East Meets West for Easter... Aleppo Pepper Deviled Eggs

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I love the global economy.  The Fountain of Youth for new flavors and fragrances.  Just when we were getting tired of the old and tried recipes, the doors burst open to new cuisines and methods of cooking. When tagines can be found at TJMaxx, deeply discounted, you know this is no longer something new.  Now I know how the courts of Europe must have felt when they first tasted these spices and why they spent so much money sending men and ships in search of the Spice Islands.

Aleppo pepper flakes are now my new heat of choice.

Aleppo pepper flakes photo from Spicetologist.com

 I know what you are going to say....Oh God here we go.  Now that we've gone through the salts, here come the peppers.  No, I stopped at Himalayan pink salt.  I still have a burlap bag of sea salt from Guarande that I brought home from France about 10 years ago,  It still sits on the shelf.  Too precious to use. Never got over that feeling.  So it sits on the shelf waiting for "just" the right occasion while  I use sea salt or Kosher salt. Julia Child used to say, salt is salt. Wrong.  Not all salts are created equal, nor are peppers.

As you know I am an Ottolenghi groupie and I have noticed that a lot of his recipes call for Aleppo pepper.  I have been substituting my regular old red pepper flakes, as heat is not a big thing with me. Don't get me wrong.  The right amount of heat is necessary to bring up a recipe to perfection but not enough for me to have a shelf full of different peppers.  That changed on my last visit to the World Market last week.  I love this place...you never know what you will find. Into my basket went a tin of Aleppo pepper together with a bottle of preserved lemons.  You can get all this at a Middle Eastern market but I am in Georgia, in the country, and heaven knows where that is.

I couldn't wait and had my first taste tonight...over Fettuccine Alfredo.  Oh my.  I have never gone this wild for heat!  Mildly hot and so classy and elegant.  I am a fan.  If this is on leftovers I can't imagine what it will be like on an Ottolenghi recipe.

The pepper is named after Aleppo, an ancient city in Northern Syria  long considered one of the culinary meccas of  the Mediterranean and an important part of the Silk Road.  It is also grown in Southern Turkey.   It has a moderate heat level with some fruitiness and mild, cumin-like undertones, with a hint of a vinegar, salty taste. Use it for authentic chili flavor in any Middle Eastern or Mediterranean dish. 

The blue line above is the old Spice Route.  The Red the Silk Route.  They both meet at Aleppo in what is now Syria.

Aleppo chili offers a nice variation from your usual crushed red peppers. It has a very robust flavor that hits you in the back of your mouth, tickles your throat and dissipates quickly. Try it in place of regular crushed red pepper flakes on pizzas, salads, and pasta.  From The Spice House

Like this review, what struck me was that it hit me and then poof!.. it dissipated.  I did not get choked with a lot of  heat that, to me, gets in the way of the food you are trying to taste.  A very elegant way to awaken your taste buds.

One of the most popular reasons for the craze of cooking with Aleppo Pepper is due to its friendliness with other spices. It blends exceptionally well with spices like Coriander,Cumin, and even Cinnamon. The dynamic flavors of Aleppo accentuate similar flavors in these spices to create an incomparable palette-pleaser. The flavors of an Aleppo pepper can be described as sweet and salty with fruity notes.. and if you feel for it- a touch of smokiness similar to the one found in Cumin. Normally, the saltiness found in an Aleppo is after math of the drying process in which salt is commonly used. In addition to these diverse flavors, these peppers are sun-dried and commonly used in a powder or crushed form which can present an essence of tomato flavor. from About.com

I suggest getting acquainted with Aleppo pepper in a dish you are familiar with and one that is fairly bland so you can really experience the taste.  Macaroni and Cheese is one (I usually sprinkle paprika or cayenne for a kick): Deviled Eggs are another. I have been singing the praises of this pepper to my son, who loves heat, and can't wait for him to try it this Easter Sunday.

My friend and fellow blogger Sam Hoffer of My Carolina Kitchen is as taken with Aleppo pepper flakes as I am.  It is amazing how synchronized she and I are on our recipes.  When she published her post mine was getting the final touches!

There are a million combinations for deviled eggs, from capers and tarragon, to plain old paprika and mustard. Experiment with what you like, and make them your own. In the meantime, try these. For big holiday meals such as this, I go light on hors d'oeuvres, but for Easter, there's always a tray of these around.

3/30/2016 Note: You will not be able to find the authentic flakes from Aleppo due to the war in Syria.  You will be able to find them from Southern Turkey or styled Mediterranean Aleppo pepper flakes.  Sadly ISIS has not only destroyed antiquities but also Aleppo pepper fields as well. They are not sure when the fields will be back in production, if at all.

Aleppo Pepper Deviled Eggs
Serves 6-8

Ingredients

12 large eggs
1/2 cup mayonnaise
1 1/2 to 2 teaspoon Dijon mustard or Durkees Famous Sauce
1/4 teaspoon Aleppo pepper or cayenne
Salt
Special equipment: a pastry bag fitted with 1/2-inch star tip (optional)
Garnishes: Aleppo pepper, paprika, chopped fresh chives or Parmesan cheese

Directions

Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, for 1 min. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and Aleppo or cayenne pepper and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.  Garnish with Parmesan cheese and Aleppo pepper sprinkled on top.

My Mother's Favorite...Swiss Chard Omelette

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I can't spot Swiss chard at the grocery store without picking some up for my mother.  To say she adores it is an understatement.  Her favorite way, an omelete.  My favorite way, a quiche.  She won.

I had asked the manager in the produce department to get me the regular Swiss chard instead of the red veined variety they usually have when in season.  I prefer it as the latter bleeds a bit over whatever I'm making and I like a clean green look.  An idiosyncrasy, I know, but things like that bother me,  As to the taste, there is no difference, so why not go with whatever makes you feel better.

Swiss chard is not only one of the most popular vegetables in the Mediterranean it is also one of the most nutritious, second only to spinach.  For more information on its health benefits and the best way to cook it go here.

There is no recipe per se for a Swiss Chard omelette.  Just make the omelette in whatever fashion you want but first melt some butter, add chopped onions, brown them, add the steamed or boiled Swiss chard, mix and let it cool.  In a separate bowl beat the eggs, figuring on 2 per person, add a little milk if you want, salt and pepper, and the cooled Swiss chard and onion mix, Stir in 1 tablespoon of gruyere or parmesan cheese.  Don't overdo the cheese as Swiss chard has a mild flavor and the cheese will overpower it.

Add a couple of tablespoons of butter to the pan and when it is melted and browned a bit add the egg mix.  Proceed as you would for a regular omelette and fold once or twice over.

Don't be tempted to add more cheese on the top. You want to enjoy the flavor of the Swiss chard and the extra cheese will detract from it.

Enjoy.

Eggs Flamenco!

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If you have noticed that I tend to publish a lot of recipes for eggs, there's a reason for it...I love them, for lunch.

In Europe, as well as most of Latin America, eggs are eaten mostly at lunch and not for breakfast as they do here in the United States.  Mexico and the U. K. are perhaps the only exception I can think of,  unless you are a farmer.  Breakfast is usually a light meal of juice, a small pastry and coffee, strong and lots of it.  Eggs, on the other hand, are served quite frequently for lunch and can be quite elaborate, hot or cold.

The Spaniards are quite good when it comes to making eggs (think Spanish Omelette) and can be counted on for a few variations of baked eggs.  Here is perhaps the most famous and my favorite, with or without the potatoes. For the recipe...

Sunday Brunch...Baked Eggs Florentine

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This is one of the easiest egg dishes to prepare and one of the most sublime.  Contrary to what you may be served these days, the traditional recipe for Eggs Florentine does not include English muffins or Hollandaise Sauce.  The classic Uova alla Fiorentina, a specialty of Florence, are lightly poached eggs served on a bed of spinach, which has been first boiled and sauteed in butter, and baked in a buttered dish. Mornay sauce is poured over it then it is sprinkled with grated cheese and bread crumbs and baked in the oven.

I was inspired to post this recipe while reading one of the best books ever written on Italian food, The Food of Italy by Waverly Root. Mr. Root, considered one of the major writers on cuisine in his time, passed away in 1982.  During his life he was a foreign correspondent in Europe for fifty years,  representing the Chicago Tribune, Washington Post, Time and UPI.  He also contributed regularly to the New York Times, the International Herald Tribune and Gourmet Magazine. 

This book is essential reading for anyone interested in Italian cuisine and indispensable for those wishing to capture the subtleties of the Italian palate in his or her kitchen. You will also learn many interesting things such as...the origins of petit pois!  Referred to all over the word by their French name, these tiny tender peas, piselli novelli,  came to France from Genoa in 1660 as a present for Louis XIV.  They took the country by storm and the rest, as they say, is history.  I didn't know that, did you?

I haven't had real Eggs Florentine in a long time and reading about it brought memories of lunch at my grandmother's house in Havana in the fifties.  Her mother was French and she loved all things baked and gratinee in the oven.  One of these days I will post the carrot gratin served chez elle as I remember.

The only thing that you have to be careful in this recipe are the eggs.  Make sure you don't over cook them or you will end up with hard boiled eggs on top of spinach.  Lightly poach them in water with a drop of vinegar for no more than 4 minutes and set them aside to cool.  You want them runny and remember they will continue to cook later in the oven when you pour the warm sauce and broil them.

Now, this recipe serves two or four, depending how you want to serve them.  Instead of ramekins I use the baking dish on the photo and place two instead of one egg in each dish.  I feel it's the least one can eat if serving as a main dish for lunch or brunch.  The recipe is very adaptable though and you can increase the ingredients proportionately if you wish to serve more people. Buon appetito!

Ingredients

•  4 tbsp butter 
• 3 tbsp all purpose flour
• 1½ cups whole milk
• Freshly grated nutmeg
• Salt and freshly ground black pepper
• 2 large egg yolks
• 2 tbsp heavy cream
• 1 cup shredded Gruyere cheese
• 2 shallots, chopped
• 1 lb (450g) fresh spinach, well rinsed but not dried
• 4 hot poached eggs
• 1 TB breadcrumbs
• 4 slices buttered toast, to serve

Special Equipment:

• 4 flameproof serving dishes*

Directions

1. Melt 2 tbsp of the butter in a small saucepan over medium-low heat. Whisk in the flour and let bubble for 1 minute. Gradually beat in the milk. Cook, whisking often, until boiling and thickened. Season with salt and pepper and a grating of nutmeg. Whisk egg yolks and cream together, then whisk into the sauce. Stir in ¾ cup of the Gruyére. Keep warm.

2. Meanwhile, melt the remaining 2 tbsp butter in a large saucepan over medium heat. Add the shallots and cook, stirring often, about 2 minutes, until softened. Add the rinsed spinach, cover, and cook about 5 minutes, until the spinach has wilted. Drain well.

3. Position a broiler rack about 6 inches from the source of heat and preheat the broiler. Divide the spinach among four (or 2) flameproof ramekins. Using a slotted spoon, place a poached egg  (or 2) in each ramekin, then top with the sauce and sprinkle with the remaining Gruyére. Broil until the cheese is melted and golden.  Alternatively, you can bake in a very hot oven, 450 degrees, for 2 to 4 minutes.  Serve right away*, with the toast. 

*don't let the finished dish sit or the eggs will continue to cook and you will end up with...you guessed it, hard boiled eggs!


Photo © 2008 Dorling Kindersley

Lunch On The Light Side...Curried Egg Salad Wraps On Lettuce

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Boy, did I get a speech last night.  If truth be told, everything that my daughter said was true yet...

It seems somehow I've turned into a very naughty girl.  I don't exercise enough, we eat too late, I'm not watching my weight the way I used to and for all purposes, I am not leading the life I should at my age.   Yikes!  It's true that lately I've been too engrossed in my trading, something that gives me great pleasure and fascinates me to no end, and I've been engrossed in CNBC all day long sitting at my computer and watching the ups and downs of the stock market which is more like being in Vegas than checking in at the Bellagio.

So things have to change (at least for awhile) and at 4 o'clock when the market closes, the sous chef and I will take a walk around the neighborhood, like we did today, and get that monkey off our back.  We will also have salads for lunch, eliminate the quick sandwich on the run and try to eat at a more reasonable hour.  No more double martinis before dinner while waiting for chicken pot pies!

Why do I have to be dragged into this...I'm svelte

One of the things I discovered a long time ago was substituting iceberg lettuce wraps for bread and imagining I was having a sandwich.  It works. If you don't need to watch your weight, there is nothing better than egg salad sandwiches on pumpernickel or whole grain bread; but if you do, lettuce wraps ain't all that bad.

The mayo is your worst enemy but you don't have to give it up if you use just a little.  Supplement with mustard and curry powder and the results are pretty yummy.  Anyway, this is my idea of  a trader's lunch on the light side.  Just double or triple the quantities if you are sharing with friends.

Ingredients

2 hard boiled eggs chopped
2 TB finely chopped celery
1 tsp. red onions finely chopped
1 TB mayonnaise
1/4 tsp. Dijon mustard
1/4 tsp. curry powder
1/4 tsp. dill
Salt and pepper.

3 large and crisp iceberg lettuce leaves.

Procedure

Cook the eggs in boiling water for 15 minutes.  Rinse in cold water, let cool and peel.  Finely chop them.

Transfer to a bowl and add the rest of the ingredients.  Cool for 1/2 hr in the fridge.

Lay a lettuce leaf flat, add some salad and fold.  Enjoy!

Serves 1

1 TB mayo= 90 calories
2 hard boiled eggs - 156 calories






         .

Shirred Eggs with Cream And Smoked Salmon - Oeuf Cocotte A la Creme Et Au Saumon

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This is the perfect egg dish for a lazy Sunday afternoon.  No fuss, no mess and delish!

I prefer Norwegian salmon since it has less salt, but Scottish is fine also.


For 4 servings


Ingredients

- 4 large slices of Norwegian smoked salmon

- 8 eggs

- 200 ml (3/4 cup) cream

- 15 g (1 Tbsp.) butter

- 1 TB finely chopped chives

- 1 red pepper

- 1 green pepper

- salt and pepper


Directions

1.Line each individual ramekin with one large slice of smoked salmon, or two smaller slices laid crosswise.

2.Seed and finely dice the peppers and sauté them in butter for 2 minutes.

3.Preheat the oven to180° C (350° F).

4.Wash and drain the chives and dry in a cloth. Chop finely and mix into the cream.

5.Divide the cream among the ramekins, season with pepper and break 2 eggs into each ramekin. Sprinkle on the diced peppers and season with ground pepper. Salt lightly because the smoked salmon is already salted.

6.Fold the ends of the smoked salmon over the eggs.

7.Place the ramekins, uncovered, on a rack in the center of the oven and cook for about 10 minutes or until the whites are set and the yolks still runny.

8.Serve the eggs in the ramekins with toast fingers.


From Saveurs du Monde

Natilla...Custard With Meringue and Ladyfingers

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This is what every Cuban child of my generation grew up eating for dessert and what I made for my American children when they were growing up.  The original natilla is very simple to make and is rather a common dessert just like custard is in this country.  I would say natilla is softer and this recipe is somewhere in consistency between American custard and creme anglaise.  As to flavor, the combination of lemon rind and cinnamon gives it an addictive taste that keeps you coming back for more, sometimes in the middle of the night!

The only problem you have when you make the classic natilla is what to do with all the leftover egg whites. You can either freeze them or make baked meringues.  I did this for awhile until I wisened up and decided to incorporate them into the dessert.  The ladyfingers were a natural addition and once the dessert  cools completely they become as soft as cake.

I usually make the chocolate variation which I encourage you to try and only requires the additional step of melting some chocolate on  the stove or microwave.  It is very rich and very, very good!

A new generation of grandbabies will definitely grow up on this if Lindaraxa has any say in the matter!

 
Ingredients

1 quart milk

1 piece of lime or lemon rind

1 cinnamon stick

Pinch of salt

8 egg yolks

1 1/2 cup sugar

1/4 cup water

4 TB corn starch

Cinnamon

8-10 ladyfingers (optional)

Meringue (optional)

Directions

Add salt, lemon rind and cinnamon stick to milk. Bring to a boil. Remove from the stove and let cool. Remove cinnamon and lemon peel.

Beat egg yolks with an electric mixer until they are fluffy. Continue beating and gradually add the cornstarch mixed with the water and the sugar until it is completely mixed. Gradually add milk to mixture until you have a smooth consistency.  Pass through a sieve into a pan and cook in low heat, stirring occasionally until it's thick and begins to bubble.  Add vanilla and stir. Pour into individual serving bowls or one big bowl. . Chill completely in refrigerator. Sprinkle cinnamon on the top just before serving.

This is where the traditional natilla stops and mine begins.

Submerge about 8-10 ladyfingers in the natilla.  They will come back to the top but don't worry.  You will be covering with meringue.

Make a meringue with the 8 leftover egg whites a dash of salt and about 3TB sugar per egg white.  With a big serving spoon drop in dollops over the custard.  Return to refrigerator and serve well chilled!

Chocolate Variation:  Melt 8 ounces bittersweet chocolate and add to egg yolks and sugar. Proceed as with rest of recipe..

Adapted from Nitza Villapol
Photos Lindaraxa

Winter Entertaining...Sunday Brunch In the City

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About two weeks ago Heather Clawson who publishes the immensely popular blog Habitually Chic mentioned in her blog that one of her New Year's resolutions was to have more brunches.  That got me thinking...

One of the things I enjoyed the most when I was living in the city was meeting up with friends on Sunday to have brunch at Luke's or anywhere else where I could get Eggs Benedict and a Bloody Mary.  To me, Sundays were all about the New York Times, the crossword puzzle, brunch afterwards and a good long nap.   Sometimes I would forgo my idyllic afternoon and invite friends for a casual Sunday dinner.

 
If you have lived in New York, you know weekends are all about casual clothes and casual dining.  Try visiting a neighborhood restaurant during the weekend and you will see the same people you saw all dressed up during the week in a most casual yet stylish attire.  People who live and work in town look forward to relaxing on the weekend and what they want is to dress down, walk the dog and rest up for the week ahead.  Going out for Sunday brunch is a popular diversion for New Yorkers but if you want to get in at your favorite restaurant or neighborhood cafe you better get there early.  You will find most places jammed packed!

So what could be simpler and more appreciated than offering friends an alternative to a restaurant brunch by entertaining them informally in the comfort of your home? It beats hosting a cocktail party or sit-down dinner, and it's a lovely and casual way to catch up with friends and family members.  Just make sure you set a civilized hour...like noon!

Now if you live in relatively small quarters, set up a buffet style table and let everyone serve themselves.  Do make sure you have enough seating though for all your guests. Even if you are lucky enough to have a separate dining room, you can use this type of arrangement to make things casual and more enjoyable. This is what makes New York city parties so much fun..

Everything in this brunch menu can at least be started the night before. The strata and the french toast just need to bake in the morning.  The fruit parfaits, Bloody Mary mix, salmon and accompaniments can also be prepared the day before, placed in the fridge wrapped with foil,  and brought out just before the guests arrive.  If you want to add muffins and scones, this is something you can buy ready made.  There is such a wonderful selection to choose from if you live in a major city such as New York. 

Now just because this is an informal party doesn't mean that you can't take out the silver,  crystal or the nice china.  That is what makes it extra special, even if you serve a simple menu.  It's done in English country houses all the time so why shouldn't you?

So Heather, here's to your New Year's resolution...you can cross it off the list!

SUNDAY BRUNCH

The Perfect Bloody Mary

Mimosas

Smoked Salmon

mini bagels, cream cheese, capers, lemon, chopped red onions

Papaya, Berries And Yogurt Parfaits

Ham And Cheese Strata

Baked French Toast

Coffee, Tea

 Make sure you check out the country brunch in My Kitchen By The Lake!


Photos:  (top)  Elegant Entertaining,  Henrietta Spencer Churchill
and Google

Sformato di Melanzane...Eggplant Mold

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This recipe comes from a good friend who happens to eat well and entertain even better!  I recently posted on some of the small things that make an invitation from him a command performance and now I am going to share with you one of his recipes.  As it is with everything he does, it is simple and easy to make yet interesting and "fancy" enough to be part of a dinner or luncheon party.  The recipe comes from his mother and he has been serving it forever.  I recently had it at his home in Miami as part of an informal dinner buffet, in the heat of the summer, and served room temperature without a sauce.  Frankly, I can't remember what else he served I was so enchanted with this mousse.

If you want to serve it as a first course or for an elegant and simple lunch, the original recipe suggests you make extra bechamel sauce, pour it over it and top with a poached egg.  My type of lunch!

Printable Recipe
Serves 6 to 8

Ingredients

1 1/4 lbs eggplant, peeled and cut in small pieces

2 medium onion finely chopped

5 eggs, separated

Salt & Pepper

1 Cup of bechamel sauce*

Parmaggiano Reggiano (optional)

Directions

Preheat the oven to 275 degrees. 

Cut the eggplant in small pieces and finely chop the onion.  Separately, saute the onions and the eggplant.  When both are done, combine them and with a fork, add the salt and pepper and  mash the pulp until it looks like a puree.  Let cool.

Separate the eggs.  Beat the egg yolks and add to the cool puree and then beat the egg whites to stiff peaks (like a meringue) and fold in to the mix.  Add the bechamel and combine.

Grease a 4 cup mold with butter and add the eggplant.  Cook at 275degrees for 20 to 25 minutes.

Remove from the oven and let it come to room temperature.

Run a sharp knife around the edges and invert mold unto a platter.  Serve in wedges.

If you are serving topped with bechamel sauce and poached eggs, spoon about a large tbs of bechamel sauce now on each slice and top with the eggs.  If you are forfeiting the eggs, I suggest you pour the extra bechamel after the mold is inverted into a platter.

 Although he didn't mention it, I would sprinkle freshly grated parmesan cheese over the bechamel sauce before serving!

*make 2 cups if you are serving it topped with sauce

'Til Death Do Us Part...Julia Child's Quiche Lorraine

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There are recipes that you marry for life and Julia Child's Quiche Lorraine, like her Chocolate Mousse, are two of them.  I discovered both in the late 1970's and never looked back.  It was my second husband's favorite weekend lunch, after Coquilles St. Jacques.  A Wall Street trader and  7- handicap golfer, this man loved quiche. So, who says real men don't eat quiche!

In those days, you couldn't buy quiche at gourmet shops.  If you wanted one, you made one, so it was indeed a treat.  Nowadays, we are so sick of it we have already forgotten what the real stuff tastes like.  If you are a quiche lover,  I suggest you try this recipe. You can make it with your eyes closed.  If you don't want to go through the ordeal of making a crust, buy a frozen one.  I recommend Mrs. Smith's.

The original Quiche Lorraine,unlike what you may have heard, does not have cheese.  That is something that came later and has become acceptable now.  You will notice this recipe does not have it and I suggest making it as is; but if you want to add some, make sure you use Gruyere (1/2 cup), eliminate bacon and use milk or half and half instead).

At this time of year, if I am serving it for a (ladies) lunch, I will have gazpacho to start and serve the quiche with a spinach salad.  A strawberry sorbet with chocolate cookies and you are done!

The gazpacho, sorbet and the crust for the quiche can be made the day before and the filling can be mixed and stored in the refrigerator the morning of the lunch. I would not bake it completely and reheat it later. You could, but it does make a difference.

A chilled Puligny Montrachet is my wine of choice!

 4-6 servings


Ingredients:

3-4 ounces lean bacon (6 to 8 strips) cut in 1" slices

8-inch partially cooked pastry shell

3 eggs

1 1/2 – 2 cups cream

1/2 teaspoon salt

pinch of pepper

pinch of nutmeg

1-2 tablespoons butter cut into pea-sized dots

Directions:

Preheat oven to 375°. Put bacon in a medium pan, cover with cold water, and bring to a boil over medium-high heat. Boil for 5 minutes, then drain. Return bacon to pan and cook over medium heat until lightly browned, about 3 minutes. Transfer bacon with a slotted spoon to a paper towel to drain, then arrange on bottom of crust.

4. Beat eggs, cream, and salt together in a medium bowl and season to taste with nutmeg and pepper. Pour mixture into crust and bake until custard is puffed and golden and just set in the center, 30-35 minutes. Slide quiche off parchment paper onto a serving platter and remove ring. Serve quiche warm or at room temperature, sliced into wedges.

If you want to make your own crust, here is her recipe, simplified: You will need a flan ring or a cake pan with removable bottom.


FOR THE CRUST:

2 cups flour

1⁄4 tsp. salt

Pinch sugar

8 tbsp. cold butter, cut into small pieces

3 tbsp. cold vegetable shortening, cut into

small pieces

1 egg, lightly beaten


1. Sift together flour, salt, and sugar into a mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 6 tbsp. ice water, stirring the dough with a fork until it just begins to hold together. Using your hands, press dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball, flatten slightly to make a round, and dust with flour. Wrap round in plastic and refrigerate for 2 hours.


2. Preheat oven to 400°. Allow dough to soften slightly at room temperature before rolling out on a lightly floured surface into a 14'' round. Fit dough, without stretching it, into a buttered 10'' bottomless metal flan ring, 1 1⁄2'' deep, set on a parchment paper-lined cookie sheet with no rim. Press overhanging dough down slightly into sides of ring to make the sides of the crust a little thicker and sturdier. Run the rolling pin over the top of the ring to remove any overhanging dough. Using a fork, prick bottom lightly, then make a decorative edge around the rim. Line dough with buttered aluminum foil, then add pie weights or dried beans. Bake until crust is set and edge just begins to color, about 25 minutes. Remove foil and weights, brush bottom and sides with egg, and continue baking until crust is pale golden, another 2-5 minutes.

The photo is above is @aneyefordetail whose picture came out better that mine!

Lunch on a Tray - Baked Eggs With Prosciutto, Spinach and Parmesan Cheese

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Just because there is only one of you doesn't mean you shouldn't eat well or even entertain yourself everyday.  Why should you miss out on one of life's greatest pleasures just because there is no one else around to cook for?  My friends have always kidded me that I am the only person they know who actually makes dinner for herself every night.  First of all, I enjoy cooking and secondly I like to pamper myself.  Sometimes it may be a nice bubble bath but most of the times it is food!  That doesn't mean it has to be a fattening recipe either. Most of the things that I make for myself are healthy and nutritional and they surely beat a Happy Meal any day of the week.  As to the presentation...well, for me its 50% of the whole experience.

To begin with, I always have my breakfast tray set up so when I wake up in the morning I can have my coffee in style in no time.  That way I can take it to any part of the house, whether it is the bedroom or my office and enjoy it while I catch up on the morning news.  This is the same tray that doubles later on in the day for afternoon tea while I watch my favorite Food Network shows after the market closes.   It has a quilted cotton placemat which I throw in the washing machine when it's stained, my favorite coffee cup, a creamer, sugar bowl, silver butter dish, miniature salt and pepper shakers and, of course, a small stainless steel coffee pot, just like the ones they have at the nice hotels. In the summer when there are plenty of flowers in the garden, I have a small vase which I change every couple of days.  Really, no joke.  It is always set up and ready to go.

Sometimes if I'm trading or working on my blog, I will have lunch on this tray in my small home office.  One of my favorite things to have midday is eggs, particularly baked eggs.  They are nutritional, low in fat and give you lots of energy for the rest of the afternoon.  I have already posted a recipe for baked eggs but these I made last week on an inspiration.You can tell how much I liked them by looking at the last photo.  They took no time to prepare and 8 minutes to bake in the toaster oven...the same time it takes to make a boring and fattening sandwich!  They were also made with ingredients I already had in the refrigerator so they were economical to boot!

Do take the time to pamper yourself a little bit, you'll feel great afterwards.  Whenever I'm asked for the name of the person who gave me something beautiful I have around the house I always have the same answer ...the one who loves me best...Me!

Serves 1

Ingredients

1/2 slice of pancetta 1/4 in thick
1 TB chopped onions
butter for the egg dish
2 eggs
1 TB. chopped frozen spinach
1 TB Parmesan cheese
2 TB heavy cream (optional)

Salt and Pepper to taste

Directions

Preheat oven to 400 degrees. Cut up the pancetta in small pieces. Saute with the onions in a small skillet.  Butter the egg dish and break the eggs into it.  When the pancetta is almost crispy add to the eggs.  Break up the frozen spinach and distribute over the eggs.  Finish by adding the Parmesan cheese a TB of heavy cream over each egg dish (optional) and the salt and pepper.  Cook in a preheated toaster oven or regular oven at 400 degrees for 8 minutes or until the whites are fully cooked and the yolk soft.  Ovens vary so watch closely!  Eggs should always be baked at a high temperature for best results.  Also bring out of the oven on the soft side, remember they continue cooking after you take them out.

Tortilla Espanola con Chorizo - Spanish Omelette With Chorizos

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This potato omelette is the all time tapas classic, and I doubt there is any tapas bar in Spain that does not serve it.  Although its ingredients are about as basic as can be - eggs and potatoes - it is a tapa that everyone falls in love with and no one ever tires of.  Not only can it be made in advance, it tastes better and can be cut more easily when left awhile at room temperature.

In this recipe, diced chorizo contributes a spicy note to this classic tortilla.

Serves 6 - 8

Ingredients

1/2 cup extra-virgin olive oil, plus more for skillet if needed

1 1/4 pounds Yukon Gold potatoes (about 3 large), peeled and cut into 3/4-inch cubes

1 medium onion, diced (1/4 cup)

Coarse salt and freshly ground pepper

6 ounces dried chorizo, cut into 1/4-inch dice

6 large eggs, beaten

Directions

Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.

Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.

Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.

6 Steps to Perfect Eggs Benedict - Demystifying Hollandaise Sauce

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Okay, listen and listen carefully, I'm going to give you some tips for making the perfect hollandaise sauce.  Before I list them, I'm going to tell you the why which,  if you are like me, will help you remember all these steps without having to memorize them.  In hollandaise sauce, the butter cooks the eggs, thus, give them a head start by leaving them out of the refrigerator until they come to room temperature!  Also, make sure you bring the butter to a bubbling boil for it is the cooking agent for the eggs.

Servings 2

Ingredients

7 eggs (4 whole, 3 yolks)
1 8 oz. bar of butter
1 TB fresh lemon juice
1/8 tsp. cayenne
black pepper
salt
2 English Muffins split
4 slices Canadian Bacon

Procedure

Lay out all your ingredients.  Split the muffins and set them in the toaster oven ready to cook.  Brown the Canadian bacon in tsp of butter and set aside.  Butter an egg poacher and crack 4 eggs into it.  Make the hollandaise sauce.

Hollandaise Sauce

Take the eggs out of fridge about 4 hrs. before you cook them.  Separate 3 yolks from white.  Add yolks to blender.  Melt 1 bar of butter in a skillet, add about 1/4 tsp cayenne, salt and pepper and cook until bubbly on medium heat.  When the butter is about ready to come to a boil, start your blender on high and blend the egg yolks for at least 30 seconds.  Slowly pour the bubbling butter into the eggs in a steady drip  and squeeze 1 TB of the lemon juice. Stop! you are done!!! Pour into a glass bowl and keep warm on top of the stove. Taste it, if it needs more salt,  pepper or lemon juice, add and stir with a spoon.

Start the muffins and cook the eggs.  Do not poach past 4 minutes.  Eggs continue to cook after you take them out and the hot hollandaise sauce will help the process along.

When the muffins are done (do not overtoast), lay two halves on a plate, cover with the Canadian bacon slices and the poached eggs.  Pour Hollandaisse sauce over the top and eat immediately

So remember...

1. Take eggs out of refrigerator so they have time to come to room temperature
2. Have all your ingredients ready to go BEFORE you start the recipe!
3. Make sure you bring the butter to a bubbling boil
4. Blend the yolks on high for at least 30 seconds before you start adding the melted butter
5. Underpoach your eggs so you don't end up with hard boiled eggs
6. Be ready to sit down at the table the minute those eggs come out of the pan!

Oh yes, and don't forget the Bloody Marys!

Corn Quiche Mexican Style

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I saw this recipe in one of the Spanish magazines years ago, cut it out and it has been sitting in my recipe notebook since then. Today I tried it on my two toughest critics...my mother and our cleaning lady. The latter is a master with tortillas so her opinion was not to be dismissed lightly. The former is my Mother, my toughest critic across the board and a great cook. They both loved it! I tweaked it a little bit adding the green peppers and reducing the Tabasco and I can say it is definitely a keeper.

Be careful when you insert the tortillas in the ramekins so that you don't tear with your fingernails! you don't want any holes in it or the filling will run out to the bottom. You may have to make some pleats to get it to fit snugly in the ramekins and if the edges poke out don't worry. The result will be a beautiful flower with a delicious custard inside. Your guests will think you worked for hours! I am going to try them next week with the quiche Lorraine custard and will post the results. The possibilities are endless! Buen provecho.

Serves 2

4 flour tortillas
olive oil
3 eggs
1/3 cup milk
1 Tb flour
1/8 tsp Tabasco
1/2 cup canned corn drained
1/2 cup finely chopped ham
3/4 cup grated Cheddar cheese
1 TB chopped onions
1TB chopped green peppers
Salt & Pepper

You will need 2 ramekins 5in X 2 in high
Preheat oven to 400 degrees

Oil the ramekins. Spray or brush olive oil on both sides of the tortillas. Insert the tortillas in the ramekins pushing all the way to the bottom to form a cup. Be careful you don't tear the tortilla. Fold sides if you need to. Cook 10 minutes until golden. Take out and cool.

In a bowl, beat the eggs with a wire whisk and mix in the rest of the ingredients. Pour into the ramekins and cook between 20-25 minutes until the quiche is set. Check with a toothpick. If the tortillas are browning too much, reduce the heat to 375 for the last 10 minute. Take out of the oven and let cool for about 10-15 minutes. Very carefully remove quiche from the ramekins using a fork and a spoon, separating from the sides and pushing up from the bottom. Serve hot.

A delightful entree for lunch with a simple salad and possibly a bellini sorbetto for dessert!

Saturday Night on the Grill...The Forgotten Shish Kebabs

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This has to be one of my favorite meals on the grill. So simple to make and yet nowadays, you hardly hear of anyone making shish kebabs. The trick is to buy good meat and assemble your own, not buy the stuff that comes already assembled at the grocery store.

The best cut of beef for shish kebabs is sirloin steak. After that, it's up to you, but I prefer mine with onions, green peppers, tomatoes, mushrooms and bacon. The latter is the secret to the wonderful flavor. You can also add zucchini rounds and use half green and half red peppers marinade them for about an hour or longer and you are in business. There are so many good easy dishes like this to prepare, particularly if you have a grill, that I simply don't understand why people don't eat at home more often. It beats a pizza or takeout any day, including cost and waiting time. Just make sure you make enough for leftover Fajitas or Sirloin Hash with soft boiled eggs...two great meals for a lazy Sunday with the Perfect Bloody Mary.


Serves 4



Ingredients


1 large Sirloin steak cut in 1 1/2 in. cubes (figure on 4 cubes of meat per skewer)

2 tomatoes cut in quarters (2 quarters in each skewer)

2 onions cut in quarters (2 quarters in each skewer)

1 green pepper cut in 8 pieces (2 pieces in each skewer)

8 mushroom caps

4 slices of bacon each cut in half and rolled



Marinade


1/2 cup olive oil

3 TB red wine vinegar

1 TB worcestershire sauce

1/2 tsp. Mc. Cormick's Montreal Steak Seasoning

salt

pepper


Preparation

Cut steak and vegetables in 1 1/2 in cubes. Cut each slice of bacon in half and roll. Alternate meat and vegetables on skewers making sure you stagger the bacon so that each skewer has 2 bacon rolls in addition to meat and vegetables. Marinade for at least 1 hour. Light your grill and wait till it registers to about 450 degrees. Grill kebabs 6 minutes on each side, pouring the marinade when you turn for the final 6 minutes of cooking. Remove from the grill, let rest 5 minutes and serve with white rice.


Wine suggestions
Serve with a hearty Cabernet from California or an Australian Shiraz


Leftovers...Shish Kebabs Fajitas For Lunch

I always try to make at least an extra skewer or two so I can have enough leftovers to make fajitas next day. I also chop extra onions, tomatoes and peppers and bunch them up on one skewer to grill together with the shish kebabs and use them the next day on fajitas or hash.

Place a flour tortilla in the microwave for 20 seconds so its softens. Slice the meat and together with the leftover vegetables place in the middle of the tortilla. Grate some Extra Sharp Cheddar Cheese on top and add a few drops of Tabasco Sauce or some sliced jalapenos. Microwave for 20 seconds or until the cheese melts. Add a dollop of sour cream, fold and enjoy!

Leftovers...Sirloin Hash and Soft Boiled Eggs for Brunch

If you want to make hash the next day, all you need to do is add some potatoes to the leftover meat, onion, peppers and tomatoes. First peel and cut the potatoes in cubes. Dice the green peppers and onions. Melt some oil in a frying pan , add one clove of garlic, sautee for a couple of minutes, remove, add the potatoes and cook covered until they are almost done . Mash them a little in the pan and add the rest of the ingredients. Add a little heavy cream and press down into a thick pancake.. Cook until crisp, flip to the other side and cook until done. Remove to a platter. Top with soft boiled eggs.

Huevos al Plato...Baked Eggs

Pin It This is a simple version of Huevos a la Madrilena. My mother has been serving them at home ever since I can remember. I like it for a simple lunch any day, but if you want to dress them up for brunch on Sunday or a small lunch party, serve with a green salad, a baguette and the Perfect Bloody Mary. You can make Arun's Quick Cake for Tough Times for dessert , which I recommend you make the day before, and serve with vanilla ice cream. The whole lunch should take you less than 30 minutes to prepare. A very economical and simple meal that will delight everyone, particularly ladies.

For 2

Preheat oven to 400 Cooking time: 10 Minutes

4 large eggs
4 TB Le Sueur's petit pois (small early peas)
4 TB chopped ham or prosciutto
2 TB Heinz Catsup
Salt and Black Pepper
Butter for greasing molds.

Grease two gratin dishes with butter. Break two eggs in each. Add 2 TB petit pois to each serving, together with the ham or prosciutto. Squirt about 1 TB catsup over each plate and add salt and pepper to taste. Bake in a preheated 400 degree oven for 10-11 mins. Remember, the eggs will continue to cook once you take them out of the oven, so make sure you under cook them a little so they don't become hard boiled. Everyone should be at the table and ready to eat before you serve them.

Mother's Day Brunch Menu

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Remember the time when your kids were still little but old enough to cook you breakfast in bed for Mother's Day? I sure do. The first thing you'd hear from the kitchen was, "It's my turn, it's my turn...Move! let ME do it...Daddy!!!" Finally, after what seemed like a week, the breakfast tray would appear,loaded up with heart shaped pancakes, a rose in a bud vase, and lots of "I love you, Mom"... "You're the best mommy in the whole wide world" cards. (Years later, the breakfast tray disappeared and you got cards with "Mom Rocks!!" or " 'Yo Dude, Happy Mother's Day!). Even though at the time I found the whole experience excruciating, what with having to sit in bed and hear my kitchen turned upside down, now I kind of miss it. It now falls on me to do the honors for my Mom and my aunts since my children live in another state and have families of their own. The way I get around it is to have a brunch where I can prepare a warm main dish the day before, together with easy to prepare or store bought side dishes. It is probably the only time of the year where I do as little as possible, so I can have some time to relax. With brunch, everybody is gone by 2:00p.m and the rest of the day is yours. Besides, brunch is also an inexpensive way to entertain or celebrate an event. In this case, you get extra brownie points from the Moms for hosting the day.

Tips

At this time of the year, it's beautiful to have things outside. If you have a yard, a porch, a deck or a balcony, set things out there. Easy to clean up afterwards too. Mimosas are easy and inexpensive drinks to have and appropriate at that time of the day. Those who don't want to get happy, can always have just the juice. Don't knock yourself out or your wallet getting a "good" Champagne. Go for something less expensive... nobody will be able to tell the difference, and they'll get the headache, not you. If you make them with freshly squeezed orange juice, you'll hit a homerun.

The fruit bowl can be anything you like, or better yet, what's good, available and on sale. Melons are great at this time of the year, both cantaloupe and honeydew; strawberries have good prices; grapes and blueberries add color. Those are my choices because they are easy to serve and look the part. Do the melon balls and clean the strawberries the night before, and early that morning, mix in the rest. Add a little Grand Marnier or orange juice, a couple of Tbs. of sugar and lots of mint. Serve in a pretty bowl and you have another dish.

Get some smoked salmon at Costco and serve with different bagels, cream cheese, red onions, capers and lemon. If you have kids at the party switch to a ham which will leave you plenty of leftovers and there's a recipe on the blog. You can make it the day before or you can go to Honey Baked Ham and buy one. Do bake some biscuits!

For your table centerpiece, get some African violets for $2.99 at your local markets, or splurge on some tulips, but get lots of them. That's it! Bring on the Moms!

Mother's Day Brunch Menu

Mimosas
Seasonal Fruit Bowl
Spinach and Pancetta Strata
Smoked Salmon, with Cream Cheese, Red Onions and Capers
Onion, Pumpernickel & Plain Bagels
OR
Baked Ham and Biscuits
Coffee & Chocolate Mints

Spinach and Pancetta Strata

Strata in Italian means layers. I made this for my granddaughter's christening brunch and everybody loved it. Take out of fridge about an hour before you cook or it will take forever in the oven.

Yield: 6 servings

Ingredients

2 tablespoons olive oil
4 ounces thinly sliced pancetta, coarsely chopped
1 small onion, chopped
1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
8 cups cubed Italian bread, from a 1-pound loaf
1/2 cup finely grated Parmesan
3 cups whole milk
10 large eggs

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.

Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.

Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.

Preheat the oven to 350 degrees F.

Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.

Easter Sunday...Planning the Menu, Tallying the Guests

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Easter Sunday is one of my favorite holiday menus. I don't have to think much about it, or make too many choices, as it usually revolves around a baked ham or a leg of lamb. In my family, we usually have a late lunch, and that makes it easy to go with the ham. Besides, a ham is more informal, more economical, and less work. There are many other occasions to have lamb, including Christmas Eve dinner, so the choice for this holiday is fairly easy. Now, the big question is which ham and who is going to make it. As you can imagine, coming from a family of gourmet cooks, everybody's ham is the best ham, so choosing a recipe presents the biggest challenge of the whole enterprise. Whatever the recipe, I don't have to worry much about the ingredients, as they are fairly basic and most are sitting in my pantry.

To me, Easter is all about deviled eggs,baked ham, asparagus or new baby peas, strawberries and coconut cake. With that in mind, here is what I am going to make this year. The menu is for 12 people

Easter Lunch Menu

Mimosas

Deviled Eggs

Mrs. Adams' Baked Ham

Scalloped Potato Gratin

Asparagus or Petite Peas with Onion
Strawberry Salad Glace
Home Biscuits

Easter Egg Nest Cupcakes

Wines for Easter Lunch

For this holiday, your best bet is to shop at Publix, where most of the ingredients are on sale, including leg of lamb, if that's your choice, and fully baked hams for $1.39.lb.

,

Deviled Eggs

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There are a million combinations for deviled eggs, from capers and tarragon, to plain old paprika and mustard. Experiment with what you like, and make them your own. In the meantime, try these. For big holiday meals such as this, I go light on hors d'oeuvres, but for Easter, I like to pass these around just before we sit down for lunch.

Ingredients

12 large eggs
1/2 cup mayonnaise
1 1/2 to 2 teaspoon Dijon mustard or Durkees Famous Sauce
1/4 teaspoon cayenne
Salt
Special equipment: a pastry bag fitted with 1/2-inch star tip (optional)
Garnishes: paprika, chopped fresh chives or Parmesan cheese

Directions

Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, for 1 min. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites. I like mine garnished with Parmesan cheese and paprika on top, but the choice is yours.