Martha Stewart's 13 Favorite Breakfast Recipes | Martha Stewart

Name: Martha Stewart's 13 Favorite Breakfast Recipes | Martha Stewart
Uploaded: 2024-07-12T16:00:28.000Z
Duration: 2 h 12 min 21 s

Oven Baked French Toast Recipe

Introduction to Oven Baked French Toast

The speaker introduces the concept of oven-baked French toast, designed for serving larger groups, allowing preparation of 12 slices at once.

Choosing the Right Bread

Emphasizes using flavorful bread like brioche or day-old French bread, which is ideal for reviving stale bread into a delicious dish.

Suggests cutting the bread into half-inch slices and mentions that store-bought thick-sliced white bread can also be used.

Preparing the Egg Mixture

For one loaf (12 slices), six large farm-fresh eggs are whisked together with 1 and 1/4 cups of whole milk or cream.

Adds flavoring ingredients: a pinch of kosher salt, 1 tablespoon of sanding sugar, 2 and 1/2 tablespoons of orange-flavored liqueur, and zest from an orange.

Soaking the Bread

Describes preparing two baking sheets lined with non-stick pads and preheating the oven to 375°F.

Advises soaking each slice briefly in the egg mixture to prevent oversaturation while ensuring even coating.

Baking Process

After soaking, places soaked bread in a preheated oven for about 10 minutes before switching to broil at 480°F for an additional 2 to 3 minutes until golden brown.

Serving Suggestions

Recommends serving hot out of the oven with a sprinkle of sugar and optional butter on top. Suggest pairing it with real maple syrup for added flavor.

Green Juice Recipe

Introduction to Green Juice

The speaker introduces their morning green juice as an energizing drink they prepare daily.

Ingredients Overview

Lists key ingredients including pear, celery (noted for its fiber content), cucumber, parsley (for health benefits), ginger (adds pungency), and optional orange pieces.

Preparation Tips

Quinoa and Broiled Grapefruit: Healthy Breakfast Ideas

Quinoa as a High-Protein Grain

Quinoa is highlighted as one of the highest protein grains, second only to buckwheat. It retains its protein potency after cooking.

The speaker emphasizes quinoa's digestibility and energy-sustaining properties, making it ideal for intense workouts.

A simple recipe involves simmering rinsed quinoa in low-fat milk for about 15 minutes until it absorbs most of the liquid.

Optional ingredients include sugar (if not on a restricted diet), healthy cinnamon, and various fruits like raspberries, bananas, and blueberries for added flavor.

The speaker suggests adding more milk if desired and notes that quinoa can be enjoyed with different toppings.

Broiled Grapefruit Preparation

The speaker introduces broiled grapefruit as part of a light breakfast from their new book "Martha's Entertaining."

Amanda Garingo joins to discuss the benefits of broiling grapefruit to enhance its flavor; many audience members are unfamiliar with this method.

The process includes cutting the grapefruit in half and removing any pits before segmenting it using specialized grapefruit knives for ease.

Segmenting helps save time by reducing the number of cuts needed while preparing the fruit for broiling.

After segmenting, the grapefruit halves are placed on a cookie sheet to be broiled until they develop blackened spots, indicating they are cooked.

Garnishing with Blood Orange Slices

Blood orange slices are prepared using parchment paper to prevent sticking during baking; they are sprinkled with confectioner sugar before drying in an oven at low temperature.

Breakfast with Quinoa: A Nutritious Start

Introduction to Quinoa

Quinoa is introduced as a tiny but powerful grain, ideal for breakfast.

It is a complete protein containing all eight essential amino acids and has higher unsaturated fats and lower carbohydrates compared to other grains.

The preparation begins with washing quinoa to remove saponin, a bitter resin that protects the seeds from insects.

Cooking Quinoa

After rinsing, 2 cups of milk are brought to a boil before adding the quinoa.

Additional ingredients include brown sugar, cinnamon, and fruit (e.g., blueberries or raspberries).

Quinoa expands significantly during cooking; it is gluten-free and rich in magnesium, iron, and potassium.

Serving Suggestions

After cooking for about 18 minutes, quinoa can be served as a healthy breakfast option.

Optional additions include more milk or cream and various fruits like berries or raisins.

Yeasted Coffee Cake: A Family Favorite

Preparing the Filling

The recipe transitions to making a yeasted coffee cake filled with fruit and nuts.

Ingredients for the filling include slivered toasted almonds, golden raisins, dark raisins, citrus zest (oranges & lemons), vanilla extract, and sugar.

Making the Crumb Topping

The crumb topping consists of softened butter mixed with gluten-free flour and confectioner’s sugar for texture.

Assembling the Cake

The dough is rolled out into an 18x18 inch square; fruit filling is spread while reserving some for later use.

An egg wash helps seal the filling within the dough before rolling it up carefully.

Baking Process

The assembled cake is placed in a prepared pan lined with parchment paper for easy removal after baking.

An egg wash on top aids browning; crumbs are sprinkled over before letting it rise in a warm spot.

Final Steps

After rising adequately, bake at 375°F for about 50 minutes then reduce heat to 325°F for an additional 20 minutes.

Delicious Gluten-Free Coffee Cake and Classic French Salad

Gluten-Free Coffee Cake Preparation

The speaker describes a gluten-free coffee cake that is delightful when fresh, perfect with morning coffee or afternoon tea. It features a yellow yeasty dough filled with fruit.

The recipe includes buckwheat flour, which enhances the flavors of coffee and cocoa nibs, creating a sophisticated treat. The dry ingredients consist of 1.5 cups all-purpose flour and 0.75 cups buckwheat flour.

Buckwheat is classified as a pseudo-grain from seeds resembling rhubarb seeds. The preparation begins by creaming two sticks of room-temperature butter with 0.67 cups white sugar.

High-quality espresso powder (1 tablespoon) is added to the mixture along with vanilla extract (1.5 teaspoons), ensuring rich flavor in the dough.

The dough contains no eggs or liquid; it consists mainly of butter, flours, and cocoa nibs (0.33 cups). Cocoa nibs are derived from fermented cocoa beans.

Cookie Formation and Baking

After mixing, the dough must be chilled in a log shape (12 inches long, 1.5 inches in diameter). This solidifies the dough for easy slicing into cookies.

Once chilled for at least an hour (or overnight), slice the log into cookies about one-third inch thick and place them on a baking sheet spaced an inch apart.

Preheat the oven to 325°F; bake cookies for only 13 to 15 minutes due to their small size. Transfer baked cookies to a wire rack to cool completely before storing.

Classic French Salad: Frisée Lardons

The speaker introduces "frisée lardons," a classic French salad featuring spicy greens, crispy bacon, creamy poached eggs, and warm vinaigrette—a taste of Paris at home.

Use slab bacon cut into quarter-inch slices for cooking until crispy; this adds excellent flavor while retaining rendered fat for dressing preparation.

Poach eggs using vinegar in water to help coagulate egg whites evenly; fresh eggs yield better results when poaching.

A bowl of iced water can hold poached eggs until serving time; they can be reheated quickly in simmering water just before serving.

How to Poach Eggs Perfectly

Dressing the Salad with Poached Eggs

The process begins by adding lardons back into a salad, followed by pouring dressing over it and tossing before serving.

A poached egg is placed on top of the salad; it's important to dry the egg first by placing it on bread to avoid excess moisture.

Chef Pierre Shedlin is introduced to demonstrate how to poach eggs, starting with quail's eggs which are smaller and require careful handling.

Techniques for Poaching Quail's Eggs

Quail's eggs have firmer shells; they should be opened using a serrated knife rather than cracking them against a bowl.

Boiling water is essential for coagulating the egg whites quickly, and vinegar can be added to help this process.

A bowl of iced water is prepared in advance to stop cooking once the eggs are done.

Cooking Process for Quail's Eggs

Once added to boiling water, do not touch the eggs; allow them time (about 30 seconds) for the whites to coagulate around the yolks.

After cooking, excess white can be trimmed off; this method yields perfectly shaped poached quail’s eggs that resemble pearls.

Serving Suggestions for Quail's Eggs

The cooked quail’s eggs can be served on toast with caviar or wasabi, enhancing their flavor profile while maintaining an elegant presentation.

Poaching Large Eggs: Similar Yet Different

Transitioning from Quail's Eggs to Large Eggs

The same poaching technique applies but requires adjustments such as using more vinegar and ensuring all large eggs are similar in size for even cooking.

Cooking Process for Large Eggs

Fresh or slightly older eggs can affect ease of poaching; fresh ones may be harder due to less surrounding white around the yolk.

Adding large eggs one at a time into boiling water helps maintain their shape. Rolling them gently aids in keeping yolks centered.

Final Touches Before Serving

How to Make Molasses Sweetened Oat Bread

Ingredients and Preparation Steps

Rolled oats are utilized in two ways: as a porridge and ground into flour, which is combined with whole wheat flour to create a moist molasses-sweetened loaf.

To prepare the porridge, combine 1 cup of rolled oats with 1.5 cups of boiling water and 0.25 cups of molasses, allowing it to sit for 10 minutes.

After cooling, add one envelope of active dry yeast over the porridge to proof it as the leavening agent.

Grind half a cup of rolled oats in a food processor until fine; this oat flour can be used directly without sifting due to the coarse nature of the bread.

Combine all dry ingredients: 0.75 teaspoons salt, 1.5 cups bread flour (for gluten formation), 0.25 cups powdered milk, and 1.5 cups whole wheat flour.

Mixing and Rising Process

Mix all dry ingredients thoroughly before adding them to the bowl; kneading is minimal—just ensure everything is well combined.

Brush a bowl lightly with safflower oil, place dough inside, cover tightly with plastic wrap, and let rise in a warm spot until doubled in bulk (approximately one hour).

Once risen, flatten the dough gently while pinching edges tight; shape into a domed loaf before placing on an oiled baking sheet for another rise.

Baking Instructions

Preheat oven to 400°F before scoring the bread after brushing it with beaten egg white; sprinkle rolled oats on top for texture.

Score an X on top using a sharp knife to prevent bursting during baking; this creates weak spots that allow controlled expansion.

Bake at 400°F for initial ten minutes then reduce temperature to 350°F for an additional 40–45 minutes until bottom sounds hollow when tapped.

Final Touches and Serving Suggestions

Allow bread to cool on a rack post-baking; slice thickly for sandwiches or enjoy as-is due to its great texture.

Making Cinnamon Sugar Buns

Preparing Cinnamon Mixture

For cinnamon sugar buns, mix one cup of sugar with plenty of cinnamon (about 1.5 teaspoons); add a pinch of fine salt for flavor enhancement.

Dough Preparation

Use buttered muffin tins for shaping buns; uncover risen dough which should have expanded significantly due to proper rising techniques.

Rolling and Shaping Buns

Spread softened butter over dough surface before sprinkling about one-third of cinnamon mixture evenly across it; roll from long side tightly into logs.

Final Risen Stage Before Baking

Baking Sticky Buns and Irish Soda Bread

Baking Sticky Buns

The sticky buns should be baked at 350°F for 35 to 40 minutes, while sugar buns require only 22 to 24 minutes. It's crucial to turn out the sticky buns while warm to prevent sticking.

After cooling on a rack, the sticky and sugar buns can be placed on a serving tray; they are expected to disappear quickly.

Preparing Ingredients for Irish Soda Bread

To create buttermilk, combine 3 cups of whole milk with 1/3 cup of apple cider vinegar, which causes immediate curdling.

In a large bowl, mix together dry ingredients: 3 cups of all-purpose flour, 1 teaspoon each of baking powder (fresh), baking soda, and kosher salt (2.5 teaspoons).

Coarse bran is added for nutrition and flavor; it comprises about 14% of wheat by weight.

Mixing Dough for Irish Soda Bread

Cold butter (4 tablespoons cut into cubes) is incorporated into the dry ingredients using a pastry cutter until it resembles coarse meal.

One cup of dark raisins is mixed in along with caraway seeds (1/4 cup), essential for flavoring rye bread.

Shaping and Baking Irish Soda Bread

Form the dough into a ball on a floured surface without overworking it. Place it on parchment-lined baking sheet and score an "X" on top before baking at 350°F for approximately one hour and fifteen minutes.

Once cooled slightly, serve the bread with Irish butter or allow it to cool completely before sharing.

Making Buttermilk Biscuits

Importance of Buttermilk in Biscuits

Buttermilk biscuits are praised for their lightness and flakiness; they pair well with various toppings like butter or jam.

Homemade Buttermilk Preparation

If buttermilk is hard to find, you can make your own by adding about 1/4 cup of vinegar (white or apple cider vinegar works best) to two cups of whole milk. This mixture will curdle into homemade buttermilk.

Biscuit Dry Ingredients

How to Make Herb Biscuits and a Nutrient-Packed Smoothie

Making the Herb Biscuits

Begin by mixing half of the flour into a food processor with ice-cold butter cut into quarter-inch squares. This method saves time while ensuring proper incorporation.

Add buttermilk to the mixture, aiming for a light, fluffy dough that is moist but not wet. Divide the dough; one half will remain plain while the other will include chopped herbs like dill, rosemary, and chives.

Roll out the herb-infused dough gently without over-kneading. Aim for about an inch thick and cut into rounds or squares as preferred.

Before baking at 450 degrees Fahrenheit for 8 to 10 minutes, brush the tops of biscuits with buttermilk to enhance browning and texture.

The baked biscuits should rise nicely; they are described as potentially great accompaniments to breakfast items like bacon or eggs.

Preparing a Nutrient-Rich Smoothie

Start with coconut water as a base, which is rich in electrolytes and serves as a natural alternative to sugary commercial drinks.

Coconut water also has antimicrobial properties beneficial for gut health when traveling in tropical regions.

Incorporate raspberries and mangoes into the smoothie for their high nutritional value, including antioxidants like AIC acid from raspberries and carotenoids from mangoes.

Discuss various fruits that can be added, emphasizing berries' richness in anthocyanins and flavonoids—important compounds beyond basic vitamins and minerals.

Highlight Beyond whey protein's benefits: it contains undenatured whey protein along with bioactive colostrum that supports muscle maintenance as we age.

Additional Ingredients for Enhanced Nutrition

Introduce nanog greens powder for concentrated nutrition from green foods; it's an easy way to ensure daily intake of essential nutrients through smoothies.

Mention Botanical Treasures containing culinary herbs like turmeric and green tea, which have numerous health benefits due to their active compounds.