Tag Archives: family

Breakfast in Bed – Grilled Flatbread Breakfast Pizza

Grilled Breakfast Pizza 9

by Alison Hein.

This past summer, I learned the neat trick of placing homemade pizza directly on the grill from Matty Matarazzo of Four Sisters Winery in Belvidere, New Jersey. Thanks to Matty, my husband and I have been impressing friends and family with delicious variations of bubbling hot, crispy pizza. (Read more about Matty’s Grilled Flatbread Pizza and Four Sisters Winery.)

Because the cooking time is super fast, Kevin and I work as a team – I shape the pizza and brush the surface with olive oil. While he is grilling the first side, I am preparing whatever toppings are needed for the final product. Meats and vegetables need to be sautéed in advance. Kevin brings the half-cooked pizza back to me, and I place the ingredients on the grill-marked surface. He oils up the grill again, and cooks the pizza to a crisp, melted finish. When you swap out some of the more traditional choices with bacon and eggs – voila! You’ve got an impressive pizza breakfast in bed.

Grilled Breakfast Pizza 1

Ingredients

½ pound pizza dough
Flour, for shaping dough
¼ cup olive oil
2 tablespoons tomato sauce
3 eggs, scrambled
½ cup grated cheddar (or other) cheese
2 slices bacon, cooked and broken into small pieces
Fresh herbs (parsley, basil, or oregano) for garnish
Salt and pepper, to taste

Preparation

Preheat the grill to high. Shape the pizza dough by flattening with your hands on a lightly floured surface. Use your fingers to stretch the dough out, or hold up the edges of the dough, letting the dough hang and stretch, while working around the edges of the dough. Let the dough rest for 5 minutes, then push out the edges with your fingers again, until you have a nice round shape, about 6 to 7 inches in diameter. Keep the dough flat (no raised rim) for easy grilling.

Grilled Breakfast Pizza 2

When the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Place shaped dough on a lightly floured (or use cornmeal) rimless cookie sheet or pizza peel. Gently let the dough slide onto the hot grill grates. Close the lid and cook for 2 minutes. Open the grill and check the bottom of the dough to see if it is getting browned. If it is evenly browned, let it cook for another minute. If not, rotate the dough so it gets an even browning for the last minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. Your dough is ready when the top of the pizza begins to bubble. Do not overcook as this will be the pizza top.

Remove the pizza from the grill using your cookie sheet or pizza peel. Use a spatula to flip the dough over onto a work surface so that the grilled side is now up. Keep the grill covered so it retains heat. Paint the grilled surface of the pizza with a little olive oil, then cover with sauce. Arrange scrambled eggs evenly on surface. Cover with cheese and bacon pieces.

Grilled Breakfast Pizza 5

Slide the pizza back onto the grill. If you’re using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2 to 3 minutes more, or until the bottom begins to char and the cheese is bubbly. Remove with a spatula onto a cutting board or other flat surface. Top with fresh herbs, salt and pepper. Let rest for a couple of minutes before slicing.

Makes 1 6-inch pizza, or 2 servings.

NOTE: Double the recipe for a larger, 12-inch pizza.

Grilled Breakfast Pizza 7

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Bedtime Stories: Scary and Awesome Pumpkin Carving Ideas!

Post by Mark T. Locker.

extreme pumpkinExtreme Pumpkins: Diabolical Do-it-yourself Designs to Amuse your Friends and Scare your Neighbors by Tom Nardone

We are less than two weeks from Halloween now! We picked out our pumpkins a couple weeks ago and my son has been rarin’ to cut into his ever since. For my part, I’m always hurting for inspiration when it comes to most crafty concepts. I came across this out-of-box book at the library. It’s full of amusing and sometimes a little disturbing ideas. On the cover is a mean pumpkin face chewing an understandably surprised-looking littler pumpkin. On the back is a pumpkin who has vomited its insides all over the table. Yuck! Unless you are a six-year-old boy, in which case: awesome!

Have you ever wanted to make a Darth Vader helmet pumpkin? How about using toothpicks as scary sharp teeth? What about a pumpkin puking guacamole? Whatever your weird desires, this book probably has some ideas for you.

Note: I did not do any of the pumpkins in this book in the end. I probably should have, as mine looks like a disaster. My kid’s looks extremely abstract and my wife’s is a fantastic nerd reference.

a-well-done-pumpkin-2

the-territorial-pumpkin-on-my-lawn-2

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Breakfast in Bed – Butternut Hash

Butternut Hash

Post by Alison Hein.

The bad news is that summer is completely and entirely over. The good news is that autumn harvest vegetables are completely and entirely at their peak. Butternut squash, with its rich, buttery sweetness, is one of my all-time favorites.

You can dish a little bit of October flavor onto your breakfast plate with this Butternut Hash recipe. Best results come from fresh, not frozen, squash. Either steal a few pieces of a whole butternut when making soup (try my recipe for Butternut Squash Soup!), or use a handful of pre-cut pieces you can find in most groceries these days.

Butternut Hash

Broiling the butternut squash first makes finishing this hash a snap – do it the day before if you like to speed things even more. I like to roast the squash with a generous sprinkling of hot cayenne, infusing some heat as a counterpoint to its naturally sweet flavor. Stop here, if you like, and serve up the roasted butternut as a side dish for any meal of the day.

If you keep going, you will love the colorful array of vegetables tossed in the pan – deep orangey-gold squash, sprightly green celery, burnt auburn bacon, and rich red onion make this hash as pretty and autumnal as a mountainside of Eastern trees decked out in peak foliage.

Cook up some eggs as a go-with, if you like. Fried or scrambled are good alongside; perching some poached atop the hash is also lovely. A bite of tender yolk completely and entirely enhances the rich, crispy, flavorful bed of vegetables beneath, for a delectable harvest breakfast in bed.

Butternut Hash

Ingredients

1 cup butternut squash, chopped finely into 1/8-inch cubes
2 tablespoons olive oil
Dash of cayenne pepper
2 slices bacon, chopped into small pieces
1 stalk celery, finely chopped
1 small red onion, finely chopped
1 clove garlic, minced
Salt and pepper, to taste
Fresh thyme, for garnish

Butternut Hash

Preparation

Preheat oven to 350°. Toss butternut squash with 1 tablespoon olive oil and cayenne and spread out onto baking sheet. Bake until cooked through and lightly browned, about 15 to 20 minutes.

Heat the remaining olive oil in a heavy saucepan over medium heat. Add bacon, celery, red onion and butternut squash to pan. Sauté, stirring occasionally, until bacon is crisped and vegetables are cooked through, about 10 to 12 minutes. Add garlic and sauté. for 1 to 2 minutes longer, or until garlic is golden but not yet browned. Season with salt and pepper, garnish with fresh thyme.

Serve hot, with a side of eggs of your choice.

Makes 2 servings.

Butternut Hash

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Breakfast in Bed – Mini-Mushroom Frittata

Mini-Mushroom Frittata-Breakfast in Bed

Post by: Alison Hein.

Do you ever find yourself alone of a morning, craving something yummy, but don’t feel like fussing? The answer to this dilemma is a minimal-ingredient, one-pot, fast and furious, cheesy, vegetable-filled mini-frittata.

I love the meaty richness that mushrooms provide, and my fridge is almost always stocked with some kind of edible fungus or another. Adding green spinach (usually to be found in my freezer) for color and depth is a no-brainer. And of course, no frittata is complete without some gooey, sharp cheese.

Mini-Mushroom Frittata-Breakfast in Bed

If you’ve got other goodies stashed in your pantry, by all means, improvise. A tiny bit of salty bacon, ham or sausage goes a long way, and savory sautéed onions or garlic are always delightful. Tomatoes or peppers, potatoes or squash, tofu or seafood can all conspire to create your own custom-built mini-frittata.

I add a healthy dose of seasoning, and like to use a pre-blended mix which includes onion, garlic, paprika and the like. You should use whatever fits your mood and ingredients – basil, oregano and parsley for Italian flavors, or chipotle, marjoram and chili for Latin flair.

Start to finish, you’ll need about 15 minutes to concoct your very own personalized mini-frittata. Just enough time to fluff up those pillows, grab the daily paper, and dig in to your no-fuss, fast and furious breakfast in bed.

Mini-Mushroom Frittata-Breakfast in Bed

Ingredients

1 tablespoon high-heat olive oil
1 cup fresh sliced mushrooms
½ teaspoon seasoning mix
½ cup chopped spinach (thawed and drained if frozen)
2 eggs
¼ cup shredded mozzarella cheese
Salt and pepper, to taste
1 tablespoon parmesan cheese

Mini-Mushroom Frittata-Breakfast in Bed

Preparation

Pour olive oil into a 6-inch ovenproof heavy frying pan, and place on stove over medium heat. Add mushrooms to pan, sprinkle with seasoning mix, and sauté until soft, about 5 minutes. Cover mushrooms evenly with chopped spinach and reduce heat to low.

Break eggs into bowl, and whisk until smooth and thickened. Stir in shredded mozzarella cheese and season with salt and pepper. Pour egg-cheese mixture over mushroom-spinach mixture. Continue to cook, gently moving uncooked eggs back around the sides of the pan, until edges are set, about 3 to 5 minutes. Sprinkle top of frittata with parmesan cheese. Place frying pan under broiler, about 5 inches from direct heat. Broil frittata until eggs are firm and do not jiggle, about 2 to 3 minutes.

Makes 1 serving.

Mini-Mushroom Frittata-Breakfast in Bed

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Breakfast in Bed – Scottish Shortbread Cookies

Scottish Shortbread 10

Post by Alison Hein.

Scotland’s recent historic vote for independence has got me thinking a lot about this lovely place, its people and its traditions.

The Scots are an ingenious people. Did you know that marmalade, raincoats, tarmac, pneumatic tires, adhesive stamps, penicillin, the bicycle, and the telephone were all invented by Scottish people? I learned this from one of my well-worn and well-loved linen dishcloths gifted to me by my dear friend Anne after a visit to her native homeland many years ago. Anne brought me a second linen at that time, too – this one emblazoned with traditional Scottish recipes: haggis and clootie; cock-a-leekie soup, scones and bridies; and of course, shortbread.

Also ingenious in their simplicity, Scottish recipes require little in the way of provisions, and offer much in the way of flavor. My dishcloth shortbread recipe calls for only three ingredients – flour, sugar, and butter. I’ve modified this approach over the years, using a light brown sugar for depth and a smooth, subtle splash of vanilla for mellowing. Remember, shortbread is all about the butter, so be sure to use a high quality variety when you try this recipe. You must cut the cookies immediately after removing them from the oven, while the dough is still soft. Then, allow them to cool in the pan for a bit so they won’t crumble.

Scottish Shortbread 1

Scotland’s history is also rich with music and verse, like this lovely little snippet from the song Bonnie Scotland, I Adore Thee:

Bonnie Scotland, land of grandeur,

Where the sparkling streams meander,

Here will I delight to wander,

Bonnie, Bonnie Scotland.

So, make a quick batch of shortbread, brew some thick, dark tea the way the Scots do, hum along, and surrender – to a bonnie, Scottish breakfast in bed.

Scottish Shortbread 3

Ingredients

1 cup unsalted butter, softened
½ cup light brown sugar
2 teaspoons vanilla
2 cups flour

Scottish Shortbread 5

Preparation

Preheat oven to 325°. In a large bowl, cream butter and brown sugar together until light and fluffy. Stir in vanilla and mix well. Add flour gradually until a thick, crumbly dough has formed. Knead lightly until dough sticks together in a ball, then press evenly into a 9×9-inch pan. Bake for 20 to 25 minutes until lightly browned, but not crisp. Immediately cut dough into 3×1-inch strips and prick tops with a fork or toothpick. Let cool in pan for 10 minutes, then remove and cool on a rack until firm. Store in waxed paper-lined tin.

Makes 27 cookies.

Scottish Shortbread 7

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