Mother’s Day Breakfast and Brunch Recipes

Chef Eric Crowley of Chef Eric’s Culinary Class in West Los Angeles joined us live with simple recipes and cooking tips for men to help them whip up a delicious Mother’s Day brunch at home.

Chef Eric Jacques Crowley is a seasoned, professional chef and the founder, owner, and chef instructor at his dynamic cooking school, Chef Eric’s Culinary Classroom, where he has shaped the careers of many professional chefs. He graduated with honors from the prestigious Culinary Institute of America in Hyde Park, New York. After traveling abroad to master European cooking techniques, Chef Eric returned to the United States and landed a prominent position at Patina Catering, of the renowned Patina Restaurant Group. With his experience and training, and his innate passion for cooking, Chef Eric sought to help others develop their cooking skills and gain confidence through the culinary arts. This led Chef Eric to open the Culinary Classroom in 2003, as a place where people with all levels of culinary experience could hone impressive and valuable culinary skills.

Chef Eric’s Culinary Classroom

  • Gift certificates for Mother’s Day
  • A list of children’s summer cooking camps
  • Culinary gifts and products in Chef Eric’s store
  • A complete list of recreational and professional classes

Recipes Featured on KTLA:

Challah Bread French Toast with Cinnamon and Vanilla Bean 
Yield: 6 Servings

4 slices Challah bread, thickly sliced (1″ to 11/4″)

8-9 ea. Eggs

1/4 cup Whole milk

1/4 lb ( 1 stick) Sweet butter

3-4 ea. Cinnamon stick

1 tsp. Cinnamon powder

1/2 tsp. Vanilla extract

1/2 tsp. Maple syrup

Method:

  1. In a bowl, whisk eggs, milk & vanilla together.
  2. Place bread in shallow pan & cover with half of egg mix then turn bread over & cover with the remaining mix.  Allow 20 to 30 minutes for bread to soak up mixture, turning bread once or twice more.
  3. Melt butter in a skillet then add cinnamon sticks and egg soaked bread and sauté at a medium-to-high setting until toasted (about 3 minutes per side).  Be certain to replenish skillet with butter if needed.
  4. Just before removing from skillet sprinkle lightly with cinnamon powder.
  5. Serve with warm maple syrup.

Artichoke and Potato Quiche with Parmesan and Brie Cheeses
Yield:  6 Servings

Tart Dough:

2 ea. Egg Yolks

1/3 cup Heavy cream

2 3/4 cups Flour

1 tsp. Sugar

1/2 tsp. Salt

1 cup (2 sticks) Butter, cold unsalted, cut into small cube

Method:

  1. Whisk together the egg yolks and cream in a bowl and set aside.  In the large bowl of an electric mixer – using the paddle attachment, combine the flour, sugar and salt on low speed.
  2. Add the cold butter and mix until dry and mealy with no large pieces, about 2 minutes.  With the mixer on low speed, slowly pour the cream mixture and mix just until the dough comes together.
  3. Pat the dough into a flat disk, wrap in plastic and chill 2 hours.
  4. Heat the oven to 350 degrees.  Roll out the tart dough about 1/8 inch thick and line 8 -4 inch individual tart pans with removable bottoms with dough (you may use a 9 inch pie plate if need be).
  5. Trim the excess dough.  Chill in the refrigerator or freezer at least 30 minutes.
  6. Remove the tart shells from the refrigerator or freezer and check for any holes – patch them with the leftover dough.
  7. Line each tart shell with parchment paper and baking beans and bake until the rims have begun to color – 10-12 minutes (15 minutes for the pie plate).
  8. Remove the beans and parchment paper and patch any more holes that may have appeared.  Bake again until the bottom of the crust is a light golden brown, about 5-10 minutes (15 minutes for the pie plate).

Tart Filling:

1-6 oz. Baking Potato, peeled and diced

1 tbsp. Butter or oil

1/2 cup Onion, finely diced

1/2 cup Crème Fraîche (or 1/2 cup sour cream w/ 1 tbsp of heavy cream)

2/3 cup Brie Cheese, diced

1/4 cup Parmesan, grated

4 ea. Artichoke hearts, diced

3 ea. Eggs

3/4 cup Heavy cream

1/4 tsp. Salt

1/8 tsp. White Pepper

Method:

  1. Bring a small pot of salted water to a boil.  Add the potato.  When the water returns to a boil, reduce to a low simmer and cook until potato is cooked but firm, 4-5 minutes.  Drain, place on a sheet pan and reserve.
  2. Heat the butter or oil in a small pan over medium heat.  Add the onion and cook until clear and soft – about 5 minutes.  Remove from heat and let cool.
  3. In a bowl, combine the artichoke, crème fraîche, potato, onion, brie and parmesan, being careful not to break up the potato cubes.
  4. In a separate bowl, whisk together the eggs and heavy cream and gently stir into the potato and cheese mixture.  Add the salt and pepper.
  5. Spoon about 1/4 of a cup of the mixture into each pre-baked tart shell, enough to cover the bottom one-half inch (or half the mixture into the pie plate).
  6. Cover tarts loosely with aluminum foil (do not cover if using a pie shell) and bake at 350 degrees for 20 minutes.  Remove the foil and continue baking until the filling is just set and the top is golden brown, 35 to 40 minutes.
  7. To serve, remove the rim and bottom of the pan and place each quiche on a plate.

Cheddar Cheese Scones  
Yield:  6 Scones

1 3/4 cups All Purpose Flour

2 1/2 tsp. Baking Powder

2 tsp. Sugar

1/2 tsp. Salt

1/2 cup Cheddar Cheese, grated

1/4 cup-1/2 stick Butter, unsalted, chilled and diced

2 Eggs, beaten to blend, 1 T reserved

1/3 cup Whipping cream

Method:

  1. Preheat oven to 450 degrees.  Line a baking pan with parchment paper and grease.
  2. Sift flour, baking powder, sugar and salt in a large bowl.  Cut in cheese and butter using pastry blender until mixture resembles coarse meal.
  3. Reserve 1 Tablespoon beaten egg.  Blend remaining egg with cream in a small bowl.  Using a large spoon, mix into dry ingredients just until blended.  Do not knead the dough.
  4. Turn dough out onto lightly floured surface and pat into 8″ circles 3/4 inch thick.  Cut into 6 wedges.  Arrange on prepared sheet and brush the tops with the reserved egg.
  5. Bake until golden, about 15 minutes.  Serve warm.

Italian Sausage and Salami Tart with Parmesan and Mozzarella Cheeses  
Yield: 4 Servings

Tart Dough:

2 Egg Yolks

1/3 cup Heavy cream

2 3/4 cups Flour

1 tsp. Sugar

1/2 tsp. Salt

1 cup (2 sticks) Butter, cold unsalted, cut into small cube

Method:

  1. Whisk together the egg yolks and cream in a bowl and set aside.  In the large bowl of an electric mixer – using the paddle attachment, combine the flour, sugar and salt on low speed.
  2. Add the cold butter and mix until dry and mealy with no large pieces, about 2 minutes.  With the mixer on low speed, slowly pour the cream mixture and mix just until the dough comes together.
  3. Pat the dough into a flat disk, wrap in plastic and chill 2 hours.
  4. Heat the oven to 350 degrees.  Roll out the tart dough about 1/8 inch thick and line a 8-4 inch individual tart pans with removable bottoms with dough (you may use a 9 inch pie plate if need be).
  5. Trim the excess dough.  Chill in the refrigerator or freezer at least 30 minutes.
  6. Remove the tart shells from the refrigerator or freezer and check for any holes – patch them with the leftover dough.
  7. Line each tart shell with parchment paper and baking beans and bake until the rims have begun to color – 10-12 minutes (15 minutes for the pie plate).
  8. Remove the beans and parchment paper and patch any more holes that may have appeared.  Bake again until the bottom of the crust is a light golden brown, about 5-10 minutes (15 minutes for the pie plate).

Sausage, Salami and Cheese Tart – Continued
Tart Filling:

8 oz. Italian Sausages, casings removed

3 oz. Mozzarella cheese, grated

2/3 cup Italian salami, diced

1/2 cup Parmesan cheese, grated

1/4 cup Basil, chopped

4 Eggs

1/2 cup Milk

Method:

  1. Preheat oven to 425 degrees.  In a small bowl, mix the milk and egg.  Beat together to blend.  Set aside.  Line a 9 inch tall-sided tart pan with the dough.  Make sure the edges of the dough are 1 inch taller than the pan.  Dock the dough well and bake for about 15 minutes, or until golden brown.  Remove from oven and let cool.  Lower temperature to 400 degrees.
  2. While dough is baking, break up sausages and sauté until brown.  Remove sausages and let cool.  When cool, add cheeses, salami and basil.  Spoon mixture into crust.  Season egg mixture with salt and pepper.  Pour over tart filling.
  3. Bake until filling is set and golden brown on top, about 30 minutes.  Let cool for about 10 minutes and serve.

Baked Breakfast Potatoes with Onions
Yield: 4–6 Servings

2 lbs. Red bliss potatoes

2 tbsp. Olive oil

1/2 cup Onion, chopped

1 tbsp. Salt

1 1/2 tsp. Pepper

Method:

  1. In a large bowl, combine the oil and onions.  Season well with salt and pepper.
  2. Preheat an oven to 450 degrees.  Wash and dry the potatoes.  Peel if desired.  If the potatoes are large, cut them into halves or quarters.
  3. Toss the potatoes in the oil mixture, making sure that the potatoes are coated in oil.  Add more oil, if needed.
  4. Arrange the potatoes in a single layer on a baking sheet that has been lined with aluminum foil.
  5. Roast until the potatoes are tender, about 45 minutes to an hour.  Serve.

Frisée and Belgian Endive Salad with Homemade Spicy Walnuts, Goat Cheese, Italian Parsley and Homemade White Wine Vinaigrette
Yield:  4 Servings

1 head Curly Endive, (Frisée)

2 heads Belgian Endive

1 cup Spicy Walnuts

2 tbsp. Italian Parsley – flat-leaf

Black Pepper, coarsely ground to taste

4 oz. Goat Cheese, coarsely crumbled (optional)

Method:

  1. Rinse the endives, separating the leaves and pat dry.  Cut the leaves lengthwise into julienne strips.
  2. Place the endives in a bowl and add the walnuts, parsley and pepper and toss together.
  3. Drizzle the vinaigrette over the salad and toss gently.
  4. Divide the salad among 4 plates and scatter the cheese on top – serve immediately.

White Wine Vinaigrette      
Yield:  1 ½ Cups

2 tsp. Chopped Garlic

2 tbsp. Dijon-style mustard

1/2 tsp. Salt

1/4 tsp. Black Pepper, freshly ground

1/4 cup White wine vinegar

1 cup Olive Oil or Vegetable Oil (or mixture)

Method:

  1. Put all ingredients in a jar and shake very well – taste and adjust the seasonings.  This will keep in the refrigerator for 2 weeks – shake to blend before using.

Spicy Nuts    
Yield:  1 Cup

1 cup Walnuts

1/2 cup Sugar

Pinch of Cayenne Pepper

Method:

  1. Line a baking sheet with foil or parchment paper and set aside.
  2. Place the nuts and sugar in a small pot.  Stir over medium heat until the sugar melts, about 5 minutes.
  3. Add a pinch of cayenne and pour out the nuts onto the baking sheet.  Let cool and they are ready to use.

This segment aired on the KTLA 5 Morning News on May 6, 2014.


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