Wacky Wednesday

May 30, 2012 § Leave a comment

My kids totally look forward to Wacky Wednesday inspired by Dr. Seuss.  In our house it means Breakfast for Dinner.  The kids love homemade pancakes and waffles with thick applewood bacon and dark amber maple syrup.  I like the basic recipes from the Joy of Cooking.  I’ve tried so many different “breakie” foods including homemade crepes, frittatas, baked eggs and stratas, fruit panzanella, egg cups, huevos rancheros, you name it.

We enjoyed brunch with friends during our local Memorial Day Parade and my friend Julie made a delicious Potato Basil Frittata.  I’ll be trying it out soon !  This week we’re having Chorizo and Scrambled Egg Breakfast Tacos.  Another recipe I’m sharing with you is Ina’s Baked Blintzes with Fresh Blueberry Sauce- a personal favorite for a special treat.

Baked Blintzes with Fresh Blueberry Sauce, from Ina Garten

Yields: 10-12 servings

Ingredients
Fresh Blueberry Sauce:

3⁄4    cup) freshly squeezed orange juice (3 oranges)
2⁄3    cup sugar
1    tablespoon cornstarch
2    pounds fresh blueberries
1    teaspoon grated lemon
1    tablespoon freshly squeezed lemon juice
1-1⁄4    cups) milk
2    tablespoons sour cream
4    tablespoons unsalted butter, melted
1    teaspoon pure vanilla extract
4    extra-large eggs
1-1⁄3    cups) all-purpose flour
2    tablespoons) sugar
1    tablespoon baking powder
Filling:
24    oz or 3 cups ricotta cheese
8    oz mascarpone cheese
2    extra-large eggs
1⁄3    cup sugar
1    tablespoon grated lemon zest (2 lemons)
2    tablespoons) freshly squeezed lemon juice
1⁄2    teaspoon pure vanilla extract
1    teaspoon kosher salt

Directions
For the Blueberry sauce: Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened.
Stir in the blueberries and simmer 4-5 minutes. Stir in the zest and lemon juice and cool. Preheat the oven to 350°F. Grease a 9×13 inch baking pan.
For the pancake batter: Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set.
For the filling: Whisk all the ingredients together in a large bowl until thoroughly combined.
Spread over the baked layer Next, carefully spoon the remaining pancake batter over the cheese layer.
Return to the oven and bake for 35-40 minutes or until the top is light golden and the filling is set.
Remove from the oven and let stand 10-15 minutes. Cut into squares and serve with blueberry sauce.

Chorizo and Scrambled Egg Breakfast Tacos

yield: Makes 2 servings

For a vegetarian version, substitute Soyrizo for the chorizo.

Ingredients

* 4 corn tortillas
* 1 cup grated extra-sharp white cheddar cheese
* 4 large eggs
* 4 tablespoons chopped fresh cilantro, divided
* 7 ounces fresh chorizo sausage, casing removed if necessary
* 4 green onions, sliced
* Sour cream (optional)
* Hot sauce or salsa (optional)

Preparation

Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.

Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.

Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.

Potato Basil Frittata
Inspired by Anna Pump

Ingredients

8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 teaspoon baking powder
Directions
Heat the oven to 350 degrees F.
Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

It all began with a shoe on the wall
A shoe on the wall…?
Shouldn’t be there at all!
Then I looked up And I said “Oh, MAN!”
And that’s how Wacky Wednesday began.

-by Dr. Seuss

Have a wonderful wacky day!!

Maureen

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