Time for breakfast!

So I came up with these because I love me some stuffed French toast but it usually makes too much.

Enter, the cloverleaf bun and the ramekin.

First, spray the ramekin with some butter cooking spray or rub with softened butter. 

Open the bun from the top and leave the bottom just barely attached (although I accidentally break some of them and it's not a big deal).

Get out some cream cheese and your favorite fruit or jam.  I used some orange marmalade.

First put the cream cheese in the middle and in between each of the sections.  Top with your jam or jelly or fruit, just to a level below the top of the bun.

In a bowl combine one egg per serving (ramekin), 3 tablespoons of cream, 1/2 teaspoon of cinnamon, nutmeg, and vanilla extract. Mix well and pour into ramekin.  Cover and ideally you let sit overnight in the fridge.  If you're like me and you want to make this more on a whim, gently press the buns after the egg mixture is added a few times to expedite the absorption.  Let them sit for about an hour and press every 15 minutes or so.

Now, get the ole' oven heated to 375 degrees.  Put the ramekins in a roasting pan or pan that is as deep as the ramekins.  Then, pour hot water into the pan around the ramekins up to a level about 1/2 inch from the top.  Into the oven and wait about 35 minutes. 

Take them out and be careful not to spill any of the hot water on you!  Top with your favorite syrup ( I had some locally made blueberry here for one and good old maple on the other) and then a pat of butter.

The top will be crispy and crusty and the bottom and middle will almost be custard like. 

You can also have everyone add the fruit or jam of their choosing so they can each get their own version!

Porcini mushroom with basalmic vinegar sauce

So I made a beef roast tonight and wanted a sauce to go with it.  I came up with this tastiness. 

1 package of dried porcini mushrooms, reconstitute with 1 cup of warm water.

Chop two shallots and 3 cloves of garlic.  Add olive oil to a pan and add shallots and cook for about 3 minutes, just until the edges become translucent.  then add the chopped garlic and stir 2 minutes.  Add about 1/2 cup of basalmic vinegar, salt, and pepper.  Cook for about 3 minutes, add mushrooms and liquid.  Cook for about 15 minutes until reduced.  Pour over sliced beef.  It's. Super. Good.

Mashed Potatoes with Parsnip and Rutabaga

Ever want something just a little different than the standard mashed potato?  Well, have I got a deal for you! 
Here's how this one goes down.

You essentially want two parts potato to one part parsnip and one part rutabaga. 

So that's about 6 Yukon gold potatos, skin on, chopped into even chunks.
2 parsnips, peeled and chopped into even chunks
1/2 rutabaga, peeled and chopped into even chunks

Bring to boil in a pot salted water.

Add the rutabaga and parsnip first as they take longer to cook.  Bring to a boil then bring down to cook on medium heat.  Cook for about 20 minutes or until you can easily pierce with a pearing knife.  Now at the tatters and cook for about another 30 minutes, or until everything is easily piercable. 

Drain.

Then, add 1/2 package of cream cheese, 1/2  stick of butter, and approx 1/2 cup half and half (or heavy cream, or milk).  Salt and pepper and mash!  Then you just get to eat! 

The parsnip adds a bit of sweetness and the rutabaga a sort of earthiness.  I love these so much I want to marry them.

--needing to do something a little more with my leftovers tonight, I put some in a dish, topped with Panko and baked at 375 degrees for 45 minutes.  Can I love this more?  Yes, I think I now can.

Fennel and Purple Cabbage Coleslaw

Ohhhhhhhhh, this is y to the u to the mmy.  Definately stepping outside of my norm and it was worth it!

So what is it?

Dice 1 fennel bulb and 1/2 head of purple cabbage.  That easy, isn't it?

For the dressing:

1 cup of mayo
1/2 cup sour cream
zest of 1 orange
juice of 1/2 orange
3 tablespoons red wine vinegar
3 slices of crisp bacon
1/3 cup of finely chopped pecans

Toss the cabbage and fennel in the dressing, add salt and pepper and put chill before serving.

FANTASTIC!!!