Eggs al Forno

This is the dish to serve if you want to impress that special someone you just woke up with.  Al Forno means ’from the oven’, and these little bundles of joy are the perfect little dishes to serve when your loved one comes crawling out of bed.  A few fresh berries on the side, along with a fresh cup o’ coffee….yum!!  This is a great way to start any Saturday morning!

Ingredients

4 individual ramekins

butter

4 slices of sourdough bread (cut to fit into the bottom of the ramekins)

olive oil

1 1/2 cups fontina cheese, shredded

3 pieces cooked bacon, chopped into pieces

6 oz fresh baby spinach, cut into ribbons

4 lg eggs

salt & pepper

1/4 cup parmesan cheese, grated

Directions

Heat oven to 350 degrees f.  Butter the ramekins and insert 1 piece of bread into each ramekin.  Make sure it fits completely into the bottom.  If the piece of bread is too small, place more into the ramekin to fill the space.  If too much, remove some of the bread, as the should be snug.  Drizzle with a bit of olive oil.  Place fontina cheese on top of the bread, then top with bacon.  Place equal amounts of spinach on top of the bacon crumbles.  Gently crack 1 egg for each ramekin and place on top of the spinach. Drizzle with a bit more olive oil, and season with salt and pepper.   

Place the ramekins on top of a baking sheet, and place in the oven.  Bake for about 15 minutes or until the whites are set and the yolk is runny.  Remove and top with equal amounts of parmesan cheese, and serve.

 

Ricotta Fritters

I’m a fritter whore.  If you told me that you had a batch of ‘fritters’, you’d be my best friend forever.  Or until I finish my plate.  It depends how the conversation went. 

Anyway, as you can tell, I perk up at the word ‘fritter’.  It doesn’t matter what kind.  Corn, Apple, Banana, or Ricotta.  It doesn’t matter.  I’m eating them. 

Try this fritter recipe!  And make sure you invite friends or extended family.  Mainly because, after your first bite, you’ll want to eat the whole batch.  You need reinforcements.  Brew up some coffee, and prepare for pleasant conversation, and great nom-nom-noming.  Kinda like the end of a ‘Giada at Home’ episode when she’s sitting in her backyard enjoying something dainty with her ‘friends’.  =)

These fritters are light and crunchy on the outside, and creamy yummy on the inside, and taste hella good either drizzled with honey, or dusted with confectioners sugar.  Or both!! 

Ingredients

3 eggs, beaten

3 tbsp sugar

1 lb ricotta cheese

1 tsp lemon zest

1 tsp vanilla

1/2 cup all purpose flour

1/2 cup cake flour

3 tbsp baking powder

pinch of salt

vegetable oil

confectioners sugar for dusting or honey for drizzling

Directions

 

Combine the eggs and sugar. Once the eggs and sugar are incorporated, add in the ricotta cheese; mix well.  Mix in the lemon zest and vanilla.  In a separate bowl, sift together the flours, baking powder and salt.  Add the wet to the dry, and mix well.  Cover and set in the refrigerator for about an hour.

Heat about 1 1/2 inches of oil in a heavy bottomed skillet to medium-high heat.  Once the oil is up to temperature, drop the batter into the oil; measuring about 1 tsp of batter per fritter.  Don’t overcrowd the pan…do about 5-6 at a time.  Cook until golden brown.  Remove and drain on a paper towels.  Dust with confectioners sugar or drizzle with honey.  Serve immediately.

 

French Toast with Caramelized Bananas

This is something I’ve only made a handful of times since I acquired this recipe sometime in the early 2000′s.  It’s sooo good.  Soooo rich.  And so freakin’ bad for you!!  Which is why I love it so much.

It surely is not for anyone trying to lose a few pounds.  There.  I warned you. 

Whenever I’ve made this for breakfast, I’ve always made the mixture the night before and let it sit in the fridge.  Then the next morning, I just whisk it again, and it’s good to go.  As far as the bread, it’s good to let this bread sit out overnight also. 

As we all know, stale bread is the best bread for French Toast.  

Oh!  Try this with thick cut Raisin Bread sometime.  It’s uh-maze-ing!!! 

Ingredients

1 tsp vanilla

1/8 tsp nutmeg

1/8 tsp cinnamon

4 eggs

2/3 cup milk

1/3 cup flour

1/3 cup sugar

1/4 tsp salt

8 slices of day old thick cut bread,  

butter

caramelized bananas (recipe below)

Directions

 

In a large bowl, mix the vanilla, nutmeg and cinnamon together.  Once well incorporated, add the milk and eggs to the vanilla mixture and mix well.  Set aside.  In a separate bowl, mix or sift together the flour, sugar and salt.  Once the dry ingredients are combined, add the wet mixture to the dry, and whisk thoroughly.  A hand-held mixer can be used, but not necessarily needed.  Depending on how fast you work, you will want to keep the wisk close and use periodically while cooking your french toast. 

Heat a large cast iron skillet or griddle, and melt butter.  Don’t let the butter burn.  Dip the bread in the mixture for about 10-15 seconds on each side.  Place on the griddle and let cook on each side till golden brown.  Remove and set in warm oven until all pieces are cooked. 

Once ready to serve, top with the caramel sauce and bananas.

Caramelized Bananas

 

1/2 cup butter

1 cup sugar

1 1/4 cups heavy cream

1 tsp lemon juice

5 bananas, sliced lengthwise and halved

Directions

In a large heavy bottomed skillet, melt the butter.  Increase the heat to medium high and add the sugar and stir constantly until the sugar has melted and the mixture starts to turn brown.  The butter will separate from the sugar but don’t panic.  Lower the heat slightly and add the cream slowly (it might bubble up a bit).  Keep stirring, as the sugar might set up slightly once the cream is added.  While still stirring, bring to a low boil and it will thicken nicely.   Lower the heat and stir in the lemon juice.  Add the bananas and let them cook through; about 5 minutes.

Drizzle the bananas and sauce over the french toast.

 

Arroz con Crema (Creamy Rice Casserole)

After watching yet another episode of ‘The Best Thing I Ever Ate’ (‘The Obsession’ episode) a few months ago, one of the chefs, Aaron Sanchez, had said that one of the things he “obsesses” about is the Arroz con Crema dish at his mother’s restaurant Zarela, which is located in New York City.  Once I saw this creamy rice dish, I made it a mission to find the recipe.  Well lo and behold, it took all of about 3 seconds, because Ms. Martinez was very nice enough to post the recipe on her website.  This rice is sooo good.  I’ve posted it below, but I would encourage you to go to this restaurant’s website.  It’s got alot of great recipes, as well as info about the owner, and goings on in her community. 

 

Ingredients

4  cups water

2  cups Uncle Ben’s or other converted rice

1  Tablespoon butter

2  teaspoons salt

For the sour cream mixture (crema agria preparada)

2  cups sour cream

1/2 cup chopped onion

1/4 cup chopped cilantro

1 minced garlic clove

2   tablespoons lard or vegetable oil

2   poblano chiles, roasted, peeled and deveined

1/2  cup chopped onion

1 garlic clove

1 16 ounce can corn

1/2 pound grated cheddar cheese

Directions

 

Bring water to a boil and add buttter and salt.  When the butter is melted, add the rice and bring back to a boil.  Lower the  heat to very low, cover the rice with a tight-fitting lid and cook for 25 to 30 minutes,  Take rice out of the saucepan and spread on a baking sheet to cool  or allow to cool in the pan uncovered.

Meanwhile, combine the sour cream with the chopped onion and cilantro and add salt to taste.

Heat the lard in a frying pan and add the chopped onion and garlic clove. Dice the poblanos and add to pan when the onion is wilted.  Saute for one minute.  Let cool and combine with the rice.

Drain the can of corn well and add to the cool rice and poblano mixture. Add the sour cream mixture and mix in the grated cheese.

Bake for 30 minutes or until heated through in a 350 degree oven.  If using a pyrex dish, the oven temperature should be 325 degrees.

 

Pastelitos

 

I’m a huge fan of yummy food that you can hold in your hands.  And if it’s something inside of a puff pastry, it’s even better.  Pastelitos are one of those things that if you can stop at just one…there’s something wrong with either you or the Pastelito.  On a good day, I could probably put about 3 of these babys away.   

Pastelitos are a very popular Cuban dish, but you can find them by many different names in many Latin American countries, and they can have either sweet or savory fillings.  The sweet can be made with either guava, cream cheese, pineapple, and the savory fillings include beef, ham, olives and even raisins.   

Most Pastelitos are made with puff pastry.  Now, you are welcome to make your own, but I like to use Pepperidge Farms.   

  

Picadillo 

   

 

 

1 lb. lean ground beef  

 

 1/2 lg yellow onion, diced 1/4″ 

1/2 green bell pepper, diced 1/4″   

2 cloves garlic, minced 

1 tbsp olive oil 

1 tsp salt 

1 tsp black pepper 

1 tsp ground cumin 

2 large russet potatoes, peeled and diced into 1/4″ cubes 

2 lg tomatoes, cored and cut into 1/2″ pieces 

  

Directions 

  

Heat a large skillet to medium heat and add the olive oil.  When hot, add the ground beef and break it up as you’re browning it. Once the beef is browned, add the  Add the ground beef, crumbling as you put it in the skillet.  Once the beef is browned, add the onions bell pepper, garlic and spices. Cook for about 10 minutes, stirring often, then add the diced potatoes. Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender. Add the tomatoes, cover, and simmer for another 10 minutes. Uncover, and increase the heat to medium-high heat.  Stir constantly until most of the liquid has cooked out of the meat.  Remove from the heat, and let cool before preparing the Pastelitos. 

Egg Wash 

2 eggs 

1/4 cup water 

mix together and set aside 

 

Simple Syrup 

1/3 cup sugar 

1/3 cup water 

Mix together in a sauce pan and bring to a boil.  Set aside and let cool completely 

Pastry Instructions:  Unroll the puff pastry one sheet at a time. With a large round cookie cutter, make about 12 rounds per sheet Take one round and rub eggwash completely around the edges with your finger. Place 1 tbsp of Picadillo in the middle of the dough and cover with another round of dough.  Press down the edges with a fork and place on a lined baking sheet.  Repeat this process until all the pastries are completed.  Once you’re done forming all the Pastelitos, brush them all with egg wash. Bake for about 20-25 minutes and remove from over.  Brush the simple syrup on top and place back in the over for an additional 5-6 minutes.  Remove and let cool for at least 5 minutes. 

 

 

Brussels Sprout and Corn Hash with Bacon

I first made this recipe about 10 years ago when I was trying to make myself like Brussel Sprouts.  All I knew is that I had to have bacon in the recipe somehow. 

I found a few recipes online, and created a few of my own.  This is a mixture of both.  At the time, I didn’t see any Brussel Sprout/Corn mixtures and I thought that it would make a great combination.  Well…it did.

 

 

Ingredients

3 tablespoons butter, divided

1/2 pound shallots, thinly sliced

kosher salt

pepper

1 tbsp white wine vinegar

1 teaspoon sugar

1 1/2 pounds brussels sprouts, trimmed

2 cups fresh/frozen corn

1 1/2 tablespoons extra-virgin olive oil

1/2 cup chicken broth

4 strips thick cut bacon, cooked & chopped into 1/4 inch pieces

Directions

 

Melt 1 tablespoon butter in a large skillet over medium heat. Add shallots; sprinkle with kosher salt and pepper. Sauté until translucent. Add vinegar and sugar and stir until caramelized.  Remove and set aside.

Slice the sprouts into thin slices. In the same skillet, once wiped clean, heat the olive oil over medium-high heat. Add sprouts and corn and sprinkle with salt and pepper. Sauté until they start to brown. Add the chicken broth and 2 tablespoons butter. Sauté until most of broth evaporates and sprouts are tender but still bright green. Add shallots back into the skillet along with the chopped up bacon and mix together.  Season with salt and pepper if needed.

 

Papas Rellenas de Queso o Carne (Stuffed Potatoes with Cheese or Meat)

These little balls are a staple in Dominican cooking and are usually served as an appetizer.  They’re fun to eat, and very addicting.  If you’re planning on making the meat version, you can add or take away to serve your own taste.  You really can’t mess these up!

 

Potato Ingredients

6 medium sized potatoes 

1/2 cup butter, room temperature 

1 1/2 cup milk 

1 cup mozzarella cheese, shredded

1/2 cup flour

2 eggs, beaten

 1/4 cup flour

1/4 cup breadcrumbs

Vegetable oil for frying

Meat Filling

1 tbsp butter

1 clove garlic, minced

1/2 small onion, minced

3/4 cup ground meat

4 slices cooked bacon, crumbled

salt

pepper

Cheese Filling

1 cup cheddar cheese, cut into 1/2 inch cubes

Directions

 

Pre-heat oven to 400 degrees, and bake the potatoes for about  45 minutes or so, depending on your oven (do the squish test).   When cool enough to handle, cut the potatoes in half, length wise and scoop the flesh out into a bowl.  Add the butter and mash together until smooth.  You can use a food processor, but you really don’t need to. Add the milk and mozzarella cheese, and mix thoroughly. 

Heat a large skillet or medium sized pot to medium heat.  Add the potato mixture and cook until thick and creamy.  Remove from heat and let cool.

Meat Filling: Heat a medium sized saute pan to medium heat with about a tablespoon of butter.  Add the onion and garlic and cook until the onion is translucent (don’t let the garlic burn).  Add the ground beef and brown completely.  Mix in the bacon, and season to taste with salt and pepper.

To Form the Balls: Take enough of the mixture to form the size of a golf ball. 

If stuffing these with cheese, take a piece of the cheddar and stuff it in the middle of the ball and close the hole. 

If using the meat mixture, hold the ball in your hand and make a little well.  Take about a teaspoon of the mixture and place inside the well and close the potato mixture around the meat.  Re-form into a ball if you need to.

Heat the same skillet, after it’s been wiped out, with about 2 inches of oil to medium high heat.  

Combine the 1/4 cup flour and 1/4 cup breadcrumbs.  After forming all the balls, roll each ball in the 1/2 cup flour, then dredge in the eggs, then roll in the flour/breadcrumb mixture.

Place about 3-4 balls into the oil, and brown all sides.  Remove and drain on a paper towel.  Repeat until all balls are cooked.  Serve immediately.

 

Turon Saba

This is another great dessert item that is prevalent in the Philippines.  (Yes…I’m trying to get YOU to give Filipino food a try.  Can you tell?)

Saba is rolled in brown sugar, wrapped in a lumpia wrapper and fried till crisp.  Saba is a type of banana found in the Philippines. If you can’t find Saba, you can substitute ripe Plantain or Banana.

Ingredients

  

4 saba bananas

1 pkg lumpia wrapper

1 cup light brown sugar

tbsp flour and enough water to mix together to form a paste.

vegetable oil for frying

 

Directions

Heat a frying pan to medium-high heat, filled with about 2 inches of oil.

Peel the saba and cut in half-length wise, then cut halves into 3 pieces.    

Roll the saba in the brown sugar, then roll the saba in the lumpia wrapper like you were making a lumpia or egg roll. Dab your finger in the flour/water paste and rub on the end of the lumpia wrapper and seal to close.

Place the turon in the oil, seal side down first, and turn to brown all sides. 

Once browned, remove using tongs, and hold vertically over the oil for about 5 seconds to let all the oil drain from the inside of the turon.

Set on paper towel to drain completely.

 

Maruya

This is one of those recipes that immediately takes me back to my childhood.  When living in the Philippines, our housekeeper would make these for my sister and I, or when we went ‘off base’, we would always stop and buy some from one of the many vendors in Angeles City.  I was lucky enough to receive this recipe from a friend of mine.

As you can see, this recipe calls for Saba.  Saba is basically a Philippine banana. They generally grow to be only about 3 inches long and 1 inch thick.  Unlike the bananas we’re used to, when Saba is green, it’s ripe.  If you don’t have a Filipino market in your area, you could go with ripe plantain or banana.

Ingredients

1/2 cup flour 

1 tsp. baking powder

1/4 tsp. salt

1 egg

1 cup milk

3 ripe saba, peeled and sliced lengthwise

2 cups vegetable oil

1/2 cup flour 

 sugar

Directions

Sift together flour, baking powder and salt in a large bowl. Add milk and egg, and combine thoroughly.

Heat oil in saute pan over medium-high heat 

Roll banana slices in flour and shake off excess. Dip in batter and let excess drain off. Fry in the oil until golden brown.

Drain on paper towels for a few seconds, then roll in sugar.

 

Best Meatloaf EVER!! (Recipe Included!!)

So, my boyfriend and I were watching ‘The Best Thing I Ever Ate’ (‘The Classics’ version) the other night, and Ina Garten’s selection was the Meatloaf at The 1770 House Restaurant and Inn, located in East Hampton, NY.  When they showed this meatloaf, I have to say it didn’t look as appetizing as the meatloafs I’m used to.  You know, the kind with some type of sauce on top…etc.

This meatloaf consists of beef, pork and veal, along with other kinds of flavorful goodies.  Then the sauce is chicken or beef broth simmered with butter and cloves of roasted garlic.  After perusing the internetz for about 10 minutes looking for the recipe, I was delighted to find that the Food Network posted the recipe on their site!!  Oh happy happy day!

I made this meatloaf last night (sorry, it makes enough for 6-8 ppl and I froze the rest after we ate…no picture taken.), paired it with homemade mashed potatoes and whole kernel corn.

And it was one of the best dishes I’ve made in quite a while.  The taste was savory, and the sauce with the roasted garlic was spot on!  I know I’ve posted my own version of meatloaf on this blog a while back, and I do figure I’ll make that version again.  But you can rest assured…this one is for sure to be in heavy rotation.

Here’s the link!!