Poached Scrambled Eggs

Ingredients
4 large eggs
Fine sea salt
Freshly ground black pepper
Directions
Crack each egg into a medium-mesh sieve (or narrow-slotted spoon), letting the thin white drain away. Transfer the remaining yolk and white to a small bowl. Beat the eggs vigorously with a fork for 30 seconds.
Set a medium saucepan filled with 4 inches of water over moderate heat. Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir in a clockwise direction to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
Turn off the heat and uncover the pot. The eggs should be floating on the surface in ribbons. While holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the eggs into the strainer and press them lightly to expel any excess liquid.
Scoop the eggs into bowls and season. Garnish however you wish. Serves 2.

Page: http://www.pbs.org/food/recipes/poached-scrambled-eggs/

Grapefruit Brulée

Ingredients
1 large red grapefruit
1 ½ - 2 tbsp white sugar (preferable “raw” sugar if you have it)
Directions
Turn your broiler on high.
Slice the grapefruit in half and blot heavily with a paper towel to absorb any dripping juice.
Sprinkle sugar on both halves and broil for about six minutes, or until sugar begins to caramelize. If you have a small kitchen blow torch, you could alternately use that for best results.
Remove caramelized grapefruits from the broiler and let cool slightly before serving.

Page: http://www.pbs.org/food/recipes/grapefruit-brulee/

Frittata with Fingerling Potatoes

Ingredients
For the Filling:
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 tablespoons unsalted butter
1/4 pound small fingerling potatoes, thinly sliced
Coarse salt and freshly ground pepper
4 basil leaves, chopped
1 tablespoon chopped flat-leaf parsley
For the Eggs:
12 large eggs
1/4 cup heavy cream
Coarse salt and freshly ground pepper
For the Topping:
3 ounces fresh goat cheese, cut into 6 pieces
2 ounces Parmigiano-Reggiano or Asiago cheese, finely grated (1/2 cup)
Directions
Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes. Remove onions and add remaining tablespoon olive oil and 2 tablespoons butter. Add potatoes and season with salt and pepper. Saute until they begin to turn golden brown, about 4 minutes. Return onions to skillet in an even layer. Sprinkle evenly with basil and parsley.
Heat broiler. Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
Pour egg mixture into skillet. Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese. Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate. Slice into six wedges and serve hot, warm, or at room temperature.

Page: http://www.pbs.org/food/recipes/frittata-with-fingerling-potatoes/

French Toast Brûlée

Ingredients
1 extra large egg
1 cup milk
2 tablespoons Grade B maple syrup
2 tablespoons flour
1 teaspoon vanilla extract
4 slices sandwich bread (3 slices if it's thick cut)
4 teapoons butter
8 teaspoons granulated sugar (2 teaspoons per slice)
Directions
In a flat rectangular pan or baking dish, whisk together the egg, milk, maple syrup, flour and vanilla. Submerge each slice of bread in the liquid, arranged in a single layer. Cover and refrigerate overnight, flipping the bread over once after a few hours.
Heat a large skillet over medium high heat. Place a teaspoon of butter where you’re going to fry each slice of bread (if they’re not all going to fit, fry them in batches). When the butter is melted, place each piece of bread over a pool of butter. The bread will be very soft, so be careful not to tear it.
Fry until golden brown on one side, then flip using a spatula and fry the other side until golden brown.
When the French toast is done, transfer it to a wire rack, then dust 2 teaspoons of granulated sugar on each piece of toast. Use a torch to caramelize the sugar until it is brown and bubbly. If you don’t have a torch, you can use a broiler by moving the rack to the top position and placing the toast directly under the heating element.

Page: http://www.pbs.org/food/recipes/french-toast-brulee/

Coconut Banana Bread Muffins

Ingredients
2 cups flour
1 tsp baking soda
1 tsp salt
4 bananas, mashed
2 eggs
1 cup brown sugar, packed
½ cup coconut oil
½ cup sweetened, flaked coconut
½ cup toasted walnuts, roughly chopped (optional)
Directions
Preheat oven to 350 degrees. Grease 12 muffin tins with non-stick cooking spray.
In a large bowl, whisk together the flour, baking soda, walnuts, flaked coconut and salt well. Set aside.
Cream the coconut oil and brown sugar until well combined. Add the eggs, one at a time, beating after each addition. Add the mashed banana and mix until blended.
Stir in the dry ingredients to the wet ingredients and mix only until just combined (be sure not to over-mix here!). Scoop batter into prepared muffin tins, about 3/4th of the way full.
Bake for 25 minutes, until golden brown.
Tips/Techniques
To make this recipe completely vegan, you can use egg replacer instead of the egg.

Page: http://www.pbs.org/food/recipes/coconut-banana-bread-muffins/

Chocolate Chip Pumpkin Spice Pancakes

Ingredients
½ cup + 2 tbsp all purpose flour
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ tsp cinnamon
¼ tsp nutmeg
½ tsp ground ginger
½ cup milk
1 egg
1 tbsp butter, melted
½ cup canned pumpkin puree
½ cup dark chocolate chips
warm maple syrup for serving
butter for serving
Directions
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground ginger.
In another (smaller) bowl, beat the milk, egg, melted butter and pumpkin together. Pour the wet ingredients into the dry ingredients and fold in the chocolate chips. Do not over-mix here!
Let the batter rest for five minutes. While the batter rests, heat a large skillet over medium high heat on the stove. Add a little butter to the skillet and then cook pancakes on skillet for about four minutes per side until golden brown. Serve with warm maple syrup.

Page: http://www.pbs.org/food/recipes/chocolate-chip-pumpkin-spice-pancakes/

Buttermilk Coffee Cake

Ingredients
Ingredients for Topping
1/2 cup flour
1/2 cup brown sugar packed
1/4 cup butter softened
1/2 teaspoon cinnamon
Ingredients for Coffee Cake
1/2 cup butter softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 heaping cup Italian plums diced
1 heaping cup blueberries
Directions
Preheat oven to 350 degrees. Butter a 9-inch square pan.
In a bowl, mix topping ingredients together with a fork or pastry cutter until combined. Set aside.
For the cake, beat butter and sugar in a large mixing bowl until fluffy. I do this by hand; a mixer is great. Add the egg and vanilla and beat in.
In a separate bowl, combine flour, baking soda, baking powder and salt.
Mix the dry ingredients into the wet mixture alternately with the buttermilk, stirring just until combined. Batter will be thick.
Gently fold in the fruit, and spread batter into prepared pan. Sprinkle with topping and back to 50 minutes, or until a toothpick inserted in the center comes out clean
The coffee cake is good warm or cold. Cool on a rack for at least 20 minutes before serving.

Page: http://www.pbs.org/food/recipes/buttermilk-coffee-cake/

Banana Bread Milkshakes

1 frozen banana
1 tbsp almond butter
½ cup skim milk
¼ tsp cinnamon
pinch of ground nutmeg
2 tsp brown sugar
½ tsp vanilla extract
additional ice if desired
Directions
Combine all ingredients in a blender and process until smooth and creamy.
Serve with a cookie on the side!

Page: http://www.pbs.org/food/recipes/banana-bread-milkshakes/

Asparagus, Leek, and Bacon Quiche

Ingredients:
1 unbaked 9-inch pie-crust
6 oz asparagus, ends trimmed off
1 leek
3 slices bacon
3 eggs
5 oz freshly grated Monterey Jack cheese
1 cup milk
¼ tsp salt
¼ tsp pepper

Directions:

- Preheat oven to 350 degrees.

- Bring a large pot of water to a boil on the stove. Once boiling, drop in the asparagus and quickly blanch for 30 seconds until bright green. Quickly drain water and run cold water over asparagus. Set aside to cool.

- Fry bacon crisp in a cast-iron skillet over low/medium heat. Once crisp, remove from heat and set the bacon to drain on paper towels but do not toss the bacon grease! Crumble or chop bacon once cool.

- Now, thoroughly wash the leek under cold running water. To do this most efficiently, peel off the first two layers and let water run all through (dirt often stays trapped here so it’s important to get a good wash!). After washing, thinly slice the white part only of the leek.

- Reheat your bacon-greased skillet over medium high heat then drop in the thinly sliced leek. Sauté for about five minutes, until leek is soft and translucent. Remove from heat.

- In a medium bowl, whisk together the eggs, milk, salt, pepper, crumbled bacon and sautéed leeks. Prick crust all over with a fork, then sprinkle evenly with the cheese. Pour the milk and eggs mixture over the cheese.

- Slice the blanched asparagus into 1 1/2" pieces on an angle and scatter over the cheese in the unbaked pie crust.

- Carefully place filled quiche on a sheet tray and into the oven for 1 hour.
After 1 hour, the quiche should be puffy and golden. Let cool completely (it’s best to make this at least an hour before) before slicing.

Page: Asparagus, Leek, and Bacon Quiche