banana crunch muffins with gingery homemade granola

Really, these could be called ridiculously banana, banana crunch muffins, but I thought it might be a little much. A little restraint is needed in the New Year, at least occasionally. I have decided that it might be wise to consume more vegetables, and a few more fruits, this year, and certainly a banana counts as a fruit, although I'm fairly certain that the half pound, yes a HALF POUND(!) of butter in this recipe, make it a little less than the ideal health food.



Nevertheless, these are very, very good muffins. Just not one bit healthy. Sure, there are bananas, and some omega-3's in the walnuts, but these are calorie laden, make your house smell beyond heavenly when you peek into the oven, perfectly topped, deliciousness. They are worthy of an extra ten minutes of exercise. Although, I'm sure an hour would be necessary to actually do much good.

And while I'm definitely someone who tries a lot of new recipes, I'm usually adapting them to meet my needs; a little more psyllium fiber to replace some of the flour, a bit of pureed spinach or blueberries, and nearly always a tonne more cinnamon. But this time? I just decided to make the recipe as is.

It's an Ina Garten recipe, from her Barefoot Contessa book. Something about a crunchy muffin, with banana chips just sounded like something, I really, truly needed. Not a want, but a true need. You know the kind. The kind of need that makes you stay up late just to take a cake out of the oven, let it cool in the freezer, just so you can frost it and eat some before bed. That kind of need.

Except, there's one small problem. I completely forgot the coconut.



And while original recipe says it makes eighteen muffins, I just couldn't see how these weren't going to end up overflowing a little too much. Instead, I ended up with nineteen, even without the missing coconut.

So while, I did make my own granola, I didn't change much in the recipe. Except for the coconut of course. In fact, I hardly made the recipe my own at all. And I'm glad I didn't. It works just fine, just the way it is. But if you want to compare it to the original, or change this one to suit your needs, go for it. It certainly could be healthier, but these sure are good.



Banana Crunch Muffins with Gingery Homemade Granola

Granola:

4 cups slow cooking oats
3/4 cup sliced almonds
1/2 cup golden flax seeds
1/2 cup bran
1/4 cup chopped pecans
1/2 cup extra virgin olive oil
1/2 cup honey
1 tbsp cinnamon
2 tsp ground ginger (or more!)
pinch kosher salt

1. Preheat oven to 350 degrees Fahrenheit. Combine the oats, almonds, flax, bran, and pecans in a large bowl.
2. Combine the honey, and olive oil, and warm gently. Whisk in the cinnamon, ginger, and salt.
3. Pour the honey mixture into the oat mixture, and thoroughly stir to combine.
4. Spread over parchment paper on a cookie sheet. Bake the granola in ten minute intervals, removing from the oven, and stirring. Bake for at least thirty minutes, or until lightly golden brown and fragrant.
5. Allow to cool on the cookie sheet, and then place the granola in an airtight container, for up to one week.

For the muffins:
3 cups unbleached all-purpose flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/2 pound (1 cup) butter, melted and cooled
2 large eggs
3/4 cup whole milk
2 tsp vanilla
1 cup mashed ripe bananas (2 bananas, can be previously frozen)
1 cup medium-diced ripe bananas (1 banana)
1 cup roughly chopped walnuts
1 cup granola (see above!), plus extra for sprinkling
1 cup banana chips, plus extra for sprinkling

1. Preheat the oven to 350 degrees Fahrenheit. In an electric stand mixer, with a paddle attachment, add the flour, sugar, baking powder, baking soda, and salt. Stir slightly to combine. Add in the butter, and slowly mix for a couple rotations.
2. Add the eggs, whole milk, vanilla, and mashed bananas. Mix, but don't over mix.
3. Remove the paddle attachment, and stir in the remaining ingredients, without overdoing it.
4. Line 18-19 spots in muffin tins. Using an ice cream scoop to help divide the dough, fill the cups until slightly more than full, approximately a tablespoon more than full per cup.
5. Using the remaining granola and banana chips, generously sprinkle the muffins tops with the granola and add a chip or two for some added crunch. Shake from side-to-side to remove any excess granola.
6. Bake for approximately 25 minutes, until lightly golden brown, and an inserted toothpick comes out clean.
7. Allow the muffins to cool (at least slightly!), and enjoy!
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deliciously easy homemade granola

Crunch, crunch, crunch. Satisfying meals have crunch. Some texture too. I don't have to break a tooth, been there, done that (yes, from a piece of bought granola), but a little bit of chewing does seem to fill up the tummy. Besides yummy, having granola on hand is also indispensable. It makes for a quick breakfast, and without the preservatives, colourings, or additives found in a box cereal. I can pronounce all the ingredients (and the ingredients in the ingredients), and that makes me feel like it's actually edible too. This will make your home incredibly aromatic as it bakes. Just wait until people start pounding down the door. Don't blame them it's not their fault. But do be kind, and share! Cinnamon-Coconut Granola 4 cups slow cooking oats 1 cup unsweetened shredded coconut 3/4 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup wheat germ 1/2 cup sliced almonds 1 tbsp cinnamon 1 tsp ground ginger 1/2 cup canola oil 1/2 cup honey 1 cup of raisins and golden berries 1. Preheat the oven to 350 degrees Fahrenheit. 2. Combine the oats, coconut, sesame seeds, sunflower seeds, wheat germ, sliced almonds, cinnamon, and ginger in a large mixing bowl. 3. In a glass measuring cup, add the canola oil, and honey. Place in the microwave for 10-20 seconds to warm slightly. This will help to combine the mixture. 4. Pour the oil and honey mixture into the bowl, and stir vigorously to combine. 5. In a large baking sheet, spread the the oat mixture evenly. Place in the oven. 6. Bake for 10 minutes, and remove. Stir the mixture, and place back in the oven for 5 minute intervals. Check and stir until toasted as desired, or a half an hour in total. 7. When the mixture has cooled, add a cup of your favourite dried fruit, I used raisins and tangy golden berries. Try to eat it for breakfast, but it's just fine with fruit and ice cream too!
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pancakes with raspberry coulis and mascarpone whipped cream

Okay, so what doesn't look like a mess once you really get into it. But, I haven't met too many Moms that will refuse a pancake from an excited child or loving spouse, and tomorrow is Mother's Day, hint, hint. So don't forget to do something extra special for Mom. Sometimes though, it is hard to plan a special breakfast for Mom without all of the necessary ingredients in the fridge, or should I say, trying to sneak them past her. Like buttermilk for instance. It's not like you can hide it under your pillow and hope she won't notice. Although, I'm sure it would curdle quite nicely. But if you can substitute this and that, then Mom won't have a chance to suspect a thing. I nearly always have to make a substitute for buttermilk, especially if I'm making pancakes. There is no way I am running to the store for one item, and I hardly ever plan to make pancakes in advance. As a buttermilk substitute, I use whole milk and add a tablespoon of champagne vinegar for each cup of milk before starting the rest of the recipe. I let it sit until the recipe calls for it, and it has a nice thick consistency to it. You don't have to use champagne vinegar, but I have found that it doesn't overpower the recipe too much. I have used regular white vinegar, fresh lemon juice, lemon concentrate, and a variety of different light coloured vinegars depending upon what I have on hand. It is easy to substitute all kinds of ingredients if need be, just be cautious not to overdo it. I used golden yellow sugar instead of white sugar in the pancakes, which gave a slightly golden hue to the batter, and a taste more akin to maple syrup. But we're talking a very, very subtle difference. To the raspberry coulis I used orange marmalade instead of sugar, and I suppose I could have added maple syrup instead of water to thin it out. The raspberry coulis is also perfect for French toast, as an ice cream topping, along side cake, or even just along side plain fruit. Raspberry coulis is tangy and has just a little hint of sweetness. I made a few more substitutions, including mascarpone instead of whipped cream cheese with the heavy cream for the whipped cream. Do make sure to whip it until quite stiff, delicious. Sometimes, there is an idea you might have to create a specific dish, or perhaps you are inspired by a dish you have eaten elsewhere. But we don't always have all of those ingredients, or we just want to try it a different way to call it our own. I try to be careful not to substitute too many ingredients in a recipe, but tweaking even just one or two things, can make for an entirely new and utterly delicious creation. I think I am also a bit inspired by my new kitchen. Yes, that's right, we have finally moved! The kitchen is so much easier to use, it is ridiculous. I can pull out a few things and it doesn't look, as my Mom would say, "like a bomb went off". However, if you saw the state of the oven when we took possession, you would think a small war took place in there. I should even have a little more time to write about all the eating my not so little tummy has been doing. The walk-through pantry (yes, shelves on both sides!) still requires a heroic effort to make it look a little more organized, but it too is getting there. What did I do first? Clean the kitchen sink. I have never met a clean kitchen sink I didn't like. I have this thing that if the sink is clean, then everything else around it can become clean. But, a dirty sink, just means everything else is dirty too. It drives me crazy to see that brown ring around the drain, and then there are dishes coming out of it are equally nasty. And this sink was verging on nasty. It always surprises me how someone can have a spotlessly clean floor, clean enough to eat off, but a bacteria-ridden sink with chunks of food. Plates I eat off of come out of the sink, they don't go on the floor. I just don't get it. Here's the cure-all for nearly any dirty sink. First, tightly plug the sink with the sink stoppers, and fill it nearly full with the hottest water you can. For a regular sized sink, carefully add a cup of bleach (more for a larger sink), and give it at least an hour. Wearing rubber gloves, drain the sink. You will already see how much better it is! At this point, water should nearly bead off of it. Thoroughly rinse the sink, and then use vinegar or window cleaner to make the sink shine. Wipe dry. Repeat once every week or two. I insist I am not a clean freak, one bit, but a clean sink is a non-negotiable. Alright, so now that you've figured out how to make pancakes with whatever ingredients Mom happens to have on hand, and how to clean up too, here's the recipe to really wow Mom's taste buds first thing in the morning. When the batter has sat for a few minutes, it will look light and airy with hundreds of bubbles. The pancakes will also bubble up nicely. It gets hard to wait at this point, and Mom should be thrilled already. Pancakes with Raspberry Coulis and Mascarpone Whipped Cream Pancakes (Makes approximately 15 pancakes with an ice cream scoop): 2 cups of all-purpose flour 1/4 cup golden yellow sugar 2 1/4 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 eggs 2 tsp vanilla 2 cups whole milk 2 tablespoons champagne vinegar 1/4 cup melted butter, and some more for frying Raspberry Coulis: 2 cups frozen raspberries, slightly thawed 1/2 cup orange marmalade (or other preserve) 1/3 - 1/2 cup water Mascarpone Whipped Cream: 2 cups whipping cream/heavy cream 1 cup mascarpone cheese 1/2 cup icing sugar 2 tsp vanilla 1. In a liquid measuring cup, combine the whole milk and the champagne vinegar. Stir slightly, and allow to rest until needed. 2. In a large blender jar, place the frozen raspberries, orange marmalade, and 1/4 cup of water. Allow to sit until needed. 3. In a microwave safe container, melt the butter. Set aside to cool slightly. 4. In a large mixing bowl, combine the flour, yellow sugar, baking powder, baking soda, and salt. 5. In a medium size mixing bowl, beat the eggs slightly, and add the "buttermilk" and the melted butter. 6. Pour the egg mixture into the flour mixture, stirring minimally to combine. Let rest until the raspberry coulis and whipped cream are ready. 7. Using an electric mixer, whip the heavy cream, mascarpone, icing sugar, and vanilla until quite stiff. Try not to devour before the pancakes are ready. 8. Blend the raspberries, marmalade, and water. Add a little more water if necessary. Taste, and add a little more marmalade, or a little sugar to sweeten it if preferred. When thoroughly blended, push through a strainer to remove the seeds. 9. To cook the pancakes, preheat a nonstick pan, or a cast iron griddle to a medium-low heat. A lower temperature is better to ensure the inside of the pancake is cooked, while the outside is still a nice golden colour. 10. Add a little pat of butter, and allow to foam. Swirl it around the pan, to ensure a thorough coating all over the pan. 11. Using an ice cream scoop, or a ladle for consistency, begin spooning in the batter. Allow the batter to bubble, and become just a tad dry around the edge before flipping, approximately 3-4 minutes per side. Add a little more butter only as necessary, and in case the temperature of the pan becomes too hot. Keep warm in the oven, and serve as soon as possible. 12. Serve the pancakes with the raspberry coulis, mascarpone whipped cream, and maple syrup (just in case!). Watch them disappear.
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swiss chard and zucchini quiche

Quiche needs to be given some due recognition. It seems like one of those items which sits on top of the cafe display case, awaiting someone to love it, but alas, it seems to remain oh so very lonely. And I can't really blame anyone, but after it sits, it just gets a little less fluffy, puffy, and can be just a little bit rubbery. Rediscovering the quiche is a little like rediscovering butter and sugar, after years of avoiding it; you soon find that you really shouldn't live without it. It is good, and can even contain a few good things, not only eggs, but greens, onions, and herbs too. I'll be the first to admit that making the crust can make a little mess on the counter and the floor, but once the aroma of the herbs, cream, cheese, lightly sauteed vegetables and pastry start to waft through the air, it will seem like an effortless clean-up. I have to admit that I completed cheated on making the pastry dough. I used a Julia Child recipe, and the recipe said I could use the food processor to combine the ingredients. So I did. And perhaps, I overused it, as it did not need anymore mixing after that. Plus, I also forgot to chill the lard. But hey, it worked out flawlessly. If you have the "Mastering the Art of French Cooking", Julia's instructions are very good; I have have adapted it below. I adore quiche for dinner, and prefer to have it with a tangy green salad and a glass of wine, but it definitely makes for excellent leftovers. As Julia says, especially nice for a picnic. Do be sure to find some fresh thyme, and the Chèvre, as they are truly the two ingredients that make this quiche lip-smackingly sublime. Quiche Crust (makes 2) 2 cup all-purpose flour 1 tsp salt 1/4 tsp sugar 3/4 cup of butter, chilled and cut into centimeter's-cubed bits 4 Tbsp shortening (I did not chill it) 1/2 cup of iced water 1. Combine the flour, salt, sugar, butter, and shortening in the food processor, for about 10 seconds. Have the iced water ready, and pour it into the top of the machine all at once, with the machine running. The dough will begin to form a ball. Be very careful not to overmix the dough, but do be sure it has just combined, no more. A few more drops of water can be added if needed. 2. Remove the dough from the food processor. 3. Place the dough on a lightly floured counter top. Using the heel of your hand, push the dough away from you in a smear to ensure everything is combined. If the dough is quickly becoming warm, stop immediately. 4. Knead the dough into a smooth round ball. Sprinkle with flour, and cover with wax paper. Place it in the freezer for 1 hour or refrigerate for 2 hours or overnight. 5. To roll out the dough, you must work very quickly. Ensure that the filling oven is preheated, and the bottom or the pie plate or flan mold (bottom lifts up) is already buttered. 6. Cut the ball of dough in half (makes 2 crusts). Beat the ball of dough with a rolling pin to soften it. Begin to knead it into a circle; it should be malleable enough to roll without cracking. 7. Lightly flour the rolling pin, the dough, and underneath the dough. Begin to roll out the dough, by pushing away from you, and only to within a few centimeters of the far edge. Carefully lift the dough, and turn it to a different angle. 8. Continue to roll out the dough, turning it occasionally, until it is about 4-6 centimeters larger than the pan. 9. Carefully roll the dough onto the rolling pin, and reverse roll it over the mold. 10. Starting in the corners of the pan, lightly push the dough into the edges. Ensure that the bottom of the pan has dough that is flat, and the dough is securely pushed into the corners. Leave some excess at the top edges. To trip the edges, roll the rolling pin over the top of the mold, and peel the dough away. 11. Line the pastry with a buttered aluminum foil, and fill it with beans. 12. Preheat the oven to 400 degrees Fahrenheit. Place the crust in the middle of the oven, on a baking sheet (easier to remove with the removable bottom) for 8-9 minutes. Remove the foil and beans, and prick the bottom of the crust with a fork. Return to the oven for another 2-3 minutes, just until the crust is beginning to colour. Quiche Filling 2 medium-large onions 1 small chopped zucchini, sautéed, butter an olive oil and salted 1 bunch chopped sautéed swiss chard, salt 3 large eggs 2/3 cup whipping cream grated nutmeg fresh thyme leaves 2 tbsp fresh chopped flat-leaf parsley 1/4 cup - 1/2 cup Chèvre, goat cheese (a little whipped cream cheese is also nice) 1/4 cup butter chopped into pea-sized pieces extra virgin olive oil, for sautéeing butter, for sauteeing kosher salt 1. Dice the onions. Using a 10-inch sauté pan, add a couple tablespoons of olive oil, and bring the pan to medium-high heat. Add the onions. Immediately lower, the heat to medium low, and season the onions with salt. Continue to cook the onions until they are evenly golden throughout, and very tender, likely an hour. Lower the heat if the onions begin to brown, over caramelize. 2. Remove the onions from the pan, and set aside. 3. Dice the zucchini into small triangles. On medium high heat, add a 1/2 tbsp of butter, and 1/2 tbsp of olive oil in the sauté pan. Once the butter begins to foam, and is about to brown, add the zucchini and quickly continue to move the pan until the zucchini has just a little golden colour. Try to keep the inner part of the zucchini to remain a little crunchy, as it will continue to cook when removed from the heat, and when it is added to the quiche. 4. Thoroughly wash and chop the swiss chard. Remove some of the larger stems, and be sure to chop the smaller stems into no larger than centimeter-sized pieces. Drizzle a little olive oil, into the saute pan, and turn the heat to medium-high. Add the swiss chard, and a tablespoon of water. Using tongs, move the chard around, so that it wilts evenly. Season with kosher salt. This will take only 30 seconds, to 1 minute. Remove from the pan, and set aside. 5. In a medium bowl, combine the eggs, and whipping cream. Beat with a whisk, until a little light and fluffy. Add a little grated nutmeg, fresh thyme leaves, and the chopped parsley. 6. Add the goat cheese (and/or whipped cream cheese) in bite size chunks to the mixture. 7. Gently stir in the onions, zucchini, and swiss chard. Add another 1/2 tsp of kosher salt. 8. Carefully add all of the egg mixture to the tart shell, and the pea-size pieces of butter to the top. (Just trust, me it seems excessive, but adds an incredible depth of flavour to the dish) 9. Bake in a 375 degree Fahrenheit oven, for 25-30 minutes, until slightly puffed and hinting at browned. 10. Let it cool on a rack, just enough for a minute. Serve immediately, while beautifully puffed. Excellent with a citrus enhanced green salad.
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new year's brunch at the post hotel, absolutely fabulous

I'm sure I'm not the first one to admit it, but I'm not one who remotely likes a buffet. Not because I don't eat my fair share, but there are just so few times where the quality can be really something spectacular. Let's face it, more often than not, the New Years' Day buffet diner can be faced with an onslaught of double-fried sausages, tasteless and droopy bacon, fake potatoes, and fruit that resembles the flavour of sawdust and texture of slime. Is there anything worse than wreaking havoc on otherwise innocent folks who need to break the fast? However, when it comes to food at the Post Hotel in Lake Louise, in Canada's Banff National Park, is nothing is less than absolutely jaw dropping. Perhaps it doesn't look like much from a distance, but once you get up close and discover the freshness of the food, the sheer quality of ingredients treated with the utmost care, and the pride with which it is served, there isn't one thing that could possibly be wrong with this equation. A few of the highlights were mushroom soup, pretzel buns, milk bread, lobster claws de-clawed, king crab legs opened, elk, caribou, deer, oysters, mussels, gravlax and more gravlax, shrimp and more shrimp, chicken liver mousse, pâtés en croûte, fish terrine(!!), sashimi, sushi, sushi rolls, eggs benedict, seafood stew, chocolate mousse, pastries, fruits tarts, and chocolate covered strawberries in a chocolate basket. Just to mention a few... Pâté en croûte is not an easy feat, and this is about as perfect as it gets. Hans Sauter and his team know their stuff. Now sushi or sashimi at a buffet can be a bit off-putting, somewhat like eggs benedict at most any restaurant, where you just hope that extra care has gone into maintaining proper food safety measures. However, this was some of the freshest and most delicious fish I've had anywhere for quite some time. I was a bit over zealous in my excitement to enjoy the meal, and not quite as thorough as I like to be in the photo department. I just couldn't leave this meal without sharing it, as I just can't tell you how this brunch has blown so many other brunches, especially for a buffet, completely out of the water. Plate number one. Starting on the right, I wanted to try the eggs benedict, not normally a favourite of mine because it is ruined so often. However, after seeing everything else, I had a hunch it was "probably" good, and it certainly was good. The quality of the egg itself was phenomenal, perfectly cooked, and will an equally flavourful hollandaise, all in good balance and proportion. Below that was a pretzel bun, which I enjoyed with some of the chicken liver mousse. The bun was soft a little dense, and not too salty. The mousse was light, but still earthy and utterly divine. It makes my mouth water just thinking of it. Then crab, asparagus, lobster, gravlax, a sushi roll, and tuna sashimi. The best part of these seemingly simple delights are that they were just that; left to be just as beautiful and delicious as the earth meant them to be. Left to their own devices in all the right ways, if you will. Desserts galore. Just in case the pear, apple, peach, or apricot tart were not enough, there were cakes, chocolate mousse, and bowls of mousse, custard, whipped cream, and the much loved chocolate covered strawberries cozied up in a chocolate basket. The chocolate mousse was the best mousse I've ever had in a restaurant. I've always found that they have been left sitting for too long, drying out. No matter the overall quality of the restaurant, they is often a disastrous crust formed on the top. This chocolate mousse was much loved, as it was light, not too sweet, and completely crust-free. Apple tart, strawberries, custard, and an èclair. The custard was of the extreme paradox of very light in texture, but still oh so rich. I don't think many would or even could argue with a fantastic crème caramel. I rushed to tell you about this brunch, because I cannot recommend it enough. Excellent service, and spectacular food. A buffet is hard to pull off, but Executive Chef Hans Sauter and his staff pulled out all the stops, making this brunch extra special. Plain old rubbery omelettes need not apply here. If someone invites you to the Post, run to your car as fast as you can, and go - no on second thought grab the first person you see, or just go solo, and enjoy it as quickly as you can.
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mango lassi deliciousness

So you know how sometimes get into the habit of eating the same thing over, and over, and then sooner or later you just don't really care to eat it anymore? Or ever again? In the last few months, I went there... I did that terrible awful thing to my poor palate. I just ate my breakfast, and somehow came to the revelation that perhaps an entirely new breakfast, even just temporarily might be good. I guess you could say I was sick of the same old thing. Mango lassi it was. I'm not really sure what started it, but I just had to have mangoes and yogurt and honey, and that was that. The rest has evolved, as my new breakfast of choice continues to develop. Honestly, I'm obsessed. I just hope I don't get tired of this breakfast - it's just too good to ever go without! Mango Lassi (2 ways) I have tried this with the addition of some fresh raspberries, and it is quite lovely, and has a nice colour. Frozen raspberries would work as well, just add a bit more water to blend. Serves 2 2 cups frozen mango (or 1 cup mango, and 1 cup fresh raspberries) 1 cup full-fat plain yogurt (plain is best, French vanilla works too, but can be overpowering) 3 tbsp flax oil (optional, add more water without) 1 tbsp honey if using French vanilla yogurt, 3 tbsp if plain yogurt big pinch of cinnamon (or more to taste) 1/4 cup, or more, water 1. Add all of the ingredients to a blender. Begin to blend, starting on low to create enough suction. Add a bit more water, as necessary to get the mixture to blend thoroughly. It is best quite thick, so be careful not to add too much water. Taste and adjust the sweetness, as desired. Serve immediately; enjoy!
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sausage stuffed pears

It looks so innocent. And I suppose it is fairly simple to make, but it does taste a heck of a lot better than it looks. The pear looks like it is just sitting pretty, but it's my favourite part. Pork has just seeped in. Oh darn. This is another recipe I've used to entertain a crowd for a weekend brunch. I was inspired by this recipe a couple years ago, and been using it ever since. I use ground pork instead of breakfast sausage, as I found it just too annoying to take all the meat out of the casings... Sure, there are lots of ways to zip this up even more - some blue cheese, a red wine reduction, but this will please even the pickiest of eaters. It's totally perfect for Mother's Day. But why not for the holiday season as well? Not only does it separate the portions, by design, but does look a little extra elegant for the festive season. Sausage Stuffed Pears Serves 8-12 7 pears, preferably anjou 2 lbs ground pork 1 onion, diced 1 rib celery, diced 1 tbsp extra-virgin olive oil 2 cloves garlic, minced 2 eggs 1/4 cup milk 1/2 tsp cayenne 3 tsp cinnamon 3 tsp paprika 1 tsp sage 1 tsp nutmeg 2 tsp salt 1/2 tsp pepper 1. Pre-heat the oven to 350 degrees fahrenheit. 2. Peel and dice one of the pears. In a non-stick sauté pan, heat the olive oil and sauté the pear, onion and celery until translucent and very tender. Add the garlic and sauté briefly. Set the mixture aside and allow to cool. 3. In a large mixing bowl, combine the pork, eggs, milk, cayenne, cinnamon, paprika, sage, nutmeg, salt, and pepper. 4. Wash the pears, and gently slice them in half lengthwise, attempting to save the stems if possible. Using a paring knife and a grapefruit spoon, gently scoop out the seeds and core, being careful to keep the bottom of the pear intact. 5. Add the sautéed mixture to the pork, and combine thorougly. 6. Scoop some of the pork mixture into the pears until it can't hold anymore filling. Seriously. 7. Place the pears on a parchment lined baking sheet or roasting pan, and bake until the internal temperature reaches 160 F, or about a half an hour. Serve immediately.
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Eggs Baked in Phyllo with Goat Cheese and Bacon

For the next few recipes, I am going to share a few of my favourite brunch ideas. Ideas that I've used to entertain a couple times, but do plan to use again over the holidays. These are tried and true recipes, and come with my own twist. Not everything can be made when guests are arriving at the door, and who really wants that much work anyways? It's supposed to be a holiday!

I do love baked eggs. But it doesn't lend itself to entertaining for a crowd easily. At least, not without a lot of dishes, or a large casserole of scrambled goo. This was until I racked my brain to be able to serve a Mother's Day brunch for a bunch. The problem was needing some sort of vessel to hold the eggs.

Pastry is good, but not quite as light and flaky as phyllo dough. Plus, there's no reason to feel guilty about not making phyllo dough yourself, and it helps to be widely available at many large chain grocery stores. It works to be nice little packages of individually served eggs which are easily plated, and many people will oooh and ahhh at your supremely hard effort. If you are looking to wow your guests over the holidays, but don't want to leave everything until the morning of the show, this is a very versatile recipe that can actually allow you to even relax. Yes, even over the holidays.

Ok, the complicated part is making the phyllo shells, and it's not too bad. It is especially nice during the holidays to ply things with butter, as with extra dishes, and colder weather, our hands get dry. They will not be dry anymore. Plus, then it just leaves you with placing the eggs in the cups, with any other desired accoutrements such as goat cheese, bacon, parmigiano, herbs Can you see how buttery this is?

Soon it's beautifully golden like this:

I used a little more than a teaspoon of goat cheese, and a couple teaspoons of chopped bacon.

Break the eggs into an individual cup, and then gently pour into the phyllo. Bake for 5 minutes, or until the white of the egg has just begun to set. Then add a little chopped herbs, I used flat-leaf parsley, smoked paprika, and kosher salt. Bake again.  

Phyllo Baked Eggs with Goat Cheese and Bacon

1 package of phyllo dough, defrosted according to package directions eggs, as many or as few as your want

1/2 cup (at least) of butter bacon, cooked and diced
2 tsp per egg goat cheese (chevre)
1 tsp per egg finely chopped herbs
couple teaspoons, parsley, chives

smoked paprika, less than 1/2 a tsp salt, less than 1/2 a tsp

muffin tin

1. Pre-heat the oven to 375 fahrenheit. Grease a muffin tin, or more muffin tins if more than 12 eggs are desired.

2. Melt the butter, and have a pastry brush, and 2 tea towels slightly dampened.

3. Open the package of phyllo dough, and immediately take 3 sheets to a large cutting board. Cover the remaining dough with a damp tea towel. Cut the 3 sheets into 8 equal pieces.

4. With a pastry brush, cover 2 of the sheets with butter. Layer the other 2 pieces on top, and cover with more melted butter.

5. Carefully place the square into a muffin cup, being careful to shape it into the bottom without tearing it.

6. Bake for approximately 5 minutes, just until barely golden as the cups will be baked again with the eggs. Keep the phyllo cups in the muffin tin.

7. When it is time to eat, pre-heat the oven again to 375 degrees fahrenheit, or even 350 degrees, if you want a bit more time to spare, or are concerned that the cups might become too dark in colour.
8. When it's about 15 minutes before it's time to eat, place 1 tsp of goat cheese, and 2 tsp of chopped bacon into each phyllo cup. Then break an egg, one at a time, into a small ramekin, and then pour each egg into a phyllo cup.
9. Place the muffin tin with the phyllo cups and eggs into the oven. Prepare the herbs, smoked paprika, and salt ready.
10. After about 7-8 minutes, or when the egg whites have just set, remove the muffin tin, and sprinkle a few of the herbs over the top of the egg, as well as salt and smoked paprika.
11. Place the muffin tin back into the oven, and continue to cook the eggs until desired doneness is reached; approximately 12-15 minutes for over-easy, and 15-20 minutes for well-done. Do check an egg if you are unsure, as these do have a tendency to appear completely raw on the outside of the yolk, but are actually quite cooked. Generally, when the whites appear fairly firm, pull the muffin tin from the oven, and allow it to sit a minute before serving.
12. To serve, carefully remove each phyllo cup from the muffin tin with a knife, and place on a platter or directly onto a plate. I have to admit that this elegant little cups are even pretty tasty the next day; if they last that long

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Clinton St. Bakery, New York City

Brunch in New York is a big deal. Seriously, everyone goes out for Sunday brunch. Sure, Anthony Bourdain says brunch only exists as a restaurants way to use up leftovers (beware of omelettes with bolognese sauce), but what if the place kinda specializes in brunch? While Clinton St. Bakery doesn't only have brunch, they do also serve their blueberry pancakes at dinner. And while every other plate of food I saw looked divine, and tempting -- after trying the pancakes, there's no going back - even though Clinton St. has also had their biscuits, muffins, and their burger voted "the best". The first time I headed to Clinton St., it was because they have eggs benedict with Petrossian smoked salmon - on a biscuit! Now, that is how eggs benedict should be done (although Iberico ham, could be killer too), irregardless of fear about salmonella infestation. Now, these biscuits aren't just any biscuits, they are very light, buttery, and most importantly to me at that moment - big. Yum. The next visit, I ate the same thing. But Jeff ordered the famous pancakes. And so, I had to taste them, of course! It's a good thing he'd hardly eaten any of them yet, or I'm sure he would have reluctantly clung to his plate, like a lion that's guarding its prey. I once read somewhere, that the pancakes are so fluffy because the eggs are separated and then they beat the whites. I've tried it, it failed, and I'm still addicted to Clinton St. So now, I always get the pancakes. I'll even wait for the pancakes. When you go to Clinton St. Bakery (on Clinton St.), be prepared to wait at least an hour or more. The Lower East Side of New York will keep you entertained; there's an adorable pastry shop up the street with pear & chocolate turnovers, or check out a few vintage shops. Maybe one day, I'll venture onto the truffled fried eggs, or the lobster BLT. Sounds great. But perfect pancakes? With fresh wild maine blueberries and maple butter? Sign me up. Clinton St. Baking Co. & Restaurant, 4 Clinton Street (btw. East Houston & Stanton), New York, NY 10002, 646-602-6263
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