Wednesday, February 19, 2014
Breakfast for Dinner Cheese Omelette with Breakfast Potatoes Fluffy Drop Biscuit and Spring Greens with Bacon Raisins and Maple Vinaigrette
I honestly can not recall when the last time I fixed breakfast for breakfast let alone for dinner. I guess because it is too much cooking to deal with in the morning, followed by far too many dishes as evidenced by the mess I made last night, and it just does enter my mind for dinner. For whatever reason, I could not get it off my mind yesterday so I came up with this lovely little menu: two egg cheese omelette with breakfast potatoes, fluffy drop biscuit and spring greens with bacon, raisins and a maple vinaigrette.
The best place to start is the potatoes because they really take the longest to prepare. I washed and dried to medium red pototoes and cooked them in the microwave until they were half way cooked. Let them cool for a few minutes until you are able to handle them without burning youself. Cut the potatoes into a smallish dish and toss them into a large preheated sautee with a few tablespoons of oil. Let them sit for a few minutes without moving them around the pan so they can develop a nice brown color, about 3-5 minutes. Add 1/2 small diced red onion and toss to combine with the potatoes. Again, let them stay in one place for several minutes. Season with salt and pepper and continue to toss and cook until the potatoes are nicely browned. This process probably takes about 20 minutes. I give it a final seasoning of Old Bay and a splash of apple cider vinegar (that step is entirely optional, but every so often the Baltimore comes out in me. You know what they say "You can take the girl out of Bmore but you cant take the hon out of the girl).
Midway through the potatoes is a good time to start the bacon. I like to cook the bacon in the oven because it does not use up a burner, it cooks really well and, most importantly, the grease is contained to the inside of my oven instead of all over my kitchen walls. Place several pieces of bacon on a parchment lined baking sheet and place in a cold oven. Set the temperature to 425 degrees and you dont have to do anything else, except flip it over halfway through the cooking process. Keep and eye on it, but it should take somewhere around 15 minutes.
Keep the oven at 425 degrees for the drop biscuit. I used Bisquick as a base because it tastes good and thats how my Mom did it. Besides it is easy to make just one biscuit and there is no needing involved. I combined about 1/4 cup of Bisquick mix with about a tablespoon of milk, but after mixing you can add more milk if it is too dry. This is more of a feel than an exact amount sort of thing. Drop the biscuit from the spoon onto a baking sheet (hence the name drop biscuit) and bake for about 12-15 minutes.
For the salad, I washed and dried a mix of spring greens and placed in a bowl with raisins and the crumbled up bacon. I made a maple vinaigrette of 1 teaspoon pure maple syrup, 1 teaspoon apple cider vinegar, a dollop of dijon mustard and a few tablespoons of olive oil. Season with salt and pepper and lightly dress the salad. Toss to combine.
Finally, for the omelette, I wisked together two eggs, salt, pepper and a dash of hot pepper sauce (this is dinner afterall). In a relatively hot small skillet add about a tablespoon of butter. Once the foam subsides, add the eggs to the pan and stir until it starts to set (just a few seconds). Sprinkle with fresh grated cheddar cheese, flip one side over and roll it out of the pan onto the plate. This technique is most successful when attempted with a non stick pan. Even if it does not turn out perfect, trust me, it will still taste delicious.
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