Brunch

Fennel-Shallot-Bacon & Edam Quiche

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: November 19, 2013

The open tart, filled with a mixture of beaten eggs, cream, cheese and pieces of bacon or any vegetable combination you can imagine, has been around since the 16th century. Despite the fact that it is a classic French dish, the word and the origins of this delicious open tart comes from Germany; from the region of West Central German dialects spoken in the French Lorraine region. The French word Quiche comes from the borrowed word “Küeche” which means cake in German.

Originally Quiche was made from bread dough but nowadays short crust or puff pastry is the best option. And that is what I’m interested in, the crust.
Short-crust is so easy to make and so much better than your frozen options that it’s almost not fair to consider the purchase of that rolled refrigerated crust from the store. For a fraction of cost and a little time you can have an amazing buttery, flaky, and grateful crust. Little handling the dough and 4 ingredients, this crust once is baked you just can feel grateful and crust proud.

The ratios given in this recipe, come from the most basic short crust principles. Four ingredients: flour, butter, iced water and salt. You can play with almost any type of flour, in this case I used ½ whole wheat, ½ all-purpose flour. The whole wheat flour brings a very pleasant nutty flavor to the crust and of course fiber…not that it’s of major concern but lets say its better for you than the pure white flour and that’s a plus. You can substitute the butter coconut oil.

For this Quiche, I combined fennel, shallots and bacon. The fennel gives a slightly liquorice and pleasant back taste, shallots accentuate the bacon and, well, what can I say about the bacon? Everybody knows it is a cosmic ingredient. And honestly you don’t need much. A little bacon goes along way.

For me, Fennel-Shallot-Bacon & Edam Quiche works for breakfast, lunch, and dinner, Why not? It fits every meal of the day. Serve warm with a salad, or tomato soup. It taste great at room temperature and out from the refrigerator it still tastes good. Quiche will cure any gray skies, stormy weather blues, or a crummy day. Enjoy!

Fennel-Shallot-Bacon & Edam Quiche

Makes 1 round 10″ by 2″ deep Quiche

Toppings:

1 medium size fennel bulb and some of the tops and steams.
1 large shallot
2 garlic cloves finely chopped
3 thick slices of smoked bacon

Egg mixture:

1 cup Edam cheese shredded
5 Large eggs room temperature
½ cup heavy cream
¼ cup milk
salt pepper

For the Crust:

1 cup all-purpose flour + a little more for rolling.
1 cup whole wheat flour
1-2 pinches of sea salt
2 sticks of butter= 1 cup, cold and cut into small squares. (Coconut oil can be used instead of butter, make sure you make little dollops and freeze them before making the crust)
1/4-2/3 cup Iced cold water.

1- 10″ ceramic-oven safe dish or a pay pan

Directions:

Measure all your ingredients. Place all the dry ingredients in a bowl and mix. Place the bowl in the freezer. Meantime cut your cold butter, and iced water ready to measure. Remove the bowl of dry ingredients from freezer and add the butter. With a pastry blender incorporate the butter and flour until the mixture resembles to a coarse meal, and the butter pieces are small like the size of a pea. Slowly add the cold water and carefully, with your hands, form a dough that just holds together. Be careful not to over work the dough this will give you a flakier crust.  Once that the dough coarsely holds together, wrap your dough in plastic wrap and shape it into a disk.  Refrigerate for at least 1 hour; you can rush it by placing into freezer for 20-25 minutes.

Preheat Oven at 400. In clean work surface, dusted with flour unwrap the dough let sit for a couple of minutes and roll it into a 18-20” round and about 1/4” thick. Once is rolled place it into a Quiche pan and start pushing down the inside edges to make sure the pastry dough takes the shape of the dish.
Let the edges of the pastry up to extend beyond the dish edge. Prick the crust a few times all around and blind bake in the oven for about 16-20 minutes at 400 F/ 200 C.

Remove from the oven and let it cool for at least 20 minutes.

Prepare your toppings:

Render the bacon pieces until crunchy, save 2 tablespoons of the bacon fat.

Finely cut your fennel I include some of the green tops and stems, shallots, garlic and shred your cheese.

In a Saute pan add the 2 tablespoons of bacon fat and a glug of olive oil, sauté the fennel, shallots,and garlic. Let it come to room temperature.

Mix, the eggs, heavy cream and milk, some salt and pepper.

Start assembling your Quiche:

Spread half of the cheese on the bottom of the crust, add bacon crisps,
spread the sautéed fennel and shallots. Then add the egg mixture, top with the rest of the shredded Edam cheese, top with some freshly cracked pepper.

Place into the 350F/ 180C oven and bake for 20-25 minutes until the top looks golden brown and slightly giggles in the center.

Let it cool on a rack for about 15 minutes until totally set.
Serve warm with a green salad, or tomato soup. Enjoy!

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Ricotta Cake & Honey-Lemon-Thyme Glaze

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: November 8, 2013

It is cakes like this that make me happy…really simple cakes with a light crumb and buttery flavor. It’s so basic and cozy that hits you straight in your heart.
The flavors in this buttery Ricotta cake stand alone and the honey and lemon make a good balance of sweetness; the thyme adds a little herbal note and enhance the lemon zest in the batter. This cake is pure comfort and simplicity.

Honey Lemon and Thyme it ‘s one of my favorite glazes for this type of cakes, there are many other good glaze flavor combinations that I will recommend like Honey and rosemary, lavender, orange, camomile you name it, or just dust it with a little confectioners sugar. It’s a cloud of buttery and light cheesy crumble goodness.

You can make this cake in the morning for a nice breakfast or brunch. Or it can be part of your bake-goods repertoire for Thanksgiving….why not? Give it a try.

This Ricotta Cake & Honey-Lemon-Thyme glaze is great with a cup of tea in a rainy afternoon, or a glass of milk for the little ones.
You can add some fresh fruit or whipped cream on the side to complement this cake… enjoy!

Ricotta Cake & Honey-Lemon-Thyme Glaze

Serves 12-14

2 cups All purpose flour
2 tablespoons Baking Powder
1 pinch of salt
½ pound ricotta cheese (strain some of the liquid with a cheese cloth or fine sieve)
2 cups sugar
4 Large eggs
1 cup whole milk – room temperature.
8 oz / butter melted
1 teaspoon lemon zest

For the Glaze:

¼ cup Honey
the juice of half a lemon
3-4 thyme sprigs and a little more for garnish.

In a small pot, gently warm the honey lemon juice and thyme once that the honey resembles a light syrup. Remove from heat and let it cool down. ( do not let the honey boil or to form small bubbles around the pot)

Directions:

Preheat Oven at 350 F /
1. Grease a 10” x 3” round aluminum cake pan (use a light color pan for best results).
2. In a medium size bowl, sift the flour, salt and baking powder.
3. In a large bowl mix sugar, ricotta, eggs, and melted butter mix well.
4. Start alternating flour and milk in 3 additions. Until well incorporated, do not over mix.

5. Pour the batter into your prepared pan and bake for about 25-30 minutes or until a skewer comes out clean or with a few little crumbs.
6. Cool on a rack for 15-20 minutes and unmold.
7. Place the cake on a plater and poke the top of the cake with a fork or skewer.
8. Once the cake is cool, with a pastry brush, apply the honey- lemon-thyme glaze .
9. Garnish with a few more sprigs of thyme on the side and sprinkle some leaves on top.

Ricotta Cake & Honey-Lemon-Thyme Glaze

Enjoy!

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Dos Lunas Grilled Cheese & Plum Chutney Sandwich

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: September 20, 2013

Red juicy plums got me in trouble this time. I saw them at the market and when I grabbed them I could feel the juicy flesh of the fruit. I bought some and ate 3 on the way home, and then I went back to the market and bought some more. I think too many… so what to do with an extra pound of plums? “Chutney!”, I open my fridge what else did I have available? Oh! Yes, jalapenos! No matter what, I always have fresh jalapenos in my fridge.. (ask Ian) A little spicy green chile will always save you and kick up the flavor of any meal. I had some ginger (not too shabby) some cinnamon (great spice and aromatic) I was not even thinking about it when I realized I was already making the chutney… My mouth waters.. Juicy and sweet red plums chunks, a hint of spice from the jalapeno, aromatic cinnamon and fresh ginger to brighten up the flavor! The kitchen smelled like a sinful geisha wardrobe. (oops rewind that!) It smelled great, so I had to try it… where? In what? With what?… On a melted ham and cheese sandwich! Oh yes my friends, a sinful combination. One more time, before my eyes something so simple can become so ridiculously good.

Although, to be honest the major protagonist of this sandwich act, is the Classico cheese from Dos Lunas.

I first sampled Dos Lunas cheese at our local farmer’s market and I loved it from the start. Its made by a local artisan cheese maker named Joaquin Avellan, a Venezuelan transplant who missed his families’ cheese so much he began to make his own here in Texas. He makes several varieties from local UNPASTUERIZED cow’s milk. This allows his cheese a greater complexity of flavor which is normally ruined by heat when the milk is pasteurized. Due to regulations, unpasteurized cheese can only be sold in the US after being aged two months, hence Dos Lunas (Two Moons).

I chose his ‘Classico” cheese for this recipe because of its melting qualities and particular flavor. This cheese has some nutty notes and taste like the grass in Schulenburg, Tx where 60 happy cows produce the milks that this amazing cheese is made off. Its creaminess greatly complements the plum chutney and smokey salty ham. This cheese Its also great as a stand alone to eat all on its own. If you’re curious about picking up some of this ‘Classico cheese’, follow the link at the end of this entry.

This delicious spicy plum chutney over melted Dos Lunas Classico cheese piled on some thinly sliced smoked ham on sprouted wheat bread will send you over the moon…or two.

Dos Lunas Grilled Cheese & Plum Chutney Sandwich.

Makes 2

4 tablespoons of Red Plum, jalapeno chutney Enough cheese to make you smile!…I used Dos Lunas Classico it melts beautifully!, if you are not in Austin, Texas, you can use: Emmental, Swiss or Baby Swiss.

4 thin slices of smoked ham or Bavarian ham.

4 bread slices ( I used 7 seeds-sprouted whole wheat bread)

2-4 tablespoons of butter.

Vegans & Vegetarians: You can use any firm tofu, it will be fantastic if you saute the tofu to give extra crust. And shredded carrots with a little bit of sea salt to substitute the ham.

Use any Vegan margarine spread or coconut oil to give the bread a crusty top, It will be a fantastic sandwich!

Red Plum – Jalapeno & Ginger Chutney

Makes 2-3 cups

8-12 ripe Red plumps pitted and cut in quarters and eights.
¼ cup sugar (mascabado, or raw)
6 tablespoons of agave nectar
1 teaspoon of olive oil
1-2 small diced jalapenos
1-2 teaspoons of fresh grated ginger
1 teaspoon apple cider vinegar
1 stick of mexican cinnamon
A dash of ground clove.

Making the chutney:

Over medium high heat in a stainless steel pan place the plums, sugar, agave and cinnamon stick. Let the plums warm trough about 4-5 minutes. Once that the sugar and agave start looking bubbly, add the grated ginger, diced jalapenos, cider vinegar, olive oil and the dash of clove. Let simmer for about 5-6 minutes, until the juices look translucent and some of the plums have started to get soft and you can smash them easily with a spoon. Turn off the heat and set aside.

Built your sandwich:

Spread butter one side of the two bread slices and place in hot griddle or pan. Build your sandwich on one slice starting with the ham, then 2 tablespoons of the chutney then cover with sliced Dos Lunas cheese. Toast the bread slices in the pan for 2-3 minutes until the buttered side gets color. Then place the pan under the broiler for about 2-3 minutes. Finally top the melted cheese and other ingredients with the plain toasted slice to create your sandwich. Eat while very warm!!! A nice glass of beer or milk will go great…enjoy. To learn more about Dos Lunas and how to get some of their cheese: www.doslunascheese.com

To learn more about Dos Lunas and how to get some of their cheese: www.doslunascheese.com

The cheese used in this recipe was donated by Dos Lunas Cheese….Thank you Joaquin!

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Baked eggs in Baguette + Smoked Gouda Sauce – a.k.a “Bagueggs”

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: September 7, 2013

For Ian and I, Sundays mornings are the best mornings of the week, we wake up with no schedule, we take our time to enjoy our coffee, enjoy the morning listening to music, wearing our pajamas and our biggest plan is: whats for breakfast-brunch?.

We love eggs in any shape, color, form, or cooking method, my favorite eggs are poached or baked in ramekins with cream where you can dip the crusty baguette into the yolk- creamy goodness ah!….Eureka! That’s when it hit me. Why not omit the ramekins, and cook the egg into the baguette? That’s when the “Baguegg” conquest started. We picked up the bread on sunday morning, I cut them into cylinders, remove some of the inners, spread some butter and cream inside, crack the egg and there you have it, the perfect vessel for your egg.

At the beginning I was worried about the crust becoming more like a crouton! But when they come out of the oven they where perfect. The egg and cream add the right moisture inside out so the baguette does not over crunch-iffy. The egg cooks perfectly with runny egg yolk and custardy egg whites. And to top it all off , I made a cheesy sauce with smoked gouda… Talk about indulgence….

We always eat as healthy as we possibly can during the week and save our cravings for Sunday morning. So why not indulge a little?…….After all, it is finally Sunday and life is short so enjoy the ride! Can it be Sunday soon, please?

Baked eggs in Baguette + Smoked Gouda Sauce – A.K.A “Bagueggs”

Serves 4 or 2 hungry brunchers.

1 Baguette Traditional, crusty good, artisanal quality.

4 eggs.

2 tablespoons of heavy cream.

2 tablespoons of butter.

Salt and fresh ground pepper.

For the Cheese Sauce:

1 cup Smoked gouda shredded
1/3 cup of heavy cream
1 teaspoon of butter
1 pinch cajun pepper powder
fresh cracked black pepper to taste (about ½ teaspoon)
pinch of salt.
1/4 cup of whole milk if needed to adjust the thickness of the sauce.

Beer cheese Sauce variation:

1 tablespoon of butter
2 teaspoons flour
1 cup shredded smoked Gouda cheese
1 to 1 1/2 cup Stout beer, Guinness will be best.
1/4 cup heavy cream
1 pinch of cajun pepper powder
fresh cracked black pepper to taste (about ½ teaspoon)
Salt to taste

Method:

Preheat your oven to 400 F/ 200 C

Cut the baguette into 4 pieces around 4”/ 20 cm. long and remove ¾ of the inners being careful to leave some inner bread in the bottom so the egg does not escape. Brush the inside of the baguette pieces with heavy cream and spread with a ½ tablespoon of butter. Place the baguette cylinders standing up on a baking tray lined with some parchment paper. Crack 1 egg inside of each baguette cylinder.

Bake at 400 for the first 5 minutes. Lower the heat 350 and bake for about 8-10 more minutes. Keep in mind that these cooking times work with large eggs at room temperature. You might need to adjust the recipe time, about 5 to 8 more minutes if your eggs were in the refrigerator. Keep an eye on them. The best way to know when the egg is ready, look at the whites on the top of the baguetta, they turn translucent white, and a bit shiny.YOu are looking for a simmilar donnennes of a poached egg or a soft boil egg with a runny yolk. (look at picture below.)

Prepare the Cheese Sauce:

While the bagueggs are in the oven, prepare the cheese sauce.

In a small saucepan heat the milk, heavy cream, butter and cajun powder until you see small bubbles on the edge of the pan, add the cheese little by little stirring slowly until all cheese is incorporated. bring down the heat to the lowest. Add pepper, salt and pepper , if it is to thick you can add a little bit of milk stir until well combined and creamy velvety consistency.

Variation: Beer cheese Sauce
In a small saucepan over medium heat, melt butter and sprinkle the flour. With a whisk combine the melted butter and flour. Cook until golden brown for about 30-45 seconds. You want to create a light roux. Once the flour slightly changed color to a light golden, lower the heat, and with the help of a whisk, promptly add the beer whisking at all time to avoid any lumps. Whisk until beer and the roux are well incorporated. Add heavy cream, whisk just until combined, let it warm up then add cheese and slowly whisk until melted. Season with a pinch of cayenne pepper, add salt and black pepper to taste. If consistency is too thick add a bit more beer… heehehe
Keep sauce warm on the lowest heat and stir often to avoid a skin on the top of the sauce.

To serve:

Remove tray from oven and using a flat spatula or tongs to transfer them to the plate. Serve each baguegg with a generous 2-3 ladles of the warm cheese sauce. Sprinkle with chives, and a few crancks of black pepper.
On the side, I like to serve them with a fresh slice of tomato and peppery arugula, it refresh and lighten every bite. a small leafy salad of greens dressed with olive oil, lemon, salt and pepper will be delicious too

Enjoy!

Listening to:

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Heirloom Tomato Crostata

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: July 25, 2013

This is one of the recipes I being waiting to make with the gorgeous tomatoes from the market, Heirloom tomato Crostata!…Last time I went to Boggy Creek Farm,( my favorite urban farm here in Austin, TX.) I bought about 5 different kinds I could not resist! (honestly, If you have 3-2 or even just one kinds it will be great too) Looking at all this colors and shapes made me turn my sweet crostata dough into a savory one. I read about this tomato pie with Corn Meal, and honestly I’m not very fond of Pies, I love crostata because of the dough-filling ratio. In a pie usually you have thin crusted and lots of filling versus a crostata in which you have little more crust-less filling (which makes it lighter and balanced to eat. The exposed fruit or vegetables or in this case the tomatoes can get a little roasted and it adds lots of character to it. I hope you like it. Enjoy!

Heirloom Tomato Crostata

Serves 6-8

For the Dough:

2 Cups of Unbleached All-purpose flour
¾ Cup Corn Meal (I used Larry’s Corn Meal from Boggy Creek Farm, I highly recommend to look for a good quality Organic no GMO coarse ground cornmeal it really makes the difference!)
1 teaspoon of kosher salt
1 teaspoon of sugar
2 sticks (1 cup) unsalted butter, cold and cut into small cubes.
1 tablespoon of Greek yogurt
¼ to ½ cup iced water

How to make the crust:

Measure all your ingredients, and place all the dry ingredients in a bowl and mix. Place bowl in the freezer. Meantime cut your cold butter, and Iced water ready to measure. Remove the bowl of dry ingredients from freezer and add the butter. With a pastry blender incorporate the butter and flour until the mixture resembles to a coarse meal, and the butter pieces are small like the size of a pea. Slowly add the cold water and carefully with your hands form a dough that just holds together. Do not work the dough.
Once that the dough barely holds together cut a piece of plastic wrap and place your dough. Wrap it and shape it into a disk.
Refrigerate for at least 1 hour, 4-6 is best.(see pictures )

When the dough is ready Preheat Oven at 400 F/ 205C
On a clean work surface, dusted with flour unwrap the dough let sit for a couple of minutes and roll the dough into a 20-22” round and about 1/8 “ thick. Once is rolled place it into a sheet pan lined with parchment paper.

For the Filling:

4 medium size heirloom tomatoes cut into ¼ inch tomato slices, from at least 2 kinds of heirloom tomatoes. I used green zebra, yellow Oaxacan, prudence and Cherokee. Use whatever is best fresh available at your farmers market.
1/2 cup cherry gold or cherry tomatoes

I used:
1/3 cup of goat cheese.
3 fresh sprigs of thyme.
Sea Salt, freshly ground pepper.
A small drizzle of Extra virgin Olive Oil.

Directions:

Spread ½ of the Goat cheese into the rolled dough, place the tomato slices, thyme, rest of the cheese, sea salt, black pepper and drizzle Extra Virgin Olive Oil all over the tomatoes. Fold the dough edges into circle creating a 2” border.

Brush the edges with egg wash and sprinkle sea salt all around the edge.

Bake at 400 F/ 200C for 35-45 minutes. Serve warm.

Heirloom Tomatoe Crostata

Music Pairing: Pink Martini- Hang on Little Tomatoe

Heirloom Tomato Crostata

Serves 6-8

Course bakegoods, Brunch, Lunch, Main Course, vegetarian

Cuisine vegetarian, wholesome

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Author Mariana McEnroe

Ingredients

For the Dough:

2 Cups of Unbleached All-purpose flour
¾ Cup Corn Meal I used Larry’s Corn Meal from Boggy Creek Farm, I highly recommend to look for a good quality Organic no GMO coarse ground cornmeal it makes a huge difference.
1 teaspoon of kosher salt
1 teaspoon of sugar
2 sticks 1 cup unsalted butter, cold and cut into small cubes.
1 tablespoon of Greek yogurt
¼ to ½ cup iced water

For the Filling:

4 medium size heirloom tomatoes cut into ¼ inch tomato slices from at least 2 kinds of heirloom tomatoes. I used green zebra, yellow Oaxacan, prudence, and Cherokee. Use whatever is best fresh available at your farmers market.
1/2 cup cherry gold or cherry tomatoes
I used:
1/3 cup of goat cheese.
3 fresh sprigs of thyme.
Sea Salt freshly ground black pepper.
A small drizzle of Extra virgin Olive Oil.

Instructions

How to make the crust:

Measure all your ingredients, and place all the dry ingredients in a bowl and mix. Place bowl in the freezer. Meantime cut your cold butter, and Iced water ready to measure. Remove the bowl of dry ingredients from frezzer and add the butter. With a pastry blender incorporate the butter and flour until the mixture resembles a coarse meal, and the butter pieces are small like the size of a pea. Slowly add the cold water and carefully with your hands form a dough that just holds together. Do not work the dough.
Once that the dough barely holds together cut a piece of plastic wrap and place your dough. Wrap it and shape it into a disk.
Refrigerate for at least 1 hour.

When the dough is ready Preheat Oven at 400F / 205C

In clean work surface, dusted with flour unwrap the dough let sit for a couple of minutes and roll the dough into a 20-22” round and about 1/8 “ thick. Once is rolled place it into a sheet pan lined with parchment paper.

Assemble the Crostata:

Spread ½ of the Goat cheese into the round rolled dough leaving a 2-3" outside border. Place the tomato slices and halves, fresh thyme, rest of the goat cheese, sea salt and add a few cranks of fresh ground black pepper. Drizzle Extra Virgin Olive Oil all over the tomatoes. Fold the dough edges into the circle, creating a 2” dough border. Brush the edges with egg wash and sprinkle some sea salt all around the edge.
Bake at 400 F/ 200C for 35-45 minutes. Serve warm.

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Tomato Salad and Honey Jalapeño Corn Bread

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: July 11, 2013

So I’ve being counting the days to tomato season, since is one of my favorite times of the year I’m in heaven. I live in Austin Texas and my mainly source of vegetables is a small urban farm call Boggy Creek, they open Wednesdays and Saturdays 8am-1pm two of the happiest days of my week. This year they have harvested: Heirlooms Cherokee Purple, Prudent Purple, Azoyscka, Oaxacan Jewel, Green Zebra, Regular Tomatoes ; Big read super fantastic, lemon boy, cherry and cherry gold tomatoes!!!…. This Farm resembles me a bit of my Mexico. The camaraderie, the beautiful freshly cut vegetables, and also and most important “seasonal produce”. Waiting for the seasons creates a momentum between the ingredient and me I crave them. I imagine new dishes and the expectation grows momentum. Cooking with ingredients at their peak of the season is just about the best you can hope for when you are creating a dish. Little preparation is required to enjoy them. I compare them to a string quartet, where everybody is supporting the first violin.This recipe is one of the many examples of this string quartet ensemble, where the Tomatoe has the solo part and its accompaniments make it shine… lets start cooking!

Tomato Salad and Honey Jalapeño Corn Bread

Serves 4 – Prep time 10 min.

Use at least 3 different kinds of tomatoes, choose what ever look best to you at your farmer market.
For the salad I made I used:

1 Heirloom Oaxacan Jewels
1 Heirloom Cherokee purple
1 Big Red super fantastic
2 Green Zebra
10-12 Cherry tomatoes
Arugula
Fresh Goat cheese
Fresh sprig of Thyme
Extra Virgin Olive Oil to drizzle
about ½ teaspoon per plate of Rice Vinegar
Sea salt and fresh ground pepper to taste.

Directions:

Slice the tomatoes a little less than ½ inch. Quarter the smaller tomatoes like the green zebras, half the cherry tomatoes. On a Large platter (or in 4 plates) place a light bed of arugula, and approximately one big slice of the heirloom, one slice of the Cherokee Purple, some quarters and halves of the little ones. Theres no rules, you can balance the plate as you like. Drizzle Extra Virgin Olive Oil and ½ teaspoon of rice vinegar per plate, goat cheese crumbs, sea salt pepper and fresh thyme. Serve.

Honey Jalapeno Corn Bread

Adapted from : “Boggy Creek Farm recipe”

1 cup of Corn Meal (use the best kind you can find, organic and non-GMO is always preferable)
I used our local, Larry’s Fresh-ground Corn Meal
(Organic, non-GMO fresh Texas Dent Corn from Coyote Creek Organic Mill)
1 Tablespoon of Aluminum- free Baking powder
½ teaspoon sea salt
1 or 2 pinches of paprika
1 cup Milk (you can substitute almond, soy or rice milk)
1 egg
1 teaspoon of Honey (I used Local Texas Honey off course!)
2 Tablespoons of Extra Virgin Olive Oil.( you also can use Butter, Canola, Coconut Oil)
½ -1/3 of a cup fresh corn kernels
Thin slices of fresh Jalapeno Pepper.
– 2 extra teaspoons of Oil for Pan-

Directions:

Preheat the oven at 400* F degrees.

Measure all your Ingredients and Place a small 8” Cast Iron skillet in the oven to heat. Add the 2 teaspoon of Oil. Combine all dry ingredients. Add wet ingredients mixture into Dry mix. Stir until combined small lumps are allowed. Add fresh corn Kernels to the Mix. Carefully using an oven mitt at all times, remove the pan from the oven and pour the batter into the hot skillet, quickly top the batter with the thin jalapeno slices,drizzle a little more honey, bake for about 20-25 minutes until a light golden top. Take the skillet to the table to serve warm with the salad.

*Note: For the summer if you are grilling you can bake this on top of the grill just cover the pan with a lid, it will be fantastic and smokey. This meal will go so well with any light or amber beer. Take into consideration that you can substitute any herbs, I’m just in love with Tomatoes and Thyme, I think the aromatic lemony taste of the thyme goes perfect with tomatoes…. is my new fav! Enjoy.

Music Pairing: https://youtu.be/CIYS9EQWkXg

Tomato Salad and Honey Jalapeño Corn Bread

Serves 4 Use at least 3 different kinds of tomatoes, choose whatever looks best to you at your farmer market. For the salad I made I used: Honey Jalapeno Corn Bread Adapted from: “Boggy Creek Farm recipe”

Course bakegoods, Brunch, dinner, Lunch, Salad

Cuisine wholesome

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Author Mariana McEnroe

Ingredients

FOR THE SALAD:

1 Heirloom Oaxacan Jewels
1 Heirloom Cherokee purple
1 Big Red super fantastic
2 Green Zebra
10-12 Cherry tomatoes
Arugula
Fresh Goat cheese
Fresh sprig of Thyme
Extra Virgin Olive Oil to drizzle
about ½ teaspoon per plate of Rice Vinegar
Sea salt and fresh ground pepper to taste.

FOR THE HONEY JALAPENO CORNBREAD:

1 cup of Corn Meal use the best kind you can find, organic and non-GMO is always preferable
I used our local Larry’s Fresh-ground Corn Meal
Organic, non-GMO fresh Texas Dent Corn from Coyote Creek Organic Mill
1 Tablespoon of Aluminum-free Baking powder
½ teaspoon sea salt
1 or 2 pinches of paprika
1 cup Milk you can substitute almond, soy or rice milk
1 egg
1 teaspoon of Honey I used Local Texas Honey off course!
2 Tablespoons of Extra Virgin Olive Oil. you also can use Butter, Canola, Coconut Oil
½ -1/3 of a cup fresh corn kernels
Thin slices of fresh Jalapeno Pepper.
– 2 extra teaspoons of Oil for Pan-

Instructions

Slice the tomatoes a little less than ½ inch. Quarter the smaller tomatoes like the green zebras, half the cherry tomatoes. On a Large platter (or in 4 plates) place a light bed of arugula, and approximately one big slice of the heirloom, one slice of the Cherokee Purple, some quarters and halves of the little ones. There are no rules, you can balance the plate as you like. Drizzle Extra Virgin Olive Oil and ½ teaspoon of rice vinegar per plate, goat cheese crumbs, sea salt pepper, and fresh thyme. Serve.
Preheat the oven to 400* F degrees.
Measure all your Ingredients and Place a small 8” Cast Iron skillet in the oven to heat. Add the 2 teaspoons of Oil. Combine all dry ingredients. Add wet ingredients mixture into the Dry mix. Stir until combined small lumps are allowed. Add fresh corn Kernels to the Mix. Carefully using an oven mitt at all times, remove the pan from the oven and pour the batter into the hot skillet, quickly top the batter with the thin jalapeno slices, drizzle a little more honey, bake for about 20-25 minutes until a lightly golden top. Take the skillet to the table to serve warm with the salad.

Recipe Notes

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Brunch

Fennel-Shallot-Bacon & Edam Quiche

Toppings:

Egg mixture:

For the Crust:

Directions:

Prepare your toppings:

Start assembling your Quiche:

Ricotta Cake & Honey-Lemon-Thyme Glaze

Serves 12-14

For the Glaze:

Directions:

Enjoy!

Dos Lunas Grilled Cheese & Plum Chutney Sandwich.

Makes 2

Red Plum – Jalapeno & Ginger Chutney

Makes 2-3 cups

Making the chutney:

Built your sandwich:

To learn more about Dos Lunas and how to get some of their cheese: www.doslunascheese.com

Baked eggs in Baguette + Smoked Gouda Sauce – A.K.A “Bagueggs”

Serves 4 or 2 hungry brunchers.

Method:

Prepare the Cheese Sauce:

To serve:

Enjoy!

Heirloom Tomato Crostata

Serves 6-8

For the Dough:

How to make the crust:

For the Filling:

Directions:

Heirloom Tomatoe Crostata

Music Pairing: Pink Martini- Hang on Little Tomatoe

Heirloom Tomato Crostata

Ingredients

For the Dough:

For the Filling:

Instructions

How to make the crust:

When the dough is ready Preheat Oven at 400F / 205C

Assemble the Crostata:

Tomato Salad and Honey Jalapeño Corn Bread

Serves 4 – Prep time 10 min.

Directions:

Honey Jalapeno Corn Bread

Adapted from : “Boggy Creek Farm recipe”

Directions:

Tomato Salad and Honey Jalapeño Corn Bread

Ingredients

FOR THE SALAD:

FOR THE HONEY JALAPENO CORNBREAD:

Instructions

Recipe Notes