Storm the Cassoulet

Scrambled Eggs (Bobby Flay)

The secret to Flay’s scrambled eggs is similar to Chef Ramsay’s: he also uses butter, crème fraîche, and chives in his basic soft-scrambled eggs.  The difference, however, is all in the process.

Flay starts by melting equal parts crème fraîche and unsalted butter in a non-stick pan over medium, then adding eggs (that have been pre-whisked in a bowl) and pepper right as it melts. He then continuously stirs, until he gets the soft, small-curd texture of soft-scrambled eggs, and finishes it with kosher salt and chives. Ramsay, by comparison, puts butter and eggs straight into a cold pan and cooks for 3 minutes, 30 seconds on, 30 seconds off, and only adds the salt and pepper and crème fraîche at the very end.

“No salt right until the finish, due to the fact you want people sleek curves on the eggs, and the salt will ruin that.” – Bobby Flay

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Cloud Eggs

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Here’s how to make them:

  • Separate the egg yolk from the egg white
  • Beat the egg white until it turns into a fluffy meringue (save the yolk for later)
  • Place the meringue on a tray with a baking sheet and carve out a small hole in the middle of it
  • Bake the meringue at 450 degrees Fahrenheit for 4-5 minutes
  • Place the egg yolk in the small hole you created in the meringue and bake for an additional two minutes

Add toppings to the egg whites, like cheese,ham and parsley.  Serve on plate of veggies, etc.

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Mug Scrambled Eggs

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INGREDIENTS:

1 egg

3 egg whites

2 tablespoons salsa or bruschetta

PREPARATION:

Mist an oversized mug with nonstick cooking spray, add the egg and egg whites and whisk. Add salsa and whisk again.

Microwave for 45 seconds, remove and stir it all up. Microwave for another 45 seconds, remove and stir it all up. Microwave one last time for 45 seconds and it’s ready to enjoy.

Top with optional seasonings, like ground black pepper, fresh chives, thyme or additional salsa. Grab a fork and dig in.

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Beef Ramen Noodle Soup

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Ingredients:

2 tbsp olive oil
1 large onion, diced
3 medium carrots, peeled and sliced
2 stalks celery, diced
2 cloves garlic, minced
1/4 cup fresh chopped parsley, divided
3 cups beef stock
2 cups chicken stock
2 cups water
5 tbsp soy sauce
1-2 tsp sriracha
3 packages Ramen noodles, seasoning packet discarded
4 green onions, chopped
Sliced steak, recipe below
Soft boiled eggs, recipe below
Salt & Pepper, to taste

Method:
Heat the olive oil in dutch oven or other large soup pot over medium high heat. When the oil is hot, add the onion, carrots, and celery and cook for about 10 minutes until the vegetables are getting soft and the onions are translucent.  Add the garlic and parsley and cook for another minute.  Add the beef stock, chicken stock, water, soy sauce, and sriracha.  Season to taste with salt and pepper.  Bring the soup to a boil, turn down the heat, and simmer for 10-12 minutes.  Add the Ramen noodles and cook for 3 minutes.  Serve the soup in bowl and top with green onions, remaining parsley, slices of steak, and soft boiled egg.

Steak Recipe:
Season steak with a mixture of garlic powder, onion powder, salt, pepper, and a tiny bit of ginger powder.  You can really use any blend of seasoning that you like to your tastes.  We used really thin cut (approx 1/2″) steaks and just seared in a skillet for a couple minutes on each side and then sliced thinly on a bias.  You could substitute the beef for chicken breast, pork loin, sausage, tofu, etc.

Soft Boiled Egg Recipe:
Bring 1/2″ of water to a boil in a small saucepan.  Add as many eggs as you desire, cover, and cook for 6 1/2 minutes exactly.  Run cold water over the eggs until you can handle them, then peel, and cut to serve.

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Bacon & Egg Pizza

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Ingredients:

4 slices bacon, cut into 1 1/2-inch pieces

Cornmeal, for dusting

1 Pizza Dough, divided into 4 pieces, or

1 Whole-Wheat Pizza Dough, divided into 4 pieces

1 tablespoon plus 1 tsp. extra-virgin olive oil

1/2 cup shredded mozzarella

2 tablespoons grated Parmesan

4 large eggs

2 small scallions, thinly sliced

1/8 teaspoon pepper

Method:

Place oven rack on lowest shelf. If you have a stone, place it on rack. Preheat oven to 550°F, or your oven’s highest temperature, for 45 minutes.

Cook bacon in a skillet over medium heat, stirring occasionally, until still soft but beginning to crisp at edges, 5 minutes. Transfer to a paper towel-lined plate to drain.

Generously dust a 14-inch-wide pizza peel with cornmeal. Flatten a dough ball on top. Using lightly floured fingers or a floured rolling pin, stretch dough into a 6- to 7-inch round. (Make sure crust slides around easily on peel. Add more cornmeal under pizza if necessary. ) Brush 1 tsp. oil over crust.

Sprinkle 1 Tbsp. mozzarella, then a quarter of bacon, another 1 Tbsp. mozzarella and 1½ tsp. Parmesan over crust. Gently crack an egg over center of pizza.

Carefully slide pizza onto stone, using a spatula to ease pizza onto stone without spilling egg. Bake until crust is slightly charred on top and golden on bottom (lift an edge to check), cheese has melted and egg white is cooked but yolk is still jiggly, about 6 1/2 minutes. While pizza is cooking, make 3 more using remaining ingredients. Bake remaining pizzas. Using peel, transfer pizzas to individual plates. Sprinkle with scallions and pepper, then serve immediately.

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Impossibly East Breakfast Bake

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Ingredients:

2 packages (12 oz each) bulk pork sausage

1 medium bell pepper, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

3 cups frozen hash brown potatoes

2 cups shredded Cheddar cheese (8 oz)

1 cup Original Bisquick® mix

2 cups milk

¼ teaspoon pepper

4 eggs

Method:

Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.

Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

 

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Ingredients:

1 pound plum tomatoes, cut into 1-inch chunks
1 red bell pepper, cut into 3/4-inch pieces
1 zucchini, quartered lengthwise, cut crosswise into ¾-inch chunks
1 onion, halved lengthwise, sliced
2 large garlic cloves, minced
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
4 large eggs
¼ cup grated fat-free Parmesan cheese

Method:

Heat oven to 400°F and spread a large, shallow roasting pan with nonstick spray.

Put tomatoes, pepper, zucchini, onion, garlic, basil, salt, and pepper in pan and spray with nonstick spray; toss to coat. Roast, stirring occasionally, until vegetables are browed and crisp-tender, about 30 minutes.

Spray 8- or 10-oz ramekins or custard cups with nonstick spray. Divide vegetables evenly among cups. Make a well in the center of the vegetables and carefully break 1 egg into each cup. Sprinkle with Parmesan cheese. Place cups on baking sheet and bake until eggs are just set, 20 to 25 minutes.

Cook’s note: To make it a meal, serve baked eggs with reduced-calorie whole-wheat toast.

Makes 4 servings.

Per serving (1 ramekin): 157 cal, 6 g total fat, 2g sat fat, 0g trans fat, 191 mg cholesterol, 455 mg sodium, 15g carb, 3g fiber, 12g protein, 142 mg calcium.

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Breakfast Cupcakes

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Ingredients:

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish

Method:

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

 

 

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Bacon and Hash Brown Egg Bake

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Ingredients:

1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (16 oz)

Method:

In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.

Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.

Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

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Crustless Spinach Cheese Quiche

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Ingredients:

Cooking spray
1 (10 ounce) package frozen chopped spinach
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan
1/4 cup unbleached all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups grated Cheddar

Method:

Preheat the oven to 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.
Unwrap the spinach and put it, box and all, on a plate. Microwave and cook on high power for 4 minutes. Allow it to cool and remove it from the box. Squeeze out all of the liquid out of the spinach and put it into a medium bowl.

Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into the bowl with the spinach. Add the Cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the baking dish and smooth out the top.

Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve.

 

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