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Brunch


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Brunch

Frisée aux Lardons a/k/a Bacon and Egg Salad

By on January 1, 2015

Here’s a New Year’s Day brunch for you.  Soft poached eggs, bacon lardons and toasted brioche croutons.  Over bitter greens tossed with fresh chopped herbs and lightly dressed in a shallot, red wine and bacon-fat vinaigrette…   

This is a knock-off from Balthazar’s fantastic version.  Frisée for whatever reason was…


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Brunch

Brioche Toast with Fig Butter

By on September 7, 2014

A few good ingredients and some personal restraint.  Leave it alone! Put in on the table!

Softened butter whipped with fig jam.  Good brioche, lightly toasted.  A few berries and a strong hot latte.  Good morning! 


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Brunch

Brandade Brunch

By on March 10, 2014

Brandade — a brunch love labor.  Patience rewarded.  Salt cod soaked in three changes of water, lightly poached until gently flaked.  Yukons cooked way soft. Cream, long simmered with smashed garlic cloves and sea salt.  Extra virgin olive oil, warmed with fresh thyme and rosemary, strained.  

Cod, cream…


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Brunch

Boozy Berries

By on March 2, 2014

Fresh cut berries on your parfait? Ok.  OR you could soak them in booze…  Your call, but I know which way I’m leaning…

Toss some mixed fresh berries – here: blueberries, raspberries and sliced strawberries – with a spoonful of sugar and the juice (or zest) of half a lime….


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Brunch

The Bacon Trick

By on October 12, 2013

We love us some crispy bacon.  Which takes forever in batches in a pan on the stovetop, snapping and splashing grease all the while.  Here’s a better way:

Oven to 375º, lay out bacon in a cookie sheet with a rim.  It’s ok if they get scrunched up a bit….


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Brunch

Problems with Everything(s)

By on January 21, 2013

Here’s a solution to a problem you never knew you had.  You buy the “Everything” bagel, but in the shop/cutting board/toaster/plate transition, it’s become more of a “Somethings” bagel, or – the horror – a “Nothings.”  All those tasty spices fell off somewhere, leaving a blank bagel. A carbohydtrata…


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Brunch Cravings

Path Train Bacon Sticky Buns. And 70’s Music.

By on April 21, 2012

There’s a lot happening in this city.  But I’m confident that a few Saturdays ago I was the only person in the entire NYC transit system smuggling half-risen dough for Bacon Sticky Buns.  This one was a Gotham Home Table / Hoboken Foodie joint production.  I made the dough…


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Brunch Kids

Torched Ruby Red Grapefruit with Mint

By on March 11, 2012

Knocking off dishes we’ve liked at restaurants is a fun little challenge.  Here’s a riff on a dish we had at Pulino’s on the Bowery.   Nothing too complicated, but oh so good…
The Goods:

Ruby Red Grapefruit
Unrefined Cane Sugar
Fresh Mint

The Execution:
Stack a few mint leaves on top of each other….


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Brunch

Roasted Eggs For a Crowd

By on February 25, 2012

By roasting in individual buttered gratins, we’ll serve perfectly cooked eggs for eight people, ready all at once. Good luck trying that with over-easy. Unless you have a giant flat-top, which I don’t.
The Goods:

Two eggs per person.
Gratin dishes, buttered or cooking-sprayed.
S&P, a bit of fresh chopped herbs.

The Execution:
Oven to…


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Brunch Family Meal

More Brunch! Challah Vanilla French Toast

By on November 13, 2011

It’s pretty obvious how much GHT is about the brunch.  It’s kind of hard to overstate.  You are home, it’s the weekend, the day is still mostly in front of you.  And there’s bacon.  And sometimes booze.   This week, brunch is Challah vanilla french toast:
The Prep:

Slice Challah, nice…

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