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Pouding Chomeur
Though it translates to 'unemployed man's pudding,' pouding chomeur isn't cheap to make. The good news is you don't really need to eat this more than a few times a year anyway. It's the perfect dessert to pair with summer fruit or vanilla ice cream. If you use a bigger baking dish than I did, and pour over all the maple cream syrup, your cake should float over a pool of what will eventually be your sauce. If you just use a deep pie dish like I did, then just serve the extra sauce on the side.
Chef John's Shrimp and Grits
Shrimp and grits are very simple to make for breakfast, lunch, or dinner, and this recipe is a snap. You can make the grits a bit ahead since they stay hot for a long time. Have everything ready before you start cooking the shrimp as they only take a few minutes to sauté.
The Farmer's Frittata (Italian-Style Omelet)
Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.
Banana Bread Pancakes
If you're a fan of our banana bread, then you're gonna love this, since it's based on that recipe. As easy as that is to make, these are even easier. I really think that this threads the needle between something that has the flavor of banana bread, but that is very close to the texture of a classic pancake. Top with butter and banana slices and serve with warm maple syrup.
Lobster Scrambled Eggs
When and if you find yourself in possession of some leftover lobster meat, I suggest you make these eggs.
Chef John's Croissants
I wouldn't describe making homemade croissants as easy since there are multiple steps, and it does take at least half a day. But it's really not that hard either; and certainly simpler than flying to Paris, which is the only other way to enjoy these amazing pastries. This croissant recipe, with a helpful video, was adapted from one by Bruno Albouze, from The Real Deal (which he is).
"Tadpole in the Hole" - Breakfast Sausage and Kale Dutch Baby
This miniature version of toad in a the hole features small adorable breakfast sausages. I also added kale to the 'breakfast pool' our little tadpoles will be swimming in which will make this more nutritious (and delicious).
Chef John's Dutch Babies
A delicious dutch baby recipe. I've always been fascinated by how many different breakfast foods you can create using just milk, eggs, and flour; and this is one of the more interesting examples. Especially considering the unusual, and borderline disturbing name. Sometimes called German pancakes, these have very little to do with Germany, and nothing to do with the Dutch. Apparently, they were invented by German immigrants who were referred to as Dutch.
Crab-Stuffed Deviled Eggs
These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.
Million Dollar Dip
Formerly known as 'Neiman Marcus dip,' this million dollar dip tastes just like it sounds. I've had more than a few cheesy dips in my day, but this is by far the richest and most delicious one yet! Served with crackers and garnished with green onions and bacon, this dip is sure to be a huge hit at your next party.
Garlic Parmesan Chicken Wings
These baked garlic Parmesan wings are super crispy because the chicken is cooked in a flavorful liquid before baking, which helps season them and produce a texture in the oven that your guests will swear came straight out of a deep fryer.
Chef John's Pate de Campagne
I realize making this pate may seem like quite a production, but if you enjoy charcuterie, this would make for a very fun, beautiful, and quite delicious project.
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