WGBH - Brunch RSS

Roasted Potato Salad with Bell Peppers

Fri, 13 Apr 2012 14:29 PM +0000

Serves six

Ingredients.

1 ear fresh corn, in the husk
1/4 cup plus 1 tsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
1/2 red bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 cup chopped fresh basil
2 small cloves garlic, finely chopped
1 recipe Simple Roasted Potatoes
3 Tbs. red-wine vinegar

Directions:

Position a rack in the center of the oven and heat the oven to 450°F. Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.

Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately.

Nutrition information (per serving):

Size : based on six servings; Calories (kcal): 290; Fat (g): 17; Fat Calories (kcal): 150; Saturated Fat (g): 2.5; Protein (g): 4; Monounsaturated Fat (g): 12; Carbohydrates (g): 32; Polyunsaturated Fat (g): 2; Sodium (mg): 340; Cholesterol (mg): 0; Fiber (g): 4;

Susie Middleton is editor at large for Fine Cooking magazine.

Baked Eggs with Chives and Cream

Fri, 16 Mar 2012 11:05 AM +0000

These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes

Serves: 2

Ingredients

2 tsp. unsalted butter, softened
4 large eggs
Kosher salt and freshly ground black pepper
1-1/2 tsp. chopped fresh chives
2 Tbs. heavy cream

Directions

Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.

Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute .)

Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.

Nutrition information (per serving):

Calories (kcal): 230; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 9; Protein (g): 13; Monounsaturated Fat (g): 6; Carbohydrates (g): 1; Polyunsaturated Fat (g): 1.5; Sodium (mg): 290; Cholesterol (mg): 455; Fiber (g): 0;

Susie Middleton is editor at large for Fine Cooking magazine.

Valentine's Day Recipes

Wed, 27 Apr 2011 12:38 PM +0000

Heat things up this Valentine’s Day with these decadent chocolate recipes from America’s Test Kitchen:

Chocolate Covered Strawberries
Chocolate Chewies
Chocolate-Raspberry Torte

Join Chris Kimball and the test cooks on America’s Test Kitchen as they solve everyday cooking problems and bring you useful equipment reviews, trusted taste tests, and foolproof recipes.

Braided Brunch Loaf By Annie Copps

Mon, 14 Mar 2011 14:55 PM +0000

Yes, you will have me to thank for this semi-genius breakfast or brunch dish. I"ll call it a braided brunch loaf because I don"t know how else to describe it, but my inability to properly name it doesn"t take away from the considerable wow factor of it"s presentation. And yes... it is very easy and forgiving to prepare.

Basically what we are talking about here is puff pastry stuffed with scrambled eggs and whatever else tastes good to you. I like to go with a bit of everything, so I start with cooking some potato with onions and red bell pepper. Then I add in some bacon or chopped ham, a dozen eggs, some scallions, and cheese. Cook until just set—don"t fully cook.

Lay down a sheet of puff pastry—yes, defrosted store bought, you and I are not making that from scratch. Cut horizontal strips 1/3 of the way down the length of both sides of the pastry. Lay the scrambled egg down the center, then fold in the sides of the dough like braid to cover the eggs. Bake until the pastry is browned and puffed. Grab a cup of coffee and enjoy the ohs and ahs.

Ingredients
2 tablespoons unsalted butter
1 russet potato, peeled and cut into ½ inch cubes
1 small yellow onion, finely chopped
1 red bell pepper, seeded and diced into ¼ inch
4 strips cooked bacon, chopped (or ham)
1 dozen eggs
2 scallions finely chopped
8 ounces cream cheese, cut into small pieces
½ cup shredded mild cheddar or Monterey jack cheese
1 egg white
1 teaspoon water
2 sheets frozen puff pastry, defrosted

Directions
In a large saute pan, over medium high heat, melt butter and sauté potatoes for 5 minutes, or until they begin to soften. Add onion and pepper and cook 8 to 10 minutes, or until onion is cooked, flipping ingredients with a spatula every so often, being careful not to break up potato. Add bacon. Lower heat to medium.

In medium bowl, whisk together eggs and scallion. Add to sauté pan. Fold in cream cheese and cheddar and gently scramble until just set. Remove to a separate bowl and cool to room temperature (or refrigerate).

Heat oven to 375 degrees.

In a small bowl, whisk together egg white and water.

On a lightly floured work surface, roll one sheet of puff pastry into a 10-by-12-inch rectangle.

Place on a baking sheet lined with parchment or Silpat.

Trim pastry (see photo 1).

Place half of egg mixture into center of pastry and braid (see photos 2 and 3, for folding pattern).

Brush with egg wash (see photo 4).

Repeat with other pastry sheet.

Bake 25 to 30 minutes, or until browned.

(Courtesy: Yankee Magazine)

Photos courtesy of Keller + Keller

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

French Toast
By Annie Copps

Tue, 24 Aug 2010 18:51 PM +0000

Today we're talking about French toast. This morning stalwart most likely got its name from the French dish, pain perdu or "lost bread"—a poetic way to say stale bread. And slightly stale bread is one of the keys to French toast that has a crunchy exterior with light and airy insides. Essentially this is bread, soaked in custard, and pan fried; perhaps the precursor to bread pudding.

Preparation Time: 25 minutes
Start to Finish Time: 30 minutes
Yield: 4 to 6 servings

Ingredients
1 cup milk
6 large eggs
1 tablespoon brown sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
12 (1/2-inch) slices slightly stale country loaf, brioche, or challah bread
6 tablespoons unsalted butter, divided
Maple syrup

Directions
Heat oven to 350°. In a medium mixing bowl, whisk together milk, eggs, brown sugar, vanilla, and salt. Pour into a shallow pan (a pie pan works well). Dip bread into mixture and let soak about 30 seconds on each side. Remove to a cooling rack sitting on a sheet pan. Let sit at least 2 minutes, but not more than 3.

In a large sauté pan over medium heat, melt approximately 2 tablespoons butter (you want a thin layer coating the pan). Lay two or three bread slices into the pan and cook until golden brown, about 3 minutes on each side. Remove from the pan, lay on a baking sheet, and place in oven about 5 minutes. Repeat with remaining bread. Serve immediately with maple syrup.

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Morel Mushroom Frittata
By Annie Copps

Mon, 09 Aug 2010 14:55 PM +0000

A frittata is essentially a quiche of Italian ancestry, without the pastry. This recipe for morel mushroom frittata makes a fast, but elegant, weeknight meal.

Preparation Time: 35 minutes
Start to Finish Time: 60 minutes
Yield: 8 servings

Ingredients
3 tablespoons unsalted butter
2 cups chopped morels
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh sage
8 large eggs
1 cup grated Parmesan cheese
Kosher or sea salt and freshly ground black pepper

Directions
Heat oven to 300°. In a 10-inch round skillet, melt butter. Add morels and sauté 7 minutes. Stir in chopped chives and sage. Remove from heat.

In a medium bowl, beat eggs. Stir in cheese, plus salt and pepper to taste. Pour egg mixture over mushrooms and stir. Make sure the egg mixture reaches all the way to the edges of the skillet.

Bake 20 minutes. Remove from the oven and turn on your broiler. Return to the oven on the top rack, and brown 3 to 5 minutes. Let it sit 5 minutes before slicing.

(Courtesy: Yankee Magazine)

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Corn and Tomato Tart
By Annie Copps

Fri, 06 Aug 2010 16:05 PM +0000

I watch the fields grow all summer long, waiting for the first opportunity to get my hands on a couple ears of fresh corn. And what goes better with corn than its farm field cousin, tomatoes? One of the best places to get corn has to be Verrill Farm in Concord, MA and this corn and tomato tart recipe is their idea.

Total time: 60 minutes; active time: 30 minutes

Yield: 8 to 12 servings

Filling ingredients
3 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, chopped
5 ears corn, kernels cut off
kosher or sea salt
freshly ground black pepper
1/4 cup grated cheddar cheese
½ pint cherry tomatoes, cut in half
3 scallions, chopped
2 large eggs
1/2 cup milk
1/2 cup heavy cream
Baked pie crust (see recipe below)

Directions
Heat oven to 375°

In a medium saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent, 3 to 5 minutes. Add corn and cook about 8 minutes. Season to taste with salt and pepper.

Put half of corn mixture in pre-baked pie crust. Layer cheese evenly on top. Add remaining corn mixture. Scatter cherry tomatoes and scallions on top.

In a small bowl, whisk eggs, milk, and cream; pour egg mixture over tart.

Bake 30 minutes until tart is golden brown.

Piecrust recipe
This recipe is for a 9-by-10-inch pie pan (a tart pan may also be used)

Ingredients
3/4 cups flour
6 tablespoons unsalted butter
1/4 teaspoon salt
2 tablespoons cold water

Directions
Heat oven to 375 degrees.

In a food processor, pulse together flour, butter, and salt until mixture resembles corn kernels.

Add water and pulse just until the mixture forms a ball. Roll out dough and place in pie pan. Cover with parchment paper and a handful of dried beans or pie weights.

Bake 15 minutes. Let crust cool and add filling.

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Easy Breadsticks
By Annie Copps

Fri, 06 Aug 2010 15:47 PM +0000

I love throwing dinner parties. I am always trying to think of fun and tasty snacks to have as appetizers: not too fancy or fussy, things you can pick up with your hands, and something I can make myself. I was recently at a cocktail party where breadsticks were served — store-bought — and they were okay, but I figured they can’t be too hard to make and I can add any flavors I like.

Ingredients
Pizza dough (homemade or store bought)

Any toppings you prefer. (we suggest black and white sesame seeds, fennel and coriander seeds, poppy seeds, chile powder, finely grated Parmesan cheese, za’atar spice mix, or freshly ground black pepper)

About 1 tablespoon extra virgin olive oil
Coarse salt

Directions
Heat oven to 400 degrees.

Line 1 or 2 baking sheets with parchment paper. Roll out your favorite pizza dough (store-bought or homemade) to about 1/3 inch thick.

Using a large knife or pizza cutter, cut the dough into 3/4-inch-wide strips.

Brush lightly with water and sprinkle with any mix of seeds, spices, and cheese. One by one lift the ends of the strip and twist. Arranged the twisted strips onto baking sheets.

Bake until nicely browned and crisp, about 15 minutes. Drizzle with extra virgin olive oil and sprinkle with coarse salt.

Let cool, then serve or store up to 1 day in an airtight container.

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Deviled Eggs with Tuna and Black Olives
By Annie Copps

Fri, 06 Aug 2010 15:23 PM +0000

Do you know Oleana restaurant in Cambridge? Or Sofra in Watertown? My good friend Ana Sortun is the genius behind those excellent restaurants, and in her book Spice, she shares some of her secrets. One of my addictions are her Deviled Eggs with Tuna and Black Olives. I encourage you to serve these at your next party, be it a luncheon, a barbecue, or a fancy dinner. That is assuming you don’t eat them before your guests arrive.

Prep time: 20 mins
Cook: 10 mins
Ready in: 30 mins

Ingredients
1 tablespoon extra virgin olive oil
1 cup minced fresh tuna (about 6 ounces)
1 scallion, minced
1/2 cup minced celery
Tiny pinch curry
Salt and pepper
8 hard-boiled eggs, split in half lengthwise, with yolks and whites separated
1 cup thick mayonnaise, preferably homemade
1 tablespoon chopped parsley
8 black olives, pitted and finely chopped
1 plum tomato, finely chopped

Directions
Heat oil in a medium saucepan over high heat.

Add the tuna, scallion, celery, curry and salt and pepper.

Cook until the tuna is just opaque, about 3 minutes. Cool and drain well.

In a small mixing bowl, mash the egg yolks with a fork. Stir in the mayonnaise, tuna, and
parsley. Season with salt and pepper.

Season the egg whites with salt and pepper and fill their centers with heaping spoonfuls of the tuna egg filling. Top each with a black olive and tomato.

(From Ana Sortum, Spice)

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

WGBH - Brunch RSS

Roasted Potato Salad with Bell Peppers

Baked Eggs with Chives and Cream

Valentine's Day Recipes

Braided Brunch Loaf By Annie Copps

French Toast By Annie Copps

Morel Mushroom FrittataBy Annie Copps

Corn and Tomato Tart By Annie Copps

Easy Breadsticks By Annie Copps

Deviled Eggs with Tuna and Black Olives By Annie Copps

French Toast
By Annie Copps

Morel Mushroom Frittata
By Annie Copps

Corn and Tomato Tart
By Annie Copps

Easy Breadsticks
By Annie Copps

Deviled Eggs with Tuna and Black Olives
By Annie Copps