. Yes, we sweat the details. From where, how and by whom our locally grown food is produced to the way we season and even how we plate the food. Food blogging peculiarities aside, we lavish our food with love!

Feeding those you love is one of the ultimate signs of caring. Not only are you nurturing your loved ones nutritionally,  you are also feeding their soul and showing them you are willing to take the time for their well being. This sentiment extends out beyond your immediate household. We often entertain guests in our home and one of the first thoughts on our minds in menu selection. Painstaking care is shown to those who sit at our tables, whether be it a holiday gathering, special event, or just a simple meal shared over great conversations.

Nothing says “I Love you” like a full belly and a glad heart!

Here is a great little recipe to share with your loved ones this Valentines Day. The love of my life just happens to be out of town on business this week and I can’t wait to cook her up some loving!

P.S. I Love you Baby!

Apple Pie Griddle Cakes with Caramelized Apples, Walnuts and Caramel Cinnamon Cappuccino Mascarpone

Ingredients:

3 tablespoons unsalted butter

3 tablespoons sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 baking apples, sliced

3 large organic, free range eggs

½ cup milk

½ cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon of salt

Preparation:

Preheat oven to 400º F. In a large ovenproof skillet (see Note) over medium heat, melt butter. Stir in sugar, cinnamon, and nutmeg. Add apples and sauté until slightly tender, 6 to 7 minutes.

In a medium bowl, whisk eggs. Add milk, flour, baking powder, and salt and whisk until blended. Pour egg mixture over apples. Bake until puffed and golden, about 18 minutes.

Remove from oven and let stand for 5 minutes. Cut into wedges and serve topped with caramel cinnamon cappuccino mascarpone and a sprinkle of cinnamon and powdered sugar.

*NOTE: A Black cast-iron skillet works well.

Caramel Cinnamon Cappuccino Mascarpone

Ingredients:

8 oz. Mascarpone Cheese, at room temp

2 tablespoons instant caramel cappuccino powder

2 teaspoons sugar

¼ teaspoon roasted Saigon cinnamon

Preparation:

In a medium blending bowl, place mascarpone, cappuccino powder, sugar and cinnamon. Whip with a wire whisk in the mixer for about 3 minutes until all ingredients are well mixed, mascarpone should be peaking. Chill and serve.

 

LOVE WHAT MATTERS!

Poached Eggs on Black Bean Cakes with Roasted Red Pepper Sauce

Burgers one day, something fried the next, you know the routine. We often rush, rush through our days paying little mind to the crap we are shoving down our pie holes. In the name of convenience, we sacrifice our common sense to nourish ourselves well with the notion of simply filling that gnawing void in our belly.

 

Having served a busy week loaded with work, meetings, bad weather and busy kids, fast food managed to dominate our somewhat otherwise health consciences diet. There was plenty of “greasy” to lube the busy wheels! So, as we ventured out for a trip to the grocery this morning in hopes of restocking a bleak, empty pantry, we set our agenda towards the green and healthful plains.

 

By and far, I believe the vast majority of us, from time to time, are inclined to consider eating lighter. After a week of chucking down fast food, and waking up to feel the lag left over from it, a light brunch, as follows, was indeed the order of the day.

 

 

 

 

Poached Eggs on Black Bean Cakes with Roasted Red Bell Pepper Sauce

Ingredients

½ cup Brioche or Panko Bread Crumbs

2 cans (15 ounces each) black beans, drained and rinsed

6 green onions including some of the tender green tops, chopped

2 garlic cloves diced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

Freshly ground pepper

¼ cup yellow cornmeal

Roasted Red Pepper Sauce

6 Large Poached Eggs

Preparation:

Place bread crumbs in a food processor and process until crushed. Add beans, green onions, garlic, cumin, chili powder, salt, and pepper to taste and process until chunky. Form  into 6 cakes. (Mixture will be sticky.) Place cornmeal in a flat dish or on waxed paper. Add cakes and turn until coated.

 

In a large nonstick skillet over medium heat, warm 2 tablespoons oil. Fry cakes until crisp, about 5 minutes on each side. Add more oil, if needed.

 

If serving with the bell pepper sauce, have the sauce warmed and ready.

 

To assemble, top each cake with a poached egg and a spoonful of Roasted Red Bell Pepper Sauce. Garnish each with a sprig of cilantro  and serve immediately.

 

 

*Note: The Black Bean Cakes also make great vegan burgers!

 

Roasted Red Bell Pepper Sauce

ingredients:

-Makes about 1 cup

 

2 tablespoons butter

¼ cup chopped yellow onion

1 clove garlic, minced

1 tablespoon all-purpose flour

½ cup milk

1 red bell pepper, roasted, peeled and cut up  (see note)

¼ teaspoon paprika

¼ tgeaspoon salt

Freshly ground pepper

 

Preparation:

In a small saucepsn over medium heat, melt butter. Add onion and garlic, sauté until tender, about 5 minutes. Add flour and stir until bubbly. Stir in milk and bring to a boil. Cook, stirring, until thickened, about 2 minutes. Sauce will be thick.

 

Place roasted bell pepper in food processor or blender and purée. Add onion mixture and process until smooth. Return to pan and add paprika, salt and pepper to taste. Serve warm.

 

Note: To roast the pepper, preheat the broiler. Cut pepper in half lengthwise and remove seeds and ribs. Make several 1-inch slashes around the edge of each pepper half. Place skin-side up on an aluminum foil-lined baking sheet. Press peppers down with the palm of your hand to flatten them. Broil until skin is charred, about 10 minutes. Remove from broiler, fold foil tightly over peppers, and let them steam for 10 minutes.

Black and Blue Spelt Pancakes

Winter in the Midwest, it can be relentless! As is testament, I look out my doorway on this blustery Ohio morning and see what appears to be an endless field of ice. I’m imagining many souls waking to the same who have to venture forth to their work places and feeling fortunate that I am able to work from home. I also imagine many of those same folks who are trudging out, slipping and sliding about, and heaven forbid, maybe even a fall or two.

It is under these pretenses that I issue this directive:

Stay home! Call in sick. Do what ever you have to avoid the madness and stay home to a nice, long, leisurely breakfast! The economy will still suck tomorrow but you will avoid all the nastiness mother nature has hurled at us- And possibly avoid a serious fall or car crash that could cause you a few bumps and bruises.

Trade them instead for this fabulous recipe:

Black and Blue Spelt Pancakes

-Makes 12

Ingredients:

1 cup plus approximately 2-3 Tbsp light, stone ground spelt flour (the coarse stuff doesn’t work. Got to be the light stuff)
1 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp roasted Saigon cinnamon

¼ tsp nutmeg
1 beaten egg
3/4 cup milk

¼ cup organic yogart
2 Tbsp cooking oil
1 tsp vanilla

Preparation:

1. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture, set aside. Combine the egg, milk, yogart, vanilla and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional milk to thin batter if necessary.

2. For standard-size pancakes, pour or spread about 1/3 cup batter into a 3-inch circle on a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.

Black and Blue Sauce

ingredients:

1 cup Grade A Maple Syrup

1cup fresh Blackberries

1 cup fresh Blueberries

1 tablespoon raw honey

1/2 teaspoon lemon juice

Preparation:

Boil 1 cup syrup, blueberries, honey and lemon juice in heavy medium saucepan until reduced to generous 1 cup, about 12 minutes. Allow to cool to lukewarm. Toss in Blackberries just before serving and pour over pancakes. Garnish with a dusting of confectioners sugar and grated lemon zest.

All Spelt product in our recipes locally sourced by The Farmer, The Miller, The Baker.

http://farmermillerbaker.wordpress.com/

Brioche Pain Perdu with Orange Liqueur Sauce and Honey Vanilla Whipped Cream

Brioche Pain Perdu

On a cold snowy day, nothing beats baking to warm the house and heart. Not to mention it can be an enjoyable way to pass an otherwise dreary day. I did just that yesterday, baking up a decadent loaf of hot, buttery brioche with the intent of experimenting with a few pain perdu recipes I have been toying around with.

Pain Perdu, to the layman, is the proper French name for what us Americans typically call French toast, in honor of its origin. Broken down to its French essence, pain perdu translates to lost (stale) bread. The stale bread is brought back to life by bathing it in a fabulously rich concoction of egg and milk. (Or cream if you really want to take it over the top!)

When it comes to breads, nothing can be more French than Brioche. Many a French chef has coveted their own personal formula for this buttery treat. When on can master the balance of butter to air and not over work the dough, an airy bread that is both light to the feel but heavy on taste is the optimum result.

Having achieved a decent facsimile, my next goal was to produce a pain perdu with an orange liqueur sauce that would taste like a bite of sunshine. Using freshly squeezed orange juice and a few splashes of both rum and triple sec, I managed to transport us directly to the grove stands and orchards of Florida. Leslie gave me the thumbs up with her approval, so I think we have a winner.

This recipe takes some juggling to get it just right and have everything arrive at the plate in the appropriate time frame, but here it goes…

-Serves 4

Ingredients:

1 inch thick slices of stale brioche

2 cups heavy whipping cream

2 egg yolks

1 tablespoon sugar

½ teaspoon vanilla extract

2 tablespoons butter, melted

1 tablespoon canola oil

Crust:

1 cup crushed graham crackers (about 6 squares)

2 teaspoons roasted cinnamon

2 teaspoons raw sugar

Preparation:

Preheat oven to 350 degrees.

Place graham crackers in a bowl or food processor, crushing the contents being careful not to turn the cracker into dust. Add the cinnamon and sugar, gently blend with a fork and set aside.

In a small saucepan, heat heavy whipping cream with vanilla. Bring to a slow simmer. Meanwhile, whisk egg yolks and sugar until it turns a pale, yellow color. Gradually whisk the hot cream mixture into the eggs. Transfer to a shallow dish.

Take one slice of bread and dip it into the mixture, about 7 seconds on each side. Transfer to a cookie sheet and repeat the process until you have no remaining slices. TIP: This works best if your bread is really hard and stale. If your bread is fresh, you can recreate the same texture by placing your brioche slices in the oven for 5-7 minutes at 350 degrees.

Dredge each soaked slice of brioche in the crust mixture, making sure all sides are evenly coated. Transfer back onto baking sheet.

Place skillet over medium heat. In a small bowl, mix the melted butter and oil together. Dip a ball of paper towel into the oil mixture and coat the skillet. One by one, grill each soaked slice of brioche until it is slightly brown (approximately 1-2 minutes per side). Transfer back to cookie sheet. Bake the french toast in the oven for 10 minutes. TIP: Between grilling each slice, use the paper towel to swipe the skillet clean and reapply another thin layer of oil mixture each time.

Serve by glazing the plate with Orange Liqueur Sauce. Place Pain Perdu over top and glaze with another light layer of Orange Liqueur Sauce and a drizzle of Grade A Maple Syrup. Dust with confectioners sugar and place a dollop of honey vanilla whipped cream. Garnish with fresh orange slices and a sprinkle of grated orange zest.

Orange Liqueur Sauce

-Makes 1 cup

Ingredients:

1 cup fresh squeezed Orange Juice

1 oz. Spiced Rum (Sailor Jerry’s is our rum of choice!)

2 teaspoons Triple Sec Orange Liqueur

1 tablespoon cornstarch

¼ cup raw sugar

1 tablespoon unsalted butter

1 teaspoon orange zest

In a small saucepan over medium-high heat, whisk together orange juice, rum, triple sec, cornstarch and sugar until thickened, about 3 minutes, stirring constantly. Remove from heat and stir in butter and zest. Serve warm.

Honey Vanilla Whipped Cream

Ingredients:

1 cup heavy cream

1 Tbsp honey

½ teaspoon vanilla

Preparation:

In a chilled bowl, using chilled beaters, beat all ingredients until well thickened and peaks begin for form. Place immediately in refrigerator until ready to use. Whipped cream can be spooned into peaks onto chilled plate and flash frozen for 15-20 minutes to keep them from running upon serving with hot foods such as French toast, pancakes or waffles.