Breakfast Recipes from Around the World (The Social)
Have a look at Chef Donna Dooher's Breakfast Recipes from Around the World segment on The Social
Black Bean Refritos
Ingredients
2 cups dried black beans
1/2 cup olive oil
3 cups onion, finely chopped
1 tbs garlic, minced
4 tsp grounded coriander
4 tsp ground cumin
1/2 tsp chili powder
1 tbs kosher salt
Method
1. Soak the black beans overnight in plenty of water. The next morning, drain and cook with 8 cups of cold water until they are very soft, about 40 minutes. Drain, reserving 1/2 cups of the liquid.
2. In a large pot, heat the olive oil over medium-high heat. Sauté the onion and garlic until soft and fragrant. Stir in the coriander, cumin, chili powder, and salt, and cook for 5 minutes. Add the black beans and the reserved liquid. Cook for 2 more minutes while sitrring constantly. In a food processor, puree 1/2 the bean mixture until smooth. Transfer the puree to a mixing bowl and stir in the remaining whole beans.
Putting it all together
12 soft tortillas, 8 rounds
3 cups aged cheddar, grated
1 cup Tomato Salsa
12 large eggs
3/4 cup sour cream
1 cup Avocado Crema
Method
1. Preheat the oven to 350 F.
2. Lay out 6 tortillas on a baking sheet. Spread each toitilla with about 2/3 of a cup of Black Bean Refritos. On top of the refritos, spring 1/2 cup of cheese with 2 T of Tomato Salsa. Bake the tortillas in the oven until the beans and salsa are warmed enough through and the cheese has melted. Top with remaining 6 toitillas. Turn off the oven, but leaven the tortillas in to keep warm while you prepare the eggs.
3. Over high heat, melt the butter in an omelette pan. Crach 2 eggs into a small bowl, being careful not to break the yolks. Slip the eggs in the pan, season with salt and pepper and reduce the heat to low. Ideally, sunny-side eggs should have a white that is crispy around the edges and a runny yolk that is just beginning to set.
4. Remove the tortiallas from the oven and place each one on a war, plate. Slide the sunny-side eggs on top of each other and garnish with Tomato Salsa, sour cream and Avocado Creama.
Miso Soup
Servings: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
This miso soup recipe can be made in 10 minutes! Remember, you don't want to boil the miso paste—add it at the end with the heat off to avoid a gritty texture.
Ingredients
8 cups water
1 1/2 tsp instant dashi granules
1/4 cup miso paste
1 tbs dried seaweed (for miso soup), soaked in water
1/2 cup cubed tofu
2 tbs chopped green onion
Method
1. Pour the water into a pot and bring to a boil. Add the instant dashi and whisk to dissolve. Turn the heat to medium-low and add the tofu. Drain the seaweed and add the seaweed to the pot. Simmer for 2 minutes.
2. In the meantime, spoon the miso paste into a bow. Ladle about 1/2 cup of the hot dashi broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture.
3. Turn the heat off, add the miso paste to the pot and stir well. Taste the soup - if it needs more flavour, whisk in another tablespoon or two of miso paste. Top with green onions and serve immediately.
Colombian Hot Chocolate
Serves: 5
Ingredients
1 bar of Columbian chocolate
1 cinnamon stick
3 sweet cloves
4 cup milk
2 cup water
1/2 lb of queso fresco/fresh cheese
Method
1. Heat the two cups of water with the bar of choclate in a sauce pot
2. As the chocolat starts dissolving add the milk
3. Add the cinnamon and cloves. Let it simmer for 15 minutes.
4. When the hot choloate is done. Start cubing your Fresh cheese (Queso fresco)
4. Serve immediately while the hot chocolate is still hot add 2 pieces of queso fresco and let it melt. Enjoy!
Serve with arepa and fried eggs and avocado.
String Hoppers with Fried Eggs
Ingredients
String Hopper mold
String Hopper wattie (woven circle trays, available in Sri Lanken grocery stores)
Roasted red or white rice flour (ready-made string hopper flour [roasted rice flour])
Method
1. In a dry bowl take two cups roasted rice flour (flour should be fine & free flowing without clumps).
2. Add 1 tsp table salt, mix well.
3. Let 4 cups of water boil vigorously. Gradually add the boiling water to rice flour until you can for, a dough that does not stick to the bowl (It is important that you get the right consistency of the dough, to get the right texture of the string hoppers - light, fluffy & dry to the touch. Also without the right consistency, it will be hard to squeeze the find strings through the mold).
4. Fill the mold with dough and squeeze the fine strings of flour on to the watties to form lacy circles.
5. Stack the patties on top of each other and steam until done.
6. With one cup of rice flour you can make 6-7 small string hoppers (4 inches in diameter). It is advisable to make the dough in small quantities (2-3 cups of rice flour) at a time.
Serve with fried eggs, eggplant, and spiced pickle.
Have a look at Chef Donna Dooher's Breakfast Recipes from Around the World segment on The Social
