Posted on 03/31/2017 5:00:55 PM PDT by Jamestown1630
Shakshouka is a Middle-Eastern egg dish, very similar to an Italian version called ‘Eggs in Purgatory’, both poached in a spicy tomato sauce. Eggs are not just for breakfast, and sometimes the perfect comfort dinner is an egg one. You can make this with fresh or canned tomatoes, and I like this one from the website Add a Pinch:
https://addapinch.com/eggs-purgatory-recipe/
I’ve always been very partial to the cookbooks that I began with when I was young; one of my favorite authors has always been Molly Katzen, whose ‘Enchanted Broccoli Forest’ was one of my go-to books when I was experimenting with vegetarianism. I recently found this interesting recipe for Peceli - Pineapple Relish that she describes as ‘Chutney, Indonesian Style’ - in another of her books, ‘Still Life With Menu’:
Piceli (Spicy Pineapple Relish)
3 C. fresh, ripe Pineapple chunks
1 C. water or fruit juice (Orange, apple, pineapple)
¼ tsp. Salt
Freshly Grated Black Pepper
½ tsp. Ground Cumin
½ tsp. Ground Coriander
½ tsp. Ground Cloves
½ tsp. Cinnamon
½ tsp. Crushed Red Pepper (or less, to taste)
¼ tsp. Nutmeg
2 T. packed Brown Sugar
2 T. fresh Lemon Juice
½ C. minced Onion
Combine everything is a heavy saucepan. Bring to a boil. Reduce heat to moderate. Cook 20 to 30 minutes uncovered, or until reduced to a chutney-like thickness.
Cool and refrigerate until use.
Here is a link to Molly’s website, with lots of recipes:
http://www.molliekatzen.com/archives.php
I was looking around for a low-carb Crab Casserole that might be quicker to make than my version of Crab Imperial, and found this Hot Crab Casserole:
-JT
I know Miss M...but I love this egg dish. Best one I had was in Israel in a tiny little sidewalk cafe.
I love that site...Garden and Gun.
So quintessentially Southern....and the recipes....yum yum yum.
There are some fantastic chefs in the South. I love their take on old classic southern food.
We like to make this for breakfast when we are feeling virtuous about our dietary intake. We spoil it through with a spicy Bloody Mary.
WSJ has some great food articles but they are now hiding them behind their wall. We like Chef Bowien’s take on SE asian cooking: His Restaurants: Mission Chinese Food, in San Francisco and New York
What He’s Known For: Making Chinese classics his own by amping up the flavor and turning up the heat.
The crêpe acts as a protective barrier to prevent overcooking the omelet. Made with potato flour and water, the batter sets quickly, forming a sheer, crisp layer that clings to the eggs as they cook. “The interior should be like a French omelet,” Mr. Bowien said. “It shouldn’t be too runny. Just a little bit.”
Early in his career, Mr. Bowien worked the line in high-profile New York and San Francisco kitchens. Realizing he was more interested in interpreting traditions than conquering them, he set off to chart his own, highly original path at his Mission Chinese Food restaurants. “I knew I couldn’t out-cook [my colleagues] in a French brigade way,” he said. “So I thought, What can we do that is different?”
Chef Danny Bowien’s Clam Omelet with Cabbage Peanut slaw
Total Time: 25 minutes Serves: 2
Ingredients
1 cup cold water
2 tablespoons potato flour
4 eggs
1 tablespoon finely chopped chives
¼ teaspoon sugar
2 tablespoons fish sauce
10 medium clams, such as Manila
2 cups Napa cabbage, thinly sliced
½ cup fresh mint leaves, roughly torn
½ cup cilantro leaves
½ cup toasted peanuts, roughly chopped
Juice of 1 lime
1 tablespoon grapeseed oil
1 teaspoon minced garlic
1 teaspoon chili paste
Pinch freshly ground black pepper
1 teaspoon oyster sauce
What To Do
1. In a bowl, whisk water into potato flour to form a smooth batter. Let rest at least 15 minutes. Meanwhile, beat eggs, chives, sugar and 1 tablespoon fish sauce until combined. Set aside.
2. In a medium lidded pan, steam clams over medium heat until shells just open, about 5 minutes. Remove pan from heat. Pick meat from shells, set meat aside and discard shells. Reserve pan juices.
3. In a medium bowl, combine cabbage, mint, cilantro and nuts. Toss with remaining fish sauce and lime juice to taste. Set aside.
4. In a nonstick pan, heat half oil over medium-high heat. Pour in half batter and shake pan to distribute batter across pan’s surface. Once crêpe begins to set, after 1-2 minutes, swirl in half egg mixture and evenly distribute over crêpe. Cook, without flipping, until omelet’s top is nearly set but slightly runny, 2-3 minutes. Using a thin spatula, release omelet from pan and slide it onto a plate, crêpe-side down. Repeat with remaining batter and egg.
5. Add garlic, chili paste, pepper and oyster sauce to pan with reserved clam juices. Bring to a gentle simmer over medium heat. Return clams to pan and sauté until warmed through, about 30 seconds.
6. Distribute clams and some pan juices across centers of omelets. Scatter a handful of slaw over clams. Fold omelets over filling and top with more slaw.
I always get asked to make this for Easter or Christmas brunch. It is someone time consuming, but I have frozen it, defrosted in the fridge and then baked as usual.
I always use a springboard pan and add a chile hollandaise sauce over it.
It makes a beautiful presentation.
http://allrecipes.com/recipe/24139/brunch-omelet-torte/
A great dish but your inventive fillip....adding chili Hollandaise makes it a heavenly 5-star gourmet treat.
One of the reviewers of the recipe gave me that tip. It really was a wonderful addition.
I’ll be back this evening to share my recipe for Crock Pot Rabbit. I’m sure you’ll ALL want that one, LOL!
(I’m playing outside, today - it’s too nice to be indoors!)
OATMEAL LEMON CREAM BARS
CRUST elec/mixer cream ½ cup butter, cup dk/br/sugar on med til
crumbly. Separately whisk 1⅓ c flour, ½ tsp salt, tsp b/powder. Add
cup old-fashioned oats; stir/combine. Add dry ing to butter mixture;
mix well. Press ¾ into greased 8x8 sq pan.
ASSEMBLY Spread Filling evenly on top Crust. Top w/ rest Crust.
Bake golden 50 deg 20-25 min. Cool, then frige/set 30 min.
SERVE cut into bars.
FILLING 14 oz can sweet/cond/milk, 2 tsp lemon zest, ¼ cup l/juice, ¼ tsp lemon extract.
NOTE: In a hurry? Use box oatmeal cookie mix for crust step.
That’s an interesting idea. I do use cornstarch for a lot of things, so why not try using it like you do. Thank you.
Two small zucchini (sliced into half moons)
One small or half large onion (Diced)
1/2 cup sliced mushrooms (Can be left out if mushrooms are not your thing)
Six eggs (beaten)
1/4 cup cream (you can use anything up to skim milk if you must but the cream will make it oh-lala)
1/2 cup grated cheese (mozzarella or muenster is best)
1 teaspoon Italian seasoning
1 teaspoon Dijon mustard
pat butter
Salt & pepper to taste
Melt butter in 12 inch skillet, add onion, zucchini and mushrooms and sweat for about 5-7 minutes. You want them softened not browned.
Add cream, mustard and seasonings, stir to combine
Stir in the beaten eggs, cook about a minute
Now add in the cheese.
Pop into 350 degree oven for 5-7 minutes.
Serve with sliced tomatoes, a green salad and some garlic naan.
I’d make that just for the Garlic Cheese Grits.
(I saw that magazine in my doctor’s office once - it’s very nice.)
Thanks for the ping...I love to try new recipes...
I made the mistake last night of reading this thread & that photo of the perfect chop tormented me until I went to sleep. Am going to get some chops on Monday.
G & G is one of the most beautifully produced magazines.
Help. Can anyone explain why I can make homemade mayo by hand every time but it never works in the blender? Am I doomed to an aching arm while everyone else pushes one button and zap! they have mayo?
Who knew they made hollandaise in a packet? It’s so super simple to make at home.
3 egg yolks
2 T cold water
1 stick unsalted butter cut into 6 pieces
1 T lemon juice
pinch salt
pinch cayenne
In a small sauce pan over med high heat, wisk together the yolks, water and one piece of butter. When the butter is melted, add another piece. Keep adding butter pieces as each melts wisking the entire time. When all butter has been incorporated, stir in the remaining ingredients.
It isn’t a “difficult” sauce as cookbooks claim. And no need for a double boiler. Takes all of a couple minutes and it’s done. I’ve been making this since 1980 without a fail but if it does just throw in some minced onion and parsley and call it béarnaise sauce and no one’s the wiser.
If it does fail, just throw in
Here’s a no brainer hollandaise sauce recipe for your eggs benedict.
Take a bite of your husband’s eggs with hot sauce and you’ll change your mind.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.