Contributed by: Chris WebAdmin. of RecipesNow.com
From The Good Enough to Eat Breakfast Cookbook by Carrie Levin and William Perley. Breakfast is all about memories of buttery toast, sizzling bacon, freshly brewed coffee, and the snug warmth of a kitchen on a cold day. Recreate those memories with recipes that fill a weekday morning or Sunday brunch with irresistible aromas and positively sensual eating pleasure.
The Good Enough to Eat Breakfast Cookbook World-famous chef Carrie Levin has made GETE into a wildly popular restaurant whose name is synonymous with authentic "traditional" American cuisine. Yeasty, warm, and sweet, her signature cinnamon rolls took years to perfect. Her toasty, nutty pecan waffles melt in your mouth. And from Southern Scrambled Eggs to a Smoked Salmon Omelette, no one surpasses her never-fail method for egg dishes made to perfection.
Now Carrie shares both her cooking secrets and her recipes. She offers her professional tips and techniques-including instructions on how to give scrambled eggs a golden sheen, keep any food from sticking to the pan, and produce an astonishingly delicious loaf of bread. With familiar ingredients, readily available in local supermarkets, and wonderfully precise cooking directions, she teaches you over twenty ways to serve eggs (including an egg-white omelet that beats the bland), eight variations for heavenly French Toast, and recipes for pancakes, waffles, biscuits, blintzes, breakfast meats and more. And she gives you serving ideas and directions for super yet simple condiments-such as GETE's famous strawberry butter that makes even a muffin into a masterpiece - as she shows every home cook how to create breakfasts that are country-inn good.
With meals to please both children and adults, The Good Enough to Eat Breakfast Cookbook is sure to become a favorite cookbook, more off the shelf than on, as it helps you make great breakfasts and cherished new memories for your family or friends.
"We always called this a BLT from the time we opened the restaurant. I don't know why - it never had lettuce in it."
After the butter is good and hot in the pan, scatter in the bacon. Shake the pan once to make sure the bacon is not sticking. Now pour in the beaten eggs. Tilt and pull a couple of times and sprinkle in the cheese, keeping it well in the eggs. Pull a couple more times to cook to desired doneness.
Scatter in the tomato pieces, avoiding the edge of the pan. Immediately (almost!) depan the omelette, flipping it into a half circle on your warmed plate. The tomatoes will be sufficiently warmed be being folded into the omelette at the end of the process and shouldn't be cooked so much as to release their water. Water in the pan will cause sticking.
Note: One day I remarked to Keith, a chef who had been with me for many years, that I always seem to be putting cheese in my omeletpes. He said, "An omelette without cheese is a day without sunshine!"
© 2001 by Carrie Levin © 2001 by Time Warner Bookmark
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