Brioche French Toast

On March 2, 2016April 25, 2016 By nathalieskitchenIn Breakfast, Brunch, vegetarianLeave a comment

Recently I discovered a new vendor at our local farmers market that sells French pastries. I was inspired by their brioche bread and decided to make breakfast for dinner. I like to add orange zest and nutmeg to my egg mixture, it makes the a great flavor for the french bread. The corn starch creates a crunchy texture to the french toast.

Brioche French Toast

Servings: 8
Time: 30 min
Difficulty: easy
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Ingredients:

8 slices of brioche bread (cut into one inch slices)
4 large eggs
1 cup half & half or heavy cream
1 tbsp orange zest
1 tsp freshly grated nutmeg
2 tsp cinnamon
2 tsp sugar
2 tsp corn starch
2 – 4 tbsp salted butter (to be used in the pan)
Pinch salt

Directions:

In a square shallow bowl beat the eggs and add the half and half
Add orange zest, nutmeg, cinnamon, sugar, corn starch and salt
Place bread into mixture one at a time to coat the bread
Place on a heated grill or pan with the melted butter
Cook until golden brown and crispy
Sprinkle powdered sugar and serve with warm maple syrup

Creamy Vegetable Soup with Pancetta

On November 2, 2015 By nathalieskitchenIn Brunch, Easy Dinners, soup, Vegetables1 Comment

I didn’t feel like going to the grocery store yesterday so I rummaged through the pantry to make dinner and decided to make soup with what I had. This was super easy to make and delicious! You can add or take out anything you don’t like.

Creamy Vegetable Soup with Pancetta

Servings: 8-10
Difficulty: easy
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Ingredients:

4-5 stocks of celery (chopped)
1/2 stick of butter
3 carrots (chopped)
1 sweet onion (chopped)
1 handful of parsley (chopped)
3-4 peeled potatoes (I used baby dutch yellow potatoes) (cubed)
1 package of cubed pancetta or 5 strips of bacon
1 cup of cream
1 cup of your favorite cheese (I used sharp cheddar)
Salt and Pepper

Directions:

In a large pot melt the butter, pancetta and chopped onions together
Add celery, carrots, parsley and stir for a couple minutes
Add chicken stock
Add potatoes
Bring to a boil and cook until cooked (soft)
In a food processor take 1/3 of the soup mixture and pulse until almost smooth. Place in bowl and continue with the rest of the soup
Return into the pot and bring back to a boil
Add cream, cheese and salt and pepper to taste
Serve with crispy bread or sandwich

Cheesy Potato Casserole

On November 1, 2015November 1, 2015 By nathalieskitchenIn Brunch, dinner, VegetablesLeave a comment

I’ve been making this dish for almost 25 years. To all my healthy eaters out there, this is not a dish you would admit to eating but it could be your dirty little secret to enjoy. This is my go to dish for any potluck, holiday meal or a side dish to a great steak. The most important thing to remember is to use high quality cheese. Don’t skimp and use cheap cheese! You can use whatever flavor combination you like it doesn’t have to be what I used.

Cheesy Potato Casserole

Servings: 8-10
Difficulty: easy
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Ingredients:

2 lbs (bags) of refrigerated hash browns (you can find these typically next to the eggs in the grocery store. If you can only find frozen, let them thaw first)
1/2 stick of good quality butter
1/2 sweet onion (chopped up)
2 tablespoons of chives (chopped up)
1 pint of organic sour cream (don’t use light)
1 cup of sharp good quality cheddar cheese (shredded)
1 cup of gouda cheese (shredded)
1/2 cup parmesan cheese (shredded)
1/2 cup Jarlsberg cheese (shredded)
1/2 cup of Le Gruyere cheese (shredded)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can of campbell’s cream of mushroom soup (you can use cream of chicken if you want)
1/2 bag of any plain potato chips (crushed)

Directions:

Preheat the oven to 400
Spray casserole dish with non stick oil
In a medium pan heat the butter and onions together and cook until soft
Add mushroom soup and mix well
Add all cheese and mix well
Add sour cream and mix well
Add salt and pepper
Add chives
In a casserole dish dump the hash browns in and mix in the cheesy mixture
Mix well and pat down into pan
Top with potato chips
Bake for 1 hour until golden brown and hot

Quiche Lorraine

On October 26, 2015October 26, 2015 By nathalieskitchenIn Appetizers, Breakfast, Brunch, PiesLeave a comment

This is a delicious easy main dish you can serve for brunch or dinner. Pair with a nice arugula salad with tomatoes, your guest will ask for a second helping!

Quiche Lorraine

Servings: 8
Difficulty: medium
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Ingredients:

4 jumbo organic eggs, slightly beaten
1 cup of heavy cream
1 cup of half and half
1/4 cup of sweet onion finely chopped
2 tablespoons chopped chives
1 package of thick bacon
3/4 cup of grated Jarlsberg cheese
3/4 cup of baby swiss cheese
1/4 cup of finely grated parmesan and romano
1/2 cup of Le Gruyere cheese
1/4 teaspoon of fresh nutmeg
1/4 teaspoon salt
1/2 teaspoon pepper
1 unbaked pie dough
1 9inch deep dish pie pan

Directions:

Preheat oven to 450 degrees
Prepare the pie dough into the pie pan and set aside
Chopped raw bacon into small pieces and cook in a skillet until crispy, drain on paper towel and set aside
Drain bacon fat out of the skillet but leave 1 tablespoon
Sauté the sweet onions until soft and translucent, remove and drain on a paper towel
Place the bacon evenly on the bottom of the pie pan
Sprinkle onions and chives on top
In a large bowl slightly beat the eggs
Add cheese, nutmeg, salt and pepper
Mix together and pour into pie shell
Bake in oven at 450 for 15 minutes
Reduce heat to 350 and bake for about 45 minutes longer until cooked into the center.
Let cool for 1o minutes and serve