Creme Brulee

Wooooeeeeee, this week has been a doozy.  These long, stressful work days have been taking their toll, and I keep daydreaming about that amazing Creme Brulee I made on Saturday.  You know - the recipe I only got five bites of because of my body's ridiculousness with dairy.  Le sigh.

But, now it's time to shift our focus to Valentine's Day treats!  February is my favorite month for treats (hint), and one of my favorite traditions is making Creme Brulee for Bo.  I made it for the first time for our first Valentine's Day together, because it's his favorite dessert.  But, I love it because anything that reminds me of "Amelie" is worth squealing about :)

I'll be honest - the first time I made Creme Brulee, I was freaked out about it.  But really, you just whisk a few ingredients and bake it in ramekins set in a water bath.  After they're chilled, bust out your trusty kitchen torch and give it a crunchy topping.  Done!

Tap Tap on the Sugar Top,

         

Crème Brûlée
adapted from Elegantly Easy Creme Brulee

8 egg yolks
1/3 c. sugar
2 c. heavy cream
1 tsp. vanilla bean paste or extract
1/4 c. sugar (for the caramelized tops)

Preheat oven to 300 degrees.  In a large bowl, whisk together egg yolks and 1/3 c. sugar until the sugar has dissolved and the mixture is thick and pale yellow.  Add cream and vanilla, and continue to whisk until well blended.  Strain into a large bowl, skimming off any foam or bubbles.

Place a paper towel into a large baking dish and arrange 6 ramekins in it spaced evenly apart.  Divide egg custard mixture among the ramekins.  Place baking dish on middle rack of oven, and fill the dish with warm water, until the level reaches halfway up the sides of the ramekins.

Bake until custards are set around the edges, but still loose in the center, about 40-50 minutes.  (Longer baking time may be necessary for larger or deeper ramekins.)  Remove baking dish from the oven and leave ramekins in the water bath until cooled.  Remove from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.  Use a kitchen torch to melt sugar, or place under a broiler until the sugar melts.  Re-chill custards for a few minutes before serving.  Makes 6 individual custards.

         

Ingredient Lineup:

When you first mix the sugar into the egg yolks, it's a dark yellow color.

After whisking, the mixture will turn pale in color and become thicker.

Pour the custard mixture through a fine mesh sieve to strain.

Place a paper towel into a large baking dish and arrange ramekins evenly spaced.

Pour custard mixture into ramekins to half full.

Place the baking dish onto the middle rack of your oven and pour in warm water so that it reaches halfway up the sides of the ramekins.

Divide sugar among the 6 ramekins and use a kitchen torch to melt the sugar.

Food Rule 25 and Green Eggs, No Ham

Drum roll, please!  Introducing, our next Food Rule:

One of the things I love about this food rule is that it instantly makes you start mentally scrolling through all the fruits and vegetables you can think of that might have leaves worth eating.  Here's an easy and delicious idea - Greens!*  As you remember, I've already raved about kale and two of my favorite soup recipes call for collards or other greens.  And I'm forever tossing collards and kale into stir fries and anywhere else that could use some extra vitamins.  I'm learning that they're way more versatile than the typical way people serve them here in the South (stewed all day with bacon fat and served as a faded green soppy pile with hot sauce - delicious, but not terribly nutritious).

This recipe is yet another way you can toss greens into something basic and give yourself an extra punch of antioxidants, vitamins, and fiber.  And what better time than at breakfast?  This recipe has absolutely made its way into my morning routine, and I'm so excited to have found another way to cook with such a healthy vegetable.

Your turn - Have you tried out any new ways to get more green into your diet?  We'd all love to hear!

Green Machine,


p.s.  Everyone talks about how bitter greens are, and I was afraid to try them for that very reason.  But I was totally surprised to find that they really aren't bitter at all.  In fact, I think that both kale and collards are way less bitter than spinach!  Greens just need a little broth for cooking and some salt to finish.  Mmmmm... tasty.


* AKA: Collards, Kale, Spinach, Mustard Greens, Swiss Chard, Arugula, Dandelion Greens, or any of the family of green, leafy vegetables used for salad!

          

Green Eggs, No Ham
adapted from Cookus Interruptus

3 handfuls rinsed and chopped collards or kale
approx. 1/3 c. low-sodium broth or water
3 eggs
3 Tbsp. milk
1 Tbsp. oil or butter
your favorite seasoning salt, to taste
3 tsp. grated cheese, like Romano or Parmesan

Heat skillet over medium-high heat.  Add enough broth or water to cover the bottom of the skillet and add the greens.  Let greens cook down until wilted and moisture is absorbed, stirring occasionally.  Continue cooking until greens start to toast, then remove greens from skillet and set aside.

Lower heat to medium.  Add oil or butter to skillet.  Whisk eggs and milk in a bowl until combined, then pour into skillet over hot butter.  Gently stir eggs as they cook, lifting egg layer up from the bottom of the pan.  When eggs are nearly cooked, add the greens to the pan and season with your favorite seasoning salt (I used Old Bay).  Remove the pan from heat when eggs appear light and fluffy, but still shiny and wet.  Serve immediately, sprinkling grated cheese over the top.  Serves 2.

         

Add enough broth or water to a skillet over medium-high heat to cover the bottom of the pan.

Toss in greens and let cook down until wilted, stirring occasionally.

Continue cooking greens until moisture is absorbed and greens are soft and just starting to toast.

Serve with a sprinkling of grated Romano or Parmesan and a thick slice of toasted wheat bread.

Halloween Idea: Spider Web Eggs

I'm so excited about this recipe!  Talk about easy!  These would be so fun to serve your kids or friends.  They look a little creepy and gross, but aren't so far out there that they won't get eaten :)

Enjoy!



Spider Web Eggs
adapted from Martha Stewart

eggs
black food dye

Place eggs in single layer in a large saucepan, and cover with water.  Add enough food dye to make water nearly black in color. Bring to a boil. Remove from heat. Cover; let stand 10 minutes.

Using a slotted spoon, remove eggs one at a time, and place on a folded kitchen towel. Lightly crack shell on side with a spoon. Return egg to dyed cooking water and repeat with remaining eggs. Let eggs cool completely in water in refrigerator. Carefully peel shells from eggs. Serve with salt and pepper.

Ingredient Lineup:

   

Ricotta Toasts with Asparagus & Poached Eggs

Ricotta Toasts with Asparagus and Poach Eggs
Rachael Ray Magazine May 2011

Ingredients:

1 1/2 cups ricotta cheese
6 slices toasted thick-cut country bread
Salt and pepper
1 pound steamed asparagus
6 slices coked bacon, crumbled

Spread ricotta on toast, sprinkle with salt and pepper. Layer with asparagus; top with poached egg. Sprinkle with bacon, salt and pepper.

I am in love with a ton of reality food shows:

Master Chef
Iron Chef
Hell's Kitchen
Top Chef
America's Next Great Restaurant

I think I love these shows because they cook food that I don't. I always think, "I would love to try that. How fun would it be to judge these shows".

One of the easiest things that I have seen on these shows, but never tried myself was a poached egg. It certainly looked like it would taste good but it was something that just seemed like I wouldn't be able to do.

How I poached an egg:

Break an egg into small bowl. Heat water with a little bit of vinegar added to right before the boiling point. There should be lots of bubbles on the sides of the pan but none actually breaking away from the pan and bursting at the top of the water. Use a whisk to start a whirlpool. Gently pour egg into swirling water and allow to cook for about 3 to 5 minutes. Gently fish out the poached egg and enjoy.

I did break at least a half a dozen eggs before finally getting the hang of this technique. It seemed that the more that I handled the eggs the more they broke. If I just set a timer and left them alone, they swirled gently in the water and poached up beautifully. I did have a couple that stuck to the bottom of the pan, I took a spatula and gently loosened it.

Yummy Breakfast Casserole

I'm not sure when it happened...but I have fallen in love with Twitter. No matter what I am looking for online, it seems that someone knows where to find it. When I tweeted this morning that I was on the hunt for a yummy breakfast casserole - @wendyamarie was super gracious to share her: Bite Size Sausage Casserole recipe. Since I didn't have sausage on hand,  I had to improvise with bacon. I loved the mix of herbs and eggs...so yummy and super simple to put together.

Whisk together: 2 cups of milk, 6 eggs, 1 tsp dried oregano, 2 tsp dried basil, a couple dashes of hot sauce and salt/pepper to taste.



Cube 6 slices of bread, cook 10 slices of bacon and shred 1 cup of cheese.



Layer in 9 X 13 dish: 1/4 cup of butter, cubed bread, bacon and egg mixture. Make sure to give the eggs a good stir to evenly distribute herbs right before adding to casserole dish.



Top with cheese and bake for 25 minutes in 400 degree oven. Allow to cool for 5 minutes before cutting into squares.













Enjoy.













Just had to share my Spring Flowers...picked them up with my groceries. I love the touch of color and cheerfulness they add to my table. They are just stuck into a water filled plastic canister.

Are you on Twitter? Come chat with me @mellisarock

Breakfast In A Mug

Our niece is heading off to college in the next week or two and that had me wondering. How do you cook/eat healthy food in your little ol' dorm room when all you have handy is a microwave and dorm refrigerator handy?

Here is a recipe I found in this pdf pamphlet titled "Dorm Room Recipes". I think it's quick, easy, healthy and includes a healthy portion of protein.

*
Breakfast In A Mug
2 teaspoons butter

1 Tablespoon milk

2 eggs

salt and pepper to taste

2 Tablespoon shredded cheese

1.) Place the butter in a 12-ounce microwave-safe mug. Microwave on high about 20 seconds until melted and sizzling.

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2.) Add the milk, eggs, salt and pepper, and whisk with a fork. Microwave on high about 30 second until it just begins to set. Give it a quick stir with a fork. Microwave for about 30 seconds until almost completely set but still moist (your microwave may cook faster or slower, so be sure to check the eggs occasionally while cooking). In our microwave I needed another 30 seconds.

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3.) Remove eggs from microwave and sprinkle with cheese. We had Sargento Bistro Pizza Cheese on hand. Let sit for one minute to let cheese melt. This is as puffy as any souffle when it's done!

You don't have to live in a dorm room to appreciate the ease of this recipe! Our 11 year old liked the independence of making eggs himself with out the pan to wash.

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We think this is a 4 spoon recipe - yummy and useful. Paired with a Granny Smith apple and voila you have a filling, healthy and hot breakfast. Do you have a healthy dorm room recipe to share?

Fiesta Quiche & Norma's Pie Crust

Every once in a while we have an evening where the boys have already eaten their dinner and I only need to cook for David and I. Quite often we'll just have soup and sandwiches or eggs and toast but tonight I wanted to bake a quiche. This is something we both enjoy but we know the boys have no interest in.
My sister gave me a new cook book for Mother's Day that she had bought at a fund raiser titled, Goodness Gracious Recipes for Good Food and Gracious Living. The painted pictures on each page are beautiful and in each section of the book is a Grace Note. It was enjoyable to read lovely to look at. In the main dish section of this book is a recipe for Fiesta Quiche. Let's give it a whirl!

Fiesta Quiche & Norma's Pie Crust

Ingredients for Filling

• 5 eggs, beaten
• 2 cups milk
• 1/4 cup salsa
• 1/2 onion, diced ( I used 1/4 cup scallions)
• 1 (7 oz.) can chopped green chiles, drained
• 2 cups grated Monterey Jack and/or Cheddar cheese ( I used Kraft Mexican cheese)

Ingredient's for Norma's Pie Crust

• 2 cups flour
• 1cup shortening (Norma and I both swear by Crisco)
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 tablespoon vinegar
• 3 tablespoons cold water

1.) Mix the flour, shortening, and salt with a pastry blender. Beat together the egg, vinegar and cold water. Add to the flour mixture, mixing well, but do not knead. Divide dough in half. (Save 1/2 for 1 crust pie and use 1/2 for this quiche.) Roll on a floured surface until large enough to fit on a 9-inch pie plate. Carefully place the dough in the pie plate, crimping edges.

2.) Preheat the oven to 375 degrees.

3.) Combine the eggs, milk, salsa, onion, chiles, and cheese in a large bowl until well mixed. Pour into a pie shell. Bake for 35 - 40 minutes or until light golden brown and set in the center. (In my oven it took 45 - 50 minutes) Let stand at least 5 minutes before slicing.

David and I both had 2 slices (It was 8:00 pm and we were starving!) with a spinach salad. It was delicious! The left overs will be delicious for breakfast or lunch tomorrow don't you think?

David and I both rated this a 4 spoon - yummy and useful - recipe.