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Sweet Crepe Recipe
Contains Dairy Contains Eggs Contains Grains Contains Oil or Butter

Sweet Crepes

1 hr 5 mins Intermediate
gazpacho chilled soup
Chilled Food Contains Oil or Butter Contains Veggies Spicy

Gazpacho

20 mins Beginner
Grilled Vegetable Salad
Contains Cheese Contains Citrus Contains Oil or Butter Contains Veggies

Grilled Vegetable Salad

20 mins Beginner
Sauce Bolognese Recipe
Contains Cheese Contains Dairy Contains Red Meat

Bolognese Sauce

1 hr 15 mins Intermediate
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Chef and Mrs Chef

Cal and Christa DeMercurio
Cal and Christa DeMercurio

Can a home-cook wife learn from an award-winning Executive Chef husband, and have their marriage survive? Indeed! Mrs. Chef became the Chef's apprentice and now they can both cook in the same kitchen without stepping on toes...literally and figuratively.

Mrs Chef's Story

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BALSAMIC BRUNCH FOR 4
This idea is born out of the morning enjoyment of sweet and salty, namely syrup and bacon. 
So gather your close friends, pour a cup of your favorite Joe (or espresso) and enjoy an array of flavors, that quite simply belong "together". INGREDIENTS [Pancakes]
1 cup Vida whole grain pancake mix
1 large egg
3/4 cup whole milk
2 Tbsp canola oil or butter [Bacon]
12 oz pork belly, divided into four 3 oz portions [Eggs] 
4 whole quail eggs [Balsamic Breakfast Syrup]
1/4 cup mint simple syrup
3/4 cup Original Balsamic of Modena
3/4 tsp Bob's Red Mill xanthan gum
1 Tbsp molasses [Garnish]
2 cups seasonal mixed organic berries (strawberries, blackberries, raspberries, blueberries)
1/2 cup sweetened whipped cream
4 sprigs fresh mint
4 butter pats, softened [Equipment]
small saucepan
immersion blender
non-stick pan

METHOD

The day before, prepare the balsamic syrup. First create the simple syrup by combining 1/4 cup granulated sugar with 1/4 cup water in a small saucepan and 1 sprig of mint. Over medium-low heat, simmer until it has turned clear and reduced by half. Set aside to cool. Once cooled, remove mint leaves, add balsamic and xanthan gum. Blend with an immersion blender to tighten. Stir in molasses. Hold at room temp overnight.

The day of, mise en place all ingredients and equipment.

Clean and combine fresh berries, set aside.

Prepare pancake mix, whisking together ingredients quickly, just until combined, and set aside. Take care not to over-mix.

Sear pork belly over medium heat until just crisp on exterior, set aside.

Lightly griddle eggs open face, season to taste with sea salt and fresh cracked pepper, set aside.

Griddle 8 pancakes, using 2 oz batter per pancake.

Plate each portion with 2 pancakes topped with butter and a single quail egg, sided by pork belly, berries, whipped cream and mint.
Drizzle balsamic syrup over pancakes and serve.

SERVINGS: 4 portions

DIFFICULTY: medium

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