The safer-at-home order has many of us cooking for ourselves more than usual, but we’re also longing for the days when we can sit at our favorite restaurants and enjoy the chef’s special. So, we’re bringing you a happy medium. We asked some of our favorite chefs to let us know what they’re making in their own homes, for comfort and sanity amid the chaos, and they’ve definitely got our mouths watering!
What Local Chefs are Cooking for Breakfast
Executive Chef Hal Holden-Bache, Lockeland Table
“This banana bread recipe is actually from a cookbook published in 1965 that my mom got from a book club when she was newly married to my father,” says Chef Hal Holden-Bache of Lockeland Table. “The fun part of banana bread is being able to use the banana in every stage of its ripeness, never throwing any food away. Waste is not an option.” The great part about this recipe is that the whole family can get in on making it and enjoying it!
- ½ cup shortening
- 1 cup sugar
- 2 eggs
- 1 cup mashed bananas (about 3)
- 3 Tbsp sour cream
- 1 Tbsp lemon juice
- 2 cups sifted flour
- 1 ½ tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 1 cup chopped pecans (optional)
- Cream the shortening and sugar.
- Beat in eggs, then bananas, sour cream and lemon juice.
- Sift together flour, baking powder, salt and baking soda.
- Add to mixture, stirring just to dampen flour.
- Fold in nuts.
- Pour into greased and floured 9x5x3-inch pan.
- Bake at 350 degrees F for 50 to 60 minutes. Cool in pan for 10 min.
- Remove and finish cooling on rack.
Caramel Apple Buckwheat Pancakes
Chef Mee McCormick, Pinewood Kitchen & Mercantile
This recipe comes from Chef Mee McCormick, owner of Pinewood Kitchen. And while her restaurant is a short drive from Nashville — meaning she’s not technically a Nashville chef — her recipe sounds too tasty not to share. “Recreating Southern comfort food is what I do best,” says Mee. “Mastering a plant-based breakfast is another goal for me, and this recipe gets everyone inspired to change their plate with the intention of changing their fate.” You can find this recipe for Caramel Apple Buckwheat Pancakes, and other yummy options, in Mee’s new book My Pinewood Kitchen, A Southern Culinary Cure.
- 1 Tbs ground flaxseeds
- 3 Tbs water
- 1¼ cups, plus 2 Tbs almond milk
- 2 Tbs melted coconut oil
- 1 cup finely chopped Granny Smith or Red Delicious apples
- 1¾ cups buckwheat flour
- 2 tsp baking powder
- 2 Tbs coconut sugar
- ¼ tsp fine sea salt
- 2 tsp ground cinnamon
- 3 tsp coconut oil
- 4 Tbs coconut sugar
- 1 tsp ground cinnamon
- 2 Tbs water
- Granny Smith apple or Red Delicious, peeled and cut into wedges
- In a medium bowl, combine the flaxseeds and three tablespoons of the water to make a "flax egg." Let it rest for five minutes.
- In a separate medium bowl, combine all the dry ingredients, sifting or whisking them together.
- In the medium bowl with the flax egg, add 1¼ cups of the almond milk.
- Gently fold the wet mixture into the dry mixture. Be careful not to overmix the batter. Let the pancake batter rest for 15 minutes. This allows all the ingredients to work together so your pancakes will rise a little bit. Once the batter has rested, fold in the additional two tablespoons of almond milk, the two tablespoons of coconut oil, and the chopped apple.
- Place a few drops of coconut oil on a good quality non-stick frying pan over low-medium heat and spread it in the pan using a paper towel. This is all the oil you will need. Between pancakes, carefully rub the same paper towel on the pan.
- Pour ¼ cup of the batter on the heated pan. Cook for two to three minutes until bubbles start popping on the surface. Flip the pancake over and cook for about two more minutes. Continue with the remaining batter.
- To make the caramel apples, melt the three teaspoons of coconut oil, and add the coconut sugar, cinnamon, and the two tablespoons of water. Mix together, allowing the ingredients to combine into a smooth caramel sauce. Add the apple wedges and cook until soft and warm.
- Serve the caramel apples over the pancakes and enjoy!
Executive Chef Maneet Chauhan, Chauhan Ale & Masala
A favorite in Executive Chef Maneet Chauhan’s house, omelets are quick and easily customized to fit different tastes and dietary restrictions. Not to mention, you can use whatever you have handy in your fridge or pantry. With this recipe, Maneet puts a more exotic twist on a traditional omelet by infusing flavors such as cumin, cilantro and green chilies for an elevated breakfast you’ll keep going back to.
- 2 eggs
- ½ tsp cumin seeds
- 2 Tbsp onion, finely chopped
- 1 Tbsp tomato, finely chopped
- ½ tsp green chilies, finely chopped
- 1 Tbsp fresh cilantro, finely chopped
- ⅛ tsp turmeric powder
- ¼ tsp red chili powder
- 2 Tbsp milk
- Salt to taste
- Pepper to taste
- 1 tsp ghee or olive oil
- Break the eggs in a bowl. Whisk them well.
- Add salt, milk, red chili powder, turmeric and chopped cilantro. Whisk well.
- Heat ghee in a non-stick frying pan.
- Add ghee and spread it all over the pan. Add cumin seeds. When it starts cracking, add the onion and green chilies. Sauté for two minutes. Add tomato and sauté. Sprinkle a little bit of salt and pepper.
- Pour the egg mixture in the heated pan.
- Cook until the lower side is set.
- Flip and cook from the other side as well.
- Serve hot with buttered toast and Indian tomato ketchup.
Check back next week for more local chefs’ favorite recipes — see what they’re whipping up, from starters and sides to tasty entrees!
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