Breakfast {oh my} by Valerie Bertinelli, for April 20-26, 2018

  In the Salon this week  

Valerie’s wow wow wow Breakfast Biscuit Sammies   Stephanie Izard interview link    Test your oven temp    Cocktail hour reading    Book takes  you way behind the scenes with a rock star, Michelin-starred chef    Can you hear the eggs?    My week in food & more 

Tidbits 

Newsy, schmoozy stuff for cooks 

  Well not sure why the Daily Beast is getting into food again, but no argument from me, especially when they bring us insights into the creative processes of super Chicago chef Stephanie Izard. You may have seen her recently, among other places, on the Food Network’s “Iron Chef Gauntlet” where she made it through the grueling {no pun intended} path to earn the coveted title of Iron Chef.  Interview

  Maybe you can try this at home, especially if you’re a “handyperson,” or have access to one. A recent edition of the Hometalk newsletter shows how to check and if necessary correct your oven temp. Btw anyone who’s into DYI will find a bonanza in this free online publication.   Oven step by step   Hometalk

  For some folks nothing says 5 o’clock like an icy cold martini. Now how about some verbal buzz as well for cocktail hour? The Daily Beast at your service with an irreverent look at the classic cocktail’s “tipsy march through time,” beginning in 1882. Along with the history, tales of the ingredients including the two meanings of “dry,” and some recipes too. Drink it in

CS Marketplace Spotlight

Go deep behind the scenes in Marco Pierre White’s kitchen-centric memoir

This might be one of the best glimpses ever of the backstage drama in Michelin-starred restaurants, the passion, the pressure, and yeah the hi-jinks too. And White was a catalyst for all three. England’s original The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chefrock star chef takes us into the kitchens for most of the book  {and sometimes into the dining room to make nice with some, or make sure others never come back} and then after hanging up his apron in 1999, into the world of building a restaurant empire.

“His story is genius, his voice is his own, and the tale retold is just as much fun as it was watching the whole chaotic conundrum evolve the first time around” – Mario Batali

“. . . in all his haggard, debauched-looking, obsessively driven glory – we dreamed of nothing more than to be just like him” – Anthony Bourdain

4 1/2 stars on Amazon, Kindle, Paperback {discounted}, Audio

“The Devil in the Kitchen” White’s cookbook, “White Heat”   CS Marketplace 

Featured Recipe  

Start the day right with decadence on a plate

If you watch Valerie Bertinelli’s Food Network show, you already know that she has a talent for combining flavorful ingredients into the stuff of cravings. And all of that passionate goodness is front and center in her new cookbook, “Valerie’s Home Cooking,” while her friendly self seems to step right out of the pages with the personal notes that intro each section and each recipe.

The one we’re featuring here sure does capture all of the above, starting with her remembrance of a dish her mom used to serve to her dad’s poker buddies, reserving some for Valerie to have the next day for breakfast. That breakfast, with the addition of a few more ingredients, evolved into this breakfast, an attractive stack-up that is so hearty, so satisfying, so full of tasty stuff.

Breakfast Biscuit Sammies

From Valerie Bertinelli’s “Valerie’s Home Cooking”

3 c all-purpose baking mix

1 lb ground spicy pork sausage

4 c shredded sharp cheddar cheese {about 16 oz}

1 T pure maple syrup, plus more for serving

1 T hot sauce, plus more for serving

2 t olive oil

8 large eggs

1/2 t kosher salt

1/2 t black pepper

8 pepper jack cheese slices

8 bacon slices, cooked

Preheat the oven to 400° F. Combine the baking mix, sausage, cheese, syrup, and hot sauce in a large bowl. Shape into 16 {1 1/4″} balls and, with wet hands, flatten each slightly into a disk. Place the disks about 1″ apart on a parchment paper-lined baking sheet. Bake until golden and cooked though, about 15 minutes. Cool completely, about 30 minutes.

Heat the olive oil in a large nonstick skillet over med-hi. Add the eggs, reduce the heat to med-lo, cover, and cook until the whites are set and the yolks are soft, about 2 min, or to the desired degree of doneness. Sprinkle with the 1/4 t each of salt and pepper.

Place one slice of the cheese on the bottom half of each sausage biscuit. Top with the eggs and bacon. Top with the remaining sausage biscuit halves. Serve with more hot sauce or maple syrup, if desired.

Notes: Valerie says you can make these the night before to grab on-the-go in the morning . . . also, that you might try different cheeses, e.g., cheddar or regular jack in place of the pepper jack. Watch for more to come from this book: her Bloody Mary Tea Sandwiches, Bacon Wrapped Jalapeno Shrimp with Cherry Cola Sauce, Spicy Shrimp Soup.

“Valerie’s Home Cooking”

4 stars on Amazon, Kindle, Hardcover {discounted}, Prime eligible

  Valerie’s other books    Valerie’s movies, TV, workout  DVDs

 Tip  

One of the bonuses of reading Marco Pierre White’s fascinating book is that along the way we pick up a cooking tip here and there from White himself or one of his accomplished peers. Valerie’s recipe reminds me of one that came from right from White: when you’re frying eggs, if you can hear them cooking, you know the heat is too high.

A Peek at My Week

  Gosh, I remember chiffon cakes from when I was kid {censored} years ago, almost always on the table for a special celebration. So it brought back some pretty happy memories when I came across this demo from the pros at CIA. Have a look  {Even if your browser doesnt support the video, you’ll still have access to their recipe}

  One of my fave ways to get that five-a-day is a sandwich filled with a produce stand worth of good stuff. But, and especially if you’re not a vegetarian, it can seem like something’s missing – and there is – meat and cheese! So here’s what I did recently kick it up – whisked together about equal parts of lemon juice and extra virgin olive oil, added some herbs, freshly ground pepper, finishing salt – and then dipped away. This one happened to be tahini, cucumber, shaved carrots, onion, cilantro and mayo. Napkins at the ready!

  I guess this qualifies because it starts out with a kitchen item, but then colors outside the lines of the salon a bit, because I re-purposed it for the bath. Have a counter-top wine rack you no longer use? Oh, is it great for storing shampoo, conditioner, hair spray, mousse, body wash in all those openings. So neat!

  Posted  Mystic River  on Nice Life Books – Thursdays

  Posted  ThunderShirt & Thunder Ease on DoggieShirtz – Thursdays

Cook with passion and a party spirit, whether for a crew, or for two, or just for you

 

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