Tag Archives: Eggs

Huevos Rancheros (Foodies’ Style)

Around here, Huevos Rancheros aren’t anything special or out of the ordinary (we call them Huevos a la Ranchera). You’ll find them at any restaurant for breakfast, or you’ll probably get them on a weekend at your parent’s house. Essentially, it’s a corn tortilla spread with beans and topped with fried eggs and  tomato sauce. I tried to give it a little twist. I used a “tostada” for the base, which is a crisp corn tortilla (we have a baked variety at the local stores, which helps make this dish healthier), and instead of refried beans, I used whole black beans and also added some avocado as a topping. I should mention that the type of tomato sauce you use for this dish is important. Don’t use any Italian type of  sauce for this. You need basic tomato sauce. Also, cilantro is important. I don’t know why, I never have cilantro when I need it!  I didn’t put any in mine, but I had some dried cilantro so I sprinkled some on top. Not the same thing, not even close.  So please, get some fresh cilantro when you plan ahead for this.

Huevos Rancheros is not something for your weekday breakfast, when we’re all on the go… try on the weekend when you have a little more time to enjoy them.

Oh, and don’t forget the coffee.  Always have coffee with your Huevos Rancheros.

Buen provecho!

Helga

Huevos Rancheros

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Cauliflower Hash with Fried Egg

Hi guys, I’m back!  I took a much needed vacation with my hubby and am now ready to tackle the holidays.  I had this post in my drafts folder, which I wanted to share with you before I left… but you know how it is with all the organizing and packing. I made this Cauliflower Hash as a side dish a few weeks ago, and I think it’s an excellent choice for a weekend brunch or to pair with some soup for a cozy dinner.

Hash is essentially a mixture of diced potatoes, vegetables, spices and sometimes meats.  It’s primarily a breakfast food, you can dice up anything you can think of such as a mixture of potatoes and sweet potatoes mixed with some bacon and onions.  This particular version includes cauliflower, which makes it a very tasty way to sneak in some vegetables.  The original recipe has some spinach in there, so feel free to add some after step 4.   Just add it to the pan, and move it around for a few minutes until they it’s wilted.  You can also add some chopped bell pepper, which I think would make an excellent addition.

Helga

Cauliflower Hash with Fried Egg01

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Eggs in Bread Baskets

 Here’s a neat idea to serve eggs for breakfast! It works especially well when cooking for a crowd, you just fill out the bread baskets with raw eggs and pop them in the oven. You can bake up to 12 or so at a time, depending on how many fit into your baking sheets.

To empty the bread rolls to make your baskets, use a serrated knife to slice the top off, and using your fingers pinch out the inside of the bread.

The first recipe I found said to bake for 10-12 minutes, and then for another 25 minutes, which sounds like an insane amount of time for baking eggs.   I found a second recipe that said to bake them for 20-25 minutes, which sounded better…but I still wasn’t sure.   They came out well with this timing, but I prefer a tender yolk.  Next time, I will take them out at 15 minutes, hopefully the whites will be cooked. ( I like a tender yolk, but not runny egg whites).

I made simple egg baskets, with no additional ingredients except for some dried basil and a little Tabasco.  Below you will find some ideas so you can spice them up with things like bacon, herbs, veggies or cheese.

Have a happy weekend everybody!

Eggs in Bread Baskets

Eggs in Bread Baskets

Yields 8 individual egg baskets
Adapted from My Recipes and Perfecting the Pairing

Ingredients:

8 crusty bread rolls
2 Tb butter, melted
heavy cream
Salt and pepper
8 eggs
Tabasco (optional)

Procedure:

  1. Preheat oven to 350 degrees F.
  2. Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact. Brush the inside of each roll with the melted butter and season with salt and pepper.
  3. Crack an egg or egg white on top, season with salt and pepper, add a teaspoon of cream to each and place on a cookie sheet. Bake for  20-25 minutes, or until the egg is just set.  (remember to go for 15 minutes if you want a tender yolk!… start checking after 15 minutes)

Optional:

  • You can add assorted fillings together with the uncooked egg, such as grape tomatoes, cilantro, parsley, thyme, shredded cheese, herbed goat cheese, caramelized onions, pre-cooked breakfast potatoes, spinach, artichoke dip, deli ham, cooked sausage, crumbled bacon, onions, mushrooms, spinach, feta cheese.
  • Another option is to add 1/4 cup chopped mixed herbs, such as parsley, chives and tarragon

Eggs in Bread Baskets

Eggs in Bread Baskets

Eggs in Bread Baskets

Eggs in Bread Baskets

Recipe on www.thefoodieskitchen.com

Eggs in Bread Baskets

Parisienne Gnocchi

I’ve been reading Ratio, by Michael Ruhlman which to summarize teaches you how the fundamental ingredients in the kitchen work, such as flour, butter, eggs, milk, cream, water and how the ratios between the ingredients are the base of countless variations in doughs, batters, sauces, etc. Understanding those ratios can set you free from using recipes.    Well, I will still use recipes but it has helped me to understand how ingredients work and why they have to be combined in a certain order, especially in baking.  I primarily bought this book so I could learn how ingredients work so this will allow me to concoct my own recipes.  I’ll let you know how that works out…

I discovered parisienne gnocchi in this book, and immediately tried them out.  Parisienne gnocchi vary from the Italian version which uses potato, and are actually easier to make.  They are essentially a cheesy puff pastry dough which is boiled and then baked, which results in tiny little bite sized airy but crusty pieces.

I wanted to try the basic recipe, but you can add herbs to the dough such as chopped chevril, parsley, basil, or oregano.

IMG_8149

Parisienne Gnocchi

Recipe from Food & Wine
Serves 4

Ingredients:

1 cup water
1 teaspoon kosher salt
1/4 teaspoon grated nutmeg
3 tablespoons unsalted butter, divided
1 cup all-purpose flour
3 large eggs
1/4 cup freshly grated parmesan cheese or 1/4 cup gruyere or 1/4 cup asiago cheese
2 tablespoons freshly grated parmesan cheese or 2 tablespoons gruyere or 2 tablespoons asiago cheese

Procedure:

  1. In small saucepan, combine water, salt and nutmeg with 2 tablespoons butter. Bring to boil over high heat.
  2.  Add flour all at once and beat dough with wooden spoon until thick and comes away from sides of pan.  Lower the heat. Cook, stirring to dry out dough, about 30 seconds. Transfer dough to medium bowl. Cool 5 minutes.
  3. Bring large pot of salted water to boil over high heat. Set bowl of ice water near stove.
  4. Beat 1 egg into dough until incorporated. Beat in 1/4 cup cheese and another egg until blended. Beat in last egg until dough is smooth and shiny. With spatula, transfer dough to large resealable plastic bag, pressing it into one corner. Cut tip off bag to create opening 1/2-inch long.
  5. Reduce boiling water to gentle simmer. Hold bag over water with one hand and squeeze out dough, using small sharp knife or scissors to cut it into 1-1/2-inch lengths; let drop into water.
  6. Simmer gnocchi 3 minutes. With slotted spoon, transfer to ice water. Transfer to paper towels and pat dry.  (you can prepare them up to this point, and chill them for up to a day before baking them)
  7. Grease 13- by 9-inch baking dish with remaining 1 tablespoon butter. Scatter gnocchi in dish; sprinkle with remaining 2 tablespoons cheese. Bake in preheated 350F oven until puffed, about 25 minutes. Preheat broiler. Broil gnocchi 6 inches from heat until browned, 1 to 2 minutes. Serve immediately.

Serving suggestion: (From Ratio)

  • Smash 2 cloves of garlic with the flat side of a knife and chop them to a paste.  Briefly sautee the garlic and the cooked gnocchi in a mixture of olive oil.  Add a cup of diced tomatoes and 1/4 cup chopped basil.  Heat through, season with salt and pepper. Garnish with basil chiffonade.

Parisienne Gnocchi

Parisienne Gnocchi

Parisienne Gnocchi

Parisienne Gnocchi

Parisienne Gnocchi

Parisienne Gnocchi

Parisienne Gnocchi

Parisienne Gnocchi