Cafeborgatta Recipes

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CABBAGE FRITTATA



Cabbage Frittata image

Made with guajillo chiles, onions, cabbage and plum tomatoes, this hearty frittata is topped with cheese and served with warm tortillas.

Provided by My Food and Family

Categories     Dairy

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 8

2 tsp. oil
1/4 cup finely chopped onions
3 guajillo chiles, stemmed, seeded and chopped
3 cups finely shredded cabbage
2 plum tomatoes, seeded, chopped
6 eggs
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
6 corn tortillas (6 inch), warmed

Steps:

  • Heat oil in large skillet on medium-high heat. Add onions and chiles; cook 1 min., stirring occasionally. Stir in cabbage and tomatoes; cook 5 min. or until cabbage is wilted, stirring occasionally.
  • Beat eggs; pour over cabbage mixture. Cover; cook on medium-low heat 8 min. or until center is set.
  • Top with cheese; let stand, covered, 2 min. or until melted. Serve with tortillas.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 230 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

CIABATTA



Ciabatta image

Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust.

Provided by Benoit Hogue

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time P1DT1h

Yield 15

Number Of Ingredients 10

⅛ teaspoon active dry yeast
2 tablespoons warm water (110 degrees F/45 degrees C)
⅓ cup warm water
1 cup bread flour
½ teaspoon active dry yeast
2 tablespoons warm milk (110 degrees F/45 degrees C)
⅔ cup warm water
1 tablespoon olive oil
2 cups bread flour
1 ½ teaspoons salt

Steps:

  • To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
  • To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
  • Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
  • At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
  • Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 17.6 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 234.5 mg, Sugar 0.2 g

EASY BREAKFAST FRITTATA RECIPE BY TASTY



Easy Breakfast Frittata Recipe by Tasty image

Easy breakfast frittatas for all! While you refrigerate your egg mixture, fry up bacon, tomatoes, spinach, and onion - or really, whatever vegetables you have in the pantry or are in season. Mix everything together in an oven-safe pan, sprinkle with cheese, and bake for 15 minutes. Top this super simple meal with some chopped green onions and pair with a salad, some fruit, or (better yet!) a mimosa.

Provided by Hitomi Aihara

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 10

6 eggs
½ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
4 strips bacon, diced
1 cup onion, diced
½ cup tomato, diced
4 cups spinach
½ cup shredded cheddar cheese
green onion, for topping

Steps:

  • Preheat oven to 350°F (180°C).
  • In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
  • In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
  • Add onions to the same pan and cook until translucent.
  • Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
  • Add the bacon back into the pan. Blend together.
  • Add the eggs and cheese into the pan.
  • Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
  • Top off with green onions, if desired.
  • Enjoy!

Nutrition Facts : Calories 259 calories, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 15 grams, Sugar 2 grams

CIABATTA



Ciabatta image

Long before Emily Weinstein was the editor of NYT Cooking, she wrote columns about learning to cook and bake for the Food section's long-defunct Diner's Journal blog. This recipe, part of her penultimate baking column, comes from Sarah Black, who was credited for bringing ciabatta to New York in the early 1990s. Make sure to bake it to a very dark brown: Color is flavor here, and the deeply burnished crust makes for a fabulous end result.

Provided by Emily Weinstein

Categories     breakfast, brunch, dinner, lunch, sandwiches

Time 5h45m

Yield 4 small rectangular loaves, 4 inches x 8 inches

Number Of Ingredients 7

1 1/2 teaspoons active dry yeast
1 3/4 ounces hot-to-the-touch water (about 100 to 110 degrees)
2 teaspoons iodized salt
16 ounces unbleached bread flour
13 ounces room-temperature water
Vegetable oil (for coating the bowls)
Cornmeal (for sprinkling on the baking stone)

Steps:

  • Sprinkle the yeast on top of the 1 3/4 ounces of hot water to let it dissolve, and set aside. Sprinkle the salt on top of the flour and stir to incorporate. Make a well in the center of the flour - salt mixture, and add the cool water little by little.
  • After the yeast has dissolved into the warm water, add it to the mixture, stir to incorporate, then stop and let the mixture sit for 30 minutes. Cover the bowl with plastic wrap and write the time with permanent marker on the top.
  • After 30 minutes, sprinkle flour on your work surface, then scrape the dough out onto it. Tap your hands in a little flour, then gently flatten the dough into a rectangle, with the short side facing you. Using a bench scraper, flip the top edge down to just below the center, then flip the bottom side up above the center. Do the same with each side, then turn dough over and dust off the flour. Place the folded dough in a a bowl slicked with vegetable oil and let it sit for 30 minutes, again, covered with plastic wrap with the time written on it.
  • Fold the dough again, using the same method as above. Place the dough in a second oiled bowl, covered with plastic, and let it ferment until it has doubled in volume, 1 to 2 hours.
  • As the dough is rising, preheat the oven to 475 degrees, and put a baking stone on the middle rack, and an empty pan (for water) on the bottom rack. After the dough has doubled in volume, sprinkle a little more flour onto your workspace. Then, sprinkle a lot of flour onto the back of a baking sheet. Scrape the dough out onto the counter, tap your hands in flour, and gently flatten the dough into a large, even rectangle of approximately 12" x 8" x 1" high. Use a bench scraper or a knife to cut the dough into 4 equal pieces, approximately 3" wide and 8" long. Fold each piece, top-down to center, then bottom-up to above-center, in the same way you folded the dough in step 3. Place each folded piece seam-side down on the floured baking sheet. Cover with oiled plastic wrap and let it rise for 30 to 60 minutes, or until the dough has doubled in volume.
  • Sprinkle more flour on the counter. Take one ciabatta piece at a time and stretch it very gently to lengthen. Turn it upside-down and place back onto the back of the floured sheet tray.
  • After all of the pieces have been stretched, sprinkle 4 tablespoons of a mixture of half cornmeal and half flour on the baking stone. Shuttle the ciabatta pieces off the sheet tray and onto the stone. To shuttle, first gently move the sheet tray back and forth to loosen the dough, then, as the pan is held above the baking stone, a quick shake up and down should help slide the dough onto the actual stone. (If you prefer, you can pick up and balance the piece of dough with two hands or even try to move it with the help of a spatula; you just want to get the loaves onto the stone.) Pour water into the pan on the bottom rack in order to make steam; you can also spritz the loaves with water. Avert your face as you pour the water and quickly close the oven door.
  • The dough should bake to a very dark brown in approximately 30 minutes. Let the bread cool before cutting into it.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 3 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 259 milligrams, Sugar 0 grams, TransFat 0 grams

BREAKFAST FRITTATA



Breakfast Frittata image

This is one of my favorite recipes for breakfast. It's easy and filling and tastes so good. I love the pepper jack cheese instead of cheddar for a change of pace, but if you don't like pepper jack, you can always use cheddar.

Provided by Redneck Epicurean

Categories     Breakfast

Time 40m

Yield 9 serving(s)

Number Of Ingredients 6

1/2 cup green pepper, diced fine
1/2 cup onion, diced fine
8 eggs
2 cups shredded monterey jack pepper cheese
1 lb bulk pork sausage
1/4 teaspoon black pepper

Steps:

  • Preheat the oven to 350°F.
  • Scramble the sausage, onions and peppers. Cook until the sausage is no longer pink and the vegetables are soft.
  • Drain off all the grease and place in a 9x9 oven-safe casserole. Beat the eggs and pepper and stir in the cheese.
  • Spread the meat mixture evenly and pour the egg mixture over the meat.
  • Bake 25-30 minutes or until the eggs are mostly firm, but still soft in the center.

Nutrition Facts : Calories 312.2, Fat 22.3, SaturatedFat 10.1, Cholesterol 235, Sodium 235.1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.9, Protein 24.9

CIABATTA STIRATA



Ciabatta Stirata image

The word ciabatta means "slipper," and stirata means "pulled and pressed."

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h50m

Yield 32

Number Of Ingredients 6

2 packages regular active dry yeast (4 1/2 teaspoons)
1 1/2 cups very warm water (115° to 120°)
3 to 3 1/4 cups Gold Medal™ Better for Bread™ bread flour or Gold Medal™ all-purpose flour
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon olive or vegetable oil

Steps:

  • In small bowl, dissolve yeast in warm water. Let stand about 5 minutes, stirring occasionally, until yeast comes to top of water. Meanwhile, in large bowl, mix 3 cups of the flour, the salt and sugar.
  • Stir yeast mixture into flour mixture, using wooden spoon, until flour is moistened. Stir in oil. Shape dough into a ball, using hands. (Dough should be soft and slightly sticky. If dough is too wet, work in small amounts of flour until dough holds together.)
  • Place dough on lightly floured surface. Knead 10 to 12 minutes or until dough is smooth and springy. Grease large bowl with shortening; lightly flour. Place dough in bowl, turning dough to coat all sides. Cover and let rise in warm place about 40 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • Gently push fist into dough to deflate. Place dough on lightly floured surface. Divide dough in half; shape each half into a ball. Cover and let rise on surface about 40 minutes or until dough has doubled in size.
  • Grease 2 large cookie sheets with shortening; lightly flour (or spray with cooking spray; do not flour). Stretch 1 ball of dough into 18x6-inch rectangle by pulling edges away from each other. (If dough is sticky, dust lightly with flour while stretching.) Place diagonally on cookie sheet. Gently flatten dough with fingers until about 1/2 inch thick. Repeat with remaining dough. Cover and let rise about 30 minutes or until dough has doubled in size. (Top will be uneven and bumpy.)
  • Heat oven to 375°F. Dust loaves lightly with flour. Bake 25 to 35 minutes or until loaves are golden brown and sound hollow when tapped. (If necessary, cover and refrigerate 1 loaf while the other loaf bakes.) Remove from cookie sheets to wire racks; cool.

Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 75 mg, Sugar 0 g, TransFat 0 g

CIABATTA



Ciabatta image

Try making a loaf of this Italian white bread with our simple recipe. Get that characteristic crisp crust and soft inside that's perfect for dipping in olive oil

Provided by Elena Silcock

Categories     Snack

Time 1h10m

Yield makes 2 loaves

Number Of Ingredients 6

¼ tsp dried active yeast
165g plain flour
½ tsp dried action yeast
35ml warm milk
1 tbsp olive oil
250g strong white bread flour

Steps:

  • The night before, make the biga (see tip, below). Stir yeast with 50ml warm water, stand for 10 mins, then add another 80ml warm water. Gradually add the flour in a stand mixer on its lowest setting. Once it's a wet dough, transfer to a well-oiled bowl, cover and leave for 12 hours or overnight at room temperature.
  • In the morning, combine the yeast and milk and leave to stand for 10 mins. Tip into a freestanding mixer fitted with a dough hook, add 160ml water, the biga and the olive oil. Then add the flour and 1 heaped tsp salt. Use the dough hook of a stand mixer to combine the dough. Knead for 10 mins until smooth and elastic. Don't worry if it looks very wet, it should to be a very wet dough! Pour into a well-oiled bowl and cover with cling film. Leave to prove for an hour and a half or until doubled in size.
  • Once rested, begin to do a series of folds - lift the dough from the edge, pull up, over, then release it. Turn the bowl 90 degrees and do the same again. Repeat so you do a full turn of the bowl twice, or 8 folds. Rest for 30 mins, then repeat the whole folding process once more.
  • Heat the oven to 220C/200C fan/gas mark 6. Tip the dough onto a really well-floured surface and cut in half. The dough will feel like a batter and spread across the surface a bit, but don't panic, just work on a well-floured surface, using the flour and a pastry scraper to help move the dough. Shape the dough into 2 large squares (about 20cm x 20cm). Dealing with each loaf at a time, fold the dough in from each side, as if folding a booklet. Flip over, then pick up the roll and place each onto separate well-floured sheets of baking paper. The roll will be very soft, so oil or flour your hands well. Allow to rest for another 30 mins, covered with a floured tea towel. Don't worry if it spreads a little.
  • While the dough rests, heat a baking sheet in the oven. Once the dough has rested, slide each of the loaves, along with the baking paper beneath them, onto the hot baking sheet. Bake for 35-40 mins, until the crust is golden and the loaves sound hollow when tapped on the base. Move to a wire rack and cool for an hour before slicing and serving with olive oil and balsamic vinegar.

Nutrition Facts : Calories 98 calories, Fat 1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.34 milligram of sodium

CAFE BORGATTA



Cafe Borgatta image

Make and share this Cafe Borgatta recipe from Food.com.

Provided by Teddi2

Categories     Beverages

Time 10m

Yield 4

Number Of Ingredients 5

1 cup 2% low-fat milk
2 tablespoons unsweetened cocoa
2 tablespoons granulated sugar
2 cups espresso or 2 cups decaffeinated espresso, brewed
1/2 cup sweetened whipped cream

Steps:

  • Heat milk in a small saucepan.
  • Sift cocoa and sugar into milk and whisk to blend.
  • Stir in espresso.
  • Divide equally into four small espresso or demitasse cups.
  • Top with whipped cream and grated orange. Makes 4 servings.

Nutrition Facts : Calories 82.7, Fat 3.5, SaturatedFat 2.1, Cholesterol 10.6, Sodium 52.1, Carbohydrate 11.6, Fiber 0.9, Sugar 10, Protein 2.9

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Cafe Borgata. Phone Number. 250-765-8868 Primary; Directions. Website. Open until 9:00 pm, See all hours. Cafe Borgata. 105-2550 Hollywood Rd N, Kelowna, BC V1V 2S6 Get directions » Phone Number. 250-765-8868 Primary; Directions. Website. Open until 9:00 pm, See all hours ...
From yellowpages.ca


CAFE BORGATA - HOME - FACEBOOK
2018-12-16 Located a short walk off the green at Borgata Lodge, Cafe Borgata is a gathering place where to... #7 3185 Via Centrale, Kelowna, BC, Canada V1V 2A7
From facebook.com


CAFE BORGATA - KELOWNA, BC - 105-2550 HOLLYWOOD RD N | CANPAGES
Situated at 105-2550 Hollywood Rd N in Kelowna, Cafe Borgata is an enterprise inside the coffee shops, cafes & espresso bars section of Canpages.ca online directory. Feel free to call 250-765-8868 to do business with Cafe Borgata that is near your area.. Finally, you can share this info with your contacts by using Facebook or Twitter icons.
From canpages.ca


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