Brunch with Bridget with Chef Bridget Charters
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Brunch with Bridget with Chef Bridget Charters Buttermilk Biscuits Sausage & Thyme Gravy Eggs Benedict Bulletproof Hollandaise Roasted Breakfast Potatoes Prep before class: • Bring about 3 qts of water to a boil and set aside • Preheat oven to 425 • Dice up your butter and freeze it for at least 30 minutes • Roast potatoes in a 425 F oven for about 30- 40 minutes, depending on size, they should be tender but not burnt Roasted Breakfast Potatoes 1 lb red potatoes 4-6 oz canola oil 1 teaspoon dried oregano Salt and pepper • Place potatoes on a baking sheet and roast at 425 for about 45 minutes to an hour, depending on the size of our potatoes. They should be cooked through but not burnt • When fully cooked. Use a coffee mug or something similar to squish them until the potatoes are about 1/2” tall. Drizzle with oil and sprinkle with salt and pepper. • Return to oven and bake until crispy, 20-30 minutes. • Sprinkle with oregano and give the potatoes a quick toss. • Check your seasoning. @hotstovesociety hotstovesociety.com please contact us at [email protected] with any questions Buttermilk Biscuits 10 ounces AP flour 10 ounces cake flour Or 20 ounces White Lily Soft Wheat Flour ½ ounce salt 1-ounce sugar 1¼ ounces baking powder 8 ounces butter – cubed and frozen 13 ounces milk or 14 ounces buttermilk Set aside an additional ¼ cup extra buttermilk • Mix dry ingredients in large bowl • Measure your wet ingredients and set aside • Add frozen butter to your dry ingredients and quickly toss to coat all your butter • Put butter and flour mix into the food processor and pulse until you’ve got a mix that looks like a coarse meal, with no bits bigger than a small pea. • When ready, return mixture to the big mixing bowl and place in fridge or freezer. • Line a baking sheet with parchment paper or spray with pan spray. Gather your biscuit cutter, rolling pin pastry brush and reserved buttermilk. • Add cold buttermilk to the butter flour mixture, and use your fingertips to work it into a shaggy dough • Transfer to a lightly floured counter and knead just until the dough comes together, being careful not to overmix or let your dough get too hot. • Use your rolling pin to roll out to about a 1” square or rectangle. No need for it to be perfect in shape, just uniform in height. • Use biscuit cutter or knife to cut out desired shapes, and transfer to cookie sheet. • Brush tops with buttermilk and move to oven • Cook 10 minutes at 425, before rotating pan and reducing oven heat to 375 F. • Cook an additional 8-10 minutes, depending on your oven. @hotstovesociety hotstovesociety.com please contact us at [email protected] with any questions Sausage Gravy 1 lb breakfast sausage (or any mild sausage) 1 small onion ¼ cup all-purpose flour 1/2 cup heavy cream 2 cups chicken stock Salt and pepper 1 teaspoon dried thyme • Small dice your onion • Heat up the big pot and pour just enough oil to cover the bottom • Sear off your breakfast sausage until it’s got some color and is mostly cooked • Use a colander or slotted spoon to remove the sausage, but save the fat in the pan • Add your onion to the pan and sauté for 5-6 minutes, until tender and translucent. Add a few drops of oil if your pan feels dry. • Return your sausage to the pan and add a pinch of salt and some black pepper • Add flour to pan and reduce heat • Stir well and cook for 5 minutes, being careful not to burn • Add your chicken stock, ½ cup at a time, whisking well and allowing the stock to heat up before adding any more. Repeat until you’ve added all your stock. • Add half the heavy cream, thyme and combine well. • Check consistency and seasoning. You might want some more black pepper, or a little bit of extra heavy cream. @hotstovesociety hotstovesociety.com please contact us at [email protected] with any questions Poached Eggs 4 eggs 2 tablespoons white wine vinegar • Add vinegar to your pan of hot water. Make sure the water is just at a simmer – not a crazy boil • Crack your eggs into a small mixing bowl, this makes it easier and safer to drop the eggs right into the water without splashing or getting unwanted shells everywhere • use your slotted spoon to swirl the water in your pan, trying to create a gentle current • use the bowl to drop one egg into the water, wait 10 seconds, then drop your next egg, and repeat until all 4 eggs are in the poaching water. • While your eggs are cooking, use your spoon to maintain the gentle circulation. This helps ensure that the eggs are cooked evenly and don’t stick to the bottom of the pan. • After about 2 minutes remove and check for doneness. Place on a gently warmed plate to keep warm. Eggs Benedict 2 biscuits 4 poached eggs 4 ounces hollandaise 6 ounces spinach 1 tablespoon melted butter Salt and pepper • Split open your biscuits transfer to an oven safe dish. Bake at 425 for 4-5 minutes to crisp up slightly and warm through. • Preheat a pan large enough to hold all your spinach. • Use a mixing bowl to toss your spinach with a sprinkle of salt and the melted butter and add to the pan. • Turn off the pan and use the residual heat to cook the spinach to your liking. • Transfer biscuits to your plates and mound ¼ of the cooked spinach on to each one. • If your eggs got cold, dunk back them back into the poaching water for 30 seconds to warm them back up • Top each bed of spinach with a poached egg, and then drizzle with hollandaise. @hotstovesociety hotstovesociety.com please contact us at [email protected] with any questions Hollandaise 8 ounces clarified butter 2 ea egg yolks (3 if tiny) 1 lemon Salt + pepper • Fill a medium saucepan halfway with hot water and bring to a simmer • Separate yolk from white and place in a medium sized metal bowl, that will snugly fit over your pot of water • Zest your lemon, then juice it. Keep the zest and juice separated. • Heat clarified butter to about 140F • Add ¼ of your lemon juice to yolks and being whisking, trying to incorporate air • Move bowl away from heat if it gets too hot, or back on to the heat if it gets too cold. You’re using the steam to keep the eggs warm, but not cook them. Scrape sides of bowl with a rubber spatula • Once the yolks are fluffed up and almost doubled in volume, you’re ready to add clarified butter • Start slowly – teaspoons at a time. Make sure every drop of butter is incorporated before adding more. Stop periodically to scrape the sides of the bowl with a rubber spatula. • If hollandaise gets too thick, add a few drops of hot water. If it’s too thin, you’ll still need to add more clarified butter • When sauce is at the right consistency, add lemon zest and a pinch of cayenne and check seasoning for salt. • Store in a warm part of the kitchen for up to 3 hours. @hotstovesociety hotstovesociety.com please contact us at [email protected] with any questions .