Pan of the Hour

I always say breakfast is the most important meal of the day and prefer not to rush through it and compromise the quality of this meal to save a few minutes by eating a breakfast snack. I think of breakfast as the jumping point for my day, and look forward to making it count by allotting enough time for it everyday. My routine breakfast starts with a good juice, banana or fresh fruit, yogurt and cereal with a cup of coffee.  To keep breakfast from being too routine I include eggs + toast every couple of days, which really only takes a few minutes to prepare. Your body will thank you for it mid-morning, when you have all the brain power to think clearly until lunch time. 

Here's the pan that assists me. Yes it's nonstick, which permits me to use less fat when scrambling eggs or making an omelette. Always use a nonstick spatula.

Tip: There's a good rule to follow; the egg pan is only used for eggs. 

Nonstick d5 Pan by AllClad.

Sun-Dried Tomato Olive Tapenade

Where have all the sun-dried tomatoes gone? 

Back in the 80's it was all the rage. It seemed like everything was topped with sun-dries tomatoes. Overdone possibly back then especially when some people were using them in summer season when fresh off-the-vine were readily available. But, food trends happen because something good gets so much attention, even if sometimes overdone. 

Tips: Like now, when the temperature dips south of 30 degrees it's always great idea to keep some on hand. And, since we are in prime holiday season make this recipe as a great pre-dinner hors d'œuvre.

Sun-died tomatoes are more intense in flavor, therefore use less than fresh. Soak dried tomatoes in a small amount of warm water prior to adding to a recipe. Any extra soaked tomatoes may be kept in a small amount of olive oil in the refridgerator for a couple weeks. 

Tapenade comes from the word tapeno which means capers in Provence. The addition of sun-dried tomatoes adds a little sweetness to a traditional tapenade.

Sun-Dried Tomato Olive Tapenade

Recipe by Chef George Hirsch | Makes 1 cup

2/3 cup black oil cured olives (Kalamata or Nicoise), pitted and finely chopped 
2 anchovy fillets in oil, drained and finely chopped 
4 cloves caramelized garlic 
2 Tablespoons capers, drained, rinsed under cold tap water and finely chopped 
2 small sun dried tomatoes, finely chopped 
4 Tablespoons virgin olive oil 
1/4 teaspoon freshly ground black pepper 
3 basil leaves, chopped

In a bowl, mix together the olives, anchovies, garlic, capers, sun dried tomatoes, oil, pepper, and water. Spread Tapenade on toasted French baguette bread, top with fresh basil, or serve with your favorite sandwich. 

Optional: Place small pieces of cooked chicken, shrimp, or savory Brie on tapenade to make variations.

Sweet Spicy Holiday Snack

Need a great snack in about 1 hour? If you are concerned about added holiday fat consumption and don’t want the usual snack mix with butter this is it long time viewer favorite + favorite party snack - my seasoned spiced nuts. Roasted in the oven with egg whites you can omit the butter flavor.

I’ve listed add-on options to mix with the nuts, if you want to put your own holiday snack spin on my classic version. 

Spiced Nuts Recipe | From George Hirsch Living it UP! cookbook and TV series

Sweet Spicy Holiday Snack

Add any of the following to the Spiced Nuts Recipe to make your own Sweet Spicy Holiday Snack: 

1 cup dried cranberries
1 cup white raisins
1 cup Indian nuts, aka pinion, or pine nuts
2 cups mini pretzel sticks
1 cup wasabi nuts
1 cup green & red M & M’s
1 cup chocolate or white chocolate