Posts tagged ‘Eggs’

Jan 30

Blood Orange Curd and Buttermilk Scones

2012 © copyright Savory Simple, all rights reserved

My friends and I had a tea party today! Not to be confused with anything political, this was just a good old-fashioned girl gathering with tea, coffee, finger sandwiches and dessert. I brought blood orange curd and buttermilk scones. I also made these cucumber tea sandwiches, which were a hit.

Blood orange curd is no different than lemon curd, if you’ve ever had it. You can make curd with any citrus fruit. It’s a rich, tangy custard that goes well in tarts or spread thick on fresh scones. If you’re feeling especially decadent it’s also heavenly by itself. Blood oranges are typically available in winter months, and sometimes you can find the juice bottled at the grocery store near regular orange juice. The recipe yields 5 cups, which is clearly a lot of curd and more than you’ll need to serve with the scones. You can certainly cut the recipe in half, but I think it makes a great gift! Buy some decorative canning jars and add cute labels. I gave everyone at the party a small jar of blood orange curd. Homemade gifts are always a special touch.

With regards to the scones, I only made a few changes to the original recipe. Most notably, I cut down on the sprinkled sugar since I knew I’d be serving them with sweet curd. If you’re making these scones as a stand-alone recipe, I recommend increasing the sugar to 4 tablespoons.

Jan 18

46 Comments

Potato Croquettes with Chorizo, Manchego and Pine Nuts

I absolutely love croquettes. When I see them on a restaurant menu I simply must order them. Yet it occurred to me recently that I’ve never made them! This recipe gave me a great excuse to play with my new deep fryer again.

When I put this recipe together, I was focused on creating a perfect balance of flavor in each bite. This took quite a bit of experimentation and several test rounds. I wanted them to be extremely flavorful, with bits of sweetness, spice and crunch. The balance of chorizo, Manchego, pine nuts, and slightly caramelized onions achieved my goal. The chorizo is spicy and meaty, and the toasted pine nuts add just the right amount of crunch. The cheese is gooey and adds a bit of extra savoriness, or umami. The onions add just enough sweetness (if you caramelize them too much they add bitterness). Every bite really is perfect.

You don’t need a deep fryer to make these. You can heat a neutral flavored, high smoke point oil (vegetable, canola, peanut, etc) in a large sauce pot or dutch oven. I recommend using a thermometer to make sure you’re around 360 degrees. If the oil is too hot, the outside will brown before the inside is properly cooked. If the temperature isn’t hot enough the croquettes might absorb oil and become greasy. You can try baking them but I can’t promise you’ll have the same results. The outside won’t be as crunchy.

Lastly, you can substitute regular milk or cream for the evaporated milk. I like using it because it has a subtle tang, almost like yogurt. It adds another dimension of flavor.

Dec 21

54 Comments

Eggnog Pancakes

2011 © copyright Savory Simple, all rights reserved

I’m not usually a big fan of pancakes but wow these are good. The eggnog fits wonderfully in place of buttermilk and adds a richness and depth of flavor you won’t normally find in a standard pancake recipe. They’re light, fluffy, and taste wonderful drizzled with maple syrup and a dusting of powdered sugar. Can you think of anything more perfect for a cozy holiday morning with family?

I am counting the hours until vacation. I can’t wait!

Dec 14

52 Comments

Sweet Pecan Kugel

This beautiful kugel was passed along to my mother many years ago and she’s been making it at holiday parties ever since I was a child. We have a variety of kugels in the family but this is a particular favorite of mine. It’s sweet, but it’s versatile. It can accompany breakfast or a light lunch, and it works well as a side dish with meat, chicken or fish for dinner. And it works great as a dessert! You make it very much like an upside down cake, flipping it over after it’s done baking and has cooled for a few minutes. You can make the first part (the topping) one or two days beforehand and leave it covered in the refrigerator. You can make the entire kugel ahead of time and freeze it; defrosting it the day before you use it. Enjoy!

Dec 6

57 Comments

Chocolate Chip Butterscotch Biscotti

When I worked as a pastry chef at a fine dining restaurant earlier this year, I learned a lot of complex desserts as well as simple treats and elegant touches. We made everything. The breads, the ice creams and sorbets, mignardises (small bites at the end of the meal), goody bags, candies, chocolates, multiple desserts and unique weekly specials. I grew incredibly fond of the small touches that set us apart from other restaurants.

We served homemade biscotti with every coffee and tea drink ordered. People loved them and would ask for more. The most popular version we made was chocolate chip and butterscotch, which I’ve recreated for you. Two sweet flavors that pair wonderfully together. This recipe works best with mini chips, which will make slicing the biscotti easier and will also make them look prettier. But you can use regular chips if that’s all you can find. You can make a standard size biscotti, sliced on the bias, or you can make cute little mini versions like the ones we served at the restaurant.

Oct 22

39 Comments

Apple Doughnuts with Caramel Glaze

I’ve been trying to come up with new and unusual ways to use apples since I have to get through another 15 lbs of them (35 lbs between two trips to the farm). I’ve made apple butter, apple pancakes, apple pie, apple cookies, apple chutney…so many apples. Since I’ve been on a sweets kick, I decided to make donuts in my new deep fryer (thank you, wedding registry). You can make these without a deep fryer, just use a large pot and a high smoke point oil (see temperatures below).

A few notes: under the ingredients, I list the apples as either grated or diced. I decided to dice them so I could bite into big chunks of apple, but I recommend grating them. I think the apple flavor will be more pronounced throughout the doughnut and they will be easier to roll if you’re not used to working with sticky dough. This dough is very fluffy and sticky, so keep the palms of your hands oiled and keep a small bowl of flour handy. Try not to incorporate too much additional flour, because that will make the doughnuts dense.

Oct 16

43 Comments

Pistachio Cardamom Cookies

I was inspired to make these cookies after visiting my favorite dessert spot in Baltimore, Pitango Gelato. I always get their pistachio flavor, and when I saw they were offering cardamom gelato, I got one scoop of each. The flavors paired wonderfully together. And these cookies are equally fabulous. The cookie is soft and chewy. The pistachio and cardamom flavors shine.

Oct 4

63 Comments

Thanksgiving Pie Petit Fours

I remember last Thanksgiving quite clearly. I was eager to impress my family with my new culinary skills and brought both an appetizer (Pear and Blue Cheese Tart) and dessert (Chocolate Kahlua Roulade) to dinner. My uncle was hosting, and Thanksgiving at his house is always a treat. He and my aunt are amazing cooks and they always prepare an impressive array of dishes. Like most people, I usually eat too much at dinner and then struggle to make room for dessert. I believe last year there were three pies, a cheesecake, and two roulades. That’s when I got the idea for Thanksgiving pie petit fours. Individual bites of pie! No need to miss anything.

This recipe requires Petit Four Moldswhich are available at a variety of online stores and gourmet shops. All of the recipes I’ve listed here are for half the original pie. You can also quarter the recipes, depending on how many you plan to serve. If you’re like me, you’ll make extra so that there are plenty of pretty tarts to serve. I eat the ugly ones!

Sep 25

32 Comments

Spiced Apple Cookies

I finally had a chance to start baking with the apples I picked last weekend! I had so much fun at the farm and I’m determined to cook all of the apples and squash before the season ends so I can go get more. I think there may be some canning in my future.

These cookies are very delicate. I used empires, but any apple will do. I prefer to leave the skin on for a bit of texture. The “spice” is pumpkin pie spice, a mixture of cinnamon, allspice, ginger, nutmeg, and cloves. How perfect and easy is that? You can add it to baked goods, smoothies, oatmeal… definitely a worthy purchase! It is available at most grocery stores and online.

Sep 6

32 Comments

Whoopie Pies

I love fall! I am so happy that Labor Day has arrived and I decided whoopie pies were the perfect way to celebrate the holiday weekend. Having never made them before I hit up the experts at Gourmet for a recipe. I didn’t make any adjustments this time aside from adding a tablespoon of espresso powder to enhance the chocolate flavor. And did it ever deliver! The cake was moist and the filling was gooey and sweet. The espresso powder added a richness that was perfect.

This will definitely be my base recipe for whoopie pies in the future. It was so incredibly easy and there are endless possibilities for changing it up!

Aug 26

65 Comments

Salads 101: Everything You Need to Know

This summer I’ve become a salad fanatic. Believe it or not, I was terrible at making salads before I went to culinary school. It was my shameful secret. I knew about the different tastes (sweet/salty/bitter/sour) but I didn’t realize that paying attention to such a simple cooking principle would have such a dramatic effect on my final product. I also didn’t realize the importance of adding texture and color or that the trick to making salads truly filling was to add protein and healthy fat.

I’m going to break everything into categories to describe how I make salads. Even the picky eaters in my family enjoy my salads, so I think you will too! Pick and choose from this list, but try to add something from as many categories as possible to create a good balance.

Dec 10

20 Comments

Eggnog Ice Cream

I know it’s cold outside. Ice cream isn’t necessarily the dessert you’re craving right now. Well put on a sweater and get over it! Eggnog is seasonal, easy and delicious (and also makes amazing cupcakes). Don’t put away the ice cream machine just yet.

If you want to get really simple you can buy pre-made eggnog, make sure it’s cold and add it straight to your ice cream maker. Does it get any easier?

Nov 24

9 Comments

Chocolate Kahlua Roulade

Happy Holidays! Three weeks and counting until graduation!

Nov 16

29 Comments

Pumpkin Challah Bread

I just can’t get enough pumpkin right now! I’m thinking about bringing this bread to Thanksgiving dinner with my family, what do you think? The leftovers will make delicious pumpkin challah french toast the next morning.

This recipe comes out slightly more dense than a typical challah. My bread making skills are still in the early stages and I’ve made this recipe several times now with slight adjustments each time. I’m open to suggestions on how to lighten it up. It’s an exact replica of our school recipe, which was as perfect as any challah you’d find in a bakery. The only differences here are the pumpkin puree, an additional cup of flour to compensate for the puree, and some spices. Perhaps I need more yeast to offset the additional flour? The dough certainly rises normally.

The first time I made this bread I was underwhelmed with the pumpkin flavor. I’m used to the flavor of my pumpkin pie, soup and ravioli. Once you add flour, the flavor intensity just isn’t the same. I decided to try adding Pumpkin Powderand it worked great! It’s certainly not essential to the recipe, but it really adds a great flavor. I highly recommend it.

Oct 31

59 Comments

Pumpkin Ravioli with Brown Butter Sauce

It takes a bit of effort, but making homemade ravioli is so worth the time. And this pumpkin ravioli with brown butter sauce is absolutely mouthwatering. You’ll want 2 cookie cutters that are sized slightly differently, one to shape and the other to cut the ravioli. And though you can roll the pasta by hand with a rolling pin, a pasta machine makes a huge difference in the final product. The thinner the pasta, the better.

Sep 2

3 Comments

White Peach Ice Cream

Ingredients:

Ice Cream Base:

6 egg yolks
5 ounces sugar
vanilla extract (just a splash)
1 cup whole milk
1 cup heavy cream

Additional Ingredients:

8 very ripe white peaches
1/2 teaspoon ground cinnamon

Method:

Add cream, milk and a splash of vanilla to a saucepan on medium heat. Bring the liquid to a gentle simmer.
While the cream is warming up, whisk egg yolks and sugar together in a bowl. Make sure they’re well combined.
When the cream is just starting to simmer, slowly temper it into the yolks while whisking.
Pour the mixture back into the saucepan and turn the heat down to medium low. Stir in a figure 8 motion with a wood spoon for several minutes until the mixture coats the back of the spoon. Remove from the heat. Continue to stir over an ice bath until cool.
Move the mixture to the refrigerator.
Next, you need to remove the skin from the peaches. You can either do this by blanching them or peeling them carefully with a paring knife (I prefer peeling them).
After the skin is removed, halve and core the peaches. Remove any tough inner flesh from around the core with a spoon and then puree the peaches in a food processor until smooth.
Combine the peach puree with the ice cream base and then make the ice cream according to the manufacturers instructions.

This recipe succeeds or fails depending on the quality and ripeness of the peaches. You want them to be very sweet and extremely ripe. Otherwise the flavor will be lost and the texture will be grainy. You’ll find the best quality peaches at your local farmer’s market. When everything comes together properly, this is a dessert that tastes like summer.

Jul 12

3 Comments

Basil Olive Oil Ice Cream

This is one of the most decadent ice creams I’ve had in ages. I love unusual flavored ice creams, especially ones that involve fresh herbs. You don’t have to use the olive oil, but it adds an extra richness as well as a fruity aftertaste. It’s worth it.

Ingredients:

6 yolks
5 oz sugar
vanilla extract
1 cup whole milk
1 cup heavy cream
fresh basil (minimum 2 oz)
basil-infused olive oil (I used Olave)
optional: green food coloring

Method:

Quickly blanch basil in boiling water and then move to ice bath to halt the cooking process. Drain and set aside.
Make créme anglaise: add cream, milk and a splash of vanilla to a saucepan on medium heat. For an incredibly rich ice cream, you can use all heavy cream. Bring the liquid to a gentle simmer.
While the cream is warming up, whisk egg yolks and sugar together in a bowl. Make sure they’re well combined.
When the cream is just starting to simmer (don’t boil it), slowly temper it into the yolks while whisking.
Pour the mixture back into the saucepan and turn the heat down to medium low. Stir in a figure 8 motion with a wood spoon for several minutes until the mixture coats the back of the spoon. Remove from the heat. Continue to stir over an ice bath until cool.
Puree the basil and cream in a blender. Allow the mixture to infuse for at least an hour in the fridge, then strain the basil cream through a fine mesh strainer into your ice cream machine.
If using, add a few drops of green food coloring.
Whisk in the olive oil, 1/4 – 1/2 cup.
Make ice cream according to the manufacturer’s instructions.

Sorry there’s no picture of the final product! We were hungry.

Apr 18

7 Comments

Crepes Suzette

These crepes are heavenly and simple. They’re great for entertaining because you can prepare the crepes and zest well in advance and then cook everything together at the last second with an audience!

Ingredients:

2 cups flour
pinch of salt
4-5 eggs
1.5-2 cups milk
clarified butter
orange zest
simple syrup (equal parts water and sugar, simmered until dissolved)
Triple sec or Grand Marnier
1 lemon
2 oranges
sugar
butter
garnish: orange supremes

Method:

Blanch orange zest in water and then cook in simple syrup.
In a bowl, whisk together flour, a pinch of salt and 3 eggs.
Add milk and continue whisking.
Brown some clarified butter, add 1 T or so to batter.
Add more eggs and milk as needed until crepe batter is a thin, smooth consistency.
Make crepes, sprinkling sugar on each as they’re finished to keep from sticking together. Set aside.
Combine the juices of 1 lemon and 2 oranges in a bowl.
Melt whole butter in pan. When its melted and bubbly, add sugar and make a light caramel.
Deglaze the pan with citrus juice. Thicken and reduce the sauce over the heat.
Add zest with simple syrup.
Add several crepes, folded into quarters.
Flip when they’re well coated with syrup.
Add some liquor to the pan, flambe with a long lighter or cook out.
Serve with orange supremes!

Mar 20

9 Comments

Week 11 – Chocolate Chip Cookies

Phase I is almost over. I’m sad, nervous and excited all at once. I have so much love and respect for the chefs I’ve learned from these past three months… it’s a bittersweet transition. This weekend I’m studying for my midterm written and practical exams, which will take place next week. We’re also taking a field trip to a dairy farm. I know Phase II is going to be much more intense. Will there still be the same level of laughter and unity we’ve become accustomed to?

This is a bit of a rushed post, but I wanted to pass along an amazing cookie recipe while I hit the books (and the kitchen) in preparation for next week. Is there anyone out there who doesn’t love cookies? These are far superior to anything you’ll buy at the grocery store. And they’re so simple! You probably already have most of the ingredients in your pantry. I daydream about these cookies. If you want the chocolate melting in your mouth with each bite, add chopped semi-sweet chocolate in addition to the chips. You’ll thank me later.

Chocolate Chip Cookies

Ingredients:

2/3 cup vegetable shortening
2/3 cup butter
8 oz sugar
8 oz brown sugar
2 eggs
1 egg yolk
½ tsp vanilla extract
14 oz all purpose flour
1 tsp baking powder
1 tsp salt
12 oz chocolate chips
optional: semi-sweet chocolate, chopped

Method:

Line a baking sheet with parchment paper and a quick brush of vegetable shortening. Not too much or the cookies will be greasy.
Sift the flour, baking powder and salt together.
In a mixing bowl with the paddle attachment, mix the vegetable shortening and butter. Add the sugar and brown sugar.
Add the yolks and the eggs on low speed. Then slowly add the flour and vanilla.
Add the chocolate chips and a good handful of chopped chocolate.
Use a small ice cream scoop to portion out the cookies. Chill 15 minutes.
Bake at 350 for 13 minutes.

Feb 26

5 Comments

Week 8 – Exams and Comfort Food

The past two weeks have been intense. Due to the snow, we had a makeup class last Friday on my beloved day of rest. Saturday was Open House, where we had to work the buffet. Sunday was spent catching up on recipes and studying for exams. And making homemade pasta again and again until I finally mastered it. This week our recipe notebooks were due and we had our second written and practical exams. I’m up to around 130 recipes, if I’m counting correctly.

As usual, we made amazing food. I’m wouldn’t say I’m exactly refined in the kitchen but I think I’m making slow and steady improvements. My second practical exam went much smoother than the first one. Though several times Chef walked by and told me to breathe. And every time he said that I realized I was in fact holding my breath. I don’t know how to be calm and speedy at the same time. I need to work on my kitchen zen.

But I’m so happy to be there. I don’t know exactly where I’ll end up after graduation but aside from my travel adventures I haven’t felt this alive in years. Culinary school is where I’m supposed to be.

Between the weather and exams, I’ve been craving comfort foods recently. School has made me a huge fan of soup. And nothing goes better with soup than fresh bread. I know bread-making is just around the corner because Chef has begun teasing us with fresh baguettes and focaccia throughout the day. In the past two weeks we’ve made naan and cornbread, both of which I loved. I thought I’d share the cornbread recipe with you.

Also on the menu this week was a delicious cauliflower soup. Not something that would typically be pared with cornbread but I made them both one evening and they went surprisingly well together! The cauliflower soup is rich with a delicate flavor, and the cornbread is one of the lighter, tastier versions I’ve tried. You might want to make them separately. This soup would go well with hearty artisan bread. The cornbread goes great with chili or pork chops.

Posts tagged ‘Eggs’

Blood Orange Curd and Buttermilk Scones

Read more

Eggnog Pancakes

Sweet Pecan Kugel

Chocolate Chip Butterscotch Biscotti

Apple Doughnuts with Caramel Glaze

Pistachio Cardamom Cookies

Thanksgiving Pie Petit Fours

Spiced Apple Cookies

Whoopie Pies

Salads 101: Everything You Need to Know

Eggnog Ice Cream

Chocolate Kahlua Roulade

Pumpkin Challah Bread

Pumpkin Ravioli with Brown Butter Sauce

White Peach Ice Cream

Basil Olive Oil Ice Cream

Crepes Suzette

Week 11 – Chocolate Chip Cookies

Chocolate Chip Cookies

Week 8 – Exams and Comfort Food

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