With their hectic restaurant schedules, FoodFit Chef Rick Bayless and his wife Deann have made breakfast their family's main meal. Their eleven-year-old daughter Lanie has followed in her dad's culinary footsteps. With his help, she's coming out with her first cookbook, "A Slice of Life" next year. Rick and Lanie have been traveling the globe from Spain to Thailand to get a taste of traditional cuisines from around the world. Their cookbook will focus on the edible souvenirs that they have collected from their travels, with an emphasis on food as a language that we use to communicate with each other, no matter what culture or country we're from.
When she's not globe-trotting, Lanie enjoys helping her parents make Sunday breakfast and she alternates giving Deann a hand making breakfast for Rick and helping Rick make breakfast for Deann. With Mother's Day quickly approaching, Lanie is busy creating the menu for this special meal.
Make a fabulous brunch for mom with one of these delicious menus. With adult supervision, the kids will be able to pitch in and help. We've complemented Rick and Lanie's special treats with FoodFit's side dishes to create a healthy celebration.
Once you've picked a menu, you and your kids can join Lanie and Rick in a step-by-step lesson for making these delicious recipes.
Bob's Dutch Baby
Lanie: Bob is our friend who lives in North Carolina and taught us how to make Dutch Baby. My mother's Dutch and she says it is NOT a Dutch recipe. And it definitely doesn't look like a baby, so I'm CLUELESS! Anyway, it's good and cool looking. Pour this thin batter into a hot pan and put it in the oven. It comes out like a puffy, crispy BOWL! Topped with fruit and syrup, it's really good for breakfast.
Rick: This is a crispy oven pancake that's easy, tasty and fun. Even after years of eating Dutch Baby, I still think it's pretty cool to watch how the sides rise up the edge of the pan. The preparation is a lot like popovers and Yorkshire pudding, so if you've ever had either of those you'll have an idea of what you're in for, though I'm partial to the buttery crispness this recipe gives.
I suggest you change the fruit filling with the seasons. Use strawberries (top green leaves removed) in early spring, blackberries and raspberries in early summer (no need to cut them up), peaches and nectarines (peeled and pitted) in mid-summer (whole blueberries, too!), and apples and pears (seedy core cut out; peeled, if you wish) in fall and winter. Citrus fruit like oranges and grapefruit are really too juicy to use here.
Ingredients (serves 5)
1 stick (1/2 cup, 4 ounces) butter
¾ cup milk (Lanie: Goat or soy milk is fine here.)
¾ cup flour (Lanie: Spelt flour works here.)
½ teaspoon salt
2 heaping cups fruit (See Rick's note above.)
a little powdered sugar
syrup (Use whatever kind you like.)
Oven: Turn on to 450º F.
Flour: Stir flour. Scoop in 1-cup measure. Use back of knife to level off excess.
Fruit: Cut fruit into small pieces (about ½ inch).
Syrup: Heat syrup in small saucepan over low heat or in microwave at low power for 1 minute.
Melt butter: Put butter in very large (12-inch) skillet. Set in oven for 5 minutes to melt (Rick: it's OK if butter begins to brown.)
Make batter: While butter melts, break eggs into large bowl and beat with whisk until liquidy.
Add milk, flour and salt and beat until smooth. (Rick: If you don't have a whisk, use a rotary beater, hand-held electric mixer or even a large spoon.)
Remove skillet from oven. Pour batter in hot pan. Return to oven and bake 15 to 20 minutes, until it puffs up on the sides and turns dark golden brown.
Remove from oven. Pile fruit in center. Sprinkle with powdered sugar.
Cut into wedges and serve from pan. Pass around syrup to pour on Dutch Baby. (Lanie: Powdered sugar looks prettiest if you put a spoonful in a little strainer and shake it on top.)
Eggs on the Eights
Lanie: No brainer here. Eggs. Bacon. Potatoes. Easy. I mean, what's not to like? It only took me one try to get it right. Now I do it a lot on Sunday morning. You should, too.
Rick: I say "ditto" to Lanie's love for eggs, bacon and potatoes. But if you've ever been the one to fry bacon, cook eggs over easy and make hash browns for six people, you know it takes a while. This dish is a big, oven-baked omeletthey call it a frittata in Italian. It combines all those delicious ingredients in one easy, impressive-looking preparation. Like Lanie says, it's perfect for Sunday morning.
Ingredients (serves 6)
4 medium (1 pound total) boiling potatoes (Rick: Red-skin or Yukon gold potatoes are great in this dish.)
3 slices Canadian bacon (Lanie: Thick ones are best.)
¼ teaspoon salt
2 garlic cloves
Potatoes: Peel potatoes. Cut each one in half, and then cut halves in four equal-size pieces. Place in bowl. Cover with plastic wrap and poke a hole in plastic. Microwave on high for 5 minutes.
Bacon: Cut bacon in 1-inch pieces.
Eggs: Crack eggs in bowl, add salt and beat with fork to break up yolks.
Oven: Heat to 350º F.
Set 10-inch non-stick skillet over medium heat.
Lay bacon in pan, spreading into single layer. Cook 8 minutes, stirring occasionally, until beginning to brown. (Lanie: This smells really good!)
Add potatoes and cook 8 minutes, stirring occasionally.
Crush garlic through press into skillet; stir in thoroughly.
Add eggs and stir slowly 8 times.
Place in oven and bake 8 minutes.
Loosen around the edges and slide onto a serving platter.
Cut into wedges and serve. (Rick: I think that chopped chives or fresh thyme or parsley makes this look really appetizing.)