Try these for breakfast with a bowl of fruit, as an afternoon snack with a tall, cool iced tea, instead of cornbread with a cup of chili or Read more…
Archive for the ‘Breakfast’ CategoryPrint This Post
My husband hasn’t ever actually confessed to this, but I know that his favorite meal is breakfast. I have known him for 25 years and there are clues. Read more…
Some weekend mornings in our household are mad dashes out the door for a sporting event, the farmer’s market, to run errands, shop or get somebody where they need to be. Read more…
In Florida, our February is punctuated by the arrival of beautiful strawberries in our markets. They are locally grown, luscious and economical. I’m always on the lookout for great ways to serve them. Ina Garten has a wonderful recipe in her book Back to Basics for Fruit Salad with Limoncello. She tosses fruit with sugar and Limoncello liqueur, lets it stand for a bit and then tops it with a lemon yogurt topping. That’s a great idea for brunch or dessert, but I wanted something without the liqueur for everyday breakfasts. My version cuts back on the sugar a bit and trades the Limoncello for lemon juice. Made either way, it is a fresh and delicious way with fruit.
If you would like more information about Ina Gartens book, click here: Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients.
1 cup Greek Yogurt (I use Fage)
¼ cup lemon curd
1 tablespoon honey
¼ teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon sugar
4 cups of fresh fruit, cleaned and cut into bite-size pieces
In a small bowl, stir together the yogurt, lemon curd, honey and vanilla extract. Put the fresh fruit in a serving bowl, sprinkle with the lemon juice and sugar and toss gently. Let rest on the counter for at least 20 minutes before serving. Serve the fruit with the yogurt topping.
This wonderful treat was inspired by an appetizer that I enjoyed at one of my favorite local restaurants—Park Plaza Gardens in Winter Park, Florida. However, their galette was formed with shredded potatoes and I thought I’d like to try mine with overlapping potato slices. The toppings are classic for smoked salmon—I used sour cream, capers, red onion and dill. We made this a breakfast dish; it could also be lunch, dinner or a hearty appetizer. Easy and delicious, you have to try this.
Smoked Salmon and Potato Galette
4 medium russet potatoes
2 tablespoons olive oil
Kosher salt and freshly ground pepper
8 ounces smoked salmon
8 tablespoons sour cream
4 tablespoons red onion, minced
4 tablespoons capers, drained well
1 tablespoon fresh dill, with extra sprigs for garnish
To make the potato galettes:
Line two baking sheets with parchment paper. Position one rack in the center and one in the bottom third of the oven and then preheat the oven to 375 degrees. Slice the potatoes 1/8 of an inch thick (if you have a mandoline—use it—makes this step a snap). In a medium bowl, toss the potato slices with the olive oil, kosher salt and pepper to taste. Make about 8-inch circles of overlapping potato slices—two per baking sheet. Put one baking sheet in the center of the oven and one on the bottom rack and bake for 15 minutes. Switch the sheets and bake for 15 more minutes until the galettes are nicely browned (they will be more brown at the edges than the center, that’s okay).
To assemble the galettes:
Place one galette each on four plates. Spread each one with two tablespoons of sour cream, two ounces of smoked salmon and then sprinkle each with ½ tablespoon of red onion and capers and the fresh dill. Serve immediately.
This is a big weekend. Saturday is the Kentucky Derby, and Sunday is Mother’s Day—two great reasons to have a party—or at least a special meal. This amazing recipe is offered with simplicity in mind, just in case there is someone in your life who doesn’t cook much, but might like to show off a little in the kitchen this weekend while you’re watching the race or waiting for your second cup of coffee to be poured. Read more…