Nov 6, 2009 11:09 am US/Eastern
Cookbook Author Katie Lee Shares Recipes
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Celebrity cookbook author Katie Lee stops by the Pittsburgh Today Live kitchen!
KDKA
Celebrity cookbook author Katie Lee shows how to make a breakfast for friends from her new book "The Comfort Table."
Nutella French Toast Sandwiches
8 large eggs
2-1/2 cups whole milk
1/4 cup sugar
1/2 teaspon kosher salt
zest of one orange
1 tsp. vanilla extract
1 loaf brioche bread, sliced about 3/4-inch thick
3/4 cup nutella
3 ripe bananas sliced on the diagonal
In a large bowl, whisk the eggs, milk, sugar, salt, orange zest and vanilla. set aside
Grease a baking dish. Spread half of the bread slices with Nutella and top with bananas and remaining bread slices. Place in baking dish. Pour egg mixture over the bread and allow it to soak in, at least 20 minutes. You can make it the night before and store it in the refrigerator until the next morning.
Preheat ove to 350 degrees. Bake for 50-55 minutes until bread is golden brown and puffy. Let stand 10 minutes before serving.
6-8 servings
Wild Mushroom-Parmesan Grits Cakes
Ingredients:
For the Grits Cakes:
4 Tablespoons Olive Oil
½ Cup Finely Diced White Button Mushrooms
Kosher Salt
Freshly Ground Black Pepper
3 Cups Low-Sodium Chicken Stock
3 Cups Reduced-Fat Milk
1 Teaspoon Kosher Salt
1/8 Teaspoon Saffron Threads
2 Cups Regular Grits (not instant or quick cooking)
½ Cup Grated Parmesan Cheese
1 Tablespoon Unsalted Butter
½ Teaspoon Freshly Ground Black Pepper
For the Mushroom Ragout:
2 Tablespoons (1/4 stick) Unsalted Butter
1 Garlic Clove, minced
1 Sprig Fresh Rosemary
2 Cups Mixed Wild Mushrooms
1 Tablespoon Fresh Lemon Juice
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Heavy Cream
Directions:
For the Grits Cakes:
Heat 1 tablespoon of the olive oil in a small skillet over medium heat. Add the mushrooms, and sauté for about 5 minutes, until they are golden brown. Season with salt and pepper. Set aside.
In a large saucepan over medium-high heat, combine the chicken stock, milk, and 1 teaspoon salt, and bring to a gentle boil. Stir in the saffron threads until dissolved (about 2 minutes). Slowly whisk the grits and reduce the heat to a low simmer, stirring occasionally to keep the grits from scorching. Cook for about 30 minutes, stirring frequently, until the liquid has been absorbed and the grits are thick. Stir in the reserved mushrooms, Parmesan cheese, butter and ½ teaspoon pepper.
Grease a 13 by 9-inch baking dish. Pour in the grits and smooth out into an even layer. Cover with plastic wrap and refrigerate for between two hours, or even overnight.
Use a 2 ½-inch biscuit cutter to cut out 15 cakes. Place on a baking sheet in one layer, cover, and refrigerate until ready to cook.
For the Mushroom Ragout:
Melt the butter with garlic and rosemary in a medium skillet over medium heat. Add mushrooms, and cook for 8 to 10 minutes, until the mushrooms are golden brown. Season with the salt and pepper, and stir in lemon juice and heavy cream. Cook about 2 more minutes, until cream is absorbed. Remove the rosemary.
To Finish:
Use the remaining olive oil to grease a non-stick griddle over medium heat. Gently blot the grits cakes with paper towels to make sure they are not damp. In a skillet, cook the cakes 4 to 5 minutes on each side, until they are golden brown.
Garnish with the mushroom ragout.
Yields 15 servings.
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