Tag Archives: feta

Breakfast Brioche, Baked Eggs, Bubbles, and Bulldogs

Cutest little guy you ever did see.

Remember how I was making a case to bring  the Slumber Party back? Well I’m adding something else to that list: Brunch and Bubbles. A perfectly brilliant combination, brunch allows for so many of my favorite things (easy, make-ahead dishes; beautifully set tables; champagne before noon). Furthermore, in these wildly busy lives that we all seem to lead, where syncing up calendars can often result in not seeing dear friends for weeks, Sunday Brunch seems to be a secret pass, often unscheduled and just waiting for a mimosa to kick it off.

This past weekend’s brunch was even better than usual, because not only did we have Blueberry Mimosas, Savory Breakfast Brioches, and Baked Eggs…we had Bulldogs! Well, just one bulldog to be precise, and a pretty stinking cute one at that. Meet Madden Hardaway Fay.

Lest you think it’s not possible, let me assure you that he is even cuter in person…the kind of cute that makes your heart pop and damn your willpower not to get a second dog. The only thing cuter than a 12-week old bulldog puppy? A 12-week old bulldog puppy romping and rolling for all he’s worth with Mr. Duke. They played for hours, we ate and drank for hours, and everyone was oh-so-pleased.

Those Cinnamon Pecan Sticky Buns were pretty out of this world, but since Matt is vehemently opposed to almost all things sweet, I decided to try a savory variety. And let me just say…we may have a problem here. They were delicious (damn them), and a perfect brunch entrée since they can be made completely ahead and then just popped into the oven the morning of. Serve them with Baked Eggs and Bubbles, and raise a toast to bringing brunch back.

Savory Breakfast Brioche with Prosciutto, Pesto, Feta, and Artichokes

Savory Breakfast Brioche, with Prosciutto, Pesto, Artichoke Hearts, and Feta

Serves 8

Dough:

  • 1/4 cup warm water (105° to 115°, you can use a meat thermometer to check)
  • 1 (1/4-ounce) package active dry yeast
  • 1/3 cup sugar
  • 3/4 cup milk
  • 4 Tbsp. unsalted butter, softened and chopped into about 16 small pieces, plus more for greasing
  • 3 large egg yolks
  • 1 1/4 teaspoon. salt
  • 4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:

  • 1/4 lb prosciutto, thinly sliced
  • 3/4 cup pesto
  • 1 can artichoke hearts, drained and coarsely chopped
  • 3/4 cup feta (you could sub another cheese if you liked)

How-To

  1. Make the dough.  In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 7 – 10 minutes. You want to see some little air bubbles.
  2. Add milk, butter, remaining sugar, egg yolks, salt and 3 cups flour.  Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl.  Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
  3. Roll dough out into a 12″ x 18″ rectangle. Top with the pesto, prosciutto, feta, and artichoke hearts. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

    Adding the filling.

  4. Place dough slices, flat side down. Space out so that they roughly fill the whole pan while still slightly touching in places. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

    Ready to rise.

  5. Remove the rolls from the refrigerator an hour before you want to make and let come to room temperature. Meanwhile, preheat oven to 375°. Bake buns on the middle rack until golden, 28 – 32 minutes.

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Filed under Breakfasts, Comfort Foods, Entertaining, Make ahead, Uncategorized

New Beginnings: Quinoa with Feta, Tomatoes, and Basil, tossed with a lemon vinaigrette

Quinoa with Feta, Tomatoes, and Basil, tossed with a Lemon Vinaigrette

Quinoa with Feta, Tomatoes, and Basil, tossed with a Lemon Vinaigrette

Friends of ours, Liz and Daniel, recently had a baby. She is darling, and perfect, and oh-so-tiny. When you haven’t seen a newborn for a while you forget just how little they are. In typical Columbia City fashion the neighborhood has circled around them to provide support in the way of dog walking, plant watering, and, you guessed it, food delivery. 

Since I’ve got two of my own dogs to walk, and have been known to kill weeds, I signed up for option 3. 

Liz and Daniel are both vegetarians, so this dish required a bit more thought, as I am an unabashed meat-eater. I wanted to create something that would travel well, require zero effort on their part, and provide enough for a few meals. Quinoa is my current magical grain of choice, but with summer having finally arrived in the Pacific Northwest, I wanted to dress things up a bit. 

The result was a sort of Greek Inspired Caprese, tossed with quinoa. It was quite delicious (if I do say so myself), and even better the second day. This recipe can easily be halved or doubled, pending how many you’re cooking for and is a beautiful dish for a BBQ potluck. 

Quinoa with Feta, Tomatoes, and Basil, tossed with a lemon vinaigrette
Serves 8
 

2 cups quinoa – rinsed 

4 cups vegetable or chicken stock 

2 medium tomatoes 

1 cup basil, lightly packed, and sliced into ¼ inch strips 

1 1/2 cups feta 

4 TB Olive Oil 

3 TB Lemon Juice 

Salt/Pepper to taste (go easy on this, because feta can be quite salty!) 

  1. Add 1 TB olive oil to a heavy, lidded sauce pan and bring to medium heat. Add the quinoa and cook, stirring frequently, until slightly toasted. Add the stock and stir constantly, being careful not to get splattered. Bring the stock to a boil, stir once more, reduce to a low simmer, cover, and cook 20-25 minutes, or until the liquid is absorbed. Remove from heat, and leave lid on for 5 more minutes. Fluff quinoa with a fork to allow to cool slightly.
  2. Meanwhile, in a large serving bowl add the remaining 3 TB olive oil and 3 TB lemon juice and whisk to make the dressing.
    Feta, tomatoes, basil   

  3. Dice the tomatoes and add to the mixing bowl. Allowing them to mingle with the dressing for a few minutes. Dice the feta and add to the tomato/dressing mixture. Tossing until evenly coated.
  4. Once the quinoa is slightly cooled, add to the serving bowl and toss with the feta, tomatoes, and dressing.
  5. Add the sliced basil just before serving and toss.

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Filed under Health Conscious, Salads, Seasonal Cooking, Vegetarian