The ladies convened in Brooklyn to enjoy a traditional dinner time meal - breakfast. Eggs, pancakes, even homemade syrup was present. And yes, bloody marys too. Ms. Parker Anderson-Genne joined in on the fun and even brought along some healthy snacks to nibble on before we ate our breakfast feast. The food was eaten, gossip ensued and a good time was had by all.
Combine desired amount of tomato juice, pickle juice, worsteshire sauce, lime/lemon juice, horseradish and tobasco sauce. Add olives and/or pickles
Cheese and Chive Hash Brown Cakes
- serves 4 -
3 large potatoes, preferably Yukon Gold
2 large egg white
1/2 cup rice flour
1/2 cup crumbled fresh goat cheese or shredded cheddar cheese
2 tablespoons chopped fresh chives
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Canola oil, for frying
1. Grate the potatoes in a food processor, and then rinse them in a colander until the water runs clear. Squeeze them dry, first with your hands and then in a kitchen towel. Put them in a large bowl and stir in the egg whites, rice flour, cheese, chives, salt, and pepper.
2. Heat 3 tablespoons canola oil in a large nonstick saute pan on medium-high heat. Scoop 1/2 cup of the potato mixture into the pan and flatten it with the bottom of the measuring cup (or whatever you use to scoop). Repeat, spacing out the cakes but filling the pan as much as possible.
3. Fry the cakes on one side until golden brown, 3 to 4 minutes. Then flip them and fry on the other side until golden brown, 2 to 3 minutes. Remove them from the pan and drain on paper towels. Keep the cakes warm in a 200-degree oven while you fry with the remaining potato mixture. Serve hot.
Onion and Bell Pepper Strata
vegetable-oil cooking spray
1 medium onion, sliced thin (about 3 cups)
1 1/2 tablespoons minced garlic (about 2 large cloves)
1 1/2 teaspoons olive oil
1 large green bell pepper, sliced thin (about 2 cups)
1 large yellow bell pepper, sliced thin (about 2 cups)
12 very thin slices firm white sandwich bread, cut into 3/4-inch
squares (about 5 cups)
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
4 large whole eggs
4 large egg whites
2 1/2 cups skim milk
1/2 cup packed fresh parsley leaves, washed well, spun dry, and chopped fine
Lightly spray a 2 1/2-quart baking dish, 13 by 9 by 2 inches, with
In a large non-stick skillet cook onion and 1 tablespoon garlic in oil
over moderate heat, stirring, until onion is pale golden. Stir in bell
peppers and salt and black pepper to taste and cook, covered, over
moderately low heat 5 minutes, or until peppers are just tender.
Remove lid and cook vegetables, stirring, until any excess liquid is
evaporated, 2 to 3 minutes.
Preheat oven to 375° F.
Spread half of bread squares evenly in baking dish and top with half
of vegetables. Sprinkle 1/4 cup Parmesan evenly over vegetables and
top with remaining bread and vegetables.
In a bowl whisk together whole eggs, whites, milk, parsley, remaining
1 1/2 teaspoons garlic, and salt and pepper to taste and pour evenly
over bread and vegetables.
Sprinkle remaining 1/4 cup Parmesan over strata and bake in middle of
oven 45 to 55 minutes, or until puffed and golden brown around edges.
Serve strata topped with fresh tomato salsa.
2 cups water
1 cup sugar
1 1-ounce piece fresh ginger, sliced
3 whole cloves
1 3-inch cinnamon stick
1 teaspoon whole black peppercorn
1 tablespoon dark rum
Bring first 6 ingredients to boil in small saucepan over medium heat. Reduce heat to low and simmer until mixture is reduced to 3/4 cup, about 25 minutes. Cool. Strain mixture. Add rum and stir to combine. Refrigerate until cold, at least 1 hour.
- (Cinnamon-clove syrup can be prepared 2 days ahead. Keep refrigerated.)