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Father's Day Brunch

Source of Recipe

ADW


List of Ingredients

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Tomato Juice or Orange Juice
Spanish Omelette
Garlic Fried Potatoes au Beaujolais
Bacon
Toast
Pear-Walnut Muffins
Coffee


Recipe

SPANISH OMELETTE---

2 tablespoons Olive Oil
1 large Spanish Onion, chopped
3 stalks Celery, sliced
6 large cloves Garlic, sliced
1 large or 2 small fresh Tomatoes, cut in 1/3” dice
16 ounces Tomato Sauce
1 teaspoon dried Thyme
Salt and freshly ground Black Pepper
¼ cup chopped Parsley
8 Large Eggs or equivalent in Egg Substitute
2 tablespoons of Butter or Margarine

1. Heat a 12 inch sauté pan and warm the olive oil.
2. Sauté the onion in the olive oil until lightly golden and softened.
3. Add the celery and garlic and cook until the celery is softened. Don’t let the garlic burn.
4. Add the tomato and stir.
5. Add the tomato sauce, stir, and cook for two minutes.
6. Add the thyme, salt, and pepper, and stir. Cook for one minute.
7. Add the chopped parsley and stir.
8. Prepare the eggs as an omelet or scrambled eggs. Leave them soft, not overcooked.

PRESENTATION SUGGESTIONS:
Place the eggs on a platter and pour the Spanish sauce over the eggs. Serve any extra sauce in a small bowl.

SERVES: 2-4
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GARLIC FRIED POTATOES AU BEAUJOLAIS---

6 Idaho or Russet Potatoes, peeled, quartered lengthwise, and cut on a mandoline into very thin slices (1/8 to ¼"). Keep in a bowl of cold water until ready to cook
6 (or more) cloves of garlic, peeled and cut into very small slices
1 quart of Vegetable Oil
Salt

GARNISH:
Chopped parsley or mixed herbs

SPECIAL EQUIPMENT:
Mandoline; frying kettle with mesh basket or deep frying pan or Dutch oven and mesh scoop (we use a Chinese Wok scoop); baking sheet and brown paper or paper towels
DIRECTIONS:

1. Place the oil in the kettle or frying pan and heat it to 350° F. We don’t actually test the oil with a thermometer (although you can), but rather by dropping in a dried potato and seeing if it immediately sizzles in the oil, with tiny bubbles forming around its edges. This indicates the oil is hot.
2. Dry the potatoes thoroughly.
3. Carefully place the potatoes into the oil, splashing as little as possible.
4. Stir the potatoes gently with a spoon or spatula to make sure they are all in the oil.
5. This is the hard part: Leave the potatoes alone. It takes a long time – at least 15 to 20 minutes – for the potatoes to get to a golden brown. They should be disturbed while they’re working at this. One or two delicate stirs to keep them from sticking together and to check on the progress are allowed, but that’s it.
6. When the potatoes are lightly golden add the garlic, if you’re using it.
7. Stir once more and cook until the garlic is golden and the potatoes are crisply golden brown.

PRESENTATION SUGGESTIONS:
Mound the potatoes on a platter or in a large bowl and sprinkle with the parsley or herbs.

SERVES: We've seen one or two people eat the whole recipe, but this should serve 4-6. This is one of those "there are never any leftovers" recipes.
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PEAR-WALNUT MUFFINS---

1 1/2 cups all-purpose flour
1/2 cup brown sugar, packed
2 1/4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 medium pear, peeled and chopped finely
1 egg
1/2 cup yogurt, plain
1/2 cup vegetable oil

Topping Mixture:
3 to 4 Tb finely chopped walnuts or pecans
3 to 4 Tb packed brown sugar

Preheat oven to 350 degrees.
Sift first six ingredients together into a large bowl, rubbing the sugar through the sifter. Stir in chopped pear.

Whisk together egg, yogurt, vanilla and oil. Stir into dry ingredients until just combined. Do not over mix. Fill greased muffin cups about 2/3 full.

Mix topping ingredients together. Sprinkle topping mixture over each muffin. Bake for 20 to 25 minutes, until lightly browned.


YIELD: 8 - 9 Muffins