I posted a link for this recipe on the blog, but I made them this morning and I wanted to post the picture.
They are so easy to make, easy to release and great for a crowd for brunch or a family breakfast. You can make as many or as few as you need. You can use a larger muffin tin to make more. It smells like a diner.
For each egg:
Spray the cups with a Vegetable Cooking Spray
Crack an Egg into each cup
Add 1tsp of heavy cream
Add 1 TBS of grated Parmesan Cheese
Salt and Pepper to taste
Bake at 425 degrees
7 - 8 minutes / Soft Yolks
9 - 10 minutes / Semi Soft Yolks
11 - 12 minutes / Hard Yolks
It's that simple and they are perfect.
We bake ours for a Soft Yolk.
Enjoy!
Peace in the Kitchen!
Sunday, February 16, 2014
Saturday, February 15, 2014
Thursday, February 13, 2014
Baked Eggs
I just received this from a blog that I follow. I love this concept when you have guests for brunch or your family. It's a great way to make multiple eggs at once. I decided to simply re post the link to the blog. Thank you Melissa for sharing this recipe.
http://www.melissassouthernstylekitchen.com/2011/08/french-eggs.html
Enjoy!
Peace in the Kitchen!
http://www.melissassouthernstylekitchen.com/2011/08/french-eggs.html
Enjoy!
Peace in the Kitchen!
Wednesday, February 12, 2014
Corn Maque Choux / Emeril Lagasse
Another Corn dish, just can't get enough. There are many recipes for this Cajun dish. I like this one the best. I've tried to find a translation. I speak French and I know that Choux is Cabbage, I have no idea what Maque means or what Cabbage has to do with a Corn dish, oh well, it looks good! This recipe comes from Emeril Lagasse.
2 TBS (1/4 stick) butter
4 C corn (6 ears)
1 C diced onion
1 C diced red pepper
1 TBS minced jalapeno
2 tsp Cajun Spice (recipe to follow)
1 tsp salt
1/2 C heavy cream
Heat a 10" cast iron skillet over medium high heat.
Melt butter
Reduce heat to medium
Add:
corn
onion
bell pepper
jalapeno
spice
salt
Cook for 10 minutes, stirring
Add cream , stir well and cook 2 minutes
Serve hot
Cajun Seasoning:
2 1/2 TBS paprika
2 TBS salt
2 TBS garlic powder
1 TBS onion powder
1 TBS cayenne pepper
1 TBS dried oregano
1 TBS dried thyme
1 TBS black pepper
Mix all ingredients in a jar, shake well and store in the pantry.
I always have a jar available.
Enjoy!
Peace in the Kitchen!
Banana Cream Pie
I recently tested a recipe for Food52. It's was a Chocolate, Peanut Butter, Banana Pie. You can search the recipe on my blog. It was incredible, so I decided to post a recipe for Banana Cream Pie.
I've been researching recipes for Banana Cream Pie and there are so many options. After reading reviews that were written for several recipes, I decided to take from many and create this one.
The crust is a combination of a few recipes and so is the filling. I knew I didn't want to cook a custard for the filling, it can be complicated and it doesn't always turn out well. The reviews on homemade custard filling were not encouraging. I know that I can make a good cooked custard because I have it in my Banana Pudding recipe, but I've made it so many times that I understand how technical and time consuming it can be. This filling is equally as good and it's not complicated.
This recipe needs to be made in a deep dish fluted 9" pie pan.
Crust:
3 C Graham Cracker Crumbs ( did not measure the number of crackers because we always have a container of graham cracker crumbs in our pantry)
1/2 C granulated sugar
1/2 tsp cinnamon
1/2 of a ripe banana, smashed
1/4 pound (1 stick butter), softened
In a bowl:
crumbs
sugar
cinnamon
Mix Well
Add banana and butter and continue to mix well.
Press into the bottom and up the sides of the pie pan.
Bake at 350 degrees for 25 minutes.
Cool completely
Filling:
2C heavy cream, whipped and divided
3 TBS granulated sugar
1 tsp vanilla
1 (3.4oz.) box of vanilla instant pudding
1 C cold whole milk
8 oz. cream cheese
1 - 14 oz. can of sweetened condensed milk
4 - 5 ripe bananas, sliced
In a stand mixer with a whisk attachment, whip the heavy cream, sugar and vanilla. Transfer to a bowl and set aside. (clean the bowl for another step)
In a separate bowl with a hand mixer:
milk
instant pudding mix
Mix Well and set aside
In the stand mixer with a paddle attachment:
Beat cream until fluffy.
With the mixer running on low, add condensed milk and the pudding mix.
Scrape the bowl and continue to beat until smooth.
Use a spatula and fold in 1/2 of the whipped cream.
Spread a thin layer of filling over the bottom and up the sides of the cooled crust.
Slice bananas and lightly press into the bottom and up the sides of the crust
Pour the remaining filling into the crust and smooth the top with a spatula and top it with the remaining whipped cream.
Gently cover the pie with plastic wrap or place in a covered pie tote and refrigerate for 1 hour.
Enjoy!
Peace in the Kitchen!
I've been researching recipes for Banana Cream Pie and there are so many options. After reading reviews that were written for several recipes, I decided to take from many and create this one.
The crust is a combination of a few recipes and so is the filling. I knew I didn't want to cook a custard for the filling, it can be complicated and it doesn't always turn out well. The reviews on homemade custard filling were not encouraging. I know that I can make a good cooked custard because I have it in my Banana Pudding recipe, but I've made it so many times that I understand how technical and time consuming it can be. This filling is equally as good and it's not complicated.
This recipe needs to be made in a deep dish fluted 9" pie pan.
Crust:
3 C Graham Cracker Crumbs ( did not measure the number of crackers because we always have a container of graham cracker crumbs in our pantry)
1/2 C granulated sugar
1/2 tsp cinnamon
1/2 of a ripe banana, smashed
1/4 pound (1 stick butter), softened
In a bowl:
crumbs
sugar
cinnamon
Mix Well
Add banana and butter and continue to mix well.
Press into the bottom and up the sides of the pie pan.
Bake at 350 degrees for 25 minutes.
Cool completely
Filling:
2C heavy cream, whipped and divided
3 TBS granulated sugar
1 tsp vanilla
1 (3.4oz.) box of vanilla instant pudding
1 C cold whole milk
8 oz. cream cheese
1 - 14 oz. can of sweetened condensed milk
4 - 5 ripe bananas, sliced
In a stand mixer with a whisk attachment, whip the heavy cream, sugar and vanilla. Transfer to a bowl and set aside. (clean the bowl for another step)
In a separate bowl with a hand mixer:
milk
instant pudding mix
Mix Well and set aside
In the stand mixer with a paddle attachment:
Beat cream until fluffy.
With the mixer running on low, add condensed milk and the pudding mix.
Scrape the bowl and continue to beat until smooth.
Use a spatula and fold in 1/2 of the whipped cream.
Spread a thin layer of filling over the bottom and up the sides of the cooled crust.
Slice bananas and lightly press into the bottom and up the sides of the crust
Pour the remaining filling into the crust and smooth the top with a spatula and top it with the remaining whipped cream.
Gently cover the pie with plastic wrap or place in a covered pie tote and refrigerate for 1 hour.
Enjoy!
Peace in the Kitchen!
Neiman Marcus Chocolate Chip Cookies
I wrote a story on the blog about The Restaurants and Chefs of some of America's Legendary Department Stores. In the article I included the Legendary Dallas retailer, Neiman Marcus. I told the story of how their Chocolate Chip Cookie recipe made it in the hands of the American public. In the story I included the recipe for the famous cookie. I decided to post the cookie recipe separately from the story.
Neiman Marcus Chocolate Chip Cookies:
1/2 C (1stick) butter, softened
1 C light brown sugar
3 TBS granulated sugar
1 large egg
2 tsp vanilla
1 3/4 C all purpose flour
1/2 tsp baking soda
1/2 salt
1 1/2 C semi sweet chocolate chips
1 1/2 tsp instant espresso coffee powder
Preheat oven to 300 degrees
Place the butter, brown sugar and granulated sugar in the work bowl of an electric mixer fitted with a paddle attachment.
Beat on medium speed for about 30 seconds until mixture is fluffy.
Beat in the egg and vanilla for 30 seconds longer, until well combined.
In a mixing bowl, sift together the flour, baking powder, baking soda and salt.
Add to the mixer, while beating on slow speed.
Beat for about 15 seconds, stir in the chocolate chips and espresso powder and mix for 15 seconds longer.
Prepare a cookie sheet lined with parchment paper.
Using a 1 oz. cookie scoop or a 2 TBS measure, place the dough 3" apart.
Gently press down on the dough with the back of a spoon to spread out into 2" circles; there should be room on the sheet for six to eight cookies at a time. Transfer to the oven in batches and bake for about 20 minutes or until the cookies are nicely browned around the edges. Bake for a little longer for crispier cookies.
Enjoy!
Peace in the Kitchen!
Tuesday, February 11, 2014
Okra Fritters and a Remoulade Sauce for Dipping
I happen to like Okra. I have several recipes for preparing it. These would make a great snack for a party or an appetizer. I adapted this recipe and added a home made Remoulade Dipping Sauce.
Okra Fritters:
2 pounds of sliced frozen okra, thawed and roughly chopped (I buy a bag at our local farmers market).
1 large tomato, finely diced
1 large onion, finely diced
6 packets of instant grits
2 eggs, beaten
salt and pepper to taste
1/2 C vegetable oil for frying
In a large bowl:
Okra
Tomato
Onion
Mix well
Add:
Grits
Eggs
Salt
Pepper
Blend together well by hand
Heat oil in a 10" cast iron skillet over medium heat.
Use a medium sized cookie scoop and drop the balls into the oil.
Fry the fritters until golden brown, about 3 minutes, turning until golden brown.
Remove from the oil and drain on paper towels.
Serve hot with a remoulade sauce. (recipe to follow)
Remoulade Sauce:
This recipe makes 3 cups.
4 egg yolks
1/2 C vegetable oil
1 C finely chopped celery
1 C finely chopped fresh parsley
1/2 C prepared horseradish
1/2 lemon, seeded and roughly chopped
4 TBS creole mustard
4 TBS ketchup
4 TBS worcestershire sauce
2 TBS yellow mustard
2 TBS white vinegar
2 TBS Tabasco Sauce
2 TBS minced garlic
4 TBS paprika
2 tsp salt
In a food processor or blender
Process egg yolks for 2 minutes
Slowly drizzle in the oil with the machine running
One at a time, add remaining ingredients and blend well until lemon rind is finely chopped.
Refrigerate for at least an hour before serving.
Use as a dipping sauce for the fritters.
Enjoy!
Peace in the Kitchen!
Subscribe to:
Posts (Atom)