I'm a big fan of Bobby Flay's. Every recipe I've tried of his has been amazing and his Burgers, Fries and Shakes book has made restaurant burgers look mediocre at best. So when I saw his new book - Brunch at Bobby's was out I knew I had to get my hands on it. If it had been a regular cookbook I would've book it sight unseen but I was a little hesitant about this one since it is brunch and while I do like breakfast for dinner at times my family's tastes are pretty simple. Luckily my library had one and I was able to get it pretty quickly.
After flipping through it I am glad I didn't buy it. The recipes look absolutely amazing but aren't really dishes I would make (or that my picky family would eat) but it was fun to look through.
The book is broken down into 8 chapters - Coffee, Tea & Cocktails, Spreads & Syrups, Pancakes, Waffles & French Toast, Egg Dishes, Pastries & Breads, Sandwiches, Fruit Dishes & Fruit Salads, and finally Savory Side Dishes and there's a good variety in each chapter. There's coffee drinks, smoothies and ideas for a Bloody Mary Bar. The Spreads & Syrups are full of interesting sauces and syrups to have if you were serving pancakes and waffles as well as a recipe for Quick Homemade Berry Jam. There are 9 different types of pancakes, 4 types of waffles and 3 different French Toast recipes. If you're looking for something a bit heartier there's a Mole-Rubbed Steak and Eggs in the Egg Dishes Chapter or even a Crab Cakes Benedict. I've had nothing but amazing food from Flay's recipes so I can almost guarantee anything you make will be amazing.
This cookbook isn't for my lifestyle but I think if you do any entertaining and enjoy having people over for brunches than you can't miss with this one.
I thought I'd share this recipe. It looks so yummy and decadent that I couldn't resist. I could handle waking up to this!
16 ounces plain 2% Gree yougurt
1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise, seeds scraped
1 pint fresh blueberries, raspberries, blackberries, or strawberries (or a combination)
2 teaspoons fresh lemon juice
1/2 cup granola
8 teaspoons turbinado sugar
Mix together the yogurt and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Put the berries in a small saucepan, add 1/4 cup water, and simmer until just softened, about 5 minutes. Add granulated sugar to taste and stir in the lemon juice. Let cool slightly.
Divide the fruit among four 8 ounce ramekins and top with the granola. Fill the ramekins to the top with the yogurt (discard the vanilla bean if using). Cover and put in the freezer for 5 minutes.
Sprinkle 2 teaspoons of turbinado sugar over each ramekin. Caramelize the sugar with a blowtorch by slowly sweeping the flame back and forth. Let the sugar harden, about 2 minutes before serving.
I'm linking up with Weekend Cooking hosted by Beth Fish Reads