Croissants Breakfast Boats

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I happen to love Instagram, and I follow Cheesy, which probably isn’t surprising to those who know me well. Cheesy posts just that – photos of cheesiness!

And, one day I saw these – hollowed out croissants, baked with eggs, cheese, and bacon! At least I’m assuming that’s how they were prepared. I searched online and saw many similar recipes, but never found this photo.

Aren’t these boats beautiful? During the holidays, I typically have croissants on hand and save them for various purposes. To use as is, obviously, or for baked French toast or bread pudding. The Williams-Sonoma croissants are really nice to have on hand; you can bake one or a dozen at a time.

So here’s my version of croissants breakfast boats, and if anyone knows to whom to give credit for the photo of his/her boats, I’d appreciate it!

Croissants Breakfast Boats

4 baked croissants
1 small purple onion, finely chopped
1 red bell pepper, finely chopped
Drizzle of olive oil
Salt
Pepper
6 eggs at room temperature
3 tablespoons heavy cream
1/4 teaspoon salt
1/4 teaspoon white pepper
Prepared diced bacon
A few green onions, sliced
Feta cheese, crumbled
Slices of black olives (optional)
Slices of sun-dried tomatoes (optional)
Coarsely ground black pepper (optional)
Cayenne pepper flakes (optional)

Turn each croissant on its side and slice a “hat” off of the top. Discard the hats, then using your fingers, pick out the dough until you have a nice boat. Try not to make any holes!


Place the prepped croissants on a jelly roll pan and preheat the oven to a roast setting.

Place the onion and red bell pepper on another jelly roll pan, drizzle with oil, and generously add salt and pepper.

Roast the veggies in the oven until caramelized, about 15 minutes. Remove the veggies from the oven and let them cool. Change the oven temperature to 350 degrees.


Meanwhile, whisk together the eggs and cream with the salt and white pepper.

When you’re ready to bake the croissants boats, stir about 3/4 of the roasted veggies into the eggs and stir. Have all of the goodies prepped and ready.

Gently, using a ladle, pour the mixture into the croissants. The only reason I spilled was that I was pouring with my left hand so I could take a photo with my right!


Place in the oven and bake just until the eggs are firm, about 18 minutes; you don’t want rubbery eggs.

To serve, sprinkle with bacon, feta cheese, and chopped green onion, plus the leftover veggie mixture. Optionally, include the sun-dried tomatoes, olives, black pepper and cayenne pepper flakes. Or, keep them plain and offer the goodies on the side.

Instead of bacon you could use good ham or Prosciutto or sausage.

The options are endless for these breakfast boats!

The best part was finding out that I could pick up the breakfast boats and eat them like a sandwich!

But the prettiest these are is when you can see the beautiful yellow egg filling, so next time I might stir more of the goodies into the whisked eggs, and not worry about “toppings.”


And there will be a next time!

Salmon Crudo

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Facebook is something I check on a daily basis. There, I said it. Mostly because I can keep up with friends and their families. But it’s truly entertaining as well, like when puppy-chimpanzee videos pop up on my feed.

And then there are the food-related posts, not surprisingly, like this one that recently showed up from Williams-Sonoma Taste, which is the W-S blog.

Salmon Crudo with Red Onion and Fried Capers. What? I’ve never heard of salmon crudo, which in Italian means raw salmon. So I knew I just had to make it.

Fortunately, I happened upon a fresh piece of wild salmon at my grocery store. It was like this was all meant to be!

Here’s the recipe from Williams-Sonoma.

Salmon Crudo with Red Onion and Fried Capers

1/2 pound fresh sushi-grade salmon
1/4 cup extra-virgin olive oil
1 tablespoon small capers, rinsed and dried
1 tablespoon fresh lemon juice
2 tablespoons minced fresh parsley
1/4 cup red onion, very thinly sliced
Flaky sea salt
Freshly ground black pepper
Lemon wedges for serving

First wrap the rinsed and dried salmon in plastic wrap and freeze for 30 minutes.

Using a sharp knife, skin the salmon, then slice the it against the grain into very thin slices. Arrange the slices on a serving platter, overlapping them slightly.

Cover with plastic wrap and refrigerate for 30-60 minutes.

Meanwhile, in a small fry pan over medium-high heat, warm the olive oil. Carefully add the capers to the oil; they will splatter.

Fry, swirling the pan gently to move the capers around until they are golden brown, 30-60 seconds. Transfer the capers to a paper towel-lined plate, and let the olive oil cool for 5 minutes.

Add the lemon juice and parsley to the olive oil and whisk until the mixture is emulsified.

Arrange the red onion on top of the salmon and drizzle with the dressing. I also added some extra fresh parsley.

Season lightly with salt and pepper.

Scatter the capers on top and serve with lemon wedges.

The recipe serves four people.

Or one, in my case.

I enjoyed the salmon crudo on water crackers. And a little salt was definitely necessary.

I can honestly say that eating this salmon was an incredible experience. I’d have it any day over sashimi, and I love sashimi.

Sausages and Zucchini

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This recipe comes from a cookbook I was gifted by my family, Kitchen Garden, published for Williams-Sonoma. It’s exactly what you’d expect with that title – seasonal recipes using fresh garden fruits and vegetables, plus a chapter on chicken coops and bee hives. The author is Jeanne Kelley.
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Now, every one has enjoyed grilled sausages and zucchini, I’m sure, but this recipe caught my eye for a specific reason. After the sausages and zucchini are grilled, they are tossed with a green sauce. The sauce it not unlike a chimichurri, if you use that term loosely, but with the addition of fresh basil, oregano, and capers.

My husband hates capers and everything pickled. So for today’s recipe I’m omitting them. But I’ll probably toss a few on my sausages and zucchini when I sit down for dinner tonight.

Grilled Zucchini and Sausages with Sauce Verte
Adapted from Kitchen Garden Cookbook

Sauce Verte:
1/3 cup fresh basil leaves
1 green onion, coarsely chopped
2 tablespoons packed parsley leaves
2 tablespoons capers (or not)
1 tablespoon fresh lemon
1 tablespoon fresh oregano leaves
2 teaspoons Dijon mustard
1 clove garlic, coarsely chopped
3 tablespoons extra-virgin olive oil

2 pound zucchini, trimmed and halved, or a variety of squashes
Olive oil, for brushing
Salt
Pepper
Italian sausages
2 tablespoons fresh parsley leaves

First make the green sauce by adding all of the ingredients to a food processor, except the oil. Process some, and then add the olive oil. I left it with some texture to it, but you can alternatively make a smooth puree. Although, if you want it really smooth, I’d use a blender.

Prepare a charcoal grill, electric grill, or whatever you’re going to use to cook the sausages and zucchini. I’m using my oven for the “grilling” because I have a wonderful roast setting on it that roasts both meat and veggies perfectly.

Preheat your oven to 400 degrees, if you don’t have a roast setting and want to use your oven.
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Place the sausages and zucchini in a roasting pan and drizzle some olive oil over everything. Place the pan in the oven and roast until the sausages are no longer pink, and the zucchini are fully cooked as well.
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Pour some of the sauce over the sausages and zucchini, and serve with extra sauce.

And add capers, if you’ve been forced to omit them from the sauce. I completely forgot about the capers, and it was delicious without them.
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I served the sausages and zucchini with slices of a ripe garden tomato sprinkled with salt. A lovely meal!
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Fresh Ricotta

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Last Christmas I received some wonderful food-related gifts from my lovely daughters, who know me so well. One was a Williams-Sonoma “kit” for making ricotta cheese at home.

I know it’s really straight forward to make your own ricotta. It’s the same process as making paneer for Indian food, if you’ve ever done that.

But having a ricotta-making kit makes it more fun. It’s like having a chemistry set. Having been a nerd growing up, I loved my chemistry set and I obviously still love that sort of thing.

Here what came in the box:

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The rennet tablets is for using the kit to make mozzarella, which I didn’t do today. The directions are simple. Add 1 teaspoon of citric acid to 1/2 cup of water and dissolve.
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Use the enclosed cheesecloth to line a colander.
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Boil the pot you’re going to put your gallon of milk in, along with a slotted spoon, for 5 minutes to sterilize. You’re not supposed to use a metal pot.

Empty the pot of the boiling water, then pour in the gallon of whole milk. Add the dissolved citric acid, as well as 1 teaspoon of cheese salt.

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Slowly heat the milk, without allowing it to boil, till it reaches 180 – 185 degrees Farenheit.
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Turn off the stove at that point and let the pot sit for 10 minutes. Then pour the contents of the pot into the waiting colander.
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After just a few minutes, I lifted the corners of the cheesecloth, and you can already see that the ricotta is thickening and forming.
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I don’t want a watery ricotta, so I tied up the “bag” of ricotta and hung it from my kitchen sink faucet for about 1 hour. I think this is allowed.

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Then I stored the fresh ricotta in a plastic bowl lined with a couple of paper towels.

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