the good juice

 I’m not sure what I like more…the look on my husbands face when I drink the “green juice” or the fact that I get a healthy bolt of energy after drinking a glass of freshly juiced fruits and vegetables.  It’s probably both.

With an increased effort to take my nutritional intake up a notch I’ve invested in a top of the line juicer to help me achieve this goal.  I use a Breville juicer  to make a blend of spinach or kale, celery, cucumber, carrot, and some fruit- either pear, apple, pomegranate, plum, peach, or pineapple and a small piece of gingerroot for a spicy kick.  

    

An efficient and well-designed juicer extracts all the liquid and nutrients from fruits and vegetables, peel and all.  It couldn’t be easier.  I also love the fact I can go through my refrigerator and use up all those leftover veggies before they cross over the “line” if you know what I mean.

But more than health, more than nutritional balance, more than even the time-saving benefits of a cleansing breakfast in a glass (or the look on my husbands face), the reason I love to juice everyday is because of my “inner budding scientist” and that “artist at heart”.  

Juicing allows me to bring my own creative interpretation to nature’s bounty, to bring some order to the chaos of the fruit bowl and a little sense to the vegetables.  Juicing lets me take A + B and make C.  What’s more, there’s lots of noise, and things splash about, and different sizes and shapes go in and liquid comes out, it may be slushy or smooth or frothy and thick, and sometimes it’s sunset pink but other times deep crimson or vivid green.

There are few times in life when you can give such free rein to your inner artist and feel safe in the knowledge that the results will rarely be less than excellent or beneficial. What could be better?

Enjoy!

Shannon

Green Machine

This has become my favorite morning starter, but it changes depending on what I have on hand.

For 2 servings:  Juice 1 unpeeled cucumber, 1 good handful of greens-spinach, kale, or Swiss chard, 1 apple, a celery stalk and a 1-inch piece of fresh ginger in an electric juicer.  Divide between 2 glasses.

Suggested reading: Squeezed  250 juices, smoothies and spritzers  by Jane Lawson

dig the fig

Whether fresh or dried, figs have long been prized for their promise of sweetness. Of all fruits, figs contain the most sugar, which may explain why they have been honored for centuries as aphrodisiacs and symbols of abundance, understanding, and love. Versatility is a great descriptor of this fruit, whether baked, roasted, stewed, dipped or stuffed this fruit can take many forms and pairs well with sweet or savory dishes.

I’ve been playing around with some different recipes for fig jam and have come up with a deliciously sweet preserve that uses only tender, hand-harvested fruit picked at the peak of ripeness, a touch of citrus, a spicy kick from black peppercorns and then topped off with cognac. The result is an earthy sweet jam with a bright fruit character.

This is a natural to pair with an aged sheep’s milk cheese, spread over a roasted pork loin, poured on top of ice cream or even spooned over ricotta pancakes at breakfast.

No matter which culinary vehicle you choose to serve with this fig jam, it is well worth the effort.

Enjoy!
Shannon



Drunken Fig Jam
makes 3-  ½ pints

2 lb. black mission figs, stemmed, cut into ½ inch pieces
zest and juice of 1 lemon
2 cups sugar
¼ cup Cognac or brandy
½ cup orange juice
1 tsp. black peppercorns placed in cheesecloth “purse”

Zest (yellow part only) and juice the lemon. Combine figs, zest, lemon juice, sugar, Cognac, orange juice and the “purse” of black peppercorns into a heavy large deep saucepan. Bring fig mixture to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced by half, stirring frequently and occasionally mashing mixture to crush the larger fig pieces, 30 to 35 minutes. Remove the peppercorn purse and take off the heat.

Ladle mixture into 3 ½ -pint sterilized glass canning jars, leaving ¼ -inch space at the top of the jars. Remove any air bubbles using a chopstick or skewer. Wipe jar threads and rims with a clean damp cloth. Cover with hot lids; apply screw bands. Process jars in a pot of boiling water for 10 minutes. Cool jars completely, store in a cool dark place up to 1 year.

a daughter's request

The apple doesn’t seem to fall too far from the proverbial tree with regards to my daughter. I have to admit it gives me a certain pleasure when I see some of the similarities that we share. There are of course those characteristics that may not be so pleasing, and I find myself at those moments looking at my husband asking “what’s up with that?” He usually just smiles, and then I know. Ahh…yes, she gets’ that from me.

But for now, we will focus on the positive. My daughter who is getting ready to start her third year in college isn’t home quite as much anymore. But when she is and is needing to relax, she goes into the living room turns on the TV and finds one of the myriad of cooking shows that are saved on TIVO. Her favorite one is Barefoot Contessa. She loves Ina’s soothing voice, down to earth style and easy to follow recipes.

Recently she saw an episode in which Ina made a yogurt cheese and layered it with fruit and some additional flavors. It seemed so simple we didn’t even need to print up the recipe; we just decided to wing it.

In my version I made the yogurt cheese by draining a large container of plain yogurt in some cheese cloth that was folded over to make four layers.

I lined a strainer with the cheesecloth and set this over a bowl to let the liquid drain off overnight. In the morning there was about ½ cup of liquid in the bottom of the bowl and the yogurt was now much thicker in consistency. In Ina’s version she added some vanilla and a small amount of peach nectar. I decided to take the peach nectar (about 1 cup) and reduce it down in a saucepan until it was thick and syrupy, reduced to about ½ cup. Then adding the reduced peach nectar to the yogurt cheese until it was the consistency and flavor that I wanted.  I added almost the whole amount of reduced nectar to the yogurt. To serve, layer the yogurt with some sliced toasted almonds, some sliced peaches and fresh raspberries and you have a wonderful way to start your day!

Enjoy!
Shannon

time to relax

A simple breakfast with a strong cup of coffee and time to sit and leisurely enjoy the morning, are times that probably most of us see ourselves enjoying but seldom have the chance to realize.

I’ve had some schedule changes in my life recently that have challenged those moments as well as countless others (including posting for this blog). But I am determined to carve out those quiet, re-building times that help me to energize for the busier times.

Eggs are the quintessential comfort food as well as quick and simple to prepare. And this recipe for herbed baked eggs is delicious and satisfying. With a touch of cream, a knob of butter and some freshly grated parmesan you can elevate eggs to glory.

The herbs for this dish can vary with what is in your garden or that you have on hand in the fridge. My garden right now is abundant with fragrantly woody rosemary, thyme and summer savory, the more delicate sister of winter savory. It is related to the mint family, the flavor is slightly peppery, as well as reminiscent of both mint and thyme. It has a wonderful affinity for tender young vegetables and I enjoy using this herb to flavor vinegar, which is a way to preserve that fresh, summery flavor at the height of the season.

So put on a fresh pot of coffee, crack a few eggs and take some time to relax.

I did.

Enjoy!
Shannon


Herbed Baked Eggs
inspired by Ina Garten

1 clove minced fresh garlic
2 Tbsp. minced fresh herbs. (I used rosemary, thyme and savory. Or parsley, tarragon and chives would work well also)
2 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, herbs and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven.

up the coast, part 3

Before making our way back home on the last day of our trip up the coast, we decided to stop into a local dining establishment for breakfast.

Big Sky Cafe has been a local favorite in San Luis Obispo as well as food critics from around the world, since 1994. It has had stellar reviews from such noted publications as the New York Times, the Wall Street Journal, Gourmet Magazine (back in ’08), and even Rachel Ray.

They specialize in using produce from local farms. A quote from the chef/owner Charles Myers was quoted in Gourmet Magazine as saying “Every year our local farm resources deepen and improve…we have an ever expanding palate of organic fruits and vegetables, farmstead cheeses, olive oils, and vintage vinegars to create our fresh market dishes daily.”

The décor of the restaurant is interesting. In that it seems to have this hippie/southwest motif. There are tie-dyed tapestries, a lot of wood paneling, with a bit of odd statuary thrown in for good measure. The desert landscape paintings that are placed around the dining room are lovely, my favorite being the one adjacent to the long hardwood bar.

When looking at the menu I knew I wanted to go beyond the typical omelet or bowl of fruit. This led me to three options the Red Flannel Turkey Hash with Basil-Parmesan glazed eggs, the Devil’s mess, or the Traditional New Mexican Pozole. Decisions, decisions.

I landed on the pozole. A spicy hominy stew with peppers, tomatillos, pumpkins seeds, cumin & cilantro with a poached egg on cornbread with queso fresco.

It was a good choice. So good in fact that since I’ve been home I have been trying to make my own version of pozole that might come somewhat close to theirs. I believe I have succeeded. The earthy dark pasilla chile, along with the fire roasted tomatoes and chicken stock make a soul satisfying broth. The creamy rich avocado and cheese add richness, and the crunch of the toasted pepitas rounds the soup beautifully.

If you want to make the Big Sky version the owner has a blog in which he posted the recipe (just love when they do that!) but it is pretty involved and a little time consuming. My version is much simpler and has its own merits. With or without the cornbread and poached egg this is a tasty breakfast, lunch or dinner.

Enjoy!

Shannon

Pozole my way

serves 4 to 6

3 large dried pasilla (negro) chile, stemmed and seeded

2 15-ounce cans diced tomatoes in juice (preferably fire-roasted)

2 Tbsp. vegetable oil or olive oil

1 medium white onion, roughly chopped

3 garlic cloves, peeled

1 ½ quarts chicken broth (preferably homemade)

1 Tbsp. dried epazote or Mexican oregano

1 Tbsp. cumin

3 15- ounce cans hominy, drained

8 ounces shredded cooked chicken or pork

½ cup toasted pepitas seeds

1 large ripe avocado, pitted, flesh scooped from the skin and cut into ½ cubes

1 cup queso fresco, crumbled

½ cup Mexican crema, sour cream or crème faîche for garnish

Cilantro leaves for garnish

Lime wedges, for serving

Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender jar along with the tomatoes with their juice. (A food processor will work, though it won’t completely puree the chile.)

Heat the oil in a medium (4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender with the tomato mixture. Process until smooth.

Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote, if using or Mexican oregano and cumin. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).

Just before serving, add the hominy, and chicken to the simmering broth. Divide the pepitas, avocado, cheese and cilantro between the serving bowls. When the hominy and chicken have warmed through, usually about 5 minutes, ladle the soup into the bowls. Garnish with crema. Pass the lime separately

toolbox: crème anglaise

Vanilla custard or Crème Anglaise is a staple for many desserts as well as breakfast specialties. It is a light pouring custard that can be used a dessert sauce, poured over cakes or fruits. The custard can be used for French toast or pain perdu and is the base for creamy ice cream or crème brûlée. It has a mild taste but a rich and thick vanilla flavor.

The custard in itself is not difficult to make, but it does require a fair amount of vigilance and care. The cream is made by whipping egg yolks and sugar together until the yolk is almost white and the batter forms pretty ribbons or until your arm gets tired (about 2 minutes), and then slowly adding hot milk, while whisking. The sauce is then cooked over low heat (otherwise the yolks will cook, resulting in scrambled eggs) and stirred constantly with a spoon until it is thick enough to coat the back of a spoon, and then removed from heat. If the sauce reaches to high a temperature, it will curdle. Then you are back to square one.

This sauce is easy to do and should definitely be in anyone's 'toolbox'.

Enjoy!

Shannon

Crème Anglaise (vanilla custard)
makes 3 cups

2 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthways
6 egg yolks, preferably organic free-range
½ cup sugar

Pour the cream and milk into a heavy bottomed pan and place over low heat. Scrape the vanilla seeds from the pod and add them to the creamy milk with the empty pod. Slowly bring to just below the boil, remove from heat and set aside to infuse for about 15 minutes.

In the meantime, beat the egg yolks and sugar together in a mixing bowl with a whisk until the mixture becomes thicker and paler. Gently reheat the creamy milk and pour on to the egg yolk mixture, stirring with the whisk as you do so.

Return the custard to the saucepan and place over the lowest possible heat. Stir gently and patiently until the custard thickens-this may take 10-15 minutes (don’t be tempted to increase the heat, or you’ll have scrambled eggs). It should be thick enough to lightly coat the back of a wooden spoon. Draw finger along the back of the spoon-it should leave a clear trace.

As soon as the custard thickens, remove from the heat, pour into a bowl and allow to cool. Don’t leave it in the saucepan, as the heat of the pan will continue to cook the custard. Once cooled, the custard is ready to use or can be stored in the refrigerator. Sauce will keep for 4 days.

morning pastries

In busy times, few things make us feel as pampered as a leisurely breakfast with homemade pastries. Muffins and scones are familiar as well as croissants that are either left plain or plumped with chocolate or almond cream. Then there are the various fruit filled Danish, in pockets, pinwheels, and braids. But probably none inspire a smile more than the popover.

With their puffing power and magical appeal, many of us have fond memories of these delightful treats. I can’t think of anything that could be better, than a warm popover, fresh from the oven, bathed in butter and honey. These are so simple to make and end up beautifully puffed with golden crowns, crispy crusts, and custardy interiors.  This recipe should be all the encouragement you'll ever need to rise, and bake!

Enjoy!
Shannon

Popovers
recipe by Marion Cunningham

1 cup all-purpose flour
1 cup whole milk, at room temperature
½ tsp. salt
3 large eggs, at room temperature
2 Tbsp. unsalted butter, melted

Melted butter for greasing the popover cups

Position rack on the lowest rung of the oven and preheat the oven to 425°F. Butter or spray popover pan cups. Or alternately you can use ¾ cup glass custard cups or ten ½ cup muffin cups. If you are using custard cups, place them on a jelly roll pan, leaving space between each cup. If you’re using muffin pans, you’ll need to use two 12-hole muffin tins because, to give the popovers ample air circulation, you won’t be filling all of the holes.

Pour all of the ingredients into the container of a blender and whirl until smooth. Strain batter. I sometimes make these ahead to this point and then store in the refrigerator to make the next day.

Baking the popovers:

If using a popover pan pour in batter up to the half-way point. For the custard cups, pour 1/3 cup of batter into each cup, dividing any extra batter among the cups. For the muffin cups, use ¼ cup of batter for each cup, filling alternate cups in each tin so that every popover has puffing space. Bake, without opening the oven door, for 25 minutes, until the popovers are puffed, nicely browned, and crisp on the exterior. Turn the temperature down to 350° and bake for another 15 to 20 minutes to help dry out the interior, which no matter what you do, will always be a little doughy in the center. Serve immediately.

Storing:

Popovers are at their puffiest right out of the oven. You can hold them at room temperature for a few minutes, or wrap them airtight, freeze them for up to a month, and reheat them in a 350°F for 10 to 15 minutes, and they’ll taste good-but never as good as fresh baked.

special request

The other day I was in the kitchen in the midst of creating some concoction when my husband came in and asked what I was making. I went into great detail about the ingredients and process as he listened patiently. When I finished with my tediously verbose food tirade, he looked at me and said…"I really like blueberry muffins". I couldn’t help but laugh. Sometimes I get so wrapped up in brioche this or calfoutis that I forget about the simple pleasures of a lovely muffin dosed in butter (French butter of course).

The next morning I complied with my sweet husbands request and made Rick Katz amazing blueberry muffins. There is a beautiful lightness about these muffins. Savored while still warm, the texture is melt-on-your-tongue light; only the plump blueberries seem substantial. The next day, when they have settled down, they are a different kind of wonderful. That is the day you might want to slice them, toast them, and let a little butter melt into them. Delish.

Enjoy!

Shannon

Blueberry Muffins

by Rick Katz

1 ¾ cup cake flour

2 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

1 pint fresh blueberries

¾ cup milk

¼ cup sour cream

1 stick (4 ounces) unsalted butter, at room temperature

2/3 cup sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

Position a rack in the center of the oven and preheat the oven to 400°F. Butter or spray 18 muffin cups or line them with paper bake cups. If you have two muffin tins with 12 cups, fill the 6 cups that will be empty in one of the tins with water-this will help the muffins bake evenly.

Sift the cake flour, baking soda, cream of tartar, and salt together twice, and leave sifted dry ingredients in the sifter or strainer; set it on a piece of waxed paper. Remove a tablespoon or two of the dry ingredients and toss with the blueberries. In a separate bowl, stir the milk and sour cream together and set aside until needed.

In a mixer fitted with the paddle attachment (or work with a handheld mixer), beat the butter on medium speed until white and pale, about 3 minutes. Add the sugar and beat until the mixer no longer feels grainy, about 3 minutes, scraping down the paddle and the sides of the bowl as needed. Add the eggs, yolk and beat until the mixture is fluffy, about 2 minutes.

Remove the bowl from the mixer and sift half of the dry ingredients into the bowl. Add half of the milk and sour cream mixture and, using a large rubber spatula, delicately fold the ingredients together, stopping when barely combined. Add the remaining dry and liquid ingredients and fold in only until just mixed-don’t be concerned about getting everything evenly incorporated. Sprinkle over the blueberries and fold them in only to the just-mixed stage.

Spoon the batter into the prepared muffin tins, filling each cup at least two-thirds full, and bake for 18-20 minutes, or until the tops, which will be flat, are golden and spring back when lightly pressed. Turn the muffins out onto a cooling rack and allow them to cool for 10 to 15 minutes before serving.

Storing: The muffins will stay light and lovely for a day. If you are not going to serve them within a few hours of baking, pack them into a plastic bag; they’ll keep for 1 more day and will them be best sliced and toasted. For longer storage, wrap airtight and freeze for up to a month. Thaw, still wrapped, at room temperature.

a good excuse

I don’t know If I ever mentioned it, but my husband and I are empty-nesters (except for the dog, but I’m not sure that counts). Both kids are away at college, one is in Chicago the other up the coast a few hours in Santa Barbara. So when the holiday’s come around I stock up on more food than usual and get in the mood to make things I wouldn’t normally make for just myself and the hubby.

Usually breakfast for me is a latte with an extra shot to get me going…sometimes I might grab a banana before I head out the door, but it always seems like they have just gone past their peel and eat stage to the “oh dear, I guess I better make banana bread stage”.

So with the Thanksgiving break in full swing, what better way to treat these worn out college kids than to make homemade doughnuts for breakfast…sinful I know, but so delicious!

These doughnuts are a fantastic breakfast, naughty snack or tasty dessert. The important thing is that they must be served warm and tossed in the spicy-citrus sugar. These little babies are great to dip into a fruit compote or even a chocolate sauce .

Enjoy!

Shannon

Doughnuts with Spicy-Citrus Sugar

A slightly adapted Jamie Oliver recipe

This recipe is from Jamie Oliver, I’ve modified the process in that I use my stand mixer…it was so much easier than the whole kneading thing.

1 ¼ ounce package active dried yeast

1/3 cup superfine sugar

3 ½ cups all-purpose flour

1 ½ cups plus 2 Tbsp. whole milk, warmed until tepid

Zest of 2 lemons

Zest of 1 orange

5 ½ Tbsp. unsalted butter, softened and cubed

1 ¾ pints vegetable oil

For the spicy-citrus sugar

½ cup superfine sugar

1 tsp. ground cinnamon

½ tsp. freshly grated nutmeg

½ tsp. ground allspice

Zest of 1 lemon

Zest of 1 orange

1 vanilla bean, scored lengthways and seeds removed

Put the yeast in the bowl of a stand mixer with a tablespoon of the sugar and a tablespoon of the flour and mix in the warm milk. Put in a warm place for about 15 minutes until the mixture becomes frothy.

Next, put the rest of the sugar and flour, lemon zest, orange zest and butter into the bowl with the yeast mixture. Turn mixer on low to start bringing it together, then slowly speed it up, finally ending on a medium-high setting. Let the machine run until the dough begins to “slap” the sides of the mixing bowl and the dough looks smooth and silky. Then put dough into another bowl that has been lightly greased and cover with a clean damp kitchen towel and leave to rise for about an hour, or until it has doubled in size. When the dough has doubled in size, you can knock it back-this means you give it a bit of a punch to knock out some of the air so it can rise again later. This way your donuts will be light and fluffy. I actually did all this the day before, and then put the dough covered tightly into the refrigerator.

On a floured surface roll the dough out until it’s an even ½ inch thickness. Using a little cutter or small glass (approx. 2 inches in diameter) cut out about 25 little circles and pop them on to a greased baking pan to rise again, making sure there is sufficient gap between each one to allow them to spread. Cover with a damp tea towel and allow to rise for 45 minutes.

While you’re waiting for the doughnuts to rise, you can make the flavored sugar. Take all of the flavored sugar ingredients and mix thoroughly together; I used a mortar and pestle to break up the zest and vanilla seeds so that it would incorporate into the sugar. Put aside until after frying the doughnuts.

When the blobs of dough have almost doubled in size again, use a chopstick to make a little hole in the center of each doughnut. Now they are ready to be fried. Carefully heat the vegetable oil in a large deep saucepan. You can test the temperature by putting a leftover pea-sized piece of dough into the oil-if it sizzles and turns a golden brown after about a minute you oil is at the right temperature. Fry your doughnuts in batches. After about 2 minutes, when they are golden brown, carefully remove them with a slotted spoon, and place them on some paper towels to drain. While your doughnuts are still piping hot, sprinkle with the flavored sugar.

These are lovely eaten warm-feel free to pig out and eat them all in one go because they don’t keep very long.

Chilaquiles Verdes

 

Chilaquiles are a traditional Mexican peasant dish of fried tortillas bathed in either green or red salsa (depending on the region) until tender.  Slightly tart green tomatillo sauce is my preference and is the base of the recipe from the famed restaurant ¡Lotería! in the L.A. Farmers Market. 

Tomatillos are referred to as the green tomato (Spanish: tomate verde) but are not related to tomatoes, but are in the plant family related to goose berries.  The tomatillo fruit is surrounded by a paper-like husk that can be easily removed.  Fresh ripe tomatillos will keep in the refrigerator for about two weeks.  They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator.  They may also be frozen whole or sliced.

Chilaquiles are most commonly eaten at breakfast time, unlike nachos; chilaquiles are a meal to be eaten with a fork. Nothing is wasted in the Mexican home, so this dish was born as a clever way to revive yesterday's tortillas and leftover salsa.  You can top with a fried egg (my choice) or shredded chicken or beef, even black beans.  If frying your own tortilla chips seems too involved (I recommend you try it, though-it is really very easy!), as a shortcut this dish can be made with store bought tortilla chips, but choose the unsalted variety.

Enjoy!

Shannon

Chilaquiles Verdes
recipe from ¡Lotería!

Salsa Verde

8 medium tomatillos (about 1½ pounds), husked and rinsed
1 serrano or jalapeño chile, stemmed
½ white onion, halved again
2 garlic cloves
½ bay leaf
Pinch of dried oregano
Pinch of dried thyme
½ tsp. salt
¼ cup low sodium chicken broth
1 Tbsp. corn oil

Vegetable oil for frying
12 six-inch corn tortillas
2 large eggs, beaten
½ cup shredded Monterey Jack cheese
2 Tbsp. crumbled queso fresco or mild feta cheese
3 Tbsp. finely chopped white onion
1 Tbsp. finely chopped fresh cilantro
Crema fresca or sour cream for garnish

To make the salsa verde:  Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover.  Bring to a boil over high heat.  Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes.  Remove from the heat and let cool slightly.  Carefully transfer the boiled vegetables, along with the cooking water, to a blender.  Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety.  Add the ½ bay leaf, oregano, thyme, salt, and broth.  Continue to puree until smooth. You should have about 1 quart of salsa verde.
Place a wide pot or pan over medium-high heat and coat with the corn oil.  When the oil is hazy, pour in the salsa verde; it will bubble a bit.  Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes.  Cover, reduce the heat to very low, and keep warm while you fry the chips.
Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375° over medium-high heat.  Stack the tortillas and fan them with your thumb to separate.  Cut the tortillas into 8 wedges like a pie.
Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes.  Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool.  (let the oil return to the proper temperature between batches.)
To finish the chilaquiles, uncover the salsa verde and raise the heat to medium.  Just when it starts to bubble, stir in the beaten eggs.  Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it.  Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft.  Take care not to break the chips.  Sprinkle Jack cheese on top and let it melt.
Divide the chilaquiles among 4 plates.  Sprinkle with queso fresco, chopped onion, and cilantro.  Garnish with crema fresca and serve immediately.

sometimes less is more

Sometimes the simplest of things just can't be improved upon.

My local farmers market was bursting with berries this weekend, and I couldn't help myself. The juicy sweetness of these little beauties is unparalleled. I happened to have a little brioche leftover from this outstanding bakery up the coast in Santa Barbara called D'Angelo's. So why not slather on some softened Irish butter, a sprinkling of sugar, and then scatter some fresh raspberries on top with a little more sugar to give them a light dusting.

This delicious combination ended up being my breakfast, but I'm thinking it could fall into the "snack" category as well as even a simple dessert.
Enjoy!
Shannon

French crêpes

French for pancake, crêpes are light-paper thin creations that serve as a glorious backdrop for sweet or savory fillings. Dessert crêpes may be topped with a simple spritz of fresh lemon juice and a dusting of sugar, fresh fruit, jams, or the popular banana and nutella. Most famously, they star as Crêpes Suzette consisting of orange-butter sauce, doused in Grand Marnier, and flambéed. Savory crêpes are filled with meats, cheeses or vegetables and often topped with a complimentary sauce.

The crêpe batter must evenly and completely cover the surface of the pan to ensure a great crêpe. To help spread the batter, you'll need to lift the pan from the burner and rotate it several times. If the pan is not evenly balanced or if it is too heavy, this step will be difficult, so it is a good idea to simulate this motion before you purchase any pan. The French crêpe pan comes in a range of sizes. The smaller pans (6 to 8 inches in diameter) are typically used for dessert crêpes, whereas the larger pans (9 to 11 inches) are generally used for dinner crêpes.

Crêpes freeze well-you can make a big batch and stack them, separated by sheets of waxed paper, in a tightly sealed container or plastic bag. Stored this way, they'll keep for several months. Allow to defrost at room temperature, then rewarm by transferring the stack to a baking sheet, cover with foil, and heat in 300° oven for about 15 minutes.

There is a video on making crepes that is helpful if you'd like to see the process. The web site is:

http://www.epicurious.com/recipes/food/video/sweet-crepes-352470m/recipes/food/video/sweet-crepes-352470

The recipe below is an adaptation of a dish I am quite fond of from a lovely little Crêperie in San Clemente called La Galette. It goes by the name "Farmer's Breakfast Plate", and is served with slices of double cream brie, sliced oranges and an orange butter that I can never seem to get enough of, and is topped off with a light dusting of powdered sugar. With a large latté it is a wonderful start to the day.

Below, is my rendition of La Galette's Farmer's Breakfast Plate.

Enjoy!

Shannon

Sweet Crêpes

Ingredients:

2 large eggs

1 cup milk

1/3 cup water

1 cup flour

2 Tbsp. sugar

1 tsp. vanilla extract or Grand Marnier

2 Tbsp. melted butter

Orange Butter (recipe below)

Brie

Sliced oranges

Powdered sugar for dusting

Procedure:

1. In a blender, or by hand, blend all the ingredients until smooth. The batter should be the consistency of heavy cream. If it is too thick, whisk in additional water, 1 tablespoon at a time.

2. Cover and refrigerate at least 2 hours.

3. Heat a 9 to 11 inch crêpe pan over medium-low heat, until hot enough for a drop of water to sizzle on contact. Brush the surface of the crêpe pan with a thin film of melted butter or oil. Blot any excess with the a paper towel.

4. Gently stir the batter and ladle a 2 oz. portion (1/4 cup) of batter into the middle of the pan, swirling the batter around the pan in all directions.

5. Heat for approximately 60-90 seconds until the edges turn golden. Lift the edge of the crêpe with a spatula, then use your fingertips to lift the crêpe and quickly flip it over. Cook on the other side for 30 seconds, or until the batter is set into a thin pancake.

6. Transfer the crêpe to a large, round plate. Repeat with the remaining batter, brushing the pan with more butter if necessary. Stack the crêpes as they are made.

7. If making ahead, wrap the crêpes in plastic wrap to prevent drying out.

Orange Butter

1/2 lb. unsalted butter (2 sticks)

zest from 1 bright-skinned orange

3 Tbsp. granulated sugar

1 Tbsp. Juice from the orange or orange liqueur

In the bowl of a food processor fitted with a steel blade, place the 3 Tbsp. sugar along with the orange zest and give it a few good pulses to combine. Cut the butter into pieces, and process until smooth and almost fluffy. By droplets, while the machine is running add the orange juice or orange liqueur. Cover and refrigerate. This will also freeze nicely as well, wrapped tightly in plastic wrap. If you have any extra it is a lovely addition to french toast, biscuits or even a nice slice of toasted brioche.