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Sunday Brunch

Sunday Brunch

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Published by ChronicleBooks
Betty Rosbottom, beloved author of Sunday Soup and Sunday Roasts, knows how to make Sundays feel special. For this third title in her Sunday series, she turns to the most leisurely and convivial meal of the week, brunch. Providing a year’s worth of special meals, this book contains 80 mouthwatering recipes for eggs, stratas, pancakes, waffles, quickbreads, hash, and beverages, as well as 32 tantalizing color photographs and dozens of delicious menus. Full of enduring staples and delicious surprises, Sunday Brunch will become the go-to for tried and true Sunday treats.
Betty Rosbottom, beloved author of Sunday Soup and Sunday Roasts, knows how to make Sundays feel special. For this third title in her Sunday series, she turns to the most leisurely and convivial meal of the week, brunch. Providing a year’s worth of special meals, this book contains 80 mouthwatering recipes for eggs, stratas, pancakes, waffles, quickbreads, hash, and beverages, as well as 32 tantalizing color photographs and dozens of delicious menus. Full of enduring staples and delicious surprises, Sunday Brunch will become the go-to for tried and true Sunday treats.

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categoriesTypes, Recipes/Menus
Published by: ChronicleBooks on Feb 07, 2012
Copyright:Attribution Non-commercial

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01/20/2014

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Cooking Tips and GuidelinesEquipment Essentials
EGGS, EGGS, EGGSINTRODUCTIONALL-IN-ONE
From the Oven
Gratins, Flans, Tarts Poached, Scrambled, Pan-Fried,and More 
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32
Gratin o Eggs, Leeks, Bacon, andSt. André CheeseSouféd Eggs with Ricotta, Spinach,and PancettaParmesan Flans with ParmesanCrispsCaramelized Shallot and HamTartletsGrape Tomato and Blue Cheese Tart Spicy Shrimp and GritsPoached Eggs, Asparagus, andChorizoEggs Benedict with New Orleans AccentsBest-Ever Scrambled EggsHerbed Scrambled Eggs Nestledin Broiled PortobellosPan-Fried Eggs and MixedMushroom Sauté on ToastedSourdough SlicesEggs Baked with Crème Fraîche,Crab, and TarragonPotato and Arugula Omelets
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TABLE
of  
CONTENTS
 
SUNDAY BRUNCH
20
Eggs Benedict with New Orleans Accents
I spent my college years in New Orleans, where requent trips or breakast at Brennan’s alwaysincluded eggs Benedict. Theirs were prepared the traditional way with a toasted English mufnthat was topped with Canadian bacon, a poached egg, and classic hollandaise. For a new version,I replaced the mufn with andouille-studded cornbread, and the bacon with sliced tomatoes. O course, I included the anchor o this dish—a sot poached egg—and or the hollandaise I added aspicy accent o cayenne. I also made the sauce quickly in a processor rather than slowly at the stove.
1.
For the Quick Hollandaise Sauce: Heat the butter in a smallsaucepan set over medium heat until oaming hot. Pour intoa measuring cup with a spout. Place the egg yolks, lemon juice, salt, and cayenne in a ood processor and process or5 to 10 seconds to blend. Then, with the processor running,slowly add about 2 tbsp o the melted butter through theeed tube. (Most processors have a small hole in the bottomo the eed tube that will dispense liquids in a thin stream.)Repeat, adding 2 tbsp o butter at a time, until all has beenincorporated and the sauce is thick and creamy. Pour thesauce into a heatproo bowl and place it in a shallow pan o barely simmering water.
2.
For the poached eggs: Bring a large rying pan flled hal- way with water to a boil. Add the vinegar and gently breakeach egg into a saucer and slide it into the water. Swirl the water with a wooden spoon while the eggs are cooking.Cook until the eggs are just set but the yolks are still sot,3 minutes. Remove with a slotted spoon and drain well.(I you have an egg poacher, cook according to the manu-acturer’s directions until eggs are set.)
3.
Halve each cornbread wedge crosswise and arrange slightly overlapping on each o our dinner plates. Top the corn-bread with 2 or 3 tomato slices and then with a poachedegg. Season with salt and pepper. Drizzle warm hollandaiseover each, garnish with chives, and serve.
Quick Hollandaise Sauce
½ cup/115 g unsalted butter, diced3 egg yolks, at room temperature1 tbsp resh lemon juice¼ tsp kosher salt¼ to ½ tsp cayenne (more or a spicier accent)
Poached Eggs
2 to 3 tbsp cider or white vinegar4 eggs4 wedges Sausage-Studded Cornbread(page 77)2 ripe tomatoes, slicedKosher saltFreshly ground black pepperChopped chives or fat-lea parsley, or garnish
COOKING TIP:
The cornbread recipe makes enough to serve 8.I you want to double this recipe, it is easy tomake a double batch o hollandaise and poachadditional eggs.
Serves 4
PREP TIME:
15 minutes, plus40 minutes to makethe cornbread
START-TO-FINISH TIME:
1 hour, including mak-ing the cornbread
MAKE AHEAD:
Partially 

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