Thousand Island Dressing

INGREDIENTS:

1 egg yolk
1 c corn or soybean oil
1/2 c Vlasic sweet relish
2 tbsp Cholula hot sauce
2 tbsp RealLemon lemon juice
2 tbsp Ploughman’s mustard
1 tsp sugar
2 tbsp ketchup (optional)

DIRECTIONS:

1. In glass bowl, whisk one yolk by hand until frothy.

2. Add 2 tbsp oil. Whisk. (Repeat this step until 1/2 c oil is incorporated).
[When you finish step 2, you have mayonnaise]

3. Add relish, hot sauce, lemon juice, sugar and mustard.

4. Add 2 tbsp oil. Whisk. (Repeat until the other 1/2 c is incorporated).

ENJOY!

Reference: http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe.html

Cast Iron Popovers (aka Yorkshire Pudding)

Recipe for the Nordic Ware grande pan (makes one panful, six big popovers):

Popovers 1

INGREDIENTS:

1 cup milk
2 eggs
1 cup flour
1/4 tsp salt

DIRECTIONS:

1. Mix up above while preheating oven to 450 F. Let sit.

2. Pour 1-2 cm vegetable oil into popover cups. Put popover pan into oven to heat up.

3. Divide batter into cups evenly. Be neat, if the batter gets on the side, the popovers won’t rise well.

4. Bake 15 min at 450 F, then 15 min at 350 F.

5. Take out of oven, and take out of pans IMMEDIATELY or they will get soggy.

6. Stab popovers with knife to let out steam.

7. ENJOY!!

HALF RECIPE FOR SMALL SIX CUP POPOVER PAN

For a small, 6-cup popover pan (or three 6oz pyrex custard cups), you need:

  • ½ cup whole milk
  • 1 large egg
  • ½ cup unbleached white flour (preferably with the germ)
  • 1/8 tsp salt

I make it in a 2-cup pyrex measuring cup. Preheat the oven to 450°F. While that’s happening, pour ½ cup of milk into the measuring cup and crack in one egg. Beat that with a wire wisk. Add the salt and beat some more. Measure out ½ cup of flour and dump that in. Wisk it together until it’s smooth, then as soon as it’s smooth (no lumps) stop mixing. Don’t overmix it. Let the batter sit while the oven continues to preheat.

If you’re using cast iron rather than pyrex, rub flaxseed oil into the popover cups. At some advanced point when the pan is excruciatingly well seasoned this won’t be necessary, but for now it’s necessary to keep the popovers from sticking and it also serves to add seasoning to the pan. When the oven is preheated, put the popover pan into the oven to heat empty for five minutes. Your popovers will pop higher if the pan is preheated. You do this with oil rather than butter because the butter will burn.

When the hot pan comes out of the oven, put a tiny dab of butter in the bottom of each cup. This further ensures nonstickiness, adds seasoning to the pan, and adds flavor to the popovers. Then pour the batter into the cups – filling only about halfway. Don’t overfill the cups or they won’t pop sufficiently

Put the pan back in the oven, this time with the batter, and set your timer for 15 minutes. At the end of 15 minutes, lower the oven temperature to 350°F (do not open the oven!) and continue baking for another 15 minutes. (If you’re making them in 6oz pyrex cups, bake for 20 minutes at 350°F rather than 15 minutes.)

As soon as they’re out of the oven, pull them out of the pan (they should slide right out), put them on a cooling rack, and stab them with a small knife to release the steam inside so they don’t get soggy.

Jamie Oliver’s Popovers

NOTES: I am going to tell you something. These popovers are so easy to make and so delicious that I am actually investing a specialty product – a Nordic Ware Grande Popover Pan (cast aluminum, max temp 450 F, proper spacing, good reviews). These are great to serve for breakfast, for lunch, for dinner, with sweet foods, with savory foods, with all foods, with no food. They look SOOOO impressive, and take next to NOOOO effort.

Popovers 2

How to Cook Eggs

How do you want your eggs?”

1. Hard Boiled
IMG_6009A hard boiled egg is cooked in its shell in boiling water. The “hard” refers to the consistency of the egg white (or albumen) and the yolk. Making them is simple. Fill a pot with enough water to cover your eggs by about two inches. Bring it to a boil and carefully drop in the eggs and leave them for 10-12 minutes. For easier peeling, place the eggs immediately in an ice water bath after boiling, then gently tap and roll them on a counter. (There’s also the gimmick of adding a teaspoon of baking soda to the boiling water to help loosen the shells, cracking the shells off both ends, and blowing the egg out of its shell. Look it up on YouTube.) Bonus: you can hard boil a bunch of eggs at a time and refrigerate them. Eat them with a sprinkle of kosher salt, or chop onto salads.

2. Soft Boiled
IMG_8795Soft boiled eggs follow the same process as hard boiled eggs, but you cut the cooking time roughly in half. This gets the egg white cooked while leaving the yolk runny. Our preferred method is the “six minute egg,” which sounds way fancy. The six minute egg is just like it sounds: bring your water to a boil, gently lower in the eggs, set a timer for six minutes, then remove the eggs and drop them in an ice bath.

Sometimes soft boiled eggs are eaten in the shell, stood upright in little egg cups. You can then daintily tap the top of the egg with a spoon and scoop out the insides. They’re great on toast, sprinkled with salt, pepper, and hot sauce. We also love dropping a couple on a thick black bean soup.

3. Hard Scrambled
IMG_3631Scrambled technically means that the whites and yolks are broken and mixed together. Hard scrambled eggs are cooked all the through. This is the default preparation for scrambled eggs at most restaurants, and they’re good, sometimes dry.

4. Soft Scrambled
IMG_8228That’s why I prefer soft scrambled eggs, sometimes referred to as “wet.” The difference between soft and hard scrambled eggs is cooking time. If you want soft scrambled eggs, you need to keep in mind that eggs. cook. quickly. You can’t walk away from them. Whip your eggs in a separate bowl. Heat your pan no higher than medium, grease it, pour the eggs in, then stay close with a spatula. Turn and fold them repeatedly while they cook. Use the spatula to prevent them from spreading out, especially up the sides of the pan; when they spread too thin, they’ll over-cook quickly. I usually fold them until they no longer look runny, but still look wet (i.e. light is reflecting in them). Have your plate ready so you can remove them from heat immediately. They’re perfect on buttered toast with salt and pepper; with cheddar cheese.

4a. “Perfect” Scrambled Eggs
perfecteggscIf you want super creamy soft scrambled eggs, you can use the method we learned from Gordon Ramsay (watch it here). Drop eggs into a pan over medium-high heat, along with one, thin pat of butter for each egg. Then start stirring with a spatula. Break the yolks, let them mix with the butter and whites. And keep stirring. If the pan gets too hot, lift it off the heat briefly. And keep stirring. Do this for about 4-5 minutes, until the eggs start coming together. Right before you take them off the heat, add a dash of milk, sour cream, or creme fraiche. Stir that in, then ladle the eggs onto toast and sprinkle with herbs (chive, dill, green onion) or salt and pepper. The result is some of the creamiest, softest eggs you’ve ever tasted.

4b. Omelets & Frittatas
IMG_4870Scrambled eggs can be manipulated in many ways. Ordering plain scrambled eggs means they’ll be mixed and moved in the pan, whereas an omelet or frittata indicates that the scrambled eggs are cooked until they’ve stabilized into a usable form and topped with other ingredients: cheeses, meats, vegetables, anything. A frittata is typically open-faced, whereas an omelet is folded over in half onto the additions. But the egg base remains the same (except in egg white omelets, where yolks are separated out).

4c. Scrambles & Hashes
IMG_6280These preparations are pretty simple, as far as eggs go. A scramble usually means other ingredients are scrambled in the pan with the eggs. This could include meats, cheese, sauteed veggies, or diced potatoes (or, yes, hot dogs). Good if you’re a fan of scrambled eggs and, well, everything else breakfast has to offer.

5. Sunny Side Up (Can be Easy, Medium, or Hard, depending on how cooked you want your yolk)
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Important: You need a nonstick skillet. I’ve tried this method with regular skillets and it just never works for me. Add a small amount of canola oil to the skillet—not enough to have much depth to it at all. (Note: you can also use butter OR bacon grease if you’re into those sorts of things. But those bring along some particles and some color, and you won’t wind up with as pristine an egg. Not that that really matters in the grand scheme of human history, but I thought I’d mention it.)

Heat the canola oil over medium heat. You don’t want it too, too hot, as you’re going to cook the eggs pretty slowly. You don’t want the oil so hot that the egg sizzles and turns white the second you crack it in! The whites should remain clear for several seconds before they start to turn white.

So here’s what you do:
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Once the oil is mildly hot, crack in an egg. (Note: three is about as many as I can tend to at a time.) The oil should not cover the whites; if anything, it should just come over the edges a tiny bit.

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Once the eggs begin to turn white, use a small spoon to carefully spoon the hot oilover the whites only. Go from egg to egg, spooning the oil over the whites. This will help the whites cook slowly so that they won’t be slimy. *Important: Don’t spoon any oil over the yolks yet!

After a minute or two, touch the whites of one of the eggs and make sure they’re set/not jiggly and loose. At that time, you can spoon oil over the yolks to help them set on the surface.

*Note: The reason you need to wait before spooning hot oil over the yolks is that immediately after cracking the eggs into the pan, there is still egg white covering the yolk. If you were to spoon the hot oil over the yolk immediately, it would cause the white on the yolk to turn white, which will result in the yolk having a cloudy covering like the yolk in these two photos:

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And that’s a tragic thing! On the other hand, if you wait, the egg will settle into the skillet and the whites will sheet over the sides of the yolk and eventually leave mostly yolk there. So a minute or two into the process, if you spoon the hot oil over the yolk, you won’t get that cloudy appearance.

To repeat: the two photos above are a cautionary tale.

Continue spooning the oil over the egg until it appears to be as done as you’d like.(You can gauge it by lightly jiggling it or poking it with the spoon.)

Remove the eggs from the pan with a slotted spatula, then–this is important–drain them briefly on a paper towel before serving. (I fold a paper towel and hold it in my left hand, then place the egg on the towel with my right hand, then I just slide it onto the plate! You can also just keep the egg on the spatula and pat the bottom of the spatula on the paper towel to try to get most of the oil off the egg.)

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And that’s it! This is a neato method, guys. Once I learned it and practiced a bit, I had some fun with it. It’s particularly fun if you’re cooking for guests and you want your breakfast dish to look really yummy and inviting. It’s also great for foodbloggers or food stylists who need picture-perfect eggs.

But it’s also a lot of fun for kids because the eggs stay bright yellow and white and look like…well, like fake eggs, which kids get a kick out of. The only thing you really need to keep an eye on is the oil/fat and making sure you dab it/drain it off as much as you can.

Enjoy!

6. Over Easy

IMG_8733Eggs over easy and sunny side up are often using interchangeably, but they are different. You go from sunny side up to over easy by simply flipping your egg when the edges are brown. The “easy” doesn’t refer to the simplicity of turning over an egg, but the state of your yolk. “Over easy” means the egg is flipped and cooked just long enough to make a film on the top of the yolk. When served, the yolk – and some of the whites – are still runny.

7. Over Medium
IMG_0597Over medium is the next step after easy: they’re fried, flipped, and fried a little longer, enough to cook the whites through and brown the edges slightly. You’ll develop a thicker film on your yolk, but the inside is still runny. Good for those like the dipping quality without a watery egg white.

8. Over Hard
DipticAnd over hard is the final step. Over hard is fried, flipped, and fried again – usually with the yolk broken – until both the white and the yolk are completely cooked. Just tap the edge of your spatula into the yolk or poke it with a fork before turning it over. Be careful not to dribble the yolk when flipping.

9. Poached
IMG_6203Poaching is like boiling but without the shell, or like over medium that skips contact with the pan. These means you’re avoiding any hard edges. The white is cooked through and the yolk is warm and runny. Just imagine it mixing with a bright hollandaise on an eggs benedict.

Methods for poaching vary. Restaurants looking to poach in bulk will often immerse ramekins with raw eggs into boiling water, sometimes a whole tray full at a time. If you’re just poaching at home, it’s actually much easier than you may think. I haven’t perfected my personal method, but the two that have worked for me are:

1.) The Whirlpool. Heat your water just shy of a rolling point. Add a dash of vinegar (some recipes call for a 1/2 cup, but that’s always too much for me. I don’t like my eggs tasting like acetic acid). Crack the egg into a tiny bowl. Swirl the water in your pan to create a whirlpool, then carefully drop the egg into the center. The swirling pulls whites altogether in the center. Leave it in the water for about five minutes, then lift out with a slotted spoon.

2.) The Strainer. Heat water. Add vinegar. Crack the egg into a mesh strainer to let the most watery portion of the whites (it’s not much) drip out – this prevents danglers. Carefully decant the egg from the strainer into the water. Cook for about five minutes. Retrieve with slotted spoon.

And if you make a mistake… well, just look up some recipes for egg drop soup.

10. Baked or Shirred
IMG_5956Baked eggs are cracked and baked in a dish. “Shirred” refers to the flat-bottomed dish in which they’re frequently cooked. They’re almost always mixed with other ingredients. The white mixes in and gets cooked through, while the yolk is left runny. For example: a tomato provencal dish (pictured from Pistacia Vera), with eggs cooked into a bed of cream, tomatoes, cheese, and herbs. Or the North African/Mediterranean dish shakshouka (like at Mazah). The benefit of this preparation is that the egg really blends into the ingredients.

11. Basted
IMG_0587Generally basted means liquid or steam is used to thoroughly cook the egg white without flipping. For instance, while frying an egg in butter, you repeatedly scoop and pour the extra butter on top of the egg. This cooks the yolk and top whites without forcing you to flip it. Alternatively, you can also squirt some water into the pan and then cover the egg with a lid, to steam the whites. If you do this quickly, you can cook the whole egg before the edges start to brown, which seems to be the appeal of basted eggs (much like poached eggs).

11a. Spanish fried eggs
IMG_4406One specific form of basting is known as Spanish fried eggs. The eggs are fried at high temps in olive oil, while you spoon the hot oil over the egg. The eggs are fried over medium heat, just below the oil’s smoke point. Crack an egg into a small bowl first, then ladle it into the hot oil, and start scooping oil over the white and the yolk for about 1 minute. The result is crispy edges, creamy whites, and a runny yolk.

Bombay Chutney Sandwich

http://www.telegraph.co.uk/foodanddrink/11618723/Mumbai-spiced-cheese-toastie-recipe.html

SERVES 1
INGEREDIENTS
For the fresh chutney:
• ½ green chilli, deseeded and chopped
• handful fresh coriander, leaves only
• leaves from 8 mint sprigs, torn
• 1 clove garlic, crushed
• sea-salt flakes, to taste
• ½ tsp caster sugar
• juice of ½ lemon

For the sandwich:
• 2 slices white bread
• 50g cheddar, Lancashire or Wensleydale, grated or very finely sliced
• 1 medium tomato, sliced
• ¼ small red onion, very finely sliced
• a pinch of ground cumin
• a pinch of ground coriander
• a pinch of ground ginger
• a pinch of ground cinnamon
• butter and oil, for frying (if you don’t have a toastie maker)
METHOD
Put everything for the chutney, except the lemon juice, in a mortar and pound it. You can just chop everything together but the chutney is better if it has had a good pounding. Add the lemon juice.
Spread the chutney over both pieces of bread. Lay the cheese, tomato and onion on one of them and sprinkle over the spices. Top with the other piece of bread.
Use a toasted-sandwich maker, if you have one, or melt a knob of butter and about a quarter of a tablespoon of oil in a frying pan and cook the sandwich over a medium heat for about three minutes on each side, weighing it down (I use a flat saucepan lid with a heavy tin on top). Be careful not to burn the outside, and adjust the heat accordingly.
The cheese should have melted. Serve immediately.

Muffalata Sandwich

Ingredients:

Muffalata (Brand: That Pickle Guy)(They sell it at COSTCO, it is AMAZING!)

2 slices white bread

cream cheese

Directions:

1. Spread cream cheese on white bread.

2. Top with muffalata.

3. Enjoy!