Breakfast

Korean Egg Muffins

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Occasionally you need a portable breakfast, something to grab as you run out the door or maybe you just like to meal prep all your meals, these Korean egg muffins fit into both categories. There are a lot of baked egg cup type recipes out there so what separates these from the rest of them? Instead of just an egg mixture or some kind of puff pastry crust, these use a vanilla scented muffin batter to support the baked egg. The sweet savory combo is like having maple syrup with your sausage, not unheard of but maybe not to everyone’s taste. Every time I make these for a crowd there are slightly skeptical at the idea of them, but I tell them to trust me and in the end they are all gobbled up.

The beauty of these is that you can top them with whatever you like, I like ham, cheddar cheese and green onion, but you could also use bacon, broccoli, jalapenos or kimchi. I use to make these in standard muffin tins but I recently got a jumbo muffin tin and it makes the processes a lot easier. When doing them in the standard muffin tin you really need to use small eggs or hold back some of the egg white from the eggs or they over flow and can get a bit messy. Using the jumbo muffin tins also allows you to add two eggs per muffin and they are less lightly to overflow, they’ll just be right to the top of the cup.

 






Korean Egg Muffins


  • Yield:
    6 jumbo muffins or 12 standard muffins
  • Category:
    ,

Ingredients

Muffin batter

  • 2/3 c all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 c sugar
  • 1 egg
  • 1/3 c milk
  • 1/3 c butter, melted
  • ¼ teaspoon vanilla

Toppings

  • 6 -12 eggs, preferably small
  • 1 c grated cheddar cheese
  • 6 slices of deli ham, diced
  • 2 -3 green onions, chopped

Directions

  1. Preheat the oven to 350 F and heavily grease a jumbo muffin tin. Do not use muffin liners, the batter sticks a lot more to the paper than to a heavily greased tin.
  2. Combine dry ingredients and then add the wet, stir till just combined.
  3. Evenly distribute the muffin batter between the 6 cups, each cup should only be 1/3 filled.
  4. Crack 1-2 eggs in each tin on top of the muffin batter and sprinkle on desired toppings.
  5. Bake at 350 for 20-25 minutes. Let cool for 10 minutes so they have a chance to firm up before removing from the tin.

For more click to continue on to http://www.seasonedatsea.com

Cyclops Toast

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It doesn’t matter what you call it, egg in a hole, chicken on a raft, egg in a basket, Johnny one eye or as I prefer Cyclops toast it’s all the same, a slice of bread with the center cut out and an egg cracked in the middle. I grew up on these, it was the fancy breakfast that my dad would make now and again, they just seem so much more special than a fried egg and a pieces of toast, I think it’s that the bread is fried in butter.

The thing that makes my Cyclops toast a little special is that I like to dress it with a little maple syrup and sriracha, it kind of of makes it taste a little French toasty, but still gives you a savoy runny egg yolk.






Cyclops Toast


Ingredients

  • 1 slice of bread
  • 1 egg
  • butter for frying
  • maple syrup and sriracha for serving

Directions

  1. Cut a circle in a slice of bread, use a glass, cup or cookie cutter, sometimes the right sized item doesn’t cut through the bread and you’ll have to use a knife finish cutting through the bread.
  2. Melt a pad of butter in a pan, put the slice of bread and the cut out circle into the pan and rub it around, flip the pieces over and rub a little more so that everything has been buttered.
  3. Toast the bread on one side on medium heat, flip the pieces over, add a little more butter to the hole and crack in an egg.
  4. Cook until the egg is done to your liking, you can flip the toast over to cook the egg on the top or put a lid on it to help steam the white of the egg.
  5. Serve with a drizzle of maple syrup and doted lines of sriracha.

For more click to continue on to http://www.seasonedatsea.com

Phyllo Walnut Granola

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The base of most granolas is oatmeal, it’s crunchy, earthy and has endless flavor possibilities with fun additions from dried fruit to chocolate. The most common way to consume granola is with yoghurt, I prefer thick Greek yoghurt with a drizzle of honey and a dense granola with lots of fruit and nuts. But there is another way to go about granola, something light and crisp instead, phyllo based granola.

Greek yoghurt makes me think of other Greek foods, like phyllo, so why not pair two classic Greek things together. Layers of phyllo are painted with butter, sprinkled with sugar and ground walnuts, stacked and then baked till golden brown. Break apart the phyllo sheets over a bowl of creamy Greek yoghurt, drizzle with honey and a few additional walnuts.

 








Phyllo Walnut Granola


Ingredients

  • Half of a 16oz box of phyllo dough, defrosted
  • ¼ c butter, melted
  • 1 c walnuts, chopped fine
  • ¼ c sugar
  • ½ tsp salt

To serve

  • Greek yoghurt
  • Honey
  • Extra walnuts for garnish

Directions

  1. Preheat the oven to 375F.
  2. Mix together the walnuts, sugar and salt.
  3. Brush a large sheet tray with butter and put one sheet of phyllo dough on it, brush it with butter, add a second sheet and brush it with butter. Sprinkle a third of the walnut mixture over the phyllo and repeat the steps layering two sheets of phyllo with butter and then sprinkling on the walnut mixture. It doesn’t matter that much on how many sheets you have or where you sprinkle the walnut sugar, just layer things somewhat evenly and top the stack with phyllo and butter, not walnuts.
  4. Bake at 375F for 15-20 minutes or until the top and all the edges are golden brown.
  5. Let cool and crumble into pieces, serve with Greek yoghurt and honey.

For more click to continue on to http://www.seasonedatsea.com

Carrot Cake Pancakes

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Back in my days as a deck hand I didn’t pay much attention to the food the cooks were preparing. I was focused on my own tasks, when it came to meal time I was hungry and shoveled it in quickly just like everyone else before returning to my duties. There are a handful of dishes I do remember from those times, some of them are connected with a beautiful sailing locations, others were all about the food. Dina’s carrot cake pancakes were all about the pancakes.

Before consuming these I didn’t have many creative thoughts related to pancakes, there were regular pancakes, ones made with buttermilk and ones with blueberries or bananas in them. Dina’s pancakes were flavored with carrot cake ingredients carrots, spices, orange and walnuts, it made me think differently about the variety of pancakes that were possible. After that I never looked back, I didn’t have to make plain pancakes ever again, the possibilities for pancake additions are limitless, there are even several great savory options like my green onion pancakes with a poached egg.

When I’ve made these in the past there wasn’t a real recipe I followed, I just took my favorite pancake batter and add things to taste. It was pretty basic, grated carrot and some spices but when I take the time and add a few more elements they become more reminiscent of a carrot cake. The other fun part is what to serve them with, sure maple syrup is great, but why not make them more like carrot cake and serve them with frosting. Okay, so this is meant to be breakfast not dessert so let’s change that frosting into something thinner, a cream cheese drizzle, it’s good, it works, but I don’t like my carrot cake with cream cheese frosting. I like my cake with a buttermilk glaze, so I’ve made a buttermilk syrup to go with my version of carrot cake pancakes.

 







Carrot Cake Pancakes


  • Serves:
    4
  • Yield:
    4 cups of syrup
  • Category:

Ingredients

Buttermilk syrup

  • 2 c sugar
  • 1 ½ c buttermilk
  • ¼ c butter
  • 2 tbsp. honey
  • ½ tsp. salt
  • ¾ tsp. baking soda
  • ½ tsp. vanilla

Pancakes

  • 1 1/2 c all purpose flour
  • 3 tbsp. brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ c soaked and drained raisins
  • 1 c grated carrot
  • ¼ c chopped walnuts
  • zest of 1 orange
  • 2 eggs
  • 1 1/2 c buttermilk
  • 3 tbsp. butter, melted

Directions

Buttermilk syrup

  1. Add everything but the baking soda and vanilla to a large pot, you'll need more room than you think.
  2. Allow the mixture to come to a boil, then reduce and simmer for 5 minutes.
  3. Take off the heat and add the baking soda and vanilla, it will bubble and foam up, allow to cool before transferring to a container.

Pancakes

  1. Mix all of the dry ingredients together.
  2. Add the grated carrot, raisins, walnuts and orange zest, toss to coat, this will prevent them from sinking to the bottom of the bowl.
  3. Mix in the remanning ingredients.
  4. Cook the pancakes in a large pan on medium high heat greased with butter or oil. Wait till the edges start are brown and bubbles form on the surface. Flip and cook on the other side for 1 minute or until golden brown.
  5. Serve with buttermilk syrup.

For more click to continue on to http://www.seasonedatsea.com

Coffee Cake Muffins

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Some of my favorite recipes that I’ve collected on my travels have come from the people I’ve worked with and not from the destinations. My shore time was spent exploring castles, dormant volcanoes, street markets and beautiful coast lines. I ate plenty of food along the way, when I wasn’t able to pick up the recipes I just noted ideas for new things to research and try creating on my own. The recipes I did collect sometimes came from fellow crew members, mostly my cook’s mates or students who were eager for me to recreate a taste of home.

This muffin recipe comes from my first cook’s mate, Phoebe. She made them one afternoon with a student who didn’t go ashore because of an injury, she was hopped up on pain medication and acting a bit loopy. Andrea was put in charge of making the streusel topping, she dove right in to the flour mixture with her hands and started rubbing the butter in. Phoebe panicked for a moment when she recalled that Andrea has Celiac disease and maybe being around this much gluten could be bad for her. She asked if she was okay, Andrea put some thought into the question … maybe a little too much thought and the long pause made the situation seem worse. But everything was okay, she could make the muffins, just not eat them.

My favorite part of these muffins is the double topping, some of the streusel topping is put in the center of muffin and then more on top before going in the oven. The muffin cake itself is sweet, enriched with sour cream and scented with vanilla a really nice balance to the brown sugar and cinnamon topping.

 






Coffee Cake Muffins


Ingredients

Streusel

  • ½ c flour
  • ½ c brown sugar
  • ½ teaspoon cinnamon
  • ¼ tsp. nutmeg
  • ½ teaspoon salt
  • ¼ c cold unsalted butter, cubed

Muffin Batter

  • ½ c unsalted butter, soft
  • 3/4 c sugar
  • 1 ½ tsp. vanilla
  • 2 eggs
  • 1 c sour cream
  • 1 ½ c flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt

Directions

Streusel

  1. Mix the dry ingredients together, cut in the cold butter with a pastry blender, your fingers or a food processor until you have small pea sized lumps of butter.
  2. Set the streusel aside until the muffin batter has come together.

Muffin Batter

  1. Preheat the oven to 350F.
  2. Cream the butter and sugar together, add the vanilla, eggs and sour cream, mix well.
  3. Mix in the dry ingredients until just combined.
  4. Line muffin cups with papers and fill each cup a little less than half way, sprinkle with 1 tablespoon of streusel, add another scoop of batter and top with the remaining streusel, about 1 heaping teaspoon.
  5. Bake at 350F for 25-30 minutes or until a toothpick inserted in the center comes out clean.

For more click to continue on to http://www.seasonedatsea.com

Roasted Kale And Egg On Toast

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My food mood changes during the winter, all I want to do is eat things that are bad for me, high in calorie and not as many vegetables as I pack into my summer meals. As the cold sets in I become less active and with the holidays in high swing I need to watch my diet. To combat the full fat and sugar cravings I push myself to incorporate more vegetables into my diet and why not start with breakfast.

This fancy toast recipe isn’t even really a recipe, it’s a list of ingredients as a guideline for making this toast. Make it however you like with whatever you have and in however large amount you want to, this is how I cook on a regular basis and I think it’s important that others learn to develop this playful attitude towards cooking.

I used the cashew cheese recipe from Nutrition Stripped.

 




Roasted Kale and Egg on Toast


Ingredients

  • large handful of kale
  • 1 tbsp. oil
  • salt and pepper to taste
  • 1 slice of bread
  • 1 egg
  • cashew cream
  • paprika for garnish

Directions

  1. Rip up the kale, toss with a little oil and salt, roast in a hot oven for about 5 minutes, you are looking for some dry crispy edges.
  2. Toast your bread and cook your egg how you like it, fried, over easy or poached.
  3. Spread a thick layer of cashew cream over the toast, top with the roasted kale and egg, garnish with a sprinkle of paprika.

For more click to continue on to http://www.seasonedatsea.com

Roasted Kale And Egg On Toast

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My food mood changes during the winter, all I want to do is eat things that are bad for me, high in calorie and not as many vegetables as I pack into my summer meals. As the cold sets in I become less active and with the holidays in high swing I need to watch my diet. To combat the full fat and sugar cravings I push myself to incorporate more vegetables into my diet and why not start with breakfast.

This fancy toast recipe isn’t even really a recipe, it’s a list of ingredients as a guideline for making this toast. Make it however you like with whatever you have and in however large amount you want to, this is how I cook on a regular basis and I think it’s important that others learn to develop this playful attitude towards cooking.

I used the cashew cheese recipe from Nutrition Stripped.

 




Roasted Kale and Egg on Toast


Ingredients

  • large handful of kale
  • 1 tbsp. oil
  • salt and pepper to taste
  • 1 slice of bread
  • 1 egg
  • cashew cream
  • paprika for garnish

Directions

  1. Rip up the kale, toss with a little oil and salt, roast in a hot oven for about 5 minutes, you are looking for some dry crispy edges.
  2. Toast your bread and cook your egg how you like it, fried, over easy or poached.
  3. Spread a thick layer of cashew cream over the toast, top with the roasted kale and egg, garnish with a sprinkle of paprika.

For more click to continue on to http://www.seasonedatsea.com

Cluster Granola

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52 weeks of baking – Breakfast/Brunch

When I cooked on Class Afloat I made large batches of yoghurt from scratch, it seemed more practical than having to buy and refrigerate several small containers. I could just make the yoghurt when I needed a big batch, it only takes a little bit of yoghurt to turn a giant pot of milk into tangy creamy dreamy bliss. Along with yoghurt for breakfast every Thursday I would serve some kind of baked good be it muffins, scones or cinnamon rolls but I never forgot the small details, yoghurt needs its true companion, granola.

People love the clusters in granola, there is something more satisfying about plucking out a big cluster rather than the individual oatmeal grains and popping it into your mouth. I have a favorite granola recipe that I’ve been using for years, it’s a base that can easily be changed to whatever you have on hand or altered to go with a new flavor idea. I finally figured out the secret to getting firm clusters without loads of sugar, it still has sugar because that’s what makes it tasty, but I swapped to using mostly brown sugar or honey instead of white. The secret to great clusters in not just in the oats, having part of them ground up, but in the egg whites, that’s what really binds everything together. The other note in technique is to not stir the granola while it’s baking, only give it a bit of a turn over once it comes out of the oven so it won’t stick to the pan as it cools.

 













Cluster Granola


  • Yield:
    6 cups of granola
  • Category:

Ingredients

  • 5 c of old fashioned rolled oats, divided
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 2 c raw nuts, roughly chopped (sunflower seeds, piepetas, sliced almonds, walnuts)
  • ½ c butter or oil
  • 1 c brown sugar
  • ¼ c white sugar
  • 1/3 c water or apple juice
  • 2 tsp. vanilla extract

Directions

  1. Preheat the oven to 300F.
  2. Add 2 cups of oats to a food processor, blitz until you get a fine powder, remove the oat flour to a large mixing bowl.
  3. Add 1 cup of oats to the food processor, pulse a few times until most of the oats have been broken down a little, like the look of quick oats, add to the mixing bowl.
  4. Add the remaining 2 cups of oats into the mixing bowl along with the cinnamon, salt and chopped nuts.
  5. To a small saucepan add the butter, brown sugar, sugar and water, bring to a boil for 1 minute, remove from the heat and stir in the vanilla extract.
  6. Pour the hot sugar mixture over the oats and stir till thoroughly combined, then add the egg whites and stir again.
  7. Scrape the mixture onto a large rimmed baking sheet and spread evenly across the sheet.
  8. Bake at 300F for 45 minutes or until dark golden brown in color and mostly dry to the touch.
  9. When you remove the granola from the oven take a large spatula and loosen it from the pan but DO NOT stir it or rassel it around. Once complexly cooled break the larger chunks up into smaller bite sized pieces and store in a zip top bag.

For more click to continue on to http://www.seasonedatsea.com

Salmon Quiche with Shallots and Spinach

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There is a lot of salmon that happens on this boat, almost every Friday night we have a salmon dinner sail, I’m tried of making it and tired of eating it. I’ve made every flavor I can think of, but it’s always a large fillet covered in sauce and baked, it’s kind of the only option. I don’t think passengers would want a salmon cake, salmon salad or flakes of salmon in a taco, they are expecting a large hunk of salmon. So trips like the Seafood and Wine Tour allow me to play a little with salmon, explore using it in another form. This time I went for a quiche playing on flavors of another favorite quiche of mine that I made last year, crab with shallots and asparagus.

I always use this same crust recipe when I make a quiche, it’s so easy, mix it in the pie pan, press it out, bake and you’re done. It doesn’t have the same flakiness of a regular pie crust, but the crust is not the important part of a quiche. This has just enough crust for you to know that it’s there, give you that toasted pastry flavor and make making quiche that much faster.

 









Salmon Quiche with Shallots and Spinach


Ingredients

Press in crust

  • 3/4 c flour
  • 1/2 tsp. sugar
  • ¼ tsp. salt
  • ¼ c canola oil
  • 1 -2 tbsp. milk

Quiche filling

  • 3 shallots, sliced
  • 1 c fresh spinach or blanched asparagus roughly chopped
  • ¾ c flaked cooked salmon filet
  • 1 c milk
  • 4 eggs
  • ½ tsp. salt

Directions

Press in crust

  1. Preheat the oven to 375F.
  2. Put all of the crust ingredients into a pie pan, mix and mash them around with a fork until it forms a thick dough. If there is still some dry flour add more milk.
  3. Use your fingers to press the crust out onto the bottom of the pie pan and slightly up the sides. This crust is not intended to have a tall fluted edge so if you only press it half way up the sides of the pan that’s fine.
  4. Bake the crust at 375F for 7-10 minutes, just until it has a little color.

Quiche filling

  1. In a medium pan, sauté the sliced shallots until they start to caramelize, add the spinach and toss it around until the spinach has wilted, toss in the flaked salmon. Place this mixture in the bottom of the quiche crust.
  2. In a 2 cup measuring cup add the milk, eggs and salt, whisk until smooth. Slowly pour over the fillings in the crust.
  3. Bake at 375F for 30 minutes or until just set, to check cut into the filling, there should be no pooling egg liquid, it should all be set, but moist.

For more click to continue on to http://www.seasonedatsea.com

Tocino – Filipino Breakfast Meat

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On a family trip to the Philippines we went to the island of Cebu, we stayed at a small hotel on the beach that reminded me of previous vacations to Mexico. We went snorkeling, climbed around waterfalls, drank lots of banana smoothies and enjoyed the company of the locals. The food that sticks most in my memory from this trip was breakfast, this is were I first discovered my love of garlic fried rice and their breakfast meat called tocino.

Tocino is bacon in Spanish, but this dish is nothing like bacon, the only comparison is that they are both salty. Where bacon is smoky, tocino has a different flavor profile from it’s marinade of soy sauce, pineapple juice and garlic. Thin slices of pork belly or pork loin, are marinated for at least 24 hours and then fried. It’s not crispy, but it’s juicy, tender and full of flavor. I’m sure it would be great served along side any other breakfast foods but to me garlic fried rice and a fried egg are a must.

 










Tocino


Ingredients

  • 1/2 c soy sauce
  • 1/2 c pineapple juice
  • 1/3 c brown sugar
  • 1/4 c apple cider vinegar
  • 4 large garlic cloves, smashed
  • optional: 2 drops red food coloring
  • 2 1/2 lb pork loin or belly, cut into ¼” thick slices

Directions

  1. Mix together all of the ingredients in a plastic container or large resalable plastic bag. Marinade for at least 24 hours or up to 3 days.
  2. In a large pan preheated to medium high heat add slices of pork and cook on each side for about a minute or two.

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