It has been a while since we talked books here on Stir and Scribble. You know how much I love an egg and how I love breakfast for dinner (known lovingly around here as "brinner"), so I can think of no more fitting book to start off 2013's Cook the Book series than Lindsay Landis + Taylor Hackbarth's Breakfast for Dinner.
You may already know Lindsay from her lovely site Love + Olive Oil or her first book, The Cookie Dough Lover's Cookbook. She is talented photographer and lover of all things breakfast. I had the pleasure of meeting her in person at Food Blog South and she is just as charming and sharp in person as she is online.
She teamed with her hubby (+ blogging partner and accomplished hobby tailor) for her second book and the results are stunning. Breakfast for Dinner is full of more than 100 recipes and probably as many beautiful color photos. And before you start thinking that this book is egg based, let me clarify - there are more than 100 recipes for everything from frittatas to dessert to bacon jam (yeah, you read that right, bacon jam)and delicious drinks too.
I also had the pleasure of testing some recipes for Breakfast for Dinner last fall. This recipe for Green Pea Carbonara was one of my favorites! Okay, it was second to the Sunny Side Up Burgers, but there are a lot of things to love about this pasta dish. This Green Pea Carbonara uses pantry (+freezer) staples to make a quick and almost fail proof version of one of my favorite pasta dishes. Frozen peas are thawed, blended with eggs and tossed with cooked pasta - so you're also sneaking extra veggies into your supper.
Green Pea Carbonara
from Breakfast for Dinner by Landis +Hackbarth
I've made this recipe so many times I assumed I had peas in the freezer when I went to make it this weekend. I have a few - but I did have a bag of limas - they don't lend the same vibrant green that sweet peas will and hence the pale color above.
1 1/2 cups frozen green peas, thawed
1 large egg*
2 large egg yolks
1 ounce grated parmesan cheese, plus more for serving
1/4 cup heavy cream
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces pancetta or bacon, cubed
1 medium yellow onion, diced
1 pound rigatoni
In a blender or food processor, blend the egg, egg yolk, cheese, and cream on high until smooth about 30 seconds. Add salt and pepper.
In a large skillet over medium high heat, cook pancetta until browned, 6 to 8 minutes. If using bacon, cook a bit longer or until crisp, then drain excess fat from the pan. Add onion and cook until softened, another 5 minutes.
Cook pasta according to package directions until tender and still firm to the bite. Drain, reserving 1/2 cup of the pasta water. Add pasta to skillet and toss with the onions and pancetta. Remove skillet from the heat, stir in pea mixture - work quickly and vigorously to coat the pasta and prevent eggs from scrambling. If the sauce is too thick, mix in some of the reserved water, a little at a time. Transfer to serving bowls and top with additional Parmesan. Devour immediately.
The fine folks at Quirk Books have generously agreed to give a copy of Breakfast for Dinner to one lucky winner. Comment below with your favorite breakfast for dinner dish to enter. Open to US residents only! Comments will be open for one week.