Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts

Tuesday, March 29, 2016

Eggs Romanoff, two ways

LESLIE BUDEWITZ:

The first breakfast my hunny ever made me was Eggs Romanoff, a marvelous combination of eggs, mushrooms, and Swiss cheese, served with mimosas. I was already in love with him, but that cinched the deal.

Turns out they were a family favorite in his childhood. When we went looking for recipes—to pin down measurements, which are somewhat elusive in his cooking—the recipes we found bore little resemblance to the dish he remembered.

Mr. Right is also responsible for one of our favorite new egg dishes, the omelet muffin. After we made the eggs Romanoff by the traditional method, he decided he wanted to try them again using a technique from the omelet muffins, adding a pinch of baking powder to make the eggs puffy and more quiche-like, with a homogenous texture. Both are equally wonderful.

Call it a new family tradition!

Plan two ramekins for each person. The recipe is easily increased.

Eggs Romanoff, two ways

Butter
two mushrooms, washed and sliced
2 ounces Swiss cheese, sliced
2 tablespoons parsley, chopped
four eggs
scant 1/4 cup (4 tablespoons) cream
scant 1/4 cup (4 tablespoons) white wine or dry vermouth
salt and pepper




Preheat oven to 350 degrees.

My sweetie’s traditional method:

Butter four ramekins. For each, line with Swiss cheese. Layer in half a mushroom. Add half a tablespoon parsley.


Add one egg, yolk unbroken, one tablespoon cream, and one tablespoon wine or vermouth. Season with salt and pepper.




Place ramekins in a flat baking dish. (Four will fit nicely in an 8X8 inch pan.) Add hot water, about half way up the sides of the ramekins.



Bake 35-30 minutes, until eggs are firmly set.

For a puffier, quiche-like egg:

Ingredients as above, plus:

½ teaspoon baking powder

Prepare the ramekins and line with the sliced cheese and mushrooms.


In a medium bowl, whisk together the eggs, cream, wine or vermouth, seasoning, and baking powder. Pour the egg mixture into the ramekins. Bake as above.




Both methods serve 2.



From the cover of GUILTY AS CINNAMON: 

Murder heats up Seattle’s Pike Place Market in the next Spice Shop mystery from the national bestselling author of Assault and Pepper.

Pepper Reece knows that fiery flavors are the spice of life. But when a customer dies of a chili overdose, she finds herself in hot pursuit of a murderer…




Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Saturday, February 6, 2016

Baked Eggs #Recipe @PegCochran

A friend introduced me to the concept of baking eggs.  They make a wonderful breakfast or brunch dish or even supper when you've over indulged and want something light.  Best of all, they're very easy to make!

Ingredients:
Eggs (as many as you need)
Butter
Optional items: ham, cheese, Parmesan, prosciutto


Generously butter an oven safe ramekin or gratin dish




 Add chopped ham or prosciutto



 Top with eggs (a double yolk--it's supposed to be lucky!)



 Top with a generous grating of cheese of your choice--in this case Parmesan.  Top with slivers of butter.


Bake at 325 degrees for 10 to 12 minutes or until desired doneness.

                                                    Lucille's fourth adventure--out now!


"Fun, fast-paced, light-hearted cozy to relax and enjoy reading. It's always a treat to chuckle at Lucille and Flo and the scrapes those two ladies get into trying to solve a mystery."

Catch up with me on Facebook or visit my web site





Tuesday, August 4, 2015

Cherry Tomato Frittata with Fresh Thyme

by Leslie Budewitz

I’ve been testing recipes for the third Seattle Spice Shop book, KILLING THYME—even though the second, GUILTY AS CINNAMON, won’t be out until December! But fresh thyme’s in season in my garden, and well, it’s always time for thyme, don’t you think?

Cherry and grape tomatoes are in season right now, too, although I admit my plants aren’t going to produce enough at one time this year to make a whole egg pie’s worth. (Started writing two mystery series and my garden went to seed—go figure.) We used a combination of red, yellow, and orange beauties in this dish.

But one of the wonderful things about this frittata is that it really knows no season. Because these days, we can get fresh tomatoes year-round and either grow our own herbs in windowsills or find fresh packs in the grocery stores. (For those of us old enough to remember when trucking and storage meant grocery stores’ winter fruit offerings were apples, bananas, oranges, and the occasional grapefruit, this is heaven. I still remember my mother going a little crazy at Albertson’s annual “February in Hawaii Days,” when the clerks donned Hawaiian shirts and the store flew in pineapple, coconut, and papaya. We weren’t quite sure what to do with them, but we ate the experiments with pleasure!)

A cast iron skillet is perfect for a frittata. Ours is too large, though, so we used a stainless skillet; it was a little harder to clean.

Frittatas are also super easy, super flexible, and reheat beautifully, making this a perfect dish for a light dinner—add a green salad, a crusty bread, and a glass of white wine—that can also be reheated for a yummy breakfast. The thyme and tomatoes made a lovely flavor, but it would also be yummy with an Italian herb blend (I’m working on one right now!) or herbes de Provence (there’s a recipe in ASSAULT & PEPPER, the first Spice Shop Mystery).

Turns out this recipe probably won't make the book---I just didn't need another dinner dish, and Pepper's rarely home for breakfast. So you get to enjoy it now---or any thyme of year!

And it's release day for  Daryl Wood Gerber--FUDGING THE BOOKS, a Cookbook Nook Mystery, and Peg Cochran, BERRIED SECRETS, first in her new Cranberry Cove Mysteries! Congratulations, Daryl and Peg, and HAPPY READING to all!


Cherry Tomato Frittata with Fresh Thyme

6 large eggs
1/2 teaspoon kosher salt
1/2 cup shredded mozzarella
1/2 cup grated Parmesan
1 tablespoon extra-virgin olive oil
3/4 lb. cherry or grape tomatoes, stemmed
2 garlic cloves, minced
1 Tbs. chopped fresh thyme leaves, plus more leaves for garnish
1/4 cup grated Parmesan, for topping

Preheat the oven to 450°F. In a medium bowl, whisk together the eggs and salt until well blended. Stir in both cheeses.




In a heavy, 9-inch skillet, over medium-high heat, warm the olive oil. Add the tomatoes and cook, shaking them around in the pan occasionally, until the tomatoes begin to brown in spots, about 1 minute. Add the garlic and thyme and continue cooking until the tomatoes are tender and have begun to burst, about 3 minutes.

Reduce the heat to low and shake the pan to distribute the tomatoes evenly over the bottom. If like us, you have a very hot stove, you may want to take the pan off the heat for a minute or two; you want to avoid cooking the eggs too quickly.


Pour the egg mixture over the tomatoes and cook until the eggs are set at the edges, about 3 minutes.



Using a heat-resistant rubber spatula, work around the edge of the pan, gently separating the edge of the cooked eggs from the edge of the pan and allowing the uncooked eggs to flow underneath. When the eggs are softly set, with only a little liquid at the edges, after about 3 more minutes, smooth the top with a spatula and sprinkle 1/4 cup Parmesan on top.



Place the skillet in the oven and bake until the frittata is just set in the center, about 7 minutes.


Remove from the oven and let cool slightly, then sprinkle with additional thyme.


Cut into wedges and serve warm or at room temperature. Or cover and refrigerate for up to 1 day and serve cold. Serves 4.

Leslie's newest:  BUTTER OFF DEAD, third in the Food Lovers’ Village Mysteries (July 2015)

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. She lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Connect with her on her website, on Facebook,
or on Twitter.


Wednesday, May 27, 2015

Avocado with baked eggs, #recipe from @DarylWoodGerber


From Daryl aka Avery:

Want a great and easy breakfast, brunch or lunch idea?

I read about this "new" food combo and saw a picture and I couldn't believe it.

We all know how important Omega-3s are for us, right? Salmon, fish oil, etc. Well, I didn't know that avocados and eggs had Omega-3s. Guess I'm not keeping up with all the right information. Probably because I'm writing and not reading "fad" things. The Paleo Diet is a big fad right now, too, and eating things that are natural and not "man-made" is important.  (Psst. That still won't get me to give my up sugar and an occasional glass of wine.  Just saying.)

Anyway, I saw this idea for a recipe in the newspaper and then followed it up online, with PopSugar recipe. You can bake an egg in the hollow of an avocado and double-down on getting your Omega-3s. Now, I adore eggs and I adore avocados, which are in season right now. They're perfect every time I go to the store and test one. Not overripe, not bright green and underripe. Perfect.

So I tried the recipe. It tasted great, but it didn't turn as as pretty as the picture I'd seen online, so I tried it again.  This time I got it right. It's all about making enough space in the avocado to hold the whole egg, not just the yolk.

I have not seen the recipe with Parmesan cheese added, but yes, I'm the Cheese Lady, so I go the extra mile, and guess what?  Delicious!!!!

It's this easy:

AVOCADOS AND BAKED EGGS

Ingredients:

(SERVES 1 or 2)

Avocado, split in half and left in shell
2 eggs
Salt, pepper
Your favorite spice mixture (I like bouquet garni; basil, rosemary, thyme)
Parmesan cheese, if desired

Directions:

Heat the oven to 425 degrees F.

Halve the avocado and remove the pit.  Scoop out about 2 full tablespoons of the avocado so the whole egg will fit in the center. (I didn't the first time - result below - and there wasn't enough egg white space)  Note: EAT what you hollow out. That's the fun part!



Okay, now tuck lose little avocados into a tight pan. I didn't have one tight enough so I wrapped them in foil and nestled them together. NOW, pour in the egg, slowly, trying to get all of it in the hollow. If yo have to, nudge the yolk to the center.



Sprinkle salt, pepper, and spices on top.

Bake the avocados in the oven for 15 minutes, until the white is completely set.


Remove from the oven. Sprinkle with Parmesan, if desired.

Serve hot.



******************

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AS GOUDA AS DEAD
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Monday, April 6, 2015

Eggs on Avocado


Like everyone else, I receive a bunch of food and lifestyle newsletters online. Sometimes they give me ideas for recipes, sometimes I'm amazed by the places people live. After all, Natasha is always trying to predict the next trend (and she's a little bossy), so I feel obligated to keep up. Otherwise, I would be just like Sophie!

A couple of weeks ago, I read about a very chic woman (of whom I'd never heard. How embarrassing not to be familiar with all the famous people! ; )) who said she had to have eggs on avocado for breakfast. She raved about it. Hmm. I never thought about that.

Not two weeks later, I read about another chic woman who swooned over eggs on avocado for breakfast. She had to have it!

Now, much like Sophie, I have to admit that I don't follow every trend. When I have bed head, it's because I slept that way, not because I styled my hair that way. I don't buy clothes with holes in them, even if that's how they were made. So I'm not likely to swoop in and try all the latest food fads, either. But reading about avocado and egg twice in such a short span of time made me curious.

There is a recipe sweeping the net in which one bakes an egg in an avocado by placing the raw egg in the spot where the avocado pit resided. I didn't think that was what these women meant, and frankly, the votes on that clever idea seem to be split. Some people hate it and some love it. Go figure.

Then I found a chef whose version was lovely but seemed unnecessarily cumbersome as it involved flattening the avocado and cooking it with the egg. Avocados are pretty good raw, so I wasn't sure that it was worth cooking them.

In the end, I made up my own version, which may or may not resemble the breakfast these women crave. I will say that while it wasn't incredible, it was pretty good. It was very fast to make, so it's ideal when there's not much time but more than a bowl of cereal is desired. And perhaps the best thing is that it's truly a complete meal. No cravings, no mid-morning snacks, no prowling for chocolate. I was full! Perfect for long days and kids about to take exams.

Avocado is loaded with good fat, which lowers cholesterol, and they're a great source of potassium. Eggs provide protein, choline, and 9 essential amino acids. And I put them on one slice of whole wheat bread, so that provided fiber. The eggs were fried in olive oil, which only adds more nutrients to the mix.

I cooked the eggs so that the yolks were still a bit runny. Of course, there's the risk of salmonella, so use your own judgement there. If your fried eggs are a disaster, you might want to read our post on frying eggs. The key, IMHO, is to fry them with a lid on and remove them from the heat as soon as the whites are set and not jiggly. Leave the lid on for one more minute while the yolks set a little bit more. See photo below. I also used Maldon Sea Salt Flakes, which I like on eggs, but any salt will do.


Eggs on Avocado Breakfast
for two people, double or triple for more

1 avocado
olive oil
2 eggs
2 slices of bread
salt and pepper
baby spinach leaves and grape tomatoes for garnish (optional)

Peel and pit the avocado.

Heat the olive oil in a frying pan over medium low heat. After a couple of minutes, turn the heat up to medium. Crack the eggs into the pan and cover with a lid. Reduce heat to medium-low.

Toast the bread.

Mash the avocado and spread half on each slice of toast. Salt and pepper.

When the whites are set, remove eggs from heat, leaving the lid on until the eggs are done to your liking. Place one egg on each piece of toast. Salt and pepper.

Make a little fan with a few baby spinach leaves and add a grape tomato as garnish. Serve immediately.

Peel and pit the avocado.

Mash and spread on toast.

These eggs are seen through a glass lid. At this point, I removed the pan from the heat.

Garnish with spinach leaves and a tomato.


Monday, June 16, 2014

The Zucchini Thief


Does anyone else think that sounds like the title of a French novel?

I'm always a little late getting our garden started. I see people planting their vegetable gardens in April but our area is prone to frost right up to May 15th. So I guess I'm not so much late as they are early.



I bought three zucchini plants and four yellow squash plants. They're blooming, and I finally saw our first little zucchini. I watched it, planning to use it in this dish. But last night, when I went to collect it, someone beat me to it. Now I'm not naming names but the guilty party knew a crime had been committed and ran like the dickens. Half of the purloined zucchini was left behind and consumed by his accomplice who undoubtedly intended to get rid of the evidence.

You remember these guys. Thief and accomplice are in this photo.


But drat the luck. The yellow squashes are blooming and developing and – they sure look like zucchini to me! LOL! You might be seeing a *lot* of zucchini recipes from me this summer.

The look huge in this picture! They were about 3 inches long!

Consequently, I used three teensy baby zucchinis in this dish. I'm not quite sure what to call it. One of my friends recently made a quiche in which she used no crust but she poured something over the top that sort of made a crust. Must get that recipe from her! So I had a crustless quiche in mind but when I made this, I thought it was really more like a pan-less frittata.

Technically, I believe a quiche is supposed to be made with a savory custard. While this is very good, and we snarfed it up, I don't think simply adding milk to the eggs before baking constitutes a custard. On the other hand, there are baked custards. Anyone have opinions?

In my Domestic Diva Mysteries, people often write letters like this to Sophie.

Dear Sophie,

My evil mother-in-law never gives me more than an hour advance notice when she's coming over. It puts me in a tizzy because I never know whether to clean or to make something to serve her. We won't even mention getting dressed. I've entertained her in my bathrobe more than once. I have begged her to please let me know when she's coming so that I can prepare something nice. I think she takes delight in her surprise inspections.

~Tired Daughter-in-Law in a Bathrobe That Needs Washing
 
 
Dear Tired Daughter-in-Law,

Tell hubby to clean (after all, it's his mom), make a crustless quiche, and you'll still have time to ditch the dirty bathrobe. The wonderful aroma will bowl her over when she walks in the door. It can be made from items in the fridge and takes almost no time to put together.

~Sophie

Sophie's Tip: Use your vegetable peeler to slice cheese quickly!

This is just the kind of recipe Sophie is talking about. It's yummy for a quick brunch, lunch, or dinner, even if you don't have an evil mother-in-law!


Crustless Quiche/Pan-less Frittata

one deep dish pie pan

butter for greasing pan
1 cup thinly sliced zucchini
1/2 cup chopped ham (or bacon!)
1/3 cup thinly sliced cheese (I used Asiago)

5-6 eggs (use 5 if they're large or extra large)
1 teaspoon pink sea salt
pepper to taste
1 teaspoon garlic powder
1/3 teaspoon sage
2/3 cup milk and heavy cream combined (I just used a splash of cream)

1/4 cup Parmesan cheese


Preheat oven to 375. Grease the pan with butter. Combine the zucchini, ham, and cheese in a bowl and mix. Spread in the bottom of the pie pan.

Whisk the eggs with the salt, pepper, garlic powder, and sage. Add the milk/cream and whisk to combine. Pour gently over the contents of the pie pan so you don't dislodge anything. Sprinkle Parmesan cheese over the top.

Bake 45 minutes.


Mix ham, zucchini, and cheese,
Spread in greased pan.

Pour egg/milk mixture over everything.

SprinkleParmesan cheese on top.




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