Having a unmistakable affection for sleeping in is synonymous with an adoration for brunch. Though as much as I enjoy brunch in a cozy, bustling setting with thirty plus other diners, I passionately despise lineups and traffic congestion.
I prefer to take brunch in my own hands, even if it involves an incredibly lengthy clean-up process. The results are always well worth my planning and culinary efforts - just be sure to set aside enough time to enjoy the meal!
Happy Mother's Day to all the intrepid, loving mothers around the world!
I prefer to take brunch in my own hands, even if it involves an incredibly lengthy clean-up process. The results are always well worth my planning and culinary efforts - just be sure to set aside enough time to enjoy the meal!
Happy Mother's Day to all the intrepid, loving mothers around the world!
| Ingredients Vegetable Borscht Soup - 3 medium tomatoes - 2 bell peppers, chopped - 1 can sliced beets (or 1 whole beet, sliced) - 2 zucchini, sliced - 1 sweet potato, diced - 1 red onion, diced - 1 carrot, diced - 1 can Swanson chicken stock (approx. 412 mL) - 2 tbsp Worcestershire sauce - vegetable oil - dollop of sour cream (optional) | Spinach Roll-Ups Crepes - 1 bunch spinach - 5 eggs - 3/4 cup milk - 1 cup all-purpose flour - 1 tsp cornstarch - 5 - 6 turkey breast deli slices - 1 mushroom, sliced * Mushroom Mayo (Recipe inspired by and adapted from SORTED Food) - 11 cremini mushrooms, roughly chopped - 1 tbsp butter - 1 tbsp syrup - 3 - 4 tbsp mayonnaise - 1-2 tbsp bulgogi sauce - sea salt - 1 tsp wasabi * - garlic powder * |
Directions:
i) Vegetable Borscht Soup
1) Preheat oven to 375 F.
2) Cut tomatoes in small chunks, leaving one halve unsliced for topping (if desired). Slice the half into wedges and set aside.
3) Lightly coat half of the diced tomatoes with oil and sea salt. Roast for 12 minutes at 375 F.
4) Roast diced bell peppers for 9 minutes at 375 F.
5) Heat vegetable oil in a pot over medium-high heat. Sautée onions until soft and fragrant.
6) Add in beets, sweet potato, peppers, zucchini, and unroasted tomatoes.
7) Pour in one can of chicken stock (approximately 412 mL). Reduce the heat to medium and allow to simmer for 6 minutes, covered.
8) Once the vegetables have softened, partially pulverize the mixture using an emulsion blender. Continue blending until half of the vegetables remain intact.
9) Add in roasted tomatoes and worchestershire sauce. Mix well.
10) Add a small amount of water such that all components are submerged. Continue to simmer covered for several minutes.
11) Turn off heat and set aside covered.
12) In a shallow pan over high heat, roast tomato wedges until evenly charred on each side. Set aside for topping. (Optional)
13) Ladle soup in a bowl and top with charred tomato wedges, a dollop of sour cream, and thinly sliced scallions (if desired).
14) Serve and enjoy!
ii) Spinach Roll-Ups - Crepes
1) Allow spinach to wilt over a large pot over medium heat. Stir the bottom-most pieces every so often to prevent burning.
2) Transfer the wilted spinach to a bowl to cool. Pulverize in a food processor until smooth and free from lumps. Set aside and prepare crepe/pancake batter.
3) In a large bowl, whisk eggs and add in milk.
4) Fold in spinach paste and combine well.
5) Sift in flour and cornstarch, then mix well to incorporate.
6) Heat vegetable oil in a large, shallow pan over medium-high heat. Use a paper towel square to remove excess oil and grease the inside of the pan. Do not discard this paper towel; place on a small dish for re-use.
7) Using a ladle, spoon the batter into the pan and reduce to medium heat. Cover and allow to cook slowly.
8) Flip the pancake when bubbles appear on the surface. Allow to cook covered for 3 to 5 minutes before removing from heat.
9) Grease the pan again and repeat until no more batter remains. Let crepes cool to room temperature.
iii) Spinach Roll-Ups - Mushroom Mayo
10) In a small pot over medium, melt butter until foamy.
11) Add in chopped mushroom, sea salt, and sugar syrup.
12) Cover and allow to cook, keeping the pot moving every thirty seconds.
13) Stir to ensure that all sides are cooked evenly.
14) Once browned and softened, transfer mushrooms to a small bowl to cool.
15) Blend in a food processor until smooth.
16) Combine mushroom paste, mayonnaise, bulgogi sauce, and seasonings of choice in a medium bowl. Cover and place in the refrigerator to chill.
iv) Spinach Roll-Ups - Assembly
17) In a shallow pan over high heat, roast mushroom slices until evenly charred on each side. Set aside for topping. (Optional)
18) Place two slices of turkey breast at the outer edges of the pancake and roll laterally.
19) Remove mushroom mayo from fridge and spread a thin layer onto a serving plate. Arrange Spinach Roll-Ups on top and serve with charred mushrooms.
20) Serve and enjoy!
Notes
- Tomato wedges and sliced mushrooms were set aside for charring and topping the above dishes, though this step can be eliminated if toppings are not desired.
- Mushroom Mayo seasonings can be adjusted to one's preferences. I have added wasabi and garlic powder, however feel free to add/remove seasonings as necessary.
- For the Spinach Roll-Ups, I utilized a ratio of 1 bunch of spinach to 5 eggs. This yielded a rather thick pancake as opposed to the thin crepe that I had been aiming for. It is recommended to reduce the amount of spinach paste for a thinner crepe.
- This recipe can be made vegetarian by swapping deli turkey breast slices for animal-free alternatives (such as tofu pockets or enoki mushrooms).
i) Vegetable Borscht Soup
1) Preheat oven to 375 F.
2) Cut tomatoes in small chunks, leaving one halve unsliced for topping (if desired). Slice the half into wedges and set aside.
3) Lightly coat half of the diced tomatoes with oil and sea salt. Roast for 12 minutes at 375 F.
4) Roast diced bell peppers for 9 minutes at 375 F.
5) Heat vegetable oil in a pot over medium-high heat. Sautée onions until soft and fragrant.
6) Add in beets, sweet potato, peppers, zucchini, and unroasted tomatoes.
7) Pour in one can of chicken stock (approximately 412 mL). Reduce the heat to medium and allow to simmer for 6 minutes, covered.
8) Once the vegetables have softened, partially pulverize the mixture using an emulsion blender. Continue blending until half of the vegetables remain intact.
9) Add in roasted tomatoes and worchestershire sauce. Mix well.
10) Add a small amount of water such that all components are submerged. Continue to simmer covered for several minutes.
11) Turn off heat and set aside covered.
12) In a shallow pan over high heat, roast tomato wedges until evenly charred on each side. Set aside for topping. (Optional)
13) Ladle soup in a bowl and top with charred tomato wedges, a dollop of sour cream, and thinly sliced scallions (if desired).
14) Serve and enjoy!
ii) Spinach Roll-Ups - Crepes
1) Allow spinach to wilt over a large pot over medium heat. Stir the bottom-most pieces every so often to prevent burning.
2) Transfer the wilted spinach to a bowl to cool. Pulverize in a food processor until smooth and free from lumps. Set aside and prepare crepe/pancake batter.
3) In a large bowl, whisk eggs and add in milk.
4) Fold in spinach paste and combine well.
5) Sift in flour and cornstarch, then mix well to incorporate.
6) Heat vegetable oil in a large, shallow pan over medium-high heat. Use a paper towel square to remove excess oil and grease the inside of the pan. Do not discard this paper towel; place on a small dish for re-use.
7) Using a ladle, spoon the batter into the pan and reduce to medium heat. Cover and allow to cook slowly.
8) Flip the pancake when bubbles appear on the surface. Allow to cook covered for 3 to 5 minutes before removing from heat.
9) Grease the pan again and repeat until no more batter remains. Let crepes cool to room temperature.
iii) Spinach Roll-Ups - Mushroom Mayo
10) In a small pot over medium, melt butter until foamy.
11) Add in chopped mushroom, sea salt, and sugar syrup.
12) Cover and allow to cook, keeping the pot moving every thirty seconds.
13) Stir to ensure that all sides are cooked evenly.
14) Once browned and softened, transfer mushrooms to a small bowl to cool.
15) Blend in a food processor until smooth.
16) Combine mushroom paste, mayonnaise, bulgogi sauce, and seasonings of choice in a medium bowl. Cover and place in the refrigerator to chill.
iv) Spinach Roll-Ups - Assembly
17) In a shallow pan over high heat, roast mushroom slices until evenly charred on each side. Set aside for topping. (Optional)
18) Place two slices of turkey breast at the outer edges of the pancake and roll laterally.
19) Remove mushroom mayo from fridge and spread a thin layer onto a serving plate. Arrange Spinach Roll-Ups on top and serve with charred mushrooms.
20) Serve and enjoy!
Notes
- Tomato wedges and sliced mushrooms were set aside for charring and topping the above dishes, though this step can be eliminated if toppings are not desired.
- Mushroom Mayo seasonings can be adjusted to one's preferences. I have added wasabi and garlic powder, however feel free to add/remove seasonings as necessary.
- For the Spinach Roll-Ups, I utilized a ratio of 1 bunch of spinach to 5 eggs. This yielded a rather thick pancake as opposed to the thin crepe that I had been aiming for. It is recommended to reduce the amount of spinach paste for a thinner crepe.
- This recipe can be made vegetarian by swapping deli turkey breast slices for animal-free alternatives (such as tofu pockets or enoki mushrooms).
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