There’s the classic French soufflé, which literally means “to breath” or “to puff”, then there’s the home cook’s more rustic (and easier) version. Bacon and egg soufflé puffs as expected thanks to the eggs, but the bacon and sourdough bread cubes gives it more heft than it’s fancier cousin. It’s a true breakfast workhorse because it’s assembled the day before and baked the next day (so you can sleep late). With the holidays around the corner and the never-ending stream of parties and house guests, you’ll want this soufflé recipe in your back pocket at all times.
Cooking bacon: Skip the mess of frying bacon in a skillet and bake it instead. Line a rimmed baking sheet with tin foil (for easy cleanup). Place a cooling rack on top, and add the bacon slices in a single layer. Bake at 350 F for 15 minutes for flat, crispy, evenly cooked bacon with no greasy cleanup.
Secret ingredient: This is a trick I learned from Top Chef Stephanie Izard. Instead of seasoning eggs with salt, she reaches for soy sauce. It adds an umami flavor that’s way better than ordinary salt. I’ve never looked at soy sauce the same.
Goes with: Sunday mornings never disappoint with a hot and homemade breakfast. Here are a few fantastic do-ahead recipes that will make a fabulous spread with no morning stress: Almond Cherry Granola, Sticky Bun French Toast, Everything Banana Bread
6 cups sourdough bread cubes (crust removed)
8 oz Cheddar cheese, shredded
8 oz bacon, cooked and crumbled
2 cups whole milk
4 large eggs
1 teaspoon soy sauce
Butter an 8-cup soufflé dish. Place bread, bacon and cheese in the dish and toss to combine. In a medium bowl, whisk eggs, milk and soy sauce. Pour over bread/bacon/cheese mixture. Refrigerate overnight.
Pre-heat oven to 350 F. Bake soufflé 45 minutes until golden brown and set. Serve warm or at room temperature.
Please allow extra time for overnight chilling so the flavors can marry.
What could be better on Mother’s Day than showing your mom some love from the kitchen with mozzarella, tomato, basil tart? Mozzarella, tomato and basil are pretty spectacular on their own, but bake them in a tart and they’re transformed into a rich, layered dish of gooey mozzarella, tender tomatoes and a puffy basil custard finish. You’ll instantly be elevated to favorite child status no matter your age.
If you live in New Jersey, you’re well aware that a Taylor ham, egg and cheese sandwich is just about the best tasting morsel of comfort food you’ve ever had. This version of the deli-staple egg sandwich is iconic all over New Jersey but you can make it just as easily at home and quite possibly better. The combo of Taylor ham, eggs and cheese stays the same; the way you cook it is entirely your home cooks prerogative. As for Taylor ham, it’s only available in New Jersey, but because it’s pre-cooked, hickory smoked and salt cured it’s shipped year ‘round.
Share the love this Thanksgiving with the gift that keeps on giving. Orange cranberry tea bread is a thoughtful hostess gift not only because it’s homemade (by you), but also, it’s a nice addition to the Thanksgiving table or a hassle-free gift for breakfast the following morning. While you’re at it, make an extra so you’re all set for breakfast too.
With the holidays literally around the corner, there’s no need to panic over what to serve for holiday breakfast when you have the lazy egg casserole. It’s essentially a “faux souffle” of an egg and milk and bread combo that’s baked till puffy and golden brown. Add cheese and sausage and no one will be saying no to breakfast. This all-in-one dish is lazy because it’s assembled the day before and baked the morning of. Best of all, it’s a perfect morning solution to feeding a crowd, no matter the holiday (Thanksgiving/Christmas/New Years Day) allowing you to focus on everything else.
With the holidays approaching, it’s never too soon for us home cooks to plan our menus. Family, friends, college roommates and stragglers alike can turn your quiet kitchen into a bustling cafeteria. But, alas, holiday time is joyous, so leave the stress at the gym and make this do-ahead outrageous recipe for sticky bun French toast..
At first thought, omelette in a nest, an omelette baked right into a hash brown crust seems utterly decadent and only worthy of a company brunch. But, it’s also a terrific breakfast grab-and-go protein rich work hoarse. They can be baked ahead of time, stored in the freezer then, microwaved for 30 seconds for a quick bite on the run. That’s just perfect this time of year when kids are off to camp, sports practice or a car ride to the beach.
Local fresh produce is skyrocketing right now which is how this recipe for farmers market salad came about. Warm sunshine, fresh water and a little love is all it takes to grow a veggie or a few herbs and anyone can do it. That’s why food is tastiest in summer and if you’re not growing it, buying local couldn’t be easier. Farmers markets aren’t just roadside stands anymore. They’re everywhere from the city to the suburbs. Building a salad from the offerings at a farmers market is a great way to see what’s in season and maybe try something new. Go ahead, Mother Nature insists.
Every time I bake blueberry buckle, I’m reminded of my dear friend Carolyn Hough and the first time we met over freshly baked blueberry buckle. If I’m a cook, she’s a chef and a very, very, good one. Classically trained at the Culinary Institute of America and then a professional chef at some pretty swanky restaurants including Charlie Trotters in Chicago. But my favorite tidbit about Carolyn is that she’s been baking sourdough bread from scratch everyday for over a decade. This is no ordinary sourdough. It’s lovingly made with a starter from grapes instead of yeast because grapes create a natural sourdough. In the culinary world, that is very cool. Lucky for us her signature sourdough is for sale along with lots of other goodies in her little shed called Panetica, Latin for bread and ethical. The offerings change weekly and this week, among them is my very own buckle.
For a home cook, baking banana bread is sacred. Recipes are passed down in families and baked proudly through the generations. Everything banana bread is something you probably won’t order in a restaurant or even purchase in a bakery. It’s authentic home cooking because it’s quick to put together with familiar ingredients and a reliable way to use up spotty bananas. Here are all the secrets to jazz up this old favorite…