Browsing Tag

breakfast

Tasty

Sunnyside Breakfast Sandwich

December 30, 2013

Farm Fresh Egg Sandwich

What better way to rehab from your NYE festivities than with a hearty breakfast?! I introduce to you the Sunny-side Up Breakfast Sandwich…

Bacon and Eggs

I love finding delicious but easy food options…and this one takes the cake!

Ingredients:

  • Puff Pastry
  • Applewood Smoked Bacon
  • Farm Fresh Eggs
  • Chives

Eggs, Bacon, Puff Pastry

1. Preheat your oven to 425 degrees. Simply roll out your puff pastry with a rolling pin and slice into 6-9 squares.  I recommend only letting it thaw from the freezer for about 45 minutes (so that it is still cold, but pliable).  Then once you slice it, they will still maintain their shape.

2. Transfer puff pastry squares to a Silpat or parchment lined cookie sheet and brush with an egg wash (one egg whisked with a splash of water).

3. Slice bacon pieces in half (lengthwise) and place 2 pieces of bacon per square. Bake for 15-18 minutes.

4. While the pastry puffs are baking, fry your eggs (sunny-side up) in butter and finish with freshly ground pepper.

5. Serve eggs atop bacon covered puff pastry and garnish with chopped chives.  Enjoy right away!

Egg Yolk

* Whole Foods Smoked Applewood Bacon is worth the splurge!

Aeriel Breakfast Sandwich

Sip

Irish Coffee

December 27, 2013

Irish Coffee

Going to Buena Vista Cafe in SF for an Irish Coffee has been on my to-do list for some time… and still is.

But as a little Christmas miracle, my sister (who recently went to Buena Vista and witnessed the bartenders at work), perfected the task and crafted some for the family on Christmas morning!

Spooning Whipped Cream

World Famous Irish Coffee

  • 2 teaspoons sugar
  • coffee to taste (1/2-1 cup depending on preference)
  • 1 shot whiskey
  • homemade whipped cream (heavy whipping cream, vanilla extract and sugar to taste)

1. Make whipped cream using listed above ingredients in a KitchenAid – blend until peaks form.

2. Brew coffee.

Coffee

3. While making coffee, put hot water in glasses to warm them up (don’t want glass to crack!)

Warm Glasses

4. Once coffee is ready, you are all set to assemble your Irish Coffee!
5. Start with 2 tsp sugar in the bottom of your glass (make sure to dump out hot water first!)
6. Pour coffee in over the sugar.
7. Add shot of water to mixture.
8. Stir coffee and whiskey mixture together.
9.Using one spoon, scoop up whipped cream, then use a second spoon to scrap whipped cream into coffee mixture.

Whipped Cream topped Irish Coffee Recipe and photos by Taylor Feezor

Party

Birthday Brunch

December 26, 2013

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With my mom’s birthday and Christmas morning coinciding, brunch is always a big deal.  The last few years, I have taken the reins, and enjoy putting together a fun menu and figuring out a line-up that is pleasing to everyone and doesn’t result in hours in the kitchen the morning of!

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Menu:

Homemade Bloody Mary’s

Berry Parfaits – Honey Greek Yogurt, Blueberries, Triple Berry Granola

Kale and Maple Sausage Strata

Hash Browns

Halved Grapefruits with Maldon Sea Salt

Here were some of the highlights:

Tasty

Bundled Up Breakfast

December 4, 2013

Stacked French Toast

With the temperatures dropping and the cloudy mornings in full force, nothing is better than a cozy breakfast to start your day.    My hubby is a big french toast fan, so I’ve been working on perfecting my recipe.

French Toast Ingredients

Honey

Honey French Toast

French Toast Adapted from Alton Brown’s Recipe 

  • 1/2 cup milk
  • 1/2 cup half & half
  • 3 eggs
  • 2 Tablespoons honey (warmed in microwave for 30 seconds)
  • 1/4 teaspoon salt
  • 4 Tablespoons butter
  • 1/2 loaf of sliced day old bread (I used challah) – slices about 3/4 inch thick
  1. Preheat oven to 375 degrees.
  2. Whisk milk, half and half, eggs, honey and salt in a shallow bowl (or a 9×13 pan in my case).
  3. Soak bread slices for 15 seconds on each side and transfer to a cooling rack (that is placed on top of a sheet pan to catch any drippings). Let rest for 2 minutes.
  4. Spray some Pam in the pan and then heat a tablespoon of butter in a nonstick pan over medium-low heat and cook french toast slices for 2-3 minutes on each side in batches.
  5. Transfer cooked slices to a sheet pan and bake for 5 minutes.
  6. Remove and serve with powdered sugar and maple syrup.

Challah Bread

French Toast Batter

Dipped French Toast

Cooked French Toast

Also, I tend to mess up french toast 90% of the time, so I am constantly learning from my mistakes and trying to correct my wrongs.  Here are some tips I’ve learned so far:

  1. Mix the custard thoroughly – you want to make sure not to have chunks of egg in your french toast… so make sure to really get in there and whisk your mixture well
  2. Choose the right bread – you want to make sure it is sturdy yet still spongey.  I prefer challah, but brioche or croissants are some other great options.  Also make sure to slice them around 3/4 inch thick (too thin and they will be flimsy, and if it’s too thick it won’t cook through)
  3. Using JUST butter – spraying a little PAM in the bottom of your pan will coat it and allow the butter not to burn.  Also make sure to wipe out your pan with each batch.
  4. Pan temperature – Make sure to preheat your pan and cook at medium heat.  Anything too high and it will burn your toast, and anything too low will dry out your final product.

Pour Milk Cracking Eggs Pour Honey

Happy breakfasting!

Powdered Sugar French Toast

Be sure to check out more Laundry in Louboutin’s recipes here!

Tasty

Girls Love to Brunch

November 6, 2013

Every Sunday I tell myself I am going to wake up and whip up an amazing brunch for the hubby and I, and by the time I work my way down my mental to-do list, I am too overwhelmed… this past weekend though I was excited to put together a brunch that tasted like it took MUCH more time than it did.

Brunch

The key to this meal – the best ingredients you can find.  I went to the farmer’s market at 9am and bought farm fresh eggs, Early Girl tomatoes (that no joke you could smell when walking by their stand… I didn’t even know tomatoes could smell amazing!??!), and Levain rustic bread from the Manresa Bread Project.  By 11am I was home from errand running and was eating this meal by 11:30am… doesn’t get much better than that!

Charred Tomatoes and Toast 

  • 4 Slices Rustic Bread
  • 4 Tomatoes
  • 1 Clove of Garlic, peeled and sliced in half
  • 4 Eggs
  • Salt and pepper
  • Olive Oil
  1. Toast your bread (you could put it in the toaster, but I toasted in in a pan on the stove)
  2. Remove from heat and rub sliced end of garlic on bread.
  3. Brush olive oil on bread.
  4. Slice tomatoes in half (I sliced the ends off too, just because I’m weird about them)
  5. Brush sliced end with olive oil.
  6. Heat a pan over medium heat and once pan is warm place tomato, sliced side down on pan.
  7. Don’t move and let them cook for 3-4 minutes (until charred).
  8. Remove tomatoes from pan and place 2 atop each piece of bread.
  9. Drizzle some olive oil in a pan and crack eggs into pan.  Sprinkle with salt and pepper.
  10. Let eggs cook, undisturbed for 2-3 minutes (until egg white sets)
  11. Remove eggs once finished and place atop tomatoes and toast

Now what is the best thing to wash this meal down with? My easy go to brunch drink – a Michelada Cubana!

Michelada Cubana

Michelada Cubana 

  • 1 Corona 
  • Fresh squeezed lime juice (of 2 limes)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • 4-5 dashes of Tabasco (or more if you love it really hot)
  1. Rim a glass with lime juice and salt. 
  2. Mix ingredients listed above and pour into glass.

Michelada

*I premixed this drink in a pitcher when I got home and refrigerated it while I was making brunch.  Once the eggs were cooked I poured it into the salt rimmed glass and was good to go!

Cocktail Eggs Brunch