Posts Tagged ‘eggs

28
Oct
08

Potato Frittata with Prosciutto and Gruyere and Tossed Salad with Lemon-Honey Vinaigrette

Potato Frittata with Prosciutto and Gruyere and Tossed Salad with Lemon-Honey
Vinaigrette


This flavorful frittata from Food and Wine is quick to make and could be a great dinner,
brunch or breakfast.  It’s good hot from the oven or cold.

I cut the recipe in half to make a smaller frittata – half the recipe makes five generous servings.  Although I cut the rest of the ingredients in half, I added extra scallions (for a total of four) and used 3 oz. of prosciutto instead of 2 oz., just to add a little extra flavor.  The cooking times called for in the recipe still held for the reduced quantity and it came out cooked to the right doneness.  I garnished wedges of the frittata with thyme sprigs.


Tossed Green Salad with Honey-Lemon Vinaigrette
This dressing is light and tangy, and easy to make.

½ package Boston and red lettuce mix
¼ yellow pepper, finely chopped
¼ apple, finely chopped

2 scallions, finely chopped

Honey-Lemon Vinaigrette Dressing

Juice of ¾ large lemon
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
salt and freshly ground pepper to taste

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26
Oct
08

French Toast

I started out with this Alton Brown recipe for French Toast from the Food Network as a basis, but made various changes.  First, I wanted to make two servings instead of four, so I reduced the quantity of ingredients.  I added vanilla and cinnamon, used maple syrup instead of honey, and used skim milk instead of half and half in the egg-mixture for dipping  I used slices of leftover Italian peasant bread for the toast.  The Alton Brown recipe’s method for preparing and cooking the french toast worked well — draining the slices on a rack before cooking them in the pan prevented big chunks of egg in the pan.  Cooking the slices for an additional five minutes in a 375-degree oven helped them cook through and left the outside with the perfect degree of light crispness.  I served the french toast with maple syrup, bacon and scrambled eggs.

Here’s how the recipe ended up with my changes:

2 eggs

1 teaspoon vanilla

1/2 cup skim milk

1/2 teaspoon cinnamon

1 tablespoon maple syrup, warmed

4 1/2-inch thick slices Italian peasant bread

1 tablespoon butter

Follow directions from Alton Brown recipe for preparation and cooking.

13
Oct
08

Spaghetti with Bacon, Parmesan and Cheese

Spaghetti with Bacon, Parmesan and Cheese

This is a fast and easy comfort food recipe from Cooking Light.  It makes a lot of food, too – I halved the recipe and had enough for about five generous servings.  I usually make this pretty much by the book.  If anything, I add more peas.  Be sure to use good freshly-grated Parmesan.  I like to serve this with breadsticks and a salad or fruit like red grapes on the side.

13
Sep
08

Shirred Eggs with Roasted Green Chile and Cheese, Bacon and Sourdough Toast

I had never even heard of shirred eggs until I found this recipe.  Basically, it’s eggs baked in a ramekin on top of whatever else you want to put in.  The recipe I stumbled upon was Original Farmers’ Market Shirred Eggs from a cookbook called A Real American Breakfast (Copyright 2002 by Cheryl Alters Jamison and Bill Jamison, HarperCollins Publishers).  This is a great cookbook, by the way.  Their recipe called for placing tomatoes at the bottom of the ramekins, adding eggs, cream and a dash of hot sauce along with some fresh herbs before baking.  I thought this recipe concept would be a good way to use the green chile I just roasted.

1 tablespoon butter, melted
¼ cup bread crumbs
½ cup freshly grated sharp cheddar cheese
¼ cup cream or half and half
4 roasted green chiles with seeds and peels removed
4 eggs
salt and pepper
1 crumbled piece of crispy bacon
Cilantro sprigs for garnish

Preheat oven to 350 degrees.  Coat insides of four ramekins or small oven-safe bowls with melted butter.  Coat with breadcrumbs.  Place a green chile in the bottom of each ramekin, spread out so it covers the whole bottom.  Layer in grated cheese on top of chile.  Break eggs carefully into each ramekin (leave the yolk intact).  Add a splash of cream or half and half to each ramekin.  Season with salt and pepper and sprinkle crumbled bacon on top of each ramekin.

Bake for approximately 8-10 minutes.  The idea is to have the egg whites set and still have a runny yolk.  I think the best approach is to keep a close eye on the eggs and remove them from the oven when they are cooked to the doneness you prefer.

Serve the eggs in the ramekins with toast and bacon on the side.  I garnished this with cilantro sprigs and also served salsa on the side. The eggs are so good spooned onto toast bite by bite.

13
Sep
08

Roasted Green Chile

I can’t begin to list all the good things you can make with green chile.  Growing up in the Mesilla Valley of New Mexico, the chile capital of the world, there’s not much we ate that didn’t have green chile in it.  Even McDonald’s had a green chile cheeseburger on the menu.  Here in Minnesota I found some nice green chile at the farmer’s market – not sure what variety it is, but it’s mild to medium as far as heat.  After the chile has been roasted, you can either freeze it with the blistered skin still on, or peel and clean it and use it fresh.

To start out, heat up the grill to at least 400 degrees and put the chile on.  When one side is blackened and blistered (3-5 minutes), turn the chile and do the other side.  Continue turning the chile until the entire outside surface is evenly blackened and blistered.

An alternative method for roasting chile is to do it directly over the flame on a gas stove.  This is a more time consuming way to do it unless you just want one or two chiles.

The next step is to remove the chile from grill or flame and plunge into bowl of ice water.  Make sure the chile is totally immersed and leave it in the water for a minute or so.  This loosens the skin for easy peeling.

Soak some old (but clean) kitchen towels in ice water and spread them on a plate.  Wrap the chile in the cold towels when it comes out of the ice water.

If you are freezing the chile for future use, you can leave the skins on to give them a little more protection.  Leaving the skin on until the chile is used also helps it retain a little more of that good smoky roasted flavor.  Make sure the chile is totally cool and pat it dry with a paper towel before putting it in a freezer bag to freeze.

If you want to use the chile fresh, go ahead and peel the skin off and remove the seeds and veins.  If you want to use the chile for chiles rellenos, leave the tops on.  Try to maintain the integrity of the chile – leave it one piece if possible and just pull out the seeds and veins through a slit in the side.  This helps keep the cheese filling inside the chiles rellenos when you are deep frying them. If all you need are green chile strips for cooking, remove the tops and don’t worry about the chile falling apart as you clean it.  WARNING:  Do not touch your eyes while you’re peeling and cleaning the chile!  If you’re dealing with a really hot variety, you might even want to wear surgical gloves.

Chile varies in heat by variety but a good rule of thumb for knowing how hot your chile will be is to check the color of the seeds.  When the seeds are pure whitish-yellow, the chile will tend to be on the milder side for whatever variety you’re using.  If the seeds are tinged with grey, as in the picture above, watch out — these will be hotter.

What do I have in store for this batch of roasted green chile?  I’m thinking some chile con queso, chiles rellenos, zucchini with green chile and cheese, and a new breakfast recipe — Shirred Eggs with Green Chile.

Here are some ideas for what to make with your roasted green chile:

Huevos Rancheros with Hash Browns

Zucchini with Green Chile and Cheese

Shirred Eggs with Green Chile and Cheese

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

Dad’s Quick Chile con Carne




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