To me, though, it doesn't feel like a proper menu.
I am in college and would rather not bake or make extensively things the day of, as to not wake my roomates too early (ie. must be made right before hand pancakes). So, thats my only constraint.
Ideas? Recipes? What is your favorite brunch dish?
Joined: 16 Nov 2006 Posts: 5 Location: Memphis, TN
Posted: Fri Nov 17, 2006 10:33 am Post subject:
quiche is a brunch standby for me. I have used Thomas Keller's quiche recipes with great success, specifically from his book Bouchon. It is best made the day before, so it is perfect for brunch! Also- for munchies to set out- these are decadent, but bacon-wrapped breadsticks. You just wrap packaged breadsticks (like Pepperidge Farm) with bacon and put them in a 350 oven for about 40 minutes. When they come out, grate some parm over them and serve. They are addictive!
Joined: 14 Oct 2005 Posts: 827 Location: Oakland, CA
Posted: Fri Nov 17, 2006 5:49 pm Post subject:
I have a favorite recipe handed down from my grandmother. Everyone in the family uses it and tweaks it to their taste. The only things you CANNOT change are the bread cubes and the eggs and milk.
That said, it's not really a recipe so much as a guideline! We call it Faux Souffle. The great thing is, you make it the night before and put it in the refrigerator overnight.
(N.B. The measurements given here are rough. I haven't used a recipe to make this in years. So just eyeball it and add more or subtract some where you think it needs it. When you pour the milk and egg mixture over the other ingredients, it should cover them pretty competely. The egg and milk soak into the bread and that's what puffs up like a souffle. I occasionally bring this into work in a 9x15 casserole. I use 12-15 eggs and a quart of milk for that.)
For a 9" X 9" casserole:
Butter the casserole.
Cover the bottom of the casserole in a layer of bread cubes. Any kind of bread will do. I used to cut off the crusts, but I don't anymore. I have used baguettes, whole wheat, dinner rolls, Pepperidge Farm Sandwich White, you name it. The cubes should be 1/2 to 3/4 inch - certainly not larger.
Mix 6-8 eggs and 1 1/2 - 2 Cups of milk. Add a dash of nutmeg or cayenne - whatever rings your bell. Add salt and pepper. Mix well.
Chop up an onion, a couple of scallions and parsley. Mince a clove or two of garlic - to your taste.
Grate 2-3 cups of cheese - your choice. I have used cheddar and gruyere. I have sometimes thrown a little goat cheese or parmesan in to give a little bite. I think you want a sharp cheese for the flavor. I personally wouldn't recommend jack or mozzarella - but hey, it's your souffle!
(I always put in some crumbled sausage meat that I've sauteed, but you can skip this or add a soy based sausage. Or you can add grated or diced potato.)
Sprinkle the onion combo and the cheese over the bread. Add sausage and/or potato. Then pour the egg-milk mixture on top.
Cover with plastic wrap and put in the refrigerator until 1 hour before you would like to serve it.
The next morning:
Preheat oven to 350º (F).
Pop the souffle in the oven and bake for 45-50 minutes, until brown. ENJOY!!!!!!!!
As you can see, this can be adapted to anyone's taste. The main thing is, you don't have to think about it tn the morning! _________________ L'appetit vient en mangeant. -Rabelais
Joined: 16 Nov 2006 Posts: 5 Location: Memphis, TN
Posted: Fri Nov 17, 2006 6:54 pm Post subject:
Keller's basic batter for quiche is: 2c milk, 2c heavy cream, 6 large eggs, 1T kosher salt, 1/4 t white pepper, 6 gratings fresh nutmeg. Use a pate brisee crust, pre-baked and cooled. One of his combos is roquefort and leek- just blanch the leeks (3 lbs) for about 5 minutes in salted water, drain and cool them on a rack. Scatter 3 oz roquefort on the bottom of the crust, then half the leeks. Pour batter to halfway and repeat. Cooks for about 1.5 hours at 325. I have not tried this particular quiche, but Thomas Keller has yet to steer me in the wrong direction!
Joined: 29 Sep 2004 Posts: 1196 Location: buried under a pile of books somewhere in Adelaide, South Australia
Posted: Sat Nov 18, 2006 5:58 am Post subject:
If you want to try a variation of quiche that includes cheese, eggs and zucchini, but doesn't have a pastry base, how about a Zucchini Slice. I guess it's a variation of a frittata. I have made it so many times I have lost count. We have it for dinner with a salad, I cut it into small squares for afternoon teas or to have with drinks. It's a great, easy recipe. I'll post it in the Recipe Box section. _________________ Doing what you like is freedom
Liking what you do is happiness
Even better though, I have up the recipes for the quiche I ended up making, my fall fruits salad, and cinnamon blueberry muffins!! The apple-golden raisin french toast was TO DIE FOR. and so that recipe will be up later today or tomorrow. plus more! mmm scones.
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