Cooking The Breakfast Book: Chapter 10: Breakfast Sausage Patties with Applesauce

As we've worked our way cooking through this book for the past five months, somewhat unintentionally the chapters have been lining up nicely with the seasons and the weather.

It's starting to really feel like fall is here lately in San Francisco (we spent this evening weatherproofing our old Victorian flat windows, for example), so a heartier breakfast is just the thing.

When contemplating what to serve this savory sausage with, simple seemed best. Whole grain sourdough toast and homemade applesauce is a menu pairing that will absolutely be repeated. And, I froze most of the patties from this batch, so it will be extra easy to whip up again.

The simplicity of the sausage is key too; by not over-complicating the ingredients, they truly shine through. I used fresh thyme, but had recently dehydrated sage from the last food swap. It still had a sharp and strong odor and flavor, so I was happy to put it to good use here.

Breakfast Sausage Patties
Twelve patties
Adapted from from The Breakfast Book by Marion Cunningham  

This recipe can also be made into links if you feel so inspired. Instead of buying pre-ground pork, ask the butcher to grind it for you on the spot. If the pork is too lean to provide the necessary proportion of 1/3 fat, ask to buy additional fat and have it added in. If you are grinding the meat yourself at home, make sure it is well-chilled.

2 pounds pork butt (1/3 fat to 2/3 pork), coursely ground
1 1/2 teaspoons freshly ground pepper
1 1/4 teaspoons salt
1 1/2 tablespoons minced fresh sage, or 2 1/2 teaspoons crumbled dried sage
2 teaspoons minced fresh thyme, or 1 teaspoon crumbled dried sage

Combine all the ingredients in a large mixing bowl, thoroughly but gently mixing together. You want to avoid having the meat become to "creamy", which won't pose a problem if the meat is chilled. If it is too sticky to form into patties, wet your hands slightly with cold water.

For each patty, use about 1/4 cup of sausage and pat into a round, flat patty. 

In order to brown the meat, place the patties in a hot pan and cook over high heat for 2-3 minutes on each side. Then reduce the heat and finish cooking for another 4-5 minutes, or until done. Blot off excess fat with paper towels and serve hot.

I highly recommend applesauce as a classic accompaniment to these pork sausages. I just happened to have made some a couple days prior from gifted apples off a friend of a friend's trees. (Thanks Pamela!) They were so perfectly flavorful, I didn't even add any sugar, so the applesauce was an ideal compliment to the richness of the meat.

My Cook the Book partner-in-crime Natasha made the Trout Fried with Oatmeal, a recipe that had also caught my eye. It looks beautiful! If I ever do this again, need to figure out a way of sharing the meals we make among the chefs, or at least inviting more friends over to eat.

Cooking The Breakfast Book: Chapter 9: Oven Fries for Happy Times

French fries are my power food. Looking back I think it's because growing up we never really ate out at restaurants very frequently, nor were we allowed to eat anything remotely like junk food...except while traveling. Which luckily for me was pretty much every summer, all summer. So when in Germany visiting my mom's side of the family, oh how I loved to say "Mit pommes frites" when placing my own order! And while summers in Montana visiting my dad's side were more likely to feature Indian fry bread, french fries made regular appearances too: at the Havre Dairy Queen after swimming, or while on the road of course.

They remain one of my favorite foods, and probably my ultimate comfort meal. But making them at home for breakfast? OK, Marion, I'm with ya.

Oven Fries
Serves 3
Adapted from from The Breakfast Book by Marion Cunningham  

These are identical to french fries, but made in the oven instead of by deep frying.

2 russet potatoes, peeled
1/4 cup vegetable oil
Salt and lots of pepper

Preheat the oven to 425°. 

Cut the peeled potatoes into pieces measuring 1/2 inch wide by approximately 3 1/2 inches long. Pour the vegetable oil into a 10-inch square pan. Toss the potatoes in the oil, coating the completely on all sides. Apply salt and pepper liberally. 

Put the potatoes in the oven and cook for 15 minutes. Turn them over and apply more salt and pepper on the second side. Pour off any liquid, and return them to the oven to bake for another 15 minutes or until the fries are golden around the edges. Remove from the oven and eat them while they're hot.

Top your breakfast fries with an egg! It will taste excellent even if you do a crap job of cooking said egg because it's election day and you're trying to both cook and get out the door to vote before work. (I ended up voting after work, but at least I started the day right, right?)

For more potato goodness from my Cook the Book pals visit: Emily, Natasha and Claudie.

Cooking The Breakfast Book, Chapter 8: Pink Grapefruit Apple Dish

In case you are just tuning in to this Cook the Book project, the first and third Tuesdays of the month deliver recipes from Marion Cunningham's The Breakfast Book to your mornings — brought to you by myself and four blogger pals: Emily, Natasha, Rachel and Claudie. Chapter 8 is titled 'Fruit Fixing' and includes a range of fresh and cooked fruit preparations.

Marion's Pink Grapefruit Apple Dish appeals to me in all kinds of ways. I love the literalness of the name, I really love grapefruits, and I appreciate how these ingredients you might not normally expect to be together actually marry well for a fresh, bright and surprisingly tasty side dish.

  

Pink Grapefruit Apple Dish
Serves 2-4
Adapted from from The Breakfast Book by Marion Cunningham  

3 pink grapefruits
2 sweet, firm apples
1 tablespoon finely chopped fresh mint
A sprinkle of sugar, as needed

Peel two of your grapefruits, removing as much white pith as possible. Then break into sections and remove the fruit from the membranes and skin. Put the grapefruit sections in a bowl. Slice your third grapefruit in half and squeeze the juice out it, straining out the bulk of the pulp if that is your preference.

Next peel and core the apples, slicing them into thin slices. 

Immediately add the apple to the grapefruit, gently stirring to coat them with the acidic grapefruit juice to keep them from browning.

Chill the fruit and top with a tablespoon or more of chopped fresh mint. If your grapefruits are not sweet enough, sprinkle a small amount of sugar over the top and serve in fancy dishes.

Cooking notes: I modified the quantities of the original recipe as I found that just one grapefruit and one apple were enough for single servings for two people. The use of an additional grapefruit just for juice was needed though, and the mint is really the secret weapon here, so I increased the amount. Also, since my grapefruits were actually quite tart, I sprinkled just a tiny bit of sugar over each dish before serving.

Cooking The Breakfast Book, Chapter 7: Buttermilk Baked Eggs

I adore eggs. I like them all ways, any time. Especially soft boiled, or poached, or in what I call "egg things" and most others call egg-in-a-hole. I also recently started a new job and have been trying to eat breakfast before I leave the house in the morning, which is far from easy for this night owl. But, this is my kind of recipe, and it makes breakfast extra easy. I made these Buttermilk Baked Eggs yesterday before work even.

The things I like best about this dish are the following: (a) it's an effortless way to fancy up a favorite dish, (b) it's an ideal use for that leftover buttermilk you inevitably end up with from some baking project or another, (c) aside from super simple prep, it's mostly cooking time, so this is a breakfast that you can make quickly and while doing other things, and (d) the buttermilk makes this humble dish surprisingly luscious and creamy. Thumbs up for eggs transformed.

Buttermilk Baked Eggs
Serves 2
Adapted from from The Breakfast Book by Marion Cunningham  

2 slices sandwich bread
2 eggs
Salt and pepper to taste
1/2 cup buttermilk

Preheat oven to 350°. Lightly toast the bread slices, and cut a hole in the center of each one using a 1½-inch circular cutter (or a small glass). Butter the bottom of an ovenproof dish and place the toast in it. 

Break the egg directly over the center, so that the yolk fills the hole. Add salt and pepper to taste, and then spoon 1/4 cup of buttermilk over each egg and bread slice.

Bake for 15 minutes.

Clamoring for more eggs? Of course you are! Find them among our society of Cook the Bookers: 

Rachel from Ode to Goodness

Natasha from Non-Reactive Pan

Emily from The Bon Appétit Diaries

Claudie from The Bohemian Kitchen

Sammy from Rêve du Jour

Cooking The Breakfast Book, Chapter 6: Basmati Brown Rice Pancakes

Here we are, six chapters in to our Cook the Book project, and I'm starting to realize I don't often go with the obvious choices. That's true for my life in general, so I suppose it shouldn't be a surprise here. But still, when I reopen The Breakfast Book to cook for each post, I find myself slightly second-guessing my decision (for example, why didn't I choose Dutch Babies on the adjacent page?). Ultimately that's because there are an awesome collection of recipes in each chapter of this book, so there's lots to tantalize you away from your original thinking. I stuck with my griddling selection here though and had no regrets. 

These brown rice pancakes are like little flavor packets. Light and fluffy, yet toothsome and satisfying. Based on my cooking notes, I am filing these away in the "crazy good" category.

I love a savory breakfast which is probably why I gravitated towards these pancakes to begin with, so the first couple I tried topped with just some butter and sprinkle of flaky sea salt. Perfection, I was sure of it. Round two I went with some maple syrup and was wowed by the combination — divine! Then on the last round (c'mon, they're small pancakes), I used some of my homemade peach syrup, and literally rolled my eyes and smacked my lips in delight. I am sure you will find your perfect way to eat these too, so go make them and find out what it is.

Basmati Brown Rice Pancakes
makes 2 dozen 3-inch pancakes
Adapted from from The Breakfast Book by Marion Cunningham 

2 eggs, separated
1/2 cup cooked brown rice (I used basmati and loved the flavor, but you can substitute any brown rice)
1/2 cup milk
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 tablespoon butter, melted
Optional: 1/2 cup golden raisins

Separate your eggs and beat the yolks until light. Stir in the cooked rice, milk, salt, flour, and melted butter and beat until well combined.

In a separate bowl beat the egg whites until they are stiff, but still moist. Fold the egg whites gently into the yolk mixture, and if using raisins gently stir them in at this stage.

Get your griddle or pan hot and add a little vegetable oil. Stir the batter to get the rice evenly distributed, and for each pancake drop in about 1 tablespoon of batter. Cook over medium-high heat until each pancake is golden, and then gently flip over and cook until the other side is equally done.

Be sure to stir the batter before making each round as the rice will settle to the bottom of the batter.

Here's where you can find my Cook the Book friends, and get even more of your breakfast fix in:

Rachel from Ode to Goodness

Natasha from Non-Reactive Pan

Emily from The Bon Appétit Diaries

Claudie from The Bohemian Kitchen

Sammy from Rêve du Jour

Cooking The Breakfast Book, Chapter 5: Fruit Fritters with Meyer Lemon Yogurt Dipping Sauce

Another cooking first under my belt thanks to my collaborative cooking projects: deep frying. Chapter 5 of my Cook the Book adventure was filled with all kinds of temptations, in the form of Doughnuts & Fritters. The Fruit Fritters recipe below caught my eye immediately, and in retrospect I think in my mind I was envisioning something more like an apple fritter. These fritters though, are superbly simple — just fresh fruit, battered and fried. Marion suggests powdering them with sugar, which I did because it looks nice, as well as serving them with a little bit of maple syrup. I actually found them demanding something a little lighter and different, thus the Meyer lemon dipping sauce addition. For all you other first-time-fryers out there, my message is straightforward: don't be afraid.

Fruit Fritters with Meyer Lemon Yogurt Dipping Sauce
Serves 6-8
Adapted from from The Breakfast Book by Marion Cunningham

1 egg, separated
3 tablespoons vegetable oil
3/4 cup flat beer*
1 cup all-purpose flour
1/2 teaspoon salt
Any combination of the following fruits (or try something not listed here): apples, ripe and firm, peeled, cored and cut into 1/4-inch slices; bananas, ripe and firm, peeled, cut into 1/2-inch slices; apricots or peaches, ripe and rather firm, peeled and pitted, cut into 1/2-inch slices; pineapple, rind removed, cut into 1/2-inch slices, 2 inches long
Lemon juice or sugar
Vegetable oil for frying

For sauce (my addition):
Plain yogurt
Meyer lemon zest

Blend the egg yolk, oil and beer in a blender, food processor, or bowl until thoroughly combined. Add the flour and salt and beat until smooth. Cover the container with plastic wrap and let rest for at least 1 hour.

Prepare the fruit according to above and taste. If anything lacks sweetness or tartness, sprinkle with sugar or lemon. (This step can also easily be skipped.)

Beat the egg white until it is stiff but moist, and fold it into the fritter batter once done resting.

Preheat oven to 250°. Heat approximately 1 1/2 cups of vegetable oil in a skillet to 370°. Gently pat each piece of fruit dry with a paper towel, and then dip in the batter until coated completely. Place a test piece in the hot oil. If the batter becomes dark brown within a few seconds, remove from heat and turn it down a little. Cook pieces about 20 seconds on each side, turning with a slotted spoon, and removing when golden.

Pat fritters dry of oil on paper towels and dust with confectioners' sugar. You can keep them warm in the oven as you fry the rest to serve. 

Don't worry if it takes a couple fritters to get the hang of it.

Mix plain yogurt with Meyer lemon zest to taste and serve as a dipping sauce to provide a nice flavor and texture contrast to the fritters.

* Cooking notes: This recipe requires flat beer, so you will want to open a can or bottle and leave it out, covered, overnight or for at least a few hours.

I found the fritters by themselves to be pretty rich and not something I would typically eat for breakfast. The addition of the citrusy yogurt sauce brightened the dish up considerably for me though.

Like most fried things, these are better when eaten immediately. I found the fritters that had rested in the oven had already become a wee bit soggy and felt more oily than those eaten right away. I would suggest serving these for an informal brunch where folks don't mind eating small batches fresh out of the frying pan.

In terms of the fruit mix, I went with peaches, pineapple and bananas. The boyfriend liked the peaches best and I think I leaned towards the pineapple. The bananas to me seemed like they should be served over vanilla ice cream as a dessert. Which they could be of course.

Although this was a lot easier than I anticipated, really I think I would have a bigger sense of deep frying accomplishment had I picked one of the doughnut recipes (like jelly doughnuts). Luckily, I have five cooking compatriots who have also been cooking from the same chapter. Be sure to go virtually savor their dishes too!

• Rachel from Ode to Goodness
• Natasha from Non-Reactive Pan
• Emily from The Bon Appétit Diaries
• Claudie from The Bohemian Kitchen
• Sammy from Rêve du Jour