"Top Chef" Does Brunch!

Harold Dieterle is one of the best-known chefs in America.

Saturday's "Chef on a Shoestring" was the first winner of Bravo's reality cooking show "Top Chef."

Since then, he's opened his dream restaurant, Perilla, in New York City.

On The Early Show, he made a real New York specialty - a weekend brunch - on our $40 "shoestring" budget.

His menu: Buckwheat Blueberry Pancakes; Poached Eggs with Smoked Salmon and Buttermilk Biscuits; and Fresh Fruit and Yogurt.

FOOD FACTS

Buckwheat Flour:
Buckwheat is loaded with nutrients, especially protein, and it has a nutty, earthy flavor. It's most commonly ground into a dark, gritty flour and used to make everything from pancakes to soba noodles. Eastern Europeans also like their buckwheat crushed into small groats, which they toast in oil and use to make side dishes and breakfast cereals.

Poached Eggs: The best eggs for poaching are the freshest eggs you can find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape. Use cold eggs right out of the water tap. Adding vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster. Without it, the eggs will become skeins of protein tangling up in the water.

Smoked Salmon: Smoked salmon is a preparation of salmon, typically a fillet that has been cured and then hot or cold smoked. Most smoked salmon is cold smoked, typically 80ºF. The cold smoking doesn't cook the fish, resulting in a delicate texture. Hot Smoking "cooks'" the salmon, making it less moist, and firmer, with a less delicate taste. It may be eaten like cold smoked salmon, or mixed with salads or pasta.

RECIPES:

FRESH FRUIT & YOGURT


INGREDIENTS:
32 Ounces Organic Vanilla Yogurt
1 Pint Fresh Blackberries
1 Pint Fresh Raspberries
1 Pint Seedless Red Globe Grapes
1 Golden Ripe Pineapple, sliced
1 Fiji Apple, sliced

METHOD:

Place one scoop of yogurt in the middle of a bowl. Gently wash all of the fresh fruit under cool water. Slice the pineapple and apple. Garnish the bowl with the fresh fruit and serve.


BUCKWHEAT BLUEBERRY PANCAKES

INGREDIENTS:
1-1/2 Cups All Purpose Flour
1-1/2 Cups Buckwheat Flour
1-1/2 Tablespoons Baking Powder
2 Teaspoons Salt
3 Teaspoons Sugar
2-1/2 Cups Milk
2 Eggs
1 Stick Butter
3 Ounces Melted Butter
1 Pint Blueberries

METHOD:

In a mixing bowl combine the flour, buckwheat flour, baking powder, salt and sugar.

Add the milk and eggs and mix until all of the ingredients are blended thoroughly.

Mix in one stick of melted butter and combine with the rest of the ingredients.

Add the blueberries to the batter and gently mix until they are distributed evenly throughout.

Heat griddle on medium/high and coat with two teaspoons of butter. Ladle out about 2 ounces of pancake batter and pour onto griddle. The recipe will yield about 8-10 pancakes.

Cook the pancake for two minutes or until bubbles start to form on top. Flip and cook until both sides are golden brown, about 5 minutes.

Top with warm syrup and two pats of butter. Serve.

  • CBSNews

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