The Perfect Hard Boiled and Peeled Eggs

A dear friend from College contacted me about the difficulty of peeling Fresh Eggs that have been Hard Boiled. She raises her own Chickens and wanted some help.
I sent her my recommendations, she tried them, and sent me the photograph below with the caption, "Perfect"
Thank you Jane for sharing your photograph with me.
After realizing that I had never written a separate post about this (it was included in my Tips, Hints and More Post) I decided to re write it and share it in a separate Post on the Blog.

Jane's photograph of her Hard Boiled and Peeled  Fresh Eggs!
Notice the large portion of the Shell that was released.
They look yummy and when she cuts them open, they will have the
brightest yellow/orange Yolks that you could ever imagine.
 The taste is incredible too.
We love Farm Fresh Eggs!

 Perfect Hard Boiled and Peeled Eggs:

As many Eggs as you want to Hard Boil so that they cover the entire bottom of a Saucepan. (you don't want space for them to roll around when Boiling)
Add enough Water to just cover the Eggs.

Over Medium High Heat, bring the Water to a Boil. Uncovered
Boil for 10 minutes.
Remove from heat , drain the water and replace it with cold water and cover the eggs completely in the saucepan.

Add some Ice Cubes.
When completely cooled, peel the Eggs.

For Soft Boiled Eggs, 

Boil Water in a Saucepan.

Place Eggs in Boiling Water.  Uncovered.

Boil for 7 Minutes. Remove from Heat.

Drain Water and replace it with Cold Water.

Add some Ice Cubes. When completely cooled, peel the Eggs. 

Here are my Personal Tips about Peeling:

This is  recommended for Commercial Eggs as well as Fresh Eggs, if you have your own Chickens.
Eggs are easier to peel if they have been around for at least a week and even two (refrigerated) before hard boiling them. New eggs are virtually impossible to peel.
The longer the egg sits, the more the membrane beneath the shell separates from the shell, making peeling easier.
Think about Commercial Eggs that are labeled with a "use by" date. The use by date is 45 days from when the eggs were first packaged.
It is even better if they rest for 2 weeks. We always put aside eggs just to keep for hard boiling if we're planning to have Deviled Eggs or to make Egg Salad.

When the Eggs are Hard Boiled:
Tap the Egg on the Large end first to make some cracks in the shell, then the small end.
Continue making a million cracks in the entire shell before attempting to peel it. I even roll mine to get the cracks.

Under Cold running Water:
Remove the large end first by peeling away from you with your thumb rather that toward you.
The large end tends to be where the membrane connects the closest.
Once you've gotten under that membrane, continue peeling under cold running water.
Sometimes the entire bottom half of the shell will release.
This is just my personal method after years of frustration.

Enjoy!
Perfectly Hard Boiled and Peeled Eggs!

Puff Pastry Pockets

These are a great Meal, Side Dish or even an Appetizer.
There isn't really a recipe so I'm going to explain how to make them.
You can be creative and fill them with your favorite items.
I'll give some suggestions.

Here are some suggested ingredients:
Pepperoni Slices
Marinara Sauce
Shredded Mozzarella Cheese

Pesto
Fresh Baby Spinach Leaves
Fresh Mozzarella Slices

Tomato Slices
Swiss Cheese Slices

Ham and Swiss Cheese

Create a Rueben with Corned Beef and Cabbage with Thousand Island Dressing .

Any other favorite  ingredients!


Puff Pastry Pockets:

Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet Pan lined with Parchment Paper

1 Package of Refrigerated Puff Pastry Sheets. (thaw, if frozen)
Any filling that you like.
1 Egg, beaten for an egg wash.

Roll out the Pastry.
Cut it into 6 equal Rectangles.
This makes 3 Pastries.

Place 3 of the Pieces on the Sheet Pan.
Top it with your favorite fillings.
Add another Piece on Top.
Seal the edges with the Tines of a Fork.
Brush with Egg Wash

Bake 15 - 20 minutes until Flaky and Golden Brown.

Serve Hot

Enjoy
Peace in the Kitchen!

Fried Mashed Potato Patties

I can't say enough about this side dish. I love these Mashed Potato Patties.

My "Chicken" Fryer Skillet is 3 3/4" Deep and 11" in diameter.
We found this incredible vintage Cast Iron Skillet in an Antique Mall in Guthrie, Oklahoma
on our way to visit our family in Kansas. I also has a Lid.

Fried Mashed Potato Patties

Here's what you'll need:
A Large Deep Cast Iron Skillet. I have a vintage "Chicken Fryer" Cast Iron Skillet.

Vegetable Oil, enough to fill your Skillet 1/3 of the way up.
2 1/2 C Mashed Potatoes
1/2 C Shredded Sharp Cheddar Cheese
1 TBS of Sliced Green Onions + additional for Garnish.
1/2 tsp Tabasco Hot Sauce
1/2 tsp Salt
1 Large Egg, beaten.
1 - 8 oz. Container of Sour Cream
Flour

In a Skillet on Medium High Heat:
Oil
Heat to frying temperature. 300 - 350 degrees. Use a Candy Thermometer or test by dropping a bit of Dough into the Oil to determine the correct temperature.  An easy way is to add 1 Kernel of Popping Corn, and it reaches the perfect temperature when it Pops.

In a Mixing Bowl:
Potatoes
Cheese
Onions
Tabasco
Salt
Egg.
Mix well to form a Dough.
If the Potatoes are runny, add a bit of Flour to create the Dough.

Use a 1 3/4" Cookie Scoop.
Form into a Patty by hand.

Place a few at a time in the Hot Oil and cook for 2 - 3 minuter on each side.

Remove to Paper Towels to drain.
Transfer to a Serving Platter.

Serve hot, garnished with Sour Cream and additional Sliced Green Onions.

Enjoy!
Peace in the Kitchen!

French Crêpes, French Chocolate Mousse and French Ganache Hot Chocolate

French Crêpes are easier to make than you may think.
You can dust them with Confectioner's Sugar, drizzle them with Chocolate Syrup or spread them with your favorite Jam or Nutella.

French Crêpes

Here's what you'll need:
A Blender
1 - 12" Non Stick Skillet or a Steel French Crêpe Pan.

1 C All Purpose Flour. Spooned and leveled for a perfect Cup.
1 TBS Granulated Sugar
1/4 tsp Salt
1 1/2 C Whole Milk
4 Large Eggs
3 TBS Butter, melted + additional for the Pan.

In the Blender:
Flour
Sugar
Salt
Milk
Eggs
Butter
Purée until Smooth and Bubbling on the Top. (30 seconds)
Set aside to rest at room temperature for 15 minutes.

In the Pan on Medium Heat:
Preheat the Pan.
Lightly coat it with additional Melted Butter.

Add:
1/3 C Batter
Swirl to cover entire bottom of Pan.
Cook until Golden Brown. (2 - 3 minutes)
Loosen the edge with a Silicone Spatula.
With the help of your fingertips, Flip it Quickly.
Cook for 1 minute.
Slide onto a Platter.
Repeat by adding additional butter to the Pan and continue to use all of the  Batter.


French Chocolate Mousse

1 Pound of Dark Chocolate, finely chopped.
2 TBS Butter
1 C Granulated Sugar, divided.
6 Egg Yolks
6 Eggs Whites
1 TBS Chocolate Liqueur
2 C Heavy Cream

In a Double Boiler or a Glass Heat Proof Bowl over a Saucepan of simmering water:
Chocolate
Butter
1/2 C Granulated Sugar
Do Not Stir.
Heat about 10 minutes until the Chocolate has melted.

Remove from Heat.

Add:
Egg Yolks
Chocolate Liqueur
Stir well until it begins to thicken.
Set aside.

In a Stand Mixer with a Whisk Attachment:
Egg Whites
Whisk on High until Soft Peak.
Continue Whisking.
Add:
Remaining 1/2 C Sugar
Whisk well to Stiff Peak.

To the Chocolate Mixture:
1/3 of the Egg White Meringue.
Vigorously Whisk by Hand until completely incorporated.

Add:
Remaining Meringue.
Fold Gently with a Silicon Spatula until completely incorporated creating
a Pudding Consistency.
Spoon into a covered airtight container.
Refrigerate for 3 hours.

1/2 Hour before serving:
Whip the Heavy Cream.
Add 1 1/2 C of the Whipped Cream to the Chocolate.
Fold by hand until completely incorporated.

Divide among Bowls or Glasses and add a Dollop of the remaining Whipped Cream.




French Ganache Hot Chocolate (it's thicker and creamier than American Hot Chocolate)

Makes 4 -6 servings.

8 oz. Bittersweet Chocolate, Chopped.
1 3/4 C Whole Milk
1/2 C Heavy Cream
2 TBS Brown Sugar
1/2 tsp Vanilla

In a Saucepan on Medium Heat Low Heat:
Chocolate
Milk
Cream
Sugar
Vanilla
Whisk until it comes to a Simmer .
It should be Creamy Smooth and begin to Thicken.

If it's too thin, simmer longer.
If it's too Thick, add additional Whole Milk.

Ladle into Mugs and Serve immediately.

Enjoy!
Peace in the Kitchen!

Baked Stuffed Jalapeños in a Bundt Pan

Here's a clever way to make Jalapeño Poppers. I've tried many techniques and I've have gadgets and accessories to make them. I've got a Jalapeño Popper roaster that's used to make them in a  barbecue grill.   I bought a gadget just to clean out the seeds.  This is a great way to bake a large amount of Jalapeño Poppers to serve at a Picnic or as an Appetizer at a Party.

Baked Stuffed Jalapeños in a Bundt Pan

Here's what you'll need:
Preheat the Oven to 375 degrees.
1 -Bundt Pan (use a simple design)
Foil

40 - 50 Jalapeño Peppers (Slice off the tops and scoop out the seeds with a paring knife or a small spoon.
Rinse them to remove any remaining seeds.

8 oz. Shredded Mexican Four Cheese Blend.
8 oz. Shredded Pepper jack Cheese or Hatch Jack Cheese.
8 oz. Cream Cheese, room temperature.
1/2 C Mayonnaise
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Creole Seasoning
5 Slices of Cheddar Cheese
5 Slices of Pepper Jack or Monteray Jack Cheese

In a Large Mixing Bowl:

Shredded Mexican Cheese
Shredded Pepper Jack Cheese
Cream Cheese
Mayonnaise
Garlic Powder
Onion Powder
Salt
Creole Seasoning
Mix well by hand with a Silicone Spatula or aWooden Spoon.

Use a small spoon and fill each Jalapeño to the top, with filling.

Transfer them to the Pan, standing cut side up. Stuff them snuggly into the Pan.

Cover the Pan tightly with Foil.

Bake for 45 minutes.

Remove from the Oven.
Increase the Oven Temperature to 425 degrees,

Top the Jalapeños with a Layer of Cheddar Cheese pieces. Trim them to fit.
Top the Cheddar Cheese with pieces of Pepper Jack Cheese.

Return to the Oven.
Bake an additional 15 minutes.

Remove Pan from the Oven.
Serve from the Pan with a Small Fork or Toothpicks, or transfer them to a Serving Platter.

Serve Hot!

Enjoy!
Peace in the Kitchen!

Ice Cream served on a Brioche Roll

No recipe need for this yummy dessert, only a picture!
You can dust it with Confectioner's Sugar or Drizzle it with Chocolate Sauce.

Enjoy!
Peace in the Kitchen!

Lemon Cake

Spring is in the air and Easter will be here soon. I think of Lemon Recipes when I prepare a Menu for our Easter Dinner. Here's a single layer 8" Lemon Cake that is moist and delicious. It will be on my Easter Menu this year.

Here's what you'll need:
1 - 8" Cake Pan buttered well on the side and bottom.
 Cut a round of Parchment for the bottom of the pan.
A Wooden Bamboo or a Metal Skewer to Poke the Cake.

2 Large Meyer Lemons (Zest and Squeeze) You'll need 6 TBS of Juice, Divided!
12 TBS Butter
1 1/4 C Granulated Sugar, divided.
2 Large Eggs
1 Large Egg Yolk
1 1/3 C Almond Flour
1/2 C All Purpose Flour
2 tsp Baking Powder
1 1/3 C Plain Yogurt

In a Stand Mixer with a Paddle Attachment:
Butter
3/4 C Sugar
Lemon Zest
Mix until well combined and creamy smooth.

Add:
Eggs, 1 at a time. Beat just until combined.
Add:
Egg Yolk
Mix until well incorporated.

In a Small Mixing Bowl:
Almond Flour
All Purpose Flour
Baking Powder
Whisk well.

Gradually Fold into the Batter with a Silicone or Wooden Spatula.

Fold in:
Yogurt
2 TBS Lemon Juice.
Just until well combined.

Spoon the Batter into the Pan.
Smooth the top with a Silicone Spatula.
Bake 30 minutes.

While the Cake is Baking:

In a Saucepan on Low Heat:
Remaining Sugar (1/2 C)
Remaining Lemon Juice (4 TBS)
Heat, stirring constantly until the Sugar has completely dissolved.
Set Aside to Cool Completely.

Remove Cake to a Rack to cool completely.

Pierce the entire top of the Cake with a Skewer.
Spoon the Syrup evenly over the top.
Set aside to Cool for 30 minutes.

Invert the Cake onto a Serving Platter.
Remove the Parchment Paper.
Set aside to Cool completely.

Enjoy!
Peace in the Kitchen!