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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

The Sycamore Restaurant, San Francisco

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2140 Mission St, San Francisco, CA. 94110. Melissa just had brunch here yesterday and shared some photos with me. I thought I’d share them with you. If you planning on visiting or live in the Bay area, this is a great place to have brunch. Here’s a peek at what she shared with me.

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I’m going to make TheSycamore Restaurant a must stop for #brunch, next time I’m in San Francisco. Visit www.thesycamoresf.com for more information.

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Breakfast Trifle

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Scrambling your eggs fast is what I thought was the best way to make a great scrambled egg. I mean, I see them do this in diners and they do it so fast. I have to tell you, that’s not the right way to make fluffy scrambled eggs. Low and slow is how you want to scramble your eggs. I don’t know much about the science that makes this true but I can tell you that the proteins in the eggs seem to love a slower process when being scrambled.

After you try my method I think you’ll agree, that cooking eggs the right way makes a huge difference in the texture and taste of your eggs.

Let’s step back a little, what’s my favorite meal of the day? That’s easy its breakfast. I love having all my favorite breakfast ingredients either in a Frittata or even casserole style where everything is layered. Then I thought, how about in a large glass stemmed trifle bowl where I could just stare in amazement at its colorful beauty. My Breakfast Trifle is the answer.

I wanted to bring a few of my recipes together to make this Breakfast Trifle. One is my Homestyle Fried Potatoes, second is my Perfect Scrambled Eggs and third my Pico de Gallo.

I’m combining three of my recipes to go along with the flavors of a Tex-Mex style turkey sausage seasoned with my Fajita Spice Blend. The bold flavors of these spices compliment the other ingredients perfectly. I’ve posted all the ingredients below you’ll need to make this Breakfast Trifle.  I’ve also attached links for complete directions to each recipe.

 

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I just love sweet bell peppers mixed in with my potatoes.

Homestyle Fried Potatoes

At this point, the potatoes with sweet peppers are done. Moving on to the scrambled eggs.

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For my scrambled egg recipe just click on the link at the bottom of this post.

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Today I picked a Colby Jack cheese for this dish.

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Prep Time: 30 minutes, includes making Pico de Gallo
Cook Time: 45 minutes, includes scrambling the eggs, plus 5 minutes to assemble the dish
Total Time: 1 hour 15 minutes
Yields: 6 servings
Equipment: 12-inch Cast Iron Skillet, 12-inch non-stick sautépan, rubber spatula, stemmed trifle bowl

Tip: Make the Pico de Gallo first, place into a bowl, cover, then transfer to the frig to chill.

Ingredients For Turkey Breakfast Sausage:
2 tablespoons of olive oil
1-pound (16-ounce Chub) Jennie-O mild ground turkey sausage
2 tablespoons Fajita seasoning blend
2 tablespoons of garlic, minced
1 small onion, diced
1/4 cup unsalted chicken broth
1 teaspoon of Kosher salt
1/2 teaspoon fresh ground black pepper

Ingredients For Homestyle Fried Potatoes:
1 tablespoon olive oil
5 tablespoons of unsalted butter
1 large red onion, finely diced
6 cups of red potatoes, 1/2 inch cubes
2 tablespoons garlic, minced
1/2 cup multi-color mini sweet bell peppers, finely diced
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons of freshly cracked black pepper
2 tablespoons dried oregano
1 teaspoon garlic powder
2 tablespoons fresh Italian flat-leaf parsley, minced

Directions For Homestyle Fried Potatoes:
Click on the link below.

Ingredients For Perfect Scrambled Eggs:
1 dozen large eggs (cage-free)
1/4 cup of half-and-half (substitute heavy cream or whole milk is fine)
8-ounces Colby Jack cheese, grated, reserve back 4-ounces to place between layers (or 1/2 cup of any grated cheese you choose)
2 tablespoons fresh chives, minced
1 tablespoon of Kosher salt
1 teaspoon fresh ground black pepper

Directions For Perfect Scrambled Eggs:
Click on the link below.

Ingredients For Pico de Gallo:
2 pints grape tomatoes, halved
1 Fresno chili, seeded and minced (substitute jalapeno)
1 lime, juiced
1/2 red onion, finely diced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper

Directions: For Pico de Gallo Two Ways:
Click on the link below.

Ingredients For Fajita Seasoning Blend:
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon Kosher salt
1 teaspoon sweet paprika
1 teaspoon granulated white sugar
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon  ground cumin

Directions For Fajita Seasoning Blend:
In a mixing bowl combine all the ingredients together. Store in an air-tight container for future use.

Directions:
A Great Tip:  Have all the vegetables prepped and the spices measured out (refer to the pictures) and set on a plate before beginning these recipes. Setting yourself up before you begin makes a BIG difference. Brown the turkey sausage and cook the potatoes at the same time.

In Cast Iron skillet on medium-high heat, add 2 tablespoons of olive oil. Add the ground turkey sausage. Start breaking up the sausage with the back of a wooden spoon.

Add Kosher salt, freshly ground black pepper, and fajita seasoning blend, stir to combine. As the turkey sausage starts to brown, add the diced onions and minced garlic. Continue stirring and cooking the sausage and onion mixture.

Once the sausage is completely browned and onions are nicely caramelized about 15-20 minutes, (internal temperature is 165-degrees F.) then add 1/4 cup of unsalted chicken broth to deglaze the pan. Use the back of a wooden spoon to scrape up the bits from the bottom of the pan and allow the liquid to completely evaporate another 5 minutes. Using a slotted spoon transfer the turkey sausage to a bowl, cover and set aside.

Follow the directions from the link below for cooking the potatoes. Once the potatoes are done transfer them to a bowl and set aside.

Note: Times and heat may vary slightly on different stovetops, keep a close eye on the potatoes so they don’t burn.

In a large mixing bowl, whisk together the ingredients for the scrambled eggs.

Use the same sautépan the potatoes were cooked in.

Follow the directions from the link below for making the scrambled eggs. Once the scrambled eggs are ready, it’s time to assemble this dish.

The first layer, start with turkey sausage, then the cheese, next, the eggs, the potatoes with the sweet peppers, and finally the Pico de Gallo. Repeat this process until the bowl is full. This dish is great for entertaining. A perfect centerpiece for your next brunch.

 

Perfect Scrambled Eggs

 

Pico De Gallo Two Ways

 

Homestyle Fried Potatoes

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Frittata Muffins

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My grandmother taught me you can always recreate a new dish, using your leftovers to make a Frittata.

I’d made chicken fajita style dish the night before and the leftover filling I thought would work perfectly in a Frittata. Then I saw my jumbo muffin pan and that’s how my Frittata Muffins came to be. These would be great to serve for brunch or to take on a picnic.

All I’m saying is, don’t be afraid to experiment. If you have leftovers and you’re not sure what to do with them make a Frittata.

Instead of making one large Fritatta I made individual muffin style Frittatas. Check it out!

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Mini Fajita Frittatas

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 12 Jumbo Frittata Muffins
Equipment: 2 jumbo muffin pans (capacity 6-cup jumbo muffin pans)

Ingredients:
3 cups of leftover chicken fajita filling
12 large eggs, room temperature
1/2 cup shredded Monterey Jack cheese (reserve 1/4 cup for top)
cilantro, garnish

Note: The spice blend below was used my fajita filling.

Recipe For Fajita Spice Blend:
1 tablespoon cornstarch
1/4 cup of chili powder
2 tablespoons of Kosher salt
2 tablespoons of Paprika
1 tablespoon of Onion powder
1 tablespoon of Garlic powder
1 tablespoon of Ground Cumin
1 teaspoon of Cayenne pepper

Directions:
Mix all the ingredients together until combined and place into an airtight jar. Store in a cool dry place for future use.

Directions:
Preheat oven to 350-degrees F.
Lightly spray a 6 cup muffin tin with non-stick cooking spray. In a large mixing bowl, whisk together the eggs. Add the leftover chicken fajita mixture, 1/4 cup of the shredded Monterey Jack cheese and combine. Fill each muffin tin halfway up with the frittata mixture. Sprinkle the reserved shredded cheese on top. Bake for 20 minutes. Allow the Frittata Muffins to cool for 10 minutes before running a rubber spatula around the outside of each one to ensure they’ll come out easily.

Serve hot or at room temperature.

Store up to 4 days in the refrigerator in an airtight container or plastic zip-lock.

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Pumpkin And Cream Cheese Stuffed French Toast

Pumpkin Cheese Cake Stuffed French Toast

Sorry that it took me so long to get back here to finish up this recipe.  There’s just so much to do before Melissa gets here in the morning.

It’s my favorite time of year, Fall, so I’m making a Pumpkin Cream Cheese Stuffed French Toast for brunch today.

Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: around 4 minutes per side per french toast (all at the same time about 8 minutes)
Total Time: 48-50 minutes
Yields: 4 stuffed french toast sandwiches
Equipment: griddle pan or 12-inch sautépan, 2 mixing bowls, 1 small mixing bowl, 1 rimmed baking sheet pan

Pumpkin Spice Blend:
1/3 cup ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground ginger
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
Tip: Store spice blend in an airtight container in a cool dry place for future use.

*Compound Butter:
1/2 stick unsalted butter room temperature
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar

Ingredients For Custard:
1 loaf of Brioche, 1 1/2-inch slice, yields 8 slices
6 large eggs, (cage-free)
1/4 cup heavy cream
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Ingredients For Pumpkin Cream Cheese Filling:
1 8-ounce bar cream cheese, room temperature (substitute Mascarpone cheese)
1 15-ounce can of pure pumpkin purée
1 heaping tablespoon of pumpkin spice
1/4 cup sweetened condensed milk
1 teaspoon pure vanilla extract

4 tablespoons of unsalted butter, 1 tablespoon of butter per French toast.
powdered sugar for garnish
candied pecans for garnish

Directions:
Start by making the custard. In a large mixing bowl, break the eggs, add heavy cream, ground cinnamon, pure vanilla extract, whisk until combined. Cover with plastic wrap and transfer bowl into the refrigerator.

For the filling, in a large mixing bowl add room temperature cream cheese, sweetened condensed milk, whisk to combine. To the cream cheese mixture, add canned pumpkin purée, pumpkin spice blend, mix until completely combined.

Lay on a flat surface, 4 slices of the Brioche. Spread the filling evenly and equally over each slice. Place the tops on the bread. Place the 4 stuffed French toast sandwiches onto a baking sheet. Cover tightly with plastic wrap (to stay fresh) and transfer to the frig.

For the *compound butter, add softened butter to a small bowl. Add ground cinnamon, granulated sugar, mix to combine. Using a rubber spatula, transfer the butter onto a piece of plastic wrap. Roll the butter up tightly and twist the ends as seen above. The other option is to leave the butter in the bowl and use a scooping method instead.

Note: Everything above can be done in advance.

Preheat griddle pan or large sautépan on medium-low heat and add 1 tablespoon of butter per french toast.

Working in batches, dip each stuffed french toast into the custard batter. Let each side soak for 10 to 15 seconds. Add the soaked french toast to the sizzling butter in the pan/griddle. Cook until golden brown, about 4 minutes per side.

Serve with a dusting of powdered sugar, a scoop of cinnamon sugar butter, and candied pecans.

*Compound Butter is made by whipping butter together with additional elements, such as herbs, spices or aromatic liquids. The butter is usually reformed, usually in plastic wrap, parchment paper,  or a small bowl. Chill until firm enough to be sliced or if in a bowl by using a small scoop.

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