The Nocturnal Chef

Breakfast & BrunchBy Amanda Potts

Breakfasts & Brunch

The Nocturnal Chef

Cook With Your Eyes Closed

Original Recipes & Photographs By Amanda Potts

Copyright 2014 Amanda Potts

To my sweet Calvi,the best taste tester and sous chef since day one.

Table of Contents

Introduction...........................................................................Ham & Havarti Croissants............................Quiche Lorraine.............................................................Breakfast Gnocchi......................................................Madelines...............................................................................Cornmeal Waffle.........................................................Coconut Tapioca Porridge............................Peaches & Cream Crepes...........................Pear Muffins........................................................................Overnight Pain Perdu............................................Buckwheat Crepes...................................................Butters...........................................................................................Yogurt Oatmeal............................................................Bacons.........................................................................................Greek Yogurt Pancakes....................................Breakfast Flat Bread..............................................Acknowledgments.......................................................

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Introduction

7.

IntroductionMornings are nothing short of a circus in my home. Growing up, it took the lights on, blankets removed, and eventually a squirt bottle soaking my face to motivate me enough to depart from bed. Now I consider it an accomplishment when I can wake up before snoozing five alarms on two separate clocks. Consequently, its no surprise that breakfast has continuously been the most neglected meal during my days.

As I entered into my college career, I had to endure many seven a.m. classes. My stomach always decided to protest with resounding growls at the most inopportune times, leaving me red-cheeked and awkward as I tried to pretend the interrupting sounds werent noticeable. Many times, I attempted to devour a banana or handful of cereal on my way out the door to try and silence the symphony, but it would never suffice.

And so, over the course of nearly a year, the Nocturnal Chef was developed, and I am finally able to indulge in substantial, gourmet meals upon waking, yet still have ample time to sleep in. Whether youre a student, employee, manager, parent, night owl, or you just appreciate delectable food, this cookbook is for you!

Each recipes instructions are divided into Night and Morning sections. Though a majority of the recipes can be made at one time, the Nocturnal Chefs methods will help alleviate the stress of early mornings. Many items can be stored in the freezer and refrigerator long-term, so take advantage of having readily made, homemade breakfasts at your disposal. If youre ever missing an ingredient, dont be afraid to substitute different proteins, yogurts, fruit, or spices to make it possible. These recipes are very versatile.

So go ahead..Press the snooze button.

Sweet Dreams!

8.

Ham & Havarti CroissantsWith Overnight Apple Butter

Ham & Havarti CroissantsYields: 4 croissants

4 fresh large croissants 12 to 15 thin slices of ham 4 large slices of Havarti cheese 1/4 cup apple butter 4 to 6 tablespoons Dijon mustard Grated Gruyre cheese to garnish (optional)

Morning:1. Preheat oven to 400 F. 2. Slice croissants in half and lay on baking sheet.3. Layer Dijon mustard, ham, and cheese on bottom half of

croissant, and sprinkle Gruyre cheese on top piece.4. Bake in preheated oven 4 to 7 minutes until cheese is

melted.5. Spread cold apple butter over melted cheese and return

tops to each sandwich.

Overnight Apple ButterYields: 5 to 6 pints

3lbs Granny Smith apples 3lbs Braeburn, McIntosh or Fuji apples 3 to 4 cups light brown sugar 1 heaping tablespoon cinnamon 2 teaspoons freshly ground nutmeg 2 teaspoons cloves Pinch of sea salt

night: 1. Peel, core, and dice apples. Place in slow cooker over low

heat.2. Add brown sugar, cinnamon, nutmeg, cloves and salt into

slow cooker. Stir into apples.3. Let cook overnight with an unsealed lid (to release steam) -

at least 8 to 10 hours. Stir before bed.

Morning: 1. Place cooked apple mixture and liquid into food processor.

Blend until desired texture and taste. Adjust seasonings if desired.

Storage: Refrigerate or freeze in airtight container. 9.

Ham & Havarti CroissantsWith Overnight Apple Butter

10.

Quiche Lorraine& Pate Brisee

11.

Quiche Lorraine& Pate Brisee

Pate BriseeYields: 1 11 crust

7 tablespoons of unsalted butter, cubed 1 & 1/2 cups of unbleached, all-purpose flour 1/4 teaspoon kosher salt 1/2 to 3/4 cup ice water

night: 1. Place cubed butter and measured flour in freezer until chilled.2. Remove and combine butter, flour, and salt with pastry blender until it resembles coarse meal. 3. Slowly pour ice water in and mix with hands just until dough starts to form. Work quickly to avoid

melting the butter.4. Press into disc, cover in plastic wrap, and refrigerate for 20 minutes.5. Remove from refrigerator and roll out on floured surface to a 14 round. 6. Lift and place over 9 to 11 quiche or tart pan, pressing down sides. 7. Prick bottom with fork numerous times, then cover with plastic wrap and freeze over night.

Quiche Lorraine Yields: 1 11 quiche or tart

6 eggs 3/4 cup crme fraiche or sour cream 3/4 cup grated Swiss or Gruyre cheese 1/4 cup milk 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon freshly ground pepper 4 to 5 slices of bacon (regular, turkey bacon, peppered bacon) 1 tart or pie pan covered with pate brisee 1 egg white

night: 1. Preheat oven to 400 F. Line bacon strips across a baking sheet covered in tinfoil. Place in oven

and bake for 18 to 20 minutes until crisp. 2. Meanwhile, whisk eggs and crme fraiche in medium bowl until combined. 3. Grate cheese and stir into egg mixture with milk, nutmeg, and pepper. Cover with plastic

wrap & refrigerate overnight. 4. Remove bacon from oven and let cool. Cut into pieces and store in airtight container in

refrigerator until morning.

Morning:1. Preheat oven to 425 F. 2. Cover quiche crust with buttered tinfoil and bake 10 minutes. Reduce temperature to 375F,

remove tinfoil, and continue baking for 10 minutes. 3. Remove crust from oven and let cool for 5 minutes. Brush egg white on bottom. 4. Sprinkle bacon pieces on bottom of crust. Stir refrigerated egg mixture and pour into

baked quiche crust. Bake in oven at 375 F for 25 to 35 minutes until set and golden brown.

12.

Gnocchi ScramblePotato Ricotta GnocchiYields: 4 servings

2 to 3 medium russet potatoes 1 cup ricotta 2 eggs 1 scant cup of unbleached, all-purpose flour Pepper, to taste Freshly ground nutmeg, to taste Pinch of sea salt

night: 1. Boil a large pot of water and boil unpeeled potatoes for 20 to 25 minutes.2. Once cool enough to touch, peel potatoes and place potato interior through

ricer.3. Combine 1 cup of riced potatoes, ricotta, eggs, pepper, nutmeg, and sea salt

in large bowl. Slowly add flour and mix gently until moistened. Knead for one minute. Do not over-knead.

4. Roll out dough on lightly floured surface and cut into pillow shapes. Place on baking sheet lined with parchment and cover. Freeze overnight.

Morning or night:1. Boil a large pot of water. Place gnocchi in and cook until they rise to the

surface. Remove with a slotted spoon and hold until ready to use.

Gnocchi ScrambleYields: 4 servings

3 to 4 cups cooked gnocchi 4 tablespoons sour cream 2 to 3 eggs, scrambled and chopped 1/2 red pepper, julienned 1/2 yellow pepper, julienned 1/2 red onion, finely diced 4 strips bacon, cooked and chopped 1 cup freshly grated Colby Jack cheese Pinch of paprika Pinch of sea salt

night: 2. Gently combine cooked gnocchi, sour cream, scrambled eggs, peppers,

onion, bacon, paprika and salt into large bowl. 3. Divide among four personal ramekins and sprinkle cheese on top.4. Cover with plastic wrap and refrigerate overnight.

Morning:1. Preheat oven to 350 F.2. Uncover ramekins and place in oven for 20 to 25 minutes until golden brown

and cheese is melted. 13.

Gnocchi Scramble

14.

Madelines

15.

MadelinesCitrus MadelinesYields: 12 medium sized madelines

2/3 cup unbleached, all-purpose flour 3/4 teaspoon baking powder Pinch of sea salt 1/2 cup sugar 2 eggs 5 tablespoons unsalted butter, melted and cooled Zest and juice of one medium orange Powdered sugar, for dusting 1 madeline pan (found online or at William Sonoma store)

night: 1. In medium bowl, mix eggs and sugar until light and fluffy.2. Sift flour, baking powder, and salt into egg mixture. Stir until combined.3. Stir in butter, orange zest, and juice until thick batter is formed. 4. Press plastic wrap onto surface of madeline batter and cover. Refrigerate overnight.

Morning:1. Preheat oven to 400 F.2. Butter madeline pan and scoop one large spoonful into each shell. 3. Place in oven and bake 11 to 13 minutes until edges are golden brown and madeline is puffed.4. Remove from pan and cool. Dust with powdered sugar and serve.

Chocolate Cherry Madelines

Follow madeline instructions above, but substitute orange juice and zest for 1/4 cup dark chocolate chips and 1/4 cup frozen or fresh chopped cherries .

Blackberry Lemon Madelines

Follow madeline instructions above, but substitute orange and zest for lemon juice and zest, and add 1/4 cup frozen or fresh chopped blackberries.

16.

Overnight Corn WaffleWith Eggs Florentine

Overnight Corn WaffleYields: 3 to 4 large waffles

1/2 cup warm water 1 1/2 teaspoons active-dry yeast 1/2 cup buttermilk 1/2 cup cornmeal 1/2 cup unbleached, all-purpose flour 2 tablespoons unsalted butter, melted & cooled 1 tablespoon sugar Pinch of sea salt

night: 1. Place yeast in warm water in large bowl and let sit for five minutes.2. Add flour, cornmeal, buttermilk, butter, sugar, and salt. Mix until smooth.3. Cover with plastic wrap and refrigerate overnight.

Morning:1. Preheat waffle maker to high temperature.2. Pour about 1/2 cup batter onto waffle maker and cook as directed.

Eggs Florentine & Hollandaise SauceYields: 4 toppings

4 eggs 2 1/2 cups spinach 1/2 cup butter Freshly grated Gruyre cheese 2 egg yolks 1 tablespoon lemon juice

night: 1. To poach eggs, slightly under cook them one at a time in a pot with almost simmering

water. Remove them from water with slotted spoon and place in bowl of cold water.2. Cover with plastic wrap and refrigerate overnight.

Morning:1. Place the 2 egg yolks in blender and add lemon juice.2. Melt butter in sauce pan until liquid. 3. Turn on blender and pour steady stream of butter into egg yolks and lemon

juice until sauce is formed4. Reheat poached eggs one at a time in almost simmering water for one minute.5. Blanch spinach in boiling water. Top waffle with spinach, grated cheese,

poached egg, and hollandaise sauce. 17.

Overnight Corn WaffleWith Eggs Florentine

18.

Coconut Tapioca PorridgeWith Strawberry-Lime Coulis

19.

Coconut Tapioca PorridgeWith Strawberry-Lime Coulis

Coconut Tapioca Porridge Yields: 2 to 3 servings

1/2 cup pearl tapioca (not instant) 1 1/4 cup of coconut milk, reserved 1 cup coconut milk 1/2 cup sugar 2 eggs, lightly beaten Pinch of sea salt 1 teaspoon vanilla

night: 1. Place tapioca pearls in medium sized bowl with 1 1/4 cup reserved coconut milk. Cover with plastic wrap and refrigerate overnight.

Morning: 1. Place refrigerated tapioca pearls and coconut milk into large saucepan.2. Add 1 cup of coconut milk, sugar, lightly beaten eggs, and sea salt into

sauce pan and stir. 3. Turn heat to medium and whisk tapioca frequently, for about 8 to 10

minutes, until it starts to simmer.4. Reduce heat to low and cook for 12 to 15 minutes until pearls are

translucent and the mixture thickens, whisking frequently.5. Remove from heat, cover, and let stand for 5 minutes. 6. Remove lid and stir in vanilla. Serve warm with strawberry-lime coulis.

Storage: After cooled, press plastic wrap onto surface of tapioca and refrigerate for 1 day. Serve cold.

Strawberry-Lime CoulisYields: 1 pint

1 pint of strawberries, quartered & hulled 3 to 4 tablespoons powdered sugar Zest and juice of 1 lime

night: 1. Place quartered and hulled strawberries, sugar, lime zest and juice into

food processor or blender.2. Puree until smooth. Press through sieve to remove seeds (if desired). 3. Place in airtight container and refrigerate until morning to top tapioca.

20.

Peaches & Cream CrepesWith Brown Butter Peaches

Crepes:Yields: 8 to 10 medium sized crepes

1/2 cup unbleached, all-purpose flour 3/4 to 1 cup milk 2 eggs 2 tablespoons sugar 2 tablespoons unsalted butter, melted & cooled Pinch of sea salt

night: 1. Combine flour, milk, eggs, sugar and salt in medium sized bowl and mix with a

fork until smooth.2. Pour in melted butter and finishing mixing.3. Cover with plastic wrap and refrigerate until morning.

Morning:1. Remove crepe batter from refrigerator and bring to room temperature. 2. Heat non-stick pan over medium high heat.3. Stir batter. If it is too thick to easily pour, add additional milk until desired

consistency.4. Pour 1/4 cup batter into preheated pan and rotate to ensure even distribution5. Cook for 1 to 2 minutes until edges are browned and slightly crispy.6. Flip with heat resistance spatula and cook another 1 to 2 minutes.7. Remove from pan and fill with brown butter peaches, homemade whipped

cream, and almond slices.

Brown Butter PeachesYields: Filling for 8 to 10 medium sized crepes.

2 ripe peaches 3 tablespoons unsalted butter 3 to 4 tablespoons brown sugar 1 teaspoon cinnamon 1 teaspoon freshly ground nutmeg

Morning:1. Thinly slice peaches, leaving the skin on if desired.2. Heat butter over medium heat in sauce pan until browned.3. Place peaches, brown sugar, cinnamon, and nutmeg into brown butter and

sautee for 3 to 5 minutes until browned. 4. Serve inside crepes.

21.

Peaches & Cream CrepesWith Brown Butter Peaches

22.

Pear MuffinsWith Almond Streusel

23.

Pear MuffinsWith Almond Streusel

Pear MuffinsYields: 12 muffins

3/4 cup unbleached, all-purpose flour 3/4 cup almond flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda Pinch of sea salt 2 eggs 3/4 cup light brown sugar 1/2 cup butter, room temperature 1 cup unsweetened applesauce 1/2 teaspoon vanilla 1 pear, thinly sliced 1 to 2 pears, diced coarsely Prepared streusel

night: 1. Sift flours, baking powder, baking soda, and salt into large bowl. 2. Cream sugar, butter and vanilla in mixer until light and fluffy. Add

eggs one at a time and mix until incorporated. 3. Stir in apple sauce, then fold in flour mixture until moistened. 4. Press plastic wrap onto surface and refrigerate until morning.

Morning:

1. Preheat oven to 400 F. 2. Coarsely dice 1 to 2 pears and gently mix into muffin batter.3. Fill muffin cups 3/4 full with batter.4. Thinly slice 1 pear into crescent shaped pieces and top muffin

batter with almond streusel and pear slices.5. Bake 17 to 20 minutes until golden brown. Remove from oven

and let cool on wire rack for 5 minutes.

Almond Streusel Yields: Topping for 12 muffins

1/4 cup unbleached, all-purpose flour 1/2 cup almond flour 2 tablespoons sugar 6 tablespoons unsalted butter, cut into small pieces

night: 1. Place ingredients in small bowl and mix together with finger tips

until combined. Do not let butter melt. 2. Store in airtight container in the refrigerator up to 3 days. 24.

Overnight Pain PerduWith Berries

Overnight Pain PerduYields: 4 to 6 servings

1 day old loaf of brioche bread or a baguette 1/4 cup unsalted butter 1 cup half & half 1/2 cup milk 5 eggs Zest of half an orange Dash of cinnamon Fresh or frozen wild blueberries and raspberries Powdered sugar, to garnish

night: 1. Cut butter into small squares and place across the bottom of an 8x8 glass pan.2. Cut brioche or baguette into slices and place in two rows in pan.3. Crack eggs into medium sized bowl and whisk until mixed. 4. Add half & half, milk, orange zest, and a dash of cinnamon to eggs, then whisk until

combined. 5. Pour evenly over bread. Cover with plastic wrap and refrigerate overnight.

Morning:1. Preheat oven to 350 F.2. Uncover refrigerated glass pan and add wild blueberries and raspberries to top of

bread.3. Place in oven and bake 35 to 45 minutes until golden brown and egg mixture is set.4. Remove from oven and let sit for 8 minutes. Sprinkle powdered sugar on top and serve.

25.

Overnight Pain PerduWith Berries

26.

Buckwheat CrepesWith Prosciutto, Gruyre & Egg

27.

Buckwheat CrepesWith Prosciutto, Gruyre & Egg

Buckwheat Crepes Yields: 6 to 8 medium sized crepes

3/4 cup unbleached, all-purpose flour 3/4 cup buckwheat flour 2 eggs 2 cups milk 2 tablespoons unsalted butter, melted & cooled Pinch of sea salt

night1. Combine all ingredients in medium sized bowl and beat until

smooth.2. Cover with plastic wrap and refrigerate until morning.

Morning1. Remove batter from refrigerator and bring to room

temperature. 2. Preheat non-stick pan over medium-high heat.3. Pour less than 1/4 cup batter into pan and rotate until evenly

distributed. 4. Let crepe cook for 1 to 2 minutes per side until crisp and flip

once with heat-resistance spatula. 5. Remove from pan and layer desired fillings inside crepe.

Savory Crepe FillingsYields: Filling for 6 to 8 medium sized crepes

14 to 18 thin slices of prosciutto 6 to 8 poached eggs Grated Gruyre cheese Sauted vegetables, as side

night1. Slightly under cook eggs one at a time in pot with almost

simmering water. Remove them from water with slotted spoon and place in bowl of cold water.

2. Cover with plastic wrap and refrigerate overnight.

Morning1. Reheat poached eggs one at a time in almost simmering

water for one minute.2. Fill warm crepes with prosciutto, Gruyre cheese, and

poached eggs. Fold crepe in half and serve with sauted vegetables.

28.

ButtersWhipped Orange Honey ButterYields: 3/4 cup,

1/2 cup unsalted butter, softened 1/4 cup honey 3 tablespoons powdered sugar 1 teaspoon orange zest 2 tablespoons freshly squeezed orange juice Pinch of sea salt

night:1. In a medium bowl, whisk butter and honey until smooth.2. Whip powdered sugar, orange zest, orange juice and salt into

butter mixture until fluffy.3. Refrigerate until use.

Storage: Refrigerate in air-tight container up to 1 week.

Overnight Apple ButterSee page 9

Grammys Pumpkin ButterYields: 3 1/2 cups

1 15oz can pureed pumpkin (2 cups) 3/4 cup brown sugar 1/2 cup maple syrup 1/4 cup apple cider or juice 1 tablespoon lemon juice 1 teaspoon cinnamon 3/4 teaspoon freshly ground nutmeg 1/4 teaspoon ground cloves Pinch of sea salt 1/4 cup chopped pecans

night:1. In a medium sauce pan, combine all ingredients and bring to boil. 2. Reduce to medium heat and simmer uncovered for 30 minutes until

thickened, stirring often. 3. Remove from heat and let cool

Storage: Refrigerate in air-tight container for up to 1 week, or in freezer for 4 months.

29.

Butters

30.

Yogurt OatmealWith Macaroon Granola

Macaroon GranolaYields: About 2 cups

2/3 cup old-fashioned oats 1/3 cup coconut flakes + 1/4 cup after baking 1/4 cup sliced almonds 2 tablespoons coconut oil 1/2 tablespoon vanilla 2 to 3 tablespoons light brown sugar 3 tablespoons honey Pinch of sea salt

night: 1. Preheat oven to 325 F.1. Combine all ingredients in medium sized bowl and mix together

with hands, evenly spreading sugar, honey, and coconut oil.2. Spread in a thin layer on a baking pan lined with a silicone mat.3. Bake in oven for 10 to 15 minutes until golden brown, stirring

after 7 minutes.4. Remove from oven and let cool. Mix in additional 1/4 cup of

coconut flakes.

Storage: Store in air-tight container up to 1 month

Yogurt OatmealYields: 2 servings

1 cup of old-fashioned oats 1 3/4 cup water 4 to 6 tablespoons of yogurt - any flavor Frozen berries (optional)

Morning:1. Combine oatmeal and water in pot over medium heat.2. Bring to a boil, then turn down to a simmer.3. Stir in berries (optional) and let cook for about 10 minutes until

desired, creamy consistency.4. Remove from heat and stir in yogurt.5. Place in bowls and top with granola.

31.

Yogurt OatmealWith Macaroon Granola

32.

Bacon

33.

BaconPreheat oven to 400 F. Line bacon strips across a baking sheet covered in tinfoil. Place in oven and bake for 18 to 20 minutes until crisp.

Praline Pecan Bacon & Cinnamon Sugar BaconYields: 4 servings

8 pieces of bacon 1/4 cup chopped pecans 1/4 cup brown sugar Dash of cayenne

8 pieces of bacon 2 tablespoons cinnamon 1/4 cup sugar

Morning:1. Follow above instructions for cooking bacon.2. Meanwhile, combine pecans, sugar and cayenne in

small bowl and cinnamon and sugar in a separate bowl.

3. After 15 minutes of cooking, sprinkle either the Praline Pecan topping or Cinnamon Sugar topping onto bacon pieces and finish in oven for 3 to 5 minutes.

Bacon-Wrapped DatesYields: 4 servings

8 to 12 dried, pitted dates 5 to 6 pieces of thick-cut bacon 1/8 cup maple syrup Toothpicks

night1. Wrap dates once in bacon and place seam side

down onto baking sheet..2. Place toothpicks through date to hold bacon in

place.3. Cover with plastic wrap and refrigerate over night.

Morning:4. Follow above directions for cooking bacon. Rotate

bacon wrapped dates after 7 minutes.5. Remove from oven and brush with maple syrup.

34.

Greek Yogurt PancakesWith Various Toppings

35.

Greek Yogurt PancakesWith Various Toppings

Greek Yogurt Pancakes Yields: 4 to 6 medium sized pancakes

1/2 cup unbleached, all-purpose flour 1/2 cup plain Greek yogurt 2/3 cup milk 2 tablespoons sugar 1 egg 1 tablespoon melted & cooled butter Pinch of sea salt

night1. Combine all ingredients in medium sized bowl and stir until smooth.2. Cover with plastic wrap and refrigerate until morning.

Morning1. Remove batter from refrigerator and bring to room temperature. 2. Preheat griddle or non-stick pan over medium heat and cook scant

1/4 cup of pancake batter until golden brown on both sides. Flip once.

3. Top with blueberry banana compote and maple syrup.

Pancake Topping Suggestions4. Fresh Fruit: Strawberries, bananas, raspberries, blueberries, apples Syrups: coconut, buttermilk, molasses, spiced cherry, maple Compotes: blueberry banana, blackberry plum, apple cinnamon Butters; compound butters, apple butter, pumpkin butter, almond

butter, peanut butter

36.

Breakfast Flat BreadWith Pineapple Salsa

Breakfast Flat BreadYields: 3 to 5 servings

1 pizza dough 1 cup prepared tomato sauce 1/2 cup freshly grated mozzarella cheese 1/2 cup freshly grated pepper jack cheese 1/2 yellow bell pepper, julienned 1/2 red bell pepper, julienned 1/4 cup red onion, diced 7 to 10 pieces of thinly sliced prosciutto 2 eggs

night1. Grate cheese and store in airtight container in the refrigerator.2. Cut vegetables and combine. Place in airtight container in the refrigerator.

Morning1. Place pizza stone in oven and preheat oven to 400 F.2. Roll out pizza dough thinly and place on preheated pizza stone for 2 to 4 minutes.3. Spread tomato sauce evenly on pizza dough, and layer with cheeses, vegetables and

prosciutto. 4. Crack eggs on top of pizza and cook for 10 to 15 minutes until crust is golden brown and

egg is done.5. Serve with Pineapple Salsa.

Pineapple SalsaYields: 3 to 5 servings

1 cup diced pineapple, canned or fresh 1 Roma tomato, diced 1/4 cup red onion, finely diced 1/4 cup chopped cilantro 1/2 jalapeo, finely diced (optional) Juice of half a lime

night1. Combine pineapple, tomato, red onion, and chopped cilantro in small bowl

and mix gently. Squeeze lime juice over mixture.2. Store in airtight container and refrigerate until morning.

37.

Breakfast Flat BreadWith Pineapple Salsa

38.

Acknowledgments

39.

AcknowledgmentsThis cookbook was a far greater undertaking for my Undergraduate Senior Project than I couldve ever imagined. I am in debt to the following people and owe them all of my thanks:

First and foremost, to my wonderful, selfless mother: Thank you for unceasingly believing in all of my outlandish and over-the-top projects, goals, and dreams. You never hesitate to sacrifice your time, finances, and sleep in order to make them possible. Your support and encouragement is what keeps me afloat and moving forward. Weve always been best friends, but after projects like these, my appreciation and admiration for you grows ten-fold. Oh, and thank you for washing my mountains of dishes, and being my third, fourth, and fifth hand in the kitchen. Ready for the sequel?

To my mentor, professor, and inspiration, Jeff Hamblin: Years ago, as I sat in your Introduction to Culinary Arts class, completely afraid of tasting anything new, my entire direction in life was transformed after witnessing your contagious passion for food. Your teachings, high expectations, innovation, desire to serve others with food, and attentiveness to your students needs, is the reason why I discovered the joy and opportunities that exist in the kitchen. Thank you for being such an influential teacher and friend.

To my sweet son, Calvi: Words cant express how much I love it when you ask to pull your chair up to the counter to, Help Mama cook. Though you dont understand now, thank you for enduring endless hours of grocery shopping, library trips to check out piles of cookbooks, long days in the kitchen, and all of the time Ive been hidden behind a camera. Everything I work towards is for you.

To my amazing grandparents: You both constantly lift me up with such motivating words and reassurance. This venture back to school would not have been possible were it not for your sacrifices and help. Thank you for trying my new recipes and providing honest feedback, as well as sharing about the role of food throughout your lives. You two inspire me to work hard and improve. I always look forward to sharing meals with you both around the dinner table, and the tapioca recipe in this book is dedicated to you!

To my best gourmet foodie and confidante, Marissa: Im eternally grateful that youve stuck with our friendship when youve had to suffer through many years of my ridiculous pickiness and cheese tacos. After testing your patience for so long, I have never been more thrilled to finally share a love of food with you. Thank you for always keeping in touch and lending a listening ear or advice for my cooking dilemmas, as well as rejoicing in delicious successes. I cannot wait for the day that we live close to each other again and can spend hours in the kitchen together.

To all of my other friends and family members whove come to my rescue with missing ingredients, babysitting, taste-testing, and motivation THANK YOU.

40.

The heights by great men reached and kept were not attained by sudden flight, but they, while their compan-

ions slept, were toiling upward in the night.

Henry Wadsworth Longfellow

Bursting with original recipes and dreamy food photography, The Nocturnal Chef Cookbook inspires even

the busiest of people to spend time in the kitchen. Learn what it means to cook with your eyes closed, and prepare

delectable dishes worth waking up to.