Mother's Day Brunch Meals, Brunch #3

Hello Everyone.
I am so nervous and excited!  Tomorrow I start my guest appearances for The Frugal Femme Friday's on 103.3's morning show Jeff and Company. 

There is no vintage version of this logo. :-)

I go on EARLY in the morning, or at least early for me.  I go on after 6:30 and before7am and I think I will be on, off and on, throughout the morning.  I am usually still sleeping then so, hopefully, I will be coherent and interesting to listen to.  If you are from Baton Rouge, awake, and near a radio, please listen to me tomorrow. 
Okay, enough of plugging myself-- onto the third and most complicated of the brunches!
This brunch is inspired by a Jacques Pepin cooking show I saw on LPB's Create TV.  I haven't really changed the recipe at all except to change the portions for two people.  If it is more than just you and your mother for dinner, here is a link to the original recipe:

http://www.foodandwine.com/recipes/aspen-2003-les-oeufs-jeannette-eggs-Jeannette

I tried to find the video from his show for public television, but I could not find it.

Jacques Pepin Eggs Jeanette

Don't these look fancy?  Imagine them on top of a bed of Romaine lettuce.  Elegance personified

Ingredients
3 large eggs (preferably organic)
1 tsp. chopped garlic (I use more than Jacques because I like mine garlic-y, but you can use less if you would like.)
1 tbsp. dill  (Jacques uses parsley.  I don't care for parsley so I substituted dill.)
1-2 tbsp. whole milk  (I don't have whole milk.  I have two percent and it turns out fine or, if I have it, I add a little sour cream to my milk to thicken it up a little.)
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 tbsp. vegetable oil
(This recipe is SOOOO good if you also add a few drops of truffle oil)
Crunch French bread

Dressing
1-2 tbsp. left over egg dressing
1/2 tbsp. Dijon style mustard
1/2 tbsp. water
Dash of kosher salt and freshly ground pepper
2 tbsp. extra virgin olive oil

Instructions
1.  Put the eggs in a small saucepan and cover with boiling water. Bring to a very gentle boil and let boil for 9-10 minutes.
2.  Drain off the water and shake the eggs in the saucepan to crack the shells. (Jacques Pepin says this will help in the removal of the shells later on.)
3.  Fill the sauce pan with cold water and ice and let the eggs cool for 15 minutes.
4.  Shell the eggs under cold running water.  (I admit it, I don't do this, I stand above my counter and shell them.  Bad Carole!) Split the eggs lengthwise.  (Just as you would if you were making deviled eggs.)
5.  Carefully remove the yolks and put them into a bowl.  Add the garlic, dill, milk, kosher salt, and pepper.  Crush with a fork to create a coarse paste.  (Here is where you can add the few drops of truffle oil.)
6.  Spoon the mixture back into the hollows of the eggs whites, reserving 1-2 tbsp. of the filling to use in the sauce.  (This is where you do not want it to be like deviled eggs.  You want the filling of the egg to be even with the egg white to create a flat surface.)
7.  Heat the vegetable oil in a non-stick skillet and place the eggs stuffed side down.  Cook over medium heat for 2-3 minutes, until the eggs are beautifully browned on the stuffed side.
8.  Removed and arrange stuffed side up on a platter.  (In the television show, Jacques Pepin lay down a bed of sauce first and then put the eggs on the sauce, stuffed side up and then drizzled more sauce.  LATER ON IN THIS RECIPE, I am going to show you another way that you can serve this.)
9.  For the dressing, mix all of the dressing ingredients in a small bowl or a mini food processor until all the ingredients are well combined.
10.  Coat the warm eggs with dressing and serve lukewarm with crunchy French bread.

NOTE:  This is a delicious way to eat this meal and is how I ate it when I prepared the eggs in the picture I have posted here.  Another excellent way to eat this is over Romaine lettuce.  Put the lettuce in a bowl and then toss gently with about half of the dressing.  Place the eggs, stuffed side up on top of the salad and drizzle with the remaining dressing.  Sprinkle with two-three slices of crumbled bacon that you have pre-prepared.  (Please don't use pre-packaged bacon bits, they do not give the same texture and flavor.)  You can add other things to this salad, such as green onions, but I find that it is more delicious if you leave it simple.  Serve the salad with French bread.

French Bread in the Bread Machine

This is another one of those items that I *'ed in the first Mother's Day post. This is because French bread is so easy and inexpensive to buy these days, with many grocery stores selling them for $0.99 per loaf, so why go through the hassle.  But I have included this recipe in case you want to make your own French bread the day before and make your mother believe that you are a genius in the kitchen.

As you know, I don't come up with many of my own baking recipes.  This recipe is no exception. I wish that I could remember where I got this recipe, but I wrote down this recipe years ago, before I realized I might be sharing recipes on a mass medium,  and I did not record where I found it.  I apologize to the baker who created this yummy bread recipe for not giving them credit.

Ingredients
1  1/4 cups water (70-80 degrees)
2 tsp. sugar
1 tsp. salt
3 1/2 cups bread flour (Yes, you have to use bread flour it doesn't come out right if you don't.)
1 1/2 tsp. active dry yeast (1 packet)
1 tbsp. cornmeal

Glaze
1 egg
1 tbsp. water

Instructions
1.  In a bread machine pan, place the first 5 ingredients in the order suggested by the manufacturer.  (This is why I never throw away the instruction book that came with my machine, I can never remember the order of ingredients.) 
2.  Select the dough setting.  (Check after 5 minutes of mixing to see if need to add more water or flour.)
3.  When the dough cycle is completed, turn dough out of the pan onto a lightly floured surface. Divide the dough in half. Roll each portion into a 10 inch by eight inch rectangle.  (If you don't have a ruler and need a guideline, regular paper that goes in office printers is 8 1/2 by 11.  So you want it slightly smaller than a piece of printing paper.)
4.  Starting with the long side, roll up, jelly roll style and pinch the seams to seal.
5.  Sprinkle a greased baking sheet with cornmeal.
6.  Place the loaves, seam side down on the prepared pan.
7.  Cover and let rise in a warm place until the loaves have doubled, about 20 minutes.
8.  Whisk together the egg and water and brush the mixture over the loaves.
9. with a sharp knife, make four shallow slashes across the top of each loaf.  (This will make the bread look cool and like you bought it at a bakery.  I'm sure it does other things as well, but, for my mom, I am all about how it looks.)
10.  Bake at 375 for 20-25 minutes or until golden brown.
11.  Cool on a wire rack.

Tomorrow I will be back with some ideas for decorating the table now that you have a menu and some last minute, hand made gift ideas that your mom will adore and your pocket book will love.

Mother's Day Brunches Continued

Hello Everyone!
As promised, I am posting the second in the Mothers Day Brunches.  I have not included it in the menu, but a small bowl of fresh fruit would go perfect with the other elements of this brunch and would look so pretty.

I am loving these vintage Mother's Day Cards. 

With this particular brunch, you should start the Gourmet hash browns first. They are going to take the most prep and take the longest.

Gourmet Hash Browns

These hash browns are a more "genteel" version of the country hash browns I usually make.

I love this table setting.  In Friday's post, I'm going to show you how to lay out a pretty table without spending a pretty penny.

Instructions
3 large Yukon gold potatoes  (You can also use russet potatoes.),  cleaned
kosher salt
1 tbsp. butter
1 small onion, chopped
1 clove garlic, minced
1/4 cup cheese, this can be a cheese of your choice.  I like asiago, mozzarella, or montasio but it is also very good with cheddar. 
1/4 tsp. - 1/2 tsp. freshly grated nutmeg (if you don't have fresh nutmeg, you can use dried nutmeg.)
1/2 tsp. herb de provence  or you can use basil
1/2 tsp. dill
2 tbsp. canola oil, split  (You can also use olive oil or grape seed oil.)
1 small shallot or green onion, minced
1/2 - 1 tsp. sherry wine vinegar or white wine vinegar (to taste)

Directions
1.  In a medium pot, put the scrubbed potatoes and cover with water.  Put about 1 tsp. of salt into the water with the potatoes.
2.  Bring to a boil on medium high heat and cook until potatoes are fork tender, about 45 to 50 minutes.  Drain the potatoes and let them cool slightly.
3.  While the potatoes are cooling, melt butter in a heavy bottomed 8-in. skillet (I like to use cast iron.).  Add the onions and garlic and cook on medium heat until the onions are translucent,  Make certain to stir constantly and make certain not to burn the garlic.  This will take about 6 to 8 minutes. Take off heat and set aside.
4.  Peel the still-warm potatoes and crush them gently into small pieces with a fork in a medium sized bowl.  (The pieces should be about 1 inch, you are not make mashed potatoes.)
5.  Gently fold in the onion/garlic mixture, cheese, pinch of salt, nutmeg, herb de provence or basil, and dill.  Do not over mix.
6.  Wipe out the heavy 8-in. skillet and heat the pan until hot but not smoking.  Add one tbsp. of oil to the pan and heat oil. The oil will begin to shimmer when it is heated through.
7.  Add the potato mixture to the skillet in an even layer. 
8.  Let the mixture cook on one side until golden brown, about 3-4 minutes.  Run a spatula around the edge of the pan and underneath the potato mixture to loosen from the pan.  Give the pan a shake to loosen potatoes from the bottom completely.
9.  You can try flipping the potato mixture with the spatula or do the fancy flip move that you see chef's do on tv, but I prefer the plate method.  Place a plate over the top of the skillet and quickly turn the skillet so that the plate is on the bottom and the skillet on top.
10.  Put the skillet back on the burner and, using a spatula, carefully push the potato mixture, brown side up, back into the skillet.  Smooth the top if necessary.
11.  Let the potatoes brown on the bottom for another 3-4 minutes.  Using the spatula, loosen the sides and bottom of the potatoes again..
12.  Carefully slide onto a plate or serving platter. Set aside and allow to cool slightly. The potatoes will firm up as it cools. 
13.  In a small bowl mix together 1 tsp. olive oil,  the sherry vinegar and the shallots.  Salt to taste.

To Serve: Cut potatoes into wedges and drizzle the vinegar mixture over the potatoes.

Ham and Egg Cups

These look super fancy and will impress, but they are super easy to make and are so delicious!  This is one of my husband's favorite breakfast dishes of all time.

Ingredients
3-4 slices deli ham  (Although I have used the thin sliced prepackaged ham it worked just fine.)
3-4 eggs
1 tsp. Boursin cheese, per cup
basil, to taste
kosher salt and freshly ground pepper, to taste

Instructions
1.  Pre-heat oven to 350 degrees.
2.  While oven is heating, spray muffin pan with non-stick spray or brush with melted butter.
3.  Place one slice of ham into each muffin cup.  I like to flute the edges so that the ham sort of looks like a rose.

All of my baking pans are pink.  They make me happy.

4.  Put one teaspoon of Boursin cheese into the bottom of each ham cup.

5.  Carefully break one egg and slide into the ham cup.  If it is easier for you, you can break the egg into a custard cup first and then slide the egg into the ham cup. Repeat the process for the remaining eggs.

6.  Top the eggs with basil, kosher salt and freshly ground black pepper.

7.  Bake for 18-20 minutes until the egg whites are set and the yolk has thickened.

8.  Let stand in muffin cups for 3-4 minutes to cool.
9.  Carefully remove from muffin pan and serve.  (I use silicone pans, so I just gently press from the bottom and it pops right out.)

Aren't these pretty?!?!?!

Variations:  You don't have to use Boursin cheese, any cheese that you like can be used.  Also, this dish goes up to another element if, before baking, you top each egg with 1 tsp. of pesto and place a   cherry tomato sliced in half over that.  So yummy and so pretty!

Tomorrow, we do our final dishes!

 

Ideas and Recipe for Mothers Day Brunches

Hello Everyone!
Oh my goodness this year is going fast. I sat down tonight to continue on my Spring cleaning posts and realized that this weekend is Mothers Day!!!!

Isn't she adorable?  I have a lady vase that looks a lot like her that stores my paint brushes.

I made a promise that I would give y'all recipes for awesome brunches for your mom when I couldn't do them for Valentine's Day and I don't plan on reneging on that promise.  So, we will continue on with Spring cleaning later this week and will focus on brunch for this post.



Making brunch for your mother is a great way for you to spoil mom and save on our pocket book.  Most of the supplies will only cost about $10 (excluding alcohol)  total when you purchase them at the grocery store. That is less than the cost of one brunch meal at a restaurant, let alone two meals, and that doesn't even include if you decide that you would like a Bloody Mary or Mimosa to go with Brunch.
I'm sorry that I don't have pictures for most of these, but the holiday snuck up on me. 
Brunch is, overall, not a difficult meal to create. The hard part comes in the timing of when you prepare the dishes.

My timer actually looks like this, minus the face, and with minutes instead of hours.  I actually use it quite a lot when I am preparing breakfast.

If you are not a frequent cook, for some of these recipe, I would advise that you have breakfast for dinner some time this week and practice your timing so that you get it just right for mom on the big day.
I have broken these down into individual meals, but please feel free to mix and match to your heart's content.  I also have avoided the breakfasts that you may make every week-end such as scrambled eggs, bacon, and pancakes. Instead, I have opted for the brunches that will look prettier and feel more luxurious when eating, so that it feels more like it belongs in a ladies salon than a farmhouse table.

Please note, if I have put a * by the name of the dish it means that you can do it yourself and feel smug about the fact that you are awesome and did everything by hand, but it is more work than most of us are willing to do. I have included the recipes, but I would suggest cheating and just buying them at the store.



Brunch #1  (Easy)  Blueberry Scones* with Clotted Cream & Lemon Curd or Strawberry Jelly
                               "Parisienne" Coddled Eggs
                                Thick-cut Bacon

Brunch #2 (Medium) Ham and Egg Cups
                                 Gourmet Hashbrowns

Brunch #3 (Hard)  Jacques Pepin's Eggs Jeanette  (A dish named after and inspired by his mother)
                               Served over Romaine lettuce and sprinkled with Bacon
                               Crusty French Bread* 

I want both of these outfits.  The be honest, I want this picture to be my life.  But this is the feel that I strive for when making a Mothers Day Brunch.

Brunch #1:  Blueberry Scones with clotted cream (or butter) with Lemon Curd or Strawberry Jelly                                           "Parisienne" Coddled Eggs    and   Thick Cut Bacon               

                            

Blueberry Scones

Although I have baked blueberry scones, to be brutally honest I usually purchase them from the market.  But I am including this recipe for those of you who like to bake.  This is my favorite recipe for blueberry scones and is on a website that truly has some wonderful baked recipes.

http://sallysbakingaddiction.com/2014/07/22/my-favorite-blueberry-scones/

I am not a baker, so I do not come up with my own recipes when it comes to baking, so I thought it only fair that I give all the credit to Sally.

Microwave Lemon Curd

I got this recipe from the book The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard. 

I am not being paid to endorse this book, I just like it.

I found it at the library and loved it so much that I had to go online and buy it for myself.  As you know, I am starting to garden now that I have a house, and I wanted to have recipes for the items that I am growing in my garden.  But I did not want 20 jars of tomato sauce.  This book tells you how to can fruits and vegetables in small batches so that it is more practical for the smaller household. The only hard thing about this recipe is making certain that you monitor the temperature in your microwave.  You have to be careful not to overcook it or it will separate.
I have included this recipe in case you cannot find lemon curd or if the lemon curd that you found is too expensive for your budget.  This recipe is extremely budget friendly.

Ingredients
2-3 Lemons
1/4 cup butter
3/4 cup granulate sugar
2 eggs

Instructions
1.  Finely grate (zest) the thin outer rind of the lemons. 
2.  In a small bowl or juicer, squeeze the lemons until you have about 1/2 cup of lemon juice.  (Please don't try to cheat and use ready made lemon juice.  It won't taste good.)  Pour the juice into a 4 cup microwavable container.  (I have a 4 cup Pyrex measuring cup that I like to use.)
3.  Stir in the grated rind (zest), butter and sugar. Microwave, uncovered, on high (100%) for 1 1/2 to 2 minutes OR until the butter is melted and the mixture is hot.
4.  In a medium bowl, beat the eggs.  GRADUALLY add the hot lemon mixture to the eggs, stirring constantly.  You have to be gradual and stir constantly or the hot lemon mixture will scramble/cook the eggs and you don't want that.
5. Return the mixture back to the microwaveable container and microwave, uncovered, on medium heat (50% power for 1 to 2 minutes OR until just thickened, stirring every 30 seconds. (This was the hard part for me because it took me forever to try to figure out how to get my microwave to half power.)
Do not allow the mixture to boil; the mixture will thicken as it cools.
6.  Let cool.
7.  Pour curd into a container that can be tightly sealed.  In can stay in the refrigerator for up to two weeks or in the freezer for longer.

NOTE:  This will make about 1 2/3 cup lemon curd.  You can make this at least a week in advance or the night before and it is one less thing that you have to worry about the day of your brunch.
If you want to be a little naughty, you can stir 1 tbsp. Amaretto or Grand Marnier into the curd after cooking.

"Parisienne" Coddled Eggs

I adore coddled eggs.  I make them for my husband and myself for breakfast at least once a month.  Although it is easier to coddle your eggs in a coddler, I realize that not everyone has this breakfast tool, so I have also included instructions for how to coddle an egg in a teacup.  Both are beautiful in presentation and will make your mom feel like a queen.

This is one of my set of four coddlers.  As you have probably figured out, I love little birds and every time I see these coddlers I get happy.

Ingredients
Cooking spray or melted butter
3-4 large eggs
1/2 tsp. milk or cream each (for each egg)
1 clove garlic, minced
1 tbsp. freshly shredded parmesan cheese.
1/2 tsp. dried herb de provence  (Or, if you have an herb garden, you can use any herbs that are in your garden and that you think would taste yummy on your eggs.)
kosher salt and freshly ground black pepper to taste

Instructions (For Coddler)
1.  In a small bowl, I use a custard cup, mix together the garlic, parmesan and herbs. Set aside.
2.  Spray the inside of each coddler with non-stick spray or brush on melted butter.  Make certain that you cover the inside of the lid as well so that they egg won't stick.
3.  Carefully pour about 1/2 tsp. of cream or milk into each coddler.
4.  Gently break each egg, one at a time, into a coddler.  Unless you have an extra large coddler, one coddler should fit one egg.
5.  Divide the cheese mixture evenly among the  number of eggs you are making (3 or 4eggs) and sprinkle on top of each egg.
6.  Screw the lids on top of the coddlers.
7.  Put the coddlers into a medium sized pot and fill with water up to the silver rim but not over the lid.
8.  Remove the coddlers from the pot.  On high heat, heat the water until it comes to a boil.  Once it comes to a boil, put the coddlers back into the boiling water.
9.  Boil for 6 minutes and remove from heat.

NOTE:  This method will be quicker than the teacup method because, with the coddlers, you can cook the eggs on a higher heat.

Instructions (For Teacups)
1.  Butter the insides of 3-4 teacups with melted butter.
2.  Follow directions 3-5 from the recipe above.
3.  Cut a piece of parchment paper to fit just inside the skillet that you plan on using.  Skillet should also have a lid.
3.  Bring 1 inch of water to a gentle simmer in a large skillet. 
4.  Transfer teacups to the simmering water and cover with the piece of parchment paper you cut.  Reduce heat to medium, and steam, covered with skillet lid until whites are set but yolks are still soft, about 8 to 10 minutes.

Thick cut Bacon

Cook this however you normally would cook bacon.  I actually have a nifty handcrafted bacon mug that I got for Christmas last year that allows me to cook bacon in the microwave in 3-6 minutes.  This literally makes this brunch a 6 minute meal for me.
But you can pan fry it or cook it in the oven as well.


I am going to do a brunch an evening, starting with the easiest and ending with the hardest.  So please keep a look-out for the next three evenings.  On Saturday, I will get back to spring cleaning and show some more homemade cleaning supplies.