Clementine Crumpet Baba ~. Vegetarian

                                             

Clementine Crumpet Baba

Ingredients:

4 easy peel clementines

300 grams demerara sugar (1 1/4 cup)

300ml water

1 tablespoon dark rum 

4 crumpets

200ml double cream. (7/8 cup)

Directions:

Scrub 1 clementine, then use a Y peeler to get strips for zest.  Juice 3 or 4 to get 100ml juice (3/8 cup  + 1 tablespoon.)  Set aside.

Tip the 300g sugar in a pan with 300ml water (1 1/4 cup) the pared zest and a pinch of salt.  Set o0ver medium heat and cook stirring often for about 5 minutes until the sugar has dissolved.  Bring to a simmer then remove from heat.  Set aside to cool,, then stir in the rum and clementine juice.  

Toast the crumpets and arrange in a high side dish.  Pour over the cooled syrup to cover, then set aside for 2 hours to soak, turning the crumpets over occasionally.

When ready to serve,, peel 2 clementines.  Using a serrated knife, slice  into thin slices.  

In a large bowl, whip the cream to soft peaks.  Divide the crumpets between 4 plates then top each with a spoonful of whipped cream and a few of the clementine slices.  .  Pour over a little of the sugar syrup.  

Any sugar syrup leftover in the dish is delicious in cocktails or as a cordial. 

Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones

Perfectly moist and flaky pumpkin chocolate chip scones.  Ready in only 30 minutes and perfect for on-the-go mornings or brunch!

Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter cold
1/2 cup heavy cream
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup mini chocolate chips
2 tablespoons heavy cream for brushing (optional)

Directions:
In a large mixing bowl, use a spoon to stir together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until combined.

Grate 1/2 cup unsalted butter (cold) using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.

Slowly stir in 1/2 cup heavy cream, 1/2 cup pumpkin puree, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract. The mixture should be crumbly. Then stir in 1 cup mini chocolate chips until just combined. 

Turn the dough out onto a clean countertop and use your hands to gently form it into a ball.

Press the dough flat into a 2-inch thick disc. Use a butter knife or bench scraper to cut the circle into 8 wedges.

Place cut scones on an un-greased baking sheet and brush the tops with 2 tablespoons heavy cream.

Bake at 425 degrees for about 12-15 minutes, until the tops are lightly browned.

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Savory Herb Waffle With Creamed Morel

Savory Herb Waffle With Creamed Morel

Morels shine when paired with cream and this recipe brings them together over savoury golden waffles. The instructions take into account waffle makers of different sizes by relying on a measurement of batter, rather than on filling the waffle iron to its edges, resulting in waffles with pretty frilled edges. Serves 4
Ingredients:
Herb Waffle
½ small cooking onion, finely chopped
6 oz (175 g) small to medium-size morels, cleaned
Salt and freshly ground pepper
⅓ cup (80 mL) dry white wine
½ cup (125 mL) crème fraîche
½ cup (125 mL) whipping cream
¼ tsp (1 mL) finely grated lemon zest
1 tbsp (15 mL) chopped parsley
4 eggs, cooked individually, sunny-side-up (optional)            

Additional chopped parsley to garnish

Creamed Morels
1 tbsp (15 mL) butter
½ small cooking onion, finely chopped
6 oz (175 g) small to medium-size morels, cleaned
Salt and freshly ground pepper
⅓ cup (80 mL) dry white wine
½ cup (125 mL) crème fraîche
½ cup (125 mL) whipping cream
¼ tsp (1 mL) finely grated lemon zest
1 tbsp (15 mL) chopped parsley
4 eggs, cooked individually, sunny-side-up (optional)
Additional chopped parsley to garnish
Directions:
Preheat oven to 250°F (120°C). Preheat waffle maker according to manufacturer’s instructions.

To make waffles, stir together flour, baking soda and salt in a medium-size mixing bowl. In a separate medium-size bowl, whisk together egg, buttermilk and herbs. Pour buttermilk mixture over flour mixture and stir until just combined, with some lumps remaining. Stir in melted butter.

Lightly oil cooking surfaces of waffle maker. Working with 1 portion of waffle maker at a time, pour ¼ cup (60 mL) of batter into centre of each individual cooking area. Close lid and cook until crispy and golden, about 4 minutes. Remove and transfer to a baking sheet. Place in oven to keep warm while cooking remaining waffles, and until ready to serve.

For the creamed morels, melt butter in a large skillet over medium heat. Add onions and cook, stirring frequently, for 4 to 5 minutes until softened. Add morels to pan. Season to taste with salt and pepper and continue to cook for 4 to 5 minutes or until mushrooms are softened but not browned.

Pour wine over morels and bring to a boil. Stir in crème fraîche and whipping cream, return to a boil and cook for an additional 2 to 3 minutes or until slightly thickened and sauce clings to mushrooms. Stir in lemon zest and parsley; remove from heat.

Serve 2 waffles per person topped with a generous spoonful of the morels, a fried egg (if desired) and additional chopped parsley. 

Serves 4

Baked Oatmeal

Blueberry Baked Oatmeal

This naturally sweetened baked oatmeal recipe features blueberries (or any fruit you’d like), wholesome oats, nuts and warming spices. You can bake some now and enjoy oatmeal for the rest of the week! Recipe yields 6 to 8 servings.
Ingredients
⅔ cup roughly chopped pecans
2 cups old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
¼ teaspoon ground nutmeg
1 ¾ cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)
⅓ cup maple syrup or honey
2 large eggs or flax eggs
3 tablespoons melted unsalted butter or coconut oil, divided
2 teaspoons vanilla extract
12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided
2 teaspoons raw sugar (optional)
Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit
Directions
Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.

In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)

Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.

Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.

Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.                                                                                                               

Serve as-is or with toppings of your choice. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. If desired, simply reheat individual portions in the microwave before serving.

Stuffed Egg Omelet

Stuffed Egg Omelette

This is a quick dish and amazingly so tasty.

Ingredients:
5 potatoes, peeled and grated
2 eggs, whipped with a fork
30g (2 tablespoons) flour
Salt to taste
3 slices of cooked ham
3 slices of cheese
a pinch of rosemary
30ml (2 tablespoons) olive oil

Directions:
Grate and squeeze the potatoes.

Place the potatoes in a bowl, add the eggs, flour, salt, rosemary, and oil, and mix well.

Grease a non-stick frying pan with a little olive oil, and cover the bottom with half of the potato mixture.

Top with slices of ham and cheese and top with the remaining potato mixture.

Cook over medium-low heat for 10 minutes on each side.

Serve immediately.  Serves 8

Donna's TIP;  Get your skillet heated.  Assemble all ingredients prior to shredding the potatoes.  This dish goes together fast and is so easy to make!  I live alone and a half recipe worked great!  So Delicious!

 

Orange-Croissant Bake

 

Orange-Croissant Bake

 Ingredients                                                                                                                 

4 croissants, roughly chopped or cubed bread
1 cup orange marmalade, room temperature
1 (8 oz) package cream cheese, at room temperature

1/2 cup granulated sugar

2 large eggs
1 cup whole milk
Zest from one orange
1/2 teaspoon almond extract

Directions:

1. Preheat oven to 350°F and grease a 2 qt baking dish (8-inch square works well) with butter or nonstick spray.
2. 
   
3. In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy, about 3 minutes.
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5. Add sugar and beat until fully incorporated, then add eggs, milk, orange zest, and almond extract and again mix to combine.
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7. Place chopped croissants in prepared baking dish and place dollops of marmalade among them, stirring a bit to distribute if needed.
8. 
   
9. Pour cream cheese mixture over croissants, then cover dish tightly with foil.
10. 
    
11. Bake 30 minutes, then uncover and bake until top is golden brown and toothpick inserted in the center comes out clean, about 15 more minutes.
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Let cool slightly before serving. Dust with powdered sugar, if desired, and serve. Enjoy!

Grilled Kiwi Parfait ~ Coconut-Cashew Granola

Grilled Kiwi Parfait

When it comes to grilling fruit, kiwi is often not considered. This recipe should change that. When grilled, kiwi’s bright green flesh caramelizes and becomes dense with flavour. Paired with thick yogurt and a tropical take on granola, this parfait is parfait for any time. Serving the kiwi warm is optional. You could grill the fruit and assemble the parfaits up to an hour before they are served. Keep them in the fridge until you are ready to serve them.    Serves 6

Ingredients:
3 kiwis, peeled and halved lengthwise
2 tsp (10 mL) vegetable oil
1 tsp (5 mL) lime zest
3 cups (750 mL) thick greek yogurt or skyr
2 cups (500 mL) Coconut-Cashew Granola (recipe below)
2 tbsp (30 mL) honey

Directions:
Preheat grill to medium-high heat.

In a bowl, mix kiwis and oil until evenly coated. Place on grill, cut-side down, until charred and tender, about 2 minutes. Flip and repeat. Remove kiwis from grill and let cool slightly, about 5 minutes.

Cut each kiwi half into ½-inch (1-cm) slices widthwise so that the slices are shaped like half moons.

Mix lime zest with yogurt then divide into 6 jars or glasses. Divide granola on top of yogurt, then arrange kiwi slices on top of granola. Drizzle honey over each parfait and serve.
Serves 6

Coconut-Cashew Granola
There is something extremely satisfying about the crunch of granola. Coconut, cashews and black sesame seeds give a tropical flair to this recipe. Use it in the Grilled Kiwi Parfait or sprinkle it onto your yogurt or fruit salad in the morning. It will keep well on your shelf for a few weeks.

Ingredients:
1 cup (250 mL) large flaked oats
½ cup (125 mL) raw unsalted cashews, roughly chopped
½ cup (125 mL) sweetened desiccated coconut
2 tbsp (30 mL) black sesame seeds
¼ cup (60 mL) coconut oil (at room temperature)
½ tsp (2 mL) cinnamon
½ tsp (2 mL) kosher salt
1 tbsp (15 mL) honey

Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a bowl, mix all the ingredients until well combined. Pour mixture onto prepared baking sheet and bake until golden brown, about 15 minutes. Remove from oven and let cool completely.
Makes 2 cups (500 mL)

White Asparagus & Crab Soufflé

White Asparagus & Crab Souffle

White asparagus is an expensive treat. It’s less assertively flavoured than green, and shouldn’t be fussed with too much. Use true Parmigiano- Reggiano here, and look for high-quality lump crab meat in the refrigerator section rather than purchasing the stuff in shelf-stable cans. Serve alone as a first course or as a main alongside a 
delicate green salad.
Ingredients:
4 oz (115 g) lump crabmeat, drained
½ lb (225 g) white asparagus, stalks peeled
Pinch finely grated black pepper
¼ tsp (1 mL) salt
4 tbsp (60 mL) unsalted butter
Fine bread crumbs
2½ oz (70 g) finely grated Parmigiano-Reggiano
¼ cup (60 mL) all-purpose flour
1 cup (250 mL) warm whole milk
3 large eggs, separated

Directions:

Using your fingers, shred the crabmeat while picking over for bits of shell. Set aside.

Cut the asparagus into 2-inch (5-cm) lengths. Cook in boiling salted water until tender, 6 to 9 minutes, depending on thickness. Drain and dry on a paper towel. Purée, along with the pepper and salt, in a food processor; reserve.

Preheat oven to 375°F (190°C).

Melt butter in a small saucepan over medium heat; remove from stovetop. Using a pastry brush, lightly coat the inside of a 6-cup (1.5-L) souŠé dish with butter. Coat dish with a thin layer of bread crumbs.

Measure a scant ¼ cup (60 mL) of the Parmigiano and set aside for the top of the soufflé.

Return butter to medium heat and sprinkle flour over; stir to combine. Cook until very lightly golden, about 1 minute. Whisk in milk, a little at a time. Once smooth, let boil 2 minutes longer, whisking constantly. Remove from heat, whisk in egg yolks, the larger measure of the Parmigiano, then asparagus purée. Stir in reserved crab; set aside.

In a large clean bowl, beat egg whites to soft peaks. Stir about one-quarter of egg whites into asparagus mixture. Carefully fold in the remaining egg whites using a rubber spatula. Scrape into prepared dish, sprinkle with remaining Parmigiano and bake for 25 to 30 minutes or until pu–ed and golden. 

Serves 4 to 6 

 

Spring Eggs Benny

Spring Eggs Benny

Roughly mashed asparagus and good seed bread turn eggs benny into something new.  Look for thickly cut double-smoked bacon at butcher shops, Eastern European shops, or behind a well-stocked grocer’s deli counter.  The brown butter and sesame hollandaise are a knockout spooned over tops.  

Try the Hide Bread recipe from the Big Sue Bakery offered on Dine With Donna as an alternative to english muffins.  The recipe is on the blog.

Ingredients:

1 lb (455 g) thick-cut double-smoked bacon, sliced
12 tbsp (180 mL) unsalted butter, 1½ sticks
1½ tsp (7 mL) sesame oil
3 egg yolks
1 tbsp plus 1 tsp (20 mL) lemon juice
1 tbsp (15 mL) water
Salt and freshly ground black pepper
1 lb (455 g) asparagus, trimmed of woody ends
1 tbsp (15 mL) white vinegar
8 eggs
4 large slices of good-quality seed bread, toasted and halved
2 tsp (10 mL) toasted sesame seeds

Directions:

Fry bacon slices in a large skillet until lightly crisped; keep warm in the oven at low temperature.

In a medium pot with a light-coloured bottom, melt butter over medium-low heat. Cook, stirring frequently, until butter foams then browns, about 10 minutes. Remove from heat; stir in sesame oil. Measure and reserve 1 tbsp (15 mL) of mixture separately from the remainder in the pot.

In a blender, pulse to combine egg yolks, lemon juice and water. With the motor running, slowly drizzle in a larger quantity of hot butter mixture through the hole in the lid. Season sauce with salt and pepper to taste; set aside. 

Cook asparagus in salted boiling water until tender enough to mash but still bright green, 6 to 8 minutes. Drain, return to warm pot and roughly mash; season with salt and pepper. Stir in reserved 1 tbsp (15 mL) of the butter mixture. Cover and keep warm.

Fill a medium pot with water to a depth of 2 inches (5 cm). Stir in vinegar and bring to a gentle boil over medium heat; reduce heat to maintain a simmer. Crack the eggs one at a time into a small ramekin and slip into the water. Cook 4 minutes, in batches, for soft poached. Remove with a slotted spoon to a paper-towel-lined plate.

Divide asparagus mash between toasts; arrange 2 pieces each on 4 small plates. Divide bacon between; top each with an egg. Spoon hollandaise over and sprinkle each with a pinch of sesame seeds.

Serves 4

 

Parmesan Toast With Mushroom Fricassee

 

Parmesan French Toast with Mushroom Fricassée

French toast without maple syrup, you say? Topped with woodsy stewed mushrooms, this crisp, cheesy pain perdu is 100 percent savoury. If the bread slices are much bigger than 4 inch (10 cm) square, either trim them down or use 6 slices and serve 1½ pieces per person.
Ingredients:
Mushroom Fricassee
½ oz (15 g) dried porcini mushrooms
½ cup (125 mL) boiling water
2 tbsp (30 mL) unsalted butter
1 lb (455 g) mixed mushrooms, sliced
Salt and freshly ground pepper to taste
½ cup (125 mL) heavy cream
Parmesan French Toast
4 large eggs
1 tbsp (15 mL) Dijon mustard
¾ cup (175 mL) whole milk
½ cup (125 mL) finely grated Parmesan
1½ tsp (7 mL) chopped thyme
Salt and freshly ground pepper to taste
8 slices day-old good-quality white sandwich bread, about 4 inches
(10 cm) square and ½ inch (1 cm) thick
6 tbsp (90 mL) unsalted butter, divided
Finely sliced chives to garnish

Directions:

For the mushroom fricassée, combine porcini and water in a small bowl. Let stand 20 minutes. Remove porcini and squeeze dry. Rinse porcini in sieve under running water. Squeeze dry, roughly chop and set aside. Carefully decant porcini broth, leaving sediment behind, and reserve.

Heat butter in a large frying pan over medium-high heat. When the butter is sizzling, add mixed mushrooms and salt. Cook, stirring occasionally, until lightly browned and tender, 7 to 8 minutes. Add porcini and reserved broth. Cook until most liquid has evaporated, about 1 minute. Add cream and simmer until thickened to a saucy consistency, about 1 minute. Season with pepper and remove from heat. 3 For the French toast, preheat oven to 200°F (100°F). Line a baking sheet with parchment paper.

Whisk eggs and Dijon in a large mixing bowl until Dijon is fully incorporated. Whisk in milk then Parmesan and thyme. Season with salt and pepper. Working in batches of 3, soak bread for 15 seconds per side in egg mixture. Transfer to a baking sheet.

Heat 2 tbsp (30 mL) butter in a large nonstick frying pan over medium heat. Working in batches of 3, cook soaked bread until deep brown, 3 to 4 minutes per side. Transfer to the parchment-lined baking sheet and keep warm in oven. Repeat until bread and egg mixture are used up.

While French toast is cooking, reheat mushrooms over a medium-low heat. (Add a splash of water if it’s too thick.) Serve 2 slices of French toast per person and divide mushroom mixture overtop. Sprinkle with chives. Serves 4

Sheet-Pan Eggs & Toasties

 

Sheet-Pan Eggs & Toasties

Use your le­ftover, Baked Ham, with Ginger Mustard Glaze that you cleverly stashed in the fridge and bake this hearty, savoury French toast on a sheet pan in the oven. You get to customize the style of the eggs to suit your taste and that of your brunch companions, whether poached or fried, sunny side up or over easy— they’re all the perfect finishing touch.

Ingredients:
3 tbsp (45 mL) butter (approx.), soft­ened, divided
1 lemon
9 eggs
1/2 cup (125 mL) milk
Pinch each salt and freshly ground pepper, plus more to taste
White vinegar (optional)
6 slices multigrain bread
3/4 cup (175 mL) finely grated sharp hard cheese
6 slices left­over Baked Ham with
Ginger Mustard Glaze
Chopped fresh chives

Directions:

Preheat oven to 425°F (218°C). Place a large rimmed baking sheet in the oven while preheating. Spread 2 tsp (10 mL) butter on a large piece of parchment paper or a reusable baking mat. Set aside.

Grate 2 tsp (10 mL) zest from the lemon. Squeeze 1 tbsp (15 mL) juice from the lemon (reserve remaining for another use); set juice aside separately in an ovenproof ramekin. Place zest in a shallow dish and add 3 of the eggs; whisk until blended. Whisk in milk and pinch each salt and pepper. Set aside.

If poaching eggs, bring a wide saucepan of water to a simmer; add a splash of vinegar, cover and keep water hot until you’re ready to cook eggs.

Remove hot baking sheet from oven and slide buttered parchment onto the sheet. Quickly dip bread slices into egg mixture, flipping to coat, and place on buttered parchment, spacing them apart. Bake for about 5 minutes or until lightly golden on the bottom.

Remove sheet from oven and flip toast slices over. Sprinkle cheese evenly over bread slices. Arrange ham on bread slices. Return to oven and bake for about 5 minutes or until toast is golden and cheese is browned. Add 1 tbsp (15 mL) butter to lemon juice in ramekin and heat in the oven for 2 minutes to melt butter.

Meanwhile, cook eggs in the desired style. To poach, bring poaching water to a simmer over medium-low heat. Crack 1 egg into a small dish and gently slip into simmering water. Cook, in batches as necessary, for 2 to 5 minutes or until desired doneness. Using a slotted spoon, remove each egg and blot with a paper towel. Place on a plate and cover with foil while you finish cooking the remaining eggs. To fry, melt a thin layer of remaining butter in a large skillet over medium heat and fry eggs to desired doneness.

Place 1 egg on top of each toastie. Drizzle with melted butter mixture and sprinkle with chives.
3/4 cup (175 mL) finely grated sharp hard cheese
6 slices left­over Baked Ham with Ginger
Mustard Glaze
Chopped fresh chives

 

Cranberry Orange Scones

Cranberry Orange Scones

Ingredients:
4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg 

   wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

Directions:
Preheat the oven to 400 degrees F. 

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. 

Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. 

Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Herbes De Provence Veal With Creamy Brie

Herbes De Provence Veal with Creamy Brie

Veal always spells luxury. Its light and delicate flavour is the perfect canvas for a French blend of herbaceous herbs, a layer of deluxe creamy brie and a white wine drizzle—elevating it to any style of entertaining. Asparagus would be an ideal companion. Bon appétit! 

Ingredients:

1 lb (500 g) round of double crème brie

8 veal scaloppini, about 1½ lbs (750 g) total
2 tsp (10 mL) herbes de Provence
2 tbsp (30 mL) butter, divided
1½ cups (375 mL) dry white wine
4 cups (1 L) baby arugula, not packed

Directions:

To make cheese easier to slice, place in freezer for 20 minutes. Then cut off all rind. Slice cheese in half, forming 2 half-circles. Place 1 half, cut-side down on a cutting board. Slice into 4 pieces, each about ¼ inch (5 mm) thick. Repeat with the second half.

2. Meanwhile, heat broiler with oven rack set 4 inches (10 cm) from the heat.

3. Lay veal slices on waxed paper. Sprinkle top sides only with herbes de Provence. Heat a large skillet over medium heat. Add 1 tbsp (15 mL) butter and tilt to coat. Add 3 to 4 pieces veal, seasoned-side down. Cook until they take on a little browning, from 1 to 1½ minutes a side. Remove to a large baking sheet. Repeat with remaining butter and meat.

4. Pour wine into pan and turn heat to high. Boil, scraping pan bottom often to release browned bits. When reduced to about ½ cup (125 mL), after about 5 minutes, remove pan from heat.

5. Lay cheese slices on veal. Place under broiler until cheese starts to melt, 1 to 1½ minutes. Arrange on plates or a platter. Drizzle with reduced wine sauce. Scatter arugula overtop and serve.   Serves 4

Breakfast Bundt Casserole

Ingredients:
6 oz package of Canadian bacon, diced
2 cups of O’Brien frozen hash browns
1 dozen eggs
1 can of Pillsbury biscuits (unbaked)
2 cups of shredded cheese
1/2 cup of whole milk

Other Supplies Needed:
Bundt pan
Non stick spray
Large mixing bowl
Foil

Directions:
Preheat oven to 400°F

Dice Canadian bacon into small squares
Cut each biscuit into 4 small pieces

In a large mixing bowl, whisk the eggs and milk together

Add in the 2 cups of frozen O’Brien hash browns, stir
Stir in the Canadian bacon
Stir in the cheese

Finally, gently fold in the pieces of Pillsbury biscuits

Prepare the bundt cake pan with non stick spray

Pour egg mixture into bundt pan.  Cover with aluminum foil.  Bake for 1 hour

The eggs will continue to cook a bit in the pan so once it is lightly browned on top, take it out of the pan to cool by gently turning the cake pan over and allowing the finished dish to slide out. It’s really fun to serve on a cake stand!

Mushroom Gravy And Buttermilk Biscuits

Mushroom gravy loaded with sage packs the same nostalgic flavor as the classic sausage version. It's excellent spooned over warm split biscuits, or try it for dinner as a baked potato topper. The recipe comes from Nettie Colon, head cook at Chef Camp in Minnesota.

Ingredients
6 tablespoons butter
12 ounces shiitake mushrooms, stemmed and sliced
1 medium shallot, peeled and finely chopped
2 cloves garlic, minced
6 tablespoons all-purpose flour
3/4 cup vegetable stock
2 cups whole milk
1 1/2 teaspoons finely chopped fresh sage
3/4 teaspoon salt
3/4 teaspoon freshly cracked black pepper

Directions
In a very large skillet, melt butter over medium-high heat. Add mushrooms. Cook, stirring occasionally until softened and starting to brown, 4 to 5 minutes. Add shallot and garlic; cook, stirring occasionally until shallot is tender, 2 to 3 minutes more. 

Sprinkle flour over vegetables in the pan and stir to combine. Cook 1 minute. Carefully add the stock, stirring as you pour. Add milk, sage, salt, and pepper; stir to combine. Bring to a simmer. Reduce heat to medium-low and continue simmering, stirring occasionally, until gravy reaches the desired thickness, 1 to 5 minutes. Taste for seasoning. Remove from heat and serve immediately.

Chef Camp Buttermilk Biscuits:
The recipe for these flaky biscuits, a staple at Minnesota's Chef Camp, comes from Honey and Rye Bakehouse in Minneapolis. Try them with Mushroom Gravy.

Ingredients:
3 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 cup cold unsalted butter (2 sticks), cubed
1 cup cold buttermilk, plus more as needed
Heavy cream

Directions:
Preheat oven to 400 degrees. In a medium bowl, combine flour, baking powder, sugar, salt, and baking soda. Add the cubed butter. Using a pastry blender or your fingertips, cut or rub the butter into flour mixture until mixture looks like bread crumbs, with a few remaining pieces of butter larger than pea-size. Drizzle in buttermilk, tossing with your hand or a fork to incorporate. 

Turn dough out onto a floured surface. Gently knead a few times until dough holds together, drizzling a little additional buttermilk over dry, floury bits if needed. Pat out dough to a 1-inch thickness. Quarter dough, stack the pieces, then press to flatten. If needed, dust surface with additional flour, then roll or pat dough to a 5x8-inch rectangle, about 1-inch thick. Cut dough with a floured 21/2-inch round cutter or use a knife to cut into 8 squares. Dip cutter into flour between cuts and reroll scraps as needed.
Place biscuits 2 inches apart on a baking sheet lined with parchment paper. Chill 10 to 15 minutes. Brush tops of biscuits with cream. Bake until golden brown, 20 to 25 minutes. Serve immediately.

Crustless Broccoli Cheddar Quiche

Crustless Broccoli Cheddar Quiche

Broccoli and cheese is one of my favorite quiche combinations! This low-carb Crustless Broccoli Cheddar Quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner)!

Ingredients:

• cooking spray
• 3 cups chopped broccoli florets
• 1 cup grated cheddar cheese
• 2/3 cup 2% milk
• 1/4 cup half and half cream
• 5 large eggs
• 3/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• pinch freshly grated nutmeg
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Directions:

• Preheat your oven to 350 degrees. Spray a pie dish with oil.
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• Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
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• Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
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• Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
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• Cut the quiche into 6 pieces and serve.

Crustless Broccoli Cheddar Quiche

Broccoli and cheese is one of my favorite quiche combinations! This low-carb Crustless Broccoli Cheddar Quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner)!

• Ingredients:
• cooking spray
• 3 cups chopped broccoli florets
• 1 cup grated cheddar cheese
• 2/3 cup 2% milk
• 1/4 cup half & half cream
• 5 large eggs
• 3/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• pinch freshly grated nutmeg

Directions:

Preheat your oven to 350 degrees. Spray a pie dish with oil.

Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.

Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.

Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.

1. Cut the quiche into 6 pieces and serve.

Whole Grain Buttermilk Pancakes

This healthy whole-grain buttermilk pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of sugar, adding fiber while cutting calories, fat and sugar. Be sure to let the batter rest before griddling the flapjacks. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make the cakes more tender. See the variations at the bottom of the recipe for five quick and easy toppers for these pancakes.

Ingredients

1 1/2 cups white whole-wheat flour*
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk or sour milk**
2 tablespoons canola oil
1 tablespoon sugar
1 teaspoon vanilla

Directions:

1. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt. In a medium mixing bowl, whisk together egg, buttermilk, oil, sugar and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. (Do not overmix.) Let the batter sit, without stirring, for 10 to 15 minutes.
2. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure about 1/4 cup batter for each pancake and pour onto the skillet. Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Variation

• Gooey Chocolate Orange and Cream In a small saucepan, heat orange marmalade over low heat, stirring until it is smooth and warm. Spoon marmalade over pancakes. Top with semisweet chocolate pieces, whipped cream and orange zest.

variation

• Lemony Blackberry and Goat Cheese In a small saucepan, heat blackberry syrup and fresh or frozen blackberries over low heat until syrup is warm and berries are slightly softened. Spoon over morsels of soft goat cheese (chevre) and lemon zest.

variation

• Peach-Almond Maple Syrup In a small saucepan, heat maple syrup and chopped, peeled peaches over low heat until syrup is warm. (If you use frozen peaches, you will need to thaw them slightly before chopping them.) Spoon over pancakes. Top with toasted sliced almonds.

variation

• Rummy Banana-Pecan In a small saucepan, melt butter and brown sugar over low heat, stirring until combined. Stir in sliced banana and cook until heated through. Add a splash of rum or rum flavoring. Spoon over pancakes and top with toasted coarsely chopped pecans.

variation

• Sweet Apple-Bacon In a skillet, fry bacon over medium heat until crisp; remove from pan. Discard drippings but do not wipe out pan. Add thinly sliced apple to the pan; cook over medium heat. Stir in cinnamon and brown sugar. Spoon apples over pancakes; top with crumbled bacon.

tip

• * White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds.

tip

• ** No buttermilk? You can make sour milk as a substitute: Combine 1 tablespoon lemon juice or vinegar and enough nonfat milk to make 1 cup; let stand for 10 minutes.

make ahead tip

•  The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen, airtight in a single layer, for up to 3 months. Reheat in the microwave or oven.