A week or so ago, I bought some pizza dough in anticipation of a possible glitch in the meal plan. Then I forgot about it.

Kid creativity in the kitchen

On Saturday morning, my oldest son found that package of pizza dough trying to explode out of the packaging. While it did not succeed in that effort, the dough clearly needed to be used up, and quickly. Enter kid creativity.

The boys looked around the kitchen for a few minutes. They dug through the fridge and pantry and surveyed the counter tops. Then they announced that we would be enjoying fruit pizza for breakfast. I sat back and let them at it, and happily so. I am not a morning person.

Aside from sliding the pizza in and out of the oven, the creation was all theirs. And it was delicious.

While we ate, we brainstormed different breakfast pizzas. The options are many, and seat of the pants creativity and adventurousness trumps formal recipes. Have fun!

Basic Instructions for breakfast pizza

Preheat oven to 450 degrees Fahrenheit.

Roll or stretch out the pizza dough and place it on a pizza peel sprinkled with cornmeal. Make sure the dough will be able to slide off the peel!

Brush or spread some sort of lubricating ingredient on top of the pizza. This could be maple or flavored syrups, butter or some other relatively liquid ingredient. Place other toppings on top of this.

Slide into the hot oven and cook for 7 to 10 minutes. Carefully remove, let cool for a few minutes, then slice it up.

Have fun!

Variations on the breakfast pizza

Fruit pizza

Fruit syrup, such as raspberry or blueberry, or even preserves
Sliced fruit, such as peaches, plums, nectarines and bananas
Brown sugar lightly sprinkled on top.

Apple pie pizza

Melted butter
Apples, peeled, sliced and tossed with brown sugar
Raisins (optional)
Shredded cheddar cheese sprinkled on top

Huevos rancheros pizza

Salsa
Scrambled eggs
Refried beans (optional)
Cheddar cheese sprinkled on top

Garnish with sour cream and avocado when out of the oven.

Bacon and egg pizza

Melted butter or bacon drippings
Scrambled eggs
Crumbled bacon
Shredded swiss cheese sprinked on top

Omelet pizza

Melted butter
Scrambled eggs
Omelet ingredients of your choice
Shredded cheese of your choice sprinkled on top

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I have a fairly easy week ahead of me, meal-wise. Three nights I don’t have to cook at all, and one night is a beach meal I can do in my sleep. That leaves only three nights to think about. I’m grinning.

Last Friday’s farmer’s market feast was wonderful. I think I’m going to make that a regular Friday event, and create a dinner around what we find.

There aren’t any new recipes this week, but there is one improvisation on a standard. See Thursday.

Let someone else do some of the cooking

Sunday: Extended family dinner at a cousin’s house.

I’m bringing dessert: fresh blueberry pie (blueberries from our yard) and summer berry pudding (currants from our yard), both with a little lemon whipped cream.

Monday: My nephew is cooking for us, and I have no idea what is in store.

My oldest nephew has been spending some time with us this summer. He’s been at an internship nearby and comes down one or two nights a week. As his time is almost up (that flew by!), he says he wants to cook for us. Sure!

Tuesday: Dinner on the beach. Grilled beef roll-ups, grilled corn, ice cream on the way home. Maybe some steamed spicy shrimp, too.

We will have friends visiting from out of town. This is our favorite way to show-off our little town.

Wednesday: Big-league baseball game in town tonight!

We’ll eat at the park for the full experience.

Thursday: (Kids) baseball night. Caesar salad with grilled shrimp and grilled peaches.

My oldest just suggested it. Just now. I have no idea how the peaches will go with this, but I’m open to giving it a try.

Friday: Farmer’s market day. The meal will depend on what is available.

Last week it was squash blossom fritters, grilled asparagus, grilled corn, and pasta with fresh pesto.

Saturday: Guests. Marinated grilled chicken breasts, grilled veggies, salad, blueberry pie.

Easy, fresh food for a dinner on the porch.

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Traditionally, tapas means “lid” or “cover” in Spanish. But, today, tapas means small tasty bites of flavorful foods served as appetizers at cocktail parties or happy hours as well as being sole features at the many tapas bars and cafes established throughout the U.S.

Serve tantalizing tapas at your next get-together

Originally, tapas were pieces of bread, slices of cheese or other apt-shaped snacks that were placed over beverages (like “lids” or “covers”) by bartenders. Patrons came to expect the “little bite” of food with their drink, and the popularity of tapas was born.

In Spain, tapas is the name used for a wide variety of finger foods. They may be served cold or warm and run the gamut from marinated olives and button mushrooms to fruit, cheese and nut plates. Tapas, once prepared, become low maintenance party food and give you the freedom to mingle with your grazing guests.

In addition to being easy to serve, the delectable variety of small bites are quite an impressive spread when entertaining at home. Offer tapas on plates and platters and in bowls artfully arranged on a counter or buffet table along with a luscious array of wines, then simply relax and enjoy while your guests take care of themselves.

Tasty tapas recipes

To make your party prepping easy, cook two or three intensive recipes and round out your selections by setting out bowls and plates of the following finger foods:

· Marinated olives
· Salted and candied nuts
· Cooked shrimp and cocktail sauce
· Sliced cooked sausages with cubes of different cheeses
· Slivers of smoked salmon and softened cream cheese on mini-toasts
· Fresh red or green grapes
· Sliced baguettes or party toasts
· Pureed roasted red bell peppers
· Rolled up slices of Serrano ham
· Fresh fruit

Fresh Fig and Blue Cheese on Sourdough Toasts
Makes 24 appetizers

Ingredients:
1/2 cup agave nectar or honey
1/2 cup water
3 tablespoons balsamic vinegar
12 fresh mission figs, trimmed, halved
4 ounces crumbled blue cheese
4 ounces cream cheese, softened at room temperature
24 slices (2-inch square) sourdough bread, toasted

Directions:
1. In a small saucepan over medium-high heat, combine agave nectar or honey and water. Bring to a boil and cook until liquid is reduced by half. Stir in vinegar and add figs. Remove from heat and set aside for 1 to 2 hours.

2. In a bowl, beat together blue cheese and cream cheese until smooth. Spread cheese mixture on toasts and top with half a fig.

Sweet Spanish Oven Fries
Serves 12

Ingredients:
2 pounds sweet potatoes, cut into 1/2-inch thick sticks
3 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon minced fresh rosemary
Salt and freshly ground black pepper to taste

Directions:
Preheat oven to 425 degrees F. In a large bowl, mix potatoes and remaining ingredients, tossing to coat. Divide fries between two large baking sheets, spreading into a single layer, and bake for 30 minutes, stirring occasionally, or until fork tender and well-browned. Serve on a large platter with flavored ketchup and salsas.

Bulgur-stuffed Plums
Makes 24 appetizers

Ingredients:
1/2 cup bulgur
1 cup boiling water
Juice and finely grated zest of an orange
1/4 cup finely chopped green onion
3 tablespoons minced fresh cilantro plus whole leaves for garnish
1 teaspoon ground coriander
Salt and black pepper to taste
12 plums, halved, pitted

Directions:
1. Place bulgur in a large bowl and cover with boiling water. Cover bowl and let stand 30 minutes or until bulgur is tender and water is absorbed. Pour into a fine sieve to drain, if necessary.

2. Stir in orange juice and zest, green onion, cilantro, coriander, and salt and pepper. Using a serrated spoon or tiny melon baler, scoop out a portion of plum flesh to create a bowl (do not scrape all the flesh out). Reserve pieces of plum for a vinaigrette, to add to muffins, or for another use.

3. Place plums on a platter and carefully fill with bulgur mixture. Garnish with fresh cilantro leaves and serve. Depending on the size of the plums, you may have extra left over. Fill more plums with it or save it for a salad the next day.

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Plump, juicy, ripe plums are in peak season and beckoning for you to sink your teeth into their smooth skin and tender flesh. Though the particular type of plums in the markets can vary week to week, any plum will lend lovely sweet flavor, lively color, and delectable moistness to any dish.

Perfectly plum recipes

Plum Chutney
Makes 2 cups

Ingredients:
1 1/4 pounds ripe plums, halved, pitted, diced
1 inch fresh gingerroot, peeled, finely chopped
1/2 red onion, finely chopped
2 tablespoons red wine vinegar
2 tablespoons firmly packed brown sugar
1/4 cup water

Directions:
Add all ingredients to a saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer until mixture thickens slightly, about 15 minutes. Serve on fish, chicken, pork or stir into ricotta or cottage cheese.

Plum and Candied Walnut Salad
Serves 4

Ingredients:
1 tablespoon vegetable oil
1/4 cup sugar
1 cup walnut halves
1/4 cup raspberry vinegar
2 tablespoons olive oil
1 tablespoon agave nectar or honey
Salt and freshly ground black pepper to taste
6 cups mixed greens
1/4 red onion, thinly sliced
8 ripe plums, halved, pitted, sliced
1 cup crumbled goat cheese

Directions:
1. In a medium-sized skillet over medium heat, heat oil and sugar, stirring to combine. Add walnuts and cook, stirring continually, until nuts are coated and start to toast, 4 to 5 minutes. Transfer nuts to a piece of foil and separate to cool.

2. In a small bowl, whisk together vinegar, olive oil, and agave or honey. Season with salt and pepper and set aside.

3. Divide greens among four serving plates and drizzle with a little vinaigrette. Arrange onion, plums, and goat cheese on greens and drizzle with more vinaigrette. Serve immediately.

Plum-Almond Cake
Serves 8

Ingredients:
1/2 cup (1 stick) butter plus extra for greasing pan
1/4 cup sugar
8 ounces marzipan or almond paste*
2 eggs
1 cup all-purpose flour plus extra for dusting pan
3 ripe plums, halved, pitted, sliced
Confectioners’ sugar

Directions:
1. Preheat oven to 350 degrees F. Butter and flour a 10-inch springform pan. In a large bowl, combine butter, sugar and marzipan or almond paste.

2. With an electric hand mixer, beat ingredients until blended, about 2 minutes. Add eggs and beat until fluffy. Add flour and mix on low speed until well blended. Pour batter into prepared pan. Decoratively arrange plums evenly on top.

3. Bake for 45 minutes or until cake pulls from the sides of the pan. Cool in pan for 10 minutes. Run a dull knife between pan and cake. Gently remove sides of pan and dust with confectioners’ sugar. Slice and serve warm.

*Marzipan and almond paste are a sweet confection made of sugar and ground almonds. You can find them in the baking aisle at the supermarket. They can be used interchangeably, though almond paste has less sugar.

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There’s a restaurant near the beach on the mid-Atlantic coast that has wonderful steamed spiced shrimp by the pound. I haven’t been there in eight years, but I still start salivating when I think about it. They pour it out onto a newspaper-lined table, and you just dig in, peeling and eating and sipping beer and thinking, “This is the life.”

The quest for spicy steamed shrimp

I can’t remember when I didn’t like shrimp. I like it chilled, grilled, fried, baked and sauteed. I like it in pasta sauces, in salads, and on its own. However, after trying that particular steamed shrimp, that method of preparation became my favorite. I tried many a steamed shrimp recipe in my quest to feast on a similar shrimp at home.

After several efforts (and lots of taste-testing, poor me!), I’ve found I like this version very much. It doesn’t duplicate the restaurant shrimp, nor was I really trying for a duplicate example, but it is tasty. And yes, the specific seasonings in Emeril’s Essence (which I use only for this) do make a difference.

For something associated with “small,” this recipe has big flavor. This is a great appetizer at a summer gathering. We sometimes make this at the very last minute when we are on the way out to the beach for a picnic dinner. We’ve even been known to make a full meal of it!

Steamed shrimp recipe with big flavor

Beer-steamed shrimp

1 bottle or can of beer, just about any will do
Crab boil
Emeril’s Essence
1 to 2 lbs medium shell-on shrimp

In the bottom of a steamer set, pour in the beer and the crab boil.

Toss the shrimp with a tablespoon or so of Emeril’s Essence. Place the shrimp in the steamer basket and cover.

Turn the heat to medium-high and steam for 10 to 15 minutes, or until all the shrimp are cooked.

For the full experience, eat outdoors on a picnic table covered with newspaper. Don’t forget lots and lots of napkins!

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Until recently, my only exposure to currants was the dehydrated form in scones. Nothing wrong with that - but I was missing out on a real treat.

Plump, red, beautiful currants

When my husband planted a couple of red currant bushes in the yard early last year, I thought, um, fine, whatever. But as those berries began to develop this spring and slowly ripen this summer, I watched with eager anticipation. The sprays of berries are just plain beautiful, plump and red and glistening beneath the leaves. To think they were edible, too, was a bonus.

The red currant is native to Europe, as evidenced by the several European cultures that have developed recipes that showcase this lovely berry. The currant is not only uncommon in North America, most local(ish) recipes I have found rely on the dried version, not fresh. That’s too bad, because it’s a lovely berry. The currant is more tart than sweet, but has a distinctive, intriguing flavor.

The many ways to enjoy fresh ripe red currants

Since we in North America don’t have recipes with fresh red currants as part of the vernacular, what do you do with fresh currants if you have them? So, so many things:

• Cook them down with some sugar to make a sauce for everything from waffles to ice cream
• Whip up some red currant jelly
• Make red currant pie or a tart
• Make summer berry pudding
• Add red currants to bread pudding
• Add a few to any recipe that features raspberries, really. Currants bring out the flavor of raspberries wonderfully
• Toss a few into your green salad along with some goat cheese and slivered almonds
• Use them in place of blueberries in muffins
• Make a cool summer soup featuring currants
• They are a lovely complement and garnish for poultry, especially duck
• And, if you must, use a dehydrator to dry the currants for use in scones

This weekend we will be going to a family gathering, including a cousin we have not seen in years. I have been charged with bringing dessert. I intend to bring blueberry pie and summer berry pudding. I’ll also bring a selection of plain berries for nibbling throughout our time together.

Recipes featuring currants

Summer berry pudding

6 1/2 cups mixed berries, preferably equal parts raspberries and red currants
1 c sugar
Large loaf of firm white bread, about a pound, cut into even slices and crusts removed

Line a souffle dish with plastic wrap (there should be bits hanging over the sides), then line it, bottom and sides, with slices of bread, overlapping them slightly. Cut the slices of bread as necessary for an even layer around the dish.

In a saucepan over medium heat, combine the berries and sugar. Cook about five minutes, until the berries release their juices but still have some shape. Let cool.

Carefully spoon the berries and juice into the bread-lined mold and cover with the remaining pieces of bread. Lap the excess wrap over the top of the bread-lined berries.

Place the dish in a shallow bowl. Place a plate, or some other flat element that can press down on the pudding, on top of the dish, then place something heavy on top of that. Put in the refrigerator at least over night.

To unmold, remove the weights, carefully peel back the plastic wrap and gently turn over onto a serving plate. Remove all the plastic wrap. Serve sliced with a dollop of whipped cream.

A little kirsch or even Chambord stirred into the simmering berries would add to this dish, as would grated lemon peel added to the whipped cream.

Currant scones

1 3/4 c sifted flour
2 1/4 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1/4 butter, chilled and cut into small bits
2 eggs
1/2 c cream
1/2 c dried currants.

Preheat the oven to 450 degrees F. Whisk together the flour, baking powder, sugar and salt. Sprinkle the bits of butter over the surface of the dry ingredients. Cut the butter into the flour mixture using a pastry cutter or a couple of forks. When fully cut in, the mixture will resemble coarse meal.

In a separate bowl, beat the eggs lightly, then beat in the cream. Save 2 tbsp of the egg-cream mixture.

Make a well in the flour-butter mixture. Pour in the egg-cream mixture and stir with a fork with a few swift strokes to incorporate. When this process is about half done, add the dried currants.

Turn the mixture out onto a floured board and knead just enough to bring the dough together. Be careful not to overmix! Pat into a 3/4-inch thick round and place on a baking sheet. With a bread knife, cut the dough three times almost - but not quite - all the way through, making six wedges. Brush with the remaining egg-cream mixture and sprinkle with some coarse sugar.

Bake 15-18 minutes.

Red currant soup

1 lb red currants
1/2 c sugar
2 c water
2 c light cream or creme fraiche
Mint leaves for garnish

Put the currants through a sieve or juicer to extract all the juice. Meanwhile, heat the water and sugar until the sugar dissolves. Let cool. Combine the currant juice and sugar solution. Whisk in the cream. Serve chilled, garnished with mint.

This soup would also be good with a splash of white wine.

Last week got convoluted, and things were juggled, but all meals were eaten and plans completed - one way or another.

Meals to keep the kitchen heat to a minimum

We’re in the thick , hazy days of summer here. I’m trying to keep cooking - and thus heating up the house - to a minimum.

Recipes included below for meals with an asterisk.

Sunday: Parents going out to a movie, grabbing a bite on the way, kids get pasta with red sauce.

Monday: Baseball. Chutney chicken salad* and snacky stuff at the game.

With three games this week, I’ll take a different approach every night.

Tuesday: Baseball. Pasta with cauliflower after the game.

Cauliflower is on sale this week. It’s one of my favorite vegetables and one of the few I can get into all the kids consistently.

Wednesday: Baseball, and Dad away. Hot dogs and salad before the baseball game.

A little boring, but I suspect we’ll have been at the beach most of the afternoon, so simple is good. If I find a good deal at the market, the hot dogs may even be bratwurst, which my boys love.

Thursday: Leftovers for the kids, farmer’s market meal for the parents.

There are plenty of leftovers for the kids to consume. The parents will eat later and the menu will depend on what is available at the farmer’s market. I’m hoping for some squash blossom fritters, sauteed pea shoots, and perhaps some grilled squash (grilled like I grill veggies for beef rollups). With a nice glass of wine, some candlelight on the porch, it’s practically a date.

Friday: Pasta carbonnara and salad.

Again, after a day probably spent at the beach, simple, simple, simple.

Saturday: Dinner on the beach with friends. Cold fried chicken and watermelon salad, and whatever they bring. Ice cream on the way home.

We’re seeing friends we haven’t seen in, literally, years. I’ll cook up the chicken the night before, throw together the watermelon salad at the last minute, and it should be lovely.

Chutney Chicken Salad

This is one of the few recipes we have from my late mother-in-law, in her writing, on the original recipe card. You could lighten it up by using half plain yogurt and half mayo.

3/4 c mayonnaise
1/2 c mango chutney
1/4 c raisins
1/2 c salted peanuts
1/2 c flaked coconut
2 c cooked chicken
1/4 tsp salt
1 avocado, sliced
2 bananas, sliced
Large lettuce leaves

Combine mayonnaise, chutney, raisins, peanuts, coconut and chicken. Arrange on a lettuce leaf with slices of avocado and banana.

Buying ready-made baby food may seem like a convenience, but with its high price and often added fillers, making baby food at home is a far better choice. You don’t prefer eating processed foods for every meal, so why should your infant? And before you think you don’t have the time, the following recipes can be whipped up in fewer minutes than it takes you to drive to the store. Homemade baby food is full of fresh ingredients, rich in flavor, and healthier for your tot. Have your food processor handy and feed your baby meals that are infant-gourmet.

Transition from breast milk or formula to soft solids

At four to six months, experts suggest introducing your infant to soft solids, such as single grain cereals, fruits and vegetables. In addition to breastfeeding or formula, soft soft solid foods provide vital nutrients and help your infant’s digestive system develop. By one year, your tot is ready for just about everything the rest of the family eats - granted, it is pureed or mashed to accommodate the fact your baby doesn’t have a full set of teeth.

Single food purees are excellent to introduce your child to new foods and to monitor your child’s reaction to them. However, you can have a lot of fun creating multi-ingredient dishes for your kiddos when you are comfortable feeding them a variety of foods.

Homemade baby food is a time saver

If the thought of making separate meals for your tot has you headed to the supermarket baby food aisle, rest assured that it will only add a few more minutes to your normal prep time for the family meals. Food processors and blenders are time saving gems in the kitchen.

Gourmet baby food recipes

The following recipes are suitable for babies six months to two years, but use your own judgment when introducing them to your tots. And be sure to substitute the fruits, vegetables, and other nutritious foods you have on hand at home to save yourself even more time.

Each recipe makes four to six servings, which can be safely stored in the refrigerator for up to two days or frozen up to a month. You can double or triple the recipes and freeze them in ice cube trays so you always have single serving meals on hand.

Strawberry Coconut Puree
Makes 4 to 6 servings

This is a tasty nutritious breakfast meal.

Ingredients:
1 small banana, cut into large chunks
6 strawberries, washed, trimmed
1/4 cup shredded unsweetened coconut
1 cup plain whole milk yogurt

Directions:
Place all ingredients in a food processor or blender and puree until smooth or desired consistency.

Apple Winter Squash Puree
Makes 4 to 6 servings

Serve this lunch or dinner dish warm.

Ingredients:
1 red apple, cored, peeled, diced
1/4 to 1/2 cup cooked or canned garbanzo beans (rinsed, if canned)
1 small parsnip, trimmed, peeled, diced
1 (2-inch thick) slice of butternut squash, peeled, seeded, diced

Directions:
Place apple in a food processor or blender. Place parsnip and squash in a medium-sized saucepan and cover with water. Place on the stove over medium-high heat and bring to a boil. Lower heat and simmer for 15 minutes or until tender. Drain water from pan and add to food processor or blender. Puree until smooth or until desired consistency.

Chicken Pineapple Puree
Makes 4 to 6 servings

This dish can be served warm or cool.

Ingredients:
1/2 cup cooked chicken
1/2 cup crushed pineapple
3/4 cup cottage cheese

Directions:
Place all ingredients in a food processor or blender and puree until smooth or until desired consistency.

Spinach Rice Puree
Makes 4 to 6 servings

Leafy greens and brown rice create a dish full of antioxidants and flavor.

Ingredients:
1 teaspoon olive oil
2 cups baby spinach, washed
1 cup cooked brown rice
1/2 cup feta or goat cheese
Squeeze of lemon juice (optional)
2 tablespoons water

Directions:
Heat olive oil in a large skillet over medium heat. Add spinach and cook, stirring, until spinach is wilted, sprinkling with water, as needed, if spinach begins sticking to the skillet. Add cooked spinach and remaining ingredients to food processor or blender and puree until smooth or until desired consistency. Add more water 1 tablespoon at a time if mixture is too thick.

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As I gazed at the multiple shelves of vinegars at the market today, I wondered why one balsamic vinegar can be $6.99 for a larger bottle while another is $135 (not a typo!) for a teeny tiny bottle. And why so many different types of vinegar?

Vinegar is versatile

Generally speaking, I’m not one for an overly vinegar flavor in foods. I don’t like pickles, for example (pickle and ice cream jokes were completely lost on me when I was pregnant), and salad dressings have to have real flavors, not just vinegar flavor. While I appreciate the roles different vinegars can play in various recipes or dishes, particularly adding a balance of acidity, it’s not a go-to flavor for me.

That said, there’s something about a good, smooth aged balsamic vinegar lightly drizzled over heirloom tomatoes and fresh mozzarella that can’t be beat.

Vinegar is more than sour wine

The word “vinegar” derives from old French “vin aigre”, which means “sour wine.” Fermentation of wine, cider, beer, or fruit juice happens over time - preferably months for richer, smoother vinegars. Vinegars occur in almost every culture and culinary history, from the rice vinegar that is essential to sushi rice in Japan to malt vinegar served with fries (chips) in the British Isles and elsewhere. The type of vinegar is mostly a reference to the source ingredient: rice, wine, beer, and so on. Vinegars have been developed for food preservation as well as adding flavor to dishes. Did you know there is such a recipe as Vinegar Pie?

Balsamic vinegars can accent both sweet and savory dishes

Balsamic vinegars are especially interesting and popular. Originating in Italy, balsamic vinegars are fermented from the concentrated juice of white grapes and aged for a few to many years (hence the higher cost), producing the thick brown acidic yet sweet liquid that nicely complements so many dishes. Some balsamic vinegars are smooth enough to drizzle on ice cream! Try a good balsamic vinegar on fresh, ultra sweet strawberries or fresh figs for a real taste sensation. Balsamic vinegar is my standard vinegar for salad dressings; we always have two or three varieties on hand.

Fruit vinegar

A fun thing to do with white wine vinegar is to add a fruit syrup to it, thus making a fruit vinegar. This is as simple as cooking down some berries or other fruit with sugar (and water) to taste, then strain. Add to white wine vinegar (because it is mellower than regular white vinegar) and store in the refrigerator for use in salad dressings or marinades.

Recipe ideas featuring vinegar

Raspberry Poppy Seed Salad Dressing

1 egg, or equivalent of pasteurized egg substitute
1/4 c sugar
1 tbsp Dijon mustard
1/3 c red wine vinegar
1/3 c raspberry vinegar
1/2 tsp salt
3 tbsp grated onion, including juice from the grating
2 c oil (corn or canola)
3 tbsp poppy seeds

In a blender or food processor, combine egg, sugar, mustard, vinegars, salt and onion. Process or blend until smooth and well-incorporated. Carefully pour in the oil while the machine is running. Stir in the poppy seeds.

Apple Chicken

3 Granny Smith apples, cored, peeled, sliced thin, tossed with the juice of 1/2 a lemon
2 tbsp unsalted butter
1 tbsp sugar
4 boneless, skinless chicken breast halves, flattened, or cut into 8 thinner cutlets
1 small onion, finely chopped
1/4 c apple cider vinegar
1/4 c heavy cream
1/4 c chicken stock
1/2 tsp salt

Melt 1 tablespoon of butter in a skillet over medium-low heat. Saute the apples 5 to 7 minutes, or until they start to brown just a bit on the edges. Sprinkle with sugar, turn the heat to medium-high and continue to cook, stirring constantly, until the apples are lightly brown all over. Set aside.

Melt the remaining butter in the same skillet. Add the chicken and cook until each side is lightly golden, about 2 minutes a side. Set aside.

Add the onion to the still hot skillet, cover, and cook until it is soft and caramelized, 7 to 8 minutes. Uncover, add the vinegar to deglaze the pan. When the vinegar is cooked down to a syrup (about 1 minute later), add the cream, stock and salt. Return the chicken to the pan and simmer 3 to 5 minutes.

Remove the chicken again. Return the apples to the skillet and cook until the sauce has reduced, about 1 minute. Pour the sauce over the chicken and serve.

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French toast is a quintessential breakfast or brunch dish that lends itself to near endless variations. The plentiful variety of breads alone give you the opportunity to frequently create a novel French toast treat. Add other flavorful ingredients, such as fruit, cheese, and nuts, and you have yourself a gourmet morning meal.

French toast variations

Here are some quick tips to make your everyday French toast something special.

• Try a variety of different breads. Instead of white or wheat, use French bread, pumpernickel, rye, or raisin toast. You can even use sliced bagels, quick breads, poundcake, English muffins, cinnamon rolls and even croissants.
• Take advantage of fruits in season. You can puree fresh fruit and add it to the egg mixture to sweetly coat the bread, use it as a filling between two pieces of bread, or simply as garnish.
• Replace the milk. Instead of regular milk, use chocolate milk, coconut milk, soymilk (which comes in a many flavors), or fruit juice. You can even whisk canned pumpkin with the eggs to make a novel batter.
• Add fabulous flavors. Add distinctive flavor with ground cinnamon, clove, ginger, cardamom, allspice, 5-spice powder, pumpkin spice, and even black pepper or chile powder. Fresh orange or lemon zest lend bold citrus flavor, as does flavor extracts, such as vanilla and almond (and the many other flavorings available in the baking aisle at the supermarket).
• Fill it up. Puree cream cheese or goat cheese with fruit or other ingredients to create a creamy filling for two slices of bread or a slit in a thick slice. Mix softened cheese with nuts, dried fruit, preserves or honey for a tasty array of stuffed French toast variations.
• Tasty toppings. Butter and syrup and a dusting of confectioners’ sugar is always delicious but topping your French toast with fresh fruit, flavored yogurts, ricotta cheese, toasted nuts, chocolate chips, or whipped cream turns your everyday French toast gourmet.
• Make it savory. French toast typically leans to the sweet side, but it can also be a delectable savory dish. Add fresh or dried herbs to the egg mixture, whisk in a little wine, and drizzle with pesto or top with sauteed vegetables. Or, for a sweet-hot variation, add chile powder to the egg mixture and stuff two pieces of bread with a puree of cream cheese and jalapeno jelly. Serve with a mango salsa.

Simply use your culinary imagination and dig right in to the tasty variations you create. Here are three fancy French toast recipes to get you started.

Fancy French Toast Recipes

Pumpkin Orange French Toast
Serves 4

Ingredients:
1 cup canned pure pumpkin
1 teaspoon ground cinnamon
4 eggs
Zest and juice of an orange
4 thick slices of whole grain bread
Butter
Maple syrup

Directions:
1. Whisk together pumpkin and cinnamon in a medium-sized shallow dish. Add eggs and whisk until smooth. Whisk in orange zest and juice. Mixture should be thick enough to coat but thin enough to pour like a syrup.

2. Preheat a nonstick griddle (or skillet) to medium high heat. Dip bread in pumpkin mixture, turning to coat, and let each side soak for 1 to 2 minutes. Spray griddle generously with nonstick cooking spray or brush generously with butter and cook battered bread for 3 minutes or until lightly browned. Flip and cook 2 to 3 minutes or until second side is lightly browned and pumpkin mixture has cooked through.

3. Serve warm with butter and maple syrup.

Blackberry Cheesecake French Toast
Serves 4

Ingredients:
4 ounces cream cheese, softened at room temperature
1 tablespoon honey or agave nectar
1/4 teaspoon pure almond extract
1 cup blackberry preserves
1/2 cup finely chopped almonds
1 1/4 cups milk
1 tablespoon pure vanilla extract
3 eggs
Pinch of salt
8 slices sourdough bread
2 tablespoons melted butter
2 tablespoons vegetable oil
Confectioners’ sugar
Maple or homemade fruit syrup

Directions:
1. In a food processor, blend cream cheese, honey or agave nectar, almond extract and preserves until smooth. Stir in almonds. Generously spread cream cheese mixture evenly on four pieces of bread. Top with remaining pieces of bread. Set aside.

2. In a medium-sized shallow dish, whisk together milk, vanilla, eggs, and salt until smooth. Preheat griddle (or skillet) to medium-high heat. Dip the stuffed pieces of bread in the milk mixture, turning to coat. Let each side soak for 2 minutes.

3. Mix butter and oil together and brush on griddle (or skillet). Cook stuffed bread for 2 to 3 minutes each side, or until crisp and golden and the filling is warm. To serve, diagonally slice each stuffed toast into four pieces, dust with sugar, and drizzle with fruit syrup.

Chocolate Coconut French Toast
Serves 4

Ingredients:
4 eggs
3/4 cup chocolate milk
3/4 cup coconut milk
1 teaspoon pure vanilla extract
3/4 cup shredded coconut
4 slices brioche or white bread
Plain or vanilla yogurt
Extra shredded coconut for garnish
Banana or mango slices

Directions:
1. In a medium-sized shallow dish, whisk together eggs, milks, and vanilla until smooth. Place coconut on a plate.

2. Preheat griddle (or skillet) to medium-high heat. Dip bread in egg mixture and let each side soak for 2 minutes. Generously spray griddle or skillet with nonstick cooking spray.

3. Dip one side of each bread in the coconut mixture and lay bread on the skillet with coconut side facing up. Gently press coconut into batter on bread with a spatula or your fingers. Cook 2 to 3 minutes or until the bottom is lightly browned. Carefully flip and cook 2 minutes or until the coconut side is toasted. Be sure to not scorch the coconut.

4. Serve French toast sliced at a diagonal and topped with yogurt, shredded coconut, and fruit.

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