when paired with slender asparagus
spears and Brie cheese.
heat. In a small bowl, whisk eggs and mixture. Blend with a whisk or a hand-
milk or water. Pour half the eggs into held mixer until lumps are gone. Cover
Simple touches can spruce up the
the skillet. Rotate the pan to cover the with plastic wrap and allow to rise in
tray. Sprigs of fresh herbs or flowers
bottom evenly with eggs. When eggs the refrigerator overnight.
add a finished look or, for a memorable
are half set, add half the asparagus and 3. In the morning, beat in eggs and
centerpiece, tape bamboo skewers or
cheese. Season with salt and pepper baking soda. Batter will be thin.
chopsticks to the backs of family photos
and sprinkle with half the herbs. Fold 4. Pour ½ to ¾ cup batter into a
and place in a vase. Although no study
eggs over the asparagus and cheese and preheated, oiled waffle iron. Bake until
has proved it, china plates and stem-
slide onto a serving plate. Keep warm. crisp and golden brown. Repeat with
ware do make food taste better.
3. Repeat step two with remaining remaining batter.
ingredients to make a second omelet,
Omelet Primavera
serve.
Breakfast Panini
Serves 2
Serves 2 / A nontraditional breakfast.
Hint: Accompany with a glass of
Apple-Butter Raised afflesW Hint: Use crusty artisan bread for a
champagne or sparkling cider.
Serves 8 / A lighter adaptation of the
hearty sandwich that holds up in the
famous recipe from Fannie Farmer’s
waffle iron.
original cookbook of the 1800s.
Hint: To simplify your morning, make
the batter the night before. Top waffles
with warm applesauce or maple syrup.
½ cup warm water (100-115°)
2¼ teaspoons (1 packet) dry yeast
(regular, not rapid-rise)
¼ cup water
2 cups warm low-fat milk (100-115°)
6 oz. asparagus
¼ cup canola oil
4 slices prosciutto (about 1 ounce)
1 Tbsp butter
¼ cup apple butter
4 slices fresh tomato
4 eggs
½ teaspoon salt
4 slices fontina cheese (about 3 oz.)
2 Tbsp nonfat milk or water
1 teaspoon honey
4 thick slices whole grain bread
¼ lb Brie cheese (rind removed),
1 cup organic all-purpose flour
Salt and pepper
cut into pieces
1 cup whole-wheat pastry flour
Herbes de Provence
Salt and pepper
2 eggs
Olive oil
1 Tbsp fresh dill or chives, chopped
¼ teaspoon baking soda
1. Preheat a waffle iron. Place
Canola oil for waffle iron
prosciutto, tomato and cheese on
1. In a nonstick skillet, heat water two bread slices. Add salt and pepper
until boiling and blanch asparagus until 1. Pour warm water into a large to taste and sprinkle with herbes de
barely tender, 2-4 min. Drain and set mixing bowl and sprinkle with yeast. Provence. Top with remaining bread.
aside. (This step may be done ahead.) Allow to dissolve for about 10 minutes. 2. Brush waffle iron liberally with
2. In the same nonstick skillet, heat 2. Add warm milk, oil, apple olive oil and cook sandwiches until
½ tablespoon butter over medium-low butter, salt, honey and flours to yeast brown, 8 to 10 minutes.
May 2009 27
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