Food For Thought » eggs

Hazelnut Cake – Rocky Road – Egg – Cheese – Cognac

Theresa H Hall — Wed, 01 Jun 2011 22:34:30 +0000

Hazelnuts are also called filberts. They have such a rich nutty flavor and it is evident even when this nut is blended with other ingredients. It has a presence that enhances most coffees and cream desserts. Filberts can be used chopped to embellish other dishes. They are really good to eat toasted, too. Chocolate and hazelnuts are such a good marriage. This cake makes my mouth water, because I know how great it would taste were I somehow able to reach through the screen.

Rocky Road ice cream is a favorite of many frozen dessert lovers. Those nuts and marshmallows hidden inside the creamy chocolate make this dessert an adventure. If you have never tried this confection, I do believe you will soon come to like it very much. When you have finished it the three main flavors remain on your palate for a while, extending your frozen experience.

We cannot forget The Egg Man. In America eggs are a staple of our breakfasts. They are used in many dishes and combined and blended to help other ingredients become something new. Eggs are wholesome, tasty and offer us a variety of ways to enhance our cooking. Everything from the ordinary, to more challenging dishes. Eggs round out our diet, providing much needed proteins and nutrients.

I have never met anyone who did not like cheese. Cheese and crackers are a way to break the ice at a cocktail party, or any social occasion for that matter. Whether you have a business meeting or an informal gathering, bring out the cheeseboard and crackers. Everyone will be reaching for a few more and the room will soon feel relaxed and convivial.

June 1st Hazelnut Cake. June 2nd Rocky Road ice cream. June 3rd the Egg. June 4th Cheeses and Cognacs. Cognac is a heady way to cleanse you palate. It is a liquor meant to be sipped and it warms you right to your toes. Before long you will wonder why you felt so tense, and the air takes on a golden glow. Cognac is strong, memorable, and goes with many types of food. It is usually served at the end of the meal. June is going to be warm, summery and delicious!

How Do You Like Your Eggs Benedict?

Theresa H Hall — Tue, 10 May 2011 23:21:49 +0000

Classic Eggs Benedict is a long-time French breakfast favorite. Shown on the right, the dish is beautifully displayed. If you are visiting Las Vegas, you may order Eggs Benedict at a place called Sugar Factory. As you can see the bread is the first layer. It is followed by thinly sliced Canadian bacon, asparagus which has been blanched until just tender, and then covered by two perfectly poached eggs. Atop these little beauties is an oh-so-rich Hollandaise sauce. The garnish appears to be a bit of flat leaf parsley. When you cut into it, the yolk should be hot and runny. This combination of flavors will make your heart sing and each mouthful is welcomed by appreciative diners. It really is a dream to eat.

Now if you decided to visit Germany, you could have your Eggs Benedict served with a tomato slice, in place of the Canadian bacon, and a side order of the crispiest bacon. Everyone has his or her own way of assembling this attractive breakfast. This time, the Hollandaise sauce is beneath the eggs, and the way the eggs are pictured, it shows just how creamy and runny the yolks are. Either way it is a breakfast that is pretty easy to prepare and that will delight your family, friends and you, too.

May celebrates National Egg Month and stay tuned for more delightful ways to serves this wonderful food.

Hollandaise Sauce

Ingredients

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3 eggs yolks

1 tsp water

1/4 tsp sugar

1 1/2 sticks of unsalted butter (chilled and cut up)

1/2 tsp salt

2 tsp lemon juice (just squeezed)

1/8 tsp cayenne or white ground pepper

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1) In a large saucepan bring one inch of water to a simmer, reduce heat

2) Using a medium bowl whisk yolks and water for about two minutes

3) When the color is light yellow, add sugar and continue whisking thirty seconds

4) Place bowl over simmering water and whisk for three to five minutes

5) It’s ready when you can drag your whisk through the center and it leaves a path

6) Remove the bowl and whisk in the butter a few pieces at a time

7) Use the simmering water to keep the sauce warm while you incorporate the butter

Add salt, lemon juice and pepper, stir and serve at once

Incredible Eggs

Anne Coleman — Mon, 08 Feb 2010 14:33:48 +0000

Eggs are one of the oldest and most widely consumed food sources on the planet. Dense with nutrients (Protein, Choline, Lutein, Vitamin A, Vitamin D and Folate to name just a few) and low in calories (70 per egg) the egg is a powerhouse of nutrition in a tiny and very versatile package.

Used for everything from leavening, to thickening to a full-out protein source, the abilities of the egg are astounding – and boy, do they taste good! From omelets to souffles and everything in-between, it’s not hard to find a way to incorporate eggs into your diet, and it certainly doesn’t hurt that they’re budget-friendly, too.

Simple recipes like the 3-Egg Omelet (pictured) filled with any of a thousand ingredients (the one above uses Ricotta and Parmesan cheeses blended with black olives, green onions and grape tomatoes) and a quick-fix for breakfast lunch or dinner, it’s just one egg recipe you’ll turn to again and again.

How about Scrambled Egg Towers, Garden Frittata, Wild Mushroom, Spinach and Gruyère Frittata, Duck-centric Breakfast (a whole different breed of egg!), or Breakfast Pot Pie – each unique and each delectable. A quick search on Half Hour Meals turns up plenty and there are more to come. Check out these delicious egg recipes and more under our Recipes tab.

After the Feast

Anne Coleman — Mon, 14 Dec 2009 11:00:01 +0000

While right at the moment we’re all gearing up for, or already in the throes of, preparing for the holidays and our individual holiday feasts, there will come a time, very shortly, when we’ll be too full to think of food at all. Here’s a good in-between-holidays dish. It’s not very heavy, uses few ingredients and doesn’t contain turkey OR ham. Really, some of us just can’t take any more leftover recipes.

Chorizo is a spicy sausage typically found in Hispanic cuisine and can be purchased either cooked – where the consistency is close to pepperoni – or uncooked, like any other sausage. I used uncooked for this one, but I really prefer the cooked sticks of chorizo. Go with what you like. There really is no need for extra spices or herbs, but again, you can season this to your liking.

Chorizo Eggs
Serves 3-4

8 eggs – beaten
1/2 pound ground chorizo
1/4 cup sliced green onion (aka scallions or spring onions)
1 cup shredded cheddar cheese

Heat a large non-stick skillet over medium heat and brown chorizo. Drain if needed and add eggs, cheese and onion. Stir until eggs are cooked but not dry. Serve with warmed flour tortillas, sour cream and salsa.