Tag Archives: eggs

Out in the Rain

Peach Dutch Baby

Peach Dutch Pancake

There is nothing like a good rain storm to make everything seem fresh and new and wonderful.  There is also nothing like waking up on a rainy day to the smell of peaches and cinnamon – or baking something that smells like cinnamon and peaches!  Hurricane Arthur decided to chill off the coast a few days ago and while I waited for the heavier bands to go away I decided to make my hubby a delicious (and not so nutritious) breakfast featuring fresh peaches.   I’ve had dutch babies before and while I thought I made them before apparently that was not the case – so husband was quite surprised by the fluffy breakfast item.

Out in the Rain

Serves 2-3

Ingredients

  • 2 tbsp unsalted butter
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup flour
  • 1/4 tsp salt
  • 2 peaches, pitted and sliced
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

  1. Preheat oven to 400. Place the butter on a 10 inch tart pan and preheat in the oven.
  2. Whisk the eggs until foamy in a large bowl before adding the milk, set aside. Blend the dry ingredients together in a small bowl then quickly blend with the wet ingredients until just mixed.
  3. Toss the sliced peaches in the cinnamon and nutmeg, once the tart pan has been preheated align the peaches on the bottom. Pour the dough over top and then bake for 20-25 minutes or until the outer rim is golden brown.
  4. Remove and Serve!
http://www.dancingveggies.com/blog/2014/07/out-in-the-rain.html

I enjoyed mine “naked” but powdered sugar would be a great addition to this treat for those who like things on the sweeter side.   I’m sending this over to /52weeksofcooking for their pit fruit challenge – and as a bonus this recipe would also work fantastically with cherries and other pit fruits.  In fact I might give a cherry version a try this weekend – regardless of weather!

As I go Out

Savory Mushroom Bread Pudding

Mushroom Bread Pudding

I’m so thrilled to be getting back to Random Recipes, hosted by the awesome Dom.  Random Recipes is a bit different than my other challenges in that it sends me back to my books, some of which can get rather neglected.  This month the challenge was to pull out all our new books and randomly select the book from that group.  I was lucky enough to get four books this year: Indian Slow Cooker, Madhur Jaffrey’s Quick and Easy Indian Cooking, Dining with the Doctor, and The Heart of the Plate – which was the “winning” book!  I used my same random method (Joe picking a number) to select the winning page which led me to a Mushroom Bread Pudding, and wow did I wish for a different page at that point.  The last time I made a bread pudding was Home Ec back in middle school, so it’s been a fair bit of time.  However I had some leftover sourdough bread so with the addition of some fresh peasant bread I at least had the basic ingredients.  I also adjusted the ratio a bit, along with the seasonings, as things didn’t look quite right at first and I was worried about it being a bit bland as written.

Mushroom Bread Pudding

Serves 6-8

Ingredients

  • 1 tbsp olive oil
  • 3 cloves garlic, diced
  • 1 vidalia onion, diced
  • 3 cups mushroom, sliced
  • 1 tbsp marsala wine (or sherry)
  • 1/2 tsp thyme
  • 1 tsp rosemary
  • 1/2 tsp ground pepper
  • 1/4 tsp salt
  • 4 cups cubed bread - I did 2 cups sourdough and 2 cups peasant bread
  • 5 eggs
  • 1/2 cup half&half
  • 1 1/2 cups milk

Instructions

  1. Heat the oil in a deep skillet over medium heat add the garlic and onion and cook for 7 minutes, then add the mushrooms. Continue cooking for 10 minutes before adding the marsala along with the seasonings. Cook for a final 5 minutes, adjusting seasonings as needed and then remove from heat.
  2. Preheat oven to 425 and lightly grease a 9x11 baking dish. Place the bread cubes in a single layer on the bottom of the pan. Evenly layer the mushroom over the bread.
  3. Beat the eggs and milk together and then pour over the mushroom bread mixture. Bake for 35-40 minutes, or until the edges start to brown. Remove from oven and sit for 15 minutes - then serve and enjoy!
http://www.dancingveggies.com/blog/2014/01/as-i-go-out.html

I’m also sending this over to /52weeksofcooking for their eggs challenge since I rarely, if ever, prepare dishes that feature 5 eggs.   This is the first of their challenges for 2014, and if things go as planned the second one will be up on Wednesday!

Has Claws

Thai Migas

migas

“I have to do a fusion dish this week for /r/52weeks of cooking.  What should I do?”

“How about Mexican Thai?!?!”

“WTF is Mexican Thai??”

“I dunno, that’s for you to figure out”

So with that conversation I set out to figure out what Mexican Thai would be.  Due to a crazy schedule I decided to go with a breakfast dish, figuring I would have plenty of time on Saturday morning to make the dish and get it posted.  Well I was right regarding at least one of those things, but sometimes that happens.  After much googling and searching in recipe books I decided that the best Mexican/Texan dish to cross with Thai cuisine was a breakfast dish known as migas.  Similar to chilaquies, migas features fresh corn chips along with eggs, tomatoes, and seasonings.  Since I was going the Thai route I also looked at various egg curries, to get an idea of what flavor profiles would work best for what I was looking to do.  In order to go the extra mile I also made my own chips using some corn tortillas that were getting close to the end of their life.

Has Claws

serves 2-3

Ingredients

  • Vegetable oil for frying
  • 4 corn tortillas, cut into quarter
  • 1 tbsp butter
  • 4 eggs
  • 2 shallots, diced
  • 3 scallions, diced
  • 1/2 tsp fresh ginger
  • 1 thai chili, seeded and sliced
  • 2 tomatoes, diced
  • cilantro (optional)
  • siracha (optional)

Instructions

  1. Heat the oil up in a large skillet or fryer until hot but not smoking. Gently lower in the tortilla quarters and cook until brown on all side. Set aside on a paper towel.
  2. Melt the butter in a large skillet, then add the eggs cooking for 2 minutes before adding the shallots and scallions, reserving the green tips for later. Cook until they start to turn golden.
  3. Once the shallots and scallions are golden, but the eggs still slightly runny. Scrap the pan, insuring that all the egg cooks and none of the chips burns. Add the thai chili along with the tomatoes and the green tips of the onion. Cook for an additional 5 minutes, or until eggs are at desired temperature. Serve topped with fresh cilantro and siracha sauce.
http://www.dancingveggies.com/blog/2013/04/has-claws.html

This breakfast was a HUGE hit and extremely filling.  The only down side was in the chip making process where I didn’t read the lines on the inside of my fryer correctly and wasn’t able to use the basket.  Luckily gently dropping them in and fishing them out with a metal spatula worked just fine!  To top it off I served Joe a Banana Lassi, which went perfectly with the heat of the dish. I left off the nuts and added 1/4 tsp of amchur powder to the dish as a nod to the more popular mango lassi.  Perfection!

Take You There

Ricotta Kugel

I apologize in advance for the brain dump of a post that is to follow, but this is what happens when one decides to see The Hobbit and then go to work the next morning.  I keep telling myself that functioning on four hours of sleep is practice for later in life, but the truth of the situation is I am not as young as I use to be and midnight showings are no longer worth the exhaustion that follows.   However I’m sure by time the next Hobbit movie comes out, I’ll have forgotten all about this and still go to the midnight showing.

Today’s recipe has nothing to do with The Hobbit and everything to do with one of the few dishes I’ve had to make over and over and over again in an attempt to make it edible.  I was in college the first time I attempted to make kugel, using a recipe from a book that will remain nameless because it was just bad.  The dish was cloyingly sweet, putting it a far cry from the amazing kugel I had experienced in Poland only a few months prior.  I tried tweaking that recipe, and recorded my attempts, but it never came together.  I then switched to a recipe I found on AllRecipes.com which had the right level of sweetness but was too dry and more rock-like than pudding-like.   With that I decided to combine elements of both recipes while adding/subtracting a few things until I finally came up with the variation that worked best for me.

Take You There

Serves 3 as a Main Course, 6 as a side

Ingredients

  • 8 oz wide egg noodles
  • 3 eggs
  • 2 tbsp butter, melted
  • 2 oz cream cheese, room temperature
  • 1/3 cup white sugar
  • 3/4 cup ricotta cheese
  • 1 tsp curry powder

Instructions

  1. Bring water to a boil in a large sauce pan and cook the pasta for four minutes, then drain reserving 2 tbsp of the starchy water.
  2. Preheat oven to 375
  3. In a large casserole dish cream together the butter, cream cheese, and white sugar then stir in the ricotta cheese and curry powder. Slowly mix in the starchy water and the noodles.
  4. Bake for 35 minutes, the pudding should be set and the top should be a light golden brown. Allow to cool then enjoy!
http://www.dancingveggies.com/blog/2012/12/take-you-there.html

This recipe still has an element of sweetness to it, without going too far into the “should be a dessert” category.  For the rest of my Hanukkah inspired recipes please check out: Spinach Potato Knish, Cream Cheese Bread, and Sweet Potato Latkes.

Update: This post was written just prior to the horrible incident that happened today in CT.  My thoughts and prayers, and those of my family, go out to the families and victims of today’s horrible crime.  I’m still having a hard time wrapping my head around the senselessness of what happened and can only hope, wish, pray, and dream that something like this never happens again.  

Mr. Postman

Eggs over Haystack

Happy Thanksgiving!  Today is one of the biggest food holidays of the year, filled with all sorts of delicious treats.  However before one can start the cooking marathon, one needs a protein filled breakfast that will keep them going until the big bird (or celebration roast) is ready to go.  This simple breakfast features ingredients already on hand for the big day, and can easily be scaled up or down depending on how many cooks are on hand to help.  This breakfast is also great for the morning after as a way to use up any potatoes, regular or sweet, that weren’t used for the big meal.

Eggs over Haystacks

serves 2-3

Ingredients

  • 3 tbsp EVOO
  • 1/2 tbsp oregano
  • 1/4 tsp salt
  • 1 tsp pepper
  • 3 cloves garlic, diced
  • 3 butter potatoes (or 2 butter potatoes and 1 small sweet potato), cut matchstick style
  • 3 eggs
  • 2 tbsp cheese, shredded (optional)

Instructions

  1. Toss the garlic and potatoes in the EVOO, oregano, salt, and pepper in a large bowl until fully coated. Pour into a large skillet and cook over medium heat for 15 minutes, stirring regularly. Potatoes should be slightly brown.
  2. Even out the potatoes on the skillet and then make three small holes. Slowly crack the eggs on at a time in to the holes and cook sunny-side up until eggs are done - 5 minutes for over easy, 8minutes for over medium, and at least 11 for over hard.
http://www.dancingveggies.com/blog/2012/11/mr-postman.html

I finished our eggs three different ways in order to figure out which was best, and to make sure it worked for all styles.   Another option would be to beat the eggs in a separate bowl and pour them over the potatoes for a variation on the Spanish Omelette.  Regardless of how you enjoy your eggs, Have a Happy Thanksgiving!