Gordon Ramsay’s Healthy Full English Breakfast

Recipe & Photo Credit: https://www.goodtoknow.co.uk/recipes/gordon-ramsay-s-healthy-full-english-breakfast

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Ingredients

  • olive oil, to brush and drizzle
  • 4 portabello mushrooms, cleaned
  • 300g vine-ripened cherry tomatoes
  • sea salt and black pepper
  • 16 rashers of smoked back bacon
  • 8 large eggs
  • dash of white wine vinegar
  • 8 slices of rye bread, toasted

Method

  • Preheat the grill to the highest setting. Half-fill a wide, shallow pan with water and bring to a simmer. Line a large (or two small) baking sheet(s) with foil, then brush over with a little olive oil.
  • Trim the mushrooms, removing their stalks, then lay, cap side down, on the baking sheet. Place the vine tomatoes alongside. Drizzle over a little olive oil and sprinkle with a pinch each of salt and pepper. Lay the bacon rashers in a single layer on the baking sheet (the second one if using two). Place under the grill for 5 minutes until the mushrooms are tender and the bacon is golden brown around the edges.
  • To poach the eggs, break each one into a cup or ramekin. Add a dash of vinegar to the pan of simmering water. Whisk the water in a circular motion to create a whirlpool effect. Gently slide the eggs into the centre of the whirlpool, one at a time, then reduce the heat to a low simmer. Poach for 1 1/2 minutes if the eggs were at room temperature, or 2 minutes if they were straight from the fridge. The whites will have set but the yolks should still be runny in the middle.
  • Divide the bacon, mushrooms, tomatoes and rye toasts between warm serving plates. Carefully lift out each poached egg with a slotted spoon, dab the bottom of the spoon with kitchen paper to absorb any excess water and slide onto a rye toast. Grind some pepper over the eggs and serve at once.

Tom Colicchio’s Sandwich Tips from ‘wichcraft

Photo and content credit: https://www.delish.com/restaurants/a1141/tom-colicchio-sandwich-recipes/

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Tom Colicchio’s Top Three Sandwich-Making Tips

1. “Always use good ingredients, including the bread. Quality artisan bread keeps well in the freezer. Just thaw it and toast it and you have bread that is as good as fresh from the bakery. But beware: Once thawed and toasted it won’t last as long as freshly baked bread.”

2. “Think of balancing flavors. If all the ingredients you are using are rich or heavy, consider using a little vinegar or some spicy peppers as a flavor accent.”

3. “Build them well. If you aren’t going to eat the sandwich for a few hours (like when you are brown-bagging your lunch or packing a picnic), use bread that will hold up well even after it soaks up some of the juices from the ingredients. Try a crusty baguette or ciabatta.”

Boston Creme Pie by Trisha Yearwood

Photo and recipe: https://www.foodnetwork.com/recipes/trisha-yearwood/boston-cream-pie-3623273

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Ingredients

Filling:

1/2 cup sugar

3 tablespoons cornstarch

1/2 teaspoon salt

1 large egg plus 3 egg yolks, at room temperature

2 cups whole milk

1 teaspoon vanilla extract

Cake:

Nonstick cooking spray, for spraying the pan

1/4 cup (1/2 stick) salted butter, at room temperature

2/3 cup sugar

1 large egg, at room temperature

1 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup whole milk

1 teaspoon vanilla extract

Topping:

1 cup heavy cream

1 1/2 cups (12 ounces) semisweet chocolate chips

 

Directions

  1. For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.
  2. For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
  3. Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla.
  4. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes.
  5. For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.
  6. To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.

Cook’s Note

If you don’t have cornstarch, substitute all-purpose flour. One tablespoon cornstarch equals 2 tablespoons flour.

Pumpkin Spice Latte

Recipe & Photo credit: https://www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-spice-latte-3363265

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Ingredients

  • 1 cup milk
  • 2 tablespoons pure pumpkin puree
  • 1 tablespoon sugar
  • 1/4 teaspoon pumpkin pie spice, plus more for sprinkling
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup hot espresso or strong brewed coffee
  • Sweetened whipped cream, for serving

Directions

Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.

Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

Peach Blueberry Crumble Tart-Taste of Home

Recipe & Photo credit: https://www.tasteofhome.com/recipes/peach-blueberry-crumble-tart/

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Ingredients

  • 1-1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 2 cups frozen unsweetened blueberries, thawed
  • 2 cups frozen unsweetened sliced peaches, thawed
  • 1 tablespoon honey
  • CRUMB TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup old-fashioned oats
  • 1/4 cup chopped pecans
  • 1/8 teaspoon ground cloves
  • 2 tablespoons butter, melted

Directions

  • Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press onto the bottom and up the side of a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack.
  • In a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first five topping ingredients; stir in butter.
  • Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.

Mozzarella and Ham Panini

Photo and recipe credit: https://www.marthastewart.com/336513/mozzarella-and-ham-panini#Grilled%20Sandwich%20and%20Panini%20Recipes%7C/853311/grilled-sandwich-and-panini-recipes/@center/856055/lunch-recipes%7C336513

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INGREDIENTS

  • 1 large loaf Italian bread (8 ounces)
  • 8 ounces fresh mozzarella, thinly sliced
  • 4 ounces shaved deli ham
  • 2 ounces baby spinach (2 cups, loosely packed)
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil

DIRECTIONS

  1. Preheat oven to 450 degrees. Split bread horizontally. Layer one side with mozzarella, ham, and spinach, beginning and ending with mozzarella, seasoning with salt and pepper as you go. Close sandwich. (Mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts.)
  2. Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with remaining oil. Place another baking sheet on top (cover bottom of sheet with aluminum foil, if necessary), and press down very firmly.
  3. Bake panini, pressing down top baking sheet once or twice during baking, until cheese has melted and sandwich is golden, 20 to 25 minutes. Cut into 4 pieces, and serve with Cherry Tomato Salad.

Raspberry Cheesecake

Recipe & Photo Credit: https://www.foodnetwork.com/recipes/ina-garten/raspberry-cheesecake-recipe-1942041

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Ingredients

For the crust:
  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
  • 2 1/2 pounds cream cheese, at room temperature
  • 1 1/2 cups sugar
  • 5 whole extra-large eggs, at room temperature
  • 2 extra-large egg yolks, at room temperature
  • 1/4 cup sour cream
  • 1 tablespoon grated lemon zest (2 lemons)
  • 1 1/2 teaspoons pure vanilla extract
For the topping:
  • 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
  • 3 half-pints fresh raspberries

Directions

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.