Differences
This shows you the differences between two versions of the page.
| Both sides previous revision Previous revision Next revision | Previous revision | ||
|
lunch_dishes [2016/08/04 03:56] Leslie Cambias [Boiled Eggs] |
lunch_dishes [2017/05/28 00:30] (current) Leslie Cambias [Boiled Eggs] |
||
|---|---|---|---|
| Line 50: | Line 50: | ||
| - | Kale may be used in place of spinach. | + | Kale may be used in place of spinach. This may be done with pureed spinach - with plenty of butter, a good pinch of sugar and a small pinch of nutmeg. |
| ---- | ---- | ||
| Line 59: | Line 59: | ||
| ====Omelet Piperade==== | ====Omelet Piperade==== | ||
| *2 tablespoons of olive oil | *2 tablespoons of olive oil | ||
| - | *2 green bell peppers – cleaned and thinly sliced | ||
| *1 onion – chopped | *1 onion – chopped | ||
| + | *2 green bell peppers | ||
| *2 cloves of garlic – minced | *2 cloves of garlic – minced | ||
| *2 lbs. tomatoes – peeled, seeded and chopped in chunks | *2 lbs. tomatoes – peeled, seeded and chopped in chunks | ||
| *a small pinch of red pepper flakes, salt, pepper, a pinch of sugar | *a small pinch of red pepper flakes, salt, pepper, a pinch of sugar | ||
| - | *about ½ cup of diced good quality ham. | + | *about ½ cup of good quality ham. |
| - | (Section and clean the peppers, lay them skin side up and flattened, on a baking sheet and broil them for a few minutes, about 6 inches from the heat, until they blister all over and begin to char. “Sweat” them in a plastic bag for 10 minutes. They peel very easily. Try it, you’ll learn.) | + | Section and clean the peppers, lay them skin side up and flattened, on a baking sheet and broil them for a few minutes, about 6 inches from the heat, until they blister all over and begin to char. “Sweat” them in a plastic bag for 10 minutes. They peel very easily. Try it, you’ll learn. |
| Line 76: | Line 76: | ||
| - | For the omelet, mix in 1 tablespoon of the piperade per beaten egg and cook together in a buttered pan like scrambled eggs. One can also make a traditional omelet and cut and fill it with the piperade. | + | For the omelet, mix in 1 tablespoon of the piperade per beaten egg and cook together in a buttered pan like scrambled eggs. Top with more of the piperade when serving. One can also make a traditional omelet and cut and fill it with the piperade. |
| Line 97: | Line 97: | ||
| - | Have eggs to be boiled at room temperature. Put them into a bowl of hot tap water for 10 or 15 minutes if very cold. Pierce the large end with an egg piercer, map pin or whatever – to prevent breaking. Cooking times will vary due to egg size and temperature. Stir or swirl the pot every few minutes, to prevent hard spots in the egg where it touches the pot. Boiled eggs come in three different models: | + | Have eggs at room temperature. Put them into a bowl of hot tap water for 10 or 15 minutes if very cold. Pierce the large end with an egg piercer, map pin or whatever – to prevent breaking. Cooking times will vary due to egg size and temperature. Stir or swirl the pot every few minutes, to prevent hard spots in the egg where it touches the pot. Boiled eggs come in three different models: |
| - | Coddled eggs – Place in boiling water, bring back to a boil and remove the pot from the fire. Cover and let it sit for exactly 5 minutes, place in cool water to stop the cooking, then open the eggs without delay. Be careful, they are runny. The yellow will be barely cooked and the white cooked but still very soft, for the most part. Many people like this for breakfast, eaten with buttered toast. Added to vinaigrette, it makes a wonderful dressing for green salad. Beat it to smooth out the white bits, or just scoop out one coddled egg on top of the salad to be tossed. | + | Coddled eggs – Place in boiling water, bring back to a boil and remove the pot from the fire. Cover and let it sit for exactly 5 minutes, place in cool water to stop the cooking, then open the eggs without delay. Be careful, they are runny. The yellow will be barely cooked and the white cooked but still very soft, for the most part. Many people like this for breakfast, eaten with buttered toast. Added to vinaigrette, it makes a wonderful dressing for green salad. Beat it to smooth out the white bits, or just put one coddled egg on top of the salad to be tossed. |
| Line 111: | Line 111: | ||
| - | Hard Boiled eggs – Let them have a full 12 minutes of sitting, after covering. Stir now and then to even the cooking. Peel one and cut it to test for doneness. If it is cooked through, drain the rest, crack their shells and put them into a bowl of ice water. This will stop the cooking and prevent the yolks from turning greenish and tasting sulphorous. This 12 minute method results in tender whites and avoids the nasty rubbery texture of caterers’ stuffed eggs. Small eggs will cook in 10 minutes. | + | Hard Boiled eggs – Let them have 10 to 12 minutes of sitting, after covering. Stir now and then to even the cooking. Peel one and cut it to test for doneness. If it is cooked through, drain the rest, crack their shells and put them into a bowl of ice water. This will stop the cooking and prevent the yolks from turning greenish and tasting sulphorous. This 12 minute method results in tender whites and avoids the nasty rubbery texture of caterers’ stuffed eggs. Small eggs will cook in 10 minutes. |
| ---- | ---- | ||
| Line 124: | Line 124: | ||
| - | This is one of those things to make up as you go, until you find a mix that you really like. The 12 minute egg as above is used here. I like them chopped in large pieces. The recipe is included as a companion to the Goose Egg Sandwich following. | + | This is one of those things to make up as you go, until you find a mix that you really like. The 12 minute egg as above is used here. I like them chopped in large pieces. The recipe is included as a companion to the Goose Egg Sandwich below.. |
| Line 153: | Line 153: | ||
| - | There are oval cups made for this, but any cup deep enough to cover the egg will work. Taste for seasoning, then heat about 2 cups of a good, rich chicken stock or consomme. Add a little chopped tarragon and any other herbs to your taste. Soak a tablespoon of gelatine in 2 tablespoons of cold water, then dissolve it in the hot consomme, let it cool. Taste for seasoning. Put a peeled soft boiled or poached egg into the cup and cover with the cooled consomme, chill until it jells. The runny yolk and the jellied consomme are a great combination. Crisp buttered toast goes well with it. | + | There are oval cups made for this, but any cup deep enough to cover the egg will work. Taste for seasoning, then heat about 2 cups of a good, rich stock or consomme. Add a little chopped tarragon and any other herbs to your taste. Soak a tablespoon of gelatine in 2 tablespoons of cold water, then dissolve it in the hot consomme. Let it cool and taste for seasoning. Put a peeled soft boiled or poached egg into the cup and cover with the cooled consomme, chill until it jells. The runny yolk and the jellied consomme are a great combination. Crisp buttered toast goes well with it. |
| ---- | ---- | ||
| Line 173: | Line 173: | ||
| - | Pieces of egg white will float around in the pan but don’t worry, as long as you have enough firming up around the yolk. Fresh eggs poach best because the albumin is firmer. If you can, pour off the watery part, retaining the gel-like white. Older eggs will have about half the white holding together and the rest watery. The watery part goes off to itself in the poaching and nothing will induce it to join the rest. | ||
| + | Cook the egg for about 2 minutes and loosen it from the pan if it is sticking. Flip it over with a pierced spoon and cook 2 minutes more, or until the white is firmed up but tender, and the yolks runny. Place it in a bowl of warm water to wash off the vinegar and carefully dry on paper or cloth towels. The eggs may be scooped up in the hand and trimmed of any flapping bits. | ||
| - | Cook the egg for about 2 minutes and loosen it from the pan if it is sticking. Flip it over with a pierced spoon and cook 2 minutes more, or until the white is firmed up but tender, and the yolks runny. Place it in a bowl of warm water to wash off the vinegar and carefully dry on paper or cloth towels. The cooled eggs may be carefully scooped up in the hand and trimmed of any flapping bits. | ||
| - | |||
| - | This is something you just have to practice until you get the feel of it. When I first tried to poach eggs it was a disaster because the recipe I used talked of boiling water and I was making something that looked like the Chinese egg soup. Never let it come to a rolling boil, just a lively simmer. | ||
| Line 242: | Line 239: | ||
| - | Scald 1 cup of milk and melt ¼ stick of butter in it with a pinch of salt, pepper and nutmeg. Cube about 2 cups of bread and soak in the milk for 15 minutes. Cook a minced onion in butter and add it to the mix along with a beaten large egg, 1 cup of diced ham and ¾ cup of diced cheese, some minced parsley and a little powdered thyme. Stir well and put into a buttered baking dish and place the dish in a pan of hot water. Dot the top with butter and bake at 350° for 35 or 40 minutes. Serve hot. | + | In a baking pan or souffle dish, layer crustless slices of a good, dense bread with about 1 cup of diced ham and 3/4 cup of white cheese. |
| - | Cooked vegetables, such as carrot, celery, stems of broccoli,sweet potato, mushrooms, etc., can be diced and added to the mix. | + | |
| + | Scald 1 cup of milk and melt ¼ stick of butter in it with a pinch of salt, pepper and nutmeg. Cook a minced onion in butter and add it to the mix along with a beaten large egg, some minced parsley and a little powdered thyme. Stir well and pour over the bread. Let it soak and place the dish in a pan of hot water. Dot the top with butter and bake at 350° for 35 or 40 minutes. Serve hot. | ||
| + | |||
| + | Cooked vegetables, such as carrot, celery, stems of broccoli, mushrooms, etc., can be diced and added to the mix. | ||
| ---- | ---- | ||
| Line 317: | Line 317: | ||
| ====Vol au Vent==== | ====Vol au Vent==== | ||
| + | |||
| + | |||
| + | |||
| + | |||
| + | |||
| + | CC made this dish with the frozen puff paste, cut into 1 x 4” strips and baked until crisp. Originally, she used the patty shells but they tend to be tough on the bottom. | ||
| + | |||
| + | To make the Sauce: | ||
| + | Prepare a [[Sauces#velouté sauce]], using chicken stock and cream for the liquids. Add cooked chicken breast, cut into bite-size pieces, and some cooked sweetbreads (if you happen to have some),lightly cooked sliced mushrooms, cooked shallots and celery with powdered thyme and bayleaf, chopped parsley and a beaten egg. Simmer for about ten minutes, stirring often. | ||
| - | CC made this dish with the frozen puff paste, cut into 1 x 4” strips and baked until crisp. Originally, she used the patty shells but they tend to be tough on the bottom. To make the sauce, prepare a [[Sauces#velouté sauce]], using chicken stock and cream for the liquids. Add cooked chicken breast, cut into bite-size pieces, and some cooked sweetbreads (if you happen to have some),lightly cooked sliced mushrooms, cooked shallots and celery with thyme and bayleaf, chopped parsley and a beaten egg. Simmer for about ten minutes, stirring often. Serve in ramekins, with the puff pastry on the side, or serve in heated patty shells. | + | Serve in ramekins, with the puff pastry on the side, or serve in heated patty shells. |
| The original recipe was for an 8" pastry case made of puff pastry, shaped just like the patty shells. | The original recipe was for an 8" pastry case made of puff pastry, shaped just like the patty shells. | ||