Thursday, December 17, 2015

Egg Nog

Dan Pashman’s Famous Eggnog
(Modified from Joy of Cooking)
Makes about 18 servings

12 eggs
1 pound confectioner’s sugar
2 quarts (64 ounces) heavy cream 4 cups dark rum or brandy
2 teaspoons cinnamon
1 teaspoon vanilla extract
Freshly grated nutmeg

Read the list of ingredients again and laugh hysterically at the realization that a beverage with only these ingredients exists.

Separate 12 eggs and put whites in the fridge. Beat 12 yolks in a large bowl until light in color.
Gradually beat in 1 pound confectioner’s sugar. Add 2 cups of your chosen liquor(s) very slowly, beating constantly.

(Note: Joy of Cooking says you can use dark rum, brandy, bourbon or rye. I usually use dark rum and brandy but it depends on what I have lying around the house. I’ve used whiskey, too, if i had a surplus.)

Let stand, covered, in the fridge for 1 hour. Then add 2 more cups of chosen liquor(s) and heavy cream, beating constantly. Add cinnamon and vanilla extract.

Refrigerate, covered, for 3 hours to several days.

I usually end up serving my nog over 2 to 3 occasions around the holidays. Before you serve it, fold in a proportional amount of fresh-beaten egg whites. So if you’re serving half the nog, take out half the egg whites, beat them until stiff but not dry, and fold them into the nog just before serving.

Sprinkle each serving with freshly grated nutmeg.

**Recipe Re-printed from Edible Long Island Holiday Issue 2015:  http://www.ediblelongisland.com/2015/11/18/dan-pashman//

Tuesday, November 24, 2015

Duck Egg Baked Custard

This rich & creamy custard can also be me made with almond milk for a dairy-free option.

Serves 6.

3 large duck eggs
1/3 cup sugar
1 tsp vanilla
dash of salt
2-1/2 cups very warm milk (120-130 degrees)
ground nutmeg

Heat oven to 350 degrees.

In a medium bowl, beat eggs, sugar, vanilla and salt with a wire whisk or fork.  Gradually stir in milk.  Pour into six 6-ounce containers/ custard cups.  Sprinkle with nutmeg.

Place cups in a 13x9-inch pan on oven rack.  Pour very hot water into pan within 1/2 inch of tops of cups.  Bake about 45 minutes.  Remove cups from water and cool about 30 minutes.  Custard can be served warm or chilled in fridge (cover first).  

Thursday, November 12, 2015

Garlic Aioli



  • 5 to 6 teaspoons minced garlic
  • 1/2 teaspoon kosher salt
  • 2 egg yolks, at room temperature (if necessary, warm briefly in a cup of hot tap water)
  • 3/4 to 1 cup olive oil
  • 1/2 teaspoon lukewarm water
  • 1/2 teaspoon lemon juice (optional)
Place the minced garlic in a heavy mortar along with the salt. Pound with a pestle into a smooth, sticky paste. Using the pestle to stir, beat in the egg yolks and stir until the mixture is smooth and lemon colored, about 30 seconds. If you don't have a mortar & pestle, use a food processor. 

Begin to beat in the olive oil, adding just a few drops at a time, stirring constantly until the oil is emulsified with the egg yolks. Do not attempt to rush the process by adding the oil too fast. After you've added about 1/4 cup this way, you can increase the flow to a thin stream. If at any time you see oil begin to gather separately from the yolks, immediately stop adding oil while continuing to stir. Very shortly the mixture should come back together.




When you have added about 1/2 cup of oil and the aioli is quite thick, stir in the water, then begin adding the oil again, starting again with a drop at a time.

When you've worked in about 3/4 cup oil, stop and taste the sauce. The texture should be creamy, not stiff and sticky. If it is too firm, stir in a little more water up to 1 teaspoon total. The flavor should be very garlicky but sweet, with a balance of garlic and olive oil flavor. If it's still a little too garlicky, stir in a little more oil. Add more salt if necessary and the lemon juice, if that is to your taste.





If the sauce breaks and the oil and yolks separate and won't come back together, it can be easily fixed. Add a whole egg to a blender and purée it until smooth. Pour the broken aioli mixture into a measuring cup and, with the blender running, slowly add it to the blender. When it is completely incorporated, slowly add more oil with the blender running until you have the texture and flavor you prefer.

Cover tightly and refrigerate until ready to use, but allow it to return to room temperature before serving. Aioli should be made no more than a couple of hours in advance.

Thursday, October 22, 2015

Pasta with Fried Eggs

Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of pasta, four eggs, olive oil and garlic.  Parmesan is a delicious, but optional, addition.

 Ingredients
  • Salt
  • ½ pound pasta
  • 6 tablespoons extra virgin olive oil or lard
  • 2 large cloves garlic, lightly smashed and peeled
  • 4 eggs
  • Freshly ground black pepper
  • Freshly grated Parmesan or pecorino cheese, optional 

Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.

Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

 Featured in: The Minimalist; Pasta From The Pantry by Mark Bittman.

Thursday, September 24, 2015

Roast Chicken Soup

Now that it is officially Fall, we can't get enough of this soup made from our left-over roast chicken. 

Ingredients:

  • 2 garlic cloves, minced
  • 2 carrots, peeled and cubed
  • 1 cup butternut squash, peeled and cubed
  • 1 small sweet potato, peeled and cubed
  • ½ yellow onion, quartered
  • 2 tablespoons extra virgin olive oil
  • 4 cups chicken stock, Browder's or homemade
  • 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
  • ¾ teaspoon dried parsley
  • 1 teaspoon sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cracked pepper
  • 1 cup water
  • 2 cups baby spinach

Instructions:

  1. Preheat oven to 425 degrees F.
  2. Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
  3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
  4. Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
  5. Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot.
  6. Adjust seasonings to your taste.
Recipe from Danielle Walker of AgainstAllGrain.com
http://againstallgrain.com/2013/01/30/leftover-roast-chicken-soup-with-roasted-vegetables/

Thursday, August 20, 2015

Sweet Spiced Nuts

Westhampton Beach CSA Members doctored a recipe from the Food Network to create this delicious snack using our egg whites and Grill Rub. 
  • 1 large Organic egg white
  • 1/2 cup sugar
  • Kosher salt
  • 1-1/4 teaspoon Browder's Blend Grill Rub
  • 1/2 teaspoon of cayenne
  • 3 cups assorted mixed nuts
  • 2 dashes Worcestershire sauce
Preheat the oven to 275. Line a large baking sheet with parchment paper.

Whisk the egg white with 1 tablespoon water in a large bowl until frothy. In a small bowl, combine the sugar, 1 1/2 teaspoons salt, the dry rub and cayenne. Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce.
Spoon the nuts onto the prepared baking sheet in small clusters and bake until golden, 30 to 35 minutes. Cool completely, then break into pieces

Thursday, August 6, 2015

Marie Mullen’s Pound Cake

Eileen Duffy, author of Behind the Bottle, shares her mother's recipe for a three egg Pound Cake with us. 
 
 
 
 
2 1/4 cups sifted flour
2 tablespoons wheat germ
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup softened butter
3 eggs
1 teaspoon lemon rind
1 teaspoon vanilla

Grease 10-inch tube pan. Bake 350 for 60-70 minutes.

Wednesday, June 24, 2015

Tuscan Lemon Chicken


Fire up the grill!!  Tuscan Lemon Chicken is perfect for summer dinners.  Marinate the chicken for at least 4 hours (or overnight) in olive oil, lemon juice, lemon zest, garlic and rosemary. Then, the trick to perfectly grilled chicken is to throw the whole chicken on the grill and put a weight on top. Because the chicken is slightly flattened, it cooks evenly, the skin comes out crispy, and the meat is unbelievably moist. All you need is a big salad and a chunk of good bread, and dinner is served!

Serves 2-3. 
    
1 3 ½-pound chicken, butterflied
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoon pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken two or three times while marinating.

When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minute of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

 

Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Tuesday, May 12, 2015

10 ways to use bee pollen:

Note: You do not want to heat bee pollen because this will destroy all of its beneficial nutrients. To grind bee pollen you can use a mortar and pestle, or you can process it in a coffee/spice grinder.

  1. Use granules as a topping over yogurt or cereal
  2. Add ground bee pollen to cooling homemade granola while it is still moist and sticky.
  3. Blend ground pollen or granules into a smoothie
  4. Incorporate into raw protein bars, raw desserts or candies
  5. Sprinkle granules directly over salad
  6. Incorporate ground pollen into salad dressing such as a honey mustard
  7. Sprinkle ground pollen over popcorn
  8. Use granules as a garnish on top of dark chocolate
  9. Use ground pollen as a coating for sugared almonds or hazelnuts
  10. Toast whole wheat bread, smear with chocolate hazelnut spread and sprinkle with bee pollen granules.

Thursday, April 30, 2015

Angel Food Cake

It's going to be 3 or 4 hours from the time you start before you can eat the cake so plan accordingly.


100 g cake flour
(approx. 3/4 cup)
150 g + 150 g sugar 
(approx. 2/3 c + 2/3 c)
480 g egg whites
1 tsp cream of tartar
1/4 tsp salt
1-1/2 tsp vanilla extract
1-1/2 tsp lemon juice
1/2 tsp almond extract

Equipment: Tube pan with removable bottom, large rubber spatula, whisk or electric mixer, sifter.

Note from #TheScratchiest: 480 grams of egg whites equates to the whites from a dozen large eggs. When I have recipes that use just yolks, I put the leftover egg whites in a container in the freezer. Since I never remember how many whites I've collected, I prefer to weigh them when needed. Weighing also makes it easier to have a mixture of whites from different sized eggs. Feel free to mix whites from chicken and duck eggs.

Preheat oven to 325F.

Sift all of the cake flour with 150 grams of the sugar and set aside. If you like, sift it more than once to get out any lumps and to thoroughly mix.

Combine lemon juice, vanilla and almond extract.

Using the tool of your choice (hand mixer, stand mixer or whisk), beat the egg whites until they start to froth. Add the cream of tartar and salt. Continue beating until the whites are billowing mounds and not yet soft peaks.

Continue beating the egg whites while gradually adding the 150 grams of sugar. When all of the sugar has been added and you have soft peaks, beat in the lemon juice, vanilla and almond extracts.

Using your spatula, fold in the cake four/sugar mixture. You want to keep the mix as light as you can so add the flour and sugar in two or three batches.

Scrape the batter into the tube pan. Bake for 50 to 60 minutes. The cake is done when the top springs back when pressed. Remove from oven and turn upside down to cool. Wait 2 to 3 hours before removing from pan.

Thursday, April 9, 2015

Curried Egg Salad

For a quick appetizer or healthy snack, spread egg salad onto crackers and top with sliced cucumber.
 
Ingredients
  • 4 hard-boiled eggs, peeled
  • 1 teaspoon plain 2-percent-fat Greek yogurt
  • 1/4 teaspoon extra virgin olive oil
  • 2 teaspoons lemon juice, or to taste
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon sriracha, or to taste
  • 1/4 teaspoon sherry vinegar, or to taste
  • 1/3 teaspoon curry powder, or to taste
  • Kosher salt

Preparation

In a mixing bowl, combine the eggs.
 
Using a fork, chop or lightly mash the eggs. Add the yogurt, olive oil, lemon juice, lemon zest, sriracha, sherry vinegar and curry powder. Season with a pinch of kosher salt.
 
Mix well and adjust seasonings as needed.
 
Makes about 1 cup.                   

Thursday, March 26, 2015

Natural Dye-Colored Easter Eggs


For hard-cooked eggs: Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Add 8 to 12 eggs to steamer. Bring water to a boil over medium-high heat. Steam eggs, covered, 16 minutes. Remove from heat. Place eggs in a large ice water–filled bowl for 3 minutes or until cooled.


For Blue Dye:
Roughly chop 1/2 head red cabbage. Combine cabbage with 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Strain liquid into a bowl; discard solids. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar and 1 tablespoon Fruit Fresh Produce Protector. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 1 hour or up to overnight depending on desired hue. Blot eggs dry with paper towel.

For Red Dye:
Roughly chop 3 washed medium beets. Combine beets and 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Strain liquid into a bowl; reserve beets for another use. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar and 1 tablespoon Fruit Fresh Produce Protector. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 1 hour or up to overnight depending on desired hue. Blot eggs dry with paper towel.

For Orange Dye:
Combine the skins of 5 to 6 medium onions and 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Strain liquid into a bowl; discard skins. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 20 minutes or up to overnight depending on desired hue. Blot eggs dry with paper towel.

For Yellow Dye:
Combine 1/4 cup turmeric and 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 30 minutes or up to overnight depending on desired hue. Blot eggs dry with paper towel.

Thursday, March 12, 2015

Crepes



2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour (if you have time). This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds. Lay them out flat so they can cool.

Savory filling suggestions: cheese, spinach, mushrooms, shredded chicken, scrambled  eggs, chopped herbs
 
Sweet filling suggestions:  butter & honey, cinnamon & sugar, sliced banana & chocolate, jam, apple butter
 

Thursday, February 26, 2015

Duck Egg Carbonara

Rich duck egg yolks make a delicious, silky sauce for pasta. You can always omit the anchovies, if you prefer. 



12 ounces spaghetti
1/4 cup extra-virgin olive oil
3 large garlic cloves, thinly sliced
One 2-ounce can flat anchovies, drained and chopped
Pinch crushed red pepper
1/2 teaspoon finely grated lemon zest
1 tablespoon chopped oregano
1/4 cup chopped flat-leaf parsley
2 Duck egg yolks
Salt and freshly ground pepper


1.  In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. 

2.  In a large, deep skillet, heat the oil with the garlic and anchovies  and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, zest, oregano and parsley, then add the pasta and toss to coat. Remove from the heat.

3.  In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper and serve.

4 Servings. 

**Adapted from Chris Consentino: Nose to Tail Eating, 2011

Thursday, February 12, 2015

Scotch Eggs



4 eggs
1/2 tsp salt
1 lb sausage meat
1 tbsp brown mustard
1 tbsp chopped fresh parsley
1/2 tsp nutmeg
1/2 cup cooking fat (lard, refined coconut oil)


1. Place the eggs in a pot, then cover by 1″ with water that’s been mixed with 1/2 tsp salt. Bring to a boil over high heat; as soon as it is boiling, cover the pot and remove from heat. Allow to sit for 6 minutes in the hot water, then carefully transfer to a bowl of ice water; allow to cool, about 5 minutes. Carefully peel the eggs.

2. Combine the sausage, mustard, parsley, and nutmeg, mixing together with your hands. Divide the sausage mixture into 6 portions, then spread each one out into an oval shape. Add an egg to the sausage, then gently form the sausage around the egg as evenly as possible.

3. Warm your cooking fat to 350F in a skillet, then add an egg or two. When first adding the eggs, be sure to gently roll them back and forth to allow the sausage to cook evenly and retain a round shape. Once the sausage starts to brown, you can let it sit on one side and rotate only every minute or so. Cook until the sausage is cooked through, about 5 minutes per egg.

4. Preheat your oven to 170F. Transfer the cooked egg to a plate lined with a paper towel, then place in the oven to stay warm as you finish the other batches of eggs.

** These can definitely be baked instead of fried. To do so, place the sausage-covered eggs in large muffin tins and bake at 425 until golden and cooked through, about 30 minutes.

Thursday, January 29, 2015

Deviled Avocado Eggs


Just in time for the Superbowl, a delicious - and healthy - snack for a crowd.


12 large eggs
2 limes
2 tablespoons sour cream
1/2 shallot (or use red onion), finely minced
1 serrano pepper, deseeded and minced
2 ripe avocados, peeled and pit removed
Salt and pepper
Sweet Spanish smoked paprika

1. Add the eggs to a medium pot and fill with cold water until the eggs are just covered; place over moderately high heat. When the water comes to a boil, turn off the heat, cover the pot with a lid and set a timer for 10 minutes. At the 10 minute mark, transfer the eggs to a bowl with cold water and rinse until room temperature. Peel the eggs and slice them in half.

2. Carefully remove the egg yolks from each halved egg and place in a bowl. Zest one of the limes and add it to the egg yolks. Next, add the juice from the 2 limes and mix in the sour cream. Mash the mixture with a fork, and mix until smooth. Fold in the shallot and serrano pepper. On a cutting board mash the avocados and add them to the bowl. Mix and mash until mixture is completely smooth. Salt and pepper to taste.

3. Spoon the mixture into the egg whites. If you’re including the smoked paprika, tap a few dashes of the stuff on top of each egg and serve.