This chocolate biscotti recipe was adapted from the one on David Rubel‘s website. They’re super chocolatey and just the right mix of crunchy and chewy. They’re relatively easy to make and quick, too. From start to finish – just over an hour. Ingredients 2 eggs at room […]
Homemade Multi-Color Sugar Cookie Dough This sugar cookie recipe is ideal for using cookie cutters because the dough doesn’t lose its shape or spread too much, and it’s nicely sweet and crispy. It is adapted from the Stained-Glass Cookie recipe included in The 1971 Betty […]
Grape Goat Cheese Nut Bites After trying something like this at a party catered by Memorable Cuisine Catering, I knew I had to try making it myself. The ingredients in Grape Goat Cheese Nut Bites are simple and there’s no cooking involved (though you’ll want […]
Big Breakfast: A Perfect Omelette, Home Fries and Toast
Quantity is far from my number one criteria for a good meal, but sometimes there’s nothing like a big breakfast. My favorite big breakfast of all is a spinach and feta cheese omelette with home fries and toast. When the craving hits, we head over to Brio’s in Phoenicia, NY.
Brio’s may be a Pizzeria/Restaurant, but they make a great big breakfast. The restaurant isn’t fancy, but the quality is dependable, the outdoor patio is charming, and the portions are, let’s say, hearty. Best of all, the spinach and feta cheese omelette is consistently delicious.
The definition of a good omelette is a personal thing. I like the egg to be not-too-blended or of an entirely even consistency. This isn’t a crepe. It shouldn’t be too thin or too thick, and the egg and the filling should come together a little. My favorite style omelette isn’t filling cleanly wrapped in scrambled egg, and it isn’t a frittata—but there can be a little mixing. Most of all the cheese should be melted a little, not left in a chunk.
Going out for breakfast can be disappointing. Sometimes you get a great omelette and subpar potatoes, or good potatoes and limp bread. But Brio’s does it all just right. At least, they do it how I like it.
Brio’s is located in the northeast corner of the Catskill Mountains in Phoenicia, NY. It’s a gorgeous drive from anywhere. Summer is best, though, when you can grab a table out on the patio. The sun can be strong, so be sure to get a table with a large umbrella.
68 Main Street, Phoenicia, NY
Visit the website of Brio’s, home of the Best Big Breakfast
Classic Diner Fare Prepared with Fresh, Local Ingredients If you appreciate simple American diner fare made with high-quality, local ingredients, then put the Phoenicia Diner on your To Do list. It is a dream. The Phoenicia Diner is exceptional in many ways. The view. Every window, every […]
Tanpopo in Albany, NY Tanpopo is a tiny Asian noodle restaurant in downtown Albany, on the North Side. The wide, treeless city block is home to large charmless buildings on huge asphalt lots. It’s a typical warehouse district. Unlike its surroundings, Tanpopo itself is steeped […]
Most of the ingredients for this Ginger Curry Cauliflower recipe can be prepared ahead. Cook the cauliflower and measure out the oil butter and spices and set aside. Then, about five minutes before you want to eat, you’ll complete the last couple of steps in skillet on your stovetop.
Ginger Curry Cauliflower
1 head cauliflower
2 Tbl olive oil
1 Tbl unsalted butter
2 tsp grated fresh ginger
2 tsp curry powder
1 tsp turmeric
1/4 tsp kosher salt
1/4 cup fresh bread crumbs
1/4 cup chicken broth
1 Tbl fresh parsley, chopped
- Bring a large pot of salted water to a boil.
- Add the cauliflower and cook until crisp-tender, about 5 minutes.
- Heat the oil and butter in a large skillet over medium heat.
- Add ginger, curry powder, turmeric, and salt. Cook for 1 minute, stirring frequently.
- Add the bread crumbs and cook another minute.
- Add the broth and cauliflower and cook until all liquid is absorbed, about 3 minutes.
- Remove from heat, add the parsley, and toss well.
This Ginger Curry Cauliflower recipe serves 4.
Approximately 136 calories per serving