Bobby Flay is one of my favorite chefs. I am always happy with the results of his recipes. I love watching him cook and I love trying out his dishes.
This book has 140 recipes and they're divided into 8 sections . . . Coffee, Tea & Cocktails, Spreads & Syrups, Pancakes, Waffles & French Toast, Egg Dishes, Pastries & Breads, Sandwiches, Fruit Dishes & Fruit Salads and Savory Side Dishes.
Each section has mouthwatering recipes and while none of them sound complicated to make, they do range from really easy to a little more involved. There are a lot of unique twists to classic dishes (like making banana bread with browned butter and adding blueberries) and a lot of dishes I have never tried before, but sound delicious. I do wish there were more pictures, but the pictures that are in the book are gorgeous. Like true Bobby style, his recipes do not skimp on ingredients, but you know they are loaded with big flavor.
Some of the recipes I can't wait to try are: Cast Iron Home Fries with Creamy Garlic Dressing, Patatas Bravas Home Fries, Bacon and Hash Brown "Quesadilla", Gingerbread Pumpkin Waffles, Zucchini Pancakes and Roasted Jalapeño Cilantro Cream Cheese.
Overall, if you are wanting to take your brunch recipes to a whole new level, then you will like this book. I do have to say, I feel like a lot of these recipes are aimed towards adults and I am not sure a lot of kids would eat them.
For this review, I went with his Orange French Yogurt Cake. Bobby describes the texture as a cross between a muffin and a loaf cake. Although, I consider it more of a quick bread then a cake, since it's baked in a loaf pan. The flavor was fantastic. It has a great sweet orange flavor and the texture is amazing. It uses a combination of melted butter and oil. It's not too light and not too heavy. It stayed fresh for several days and the shiny marmalade glaze on top is sticky and has a delicate orange flavor. I thought this was really good. I enjoyed mine as is, but it would also be delicious served with a scoop of vanilla ice cream.
Orange French Yogurt Cake
adapted from: Brunch at Bobby's
4 Tbl. unsalted butter, melted and cooled slightly
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 c. plain Greek yogurt
1 c. sugar
3 large eggs
2 tsp. grated orange zest
1/2 tsp. vanilla extract
1/4 c. canola oil
1/4 c. orange marmalade
1 Tbl. Grand Marnier (I used water)
Preheat oven to 350 degrees. Line a 8 1/2 x 4 1/4-inch loaf pan (I used a 9x5-inch loaf pan) with parchment paper and spray with cooking spray. Sift the flour, baking powder and salt into a medium bowl. Combine the yogurt, sugar, eggs, orange zest, vanilla, butter and oil in a large bowl and whisk until well blended. Gradually whisk in the flour mixture until just combined. Transfer the batter to the prepared pan.
Put the loaf pan on a baking sheet and bake until the cake begins to pull away from the sides of the pan and a tester inserted in the center comes out with a few moist crumbs attached about 45-50 minutes (tent with foil if it gets too brown). Remove from oven and cool in the pan for 5 minutes. Run a knife around the edges to loosen and remove from pan. Cool completely.
Stir the marmalade and Grand Marnier together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set before cutting the cake into slices and serving.
I received a copy of this cookbook, from Blogging for Books, for the purpose of this review. All opinions expressed herein are my own.
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