Category: Brunch

Eggs Benedict – Romesco Style

[vc_row][vc_column width=”1/1″][vc_column_text] Eggs Benedict is one of those breakfast/brunch dishes that we rarely make at home – too much fuss.  But when the sauce preparation is taken out of the equation, the dish is simple and quick, and is elegant. While there are some store-bought Hollandaise Sauce that are OK, we took a different direction.  The Serious Foodie Romesco Finishing Sauce is really brilliant with eggs, so we decided to try it out with our Spanish-inspired version of Eggs Benedict.  You can find our sauces at select stores, or on line:  [/vc_column_text][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Eggs Benedict – Romesco Style Author: Mr. Serious Foodie Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: Serves 4 There are many poaching utensils that you can find at most kitchen supply stores. We rather use custard cups instead of buying special tools we use infrequently. Ingredients 4 quarts water 4 English muffins Butter 1/4 cup white vinegar 1 teaspoon kosher salt Vegetable or olive oil for coating cups 8 large eggs Serrano ham, or prosciutto 10 ounce jar Serious Foodie Romesco Finishing Sauce Optional: finely chopped parsley Optional: steamed asparagus Instructions Cut the English muffins in half; toast to your […]

Strata & Romesco Sauce: Fancy Egg Casserole by Another Name

[vc_row][vc_column width=”1/1″][vc_column_text] Whether you spell it strata or stratta or simply egg casserole, you find this savory egg bread pudding throughout Europe – and anywhere else where you have leftover bread.  You always start with bread, eggs, and cheese – then you decide what else  you’d like.  You can keep it strictly vegetarian with an array of possibilities – or you can go in the carnivorous direction by adding various meats.  Think quiche when constructing the ingredients for your  strata. We did a survey of on-line recipes, and found quite a few that we liked (the best were on Martha Stewart, of course), and tried a few in our test kitchen.  Some failed because of lack of taste or texture –  so here we will give you a fool-proof version, then add some real class with the Serious Foodie Romesco Sauce.  [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text] The keys to a good strata are few but all important: Find the best ingredients.  If you see some wonderful in-season vegetable at the store or farmer’s market, grab it (asparagus is quite brilliant right now). You must start with dried out bread – either stale, or toasted.  We preferred toasted bread for our […]

Introducing the Romesco Finishing Sauce!

[vc_row][vc_column width=”1/1″][vc_column_text] We’re excited to introduce our Spanish-inspired Romesco Sauce from the Serious Foodie.  Romesco sauce originated in Northeast Spain, and is typically made from nuts (almonds, pinenuts, hazelnuts), garlic, peppers, and sometimes tomatoes.  Our version uses red roasted peppers, roasted tomatoes, garlic, and the unusual Lemon Drop pepper to add  a bit of a kick. The Romesco sauce is often served with fish and shellfish, and also matches well with chicken, lamb, and vegetables. Our version of Romesco sauce also matches very well with eggs – here we show the sauce matched with an asparagus, brie, and Serrano ham omelet.  The salad accompaniment was dressed with a simple lemon vinaigrette. You can find our Serious Foodie sauces at one of our local partner gourmet stores, or order on-line at [/vc_column_text][/vc_column][/vc_row]

Revising the Italian Easter Pie Recipe

[vc_row][vc_column width=”1/1″][vc_column_text css=”.vc_custom_1458918608300{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;border-left-color: #000000 !important;border-right-color: #000000 !important;border-top-color: #000000 !important;border-bottom-color: #000000 !important;}”] A few years ago, we published a recipe for Torta Pasqualina (which is simply Easter Pie) that has been passed down from our Italian heritage (we give quite a bit of history to the Easter Pie story in that article, which we won’t repeat here).  Though we’ve been making it the same way for a long time, we really never liked the crust – and sometimes the filling was quite heavy. We’ve done a bit of experimenting in our test kitchen, and found some very simple fixes.  It’s still a bit of work, but with our revisions it is not hard work – and the results are delicious! [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”black” align=”align_center” border_width=”2″][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text] The Crust Frankly, the crust for most Easter Pie recipes are not good.  We tried a few, including the classic we published previously – and just decided to rethink what we really wanted.  Let’s start with flaky – but a crust that has enough substance to hold up to filling.  We tried both store-bought filo dough and puff pastry, and found that puff pastry was quite good. […]

Knead or No Knead – That Is the Question: Making Great Homemade Bread

[vc_row][vc_column width=”1/1″][vc_column_text] We’ve come across a number of bread making recipes using our favorite slow cooking/braising tool – the Dutch oven – and decided to venture into a realm that has been nearly abandoned because of our gluten-free diets.  But there is nothing more wonderful than the smell that fills the kitchen of the dough, then the baking.  And if eating great bread is a bit of a splurge, then we’ll make some room in our diet for the homemade variety. [/vc_column_text][vc_separator color=”grey” align=”align_center”][vc_column_text] The Martha Stewart show on PBS was the first time we paid attention to Dutch oven bread making – she had the brilliant Jim Lahey of New York City’s Sullivan Street Bakery showing his no knead method.  Then we saw the Bon Appetit article entitled “BA’s Best Bread”  which intrigued us even more (they use the French style kneading of Richard Bertinet – more on him later).  Lastly, we re-visited a few websites that have a vested interest in selling Dutch ovens – such as Le Creuset; their technique for dough making is done solely in a standing mixer. [/vc_column_text][vc_separator color=”grey” align=”align_center”][vc_column_text] For this exercise, we decided to keep it simple: rustic white bread.  The question […]

Shakshuka, a Traditional Baked Egg Dish

Every so often, a single dish becomes viral – like Shakshuka, a dish that has its origins in North Africa.  It seems that every high-end restaurant we’ve visited in the last few months has a different take on this dish, and like many great dishes there are as many versions as there are cooks who have embraced it. It even showed up in a recent NY Times article written by Melissa Clark – and we really like her writing and recipes, so we thought our followers wouldn’t mind if we republish her recipe.  We tried this dish as a Passover/Easter brunch plate, serving it on top of potato pancakes (latkes, of course).  It was a big hit, along with one of the Serious Foodies’ hot sauce on the side.  Hope you try it! Shakshuka, a Traditional Baked Egg Dish Author: Mr. Serious Foodie Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: serves 4 This version strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat. Rated as: EASY Ingredients 3 tablespoons extra-virgin olive oil 1 large onion, halved and thinly sliced 1 large red bell pepper, […]

Cool DIY Brunch Menus

[vc_row][vc_column width=”1/1″][vc_column_text] Saturday, Sunday – or playing hooky midweek – having an at-home brunch means no waiting in line, as many mimosas as your heart desires, and, best of all, eating in your pajamas. We pulled together some really cool recipes that will help you tackle a leisurely weekend brunch in style. Easy like Sunday morning, baby! Quinoa Breakfast Bowls The brilliant blog site – – has a wealth of wonderful breakfast/brunch recipes.  The best & most creative of the lot are the quinoa breakfast bowls that are delicious and healthy.  We particularly liked the Asian-inspired version with miso mustard dressing.  READ MORE… [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text] Eggs Benedict   Want to make perfect poached eggs?  Then raise the bar to eggs Benedict?  No doubt the queen of DIY is Martha Stewart, and her website gives us a beautiful collection of poached egg recipes, including the classic eggs Benedict.  READ MORE…   [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text] Duck Hash We love hash – all sorts of hash – from the classic corned beef version to the more exotic.  Our own test kitchen replicated a duck hash from 39 Rue de Jean in Charleston, SC – which was the best we ever tasted.  This is also […]