Ube French Toast
the Chef: Lawrence Letrero of Bayan Ko and Bayan Ko Diner
“Being restaurant parents, dinners as a family at the house are rare, so breakfast is important for us,” says Letrero, who griddles up this brilliantly purple, tempura-like dish alongside his favorite short-order cook, daughter Juliet, 10. “It’s also an easy way to get kids learning to cook.”
| 2 | cups all-purpose flour |
| 4 | tsp. baking powder |
| 1 | tsp. salt |
| 3 | Tbsp. sugar |
| 4 | large eggs |
| 2½ | cups whole milk |
| 4 | Tbsp. unsalted butter, melted |
| 1½ | tsp. ube extract (like Butterfly brand) |
| Neutral oil, for frying | |
| 8 to 10 slices thick-cut brioche | |
| Cooked thick-cut bacon, maple syrup, and powdered sugar, for serving |
1Combine flour, baking powder, salt, and sugar in a rectangular baking dish. Whisk in eggs, milk, melted butter, and ube extract until just combined. (Don’t stress over small lumps; Letrero says they “pop” during frying, adding texture.)
2Set a frying pan on the stove and fill about halfway with oil. Heat over medium to 350 degrees.
3Place two slices of bread in the batter mixture, moving them around gently to soak and then letting them rest for 30 seconds. Turn and repeat. Do this two times per side. Lift bread with a spatula, briefly letting excess batter drain away, and then gently place in the frying pan. Cook, flipping halfway, until beginning to brown, 2 to 3 minutes per side.
4Set finished toast on a wire cooling rack and repeat frying process with remaining slices. Cut into triangles and serve immediately with bacon, syrup, and powdered sugar.
Chilaquiles With Salsa Verde
the Chef: Norman Fenton of Cariño
A common breakfast in Mexico, chilaquiles may legitimately be the most important meal of the day for Fenton’s boys: Osman, 10, and Robert, 2. “Both are from Mexico, and they just relocated to the U.S. to start their lives here,” says Fenton. “This is a comfort dish that takes them back home.”
| 1 | lb. tomatillos, husked and rinsed |
| 1 to 2 | serrano chiles (use less for a milder heat level), chopped |
| 1 | Tbsp. chopped yellow onion |
| 2 | small garlic cloves, chopped |
| 1 | Tbsp. kosher salt, plus more to taste |
| 2 | tsp. fresh lime juice, plus more to taste |
| 1 | small bunch cilantro (leaves and tender stems only), plus more for serving |
| 1½ | large avocados, cubed, divided |
| 20 to 30 | tortilla chips |
| 2 | eggs |
| ¼ | cup queso fresco, crumbled |
| Julienned red onion and crema oaxaqueña, for serving |
1Make the salsa verde: In a blender, combine tomatillos, chiles, onion, garlic, salt, lime juice, cilantro, two-thirds of the avocado, and ¾ cup water. Blend on medium-high until salsa reaches your desired consistency. Taste and adjust seasoning and consistency using salt, lime juice, and/or water. Cover and refrigerate at least 20 minutes to let flavors meld.
2Prepare the chilaquiles: Pour half of the salsa into a large skillet and heat to a simmer over medium. (Reserve remaining salsa in the refrigerator for another use.) Add tortilla chips and toss gently with tongs to coat. Cook for 1 to 2 minutes; chips should soften slightly but retain their structure. Meanwhile, in a separate pan, cook eggs in your preferred style.
3Assemble the chilaquiles: Divide the sauced chips and eggs across two plates. Top with queso fresco and remaining avocado, as well as red onion, crema oaxaqueña, and cilantro to taste. Serve immediately.
Gogosi (Romanian Doughnuts)
the Chef: Sergio Ornelas of Matilda
“When I think of gogosi, I think of happiness,” says 9-year-old Matilda Ornelas, whose dad created this recipe to honor her Romanian heritage. If filling the doughnuts with a piping bag feels too fussy, top them with whatever tickles your fancy, like powdered sugar or chocolate spread.
| 5 | cups all-purpose flour |
| 1 | Tbsp. baking powder |
| 1 | pinch salt |
| 1 | Tbsp. plus ¾ tsp. dry yeast |
| 6 | Tbsp. sugar, divided |
| 1¼ | cups milk |
| 5 | Tbsp. unsalted butter |
| 2 | eggs, at room temperature |
| 2 | Tbsp. neutral oil, plus more for frying |
| Nutella, powdered sugar, jam, or other filling or topping of choice |
1Whisk together flour, baking powder, and salt in a medium bowl. In a small bowl, activate yeast by combining it with 1 tablespoon sugar and ¼ cup warm water. Set aside.
2Warm milk and butter in a saucepan until butter melts and pour into a large bowl. Mix in remaining sugar, followed by eggs. Fold in half of the flour mixture. Stir in the yeast mixture. Fold in remaining flour mixture, followed by 2 tablespoons oil. When the dough is smooth, cover and set aside to rise for 2 hours.
3Divide the dough into 12 equal balls. Place dough balls on a tray, cover, and rest until doubled in size.
4Add 2 to 3 inches of oil to a heavy-bottomed pot and heat to 350 degrees. Working in batches, fry dough balls until golden brown, 2 to 3 minutes per side. Cool on a paper-towel-lined rack.
5To finish, make a hole in each doughnut with a knife or chopstick, then pipe in the filling of choice, or top with desired finishes.
Piselli al Pomodoro With Chicken
the Chef: Sarah Howlett of Formento’s
Flexibility makes this one-skillet dinner, passed down to Howlett from her nanni, a winner on leisurely weekends and harried weeknights alike. Whether you make the chicken cutlets from scratch or sub in store-bought patties, it’s all good. Says the pastry chef (and mom to Nick, 9): “A full belly is what’s important here.”
For the cutlets
| 1 | cup all-purpose flour |
| 2 | eggs, whisked with a fork |
| 1 | cup seasoned panko breadcrumbs |
| 4 | boneless, skinless chicken breasts |
| ½ | cup oil |
For the piselli al pomodoro
| 4 | chicken cutlets (or store-bought chicken patties) |
| 4 | cups pomodoro sauce (homemade or store-bought) |
| ¾ | cup frozen peas |
| Salt, pepper, and grated Parmesan cheese, to taste |
1Bread the cutlets: Put flour, eggs, and breadcrumbs in three separate bowls. Dredge each chicken breast in flour, submerge in egg, and press into breadcrumbs until fully covered. Set chicken aside on a plate for 10 minutes. If using store-bought patties, prepare according to package instructions and proceed to step 3.
2Fry the cutlets: In a skillet, heat oil over medium until it shimmers. Fry chicken in batches until golden brown and cooked to 165 degrees, about 4 minutes per side. Remove chicken from the skillet and set aside on a paper-towel-lined plate.
3Prepare the sauce: Add pomodoro sauce and peas to the skillet, stirring to distribute peas. Heat until sauce bubbles and peas are cooked. Add ½ teaspoon each salt and pepper. Taste and add more seasoning if desired.
4Serve: Place a chicken cutlet on a plate. Pour a quarter of the sauce mixture on top and sprinkle with Parmesan. Repeat with remaining cutlets.
Grooming: Joseph Gonzales/Distinct Artists; Styling: Patric Chauvez