Subject: Basil Breakfast Strata Lines: 62 BASIL BREAKFAST STRATA (Silver Palate Goodtimes Cookbook) 1 cup milk 1/2 cup dry white wine 1 day old loaf swiss peasant bread or French bread cut into 1/2 inch slices 8 ounces prosciutto, thinly sliced 2 cups arugula leaves (1 bunch) 3 tablespoons olive oil 1 pound basil torta cheese, thinly sliced 3 ripe tomatoes, sliced 1/2 cup basic Pesto 4 eggs beaten salt and freshly ground black pepper, to taste 1/2 cup heavy or whipping cream One day before serving, mix the milk and wine in a shallow bowl. Dip 1 or 2 slices of bread in the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it. Place the bread in a 12 inch round or oval au grain dish and cover with a slice of prosciutto, several arugula leaves dipped in olive oil, some slices of basil torta, and a few tomato slices. Drizzle sparingly with pesto. Repeat the layering, overlapping the bread slices slightly, until the dish is filled Beat the eggs with salt and pepper to taste and pour evenly over the layers in the dish. Cover with plastic wrap and refrigerate overnight. The following day remove the dish from the refrigerator and let warm to room temperature. Preheat oven to 350 degrees Drizzle the top with the cream and bake until puffy and browned, 45 minutes to 1 hour. Serve immediately. 6 portions Basic Pesto 2 cups fresh basil leaves 4 medium size cloves, garlic chopped 1 cup walnut meats (or pine nuts) 1 cup best quality olive oil 1 cup freshly grated imported Parmesan Cheese 1/4 cup freshly grated imported Romano cheese Salt and freshly ground black pepper, to taste. Process the basil, garlic, and walnuts (or pine nuts) in a food processor fitted with a steel blade or in 2 batches in a blender, until finely chopped. With the machine running, pour in the oil in a thin, steady stream. Add the cheeses, a big pinch of salt, and a liberal grinding of pepper. Process briefly to combine. Remove to a bowl and cover until ready to use. Yield 2 cups. Subject: COLLECTION: Breakfast Recipes Lines: 80 Pineapple French Toast with Ambrosia Salsa (source: Austin American Statesman, April 7, 1993) 20 oz can pineapple chunks in juice 1 cup strawberry halves 1/4 cup toasted flaked coconut 4 tablespoons sugar, divided 1 10 ounce loaf French or Italian bread 3 eggs 1 1/2 cups milk 1 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon butter Drain pineapple, reserving 3/4 cup juice and pineapple pieces separately. In a small bowl, prepare ambrosia salsa by combining strawberries, coconut, reseved pineapple pieces and 2 tablespoons sugar, set aside. Cut bread in 3/4 inch slices. In a 15 by 10 inch jelly roll pan, arrange bread in a single layer, set aside. In a large bowl, beat eggs, milk, vanilla, salt and remaining 2 tablespoons sugar and reserved pineapple juice, pour over bread, turning slices to coat completely. Cover and refrigerate overnight or until all liquid is absorbed, about 1 1/2 hours. In a large skillet over medium heat, melt butter. Add bread a few pieces at a time and cook until browned on both sides, turning bread once, and adding more butter if necessary. Serve with ambrosia salsa. Serves 6. Baked French Toast (Overnight) French bread cut into one inch slices, making eight slices Combine: 6 eggs 3/4 cup milk 1/4 teaspoon baking powder 1 tablespoon vanilla Pour over bread slices, cover and refrigerate overnight. Next morning: Combine 10 ounce bag frozen strawberries, 4 ripe bananas, thick sliced, place in glass casserole dish, sprinkle mixture of 3/4 cup sugar and 1 tablespoon apple pie spice over strawberries and bananas. Place slices of egg-soaked bread on top of strawberries and bananas. Sprinkle top with cinnamon and sugar. Bake 450 degrees for 20-25 minutes. Serve with whipped cream or powdered sugar. Egg Casserole 12 eggs beaten 1/2 lb. sausage 1 can condensed creamy chicken mushroom soup Cheddar cheese Basil Chives Paprika Parsley Pan fry sausage, drain, set aside. Grate cheese (enough to sprinkle on top of casserole). Beat eggs, add chopped chives, basil, seasoned salt, scramble lightly. Add together 1/2 sausage and chicken soup, (no milk added to soup), and egg mixture. Place remaining sausage in bottom of casserole dish. Pour egg mixture, soup and remaining sausage over top of sausage. Sprinkle cheese on top. Sprinkle paprika and/or parsley on top. Bake 30 minutes at 350F. Cinnamon Butter 1/2 lb butter 1/2 lb confectioners sugar 3 tablespoons cinnamon Combine the ingredients and mix well with an electric mixture. Store in refrigerator. Curried Eggs and Bacon Ingredients: 6 Hard Boiled Eggs, shelled 3 Tsp Butter 1 1/2 tsp Mild Curry Powder Pinch of Sugar 3 Tbs Flour 1 1/2 cups Chicken Broth 2 tsp Lemon Juice 4 slices Lean Bacon Finely chopped parsley to garnish. Cut eggs in half lengthwise and arrange cut side down in a greased, shallow casserole dish. Melt butter in saucepan, stir in curry powder, sugar and flour. Cook 1 minute. Remove from heat and stir in broth and lemon juice. Return to heat and gradually bring to a boil, stirring constantly. Taste for seasoning (add salt/pepper if required) and spoon over eggs. Bake in a 400 degree oven for 5 minutes, or until eggs are heated through and sauce is bubbly. Meanwhile, chop bacon and fry until crisp. Sprinkle bacon over eggs and g1arnish with parsley. COLLECTION: Breakfast recipes from Brennan's Restaurant, New Orleans Lines: 128 Poached Eggs 8 large eggs 1 1/2 quarts water 2 cups vinegar Bring the water to a boil in a large saucepan. Crach the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks. Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly. When firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving. Serves 4 Hollandaise Sauce 1 pound butter 4 egg yolks 1 1/2 teaspoons red wine vinegar pinch of cayenne pepper 1 teaspoon salt 1 1/2 teaspoons water Melt the butter in a medium saucepan; skim and discard the milk solids from the top of the butter. Hold the clarified butter over very low heat while preparing the egg yolks. Place the egg yolks, vinegar, cayenne, and salt in a large stainless steel bowl and whisk briefly. Fill a saucepan or Dutch oven large enough to accomodate the bowl with about 1 inch of water. Heat the water to just below the boiling point. Set the bowl in the pan over the water; do not let the water touch the bottom of the bowl. Whisk the egg yolk mixture until slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly. If the bottom of the bowl becomes hotter than warm to the touch, remove the bowl from the pan for a few seconds to cool. When all of the butter is incorporated and the sauce is thick, beat in the water. Serve immediately or keep in a warm place at room temperature until use. Yields 2 cups. Marchand De Vin Sauce 6 tablespoons butter 1/2 cup onion, finely chopped 1 1/2 teaspoons garlic, finely chopped 1/2 cup scallions, finely chopped 1/2 cup boiled ham, finely chopped 1/2 cup mushrooms, finely chopped 1/2 cup all-purpose flour 2 tablespoons Worcestershire sauce 2 cups beef stock 1/2 cup red wine 1 1/2 teaspoons thyme leaves 1 bay leaf 1/2 cup fresh parsley, finely chopped salt and black pepper Melt the butter in a large saucepan or Dutch oven and saute' the onion, garlic, scallions, and ham for 5 minutes. Add the mushrooms, reduce the heat to medium and cook for 2 minutes. Blend in the flour and cook, stirring, for 4 minutes, then add the Worcestershire, beef stock, thyme, and bay leaf. Simmer until the sauce thickens, about 1 hour. Before serving, remove the bay leaf and add the parsley. Season with salt and pepper to taste. yields 3 cups. Eggs Hussarde 2 tablespoons butter 8 slices Canadian bacon (ham can be substituted) 8 Holland rusks (english muffins or toast can be substituted) 2 cups marchand de vin sauce 8 poached eggs 2 cups hollandaise sauce grilled tomatoes for garnish Melt the butter in a large saute pan and warm the Canadian bacon over low heat. Place 2 Holland rusks on each plate and cover with slices of warm Canadian bacon. Spoon marchand de vin sauce over the meat, then set a poached egg on each slice. Ladle hollandaise sauce over the eggs; garnish the plates with grilled tomatoes and serves. Serves 4. Eggs St. Charles 1 large egg 1/4 cup milk 8 trout fillets, about 3 ounces each (Tilapia, drum or redfish can be substituted) 1//2 cup all-purpose flour 1/2 cup corn flour 1/4 cup vegetable oil or clarified butter salt and black pepper 8 poached eggs 2 cups hollandaise sauce In a shallow bowl, beat the egg with the milk. Season the trout with salt and pepper, then dredge the fillets in flour. Dip the fish in the egg wash and coat with corn flour. Heat the oil or butter in a large skillet, then fry the fish all over moderately high heat until crisp, about 4 to 5 minutes a side; blot on paper towels. Divide the fried trout between four serving plates and top each fillet with a poached egg. Spoon hollandaise over the eggs and serve. Serves 4. Subject: COLLECTION (5) Brunch Recipes Lines: 92 SAUSAGE SCRAMBLE 1-1/2 lbs pork bulk sausage 18 eggs 2 cups milk 1-1/2 t salt 3 cups shredded sharp Cheddar cheese (12 ozs) 3 cups garlic-and-onion-flavored croutons 18 tomato slices Cook and stir sausage over medium heat until light brown; drain. Place sausage in a 13x92 greased baking dish. Beat eggs, milk and salt/stir in cheese. Pour egg mixture on sausage. Sprinkle with croutons. Bake uncovered, in a preheated 325-degree oven 45-50 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Garnish with tomato slices. Yield: 18 servings. EGG AND MEAT CASSEROLE 6 eggs, beaten 1/2 pound chopped ham, or 1 pound pork sausage, fried, crumbled & drained 1 small onion, chopped 4 pieces bread, cut into small cubes 1 cup shredded Cheddar cheese (4 ozs) 2 cs milk Salt to taste Ground black pepper to taste Mix together beaten eggs and meat. Add onion, bread cubes, cheese, milk salt and pepper. Pour into 11x92 greased baking dish. Bake in a preheated 325-degree oven 45 minutes, or until toothpick inserted in center of casserole comes out clean. Yield: 4-6 servings. (NOTE: If you wish, double or triple recipe.) BREAKFAST CASSEROLE 12 eggs 5 T milk 2 pounds frozen has brown potatoes, thawed 2-3 pounds breakfast sausage, crumbled, browned & drained 2 pounds process cheese spread (like Velveeta), or a combination of process cheese and Cheddar cheese, shredded Grease a 13x92 pan. Lightly beat eggs with milk. In prepared pan, layer half the potatoes, half the sausage, half the egg mixture and half the cheese. Repeat layers. (If desired, refrigerate until ready to bake. Let come to room temperature before baking.) Bake in a preheated 400-degree oven 20 minutes or until cheese is melted and slightly browned. Yield: 12 servings. BREAKFAST CASSEROLE 1 lb. sausage, bacon or ham, cut in chunks 2-1/2 c. milk 6 eggs 6 slices bread, cubed (cut crusts off) 1 c. grated cheddar cheese 1 tsp. salt 1 T. dry mustard Brown sausage, drain, and set aside. Whip eggs with milk and add remaining ingredients. Butter large pan, pour in egg mixture, sprinkle top with sausage and ocver several hours (overnight is best) in refrigerator. Bake at 325 degrees for 45 minutes or until slightly brown. Do not overbake! Breakfast Casserole 24 oz. pkg. frozen hash browns, thawed 5 eggs 2 chopped green onions 1/2 c. cottage cheese 1/4 t. pepper 1/2 t. garlic powder 1 t. Tobasco sauce (or other pepper sauce) 8 slices cooked and crumbled bacon In mixing bowl combine hash browns, eggs, cottage cheese and spices and mix very well. Pour into large casserole dish. Cover and refrigerate over night. Add bacon and cook at 350 degrees for 30 minutes. The original recipe called for frozen hash browns with cheese and I can't find them in the supermarkets here but maybe you can. Usually I "up" the amount of Tobasco sauce - let your own tastebuds be your guide. This serves 4 to 6 people. Hope you like it.