Monday, October 15, 2012

Breakfast Pizza

I'm not entirely sure what led to the idea of the breakfast pizza, but the other day I decided to grab some pizza dough while I was at Trader Joe's. For $1.29 I figured it was the perfect way to spread out a couple of meals. So the first night I did my traditional garlic and olive oil base, with tomatos, artichoke hearts, and goat cheese. It was deliscious and really hit the spot. The next morning staring dumbly into the fridge trying to decide what to make for breakfast, I had a Beautiful Mind moment. You know, where you stare at something and different clues light up to solve the puzzle. Suddenly viola: Breakfast Pizza! So I whipped up a batch of hollandaise and got to work. I rolled out the dough, my kitchen is currently in a state of let's say dishevelment, so I used a can of crushed tomatos for a rolling pin. I rolled it to about a 1/4 of an inch and spread the homemade hollandaise as my base. Then I topped it with mozerella cheese, tomato, and thick cut bacon. I made little dents in the cheese, cracked two eggs in and covered with more cheese. Bake at 400 for 10-15 or until crust is golden and cheese is brown around the edges. Let me just say, the breakfast pizza might officially be my favorite pizza of all time. The bacon crisped up and the tomatos carmelized and every bite was a little different. The great thing is it's super fast and easy and it's a semi gourmet meal on a budget. I made it for my mom for brunch and she was thoroughly impressed. So give it a try and see what you think!

Ingredients:
Pre Made Pizza Dough (about 4 oz for a personal pizza)
Eggs (2)
Bacon (2-3 thick cut slices)
Tomato (I used 6 cherry tomatos quartered)
Hollandaise

Hollandaise Sauce
4 egg yokes, room temp
1/2 a cup of butter
1/4 tsp paprika
1/2 of a lemon (some times I use a bit more, I like a strong lemon flavor)
hot sauce to taste
Place yokes, lemon juice, paprika and hot sauce in blender. Melt butter in a microwave safe bowl. Turn the blender on low and slowly add melted butter through top of blender. Blend for about a minute until the sauce has combined and thickened. At this point, taste and add seasoning as desired. Sometimes I add a little more juice or hot sauce.

*If you want the yolks on your eggs to stay runny, cook for 10 minutes and then add the eggs for the last 5 minutes of baking.

Memories of meals past

So after sharing this little endeavor with a table full of relative strangers Saturday night, it was pointed out to me that my first post may have been lacking in human interest. Afterall, who needs to post that they're going to post?? It seems that regaling people with the more nostalgic moments from my childhood would probably be a better start and perhaps answer the question, "Why am I doing this?"  I guess the answer is simple but best explained with my earliest memory.

I have to admit, my family is a special brand of psycho(sorry everyone but you know it's true!) we put the "fun" in disfunctional. But the one thing we do well, and I mean VERY well, is cook. The kitchen is the one place where we can all get along. I don't know if I was conditioned, or if I am descended from a line of minor cooking dieties and thus inherited the elusive cooking gene. Either way, food led to my very first memory. I must have been 2 or 3 and still much to small to be of any use in kitchen. It was Christmas and all the women of my mom's family were crowded into our kitchen working away at the various parts of our traditional Christmas dinner. I must have been hanging on everyone's sleeves or just a general nuisance, I did and occasionally still do excell at that, because the next thing I know I'm one of the cooks! I don't remember much, but I vividly recall standing on a chair, wearing an oversized apron, and stirring. I'm not sure what it was or whethere it was even part of dinner, but I that day I was just like the big girls!

The next story is a favorite of my mom's and comes as no surprise if your earliest memory is helping in the kitchen. Mom used to work late on Tuesdays, she was a City Attorney and had to go to council meetings, so those nights were generally Dad's night to make dinner. Remember how I specifically said my MOM'S family was in the kitchen in the previous paragraph? Well, that's because my dad's family, well....they didn't get the cooking gene. My Dad's repetoire consisted of chilli dogs, hamburgers, and vienna sausages. Occasionally all at once! Apparently even at a young age I had excellent taste and had no interest in any of my father's culinary delights. So one night in third grade, my mother came home and found me sitting at the kitchen table. I was reading a rather large book, and as I got to the bottom of each page, I would lick my index finger, flip the page with a flourish, and start at the top of the next page. When my mother inquired what I was doing, I responded with the confidence and nonchalance that only a third grader could manage "Oh, I'm just looking for something to cook for dinner." My mother swears it was that moment she knew I would snag a husband. Well, I'm not saying she's wrong, but apparently no one told the men, because so far there has been very little snagging! Perhaps someone DID tell them about my abysmal cleaning abilities!

And now you know. Cooking and I go way back. With any luck, we'll continue our little love affair for many years to come.

Friday, October 12, 2012

Apricot Goat Cheese Stuffed French Toast

So today's recipe meets with mixed success. I've been thinking about doing something like this for quite some time and when I found apricot goat choose at the local farmer's market it seemed like the right time. Unfortunately, I'm one of those people who can literally spend all day in the grocery store. When I went to get my supplies for the french toast it took me an hour of wandering through Trader Joe's just to decide on the bread, due to price ($5 a loaf) I opted out of the Holiday Challah bread and went with the cheap wheat french loaf. I'm thinking the challah might have done a better job of soaking up the egg mixture, but I that will be for the next attempt. Overall, I'd say this recipe was fairly successful, however, do to a syrup fail(the mixture never thickened), I'm only giving it a B+  With any luck on my next attempt I will be able to pound out the things I didn't like.

The recipe below is pretty solid.

French Toast:
4-6 thick slices of bread (1-1 1/2 in)
4 eggs
1/2 cup milk
1/4 teaspoon allspice
1/4 teaspoon cardamom
1/4 teaspoon cloves

Stuffing:
2 tablespoons Aprciot Goat Cheese (or 2 tablespoons goat cheese and 1 1/2 tables apricot preserves)
1 tablespoon Sour cream

Cut a pocket into the bread bylaying your hand flat on the top of the bread and slicing half way through the side. Combine stuffing ingredient and using a small kitchen spoon, place in pocket. Be careful not to let any of the filling squish out the edge. combine eggs, milk, and spices. Placed stuffed bread in egg mixture and allow it to set for about a minute per side. This will help make the bread soak up the mixtrue and make the end result more custardy. Butter a skillet (I used cast iron, but nonstick works just as well) and allow to heat up for 5 minutes. Place french toast in skillet and allow to cook 3-4 minutes a side until golden brown.


Syrup:
1 1/2 cup Fresh Orange Juice
1 teaspoon orange zest
1/4 sugar
1/4 teaspoon vanilla

Combine all ingredients and cook over medium-high heat until reduced. 10-15 minutes. Drizzle over hot french toast.

Thursday, October 11, 2012

Let the crazy begin...

As with many people, my life contains  a large degree of crazy. How do I deal with the crazy you ask? Well, like many I turn to food. But not just any food, the creation of great food. Stress cooking to date includes: fajitas with homemade tortillas, southern eggs benedict with homemade fried chicken and hollandaise, goat cheese wontons with raspberry balsamic coulis, two layer chocolate cake, and a variety of cookies. Plans for the future include, but are not limited to, apricot goat cheese stuffed french toast, breakfast pizza, chili, and hopefully  a few french creations. If you have any thoughts throw them my way, I'm always open to suggestions.  Hopefully, I can make a post a couple of new recipes a week and help give my Culinary Clutter some direction! Food to come soon!