A passion for food + fashion

Posts Tagged ‘breakfast’

Crab Benedict with Salmon Roe

In Food, Recipes on April 12, 2010 at 6:59 pm

It’s no secret that we’re fans of breakfast for dinner. Or that I am obsessed with egg on egg. Following Saturday night’s sushi extravaganza, my sister sent us home with fresh crabmeat and roe—and a lot of it. And before I even got in the car to drive across town, I knew exactly the fate of said seafood. Because the only thing more exciting than breakfast for dinner is Eggs Benny for dinner! I’m sure someone somewhere has already realized this INSANE creation, but for the time being, I like to think it’s mine, all mine. The salty-oily salmon roe is fantastic with the poached egg, and I loooooove breaking through the yolk and having the hollandaise and yolk mingle with the crab meat. If you have arugula on hand, which I didn’t, it would add a wonderful peppery note (I would place on muffin before adding crab). If you really want to take your life in your own hands, instead of arugula, try avocado slices. I have tried this latter combo before and it is very naughty indeed.

The Foodinista’s Crab Benedict with Salmon Roe

Serves 4

1 tablespoon white wine vinegar

1 1/2 teaspoons salt

8 eggs

4 English muffins, split and toasted

3 tablespoons butter, softened

Dijon mustard, to taste

Arugula or avocado slices, optional

12-16 ounces fresh crabmeat (depending on how piggy you are feeling)

Basic Hollandaise Sauce (to which I added a little orange zest)

Salmon roe

Freshly cracked pepper

Fill large skillet with enough water to reach depth of 2 inches. Add white wine vinegar and 1 1/2 teaspoons salt to water. Bring to simmer over high heat. Reduce heat to medium-low. Crack eggs into skillet of simmering water. Cook until whites are set and yolks are set to desired doneness, about 3 minutes for medium-set yolks.

Using slotted spoon, transfer eggs to plate.

Spread 3 tablespoons butter and a dollop of Dijon mustard over split sides of toasted English muffins. If using arugula, place leaves atop each English muffin half, or if using avocados, distribute slices. Divide crab evenly atop muffin halves. For each muffin, transfer egg from plate using spatula and place over crab meat. Top each with hollandaise, salmon roe and freshly cracked pepper.

Brown Sugar Almond Coffee Cake, How Come You Taste So Good?

In Food, Recipes on April 5, 2010 at 1:22 pm

I am immediately suspicious of anything billed as the “best.” As in, this is the BEST COFFEE CAKE I’VE EVER TASTED. (It was.) Which is why I encourage you to taste for yourself and arrive at your own hyperbole. This recipe comes from Macrina Bakery in Seattle and even for a distracted baker such as myself, the results were epic.

Brown Sugar Almond Coffee Cake

Adapted from Leslie Mackie’s Macrina Bakery and Café Cookbook

Foodinista’s note: use a deep baking dish. The recipe called for a 9-inch square pan, but the coffee cake overflowed creating a royal mess in my oven and panic in the neighborhood as minacious burning aromas filled the Easter air. One bite of the cake, and all was forgiven.

4 cups all-purpose unbleached flour

2 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

10 ounces (2 ½ sticks) unsalted butter, room temperature

1 ¾ cups light brown sugar

5 eggs

½ cup whole milk

2 teaspoons pure almond extract

2 teaspoons pure vanilla extract

1 cup buttermilk

2 cups fresh raspberries

1 cup whole almonds, coarsely chopped

Powdered sugar (Foodinista note: I didn’t use)

Preheat oven to 325 degrees. Oil a 9-inch-square baking pan

Sift flour, baking powder, baking soda, and salt into a large bowl. Toss with your hands and set aside.

Combine butter and sugar in bowl of KitchenAid mixer. Using paddle attachment, mix on medium speed for 5 to 8 minutes to cream the butter. The mixture should be smooth and pale in color.

In a medium bowl, combine eggs, milk, and almond and vanilla extracts and mix with whisk. Add small amount of egg mixture to bowl of creamed butter and mix on medium speed until fully incorporated. Continue adding small amounts until all of egg mixture is mixed into butter. Scrape down sides of bowl with rubber spatula and mix for another 30 seconds.

Remove bowl from mixer. Alternately add small amounts of flour mixture and buttermilk to bowl, mixing with wooden spoon just until all ingredients are incorporated. [Foodinista note: set aside ¼ cup of flour mixture and toss with raspberries to prevent from sinking to bottom.] Fold in flour/raspberries, taking care not to smash fruit. Pour batter into prepared baking pan and spread evenly. Sprinkle chopped almonds over top.

Bake on center rack of oven for about 1 hour, or until golden brown. Test center of cake with skewer. It will come out clean when cake is finished. Let cool for 30-40 minutes on a wire rack, then dust with powdered sugar and cut into pieces. This coffee cake will be fragile until completely cooled, so remove warm pieces carefully, using a pie server to left pieces out of the pan.

Sunday Morning Pancakes

In Food on March 7, 2010 at 12:29 pm

A couple weeks before I found out I was pregnant with Tiny G, we tore the roof off our house and demo-ed the kitchen. We lived without a kitchen during all but the final month of my pregnancy, and all the while we fantasized what life would be like on the other side—of the remodel, of becoming a family. We talked a lot about pancakes, and how we wanted to wake up on Sunday mornings and make them and then walk into town to the farmer’s market. That year, for my husband’s 35th birthday, I splurged on a gorgeous orange terry cloth robe from Hermès with these Sunday mornings in mind. When it came to picking out our range, we went back and forth on whether to get the griddle option or additional burners; in the end the burners won out and we got this awesome Lodge reversible griddle to put on top of the burners.

And then we woke up to reality. With a newborn, the idea of even showering on a Sunday was pure luxury let alone leisurely pancakes and leafing through the New York Times, or god forbid what kind of a havoc a newborn might bestow on a Belgian cotton robe. But I never let go of the fantasy and knew which recipe would become our family’s favorite.

Fast forward two years. Today we woke up to the most gorgeous sunny Los Angeles day imaginable. We walked to farmer’s market and ran into neighbors and friends…Anna, Hugh, Carolynn, Debra, Jon, Marc, Selena, Andrew, Ariana. Tiny G stopped to listen to some reggae with his favorite friends from music class, Fifi and Desmond.

We got three small bunches of bright orange tulips for $2 a bouquet.

And then we came home and made Poppy Seed Pancakes from one of my favorite blogs, 101 Cookbooks. They get their nutty crunch from toasted sesame seeds and poppy seeds, and wholesome deliciousness from whole wheat flour. One bite and we could taste the future. And let me say, it was worth the wait.

Breakfast for Dinner

In Drink, Food on March 4, 2010 at 10:04 am

Who doesn’t love breakfast for dinner? Mr Foodinista has been traveling all week so I had my friend Lizzie and my sister over last night for a girl’s evening. Champagne, Baked Eggs with Cream, Spinach and Country Ham, roasted tomatoes and black pepper buttermilk biscuits were on the menu. As usual, I tricked Claire into doing the baking (Claire: Can I help with anything? Me: oh, do you mind mixing up this biscuit dough?) but seriously, after 30-some years of being subjected to this type of behavior, she should have seen it coming. And you can see why I keep doing it:

With the exception of the biscuits, which took some doing, dinner couldn’t have been easier! The eggs were insane—a recipe from Scott Peacock, who recently left Watershed restaurant outside Atlanta. You simmer little chunks of country ham in cream, and in a separate skillet sauté onions and garlic in butter and then wilt the spinach in that pan. Each ramekin gets some of the ham and cream, cooked spinach and is topped with an egg. If you were planning a brunch these could easily be prepared ahead of time to this point. Then, these little devils go into the oven to bake at 350 degrees for about 15 minutes. They are amazing spooned onto a biscuit.

But what is breakfast without dessert? Lizzie brought a contraband Ziplock baggie of her husband’s girl scout cookies and a half bottle of Sauternes. I must say an unexpected pairing, but isn’t life full of sweet surprises?

Pressed into Service

In Food on February 8, 2010 at 3:39 pm

Friday’s lunch was quite decadent as was dinner, thanks to some pressed caviar I purchased at Petrossian in West Hollywood. While pressed caviar is traditionally made from the “dregs” or leftovers, Christopher Klapp, GM at Petrossian, says “we use the same high quality caviar that we would sell jarred/canned…so we are using 100% Transmontanus caviar with a new Petrossian recipe so we do not need to use the leftovers. We would never want people to accept us giving them anything but the best caviar products possible!”

It’s pretty dreamy stuff, and Petrossian’s chef Ben Bailly likes to toss with pasta, which sounds incredible. In reading my email this morning, I discovered that both Christopher and I had the same dinner on Friday night—grilled steaks smothered with pressed caviar! We both agree that the steaks were good, but chef Ben Bailly did one better and made a light red wine sauce to go over theirs. Here are the grilled ribeyes (sans sauce) that Mr Foodinista and I enjoyed with a glass of Nicholas Feuillatte brut rosé. Talk about surf and turf!

It was a fun, if pricey, experiment but I’m not sure that I would repeat it as the flavors were perhaps a little lost in the fatty richness of the ribeye. I would, however, gladly repeat my breakfast experiment the following morning – every day of the week if money allowed! I mixed in some of this super concentrated pressed caviar with scrambled eggs and topped with a little cracked pepper and a dollop of sour cream. Whoa, was this good—little salty surprises in each bite and the intensity of flavor simply sublime. Now if only I could win the lottery…

Eggnog French Toast

In Food, Recipes on December 25, 2009 at 12:41 pm

Before going to bed on Christmas Eve, I put together French toast to soak overnight in an egg and eggnog bath. Shannon Kuleto—wife of San Francisco restaurateur Pat Kuleto—shared this simple recipe with my mom. Simply whisk together 9 eggs, a pinch of salt and about 2 1/2 cups of egg nog, preferably Bud’s of San Francisco Famous Eggnog. Divide custard between two 13x9x2-inch glass baking dishes. Arrange 12 pieces of French bread (sliced about 3/4-inches thick) in single layer in dishes. Let soak 10 minutes. Turn over, cover, and refrigerate overnight. We then cook on a George Foreman Grill at 400 degrees, about 4 minutes a side. Serve with melted butter and hot maple syrup.

One Year Ago Today…

In Fashion, Food, Media, Recipes on December 5, 2009 at 1:48 pm

One year ago today I was recovering from the previous evening’s annual holiday bash, just as I am today. (Moments ago, I located my favorite tinsel-y shoes from last night under a table. More on the evening’s festivities later). And one year ago today, I wrote my very first blog entry for TheFoodinista.com. That first day, the blog had 4 views. Today, more than 185,000 of you have visited, and I want to thank you SO MUCH for reading! To celebrate, I made an extra special breakfast this morning with a jar of salmon roe I got for the Deviled Eggs with Sour Cream, Chives and Salmon Roe from last night’s soirée. I think the oily-salty combo from the roe, combined with the scrambled eggs folded with cream cheese and sprinkled with chives might just be the ultimate antidote to Kathleen’s Champagne Pomegranate Punch

Huevos Rancheros

In Food on October 11, 2009 at 8:18 pm

huevos rancheros

Last week, Tiny G’s babysitter cooked an amazing dinner of lomo de res—braised Rib Eye with carrots and onions. She also made beans and rice to accompany, along with a smoky chile and tomatillo sauce.

lomo de res

Sadly I was at work while she made the sauce, so I will do my best to get the recipe; it’s a keeper. For breakfast, we made huevos rancheros with the leftover beans and sauce. I also mixed some ancho powder with salt and sprinkled over the top of the eggs for added smoky goodness.


Breakfast Sandwich of Champions

In Food on August 3, 2009 at 10:19 pm


What you see is one of the most fantastic uses of leftovers in recent memory. On Saturday night we grilled Heritage bone-in ribeyes, corn on the cob and red onions, and we roasted pasilla chiles to toss with the onions. We had leftovers of all the veggies, so Sunday morning we walked to Larchmont Farmers Market, grabbed a week’s worth of fruit and veggies (can’t wait for beans, summer squash, and peaches this week), some farm fresh eggs and then swung by Sam’s Bagels for some chewy rye bagels. Back at home I scrambled some of the eggs, the leftover veggies from the previous night and a little bit of cheddar cheese in an iron skillet.


The pasillas we had were unusually spicy, while the grilled corn was sweet and caramelized—ditto on the leftover grilled onions. So satisfying. Even better, the strong cup of El Salvadoran coffee brewed from beans I picked up at Ristretto Roasters in Portland last weekend. More on my loot from Ristretto tomorrow…

Everything’s Better with Bacon

In Food, Recipes on March 15, 2009 at 10:26 am


We had a lazy morning today, a requisite of which is, of course, bacon. My absolute favorite bacon is the sweet and sassy thick-cut bacon served at Grub in Hollywood. It’s caramelized in maple syrup with a spicy kick. At home, we have our own riff, which is mixing brown sugar and cayenne pepper (about 1 1/2 tablespoons golden brown sugar, 1/4 tsp cayenne, a couple grinds of black pepper per 12 ounces of bacon). First, you cook the bacon slices on a broiler pan at 350 degrees for about 15 minutes. (Or you can do on a cookie sheet on top of a pan.)


Remove from oven, turn the bacon slices over, and sprinkle with brown sugar/cayenne mixture. Cook for another 15 minutes or so, until crisp and sugar is caramelized. Eat and enjoy while reading the most excellent blog, Everything Is Better With Bacon. It’s written by the über-talented Elizabeth Shaw, who went to my rival high school in the Napa Valley. The blog is loaded with great recipes, and is every bit as addictive as bacon.

Finally, one more bacon note. On March 24 at 7pm, the Larchmont Larder is offering a cooking class called Everybody Loves Bacon! It’s $75/person, and here’s the menu:



Warm Bacon Fontina Fundido

BLT Salad

Bacon-Wrapped Trout

Brussels Sprouts with Crispy Pancetta

Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil

Chocolate-Oatmeal Cupcakes with Maple-Bacon Butter Cream

For more info, call 323-962-9900.