Brunch

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Aloo Chat

1 pound small Yukon Gold potatoes, scrubbed
1 small onion, chopped
2 serrano chile, seeds removed if desired, chopped
1 2-inch piece ginger, peeled, chopped
1 cup chopped fresh cilantro, plus more for serving
¼ cup vegetable oil
1 can chickpeas, rinsed, patted dry
Freshly ground black pepper
2 teaspoons chaat masala
2 tablespoons prepared tamarind chutney, divided
pinch of sugar

1 cup raita yogurt

¼ cup sev or similar/fried noodles

Aloo chat
4
Your rating: None Average: 4 (1 vote)

Matzah Brei

Based on a kitchn recipe, this was one of the best matzah brie batches I've ever made.

Serves 2

4 eggs, divided
splash milk or cream
1 dash salt
1 dash sugar, optional
2 sheets matzo
2 tablespoons unsalted butter

Crack all but one of the eggs into a large bowl; add the milk, salt, and sugar, if using; and whisk very well to combine.
Break the matzah into 1/2-inch pieces or smaller and add to the egg mixture.
Let stand for at least 10 minutes, or until matzah is soft and pliable.

Matzah Brei
4
Your rating: None Average: 4 (1 vote)

Corned Beef Hash

  • 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
  • 4 sprigs flat-leaf parsley
  • 3 bay leaves, torn
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon yellow mustard seeds
  • 1 medium onion, peeled, halved through root
  • 1 large russet potato, peeled, halved crosswise
  • 1 12-ounce bottle Guinness stout or other stout or porter
  • 4 bay leaves
  • 1 tablespoon coriander seeds

Hash

  • ¼ cup chopped fresh flat-leaf parsley, plus more for serving
Corned Beef Hash
3
Your rating: None Average: 3 (1 vote)

Mushroom Frittata

½ lb mushrooms
1 leek
2 cloves garlic
kale or spinach
1 medium white potato
grated cheese
5-6 eggs, well beaten

Pre-heat oven to 375°

Slice the white part of the leek, combine with diced garlic.

In a large, oven-safe sautee pan or cast iron, sautee in olive oil until soft and lightly browned. Add in muchrooms and more olive oil as needed, continue until mushrooms are cooked, soft, and reduced in size. Add in balsamic vinegar kale an continue sauteeing until fully wilted and reduced. Remove from pan and set aside.

Mushroom frittata
3
Your rating: None Average: 3 (1 vote)

Huevos Rancheros

A tasty and relatively easy recipe with a great classic red sauce. The original recipe linked below uses canned chipotles, but this has been adapted to use more dried chiles, as the heat from the canned chipotles overpowers the eggs.

Sauce

  • 4-6 whole dried chipotles (only 2-3 canned)
  • 1/4 cup canola oil, divided
  • 1 small yellow onion, thinly sliced
  • 4 medium cloves garlic, thinly sliced
  • 1/2 teaspoon dried oregano
  • 1 (14-ounce) can crushed tomatoes, preferably fire-roasted (such as Muir Glen)
  • 1/4 cup minced fresh cilantro leaves and fine stems, plus more for serving
Huevos Rancheros
4
Your rating: None Average: 4 (1 vote)

Eggs Benedict

For 4 eggs:

4 English muffins
8 slices smoked salmon or ham
4 very fresh eggs, drained of louse whites and poached for 3 minutes

For Hollandaise:

1 egg yolk
1 teaspoon water
1 teaspoon lemon juice from 1 lemon
Pinch Kosher salt
½ stick unsalted butter

Prep english muffins and sliced meat. Set up mise-en-place

Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender.

Melt butter in a small saucepan that is easy to pour from over high heat, swirling constantly, until foaming subsides.

Eggs Benedict
2
Your rating: None Average: 2 (1 vote)

Carrot Ricotta Tart

Via http://www.bonappetit.com/recipe/carrot-tart-with-ricotta-and-herbs

2 cups ricotta
¼ cup heavy cream
Kosher salt and freshly ground pepper
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
1 package frozen puff pastry, thawed
1 large egg, beaten to blend (optional)
¼ cup coarsely chopped fresh chives
2 tablespoons small dill sprigs

Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.

Carrot Ricotta Tart
2.5
Your rating: None Average: 2.5 (2 votes)

Mussels a la Dubrovnik

This is a modified recipe of "Mussels à la Buzara", trying to replicate a dish from http://www.dubravka1836.hr/

2 lbs mussels, scrubbed and de-bearded; dispose of any mussels with shells that stay open.
2 medium tomatoes, diced
¼ cup breadcrumbs
4 garlic cloves, minced or sliced
1 medium onion, finely chopped
1 cup dry white wine
½ cup parsley, chopped
olive oil
Salt and pepper to taste

Mussels a la Dubrovnik
3.5
Your rating: None Average: 3.5 (2 votes)

Grain Bowl

Caramelized Garlic Quiche

For Crust (enough for two crusts)
2½ cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 tablespoons apple cider vinegar

For Quiche:
5 large eggs
3 heads of garlic, cloves peeled
Kosher salt
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
dash nutmeg
Freshly ground black pepper
6 ounces sharp white cheddar cheese, grated (about 2 cups)
2 cups baby spinach, lightly chopped
1 cup crème fraîche
½ cup milk

Crust

Caramelized Onion Quiche
5
Your rating: None Average: 5 (2 votes)

Smoked Salmon Dip

My goodness was this delicious. You have to give Martha credit where credit is due.

8 oz smoked salmon, roughly chopped, divided
8 oz cream cheese, softened
1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
2 Tbsp diced red onion
1 Tbsp capers
1 tsp prepared horseradish
Juice of half a lemon

Smoked Salmon Dip
5
Your rating: None Average: 5 (1 vote)

Crepes

2 large eggs
1 large egg yolk (CI uses 3 whole eggs)
1 cup buttermilk (or milk)
¾ cup rye (or AP, or white wheat) flour
¼ teaspoon kosher salt
2 tablespoons plus 4 tsp. sugar
¼ cup unsalted butter, melted, plus 8 tsp., room temperature
Lemon wedges (for serving)

Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 Tbsp. sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.

Crepes
4
Your rating: None Average: 4 (1 vote)

Corn Fritters

Via WhatIHaventCookedYet, a recipe for corn fritters (not unlike Venezuelan cachapas):

This is a slightly modified, and halved, version of the recipe.

1/4 Tbsp salt
1/2 Tbsp baking powder
1/4 cup flour
1/2 cup corn meal
1 egg, lightly beaten
1/2 cups buttermilk
1/8 cup melted butter
1 Tbsp honey
2 ears corn, kernels removed
1/4 cup cheddar cheese
Olive oil for frying

Mix together dry ingredients – salt, baking powder, flour and corn meal – in a large bowl.

Corn Fritters
2
Your rating: None Average: 2 (2 votes)

Pea Pancakes

Audrey was really excited about this recipe. Unfortunately, it sucked.

1 cup shelled fresh peas (from about 1 pound pods)
1 teaspoon kosher salt plus more
3 large eggs
1 cup low-fat cottage cheese
1/4 cup all-purpose flour
2 tablespoons vegetable oil plus more for skillet
4 scallions, thinly sliced, plus more for serving
1/4 cup (1/2 stick) salted butter, melted

Optional: If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes, Drain

Pea Pancakes
1
Your rating: None Average: 1 (2 votes)

Shrimp and Hearts of Palm Rémoulade

Rémoulade

1/2 cup loosely packed flat-leaf parsley leaves
1 celery stalk, coarsely chopped
1 small shallot, coarsely chopped
1 garlic clove, peeled

1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon Worchestershire sauce

Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.

Shrimp

Shrimp Remoulade
2
Your rating: None Average: 2 (2 votes)

Juniper Cured Salmon

This recipe is a modified version of one from the Mitsitam Cafe Cookbook, using a salt-cooking/curing method from the Pacific North-west:

1/2 lb of raw salmon is one serving of cured salmon for lox/sandwich/in a salad.

For under 1lb salmon: 1.5 cups each of plain, fine-grain kosher salt and sugar
For a 1 lb salmon: 2.5 cups each salt/sugar
For a 2 lb salmon: 3 cups each salt/sugar

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Salmon Curing
4.5
Your rating: None Average: 4.5 (2 votes)

Bean Salad

This dish makes a great week-long side dish for summer - a chilled, but protein-rich vegetarian dish!

1 can black beans
1 can pinto or small red beans
1 can small white beans
2-3 jalapenos, chopped
1 medium white onion, diced
1 bunch cilantro, lightly chopped
juice of 2 limes
1 can or 2 ears corn (boil, cut off kernels)
salt and pepper to taste
salsa, to taste

Avocado
Tomato
more limes to taste

Mix together all but avocado and tomato and let the flavors marry overnight. Add chopped avocado and tomato, and more limes and salsa to taste, upon serving.

Bean Salad
3.5
Your rating: None Average: 3.5 (2 votes)

Cold Soba Noodle Salad

A great side dish that could, with the addition of a protein, take center stage. Goes great as a side to Japanese grilling.

1/2 packet (~4.5 oz) soba noodles
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons Asian sesame oil
1 tablespoon wasabi paste

1/4 cup minced green onions

In a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve, keeping the rest in the bowl.

Cold Soba Noodles
4
Your rating: None Average: 4 (1 vote)

(Spicy) Pimiento Mac and Cheese

I made a tweaked version of this Bon Appetit recipe. It was good, especially from a mac and cheese perspective - gooey and all the rest of that. I'm not sure how I actually felt about the spicy pimiento cheese aspect of it. Perhaps next time I will downplay the spicy pimiento and just use the basic recipe as a base for a more traditional mac and cheese dish.

Ingredients
3 tablespoons unsalted butter, room temperature, divided
1/2 cup panko (Japanese breadcrumbs)

Spicy Mac and Cheese
3.5
Your rating: None Average: 3.5 (2 votes)

Curry Chicken Salad

A recipe of my own creation, but inspired by this one.

I don't have measurements, but sort of just made this using the following ingredients until it tasted right and balanced.

Cooked chicken, chopped or torn into smallish pieces (I always start with a rotisserie chicken from Eastern Market, but any chicken will do)
Apple, diced into small pieces
Red onion, diced into small pieces
Raisins (I'm partial to golden raisins, but it doesn't matter; dried cranberries could be used here too)
Cilantro, finely chopped

Curry Chicken Salad
4
Your rating: None Average: 4 (2 votes)

Trinidadian Macaroni Pie

Throughout college, I had several Trinidadian friends (including a great freshman year roommate). One of the easiest (and most delicious and most fattening) dishes we would eat was macaroni pie. I stole this recipe from CaribbeanPot.com and it was quite tasty.

14 oz "macaroni" (we used bucattini pasta)
1/2 medium onion diced finely
1 habanero or scotch bonnet diced finely (optional)
2 large eggs
1 can evaporated milk (~12 oz)
2 tbsp butter, melted
1/3 tsp dry mustard
2 1/4 cups grated cheddar cheese, divided

Trini Macaroni Pie
4
Your rating: None Average: 4 (2 votes)

Four Cheese Quiche

This recipe is meant to replicate an amazing quiche I had at La Galette, in downtown Dakar, served as a 6" quiche with a green salad on the side.

1 pastry shell (use the pastry crust from the tomato tart recipe.

4oz st nectaire (soft, ripened cheese) without the rind
3oz chevre
1oz blue d'Auvergne or Roquefort (optional)
2oz of grated emmental cheese
2 eggs
2 egg yolks

Cheese Quiche
3
Your rating: None Average: 3 (1 vote)

Pancakes

Perfect pancakes are like perfect rice - the secret shibboleths of the kitchen. Smitten Kitchen has a great read on making amazing pancakes, adapted here:

  • 1 cup all-purpose flour
  • ½ cup light wheat (we use Wade's Mill naturally white bread flour, the wheatier the flour, the more all-purpose you'll need)
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt, or slightly less table salt
  • 1 ½ tablespoons sugar
  • 4 medium eggs, separated
Pancakes, plain
3.5
Your rating: None Average: 3.5 (2 votes)

Caramelized Onion and Apple Flatbread

Adapted from a recipe we found online, this flatbread or pizza is easy to make and tasty. Cut it into small squares to serve at a party.

Caramelized Onion and Apple Pizza
3
Your rating: None Average: 3 (2 votes)

Steamed buns with Pork Belly

While the entire recipe is far too insanely complicated to repost here, it comes from the Momofuku cookbook.

The components are:

  • steamed buns
  • roasted pork belly (start with 3lbs skinless pork belly)
  • scallions
  • sweet pickles
  • hoisin and siracha sauces

The candied crispies from the roasting of the pork make a fantastic condiment to the buns

Pork Belly

  • 3lbs skinless pork belly
  • ¼ cup kosher salt
  • ¼ cup suger
Steamed Buns with Pork Belly
4
Your rating: None Average: 4 (2 votes)

Simple Biscuits

The vintage Joy of Cooking book I have had always held the answers to almost any question in the kitchen - the last stop before a call to Mom, basically. I've always found its biscuit recipe lacking, though. So when I stumbled across this one when trying to make a biscuit-topped cobbler, I wanted to keep it for posterity:

Biscuit Dough

1 tablespoon shortening
1 cup flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk

Mix dry ingredients; cut shortening in with pastry blender or knives. Add milk gradually to make a soft dough. If too soft, add a little more flour.

Biscuits
3.5
Your rating: None Average: 3.5 (2 votes)

Sharon's egg and chile souffle

3 large Hatch green chiles; roasted, chopped and seeded (or 2 small cans chopped green chiles)
1 can corn (optionally briefly blended with hand blender to break down)
1 small zucchini, sliced into half moons and salted for 10-30 minutes to release excess water
1/2 lb. Monterey Jack or Pepper Jack Cheese, grated
6 Eggs
8oz sour cream

Serves 4

Preheat oven to 375 degrees.

Mix chiles, corn, and zucchini in a bowl.

Layer chile mix with the grated cheese in an buttered or greased 13x9x2 inch baking dish.

Hatch Souffle
3.5
Your rating: None Average: 3.5 (2 votes)

Fresh Tomato Tart with Chevre

This is a recipe created by Jon's Mom based on the amazing brunch tart from A Priori Thé in Paris, hidden in the Galerie Vivienne nearish to the Bourse. It is absolutely worth the effort to squeeze into a booth here, if only for this tart. The original has a dry cheddar-like cheese (Cantal) melted on top, but we find that unnecessary, given the massive amount of cream cheese and chèvre already being used. This dish is amazing in its simplicity.

For the tart's pastry
10" tart pan:
1½ cups flour
¾ tsp salt
½ cup butter (freeze)

Tomato Tart
5
Your rating: None Average: 5 (2 votes)

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