Tag Archives: Ina Garten

4th of July Recipe Favorites for Your American Celebration

The fourth of July is the best kind of American holiday — celebrated at the height of summer, with grills going and fireworks sparkling and ice-cold lemonade (or beer) in hand.

When family is around and backyard games are in progress, it’s more fun to be outside than slaving away in the kitchen. These tried and true summer dishes are not only easy, they can also be prepared either ahead of time or on a Weber kettle.

Watermelon Feta Salad with Kalamata Olives

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Fair warning: this salad, by British cookbook author Nigella Lawson, is addictive, and not only during the summer when watermelon is abundant. Sweet with melon, salty with kalamata olives and feta cheese and fresh with chopped mint and parsley leaves, this is a crowd-pleasing summer salad that goes with everything. Steeping raw red onions in fresh lime juice removes their rasp, so start those first.

There are dozens of variations on the watermelon salad — try Whole Foods’ version with goat cheese and basil, or Ina Garten’s take with baby arugula and parmesan.

Deviled eggs with smoked salmon

Deviled eggs for Lila

With a bit of spiced mustard and creamy mayonnaise, deviled eggs are a classic party dish. This Forkful of News recipe, topped with smoked salmon and sliced chives, has a secret tang from pickled onions (you can use dill pickles, too).

To make them even more elegant for a dinner party, add fish eggs (like flying fish roe, or tobiko) for a tiny bit of salty snap.

Grilled Marinated Flank Steak

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Flank steak can be incredibly tender and flavorful if you give it a night in marinade. After trying Mediterranean and Southwestern combinations, the best is an Asian-style combination of soy sauce, garlic, ginger and brown sugar. Start with a marinade like Alton Brown’s or this version from AllRecipes. Then add/subtract ingredients to your taste.

Because flank is a tough cut, the key is to let the steak sit in marinade overnight. Grill for about 15 minutes total and then LET IT REST for 10 minutes, at least. While the steak rests, you can throw on kebabs.

Vegetable/Chicken Kebabs

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The only thing slightly fussy about these skewers is the assembly. Cut up whatever vegetables you have around (peppers, onions, cherry tomatoes, zucchini, squash, mushrooms), brush with a bit of olive oil, sprinkle with some interesting spices (cumin, paprika, aleppo pepper) and grill on medium, 6-10 minutes.

The skewers above have small pieces of chicken on them, but shrimp or precooked slices of chicken sausage work, too. Vegetarians at your celebration might appreciate veg-only kebabs, like these from Epicurious.

Martha Stewart recommends threading each vegetable or meat separately, to have better control over the cooking time. That’s certainly an option, but if you’re staying away from super-high heat anyway, the lazy man’s everything-on-one method has worked fine for us.

Patriotic Bundt Cake

June Cook-off Lindsay and Nicole 006

Holidays are no time for restraint. Go big with a lovely pound cake, like the sour-cream based Man Catcher from Melissa Gray’s “All Cakes Considered” (try it with fresh blueberries in the batter) or Ina Garten’s lemon pound cake, cooked into a bundt pan as the Smitten Kitchen suggests.

Shown above is my friend’s deliberately patriotic bundt cake, which she topped with fresh white whipped cream and stewed fresh berries (bright red strawberries and blueberries, of course). A scoop of ice cream would be delicious, too!

However you celebrate, we wish you a very happy 4th of July and share our gratitude that we are a country that believes in freedom  and Democracy.

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Turkey Gift Certificates and Turkey Or Ham Gift Certificates by gThankYou! are two of America’s favorite employee gifts and can be redeemed for any Brand (Turkey or Turkey Or Ham), at virtually any Grocery Store in the U.S.

gThankYou, LLC provides company leaders with a variety of easy, meaningful and affordable ways to recognize and reward employees, holiday time or anytime.  gThankYou! Certificates of Gratitude and our free Enclosure Cards are personalizable including incorporating your company logo. And, nearly all orders ship same day.

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One Ham Bone, Three Great Soup Recipes

Just like I’ll fight (nicely, of course) the other cooks at the Thanksgiving table for possession of that flavorful turkey carcass — such a great way to make stock — I do the same at Easter for the ham bone.

These rainy April days are the perfect time to take that ham bone out of the freezer and put it to good use for some great tasting and heart warming comfort food.

Bean soups especially benefit from a long simmer with a ham bone, whether or not there’s much meat left on it. If there is, that’s just a bonus; slice it off at the end and add it to the soup.

Allow at least two hours for each of these soups, and know that they’re just as good reheated for lunch.

SPLIT PEA SOUP

One of my favorite spring soups is split pea, that hearty staple, even better when it’s studded with bits of ham. Ina Garten’s recipe for split pea soup, taken from the original Barefoot Contessa Cookbook, is a simple and delicious way to start.

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To use your ham bone in this recipe, submerge it in the soup during the last 40 minutes of cooking. Depending how much meat comes off  the bone, you may be able to reuse it if you refrigerate it between uses.

NEW ORLEANS RED BEANS AND RICE

Red Beans & Rice

John Besh’s beautiful, coffee table-worthy cookbook, “My New Orleans,” is 384 engaging pages of stories, recipes and Southern inspiration.

I first made this fragrant pot of red beans and rice on Super Bowl Sunday, with the justification that the game was being played in New Orleans, and so red beans and rice were perfectly appropriate.

This simple recipe starts with the trinity (green pepper, celery, onion) and gets flavor not only from smoked ham hocks, but also from bacon fat, cayenne pepper and, of course, Louisiana-made Tabasco sauce. The red beans freeze well, too.

HAM BONE SOUP

Andrew Scrivani for The New York Times

Andrew Scrivani for The New York Times

Everything is better with bacon, and that includes Melissa Clark’s simple ham bone soup, adapted from an old Junior League cookbook. According to Clark’s piece in The New York Times, “The soup was simple: boil a bone with beans and a bay leaf, and dinner was done.”

Add a green salad and some crusty bread and you have a wonderful meal to share and savor!

About gThankYou, LLC

Turkey Gift Certificates and Turkey Or Ham Gift Certificates by gThankYou! are two of America’s favorite employee gifts and can be redeemed for any Brand (Turkey or Turkey Or Ham), at virtually any Grocery Store in the U.S.

gThankYou, LLC provides company leaders with a variety of easy, meaningful and affordable ways to recognize and reward employees, holiday time or anytime.  gThankYou! Certificates of Gratitude and our free Enclosure Cards are personalizable including incorporating your company logo. And, nearly all orders ship same day.

gThankYou, LLC (www.gthankyou.com) is based in Madison, Wisconsin.  Contact:  Rick KileyChief ThankYou! Officer, gThankYou, LLC at info@gthankyou.com or 888-484-1658.
Follow the Company Blog –  “Celebrating Work”.
Join the Conversation @gThankYou 
Watch our gThankYou! YouTube Video – “Learn More About Us”.

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3 Fantastic Food Blogs | gThankYou! Favorites

As winter weather drags on, finding inspiration in the kitchen can get a little harder.

Sweet potatoes, again?

Sweet potatoes, again?

On one hand, in my kitchen is often where I most want to be, next to the heat of the stove and a ready pot of tea. I’m the hunkering-down sort. I tend to bake too much, drink too much hot chocolate, and make endless variations on roast chicken and risotto.

On the other hand, winter in colder climates is one of the most discouraging times for produce. By March, I am tired of winter squash and potatoes. I have no more ideas for kale. I want something new.

That is where these food blogs come in. Visit any of these websites and let Deb Perelman, Heidi Swanson and Joy Wilson inspire and engage you with their vivid photographs and active imaginations.

9780307595652_custom-683a87e207903e45bbbd8a85df5d00c2e7502387-s6-c10I became a fan of Smitten Kitchen in a backwards way. I had heard of Deb Perelman, the New York-based author of the popular tiny kitchen blog, in passing via recipes from friends. But it wasn’t until I read about (and subsequently cooked) her lasagna bolognese in Best Food Writing 2012 and then impulsively bought her gorgeous new cookbook that I became a true SK convert.

A great blog is a combination of look and voice. Perelman takes all her own photos, and they’re beautiful, from a colorful mixed citrus salad with feta and mint to the French onion tart posted just this month. Her tone is self-deprecating and funny.

Her husband is “such a tidy eater … I comparatively eat with the grace of a Hoover.” She has a category on the blog called “disasters,” and writes about one set of them, “They’re not inedible. … They’re just not wonderful or magical or seriously, why have you not dropped everything yet and run to your kitchen to get this started?

Smitten Kitchen is organized for maximum ease — recipes are grouped by season, as well as by type (pancakes, dumplings), ingredient (eggs, apples) and cuisine (Indian, Italian). Now is the perfect time to try pancetta, white bean and chard pot pies, or “hibernation fare,” pasta with sausage, tomatoes and mushrooms.

SwansonFor healthier, I’m-sticking-to-my-New-Year’s-resolutions dishes, my absolute favorite blog is Heidi Swanson’s 101 Cookbooks. Swanson is the essence of inspirational, raving about her farmer’s market finds and offering simple substitutions for almost everything she makes.

Because of Swanson’s blog (and her two cookbooks, Super Natural Cooking and Super Natural Every Day), orzo has become a pantry staple, for potluck salads and easy weeknight dinners. I am no longer afraid of tofu, and I am shamelessly addicted to kale.

Following 101 Cookbooks is a great way to incorporate more grains into your diet in interesting, easy ways, from scones to warm noodle bowls. Start reading before spring, and you’ll be ready for every peapod and asparagus spear that crosses your path.

On the opposite end of the “virtuous” spectrum is Joy the Baker, a delightfully hedonistic blog full of cupcakes, cookies and lots of dark chocolate. Ina Garten is her kindred. (And yes, Joy has a cookbook too. It’s lovely.)

Joy baker

Photo from Joy the Baker

The site’s author, Joy Wilson, is perhaps best known for her sweets, but the first thing I made from her website was savory: this creme fraiche/bacon/gruyere quiche with a puff pastry crust, which simultaneously satisfied my craving for creme fraiche (like a mild sour cream) and something different to make with eggs.

I am intrigued by Wilson’s dark chocolate, pistachio and smoked sea salt cookies, the oatmeal sandwich cookies with creamy peanut butter filling and her roasted strawberry buttermilk cake, which transforms strawberries “from summer fruit to warm, soft candy.”

Maybe strawberries aren’t quite in season yet, but that sounds like the perfect cake to snap me out of my winter funk.

A few other food blogs to try and enjoy:

Wishing you spring weather soon!

About gThankYou, LLC

Turkey Gift Certificates and Turkey Or Ham Gift Certificates by gThankYou! are two of America’s favorite employee gifts and can be redeemed for any Brand (Turkey or Turkey Or Ham), at virtually any Grocery Store in the U.S.

gThankYou, LLC provides company leaders with a variety of easy, meaningful and affordable ways to recognize and reward employees, holiday time or anytime. gThankYou! Certificates of Gratitude and our free Enclosure Cards are personalizable including incorporating your company logo. And, nearly all orders ship same day.

gThankYou, LLC (www.gthankyou.com) is based in Madison, Wisconsin. Contact: Rick Kiley, Chief ThankYou! Officer, gThankYou, LLC at info@gthankyou.com or 888-484-1658.
Follow the Company Blog – “Celebrating Work”.
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Ham Appetizers for Holiday Entertaining

A holiday ham doesn’t have only one part to play in your end-of-the-year celebrations. Check out these great appetizer ideas for passing around at family gatherings — all finger food and easy to execute.

Ham and Cheese in Puff Pastry

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From Ina Garten, The Food Network.

This is one of my favorite holiday appetizers. It starts with premade puff pastry and comes out of the oven bubbling and delicious. (I especially like it because it doesn’t involve filling little individual quiche cups or wrapping dozens of shrimp in bacon. Who has time?)

You can vary the cheese — cheddar is great for a more kid-friendly version, as is part-skim mozzarella — and any hard cheese could substitute for Gruyere.

Smoked Ham Roll-ups

Smoked_Ham_Roll_Ups

From Nueske’s Applewood Smoked Meats.

This is another take on the “make something big and cut it into small bites” school of appetizer cooking. You could skip the horseradish, add some chopped sundried tomatoes to the cream cheese or augment with green onions for color and a little onion flavor.

Deviled Ham Sandwiches

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From Lisa Lavery on CHOW.com.

Deviled ham comes together quickly in a food processor, blended with pickle relish, Dijon mustard, mayonnaise and spices. Recipe author Lisa Lavery says to served the ham “with fancy crackers, or enjoy it on bread for a departure from the everyday ham sandwich.”

Bonus: This can be made three days ahead, to give you more time for other things on the day of the party.

Mini Buttermilk Biscuits with Ham, Arugula and Fig Preserves

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From Louisa’s Catering on GroupRecipes.com.

Feel free to cheat on the buttermilk biscuit part of these tasty little sandwiches, a riff on the classic fig/ham combination commonly found in tapas form (usually with a cured ham, like Parma or prosciutto). Fresh arugula lends crunch and a touch of spice, while the fig preserves go beautifully with the saltiness of the ham.

Mini Frittatas with Ham and Cheese

From Cooking Light.

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Credit Randy Mayor; Lydia DeGaris-Pursell

These bite size frittatas will require the purchase of a mini-muffin pan if you don’t already have one. But they’re savory, surprisingly light (even with regular instead of reduced-fat ham) and so simple to make, that could be a worthy investment.

Made with onions, chives,  cheddar and egg, these taste great hot and at room temperature, so they’re a cinch to make ahead.

Have fun entertaining!  Merry Christmas one and all!

About gThankYou, LLC

Turkey Gift Certificates and Turkey Or Ham Gift Certificates by gThankYou! are two of America’s favorite employee gifts and can be redeemed for any Brand (Turkey or Turkey Or Ham), at virtually any Grocery Store in the U.S.

gThankYou, LLC provides company leaders with a variety of easy, meaningful and affordable ways to recognize and reward employees, holiday time or anytime.  gThankYou! Certificates of Gratitude and our free Enclosure Cards are personalizable including incorporating your company logo. And, nearly all orders ship same day.

gThankYou, LLC (www.gthankyou.com) is based in Madison, Wisconsin.  Contact:  Rick KileyChief ThankYou! Officer, gThankYou, LLC at info@gthankyou.com or 888-484-1658.
Follow the Company Blog –  “Celebrating Work”.
Join the Conversation @gThankYou 
Watch our gThankYou! YouTube Video – “Learn More About Us”.

“G” logo and “Certificates of Gratitude” are trademarks and “gThankYou” is a registered trademark of gThankYou, LLC.

What to Serve at Your Holiday Party: Turkey or Ham?

A perfectly browned turkey or a glazed holiday ham, sliced into layers like the petals of a flower. Either makes for a crowd-pleasing main course, ample enough to feed a crowd, with leftovers to spare.

But when you’re hosting a holiday gathering (that isn’t Thanksgiving — turkey has the clear edge there), which do you choose for your centerpiece? What makes better appetizers for a cocktail party?

If your gathering is less than two weeks after Thanksgiving, everyone might be happier with ham. A spiral-sliced, smoked bone-in or boneless ham comes already cooked, so all you have to do is warm it up, glaze it and serve.

Hosting a cocktail party? For appetizers, ham is a little more decadent than turkey.

For example, I served ham and cheese puff pastry squares (recipe by Ina Garten on the Food Network) for my New Year’s Eve party in 2010. They were finger food, easy to make and fantastic with sparkling wine.

Ham and rice croquettes are a tiny bit more fussy because they require frying, but reviewers of this Gourmet recipe raved about them. “Superb! One of the easiest apps to please a wine-swilling crowd,” wrote one; another said, “My guests really loved them.”

For a Spanish flare, try Spanish-style garlic shrimp with ham and bell peppers, which is a “great tapas or appetizer with crusty bread.”

If you have picky eaters or anyone who keeps kosher on the guest list, go with turkey. Turkey offers white meat for the dieters and dark for everyone else, and most flexitarians make an exception for fowl.

If you choose, you can even roast a smaller bird (though the leftovers are so good, that’s a hard argument to make).

Credit Elinor Carucci for Bon Appétit

For appetizer portions, Jennie-O is a font of great entertaining ideas based around turkey, like pesto turkey pinwheels and smoked Gouda and turkey dip.

These turkey pockets are made super easy by the addition of premade dough.

For something different in the weeks following Thanksgiving, try something more exotic on your turkey. Asian flavors are awesome with the neutral flavors of turkey breast meat — check out the cinnamon-orange scented turkey from Rick Rodgers at Bon Appétit (the “dry brine” salt includes star anise, Szechuan peppercorns, clove, coriander and fennel).

Joanne Chang’s recipe for a turkey glazed with soy, sesame, honey and ginger, found in Food & Wine, will banish memories of Thanksgiving from your holiday gathering. Also intriguing is a recipe for a teriyaki glaze on the turkey and shallot gravy to finish.

Credit Con Poulos for Food & Wine

Whatever you do, be sure to save some leftovers for yourself! Enjoy.

About gThankYou, LLC

Turkey Gift Certificates and Turkey Or Ham Gift Certificates by gThankYou! are two of America’s favorite employee gifts and can be redeemed for any Brand (Turkey or Turkey Or Ham), at virtually any Grocery Store in the U.S.

gThankYou, LLC provides company leaders with a variety of easy, meaningful and affordable ways to recognize and reward employees, holiday time or anytime.  gThankYou! Certificates of Gratitude and our free Enclosure Cards are personalizable including incorporating your company logo. And, nearly all orders ship same day.

gThankYou, LLC (www.gthankyou.com) is based in Madison, Wisconsin.  Contact:  Rick KileyChief ThankYou! Officer, gThankYou, LLC at info@gthankyou.com or 888-484-1658.
Follow the Company Blog –  “Celebrating Work”.
Join the Conversation @gThankYou 
Watch our gThankYou! YouTube Video – “Learn More About Us”.

“G” logo and “Certificates of Gratitude” are trademarks and “gThankYou” is a registered trademark of gThankYou, LLC.

Five Ways to Add Flavor to Your Thankgiving Turkey

Turkey by itself — especially the breast meat — doesn’t have a ton of flavor and can run a little dry. For the best-tasting, juiciest turkey, most birds need a little help.

Here are five ways to add richness, spice and excitement to your Thanksgiving turkey.

Photo via Indulgy.com

1. Brine it. The white meat of turkey is not naturally  juicy. To add both moisture and flavor, soak the bird in brine the night before you plan to cook it. It works wonders.

There is a fair amount of internet buzz for Alton Brown’s five-star-rated Good Eats Roast Turkey, which as of this posting has 4,007 reviews on Food Network. To make his brine, you basically make a tea using kosher salt, brown sugar, vegetable stock, peppercorns, allspice and candied ginger. Cool it down and then soak the bird in the mixture for 8 to 16 hours.

The results? See the reviews: “A HUGE hit,” “soooooo easy,” “awesome turkey flavor, mild, subtle, and what Thanksgiving is all about!”

2. Inject it. You can buy pre-injected turkey, though some are wary of these — a whole frozen turkey from Butterball, for example, includes “modified food starch, sodium phosphates (and) natural flavorings.”

Williams-Sonoma Flavor Injector

You’ll know exactly what’s in the injection if you do it yourself. Granted, this requires some tools, but those who tried Brian Page‘s butter-injected turkey with thyme gave it “four forks” out of four on Epicurious.com.

“By putting the butter inside of the turkey it makes the turkey moist inside,” wrote one reviewer. “When the butter comes out into your water it makes it good for basting, because it helps brown the skin on the outside. I also use poultry seasoning, putting some on the inside and out.

3. Rub spices on the skin. Add flavor fast with a simple spice rub, which can range from basic to bold. One Cooking Light recipe packs tons of flavor, with cumin, coriander, oregano, sage, thyme, dry mustard and a little brown sugar.

Saveur has a recipe for a beautiful chile-rubbed Mexican turkey, involving toasted pasilla chiles, 30 cloves of garlic, orange juice, olive oil and honey.

Chile-rubbed roasted turkey. Photo by Landon Nordeman for Saveur.

4. Spread herb butter under the skin. No time to brine? This is a great last-minute technique that you can easily adapt for roast chicken, too.

Both Ina Garten and Martha Stewart offer step-by-step instructions for making a compound butter (with chopped herbs and lemon zest), then (in Martha’s case) loosening the skin of the bird and slathering the slightly softened butter underneath. Ina gets brown skin by brushing the melted butter mixture on top.

5. Stuff it. Take a lemon or an orange, a quartered Spanish onion or a full head of garlic, a bunch of rosemary or a few sprigs of thyme, and shove them into the cavity of the bird. (Apples are delicious, too.) This perfumes the meat lightly. Garlic left in its papery skin emerges melting and sweet, amazing spread on crusty bread.

Happy Cooking! Let us know what you do to make your Thanksgiving Turkey it’s flavorful best.

About gThankYou, LLC

Turkey Gift Certificates and Turkey Or Ham Gift Certificates by gThankYou! are two of America’s favorite employee gifts and can be redeemed for any Brand (Turkey or Turkey Or Ham), at virtually any Grocery Store in the U.S.

gThankYou, LLC provides company leaders with a variety of easy, meaningful and affordable ways to recognize and reward employees, holiday time or anytime.  gThankYou! Certificates of Gratitude and our free Enclosure Cards are personalizable including incorporating your company logo. And, nearly all orders ship same day.

gThankYou, LLC (www.gthankyou.com) is based in Madison, Wisconsin.  Contact:  Rick KileyChief ThankYou! Officer, gThankYou, LLC at info@gthankyou.com or 888-484-1658.
Follow the Company Blog –  “Celebrating Work”.
Join the Conversation @gThankYou 
Watch our gThankYou! YouTube Video – “Learn More About Us”.

“G” logo and “Certificates of Gratitude” are trademarks and “gThankYou” is a registered trademark of gThankYou, LLC.

Five Ways to Build a Better Breakfast

Interesting breakfast doesn’t have to take much extra time, though some pre-planning the night before does help. Whether you need to break your breakfast rut or add variety to back-to-school breakfasts, check out these five simple steps to building a better breakfast!

5 Ways to Build a Better Breakfast

gThankYou! Overnight Oats by Kath Eats Real Food

Overnight Oats
Photo: Kath Eats Real Food

1. Overnight Oats. Among some of my friends, overnight oats (as well as a protein-rich variation known as “eggy oats“) enjoy a near cult following. As explained on Kath Eats Real Food, overnight oats involve no cooking at all — simply combine oats with equal parts milk and/or yogurt and store them in the fridge overnight. The next morning, top them with fruit and something crunchy and you won’t be hungry again for hours. (The variations are endless!)

2. Savory Scones. In one of my more enjoyable graduate school courses, the professor had both a sweet tooth and serious baking skill. I wanted to join the fun (and, honestly, show off a little bit), so I made a triple-batch of scones. Between the cranberry orange, the fresh blackberry/almond and the sun-dried tomato/cheddar options, I was astonished to find that the savory scones were nearly everyone’s favorite. Try adding bacon (with cheddar or dates) or, as The New York Time’s Melissa Clark’s Good Appetite column suggests, onions, currants and caraway.

gThankYou! Smoked Salmon

Photo Credit:
My Life As A Reluctant Housewife

3. Smoked Salmon. Smoked salmon is a lean, delicious way to add protein to your morning meal. It’s not the most economical thing in the grocery, but I have found that a little 8-ounce package of smoked salmon trim goes a long way. Put it on a sesame seed bagel with veggie cream cheese; wrap it in a tortilla with dill cream cheese, cucumbers and capers; and for lunch, layer it on top of a salad for a sweet, smoky topping.

4. Homemade Granola. Home-baked granola is so ridiculously easy to make (and so much better than the store-bought stuff) that you’ll wonder why you waited so long to try it. I got started with the encouragement of wonderful “Orangette” blogger and author of “A Homemade Life,” Molly Wizenberg, and hers is the one I still use (as printed in Bon Appetit). I also like this lighter version from Pam Anderson, author of “The Perfect Recipe for Losing Weight and Eating Great,” and the heavier one in Ina Garten’s marvelous “Barefoot Contessa Cookbook.”

5. Eggs to Change Your Life Finally, the weekend! If I have any extra time at all in the morning, I immediately gravitate toward these eggs. (recipe in Leite’s Culinaria). Whisked with creme fraiche and cooked over very low heat for at least 10 minutes, these “goopy” eggs (as my husband calls them) are silky, rich and luxurious. I adore eggs fried and sunny-side up and poached, but I cannot stop making them this way, for breakfast (and dinner, and a mid-day weekend snack). I blame Amanda Hesser, who published the recipe I use in “Cooking for Mr. Latte.”

If you need more inspiration, read about my friend Laura’s valiant break out of her own breakfast rut on Forkful of News, check out some boards on Pinterest, or just browse the waffles, omelets and pancakes at The Food Network and get excited again about the first meal of the day.

What do you do to build a better breakfast?

About gThankYou, LLC

Turkey Gift Certificates and Turkey Or Ham Gift Certificates by gThankYou! are two of America’s favorite employee gifts and can be redeemed for any Brand (Turkey or Turkey Or Ham), at virtually any Grocery Store in the U.S.

gThankYou, LLC provides company leaders with a variety of easy, meaningful and affordable ways to recognize and reward employees, holiday time or anytime.  gThankYou! Certificates of Gratitude and free Enclosure Cards are personalizable including incorporating your company logo, and ship same day.

gThankYou, LLC (www.gthankyou.com) is based in Madison, Wisconsin.  Contact:  Rick Kiley, Chief ThankYou! Officer, gThankYou, LLC at info@gthankyou.com or 888-484-1658.
Follow the Company Blog –  “Celebrating Work”.
Join the Conversation @gThankYou
Watch our gThankYou! YouTube Video – “Learn More About Us”.

“G” logo and “Certificates of Gratitude” are trademarks and “gThankYou” is a registered trademark of gThankYou, LLC.