Treat Dad to breakfast in bed this Father's Day
Forgot a gift this year? No problem! Cook up this morning feast from Maureen Petrosky of Bon Appétit magazine. Check out the recipes
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Weekend Today
updated 11:22 p.m. ET June 7, 2007
These sweet and savory dishes will be a great start to Father's Day. Maureen Petrosky, contributing editor with Bon Appétit magazine, serves up the ultimate breakfast in bed.
Breakfast Burritos with Skirt Steak and Scrambled Eggs
Bon Appétit
2 servings
INGREDIENTS
• 4 ounces skirt steak, trimmed, cut into 1/3-inch-wide strips
• 2 teaspoons fresh lime juice
• 1 1/2 teaspoons chili powder
• 2 tablespoons olive oil, divided
• 3 large eggs
• 2 10-inch-diameter flour tortillas (burrito-size)
• 2/3 cup grated Monterey Jack cheese, divided
• 2 tablespoons chopped red onion, divided
• 4 tablespoons chopped fresh cilantro, divided
• 4 1/3-inch-thick avocado slices, divided
• 4 tablespoons medium-hot salsa, divided
• Additional Salsa (for serving)
• Mexican Cream or Sour Cream (for serving)
DIRECTIONS
Combine skirt steak, lime juice, and chili powder in small bowl; toss to coat. Sprinkle with salt and pepper. Heat 1 tablespoon oil in small nonstick skillet over medium-high heat. Add skirt steak and sauté 1 minute for medium-rare; remove from heat.
Whisk eggs in small bowl to blend. Sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in medium nonstick skillet over medium-high heat.
Add eggs and stir with heatproof rubber spatula until softly scrambled, about 2 minutes. Remove from heat.
Place flour tortillas directly over gas flame just until softened and heated through, turning occasionally, about 15 seconds per side.
Place 1 tortilla on each of 2 plates. Divide skirt steak between tortillas, placing down center of tortillas. Top each with 1/3 cup cheese, then half of scrambled eggs, 1 tablespoon onion, 2 tablespoons cilantro, 2 avocado slices, and 2 tablespoons salsa. Fold up 2 sides of tortillas over filling, then roll up enclosing filling completely. Serve with additional salsa and Mexican cream or sour cream.
MANAGE YOUR RECIPES
Sweet Peach and Blackberry Shortcakes with Blackberry Cream
Bon Appétit
6 servings
Tender biscuit shortcakes paired with juicy sweet summer peaches, blackberries and a bright purple blackberry cream.
INGREDIENTS
• 2 1/3 cups all purpose flour
• 8 tablespoons sugar, divided
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground nutmeg
• 10 tablespoons (1 1/4 sticks) chilled unsalted butted, cut into 1/2-inch cubes
• 3/4 cup plus 2 tablespoons buttermilk
• 1 tablespoon whipping cream
Filling
• 2 pounds ripe peaches, peeled, pitted, sliced
• 2 6-ounce baskets fresh blackberries
• 1/3 cup sugar
• Pinch of fine sea salt
Blackberry cream
• 2 6-ounce baskets fresh blackberries
• 1/2 cup sugar
• 1 3/4 cups chilled whipping cream
• 1 teaspoon vanilla extract
DIRECTIONS
For shortcakes
Position rack in center of oven and preheat to 400 degrees F. Line rimmed baking sheet with parchment paper. Whisk flour, 7 tablespoons sugar, baking powder, salt, and nutmeg in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form. Gather dough together; flatten dough on floured work surface to 8-inch round (about 3/4 to 1 inch thick). Using floured 3-inch round biscuit or cookie cutter, cut out rounds. Gather dough scraps and flatten on work surface to 3/4 to 1-inch thickness; cut out additional rounds for a total of 6. Transfer to prepared baking sheet. Whisk cream and remaining 1 tablespoon sugar in small bowl to blend. Brush cream mixture over top of shortcakes.
Position rack in center of oven and preheat to 400 degrees F. Line rimmed baking sheet with parchment paper. Whisk flour, 7 tablespoons sugar, baking powder, salt, and nutmeg in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form. Gather dough together; flatten dough on floured work surface to 8-inch round (about 3/4 to 1 inch thick). Using floured 3-inch round biscuit or cookie cutter, cut out rounds. Gather dough scraps and flatten on work surface to 3/4 to 1-inch thickness; cut out additional rounds for a total of 6. Transfer to prepared baking sheet. Whisk cream and remaining 1 tablespoon sugar in small bowl to blend. Brush cream mixture over top of shortcakes.
Bake shortcakes until tops begin to brown and tester inserted into center comes out clean, about 25 minutes. Cool on rack.
For filling
Toss peaches, blackberries, sugar, and salt in medium bowl; let stand while preparing blackberry cream.
Toss peaches, blackberries, sugar, and salt in medium bowl; let stand while preparing blackberry cream.
For blackberry cream
Rinse blackberries; transfer to processor. Add sugar and puree until smooth. Strain mixture through fine strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
Rinse blackberries; transfer to processor. Add sugar and puree until smooth. Strain mixture through fine strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
Using electric mixer, beat cream and vanilla in another large bowl until peaks form. Fold 1/2 cup blackberry puree into whipped cream until incorporated. Reserve remaining blackberry puree for sauce.
Cut shortcakes horizontally in half. Place 1 bottom half of each shortcake on each of 6 plates. Spoon peach filling over each, then generous amount of blackberry cream. Drizzle each with reserved blackberry puree. Cover with top halves of shortcakes and serve.
MANAGE YOUR RECIPES
For more recipes, visit bonappetit.com.
Breakfast accessories and items
- Rattan Breakfast Tray: Antique White by Ballard Design, $129
- Hexagon Dinnerware by Jonathan Adler, $125 (for 4)
- Platinum Bud Vase by Jonathan Adler, $60
- Pacific Bed Tray by Crate & Barrel, $39.95
- Calvin Klein Khaki Collection in cream: plate, $18.75; mug, $11.25
- Calvin Klein York Flatware, $60
© 2007 NBC News
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