Spanish European Frittata

INGREDIENTS

1 medium to large red-skin potato, sliced thin
6 large eggs
3/4 cup milk
Extra-virgin olive oil
1 medium onion, sliced into thin rings
1 large garlic clove, minced
1 cup fresh-grated Parmigiano-Reggiano, Asiago, or Fontinella cheese
1 cup shredded Muenster or Monterey Jack cheese
Salt and fresh-ground black pepper
1 tablespoon mild paprika
1/8 teaspoon salt
1/8 teaspoon fresh-ground black pepper

STEP BY STEP

Preheat the oven to 350 F.
Oil 10-inch skillet (with an ovenproof handle) lightly
Heat over medium-high heat.
Add the potatoes, onions, and a little salt and pepper.
Sauté until the potatoes are tender.
Remove skillet from the heat.
Stir in the garlic
Sprinkle the potatoes with the paprika.
In a bowl, beat together the eggs, milk, salt, pepper
Add 2/3 cup of each of the cheeses.
Pour the mixture over the sauteed potatoes.
Sprinkle with the remaining cheeses
Cover with foil, and bake for 30 minutes
Uncover and bake for 10 to 15 minutes more, or until a knife inserted in the center comes out fairly clean
Let omelet stand for 5 to 10 minutes before cutting it into wedges.
Serve warm

If possible, use organic eggs. There really is a difference in flavor.

Cream of Wheat is what you are used to calling it, but Farina is what it really is. There are many different types of Farina, but farina is farina is farina. Some like it thick, some like it thin. I personally like my farina thinner than is common, so I have included my quantities as well as those from the Farina box. Most box recipes suggest water, but I’ve changed the water to half water and half lowfat milk plus a beaten egg… just for a bit of protein.

INGREDIENTS

Servings	Thinner	Standard
Water	1 Cup	1 Cup
Lowfat Milk	1 Cup	1 Cup
Farina	1/2 Cup	1/3 Cup
Egg (Beaten)	1	1
Salt (Optional)	1/4 tsp	1/4 tsp

STEP BY STEP

HEAT water and salt to boiling.
STIR in Farina Cereal gradually. Return to boiling while continuing to stir; then reduce heat to maintain a low boil.
COOK 2 1/2 minutes or until thickened, stirring constantly.
Serve hot with milk and your choice of toppings.

Put the egg in a separate bowl, and then add a few tablespoons of water. Beat until very well mixed.
Put the water (with the salt) over medium heat on the stove.
Heat the milk in a microwave so that it is very warm to the touch.
SLOWLY sprinkle the farina into the milk stirring constantly
When the water is near boiling, pour the milk mixture in with the water
Continue to stir, and drizzle the egg mixture into the pan
The cereal will start to thicken. When it is exactly how you like it, remove it from the heat and serve.

Alternate methods and serving suggestions

We have some cubes of guava paste left over from our trip to Spain. This dissolves and sweetens the cereal if crushed and added at step 2.
No guava paste? Dried raisins or cranberries or cran-raisins (or other dried fruit) is a great additive, and should be added just after step 5.
I personally like my egg to be visible (kind of like egg drop soup) so if that is your case too, eliminate the water from step 1, and just drizzle the beaten egg in at step 6.
My wife likes her farina served with a dollop of yogurt. I like mine with two pads of butter and some sugar.

Bread Pudding – COLLECTION

Optional Additions:

Brioche
browned sausage
cheddar or Monterey jack cheese
Make ahead, refrigerate overnight, bring to room temp before cooking

Grandpa’s Bread Pudding

Start with Grandpa’s recipe for BASIC CUSTARD, but use brown sugar, not white.

Bread Mixture: 2-3 C challah or brioche, mixed with 1/2 cup raisins, 1 chopped banana, and 1/2 C cottage cheese.

Once you have the custard liquid made, pour it over top of your bread mixture and let rest for 2-8 hours.

OPTIONS:
1 TBL oat bran
1 TBL wheat germ
1-2 oz dark rum or cognac
After Crisco, additionally coat ramekins with fine corn meal

Variations FILLING OPTION: Try combining with sausage, cheese, bell pepper, onion, ham, etc.

BREAD: Don’t use stale bread crumbs, but instead use Fresh hard bread like a baguette torn into rustic small pieces.
Use a firm bread. French Bread, Sourdough, etc. – DO NOT USE SPONGE BREAD – You can, however use Hawaiian Bread, Brioche or Hallah for a nicely textured bread.

Bake bread crumbs at 350° for about 10 minutes
Cover and soak golden raisins in bourbon over low heat
After 5 minutes at a simmer, drain bourbon into custard

Immerse bread crumbs gently into custard
Soak cubed bread crumbs in custard mixture for 20-30 minutes
Using slotted spoon, put bread crumbs evenly into lightly greased individual ramekins or baking dish

TOPPING OPTION: Toss bread crumbs with Parmesan cheese and butter.
Top bread pudding with this topping, then cook 5 minutes more.

Fill up with bread, then add remaining liquid
Bake 45 minutes at 350
– For large baking dish, increase this time to 50 minutes
. Cover with foil for first half hour
Meanwhile prepare topping. After removing foil, sprinkle toping and then continue cooking.

Remove and let set on counter for about five minutes
Run spatula around the edges

Topping
Pieces of butter
Add sugar and cinnamon
Cut together with pastry cutter

Basic Custard

IRC Bread Pudding

Apple Bread Pudding

Bread Pudding – another idea

Savory Corn Bread Pudding

Southern Scramble

INGREDIENTS

One egg per person
One mustard green leaf per person

STEP BY STEP

Chiffonade washed and dried mustard greens, set aside
Beat egg until thoroughly mixed
Cook eggs over low heat until “soft” scrambled
Add mustard greens and continue to stir (occasionally) until greens are wilted
Add salt and pepper (to taste) and plate

SERVING SUGGESTIONS

Serve with wedges of flour tortilla and a spoonful of diced green chilies or jalapenos.
For the heat-intolerant, thinly sliced tomatoes would also go very well on this plate.

NOTE

A CHIFFONADE is a technique in which larger leafs (spinach, basil, mustard greens) are efficiently cut into long, thin strips. You should stack the leaves and roll them tightly, then cut across the rolled leaves every 1/16 inch or so with a sharp knife. Gently fluff the cut pieces which will give you a lot of thin ribbons.

Published in Grandpa’s Corner – IRC Volume 1, Issue 7

Eggs in a Basket

INGREDIENTS

2 slices thick sourdough bread
2 eggs
butter
salt to taste

PREP: Break 1 egg each into custard cup without breaking yolk

STEP BY STEP

Cut a hole in center of bread using a juice glass
Butter both sides of bread
Place bread in hot skillet (1 min) until it browns (cook the “holes” too)
Pour egg into the receptacle and cook two more minutes
Flip bread/egg, putting non-cooked side down and cook two more minutes
Flip egg (and bread) onto plate
Serve with bacon, sausage or ham

Drop Biscuits

Drop biscuits are just about the easiest and best thing that you can serve with breakfast.

Here is the recipe from the Bisquick box, which is just about perfect. I do like, however, to sometimes add shredded cheddar cheese or chives.

Easy for Yesica to make for Eliseo.

Biscuits and Gravy Recipe

Basic Drop Biscuits

INGREDIENTS & STEP BY STEP

1 CU Bisquick
1/3 CU milk
Mix and drop onto ungreased baking pan
Bake at 400 for about 12-15 minutes

For Corn Dogs add 2 TBL corn meal to the above recipe. Roll dough flat, cut into wedges, wrap around hot dogs. Bake as directed above.

Garlic Cheese Drop Biscuits

INGREDIENTS

2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder

STEP BY STEP

Heat oven to 450ºF.
Stir Bisquick mix, milk and cheese until soft dough forms.
Drop dough by 9 spoonfuls onto ungreased cookie sheet.
Bake 12-15 minutes or until golden brown.
Stir together butter and garlic powder; brush over warm biscuits.

Grandpa’s Biscuits

INGREDIENTS

1 CU Bisquick
2 stalks of chives – diced
1/4 CU softened butter
(mix above lightly together)
1/4 CU Sour Cream
1/2 CU Buttermilk

STEP BY STEP

Preheat oven to 450 degrees F
Combine (fold) all gently until soft and sticky – DO NOT OVER MIX
– If too sticky or wet, add more Bisquick
– If too dry, add ONE tablespoon of milk
Lightly flower your baking surface (preferably a baking stone)
For drop biscuits
– Pull off golf-ball sized chunks and let drop on baking surface
– You can moush into shape, but do not roll. They should be rustic.
For more traditional biscuits
Pull off smaller than golf-ball sized chunks and roll lightly into balls
– Flatten slightly, then place onto baking surface
Brush top of bottom later lightly with butter
Roll another and place it on top of the first layer
Press them together
Bake at 400º for 12-15 minutes or until golden brown

Drop Biscuits from Scratch

INGREDIENTS

2 CU All Purpose Flour
1 TBL Baking Powder
1 TBL Sugar
1 tsp Salt
1 tsp cream of tartar
(sift above five together)
1/4 CU cold butter
1/2 C cold shortening
(cut above into dry ingredients)
1/2 CU Sour Cream
1/2 CU Buttermilk

STEP BY STEP

Sift together dry ingredients
In separate bowl, mix wet ingredients
Cut in shortening and butter into dry ingredients
Combine (fold) all together gently – DO NOT OVER MIX
Drop small chunks onto baking stone
Bake @ 350-400º degrees for about 12-15 minutes

Corned Beef Hash

INGREDIENTS

2 teaspoons canola oil
1 large onion, chopped
2 cups diced cooked potatoes
1/2 cup chopped lean corned beef brisket (3 ounces, see Tip)
1/4 cup reduced-sodium chicken broth
1 TBL chopped fresh parsley
Salt & freshly ground black pepper to taste
4 medium eggs
TIP: Corned beef can be purchased at your supermarket deli. Be sure to specify lean: LEAN has ONLY 1 gram fat per ounce. REGULAR Corned Beef has 5 grams fat.

STEP BY STEP

In a large cast-iron skillet, heat oil over medium-high heat.
Add onion and sauté until it starts to brown, 5 to 8 minutes.
Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more.
Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes.
Add parsley and season with salt and pepper.
Meanwhile, POACH FOUR EGGS
Divide hash among 4 plates. Place eggs on top of hash.

Fruit Compote

Apple Compote is one of Grandma’s Go-To-Sides for breakfasts. It is quick and easy, and a no-fail recipe for new chefs.

INGREDIENTS

1 C apples or 2 apples (diced finely) (or peaches, etc)
2 TBL raisins
2 TBL granulated sugar
1 /2 C boiling water
1/4 C CinnaSugar®

STEP BY STEP

Mix water and sugar until sugar dissolves.
Add raisins to the water, and let it soak while you cut the apples.
Chop the apples into 1/4 inch dices.
Mix apples and hot water
Season to taste with Grandpa’s CinnaSugar®, Allspice, and Vanilla (just a sprinkle of each
Stir and let steep for another ten minutes
Serve hot with ice cream, or as a side to cooked pork or as breakfast)