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lunch_dishes [2016/10/23 20:51] Leslie Cambias [Egg Salad] |
lunch_dishes [2017/05/28 00:30] (current) Leslie Cambias [Boiled Eggs] |
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| - | Kale may be used in place of spinach. This may be done with pureed spinach - with plenty of butter and a good pinch of sugar. | + | 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. |
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| ====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. |
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| - | 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. |
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| - | 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. |
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| - | 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 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. | + | 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. |
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| - | 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. | ||
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| + | Cooked vegetables, such as carrot, celery, stems of broccoli, mushrooms, etc., can be diced and added to the mix. | ||
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