BRUNCH TIME EASTER IDEAS FROM L.A. CHEFS FOR A TASTY MEAL WITH FAMILY AND FRIENDS.Byline: Natalie Haughton Food Editor Egg dishes The following is a list of egg dishes: Plain egg dishes
Brunch blends every meal -- breakfast, lunch and dinner -- plus becomes more festive by incorporating a dessert or two. With so many possibilities, we asked a few Los Angeles Los Angeles (lôs ăn`jələs, lŏs, ăn`jəlēz'), city (1990 pop. 3,485,398), seat of Los Angeles co., S Calif.; inc. 1850. chefs about their personal choices when brunch is on the Easter menu at home. "I love brunch," says Josie Le Balch, owner/chef of Josie Restaurant, Santa Monica Santa Monica (săn`tə mŏn`ĭkə), city (1990 pop. 86,905), Los Angeles co., S Calif., on Santa Monica Bay; inc. 1886. Tourism and retailing are important, and the city has motion-picture, biotechnology, and software industries. , adding that she prefers to eat at home on Easter. "If I am going to cook at home" -- something she rarely has time to do -- "I want to forget all about the calories, and have it all. I make pancakes and serve them with four syrups -- real maple syrup maple syrup: see under maple. , maple syrup with toasted walnuts, syrup with bananas and syrup with fruits. "I also like doing poached poach 1 tr.v. poached, poach·ing, poach·es To cook in a boiling or simmering liquid: Poach the fish in wine. eggs and making hollandaise -- I love to put mustard and garlic in it -- and serving it atop toasted English muffin halves with smoky Nueske bacon on the side." For starters, mimosas are a must. She says her husband, Frank, is known for his signature savory bread pudding Bread pudding is a dessert popular in British cuisine and that of the Southern U.S., as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding. (like a strata) made with brioche bread, layered with sauteed red and yellow peppers, zucchini, mushrooms, onions and sausage pieces, a mixture of egg and cream, and Swiss cheese. It's soaked overnight in the fridge. "It's insanely bad for you," she says, laughing. Neal Fraser, executive chef/co-owner of Grace and BLD BLD Build BLD Blood BLD Blade BLD Blonde BLD Breakfast Lunch Dinner BLD Bukas-Loob Sa Diyos (Filipino: Open In Spirit To God) BLD BASIC Bload Graphics (File Name Extension) BLD Below Limit of Detection in Los Angeles, typically serves an array of breakfast-brunch items like you'll find on the BLD menu. His choices include ricotta cheese pancakes with blueberries, maple syrup and bacon, some sort of frittata frit·ta·ta n. An open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling. [Italian, from fritto, past participle of (zucchini, spinach and aged cheese), a simple green salad with sherry wine vinaigrette, and smoked salmon with bagels and cream cheese. And this year, an Easter egg hunt is planned for his 2-year-old. "The most popular brunch items at BLD (which will be open on Easter) include eggs florentine with orange hollandaise, ricotta ri·cot·ta n. 1. A soft Italian cheese that resembles cottage cheese. 2. A similar soft cheese made in the United States. pancakes and thinly sliced filet of beef with poached eggs on top and a red wine hollandaise," he says. You'll find Neil Rogers, chef/owner of Cafe Bizou in Sheman Oaks and Pasadena, cooking brunch at one of his restaurants on Easter. Among his recommended menu selections are the popular crab cakes Benedict (crab cakes on top of muffins, then topped with poached eggs and hollandaise sauce), waffles (with strawberries or blueberries and whipped cream on top) and pancakes. Salad fans enjoy the spinach with crisp bacon and hard-cooked eggs. Thomas Boyce, chef de cuisine at Spago Beverly Hills (which will be open for dinner, not brunch, on Easter), favors a more lunch-style menu for Easter and entertaining on other spring Sundays. Since he's usually off on Sundays and spends it with family, he likes to serve leg of lamb with a light cold salad of spring vegetables such as roasted artichokes, blanched blanch also blench v. blanched also blenched, blanch·ing also blench·ing, blanch·es also blench·es v.tr. 1. To take the color from; bleach. 2. and peeled fava beans and roasted small spring onions marinated in a little olive oil, lemon juice and chopped mint. A quiche quiche n. A rich unsweetened custard pie, often containing ingredients such as vegetables, cheese, or seafood. [French, from German dialectal Küche, diminutive of German Kuchen, cake with ramps (wild leeks), sauteed mushrooms (either morels or chanterelles), eggs, cream and gruyere, fontina fon·ti·na n. A ripened cheese of variable texture and flavor, originally produced in Italy. [Italian.] or mozzarella moz·za·rel·la n. A mild white Italian cheese that has a rubbery texture and is often eaten melted, as on pizza. [Italian, diminutive of mozza, a cut, mozzarella, from mozzare, cheese would be a good selection, too. "If you're serving lunch or brunch, then you don't feel so bad about drinking light white wine or bloody Marys," he says. "My dessert choice would be a nice fresh fruit tartlet tart·let n. A small pastry tart. Noun 1. tartlet - a small tart usually used as a canape tart - a small open pie with a fruit filling made by my wife, Kimberly" -- a pastry chef. For Michael Cimarusti, chef/owner of Providence restaurant in Los Angeles, a leg of lamb served in the early afternoon as a late lunch or early dinner is on his Easter menu at home after a morning Easter egg hunt for his children. "I usually stud it (the lamb) with garlic and rosemary the night before and leave it refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. overnight." To roast, place in a preheated 425-degree oven, then immediately reduce the temperature to 325degrees and cook until medium. "I serve it with spring fava beans, ramps, haricots verts and crisp roasted potatoes that I've convinced my kids" -- 8- and 4-year-olds -- "are french fries." Also traditional on Easter is a platter filled with a salad of cutup cut·up n. Informal A mischievous person; a prankster. hard-cooked eggs, oranges cut into eighths, and sopressata like his Italian grandmother used to make. "And I always make egg bread shaped in a round with a hard-cooked egg in the center." Natalie Haughton, (818) 713-3692 natalie.haughton@dailynews.com BREAKFAST BRUSCHETTA bruschetta Noun an Italian open sandwich of toasted bread topped with olive oil and tomatoes, olives, etc [Italian] WITH TOMATO, EGGS AND PANCETTA pan·cet·ta n. Italian bacon that has been cured in salt and spices and then air-dried. [Italian, diminutive of pancia, belly, from Latin pantex, pantic-.] 6 slices French bread 2 tablespoons olive oil 6 thin slices pancetta 1 cup assorted heirloom cherry tomatoes 1 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 8 large eggs 1/3 cup creme fraiche 1/4 cup snipped fresh chives chives alliumschoenoprasm. , plus extra for garnish 3 tablespoons unsalted butter Parmesan cheese shavings for garnish Fruity extra-virgin olive oil for drizzling Position a rack 6 inches from the heat source and preheat the broiler broiler a young (about 8 weeks old) male or female chicken weighing 3 to 3.5 lb. . Lightly brush both sides of each bread slice with olive oil and arrange on a rimmed baking sheet. Place bread under broiler and toast until edges start to turn golden, about 30 seconds. Turn slices over and toast until second side is golden, about 30 seconds longer. Wrap toasted bread in foil and keep warm until ready to serve. Arrange each pancetta slice in a single layer on a separate rimmed baking sheet. Place under broiler and broil until edges start to curl and turn brown, about 2 minutes. Wrap pancetta in foil and keep warm until ready to serve. Slice tomatoes in half through stem end and place in a bowl. Sprinkle with 1/2 teaspoon salt and pepper
To make scrambled eggs, in a large bowl, beat together eggs, creme fraiche, 1/4 cup chives and remaining 1/2 teaspoon salt. In a large nonstick non·stick adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface. nonstick Adjective saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. pan over medium heat, melt butter, add egg mixture and let cook undisturbed about 1 minute to warm through. Using a silicone spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. , gently turn over areas of eggs as they set, then fold and stir them into soft and slightly runny run·ny adj. run·ni·er, run·ni·est Inclined to run or flow: runny icing; a runny nose. runny Adjective [-nier, -niest curds curd n. 1. The part of milk that coagulates when the milk sours or is treated with enzymes. Curd is used to make cheese. 2. A coagulated liquid that resembles milk curd. intr. & tr.v. , 1 to 2 minutes longer. To serve, place a slice of toasted bread on each individual plate. Top each bread slice with some of scrambled eggs and tomatoes. Garnish with a pancetta curl, Parmesan shavings, a drizzle of extra-virgin olive oil, and a sprinkle of chives. Serve at once. Makes 6 servings From "Williams-Sonoma Outdoor Entertaining," recipes and food styling by George Dolese. If you don't want to prepare your own brunch on Sunday, here are a few restaurants with a brunch menu of their own: SAN FRANCISCO BAY San Francisco Bay, 50 mi (80 km) long and from 3 to 13 mi (4.8–21 km) wide, W Calif.; entered through the Golden Gate, a strait between two peninsulas. BENEDICT 12 slices sourdough bread Butter 12 ounces cooked Dungeness crab meat 12 organic eggs Chive chive: see onion. chive Small, hardy perennial plant (Allium schoenoprasum) of the lily family, related to the onion. Its small, white, elongated bulbs and thin, tubular leaves grow in clumps. Butter Sauce Trim sourdough bread slices using a 3-inch-round cutter. Toast one side under broiler and then turn over and repeat. Butter toast. Divide crab meat among the toasts, making a slight well in middle. Keep warm in a 250-degree oven. Poach eggs and place on top of crab and toast. Transfer 2 to each serving plate and top with Chive Butter Sauce. Serve immediately. Makes 6 servings CHIVE BUTTER SAUCE: Heat a saucepan over medium low heat. Add 1 tablespoon olive oil and 1/4 cup thinly sliced shallots; cook until shallots start to release their water. Add 1/2 cup dry white wine, 1/4 cup white wine vinegar and finely chopped zest of 1 lemon and cook until almost dry. Add 1 cup whipping cream and reduce over medium heat by half. Remove from heat and slowly swirl in 1/2 pound (2 sticks) soft butter. Add 1 teaspoon EACH chopped chives and chervil chervil (chûr`vəl), name for two similar edible Old World herbs of the family Umbelliferae (parsley family). The salad chervil is Anthriscus cerefolium. Its leaves, like those of the related dill and parsley, are used for seasoning. . Season to taste with salt. Recipe from Kimball Jones, executive chef at Farm restaurant and Boon Fly Cafe at the Carneros Inn, Napa. RICOTTA PANCAKES WITH CANDIED can·died adj. Permeated, covered, encrusted, or cooked with sugar: candied sweet potatoes. candied Adjective coated with or cooked in sugar: LEMON ZEST 4 large eggs 1/4 cup butter, melted 3 cups buttermilk buttermilk residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs. 1/2 cup ricotta cheese 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda baking soda: see sodium bicarbonate. 3/4 cup plus 1 tablespoon granulated sugar 1 teaspoon salt Butter for frying Zest from 2 lemons (making long, cocktail-style curls) Pure Berkshire maple syrup Powdered sugar for garnish To prepare pancake batter: Whisk eggs and melted butter in a bowl. Add buttermilk and ricotta. If ricotta is very wet, add slightly less buttermilk. The batter should be thick but pourable. Whisk. Add flour, baking powder, baking soda and 1 tablespoon granulated sugar. Whisk until smooth. Allow to sit 20 minutes. To prepare lemon zest: Toss lemon zest in remaining 3/4 cup granulated sugar and let sit about an hour. Brush off excess sugar and use as garnish on the top of pancakes. Or finely chop the zest and add it to the batter. Cook pancakes on a buttered griddle, portioning out into the size rounds desired. Cook on one side until golden, then turn and cook other side. Serve a stack topped with maple syrup and garnished with lemon zest and powdered sugar. Makes 6 servings Recipe from Neal Fraser, executive chef/co-owner Grace and BLD restaurants, Los Angeles. ROOT BEER HAM GLAZE 1 cup root beer, at room temperature 1/2 cup packed brown sugar 1/4 cup ketchup 1 tablespoon Dijon mustard In medium saucepan, whisk together all ingredients. Bring to a boil; reduce heat to medium. Cook, uncovered, until mixture is reduced by half (about 15 to 20 minutes), stirring occasionally. Brush 1/2 of mixture on ham prior to baking. Brush remaining sauce over ham just as it comes out of the oven. Makes about 2/3 cup glaze FRESH FRUIT SALAD WITH LEMON VERBENA 1 1/2 cups strawberries, hulled and sliced 1 cup blackberries OR blueberries 1 mango, peeled and cubed 1 1/2 cups raspberries 2 tablespoons orange-flavored liqueur liqueur (lĭkûr`), strong alcoholic beverage made of almost neutral spirits, flavored with herb mixtures, fruits, or other materials, and usually sweetened. The name derives from the Latin word to melt. , such as Cointreau OR Grand Marnier 1 tablespoon coarsely chopped fresh lemon verbena OR mint leaves, plus lemon verbena OR mint sprigs for garnish Place strawberries, blackberries and mango in a large bowl. Just before serving, add raspberries, liqueur and chopped lemon verbena. Stir gently to combine. Serve in a large bowl, individual glass or on a platter, garnished with whole lemon verbena leaves. Makes 6 servings From "The Earthbound earth·bound also earth-bound adj. 1. Fastened in or to the soil: earthbound roots. 2. a. Farm Organic Cookbook, Food to Live By," by Myra Goodman with Linda Holland and Pamela McKinstry. INSIDE-OUT CHOCOLATE STRAWBERRIES 24 to 36 medium to large fresh strawberries 1 cup (6 ounces) semisweet sem·i·sweet adj. Having a small amount of sweetening: semisweet chocolate. Adj. 1. semisweet - having a taste that is a mixture of bitterness and sweetness bittersweet chocolate chips 2 tablespoons heavy whipping cream Noun 1. heavy whipping cream - cream with a fat content of 48% or more double creme cream - the part of milk containing the butterfat 4 ounces cream cheese, at room temperature 1/4 cup powdered sugar Remove stems and part of inner parts of strawberries to form a small bowl. Cut a sliver off of bottom of each strawberry so that strawberry will stand on end; discard slivers. Place chocolate chips and cream in a small, microwave-safe bowl. Microwave on high power 30 seconds; stir until creamy. If necessary, microwave at additional 10-second intervals, stirring just until chips are melted. Let cool slightly. Place cream cheese and powdered sugar in a large mixer bowl. Beat until creamy; beat in chocolate mixture. Place cream cheese mixture in a large pastry bag fitted with a star tip, or spoon into a gallon-size heavy-duty plastic bag with a 1/4-inch wide opening cut at one corner. Pipe mixture into strawberry cups, filling cups completely and then mounding mixture on top of each strawberry. Refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. for at least 1 hour. Makes 2 to 3 dozen strawberries ESSENCE OF ORANGE-CHOCOLATE WAFER CAKE 1 large orange, scrubbed 1 cup golden raisins 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup sugar 2 large eggs 2 1/4 cups unbleached all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup low-fat plain yogurt OR buttermilk 1 cup (6 ounces) bittersweet bittersweet, name for two unrelated plants, belonging to different families, both fall-fruiting woody vines sometimes cultivated for their decorative scarlet berries. chocolate wafers (Guittard) OR chocolate chips Butter and flour a 10-inch springform pan or 9-inch square pan. Remove a thin slice from stem end of orange and cut fruit into eighths, leaving peel on. In a food processor, combine orange segments and raisins and process until finely ground. In a large bowl, cream butter and sugar with a wooden spoon or an electric mixer until light and fluffy. Add eggs, one at a time, beating well. Mix in orange mixture. In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to blend. Add dry ingredients to creamed mixture alternately with yogurt or buttermilk in 2 increments, beating until blended. Reserve 1/4 cup chocolate pieces for topping and mix remainder into batter. Spread evenly in the prepared pan. Sprinkle reserved chocolate evenly over top. Bake in a preheated 350-degree oven 35 to 40 minutes, or until cake is golden brown and a cake tester inserted in center comes out clean. Let cool in pan on a wire rack 15 minutes, then remove pan sides. Serve slightly warm or at room temperature, cut into wedges. Makes 1 (10-inch) cake; 10 to 12 servings From "Coffee Cakes, Simple, Sweet, and Savory," by Lou Seibert Pappas. DON'T FEEL LIKE COOKING? If you don't want to prepare your own brunch on Sunday, here are a few restaurants with a brunch menu of their own: BLD 7450 Beverly Blvd. Los Angeles (323) 930 9744; www.bldrestaurant.com Brunch served 8 a.m. to 3 p.m., with entree selections ranging from $11 to $28. No reservations taken. Ca' Del Sole 4100 Cahuenga Blvd. North Hollywood (818) 985-4669; www.cadelsole.com A three-course brunch menu served 11 a.m. to 2:30 p.m with a choice of appetizer, entree and dessert; $31.95. Reservations required. Cafe Bizou 14016 Ventura Blvd. Sherman Oaks (also Pasadena) (818) 788-3536; www.cafebizou.com A la carte brunch served 11 a.m. to 2:30 p.m with entrees ranging from $8.95 to $16.95. Fins Creekside 23504 Calabasas Road Calabasas (818) 223-3467 Buffet brunch served from 10 a.m. to 2 p.m. for $36.95 (includes champagne), $16.95 for children 10 and younger. Reservations required. McCormick & Schmick's Seafood 3500 W. Olive Ave. Burbank (818) 260-0505; www.mccormickandschmick.com A special brunch menu served 11 a.m. to 5 p.m., with six entrees at $15.95; a la carte dinner menu also available. Reservations recommended. Marie Callender's (Sherman Oaks, Toluca Lake and various Southland locations) Buffet brunch served from 9 a.m. to 2 p.m. $15.95 for adults (with a glass of sparkling wine) and $7.95 for children (ages 4-12). Mediterraneo Westlake Village Inn 32037 Agoura Road Westlake Village (818) 889-9105; www.med-rest.com Buffet brunch served 10 a.m. to 2 p.m., with an Easter egg hunt at 11:30 a.m. and 1 p.m.; $38.95 for adults; $19 for children 10 and younger. Reservations recommended. Saddle Peak Lodge 419 Cold Canyon Road Calabasas (818) 222-3888 A three-course brunch menu served 11 a.m. to 3 p.m., with a choice of appetizer, entree and dessert; $40. Reservations required. -- N.H. CAPTION(S): 5 photos, box Photo: (1 -- cover -- color) Easter eggs Chefs' ideas for a crackin' good holiday brunch (2 -- 5 -- color) Here are a few dishes that would go well with any brunch menu. Clockwise from far left: Fresh Fruit Salad With Lemon Verbena, Breakfast Bruschetta With Tomato, Eggs and Pancetta, Inside-Out Chocolate Strawberries and Essence of Orange Chocolate Wafer Cake. Photo by Patrick Tregenza from "The Earthbound Farm Organic Cookbook Food to Live By," Workman Publishing Co. Photo by Jim Franco from "Williams-Sonoma Outdoor Entertaining," Free Press Photo by Maren Caruso from "Coffee Cakes, Simple, Sweet and Savory," Chronicle Books Box: DON'T FEEL LIKE COOKING? (see text) |
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