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Potato Pancakes with Smoked Salmon and Fried Eggs Serves 4 as Main Dish. Hands-on time: 25 minutes Total preparation time: 35 minutes I love smoked salmon with eggs. I love smoked salmon with potatoes and smoked salmon with horseradish. So I thought I would put it all together and garnish it with the perfect smoked salmon accompaniments, red onion and capers. I'm from New York -- I know about smoked salmon. Serve with Grated Carrot Salad (page 293) or Sauteed Beets with Balsamic Vinegar (page 305). 1—2 small baking potatoes (about 12 ounces) 1/4 c plus 2 tablespoons vegetable oil Kosher salt and freshly milled black pepper 8 large eggs 4 oz thinly sliced smoked salmon 1 recipe Horseradish Sauce (page 316), optional Thinly sliced red onion and drained, bottled capers, optional 1. Peel the potato and grate it, preferably using the grating disc of a food processor (or the coarse side of a box grater). Heat 3 tablespoons oil in a large non-stick skillet over medium-high heat until hot. Sprinkle the potatoes into the pan to form 4 pancakes, about 4 inches in diameter and 1/3 inch thick. Press them down with a spatula and cook them for 5 to 6 minutes or until the underside is golden brown. Season the top side with salt and pepper, turn the pancakes over, and cook them for 5 to 6 minutes more or until golden. Season the second side with salt and pepper. 2. When the potato pancakes are almost done, fry the eggs. In a large skillet heat the remaining oil over medium-low heat until hot. Gently break the eggs into the skillet, keeping the yolks intact, and cook, covered, 5 minutes, or to desired doneness. Season with salt and pepper. 3. To serve, arrange 1 pancake on each of 4 plates; top with one-fourth of the salmon and 2 fried eggs. Spoon some of the Horseradish Sauce on top, if using, and garnish with red onion and capers. Excerpted from Sara's Secrets for Weeknight Meals, published by Broadway Books and reprinted with permission. Copyright © 2005 by Sara Moulton. Pages referenced in this recipe are from the book. Click here for a discussion of potato pancakes and a picture of this dish. Keywords: Main Dish, Lunch, Intermediate, Dinner, Potatoes, Fish, Brunch ( RG1574 )

Extra rich bread pudding for mock French toast Make this bread pudding up to a day in advance, chill, then slice and cook on a griddle for French Toast, but without the mess. This is flavored with cinnamon, but one can vary the flavorings to suit your tastes. Dried fruits can be added to the mixture if desired, mixed in just before pouring into the loaf pan. Extra Rich Bread Pudding 8 extra large eggs 3 cups milk 1 cup cream (or half & half) 2/3 cup sugar (or Splenda to cut calories, it works just fine) 2 teaspoon pure vanilla extract. 1/4 teaspoon kosher salt 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 4 to 5 cups rough bread cubes (Tear day old bread into pieces about 1 to 1 1/2 inch cubes.) Spray a large loaf pan with canola oil (or Pam) (can also use a Bundt pan) Combine eggs, milk and cream, sugar, vanilla, salt and spices in a large bowl. Beat until eggs are completely blended. Add the bread cubes and press down into the egg mixture with a spatula. Cover and set aside for about 20 to 30 minutes until the bread has soaked up most of the egg mixture. Meanwhile, preheat oven to 350 degrees. Pour the mixture into the loaf pan to within 1/2 inch of the top. Set the loaf pan into a larger baking pan and place in the oven. Pour boiling water into the pan to about 1 to 1 1/2 inches deep. Bake for one hour. Test by inserting a thin knife blade into the pudding near the center. If it comes out wet continue baking for an additional 10 minutes. Test again until knife blade comes out clean. (It will take longer to bake in humid weather.) Remove from oven and immediately brush top with melted butter. This can be chilled overnight then sliced and the slices fried or grilled, using butter, and served with maple or other syrup, honey or jams and jellies. Sprinkle with powdered sugar if you must. This tastes exactly like French toast but is much easier for those who are not skilled in the kitchen. This makes a great Mother's Day or birthday breakfast for husbands who seldom cook and even for older kids who want to do something nice for Mom without a lot of mess in the kitchen. For an even more interesting taste, after the slice is on the griddle or in the pan, sprinkle the uncooked top side with granulated maple sugar. Brush the griddle with melted butter, turn the sugared side onto the griddle. The sugar will carmelize, forming a sweet crust which, when turned again is the presentation side. ( RG1518 )

Dutch Pancakes (Pannenkoeken) Please use the proportions of this batter as a guideline. It will take some experimenting to learn how you like your pancakes: thin and crispy or thick and fluffy. This batter produces fairly thin pancakes (using a 20 cm pan, it will yield about 4-6 pancakes, depending on how much batter you use per pancake). You can make plain pancakes, or with bacon, with apple, or apple and bacon. 200 g flour 2 egs 300 ml milk pinch of salt butter for frying slices of smoked bacon, lightly fried apple slices, lightly sauteed in some butter sugarsyrup to serve Mix all ingredients except the butter together to form a smooth batter. You can leave it to rest but it's not necessary. Heat a frying pan until it's very hot. Add a knob of butter and with a serving spoon, a scoop of batter. Swirl the pan around to spread the batter. Cook until the top is almost dry, flip, bake for another minute. Keep pancakes warm on a plate set on a pan of simmering water. For bacon pancakes, add fried bacon to the pan before pouring on the batter. For apple pancakes, put the sauteed appleslices on top of the batter after you've poured it into the pan. Serve all pancakes with Dutch sugar syrup. from the Dutch Cooking thread ( RG1445 )

Creme Brulee French Toast Serves 10 as Side. Creme Brulee French Toast ... the best brunch dish ever!!! (Cook Time: 40 minutes) 1/2 cup (1 stick) unsalted butter 1 cup packed brown sugar 2 tablespoons corn syrup 1 (8 to 9) inch round loaf Challah bread 5 large eggs 1 1/2 cups half and half 1 teaspoon vanilla 1-2 teaspoons Amaretto (or your favorite liqueur...) 1/4 teaspoon salt In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat. Stirring mixture until smooth and pour into a 13 by 9 by 2 - inch baking dish. Note: You might want to use "Reynold's Release Foil" to ease your inverting, after finished baking... Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Amaretto, and salt until combined well and pour evenly over bread. Chill bread mixture, covered,in the refrigerator for at least 8 hours (I do this overnight) or even up to 1 day. Preheat oven to 350 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. (Can invert on a large plate and let browned syrup form the topping if desired) Serve with fresh strawberries and/or whipped heavy cream! Lots of great tasting calories for brunch! Keywords: Kosher, Easy, Brunch ( RG1036 )

Breakfast Strata This course is from the Cooking with/for Disabilities course in the eCGI. 8 slices cooked, crumbled bacon or 3/4-1 cup chopped ham (again, chop as finely as needed, depending on oral motor skills) or 3/3-1 cup crumbled cooked breakfast sausage 1/2 c butter Additional softened butter 1/4 c finely chopped shallots 10 slices bread 2-1/2 c shredded cheese 9 eggs, lightly beaten 3 c milk 2 T dijon mustard 1 tsp dried thyme salt and pepper to taste Butter a 9 x 13 baking dish or shallow casserole. Cut bread into 1" cubes. Place in ziplock bag with shallots and butter; toss to combine. In a very large mixing bowl, combine the eggs, milk, mustard, thyme, salt and pepper. Add bread cubes; cheese; and bacon, ham or sausage. Mix well and pour into baking dish. Cover with foil, greasing the side that will face the mixture. Refridgerate overnight. In the morning, remove from the refrigerator and preheat oven to 350. Bake covered for 30 minutes. Uncover and bake an additional 30 minutes or until set in the center Keywords: Main Dish, Breakfast, Healthy Choices, eGCI ( RG1005 )

Cottage Cheese Pancakes Serves 4 as Main Dish. I'm not fond of the fluffy kind of pancakes which absorb too much syrup. These are very tender and delicate. I use Breakstone 2% or 4% fat small curd cottage cheese. These are also great for Atkins or other low carb diets. By my count, 11 grams carbs per 3-pancake serving, using 1/4 C. batter per pancake. Add additional carbs depending on the topping. 1 c cottage cheese 6 large eggs 6 T flour 6 T melted butter Pinch salt Combine all ingredients in food processor and process until smooth. Bake on griddle or iron skillet over medium or medium high heat until cooked on both sides. I usually serve with Blueberry-Orange Sauce made by cooking fresh or frozen blueberries in orange juice and sweetening to taste Keywords: Breakfast, Brunch ( RG919 )

Eggnog French Toast I think I read about this in a Gourmet Magazine. It is rich and I must make it once a year. Use your favorite french toast bread. I prefer bigger slices. I also like the bread to be one day old, slightly on the drier side. I made this by longer soaking and a quick soak. I prefer the quick soak in the eggnog. Simply purchase your favorite eggnog store brand. I go with the most fat content always. Slice and dip your bread in the eggnog mixture. Heat a pan with a light layer of oil, and slightly brown both sides. I love the way it carmelizes. Keywords: Easy, Breakfast ( RG796 )

French toast Serves 4 as Main Dish. This is a very simple and easy dish which is also very forgiving. My measurements are slightly rough and can always be adjusted to your own taste. 1 loaf Brioche (I use Whole Foods brioche-I estimate it weighs around 24 ounces) 4 X-lg. eggs (5 if you slice the bread thin) pinch salt 1 tsp. cinnamon 2 tablespoons brown sugar 1/4-1/2 c. milk 1 tbs. butter 1 tbs. canola oil Slice brioche into 1/2 inch slices (cautions: try to make slices as even & flat as possible; also, cutting slices too thin will cause them to break & cutting too thick will not allow egg batter to penetrate them sufficiently--try to find a happy medium). Whip eggs, milk, salt and half the cinnamon and half the brown sugar in mixing bowl. Soak each individual slice in batter briefly. Heat stovetop griddle to med.-high heat. Add a portion of the butter and oil. Lay slices onto griddle. While cooking, sprinkle remainder of brown sugar and cinnamon on top of cooking slices. Cook on each side around 2 minutes being careful not to burn (which can easily dry out & ruin the French toast). While cooking, pay attention to griddle flame adjusting if it's cooking too hot. Serve with either fresh fruit, jam and/or maple syrup. Keywords: Vegetarian, Easy, American, Breakfast ( RG748 )

I'm guessing that its probably just a result of these difficult economic times. I was recently in Orlando Florida. I went to the first Waffle House I had ever been to almost forty years ago. It was on Lee Road just off of Interstate 4. I was shocked to see that it was closed. The next morning I went to the one in Sanford which I had been going to for breakfast for the better part of thirty years. It too had been closed. I have to believe that these aren't the only ones. Given the state of the economy, I suppose that I shouldn't be surprised but I was.

French toast Serves 4 as Main Dish. This is a very simple and easy dish which is also very forgiving. My measurements are slightly rough and can always be adjusted to your own taste. 1 loaf Brioche (I use Whole Foods brioche-I estimate it weighs around 24 ounces) 4 X-lg. eggs (5 if you slice the bread thin) pinch salt 1 tsp. cinnamon 2 tablespoons brown sugar 1/4-1/2 c. milk 1 tbs. butter 1 tbs. canola oil Slice brioche into 1/2 inch slices (cautions: try to make slices as even & flat as possible; also, cutting slices too thin will cause them to break & cutting too thick will not allow egg batter to penetrate them sufficiently--try to find a happy medium). Whip eggs, milk, salt and half the cinnamon and half the brown sugar in mixing bowl. Soak each individual slice in batter briefly. Heat stovetop griddle to med.-high heat. Add a portion of the butter and oil. Lay slices onto griddle. While cooking, sprinkle remainder of brown sugar and cinnamon on top of cooking slices. Cook on each side around 2 minutes being careful not to burn (which can easily dry out & ruin the French toast). While cooking, pay attention to griddle flame adjusting if it's cooking too hot. Serve with either fresh fruit, jam and/or maple syrup. Keywords: Vegetarian, Easy, American, Breakfast ( RG748 )

Mom's Waffles 2 c flour 1 Tbl Baking Powder 1 tsp salt 1 tsp Baking Soda a little cinnamon a little nutmeg 2 c Buttermilk 4 eggs, separated 1/2 c melted butter 2 Tbl. syrup a little vanilla Stir dry ingredients together. Combine egg yolks and buttermilk. Add egg yolk mixture to dry ingredients. Stir in slightly cooled butter. Add syrup and vanilla. Fold in eggwhites, leaving little fluffs of them showing in the batter. Bake in waffle iron. (duh!) The also make yummy pancakes...especially if you forget to bring the waffle iron to the weekend getaway...d'oh Keywords: Breakfast, Waffle Iron ( RG580 )

Crisp & Light Belgian Waffles 3 c Bisquick ™ 1 c milk (or substitute 1-1/4 cups buttermilk) 2/3 c espresso or strong coffee (or substitute 2/3 cup milk) 1 c sour cream 1/2 c (1 stick) butter, melted 2 eggs, separated. 1 tsp vanilla In large mixing bowl, combine Bisquick ™, milk, coffee, sour cream and egg yolks. Whisk until smooth. Whisk in butter and let stand for 20 minutes. While waffle maker is heating, beat egg whites until firm and fold into batter. Bake. Keywords: Breakfast, Waffle Iron ( RG579 )

Fresh Breakfast Sausage 1 lb pork, boned 1 tsp pickling salt, non iodized 1/4 tsp pepper 1/2 tsp sage 1/8 tsp ginger 1/4 tsp nutmeg 1/4 tsp thyme 1/4 tsp paprika 2 fl oz water Grind pork through a 3/16" plate. Mix all other ingredients in bowl and then mix into ground meat. Chill in freezer for 30 min. Grind through 1/4" plate. If you just want bulk sausage, you can form into patties or just store in freezer bags, in freezer. If you are going to stuff..... Chill in freezer for 30 min. Stuff into sheep casings. This is no more difficult than it sounds if you know a few tricks. Just rinse about 3 feet of sheep casings in cold water and after finding the hole in one end, feed this onto the stuffing tube. Just keep sliding it on the tube until you reach the end. Tie a knot at the end and start stuffing. It is a lot easier with a helper to either keep the stuffer full or to do the stuffing. When the 3 ft casing is full, lay it out on a counter and smooth it out with the hands to a uniform thickness. About 3" from one end, pinch the casing and give the link a full twist. Pinch again about 3" from the first link and twist in the opposite direction. Continue in this manner to the end, always twisting the current link in the opposite direction from the previous. I always put the meat back into the freezer while linking just to keep it cold. Once the process is learned, you can stuff the whole batch and link them all at one time. Hang the stuffed sausage in a cool place to dry to the touch, approximately 30 minutes. Refrigerate or freeze immediately after drying. You now have your own home made sausage. All the fresh sausages are made in the same manner. Keywords: Pork ( RG406 )

Crispy Buttermilk Waffles Serves 4. These waffles have a crispy exterior and a light spongy center that is great for soaking up maple syrup. I make these on a thin American-style waffle iron. If you have a thick Belgian one, you may need to be extra careful in handling them as there may be too much sponge in the center to keep the crisp crusts together. Makes 10-12 4" square waffles, more or less depending on your waffle iron. 6 oz all purpose flour 2 T sugar 1 tsp salt 4 tsp baking powder 2 eggs, seperated 2 c buttermilk 1/4 c vegetable oil vegetable oil for spraying the waffle iron Preheat your waffle iron, and set the oven for 200 F to keep the waffles warm as they are ready. Sift the flour, sugar, salt, and baking powder together into a small bowl. In a large bowl, beat the egg yolks just until combined. Add the buttermilk and oil and stir together until smooth. Add the dry ingredients and stir just until large limps are gone. At this point, the batter will begin expanding rapidly, to the point of becoming more a foam than a liquid. In a seperate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter, trying to keep as much volume as possible. Some loss is inevitable, but more than half is too much. One the waffle iron is hot, spray both sides with a light coating of oil, then use a spatula to put some batter in. Take care to spread the batter all the way around the iron, as it does not flow like a thinner batter will. You should have a nice thin layer of batter all around before you close the lid. Baking time varies a lot from iron to iron, but generally these should go for a longer rather than shorter time. I set mine on 7 and these come out great, but that probably means nothing to you. Another hint as to when they are ready is that the flow of steam out the sides of the iron reduces noticably. When the first batch of waffles are done, remove them from the waffle iron with tongs and place them on a rack in a warm oven. Leave them uncovered or condensation will ruin their crispness. Proceed to make the rest of the waffles. Serve with butter and warm maple syrup. Keywords: Breakfast, Easy, Brunch, American, Waffle Iron ( RG177 )

Rice Waffles A great use for leftover rice 3 Eggs, separated 2 c Buttermilk 6 T Melted butter 2 c Flour 1/2 tsp Salt 1 T Baking Powder 1 T Sugar 1/2 tsp Baking soda 1 c Cooked rice (cold) Sift dry ingredients together. Beat eggs yolks until lemony and thick. Add buttermilk and melted butter. Add dry ingredients and stir briefly; add cold rice. Fold in eggs whites (beaten to soft peaks). Cook on waffle maker. Top with lots of butter and syrup or whipped cream and fruit, or with a an over-easy fried egg. Keywords: Breakfast, Easy, Vegetarian, Waffle Iron, Healthy Choices, eGCI ( RG154 )

Pancakes Serves 2. The classic Sunday morning treat. The pancakes 5 oz all purpose flour 1 tsp salt 1-1/4 tsp baking powder 1 c milk 1 large egg 1 T butter, melted The toppings butter, preferably at room temperature, so it melts on the warm pancakes warm maple syrup your favorite fruit preserves or jam (optional) Preheat a griddle. Sift together the flour, salt, and baking powder. Mix the egg and milk together and add to the dry ingredients. Stir gently, just until it's combined and large lumps are gone. Stir in melted butter. Pour 1/4 to 1/3 cup of batter at a time onto the hot griddle. Flip the pancakes when the bubbles on top have burst. Serve hot with butter and maple syrup. Some people also like preserves. Keywords: Breakfast, American, Easy, Vegetarian, Brunch ( RG102 )

My kids are just like me. We'd rather have leftover curry, enchiladas, etc. for breakfast. Something savory, preferably spicy. Cold cereal (the stuff in the boxes) is advertised as breakfast food. We prefer it late at night, instead of dessert (brownies, pie, cake, etc.). Should it be topped with ice cream instead of milk, that's just fine. We, unless it's a chocolate variety like Coco Puffs, prefer an unsweetened cereal, with no added sugar. Perhaps some dried fruit, but again, sugar need not apply. Are we alone in that 10:00 pm cereal craving?

I'm flying into Newcastle with some friends next week, and spending the night in Durham before heading to the Pennines for a week. Can anyone recommend anywhere for a good breakfast? I'm thinking primarily of a good fry-up (I've only had one since I moved to Germany two years ago), but preferably somewhere where they take more care than in the average greasy spoon. And other suggestions are also very much appreciated, if the food makes a visit worthwhile. Alternatively, since we're not pushed for time and have use of a relatively well-equipped kitchen, can anyone recommend a good butcher's or other source of good-quality eggs and meat? It's years since I had a good-quality, oatmeal-based black pudding. In both cases, recommendations in easy reach (by foot) of the city centre would be much appreciated.

Any recommendations on a $15 per person Sunday Brunch spot in Midtown that is compatible for children before going to the Zoo? Continental Cuisine preferred.

A group of us does Father's Day brunch. Previously we've gone to The Restaurant in Hackensack (great), Arthur's Landing (great; still sad about them closing), Chart House (very good). We're thinking of Essex County this year. One of the group does not like The Manor so any other interesting ideas for a really nice brunch spot?

It's possible I'm the last to hear about this trick, or perhaps it's really as clever as it seemed to me when I saw it yesterday. I was at a street fair for my son's school and one of the booths was selling pancakes. The chef/owner of the restaurant Kitchenette was cooking pancakes on a charcoal grill. Rather than using a cast-iron skillet or heavy cast-iron griddle, she had laid several inverted aluminum sheet pans over the grill and was using those as a griddle surface. The pancakes came out great, so the idea is valid at least in this application. Not-great cell-phone photo:

Just last night, I decided I had to have cornmeal pancakes with my dinner...don't ask me why. So I followed the recipe on a freshly opened package of Bob's Red Mill Coarse Grind cornmeal, and using that same coarse ground cornmeal, made a batch. They were okay, good even, but I felt that the coarse ground cornmeal didn't soften enough and created a texture in the pancakes that I didn't love. Then I started leafing through a few of my cookbooks (which isn't always the greatest idea, cause once I get started...). Most, if not all of the recipes I came across, call for yellow or white cornmeal, but don't specify the grind; they are, however, fairly close to the proportions on the Bob's bag. So...do you make cornmeal pancakes? Are they called flapjacks? Johnnycakes? What's your recipe? And, how do you use them? Breakfast? Sweet or savory? Tell me everything you know, please.

I have been looking for, without success, a recipe for apple cider pancakes that uses all purpose flour (no whole wheat) and reduced apple cider as all or part of the liquid. This can be either a yeast batter or a regular pancake batter. I would like to serve this with a caramel apple cider sauce which I also need a recipe for. If anyone has a recipe for either or both and would like to share it, I would appreciate it.

One day after the cease fire and a month long invasion of Lebanon, an old lady stood in front of the rubble of her family's home in the south of Lebanon and declared, " We will, be able to knead and bake our own bread". Here is to her and hers. My wife let this dough rise overnight. Early in the morning I heat the Saaj and my wife cleans it with water. Our neighbours from one side (my brother Sam and his wife Fadia) join in to help. Our neighbours from the other side (my brother Dani and his wife Claude) bring Arabic coffee. The AB looking guy is Sam. The pillow is called 'kara'. Used to stretch the dough to half the thickness of a Tortilla and delivery onto the Saaj.. Viviana and Fadia work feverishly. The bread cooks in about one minute. They get help. Brother Dani and his son Nader. Some Baabeel Manaeesh. Home made Labneh and cheese. Olives, oil, zaatar from Lebanon and homegrown veggies.

What drinks are considered common for breakfast? Of course mimosa, bloody Mary and screwdriver, but how about the White Russian? It is milk-based, so why not?