• Original Creations

    Breakfast Poutine with Sausage Gravy

    March 21, 2018 /

    Who doesn’t love french fries…with practically anything on them? Fries serve as a perfect vehicle for all sorts of spreads, dips, cheeses, etc.- so why not for breakfast?! This Breakfast Poutine with Sausage Gravy is the ultimate unique option for anyone looking for a brunch alternative. 

    Once in a while, we have to allow ourselves to indulge and my ULTIMATE weakness is a good french fry. Of course, you can never go wrong with the typical breakfast staples, but every so often, it is refreshing to see the ingredients we all know and love used in an unconventional way. 

    This recipe is definitely a self- indulging one, but delicious nonetheless. Next time you are in need of something a little different for breakfast or brunch, this is the ultimate go-to and tastes even better than it looks, so run- don’t walk(!) to the grocery store, pick up these few simple ingredients (most of which, you already have in the house), and make this dish. You will not regret it! 

    Breakfast Poutine with Sausage Gravy
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    HAND CUT DOUBLE FRIED FRENCH FRIES
    1. 3 Large Russet Potatoes (washed- Julienne cut)
    2. Vegetable Oil (in medium/large saucepot)
    3. Salt
    SAUSAGE GRAVY
    1. 1/2 Pound Sweet Italian Pork Sausage- Casing removed (3-4 links)
    2. 1/4 Red Bell Pepper (small diced)
    3. 3 TBSP Butter
    4. 1/4 Cup All Purpose Flour
    5. 3 Cups Whole Milk
    6. 1 TBSP Maple Syrup
    7. 1/2 Tsp Fresh Sage
    8. 1/2 Tsp Fresh Parsley
    9. 1/2 Tsp Chopped Chives
    10. Kosher Salt & Black Pepper (to taste)
    FRIED EGG
    1. 1 Farm Egg
    2. 1 TSP Butter
    Instructions
    1. Preheat a medium/large saucepot with vegetable oil. Cut russet potatoes into evenly sized strips. Once the oil has reached 350-375 degrees, drop the fries and cook until light golden brown and remove. While batches of fries are cooking (see notes), remove sausage casings and cook until golden brown and crumbled (breaking up with a wooden spoon as it cooks). Once sausage is near browning, toss in the diced red bell pepper and maple syrup. Cook until pepper is cooked through and sausage has good color (stirring often to avoid burning from the sugar in the maple syrup). Once cooked through, add butter and flour and stir for 2-3 minutes. Add milk (1 cup at a time) until the right consistency is reached. Add sage, parsley, salt, & pepper and keep on a low flame until dish is ready to serve- stirring occasionally.
    2. While the gravy is cooking, add fries back into the hot oil to fry a second time until they become a darker golden brown and crispy. Remove from oil, toss with salt, and set onto a serving dish. In a small non-stick pan over medium heat, melt 1 tsp of butter and add a fresh egg once the butter has melted (crack egg into a bowl first to be sure the yolk doesn't break before placing it into the pan). Partially cover the pan with the egg so the clear liquid steams and cooks through without flipping. Once the egg is finished, ladle sausage gravy onto the hand cut fries and top with the fried egg, black pepper, & chives. Serve hot.
    Notes
    1. *Cook fries in small batches to avoid sticking or overcrowding the pot
    2. *Save time by using store bought fries from the frozen food section of your local grocery store.
    saristotle https://saristotle.com/
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  • Original Creations

    Avocado Toast with Fresh Chimichurri & Baby Arugula

    March 10, 2018 /

    Who doesn’t love a good Avocado Toast?

    This is the perfect “go to” brunch option for me when I am looking for something guilt free, but completely satisfying. While the dish itself has the standard two components- toasted bread & fresh Avocado, there are a ton of variations and ways to prepare this- here’s mine!

    I am a big fan of multigrain bread for this particular recipe. It adds a nutty flavor and great texture that really elevates the dish. Pairing this with the creamy Avocado, peppery Arugula, velvety “sunny-side-up” egg, and zesty Chimichurri hits all the marks you are looking for in that perfect bite. 

    I am all about making my recipe accompaniments ahead of time- especially those that can be used for duel purposes throughout the week. This Chimichurri sauce can be used on a variety of things such as grilled shrimp, steaks, chicken, salads, over vegetables-you name it.

    I love making my sauces fresh from scratch and having different uses for the same ingredient is key to making sure none of the delicious product, money spent, or time you put into making it goes to waste.

    With the Chimichurri out of the way, the rest of the dish takes (at the most) 10 minutes to prepare- keep this in mind before grabbing that lifeless bowl of cereal and heading out for your morning commute!

    Avocado Toast with Fresh Chimichurri & Baby Arugula
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    CHIMICHURRI SAUCE
    1. 1/2 Cup Fresh Cilantro
    2. 1/2 Cup Fresh Parsley
    3. 1 Clove Fresh Garlic- Smashed
    4. 1/4 Cup Diced Red Onion
    5. Juice from 1/2 Lemon
    6. Juice from 1/2 Lime
    7. 1/4 Cup Extra Virgin Olive Oil
    8. Salt, Pepper, & Red Pepper Flakes (to taste)
    AVOCADO SPREAD
    1. 1 Avocado (mashed)
    2. Salt, Pepper, Garlic Powder, & Red Pepper Flakes (to taste)
    TOAST
    1. Sliced Multigrain Bread (toasted)
    2. Baby Arugula (small handful)
    3. 1/2 TBSP Butter
    4. 1 Egg
    5. Salt & Pepper (to taste)
    Instructions
    1. FOR CHIMICHURRI: Combine ingredients together well in a mixing bowl- transfer into a blender or food processor and lightly blend until a smooth (but not creamy).
    2. FOR TOAST: Lightly toast bread in an oven or toaster. While the bread is toasting, mash together the Avocado in a mixing bowl and fold in the salt, black pepper, garlic powder, & red pepper flakes and set aside. Place a non-stick frying pan over a medium heat until the pan is hot. Add the pad of butter and let melt (but not brown). Once the butter has melted, crack the egg into the pan. After a moment or so, partially cover the pan so the steam can cook the yolk without the bottom becoming overcooked. Once the clear runny liquid has faded, the egg is cooked through and can come off the flame.
    3. Assemble the finished product by layering on the Avocado spread followed by the Baby Arugula. Top with the fried egg and Chimichurri Sauce. Garnish with fresh cracked black pepper and additional red pepper flakes. Serve warm.
    saristotle https://saristotle.com/

     

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