prep time: tbd
cook time: 30 minutes
servings: 10 scones
ingredients:
1 3/4 cups + 2 tablespoons flour
1/2 cup hazelnuts - toasted and ground
1 tablespoon + 1 1/2 teaspoon baking powder
5 tablespoons sugar + more for sprinkling
1 teaspoon salt
1 cup + 2 tablespoon cold unsalted butter - cut into 1/2-inch cubes
6 tablespoon cold buttermilk
1 teaspoon vanilla extract
1 cup chopped dark chocolate
1 batch egg wash
steps:
1. in a very large bowl, combine the flour, hazelnuts, baking powder, sugar, and salt and toss well. throw in the cold butter and work it with your fingertips until the pieces are pea-and lima bean-size. add the buttermilk, vanilla, and chocolate. lightly toss to distribute.
2. dump the flour mixture onto a clean surface and using only the heel of your palm, quickly flatten out the dough. gather the dough back together in a mound and repeat. avoid overworking. pea-sized bits of butter should remain.
3. form the scones by tightly packing the dough into an ice-cream scoop; then transfer to an ungreased sheet pan. freeze for at least 2 hours before baking.
4. preheat oven to 350 degrees. remove the scones from freezer. space them with plenty of room between two ungreased sheet pans, brush with the egg wash, and sprinkle liberally with sugar. bake from frozen until cooked through, nicely browned, and easily lifted off the pan, about 30 minutes.
goop, september 2014
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
10.20.2014
8.18.2014
lemon-ricotta pancakes
prep time: tbd
cook time: tbd
servings: 8
ingredients:
6 eggs - separated
2/3 cups flour
4 tablespoons lemon zest
3 cups ricotta
5 tablespoons sugar
4 tablespoons butter
steps:
1. in a large bowl, whisk egg yolks, flour, 3 tablespoons zest, 2 cups ricotta and 3 tablespoons sugar. in another large bowl, beat eggs whites until stiff, fold into batter.
2. on a griddle, cook pancakes in butter over medium until golden, 3 minutes per side. in medium bowl, whisk remaining ricotta and sugar. top pancakes with ricotta mixture and remaining zest.
- rachael ray magazine, july/august 2014
cook time: tbd
servings: 8
ingredients:
6 eggs - separated
2/3 cups flour
4 tablespoons lemon zest
3 cups ricotta
5 tablespoons sugar
4 tablespoons butter
steps:
1. in a large bowl, whisk egg yolks, flour, 3 tablespoons zest, 2 cups ricotta and 3 tablespoons sugar. in another large bowl, beat eggs whites until stiff, fold into batter.
2. on a griddle, cook pancakes in butter over medium until golden, 3 minutes per side. in medium bowl, whisk remaining ricotta and sugar. top pancakes with ricotta mixture and remaining zest.
- rachael ray magazine, july/august 2014
5.09.2014
moroccan baked eggs
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1/2 cup olive oil
1 large onion - diced
4 large garlic cloves - peeled and minced
1 pound merguez sausage
1 tablespoon ras el hanout
1 teaspoon smoked paprika
1 teaspoon salt
1 tablespoon harissa
2 15-ounce cans fire-roasted tomatoes
4 eggs
1/2 cup roughly chopped cilantro
4 tablespoons crumbled goat cheese
steps:
1. heat some oilve oil in a large pan over medium heat. add the onion and stir until they start to brown. add the garlic and cook for a few minutes. add the sausage and saute for about 3 minutes, careful not to overcook the sausage.
2. add the ras el hanout, paprika, and salt and stir to slightly "toast" them. add the tomatoes and harissa and cook until the mixture has thickened, about 5 minutes.
3. create a little "bed" for each of the eggs and carefully crack the eggs over the mixture, then cover and cook on medium-low until the whites are set but the yolks are still soft.
4. using a deep spoon, carefully lift the eggs into warmed bowls, along with the tomato mixture. aprinkle with cilantro and goat cheese.
notes: chorizo can be substituted for the merguez sausage.
- coco + kelley
cook time: tbd
servings: 4
ingredients:
1/2 cup olive oil
1 large onion - diced
4 large garlic cloves - peeled and minced
1 pound merguez sausage
1 tablespoon ras el hanout
1 teaspoon smoked paprika
1 teaspoon salt
1 tablespoon harissa
2 15-ounce cans fire-roasted tomatoes
4 eggs
1/2 cup roughly chopped cilantro
4 tablespoons crumbled goat cheese
steps:
1. heat some oilve oil in a large pan over medium heat. add the onion and stir until they start to brown. add the garlic and cook for a few minutes. add the sausage and saute for about 3 minutes, careful not to overcook the sausage.
2. add the ras el hanout, paprika, and salt and stir to slightly "toast" them. add the tomatoes and harissa and cook until the mixture has thickened, about 5 minutes.
3. create a little "bed" for each of the eggs and carefully crack the eggs over the mixture, then cover and cook on medium-low until the whites are set but the yolks are still soft.
4. using a deep spoon, carefully lift the eggs into warmed bowls, along with the tomato mixture. aprinkle with cilantro and goat cheese.
notes: chorizo can be substituted for the merguez sausage.
- coco + kelley
10.18.2013
beet and chia pancakes
prep time: tbd
cook time: tbd
servings: 15 pancakes
ingredients:
1 large beet
1 cup wheat flour
1/2 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups buttermilk
3 tablespoons chia seeds
3 tablespoons sunflower, grapeseed or canola oil
steps:
1. preheat the oven to 425 degrees. cut the greens away from the beet, leaving about 1/4 inch of the stem. scrub the beet and place in a baking dish. add 1/3 inch water to the dish. cover tightly. place in the oven and roast for 60 minutes or until very soft and easy to penetrate with a knife. remove from the oven and allow to cool in the covered baking dish. cut away the ends and slip off the skins. puree in a food processor fitted with a steel blade until smooth. measure out 1/2 cup (freeze any extra).
2. sift together the flours, baking powder, baking soda, salt, and sugar. in a medium-size bowl, beat together the eggs, buttermilk oil, vanilla beet puree and honey. quickly whisk in the flour mixture and fold in the chia seeds.
3. heat a large skillet or griddle over medium-high heat and brush with butter or oil. drop the pancakes by the scant 1/4 cup onto the hot pan or griddle. cook until bubbles break through and turn pancakes. they will be quite moist so make sure to wait long enough so they don't fall apart when you turn them cook for 1 - 2 minutes on the other side until lightly browned. remove to a rack. serve with maple syrup and butter.
- new york times, october 2013
cook time: tbd
servings: 15 pancakes
ingredients:
1 large beet
1 cup wheat flour
1/2 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups buttermilk
3 tablespoons chia seeds
3 tablespoons sunflower, grapeseed or canola oil
steps:
1. preheat the oven to 425 degrees. cut the greens away from the beet, leaving about 1/4 inch of the stem. scrub the beet and place in a baking dish. add 1/3 inch water to the dish. cover tightly. place in the oven and roast for 60 minutes or until very soft and easy to penetrate with a knife. remove from the oven and allow to cool in the covered baking dish. cut away the ends and slip off the skins. puree in a food processor fitted with a steel blade until smooth. measure out 1/2 cup (freeze any extra).
2. sift together the flours, baking powder, baking soda, salt, and sugar. in a medium-size bowl, beat together the eggs, buttermilk oil, vanilla beet puree and honey. quickly whisk in the flour mixture and fold in the chia seeds.
3. heat a large skillet or griddle over medium-high heat and brush with butter or oil. drop the pancakes by the scant 1/4 cup onto the hot pan or griddle. cook until bubbles break through and turn pancakes. they will be quite moist so make sure to wait long enough so they don't fall apart when you turn them cook for 1 - 2 minutes on the other side until lightly browned. remove to a rack. serve with maple syrup and butter.
- new york times, october 2013
7.16.2012
bacon-cheese pull-aparts
prep time: 15 minutes
cook time: 30 minutes
servings: 8
ingredients:
1 egg
2 tablespoons milk
1 16.3-ounce can pillsbury grands flaky layers refrigerated original biscuits
2 ounces bacon, cut into 1/2-inch pieces - cooked
3/4 cup shredded cheddar cheese
1/4 cup finely chopped green onions
steps:
1. pre-heat oven to 350 degrees. spray 12 x 8-inch glass baking dish with cooking spray. in a large bowl, beat egg and milk with wire whisk until smooth.
2. separate dough into 8 biscuits; cut each into quarters. gently stir biscuit pieces into egg mixture to coat evenly. fold in bacon, cheese and onions. spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
3. bake at 350 degrees for 23 - 28 minutes or until golden brown. cut into squares.
- pillsbury
cook time: 30 minutes
servings: 8
ingredients:
1 egg
2 tablespoons milk
1 16.3-ounce can pillsbury grands flaky layers refrigerated original biscuits
2 ounces bacon, cut into 1/2-inch pieces - cooked
3/4 cup shredded cheddar cheese
1/4 cup finely chopped green onions
steps:
1. pre-heat oven to 350 degrees. spray 12 x 8-inch glass baking dish with cooking spray. in a large bowl, beat egg and milk with wire whisk until smooth.
2. separate dough into 8 biscuits; cut each into quarters. gently stir biscuit pieces into egg mixture to coat evenly. fold in bacon, cheese and onions. spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
3. bake at 350 degrees for 23 - 28 minutes or until golden brown. cut into squares.
- pillsbury
7.13.2012
ham and gruyere croissants
prep time: 3 hours
cook time: 15 minutes
servings: 20
ingredients:
4 teaspoons instant dried yeast
1/2 cup lukewarm water
3 1/2 cups bread flour
1/2 cup milk
1/3 cup sugar
3 tablespoons butter - melted and cooled + 1 cup butter - softened
1 1/2 teaspoon salt
20 thin slices of ham
2 cups shredded gruyere cheese
1 egg
2 tablespoons milk
steps:
1. dissolve the yeast in the water for 5 minutes. add the flour, milk, sugar, melted butter and salt to the dissolved yeast water and mix the dough on medium speed for about 2 minutes. if dough is too sticky, add 1 tablespoons of extra flour at a time until the dough is just firm enough to fold a shape.
2. shape dough into a ball and loosely cover with plastic wrap. allow it to rest at room temperature for 30 minutes. roll the dough into a 10 x 15-inch rectangle and cover loosely. allow to rise for 40 minutes.
3. brush the rectangle with the softened butter and fold the dough into thirds, like a letter. roll the long, thin rectangle back into the original 10 x 15-inch shape. fold the dough into thirds again, then cover with plastic wrap and refrigerate for 1 hour. repeat process one more time.
4. using a sharp knife, cut the dough diagonally to make 20 triangles. place 1 slice of ham and 1 1/2 tablespoons gruyere cheese over the dough. pull the tip of each triangle taut and roll the croissants up from the base curing the ends slightly to make the crescent shape. arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between them. cover them loosely with plastic wrap and allow them to rise for 45 - 60 minutes until they are nearly doubled in size.
5. preheat the oven to 375 degrees. whisk the egg and 2 tablespoons milk together to make an egg wash. brush the egg wash across the surface of each pastry. bake the croissants for 14- 16 minutes until they are puffed and golden brown.
- about.com
cook time: 15 minutes
servings: 20
ingredients:
4 teaspoons instant dried yeast
1/2 cup lukewarm water
3 1/2 cups bread flour
1/2 cup milk
1/3 cup sugar
3 tablespoons butter - melted and cooled + 1 cup butter - softened
1 1/2 teaspoon salt
20 thin slices of ham
2 cups shredded gruyere cheese
1 egg
2 tablespoons milk
steps:
1. dissolve the yeast in the water for 5 minutes. add the flour, milk, sugar, melted butter and salt to the dissolved yeast water and mix the dough on medium speed for about 2 minutes. if dough is too sticky, add 1 tablespoons of extra flour at a time until the dough is just firm enough to fold a shape.
2. shape dough into a ball and loosely cover with plastic wrap. allow it to rest at room temperature for 30 minutes. roll the dough into a 10 x 15-inch rectangle and cover loosely. allow to rise for 40 minutes.
3. brush the rectangle with the softened butter and fold the dough into thirds, like a letter. roll the long, thin rectangle back into the original 10 x 15-inch shape. fold the dough into thirds again, then cover with plastic wrap and refrigerate for 1 hour. repeat process one more time.
4. using a sharp knife, cut the dough diagonally to make 20 triangles. place 1 slice of ham and 1 1/2 tablespoons gruyere cheese over the dough. pull the tip of each triangle taut and roll the croissants up from the base curing the ends slightly to make the crescent shape. arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between them. cover them loosely with plastic wrap and allow them to rise for 45 - 60 minutes until they are nearly doubled in size.
5. preheat the oven to 375 degrees. whisk the egg and 2 tablespoons milk together to make an egg wash. brush the egg wash across the surface of each pastry. bake the croissants for 14- 16 minutes until they are puffed and golden brown.
- about.com
7.02.2012
classic croissants
prep time: tbd
cook time:
servings: 15 croissants
ingredients:
4 cups flour + more for rolling
1/2 cup + 2 tablespoons cold water
1/2 cup + 2 tablespoons sugar
1 1/4 cup + 3 tablespoons unsalted butter - divided and the 3 tablespoons softened
1 tablespoon + 1/2 teaspoon instant yeast
2 1/4 teaspoons salt
1 large egg
steps:
1. combine the flour, water, sugar, 3 tablespoons of butter, yeast and salt in a bowl of a stand mixer fitted with the dough hook. mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. mix on medium speed for 3 minutes. transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. lightly flour the top of the dough and wrap well with plastic so it doesn't dry out. refrigerate overnight.
2. the next day cut the cold 1 1/4 cup butter lengthwise into 1/2-inch thick slabs. arrange the pieces on a piece of parchment or waxed paper to from a 5 - 6-inch square, cutting the butter crosswise as necessary to fit. top with another piece of parchment. with a rolling pin, pound the butter with light, even strokes. as the pieces begin to adhere, use more force. pound the butter until it's about 7 1/2-inch square and then trim the edges of the butter. put the trimmings on top of the square and pound them in lightly with the rolling pin. refrigerate while you roll out the dough.
3. unwrap and lay the dough on a lightly floured work surface. roll into a 10 1/2-inch square. brush excess flour off the dough. remove the butter from the refrigerator. unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. repeat with the other flaps. then press the edges together to completely seal the butter inside the dough.
4. lightly flour the top and bottom of the dough. with the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight.
5. roll the dough until it's 8 x 24 inches. if the eds lose their square shape, gently reshape the corners with your hands. brush any flour off the dough. pick up one short end of the dough and fold it back over the dough, leaving 1/3 of the other end of the dough exposed. brush the flour off and then fold the exposed dough over the folded side. put the dough on a baking sheet, cover with plastic wrap, and freeze for 20 minutes to relax and chill the dough.
6. repeat the rolling and folding, this time rolling in the direction of the two open ends until the dough is about 8 x 24 inches. fold the dough in thirds again, brushing the excess flour and turning under any rounded edges or short ends with exposed or smeared layers. cover and freeze for another 20 minutes.
7. give the dough a third rolling and folding. put the dough on a baking sheet and cover with plastic wrap, tucking the plastic under all four sides. refrigerate overnight.
8. the next day, unwrap and lightly flour the top and bottom of the dough. with the rolling pin, press firmly along its length (without widening, just lengthening). roll the dough into a long and narrow strip, 8 by 44 inches (once the dough is about 1/2 - 2/3 of it's final length, it may start to resist rolling and shrink back. fold the dough in thirds, cover and refrigerate for about 10 minutes. unfold dough and finish rolling). lift the dough and inch off the table at its midpoint and allow it to shrink from both sides. check that there's enough excess dough on either end to allow the ends to be trimmed so they are straight and the strip of dough is 40 inches long. trim the dough.
9. lay a yardstick or tape measure lengthwise along the top of the dough. with a knife, mark the top of the dough at 5-inch intervals along the length (there will be 7 marks in all). position the yardstick along the bottom of the dough. make a mark 2 1/2 inches from the end of the dough. make marks at 5-inch intervals from this point all along the bottom of the dough. there will be 8 marks that fall halfway between the marks at the top.
10. make diagonal cuts by positioning the yardstick at the top corner and the first bottom mark. with a knife cut the dough along this line. move the yardstick to the next set of marks and cut. repeat until you have cut the dough diagonally at the angle along its entire length (8 cuts). change the angle of the yardstick to connect the other top corner and bottom mark and cut the dough along this line to make triangles. repeat along the entire length of dough. you'll end up with 15 triangles and a small scrap of dough at each end.
11. using a paring knife make 1/2 - 3/4-inch long notch in the center of the short side of each triangle. the notch helps the rolled croissant curl into a crescent. hold a dough triangle so that the short notched side is on top and gently elongate to about 10 inches without squeezing or compressing the dough.
12. lay the croissant on the work surface with the notched side closet to you. with one hand on each side of the notch, begin to roll the dough away from you, towards the pointed end. flare your hands outward as you roll so that the "legs" become longer. press down on the dough with enough force to make the layers stick together, but avoid excess compression, which could smear the layers. roll the dough all the way down its length until the pointed end of the triangle is directly underneath the croissant. bend the two legs towards you to form a tight crescent shape and gently press the tips of the legs together (they will come apart when rising, but keep their shape).
13. shape the remaining croissants in the same manner, arranging them on two large parchment-lined rimmed baking sheets. keep as much space as possible between them.
14. whisk the egg with 1 teaspoon water in a small bowl until very smooth. lightly brush it on each croissant.
15. refrigerate the remaining egg wash. put the croissants in a draft-free spot at 75 - 80 degrees. allow to rise for 1 1/2 - 2 hours (they're ready when you can see the layers of dough when the croissants are viewed from the side).
16. preheat the oven to 425 degrees and position the racks in the top and lower thirds of the oven. brush the croissants with egg wash a second time. put the sheets in the oven. after 10 minutes, rotate the sheets and swap their positions. continue baking until the bottoms are an even brown, the tops richly browned and the edges show signs of coloring, another 8 - 10 minutes. if they appear to be darkening too quickly, lower the temperature by 10 degrees. let cool on baking sheets on racks.
- fine cooking
cook time:
servings: 15 croissants
ingredients:
4 cups flour + more for rolling
1/2 cup + 2 tablespoons cold water
1/2 cup + 2 tablespoons sugar
1 1/4 cup + 3 tablespoons unsalted butter - divided and the 3 tablespoons softened
1 tablespoon + 1/2 teaspoon instant yeast
2 1/4 teaspoons salt
1 large egg
steps:
1. combine the flour, water, sugar, 3 tablespoons of butter, yeast and salt in a bowl of a stand mixer fitted with the dough hook. mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. mix on medium speed for 3 minutes. transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. lightly flour the top of the dough and wrap well with plastic so it doesn't dry out. refrigerate overnight.
2. the next day cut the cold 1 1/4 cup butter lengthwise into 1/2-inch thick slabs. arrange the pieces on a piece of parchment or waxed paper to from a 5 - 6-inch square, cutting the butter crosswise as necessary to fit. top with another piece of parchment. with a rolling pin, pound the butter with light, even strokes. as the pieces begin to adhere, use more force. pound the butter until it's about 7 1/2-inch square and then trim the edges of the butter. put the trimmings on top of the square and pound them in lightly with the rolling pin. refrigerate while you roll out the dough.
3. unwrap and lay the dough on a lightly floured work surface. roll into a 10 1/2-inch square. brush excess flour off the dough. remove the butter from the refrigerator. unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. repeat with the other flaps. then press the edges together to completely seal the butter inside the dough.
4. lightly flour the top and bottom of the dough. with the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight.
5. roll the dough until it's 8 x 24 inches. if the eds lose their square shape, gently reshape the corners with your hands. brush any flour off the dough. pick up one short end of the dough and fold it back over the dough, leaving 1/3 of the other end of the dough exposed. brush the flour off and then fold the exposed dough over the folded side. put the dough on a baking sheet, cover with plastic wrap, and freeze for 20 minutes to relax and chill the dough.
6. repeat the rolling and folding, this time rolling in the direction of the two open ends until the dough is about 8 x 24 inches. fold the dough in thirds again, brushing the excess flour and turning under any rounded edges or short ends with exposed or smeared layers. cover and freeze for another 20 minutes.
7. give the dough a third rolling and folding. put the dough on a baking sheet and cover with plastic wrap, tucking the plastic under all four sides. refrigerate overnight.
8. the next day, unwrap and lightly flour the top and bottom of the dough. with the rolling pin, press firmly along its length (without widening, just lengthening). roll the dough into a long and narrow strip, 8 by 44 inches (once the dough is about 1/2 - 2/3 of it's final length, it may start to resist rolling and shrink back. fold the dough in thirds, cover and refrigerate for about 10 minutes. unfold dough and finish rolling). lift the dough and inch off the table at its midpoint and allow it to shrink from both sides. check that there's enough excess dough on either end to allow the ends to be trimmed so they are straight and the strip of dough is 40 inches long. trim the dough.
9. lay a yardstick or tape measure lengthwise along the top of the dough. with a knife, mark the top of the dough at 5-inch intervals along the length (there will be 7 marks in all). position the yardstick along the bottom of the dough. make a mark 2 1/2 inches from the end of the dough. make marks at 5-inch intervals from this point all along the bottom of the dough. there will be 8 marks that fall halfway between the marks at the top.
10. make diagonal cuts by positioning the yardstick at the top corner and the first bottom mark. with a knife cut the dough along this line. move the yardstick to the next set of marks and cut. repeat until you have cut the dough diagonally at the angle along its entire length (8 cuts). change the angle of the yardstick to connect the other top corner and bottom mark and cut the dough along this line to make triangles. repeat along the entire length of dough. you'll end up with 15 triangles and a small scrap of dough at each end.
11. using a paring knife make 1/2 - 3/4-inch long notch in the center of the short side of each triangle. the notch helps the rolled croissant curl into a crescent. hold a dough triangle so that the short notched side is on top and gently elongate to about 10 inches without squeezing or compressing the dough.
12. lay the croissant on the work surface with the notched side closet to you. with one hand on each side of the notch, begin to roll the dough away from you, towards the pointed end. flare your hands outward as you roll so that the "legs" become longer. press down on the dough with enough force to make the layers stick together, but avoid excess compression, which could smear the layers. roll the dough all the way down its length until the pointed end of the triangle is directly underneath the croissant. bend the two legs towards you to form a tight crescent shape and gently press the tips of the legs together (they will come apart when rising, but keep their shape).
13. shape the remaining croissants in the same manner, arranging them on two large parchment-lined rimmed baking sheets. keep as much space as possible between them.
14. whisk the egg with 1 teaspoon water in a small bowl until very smooth. lightly brush it on each croissant.
15. refrigerate the remaining egg wash. put the croissants in a draft-free spot at 75 - 80 degrees. allow to rise for 1 1/2 - 2 hours (they're ready when you can see the layers of dough when the croissants are viewed from the side).
16. preheat the oven to 425 degrees and position the racks in the top and lower thirds of the oven. brush the croissants with egg wash a second time. put the sheets in the oven. after 10 minutes, rotate the sheets and swap their positions. continue baking until the bottoms are an even brown, the tops richly browned and the edges show signs of coloring, another 8 - 10 minutes. if they appear to be darkening too quickly, lower the temperature by 10 degrees. let cool on baking sheets on racks.
- fine cooking
6.18.2012
easy cheese danish
prep time: 10 minutes
cook time: 20 minutes
servings: 8 danish
ingredients:
8 ounces cream cheese - at room temperature
1/3 cup sugar
2 large egg yolks - at room temperature
2 tablespoons ricotta cheese
1/4 teaspoon salt
1 tablespoon grated lemon zest
2 sheets frozen puff pastry - defrosted
1 egg - beaten with 1 tablespoon water (for egg wash)
steps:
1. preheat the oven to 400 degrees. line a sheet pan with parchment paper.
2. place the cream cheese and sugar in a bowl and cream together until smooth. add egg yolks, ricotta, vanilla, salt and lemon zest and mix until just combined. don't whip.
3. unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. cut the sheet into quarters with a sharp knife. place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. brush the top of the pastries with egg wash. repeat with the second sheet of puff pastry and refrigerate the filled danish for 15 minutes.
4. bake the pastries for about 20 minutes, rotating the pan once during the baking, until puffed and brown. serve warm.
- food network
cook time: 20 minutes
servings: 8 danish
ingredients:
8 ounces cream cheese - at room temperature
1/3 cup sugar
2 large egg yolks - at room temperature
2 tablespoons ricotta cheese
1/4 teaspoon salt
1 tablespoon grated lemon zest
2 sheets frozen puff pastry - defrosted
1 egg - beaten with 1 tablespoon water (for egg wash)
steps:
1. preheat the oven to 400 degrees. line a sheet pan with parchment paper.
2. place the cream cheese and sugar in a bowl and cream together until smooth. add egg yolks, ricotta, vanilla, salt and lemon zest and mix until just combined. don't whip.
3. unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. cut the sheet into quarters with a sharp knife. place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. brush the top of the pastries with egg wash. repeat with the second sheet of puff pastry and refrigerate the filled danish for 15 minutes.
4. bake the pastries for about 20 minutes, rotating the pan once during the baking, until puffed and brown. serve warm.
- food network
6.15.2012
chicken biscuits
prep time: tbd
cook time: tbd
servings: 10
biscuits ingredients:
6 tablespoons unsalted butter - cut into 1/2" cubes
1/4 cup vegetable shortening or lard
4 cups flour + more
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon pepper
1 3/4 cups buttermilk
fried chicken ingredients:
1 1/2 cups buttermilk
1 tablespoon chopped fresh dill
3 1/2 teaspoonsr salt - divided
1 3/4 teaspoons pepper - divided
large pinch of cayenne pepper
10 small boneless, skin-on chicken thighs
vegetable oil (for frying)
1 cup flour
6 tablespoons peanut oil
1 large egg
1 tablespoon baking powder
1 1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
10 slices cheddar (optional)
biscuits steps:
1. preheat oven to 400 degrees. place butter and shortening in freezer for 10 minutes. blend 4 cups flour and next 5 ingredients in a food processor. add butter and shortening. pulse mixture until it resembles coarse meal, 20–25 pulses. transfer mixture to a large bowl. gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated). knead in bowl with lightly floured hands just until dough forms, about 3 turns.
3. place biscuits on a parchment paper-lined baking sheet, spaced 1"–2" apart. bake until golden brown and a tester inserted horizontally comes out clean, 12–15 minutes. transfer biscuits to a wire rack; let cool slightly. Serve warm or at room temperature.
fried chicken steps:
2. pour vegetable oil in a large pot to a depth of 2 incha. attach a deep-fry thermometer to side of pot. heat oil over medium heat to 350 degrees.
3. whisk 1 1/4 cups water with remaining 2 teaspoons salt, remaining 3/4 teaspoon pepper, flour, and next 6 ingredients in a large bowl. drain chicken well; pat dry with paper towels. working in batches, dip chicken into batter. fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9–12 minutes per batch. drain chicken on paper towels.
4. split biscuits in half; place 1 bottom half on each plate. top each with a cheese slice, if desired, then a chicken thigh.
- bon appetit, september 2011
cook time: tbd
servings: 10
biscuits ingredients:
6 tablespoons unsalted butter - cut into 1/2" cubes
1/4 cup vegetable shortening or lard
4 cups flour + more
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon pepper
1 3/4 cups buttermilk
fried chicken ingredients:
1 1/2 cups buttermilk
1 tablespoon chopped fresh dill
3 1/2 teaspoonsr salt - divided
1 3/4 teaspoons pepper - divided
large pinch of cayenne pepper
10 small boneless, skin-on chicken thighs
vegetable oil (for frying)
1 cup flour
6 tablespoons peanut oil
1 large egg
1 tablespoon baking powder
1 1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
10 slices cheddar (optional)
biscuits steps:
1. preheat oven to 400 degrees. place butter and shortening in freezer for 10 minutes. blend 4 cups flour and next 5 ingredients in a food processor. add butter and shortening. pulse mixture until it resembles coarse meal, 20–25 pulses. transfer mixture to a large bowl. gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated). knead in bowl with lightly floured hands just until dough forms, about 3 turns.
2. transfer dough to a lightly floured surface. Ppt out dough until 1" thick. lift 1 side and fold it over. gently repeat 5 more times. roll dough to 3/4"-thick round. using a 3" biscuit cutter, cut biscuits from dough. gather scraps and repeat patting out and cutting biscuits for a total of 10 biscuits.
3. place biscuits on a parchment paper-lined baking sheet, spaced 1"–2" apart. bake until golden brown and a tester inserted horizontally comes out clean, 12–15 minutes. transfer biscuits to a wire rack; let cool slightly. Serve warm or at room temperature.
fried chicken steps:
1. whisk buttermilk, dill, 1 1/2 teaspoons salt, 1 teaspoon pepper, and cayenne in a large bowl. add chicken; turn to coat. cover; chill at least 3 hours or overnight.
2. pour vegetable oil in a large pot to a depth of 2 incha. attach a deep-fry thermometer to side of pot. heat oil over medium heat to 350 degrees.
3. whisk 1 1/4 cups water with remaining 2 teaspoons salt, remaining 3/4 teaspoon pepper, flour, and next 6 ingredients in a large bowl. drain chicken well; pat dry with paper towels. working in batches, dip chicken into batter. fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9–12 minutes per batch. drain chicken on paper towels.
4. split biscuits in half; place 1 bottom half on each plate. top each with a cheese slice, if desired, then a chicken thigh.
- bon appetit, september 2011
6.13.2012
lemon-ricotta pancakes
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 cups ricotta
2 cups mixed fresh berries
1/3 cup + 4 tablespoons sugar - divided
2 tablespoons fresh lemon juice
1 1/2cups flour
1/2 cup chestnut flour
2 tablespoons baking powder
1/2 teaspoon salt
4 large eggs - separated
2 tablespoons finely grated lemon zest
1 1/2 cups whole milk
melted unsalted butter for brushing
steps:
1. line a fine-mesh strainer with cheesecloth; set over a small bowl. add ricotta to strainer and let drain for 15 minutes; set aside.
cook time: tbd
servings: 4
ingredients:
2 cups ricotta
2 cups mixed fresh berries
1/3 cup + 4 tablespoons sugar - divided
2 tablespoons fresh lemon juice
1 1/2cups flour
1/2 cup chestnut flour
2 tablespoons baking powder
1/2 teaspoon salt
4 large eggs - separated
2 tablespoons finely grated lemon zest
1 1/2 cups whole milk
melted unsalted butter for brushing
steps:
1. line a fine-mesh strainer with cheesecloth; set over a small bowl. add ricotta to strainer and let drain for 15 minutes; set aside.
2. gently combine berries, 1/3 cup sugar, and lemon juice in a medium bowl. let macerate, tossing occasionally, until sugar dissolves and juices are released, about 15 minutes.
3. whisk both flours, baking powder, and salt in a large bowl. using an electric mixer, beat egg whites in a medium bowl until frothy. gradually beat in 2 tablespoons sugar, beating until peaks form. whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend. whisk in milk. add the yolk mixture to dry ingredients; whisk just to blend. add half of the egg white mixture; fold just to blend. fold in ricotta, then remaining egg white mixture.
4. heat a griddle or large heavy nonstick skillet over medium-low heat; brush with melted butter. using scant 1/2 cup batter for each pancake and working in batches, ladle batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, about 1 1/2 minutes. flip pancakes and cook until browned and just cooked through, about 1 minute. transfer pancakes to plates. serve with berries and their juices
- bon appetit, september 2011
5.19.2012
fried pancakes with maple cream syrup
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 cups milk
3 eggs
2 cups + 2 tablespoons flour
2 1/2 tablespoons cornstarch
2 teaspoons baking powder
salt
1/4 teaspoon sugar
canola oil for frying
1 cup maple syrup
1/2 cup cream
steps:
1. beat milk and eggs together in a bowl until well blended.
2. in a separate bowl, mix flour, cornstarch, baking powder, a pinch of salt and sugar together. stir dry ingredients into wet blend. whisk until smooth and set aside for at least 15 minutes.
3. set a deep, medium pot over medium heat with 1 1/2 - 2 inches canola oil. once oil reaches 350 degrees, after about 10 minutes, ladle in 3 pancakes' worth of batter (1/4 cup batter per cake) into pan. fry and baste pancakes in oil until golden and puffy, about 2 minutes. carefully flip pancakes and fry reverse side until golden, about 2 more minutes. with a slotted spoon, transfer cakes to a paper-towel-lined plate.
4. place maple syrup in a small saucepan set over medium-high heat. once it starts to boil, add cream. simmer until warmed through, 1 - 2 minutes. serve over pancakes.
- wall street journal, march 2012
cook time: tbd
servings: 4
ingredients:
2 cups milk
3 eggs
2 cups + 2 tablespoons flour
2 1/2 tablespoons cornstarch
2 teaspoons baking powder
salt
1/4 teaspoon sugar
canola oil for frying
1 cup maple syrup
1/2 cup cream
steps:
1. beat milk and eggs together in a bowl until well blended.
2. in a separate bowl, mix flour, cornstarch, baking powder, a pinch of salt and sugar together. stir dry ingredients into wet blend. whisk until smooth and set aside for at least 15 minutes.
3. set a deep, medium pot over medium heat with 1 1/2 - 2 inches canola oil. once oil reaches 350 degrees, after about 10 minutes, ladle in 3 pancakes' worth of batter (1/4 cup batter per cake) into pan. fry and baste pancakes in oil until golden and puffy, about 2 minutes. carefully flip pancakes and fry reverse side until golden, about 2 more minutes. with a slotted spoon, transfer cakes to a paper-towel-lined plate.
4. place maple syrup in a small saucepan set over medium-high heat. once it starts to boil, add cream. simmer until warmed through, 1 - 2 minutes. serve over pancakes.
- wall street journal, march 2012
3.14.2012
as-you-like-it breakfast casserole
prep time: tbd
cook time: 50 - 60 minutes
servings: 8
ingredients:
6 - 10 eggs
2 - 3 cups grated cheddar cheese
6 slices bread - cut into cubes
2 cups milk
salt
pepper
optional additions:
1 cup corn
1/2 cup chopped broccoli
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 cup cubed ham or cooked italian sausage
4 slices cooked bacon - chopped
1 teaspoons dried herbs
steps:
1. preheat oven to 350 degrees. beat eggs in a large bowl. mix in the milk and cheese. add the bread and carefully stir until all pieces of breat are moistened (don't over mix or the breat may disintegrate). add additions. add slat and pepper to taste. butter a 13 x 9-inch casserole dish. pour mix into casserole dish.
2. bake for 50 - 60 minutes, until the top is browned and the center springs back when touched. remove from oven and let cool for 10 minutes before serving.
- simply recipes
cook time: 50 - 60 minutes
servings: 8
ingredients:
6 - 10 eggs
2 - 3 cups grated cheddar cheese
6 slices bread - cut into cubes
2 cups milk
salt
pepper
optional additions:
1 cup corn
1/2 cup chopped broccoli
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 cup cubed ham or cooked italian sausage
4 slices cooked bacon - chopped
1 teaspoons dried herbs
steps:
1. preheat oven to 350 degrees. beat eggs in a large bowl. mix in the milk and cheese. add the bread and carefully stir until all pieces of breat are moistened (don't over mix or the breat may disintegrate). add additions. add slat and pepper to taste. butter a 13 x 9-inch casserole dish. pour mix into casserole dish.
2. bake for 50 - 60 minutes, until the top is browned and the center springs back when touched. remove from oven and let cool for 10 minutes before serving.
- simply recipes
12.25.2011
gingerbread pancakes
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 1/2 cup flour
1/2 cup brown sugar
1/2 teaspoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 cup coffee - cooled
1/2 cup milk
2 eggs
1/4 cup melted butter - cooled
steps:
1. mix flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves together. slowly mix in milk, coffee, butter and eggs. let mixture stand 10 minutes to thicken.
2. cook on a griddle or pan, about 1 - 2 minutes on each side.
- avant garde living blog
cook time: tbd
servings: tbd
ingredients:
1 1/2 cup flour
1/2 cup brown sugar
1/2 teaspoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 cup coffee - cooled
1/2 cup milk
2 eggs
1/4 cup melted butter - cooled
steps:
1. mix flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves together. slowly mix in milk, coffee, butter and eggs. let mixture stand 10 minutes to thicken.
2. cook on a griddle or pan, about 1 - 2 minutes on each side.
- avant garde living blog
10.16.2011
baked pumpkin donuts with maple cinnamon glaze
prep time: tbd
cook time: 10 minutes
servings: 12 doughnuts
doughnut ingredients:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 cup brown sugar
1 cup pumpkin puree
2 eggs
2 tablespoons milk
1/4 cup butter - at room temperature
1 teaspoon vanilla extract
glaze ingredients:
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
1/2 teaspoon cinnamon
2 tablespoons milk
doughnut steps:
1. preheat oven to 350 degrees. prepare a doughnut pan by spraying with non-stick cooking spray.
2. in a large bowl, sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. set aside.
3. in another bowl, cream together the brown sugar, butter and pumpkin. add in the eggs, mix well, then mix in the vanilla. stir in the reserved dry ingredients.
4. place the mix in a large zip-top bag. cut off the corner and pipe into the doughnut pan.
5. bake until a toothpick inserted in the center comes out clean, about 10 minutes. remove pan from oven and let rest for 5 minutes. remove from pan and allow to cool completely on a wire rack.
glaze steps:
1. in a small bowl, whisk together the powdered sugar, maple extract, cinnamon and milk.
2. when the doughnuts are cool, dip them into the glaze. return to the wire rack to allow the glaze to set.
- henning love blog
cook time: 10 minutes
servings: 12 doughnuts
doughnut ingredients:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 cup brown sugar
1 cup pumpkin puree
2 eggs
2 tablespoons milk
1/4 cup butter - at room temperature
1 teaspoon vanilla extract
glaze ingredients:
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
1/2 teaspoon cinnamon
2 tablespoons milk
doughnut steps:
1. preheat oven to 350 degrees. prepare a doughnut pan by spraying with non-stick cooking spray.
2. in a large bowl, sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. set aside.
3. in another bowl, cream together the brown sugar, butter and pumpkin. add in the eggs, mix well, then mix in the vanilla. stir in the reserved dry ingredients.
4. place the mix in a large zip-top bag. cut off the corner and pipe into the doughnut pan.
5. bake until a toothpick inserted in the center comes out clean, about 10 minutes. remove pan from oven and let rest for 5 minutes. remove from pan and allow to cool completely on a wire rack.
glaze steps:
1. in a small bowl, whisk together the powdered sugar, maple extract, cinnamon and milk.
2. when the doughnuts are cool, dip them into the glaze. return to the wire rack to allow the glaze to set.
- henning love blog
10.10.2011
carrot and zucchini muffins
prep time: tbd
cook time: 15 - 20 minutes
servings: tbd
ingredients:
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
dash of salt
1/4 cup brown sugar
1 egg
1/3 cup walnut oil
1/3 cup honey
1 teaspoon maple extract
1/2 cup shredded carrots
1/2 cup shredded zucchini
steps:
1. prehea oven to 350 degrees. mix dry ingredients together. add wet ingredients and mix. pour into muffin pan and bake 15 - 20 minutes.
- avant garde living blog
cook time: 15 - 20 minutes
servings: tbd
ingredients:
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
dash of salt
1/4 cup brown sugar
1 egg
1/3 cup walnut oil
1/3 cup honey
1 teaspoon maple extract
1/2 cup shredded carrots
1/2 cup shredded zucchini
steps:
1. prehea oven to 350 degrees. mix dry ingredients together. add wet ingredients and mix. pour into muffin pan and bake 15 - 20 minutes.
- avant garde living blog
9.17.2011
9.07.2011
zucchini, bacon and cheddar muffin
prep time: tbd
cook time: 30 minutes
servings: 12 muffins
ingredients:
1 1/2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter - melted
1 beaten egg
1 cup milk
1 cup grated zucchini
1 cup cheddar cheese
6 slices bacon - cooked and crumbled.
steps:
1. preheat oven to 350 degrees. grease/ butter a muffin tin or line with muffin with muffin papers.
2. mix dry ingredients together in a bowl, set aside.
3. mix butter, egg, milk, zucchini together in another bowl. add dry ingredients and mix well. fold in cheese and bacon.
4. pour the batter into muffin tin and bake for 30 minutes or until the tops are golden brown. Let cool before serving.
- i have sadly forgotten the wonderful blog i found this on
cook time: 30 minutes
servings: 12 muffins
ingredients:
1 1/2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter - melted
1 beaten egg
1 cup milk
1 cup grated zucchini
1 cup cheddar cheese
6 slices bacon - cooked and crumbled.
steps:
1. preheat oven to 350 degrees. grease/ butter a muffin tin or line with muffin with muffin papers.
2. mix dry ingredients together in a bowl, set aside.
3. mix butter, egg, milk, zucchini together in another bowl. add dry ingredients and mix well. fold in cheese and bacon.
4. pour the batter into muffin tin and bake for 30 minutes or until the tops are golden brown. Let cool before serving.
- i have sadly forgotten the wonderful blog i found this on
7.13.2011
eggs en cocotte two ways
note: cocotte refers to the small oval casserole often used in france for baking eggs. ramekins or custard cups are likely substitutes, but 8-ounce wide-mouth canning jars are best.
prep time: tbd
cook time: tbd
servings: 8
mouilette ingredients:
1 rectangular brioche loaf
curried spinach filling ingredients:
7 cups baby spinach (11 ounces)
1 tablespoon unsalted butter
5 ounces shiitake mushrooms - sliced
1 medium clove garlic - minced
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
bacon filling ingredients:
1 large leek (root end trimmed), white and light-green part only (1 1/4 cups)
1 cup gruyere cheese - finely grated
6-ounces thick-sliced bacon - cooked, drained and cut into 1/2-inch lengthwise strips
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
eggs ingredients:
16 large eggs
8 teaspoons heavy cream
salt
freshly ground black pepper
mouillettes steps:
1. trim the crust from a brioche. cut the rectangle into sticks, approximately 4 1/2 x 3/4 x 3/4-inches.
2. place the sticks on a baking sheet and bake them at 350 degrees for 10 minutes, until golden brown. turn the sticks over and bake for 5 minutes. if desired, brush the sticks lightly with softened butter.
spinach filling steps:
1. bring a pot of salted water to a boil over high heat. add the spinach and cook for 1 - 2 minutes, stirring until the leaves are completely wilted. drain and rinse under cold running water until cooled.
2. working in two batches, use your hands to squeeze all the water from the spinach. chop the spinach coarsely on a cutting board to yield 3/4 cup.
3. heat the butter in a medium saute pan over medium-high heat. when the foam subsides, add the shiitakes and cook for 3 - 4 minutes or until well browned, stirring often. add he garlic, curry powder, salt and pepper, stirring to combine.
4. add the cooked spinach, then the cream, which will bubble up and seem to reduce immediately. remove from heat and let cool.
bacon filling steps:
1. cut the leek lengthwise, then crosswise into 1/2-inch slices. place the slices in a large bowl of water and use your fingers to break up the pieces, releasing any grit.. let the leeks float to the top and then use a slotted spoon to transfer them to a separate bowl.
2. bring a pot of salted water to a boil over high heat. add the leeks and cook for 3 minutes, until softened. drain and rinse them under cold running water until cooled. use your hands to squeeze all the water from the leeks and place them in a medium bowl to yield about 1/2 cup. add the gruyere, cooked bacon, salt, pepper and nutmeg; mix well.
egg steps:
1. preheat the oven to 400 degrees. boil a kettle of water. have ready eight 8-ounce ramekins or wide-mouth glass canning jars, and a roasting pan large enough to hold them in a single layer.
2. divide the spinach filling and the bacon filling evenly among 4 ramekins each. deposit the insides of 2 raw eggs in each ramekin. spoon a teaspoon of heavy cream over the egg whites in each ramekin, leaving the yolks exposed. season each ramekin lightly with salt and pepper.
3. place the ramekins in the roasting pan. transfer the pan with the ramekins to the middle rack of the oven. pour in enough of the boiled water to come 1/3 of the way up the sides of the ramekins.
4. bake for 11 - 14 minutes or until the whites are set (opaque and firm when tested with the tip of a paring knife) but the yolks are still runny.
5. serve immediately with mouillettes on the side.
- david haedorn for the washington post, october 21, 2009
prep time: tbd
cook time: tbd
servings: 8
mouilette ingredients:
1 rectangular brioche loaf
curried spinach filling ingredients:
7 cups baby spinach (11 ounces)
1 tablespoon unsalted butter
5 ounces shiitake mushrooms - sliced
1 medium clove garlic - minced
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
bacon filling ingredients:
1 large leek (root end trimmed), white and light-green part only (1 1/4 cups)
1 cup gruyere cheese - finely grated
6-ounces thick-sliced bacon - cooked, drained and cut into 1/2-inch lengthwise strips
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
eggs ingredients:
16 large eggs
8 teaspoons heavy cream
salt
freshly ground black pepper
mouillettes steps:
1. trim the crust from a brioche. cut the rectangle into sticks, approximately 4 1/2 x 3/4 x 3/4-inches.
2. place the sticks on a baking sheet and bake them at 350 degrees for 10 minutes, until golden brown. turn the sticks over and bake for 5 minutes. if desired, brush the sticks lightly with softened butter.
spinach filling steps:
1. bring a pot of salted water to a boil over high heat. add the spinach and cook for 1 - 2 minutes, stirring until the leaves are completely wilted. drain and rinse under cold running water until cooled.
2. working in two batches, use your hands to squeeze all the water from the spinach. chop the spinach coarsely on a cutting board to yield 3/4 cup.
3. heat the butter in a medium saute pan over medium-high heat. when the foam subsides, add the shiitakes and cook for 3 - 4 minutes or until well browned, stirring often. add he garlic, curry powder, salt and pepper, stirring to combine.
4. add the cooked spinach, then the cream, which will bubble up and seem to reduce immediately. remove from heat and let cool.
bacon filling steps:
1. cut the leek lengthwise, then crosswise into 1/2-inch slices. place the slices in a large bowl of water and use your fingers to break up the pieces, releasing any grit.. let the leeks float to the top and then use a slotted spoon to transfer them to a separate bowl.
2. bring a pot of salted water to a boil over high heat. add the leeks and cook for 3 minutes, until softened. drain and rinse them under cold running water until cooled. use your hands to squeeze all the water from the leeks and place them in a medium bowl to yield about 1/2 cup. add the gruyere, cooked bacon, salt, pepper and nutmeg; mix well.
egg steps:
1. preheat the oven to 400 degrees. boil a kettle of water. have ready eight 8-ounce ramekins or wide-mouth glass canning jars, and a roasting pan large enough to hold them in a single layer.
2. divide the spinach filling and the bacon filling evenly among 4 ramekins each. deposit the insides of 2 raw eggs in each ramekin. spoon a teaspoon of heavy cream over the egg whites in each ramekin, leaving the yolks exposed. season each ramekin lightly with salt and pepper.
3. place the ramekins in the roasting pan. transfer the pan with the ramekins to the middle rack of the oven. pour in enough of the boiled water to come 1/3 of the way up the sides of the ramekins.
4. bake for 11 - 14 minutes or until the whites are set (opaque and firm when tested with the tip of a paring knife) but the yolks are still runny.
5. serve immediately with mouillettes on the side.
- david haedorn for the washington post, october 21, 2009
6.19.2011
baked eggs no 4
prep time: tbd
cook time: 30 minutes
servings: 4
ingredients:
1 block feta cheese
1 large handful of your favorite grated hard cheese (cheddar or parmesan)
1 cup pouring cream
10 - 12 oven roasted cherry tomatoes
10 chestnut mushrooms - sliced coarsely
8 spring onions
4 eggs
salt
pepper
loaf of crusty bread - sliced
steps:
1. preheat the oven to 350 degrees. using your hands, break up the block of feta cheese and scatter into an oven-proof bowl. take 4 of the spring onions and slice finely. add to the feta cheese.
2. in a smaller bowl, place the grated hard cheese and pour in the cream. mix well. season with pepper. pour this mixture over the feta cheese and onions. add the roasted tomatoes and arrange in the bowl.
3. crack in the 4 eggs and place them evenly around the dish to ensure easy individual servings once cooked. cut the remaining 4 spring onions into 6-inch lengths and slice vertically down the middle to form thinner strands. arrange on top of the dish. season with salt and pepper to taste.
4. bake in the oven for 30 minutes or until the eggs are set. serve with crusty bread.
- what katie ate
cook time: 30 minutes
servings: 4
ingredients:
1 block feta cheese
1 large handful of your favorite grated hard cheese (cheddar or parmesan)
1 cup pouring cream
10 - 12 oven roasted cherry tomatoes
10 chestnut mushrooms - sliced coarsely
8 spring onions
4 eggs
salt
pepper
loaf of crusty bread - sliced
steps:
1. preheat the oven to 350 degrees. using your hands, break up the block of feta cheese and scatter into an oven-proof bowl. take 4 of the spring onions and slice finely. add to the feta cheese.
2. in a smaller bowl, place the grated hard cheese and pour in the cream. mix well. season with pepper. pour this mixture over the feta cheese and onions. add the roasted tomatoes and arrange in the bowl.
3. crack in the 4 eggs and place them evenly around the dish to ensure easy individual servings once cooked. cut the remaining 4 spring onions into 6-inch lengths and slice vertically down the middle to form thinner strands. arrange on top of the dish. season with salt and pepper to taste.
4. bake in the oven for 30 minutes or until the eggs are set. serve with crusty bread.
- what katie ate
baked eggs no 3
prep time: tbd
cook time: 20 minutes
servings: 2
ingredients:
3 large handfuls baby spinach
4 scallions
1 clove garlic - minced
1/2 cup pouring cream
4 slices smoked salmon
2 eggs
salt
pepper
olive oil
steps:
1. preheat oven to 350 degrees. in a deep frying pan, heat 1 tablespoon olive oil to which add the onions and garlic. fry over medium heat for 5 minutes. add the spinach, 1/4 cup water and cover with a lid and cook until wilted; about 10 minutes.
2. once wilted, remove from the heat and place into a strainer gently pressing down the spinach to remove the excess water. place spinach into a bowl adding the remaining cream and sliced salmon. season with salt and pepper to taste.
3. lightly grease the ramekins or oven-proof dishes into which divide the spinach and salmon mixture equally. crack an egg into each dish and pour a small amount of cream over the top. cook in the oven for 20 minutes or until eggs are as per your liking.
- what katie ate
cook time: 20 minutes
servings: 2
ingredients:
3 large handfuls baby spinach
4 scallions
1 clove garlic - minced
1/2 cup pouring cream
4 slices smoked salmon
2 eggs
salt
pepper
olive oil
steps:
1. preheat oven to 350 degrees. in a deep frying pan, heat 1 tablespoon olive oil to which add the onions and garlic. fry over medium heat for 5 minutes. add the spinach, 1/4 cup water and cover with a lid and cook until wilted; about 10 minutes.
2. once wilted, remove from the heat and place into a strainer gently pressing down the spinach to remove the excess water. place spinach into a bowl adding the remaining cream and sliced salmon. season with salt and pepper to taste.
3. lightly grease the ramekins or oven-proof dishes into which divide the spinach and salmon mixture equally. crack an egg into each dish and pour a small amount of cream over the top. cook in the oven for 20 minutes or until eggs are as per your liking.
- what katie ate
Subscribe to:
Posts (Atom)
