Tag Archives: eggs

this kind of flakey is acceptable!!

As a cold front approached and garnered the potential for some flurries in the night sky, I took it upon myself to make sure flakes showed up! My flakes, however were in the form of buttery golden topped buttermilk scones.
With a recipe consisting of pantry and crisper staples… flour, baking soda, cream of tartar, sugar, buttermilk, eggs, butter and shortening, soon some gorgeous scones would be pulled from my oven… After sifting all of my dry ingredients, it was time to cut in the chunks of butter and shortening. As soon as my mixture began to gain a crumbly existence, it was dampened with some tangy buttermilk, stirred lightly until combined [not overworked] and then turned out onto my workspace to be brought together into a wobbly [nobody’s judging], lengthened ‘disk’. From this disk the scones were gently plucked out one by one, layered on a baking sheet, brushed with an egg wash and baked off…
Once puffed and bronzed, it was off to cool and then be slathered later with some scarlet-colored rhubarb jam and enjoyed with a hot cup of tea.

at a low simmer…
-R

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the holiday baking begins…

With the Thanksgiving holiday slowly fading in our rearview mirror, it’s time to think about holiday baking and all the joys and memories that brings. The idea of some generational family recipes could make a first time ever appearance too! Since it’s never been attempted, that would obviously mean test-running and tasting! That’s definitely not a problem in my book… Who knows, I think this weekend could be a fantastic time to play with some flour and eggs…

at a low simmer…
-R

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blond[ies] have more fun!

So I had a blond[ie] moment today… that sweet craving that can’t be satisfied by just any old treat!
After chopping up some semisweet and milk chocolates, they were gently mixed into a creamy, buttery mixture made up of white and brown sugars, butter, flour, baking soda, homemade vanilla, eggs and salt.
Once spread into a greased and floured baking dish, it was off for a nice half hour bake. After cooked through, the blondies were set aside to cool entirely and then cut into sizeable cake-like treats!
Served with an ice cold glass of almond milk, these heavenly [yet sinful] delights didn’t stand a chance!

at a low simmer…
-R

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a morning of glory [muffins]…

With the last few months pretty high on the emotions chart, it was a bit difficult to focus on much… Things are finally starting to ease back into normalcy and I thought was better to do than whip up a hearty batch of morning glory muffins for breakfast!
I had these luxurious little delights out in East Hampton and have been completely addicted since.
Chock-full-of delicious ingredients, these little domes of beauty are simple to prepare and the flavor element is incredible! For the recipe, two cups of flour, one cup of brown sugar, two teaspoons of baking soda and cinnamon, a half teaspoon of ground ginger and kosher salt are sifted and combined into a large bowl; in a separate bowl, three eggs, good vanilla, two-thirds of a cup of canola oil and one-fourth cup of orange juice are whisked together. Once the wet and dry ingredients are prepped, I cored one green apple and peeled four carrots. Both the apple and carrots were grated, and along with some coconut flakes, soaked golden raisins and wheat germ stirred into the dry mixture. As soon as everything was incorporated, I gently added in the wet mixture and mixed everything until fully combined and moistened.
The batter was scooped into a muffin tin and set to bake for twenty-five minutes at 375degrees. After cooling slightly it was time to rip open these spicy scented lovelies and enjoy with a silky cup of lady grey tea…
Couldn’t think of a better way to start off a weekday morning!

at a low simmer…
-R

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the crowning glory…

Like a kid in a candy store, I anxiously awaited for the postman to arrive with that brown boxy item… once the box arrived I tore straight into it and from it emerged my version of the bible… my newest cookbook… ‘bread’ from the master Paul Hollywood!
Thumbing through the glossy, picture laden book was painful, as I wanted to make every single recipe listed, but I was on a mission for one perfect puffy, stuffed and twisted doughy element of perfection… The ‘savoury brioche couronne’.
As soon as I knew what ingredients I was missing, it was off to the market to gather them up and then back home to start off baking… This was such an incredible treat to make, although like most breads… time consuming!
It began with the combining of flour, yeast, salt, milk, eggs and butter… After this all was incorporated, the dough was set aside for it’s first rise. Next the dough was rolled out to a rectangle and topped off with salty, thinly sliced prosciutto, torn mozz and julienned basil! Rolled tightly together into a large cylindrical shape, the dough was then sliced down the center and then twisted together and wrapped into a circle.
As soon as this was done, it was bagged up and off for its second slumber to rise again…
Once the dough was puffy and ready for its tan, it was glazed with an egg wash and some grated pecorino. Into the oven for thirty-five minutes until swollen and golden!
The scent flooded the air as the couronne baked away, but as for the taste… well there are so many words to describe, but I prefer divine…

at a low simmer…
-R

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kissing the ‘toad’…

So tonight we took a culinary journey ‘across the pond’ and paid homage to my family roots…
For an interesting dinner, we enjoyed ‘toad-in-the-hole’… may sound unappealing to those unfamiliar with this lovely dish, but don’t worry no toads were harmed in the making of this meal.
The dish is quite simple to prepare, basically everything that would be in your pantry and freezer. To make the batter, 2 cups of flour, salt, six eggs and 1 1/2 cups milk are all combined and set aside. Then sausages [can be any you like] are panfried and browned. The batter is poured into a pretty hot pan of oil, the sausages then nestled into the batter and everything tossed in the oven to bake until puffy, crisp and golden. To go along with the ‘toad’ a beautiful, homemade onion gravy.
The flavors are wonderful and rich, yet not heavy at all, but rather almost light as a cloud!

at a low simmer…
-R

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my inner cookie monster…

After a sweets craving, I decided to churn out a quick batch of chocolate chip cookies, but to elevate these cookies, I added in some chopped hazelnuts.
I started by creaming two sticks of butter, along with some regular sugar and brown sugar. To the mix, in went two eggs and vanilla.
While everything was mixing, in a separate bowl I added flour, baking powder, salt and some cinnamon. The dry mixture was slowly added into the mixing bowl until combined. Lastly, into the batter went the chopped hazelnuts and semi-sweet chocolate chips.
Scoopfuls of the scented batter went onto baking sheets and into the preheated oven. The fragrance of fresh baked cookies wafted throughout the entire house! After eighteen minutes, it was time to take the cookies out. Once out of the oven, a sprinkling of fleur de sel finished these gorgeous beauties…
Almost cake-like, these chocolatey and nutty cookies were the perfect end to the evening with a large glass of ice cold milk!

at a low simmer…
-R

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‘Q’ is for quiche…

With the continued cold temperatures and brisk wind in the air, I decided tonight I would make one of my all time comfort foods… Quiche.
The beauty when making a quiche is you can’t really get it wrong, just add some of your favorite ingredients and you have yourself one hell of a ‘pie’!
To create my heavenly ‘pie’ I started by rendering pancetta until crispy, once done I sautéed a diced onion, followed by chopped green peppers in the rendered fat with these crispy pancetta critters. Once this three-way came together, I added small chunks of split breast chicken that I roasted earlier…
These darlings then were eased into a pie crust and topped with a blend of shredded monterey jack and extra sharp cheddar cheeses. Then a mix of five extra large eggs, a cup and a half milk, along with salt and crushed red pepper were poured over the cheese and chicken mixture…
This ‘pie’ was now ready for a 375 degree oven. The timer was set for forty-five minutes and it was the waiting game for this amazing ‘pie’ to make its appearance! Once cooked and slightly cooled I sliced a hearty piece and quietly savored every bite.
Deliciously simple and simply delicious is all I can say about this classic comfort food…

at a low simmer…
-R

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taking a ‘dip’ in pure deliciousness!

After realizing that I had a few eggs that would be passing their peak, I decided to make a vanilla bean dipping sauce and a batch of insatiable fried dough!
The dipping sauce was simple, one cup of cream and one of milk [brought to a simmer], into the simmering liquid went a vanilla bean that I split and scraped…
In a separate bowl went four egg yolks and one-fourth cups of sugar. This was whisked until a pale yellow color. The simmering liquid mixture was then slowly added into the egg mixture while constantly whisking.
Once the mixture was incorporated, it was back onto the heat and constantly stirred until slightly thickened. Off the heat a half teaspoon of bourbon was whisked in…
The mixture was set aside to cool until it met its fluffy and golden counterparts…
Dip… bite… dip… bite… this could have went on forever!

at a low simmer…
-R

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Brown, bubbly and beautiful…

So yesterday I whipped up two luxuriously creamy chicken pot pies to send off to a very dear friend! These pot pies hold the secrets of healing like a good ole’ bowl of chicken soup would…
Filled with gorgeous carrots and onions, juicy chunks of chicken and vibrant sweet peas! Everything was cooked together in a sultry, saucy mixture of homemade chicken stock, flour and of course some cream to make this super special and silky. Then this beautiful filling was ladled into ovenproof bowls, tucked in with a puffed pastry blanket, brushed with an egg wash and then took a long nap in the oven…
After an hour, the puffed pastry was golden brown and the creamy filling, bubbly and piping hot.
Once cooled, it was time to carefully wrap this yummy package and send it on its way…

at a low simmer…
-R

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