brunch

Quiche Lorraine

What’s Cooking in Gail’s Kitchen? Quiche Lorraine!  Pie for Breakfast? Or Brunch or a light Dinner?  Without a doubt!  This flaky rim pastry tart filled with a rich, creamy filling is a classic French staple that boasts tradition in every bite. 

QUICHE LORRAINE

Pastry:

1 1/3 cup flour

Pinch of salt

3 ounces Neufchâtel cheese

1/2 cup butter

Sift together flour and salt. Add softened butter and Neufchâtel cheese. Mixture becomes crumbly but eventually forms a single large ball. Set aside for 30 minutes to an hour. Roll out and line a deep 9-10″ pie dish. 

Filling:

8 thin slices cooked ham or crisp smoked bacon

8 ounces Gruyère cheese*

2 cups sour cream

3 eggs and 1 yolk

1/2 teaspoon salt

1 tablespoon melted butter

Cover pastry alternating ham and cheese. Combine remaining ingredients. Pour over ham and cheese. Sprinkle with nutmeg. Bake at 375° 50-60 minutes until set. 

*May substitute Gruyère cheese for thinly sliced Swiss cheese. 

First Watch in Estero, Florida

Dining Outside the Home: First Watch in Estero, Florida! You can always tell breakfast is going to be good when you know the workers get up with the chickens, which means the crack of dawn. The oven heats up for freshly-baked pastries, the cage-free eggs get whipped for super-light lemon ricotta pancakes, and the smell of hardwood smoked bacon stimulates the appetite as succulent fruits and garden vegetables are chopped, sliced, or diced for the menu of the day. But that’s not all. Smell that coffee. Once you place the order, an aromatic pot of steaming coffee is set before you to drain at your leisure. This is how to enjoy the morning cuppa joe. As you can imagine, word has gotten out, so sometimes there’s a wait. No worries, it takes that long to decide what to choose. Besides, this is Florida and the weather brings a healthy disposition.

The Pub in Naples, Florida

Dining Outside the Home: The Pub in Naples, Florida! Direct from London is an unique gastropub on the edge of Mercato, a hotspot destination in North Naples. Craving an English beer with a hearty meal? You chose the right place. View the constant flurry of activity on the outdoor patio while nibbling on the award-winning Fish & Chips platter. The Pub’s beer-battered haddock is so crispy you can hear the crunch in every bite. Dredge a chunk of fish through the homemade tartar sauce. It’s so creamy you may find yourself smacking your lips afterward. That’s where a good beer selection comes in handy. The UK-inspired menu offers quite a variety of pub grub, which doesn’t mean the portions are small. In fact, if you walk away hungry, it’s your own fault. Keep Calm and Brunch On.

Plum Coffee Cake

What’s Cooking in Gail’s Kitchen? After the Holidays: Plum Coffee Cake! Plums have a way of making a person feel special. They’re not as plentiful as apples, but when they’re available I can’t wait to snag a few to plunk into a homemade coffee cake. The sweet flavor reminds me of stepping into a pastry shop where fruit-filled delicacies are placed front and center in the glass-domed showcase. From mini fruit tarts overflowing with ripe, juicy berries to cheesecakes smothered in exotic options. Turnovers become too tempting when a smidgen of filling seeps out. And just look at the succulent strudels and rustic galettes. But I digress. Today’s feature is all about the mouthwatering palatable pleasure of the plum.

PLUM COFFEE CAKE

Ingredients:

1 1/4 cup flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cardamom

2 teaspoons baking powder

1/2 teaspoon sea salt

1/3 cup butter, softened

3/4 cup sugar

1 teaspoon vanilla extract

1 egg, room temperature

1/2 cup buttermilk

1/2 pound plums, pitted and sliced

Powdered sugar, for dusting

Instructions:

Preheat oven to 350°. Spray a 9” cake pan with nonstick oil. Set aside. In a bowl, whisk together flour, cinnamon, nutmeg, cardamom, baking powder, and sea salt. Set aside. In another bowl cream together butter and sugar, using an electric mixer, for 3 minutes. Add vanilla extract and egg. Beat on Low speed until well mixed. Gradually add the flour mixture, alternating with buttermilk. Beat on Low speed until smooth. Transfer the batter to the prepared pan. Arrange sliced plums on top in a circular pattern. Bake for one hour until golden brown. Center is set when a cake tester comes out clean. Cool cake on a wire rack. Dust with powdered sugar before serving.

Waffle Doodle-Doo

What’s Cooking in Gail’s Kitchen? The Next Step: Waffle Doodle-Doo! The million dollar question of the day is “Why are chicken and waffles so popular?” Could it be the crispy moist chicken tenders, or the fluffy golden-edge waffle, or the sweet creamy butter? Maybe. Perhaps it’s the robust taste of natural maple syrup. That’s good, too. Personally, I like the explosive kick of jalapeño and the bite of cilantro mixed in. Sliced apple sticks are a bonus. No matter your preference, it’s kind of a thing. Go the easy route like I did. Pick up an order of breaded chicken tenders from your favorite food joint. Since my husband is a master on the waffle iron, he does that part. Make extra waffles; they freeze well. You can thank me later. Pull it all together for a unique flavor that works for breakfast, weekend brunch, or late night craving.

WAFFLE DOODLE-DOO

Ingredients:

4 chicken tenders, precooked

2 buttermilk or Belgian-style frozen waffles

1/2 cup pure maple syrup

1-2 tablespoons jalapeño pepper jelly

1 Gala apple, cored and sliced into matchsticks

Butter, room temperature

Fresh cilantro

Instructions:

Warm chicken tenders in a 350° oven while waffles are being made in the waffle iron or heated in a toaster to desired crispness. Combine maple syrup and jalapeño jelly in a microwave-safe bowl. Heat on High in 15-second intervals. Stir together until jelly is melted and the flavors are blended. Core the apple, then slice into matchsticks. For presentation, cut waffles into triangles to form a “tent”. Brush waffles with softened butter. Drizzle with jalapeño maple syrup. Arrange chicken tenders. Add apples. Garnish with chopped cilantro.

Omelet 101

What’s Cooking in Gail’s Kitchen? The Next Step: Omelet 101. You’re having a get-together and need an effortless, but impressive, breakfast. While everyone is huddling in the kitchen, because this is what people do, pour them a cuppa joe and get started. Making the perfect omelet will have you feeling like a gourmet chef. It’s pretty basic. Use an 8-inch sauté pan with slanted edges and plenty of butter. Fresh veggies and shredded cheese are always a good idea. If you’re nervous about the “flip”, simply do what I do. Put a lid on it.

OMELET 101

Ingredients: (per omelet)

2 eggs

Pinch sea salt

Pinch black pepper

2 tablespoons water

2 tablespoons butter

2 tablespoons smokey Swiss cheese, shredded

Sautéed asparagus tips

Sautéed mushrooms

Instructions:

In a mini chopper, combine eggs, sea salt, black pepper, and water. Beat until light yellow in color. Warm butter in pan over medium-low heat. Do not scorch butter. Pour egg mixture into pan. Do not stir. Swirl the pan so eggs cover the edge. Cook until bottom begins to set, about one minute. Tilt the pan to allow liquid to flow underneath. Slide a rubber spatula around the surface to loosen omelet. Arrange shredded cheese, asparagus tips, and sliced mushrooms across the center of the egg, forming a vertical line. Reduce heat to low. Cover pan with a lid to absorb liquid, about 30-45 seconds. The center will remain creamy. Remove lid. Fold one-third of omelet onto itself. Gently transfer omelet to a plate. Serve immediately.

Bird’s Nest Breakfast

What’s Cooking in Gail’s Kitchen? The Next Step: Bird’s Nest Breakfast! For something fun, take an ordinary poached egg, lay it on a bed of greens, and turn it into a festive meal nestled in a coffeehouse cup. Sounds simple, doesn’t it? But you like toast, you say. No worries, it’s in there. Think about this attractive alternative when serving a mid-morning brunch for two or breakfast in bed on the weekend. This is how we cruise through life.

BIRD’S NEST BREAKFAST

Ingredients:

4 large romaine lettuce leaves, washed*

2 slices baguette bread, toasted and buttered

2 extra large eggs, poached or fried sunny-side up

2 tablespoons Caesar salad dressing

Red pepper flakes, for garnish

Instructions:

Gently tear romaine lettuce leaves into bite-size pieces and divide between two large coffeehouse cups. Toast artisan bread, butter, and cut into cubes. Add to each lettuce cup. Gently toss. Poach or fry two eggs, leaving the centers slightly soft. Transfer one egg to each bowl. Drizzle with Caesar salad dressing. Garnish with red pepper flakes. Enjoy!

*Add alfalfa sprouts, if available.

HEXX Kitchen and Bar in Las Vegas, Nevada

Dining Outside the Home: HEXX Kitchen and Bar in Las Vegas, Nevada! Check out the Las Vegas Strip from a vantage point at the Paris Hotel that offers open-air patio dining with a view of the Bellagio fountains. Have you ever tasted Chilaquiles? It’s a perfect brunch option of tortilla chips loaded with roasted chicken, tasty salsa, two eggs cooked your style, avocado chunks, sour cream, and asadero cheese. So what if you have to strap on the Fitbit to exercise a few miles walking it off? This is Vegas, baby. It’s worth it.