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Amazing Avocado Toast

Let me start out by saying that editing these photos without having a slice of avocado toast to munch on while I type, is the worst form of torture. My mouth is salivating at the memory of my breakfast yesterday, it was THAT good. We all know that avocado can be smashed on toast and it's a thing. Last year shots of "Avo-toast" were voted as the most annoying food picture on Instagram. So as to not beat a dead horse, I'll keep it simple. I want to share my favorite version of this delicious treat with you and hopefully you'll enjoy each buttery and crunchy bite as much as I do.

When I make this version at home, I like to use flavored olive oils. Lemon, jalapeño or garlic flavored oils add intense flavor packed in a small drizzle of oil. Play around with different cheese varieties as well; fresh mozzarella, asiago or crumbled gorgonzola are great options. Use any fresh herbs you have on hand. I just happen to love basil on this version the most.

Amazing Avocado Toast

Ingredients:

1 slice of whole grain bread, toasted
1/2 an avocado, mashed
4-5 Roma tomato slices
1 tablespoon olive oil
lemon juice
2-3 torn basil leaves
freshly cracked pepper
sea salt
Parmesan cheese

Directions:

Spread the avocado flesh evenly over the toast.
Top with tomato slices and basil.
Drizzle olive oil and lemon juice over the top.
Finish with pepper, salt and cheese to taste.

*Skip the cheese to make this recipe Vegan

Champagne-Citrus Explosion Salad

I have a confession... I'm addicted to salad and lately I just can't get enough. So many colors, textures and flavors with endless possibilities of combinations. This citrus spinach salad has a lot of depth, for so few ingredients. It's simple, fast, and popping with flavor. Since it is so simple, I thought I'd take a minute to go over technique and show a few shortcuts to chopping up your ingredients like a pro. 

Champagne Citrus Explosion Salad

Ingredients: 

6 oz (1 container) organic baby spinach 

1 avocado, cubed

2-3 Cara Cara oranges, segmented 

1/2 cup sliced almonds 

2 large handfuls of shredded Parmesan 

1/4 cup Champagne vinegar dressing. I used Girard's Light Champagne Dressing

Freshly ground black pepper to taste, after tossed 

Directions:

Toss all and serve with a sprinkle of more cheese and the black pepper on top. Now try to share and enjoy! 

Notes:

Turn this into a meal by serving with protein. Salmon or grilled chicken will pair perfectly.

*See below for a knife skills technique lesson.

*Segmenting citrus:

1- Cut off the end where the fruit was attached to the tree and the opposite end. 

2- Place cut side down on your board, hold the top and slice end to end all the way around removing the skin and pulp as shown in image 2 and 3.

3-  Slice down the middle and carefully pull the segments apart with your fingers.at this point you can leave them whole, or cut in half horizontally for cubes.

*Slicing and cubing an avocado:

Cut around the long side of the avocado with a chefs knife going lightly through to the pit and around. Put down the knife and hold the avocado with both hands. Twist opposite directions to open the fruit. Carefully remove the pit. Take one half at a time and hold cupped in your palm. Using a paring knife, slice vertical lines evenly through the fruit being careful to not cut through the skin. This will give you slices, to cube, cut evenly the opposite direction to make squares as shown. Scoop slices out with a spoon. To cut out squares, invert the half as shown and slice along the bottom into the salad bowl as seen below. 

Romesco Sauce

Romesco sauce is a rich and dense almond and roasted red pepper based sauce, which originated in the Catalan region of Spain. It is considered one of the main condiments at Spanish restaurants and is typically paired with traditional Catalonian foods, including fish, roasted meats, and vegetables. It also makes for an amazing appetizer topped on crusty, grilled bread crostini with goat cheese and/or grilled vegetables.

This sauce will take center stage at your holiday party and be a major hit. I can’t get enough of it this season, as it’s the perfect bit of spice and light heat during these cold winter months. Try it on sandwiches or as a twist on salad dressing. Mix in a few tablespoons of sauce into ranch or Caesar salad dressing for a Spanish twist.

Romesco Sauce

Ingredients:

·      1 loaf of artisan bread; Italian, French or sourdough, reserving 3" of the heel on one side. Slice the remaining loaf into thin 1/4" slices for grilling (Skip this step to make the recipe vegan and gluten free)

·      1/4 cup olive oil

·      2 red bell peppers, roasted, peeled, and seeded*

·      2 fresh poblano chili peppers, roasted, peeled, and seeded*

·      1 jalapeño pepper, roasted, seeded*

·      4 whole cloves garlic, roasted*

·      1/2 cup blanched almonds, toasted

·      3 tomatoes (on the vine or plum), roasted, peeled and seeded (or 3 canned whole plum tomatoes, drained)*

·      2 teaspoons red wine or red wine vinegar

·      1/2 teaspoon sea salt

·      1/4 teaspoon cayenne

·      1/4 teaspoon smoked paprika 

Directions:

1. Preheat the oven to 500°F. Line a cookie sheet with aluminum foil. *Place all of the whole peppers, chilies, garlic and tomatoes on the cookie sheet and drizzle with 2 Tbs. of olive oil. Turn to coat the outside of the pepper skins on all sides; bake, turning occasionally, until all sides are blistered and slightly blackened, about 30 minutes. 

2. Place the roasted peppers in a heatproof bowl and cover with plastic wrap. Allow peppers to cool, approx. 15 minutes as the steaming period will help loosen the skins for easy removal. Once the peppers are cool enough to handle, remove the stems, skins, seeds and membranes. Wear kitchen gloves for this step, as the membrane and seeds are where most of the pepper's heat is stored.

3. In a food processor, pulse all of the prepped bell and chili peppers, along with the garlic, nuts, and bread heel. Pulse until combined, but still chunky.

4. Add the tomatoes, pulsing until combined. Drizzle the remaining oil and red wine through the top of the processor while running to emulsify the mixture. Add the salt, cayenne, and smoked paprika. At this point the sauce should be thick, but still easily pliable for spreading. If it seems on the thick side, add 1 to 2 tablespoons of water to thin. Taste for salt, heat and acid consistency and season accordingly. If you have extra sauce or are making sauce before your planned use, you can cover and refrigerate for up to 5 days. The Romesco sauce actually tastes better after sitting for a day, so this step is also a great option for party prepping.

Dutch Baby Puffed Pancake (GF option)

If you've never had a Dutch Baby pancake, you're in for a real treat today! They are by far one of my favorite breakfast foods and were eaten frequently in my house growing up for dinner as well. One of my earliest cooking memories, was watching my Mom whip up the batter and sitting next to the oven to wait for the magic to happen. Sure enough, after a few minutes the sides of the pancake would start to swell and morph into this giant creature; attack of the killer pancake! I was in awe watching the sides rise and get bigger, and bigger, and BIGGER!  It was always such a treat and one dinner option my Mom never got complaints about, just requests for second.. and third helpings.

Dutch Babies are also known as German pancakes. Their roots are derived from the German word for pancake Pfannkuchen (Pfanne "pan" and Kuchen "cake") and are typically topped with squeezed lemon juice and powdered sugar. They also can be topped with fruit or savory toppings like tomato. Dutch babies are a mix between an omelette and a soufflé. The nutty browned butter in the bottom of the pan swirls around the batter, creating the most delicious flavor as it is baked into the rising beautiful, golden brown edges and floating across the custard like center.

Batter:

• 2 Tbs. unsalted butter
• 4 eggs
• 1/2 cup bread flour*
• 1/2 cup milk (almond will not work)
• 1 Tbs. of sugar
• 1/4 tsp. vanilla extract
• 1/8 tsp cinnamon 
• 1/8 tsp. fine sea salt
• 1/2 stick of butter, cubed
• 
  

*Bread flour has a higher protein content than all purpose. Protein helps make the pancake rise. You may use all purpose flour, but the pancake will not rise quite as high.

Toppings:

Powdered sugar for dusting and lemon wedges

or 1 can of your favorite fruit pie filling

You may make this a savory option for brunch by serving with roasted cherry tomatoes and sprinkled with freshly grated Parmesan cheese. 

A fried egg with prosciutto and fresh herbs would also be a great savory option. 

Directions: 

Preheat the oven to 425° F. Place a seasoned 10 or 12 inch cast-iron skillet or a 9X13 glass baking dish in the center rack of the oven. Add the cubed butter. Check back every two minutes until the butter is melted and light golden brown, swirling the butter around the bottom of the pan to coat as much of the lower sides as possible. Be very careful as the skillet and butter are extremely hot. Remove the pan from the oven and place on your stovetop. Leave a towel or hot pad on the handle as a reminder that this baby is HOT.

Make the batter by combining the remaining ingredients into a blender. Pulse until smooth, about one minute. Pour the batter into the center of the skillet, allowing the browned butter to spread to the edges. Slowly and carefully place the skillet back into the oven. 

Bake until the pancake is puffed and the edges are golden brown and crispy, about 20 minutes. You'll be tempted to open the door as it raises, but refrain. Peeking will ruin the magic of the soufflé action and make your pancake fall. I promise it won't spill over the sides, no matter how large it becomes. 

Remove from the oven using hot pads and remove the pancake from the skillet with a large spatula. Turn the pancake out onto a large platter or wooden cutting board. It will fall slightly, which is normal. At this point you may sprinkle with lemon juice, powdered sugar and serve, or slice into pie cuts and serve each plate with your choice of topping or just plain maple syrup.

GLUTEN FREE VERSION

Batter:

• 2 Tbs. unsalted butter
• 4 eggs
• 1/2 cup Gluten free flour blend 
• 1 teaspoon baking powder (GF variety)
• 1/2 cup milk (almond will not work)
• 1 Tbs. of sugar
• 1/4 tsp. vanilla extract
• 1/8 tsp cinnamon 
• 1/8 tsp. fine sea salt
• 1 cube of butter

Directions: 

Preheat the oven to 425° F. Place a seasoned 10 or 12 inch cast-iron skillet or a 9X13 glass baking dish in the center rack of the oven. Add the cube of butter to the center of the dish. Check back every two minutes until the butter is melted and light golden brown, swirling the butter around the bottom of the pan to coat as much of the lower sides as possible. Be very careful as the skillet and butter are extremely hot. Remove the pan from the oven and place on your stovetop. Leave a towel or hot pad on the handle as a reminder that this baby is HOT.

Make the batter by combining the remaining ingredients into a blender. Pulse until smooth, about one minute. Pour the batter into the center of the skillet, allowing the browned butter to spread to the edges. Slowly and carefully place the skillet back into the oven. 

Bake until the pancake is puffed and the edges are golden brown and crispy, about 20 minutes. You'll be tempted to open the door as it raises, but refrain. Peeking will ruin the magic of the soufflé action and make your pancake fall. I promise it won't spill over the sides, no matter how large it becomes. 

Remove from the oven using hot pads and remove the pancake from the skillet with a large spatula. Turn the pancake out onto a large platter or wooden cutting board. It will fall slightly, which is normal. At this point you may sprinkle with lemon juice, powdered sugar and serve, or slice into pie cuts and serve each plate with your choice of topping or just plain maple syrup.

Eggs á la Goldenrod

Growing up in my family, breakfast for dinner was common weeknight option and we loved it. It was easy for Mom to throw together after a busy day and even a great option for Dad, who's culinary repertoire didn't expand much further than French toast. One of our family traditions was a dish we fondly referred to as "Eggs on toast". My grandma Ruth made it for my Mom and Mom made it for us. 

Eggs on toast consists of a basic white sauce with chopped boiled eggs added and is served over freshly toasted bread. I've made this dish myself many times for friends as a breakfast option and haven't met anyone who hasn't fallen in love after their first bite. 

As this dish is uncommon today and few have ever heard of it, I started doing some research to find out it's origins. I discovered the proper name is Eggs à la Goldenrod, which dates back to a recipe from The Boston Cooking School Cookbook By Fannie Merritt Farmer published in 1896. I love reading about vintage recipes and seeing how they have transformed over the years. Click the links below to read more about Fannie and her recipes.

Fannie Farmer was known as "The Mother of Level Measurements" (read more here)

Eggs à la Goldenrod

This version is very close to how we prepared it growing up. We never had a written version, Mom just showed my sister and I over the years and it stuck to memory. My version consists of the following:

Eggs à la Goldenrod

Ingredients: 

6 hard boiled eggs, peeled and separated in two bowls. Whites in one, yolks in the other. 

2 T. butter 

2 T. flour 

2 C Milk (I use 2%, feel free to use 1/2 & 1/2 for added richness) room temp or slightly warmed.

1 tsp. of salt

1/8 tsp. nutmeg

Black pepper to taste 

Chopped fresh chives or parsley to garnish 

Instructions: 

Boil the eggs the night before to save time if making this for dinner the following day and store whole in the fridge overnight. This link to Fine Cooking how to boil eggs perfectly is helpful for those of you who struggle on getting the perfect boiled egg with yellow, creamy yolks without any green or grey discoloration.

Slice the egg whites with a pairing knife into uniform horizontal slices, or into cubes. Stir whites into the sauce once it's complete. 

You may use a fork to smash the egg yolks in their bowl, or press them through a ricer or mesh strainer. I prefer the fork method (less dishes), as they turn out almost as perfect as the added step of pressing through a ricer. 

Béchamel sauce: 

In a medium saucepan, make a blonde roux with the butter and flour. This adds great flavor to your Béchamel and adds the starch to thicken. 

 Remove from heat and slowly pour in the milk, whisking vigorously until incorporated. Add back to medium heat, continue stirring until sauce thickens and bubbles on a rolling boil. About 7-10 minutes. Remove from heat, stir in the salt and nutmeg. You may stir in white pepper instead of black at this point if you prefer the look of keeping the sauce white, but I prefer the flavor of black and sprinkle some over the dish just before serving. 

Assembly:

Toast the bread you will be using and slice on an angle, creating toast points for presentation. If you are serving a group, toast multiple pieces under the broiler on a cookie sheet lined with foil and flip to get both sides. I have tried a variety of breads and found that sourdough is my favorite. When I am sticking to healthier options, I use an organic wheat and grain blend which still tastes delicious. 

Line 4 toast points in the center of each plate. Use the 1 C. measuring cup you used to measure the milk, to pour the Béchamel sauce over the center of the toast points. Sprinkle a few teaspoons of yolk over the top. Garnish with fresh herbs and pepper. 

I like to serve with turkey sausage or when adding extra decadence, bacon crumbled over the top. 

This dish is a great option for a budget friendly Meatless Monday, or a beautifully presented brunch to share with family and friends. it's also a great option for Easter morning to put your colored eggs to use after the hunt!

 I hope Eggs à la Goldenrod can become one of your family favorites as well and be passed on for generations to come! 

Bon Appétit!