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Blue Heron Farm Bed & Breakfast, a peaceful serves up some great country-style breakfasts and here are some of our recipes. |
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Recipe Index I had these beans many years ago in Key West, and was smitten. I find them much better than the black beans one encounters in most restaurants. Now that we're eating more whole grains and beans, I find them a delicious breakfast accompaniment, especially served on saffron rice. Wash and soak overnight:1 pound black beans Next day: Boil beans in the same water until almost tender. Fry until tender:
3 T. olive oil
Add the above and cook
slowly. Serve on saffron rice.
Boil until tender:
Boil over medium heat until tender:
Drain the above.
Save the juice! It's delicious and should be good for something!
Pour into a large
baking dish. Bake about 30 minutes, until heated. Note: The puree is quite sweet, and is good with lots of pomegranate seeds. One could serve a bowl of seeds on the side for those who wish to add more of them.
Sauté until slightly translucent: Top with sliced tomatoes and grated Romano cheese. Cook on the top of the stove on medium low heat until the bottom is set. Put in hot oven, or even put it under the broiler until the top is slightly browned
Defrost one sheet of
puff pastry (available in most grocery stores in the frozen foods
section)
Add:
Cook the filling until
almost done. It will finish cooking in the oven. Bake at 400 degrees until lightly browned.
10-12 oz Canadian Bacon, cut in squares
Scatter on top:
Whisk together:
Pour egg mixture over muffins, top with remaining
bacon
Sprinkle with: Cover with foil and bake for 40 minutes.
Remove foil and continue to bake until eggs are set
and bacon begins to crisp, about 20 minutes.
Beat well:
Add and stir well:
This is the good part:
Combine:
Mix
in and mash slightly: Fill the bottom crust with berries, cover with top crust. Prick and sprinkle with sugar, if desired.Bake until slightly brown
Big Apple Pancake, pictured above
Sauté 3-5 minutes in an 8" pan: 1/4
C. butter and 1 large apple, peeled and sliced
With a few
swift strokes, combine the sifted and liquid ingredients, and mix in a
good handful of blueberries. Cook as you would regular pancakes - spoon
mixture into a pre-heated, oiled griddle; and cook until bubbles appear
on the pancake. Then flip the pancake over and cook until golden brown
and done in the center. Top pancakes with yogurt, blueberries, and syrup
of choice. Yields 10 4" cakes.
 Blue Heron Farm Frittata - Serves 6 INGREDIENTS: METHOD: Sauté chopped onion and summer squash or favorite vegetable. Mix eggs and milk together, and then pour over the sautéed vegetables. Add Gruyere cheese. Top the mixture with onion slices, and sprinkled Romano or Parmesan cheese. Cook on low heat on stove top until mixture sets. Broil in oven to brown and set the top. 1 C. all-purpose flour In a large cast-iron skillet over medium-high heat, toast the flours together in batches, stirring frequently, until they emit a pleasant toasted aroma and turn lightly golden. Transfer to a large bowl. Stir in the cinnamon and the sugar. Set aside. 1-1/4 C. toasted blanched almonds Grind in a processor (or carefully in a blender) and add to the flour mixture. 2 T. honey Stir in and mix with hands. Roll 2 t. of the mixture between your palms to make ball 1 to 1-1/4 inches in diameter. Roll them in powdered sugar and set them in fluted paper cups. Garnish each with a slivered almonds. Selloh is considered to be a particularly fortifying snack, and is given to mothers after childbirth, or eaten at night during the Ramadan fast. From Cooking at the Kasbah by Kitty Morse. More information about Kitty and her books can be found on her website Kitty@Kittymorse.com.
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