Showing posts with label Egg recipes. Show all posts
Showing posts with label Egg recipes. Show all posts

Monday, January 2, 2012

New Year's News

Happy 2012!

Have you made a New Year's resolution?  So many of my friends don't bother, but I always do.  Some have been really good for me.  I enjoyed Avery's post about simplifying her life this year.  I don't need to simplify, but I'm going to manage my time better.  (Did you like the way I cut "try to" from that sentence and was firm about my intention?)  Of course, there's also that pesky resolution that rolls around every year about losing weight . . .

We're making a few changes here at Mystery Lover's Kitchen, too.  One of our members will be leaving us, and we'll miss her terribly. I'm not going to tell you who, though.  I'll let her do that in her final post this week.  She promises to come back frequently as a guest, and we're going to hold her to that!

Many of you have asked where Mary Jane has gone.  I'm sorry to say that her husband suffered a trauma during surgery.  His recovery is astounding his doctors, but not his family, who knew his strength and stamina.  We look forward to Mary Jane's return.  Sheila will continue to fill in for her until then.

Lucy Burdette at Mile Marker Zero!
But we have good news, too.  Two new bloggers will be joining us!  Lucy Burdette and Peg Cochran will be regulars here.  Lucy's new series about a food critic in Key West launches tomorrow!

What timing!  Key West is wonderful year 'round, but who doesn't want to be there right now?  Perfect for snuggling up by the fire in icy weather.

Peg Cochran
Peg's series won't debut until summer.  One is about a woman who makes gourmet diet food!  I can't wait to try some of those recipes.  But we won't restrict her to low cal recipes, because I happen to know she has some wonderful recipes that might not be totally slimming.  Peg will also be writing the Sweet Nothings Vintage Lingerie series as Meg London!

So, starting next week, look for a slightly different line-up around here.

I'm kicking off the year with a recipe from America's Test Kitchen.

As soon as I saw this recipe for something akin to a baked omelet, I had to try it.  I switched up the ingredients a little bit to suit me, but it's the sort of dish that can be tweaked to suit the preferences of your family and friends.  It's absolutely delicious, and while it looks like it uses a huge amount of eggs, it serves six people easily.  All those egg whites make it wonderfully light.

I used a sharp white cheddar cheese, but it would have been just as good with a hard white goat cheese, or perhaps an Asiago.  The original recipe calls for Gruyere. I also added garlic powder for a little extra garlic flavor, and a doubled the salt and pepper.

This recipe has several steps to it, but once you've made it, it's the sort of thing that doesn't require a lot of precise measurements and can be made without referring to the recipe.

Egg Roulade

canola oil or vegetable oil spray
5 ounces baby spinach
1/4 cup water (for cooking spinach)
1/4 cup milk (I used fat-free)
2 tablespoon flour
10 large egg whites
5 large eggs
1 garlic clove, minced
1 teaspoon garlic powder (optional)
1/4 (or 1/2) teaspoon salt
1/8 (or 1/4) teaspoon pepper
2 ounces shredded cheese (I used sharp white cheddar)

Preheat oven to 375. Lightly oil an 18 x 13 rimmed baking sheet, spread with parchment paper, and lightly oil the paper as well.

Cook the baby spinach leaves with the water.  The recipe suggest doing this in the microwave, but a pot on the stove would work just as well.  Pour the spinach into a sieve and press out excess water.

Whisk milk and flour together.  In a large bowl, whisk together the egg whites with the whole eggs, garlic, salt, and pepper. Whisk in the milk and flour mixture.

Pour into the prepared pan, top with spinach and grated cheese, and bake 11 minutes, until the eggs are just set, turning the pan halfway through.

Grasp a short end of the parchment paper and slowly roll the eggs into a tight roll.  (Hint: I found it easier to remove the parchment and eggs from the pan to roll them them.)

Slice to serve.


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Friday, March 5, 2010

Cleo Coyle's Creamy Egg Custard

Cleo Coyle, custard eater
and author of The
Coffeehouse Mysteries
Warm egg custard brings back equally warm memories for me...of Mom and home; crowded family kitchens and those familiar baking smells of goodies in the oven: eggs, milk, vanilla, and nutmeg.

My recipe for you this week is an easy but evocative one--a simple dessert that I hope will bring back that feeling of comfort for you, too. (We can all use it these days, I think.)

There are three secrets to producing a lovely custard with a smooth top and silky, creamy texture:

(1) use sifted confectioners' sugar, which will dissolve more easily;

(2) use room temp. eggs (just warm them quickly in a bowl of water from the tap)--this will help loosen the albumin (protein) and make it easier to properly blend the custard; and

(3) bake it low and slow and do not put foil on top of the custard cups or the roasting pan (as some recipes suggest). Below I'll show you what happens if you try to speed up the baking with a higher temperature or foil on top.
So here you go: Love in a cup from me to you, with a bit of nutmeg sprinkled on top…

Cleo Coyle’s
Baked Egg Custard

Servings: 4 (in 4-ounce size ramekins or custard cups)

1-1/4 cups whole milk
3 large eggs, room temperature (just sit them in bowl of warm tap water)
1 teaspoon pure vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup confectioners’ (powdered) sugar, sifted

Whisk together all ingredients until well blended and pour into 4 four-ounce size ramekins or custard cups. Place cups in a roasting pan or baking dish and create a shallow water bath by filling just enough to reach halfway up the sides of the cups. Bake uncovered in a preheated 325° F. oven for 1 hour and 5 minutes (the time may be a little longer or shorter, depending on your oven). When is it done? You are looking for the top to set. The custard may still jiggle slightly, but the top should no longer be liquid. It should feel firm (spongy but set) when lightly touched; and when a toothpick or skewer is inserted down into the custard at the edge of the cup, it should come out clean. Otherwise, keep baking and checking.

Remove from oven, take the cups out of the water bath, and allow them to cool for one hour on a rack. Eat the freshly baked custard at once or chill by placing plastic wrap over the top of each cup and storing in the refrigerator. (You need the plastic on there to prevent a skin from forming.) Note also that the low temperature and long baking time is important. If the custard boils, then you will end up with big, ugly pockmarks instead of a smooth, even top. This is also the reason you should bake the custard uncovered. (Some recipes suggest putting foil over the pan or cups to hasten bake time. Don't do it. Patience is a virtue in most things, but especially in making really good baked custard!)

Photos below show the easy steps in this process...

Whisk all ingredients together, divide evenly among
your 4 ramekins or custard cups. You'll notice that the nutmeg
floats to the top of the unbaked liquid. No worries.
It will look great in the finished custard,
as if you've sprinkled it on top.

Place ramekins in a shallow roasting or baking pan.
Fill with water, about halfway up the sides of the ramekins.

Baking tips...

To the left is what happens if you follow this recipe and bake the custard (uncovered) in a water bath at 325 degrees F. for 1 hour and 5 minutes.

o the right is what happens if you try to rush the process of baking. Do you see those unsightly pockmarks on the top of the custard? That comes from the custard boiling instead of cooking slowly. In the batch at the right, I sealed aluminum foil over the roasting pan. Yes, this sped up the cooking time but it also made the custard boil, creating this less silky result.

Allow the custard to cool for an hour after removing from the oven.
If you chill or store in the fridge, don't forget to seal plastic wrap
over the top of the ramekins or custard cups to prevent
a skin from forming.
Now all you have to do is
pour a fresh cup of coffee and...

Eat with joy!

~ Cleo Coyle
author of the
Coffeehouse Mysteries 

To get more of my recipes
or to find out about the books
in my nationally bestselling
Coffeehouse Mystery series,
visit me at my official website:

Saturday, January 16, 2010

Angel Food Cake with a No-Brainer Blueberry Sauce

I love eggs. The incredible, edible egg really is an apt description. How many other foods work equally well in savory dishes and sweet ones?

If you're a fan of cooking competition shows like Top Chef and The Next Food Network Star, you've probably heard someone complain about having to bake something. Every season, some pro complains because baking requires exacting measurements and doesn't leave as much room for creativity as cooking. I'm not sure that's always true, but it is true about Angel Food Cake. Recipes for this classic don't vary much.

Around here, now that the cheesecake, cookies, and New Year's Bombe are gone, we're getting hungry for something sweet, so I decided to bake an Angel Food Cake. The ingredients are simple, you probably have them in your kitchen right now, and it's actually not all that hard to make. You do have to have a special pan, though.

You'll find that some recipes are positively scary, requiring superfine sugar and cake flour. I didn't use either. Instead, I mixed the dry ingredients and sifted them together a few times.

Angel Food Cake contains no fat! Yup, it's true. Ideal for all those diets everyone started after the holidays. If you're serving it to a dieting crowd, serve it with fresh fruit and Greek yogurt. Remember it does contain sugar -- it's not calorie-free! If dieting isn't a concern, serve it with whipping cream and fresh fruit. Or serve it with a sauce. I made a no-brainer blueberry reduction that's good enough for company.

Angel Food Cake

1 cup flour
1 1/4 cup sugar
1 teaspoon salt

10 - 12 egg whites
1 teaspoon cream of tartar

1 teaspoon vanilla

Preheat the oven to 350 degrees.

Mix the flour, sugar, and salt in a bowl. Sift into another bowl. Sift back into the original bowl. Repeat and set aside.

Beat the egg whites with the cream of tartar. Hint #1 Don't overbeat. The egg whites should hold a curling peak, not a stiff peak.

Divide the egg whites. Sift some of the flour mixture on one half, sprinkle on the vanilla, and fold until blended. Repeat until all of the flour mixture has been folded in. Add the rest of the egg whites and fold in. Hint #2 If you add the flour gradually to the egg whites, they'll be more likely to stay fluffy.

Spoon/pour into an Angel Food Cake pan. Do not grease! Bake 45 minutes.

Remove from oven and turn upside down immediately. Some pans come with little feet, if yours does, you can let it rest on the feet. There are those who think that it's better if the cake is in the air. The conventional method is to hang the middle part from a bottle. The neck holds the cake pan and the bottle is sturdy enough (hopefully) not to topple. My pan has a tiny middle part that doesn't fit over a bottle. I turned four wineglasses upside down and let the edges of the cake pan rest on them. Hint #3 Let cool thoroughly upside down, even overnight. Loosen the edges to remove and turn over a serving plate. Hint #4 Slice with a serrated knife.

No-Brainer Blueberry Sauce

1 1/2 cups frozen blueberries
1/2 cup Cognac
1/4 cup orange liqueur
1/4 cup sugar

This is a really a no-brainer reduction. Combine all the ingredients in a small pot, stir, and bring to a boil. Turn down to just a bit more than a simmer (uncovered) and let cook until it reduces by half, about 45 minutes.