Sweet Corn Carbonara

We know that a classic pasta carbonara, made with very distinct ingredients, is nearly a sacred dish in Rome. However, we couldn't help riffing on the original with a summery flare! Our recipe substitutes bacon for traditional guanciale and features the addition of summer sweet corn, and basil fresh from the garden. We hope you enjoy this easy and delicious summer dinner as much as we did!

Bucatini alla Carbonara with Grilled Corn, Bacon, & Basil
Serves 4

Ingredients:
12 oz bucatini
6 slices thick-cut bacon
4 ears sweet corn, grilled and kernels removed from the cob
1/3 cup pecorino romano, finely grated
2/3 cup parmesan, finely grated
2 whole eggs
3 egg yolks
10 leaves fresh basil, chiffonade cut
1/2 teaspoon freshly ground pepper

Directions:
1. Preheat the grill and grill the corn cobs on direct heat, turning until slightly charred about 3-4 minutes per side. Once the corn has cooled, remove the kernels from the cob using a corn stripping tool. Wash and thinly chiffonade the basil.

2. Meanwhile, cook the bacon in a large skillet. Once the bacon has cooked, let it cool on a paper towel-lined plate. Once it's cooled, slice or crumble into bite-sized pieces. Discard the excess bacon grease, leaving about 1 tablespoon in the skillet.

3. In a medium bowl, combine the whole eggs and the egg yolks. Whisk together. Mix in the finely grated pecorino romano, parmesan cheese, and freshly ground pepper to the eggs. Whisk the mixture until well-combined and set aside.

4. Cook the bucatini according to the package instructions in a large pot of well-salted water until al dente. Reserve at least 1 cup of pasta water for finishing the sauce.

5. In the large skillet, immediately mix the hot pasta with the egg mixture and about 1/2 to 1 cup of the reserved pasta water. Stir the pasta together with tongs until the noodles are coated and a silky sauce is formed.

6. Add the cooked bacon and grilled corn to the coated noodles. Stir until combined. Serve immediately with a garnish of basil and extra cheese, as desired. Enjoy!

Key Lime Pie

A true summer classic, tart and sweet Key Lime Pie is one of our favorite desserts! For our version, we’ve used a classic graham cracker crust filled with a surprisingly simple custard made of key lime juice, key lime zest, eggs, and sweetened condensed milk. The creamy, smooth filling is topped with a generous amount of whipped coconut cream to double down on the tropical flavors of this wonderful treat.

Key Lime Pie with Whipped Coconut Cream
Makes one 9" pie

Pie Filling:
2 cans (14 oz each sweetened condensed milk
7 large egg yolks, beaten
3/4 cup freshly squeezed key lime juice
1 tablespoon key lime zest

Coconut Whipped Cream:
1 cup cold whipping cream
1/3 cup coconut cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Toasted Coconut Graham Cracker Crust:
1 -1/4 cup graham cracker crumbs
2 tablespoons sweetened coconut flakes, toasted
2 tablespoons granulated sugar
1 tablespoon brown sugar
6 tablespoons butter, melted
Pinch of salt

Garnish:
Key lime zest, lime slices, and/or toasted coconut

Directions:
1. Prepare the key lime pie filling by whisking together the sweetened condensed milk, egg yolks, key lime juice, and key lime zest until smooth. Cover with plastic wrap and let the mixture rest and thicken at room temperature for about 20 minutes.

2. Meanwhile, preheat the oven to 325° F. In a food processor, pulse the graham crackers and toasted coconut flakes until they are ground into fine crumbs. Pour the crumb mixture into a medium bowl and stir in the sugar and salt until evenly incorporated. Add the butter and mix the ingredients until they are fully incorporated. The mixture will be slightly wet and sandy. Press the mixture into the bottom and sides of a greased pie pan. Bake in the preheated oven for 12 minutes. Remove and cool the pie crust slightly on a cooling rack.

3. Pour the filling into the warm crust and bake the pie until set, about 25-35 minutes, until pie is firm to the touch but the center is slightly jiggly (it will continue to set as it cools). Cool on a cooling rack for 1-2 hours and then refrigerate for an additional 2 hours or overnight.

4. Once the pie has chilled, prepare the coconut whipped cream. In a stand mixer with the whisk attachment, pour the cold whipping cream, coconut cream, powdered sugar, and vanilla extract into a chilled bowl, and beat on high until stiff peaks form, about 3 minutes. Top the key lime pie with the whipped cream, lime slices, lime zest, and toasted coconut. Serve immediately.

French Toast Sticks

This week we are channeling our inner child with French toast sticks! The extra surface area achieved when preparing French toast sticks brings twice the flavor while enrobing wonderfully custardy insides. Their handy shape means they are destined for easy dipping, serving, and sharing with the whole family. Good Morning!

Cinnamon-Sugar French Toast Sticks
Serves 4

Ingredients:
1 large loaf bread (such as a brioche or Italian loaf that’s 3-4 days old)
3 eggs
3/4 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon allspice
1/2 cup white sugar
1 tablespoon cinnamon
4 tablespoons salted butter, divided

For Serving:
Pure Maple syrup
Seasonal berries

Directions:
1. Trim the crust off of the bread and slice it into equally-sized strips, roughly 1" thick.

2. In a medium bowl, whisk together the eggs, cream, vanilla, salt, and allspice. Pour the mixture in a shallow bowl. In a small bowl, mix together the sugar and cinnamon. Spread the mixture out on a medium-sized plate.

3. Melt 2 tablespoons butter in a medium-large skillet.

4. Separate the bread sticks into two even batches. Starting with the first batch, dredge the bread sticks one at a time in the egg mixture by rolling them for a few seconds to evenly coat the bread all the way around. Shake off any excess egg mixture.

5. Place a few of the sticks of bread into the skillet, spacing them evenly, with about 1" in between (this spacing will make them easy to grab and turn). Cook the French toast sticks over medium-low heat using tongs to turn. Cook evenly until all sides are golden brown (roughly 1-2 minutes on each side).

6. Immediately remove the sticks from the pan and coat with the cinnamon and sugar while the French toast sticks are still hot, repeating until all of the sticks from the first batch are coated.

7. Melt the remaining 2 tablespoons of butter and repeat Steps 4-6 with the remaining sticks.

8. Once all the French toast sticks have been cooked and coated, serve immediately with warm maple syrup and fresh seasonal berries.

Chocolate Crêpe Cake

We love the beautiful, layered presentation of a crêpe cake, and we love the flavor even more! Alternating layers of chocolate crêpe and vanilla custard stack together in an extremely impressive assembly. This not-too-sweet 'cake' is topped with fresh berries and whipped cream, and pairs perfectly with a cup of coffee. The only question is whether to serve it for breakfast for dessert. You decide! (Hint: we suggest both!)

Chocolate Crêpe Cake
Makes one 8-inch cake - Serves 8-10

Chocolate Crêpe Ingredients:
Makes about 30 (8-inch) crepes
12 eggs
5 cups whole milk
1/2 teaspoon Kosher salt
2/3 cup unsweetened cocoa powder
2/3 cup sugar
1 tablespoon vanilla extract
1 cup butter, melted
3 cups flour Canola oil for coating the cooking surface

Vanilla Custard Filling Ingredients:
Makes about 6 cups
2 cups whole milk
1 cup heavy cream
3 large eggs
3 large yolks
3/4 cup sugar
1/4 teaspoon Kosher salt
3 tablespoons cornstarch
1/2 tablespoon pure vanilla extract
6 tablespoons unsalted butter, cut into 1/2-inch cubes

Whipped Cream Topping Ingredients:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Garnishes:
Additional cocoa powder for dusting
Fresh raspberries
Fresh blackberries

Directions for Making the Crepes:
1. Prepare the crêpe batter: In a food processor or blender, mix the eggs, milk, Kosher salt, cocoa powder, sugar, and vanilla extract together. Blend thoroughly. Add the melted butter and blend again. Add the flour to the mixture and mix until just combined; do not over mix. The batter should be the consistency of heavy cream.

2. Allow the batter to sit for several hours or overnight in the refrigerator. This chilled resting period is key to forming a good batter.

3. When it’s time to make the crêpes, prepare a landing place for the finished crêpes by lining a plate with a layer of parchment paper. Prepare several pieces of parchment paper to place between the cooked crêpes.

4. Heat a crêpe pan or nonstick skillet over medium heat. Swipe the cooking surface with a canola oil-soaked paper towel. Pour 1/3 cup batter on to the hot skillet and immediately swirl the batter to coat the surface. The batter will quickly set and the top will become dry looking with little bubbles forming. Once you're able to loosen the edges of the crêpe and check the bottom for golden brownness; about 1-2 minutes, flip the crêpe and cook the other side for another 30 seconds - 1 minute. Remove the finished crêpe from the pan and place on a waiting plate. Repeat until all of the batter has been used, about 25-30 crêpes (not a thousand!).

5. Allow the crêpes to cool. Wrap the entire stack well, once cooled, to prevent drying out and to prevent odors from invading the flavor of the crêpes until ready to assemble the cake.

Directions for Making the Vanilla Custard:
1. In a large saucepan, heat the milk to scalding.

2. In a large bowl, whisk together the cream, eggs, egg yolks, sugar, salt, and cornstarch until smooth. If necessary, strain through a fine sieve. Stream in 1/2-cup of the hot milk while stirring continuously. Gradually add the remaining hot milk continuing to stir constantly. (This process, known as “tempering,” gradually increases the temperature of the mixture without curdling the eggs and egg yolks.)

3. Pour the mixture back into the same large saucepan used to heat the milk and cook over medium-low heat, stirring constantly until the mixture thickens to a thin custardy consistency (it will continue to thicken as it cools). Remove from the heat.

4. Add the vanilla extract and cubes of butter. Stir until the butter is melted and combined into the mixture. Set the mixture aside to cool to room temperature. Place a piece of plastic wrap on the surface of the pastry cream to prevent the formation of a “skin.” Store in the refrigerator until ready to assemble the crêpe cake.

Directions for Assembling and Finishing the Crêpe Cake:
1. Smear a teaspoon of the vanilla custard filling in a circle on the bottom of the presentation plate. This will help to steady the final stack of crêpes.

2. Place a crêpe, centered, on the plate. Spread about 2-3 tablespoons of the vanilla filling on top and spread in a thin, even layer. Repeat the sequence of alternating layers until all the crêpes are stacked finishing with a crêpe.

3. Wrap the cake well to prevent drying out and to deter any odors in the refrigerator transferring to the dessert. Chill the assembled cake for 4 hours or overnight.

4. Just prior to serving, whisk the heavy whipping cream, powdered sugar, and vanilla extract, until the sugar is dissolved. Whip the mixture to stiff peaks. Use a piping bag and star tip, pipe the whipped cream on top of the gâteau in an interesting design of your choice. Garnish with fresh berries.

5. To serve, cut narrow wedges of the crêpe cake with a long knife. Lay each slice on its side on an individual dessert plate to display the thin layers. Serve with extra whipped cream and berries.

White Cheddar Pimento Deviled Eggs

Do you love, or even crave deviled eggs? Some quick egg math: How is it possible that we can only eat one, maybe two fried eggs, but can easily consume an entire plate of deviled eggs (one plate = roughly twelve eggs)? In one sitting? No _problem? That answer is best left up to others! All we have to say is that this recipe makes 24 halved eggs, so it ultimately serves?.?.?.? two. Enjoy!

White Cheddar Pimento Deviled Eggs
Makes 24 filled halves

Ingredients:
12 hard-boiled eggs
3/4 cup mayonnaise
2 tablespoons Dijon mustard
1 (4 oz) jar finely diced pimento peppers, drained
1/2 teaspoon Worcestershire sauce
1-1/2 cups finely grated sharp white cheddar cheese
1 tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne

Garnishes:
Paprika
Black pepper
Chives, chopped

Directions:
1. Place the cold eggs in a large saucepan and add cold water, enough to cover the eggs by at least 1-inch.

2. Bring the water and eggs to a boil over high heat. Once the water boils, cover the eggs with a lid and remove from the heat. Let the eggs stand for 12 minutes – set the timer! (Be careful not to go over 12 minutes. It’s the extended exposure to heat that turns the yolks green.)

3. After the 12 minutes are completed, pour out the hot water and replace with cold water. As the cold water warms from the eggs, replace with more cold water. Once cooled, the eggs are ready to use, or may be refrigerated.

4. Carefully peel the eggs. Slice the eggs lengthwise, and carefully remove the yolks, placing them in a medium-sized mixing bowl.

5. Use a pastry blender or fork to quickly mash the yolks. Continue mashing the yokes with a fork until they have completely broken apart. (For ultra-smooth yolks, grate the yolks on a fine grater.)

6. Mix in the mayonnaise, Dijon mustard, pimento peppers, Worcestershire sauce, cheddar cheese, shallot, salt, sugar, garlic powder, onion powder, and cayenne into the yolks and continue to combine until evenly incorporated.

7. Pipe the filling into the egg halves with a pastry bag outfitted with a wide tip, or a plastic bag with a corner snipped away. Garnish the eggs with paprika, black pepper, and chives.

Crustless Quiche

This savory, crustless quiche is an elegant, yet easy, recipe! The eggs have a light and airy quality that are well-balanced with hearty bits of ham and Swiss cheese. This delicious recipe pairs easily with a salad anchoring a meal that’s satisfying enough to be called either brunch or dinner!

Savory, Crustless Quiche - Ham & Cheese
Makes one 9-inch pie

Ingredients:
1/2 large sweet onion, diced and sautéed
2 tablespoons butter
5 eggs
1/2 cup heavy cream
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1 cup sour cream
1 cup cottage cheese
1 cup ham, finely diced
1/4 cup Parmesan cheese, grated
1-2 cups Swiss cheese, grated
Fresh chives for garnishing

Directions:
1. Prepare a 9-inch pie dish by buttering all of the surfaces, or spraying with a cooking spray.

2. Preheat the oven to 350°F

3. In a skillet, saute the onion in 1 tablespoon of butter until softened. Remove from the heat and let the onions cool slightly.

4. In a large bowl, whisk the eggs until combined. Add the cream and whisk some more until combined. Add the flour, baking powder, Kosher salt, and back pepper; continue whisking. Fold in the sour cream and cottage cheese. Stir in the cooled, cooked onions.

5. Layer the diced ham in the quiche pan. Sprinkle the ham with the Parmesan and Swiss cheeses. 6. Pour the egg mixture over the ham and cheese.

7. Bake for 40-45 minutes or until the egg is set in the middle, or reaches a temperature of 165°F in the center. Let cool slightly, then slice and serve.

Banana Cream Pie

Banana Cream Pie is a favorite across many generations for a good reason! The memorable flavors of sweet banana and creamy vanilla custard are wonderfully compatible and so delicious. This recipe introduces a playful peanut butter graham cracker crust that can’t be beat. But, the real show stopper is the impressive meringue topping, caramelized by the kitchen’s most thrilling tool — the culinary torch!

Banana Cream Pie
Makes One 9” Pie

Peanut Butter Graham Cracker Crust:
4 tablespoons butter, plus 1 tablespoon butter for greasing the pie pan
1-1/2 cups graham cracker crumbs (roughly 14 whole graham cracker sheets)
1/4 cup white sugar
1/4 teaspoon salt
1/4 cup creamy peanut butter

Meringue:
3 large pasteurized egg whites, room temperature
1/4 teaspoon cream of tartar
1/3 cup superfine caster sugar

Custard Filling:
2 cups whole milk
1 cup heavy cream
3 large eggs
3 large yolks (reserve the whites for the meringue)
1/2 cup sugar
1/4 cup brown sugar
1/4 teaspoon Kosher salt
4 tablespoons cornstarch
1/2 tablespoon pure vanilla extract
6 tablespoons unsalted butter, cut into 1/2" cubes
2 large bananas, sliced

Prepare the crust:
Generously butter a 9" pie pan. In a food processor, pulse the graham crackers into fine crumbs. In a medium sized bowl, combine the graham cracker crumbs, sugar, and salt. Melt 4 tablespoons butter in the microwave and in a small bowl, stir together with the peanut butter until combined. Slowly add the butter and peanut butter to the graham cracker mix, using your hands to combine until the crust beings to stick together. Press the mixture evenly to the bottom and up the sides of the buttered pie pan. Chill the pie crust for about 2 hours.

Make the custard and banana filling:
In a medium sauce pan, heat the milk over medium until milk is just scalding. (You will know it is scalding when the milk reaches 180°F and it begins to steam and bubbles start to form.) In a large bowl, whisk together the cream, eggs, egg yolks, sugar, brown sugar, salt, and cornstarch until smooth. Stream in 1/2-cup of the hot milk stirring continuously. Gradually add the remaining hot milk continuing to stir. Pour the mixture back into the saucepan used to heat the milk. Cook over medium heat, stirring continually, until the mixture comes to a soft boil, stirring all the while. Remove from heat. While hot, add the vanilla extract and the cubes of butter. Stir until the butter is melted and combined into the mixture. Set the mixture aside to cool to room temperature. Place a piece of plastic wrap on the surface of the pastry cream to prevent the formation of a “skin.” Refrigerate for one hour or until cooled. Arrange the banana slices in a single layer on the chilled graham cracker crust. Pour the custard filling on top of the bananas. Cover with plastic wrap and chill in the refrigerator for 4 hours.

Make the meringue:
In a stand mixer set to low speed, beat the egg whites until they are frothy. Add the cream of tartar and increase the mixer speed to medium. Continue beating the egg whites until large bubbles form around the edges and the whites begin to get fluy. Gradually add the sugar one teaspoon at a time until fully incorporated. Continue beating on medium-high speed until stiff peaks form. Spoon the egg whites over the top of the custard, evenly spreading and covering the pie all the way to the edge of the crust. Use the back of a spoon to lift up the egg whites to create varying peaks. Use a culinary torch to toast and gently caramelize the meringue. Serve and enjoy!

Green Chile & Cheese Egg Bake Bites

Holiday preparations are in full swing, and that means busier mornings and weekends. We find ourselves searching for protein-packed recipes that come together in a snap. These featured savory egg bake bites are just that! IN THIS ISSUE we share our favorite recipe for petite-sized breakfast bites, along with tips on how to crack an egg one-handed. 

Green Chile & Cheese Egg Bake Bites
Makes 12 egg bites

Busy mornings are the norm! We often find ourselves searching for satisfying, protein-packed recipes that come together in a snap to help us approach the day with some solid nourishment. You’ll find that these savory egg bake bites are just that -- delicious, satisfying, and easy!

Ingredients:
1/2 cup butter, melted, plus 2 tablespoons softened
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon Kosher salt
1/2 teaspoon pepper
1/2 teaspoon paprika
8 eggs
3/4 cup small curd cottage cheese
7 oz can chopped green chiles
2 cups grated Monterey Jack cheese (about 8 oz)

Directions:
1. Preheat the oven to 350°F. Generously butter the cups of a standard-sized mun pan with the softened butter. 

2. In a medium bowl, mix together the flour, baking powder, salt, pepper, and paprika.

3. In a large bowl, whisk the eggs. Slowly add the dry ingredients to the egg mixture and whisk to combine.

4. Stir in the melted butter, cottage cheese, green chiles, and Monterey Jack cheese and continue stirring until the ingredients are incorporated.

5. Use a measuring cup to evenly distribute the egg mix into the 12 prepared cups of the mun pan.

6. Bake until set, about 20-25 min. Let the egg bake bites cool in the pan before removing. Eat while warm or store in the refrigerator for 3 days in an air-tight container, or wrap well and store in the freezer for up to two months.

Fresh Cream Puffs with Berry Filling

Expanding your repertoire of kitchen skills these days? Add cream puffs to your list of culinary mastery while celebrating the return of fresh berries. The light, delicate, cream puffs with sweet berry filling are perfect for Mother’s Day, too! This recipe starts with a classic French pâte à choux and finishes things off with bright, jammy berries, and homemade whipped cream.

Fresh Inspiration! Huevos Rancheros for Breakfast, Lunch, or Dinner

Today we’re featuring flavor-rich huevos rancheros. It’s a great dish to enjoy for any meal of the day. This classic Mexican breakfast translates to “ranch eggs” and highlights a perfectly fried egg served on a warm tortilla with black beans, cotija cheese, and fresh pico de gallo. Enjoy!

A Good Time to Have Brunch In!

There is no better time than the present to brunch . . . IN! If breakfast is the most important meal of the day, brunch is the most fun! Brunch implies a leisurely sort of day — where our schedules are less relentless and time together is well spent. Whether you spend it with family or a few good friends, we've composed a foolproof menu worth celebrating.

IN THIS ISSUE, we feature a Caramelized Onion, Mushroom, and Parmesan Quiche, Macerated Citrus Salad, and a side of Orange Poppyseed Bread.

January 24, 2019 - Breakfast Power Bowls

December 20, 2018 - Eggnog French Toast Bake