Weekend Eats

A Creamy Berry Puff Pancake is the perfect thing to make for that lazy weekend breakfast, why go out when you can pull this together in no time while you’re still all comfy and cozy in your slippers!

Put the coffee on, relax and read the Sunday paper while it’s baking in the oven, it only takes
20 – 25 minutes.

The batter takes 5 minutes to whisk up, it consists of ,** 1 cup of flour** 1 cup of milk** 4 beaten eggs** a pinch of salt** 1 teaspoon of vanilla** 1 tablespoon of sugar**
Melt 1 tablespoon of butter in an 8 inch oven proof skillet, next pour 1 cup of the batter in, swirl it around and place it in a preheated 450F oven for 20 – 25 minutes.
You’ll be able to make two 8 inch pans like I did, using 1 cup of batter in each or one large pan using all the batter plus the 2 tablespoons of butter. I would think at least a 12 inch skillet size would work, although I never tried it. I have a 14 inch and I figured that was too big.
The sides puffed up perfectly just like they’re suppose to, creating the perfect vessel to fill!

I filled mine with berries and sweetened ricotta as the base, the ricotta was mixed with,
** orange zest and powdered sugar** **less than a cup of ricotta** ** 2 0r 3 tablespoons of powdered sugar**, taste it to your liking.
Slice it into generous wedges and drizzle with warm maple syrup for the perfect ending!
Recipe adapted from food.com

If you prefer brunch, make yourself this Pasta Frittata, you’ll be amazed at the different variations you can create with just, **a handfull of leftover pasta** some eggs** a dollop of ricotta cheese** grated cheese** and fresh herbs**
After my frittata’s start to “set” on top of the stove (where the egg mixture stops moving), I like to finish them off under the broiler, but don’t walk away, keep watching it, believe me it could burn in a matter of seconds! Just get it nice and golden brown.

I like to serve this with an arugula salad tossed with an olive oil, lemon and parmesan dressing. So good!

If you want to add a little meat to your morning breakfast try this Baked Sausage and Eggs.
I like to serve this in individual gratin dishes for a nice presentation.
** Preheat your oven to 375F. ** Use 1 link of Italian sausage per serving, casings removed and browned before baking** Butter or brush olive oil into your gratin dish** Crack 2 eggs plus 1 egg white into each individual dish** Sprinkle your favorite dried seasonings over top along with grated parmesan cheese, I used fennel and oregano for mine** Scatter with halved cherry tomatoes** Bake until eggs set, ovens will vary**
Relax and enjoy your weekend!
Buon Appetito

Caprese Omelet

At the moment, this is my current favorite omelet. Maybe it’s because tomatoes have been tasting so good lately, or maybe it’s because the basil I used was freshly picked from my garden, or is it because it just screams summer!

Perfect for the weekend when everything slows down a bit and you get to linger over your second or third cup of coffee.
Be sure to pop some crusty Italian bread in your toaster. Have I told you I love the smell of toast?

This is so easy to prepare, it will take you just a few minutes.
Ingredients are:
Cherry Tomatoes, cut in half
Fresh Mozzarella, torn
Fresh Basil
In a pan saute your cut tomatoes in a drizzle of olive oil and butter, make sure tomatoes are cut side up when finished. Next, throw in your torn basil and then pour your egg mixture over the top and now place your fresh mozzarella randomly around. I mixed my eggs with water, salt and pepper. Let it cook on medium until it sets, in the meantime, I put my broiler on but put my pan on a lower rack so just the heat from the broiler sets the top.
This omelet is not meant to be thick but rather thin, like a pizza.
Buon Appetito!


Eggs al Forno

Al Forno means “from the oven” and that’s exactly where I like to get my breakfast from on a cold and rainy weekend morning. A thick sliced crusty baguette layered with cheese, topped with an egg, and more cheese. Crunchy, creamy and oozing with goodness!

So simple to make, here are your ingredients.

Heat oven to 500F.
Butter an individual casserole dish** Place a thick slice or two of a toasted baguette snugly in the bottom of the dish** Drizzle with olive oil** Sprinkle grated fontina cheese all over the bread along with grated Parmesan** Crack and egg or two on top of the cheese** Sprinkle with more grated Parmesan, salt and fresh ground pepper and another drizzle of olive oil** Garnish with sliced scallions** Bake until eggs are set, about 10 minutes**
Recipe adapted from La Brea Bakery

Make sure the coffee is brewed and serve this up immediately while it’s still nice and warm!
Enjoy your weekend!
Buon Appetito!