Savoury Bacon & Corn Muffins with Aged Canadian Cheddar

I remember way back to a time when I was just a kid. I was young and small and the pencil marks that adorned the wall had a new line that indicated I was taller than a few weeks previous. I had probably grown but a finger or so but I was adamant it was time for another measurement. And I remember boldly exclaiming, "I'm a big boy now, mom!" Little did I know.

I cherish those memories and remember them as vividly as new ones created recently. I remember thinking how big I was yet still needed a boost when I dragged one of the kitchen chairs over by the counter to watch my mom work. Rinsing and prepping and cooking all under my watchful eyes. She would reach down and pick me up under my arms and fling me on the chair. And I would sit there and watch and watch until my attention span took me somewhere else, doing something else.

Off I went.

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Apple & Sweet Potato Cakes with Poached Egg and Sweet Mustard Sauce

The weekend's last hurrah. Sunday. Usually my favourite day of the week. Normally. This day was different than all those other ones, masking a truth I didn't want to face. Instead of the routines I've grown to love and expect, I was faced with change. And sadness. 

Sunday shows all her beauty up front, no pretense whatsoever. It is what it always is. The dark black-blue sky doesn't greet me because I sleep with the night a bit longer on this day. The coffee machine isn't set to auto the night before, because I don't know when I'll rise and greet the day. The one consistent part about Sunday is her attitude. Care-free and unhurried. Vulnerable.

Normally.

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Poached Egg Sandwich with Spinach, Tomatoes, Bacon and Parmesan

The alarm clock shot music through our room at 6 a.m. this morning, as if it was released from a cannon. It was too loud, too forgettable and persistent, fighting back every time I hit that large snooze button. I fought it. The song won.

My wife and I had a shoot to wake up for, hence the early wake-up call on a normally relaxed Saturday morning. She hurried off to start the coffee and pack the cameras as I drifted in and out of sleep for a few more minutes. A little bit longer. It was a losing battle but I was set on knocking out a few more zzz's. The alarm clock played the villain once again. 
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Sunday Mornings and Blueberry Pancakes

Sunday morning is our favourite day of the week. The alarm clock takes the day off and we sink into our covers and each other a little bit longer than the other days. It has a completely different feeling than the rest of the week, slightly lazy and relaxed and warm. If I had a day to call my own, it would be Sunday.

When I was a kid I despised Sundays. Friday was the day to stay up late because Saturday was the day to sleep in my house. I never did though. Yet Sunday seemed to be on a clock that moved in double time and I could see the second hand moving two by two. Dinner would hit the table before I had time to breathe and I was getting ready for bed and school before I could blink.

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Spring Forward Sunday: Poached Egg on a Sweet Potato Cake

We entertain quite a bit. Saturday night at our house is often filled with good friends and good food. It usually starts off with conversation and drinks in and around the kitchen before we make our way to the dining room. We sit down, sit back and sink in. And the night usually flows.

Each Saturday when we have guests over it takes on the same attire as most others. Conversation, dinner, drinks and more conversation. Times is lost living in the here and now and it seem to shift from early evening to late night in the blink of an eye. And the later the night goes, the later the next morning starts.

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Lemony Eggs Benedict with Arugula

There was this fantastic spot for brunch in Toronto a few blocks from where I grew up.  It landed a couple of blocks from uptown, where money flows like water. We lived nearby, partly due to luck and part circumstance. Either way, we were surrounded by more options than one really needs. And every time a place lay claim to being the "in" spot, a new one appeared and took the title with a flurry. 


Oliver's, if the story is correct, was started by a man who used to deliver quality food to local businesses at lunch and his food was such a hit that he decided to open up a restaurant in the same area. Lucky us. The one downside of growing up in an area where people are seen to be seen, are the lineups that form outside one of these new hot spots. Nobody stood a chance with the aroma drifting from the front windows, which were usually swung open during the spring and summer. Any passerby was stopped dead in his tracks as soon as the scent of fresh baked goods hit them. 

Growing up I used to follow my parents whenever they went out for breakfast, brunch or lunch. This was one of the perks of being a kid. And when my parents said they were heading over to Oliver's for breakfast, I was at the door and ready in a flash. This wasn't the kind of breakfast I had at the local greasy spoon, this was elegance on a plate.


I remember the first time I slid into a booth and followed my mom's order with, "I'll have what she's having." It came out of my mouth fast and hard and for a moment I felt all grown up. The standard bacon and eggs, forever the heavyweight breakfast in my house, was about to be replaced. The "in" breakfast was about to have a new contender for the title. 

Eggs Benedict was delivered to our table and I probably stared at it for a good minute or two. It almost looked too pretty. The eggs sat atop the English muffins like a bird in his nest. Besides, poached eggs were new to me and I had never tasted real hollandaise sauce before.  After another moment or two I cut into the eggs with my knife and as soon as the yolk released all of its charm, I knew things were going to change. Move over standard breakfast fare.


The sauce was hypnotizing. The bacon crisp and salty and the eggs perfectly done. It was just the right combination of flavours all in one beautifully presented package. I probably ate it in record time and I could tell from my parents face that their brunch bill was about to be a bit more expensive each week. Another perk for the kid.


I must have ordered Eggs Benedict every time I followed my parents out for breakfast after that moment. And that has followed me long since that restaurant closed down. Eggs Benedict is sinfully good and one my most cherished ways to spend a weekend morning. I make it slightly different than the one I first tasted, but the feeling that sweeps up over me is the same every time. 


Happiness.


From my kitchen to yours, happy eating!

Lemony Eggs Benedict with Arugula


The Goods:

• 2 large egg yolks
• 1 tbsp. lemon juice
• 1 tbsp. water
• kosher salt and cracked pepper
• 1/2 cup unsalted butter, melted
• small handful fresh arugula
• 4 thick slices of bacon, cut in half
• 2 English muffins, split in half
• 4 poached eggs

Prep:

1. Preheat oven to 425 degrees. Place the bacon on a parchment-lined baking sheet and cook for about 6 minutes a side, until slightly crispy. Transfer to paper towels to drain.
2. Using a blender, make the hollandaise sauce first. Combine the egg yolks, water, lemon juice and a pinch of salt. In a small saucepan or microwave, melted the butter. Start up the blender and while it's running, slowly add the butter through the vent at the top and continue to blend until the sauce is thick. Season to taste. Pour the sauce into a bowl and cover and set aside.
3. Poach the eggs and keep them warm in hot water.
4. Toast your English muffins and then place 2 halves on a plate. Top each with some fresh arugula, 4 bacon halves and a poached egg. Spoon a couple tablespoons of hollandaise sauce on each and serve.
5. Serves 2.

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Lunch Box Memories: Jam Muffins

I used to get a muffin in my lunch box as a kid. It was part savoury recess treat and part dessert. To be honest, I think I was more interested in the cool lunch boxes than the food back then. I remember my mom and I would head out minutes prior to Labour Day to pick up school supplies and grab a fancy lunch box and backpack. The boxes back then came with lithographed images and had all your favourite comic book heroes on them. They also should have come with a warning that the image on your box may get your ass beaten at school.

I used to love getting to school and at the first lull in the day reaching for my lunch box and rummaging through it. Peanut butter and jam. Check. Juice box. Check. And a cupcake. Sweet. Oh wait, it was a muffin. I never knew the difference. I did know that if it was a muffin stuffed with jam or chocolate or other sweet goodies, I could break it in half and use one half as a midday snack and the other half for dessert in the cafeteria. Seriously, how cool is that? A cupcake is what you think it is. Nothing more. A one-trick pony.
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Buttermilk Scones

Sunday morning is one of my favourite times of the week. Everything moves in slow motion and starts to resemble an era I've only read about it books or seen on film. Things were simpler, quieter and less frantic. It's the one day of the week I never want to escape from. I'd rather soak it up and digest it.

Sunday morning, I never want to leave.

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Caramelized Onion & Goat Cheese Tartlet

If our moods are predicated on the weather, than today was a very good day. It's still winter and we're knee deep in February but somebody pulled back the curtain on spring and gave us a glimpse of what's to come. I love all that winter has to offer but after a day like today I remember how fond I am of new beginnings.

Just as I appreciate the changes that winter brings, from the routines we dig into and the foods available for a few months, spring gives us a chance to breathe in the lighter fare for a while. It brings renewed optimism, locally produced goods and recipes that are fresh and new again.

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Sweetcorn Fritters

Saturday mornings get off to a slow start in this household. Maybe it's the end of the work week and the first opportunity to sleep and recharge the batteries or maybe it's the longing for childhood when sleeping in was a right of passage. Either way, some Saturday mornings end up being Saturday afternoons before the coffee has stopped percolating.

On days like today, my wife and I are looking for something to calm the children. And by children I mean the noises coming from our stomach. They're relentless and they grow louder with each passing minute. We need something easy and fairly quick. The coffee can hold off the troops, but only for so long.
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Lazy Sunday: Baked Dippy Eggs

Yesterday I had a healthy breakfast when I made my Ultimate Granola, so today called for some salty breakfast goodness. I wanted a different take on the classic bacon and eggs so I grabbed all the mouth-watering flavours from my fridge and chopped and layered my way to Baked Eggs. The best lazy Sunday breakfast imaginable.

This is a brilliant option if you have guests dropping by for brunch and want an easy answer to entertaining. This is also the perfect recipe for the weekend morning when everything is moving in slow motion and you want a fuss-free, flavourful breakfast to wake up your senses. This is the best alarm clock I know.
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My Ultimate Granola

When I was a kid growing up my idea of breakfast was cinnamon french toast, bacon and eggs and buttery pancakes. Granola? That was just a term I used to hear bandied about when referring to someone from the 60's. I didn't know the first thing about granola, except that I didn't want any part of it. So I stuck to the all-American breakfast and kept my hair short.

I still have this soft spot for the sweet and salty breakfasts I grew up on. We live in a health conscious society today but they say everything is ok in moderation. I hope that means every weekend. If not, I'm in for a wake-up call the next time I see Doc. Anyway, I still love the taste and texture of bacon, my favourite food group. It's hard to knock a good  bad habit.
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Bubble & Squeak Cakes with Poached Egg: My Christmas Leftover Breakfast

First off, let's get the name out of the way. If you're not English, Australian or from another Commonwealth country than you're probably utterly perplexed. Perfect. Bubble and Squeak is a dish originally made up of leftover meat and cabbage fried up together. Today, the meat is often replaced with potatoes. 

The dish is now a lovely mashed potato cake with various vegetables added in. Usually cabbage and spring onions but also brussel sprouts or winter greens. It gets its name from the sounds made when cooking. Simple, right? I can hear a collective "Aha" moment happening right now.

We all face the same leftover issues. I have Christmas Dinner on two straight days. Everybody rushes for the turkey and leaves behind all those other tempting goodies. The mashed potatoes get thrown out, as do the brussel sprouts and other veggies. What a shame. With just a little bit of love you can turn those forgotten dinner side dishes into a fabulous breakfast with your family.

The truth is, Christmas leftovers are brilliant in this British classic. Get ready to let the joyful indulgence continue. You'll love these leftovers so much that you'll make your own mashed potatoes at home just to make this. Trust me. They're that good.

The cakes in this recipe are similar to traditional potato cakes but instead start with mashed potatoes. The difference is the sublime, chewy texture of these British cakes. They're also riddled with flavour in each and every bite.

So the next time you get together for a holiday dinner, run for the leftover potatoes. Within a few minute and a few twists you'll have a lovely breakfast to enjoy with your family all over again. That is if you can wait that long.

Happy leftover Eating!


Bubble and Squeak Cakes with Poached Egg

Yields: 2

The Goods:

• 1 small bunch green onions, sliced on the bias
• knob of butter
• 4 large potatoes (peeled, cooked and roughly mashed)
• 1 cup cabbage, shredded and cooked
• small bunch parsley, chopped
• a bunch of cilantro, chopped
• 1 tomato, diced
• olive oil
• 1 tsp. white wine vinegar
• salt and pepper
• 2 poached eggs

Prep:

1. In a large pan over medium heat, cook half of the green onions in butter for a minute. Add in the potatoes, cabbage, parsley and half of the cilantro. Season liberally and form into 4 small cakes.
2. Over medium heat, fry the cakes in butter and olive oil for 5 minutes per side, until golden brown and crisp.
3.  To make the salsa, mix the other half of the cilantro and green onions with the tomatoes, 1 tbsp olive oil and white wine vinegar. Season.
4. Serve two cakes per plate topped with a poached egg and tomato salsa on the side.

 

** This post made Foodbuzz Top 9!

Simple Sunday: Brioche French Toast with Fresh Raspberry Sauce

As a child I lived the good life. If I had to describe it I'd say it was like a breezy Sunday morning in late summer. I didn't have to think about food, it just appeared. It was like magic, only better. I would flip the channels and the food would appear on a plate in front of me. The Amazing Kreskin had nothing on me.

Every summer and periodically throughout the year I would visit my grandparent's. During the longer, warmer days I would stay for a week or two. It felt like an eternity but I never wanted the days to end. Each morning after waking, which grew later and later as I aged, my grandmother would ask me if I wanted breakfast. I always nodded. I knew what was coming next. The best french toast this young boy ever tasted.

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Buttermilk Pancakes

The snow is falling again. One after the other, each in rapid succession as if trying to catch the one ahead. The sound is a soft, gentle tap of rhythm and harmony. It's a prelude to something bigger and more meaningful. It's my signal that Christmas is finally here.

I dig the holidays. Say what you will but I love this season for the possibilities, the family gatherings and the food we'll share one too many times over the next few weeks. In a season of plenty, I can't get enough. I like to eat and this is the time of year our friends and family pull us in. Keep pulling.

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You Say Potato, I Say Potato Cake

Last night was a late night. My wife had some girlfriends over and like any good get together it didn't finish up until the early hours. After the necessary clean up and settle down it was fast approaching a time we don't see very often anymore. As is almost always the case, a late night usually means morning recovery and a later start time. That was my morning today.

I was laying awake in bed after the sun connected with my face long enough to pry my eyes open. I adjusted to the light in my eyes and started thinking about what we had in the house that I could make for a late breakfast. My wife wasn't very hungry so I figured a quick and easy dish was in order and I knew I had plenty of potatoes to satisfy those requirements.

I never sacrifice weekend breakfast no matter how late or rushed I am so I started the coffee maker and got to work grating potatoes into a heavy tea towel before squeezing out all that excess water. It's amazing how a potato can transform once you shred it and lose all that liquid. It becomes soft and delicate, in a way. You can then make so many different varieties of potato cakes and they're all equally fantastic and tasty.

When a couple tablespoons of the potato mixture hits the hot pan with oil literally dancing the transformation is quick and nearly complete. It immediately sears and crisps the side that's pressed against the pan and the aroma jumps out of the pan and fills my senses. The finished product is crispy on the outside and yet so soft and luxurious inside. One bite after the other and always with the same result.

I make a mustard drizzle that's both sweet and tangy. A combination of Dijon mustard, red wine vinegar, sugar, lemon juice and olive oil. I hold off the salt because the Serrano ham is salty enough and I find even saltier when fried until crispy. The mustard drizzle balances that saltiness and the consistency is just thick enough to hold on to the thick potato cake.

I've served these cakes with smoked salmon and beef, mixed with feta and goat cheese and this time tried it with the different texture the ham had to offer. I'll keep mixing it up because it keeps rewarding me with great flavour and great taste. Super fresh ingredients that stand out naturally.

I only started making variations of these cakes after discovering the genius of Bill Granger a few years ago and I can honestly say that it will always be a part of my weekend breakfast routines with my family across the ocean from where it all started.

Potato Cakes with Crisp Serrano Ham and Mustard Drizzle