Volume 9, Issue 67 - October 4, 2005

Hello Recipe Club,

BREAKFASTS & BRUNCHES is divided into nine sensible chapters. The first chapter, Breakfast & Brunch Mise en Place, outlines everything you will need, from a well-stocked pantry to essential equipment, to create the wonderful recipes found in the following chapters: Muffins, Quick Breads & Coffee Cakes; Breakfast & Brunch Drinks; Sweet and Savory Breads & Pastries; Pancakes, Waffles & Crêpes; Eggs; Grains & Legumes; Meats, Fish & Potatoes; and Soups, Salads & Small Bites. More than 100 full-color photos complement many of the suggested menus, which include such recipes as:

• Hot Mulled Cider
• Ham & Cheddar Scones
• Buckwheat Blinis with Apple Butter
• Crêpes with Spicy Mushroom & Queso Fresco Filling
• Scotch Eggs
• Sun-Dried Tomato & Goat Cheese Tartlets

www.ciachef.edu The Culinary Institute of America, the world's premier culinary college, offers degree programs in culinary or baking and pastry arts.

Bubble Tea

If you do not have a cocktail shaker, you can shake up the drink in a covered jar instead. It is important to use double strength tea for this recipe because the flavor of the tea is diluted when you shake it up with the milk and ice. You can replace the brown sugar with honey for a slightly different flavor.

Makes 8 servings

Ingredients:

3 quarts plus 2 cups water, divided use
3/4 cup sugar
1/3 cup packed light brown sugar
1 cup small tapioca pearls
12 bags black tea
1 quart whole milk

Preparation:

Combine 1 cup water with the sugars and bring to a boil, stirring constantly to dissolve the sugar. Reduce the heat to medium and simmer 2 or 3 minutes to make a syrup. Set aside.

To prepare the tapioca, bring 7 cups of water to a boil in a large saucepot and add the tapioca pearls. Simmer uncovered, stirring frequently, until they are mostly transparent and slightly gummy, about 30 minutes. Remove the tapioca from the heat and cover the pan. Cool for 30 minutes, then drain through a wire-mesh sieve and rinse with cool water.

Add the cooked tapioca pearls to the sugar syrup and stir to coat the pearls with the syrup. Store in the refrigerator until ready to make the bubble tea.

Put the tea bags in a teapot or a pitcher. Bring the remaining 6 cups of water to a full boil and pour over the teabags. Brew until you have a double-strength tea, 5 to 6 minutes. Discard the teabags and cool the tea to room temperature.

For each serving of bubble tea, put 1/3 cup cooked tapioca pearls into a large glass. Combine 3/4 cup tea, 1/2 cup milk, 3 tablespoons sugar syrup, and a few cubes of ice in a cocktail shaker. Shake it thoroughly and pour over the tapioca pearls. Serve immediately with a wide straw.

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Couscous Salad with Curried Vegetables

Makes 8 servings

Ingredients:

1 1/2 bunches medium asparagus, cut on the bias into 2-inch pieces
2 cups cauliflower florets
1 3/4 cups julienned fennel bulb
2/3 cup cooked or canned chickpeas, drained and rinsed
1/2 cup Curry Vinaigrette (recipe follows)
1/2 teaspoon salt
1/4 freshly ground black pepper
1 1/2 cups dry couscous
one 3-inch cinnamon stick
4 tablespoons toasted slivered almonds
3 tablespoons flat-leaf parsley leaves, whole or chiffonade
3 tablespoons dry currants, plumped in warm water
1 1/4 cups grape or cherry tomatoes, cut in half
1/2 cup Harissa Sauce (recipe follows)

Preparation:

Steam or boil the asparagus, cauliflower and fennel separately until tender. Drain well, combine the vegetables and chickpeas with the Curry Vinaigrette while the vegetables are still hot. Season with salt and pepper. Cover and marinate in the refrigerator for at least 30 minutes and up to 3 days before serving.

Steam the couscous with the cinnamon stick until hot, fluffy and tender, 10 to 12 minutes. Fluff the couscous to break up any lumps and fold in the almonds, parsley and currants. Top with the marinated vegetables and tomatoes. Serve with the Harissa Sauce spooned over the vegetables or passed on the side.

Curry Vinaigrette

Makes 2 cups

Ingredients:

6 tablespoons cider vinegar
4 teaspoons lemon juice
1 tablespoon orange juice
1 tablespoon honey
1 tablespoon minced fresh ginger
1 tablespoon finely minced lemongrass
2 teaspoons curry powder
1 1/4 cups canola or sunflower oil
3/4 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste

Preparation:

Whisk together the vinegar, lemon juice, orange juice, honey, ginger, lemongrass and curry powder.

Whisk in the oil gradually until the vinaigrette is slightly thickened and evenly blended. Adjust the seasoning with the salt and pepper.

Harissa

This sauce, a traditional accompaniment to couscous in Tunisia, is fiery, so use it with discretion.

Makes 1 cup

Ingredients:

5 roasted jalapeños, peeled and seeded
2 roasted red peppers, peeled and seeded
3 tablespoons hot Hungarian paprika
1 1/2 teaspoons toasted cumin seeds
1 tablespoon minced garlic
1 teaspoon cayenne pepper
3/4 cup olive oil
3 tablespoons fresh lemon juice, or to taste
1/2 teaspoon salt, or to taste

Preparation:

Combine the jalapeños, peppers, paprika, cumin, garlic and cayenne in a blender. Grind to a pastelike consistency.

Transfer the jalapeño mixture to a bowl and slowly whisk in the oil to create a smooth sauce. Add the lemon juice and salt to taste. The harissa is ready to serve now, or it can be transferred to a clean storage container and kept in the refrigerator for up to 2 weeks.

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Dutch Baby with Spiced Fruit

Makes 6 to 8 servings

Ingredients:

1/2 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1/2 cup milk
1/4 cup butter, melted, divided use
2 3/4 cups peeled and sliced peaches
1 teaspoon ground cinnamon
2 tablespoons packed brown sugar
1 tablespoon lemon juice
powdered sugar, as needed
1/4 cup heavy cream, whipped to soft peaks
1 teaspoon lemon zest

Preparation:

Preheat oven to 450 degrees F.

Sift the flour and salt together into a small bowl. Make a well in the center of the dry ingredients.

Put the eggs in a blender and blend at low speed. Add the flour mixture and the milk alternately, in thirds. Scrape down the sides of the blender and continue to blend until smooth. Blend in 2 tablespoons of the melted butter.

Pour the batter into a nonstick skillet, a well-greased 10-inch cast-iron skillet, or ovenproof sauté pan. Bake for 20 minutes without opening the oven door. Reduce the heat to 350 degrees F and bake 10 minutes longer.

While the Dutch Baby is baking, prepare the spiced fruit. Heat the remaining 2 tablespoons melted butter in a medium sauté pan over high heat. Add the peaches, cinnamon and brown sugar. Continue to cook until the peaches are browned, 5 to 6 minutes.

Remove the Dutch baby from the oven. Drizzle with the lemon juice and sprinkle with the powdered sugar. Fill the center of the Dutch Baby with the hot fruit mixture. Top with the whipped cream and lemon zest. Serve at once.