Rise & Dine | Saveur

Custardy French Toast

Megan Heine — Mon, 31 Jul 2023 21:00:00 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

Shortly after Brockton Villa Restaurant opened its doors along the shores of La Jolla, California, the eatery’s French toast became its bestselling menu item. Brockton Villa’s Coast Toast recipe is a famously pillowy, custardy take on the classic dish that calls for grilling the bread first in order to brown it, then placing it in the oven so the egg-and-cream-soaked toast swells up like a soufflé. Orange juice and orange curaçao (look for the liqueur at a liquor store, or online) infuse the bread with a subtle, delightful citrusy aroma.

Owner Megan Heine named the recipe (and trademarked the moniker) as a nod to the restaurant’s waterfront location overlooking the Pacific. As customers enjoy their brunch on the balcony of the renovated beach bungalow, they have a front-row seat to waves crashing on the golden sands below, and sea lions sunbathing in La Jolla Cove. Can you think of any better way to spend a morning in Southern California?—Megan Zhang

Featured in “The Coastal Village That Runs on Breakfast,” by Megan Zhang.

Yield: 3–6

Time: 1 hour 25 minutes

5 large eggs
2 cups heavy cream
¼ cup plus 2 Tbsp. orange juice
¼ cup sugar
1 Tbsp. vanilla extract
1 Tbsp. orange curaçao
Pinch of kosher salt
½ loaf soft French bread, sliced on the bias into six 1½-in.-thick slices
3 Tbsp. unsalted butter, divided
Powdered sugar, for garnish
Ice cream, strawberries, jam, and/or maple syrup, for serving (optional)

Instructions

In a large bowl, whisk together the eggs, cream, orange juice, sugar, vanilla, curaçao, and salt. Add the bread, toss to coat, cover and refrigerate for one hour.
Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it by the stove.
In a large skillet or flat grill pan over medium-high heat, melt 1 tablespoon of the butter. When the foam begins to subside, place 2 slices of custard-soaked bread in the skillet and cook until the bottom turns golden-brown, 2–3 minutes; flip and continue cooking until the slices are golden-brown on the other side, 2–3 minutes more. Transfer to the lined baking sheet, and set aside as you continue searing the remaining slices, wiping out the skillet and adding a fresh tablespoon of butter between batches.
Bake the toasts just until puffed, 6–8 minutes. Transfer to a serving platter or individual dessert plates, dust with powdered sugar, and serve immediately, with ice cream, berries, jam, and maple syrup on the side, if desired.

The post Custardy French Toast appeared first on Saveur.

Changua

Megan Zhang — Wed, 28 Jun 2023 00:40:00 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY JESSIE YUCHEN; PROP STYLING BY KIM GRAY

Since the early 1800s, the tiny, beloved restaurant La Puerta Falsa in Bogotá has been serving traditional homestyle Colombian fare, with a short menu featuring tamales, ajiaco, and—the one that stayed with me the most—changua. A milky soup bobbing with jammy eggs, hunks of bread, and pungent alliums, changua is a belly-warming breakfast with an interesting amalgamation of textures and flavors. This changua recipe is adapted from the version served at La Puerta Falsa.

For the bread, almojábanas and pandebono (two Colombian varieties made with cheese), as well as calados (a type of stale bread), are popular choices—look for them at a Colombian bakery, or online. Day-old crusty country loaves or baguettes are also typical.

For the cheese, Bogotana chef Alejandra Cubillos González recommends queso Colombiano or queso campesino. When she can’t find these, she sometimes substitutes cheese curds. Or, use halloumi or low-moisture mozzarella, as Colombiana cookbook author Mariana Velasquez suggests. Though adding cheese—as Puerta Falsa does—is common, the dish is just as often made without it, depending on region and personal preference.

Featured in, “This Milky, Eggy, Cheesy Soup Comes to the Rescue on Chilly Mornings,” by Megan Zhang.

Yield: 4

Time: 20 minutes

3 cups 2-percent milk
3 scallions, two halved lengthwise, one finely chopped
3 cilantro sprigs, plus ¼ cup finely chopped leaves and stems
Kosher salt
6 oz. Colombian-style queso fresco, cut into ½-in. slices, optional (see headnote)
4 large eggs
6 oz. day-old bread (see headnote), cut into large bite-size pieces (3 cups, lightly packed)

Instructions

To a medium pot set over medium-high heat, add the milk, split scallions, cilantro sprigs, and 4 cups water, then lightly season with salt. When the liquid begins to boil, turn the heat to medium-low and cook at a low simmer, stirring occasionally, until the scallions are soft but still green, about 5 minutes.
Stir in the cheese if using, then crack one egg into a small cup and gently slide it into the pot; repeat with the remaining eggs. Cook, without stirring, until the whites are set and the yolks are jammy, 3–4 minutes. Remove from the heat. Season the broth with more salt to taste.
Using tongs, discard the split scallion and cilantro sprigs. Into four serving bowls, place a few chunks of bread, then divide the soup among the bowls. Top with the chopped scallion and cilantro and serve.

The post Changua appeared first on Saveur.

Leftover Coffee Overnight Oats

Megan Zhang — Tue, 09 May 2023 18:15:00 +0000

Photography by Belle Morizio; Food Styling Laura Sampedro

Though day-old coffee might offer a caffeine boost, it tastes pretty bitter and acidic on its own—yet pouring it out feels like a waste. The next time you’ve got a bit of java left over in the pot, use it to make this leftover coffee overnight oats recipe. Depending on the beans’ origins and flavor profile, the morning beverage can bring earthy, floral, or chocolatey notes to an otherwise simple bowl of oatmeal. Top the oatmeal with ingredients like coarsely chopped nuts, seeds, shaved chocolate, berries, and nut butter, and coffee becomes a key player in a symphony of flavor.

When making overnight oats, look for old-fashioned oats, also called rolled oats. Other oat types, like instant or steel-cut, won’t work here. For the milk, you can swap in any plant-based milk, which would also make this recipe vegan. Leftover coffee should be covered and kept in the fridge.

Featured in, “The Latest Thing Brewing in Portland: Unsung Coffee Beans”

Yield: 1

Time: 6 hours 5 minutes

½ cup old-fashioned (rolled) oats
½ cup milk
¼ cup brewed coffee
1 Tbsp. nut butter, plus more for topping
1 Tbsp. chia seeds
½ tsp. vanilla extract
¼ tsp. ground cinnamon, plus more for sprinkling
Pinch kosher salt
Honey or maple syrup (optional)
Assorted toppings, such as: chopped nuts, seeds, shaved chocolate, sliced fruit, and berries

Instructions

In a medium bowl, resealable container, or 12-ounce Mason jar, stir together the oats, milk, coffee, nut butter, chia seeds, vanilla extract, cinnamon, and salt (and honey or maple syrup, if using). Cover and refrigerate for at least 6 hours, up to 48 hours.
Serve the oatmeal cold or at room temperature, or uncover and warm in the microwave. Just before serving, drizzle with additional nut butter and garnish with desired toppings.

The post Leftover Coffee Overnight Oats appeared first on Saveur.

Yang Chun Mian (Chinese Soy Sauce Noodles)

Megan Zhang — Tue, 28 Mar 2023 21:55:00 +0000

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY OLIVIA MACK MCCOOL; PROP STYLING BY SOPHIE STRANGIO

In Shanghai and the surrounding Jiangnan region (the geographic area south of the Yangtze River) in Eastern China, mornings often start with a steaming bowl of yang chun mian. The light, slurpable Chinese dish is easy to whip up—simply add the seasonings directly to a serving bowl, then ladle the hot broth and cooked noodles right in. For the chicken stock, which is the base of the dish, homemade is unbeatable—though a good-quality, low-sodium broth works in a pinch. Lard, a key component of any traditional yang chun mian recipe, contributes richness and flavor; if you don’t have any on hand, swap in toasted sesame oil for a fragrant and pork-free substitute. A dash of MSG further heightens the savoriness of the dish. Look for fresh thin wheat noodles at your local Asian grocer or online; they might be labeled gua mian, or long xu mian (the latter means “dragon whiskers noodles”). If you can’t find the fresh version, feel free to swap in 3½ ounces dried wheat noodles, which are sometimes called gua mian, adjusting the cook time according to the package instructions.

Featured in, “I Make These Breakfast Noodles When I Want to Transport to My Ancestral Homeland.” by Megan Zhang.

Yield: 2

Time: 20 minutes

7 oz. fresh thin wheat noodles
2 Tbsp. light soy sauce
2 tsp. lard
1 tsp. dark soy sauce
¼ tsp. MSG
¼ tsp. sugar
2 cups chicken stock
1 scallion, trimmed and thinly sliced

Instructions

Bring a medium pot of water to boil, then add the noodles and cook, stirring occasionally, until tender but firm, 2–3 minutes. Drain the noodles and set aside. Return the pot to the stove.
Meanwhile, divide the light soy sauce, lard, dark soy sauce, MSG, and sugar evenly between two serving bowls and set aside.
To the medium pot, add the chicken stock and bring to a boil. Divide the stock evenly between the serving bowls, and stir to combine. Add half of the reserved noodles to each bowl. Garnish with sliced scallion and serve hot.

The post Yang Chun Mian (Chinese Soy Sauce Noodles) appeared first on Saveur.

Barbari Flatbread

Nilou Motamed — Wed, 22 Feb 2023 00:13:00 +0000

Barbari bread, or nan-e barbari, is one of my favorite Iranian breakfast foods. The chewy, dimpled flatbread pairs beautifully with everything from lacy fried eggs, to butter and honey, to feta cheese and herbs. Brew some strong black tea to enjoy alongside your breakfast.

Barbari bread is traditionally glazed with a flour paste called roomal, which is applied to the surface of the dough to produce a crisp and satiny crust. In this recipe, I’ve chosen to use a yogurt-based roomal, as this lends the bread an irresistible savory tang and beautiful caramelization.

Featured in “Feasting with Purpose.” by Megan Zhang.

Yield: 6–8

Time: 2 hours 10 minutes

Ingredients

For the dough:

2¼ tsp. active dry yeast
¾ tsp. sugar
4 cups bread flour (490 g), plus more for dusting
2½ tsp. kosher salt
Vegetable oil, for greasing

For topping:

3 Tbsp. plain full-fat yogurt
⅛ tsp. salt
1 Tbsp. white sesame seeds
2 tsp. nigella seeds

Instructions

Make the dough: Into the bowl of a stand mixer, pour 1 cup of lukewarm water, then add the yeast and sugar and stir to combine. (It’s okay to leave a few clumps; the yeast will dissolve.) Cover the bowl with a tea towel or plastic wrap and set aside until the mixture becomes foamy and frothy, about 10 minutes.
In a large bowl, stir together the bread flour and salt, then add it to the yeast mixture and, using a silicone spatula, stir until the water is fully incorporated. Add ¾ cup of lukewarm water and continue stirring until a very shaggy dough forms, about 1 minute.
Place the bowl on the stand mixer and, using the hook attachment, mix on medium-low speed just until the dough is smooth, 3–4 minutes (it will be slightly sticky).
Lightly oil the large bowl from step 2, then transfer the dough into it, cover tightly with plastic wrap, and set aside in a warm place until nearly doubled in size, 45–60 minutes.
Position a rack in the lower third of the oven and place a pizza stone or steel on it. Preheat to 500°F.
Place a 16-by-10-inch sheet of parchment on a clean work surface and generously dust with flour. Using a bowl scraper, cut the dough in half right in the bowl. Scoop out one half of the dough and place it on the floured parchment. Gently press and stretch the dough into a 9-inch log, dust the surface lightly with flour, cover loosely with plastic wrap, and set aside. Place a second sheet of parchment on the work surface and repeat with the second half of the dough. Set aside until the loaves are very soft and puffed but not quite doubled in size, 20–25 minutes.
Meanwhile, make the topping: In a small bowl, whisk together the yogurt, salt, and 3 tablespoons of water. In a second small bowl, mix together the nigella and sesame seeds.
Uncover one of the loaves and, using your fingertips and adding flour as needed to avoid sticking, gently flatten and push the dough outward, pulling the sides apart as you go, to make a 14-by-8-inch rectangle. Using your pinky and ring fingers, press lengthwise channels into the dough, about 1 inch apart. (Push deeply, but don’t tear the dough.) Brush the surface with half of the glaze, then sprinkle with half of the nigella-sesame mixture.
Use the parchment to slide the glazed loaf onto an inverted baking sheet, then use the baking sheet to transfer onto the hot pizza stone. (You can leave the parchment underneath while it bakes.) Bake, rotating the loaf 180 degrees halfway through, until the surface and bottom are lightly but evenly browned, 10–12 minutes. Remove from the oven and cool on a wire rack while you repeat with the second loaf. Cool for 10 minutes, then cut crosswise into 2-inch slices and serve warm.

The post Barbari Flatbread appeared first on Saveur.

Ndambe (Senegalese Lamb and Black-Eyed Pea Stew)

Binta Fall and Cherif Mbodji — Tue, 24 Jan 2023 23:00:00 +0000

Photography by Belle Morizio

In Senegal, ndambe, a black-eyed pea stew, is a dinnertime staple—warming, hearty, and filling. Every family that cooks it makes it a little differently; some might add okra or sweet potatoes, while others like to feature meats such as lamb or beef. In their family ndambe recipe, Cherif Mbodji and his mother Binta Fall opt to include lamb. (Mbodji is director of operations and partner at Houston restaurants Bludorn and the just-opened Navy Blue, both joint ventures with chef Aaron Bludorn.)

While dried black-eyed peas are more traditional, this streamlined recipe, adapted from Mbodji and Fall’s version, uses canned ones instead, cutting the cook time substantially.

Red palm oil, derived from palm fruits, is frequently used in African cooking. Because the oil’s production is associated with deforestation concerns on the continent, look for sustainably and responsibly produced palm oil. If you can’t find it, vegetable oil is a suitable—but less flavorful—substitute.

Because the dish tastes better with time, ndambe, traditionally served for dinner, has evolved into a popular breakfast in Senegal, where it’s stuffed inside baguettes as a convenient on-the-go meal. Mbodji and Fall recommend opting for a loaf with a soft, tight crumb—or serving ndambe over rice.

Featured in: “In Senegal, This Hearty Stew Doubles as a Delightful Breakfast Sandwich.” by Megan Zhang.

Yield: 4

Time: 2 hours

1 Tbsp. African red palm oil
10 oz. boneless leg of lamb, cut into ½-in. cubes
2 medium yellow onions, finely chopped
1 medium red bell pepper, stemmed, seeded, and finely chopped
2 medium scallions, finely chopped
½ cup parsley leaves, finely chopped
½ tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
1 Tbsp. tomato paste
2 garlic cloves, finely chopped
2 tsp. smoked paprika
1 Tbsp. distilled white vinegar
3¾ cup drained, canned black-eyed peas, rinsed well
2 bay leaves
2½ cups beef, chicken, or vegetable stock
1 medium red potato, peeled and coarsely chopped
1 baguette, cut crosswise into quarters

Instructions

To a large Dutch oven over medium heat, add the palm oil. When the oil begins to shimmer, add the lamb and cook, stirring occasionally, until lightly browned all over, 2–4 minutes. Add the onion, bell pepper, scallion, parsley, black pepper, and 1 teaspoon salt, and cook, stirring occasionally, until the onions are translucent, 2–4 minutes. Stir in the tomato paste and continue cooking, until the vegetables soften and turn a deep reddish-brown, 10–12 minutes. Stir in the garlic, smoked paprika, and vinegar, cook for 2 minutes, then add the black-eyed peas, bay leaves, and stock. Turn the heat up to medium-high to bring to a simmer, then turn the heat to medium and cook, uncovered and stirring occasionally, until the lamb is tender, about 30–35 minutes.
Add the potato, cover, turn the heat to medium-low, and cook until the potatoes are soft and beginning to break down, 40–45 minutes. Remove from the heat, season the stew with more salt as needed.
To serve, split the baguette quarters and spoon the stew over the bottom halves of the bread. Add the tops to make sandwiches and serve hot.

The post Ndambe (Senegalese Lamb and Black-Eyed Pea Stew) appeared first on Saveur.

The Best Christmas Breakfast and Brunch Recipes

Megan Zhang — Mon, 18 Mar 2019 22:23:37 +0000

Rise & Dine is a SAVEUR column by Senior Editor Megan Zhang, an aspiring early riser who seeks to explore the culture of mornings and rituals of breakfast around the world.

Many Christmas songs herald the early morning of December 25th as the absolute peak of the winter holiday season. Families rock around the Christmas tree, tiny tots open presents with their eyes all aglow, and we hope to receive 12 drummers drumming from our true love. But truth be told, I think what comes after the early-morning rowdiness is even more special: sitting around a table with loved ones, sharing a memorable feast. It’s the denouement, if you will, that follows the climax—the moment the energy and anticipation surrounding the season gives way to a comfortable, more relaxed pace. Keep the prep work simple by using up leftovers from Christmas Eve in a savory porridge or breakfast casserole. Or, make eggs the star of the show with an easy and elegant quiche, or a hearty shakshuka. For a sweeter option, treat loved ones to a Swedish rice pudding or pecan-chocolate sticky buns that double as desserts. As SAVEUR’s resident breakfast correspondent, I’ve made a list of our best Christmas recipes that not only fuel the day’s activities, but also evoke the spirit of the season.

Rice Pudding with Raspberry Coulis

Matt Taylor-Gross

Lighter than most rice puddings, and not quite as sweet, this Swedish specialty can be both a dessert and a breakfast food. Short-grain rice, such as arborio, lends itself beautifully to creating a deliciously creamy consistency. Get the recipe >

Sourdough Whole Wheat Waffles

Photograph by Matt Taylor-Gross | Plate by Keith Kreeger

Have sourdough starter left over from holiday baking sitting in your fridge? Mix some of it into classic waffle batter to lend a brightness, airiness, and satisfying crunch that non-yeasted versions simply can’t match. Get the recipe >

Grilled Banana-Pear Pancake

Matt Taylor-Gross

Pancakes are a brunch classic, but holiday mornings call for something extra special. This thick yet fluffy rendition from chef Francis Mallmann is full of creamy bananas, hints of pear, and crunchy pine nuts, topped generously with cool crème fraîche. “This is good with any ripe banana,” says the chef, so use whichever varieties you have on hand. Get the recipe >

Roasted Apples and Bacon with Onions and Thyme

Photography by Anders Schonnemann

In a classic Danish treatment, sweet red apples are roasted with onions, caramelized in bacon fat, and served under thick steaks of smoked belly bacon. Apple varieties like Braeburn or Gala are best for the job—they’ll hold their shape while getting tender and caramelized. Get the recipe >

Cottage Cheese Pancakes With Sour Cream and Dill

Matt Taylor-Gross

These traditional Polish pancakes are lighter, fluffier, and cheesier than the batter-based standard. Served with sour cream and dill, this savory dish is a rich, creamy alternative to sweet pancakes. Get the recipe >

Billionaire’s Bacon

Helen Rosner

Caramelized brown sugar adds an irresistible layer of sweetness to crispy bacon in this recipe from late chef and food consultant Gene Hovis. Get the recipe >

Giant Apple Pancake With Dulce de Leche

Matt Taylor-Gross

Soft, tart apples balance a bittersweet caramelized crust in this giant flapjack with a perfect scorch. Rich dulce de leche is the ideal partner for the pancake’s sour and caramelly notes. Get the recipe >

Perfect Blue Cheese Quiche With Whole Grain Crust

Matt Taylor-Gross

The blue cheese in this velvety quiche lends extra creaminess, balanced perfectly by the nutty, buttery spelt-and-whole-wheat crust. Get the recipe >

Brown Butter Skillet Cake with Berry Compote (Kaiserschmarrn)

Tom Parker

Think of the foundation of this skillet cake as torn pieces of pancake—topped with oozing lingonberry or cranberry sauce. Not only is the dish a cinch to make, but the deep-red berries and dusting of powdered sugar make for a downright festive presentation. Get the recipe >

Blackberry-Mint Scones

SAVEUR

Agatha Kulaga and Erin Patinkin of Ovenly bakery shared the recipe for these blackberry scones with us, which rely on frozen fruit so you can make them even when blackberries aren’t in season, perfect for Christmas breakfast when fresh isn’t an option. Get the recipe >

Fried Egg with Hazelnuts, Chanterelles, Green Garlic, and Blackberries

Ariana Lindquist

Many would say it isn’t brunch without a serving of eggs. Keep it texturally exciting with add-ins like hazelnuts and chanterelles—and fry the eggs with a splash of water to keep them from burning. Get the recipe >

Country Ham & Red Eye Gravy Danish

Joseph De Leo

This savory danish with country ham gravy is a glorious mash-up of pastry and homey Southern comfort—and an excellent way to use up extra coffee. Get the recipe >

Shakshuka

Matt Taylor-Gross

This classic Israeli breakfast, a dish of Libyan origin starring eggs and whole peeled tomatoes, is a gorgeous and filling main course for any meal of the day. Get the recipe >

Spinach, Beef, and Egg Hash

Matt Taylor-Gross

This easy one-pan breakfast comes together in the blink of an eye—and makes for a verdant, savory addition to your holiday brunch table. Get the recipe >

Baked French Toast with Cream and Eggs

Photography by Matt Taylor-Gross

This classic French meal of baked, cream-soaked toast and eggs is deceptively simple (and scalable) yet lavish. As it bakes, the cream soaks into the bread and thickens into a rich sauce right on the platter, resulting in a savory French toast. Get the recipe >

Danish Rye Bread Porridge (Øllebrød)

Matt Taylor-Gross

In Denmark, many bakeries stock upwards of five or six varieties of nutty, rich, nutritious rye bread, or rugbrød. When crumbs fall off while you’re slicing it for smørrebrød, don’t toss them—save them (and soak them in beer) to make this tangy, earthy breakfast treat. Get the recipe >

Espresso Waffles with Mocha Drizzle

Farideh Sadeghin

Don’t just drink your coffee—you can eat it, too. Espresso powder and almond flour help give a bittersweet edge to these waffles, which are glossed with a decadent sauce of coffee, condensed milk, and dark chocolate. Get the recipe >

Baked Egg Danish with Kimchi and Bacon

Christina Holmes

Rich, chewy laminated dough puffs up in the oven to suspend kimchi, bacon, and baked eggs in the center of these savory breakfast pastries. You can also swap in ingredients like cooked mushrooms and greens, or grated cheese and herbs. For the best texture, be sure to drain the extra liquid from cooked vegetables before adding. Get the recipe >

Eggplant and Walnut Frittata (Badimjan Kükü)

Jason Lang

This hearty Azeri egg dish—which can be served in small pieces as an appetizer or side, or cut into larger wedges as a main—is loaded with ground walnuts, onions, and eggplant, giving the meal a nutty, meaty consistency. Get the recipe >

Pecan-Chocolate Sticky Buns

Belle Morizio

Baker and cookbook author Bryan Ford cooks these over-the-top sticky buns in a large cast-iron skillet. To prevent messes, line the bottom of your oven with a layer of aluminum foil before baking. Get the recipe >

Gluten-Free Ham and Cheddar Scones

Photography by Belle Morizio

These buttery scones are an indulgent example of how sweet and savory can go hand in hand. Studded with smoky ham, cheddar cheese, and fresh chives, the breakfast pastries also happen to not have even a pinch of wheat. Get the recipe >

The post The Best Christmas Breakfast and Brunch Recipes appeared first on Saveur.

Bacon, Egg, and Cheese Okonomiyaki

Ricky Dolinsky — Tue, 06 Dec 2022 19:37:58 +0000

Photography by Yo+Shoku

New York City restaurant Yo+Shoku’s take on okonomiyaki combines the classic Japanese cabbage pancake with New Yorkers’ favorite breakfast sandwich: bacon, egg, and cheese. This okonomiyaki is made Hiroshima-style, which calls for keeping the cabbage separate from the pancake batter, then cooking both on top of yakisoba noodles. (Osaka-style okonomiyaki, on the other hand, involves folding the cabbage directly into the batter.) When making this at home, chef Ricky Dolinsky, who drew on his Japanese heritage to develop this recipe, uses a non-stick skillet, rather than a traditional Teppan grill, to cook the components of the dish separately before layering them. For flipping the pancake, spatulas with a wide surface help (like a flipper or a fish spatula).

Look for instant dashi, yakisoba noodles, aonori, and bonito flakes online or at your local Asian grocer.

Featured in: “When War Broke Out in Ukraine, This Russian Restaurant Did Something No One Expected,” by Megan Zhang.

Yield: 1 serving

¼ cup plus 1 Tbsp. all-purpose flour
1 Tbsp. mirin
½ tsp. instant dashi (see headnote), dissolved in ¼ cup water
3 Tbsp. sesame oil, divided
1 cup shredded green cabbage (3 oz.)
1 scallion, trimmed and thinly sliced
2 bacon slices
2 cup fresh yakisoba noodles, or boiled dried yakisoba noodles (see headnote)
2 Tbsp. ketchup, plus more for serving
1 tsp. Tabasco, plus more for serving
2 American cheese slices
Freshly ground black pepper
2 large eggs
Kosher salt
Aonori, or nori strips, for serving
Bonito flakes, for serving
Kewpie mayonnaise, for serving

Instructions

In a medium bowl, whisk the flour, mirin, and dashi to make a smooth batter.
To a 10-inch nonstick skillet set over medium-low heat, add 1 tablespoon of the sesame oil. When it’s shimmering and hot, ladle in ¼ cup of the batter, then use the back of a spoon to spread it into an 8-inch circle. Top with the cabbage in an even layer, then sprinkle with the scallion. Lay the bacon side by side on top, then drizzle the remaining batter evenly over the bacon. Cook until the edges are beginning to brown, about 2 minutes. Using two wide spatulas—slipping one underneath the pancake and placing the other firmly on top—flip, then cook until the bacon is golden-brown, about 8 minutes more. Transfer to a plate.
To the empty pan, add another tablespoon of the sesame oil, then add the yakisoba noodles, ketchup, Tabasco, and 2 tablespoons of water and toss to coat. Using a spatula, nudge the noodles into a flat 8-inch circle, then cook, undisturbed, until the bottom edges are beginning to brown, about 4 minutes. Lay the cheese slices side by side on top of the noodles and season with black pepper. Using the two spatulas, transfer the cabbage pancake (bacon-side down) onto the noodles. Cook until the noodles’ edges are browned, about 2 minutes more. Transfer to a plate.
Wipe the pan clean and return it to the stove. Add the remaining tablespoon of sesame oil and turn the heat to medium-low. Crack the eggs into the pan and cook, stirring occasionally, until lightly scrambled, about 1 minute, then gently shape into a flat 8-inch circle and season with salt and black pepper to taste. Cook until just set, about 3 minutes more. Using the spatulas, slide the pancake onto the eggs, then flip the okonomiyaki onto a serving plate (the eggs should be facing up).
To serve, sprinkle with the aonori and bonito flakes, then crisscross generously with mayonnaise. Accompany with ketchup and Tabasco.

The post Bacon, Egg, and Cheese Okonomiyaki appeared first on Saveur.

Crispbreads with Eggs and Swedish Cod Roe

Megan Zhang — Wed, 23 Nov 2022 02:00:00 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

Boil some eggs, lay them on crunchy Swedish crispbreads, squeeze some Kalles Kaviar (cod roe spread) over the top, and you’ll have yourself one version of a Swedish open-faced sandwich, or smörgås. Though these sandwiches can include various toppings—from cured meats and smoked fish to pickled vegetables and sliced cheese—this particular ingredient combination is an especially popular breakfast in the Nordic country.

It was IKEA that introduced many Americans to Kalles Kaviar, which the Swedish home furniture brand stocks in its food department. The creamy condiment—briny and a little sweet, with a mildly fishy umami flavor—contains smoked cod roe, salt, sugar, and tomato paste. Use it as Scandinavians do, spread on bread or crackers or mixed into salads. Look for the red-capped blue tubes in the refrigerated section of IKEA, or order it online here.

Featured in “Scandinavian Brunch Is Ready for the Limelight,” by Megan Zhang.

Yield: 1 serving

Time: 1 minute

2 Wasa Multi Grain crispbreads
2 hard-boiled eggs, sliced ¼-in. thick lengthwise
1 Tbsp. Kalles Kaviar cod roe spread (see headnote)
Finely chopped fresh dill fronds, for garnish

Instructions

Atop the crispbreads, fan the eggs evenly, then top evenly with the cod roe spread and garnish with dill.

The post Crispbreads with Eggs and Swedish Cod Roe appeared first on Saveur.

Fruity Pebbles Treats

Megan Zhang — Thu, 03 Nov 2022 00:05:00 +0000

Photography by Belle Morizio

The best thing about having sugary cereal for breakfast is that it’s like starting your day with dessert. The colorful, fruit-flavored crispy rice bits in Fruity Pebbles have made the brand a favorite since the Flintstones-inspired product came out four decades ago. These cereal marshmallow bars combine Fruity Pebbles with heaps of melted marshmallows for a sticky, chewy treat that’s perfect for taking breakfast on the go—whether you’re a kid or a grown-up.

Featured in “Why a Bowl of Cereal Is a One-Way Ticket to ’90s Nostalgia,” by Megan Zhang.

Yield: 9 servings

Time: 1 hour 15 minutes

4 Tbsp. (2 oz.) unsalted butter, plus more for greasing
6 cup (10 oz.) mini marshmallows, divided
½ tsp. vanilla extract
¼ tsp. kosher salt
6 cup (8 3/4 oz.) Fruity Pebbles cereal

Instructions

Butter an 8-inch square baking pan. In a large pot, melt the butter over low heat. Add 5 cups of the marshmallows, the vanilla, and salt and cook, stirring continuously, until the marshmallows are just melted, about 6 minutes. Remove from the heat and stir in the cereal, followed by the remaining marshmallows.
Scrape into the prepared pan, pressing gently with a wooden spoon to flatten. Set aside to cool completely, then slice into bars. (The cereal bars will keep well in an airtight container for up to 2 weeks.)

The post Fruity Pebbles Treats appeared first on Saveur.