About breakfast eggs....... LA’s favorite breakfast-sandwich is coming east
A good reason to get up in the morning. Smoked salmon, fromage blanc,
a sunny- side-up egg, pickled red onions, havarti cheese, chives on a toasted bun.
This week: Eggs with a funny name; a Pineapple Chutney; and a low-carb Crab Casserole!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
Now Sarah Michelle Gellar is out April 4th with a cookbook for families “Stirring Up Fun with Food” “More than 100 fun food-crafting ideas that will engage, delight, and amaze kids”
My wife is in the kitchen making artichoke poulet casserole.
Can’t wait! One of my favorite dishes.
About breakfast eggs....... LA’s favorite breakfast-sandwich is coming east
A good reason to get up in the morning. Smoked salmon, fromage blanc,
a sunny- side-up egg, pickled red onions, havarti cheese, chives on a toasted bun.
“Scotch Eggs”
Hard boiled eggs wrapped in sausage, breaded (I use Panko crumbs)and fried or baked. Many recipes on “AllRecipes.com”. I like to serve mine with hollandaise sauce. Great for an Easter brunch.
I made the Low Carb Taco Casserole from a couple of threads ago & it was tasty. I also made the Moc ‘N Cheese from the Wolfe Pitt (low carb recipes) & it was yummy - could have eaten the whole 8 x 8 pan in one sitting. As it was, I ate a good bit of it & had it for breakfast the next morning, too.
Some ‘tips’ I never posted on the last thread:
I use blue painter’s tape (1 inch width) for labeling. It sticks on freezer bags & is great for canning jars. Previously, we bought some ‘freezer labels’ & they have to be soaked off (Goo Gone was a little faster) - horrible. The blue painter’s tape peels right off. I use a sharpie marker for writing on the tape.
Also, while making the taco casserole, it called for a quarter cup of tomato sauce. I hated to waste the rest in the can so I used some plastic cups ... the small ones fruit/applesauce, etc. come in .... and put a quarter cup of sauce in each cup, froze them, then put them in a zip lock bag & labeled. Freezing in an ice cube tray was another option, but to get a measured 1/4 cup, the small plastic cups worked well.
This makes a pretty nice low-carb quiche...
Green Chili Egg Casserole
10 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3 cups shredded Monterey Jack cheese
1 cup shredded Pepper Jack
2 cups cottage cheese
1/2 cup butter or margarine, melted
2 (4 ounce) cans chopped green chilies
(Optional additions; sauteed mushrooms, onions, bell peppers, jalapenos, spinach, and cooked bacon, ham, etc.)
Directions:
In a large bowl, beat eggs. Combine flour, baking powder and salt; stir into eggs (batter will be lumpy). Add cheeses, butter and chilies. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Serve with salsa, sour cream, etc., if desired.
You can’t escape this shakshuka (sp) and its different manifestations. The Guardian! The Telegraph! The New York Times! The Jerusalem Post! The NY Post and The Star-Ledger.
It’s just an old dish that was once called Eggs in Purgatory and eaten while drunk, lol.
I’ve seen those eggs on foodtv and was never quite sure what they were talking about
Somehow I think eggs and tomatoes just seems wrong. So I should make it so I change my mind about that ;)
I missed the problems thread! Bummer! I will have to go search for it.
I too loved Mollie Katzberg’s cookbook. A friend had it and I tried a bunch of recipes a long time ago. Thanks for that blast from the past! Exciting.
Fellow cooks, I am desperate for a THICK brownie recipe. I found one last night and it does make thicker brownies. I want at least 1.5 inches. But this recipe has not much flavor and the consistency is dryer than the masses wanted.
I think there is a chemistry issue. I need the 9x13 pan quantity. But I don’t think you can get a chewy, tasty, chocolate chip studded brownie that is really thick in that size without some compromises somewhere, or else the insides might not be solid enough to eat.
Anyone have the secret? I have not found anything online.
This is a southern type breakfast-lots of great recipes at this site too.
http://gardenandgun.com/recipe/a-big-bad-breakfast/
This is an easy brunch idea:
Leek, Egg and Cheese Torta
By: Lucy Waverman
A quick, make-ahead dish that is always a huge hit. Substitute vegetables such as mushrooms, onions or spinach for the leeks, if desired. Use white bread if you want the bread to disappear or whole wheat for more flavour. Make up to one day ahead of time and refrigerate until needed. Let stand at room temperature for an hour before baking.
2 tbsp (25 mL) olive oil
6 leeks, white part only, sliced
1/2 tsp (2 mL) dried thyme
Salt and freshly ground pepper
12 slices thinly sliced bread, crusts removed
1 cup (250 mL) grated Cheddar cheese
8 oz (250 g) Brie, chopped
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) hot pepper sauce
6 eggs, beaten
3 cups (750 mL) half and half or whipping cream
1. Heat oil in skillet on medium heat. Add leeks and sauté for 5 minutes or until beginning to soften. Add thyme and season with salt and pepper to taste. Remove from heat.
2. Butter a 9 x 13-inch (3 L) baking dish. Layer half of bread slices. Top with half of leeks and half of Cheddar and Brie. Make a second layer of bread, leeks and cheeses.
3. Whisk together mustard, hot pepper sauce, eggs and cream. Season with salt and pepper. Pour over bread layers. Let sit covered for 1 hour or overnight in refrigerator.
4. Preheat oven to 350°F (180°C). Bake for 40 minutes or until puffed and set. Cool slightly and serve from baking dish.
Serves 8
Thanks for the pineapple relish recipe JT...got a whole pineapple in the fridge for 1/2 off price as it was getting a bit too soft. I will make this today.
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/
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!)
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.