Meh. These are not worth the effort. I'd be curious to see if there's one that is, but this isn't it.
Cheese Soufflés
Courtesy of Cooking Light
2 teaspoons unsalted butter, softened
8 teaspoons finely grated Parmigiano-Reggiano cheese
2 1/2 tablespoons all-purpose flour
1/8 teaspoon ground red pepper
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons 1% low-fat milk
2 tablespoons dry white wine
1/4 teaspoon kosher salt
2 ounces cave-aged Gruyere cheese, shredded (about 1/2 cup)
2 large egg yolks
4 large egg whites
Preheat oven to 400°F.
To prepare soufflés, coat each of 4 (1-cup) soufflé dishes evenly with 1/2 teaspoon butter. Sprinkle each soufflé dish with 2 teaspoons Parmigiano-Reggiano cheese, tilting to coat sides and bottom.
Combine flour and the next 3 ingredients (through black pepper) in a small saucepan over medium heat. Gradually add milk and white wine, stirring with a whisk until smooth. Cook for 4 minutes or until mixture is thick and bubbly, stirring constantly. Remove from heat. Add salt and Gruyère cheese; stir until cheese melts. Spoon the mixture into a large bowl, and let stand for 5 minutes. Stir in egg yolks.
Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one quarter of egg whites into yolk mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Place dishes on a baking sheet, and place in oven. Immediately reduce oven temperature to 375°F. Bake soufflés for 17 minutes or until puffy and golden.
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Wednesday, February 13, 2013
Monday, December 26, 2011
Eggs in Baskets
I made these for Christmas morning, along with the totally delicious chocolate babka and yummy panettone from years past. I ended up overcooking the yolks of the ones baked in the deep muffin pans because the whites weren't setting up. But the ones I baked in a regular muffin pan came out better. But really, if I'm going to do an egg dish that's supposed to have a runny yolk, I prefer this one.
Eggs in Baskets
Courtesy of Sunny Anderson
3 large russet potatoes, peeled
1/2 stick unsalted butter, melted
Kosher salt and freshly cracked black pepper
Nonstick cooking spray
6 slices prosciutto, about 2 1/2 ounces, chopped
2 tablespoons maple syrup
6 eggs
3/4 cup shredded provolone
Heat the oven to 350°F.
In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
Top the eggs with crispy prosciutto and serve immediately.
Eggs in Baskets
Courtesy of Sunny Anderson
3 large russet potatoes, peeled
1/2 stick unsalted butter, melted
Kosher salt and freshly cracked black pepper
Nonstick cooking spray
6 slices prosciutto, about 2 1/2 ounces, chopped
2 tablespoons maple syrup
6 eggs
3/4 cup shredded provolone
Heat the oven to 350°F.
In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
Top the eggs with crispy prosciutto and serve immediately.
Monday, July 25, 2011
Challah
In preparation for making a summer pudding, I decided to try my hand at making challah. It was fun to make, but it definitely didn't come out looking like "normal" challah. I had to transfer one loaf to another baking sheet before putting the loaves in the oven. So they kind of deflated a bit and never quite recovered. The taste was fine, but I'd like to try a loaf from a bakery and see if it's worth all the trouble of making my own. Yup, I've never had challah before...
I used this video to help me with the braiding.
Challah
Courtesy of smitten kitchen
1 1/2 packages active dry yeast (1 1/2 tablespoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup olive or vegetable oil, plus more for greasing the bowl
5 large eggs
1 tablespoon salt
8 to 8 1/2 cups all-purpose flour
1/2 cup raisins per challah, if using, plumped in hot water and drained
Poppy or sesame seeds for sprinkling, if desired
In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading.
Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150°F then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. Divide dough in half and braid each loaf. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
If baking immediately, preheat oven to 375°F and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.
Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190°F.) Cool loaves on a rack.
Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.
I used this video to help me with the braiding.
Challah
Courtesy of smitten kitchen
1 1/2 packages active dry yeast (1 1/2 tablespoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup olive or vegetable oil, plus more for greasing the bowl
5 large eggs
1 tablespoon salt
8 to 8 1/2 cups all-purpose flour
1/2 cup raisins per challah, if using, plumped in hot water and drained
Poppy or sesame seeds for sprinkling, if desired
In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading.
Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150°F then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. Divide dough in half and braid each loaf. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
If baking immediately, preheat oven to 375°F and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.
Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190°F.) Cool loaves on a rack.
Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.
Monday, April 25, 2011
Easter Dinner 2011 (Apricot-Glazed Ham, Scalloped Potato Gratin with Fresh Herbs, Roasted Asparagus, Popovers, and Pineapple Upside Down Cake)
Overall, this was a pretty successful meal. Though I'm definitely starting to feel a little overwhelmed by the whole holiday meal preparation thing. I feel like in doing the meal prep that I miss out on a lot of the celebrating. My cooking/baking mojo has generally been off since the Christmas dinner disaster, so I'm not entirely surprised that I wasn't totally into prepping this meal. But I think it's time to rethink how to do this altogether. I want to make the meals, but I'm thinking it's time to find some shortcuts and other ways to make these holidays a lot less stressful.
The ham and potatoes were great. They were both really flavorful and satisfying. The asparagus and popovers, however, didn't quite work out as well. I think I may have overloaded the pan a bit, so while they tasted good, the asparagus didn't crisp up at all, so the texture was a bit floppy. And the popovers didn't pop. So they were more like popunders or deflated souffles. I'm not sure if it's because I doubled the recipe or because I forgot to preheat the pans, but, again, while they tasted good, the texture was off. I missed the crispiness of the outside of normal popovers. (It worked when I preheated the pans. Here's the success story.)
The cake worked out well. Though, as I've discovered today, it's even better once it's been refrigerated. I used Greek yogurt rather than the sour cream the original recipe calls for since that's what I had in my fridge. I also used fresh pineapple since I thought the kids would enjoy eating the leftovers for a snack. I also didn't put the almonds in since my mom doesn't really like almonds. I'd be interested to try making it again with the almonds included.
Apricot-Glazed Ham
Courtesy of Taste of Home
1 boneless fully cooked ham (6 pounds)
2 teaspoons whole cloves
2 cups apple cider or juice
1/4 cup apricot preserves
3 tablespoons mango chutney
3 tablespoons Dijon mustard
1 cup packed brown sugar
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Pour cider into pan.
In a small saucepan, combine the preserves, chutney and mustard. Cook and stir over medium heat until preserves are melted; brush over ham. Press brown sugar onto ham.
Bake, uncovered, at 325°F for 2 to 2-1/2 hours or until a meat thermometer reads 140°F, basting occasionally with pan drippings. Cover loosely with foil if ham browns too quickly. Let stand for 10 minutes before slicing.
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Scalloped Potato Gratin with Fresh Herbs
A variation on this recipe from Bon Appétit
3 pounds potatoes (I used baby red potatoes)
2 cups heavy whipping cream
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces)
Fill large bowl with cold water. Working with one potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix salt and black pepper in another small bowl.
Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. (DO AHEAD: Can be made 6 hours ahead.) Cover with plastic wrap and chill. Remove plastic wrap before baking.
Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.
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Roasted Asparagus
Courtesy of Ina Garten (The Barefoot Contessa)
2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Preheat the oven to 400°F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
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Popovers
Courtesy of allrecipes.com
1 cup all-purpose flour
1/4 teaspoon salt
3 eggs
1 cup milk
1 tablespoon unsalted butter, melted
2 tablespoons unsalted butter, chilled
Preheat oven to 425°F.
Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325°F and bake for another 15 to 20 minutes.
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Pineapple Upside Down Cake
A variation on this recipe from Simply Recipes
Topping:
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
20 ounces of pineapple slices
Cake:
1 1/2 cups all purpose flour
6 Tbsp cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream
Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
Preheat oven to 325°F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
The ham and potatoes were great. They were both really flavorful and satisfying. The asparagus and popovers, however, didn't quite work out as well. I think I may have overloaded the pan a bit, so while they tasted good, the asparagus didn't crisp up at all, so the texture was a bit floppy. And the popovers didn't pop. So they were more like popunders or deflated souffles. I'm not sure if it's because I doubled the recipe or because I forgot to preheat the pans, but, again, while they tasted good, the texture was off. I missed the crispiness of the outside of normal popovers. (It worked when I preheated the pans. Here's the success story.)
The cake worked out well. Though, as I've discovered today, it's even better once it's been refrigerated. I used Greek yogurt rather than the sour cream the original recipe calls for since that's what I had in my fridge. I also used fresh pineapple since I thought the kids would enjoy eating the leftovers for a snack. I also didn't put the almonds in since my mom doesn't really like almonds. I'd be interested to try making it again with the almonds included.
Apricot-Glazed Ham
Courtesy of Taste of Home
1 boneless fully cooked ham (6 pounds)
2 teaspoons whole cloves
2 cups apple cider or juice
1/4 cup apricot preserves
3 tablespoons mango chutney
3 tablespoons Dijon mustard
1 cup packed brown sugar
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Pour cider into pan.
In a small saucepan, combine the preserves, chutney and mustard. Cook and stir over medium heat until preserves are melted; brush over ham. Press brown sugar onto ham.
Bake, uncovered, at 325°F for 2 to 2-1/2 hours or until a meat thermometer reads 140°F, basting occasionally with pan drippings. Cover loosely with foil if ham browns too quickly. Let stand for 10 minutes before slicing.
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Scalloped Potato Gratin with Fresh Herbs
A variation on this recipe from Bon Appétit
3 pounds potatoes (I used baby red potatoes)
2 cups heavy whipping cream
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces)
Fill large bowl with cold water. Working with one potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix salt and black pepper in another small bowl.
Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. (DO AHEAD: Can be made 6 hours ahead.) Cover with plastic wrap and chill. Remove plastic wrap before baking.
Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.
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Roasted Asparagus
Courtesy of Ina Garten (The Barefoot Contessa)
2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Preheat the oven to 400°F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
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Popovers
Courtesy of allrecipes.com
1 cup all-purpose flour
1/4 teaspoon salt
3 eggs
1 cup milk
1 tablespoon unsalted butter, melted
2 tablespoons unsalted butter, chilled
Preheat oven to 425°F.
Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325°F and bake for another 15 to 20 minutes.
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Pineapple Upside Down Cake
A variation on this recipe from Simply Recipes
Topping:
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
20 ounces of pineapple slices
Cake:
1 1/2 cups all purpose flour
6 Tbsp cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream
Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
Preheat oven to 325°F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
Egg in a Hole
For Easter breakfast, I made some cinnamon buns, bacon, and, in staying with thhe theme of the day, tried my hand at making egg in a hole (a.k.a. egg in the basket). I saw this recipe and thought it looked fun and easy. It was very tasty. I think I'd only had runny eggs one other time in my life (I'm usually a scrambled eggs kind of girl), so if you like sopping up egg yolk with your toast, this is perfect for you.
The original recipe calls for serving the egg in a hole with some berries and yogurt, which I think would go together fabulously. As soon as the berries are in season, I'm totally making the complete recipe.
Here's what our complete breakfast looked like:
Egg in a Hole
A variation on this recipe from Real Simple
2 slices good bread (I used marble rye from Linvilla Orchards)
2 tablespoons butter, softened
2 large eggs
Kosher salt and pepper
Spread the top of each slice of bread with ¼ tablespoon each of the butter. Using a round cookie cutter or drinking glass, cut a 2½- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces.
Heat the remaining 1½ tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes for a runny yolk.
The original recipe calls for serving the egg in a hole with some berries and yogurt, which I think would go together fabulously. As soon as the berries are in season, I'm totally making the complete recipe.
Here's what our complete breakfast looked like:
Egg in a Hole
A variation on this recipe from Real Simple
2 slices good bread (I used marble rye from Linvilla Orchards)
2 tablespoons butter, softened
2 large eggs
Kosher salt and pepper
Spread the top of each slice of bread with ¼ tablespoon each of the butter. Using a round cookie cutter or drinking glass, cut a 2½- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces.
Heat the remaining 1½ tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes for a runny yolk.
Sunday, January 9, 2011
Coffee-Caramel Crème Brûlée
This is amazing. And while I was pretty happy with my first attempt at crème brûlée, this version made me realize that the other one was a little on the gritty side. This one was so smooth. And because I had had some practice using the brûlée torch, the caramelized sugar on top was a lot more evenly caramelized. Chilling the custards after using the torching also seemed to help make the topping more evenly crunchy.
I can't stress enough how easy these things are to make. You will wow your guests with very little effort.
Coffee-Caramel Crème Brûlée
Courtesy of Bon Appétit
2 cups heavy whipping cream, divided
1/4 cup dark-roast coffee beans (such as French roast; about 3/4 ounce), crushed with mallet in plastic bag
1 cup sugar, divided
1/2 cup water
2 cups half and half
8 large egg yolks
1/4 teaspoon salt
8 teaspoons raw sugar*
Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
Arrange eight 2/3-to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.
* Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
I can't stress enough how easy these things are to make. You will wow your guests with very little effort.
Coffee-Caramel Crème Brûlée
Courtesy of Bon Appétit
2 cups heavy whipping cream, divided
1/4 cup dark-roast coffee beans (such as French roast; about 3/4 ounce), crushed with mallet in plastic bag
1 cup sugar, divided
1/2 cup water
2 cups half and half
8 large egg yolks
1/4 teaspoon salt
8 teaspoons raw sugar*
Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
Arrange eight 2/3-to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.
* Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
Thursday, November 25, 2010
BLT Frittata
We had this last year for Christmas breakfast with my in-laws, so I thought I'd make it this year for Thanksgiving breakfast with my mom and sister. The bottom was a smidge overdone, but it was still quite tasty.
Edited to add, 11/29/2014: Definitely don't let this set all the way before you put it in the oven. It comes out so much better if it's still jiggly on top when you put it in. Also, adding some Italian seasoning and mozzarella cheese makes it even better.
BLT Frittata
A variation on this recipe by Rachael Ray
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1/4 pound sliced pancetta, chopped
4 cloves garlic, chopped
2 bundles arugula, trimmed and chopped, about 3 cups, loosely packed
1 (15-ounce) can diced tomatoes, drained
12 large eggs
1/3 cup half-and-half, eye ball it
1 teaspoon salt
Black pepper
Preheat oven to 400°F.
Heat a 12-inch nonstick ovensafe skillet over medium high heat. Add oil, pancetta, and garlic to the pan. When pancetta browns at edges and begins to crisp, add arugula. Wilt arugula, stir in tomatoes. Beat eggs together with half-and-half. Whisk in salt and pepper. Pour eggs over fillings and let eggs set. Using a spatula, raise eggs off the bottom of the skillet, allow more of the liquid egg to settle. When the frittata has set, transfer to oven and cook 10 to 12 minutes until top is deep golden brown. Remove the frittata and let it stand 5 minutes. Cut into wedges and serve.
Edited to add, 11/29/2014: Definitely don't let this set all the way before you put it in the oven. It comes out so much better if it's still jiggly on top when you put it in. Also, adding some Italian seasoning and mozzarella cheese makes it even better.
BLT Frittata
A variation on this recipe by Rachael Ray
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1/4 pound sliced pancetta, chopped
4 cloves garlic, chopped
2 bundles arugula, trimmed and chopped, about 3 cups, loosely packed
1 (15-ounce) can diced tomatoes, drained
12 large eggs
1/3 cup half-and-half, eye ball it
1 teaspoon salt
Black pepper
Preheat oven to 400°F.
Heat a 12-inch nonstick ovensafe skillet over medium high heat. Add oil, pancetta, and garlic to the pan. When pancetta browns at edges and begins to crisp, add arugula. Wilt arugula, stir in tomatoes. Beat eggs together with half-and-half. Whisk in salt and pepper. Pour eggs over fillings and let eggs set. Using a spatula, raise eggs off the bottom of the skillet, allow more of the liquid egg to settle. When the frittata has set, transfer to oven and cook 10 to 12 minutes until top is deep golden brown. Remove the frittata and let it stand 5 minutes. Cut into wedges and serve.
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