Brunch Week Wrap Up

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

Brunch ahhh, who doesn’t love brunch.  Our second week post is filled with drink recipes that work well these dishes.  If you need cocktail recommendations please look back at last week‘s post.  Thirst quenching and mouth watering sips with a twist.

We live for making food and sharing it with those we love.  It is what we do.  We also live for lazy summer days and sleepy Sunday mornings.  Here at MDF, we have been sharing our fondest childhood memories of weekend soirees and brunch.  Our breakfast backstory….how did these gatherings shape us….can you feel the nostalgia coming on?

For Heather her memory takes her back to french toast piled high to the ceiling.  French toast and milk go hand-and hand for Heather, it is the perfect breakfast duo.  Heather’s grandparents had mountains of blackberries in their yard and her grandma would collect the backyard bounty and produce batch after batch of this thick rich syrup to pour over the top of this yummy  goodness and if that wasn’t enough, then she added a light dusting of powdered sugar over the stacks of golden bread to make it even more special.

Weekends meant sleeping in for Rj and brunch meant spending that last day of his week at his favorite place, his grandmother’s house.  A sensory overload of sorts, the sights and smells of his grandma’s waffles is still a family affair that he carries on and continues with his children today.

And as for me, it takes me back to comfort food and family; our house had an open door policy, a haven for good food and breaking bread.  Food was the draw, always plentiful and the weekend just included even more family and even bigger sense of community.

Our coddled egg recipe is reminiscent and reflective of days gone by.  It is a recipe that gently immerses the egg just below the boiling point and slightly cooks and coddles the egg.  We encourage you to try this old time favorite and this is a great addition to any recipe collection.

The blueberry jam is our go to pantry staple and extremely versatile, so keep the recipe handy for when all that fresh little fruit is at your farm stand.

The french toast is big and bold, sophisticated, with the unique splash of citrus bitters, rich flavorful filling, a perfect balance of sweet and savory, and the quintessential brunch favorite.

We think that the grapefruit is just a fresh take for a tried and true breakfast classic.

Don’t keep these recipes all to yourself, share with your closest friends and family.  Really that is what food is for, sharing.

Last, but surly not least, the cold brew.  Ahhh, coffee, our morning ritual, our daily rocket fuel, we all have a jars , with this robust, smooth and deeply intense flavor, chilling in our iceboxes.  We are prepared for the hot desert days ahead in sunny Arizona.  You can find these way cool mason jars (shown below) at JAM for ten dollars.  JAM is located at 6938 E First Street, Scottsdale, AZ 85251, 480 522-5410.

Thank you for joining us again this week.  We would love to connect and hear your fondest childhood morning memories of breakfast and brunch in the comments or on our Facebook pages.

coffeecollection

Cold Brew Coffee

grapefruitgoodness

Glazed Grapefruit with Ruby Red Grapefruit & Hibiscus Sugar

frenchtoast

Stuffed French Toast

blueberryjam

Elegant, yet Simple Blueberry Jam

eggs

Coddled Eggs with Bacon & Chevre

Modern Day Forager

Coddled Eggs with Bacon and Chevre

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

We are always looking for different ways to cook eggs.  While preparing for this post, I was reminded of an old legend I learned while in culinary school.

The folds in a chef’s toque represented the number of ways to prepare an egg.  This 100-pleat white hat was only reserved for the heads of the most knowledgeable and regarded chefs who had mastered their craft.

While attending school you are taught to be the best, hone and ply your skills, master every method of cooking and honor your craft.  A pledge of sorts, that defines you.  So for me, it starts with eggs.

Today we chose coddled eggs.  The egg is slowly and gently immersed into the water just below boiling point.  This recipe will also allow you to add just about anything from your pantry or garden to the ramekin or jar you use for the process.

Thomas Keller who is big muckety muck around here at Modern, he does a version at Bouchon with potato puree, earthy mushrooms and fresh baby spinach that would blow your mind.

Doing this week on breakfast cookery took me back to my strong commitment to my profession and why I am honored to be a chef today.  Hats off to eggs!

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Coddled Eggs with Bacon & Chevre

2 Tbl. plus 2 tsp. unsalted, room temperature butter

4 eggs

4 tsp. heavy cream

¼ cup cooked, diced bacon

¼ cup crumbled goat cheese (we like Vermont  Butter and Cheese Company, Chevre)

4 tsp. scallions thinly sliced (we like sliced on the bias)

salt and pepper to taste

Directions:

  1. Preheat oven to 350 degrees.
  2. Boil a pot of water. (We used a teapot)
  3. Butter bottoms and sides of 4 ramekins (5 to 6 oz.) with 2 tablespoons of butter.
  4. Put ½ teaspoon piece of butter in bottom of each ramekin.
  5. To each ramekin add 1 egg, 1 teaspoon of cream, one fourth of the bacon, one fourth of the cheese, 1 teaspoon of scallions, salt and pepper to taste.
  6. Cover each ramekin with foil.  Place each in a baking dish and then fill dish with boiling water half way up the ramekins.

Bake until whites set and yolks are runny, about 20 minutes.  Garnish with additional scallions.

Serve immediately.

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Modern Day Forager