Tag Archives: eggs

Smoked Oyster Pate from food52.com

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download1 8 oz tub cream cheese
3 tablespoons milk
4 tablespoons green onions, finely chopped white and some green parts
3 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce, or to taste
1 clove garlic, finely chopped
1 tablespoon flat-leaf parsley, finely chopped
1 4 oz can smoked oysters, drained and chopped
Sea salt and freshly ground black pepper, to taste
1 baguette, sliced into thin rounds
Butter, to taste

  1. COMBINE: In a medium bowl, pour the cream cheese, milk, green onions, Worcestershire, Tabasco, garlic, and parsley. Stir to combine. If the mixture seems too thick, thin it with a teaspoon or two more milk. ( It should be thick but everything should be evenly blended.) Fold in the oysters. Season to taste with salt and pepper.
  2. TOAST: Spread butter, to taste, on one side of each round of baguette. Place in a 400 degree oven until lightly toasted.
  3. SERVE: Place the oyster pate and the toast on a serving tray. Each guest can place a dollop of the pate onto a round of toast.

 

 

Apple Sharlotka by Matt Dano

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  • 4 apples—peeled, cored, quartered and thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 cup sugar
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of kosher salt
  • 3 large eggs
  • 1/2 teaspoon pure almond extract
  • Confectioners’ sugar, for dusting
  1. Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
  2. In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
  3. Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
  4. Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
  5. Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm.

 

salmon bibimbap from http://thewoksoflife.com/

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salmon-bibimbap-10

2 cups raw white rice
light olive oil or canola oil
2 carrots, julienned
Salt and pepper
2 cups bean sprouts
2 bunches watercress
4 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon toasted sesame seeds
½ teaspoon sesame oil
1 salmon steak or filet
4 eggs, cooked sunny side up (over easy is fine too)
1 cup kimchi
Roasted seaweed flakes or sheets, cut into slivers (optional)
Gochujang paste, to taste (about 1-2 tablespoons per serving)

First, cook 2 cups of dry rice using your preferred method.

Next, heat a pan with 1 tablespoon of oil over medium-high heat. Stir-fry the carrots for about 1 minute, sprinkling with a pinch of salt. Transfer to a bowl and set aside.

Next, stir fry the bean sprouts using the same method as with the carrots.

Next prep your watercress. Cut each bunch in half and wash thoroughly.

In the same pan you used for the carrots, heat 2 tablespoons of oil over medium high heat. Add the garlic and let fry gently for about 15-20 seconds. Add the watercress, followed by a ½ teaspoon of salt, and stir-fry until completely wilted. Remove from the heat and toss with the soy sauce, sesame seeds, and sesame oil. Set aside.

Now for the salmon. Sprinkle with salt and pepper on both sides. Heat a pan over medium high heat with 3 tablespoons of oil. Add the salmon. Let brown for about 5 minutes. Flip, and let the other side cook for another 5 minutes. Our salmon steak was pretty thick, so cooking time may need to be adjusted depending on how big your piece of salmon is. When in doubt, just use a knife to gently cut into the center to check for doneness. Looks don’t matter with this dish, as we’ll be flaking the salmon anyway.

While the salmon is cooking, set aside the kimchi and seaweed flakes, cutting up the seaweed with kitchen shears if you’re using roasted sheets. Also, cook one egg for each person you’re serving.

When the salmon is finished cooking, you’re ready to assemble your bibimbap.

Spoon a nice bed of rice into a bowl and top with a small handful of flaked salmon and your egg. Add as much watercress, carrot, bean sprouts, kimchi, and seaweed as your heart desires. Finish off with gochujang to taste. Stir thoroughly and enjoy with a big spoon!

Cauliflower Cake from plenty more

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  • 1 small cauliflower, outer leaves removed, broken into 1 1/4-inch/3-cm florets (1 pound/450 g)
  • 1 medium red onion, peeled (6 ounce/170 g)
  • 5 tablespoons/75 ml olive oil
  • 1/2 teaspoon finely chopped rosemary
  • 7 eggs (scant 1 pound/440 g)
  • 1/2 cup/15 g basil leaves, chopped
  • 1 cup/120 g all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/3 teaspoon ground turmeric
  • 5 ounces/150 g coarsely grated Parmesan or another mature cheese
  • Salt and black pepper
  • Melted unsalted butter, for brushing
  • 1 tablespoon white sesame seeds
  • 1 teaspoon nigella seeds

  • Preheat the oven to 400°F/200°C.

    Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.

    Cut 2 round slices off one end of the onion (each 1/4 inch/5 mm thick) and set aside. Coarsely chop the rest of the onion ( if it’s strong only use half of the onioln) and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool. Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.

    Line the base and sides of a 9 1/2-inch/24-cm spring-form cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.

     

 

Coconut Cream Pie from Janet Morrissey

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download1/2 cup sugar
2 large eggs
1 large egg yolk
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/2 cups sweetened flaked coconut
1 teaspoon vanilla extract
1/8 teaspoon coconut extract

2/3 cup sweetened flaked coconut
1 1/4 cups chilled whipping cream
2 tablespoons sugar
1/8 teaspoon coconut extract

Whisk together 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl.
Bring milk and coconut to simmer in medium saucepan over medium heat.
Gradually add hot milk mixture to egg mixture, whisking constantly.
Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes.
Remove from heat. Mix in vanilla and coconut extracts.
Transfer pastry cream to medium bowl.
Press plastic wrap directly onto surface to prevent formation of skin.
Chill until cold, at least 2 hours and up to 1 day.

Transfer filling to crust. Cover; chill overnight.

Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

Oven-Fried Eggplant Poboy Sandwiches from fatftreevegan.com

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  • 1 large eggplant (approximately 1 1/4 pound)
  • 3/4 cup non-dairy milk of choice
  • 1/2 cup cornmeal
  • 1/4 cup brown rice flour
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (if desired)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne (more or less, to taste)
  • 1/4 teaspoon freshly-ground black pepper
  1. Peel the eggplant and trim off the ends. Slice it into rounds about 1/2-inch thick. Line a baking sheet with parchment paper. Preheat oven to 400F.
  2. In a large mixing bowl, combine all remaining ingredients and mix well. You should have a batter a little thicker than pancake batter. If it seems dry, add a splash of non-dairy milk.
  3. Dip each eggplant slice into the batter and turn it to coat both sides and edges well. Holding the slice between two fingers, allow any excess batter to drip back into the bowl, and place the eggplant on the baking sheet. Repeat with as many slices as you can fit on the baking sheet, being careful that they do not touch. (If your baking sheet is small, you may need to make two batches; batter can thicken between batches, so add more liquid if necessary.)
  4. Place in the oven. After 20 minutes, remove and gently turn each slice–you may have to hold the parchment paper and peel it from the eggplant. Replace and cook until outsides are brown but not burning, about 15 more minutes.
  5. Serve hot on hoagie rolls or French bread with marinara sauce, lettuce, and tomato.

Notes

I used soy milk, which thickens with the addition of lemon juice. If you use another plant-based milk, you may need to add a little extra flour if the batter seems thin.

Other flours should work, but I have only tested it at this time with brown rice flour. If you use a different flour, use your judgement about whether the batter needs to be thinned with extra milk or thickened with extra flour.

Preparation time: 20 minute(s) | Cooking time: 35 minute(s)

Our favorite key lime pie from epicurious

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56389684For the crust:

  • 11 (2 1/4×4 3/4″) graham crackers
  • 2 tablespoons sugar
  • 1 1/2 teaspoons ground cinnamon
  • Pinch kosher salt
  • 6 tablespoons unsalted butter, melted

For the filling: 1 (14-ounce) can sweetened condensed milk

  • 4 large egg yolks
  • 7 tablespoons fresh key lime juice
  • 2 tablespoons fresh lemon juice

For the topping:
1 cup chilled heavy cream
2 tablespoons powdered sugar

Make the crust:  Place rack in the center of oven and preheat to 350°F.

Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.

Bake crust until golden brown and set, 8–10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.

Make the filling and bake pie:  Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).

Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.

Make the topping:   When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1″ border of visible pie filling) and serve.

Do Ahead  Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.

Broccoli Tots from http://www.thetwobiteclub.com/

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1 head brobroccoli-tots-4-1ccoli, cut into equal sized florets
1 cup sharp cheddar cheese, shredded
1/3 cup onion, finely chopped
1/2 cup breadcrumbs
2 eggs
salt and pepper

 

 

  1. Preheat your oven to 400 degrees.
  2. Pour 1 inch of water into a saucepan; bring to a boil.  Place the broccoli into the boiling water, cover, and reduce the heat to medium.  Cook the broccoli for 5-6 minutes, or until it can easily be pierced by a fork.  Drain the broccoli and set aside to cool slightly.
  3. Lay the broccoli out onto paper towels and cover with more paper towels,  Press down firmly on the broccoli to absorb as much moisture as you can.  Another method is to put the broccoli in the center of a dish towel and ring out the water as seen here. Finely chop the broccoli.
  4. In a large bowl, combine combine all of the ingredients and season with salt and pepper.  Stir everything together until well mixed.  Fill each muffin cup in a mini muffin tin to the top, pushing down on the filling with your spoon so it’s nice and compacted.
  5. Bake for 18-20 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come out easier.

Notes

  • If they seem to be falling apart when you take them out of the pan you can (1) put them back into the oven to cook for a few minutes longer so they are a bit crisper or (2) let them sit in the pan for a few minutes to let the insides firm up a bit before removing them from the pan.  You have to be ginger with them if they’re sticking a little to the pan!
  • The sharp cheddar can be substituted with whatever cheese you have on hand.

 

Un-fried Pickles, Trisha Yearwood

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YW0511_Unfried-Pickles-with-Ranch-Dressing_s4x3.jpg.rend.sni12col.landscapeNonstick cooking spray, for the cooling rack
2 large eggs
1/3 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1 teaspoon chili powder
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
1/2 cup grated Parmesan
One 16-ounce jar sliced dill pickles

Serve with Diamond Sevens Ranch Dressing

Place an oven rack in the middle position and preheat the oven to broil. Spray a cooling rack with nonstick cooking spray and place it on top of a baking sheet.

Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chili powder, garlic powder and a pinch each of salt and pepper in a medium bowl. In a large bowl, combine the breadcrumbs and Parmesan. Drain the dill pickles and pat dry with paper towels. Working in batches, toss the pickles in the egg mixture so they are fully coated. Remove the pickles, letting the excess egg drip off, and transfer to the breadcrumb mixture. Toss to fully coat. Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping).

Place the baking sheet on the middle rack in the oven and broil until the tops of the pickles are a crisp golden brown, about 4 minutes. Flip the pickles and continue to cook until crisp golden brown all over, about 4 minutes.

Serve warm with the Diamond Sevens Ranch dressing.

 

Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce

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panko-crab-cakes-7

 

For the crab cakes:

  • ¼ cup mayonnaise
  • 2 scallions, chopped
  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons lime juice
  • 1 pound lump crabmeat, picked over
  • 1 1/2 cups panko breadcrumbs, plus ½ cup
  • 2 tablespoons toasted sesame seeds
  • salt and pepper
  • oil, for cooking

For the tartar sauce:

  • ½ cup mayonnaise
  • 2 tablespoons chopped pickles
  • 2 tablespoons chopped red onion
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice

Whisk together mayonnaise, scallions, eggs, mustard, Old Bay (you can find it at any major grocery store), and lime juice. Fold in the crab, followed by 1 1/2 cups panko, sesame seeds, and salt and pepper to taste.