Vanilla Chai Quick Bread | #BrunchWeek

Vanilla Chai Quick Bread

Welcome to the second annual Brunch Week, hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  We have 32 bloggers bringing you their best brunch game from May 5th-11th. From cocktails to eggs benedict to donuts, there is something for everyone this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway as well.  Please visit them all for more information.

I really need to get into the habit of keeping a quick bread on hand at all times. They are so tasty and versatile. Serve them at an impromptu brunch, or have a slice as an afternoon snack. Bring a few slices along to share when you meet a friend for tea or coffee. Take a loaf to a new mom, who is sure to appreciate a quick breakfast or snack she can enjoy on the fly. Spoon some fruit preserves and a little ice cream or whipped cream over the top for an easy dessert. The possibilities are endless.
Lately, my favorite way to enjoy this quick bread is spread with a spoonful of preserves at breakfast, with a smoothie or a side of eggs and some fruit. Bonne Maman was kind enough to send along a jar of their orange marmalade, which was perfect, as I’ve already run out of all my homemade marmalades. I’m loving the texture!

Vanilla Chai Quick Bread

Headnote: If you make them right, quick breads can be fairly healthy as well. For this vanilla chai loaf, I replaced the oil with some applesauce, and swapped out half of the flour for whole wheat pastry flour (I used Bob’s Red Mill).

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Tortilla Espanola | #BrunchWeek

Tortilla EspanolaWelcome to the second annual Brunch Week, hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  We have 32 bloggers bringing you their best brunch game from May 5th-11th. From cocktails to eggs benedict to donuts, there is something for everyone this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway as well.  Please visit them all for more information.

Tortilla espanola has long been on my “learn to cook these things” bucket list. We first had it on our very first visit to Just a Taste, our favorite tapas restaurant in Ithaca. We dipped our forks into the accompanying aioli, and then cut off a piece of the thinly-sliced potatoes covered in egg. Our eyes widened, and I think I stuttered out that it was the best dish we had tasted thus far. By the end, our forks were fighting on the plate as we clamored for the final bite.
Tortilla EspanolaSince then, I’ve wanted to make tortilla espanola, but I never quite found the right occasion to do so. It is best eaten fresh, so I wanted to save it for when we had friends or family over. And then whenever we actually planned a brunch, thoughts of tortilla espanola completely slipped my mind, and I always opted to make pancakes or waffles instead.
So when #BrunchWeek 2014 was announced, I decided that this was the month that I would finally, finally try my hand at the egg, potato and onion dish. As it turns out, making tortilla espanola is astonishingly simple. Just slice the potatoes and onion (I recommend using a food processor or mandoline for this if you have one – it makes it much easier to get thin, even slices!), fry them in some olive oil, then pour the eggs over the top to cook. That’s it, and brunch is ready in under 30 minutes!

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