Gordon Ramsay's Perfect Scrambled Eggs

I love eggs for breakfast, but on the weekdays, the most I ever have time for is a couple of quick plain scrambled eggs. Weekends however, are a different story. These eggs are great for when you have more time or want to make it a bit more special. Joe made them for me to celebrate my first ever Mother's Day; I even got to have them in bed! 

Since then we've made them several more times, including just the other night for dinner. We've never tried doubling the recipe for the eggs, we just make the first batch and keep it in a warm oven while we cook the second batch. Or in this case, I took my photos of the first batch while he cooked his. 

We learned about this recipe by stumbling upon a video of him making it:

My eggs are a little more cooked than his. That's partly because I'm not eating under-cooked eggs these days since I'm pregnant, and also because that's just how I prefer my eggs. I grew up eating what would be considered very over-done eggs. Over the years I've grown accustomed to softer eggs but by culinary standards they are probably still over-cooked. I still thought mine were very creamy and delicious though, especially with the addition of the creme fraiche at the end. 

Gordon Ramsay's Perfect Scrambled Eggs

adapted from Gordon Ramsay

makes 1 generous portion (or enough for two small portions)

1 generous tablespoon unsalted butter

3 eggs

1/2 tablespoon creme fraiche

1/2 tablespoon chopped fresh chives

Thick slice of crusty sourdough bread

Olive oil

4-5 small tomatoes, on the vine if possible, cherry tomatoes would work as well

2-4 flat-capped or cremini mushrooms

salt and freshly ground black pepper

Heat a small skillet over medium/low heat. Drizzle with some olive oil, about 1/2 tablespoon or so, and when hot, add the mushrooms and tomatoes to the pan. Sprinkle with salt and pepper. Let the vegetables cook while you make the eggs, shaking the pan once or twice. 

Toast the bread, set aside. 

Crack the eggs into a small pot, add the butter. Set the pot over medium heat and immediately begin stirring the eggs together with a spatula. Once the eggs just start to come together, move the pot off the heat, for 20-30 seconds, then move it back onto the heat, but don't stop stirring. Continue moving the pot off the heat and back on the heat, stirring constantly, until the eggs are cooked enough for you. He likes them on the creamier side. 

To stop the cooking process, off the heat, stir in the creme fraiche. Season with salt, pepper, and fold in the chives. 

To serve, drizzle the toast with a little olive oil (we almost always forget this step!) and pile the eggs on top. Arrange the mushrooms and tomatoes next to the eggs. 

Best when someone else makes it for you and "gives it to you in bed"!

Broccoli Bacon Quiche

Apparently I've been eating quiche the Weight Watcher's way my whole life, thanks to my mom. I had no idea this was a "light" version of a quiche until I asked my mom for her recipe last week. Normal quiche recipes call for heavy cream and lots of eggs, but this recipe only uses 4 eggs total and 1 cup of evaporated milk.

We've been eating variations of this quiche for brunches and holiday breakfasts as long as I can remember. Sometimes we use chopped leftover ham instead of bacon, and you could use different vegetables like red pepper or spinach instead of broccoli. I don't know what the Points+ value is for this recipe; the original cookbook is from 1981 which used an entirely different method of tracking. You could easily enter the ingredients into a recipe builder yourself if you wanted to figure it out. What is nice about a quiche is that you get to decide how many servings you want it to be, based on how you slice it, so you can raise or lower the Points+ as you'd like.

Broccoli Bacon Quiche
adapted from Weight Watchers 365-Day Menu Cookbook
Makes 1 quiche

Notes: My mom has made many tweaks to this recipe over the years. For example, it originally calls for imitation bacon bits, but we use either real bacon bits or chopped cooked bacon. You'll notice that it calls for 1 cup of evaporated milk, yet most cans are 12 ounces. I don't know what to do with extra 4 ounces of evaporated milk. If you have a deep pie pan, you could probably use the whole can. Sometimes my mom would just buy two cans and just make three quiches (8oz x 3 = 24oz). We usually made at least two if it was for a family gathering anyway, and it makes great leftovers so having an extra one was nice.

1 standard prepared pie crust (I used a frozen one, placed in the fridge to thaw that morning), or make your own from scratch
1 cup steamed broccoli (from fresh or frozen), chopped into small pieces
2-3 heaping tablespoons cooked bacon, chopped into small pieces, or bacon bits
2 green onions, sliced
8 ounces shredded Swiss cheese
4 eggs, lightly beaten
1 cup (8 ounces) evaporated milk, regular or low-fat
1/2 teaspoon salt
1/8 teaspoon pepper

Preheat the oven to 325 F.

Prepare the pie crust in a pie baking dish according to package directions, if applicable (mine came in an aluminum pie plate so I just baked it in that).

In a medium bowl, combine the broccoli, bacon, and green onions.

Sprinkle half of the cheese over the bottom of the pie crust. Top with the broccoli-bacon mixture.

In another medium bowl, mix together the eggs, evaporated milk, salt, and pepper. Pour over mixture in pie crust.

Top with the remaining cheese.

Place the pie baking dish on a baking sheet (in case there are any spills) and bake in the oven for 50-60 minutes, or until a knife inserted into the center comes out clean. Let stand for 10 minutes before slicing and serving. 

(Leftover) Roast Beef Hash

Following up on my last post, this was my favorite leftover meal that we made.  What is your favorite way to use leftover roast beef?

Roast Beef Hash

adapted from Mark Bittman - How to Cook Everything

serves 4

Note: Instead of roast beef, you can also use leftover corned beef.  You can also swap out 1 cup of the boiled potatoes with peeled cooked beets to make what's called Red Flannel Hash.  

3 tablespoons oil or butter

2 cups chopped leftover roast beef (small cubes)

2 cups chopped cold boiled potatoes (small cubes)

1 cup chopped onion (I like it finely chopped in this dish)

1/2 cup liquid, such as stock, tomato sauce, milk, cream, or gravy

Salt and freshly ground black pepper, to taste

In a large bowl, toss together the beef, potatoes, and onion.  Add about 1/2 cup of the liquid, just enough to moisten the mixture but not so much that it becomes soupy.  Season with a little salt and pepper.  

Put the oil or butter into a large oven-proof, preferably nonstick, skillet and turn the heat to medium-low.  When hot, add the hash, pressing it out into a nice flat layer with a spatula.  Cook, undisturbed, for about 10 minutes.  Preheat the broiler.

At this point, Bittman suggests you can flip the hash over and brown the other side.  Mine did not seem that sturdy, so I opted for his other suggestion of browning the top under the broiler.

Serve with a fried egg on top, if desired.    

Clean out the Fridge Night: Cheese Soufflé

Sounds intimidating and fancy right?  Not at all!

I have made this twice in the last couple months and find that it's a great way to use up extra dairy products in my fridge.  We get our milk, butter, eggs, and cheese from a local dairy farm that does not homogenize (they do pasteurize), so the shelf life on the products is significantly shorter than regular grocery store dairy.  So, if at the end of the week we have a lot of milk, cheese, and/or eggs still around, I need get to make something like this for dinner!  We have small portions alongside a big salad to keep it healthy.

I'd never had cheese soufflé before, so I don't know the "proper" taste and texture, I just know that we thought mine were pretty awesome.  The first time I made them, I used crumbled blue cheese, and the second time I used garlic/onion cheese.  Both were excellent, especially in combination with freshly grated Parmesan.  I even used nonfat milk both times and it still had a nice rich flavor.  I think the proper texture is just supposed to be light and kind of creamy, which it was.  The first time I didn't beat my egg whites very well (my hand mixer didn't touch the bottom of the bowl so some didn't get whipped at all), so the second time I used my standing mixer and the result was much better, though I didn't actually see a difference in the end product.

If you have individual ramekins, those are fun, but it will work just fine in a deep baking dish.

These deflate pretty quickly after you remove them from the oven, so have the rest of your dinner on the table so you can eat them right away.  Even flattened, they still make good leftovers the next day.
    

Cheese Souffle
adapted from Mark Bittman - How to Cook Everything Vegetarian
serves 4-6

Note: If using individual ramekins (1 1/2 to 2 cups), the cooking time may be reduced by as much as half.

4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
1 1/2 cups milk, warmed until hot to the touch (about a minute in an average microwave)
6 eggs, separated
Salt and freshly ground black pepper
Dash cayenne or 1/2 teaspoon dry mustard
1/2 cup freshly grated Parmesan cheese
1/2 cup grated or crumbled cheddar, Jack, Roquefort, Emmental, and/or other cheese

If baking right away, turn the oven temp to 375 F (give the oven plenty of time to get hot.  Use this time to separate your eggs and grate your cheeses).  Use a little of the butter to grease a 2-quart soufflé, other deep baking dish, or 4-6 ramekins (wait on these steps if you not going to bake the soufflé right away).

Put the rest of the butter into a medium saucepan over medium-low heat.  When the foam subsides, stir in the flour and cook for about three minutes, until the mixture darkens, stirring constantly (It didn't look to me like the foam was going to subside in a reasonable amount of time, so after waiting a bit I just added the flour, and it was fine).  Reduce the heat to low.  Whisk in the milk a little at a time, when you have added it all the mixture should be thick.  Remove the pan from heat and let cool for a few minutes, then whisk in the egg yolks, salt, pepper, cayenne, and cheeses (You can prepare this part a few hours in advance of cooking, just cover tightly and refrigerate.  Bring back to room temperature before continuing.  Turn on the oven to 375 F about an hour before you are ready to cook, so it has time to get nice and hot.)

Use an electric or hand mixer (or a whisk, if you like to do things the hard way) to beat the egg whites until fairy stiff.  Stir about a third into the base, then gently fold in the remaining whites (don't be too thorough or you'll over-mix) using a rubber spatula or your hand.  Transfer this mixture to your prepared baking dish(es).  Bake until the top is brown, the sides are firm, and center is still pretty moist.  In a large baking dish this might take about 30 minutes.  In smaller ramekins it might take 15-20.  You can use a thin skewer to check the interior, if it's still really wet looking, put it back in the oven for another 5 minutes.  It's not like baking a cake or brownies though; it should still be pretty moist inside.  Serve immediately.

Frittata with kale and onions

I'm back!  My vacation was splendid and much needed, but it's really good to be home.  I've had my fill of restaurant food and I'm ready to get back to my regular diet.  Luckily, I was able to offset the heavy food with lots of walking around outlet malls and the San Diego Zoo!

Amy gave us a dozen eggs last week (her mom has chickens), so we enjoyed a lovely frittata using some of our CSA items (leeks, green onions, chives, and kale).  I've only made frittatas a handful of times, always following a specific recipe to the letter.  A few weeks ago, however, I made one with Amy and we didn't follow a recipe at all, we just added things we both had on hand and it turned out great!  So for this one I used the same basic method and got a good result this time as well!

To go with the frittata, I roasted some carnival acorn squash from the CSA.  After removing the seeds and peeling it, I cut it into approximately 1/2 inch pieces and tossed them with olive oil, salt, pepper, and a couple tablespoons of fresh thyme and oregano.  I roasted them (on a baking sheet lined with foil) at 350 F for about 20 minutes, stirring every 10 minutes or so, until they were nice and tender and starting to brown.  I did this while I was getting everything ready for the frittata.  When they were done, I sprinkled them with parsley and loosely wrapped the foil around them, leaving a couple open places for steam to escape.  That kept them relatively warm while I prepared the frittata (I'm not cool enough to have everything ready at the same time).

Frittata with Kale and Onions
Serves 4-6

2 tablespoons butter
2 small leeks, washed and sliced
1/2 cup green onions, sliced
1/4 cup chives, sliced
4-5 cups kale, chopped or torn into bite-size pieces (don't use the thick stems)
10 eggs, lightly beaten
3-4 tablespoons of milk (optional)
Salt and freshly ground black pepper
1/2 to 1 cup sharp cheddar, shredded
Freshly chopped parsley, for garnish (optional)

Preheat oven to 350 F.

Melt the butter in a large oven proof, nonstick skillet over medium heat.  When hot, add the leeks and cook for a couple of minutes, then add the green onions.  A couple of minutes later, add the chives (the more tender green onions and chives don't need to cook as long as the leeks).  Add the kale and cover with a lid.  The greens will steam and reduce down after a few minutes.

Meanwhile, whisk the milk into the eggs if using, and season with salt and pepper.  When the onions and kale are nice and tender, spread them out in an even layer in the pan and then pour the eggs over them.  Lower the heat a bit - you want the egg to cook slowly, if the heat is too high the egg will burn on the bottom.  Let this cook for about 5-10 minutes.  The egg should start to set (the top will still be a little runny).

You can peek at the bottom by using a spatula to gently lift the egg away from the bottom of the pan.  The bottom should be totally set and starting to brown slightly.  When it gets to that point, sprinkle the cheese over the top and put the whole pan into the oven.  Let it cook for 15-20 minutes or so (I honestly don't remember how long ours took exactly, I just kept checking on it every now and then until it looked ready).  The cheese will be bubbling away on top and the egg should look set.

Carefully remove the pan from the oven, sprinkle with parsley if using, let cool for a few minutes, then slice into wedges and serve.

3.14159...

In honor of Pi day, I made a Kale and Chard Pie for dinner!

Just in case you aren't as nerdy as me, "Pi Day" is held on March 14, at 1:59 (am or pm).  Pi = 3.14159..., which is the ratio of the circumference to the diameter of a circle. 

This was also a pretty big day for me, because this recipe uses hard-boiled eggs, which have been placed in the "foods I dislike" category for about as long as I can remember.  But I'm trying to be open to tasting new things, especially those things that I haven't tried since I was a kid.  Look at me now, mom and dad!  :-)

Honestly, as I was chopping the eggs and mixing them with cooked greens and onions, I couldn't help but think how gross it looked.  But I just had to remember that this recipe came from Mark Bittman, and therefore I just had to trust that it would be good.

And it was!  If you think about it, you are really just making a frittata or omelet filled with greens and onions.  But with a tangy biscuit-like crust.  Nothing weird about that!  I even tried some of the egg by itself before I put it in the pie.  Not bad!  I may even consider packing one in a lunch someday...

I'm totally kicking myself though.  As I was typing up the ingredient list below I realized I completely forgot to add the herbs!  It probably would have added a lot more flavor too!  I'll just have to make it again sometime.

Kale or Chard Pie
adapted from Mark Bittman's How to Cook Everything Vegetarian
Serves 4-6

2 tablespoons butter, plus more as needed
About 8 large kale or chard leaves, thinly sliced (I had both kale and chard, so I used both)
1 medium onion, sliced (we were out of onion, so I used a few leeks instead)
Salt and freshly ground black pepper
1/4 cup chopped mixed herbs, like parsley, thyme, chervil, and chives
6 eggs
1 cup whole milk yogurt or sour cream
3 tablespoons mayonnaise
1/2 teaspoon baking powder
1 1/4 cups all-purpose flour

Preheat the oven to 375.

Place three of the eggs into a small saucepan and fill with cold water to cover.  Bring to a boil, then turn off the heat and cover with a lid.  Let sit for about 9 minutes, then plunge into running cold water for a minute, dry carefully, and refrigerate.

In a large nonstick skillet, melt the butter over medium heat.  Add the onion and kale, and season with salt and pepper.  Cook for about 10 minutes, stirring every now and then, until the leaves are tender, but not browned.  Off heat, add the herbs, season with salt and pepper as needed.

Meanwhile, crack and peel the hard-boiled eggs, and coarsely chop.  Add to the cooked kale mixture.  Set aside to cool while you make the batter.

Combine the yogurt, mayo, and remaining three eggs.  Add the baking powder and flour.  Mix until smooth.  Lightly butter a 9x12 ceramic or glass baking dish.  Spread about half the batter in an even layer over the bottom of the pan, then evenly distribute the kale filling over that.  Spread the remaining batter over the kale.  Use your fingers or a spatula and try to make sure there are no gaps in what will eventually be the pie's top crust (I had some small gaps - it was ok).

Bake for about 45 minutes, the top will be shiny and golden brown.  Allow the pie to cool for 15 minutes before cutting into wedges.  Serve warm or at room temperature.

Brunch for Dinner

Tonights meal used up some odds and ends I had in the fridge and in the pantry.

I made a frittata, but with pasta, which I've never done before. The pasta made it more filling, and I'm going to remember this recipe when I have random leftover veggies or pasta lying around, because it was super easy.

To go with the frittata and going along with what turned out to be a brunch theme, I made a quick Waldorf Salad using Mark Bittman's recipe.

The dessert came about unexpectedly. Since the frittata was a Cooking Light recipe, it called for 3 eggs and 4 egg whites, but in my constant challenge to not waste anything, I was determined to find a use for those four egg yolks! So I made creme brulee. I realize this might cancel out the whole point of making a light frittata, but Joe and I split one, so I don't feel like I did too badly in the end.

I didn't get a picture of the finished product, we ate it too fast!

Frittata with Mushrooms, Linguine, and Basil

adapted from Cooking Light

serves 4

Cooking Spray

3 cups sliced cremini or button mushrooms

1 1/4 cups thinly sliced leek (I used a leek and some green onions, because that's what I had)

1/2 cup 1% low-fat milk (I had non-fat, so I added a splash of half and half)

2 teaspoons butter, melted

3/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

4 large egg whites

3 large eggs

2 cups hot cooked linguine (about 4 ounces uncooked pasta). Or use whatever long strand pasta you have, I used angel hair

1/3 cup chopped fresh basil

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 450 (I forgot to do this, so I had to let my mixture sit while the oven heated up!)

Heat a large nonstick skillet on medium heat. Coat with cooking spray, and add the mushrooms and leeks. Cook for about 6 minutes, until the leeks are tender. Stir frequently and take in the earthy smell of the mushrooms.

Whisk together the milk, butter, salt, pepper, and all the eggs. Add leek mixture, cooked pasta, and basil. Mix together. I needed to break up my pasta a little, so I decided to mix with my hands and it was fun :-)

Using the same pan, heat over medium-low heat. Add more cooking spray, and add the egg mixture. Cook about 4 minutes, letting the edges start to set. Gently lift the edges with a spatula and tilt the pan to let some of the uncooked eggs flow to the bottom of the pan. Cook about 5 minutes more, or until set. Sprinkle your cheese over the top, and put the whole pan into the oven. Bake for 7-12 minutes, until the top turns golden brown. Cut into 8 wedges and serve.

Waldorf Salad

adapted by Mark Bittman - How to Cook Everything Vegetarian

Serves 4

3 large or 4 medium Granny Smith or other tart apples ( I used Liberty apples)

3 celery stalks

1/4 to 1/2 cup Mayonnaise (I used half mayo, half plain nonfat yogurt, which adds tartness)

Salt and freshly ground black pepper

1/2 cup walnuts, roughly chopped (optional)

1/3 to 1/2 cup raisins (optional)

Freshly squeezed lemon juice, to taste

Bittman says to peel the apples, but since I was using a thinner skinned apple, I didn't bother with that. But if you are using Granny Smiths, the skin might be too thick, so you might be better off peeling them. Regardless, dice them into 1/2 inch pieces. He also suggests you string the celery, but I was trying to be quick so again, I didn't bother, and I didn't think it needed it.

Toss the apples and celery together and add just enough mayo (and yogurt, if using) to make the mixture slightly creamy.

Add salt, lots of pepper, walnuts, and raisins, if using. Mix together. Add some lemon juice. Taste, and add more salt, pepper, or lemon juice, as needed. I had to add a little salt and pepper a few times before it tasted right to me.