Tag Archives: egg

Strawberry summer cake from smitten kitchen

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strawberry barley summer cake
  • 6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
  • 1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
  • 1 large egg
  • 1/2 cup (118 ml) milk
  • 1 teaspoon (5 ml) vanilla extract
  • 1 pound (450 grams) strawberries, hulled and halved

Preheat oven to 350°F (180°C). Butter a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake.

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that.

best fudgy chocolate brownie cookies from cafe delities

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½ cup unsweetened cocoa powder
1 cup white granulated sugar
½ cup melted butter
3 tablespoons vegetable oil
1 egg
2 teaspoons pure vanilla extract
1 ⅓ cups all purpose flour or plain flour
½ teaspoon baking powder
 ½ teaspoon salt
 ⅓ cup semi sweet chocolate chips add more if desired

  • Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper). 
  • In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
  • Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
  • Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out. 
  • Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.)
  • Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.

Tip: Take the cookies out of the oven while they are still slightly soft in the centre and let them cool. This will provide you with that gooey, soft texture. 

Sally Phillip’s crab cakes

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8 oz. Phillips Crab Meat
1 egg
1 tsp. Worcestershire sauce
1/8 tsp. ground mustard
1 Tbsp. mayonnaise
1/2 tsp. lemon juice
1 1/2 tsp. mustard
1 1/2 tsp. melted butter
1/2 tsp. parsley flakes
1/4 c. breadcrumbs or Ritz crackers, finely crushed
1/2 tsp. Phillips Seafood Seasoning or Old Bay

  • In a large mixing bowl, combine all ingredients except for crab meat.
  • Gently fold in the crab meat, being careful not to break up the lumps.
  • Shape into cakes.
  • Pan fry for 5 minutes per side, or bake at 375°F for 12-15 minutes until evenly browned on each side and cakes reach an internal temperature of 165°F.
    Makes 2-4 crab cakes

Raspberry muffins from smitten kitchen

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  • 5 tablespoons (70 grams) unsalted butter, melted
  • 1/2 teaspoon plus one pinch kosher salt
  • Slightly heaped 1/2 cup (105 grams) granulated sugar
  • 1 2/3 cups (220 grams) all-purpose flour, divided
  • Half a medium lemon
  • 1 large egg
  • 2/3 cup (150 grams) plain unsweetened yogurt
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 8 ounces (225 grams) fresh or (ideally) frozen raspberries (1 2/3 to 1 3/4 cups; see Note)
  • Heat oven to 375°F (190°C).
  • Prepare pan: Very lightly coat the top surface of your muffin tin with nonstick spray or swipe it with butter. This ensures muffin spillover releases easily. Line 6 cups with muffin liners. If you’re using a 12-cup pan, space them out and pour about 1 tablespoon of water in each empty cup, which will keep the empty pockets from burning.
  • Make streusel: In a large bowl, mix the butter, sugar, pinch of salt, and 1 cup (130 grams) of the flour until it forms a clumpy mixture. Scoop out 1/4 cup (about 45 grams) and set it aside in a small bowl; this will be your streusel topping.
  • Make muffin batter: Finely grate the zest of your lemon half into the large bowl with the remaining streusel in it, then juice the lemon half over it too. Add yogurt and egg and whisk to combine as smoothly as you can, but it’s okay if the batter doesn’t fully even out. Sprinkle the surface of the batter with baking powder, baking soda, and remaining 1/2 teaspoon salt, and whisk to thoroughly combine, going several times more around the bowl than seems necessary. Add remaining 2/3 cup (90 grams) of flour and all of the berries and stir gently; just until the flour disappears.
  • Divide batter between six prepared muffin cups; go ahead and heap it as much as is needed. Divide reserved streusel between muffin tops and use your fingers to push any that lands on the muffin tin back to a nearby muffin.
  • Bake muffins: For 25 to 30 minutes, and until a toothpick inserted from the top to the center of the muffin comes out batter-free. Let cool completely in the pan.
  • Do ahead: These muffins keep phenomenally. I keep them either in their baking pan or on a plate uncovered (so they don’t get mushy on top) and they’ve been excellent even on day 3 and not bad at all on day 4.
  • Notes:Raspberries by cup: Just a heads up that while technically every ingredient is more accurate when measured by weight, raspberries are particularly so. They’re hollow. When frozen, they take up more space in a cup per ounce. When defrosted or very ripe and fresh, they collapse and take up less space per ounce in a cup. For frozen raspberries, use the higher cup suggestion (1 3/4 cups); for very ripe fresh, use the lower amount (1 1/2 cups).Double this: Yes, you can absolutely double this recipe to make 12 muffins; no changes needed. When you double the sugar, simply measure 1 cup plus 1 tablespoon.

spring asparagus galette from smitten kitchen

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  • 1 pound asparagus
  • Kosher salt
  • 1/2 cup (125 grams) ricotta cheese
  • 1/2 cup (45 grams) grated gruyere, comte, or gouda cheese
  • 1/4 cup (30 grams) grated parmesan or pecorino cheese
  • 1 garlic clove, minced
  • Red pepper flakes or freshly ground black pepper
  • 1 tablespoon (15 ml) olive oil
  • Finely grated zest of 1 lemon
  • 1 large egg or egg yolk (optional, for shine)

Make the crust: Combine the flour and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons of water over the mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.

Make the filling: Hold the asparagus by the tough end (no need to snap it off) and cut the tips into 1-inch segments and the rest of the spears into very thin slices on a sharp angle. In a large bowl, toss with 1 teaspoon kosher salt and set aside for 30 minutes. 

In a small bowl, combine ricotta, gruyere, parmesan, garlic, a pinch of salt, and pepper to taste and set aside.

Drain asparagus in a colander and pat it dry on paper towels. Return it to the empty bowl and toss with olive oil, lemon zest, and pepper to taste. (No need to salt because it will be well-seasoned from the salting step.)

Assemble galette: Heat oven to 400°F. Unwrap firm crust dough and line a large baking sheet with the parchment paper that it was wrapped in. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spread ricotta mixture over center, leaving a 3-inch border bare. Spoon asparagus over ricotta layer. Fold the border over the filling, pleating the edge to make it fit. The center will be open.

For a darker, glossier crust, beat an egg or just a yolk with 1 teaspoon of water and brush it over the crust. 

Bake galette: For 30 to 35 minutes, until the crust is deeply golden. Serve warm, in wedges.

Do ahead: This galette keeps in the fridge for up to one week. It’s good at room temperature but even better warm, so the cheese is all stretchy again.

blueberry buckle from yankee

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  • 1/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup whole milk
  • 2 cups wild Maine blueberries

Preheat oven to 375° and butter a 9×9-inch baking pan. In a large bowl or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, scraping the sides of the bowl with a rubber spatula as necessary. Add the egg and combine.

In a medium bowl, whisk together the flour, baking powder, and salt. Add to the creamed mixture, alternating with the milk, until well combined. Add the blueberries and fold a few times with a rubber spatula until just combined. Spread the batter evenly into the prepared pan. 

For the topping:

  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon table salt
  • 1/4 cup cold unsalted butter, cut into cubes

In a small bowl, whisk together the sugar, flour, and cinnamon. Add the butter and combine until the mixture resembles coarse sand. Sprinkle the topping evenly over the top of the batter.

Bake until a cake tester inserted into the center comes out clean, about 40 minutes. 

Grilled Caesar Salad from thelittlekitchen.net

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Caesar Dressing
1 cup olive oil
1/4 cup water
2 Tablespoons white wine vinegar
1 teaspoon Kosher salt
1 teaspoon Worchestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1 large egg yolk
2 cloves garlic, peeled
1/4 cup Parmesan cheese, freshly grated
1 heart of romaine lettuce, rinsed and cut in half lengthwise
salt & pepper
olive oil (optional)
Parmesan cheese, freshly grated

Add ingredients to Blendtec jar in order listed and secure lid. Select “Dressing” and serve. The dressing tastes best when you refrigerate it overnight in a sealed container – the ingredients are allowed to marry together.

How to Grill Salad

If using a gas grill, turn on the gas and turn the heat to high. Let the grill heat up for at least 10 minutes. If using a grill pan inside, heat grill pan on medium to medium high for 3 to 5 minutes.

Salt and pepper the insides of your romaine lettuce halves. Sprinkle olive oil on the halves, if you wish. Add to hot grill or grill pan and cook for about 1 to 3 minutes tops. Flip to grill the other side for 1 to 2 minutes and you’re done. Serve immediately with caesar dressing and parmesan cheese on top.

*Store the dressing in the refrigerator for about a week. If serving as a side salad, one whole heart can serve up to 4 or 5 people.

 

Pots de Creme – Patty Foust

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1 cup chocolate chips
1 1/4 cups scalded heavy cream (table cream or blend of 3/4 cup half and half and 1/2 cup whipping cream)
2 egg yokes
3 Tablespoons brandy, Cointreau, etc. * optional

Use blender. Blend until smooth.
Pour mixture into ramikins or pot de creme containers. Makes 6.
Cover with saran or foil to prevent skin from forming.
Chill until firm, several hours. Serve.

The heat of the scalded cream “cooks” the egg yolks to prevent bacterial problems.