Category: eggs

Horray Halushki!

My comfort foods come in many shapes and sizes, but all share a common trait: they are all meals that I ate as a child. Peanut butter and cheese sandwiches, macaroni and cheese, baked beans… generally some simple, cheap, good stuff. Also on my list are a few of my mother’s Slovak dishes, including her incredible pasta dumplings, which she calls “Halushki.” Interestingly, a Google search for Halushki (as well as one for Haluski) did not return any results resembling the dumplings that I’ve grown up with – generally I found photos of broad, flat egg noodles fried up with cabbage. I’m thinking that somewhere along the way, either the translation was mixed up between my mother and my grandmother, or my grandmother had been making spaetzle while calling it halushki. In any case, it’s always been halushki to me, and it’s the most delicious food that I have ever eaten. I decided that those cabbage people were onto something, so, while I normally eat these with scrambled eggs, I tried it with fried brussels sprouts and golden onions. It did not disappoint. Being of Eastern European descent, cabbage and onions rank high on my list of comfort foods, so combining them with the pasta was a definite win all around! 
This is a pretty simple recipe and, unlike other laborious pastas, it comes together in a matter of minutes. My mother has a special “halushki pot” that she uses to press the dumplings through, but a large-holed colander will do just fine. Don’t have that either? Dropping tiny spoonfuls into the water will do just fine. If you like these pasta dumplings, you should also check out my Sweet Potato Gnudi recipe here! 

Haluski with Brussels Sprouts and Onions
an original recipe by allison sklar

ingredients

2 cups flour
1/2 cup warm water
2 eggs, beaten
a couple of pinches of salt
2 cups chopped brussels sprouts
1 large red onion, diced
1 tsp paprika
1/4 tsp smoked paprika
cracked black pepper
2 tbsp butter
2 tbsp oil (vegetable, canola, sunflower, etc.)
method

Combine flour and salt in large bowl. Make a well in the middle. Add eggs and water. Stir to combine, bringing in flour from the sides. If the dough feels dry, add a little more water, a tbsp at a time.
Bring a large pot of water to a boil. Using an oiled, large holed collander, press dough holes, letting it drop into water. Alternately, fill a pastry bag with the mixture and pipe out quarter-sized drops at a time, or, drop by small spoonfuls. Once your pasta is in the water, it will start to move around, stir gently a couple of times. Pasta is ready once it floats to the top – about 5 minutes. Drain, toss with a bit of oil, and set aside. 
Heat oil in a frying pan. Once it’s hot, return heat to medium and add onions, stirring. Allow them to brown, about 8 to 12 minutes. Add cabbage and stir. Add butter and halushki. Continue cooking another 3 to 5 minutes. Serve sprinkled with cracked black pepper and paprika. Enjoy!

Panettone French Toast

Sometimes, I procrastinate.

This recipe is something that I’ve wanted to make for years. YEARS. Why have I never done it? Procrastination, my friends. Well, that, and severe lack of Panettone. Now that I live in Little, Little Italy (Lasalle), there is an abundance of this fluffy Italian treat – at all times of year! So many varieties to choose from in fact, that I found it slightly overwhelming. Do I want currant Panettone? Chocolate Panettone? Coffee Panettone? Mixed Fruits? Original? Yellow? White? Which brand do I choose? (Italians and Panettone lovers, please weigh in on this – I still don’t know!)
Once my choice was made (chocolate-filled!), I decided to go ahead and let it sit on my counter for weeks. You see, I’m SO good at procrastinating, that I also procrastinate eating things. How does someone NOT consume an entire pannetone all by themselves? Self-control, people. Self. Control.  I knew that this particular panettone was destined for great things. This particular panettone was born to be transformed. This particular panettone would soon become a marvelously chocolatey, marvelously boozy breakfast miracle. Five months and mucho procrastination later, I share with you the one and only way that you’ll ever want to eat panettone again.
Panettone French Toast with Chocolate
an original recipe by allison sklar

Notes:  Leftover panettone freezes very well, and is easier to cut into cubes when frozen. Don’t use more than half of your panettone at a time, or you’ll end up with an overflowing pan, soggy toast, and unhappy tastebuds.

ingredients

1/2 packaged panettone, cut into cubes
1/4 cup chocolate chips

2 tbsp Nutella

2 tbsp milk


6 eggs

1/4 cup 15% cream
1/4 cup Bailey’s or chocolate liqueur 
1 tsp vanilla extract
1 tbsp brown sugar



method
Line a 9×13″ baking tray with parchment paper. Place cubes evenly into tray. Sprinkle with chocolate chips.

In a microwave safe bowl, heat milk and nutella for about 20 seconds, until soft. Whisk together and drizzle over toast.

Whisk together eggs,  cream, liqueur, vanilla and sugar until very frothy. Pour over panettone mixture.

Bake at 350F for 25 to 30 minutes, or until set and golden. 

Serve hot, sprinkled with icing sugar if desired.




Frittata Frittata

Is there anything prettier than a frittata? When done right, this easy meal makes for a stellar sunday brunch centrepiece. The awesome thing about these that the variation possibilities are endless. Veggies, meats, cheeses… Mix and match your favourite combo, arrange it in the dish, pour your egg mixture over it, bake, and voila! Frittata magic.

Some of my favourite variations:

Smoked gouda & figs
Olives, arugula & feta
Pears & brie
Bell peppers, cheddar & mushrooms
Cheddar & apple
Chard & chile

So go ahead, impress your guests & get your frittata on!

Spinach, Goat Cheese & Tomato Frittata
an original recipe by allison sklar

ingredients
6 large eggs
1/4 cup cream (15% or higher)
2 tsp corn starch
1/2 cup chopped spinach
1/2 cup cherry tomatoes, halved
1/2 log goat cheese, crumbled
salt, pepper & fresh thyme
oil or butter, for greasing

method
Whisk cornstarch into cream. Whisk eggs with cream mixture until frothy. Mix in goat cheese, spinach and spices. Pour into greased 9″ or 10″ shallow round baking dish. Arrange cherry tomatoes on top. Bake at 325F for about 25 minutes, until eggs are set and no longer runny. Serve hot.

Buckwheat Pancakes – Gluten Free!

I’d like to introduce to you a humble little superfood that may already be hiding in your pantry. It’s a little seed that is often mistaken as a grain, and goes by a few different names. Soba. Kasha. Groats. Yes, as you may have already guessed, I’m talking about buckwheat.

I call it a superfood, as it’s got quite an impressive nutritional profile. Low glycemic, high in protein, rich in amino acids, naturally gluten-free, this little seed is super versatile and can easily be prepared in many different ways. With a slightly nutty flavour that is enhanced when roasted, you can grind it into a flour and incorporate it into your desserts. You can sprinkle the raw groats over ice cream for a delicious little crunch. You can enjoy buckwheat in smoothies, as a breakfast cereal, as noodles (known as soba), or, my personal favourite, as a stack of delicious pancakes. Even Oprah praises buckwheat for it’s unique health-promoting properties. 
Buckwheat is the new quinoa. 
(People just don’t know it yet.)

I now present to you easy-peasy flourless buckwheat pancakes, made with few ingredients and a whole lot of love. I served them with a scoop of chai-chia pudding for an added protein and flavour boost, and garnished with some fieldberries for a little pop of colour. I used coconut oil in the pan (a little goes a long way), which added a touch of extra sweetness. All in all, these babies were absolutely delish, and the two of us ate every last bite!

Gluten-Free, Flourless, High Protein
Buckwheat Pancakes
an original recipe by allison sklar

Ingredients
3/4 cup buckwheat groats
1/4 tsp baking powder
pinch fine sea salt
1 egg
3/4 cup buttermilk
1 tsp vanilla extract
1 tbsp agave or real maple syrup
1 tbsp coconut oil

Method
In a high powered blender, food processor, or coffee grinder, grind groats into a fine flour.
Mix flour with baking powder & salt. Whisk in buttermilk, syrup & egg. Mixture will be bubbly!

Heat oil over medium heat in large frying pan.

Scoop about 2 tbsp of batter at a time into the pan, more or less depending on the size of the pancakes that you prefer. Flip when pancake starts to bubble – these cook quickly, so do not leave them unattended! You may have to lower the heat to med-low after a couple of batches.

Serve with fruit, maple syrup & chia pudding.

Find my chia pudding recipe here!

Stellar Brunch (Oven-baked french toast with caramel sauce)

Springtime peeked it’s shy little head out to say hello to us Montrealers this week, and I instantly felt excited & inspired. There’s just something about warm weather and sunshine that get me into a crafty mood. Quite a good time to be feeling creative, as I’ve had a lot of decorating to do recently: we’ve officially moved into our new apartment! The perfect way to settle in? A good old-fashioned Sunday Brunch!

Though bagels and lox are generally my choice brunch food, I decided to make something a little more decadent this time. Introducing Oven Baked French Toast, and her bff, Caramel Sauce. Make this for your next brunch if you’re looking for a dish that is surprisingly quick & easy, and as eye-catching as it is tasty. Bonus: the air will fill with a warm, sweet aroma as your guests arrive.

This is a decadent, salty-meets-sweet, stick-to-your-ribs kind of breakfast – definitely weekend food! Tip: to make it extra yummy, you can prepare it the night before so the bread really gets some time to soak up the eggy goodness. This is also a perfect way to use up some stale bread you have lying around – once it soaks up the egg mixture, it’ll come right back to life!

Oven Baked French Toast
an original recipe by allison sklar

NOTE: I’ve included two versions of caramel sauce here. One is a shortcut (no-fail) caramel, and the other is the traditional method that we were taught in pastry school. They yield slightly different flavours, and the shortcut method is a little more rich. If you’ve never made caramel before, I suggest you try the shortcut method first!

what you’ll need

french toast
1 small loaf of your favourite bread, sliced or cubed
(challah bread, or other fluffy, soft bread works best)
6 eggs (8 if using a large amount of bread)*
1/4 cup icing sugar*
4 tbsp milk or cream
1 tbsp vanilla
2 tbsp cinnamon sugar **
1 to 2 tbsp butter, melted

caramel sauce (traditional method)
460g granulated sugar
160ml water
240g light/white corn syrup
125ml heavy (35%) cream
2 tbsp butter
pinch sea salt

OR 

caramel sauce (shortcut method)
1 cup packed brown sugar
3 tbsp butter
1/2 cup heavy cream
pinch sea salt

how to do it

french toast
Place all of your bread in a large mixing bowl.
Beat eggs with icing sugar until colour turns light yellow and mixture becomes fluffy.
Whisk in milk (or cream) and vanilla. Pour over bread and toss to coat. Allow to sit until mixture is absorbed, about 10 minutes. This mixture can also be prepared overnight.*

Grease a shallow, oven-safe dish with butter. Preheat oven to 325F. Lay bread mixture evenly into dish. Sprinkle with cinnamon sugar. Bake for approximately 30 minutes, or until bread is golden brown. Meanwhile, prepare caramel sauce.

caramel sauce (traditional method)
In a heavy bottomed saucepan, bring granulated sugar and water to a boil, while stirring with a heatproof spatula. Once mixture boils, stop stirring and reduce heat to medium. Continue cooking, brushing down the insides of the pot with a pastry brush dipped in water to avoid the formation of sugar crystals. Use a candy thermometer to bring the mixture up to 140C(285F). Carefully add in butter, cream and salt, stirring constantly. If mixture feels too thick, add more cream, a little at a time, until desired consistency is reached.

caramel sauce (shortcut method – no thermometer needed!)
In a heavy bottomed saucepan, warm butter over medium heat. Add brown sugar and cream. Stir with a heatproof spatula in figure 8 motion, until sugar is dissolved. Continue cooking, stirring slowly but constantly, until mixture begins to thicken, about 6 minutes. Voila! Caramel!

Pour sauce over hot french toast. Sprinkle with icing sugar or more cinnamon sugar just before serving.

Eat & enjoy!

notes
*If doing this overnight, increase the egg quantity to 8 to 10 eggs and the sugar to 1/3 cup.
** If you cannot find cinnamon sugar, make your own using equal parts of cinnamon to sugar.

Petits Délices (vanilla pots de creme with brown sugar caramel)


Mouth watering. Impressive. Unbelievably simple. Creamy. Refreshing. Amazing. 
Need more adjectives? Try out the recipe and come up with your own! Thanks to Lisa over at Bites of Sweetness for her inspiration. 

Vanilla Pots-de-Creme
with Brown Sugar Caramel

what you’ll need
1 cup whipping cream
1/2 cup whole or 2% milk
6 large egg yolks
1/4 cup honey
1 tbsp vanilla extract
seeds from one vanilla bean (optional, but worth it)
1/3 cup brown sugar
6 tbsp water
 how to do it
In a medium saucepan, bring the milk and cream to a simmer. In a separate bowl, whisk the egg yolks, honey and vanilla until thickened. Slowly pour the warm cream into the yolks while whisking to temper the yolks. Continue pouring a little at a time until well blended, then transfer to a large measuring cup.
Evenly pour the mixture into ramekins, place in a deep roasting pan and fill the pan half way up the sides of the ramekins with water. Bake for 30-35 minutes until they are only a little wobbly (only one or two ripples when you shake the pan.)
Leave to cool in pan, then remove ramekins and refrigerate at least 2 hours before serving. If refrigerating longer, allow to fully cool and then cover with plastic wrap.
Caramel sauce: Heat brown sugar and water in small saucepan over medium heat until mixture begins to bubble. Stir often with a heatproof spatula until desired consistency is reached. Pour over cooled pots-de-creme and serve.