Category Archives: Brunch

Salmon Frittata

Quiche without crust. Frittata.

Sometimes you just don’t feel like leaving the house and you end up mentally going through your kitchen inventory to figure out what to make for dinner. Can you relate? Well, one of the ingredients we always have in our refrigerator (or are making a trip to Costco for) is eggs. I love eggs! They are light, delicious, and so versatile.

We also have this wonderful salmon that Mike caught in Sausalito a couple months ago. There was so much, we froze most of it. It was nice not having to buy salmon since it is one of the food we have regularly stocked in our kitchen.

So today was one of those days when I really wasn’t feeling like going to the store. Eggs for dinner and how-to-make-eggs-for-dinner on the brain, I remembered the quiche my host mother in France had made the first night I was there. So good, I wanted to try and duplicate it after I got home to the States.

I made one attempt in college before this one, semi-successfully. Just like then, my skillet is pretty wide, so the frittata is spread out over this area and comes out thin. If you like a fluffier frittata, you can use more eggs; just be sure to season them properly and be prepared for a longer oven bake, probably closer to an hour. You also have to be careful not to overcook the salmon or toughen the eggs.

6oz fresh salmon

4 oz cream cheese, cubed, set aside in bowl

8 eggs

5 oz baby spinach

One shallot, chopped

1t dried dill

salt and pepper

Olive oil and/or cooking spray

In a large skillet, heated to medium-high, add 1-2 T olive oil. Add shallots and heat until a nice golden brown begins to show. Add spinach, salt and pepper. Cook until wilted. Add to bowl of cream cheese. Spray skillet with cooking oil, whisk dill into eggs, add eggs to skillet. Distribute spinach, cream cheese, and salmon evenly.

Bake 350F for 30 minutes.

 

Advertisements

Sourdough Blueberry French Toast

Here you have an irresistible loaf of French bread which happens to be sourdough from Boudin in San Francisco. Can you resist fresh bread? I certainly can’t! Even if I can resist eating it, I cannot resist buying it to have and sniff in my kitchen. You, too?

So, we bought the bread. What to do with it as not to waste it. Crock-Pot French Toast! Easy prep before bed; ready to go out the door in the morning!

We usually have frozen blueberries in the house to make smoothies or to mix into yogurt or, my favorite, to make waffle syrup! Okay, so if it’s fruit, it’s called compote. Here’s a quick and easy recipe: https://cookingupuneecrivaine.wordpress.com/2017/10/13/fruit-compote/

Coat the inside of the pot with cooking spray and then layer the ingredients. Be sure all of the bread is moisten by the milk mixture so that you don’t have any crispy, scratchy pieces in the end result. Pouring the milk mixture slowly over the bread usually will ensure this.

It should look something like this. Continue with the eggs. I added a tab of butter to each stack to ensure that richness that you expect from this kind of dish.

Set the slow-cooker and go to bed! When you get up, scoop some out, add a drizzle of syrup, and go!

This is essentially the same as a previous post. https://cookingupuneecrivaine.wordpress.com/2016/11/29/crock-pot-french-toast/

Gingerbread Oatmeal

With the holidays in mind, I thought the kids might enjoy this for breakfast while they were waiting for me to wake up, so they could open Christmas presents. Well, I didn’t get to making this–the store was completely sold out of molasses, go figure. I didn’t give up.

Here is it put together a week later, and the bulk of the finished recipe was frozen for future consumption.

The oatmeal, spices, salt, and molasses together remind me of a dessert with chocolate drizzle!

Because I did not have steel-cut oats as the recipe suggests and used old-fashioned oats, I cut the water in half and had the rest of it ready to add as I checked on the oatmeal after an hour. It was looking pretty good, but still had a couple hours to go, so I added two more cups of water.

The spices are beautifully mingling together waiting to be added to the pot.

The results were a little watery, a little too heavy on clove for me as well as unsweetened. I recommend only using no more than five cups of water if you used old-fashion oats like I did and adding milk and your favorite sweetener when the oatmeal is ready to eat.

http://www.coffeecupsandcrayons.com/slow-cooker-gingerbread-oatmeal/

Crock-Pot French Toast

Here it is with a couple tabs of butter!
You know how the grocery store makes fresh baked bread usually French bread which they put out at the end of the day or the next day on a Reduced Price rack? That bread is perfect for French Toast!…or croutons, depending on what your cooking.

This is too complicated for me. Leave it in the fridge overnight? French Toast is very simple once you get the jist of it. The bread needs to be relatively saturated in the egg-milk wash, and the wash should be seasoned with cinnamon at the very least. I never add sugar to my French toast but I highly recommend it for compote, so…I’m forgoing the recipe’s overnight soak and adding half of the listed sugar.

I made sure to drizzle milk over each piece of bread and then did my best with that following with the eggs.


In an effort not to make extra work for myself by dirtying more dishes, I measured the milk in a measuring cup, added the vanilla extract to that, swirled it around and poured it over the bread. I added the eggs separately using the same measuring cup, cracking the eggs into it and then whisking them with the salt. I don’t like to crack open eggs into that much liquid I may not be able to replace in the case of finding a bad egg. I made that mistake a long time ago, 20 years maybe. Not something you forget!

Crock Pot Blueberry French Toast

Follow me on https://poshmark.com/closet/dreamecri for the latest fashion styling tips!