America’s Best Breakfasts

There is no greater adventure than one that involves going cross country. In Lee Schrager’s latest cookbook, America’s Best Breakfasts, co-author Adeena Sussman, photographer Evan Sung and himself did just that, breakfast style incorporating the best dishes from breakfast spots around the country. This includes recipes from diners, iconic establishments, and the newest local hot spots.

It is of no surprise that t was a hit as Lee Schrager, of South Beach Food & Wine Festival, launched this book in tandem with a spectacular event in Miami. In honor of the launch, America’s Best Breakfasts, he brought together some of the restaurants of the Miami portion of the cookbook as well as many other notable restaurants in the local scene. There was everything from dim sum to squid ink bagels to bread pudding on display. There was a plate for everyone and many a plate at that.

One of my favorite items of the day was Cindy Lou’s Morning Glory Muffins. I can now see why they are never there once I make it to Panther coffee; they are usually sold out in the first few hours.

Sarsaparilla Club has become known for their new to Miami American Dim Sum style service. They showcased their pork belly bacon steamed buns that came with fish sauce caramel and cilantro peanut slaw.

The Local Craft played on biscuits and gravy by incorporating pulled pork into steamed biscuits with benne seeds, jalapeno, and smoked demi. This was another favorite of mine of the day.

There is no question that everyone seems to love a good donut and this resonates with the Salty Donut.

Available that day to try were Brown Butter & Salt, Traditional Glazed Buttermilk, Maple & Bacon (my favorite) and a gluten free Baked Chocolate Cake.

As if things couldn’t get better there were SPIKED donut holes.

Moving more to the savory of things, Tropical Chinese had steamed edamame shrimp siu mai and pan seared leek dumplings. Both were finger licking good. I do not know how in my 20 + years in Miami, I have still not been to this Miami gem.

Sweetness Bakeshop brought espresso flan to the game atop a chocolate Gilda cookie. Delicious.

Fooq’s is known for their feel good food. They brought a Lox Tartine of tasted pumpernickle, soft scrambled egg, creme fraiche and fresh picked herbs.

They also brought my dear friend and culinary school companion, Mariana.

Eileen Andrade of Finka Table + Tap brought a Korean BBQ chicken and waffle. Finger licking good.

To balance out all the dishes out and give us a reason to believe eating over 20 items was okay, D/RT brought a espresso hazelnut Greek yogurt chia seed parfait topped with toasted hazelnuts and cacao nibs.

Airport Cafe brought a new twist to the breakfast dish: bread pudding. This dish is one of my favorites at any point: breakfast, lunch or dinner. It combined cinnamon toast crunch and challah bread in Rum Chata with cereal milk, soaked raisins and roasted apricots topped with candied ginger cardamom, bacon and toasted pistachios. A mouthful, but an incredible one at that. My dad compared it to the one his grandmother in England used to make him. Being transported and reminded of a dish is always a tell tale sign of a wonderful creation for me.

All in all, America’s Best Breakfasts was a huge success, you could tell by how tight my pants felt post morning session. I can only imagine if there were full size portions; thankfully, there were not. I look forward to seeing what Lee Schrager does next!

Raspberry Banana Turmeric Chia Pudding

One might not realize how hectic culinary school can get. I certainly did not think so when I first began this past September: between cooking in the lab to the supplemental reading and homework on top of a social life and work while getting certified as a French wine scholar, my family says that I am burning the candle short on both ends.

In order to keep a healthy lifestyle and not crash from how busy I have been, I have incorporated a good amount of exercise and have tried to maintain a balanced diet. Staying away from the monkey bread over Easter was tough.

With this mentality, I thought of my dear friend who I visited when I was last in New York who had always said that she resorted to turmeric for an immune boost when she felt like she was working to the wire. Recently, I’ve been looking to incorporate that into my diet as an added boost to my energy and health. In addition, this spice is supposed to help with digestion, arthritis, heartburn and skin conditions to name a few. Intrigued by the benefits and did a bit more research only to see it helped with joint pain as well. Hallelujah, a healthy supplement to help counter the pain from my long runs.

There are so many ways you can incorporate turmeric into a recipe; I recently did an egg scramble with it and was inspired to switch up my go-to chia pudding with raspberry banana turmeric one instead.

To make this, I did not want to just incorporate ground turmeric from the store so I decided to create an infusion with my almond milk putting to use what I learned in my advanced pastry class with how we made flavored ice cream bases. In order to do this, one would peel the turmeric and place it into almond milk and have it simmer for 30 minutes and shock the milk within the pot in an ice bath after to allow the infusion to get to room temperature. Typically for ice cream, you do this three times before straining but I only did it once. I did taste it with a spoon to ensure that the notes of turmeric came through in the almond milk prior to making the recipe.

Ingredients

  • Turmeric root
  • 1 cup almond milk (regular milk can be used as well)
  • 4 TBS chia seeds
  • 1 cup raspberries
  • ½ banana
  • 1 TBS slivered almonds
  • 1 tsp cinnamon
  • ½ tsp turmeric powder
  • Few drops liquid stevia

Directions

  1. Place cup of almond milk in small pot and turn heat to high.
  2. Put turmeric root into the pot and allow milk to get to a simmer.
  3. Leave milk simmering for 30 minutes to allow infusion of turmeric into the milk.
  4. Remove pot from the stove and shock (place pot in a ice water bath) to allow it to cool to room temperature.
  5. Strain milk and reserve.
  6. In a container mix ½ cup turmeric infused milk with sweetener (I used a few drops of liquid stevia).
  7. Add cinnamon and ground turmeric powder (for a slightly stronger flavor) to milk and whisk.
  8. Mix in 4 tablespoons of chia seeds to the milk.
  9. Let sit overnight in the fridge.
  10. In the morning, add chopped banana, raspberries and slivered almonds to the top.

How do you use turmeric in your recipes?

Local Union 271

Having gone into downtown Palo Alto for a coffee, my stomach growled due to lack of food: story of my life. Thanks to the age we live in, I googled around my area and came across Local Union 271.

Farm to Table has become one of the hottest trends on today’s menu. Local Union 271 is a local family owned restaurant that unites local, exceptionally produced food and drink items. I figured I’d give it a shot.

Looking to have something egg based and on the healthier side of things, I asked the bartender which omelete he’d recommend. Hands down, he said the Silvia Sausage Co Chorizo Omelet was one of hte best sellers and I went all in. This badboy included sausage and chorizo, peppers, onions, avocado, red bliss tomatoes, Kelly bakery rustic bread.

As if it couldn’t get any better, there’s a Bloody Mary bar.

Local Union 271 was a sure winner for a badass brunch. The rustic modern vibe emanated throughout with vintage lighting fixtures alongside terrariums. I had such a wonderful experience and really look forward to my next time in.

LOCAL UNION 271
271 University Ave
Palo Alto, CA 94301
(650) 322-7509

Copyright © Little Moments of Happiness | Design by: The Nectar Collective