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Archive for the ‘Breakfast for Dinner’ Category

Potatoes O’Brian

01 Jan

Brought to us by Jason

4 large Russet potatoes
1 large yellow onion
1 large green Bell pepper
Oil for frying
1 TSP Bacon grease

Peel and dice potato. Dice green pepper and onion.

Heat large frying pan and add oil and coat pan. Add potatoes, stir well to coat potatoes with oil.

Add bacon grease and brown on first side.

Add onions and stir to brown additional side.

Add green peppers and turn to brown next side. Stir and fry until potatoes are browned on all sides and vegetables are tender.

 
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Posted in Breakfast for Dinner, Side Dishes

 

Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill

01 Jan

Brought to us by Jeanette

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
1 5-ounce log soft fresh goat cheese, crumbled
3/4 cup buttermilk

European-style butter (such as Plugrá), room temperature
6 ounces thinly sliced smoked salmon
1 large bunch fresh dill sprigs

Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper. Whisk first 6 ingredients in large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough).

Pat dough out on lightly floured surface into 3/4-inch-thick round. Using floured 2-inch-diameter cutter, cut out biscuits. Gather scraps and pat dough out; cut out additional biscuits. Arrange on prepared baking sheets and bake 6 minutes. Turn sheets; bake until golden brown, about 8 minutes longer. Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.)

Split biscuits in half horizontally. Spread bottom halves with thin layer of butter. Divide salmon among biscuits. Top each with dill sprig and biscuit top.

Source: Epicurious

 
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Posted in Appetizers, Breakfast for Dinner

 

French Toast Recipe

01 Jan

Brought to us by Greg

8 slices challah bread or similar (ie: Breadsmith’s Hearty Country White)
1-1/2 cups milk, warmed
3 large egg yolks (no whites)
3 tbsp brown sugar
½ tsp ground cinnamon
2 tbsp butter, melted
¼ tsp salt
1tbsp vanilla extract
Additional butter for cooking

—————–

Heat oven to 300 degrees and let bread dry out to the touch (but not completely) for about 15-20 minutes.

Combine the warmed milk and melted butter and add all other ingredients (except the bread).

Whisk mixture thoroughly, and transfer to a flat bottomed container approx 8” x 8”.

Heat ½ tbsp butter in a skillet over medium heat.

Soak bread in mixture approximately 15 seconds.

Place bread in skillet (may need a spatula to do this) and cook approximately 2 minutes per side.

If making a large amount, cooked French toast can be held warm in a 200 degree oven.

Serves 4

 
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Posted in Breakfast, Breakfast for Dinner

 
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