eggs | Kitchen Konfidence

Rhubarb Waffles with Lemon Whipped Cream

May 25, 2017 by Brandon Matzek

Don’t you just love a good buttermilk waffle? I certainly do.

We make waffles frequently at our house, so I’m always experimenting with new flavors. Recently I shared this spring cocktail recipe made with a strawberry rhubarb syrup, and while recipe testing, I thought to myself, “Wouldn’t this syrup be perfect for breakfast too?!” After a little additional tweaking and testing, I ended up with these Rhubarb Waffles with Lemon Whipped Cream.

The base here is a simple buttermilk waffle batter infused with butter and vanilla. Sliced rhubarb is then cooked briefly in a mix of sugar and water. The resulting poached rhubarb is folded into the waffle batter, and the remaining syrup is cooked down a little further until it takes on a maple syrup-like consistency. This bubble gum-colored syrup gets drizzled over the golden waffles instead of maple syrup to add more rhubarb flavor. The dish is finished with airy dollops of lemon-spiked whipped cream and a light dusting of lemon zest. With each bite, you’ll get a little sweet and a little tang followed by the buttery richness of the waffles. So. Darn. Tasty. Continue reading for the recipe.

Strawberry Rhubarb Baked Oatmeal Recipe

April 6, 2017 by Brandon Matzek

Here’s a fun and seasonal baked oatmeal recipe perfect for breakfast this weekend!

Old fashioned oats are spiced with ground ginger, cinnamon and nutmeg, and baked with a vanilla scented mix of eggs and cashew-almond milk. Sliced rhubarb, flavored with sugar, orange and ginger, is swirled in before baking, and maple-sweetened nuts and seeds are sprinkled over top. As the oatmeal bakes, the rhubarb softens to al dente while the crunchy bits on top turn golden and glazed. Hot out of the oven, the oatmeal is finished with a mound of sliced strawberries. Each bite is warm and custardy with sweet-tart pops of rhubarb and strawberry. Perfect for a special brunch or just a casual weekend morning! Continue reading for the recipe.

Instagram Recipes #1

March 17, 2017 by Brandon Matzek

Each month, I share a number of recipes on Instagram that are not featured here on Kitchen Konfidence. This post is a round up of some of my favorites. Enjoy!

The Curious Carrot

This first recipe, The Curious Carrot, is a fresh spring cocktail made in partnership with Olmeca Altos Tequila.

Citrus Poppy Seed Cake Recipe

March 3, 2017 by Brandon Matzek

Hello friends and Happy Friday!

I made a version of this cake for Jorge on Valentine’s Day as a fresh finish to a heavy Italian meal. We loved it so much, that I just had to share the recipe with all of you. Infused with grapefruit, lime, orange and vanilla, this simple cake is packed with pure citrus sunshine. The zest and juice of the fresh fruit go directly into the batter. I would recommend stealing a taste of the raw batter before baking. It’s so good! When the cake comes out of the oven, you poke it with a skewer and douse it with more fresh citrus juice to really infuse the flavor. Greek yogurt in the cake and the glaze provides moisture and tang while tiny poppy seeds add flavor and crunch. This cake is impressive enough for a special occasion, but also easy enough to enjoy at something more casual like brunch or afternoon tea. Continue reading for the recipe.

Chorizo and Spinach Scramble from The Breakfast Collection

January 3, 2017 by Brandon Matzek

HAPPY NEW YEAR!!!

Back in September of 2016, I released an eBook filled with healthy breakfast recipes called The Breakfast Collection in partnership with The 30 Clean. In addition to being gluten-free, sugar-free, grain-free and dairy-free, these recipes are packed with veggies and tons of flavor. With each recipe in the eBook, I wanted to make sure they brought some major flavor to the table in addition to hitting all of The 30 Clean’s diet and nutrient guidelines. If you’re looking to kickstart some healthy eating habits in 2017, then you’ll need an arsenal of tasty breakfast recipes. It’s so important to start the day off with a good meal, because it can greatly impact your energy levels and food willpower throughout the day.

The Breakfast Collection is broken up into five sections: Eggs, Hash, Sausage, Beverages and Adventurous. Today, I’m sharing one recipe from the Eggs section along with photos of the other four. Eggs, a staple in many healthy diet plans, can easily get played out. A monotonous mix of basic scrambles, omelets and hard-boiled eggs that eventually push you off the wagon. I know. I’ve been there! With this in mind, I developed each egg recipe in the book to have a variety of big bold flavors.

Chorizo, a spicy Mexican pork sausage, adds a mouth-watering savoriness to this substantial scramble. Onion and spinach are also mixed to add depth of flavor and nutrients. The scramble sits upon a tender bed of roasted red potatoes spiced with cumin and paprika that will help keep you full all morning, and the dish is finished with store-bought pico de gallo for a hit of bright freshness. Whether you’re on a diet or not, you should really give this a scramble a try. It’s seriously tasty. Continue reading for the recipe.

Bourbon Pecan Oatmeal Cookies Recipe + Happy Holidays!!

December 22, 2016 by Brandon Matzek

This is my last recipe before Christmas, so I wanted to take a moment and wish everyone Happy Holidays!!

Let’s be honest. Oatmeal cookies can often be lackluster. OR, they’re over-sweetened to make up for the fact that they’re often lackluster. OR, they have raisins (womp womp). Well today I’m sharing some oatmeal cookies that you can really get excited for. Here’s what makes them special:

Bourbon!! Provides a deep note of smoky warmth. Pure magic when paired with vanilla.
Chopped, toasted pecans tossed in butter, brown sugar and smoked sea salt. Tasty little morsels that lend big pops of flavor throughout.
Cinnamon, nutmeg and black pepper added to the dry ingredients. Upping the cozy factor.
A mix of butter, shortening and heavy cream. Butter mainly for flavor while the shortening and heavy cream keep the cookies light and tender.
Sweetened with 100% brown sugar. Rolled oats + brown sugar = a perfect pairing.

These Bourbon Pecan Oatmeal Cookies are a balanced mix of sweet and salty with, thanks to the bourbon, brown sugar and vanilla, an incredibly deep caramel flavor that develops as you chew. Oats and pecans offer some contrasting crunch against the softness of the spiced crumb. Enjoy these cookies warm with a big glass of milk, a mug of spiced eggnog or a chilled Old Fashioned. Continue reading for the recipe.

Smoked Salmon Deviled Eggs with Everything Bagel-Spiced Breadcrumbs

November 17, 2016 by Brandon Matzek

You guys!! Last night we got to see Ina Garten LIVE here in San Diego. If you didn’t already know, Ina is one of my favorite food personalities, and I’ve learned so much from watching her over the years.

The format of the live appearance was an interview followed up by audience Q&A. Ina told many stories about her history with Jeffrey and how she built up her business into a cookbook empire. I just love that she’s confident, but still sweet and humble. I’m sure she could be 100% diva given all of the success she’s had, and how rich she is, but she keeps it real. Last night I got this sense that I was hanging out with an old friend. She was fun. She was casual. She made me smile. And I think that’s why Ina is so successful! Her recipes are delicious and refined, but still very approachable. I can only hope to do the same here on Kitchen Konfidence!

Speaking of Ina’s recipes, these Smoked Salmon Deviled Eggs are an adaptation of the ones found in her cookbook How Easy Is that?. Hard-boiled egg yolks are mixed with mayo, sour cream, cream cheese, chives, chopped smoked salmon and fresh lemon juice, then spooned back into halved egg whites. If you were to stop there, and just eat as is, these deviled eggs would be amazing. Addicting really. But I decided to take things over the top with the addition of Everything Bagel-Spiced Breadcrumbs. To make them, you simple sizzle fresh breadcrumbs in olive oil until golden, then toss with a homemade spice mix that conjures the flavor of an everything bagel. These crunchy crumbs add a nice contrasting texture while giving you the feel like you’re having a bagel with smoked salmon and cream cheese all in one delicious bite. Continue reading for the recipe.

Breakfast Pizza with Chorizo and Candied Jalapeños

October 4, 2016 by Brandon Matzek

A couple of months ago, I had a Breakfast Pizza with Chorizo and Candied Jalapeños at The Farmer & The Seahorse here in San Diego, and I’ve had it on my must-make list ever since!

So when I saw a recipe for candied jalapeños in Rebecca Lindamood’s new book, Not Your Mama’s Canning Book, I knew the time was right to recreate this tasty dish. Rebecca and I went to Tuscany last year with DaVinci Wine, and we had such a fun time. She’s so kind and knowledgable, and she even hosted an impromptu barre class to help us burn off some of the meat and cheese we’d been gorging ourselves on! Rebecca is a true pleasure to be around, so I am more than happy to help promote her new book! Let’s talk pizza first.

Pillowy pizza dough is stretched into a thin round then topped with shredded mozzarella, cooked Mexican chorizo and grated Parmesan. As the pizza cooks in the oven, the fat from the chorizo melts into the mozz, infusing the cheese with color and spice. Once out of the oven, the pizza is finished with sunny side up eggs and homemade candied jalapeño slices. Each bite packs some big bold flavor from the chorizo with pops of sweet heat from the jalapeños. The crunchy, golden crust is perfect for mopping up all the runny egg yolk. This pizza can be enjoyed for breakfast, brunch or dinner! Continue reading for the recipe.

My Go-To Carbonara Recipe

September 16, 2016 by Brandon Matzek

Carbonara is one of my favorite pasta dishes, and today, I’m sharing a carbonara recipe that I’ve perfected over the years.

Simply put, carbonara is bacon and eggs pasta. You start by cooking bacon in olive oil with garlic. Pancetta would work here as well if you have that instead. Cooked bucatini is then tossed in the pan to absorb all of that flavorful fat. The pasta is then transferred to a bowl with eggs, cheese and pepper. As you stir the hot pasta, the eggs gently cook, forming a wonderfully rich sauce. Freshly chopped parsley finishes the dish. Carbonara is silky, salty, creamy, porky and peppery. It’s truly a delight.

Carbonara has been a favorite over the years, because it comes together in under 30 minutes and can be made with mainly pantry/fridge staples. Usually, I’ll just have to grab a bunch of parsley at the market, and I’m ready to go. This dish is made with raw eggs, so if that weirds you out, you may not want to prepare it. I’ve made carbonara countless times over the past 10 years, and I’ve never gotten sick though. Continue reading for the recipe.

Nectarine Coffee Cake Recipe

July 25, 2016 by Brandon Matzek

I’ve got a special treat for you all today!!

In addition to an absolutely delicious Nectarine Coffee Cake recipe, I’m sharing some interesting coffee details from an interview I recently conducted with Keurig Green Mountain®’s SVP and Managing Director, Lindsey Bolger. First, let’s talk cake.

The base here is a simple cake infused with rich vanilla. Whole milk Greek yogurt, a unique addition, provides a slight tang while giving the cake a moist, tender crumb. The next layer up is a jumble of juicy white nectarine slices that turn melting when baked. Finally, the cake is finished with a buttery crumb flecked with bits of almond meal. Each bite of this cake is light and tender with a sweet floral note from the nectarines. The crumbs on top add a nice richness and contrast in texture. Continue reading for the recipe, coffee pairing ideas plus interview details!

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