Posts tagged as breakfast/brunch

Poached Eggs with Vegetables & Taklia (Coriander Seeds & Garlic Toasted in Butter)

Posted by Stephanie Meyer on Apr 10, 2011 at 1:19pm

Make the Chicken with Taklia (Coriander Seeds & Garlic Toasted in Butter) and Sauteed Spinach (posted below) for dinner, then have poached eggs for breakfast the next day. That’s pretty much the routine in this house. In fact, I saved the chicken pan drippings and used them to saute the cabbage and spinach in this…

Continue reading »

Orange Yogurt Pancakes

Posted by Stephanie Meyer on Mar 26, 2011 at 6:09am

Doesn’t that name sound so healthful, Orange Yogurt Pancakes? Well, I’ll just say up front that these pancakes are not healthful, they’re decadent and rich and completely amazing. The recipe has floated around the family, and our wider circle of friends who taste them, for years. In fact, my handwritten recipe is spelled Orange Yoghurt…

Continue reading »

Cheese Souffle (Gluten-Free)

Posted by Stephanie Meyer on Mar 3, 2011 at 12:29pm

I’ve been slightly obsessed with food blogger/writer/photographer Kate Sommers adventures in raising chickens in the city of Minneapolis. After a couple of false starts – two hens turned out to be roosters! – she’s now got three hens noisily cranking out pretty, pretty brown, pink, and blue eggs. Probably because I haven’t been very secret…

Continue reading »

Bacon Jam

Posted by Stephanie Meyer on Mar 1, 2011 at 10:52am

Recipe for Bacon Jam at Dara & Co./Minnesota Monthly Magazine.

Using A Pot of Beans Part I: Poached Egg Over Lentils, Bacon & Cabbage

Posted by Stephanie Meyer on Feb 2, 2011 at 6:25am

It’s Sunday, you’re feeling organized, you’re even willing to cook ahead a bit to make dinner easier during the week.  What to make? A pot of soup is always a winner – always.  But if you’re like me, you eat it for a couple of meals and then you’re ready for something new.  (In that…

Continue reading »

Almond Flour (Gluten-Free) Pancakes and a Giveaway

Posted by Stephanie Meyer on Dec 5, 2010 at 9:51am

This is a recipe from the excellent blog Elana’s Pantry. Since giving up gluten, I’ve been mining her extensive recipe database, feeling inspired and thrilled.  Elana is an expert at baking with almond flour, a delicious and nutritious substitute for wheat flour (unlike other gluten-free flour concoctions, which are fine once in awhile, but are…

Continue reading »

Poached Eggs Over Celery Root Latkes

Posted by Stephanie Meyer on Nov 27, 2010 at 9:50am

Back at you with more eggs… John and I love a good brunch, especially with a glass of champagne. Perhaps it should be, but the Saturday after a holiday is no exception. Remember Poached Eggs over Potato-Green Pepper Pancakes from this summer? Well, this recipe is a lower carbohydrate – but every bit as delicious…

Continue reading »

Baked Eggs with Herbs & Crispy Prosciutto

Posted by Stephanie Meyer on Nov 22, 2010 at 7:27pm

I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly Magazine. If you’ll have a housefull of guests this coming holiday weekend, keep this easy eggs-for-a-crowd dish in mind. For Turkey Day ideas, see Herb-Roasted Turkey & Gravy and Brussels Salad with Pancetta & Cranberries. Yay for Thanksgiving! An egg baked in…

Continue reading »

Using Creme Fraiche Part I: Softly Scrambled Eggs with Chives

Posted by Stephanie Meyer on Oct 21, 2010 at 12:07pm

Do you cook with creme fraiche? Non? Oh, you should, you should, it’s a breeze to use and makes everything it touches absolutely luscious. Creme fraiche is technically French-style cultured cream, somewhat similar to sour cream, but easier to cook with because it can be whipped as well as boiled without curdling. Even better, it’s…

Continue reading »

Fried Egg Tostada with Sausage, Spinach & Tomatoes

Posted by Stephanie Meyer on Oct 5, 2010 at 8:43am

What’s this? Why, it’s the best (insert your favorite curse word) breakfast you’ve had, like, ever. You’ll see the list of ingredients, and you might freak out a little bit, thinking that it’s awfully rich for breakfast. But bear with me, as I’m a big fan of small jolts of dear ingredients, the best possible…

Continue reading »