Chef Eric Greenspan joins The Talk Food Festival and shares one of his favorite breakfast meals to cook at home. Here are all of his scrumptious recipes from the show!
3c all-purpose flour
4T white gran. sugar
3 tsp baking powder
1 1/2 tsp baking soda
5 lbs of cheddar
30 strips of apple smoked bacon
30 links of good breakfast sausage
½ bunch of fresh sage, chopped
½ gallon heavy manufacturing cream
½ cup all-purpose flour
5 cups maple syrup
¼ pound butter
Mix 3 cups buttermilk
½ cup milk
1/3 cup melted butter in a large mixing bowl.
In a separate bowl, mix 3 cups ap flour, 4 tablespoons white sugar, 3 tsp baking powder and 1 ½ tsp baking soda. Slowly whisk the dry mix into the wet mix with a whisk until incorporated. In a buttered large skillet, ladle 8 ounces of batter at a time. Brown each side, flipping when browned and beginning to bubble. Remove the pancake and continue to cook until all the batter is done. Square off the edges of each pancake and set aside.
Place a grill rack over a baking tray. Line the rack with bacon strips and bake in a 375 degree oven until crispy. Reserve the rendered grease in a large sauce pot.
Line a baking tray with sausage links and bake in 375 degree oven until cooked through. Chop the sausage finely, and add chopped sage and mix.
Whisk the eggs until smooth and cook in a buttered large skillet over medium heat until cooked through. Place in a blender and add enough cream, about ½ cup, until blended smoothly. Remove and let cool.
Maple Béchamel Directions:
And ½ cup of flour to the reserved bacon fat in a large sauce pot and make a roux. Add remaining cream and 4 cups maple syrup and cook over low heat, stirring until thickened. The sauce should have the consistency of gravy.
Butter a casserole dish, and line the bottom with a single layer of pancakes. Lightly spread the béchamel over the pancakes until covered. Place the chopped sausage on top of the pancakes, spreading evenly until covered. Spoon ½ the egg mixture over the sausage and spread until evenly dispersed. Add another layer of the béchamel, and then add a layer of shredded cheese. Add another layer of pancakes, then béchamel, then bacon strips, béchamel again, then eggs and finish with a liberal covering of cheese. Bake in a 375 degree oven until the cheese has melted on top and begun to get crispy. Remove from oven, let cool, then cut portions of lasagna.
Place a portion of lasagna on the plate and spoon syrup over the top to taste.
50 egg whites, whisked
10# baby spinach, cleaned and wilted
5# roasted red peppers, peeled and julienned
5# roasted yellow peppers, peeled and julienned
5# shredded parmesan cheese
To cook the eggs:
Grease a large skillet with non stick pan spray, and slowly cook the egg whites over medium heat until cooked through.
In a greased casserole cover the bottom with wilted spinach. Then cover with a layer of egg whites, using half the egg whites cooked. Then cover with a mixture of the peppers. Finally, cover with ½ the parmesan cheese. Repeat until all product is used. Bake in a 350 degree oven until the top layer of parmesan browns and crisps. Remove, cool, and portion. Reheat to order.
Flax seed, Banana and Almond Vegan Pancakes
1 1/2 cup all-purpose flour
3 1/2 tsp baking powder
2 tablespoons sugar in the raw
1 teaspoon salt
1 cup almond milk
1/2 cup chopped almonds
1 tablespoon ground flax seeds
1/2 cup water
3 tablespoons canola oil
1 banana, chopped
flesh from two vanilla beans
Mix all ingredients in a mixer and let sit for ten minutes. Cook on an oiled griddle, top with real maple syrup.
2 bunches green kale
1 green apple
1 pinch cinnamon
1/2 cup coconut water
Blend, strain through chinois. Drink over ice.
Recipes courtesy of Chef Eric Greenspan.