Today I made us Bouchon-inspired chicken and waffles for brunch.  This Chicken and Waffles recipe from The Cookworks was a good basis, but I made a few changes.

For the waffles, I added minced chives and three slices of finely diced crispy bacon to the batter (also, I substituted milk with a squeeze of lemon juice for the buttermilk, simply because I didn’t have any).  Instead of skin-on chicken breast, I used moderately sized leg quarters. Last, I omitted the dijon cream sauce and instead emulated Bouchon’s menu with vanilla butter and something like a sauce Chausseur (I didn’t go crazy with ingredients here – I essentially made a gravy from rich chicken stock with some shallots and wine).

I’d rather eat the Bouchon version, but when I’m over 2000 miles away, this is a pretty good brunch. Next time I make it, I’ll omit the sugar in the waffle recipe. The Bouchon version uses sourdough, so maybe I’ll try a yeast dough as a base…well, before “next time” we have to eat our way through the 10 leftover waffles in the freezer. Not that I’m complaining.

The large pieces sometimes mean several days of salmon.  Crafting a new meal out of leftovers is a creative exercise of which I’m very fond!  Here’s how I got three delicious meals out of one generous piece of salmon.

Day 1
Dinner: White wine-poached salmon topped with Pungent Parsley and Caper Sauce.  Green and yellow beans almondine.

Day 2
Lunch: Salmon sandwiches on 7 Stars Olive Bread spread with leftover Parsley and Caper sauce.

Day 3
Brunch:  Salmon cake benedict on 7 Stars Olive Bread with bearnaise sauce.  The leftover salmon and sauce made 5 salmon cakes when mixed with some onion, egg, old bread, and spices.

Sometimes, leftovers can be quite luxurious.

Pictured above: A salmon sandwich I made on olive bread – albiet a different one

L: Smoked salmon eggs benedict

R: Fall veggie hash (sweet potatoes, acorn squash, onions, leeks, garlic, sage) topped with an egg

If you enjoy poached eggs but have never made one, try. The first few may not be perfect, but after a bit of practice, you’ll be ready to host a top-notch brunch (maybe for mother’s day?)  Speaking of mothers, mine can poach eggs very well. I’m sure I called her a few times trying to remember her tricks – but now I’m confident enough to make 6-8 at a time.  After coffee.

L: Winter vegetables (romanesco cauliflower, napa cabbage, carrots, garlic, chili) in a lightly seasoned broth, topped with a poached egg.  Inspired by a breakfast at Nick’s on Broadway, a great place for egg-spiration.

R: Fall vegetables (delicata squash, onions, garlic, carrots, mild radishes, peppers, tomato) with sriracha hollandaise

There are step-by-step instructions for egg poaching on Simply Recipes.  My method is similar.  I don’t time my eggs, instead testing the egg with a very timid poke, and I err on the early side when removing the eggs, especially if they are headed for a warmed dish in the oven. I use a large skimmer from Ikea to remove each egg and gently shake off excess water.

Don’t forget that poached eggs can be great for dinner as well: on a hearty salad, bean stew, warm lentil salad… How do you like yours?

Muesli was popularized by a Swiss physician at the turn of the 20th century as part of his regimen for healthier eating.  It’s one of my favorite power breakfasts, perfect after the gym or before a long day.

Muesli made with dried figs and cherries

Muesli (makes 2 small or 1 large serving)

Vary the amounts based on your mood – I often use an apple per person and very little of the other ingredients, making it more of a breakfast fruit salad.

• 1 apple, cored but not peeled
• 1 tbs lemon juice
• 1/2 cup yogurt
• 1 tbs honey
• 1/3 cup oatmeal or granola
• 1/4 cup chopped nuts, such as almonds or pecans
• 1/4 cup dried fruit, such as raisins or dried cherries

Grate the apple using a box grater and toss with lemon juice.  Stir in yogurt and add honey to taste.  Mix in remaining ingredients. If you prefer softer oats, allow the mixture to sit for a few minutes before serving.

Today I was in the mood for pumpkin pancakes with apple compote.  Apple compote is versatile and so quick to make.  I came back from a yoga class this morning and, ten minutes later, it was done.   You’ll find my recipe below.  For the pumpkin pancakes, here’s one recipe I’ve used, but I always change up the spices to taste.  If anyone has a favorite recipe, leave it in the comments!

Apple Compote
This is my basic recipe as best as I can write it down – I always just throw things together and add more ingredients to taste.   Today I even threw in a shot of orange juice!  I prefer not to peel the apples, but this is a matter of taste.

• 2 large apples, cored and sliced (one of these makes the job quick)
• 1 tbsp butter or margarine
• 1/4 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 cup raisins
• 2 tbs lemon juice
• 1/4 cup nuts, chopped (optional – I used cashews today)

Melt butter in a large skillet with a cover.  Add the apples, brown sugar, cinnamon and ginger, and toss to evenly distribute the spices.  Cover and cook over high heat, stirring occasionally, for about three minutes.  Add the raisins, lemon juice and nuts, cover, reduce heat to medium and cook for another couple minutes.  Remove the lid and cook until apples are tender and liquid is syrupy, about three more minutes.

Serve with pancakes, oatmeal, yogurt, or even on a cheese plate.