All right, it's time to get real. Not every night is homemade-pizza-dough, cupcakes-and-frosting-from-scratch night. Sometimes, we have a boring day at work. Sometimes, we don't feel like getting more groceries. Sometimes, we jog a mile more than we were planning on jogging before dinner (!).
Dave:
On nights like this we usually take it pretty easy. Sometimes we'll throw in the towel and get Thai food from Siam Paragon. But, if you look at our mission statement, we are trying to cook together every night this summer and therefor we need to actually cook a meal... even if it is the simplest meal around. And so, without further ado: brinner.
Lauren:
Personally, I prefer "dreckfast." (Must be said in a Fran Drescher voice for full effect.)
When it is breakfast-for-dinner, that can mean only one thing - LODGE LOGIC GRIDDLE TIME. Seriously, this thing is the best: griddle on one side, grill on the other, can use with a sandwich press for paninis...almost nothing it can't do. Plus, with some sweet new egg rings from Williams-Sonoma...
Dave:
Well, there was basically no way we were going to not do something with perfectly circular eggs tonight. This probably won't be our only brinner post; there are plenty of lazy days of summer and a really great Eggs Benedict recipe in my back pocket.
Lauren:
Whose back pocket? Eggs Benedict Arnold was a joint collaboration!
Dave:
Plus, we have to show off our squirrel and moose pancake molds (must catch moose and squirrel.)
What we decided to go with is breakfast paninis and aioli. This is a pretty standard Sunday morning meal for us made even more special by being cooked on a weeknight. I took to the griddle to play "short order chef" while Lauren whipped up some lovely black truffle aioli.
Lauren:
Let me tell you: aioli is not recipe that you can wing. You can have to have it in front of you every time, or commit it to memory, but there is little in-between - the order of ingredients is key. This recipe does call for egg yolk; I've been working on perfecting a vegan aioli, but have struggled in finding the perfect egg replacement.
Black Truffle Aioli:
(Modified from Tapas)
1 large egg yolk, at room temperature
1 Tbsp white wine vinegar or lemon juice (I've used both with equal success)
2 large garlic cloves, peeled
salt and pepper to taste
5 Tbsp extra virgin olive oil
5 Tbsp black truffle oil (any non-reactive oil, such as vegetable oil or safflower oil, can be substituted)
In a medium bowl, whisk egg yolk, vinegar, garlic, and salt and pepper together; blend well.
For this next part, you might want to grab a friend. While still gently moving the whisk, very slowly add the olive oil, then the truffle oil, drop by drop at first, then, when it starts to thicken, in a slow, steady stream until the sauce is thick and smooth. Serve immediately.
Breakfast Paninis
2 Eggs
4 Pieces of Bread
2 Slices of muenster cheese
4 Pieces of Smart Bacon (vegan bacon)
Sweet Hungarian paprika to taste
Black pepper to taste
Preheat your griddle and lightly grease two egg rings. Place the egg rings on the griddle and crack one egg into each. Start cooking the bacon on the other side of the griddle and sprinkle it with paprika and black pepper. Place a griddle press on the bacon.
Once the eggs have cooked through remove bacon and eggs to a plate and place all the bread on the griddle. Begin assembling the sandwiches on the griddle in this order:Bread (one slice)
Cheese
Bacon in an "X"
Egg
Bread (one slice)
Once both sandwiches have been constructed, cook evenly on each side employing the griddle press to flatten.
Cut the sandwiches into 4 strips each and serve with aioli for dipping.
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