The Monte Cristo sandwich, topped with a drizzle of maple syrup, just might be the perfect way to start a weekend morning. It’s a killer combination of sweet and savory with layers of ham, turkey, and cheddar wedged between battered dipped challah bread, griddled up french-toast style.
My introduction to the Monte Cristo was at brunch a couple of weekends ago at Prune (NYC), a cozy, casual chef-owned restaurant in the East Village. Prune’s brunch menu ranges from unique European inspired offerings such as an “appetizing plate” of smoked fish and garnishes and a “youth hostel breakfast” of sliced liverwurst, fish pastes, and german bread, to more traditional brunch items like eggs benedict and huevos rancheros. It’s the kind of brunch menu that satisfies both the food adventurists who like to try new things and the more traditional egg and toast types.
When I looked at the weather forecast last night things looked bleak - the first big winter storm, a mixture of snow and ice that would drop something like six inches of wet mess on the ground. I immediately zipped into action, running out to the grocery store to get last-minute supplies, making sure the car was undercover in the garage, and breaking out a pancake recipe that has been waiting for that first cold, snowy morning.
When I peered outside this morning I was a bit disappointed. No snow, no mess, no cars struggling up the hill on Main St. When I checked the temperature it was almost 40F out. Not quite the winter weather I had expected.
Although I had wanted to be whisking up a pancake batter while the snow flakes dropped into a winter wonderland, I didn’t want to totally give up on my morning plan. And while a nice snowfall might have made the perfect backdrop, these pancakes proved that they are delicious in any setting. [click to continue…]
Halloween has never been my favorite holiday. I don’t care for thrasher movies, I don’t like costumes, and I really don’t enjoy too many candies. My spirit was further broken a couple of years ago when I had to work on Halloween and decided to put the candy out in a basket on my porch with a “please take a handful sign.” I bet you can imagine how that went - twenty minutes later no candy, no basket.
I haven’t totally sworn off Halloween. I do enjoy a good pumpkin carving (although my sister is the carving star in my family), I like the sound of leaves crunching as you walk around town, and I think that is fun to see the kids all geared up and racing around. In an effort to try to get in the spirit I connected with a few friends to offer up some seasonal, whole-foods based holiday treats - perfect for munching on while you spend the night answering the door. [click to continue…]
Greetings! This week I am in Vermont preparing for my big move across country. A big thanks to Amy from Eggs on Sunday for sharing a top-notch recipe here at Feelgood Eats while I am in the midst of clutter, paint, and a not-so-functional kitchen. With delicious recipes and an emphasis on local and seasonal foods, Amy’s blog is one of my favorites. If you haven’t already checked out Amy’s site you are in for a real treat - zip over to Eggs on Sunday and subscribe!
Hi there Feelgood Eats readers; Amy here from Eggs on Sunday. Sue asked if I’d be willing to write a guest post this week; being a fan of her blog and sharing her enthusiasm for local, seasonal foods, I was happy to do so!
Here in upstate New York, we’re slowly shifting into fall. There’s the occasional day of summer-ish weather, but all told, I’d say fall is peeking in at the corners wherever you look. At our farmer’s market last Saturday, hardy mums decorated the stands and lined the walkways, and bushels of apples were all around. [click to continue…]
Ah! July has been busy! I have spent the last 2 weeks mostly disconnected from the internet, bouncing around the Adirondacks, Vermont and Quebec. It’s been one of those vacations where you don’t feel super-relaxed and zip from one event to another, so I am actually looking forward to getting back to Berkeley for some down time.
Well, not too much down time. Next week I kick off a three-week stint at the San Francisco Baking Institute where I will be conquering my fear of baking and learning the art of artisanal breads. [click to continue…]
During the week breakfast seems to be eaten with one foot already out the door as we race off to begin the day. When we’re rushing to get ready to spend our day at work, the last thing we want to do is work in the kitchen, so cooking a nice sit-down breakfast doesn’t always seem feasible. Packaged cereals, energy bars and fast-food joints have stepped in to make breakfast quick and easy, but usually only offer empty calories and are really not a satisfying or healthy beginning to the day.
For a better start, a homemade breakfast can’t be beat and it doesn’t have to take a long time to put together or create a mess in the kitchen. These carrot muffins are not your standard muffins served at coffee shops or picked up at the grocery store (which are usually nothing more than sugar-laced cupcakes in disguise). Adapted from the King Arthur Flour Whole Grain Baking cookbook, they offer energy-rich whole grains, lower glycemic sweeteners and a heavy dose of beta-carotene and fiber. [click to continue…]
While eggs certainly shine in the early morning sunlight, it’s a good idea to bring them out of the carton during the darker hours as a quick and light dinner entrée. Most egg dishes can be whipped up in fifteen minutes or less, perfect for those days when you are running home late from work and wondering what to make for dinner.
Not only are eggs quick and easy to prepare but they are also offer a strong nutritional profile: they are a great source of protein, vitamins A and D, long chain fatty acids and choline (a key component that provides flexibility and structural integrity to cell membranes and is important in brain function and health). However, it is important to note that all eggs are not created equal and studies have shown that organic, free-range eggs have a much stronger nutritional profile than factory farmed eggs (which are bred in troubling conditions and sprayed with pesticides and antibiotics). [click to continue…]
Yogurt cheese is super easy to make and offers a stronger nutritional profile when compared to mass-produced cream cheese. As a fermented dairy product, yogurt cheese contains live cultures that not only break down milk proteins (making it easier to digest), but also provide beneficial bacteria and lactic acid to the digestive tract, which further assist in digestion and strengthen your immune system. Yogurt cheese can be substituted anywhere you would traditionally use cream cheese: as a spread on a bagel or sandwich, part of a dip base or simply a dallop in soups or with grains. [click to continue…]
There’s a place down the road from my house called Christopher’s Nothing Fancy Café and while I haven’t been there yet (a tribute to the sheer number of breakfast spots in Berkeley), I can’t help but smile at the sentiment each time I drive by. [click to continue…]
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