Showing posts with label Food Network. Show all posts
Showing posts with label Food Network. Show all posts

Wednesday, October 16, 2013

Easy Peasy Eggs on the Go!



Are you in a hurry? With getting kids or spouses off to school and work, wouldn’t you like something easy peasy for breakfast?  This is it.

I was browsing a magazine and found an advertisement for “eggs.” Actually the site was incredibleegg.org. The picture of the eggs was so pretty. Fluffy, inviting.

For years, eggs got a bad rap. Too much cholesterol. But let’s talk about what is good about eggs. They're high in protein, low in calories. They stay in the refrigerator for a long time without spoiling. And an egg can taste so different. 

Did any of you ever see the movie Runaway Bride? I loved that movie. I know, not realistic, but I’m a
sap for romantic movies. Good ones. What could be better than Julia Roberts at her best alongside the gorgeous Richard Gere? Anyway, toward the end of the movie, Richard accuses Julia of not knowing what it is she wants/likes. She  eats eggs that match the egg choice of the man she’s with. Ridiculous! By the end of the movie, she realizes she has to taste test to know which eggs she prefers. It’s a mystery. But she figures it out.

If you like scrambled eggs, try this recipe. It's scrambled eggs meets soufflé.

Mind you, they are hot, hot, hot out of the microwave. So give them time to cool!

EASY PEASY EGGS “SOUFFLE”
PER RECIPE IN FOOD NETWORK MAG
From incredibleegg.org
Microwavable in less than 3 minutes!
All protein.
Per the advertisement: Think outside the cereal box.

Ingredients:

Serving 1
2 eggs
2 tablespoons milk
2 tablespoons shredded Cheddar or Parmesan cheese

Directions:

Coat a 12-oz microwave-safe coffee mug (or use a bowl…which I liked better) with cooking spray. Add eggs and milk and beat until blended.



Microwave on HIGH for 45 seconds. Stir. Microwave again until the eggs are almost set, about 30 seconds.

Top with cheese; season with salt and pepper.

Note: the recipe said to use the 12-oz mug. The eggs didn't look nearly as pretty and didn't rise to the top. And they were SUPER HOT!...which is why I prefer the bowl.




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Next up: 
Days of Wine and Roquefort Feb 2014, preorder here
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Wednesday, October 2, 2013

French Onion Soup with Braised Short Ribs Recipe




Because I’m heavily into editing Days of Wine and Roquefort, the 5th in A Cheese Shop Mystery series, and Inherit the Word, the 2nd in the Cookbook Nook series, and because I’m also finishing up the 3rd in the Cookbook Nook series, I’m a little punch-drunk. Words, words, words. My head is flooded with words. My eyes are sore. [Let’s hear it for Systane eye drops.] And my dreams are wild!

Needless to say, the thought of slaving over a hot oven while working this hard is totally unappetizing.

However, my husband (so darling) found this recipe in one of our Food Network magazines and begged me to cook it. I figured what could be so hard? It’s soup. Good while editing…

Okay, silly me. This is a time-intensive soup. It is totally delicious and I’ll do it again, but I do have to warn you…time-intensive!!! (Psst: worth it!)

Anyway, while cooking this soup, I got rather silly with a scene that I was writing in Between a Book and a Hard Place, the 3rd in the Cookbook Nook series. Do you ever wonder how authors come up with ideas? Here’s how I do it. Sometimes I focus on a setting, a character, a joke, a clue, or even a name or a “letter.”

Remember, I warned you, I was punch-drunk from editing so many books at the same time...

I came up with this teensy bit about a dog missing. I loved the name Mrs. Hammerstead. I thought H.  Hmmm. Immediately, the woman owned a Havanese. I dubbed Mrs. H’s dog Ho-Ho. Of course, (now it gets even sillier) I went a step further. Helen’s maiden name was Hastings. She went to Hobart and majored in Home Economics. She married a man named Harold. Phew!  Luckily, it’s not a big scene, and it doesn’t matter in the overall picture of the book. But I have to warn you, Mrs. Hammerstead and her Havanese named Ho-Ho are staying. I giggled throughout the cooking process, and I read the scene the next day and laughed out loud. I hope you’re giggling, too.

Enjoy this soup. Do your best not to giggle while slurping.



FRENCH ONIONI SOUP WITH BRAISED SHORT RIBS à la Geoffrey Zakarian

[I made this version gluten-free. GZ's version used regular flour instead of potato starch and regular sourdough bread.]

Ingredients:

2 pounds bone-in beef short ribs
2 tablespoons potato starch
Salt and ground pepper
2 tablespoons canola oil
1 carrot, chopped
1 medium yellow onion, chopped
1 leek, chopped
4 sprigs thyme
1 bay leaf
1 head garlic, halved crosswise
1 tablespoon tomato paste
1 cup dry red wine
6 cups beef stock
1 stick unsalted butter
3 large sweet Maui onions, thinly sliced
¾ cup dry sherry
1 tablespoon dried thyme leaves
12 slices gluten-free bread, toasted
12 slices high-quality Gruyère cheese
(about 6 ounces)


Directions:

Toss the short ribs in a plastic bag with the potato starch and season with salt and pepper (about 2 teaspoons each). Heat the canola oil in a large Dutch oven-style pot, on medium. Add the short ribs and braise until browned on all sides, about 8 minutes. Transfer to a plate.




Add the carrot, chopped onion, and leek to the pot and cook, stirring until browned, about 4 minutes.




 Return the short ribs to the pot and stir in the thyme sprigs, bay leaf, garlic and tomato paste. Add the wine and bring to a simmer, then cook until reduced by half, about 5 minutes. Add the stock and return to a simmer. Cover and cook on very very low, until the short ribs are falling off the bone. 2 hours 30 minutes.

Meanwhile, caramelize the onions: Melt the butter in a large sauté pan over medium heat. Add the sliced onions, reduce the heat to very low, and season with salt and pepper (about a teaspoon each.) Cook, stirring frequently, until golden brown, about 2 hours and 30 minutes. (If necessary, add a little water to scrape up browned bits that stick to the bottom of the pan.)





When the short ribs are done, remove them from the broth with a slotted spoon. Transfer to a plate and let cool slightly. Strain the broth (into a bowl). GZ says to discard the solids, but I have to say that these tasted yummy and would be good added to vegetables or another meat dish the next night. So I think: save!

Shred the meat, discarding the sinew and the bones, and toss the meat with 1 cup of the broth. Set aside.

Add the thyme leaves and sherry to the caramelized onions. Cook until the liquid is reduced by half, about 3 minutes. Add the rest of the broth and cook another 10 minutes. Skim the fat off the top (hard to do).

Preheat the oven to 425 degree F. Divide the soup among 6 ovenproof bowls; spoon 1/6 of the meat into each bowl. Top with two slices of toast and 2 slices of cheese, letting the cheese hang over the edge of the bowl.


Transfer to the oven and bake until golden and bubbly, about 10 minutes.

This soup is very hot!!! Let cool slightly in order to enjoy fully.

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Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

Next up: 
Days of Wine and Roquefort, preorder here
Inherit the Word, preorder here

If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests!