Breakfast for dinner was the first book that I have been sent. I tried to work out exactly how to review a cookbook and I thought the best thing to do was to make things from it! (yes, I have seen cookbook reviews without people trying the recipes)
Before I tell you about my experiences cooking from it, let me tell you a little about the book itself.
It’s the second book for Lindsay Landis and Taylor Hackbarth who run the blog www.loveandoliveoil.com – two foodies in the USA. Their first was: The Cookie Dough Lover’s Cookbook.
It’s a square hardback book which is very visual and lovely to flick through, there are pictures for most recipes (which is something I personally like a lot).
The idea behind the book is that breakfast food doesn’t just have to be served at breakfast time. The recipes in this book are designed to take classic ingredients and flavour combinations and give them a twist so you can enjoy them at any time of the day.
The first recipe I made was the lemon and poppy seed thumbprints from page 116. These involve making a lemon & poppyseed curd and then some shortbread biscuits. The recipe calls for Meyer lemons, something I hadn’t heard of and I dont think you can get here, so I used regular lemons, but I did miss the tip at the bottom which said to add extra sugar to offset the tartness.
So, I started off making the curd.
Using a bain marie I whisked an egg, egg yolk, sugar, lemon juice and zest together.
The recipe called for it to be whisked for 5-7 minutes, this wasn’t too daunting having recently made a white lasagne sauce which needed whisking for 20 minutes. I strained it and then stirred in the poppy seeds.
The curd then went into the fridge to cool for a couple of hours.
The biscuits are a shortbread recipe and dont take long to make. I made half the recipe in the book and got 17 biscuits as a result.
Just beat the egg and sugar together then add the egg yolks and vanilla extract. Add in the flour and a pinch of salt and mix.
Once it’s mixed, roll in to balls and then squash using your thumb, then put in the oven to bake.
The biscuits bake in the oven for 10 minutes and then you take them out and add the curd. Return them to the oven for about 3-4 minutes. (I think I had the oven too low and I actually cooked them for about 6 minutes more).
I like these and although it takes a lot of time to make them (3hours-ish), they’re not complicated and a lot of the time is just spent waiting for the curd to cool.
The next recipe I tried was Chorizo and egg burritos. I also made the suggested avocado cream to accompany them.
This is really simple, just blend avocado, lime juice, sour cream, milk. The cream was lovely, but I should have been a little more careful when putting the lime in as it was a little too sour and although I added more sour cream, the avocado was then a little lost.
The burritos say they take about 35 minutes to make, I actually found it took me a lot longer on this attempt, but I do think it would be a lot easier now I understand everything and know what to do when.
So, dice the onions, chorizo and sweet potatoes. Fry the chorizo, then add the onion, then add the sweet potato and fry some more. Finally stir in the spinach (I steamed the spinach first) and then on to cooking the eggs.
The eggs are really easy, you cook them one at a time. Just whisk individually in a bowl, pour into a frying pan and swirl around. Cover and cook for a minute. Then lay it on top of a tortilla and put in the oven to keep warm.
I’m definitely going to cook eggs like this again, it was simple and worked really well. Once everything is ready, place the filling on top of the burrito and add a spoonful of the avocado cream then serve!
I’m not sure if tortillas are the same here as in the US, but I managed to burn them when putting them in the oven to warm up (the recipe said put them in for 15-20 minutes). I actually found it to be better to just put them in the oven wrapped in foil after putting the egg on them.
I really enjoyed cooking from this book, although I found the US measurements a little confusing – next time I definitely need to scribbled down the UK measurements before I started cooking. I’m looking forward to making these recipes in the not too distant future; Bacon Jam (page 58) Bloody Mary tomato soup served with Rosemary&Olive Oil Scones (p103&101) and Cornmeal pancakes with beer-braised short ribs (p54).