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brunch

Butterscotch Sage
Latke Love : Latke, Lox, Fried Egg, Repeat!
December 25, 2016 at 6:58 pm 0
Growing up in a Polish and Italian household, we always had the best of both worlds, when it came it culinary delights! One of my favorite dishes that my grandmother used to make was potato pancakes or latkes. I've adapted her recipe to make it my own, you can find it here. FullSizeRender-98 And if you're lucky enough to have any leftovers, trying stacking the latkes, adding layers of lox and a fried egg! Ingredients: Leftover latkes Lox Fried egg Directions:
  1. Reheat latkes in a toaster over.
  2. Stack alternating layers of latke, lox, fried egg & repeat!
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Relevant Relish
Two Wandering Hearts Visit Paris
March 22, 2016 at 12:00 am 1
  DSC04118-Edit_-2_-3_tonemapped Hi, we’re Kate an Eli. Travel bloggers who started their journey as a long distance couple closing the distance by traveling the world together. This Christmas Eli surprised me with a special letter, in this letter he revealed to me that he has created a series of gifts for me over the course of this year and I have to discover a new adventure with every letter I open. One of which was a spontaneous detour to Paris while adventuring to Europe for Spring Break. Now, you can’t enjoy Paris without also enjoying amazing food, and finding hidden gems is something Eli and I love to discover. Not only are these unique restaurants hidden treasures in a city bursting with tourists, they allow for a certain kind of intimacy that is hard to find in high traffic restaurants. It feels almost as if you are stepping into the shoes of a genuine Parisian, enjoying the city as if you’ve lived within it’s historic streets for years. Processed with VSCOcam with f3 preset The Strada Cafe is a small establishment found amongst the small, winding streets of Paris. It sits inconspicuously amongst little shops and fruit stands, seen only by those who know if it’s existence. Inside you’ll find this shop is owned by creative young people with a flare for creating delicious food at an affordable price, they also speak great english which makes it a wonderful place for travelers to come and have a peaceful meal away from the bustle of the city. With a set menu they make it easy to decide what you try and all of their meals are sourced with fresh local produce giving you the good start to a long day of touring the city that you need. IMG_6880 Could anything look more delicious? A delicious Croque-monsieur topped with fresh herbs and spring onions, accompanied by a delicious spring green salad (topped with an AMAZING mustard based vinaigrette) and roasted potatoes! IMG_6882 One of the best parts of this cafe is their relaxed environment, during rush hours they suggest customers leave their laptops in their bags, and put the phones away in hopes that people will interact more with each other and take time to step out of the hectic world we live in and enjoy the comforts of excellent cooking and a great chat with a friend. If you are venturing to Paris and looking for a place to enjoy a delicious meal in a comforting, peaceful and artistic environment wander through the winding streets of the city and find yourself a secluded gem! To read more about Eli and I and our two wandering hearts you can find us at: Instagram: @twowanderinghearts Blog: twowanderinghearts.com IMG_0388  
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Butterscotch Sage
Potato Latkes with Homemade Applesauce
December 9, 2015 at 9:02 pm 0
Potato latkes with applesauce have always been a favorite in my family. I love this dish so much and I love that you can get creative with it! If you want to serve without the applesauce, try adding some greens, like kale. This is the perfect dish to serve at your Hanukkah celebrations. FullSizeRender-98 Ingredients:
 4 large potatoes shredded 3 tbsp flour 1 egg A pinch of salt and pepper A pinch of celery salt 1 cup kale (optional) Directions:

  1. Shred 4 large potatoes.
  2. In a large bowl combine all the ingredients and mix together.
  3. Heat ½ inch of olive oil in a large skillet over medium-high heat.
  4. Take a spoonful of the latke mixture, squeezing out any excess water and form small patties and add to the skillet.
  5. Cook until golden brown, approximately 5-6 minutes on each side.
FullSizeRender-99 For the applesauce Ingredients: 4 large apples – peeled and chopped lengthwise 1 cup water 1 cup sugar ¼ cup brown sugar 2 tbsp cinnamon Directions:
  1. In a medium saucepan combine all the ingredients, cover and cook over medium heat until the apples are soft, approximately 15- 20 minutes, stirring occasionally.
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Butterscotch Sage
Red Beet Latkes
April 7, 2015 at 2:57 pm 0
No bread. No problem. Getting creative with matzo. This recipe is ideal for serving during Passover or for Sunday brunch. This Passover I had a lot of extra matzo and beets so I combined them both together for this quick and easy savory treat. IMG_1551 Ingredients: 2 lb. beets or 3 large beets ¼ cup horseradish - fresh or already 2 tablespoons olive oil ½ lemon A pinch of salt and pepper 3 sprigs thyme 3 large pieces of matzo 3 eggs Directions: 1. Bring a large pot of water to a boil and toss in the beets. Boil on high for about an hour. Then cool for about another hour before peeling of the skin. Butterscotch tip: For a quicker prep time you can use already cooked beets. Personally, I like to cook the beets the night before and cool overnight. 2. In a small bowl crush together the matzo. It’s ok to have some pieces finely chopped and other pieces larger because it will give the latke a nice texture. In this recipe I used egg matzo, but you can also use any kind of matzo or even matzo meal. 3. In another small bowl, whisk together 3 eggs. 4. After the beets have cooled, cut into quarters and squeeze out the excess water using a cheese cloth, then add into the food processor along with all the other ingredients and pulse for about a minute. 5. In a large bowl combine all ingredients of the eggs, matzo and beets together. 6. Heat 1/2 inch of olive oil in a large skillet over medium-high heat. 7. Take the latke mixture and form small patties and add to the skillet. 8. Fry the latkes on both sides until golden brown. Cook time is usually 3-4 minutes on each side. 9. You can serve plain or with a horseradish sauce: 1 cup sour cream and 2 tablespoons horseradish. IMG_1548
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Butterscotch Sage
Eggs in a Basket
April 3, 2015 at 2:52 pm 0
This quick and easy recipe is perfect for weekend brunch. And with Easter this Sunday, eggs in a basket are a perfect treat! I love eggs. And not until just recently, did I start baking them. I especially love making baked eggs because you can get creative with the combination of ingredients! Here, I used half egg whites and half eggs both with kale, tomatoes and Swiss cheese. IMG_1419 Serves 6 Ingredients: 3 eggs 1 cup egg whites 1 cup kale ½ cup diced tomatoes ½ cup shredded Swiss cheese Directions: 1. Preheat oven to 375 degrees and spray muffin tin with cooking spray. 2. Sauté the ingredients together then set aside. 3. Line the muffin tins with the dough of your choice. Here I used already made croissant dough. For the basket, you can use a variety of ingredients, that’s why I love this dish so much! Here are some other options you can use: bread, croissants, phyllo dough, puff pastry or even hash browns. 4. Next in a small bowl, take 3 tablespoons of the ingredients, ¼ cup of the shredded cheese and whisk together with the egg whites, transferring to the muffin tin, filling three. 5. Divide the remaining ingredients into the other three cups and then crack an egg into each remaining cup. Butterscotch Tip: to ensure the yolk doesn’t break, crack the egg into a small cup then transfer to the muffin tin. 6. Sprinkle with salt and pepper and bake for 13 minutes, until the whites are set. IMG_1423
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Butterscotch Sage
Steak & Eggs
January 25, 2015 at 1:58 am 1
The first time I made this dish was for breakfast on Christmas day and it was a real treat! This is perfect for any holiday breakfast or just Sunday morning brunch! I always thought preparing poached eggs was so tedious and time consuming – not at all! It’s just the opposite! Follow these easy instructions and get the perfect poached egg – every time! For this recipe, I used the leftover beef tenderloin medallions from our Christmas Eve dinner (see sweet & savory beef tenderloin recipe ), but you can use whatever steak you prefer. I also love using leftovers for this dish, because it makes it that much easier to prepare. In any recipe, for the best results always use the freshest ingredients you have. But especially for a dish like this, where there is only steak & eggs, it’s important you are using the best ingredients you can find! photo-93 Serves 2 Ingredients: Beef tenderloin medallions 8 Eggs 2 sprigs dill Hollandaise Sauce: 4 egg yolks ½ stick of butter ¼ cup fresh lemon juice 1 pinch salt 1 pinch pepper Directions: 1.Over high heat, bring a medium-sized pot of water to near boil. Butterscotch tip: Adding a pinch of salt to the water, helps the egg stay together. Next, add in the whole egg. Another Butterscotch tip: the trick is to crack the egg first in a small bowl then gently transfer to the simmering, almost boiling water. To help transfer the egg smoothly to the water you can use a spoon. Cover, reduce the heat to low and cook for 3-4 minutes depending on how messy you like your eggs. 2.While you are poaching the eggs, reheat the beef tenderloin medallions in a pan over medium heat for a few minutes on each side (see sweet & savory beef tenderloin recipe). 3.For the hollandaise sauce: In a small bowl, beat 4 egg yolks together with a ½ stick of melted butter, salt, pepper and lemon juice and transfer to a saucepan on low heat. Continuously whisk the sauce together so the egg does not congeal. If you see the egg start to cook, it is ok to add a tablespoon of water to the mixture. Some people use a blender or double boiler, but I’ve found using a saucepan works fine – you just have to keep your eye on the sauce, which only takes a few minutes to cook. Once the hollandaise sauce is ready, keep it over a very low heat until you are ready to serve. 4. Plate the beef tenderloin, add the poached egg, and smother it with hollandaise sauce, top with a pinch of dill and serve! photo-52
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