Wednesday, August 17, 2011

Breakfast Cups

This is from Martha Stewart. What a fab idea for a brunch.

Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sauteed spinach. Dress things up with a sprinkle of Parmesan cheese.
Everyday Food, September 2010
  • Prep Time 15 minutes
  • Total Time 35 minutes
  • Yield Makes 6


  • 3 tablespoons unsalted butter, melted
  • 8 slices white or whole-wheat sandwich bread
  • 6 slices bacon
  • 6 large eggs
  • Coarse salt and ground pepper


  1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
  2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Cook's Note

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Layer Bean Dip

Assemble this classic dip in glass jars for a single-serving appetizer.
Martha Stewart Living, January
  • Yield Serves 8


  • 4 tablespoons safflower oil
  • 1 cup plus 2 tablespoons chopped onion (from 1 medium onion)
  • 4 garlic cloves, minced
  • 2 cans (15 1/2 ounces each) pinto beans, drained, liquid reserved
  • 2 medium tomatoes, finely chopped
  • 1/2 teaspoon coarse salt
  • 2 ripe avocados, halved, pitted, and peeled
  • 1 to 2 pickled jalapeno chiles, minced
  • 1 cup plus 2 tablespoons sour cream
  • 2 tablespoons fresh lemon juice
  • 3 ounces cheddar cheese, grated (1 cup)
  • 6 scallions, thinly sliced
  • 6 ounces pitted black olives, chopped
  • 1 to 2 bags tortilla chips, for serving


  1. Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.
  2. Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.
  3. Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheddar, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.) Serve with chips.

Walter Foods favorite restaurant in Williamsburg Brooklyn. An American fare with classic cocktails. Cozy and warm interior with friendly staff. It has something for everyone. The crab artichoke dip can't be missed. great raw bar selection everyday. Tempura fried green beans? yes please. And the whole steamed lobster with the best mashed potatoes ever. Ask what their cobbler of the day is. It's always seasonable and delicious.

Tuna Niscoise Salad

My new obsession is Niscoise Salad. Maybe because it has so many different foods in it. Here is how I make mine. The prep does take awhile, but it's so worth it.

For 2 people:

1 lb good Tuna Steak
1 box mixed greens
4 eggs (hard boiled and cut in half)
4 small red potatoes(boiled)
large handful of green beans(blanched)
Small capers
kalamata or niscoise olives
cherry tomatoes(cut in half)
salt and pepper
champange vinegar
olive oil
dijon mustard

Salt and pepper both sides of the tuna steaks. Grill them a few minutes on each side. I like mine with a pink center.
In a large bowl add mixed greens, tomatoes, capers, olives, salt and pepper.
In a small bowl make dressing. Olive oil, vinegar, 1Tbls mustard, pepper.
add dressing to greens mixture and toss. Put on plate. arrange eggs, potatoes and green beans around salad. Top with tuna steak. ENJOY. Serve with a glass of Rose' or a Gruner Ventliner Remember you can add any amount of capers and olives you like. it's all according to your taste.

I'm Back!

Hello friends! after a long hiatus, I'm back. And inspired to get back on this Brooklyn Cookin train. There has been a lot of cooking going on in this Brooklyn house. Mainly pies. check out my other blog for my new little company Where I have been baking and making preserves. Lots of fun treats coming your way! In latest news, I am now a Blue Ribbon Winner!
  Last week I entered the Blueberry Pie contest, and The Blueberry and Huckleberry Festival in the Catskills. My Blueberry Rhubarb pie took first prize. It was a great day, and maybe someday I'll give up the recipe.