brunch

Eggs

Simple Supper: Potato Manchego Omelet

Spain’s most popular cheese is Manchego. Made from sheep’s milk, it melts beautifully, and has a distinctive taste that pairs well with potatoes. Chef Aldaberto Diaz shows you how to make a Spanish omelet to serve as an appetizer, brunch entrée, or a light supper.   Wolf Gourmet cookware blends high performance multi-clad stainless steel with elegant, ergonomically designed handles for an unequaled combination of form and function. All of our cookware is crafted in the USA and designed to last a lifetime. Durable 7-ply construction with an aluminum core offers superior performance and even heat distribution so you can… Read more

Apple Almond Muffins with Lemon Glaze

Treat Your Guests

It’s always nice to wake up to the scent of an apple muffin, especially when there is a chill in the air. This recipe adds oats and ground almonds for a satisfying texture and taste. Topped with a tangy lemon glaze, these delicious bites are healthy with a bit of decadence on top and would be a wonderful morning treat for holiday guests. Craft what you crave with the Wolf Gourmet high-performance blender. It offers complete control for complex recipes and pre-programmed settings for one touch smoothies and soups. Infinite speed control and quiet design are just the beginning.    … Read more

Quiche, A French Classic

Thank Julia for quiche. The iconic TV personality and kitchen legend brought an entirely new culture of cooking to American living rooms with her public television show The French Chef in the 1960s. I distinctly remember watching a rerun of her Quiche Lorraine episode, laughing as she enthusiastically pounded pastry dough with a giant rolling pin. Classic Julia. Her straightforward delivery style and new, innovative recipes (at the time) captured the hearts, eyes, and ears of millions who then rushed out to purchase her book, Mastering the Art of French Cooking. Julia said a quiche “…is actually foolproof.” We completely… Read more

Bread Pudding

French Toast Bread Pudding

The arrival of a New Year calls for something decadent. Welcome 2016 with this French toast bread pudding for brunch. It’s crowned with a crunchy almond streusel and served with a buttered maple syrup. Use convection mode to ensure the bread pudding is evenly cooked inside with a crisp golden-brown topping. You can prepare the recipe ahead of time, so all you have to do in the morning is bake it.   The Wolf Gourmet countertop oven with convection bakes, broils, roasts, proofs, toasts, and warms – all in a fast, energy efficient way.

Eggs Benedict

Confidence in Every Step: Steak and Eggs Benedict

In our Confidence in Every Step series, we’ve detailed the necessary steps in creating a deliciously roasted beef tenderloin, creamy hollandaise sauce and perfectly poached eggs. Now, it’s time to put it all together in one of our favorite indulgent brunch dishes, eggs Benedict. Rich, creamy hollandaise sauce tops gently poached eggs, thin slices of beef tenderloin, and golden-crisp English muffins. Roasted beef tenderloin is a splendid substitute for Canadian bacon, and is a perfect use for any tenderloin you may have left from dinner. But first, we need to toast the English muffins to a crisp golden brown. Fork split… Read more