Christmas morning in my family always began with me sitting at the top of the stairs with my sister. We would wait patiently while my parents put the finishing touches on the gifts under the tree, set up the video camera, and made coffee. The suspense that built not-so-gradually until we were finally allowed to go down the stairs. A fire would be crackling in the fireplace, and we would sit down as a family opening presents. At some point in the morning, we would enjoy a big, beautiful breakfast together.

Now that we have our own little family, I’m thinking of ways to make Christmas morning just as special and memorable for Riley. These gingerbread pancakes are an excellent place to start. Holiday breakfasts that play with the flavors of the season help to make the meal unique without adding too much extra work. The smell of cinnamon, ginger, cloves and molasses fill the air as the pancakes cook. The warmth and joy of the season is undeniable as you bite into the surprisingly light, cakey pancakes. Sitting down to a stack of delicious gingerbread pancakes and a mug of fresh, hot coffee or cider is the simple enough to start any chilly winter morning and festive enough to serve on Christmas morning. Also, pancakes are great to make in large batches because you can easily freeze the leftovers, pop them in the toaster, and enjoy them any day of the week.

This year, we will be spending Christmas in Tokyo. We have a tiny Christmas tree, there won’t be any snow, and definitely no fire crackling in the fireplace. However, we are together with our beautiful baby boy, making new memories with our newly expanded family.

What are some of your favorite Christmas memories or traditions?

Gingerbread Pancakes

Recipe from William-Sonoma

Two years ago, for our first Christmas in Tokyo, my thoughtful husband did everything he could to make me feel at home. I had a really difficult time not being in Minnesota with my family and he knew that I was struggling a bit. Fortunately, Christmas in Tokyo is just as festive as Minnesota, if not more so, minus the snow of course.  One of the things Brad got to keep me in the holiday spirit was a sampling of hot chocolate stir sticks.They were simply blocks of chocolate at the end of wooden sticks. I don’t know where I had been, but I had never seen these before and I was so excited to give them a try! They reminded me of an Argentine Submarino (Argentine hot chocolate) that we enjoyed in Buenos Aires a few years ago. It’s hard to find anything more fitting for hot milk than a big hunk of chocolate that slowly melts, creating a rich, comforting mug of wonderfulness.

Two years after the idea entered my mind, I finally got around to making my own hot chocolate stir sticks. I wanted to try some new flavors that I hadn’t seen before, so I used what I had in my pantry cabinet to add a little flare to the dark chocolate base for the sticks. One clear option was the addition of matcha powder to the chocolate. After all, what is Tokyo Terrace without a little Japanese twist, right? I also made an almond and pink sea salt stir stick, and another with warm, spicy cinnamon.

There are so many options for creative flavor combinations- you could even make the sticks a little bigger and add mini marshmallows if you wanted to! Crushed peppermint candy is another classic addition. These stir sticks also makes very nice Christmas or hostess gifts. All you need is an ice-cube tray, some chocolate chips, and perhaps something to dress them up- a ribbon to tie at the top of the stick, or a sprinkling of powdered sugar to make them look pretty. These are easy to make in large batches, so you can get a bunch of gifts taken care of easily!

Hot Chocolate Stir Sticks

Makes about 12-16 stir sticks

I’m providing the basic recipe for you below without the addition of other flavors. If you’d like to add your own creative twist to the basic recipe, it’s relatively simple. If you are using almond extract or peppermint extract, go with about 1/2 to 1 teaspoon for 4 cups of chocolate chips. If you are using something like cinnamon or other dried spices, add a little at a time and taste it to make sure it is acceptable for your palate. Keep in mind, however, that these will be slightly mellowed out in flavor when they are added to the hot milk. If you use sea salt, a sprinkling on the top of the chocolate is plenty for some, but if the salt is particularly mild, you may want to add a touch to the melted chocolate as well.

Ingredients:

4 cups bittersweet chocolate chips (I used Ghiradelli)

1/3 cup cocoa powder

Materials:

Bamboo skewers or craft sticks

piping bag or ziplock

ice cube tray

Put the chocolate chips in a microwave-safe bowl. With the microwave on its lowest setting, microwave the chips for 30-45 seconds. Remove from the microwave and stir. Continue doing this in about 30 second increments, stirring after each increment, until the chocolate chips are almost completely melted. There should still be a couple lumps left- just stir everything together and they should disappear. If they don’t, place the bowl back in the microwave for about 10 seconds. When the chocolate is completely melted, stir in the cocoa powder.

Let the chocolate sit for 3 or 4 minutes. Transfer the melted chocolate to a piping bag or ziplock. If you are using a ziplock, clip the bottom corner of the bag with scissors. Pipe the chocolate into your ice cube tray. Use a small spoon to smooth the top of the chocolate. Insert the stir sticks and allow to sit (at room temperature is best) until the chocolate sets. If you notice imperfections in the finished product, melt more chocolate (I like to make a creamy ganache by adding about a tablespoon of cream to 1 cup of chocolate chips) and dip the stir sticks to create a nice outer layer. Allow them to cool on wax or parchment paper. This is also a great time to add your garnishes- crushed peppermint, sea salt, etc. If you adding cinnamon or powdered sugar, the chocolate will need to be nearly cooled so that the powder doesn’t dissolve.

For the hot chocolate:

Heat 6 oz. of milk in a small saucepan or gently in the microwave. When the milk is hot (not boiling, just letting off a nice steam) transfer it to a mug. Stir with your hot chocolate stir stick until the chocolate has completely melted and sip away!

Chestnuts have never been a familiar food to me. Basically, I was only familiar with the song…you know, “chestnuts roasting on and open fire….”, and that’s where the relationship ended. When we moved to Tokyo, I had no idea we would be surrounded by so many chestnuts this time of year. Sometimes you can find vendors roasting them, which is always a treat. Buying a paper bag filled with steaming hot chestnuts on a cold, cloudy day is absolute perfection. The nutty smell wafts up from the bag and at least gives the illusion that you are warming up from the inside out. Scooping out the soft flesh and taking that first bite is an incredibly satisfying and comforting moment.

I’ve been a little shy of trying to make anything involving chestnuts at home, short of this soup I made a couple years ago. This year, I decided to put on my big girl panties and try something different. Different for me, anyway. After buying a bag of pre-cooked chestnuts (sorry, but at 39 weeks pregnant I just can’t justify putting myself through the stress of trying to roast my own) and letting them sit on the shelf as I tried to come up with some novel way to use them, I finally decided on kurigohan. Kurigohan is Japanese chestnut rice. The rice is cooked with saké, mirin, a touch of sugar and soy sauce. I used my rice cooker, which is a total lifesaver. If you don’t have one, get one. Immediately.

As I meandered around the internet researching various recipes, I noticed that some called for soy sauce and others didn’t. I opted to use soy sauce because it creates this beautiful crust on the bottom of the rice. The layer becomes a little crunchy and full of umami, which the perfect way to enhance the rest of the rice dish. Also, I didn’t actually see recipes that called for sugar, but I wanted to add a touch to bring out the flavor of the chestnuts and to contrast the salty soy flavor.

The result? A steaming hot bowl full of perfect autumn flavors that made the apartment smell wonderful. I decided to experiment, as I tend to do, by adding a non-traditional ingredient that I thought made this dish appropriate for upcoming holiday feasts. I added a handful of dried cranberries to the bowl and it was amazing! The best way to add the cranberries is to just toss them in the rice cooker with the rest of the ingredients for a little pop of tart flavor. Seriously- unbelievable.

If you have a rice cooker and can find either pre-cooked or vacuum packed chestnuts, it takes literally 5 minutes to throw this together (that obviously does not include the wait-time involved while the rice is cooking). You can make it without a rice cooker and by roasting your own chestnuts- take a look at the links below for help with that.

http://kyotofoodie.com/donabe-yakiguri-gohan/

http://www.lafujimama.com/2009/12/kurigohan-japanese-chestnut-rice/

http://www.foodbuzz.com/recipes/1513726-kuri-gohan-chestnut-rice-recipe

http://kanakoskitchen.com/2009/10/27/kurigohan/

Kurigohan

1 cup chestnut pieces

1 1/2 cups short grain rice, washed until the water is clear

2 teaspoons saké

1 tablespoon soy sauce

2 teaspoons mirin

1 tablespoon light brown sugar (optional)

1/2 cup dried cranberries (optional)

1 piece of kombu

In the bowl of a rice cooker, combine the rice, 1 1/2 cups water (equal to the amount of rice), saké, soy sauce, mirin, brown sugar and chestnuts. stir gently to combine the ingredients. Place the kombu on top of the rice. Close the rice cooker and cook according to manufacturer’s instructions.

When the rice is finished cooking, allow it to sit and steam for an extra 5-10 minutes.

Toss with a rice paddle or spatula and spoon into individual serving bowls. Sprinkle with black sesame seeds and serve immediately.

I managed to get my big pregnant belly out of the apartment for a little walk this afternoon. These last few weeks have left me feeling quite tired and even going for a short walk seems like an impossible feat. However, when I am able to manage the motivation to get out the door, it is more than worth it. Today, I walked around marveling at the beautiful persimmon trees in our Tokyo suburb, dotted with bright orange fruit, the afternoon sun giving them a dreamy glow. There are a lot of things in life that seem impossible until they are done. Once we have accomplished the “doing” part, the payback is immeasurable. The same can be said for making homemade food, like this kabocha purée.

In the states, it is so easy to find canned pumpkin this time of year. It seems totally unnecessary to purchase your own pumpkin and make homemade purée. I would be of the same mind had I not moved to a country that doesn’t seem to have our obsession with premade, prepackaged pumpkin. To be honest, I was wary of making this myself. But, like my walk this afternoon, once I did it I felt a great sense of accomplishment. And the time it took me to make the pumpkin purée was negligible. The steps, simple and few, resulted in a beautifully flavored fresh kabocha purée that will make some delicious desserts.

In Japan, orange pumpkins are rarely seen. I managed to snag a couple this year around Halloween, but that was not normal. If you live in Japan and are craving some American-style pumpkin pie during the holiday season, this is the base you will need. I promise, it doesn’t take long and is worth the (very little) effort! If you don’t live in Japan, feel free to use pumpkin if it is available. I would venture a guess that just about any squash similar to pumpkin or kabocha would work just as well.

What is it that you are avoiding? What is your excuse? Whatever the reason, brush it to the side and hopefully you will learn what I did today: there is no point sitting around thinking about it when you could be doing it instead.

In a couple days, I will be sharing a couple of great ideas for how to season your purée and use it in desserts!

Kabocha Purée

Serving size depends on the size of your squash/pumpkin, but mine made just over 1 cup of purée

1 medium sized kabocha, 2-3 pounds

water

Preheat the oven to 350 degrees F. Cut the kabocha in half but do not remove the seeds. On a foil lined baking sheet, place the kabocha cut side down. Add about 1 inch of water to the pan to keep the kabocha from drying out during roasting. Carefully place the pan in the oven and roast until the flesh can easily be pierced with a knife, about 40-45 minutes.

Remove the kabocha from the pan and water. Place it on a plate and allow to cool until you can easily handle it. Remove the seeds and discard. Scoop out the flesh and put it in a food processor. Begin pulsing to break up the kabocha, then process until smooth.

*Note: My kabocha was a little too dry for my liking, so while it was in the processor, I added water (about 1 tablespoon at a time) until it reached the consistency I wanted. You may not need to do this, but if the kabocha is not smooth and glossy but chunky and chalky looking, add water. If you don’t, the texture of whatever it is you are making with the purée will not turn out correctly.

Transfer the purée to an airtight container and store in the fridge until ready to use (no more than 3 or 4 days).

After an 11 1/2 hour flight, a 2 1/2 hour train ride, and a 5 minute jaunt in a taxi, we arrived at the door of our Tokyo apartment on Wednesday. It’s been nearly 5 months since I’ve been here and it feels wonderful to be back. Back in my own kitchen, my own bedroom, my own home. Granted, life is completely different now that I am 5 1/2 months pregnant. Rather than riding my bicycle to the grocery store, I have to take the bus or walk. Which in this heat is just about one of the most miserable tasks. Still, aside from minor adjustments, I have never been so happy to be here. As we landed at Narita Airport, I watched out my airplane window as the ground grew closer and closer. I could see the neatly planted rice patties, the thick, lush forests covering the countryside, the canals and rivers that wind their way (in an orderly fashion, of course) through the landscape and the muted sunlight that placed its highlights in just the right places. I had never truly appreciated this scene until now. It was beautiful.

Once the jet lag has subsided, I will take more time to reflect on returning to Japan. I have so many thoughts that need to be shared. For now, I’d like to talk about food.

In the days before leaving for Tokyo, I spent a lot of time baking. Since I don’t have a proper oven here, I like to take advantage of my mother’s as much as possible when I’m visiting. My dad and I made, as we called them, “the best peanut butter cookies ever“. I felt like a little kid again, in a sense. Pressing a fork into peanut butter cookie dough to create that criss-cross pattern on the top, eating the first piping hot bite of a cookie right out of the oven, and spending time with someone you love immensely- it doesn’t get much better than that.

I also made these dulce de leche empanadas. I had made them a few weeks earlier and promised I would share the recipe here, but I had to get some decent photos first. My mom saved my life with these. I was having a miserable time with the dough. I had to make it more than once, which never happens with this recipe. It has consistently worked marvelously up until this incident. (I blame the fact that I am pregnant- that is really the only change. That can impact the success of a recipe, right?) When I felt like all I wanted to do was throw the dough against the kitchen wall, my mom hopped in and somehow made it work. You can all say a big thanks to her for the fact that this post is up!

These empanadas are the kind of thing you could throw together at a moment’s notice. They are perfect right out of the oven if you are serving them to guests, but they also make a delicious (though less impressive) snack when they are room temperature. Using the dough recipe from my Argentine empanadas, I simply fill them with a teaspoon of dulce de leche (which you can buy in the baking aisle by the sweetened condensed milk, or you can make yourself like this), and top them with a sprinkle of sea salt (you can use sugar if you prefer) after brushing them with lightly beaten egg white. A brief 15 minutes later, you have an ooey-gooey-oh-so-heavenly dessert that is perfection with a scoop of vanilla ice cream.

So, with this recipe, I said good-bye to Minnesota (and its ovens), and hello to Tokyo (where the weather feels like an oven). More Japanese-inspired food is sure to follow here at Tokyo Terrace, so please stick around!

And by the way, if you haven’t done it yet, make sure to enter my giveaway for 6 free pints of ice cream! You still have time!

Easter has always been a big deal in my family. Actually, all major holidays are a pretty big deal in my family. We enjoy the same exact dishes each year at the same house. For 20+ years, holidays have been predictable and wonderful. Of course, when we moved to Japan everything changed. Holidays like Thanksgiving and Easter were no longer spent around the same group of family members. Instead, we found ourselves surrounded by a new “family” that helped us to break out of tradition and try some new things. In many ways, the changes we experienced helped me to appreciate the consistency I’ve had throughout my life.

Experiencing holidays in both concrete and transient environments has lead me to strongly believe in the power of sharing traditions with others. By sharing I don’t mean forcing people to like the way you do things, just simply allowing those closest to you to see what makes you who you are. The traditions we develop and carry with us help to create the diverse groups of people that make up this beautiful world and we can always learn from those outside of our close-knit circles.

Since many of you will be participating in Easter celebrations this weekend, I’ve put together a menu featuring recipes from Tokyo Terrace that represent the traditional and not-so-traditional aspects of holiday gatherings. Some of the recipes are based on my own family traditions, while others are new developments that have come about over the past couple of years in Japan.

No matter where in the world you find yourself, I hope you are surrounded by good people and comforting food.

Enjoy!

Drinks

Pink Lemonade & Thyme Sparkler

Bloody Marys with a Japanese Twist

Appetizers/Side Dishes

Deviled Eggs

Sweet & Spicy Thai Pineapple

Edamame Crostini with Meyer Lemon & Shiso

Mini Pommes Anna

Main Dishes

Savory Vegetable Galette

Phyllo Squares with Egg, Spinach & Cheese

Desserts

Whole Wheat Cranberry Citrus Scones

Strawberries & Japanese Whiskey Sabayon

Blueberry Tart

Brown Sugar Shortbread with Fig Jam

Merry Christmas! The sky is bright blue, the sun is bright and warm, and the air is crisp. Families are gathering all around to celebrate the season with food, gifts, prayers and love. Pure Joy. That is the only word that can describe this day. For an occasion so special, adding extra sparkle is definitely appropriate. After seeing sparkling cranberries all over the place this season, I gave in and made them myself. It worked out really well because my mother-in-law was making cheesecake for Christmas Eve and the cranberries made a festive topping.

I also used the sugary cranberries as a garnish to a simple cocktail that is perfect for this season of celebrations. Apple cider dressed up with a little champagne and some of these pretty cranberries made a simple, elegant decoration.

There are many more ways to use these beautiful rubies for the holidays. Even piled in a bowl they are delicious and decadent on their own. I love the crunchy, sugary surface. It perfectly balances the tart insides that would be a bit too much alone. I added something a little different to these cranberries thanks to my husband-Brad found organic lemon sugar when we were shopping at Whole Foods, which added a little twist along with regular granulated sugar. My recipe is based on the one I found at 101 Cookbooks. It was simple, easy to follow, and turned out perfectly!

I would definitely recommend giving these a try for New Year’s or anytime you’re looking for something that glitters like fresh fallen snow (without the cold).

Sparkling Cranberries
Slightly adapted from 101 Cookbooks
Makes 2 cups of cranberries

2 cups cranberries, picked over
2 cups water
2 cups sugar

Well, we have traveled from Tokyo to Seattle to Salt Lake City and finally to Denver, Colorado where we will be spending Christmas with my husband’s family. The jet lag has subsided (mostly) and we have been frantically shopping, wrapping, and soaking in our short time together. All is going as expected, aside from the fact that Denver is not the winter wonderland we were hoping for. Apparently all the snow is stuck elsewhere. Bummer. It’s funny because the mountains are within view and everyday we have seen the low clouds that are dumping huge amounts of the white stuff just 20 minutes away. It’s so close I can practically feel the sweet snow flakes melting on my tongue. I guess we’ll have to wait until we travel to Minnesota to experience the bright white beauty of winter. Still, the Christmas spirit has managed to wrap us in its warmth and wonder, just like it did last year.

While we pray for snow, we are sipping away on mulled wine. I made a recipe for mulled wine with Japanese citrus (yuzu and mikan) when we were still in Tokyo. The flavors are deep from the spices, bright from the citrus, and warming from the heat. And the recipe will be appearing in the Daily Yomiuri newspaper  on Christmas Eve! If you can’t find yuzu or mikan, substitute them with 1 lemon and 1 clementine. You’ll get a very similar effect.

Merry Christmas, everyone! I hope you are enjoying the holidays no matter where in world you find yourself. Cheers!

Mulled Wine with Japanese Citrus

Serves 4-6

1 (750 mL) bottle red wine, like a fruity Cabernet Sauvignon or a peppery Zinfandel
¼ cup Japanese Whiskey or Brandy
6 whole cloves (or 1 teaspoon ground cloves)
4 black peppercorns (or ½ teaspoon ground black pepper)
3 cinnamon sticks (or 2 Tablespoons ground cinnamon), plus extra for garnish
1 inch piece of fresh ginger, peeled
2 fresh yuzu, peeled and juiced (peel and juice reserved, seeds discarded)
1 mikan, peeled and juiced (peel and juice reserved, seeds discarded)
⅓ cup honey, plus extra to taste
*Note: If you use ground spiced, seal them in a coffee filter so the grounds don’t float around in the wine.

Begin by wrapping the cinnamon, peppercorns, cloves, ginger, and citrus peels in cheesecloth or a coffee filter. Tie the satchel closed and place in a large pot. Add the wine, whiskey, citrus juices and honey. Place the pot over medium-low heat for about 30 minutes. Do not let the mixture boil! (If it boils, the flavor of the wine will change too drastically.) Keep an eye on the mulled wine as it cooks, stirring often to ensure the honey dissolves completely. Watch for steam to start rising off of the wine to signal that it is ready to serve. *Tip: To keep the mulled wine warm longer, pour hot water into the glasses you are going to use to serve the wine. Just before adding the mulled wine, pour out the water and add the wine.

Oh, Valentine’s Day. I remember vividly celebrating Valentine’s Day in elementary school. We’d take shoe boxes and decorate them in red, pink, and white paper, doily hearts, and glitter. Mom would cut a hole in the top of the box for us so that our classmates could drop in the small Valentine’s with pictures of Scooby Doo, Garfield, or other cartoon characters popular in the 1990’s. It was always so exciting have the Valentine box fill up gradually throughout the day. Suddenly, even the students that aren’t your best friends seem more lovable and the people you are afraid to talk to are a little less scary all because of a Valentine that says something like “I Ruv You! Scooby Dooby Dooooooo!” With this childhood love of Valentine’s Day in mind, these “Chocolate Chips” use a favorite snack of children and adults alike: potato chips. To add a more sophisticated and perhaps gourmet twist, these chips are coated in chocolate and served with Champagne.

You might be wondering if potato chips and chocolate are really a good idea. Trust me when I say that they are meant to be together! Like Bonnie and Clyde, Bert and Ernie, or Garfield and Odie! The salty chips with the rich, sweet chocolate ganache are a match made in Valentine’s Day heaven. Delicate and playful, these “Chocolate Chips” are the perfect way to end a fabulous meal on any special occasion. I made my own potato chips but you can certainly use store bought. I would recommend something a little thicker than the traditional Lays, but if that’s all you’ve got then go for it! I find that the slightly thicker chips make better vessels for the chocolate ganache.The nice part about store bought chips is that this treat will take a mere 10 minutes to prepare. Can’t say no to that, can you?

The champagne is a perfect pairing for these sweet and salty bites. The crispness helps to cleanse the palate and bring a lightness that works beautifully with the rich chocolate and crunchy chips.

Homemade Potato Chips

Makes about 20 chips (when you add the chocolate ganache, this is enough for 5 servings)

1 russet potato

oil for deep frying

salt

Slice the potato using a mandoline (if you have one) at the middle setting, or use a sharp knife, to create slices about 1/4 inch thick. In a wok or skillet, heat 3 inches of oil over medium heat. Test the oil by placing on of the chips carefully in the wok. The color should be a light golden color after about 10 seconds.When you have adjusted to the proper heat, work in batches of about 4 or 5 chips, frying 8-10 seconds, flipping once, frying for another 10 seconds and transferring to a wire cooling rack with paper towels under it. Allow the chips to cool on the rack. If the chips are not crisp enough, you can transfer them on a cookie sheet to a 180F oven for about 8 minutes.

Chocolate Ganache

Makes 1/2 cup

6 oz. dark chocolate

3 Tablespoons milk (at least 1%) or heavy cream

In a double boiler, bring water to a simmer. Add the chocolate in the top of the double boiler along with the milk. Stir constantly until the chocolate is completely melted. Remove from the heat and set aside.

Assembling “Chocolate Chips”

Dip each potato chip in the warm chocolate ganache and place on a sheet pan lined with parchment paper or wax paper. Place the chips in the refrigerator for about 15-20 minutes to allow the chocolate to harden. Serve with champagne or prosecco.

Rich, flavorful, decadent, and sinful. These are applicable adjectives for today’s recipe. In one of my early posts on Tokyo Terrace I explained my love affair with eggs benedict. There is something about Hollandaise-smothered eggs, meat and bread in one delicious bite that is irresistible to me.

With this love in mind, I made eggs benedict with an Asian twist for our Christmas Day breakfast. Instead of Canadian bacon, or smoked salmon like my previous recipe, I added slices of juicy Kobe beef. Let me just say: YUM! The beef was lightly seasoned before being tossed in a screaming hot pan where a beautiful brown crust formed and filled the kitchen with an amazing aroma.

Kobe beef is from Kobe, Japan where the cows are apparently massaged with sake and fed beer daily, resulting in intense marbling and rich flavor. In the U.S., Kobe beef is insanely expensive, but it is much more affordable in Japan. People are easily duped into buying beef that is called Kobe but really is not at all. If you can, do some research before trying to buy this kind of meat. To read more on Kobe beef, click here.

The poached eggs came out with perfectly fluffy whites and creamy, gooey yolks that soaked into buttery toasted bread. I know- it sounds deadly, right? Well, in case you haven’t had enough of intensely rich food, I’ve got a great recipe for you!

The recipe below is quite involved, but that’s only because there are several steps. If you are intentional with the timing of each step, it works out well. And don’t be afraid of Hollandaise sauce! It really is pretty easy to make from scratch. If you have a packet in your cupboard for the sauce, back away slowly. Just try it this way and I promise you will never go back!

If you can’t find Kobe beef, don’t worry. You can use sliced filets instead, or any other type of beef you prefer. I promise, if you make this recipe you will love it.

Please feel free to share your favorite decadent breakfast in your comments below. If you have links to blog posts, share those as well! I’d love to see what everyone else is enjoying for breakfast this season.

Kobe Beef Eggs Benedict

Makes 4 servings

8 slices Kobe beef (or other cut of beef)

2 teaspoons olive oil

1/2 teaspoon salt and black pepper

1/2 teaspoon onion powder

1 teaspoon paprika

1 teaspoon cumin

4 eggs

8 slices of French bread

4 teaspoons unsalted butter at room temp

1 stick (8 Tablespoons) of unsalted butter, melted

4 egg yolks

juice of 1/2 a lemon

1 tablespoon whole grain mustard

2 Tablespoons chopped fresh Italian parsley

1/2 teaspoon Worcestershire Sauce

A few drops of Tabasco Sauce

Salt

Combine the salt and pepper, onion powder, cumin and paprika in a small bowl and sprinkle each piece of beef on both sides. Heat olive oil in a medium heavy pan over medium-high heat. Brown the beef on both sides (about 2 minutes per side) and transfer to a plate. Set aside.

In a heat proof bowl over a double boiler, whisk the egg yolks, lemon juice, and mustard until creamy and pale yellow. (Be VERY careful not to let the bottom of the bowl touch the water in the boiler or you will have scrambled eggs. Not good in this situation…) Add a pinch of salt and whisk in. Carefully remove the bowl from the heat, slowly stream in the butter and continue to whisk. (I used an electric whisk because it is WAY easier.)

Season with the Worcestershire sauce and Tabasco sauce and stir in chopped parsley. Cover the sauce with tin foil and set aside until ready to use. You can gently reheat the sauce over low heat in the double boiler if necessary before using.

In a medium saucepan, fill with about 4 or 5 inches of water. Bring the water to a slow, steady simmer. While you wait for the water to heat up, toast and butter the bread. Set 2 slices of the bread on each of the serving plates. Working with two eggs at a time, gently break the eggs into the water, skimming any white foam off the top of the water as the eggs cook. The eggs should take about 3 minutes to be properly poached. Gently lift the eggs out of the water and place in a small bowl and repeat the process with the remaining eggs. *Alternatively, if you are making this for a large group or are uncomfortable poaching eggs, you can simply fry the eggs.

Assemble each plate by doing the following: Place one slice of beef on each slice of bread. Top the beef with the eggs then spoon the Hollandaise sauce over the whole thing. Garnish with paprika and extra chopped parsley or chives. Enjoy your artery clogging breakfast!