Download Breakfast in Bed: More Than 150 Recipes for Delicious by Carol Frieberg PDF

By Carol Frieberg

No meal is as friendly, or romantic, as breakfast in mattress. during this choice of the yummiest dishes from the best-selling prior version in addition to the author's Breakfast in mattress California Cookbook, the over a hundred thirty recipes showcased listed here are ideal for one or or extra. Drawing on unique dishes from B&B vendors, who definitely recognize their morning romance, the booklet is split into seven sections: Scones and truffles; Breads and occasional brownies; Pancakes, Waffles, and French Toast; Morning Egg Dishes; Eggs for a Crowd; phenomenal Dishes; and Sauces and facet Dishes. one of the recipes are such succulent treats as Divine crammed Croissants, Mimosa muffins, and Peach-Stuffed French Toast. writer Carol Frieberg, a former B&B supervisor herself, has written a brand new creation explaining how the simplest recipes have been chosen. furthermore, a four-color insert with unique images indicates the various pleasures that watch for.

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You will have about 3 cups chopped greens. In a large sauté pan, heat 1 ⁄ 4 cup olive oil over low heat. Add 4 cloves garlic, minced; 8 olive oil–packed anchovy fillets, chopped; 3 tablespoons capers, rinsed and coarsely chopped; and 1 ⁄ 2 cup pitted black olives and sauté until the anchovies are melted, about 5 minutes. Add the escarole and cook, stirring, for 5 minutes to blend the flavors. Remove from the heat and add a pinch of red pepper flakes, if desired. Let cool for several minutes, then stir in 2 eggs, lightly beaten, to bind the filling.

Some recommended Franciacorta producers are Bellavista, Contadi Castaldi, and Monte Rossa. Erbazzone Spinach Pie from Emilia-Romagna For the pastry For the filling 3 cups all-purpose flour 3 bunches (about 3 pounds) spinach, stems removed and coarsely chopped, to yield 12 cups, or a mixture of spinach and Swiss chard 11⁄ 2 teaspoons salt 6 tablespoons olive oil, or 5 tablespoons lard and 3 tablespoons olive oil 1⁄ 2 2 tablespoons olive oil 1⁄ 2 cup water 1 clove garlic, minced 1 teaspoon salt 1⁄ 2 teaspoon freshly ground black pepper 1⁄ 2 teaspoon freshly grated nutmeg, or to taste pound pancetta, finely chopped 2 yellow onions, chopped 000 To make the pastry, in a bowl, stir together the flour and salt.

Spoon the rice out onto a rimmed baking sheet, spreading it evenly so that it cools quickly. Refrigerate until cold but not hard, 1 to 2 hours. While the rice chills, choose one of the fillings. To make the arancine filling, in a sauté pan, heat the olive oil over medium heat. Add the meat, onion, carrot, and celery and sauté until golden, about 15 minutes. Add the tomato sauce and diluted tomato paste, reduce the heat to low, and cook, stirring occasionally, until thick, about 30 minutes. Remove from the heat and fold in the peas, if using.

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