Egg and Avocado Toast

Egg and Avocado Toast.  It doesn't get any simpler than that.  It's like the perfect little black dress. It can be dressed down and casual for every day events like breakfast at home for one or dressed up with a few accessories for a special occasion like a bridal shower or luncheon for twenty. Basic Version So lets talk options. I decided to use hard boiled eggs because they are an easy do ahead step and they slice beautifully.  Plus, who wants to stand there and make eggs twenty differ... Continue Reading

Challah Bread Egg Toast

This ooey, gooey Challah Bread Egg Toast (loaded with lots of cheese and veggies) is the ultimate breakfast sandwich for any occasion.  It's sumptuous, full of flavor and texture, and makes an impressive presentation on any brunch table.  I love using Challah bread for it's slightly sweet outside and spongy, delicate texture but you could use brioche or even a ciabatta bread if you can't find Challah.  Challah is a Jewish traditional ceremonial bread but it's readily available in most ... Continue Reading

Savory Roasted Tomato Bread Pudding

With summer right around the corner that usually means one thing....wedding season.  And that usually means engagement parties and brunches abound.  This savory roasted tomato bread pudding is the perfect dish for a bridal luncheon or brunch occasion of any kind because it's really elegant and decadent.  It definitely has that 'wow' factor you want when you want to impress your guests.  And best of all you can make them ahead of time and then gently reheat so they are not a last minute ... Continue Reading

Prosciutto Egg Cups – Easter Brunch

These prosciutto egg cups are actually simple to make but they really lend an elegant look to any brunch buffet and is the perfect addition to my Easter Brunch menu.  I am going to serve this along with a walnut pesto to really make them extra special.  I am also serving a Caprese Salad that is my own twist on a traditional Caprese Salad because I add thinly sliced red onions, a pinch of red pepper flakes, and chopped pistachios for crunch. This recipe can be found in my cookbook, The ... Continue Reading

Fresh Fruit Salad with Lemon-Honey Dressing

This fruit salad is especially scrumptious during berry season but I make all year round and is from my cookbook, The Savory Gourmet. I adjust the amount of honey and lemon I use based on the natural sweetness of the fruit available to me.  So a little more honey in the winter and a little less in the summer.  But what I really love about this dish is how colorful it is and how just those little extra touches of the crème fraiche with the tangy sweetness of the dressing really makes this ... Continue Reading

Banana Muffins with Chocolate Ganache

I had two lonely overripe bananas on the counter and they inspired me to make them into something better.  I decided to do the mini-muffins for this recipe but you could easily adapt it to regular sized muffins and just cook them a couple of minutes longer.  These bite-sized treats are a really delicious after school or after soccer/baseball kind of snack or can just as easily make their way to a lovely brunch table.  The added bit of ganache might seem fancy ... Continue Reading

Pancakes with Blackberry Syrup and Maple Whipped Cream

It's berry season!  Everywhere you go there are farms stands selling berries and even the grocery stores are overflowing with flats of fresh berries on sale. And since homemade pancakes are a weekly occurrence in our house I decided to try making a syrup out of a berry that we really don't eat that often, blackberries. The syrup in this recipe is really easy and you can make it ahead and store it in the fridge, which I did, until someone went in and finished off ... Continue Reading

Slow Roasted Grapes with Ricotta and Honey

This recipe idea came to me from a cookbook I love from a bakery in Seattle called, Macrina.  They have a roasted grape tart .  So I knew I wanted to take that concept and do something as an appetizer and immediately thought of Ricotta cheese and honey.  The idea was to slow roast the grapes to concentrate the flavors.  So as I sat enjoying a glass of wine with my friend Jenn we did what we always do and talked about food.  I told her my idea for ... Continue Reading

Smoked Salmon Flat Bread Breakfast Pizza

Sometimes cooking is less about the actual cooking process and more about putting together the right flavors and textures.  This recipe is exactly that.  The only cooking involved is heating and crisping a store bought flat bread and piling on an amazing array of of flavors.  It takes 10 minutes and you have a fabulous breakfast or brunch item!  But, I will say this, use the best quality ingredients you can find and afford.  A nice delicate wild ... Continue Reading

Potato Pancakes with Horseradish Dill Creme Fraiche

I can think of so many dishes that these delicious, crunchy little pancakes would go well with - as part of a breakfast with an egg over easy topped with fresh Parmesan, or maybe alongside a roast for Easter dinner?  Or even made into smaller pancakes and served as an appetizer or topped with smoked salmon.  The trick is to get them crunchy on the outside and tender on the inside (but not raw) by not cooking them at too high a temperature.  Every stove top ... Continue Reading