Poached Eggs with Shiitake Mushrooms, Wilted Arugula and White Truffle Cream

April 7, 2010.   Categories Arugula, Breakfast / Brunch, By Ingredient, Chef Viviane Banquet Farre, Contributing Chefs, Cream, Easter, Eggs, Poached, Mushrooms, Shiitake, Sourdough bread, Truffle, white, Truffles, Vinegar.

Poached Eggs with Shiitake Mushrooms, Wilted Arugula and White Truffle Cream

In my quest to find the “best” recipes, I’ve been so fortunate to discover incredibly talented professional and home chefs and bloggers.  And many of them have been so willing to share their recipes and techniques with me and the readers of this site.  Chef Viviane Banquet Farre is even more generous then most.  Whenever I visit her website I am captivated with the mouth-watering photos and elegant combination of ingredients....

Read More

Quaker’s Charitable Challenge – Please Vote and Help Me Win $10,000 for Food For The Poor!!

October 23, 2009.   Categories Breakfast / Brunch, From www.goodbite.com.

Quaker’s Charitable Challenge – Please Vote and Help Me Win $10,000 for Food For The Poor!!

My Video is Up! . . . Please Vote, Vote and Vote Again! www.youtube.com/quakertalk The wonderful recipe and collaborative blogging website www.goodbite.com has teamed up with Quaker Oats to create a fun and inventive new contest that will not only show you creative ways to spice up your oatmeal – but also donate a whopping $10,000 to a wonderful charity.  Twelve of the nation’s top bloggers have been selected to share...

Read More

Ole’s Swedish Hot Cakes – Little River Inn

July 23, 2009.   Categories Breakfast / Brunch.

Ole’s Swedish Hot Cakes – Little River Inn

Ole’s Swedish Hot Cakes Photos and Recipe Posted with Permission by the Little River Inn On my list of “must do’s” when I return home for a visit to the Mendocino coast in California is going to the Little River Inn for breakfast.  Simply put, they have the best breakfast on the coast.  It’s not uncommon for us to be there two or three times during our stay.  One of my favorite dishes is their...

Read More

Blueberry Scones with Lemony Glaze by Chef David Lawrence

May 29, 2009.   Categories Breakfast / Brunch, Chef David Lawrence, Contributing Chefs, Desserts.

Blueberry Scones with Lemony Glaze by Chef David Lawrence

Blueberry Scones with Lemony Glaze by Chef David Lawrence www.chefdavidlawrence.com Makes 8 scones FOR THE SCONES 2 cups all-purpose flour, plus more for dusting board 5 teaspoons sugar 1 tablespoon baking powder ½ teaspoon kosher salt Zest of 2 lemons 9 tablespoons unsalted butter, diced and very cold 1½ cups fresh blueberries 2 large eggs 1/3 cup heavy cream, plus more for brushing tops FOR THE GLAZE ½ cup freshly squeezed lemon...

Read More

Hollandaise Sauce

April 24, 2009.   Categories Breakfast / Brunch, Comfort Food, Sauces / Gravy.

Hollandaise Sauce

Ingredients: 3 egg yolks (organic, natural raised) 5-6 Tablespoons butter (3/4 stick) per egg yolk juice of about 2 big fresh lemons, plus add some zest, pinch sugar (dont ask why, it just tastes better) salt to taste Few drops of Tabasco Few drops of Worcester Sauce In a bowl or top of a double broiler over simmering water (do not allow it to boil just hot and simmering), whisk all until very light and frothy, then start whisking in melted...

Read More