Tag Archives: brunch

Balsamic Pineapple Salad – More acid than a 60’s flashback (video)

Knock knock knock.

Gentleman Caller.

Now that Trip of Love has closed (sadly) and I am taking a tiny break, the weekend is for brunch. Hell, any time is for brunch. Who doesn’t get down with brunch fare?

Pineapple is one of my favorite fruits; number two behind cherry. Even though it is a huge pain in the ass to cut up and leaves little black things that resemble mouse shit on your cutting board, that sweet tart acidy flesh makes everything ok.

I didn’t want to serve a block of straight up pineapple today, so I set the wheels in motion.

Here’s what I ended up with.

What you’ll need:

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  • one ripe pineapple
  • 2 tablespoons honey
  • 1/3 cup water
  • 1/3 cup(ish) fresh or frozen blueberries
  • 1/2 tsp citric acid
  • 2 tablespoons balsamic vinegar **see note at the end
  • at least 5 sprigs of fresh mint

Spread the blueberries on the bottom of a small saucepan; cover in honey. Add juuust enough water to cover (appx 1/3 cup). Crank up the heat. When a simmer is achieved, reduce heat and allow to cook.

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Here come the knife skills: peel the pineapple, core it, try not to eat it. Good luck. I like my pieces cut into 1/4 inch slices with about an inch of width. Sprinkle the citric acid on the chopped pineapple. By the time you finish that, the blueberries should be cooked. Mash them with a fork. Allow them to continue to reduce. If it looks dry, add a splash more water. You do not want it to be watery. You want it to be syrupy. A good test is seeing if it just coats the back of a spoon.

Once achieved, take the blueberries off the heat and stir in the 2 tablespoons of balsamic.

Most likely there is some syrup residue on the sides of your sauce pan. We want that. Put the pineapple into the sauce pan and let it get all that syrupy syrup all over it.

Chop your mint pretty finely. Toss it in.

Put this all in a bowl or serving dish and allow it to cool before serving.

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Just a hint: if you aren’t serving cheesy eggs, grab some chèvre, put it down on your serving plate and put this all over the top. Heaven.

Can you believe this is good for you? Shhh, I never said that.

Bye for now.

The Gentleman Caller

**Balsamic vinegar comes in a multitude of varieties. This recipe doesn’t call for a tart screw top bottle variety. The bottle should be well aged and have a cork. It doesn’t need to be super expensive, but it should be corked.

Pairings: works beautifully with Italian Brunch Pudding.

 

 

The Italian Brunch Pudding, aka How to Make Your Sleepover Guest Think You Have All Your S*** Together

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

I hesitate to give you this information because it is so powerful. If you want to go from engorged to engaged, this is the way to do it. Now is your chance to turn back, because once you have this information you can’t un-learn it.

It’s the sleepover strata, the Italian Brunch Pudding.

Sleeping over with someone is a thing. No toothbrushes. Did I sleep in my contacts? You know what I mean. If you have an inkling it might happen and you do a  little pre-production, you can FULLY entrap your prey with this little trick.

Take these steps a day or two before and have it set up in your fridge. Here we go.

What you’ll need:

strata

  • 8 eggs
  • 2 challah rolls / half an old french loaf / old bread (the diner by me gives away challah rolls and I never eat them)
  • 1 cup of half and half
  • 5 stalks of rapini
  • 3/4 cup cheese (I used a pecorino with a  red chili pepper coating. Go with something nutty like a good parm; gruyere would be nice as well)**see note at the bottom
  • fresh chopped flat leaf parsley (couple of tablespoons)
  • fresh chopped marjoram (to taste, a couple of tablespoons)
  • 1 tsp white pepper
  • 1 tsp salt (adjust if your cheese is really salty)
  • 1/2 tsp fresh grated nutmeg
  • 1/2 tsp onion powder

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Steam the rapini for 60-120 seconds depending on how thick the stalks are. Do not overcook it. During those two minutes cube your bread in 1 inch by 1 inch squares.

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Grate the cheese. Chop the rapini.

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Assemble in layers in a square baking dish. I used a disposable because, well, sometimes I am lazy and these are recyclable. Butter the pan, put a layer of bread, spread some rapini, parsley, marjoram around, add some cheese. Continue till the baking dish is full/level. This should work out pretty exactly.

Combine the eggs, half and half, salt, pepper, onion powder and nutmeg and whisk to break up the eggs. Carefully pour the liquid evenly over the bread mixture. I say carefully because if you go too fast the eggs will slop out. I assure you this did NOT happen to me.

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Here’s where the trickery begins: cover it with foil and stick it in the fridge. For as long as you want.

Now when you wake up in the morning to peewee, take it out of the fridge and preheat the oven to 375 degrees. While your guest is showering, put it in the oven covered for 25 minutes. Take off the foil, and while you enjoy your coffee, bake it for another 25 minutes. Then BAM, present a fully cooked breakfast. Just like that, you tricky bitch.

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KelKel helped me eat it on this particular morning.

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Trust me – you are getting afternoon delight.

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If you don’t hurt yourself. Bye for now.

The Gentleman Caller

THE ITALIAN BRUNCH PUDDING, AKA HOW TO MAKE YOUR SLEEPOVER GUEST THINK YOU HAVE ALL YOUR S*** TOGETHER

Pairing: this pairs delightfully with Balsamic Pineapple Salad.

**I got my very special cheese – Red Pepper Coated Pecorino – at Calandra Cheese in the Bronx. 2314 Arthur Avenue. This store will exceed all your cheese dreams and the guys hand you samples like you’re at Costco on a Saturday. If you don’t use red pepper coated pecorino, add some chili flakes for a little heat.7909971862_7e3bd78274_z