Eggs Benedict

6.8

Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Vestibulum tortor quam, feugiat vitae, ultricies eget, tempor sit amet, ante. Donec eu libero sit amet quam egestas semper. Aenean ultricies mi vitae est. Mauris placerat eleifend leo. Aenean ultricies mi vitae est. Mauris placerat eleifend leo.

Ingredients

1. 3 pounds small red or white potatoes
2. 1/4 cup good olive oil
3. 1 1/2 teaspoons kosher salt
4. 1 teaspoon freshly ground black pepper
5. 2 tablespoons minced garlic (6 cloves)
6. 2 tablespoons minced fresh parsley

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot. 

French Toasted Brioche.

3.5

Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Vestibulum tortor quam, feugiat vitae, ultricies eget, tempor sit amet, ante. Donec eu libero sit amet quam egestas semper. Aenean ultricies mi vitae est. Mauris placerat eleifend leo.

Ingredients

1. 3 pounds small red or white potatoes
2. 1/4 cup good olive oil
3. 1 1/2 teaspoons kosher salt
4. 1 teaspoon freshly ground black pepper
5. 2 tablespoons minced garlic (6 cloves)
6. 2 tablespoons minced fresh parsley

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

American Pancakes

3.8

These pancakes are light and fluffy and great for a weekend brunch. Try adding a large handful of fresh blueberries to the batter before cooking.

Method

1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with lashings of real maple syrup and extra butter if you like.

Low Carb Breakfast

13

Ingredients

1. 1 cup SunRice Koshihikari sushi rice
2. 1 tablespoons caster sugar
3. 1/4 teaspoon salt
4. 30ml sushi seasoning
5. 350g piece sashimi-grade Atlantic salmon fillet, skin and bones removed (see note)
6. 1 tablespoon mirin
7. 1 tablespoon soy sauce
8. 2 teaspoons caster sugar
9. Olive oil cooking spray
10. Japanese-style mayonnaise and wasabi paste (optional), to serve

Method

Step 1

Place rice in a fine sieve. Rinse under cold water, stirring with your hand, until the water runs clear. Drain well. Combine rice and 1 1/2 cups cold water in a large saucepan. Cover. Bring to the boil over high heat. Reduce heat to medium-low. Gently simmer for 12 to 15 minutes or until all water is absorbed and rice is tender.

Step 2
Remove from heat. Stand, covered, for 10 minutes. Transfer to a large ceramic or plastic shallow dish.

Step 3
Using a spatula, stir rice to break up any lumps. Sprinkle rice with sugar and salt. Gradually add sushi seasoning, lifting and turning rice, until seasoning is well combined and the liquid is absorbed. Cool to room temperature and use immediately.

Step 4
Line a baking tray with foil. With damp hands, shape and press 2 tablespoons sushi rice at a time, to form into a firm rectangle with slightly round edges (about 3cm wide x 7cm long). Flip rice over and place onto prepared tray.

Step 5
Place salmon on a chopping board. On an angle, thinly slice salmon into twelve 4cm-wide x 7cm-long slices (salmon needs to cover rice). Top rice rectangles with a slice of salmon. Gently press salmon into rice. Repeat with rice and salmon.

Step 6
Preheat grill on high. Place mirin, soy sauce and sugar in a jug. Stir until sugar has dissolved. Brush mixture over salmon. Spray salmon with oil. Grill sushi (top about 5cm from heat source) for 1 to 2 minutes or until salmon is just cooked on the surface. Remove from grill. Transfer to a serving platter. Drizzle with mayonnaise. Serve with wasabi, if using.

Crab With Curry Sources

9.5

Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Vestibulum tortor quam, feugiat vitae, ultricies eget, tempor sit amet, ante. Donec eu libero sit amet quam egestas semper. Aenean ultricies mi vitae est. Mauris placerat eleifend leo.

Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. 

Vestibulum tortor quam, feugiat vitae, ultricies eget, tempor sit amet, ante. Donec eu libero sit amet quam egestas semper. Aenean ultricies mi vitae est. Mauris placerat eleifend leo. Quisque sit amet est et sapien ullamcorper pharetra. Vestibulum erat wisi, condimentum sed, commodo vitae, ornare sit amet, wisi. Aenean fermentum, elit eget tincidunt condimentum, eros ipsum rutrum orci, sagittis tempus lacus enim ac dui. Donec non enim in turpis pulvinar facilisis. Ut felis. Praesent dapibus, neque id cursus faucibus, tortor neque egestas augue, eu vulputate magna eros eu erat. Aliquam erat volutpat. Nam dui mi, tincidunt quis, accumsan porttitor, facilisis luctus, metus

Loaded Baked Potato Pizza

This past week I stopped at the Spice House in Milwaukee to pick up an array of spices. It has been my tradition the past few years to create my own spice blends and to give them out as gifts to some of my foodie friends. In years past I have have made a classic BBQ rub, a standard meat rub, as well as a fish rub. This year, with the great help from the folks at the Spice House, I created an all-purpose seasoning, and is it ever good! I won’t go into the details of that, however when I was finished up there, I was extremely hungry and decided to stop at a pizza joint called Brick 3. I’ve been once before, and it’s just OK pizza, served New York style, and as I was browsing the pizzas, one caught my attention. It was a loaded baked potato pizza. I’ve never heard of such a thing, and as I had already ordered a slice of pepperoni pizza, I thought I had to make that pizza, and well, so I did.

If you are a fan of any “loaded baked potato” you are going to love this pizza. I have made things such as your classic loaded baked potato soup (which I love), as well as steakhouse potato saladthat reminds me everything about a loaded baked potato, but I was skeptical at first when I thought of that loaded baked potato pizza. I mean, come on, mashed potatoes on a pizza crust?

Let’s get started.

Ingredients:

1. 1 Pillsbury pizza crust, or make your own
2. 4 whole Russet potatoes, peeled and cleaned, cut into quarters
3. 2 tbsp unsalted butter
4. generous pinch of salt
5. 1/4 to 1/2 cup of milk
6. 7 slices of your favorite bacon, cooked and crumbled
7. 3 whole green onions, sliced
8. 2 cups of colby jack cheese, shredded
9. 1 tbsp olive oil

Start by adding your quartered potatoes to a large pot of cool water. Raise the heat, and cook the potatoes until they are fork tender. When done, drain them, and return them back to the pot, and cook on medium heat until all of the water has evaporated.

Next step is to mash your potatoes. My favorite way to mash potatoes is to use a potato ricer. If you do not have a ricer (you should), then go ahead and mash them how you were taught. Add in the butter, milk, and salt, and give them a taste. You want that creamy consistency of mashed potatoes. Let the potatoes cool.

Pan-fried Elfe Potatoes With Dried Oregano, Garlic And Chilli Recipe.

Ingredients

1. 1 cup SunRice Koshihikari sushi rice
2. 1 tablespoons caster sugar
3. 1/4 teaspoon salt
4. 30ml sushi seasoning
5. 350g piece sashimi-grade Atlantic salmon fillet, skin and bones removed (see note)
6. 1 tablespoon mirin
7. 1 tablespoon soy sauce
8. 2 teaspoons caster sugar
9. Olive oil cooking spray
10. Japanese-style mayonnaise and wasabi paste (optional), to serve

Method

Step 1

Place rice in a fine sieve. Rinse under cold water, stirring with your hand, until the water runs clear. Drain well. Combine rice and 1 1/2 cups cold water in a large saucepan. Cover. Bring to the boil over high heat. Reduce heat to medium-low. Gently simmer for 12 to 15 minutes or until all water is absorbed and rice is tender.

Step 2
Remove from heat. Stand, covered, for 10 minutes. Transfer to a large ceramic or plastic shallow dish.

Step 3
Using a spatula, stir rice to break up any lumps. Sprinkle rice with sugar and salt. Gradually add sushi seasoning, lifting and turning rice, until seasoning is well combined and the liquid is absorbed. Cool to room temperature and use immediately.

Step 4
Line a baking tray with foil. With damp hands, shape and press 2 tablespoons sushi rice at a time, to form into a firm rectangle with slightly round edges (about 3cm wide x 7cm long). Flip rice over and place onto prepared tray.

Step 5
Place salmon on a chopping board. On an angle, thinly slice salmon into twelve 4cm-wide x 7cm-long slices (salmon needs to cover rice). Top rice rectangles with a slice of salmon. Gently press salmon into rice. Repeat with rice and salmon.

Step 6
Preheat grill on high. Place mirin, soy sauce and sugar in a jug. Stir until sugar has dissolved. Brush mixture over salmon. Spray salmon with oil. Grill sushi (top about 5cm from heat source) for 1 to 2 minutes or until salmon is just cooked on the surface. Remove from grill. Transfer to a serving platter. Drizzle with mayonnaise. Serve with wasabi, if using.