Happy Friday and welcome to the first Dining with Dimon!
The last Friday of every month, I’ll be featuring meals prepped & cooked over live video with some of the most wonderful people I know. I love love love going out for brunch with friends, but even better if we can stay home, cook together, and keep our mimosas topped off!
Here’s what’s happening: friends pick their favorite brunch foods, like the most amazing thing they’ve ordered at a restaurant, and I send out a shopping list and recipes during the week. We each buy our groceries, then Saturday morning we connect over live video, pour some mimosas, and get cooking!
My friends can hold their own in the kitchen, but aren’t quite as – obsessed? Let’s go with adventurous – with making new recipes. My love of food and fearlessness in the kitchen (HA) has given me a pretty good idea of what a recipe’s supposed to look like as it’s cooking and how to save it if it’s not quite right.
Cooking together over video lets me share my obsession – I mean adventurousness – and look over the shoulder of others who aren’t totally confident in the kitchen yet.
Making a roux for the first time? Way easier when someone else can tell you when it’s juuust thickened enough or suggest how much more flour to add. Even someone who is sometimes guilty of measuring in ‘half a handful’ or ‘one big pinch’.
We’re kicking off with one of my most favorite people in the world, Rebecca!
Rebecca is my forever roommate who got me through pretty much every college party & meltdown, then moved on to real-world adventures in Indianapolis. Literally the biggest downside to Colorado is that we can’t go out for brunch every single weekend. It’s a rough life.
And extra special this weekend, Rebecca’s beautiful family was in town visiting! A full house means more food and more chefs, her lovely mama & sister. Mimosas at the ready!
Theirs is a family of fruit-and-yogurt lovers, but brunch calls for a splurge. Eggs benedict are always a favorite and fruit can be spun into something a little fancier. I’ve been dying to try Pinch of Yum’s Inner Goddess Raspberry Breakfast Bowls for a while now and this was the perfect excuse!
Recipes were sent, mimosas were poured, and we all cooked our way though both dishes together. Kirk did triple duty as sous chef, assistant photographer, and dish washer – finding someone who puts up with a dozen “oh, one more thing!” requests is totally invaluable and utterly amazing.
Dining with Dimon will continue every month with friends & family across the country! We’ll be starting with brunches and expanding from there. Get in touch if you want to join the fun!
Classic Eggs Benedict
- 2 egg yolks
- 1 t. lemon juice
- 1/4 cup butter
- 1/2 t. cayenne pepper
- 1/2 t. salt
- 1 t. white vinegar
- 4 eggs
- 4 slices canadian bacon
- 2 english muffins
- 2 oz. spinach optional
- Fill a small pot with an inch of water and bring to a simmer.
- Melt the butter in the microwave.
- In a stainless steel pan that can sit on top of the small pot, whisk together the egg yolks and lemon juice until thick and frothy.
- Whisking constantly, place the pan on top of the pot; the water should not touch the bottom of the pan.
- Continuing to whisk quickly so the eggs don't scramble, drizzle the melted butter into the pan. The sauce will thicken and double in volume.
- Remove from heat and add cayenne and salt, continuing to whisk to eliminate any small lumps that formed.
- Preheat oven to broil.
- Fill a wide-bottomed pot with roughly two inches of water and bring to a simmer. Add white vinegar to help the egg whites set more quickly without spreading.
- Stir quickly to swirl the water, then crack eggs in one at a time. Don't crowd the pot; work in batches if you're making a lot of eggs.
- Keeping the water at a gentle simmer, cook 3 1/2 minutes for set whites and a soft yolk. Remove eggs individually with a slotted spoon.
- Arrange canadian bacon in a single layer on a baking pan and broil for 2-3 minutes, keeping an eye on them until the edges are beginning to crisp. Flip and broil the other side for 1 minute, then remove.
- Arrange english muffin halves in a single layer, cut side up, on the baking pan. Broil 1-2 minutes until toasted and remove.
- Time to layer! Place the spinach (if using), canadian bacon, and poached egg on half of a toasted muffin and top with hollandaise sauce.
Coconut Raspberry Power Bowls
- 1 cup frozen mango softened
- 1 cup frozen raspberries softened
- 8 oz. light coconut milk
- 3 T. chia seeds
- 2 T. flaxseed meal
- 2 T. honey
- 1/2 t. salt
- 4 oz. granola optional
- 2 oz. coconut flakes optional
- 2 oz. fresh berries optional
- 4 oz. greek yogurt optional
- Combine the frozen mango, frozen raspberries, and light coconut milk in a blender. Refill the coconut milk can with water and pour it in. Puree until smooth.
- Add the chia seeds, flaxseed meal, honey, and salt and pulse just until combined.
- Quickly pour into individual bowls. Let stand for 15 minutes until thickened.
- Optionally top with granola, coconut flakes, fresh berries, or yogurt - or set out bowls so everyone can add their own toppings at the table.