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Shortcut: Eggs Florentine

22 Jun

eggs florentine

This is a shortcut version of Eggs Florentine—which would traditionally be like eggs benedict (poached egg & hollandaise) w. spinach. But instead of bothering w. a hollandaise- this recipe is essentially like a quick creamed spinach (without the cream) topped w. a fried egg—could also poach an egg. I am always amazed how it works- but the cream basically comes from a roux- flour and butter- with milk & Dijon.

It is a Martha Stewart recipe- she calls it an eggs Florentine breakfast sandwich

Here is a recipe for 2 people.

2 tsp unsalted butter [see note at whole milk]

2 tsp all-purpose flour

4 tablespoons whole milk [didn’t have whole milk- used 1%  and added 1 extra tsp of butter- so 3 tsp butter total]

1 ½ teaspoon Dijon mustard [i didn’t have so used dried mustard and dialed back to 1 tsp. those are the only two that would work]

4 cups roughly baby spinach (or regular spinach)

English muffins or bread

Optional- 1 oz slices of Canadian bacon

Eggs. (recipe calls for 1 each- I made 2 per person)

In a small saucepan (or skillet) melt butter over medium heat. Add flour and whisk until bubbling- about 20 seconds, then whisk in milk, mustard and 1 tablespoon water (I did a little less- 2 tsp- because figured 1% milk was a little watery). Cook, whisking until mixture is thickened and smooth, 1 minute. Add spinach and cook until spinach is wilted and coated (1 to 2 minutes). Season w. salt and pepper.

Cook bacon in skillet until crispy.

To fry eggs. Heat oil in pan. Crack eggs. [My method- when whites start to appear, sprinkle w. salt & pepper- and cover w. lid—I do this right until the yolk starts to cloud over. I like them just cooked- still runny.]

toast bread. spoon on spinach. then bacon. then egg. enjoy.

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QuickPost: Banana Choc Chip Muffins

8 Dec

banana muffin

Banana Choc Chip Muffins- I just followed the  banana bread recipe– w. very minor adjustments- that i made based of Doris greenspan’s various muffin recipes.

Change temp to 400 and baking time to 18-20 minutes.

Change baking soda/powder to 2 tsp baking powder, 1/4 tsp baking soda

Makes 12 muffins. To get evenly size, use an ice cream scoop. To make the scooping even easier, douse the scooper in a bit of grapeseed, canola or other neutral oil before using.

 

New Kitchen! New City! New Breakfast obsession

12 Sep

 

Apologies on the MUCH overdo post. It has been a busy month– moving out of brooklyn and into cambridge, starting school etc etc. And while tears have been shed that the park slope co-op is no longer just around the corner, I am making do with Cambridge’s numerous farmers markets. The biggest thing about the new apartment- is the kitchen. We might have upgrade the subtitle of this blog to Tessa’s Not so Tiny Kitchen. It is not that it is huge– but just to brag for a second– i have a dishwasher, garbage disposal and full size oven (new cookie sheets to buy!). And probably most importantly- a gigantic counter. So I mean, I feel like i’m moving up in the world. I have a just about a million recipes to post from my cooking class in Ireland. But this one seems the most pressing– as I can’t go a morning without it.

This recipe originates from Darina Allen’s Forgotten Skills cookbook. However– I have changed the measurements for ease of American use.

2/3 cups rolled oats

2/3 cups water (i use boiling. i think hot tap would work fine too. and apparently some people use apple juice)

1 teaspoon honey (or more for taste)

1 pint raspberry (those small containers) can also use blackberries or really anything else. or just apples

1 small apple (grated) or half of a giant one. don’t let that deter you- it takes like 30 seconds to grate an apple

Take a big bowl. Add oats. Add water. Let stand for 10-15 minutes for oats to soften. can pour of excess water if there is any. grate in apple. add in raspberry– I like to crush w. clean hands as adding in. Add honey. Mix all. Tastes best when made the night before.

To serve. I HIGHLY recommend serving as Darina does- w. dark brown sugar and jersey cream. Instead of cream- as I don’t have cows on my fire escape- I eat w. yogurt, just a touch of brown sugar and bananas. I do think this touch of brown sugar tastes better than an overload of honey.

OK Try it. And get back to me.

 

Fruit on the Bottom Yogurt

26 Jun

Or on Top (twss)

I eat greek yogurt every morning for breakfast. And as much as I love those with fruits or flavorings, they always seem to be packed with sugar and god knows what else. Don’t get me wrong– i still buy these sometimes because i’m lazy– but DIY toppings are just tastier. One of my favorites– is plain greek yogurt with maple syrup and bananas (oooh and mangoes, f yea). But summer time comes and things get a little fruity. I love buying all this fresh fruit- but either I eat it all in one sitting- or it sits in my fridge and I forget about it. So when it starts to turn a bit, or isn’t quite as sweet as you want to be, or you want to just turn up the notch on the  flavor– and make it last for the week. I throw it in a pan for a hot minute. And presto.

Works with any fruit. for example

1 pint blueberries
1 tablespoon sugar (can increase if you want sweeter)
1 tablespoon water
zest and juice of half a lemon

put blueberries, sugar and water in a skillet. Cook for a few minutes on medium heat- will start to cook down (in maybe 3-5 minutes). smashed half with back of the spoon. finished with lemon.

same idea for peaches (for which i’d minus the zest) or any other fruit.

Stewed Rhubarb & Overnight Steel-Cut Oats

2 May

Sam and I love stewed rhubarb. True story: I first made rhubarb with my mother for the Medieval Feast in 6th Grade. I don’t remember how we found the recipe (pre-internet, maybe a library book?), but apparently stewed rhubarb folded into whipped cream- may we call it Rhubarb Fool- is medieval. (I went to wonky school where feasts like this were of regular occurrence.) Fun Fact: Rhubarb is a vegetable. If you aren’t familiar with it- it looks like big pink stalks. Not Fun Fact: the leaves are actually poisonous, so cut them off and don’t eat. Rhubarb is great on its own and I usually eat it that way. But it is also good on yogurt, oatmeal or ice cream, in a pie or crumble (often combined w. strawberries), with whipped cream or custard as a fool.

Stewed Rhubarb
This is for about 10 big stalks, but easily scaled. Wash stalks. Cut off ends and leaves. Chop into inch or 1/2 inch pieces. Put in a medium saucepan. Add 2 tablespoons of water. 1/2 cup sugar (can scale back to 1/3 if you like… I always do that then end up adding more in the end. Rhubarb on its own is very bitter). Simmer, uncovered over med heat for 15 mins. It will break down and turn into stew.

Overnight Steel-Cut Oats
This recipe comes from theKitchn. They have all sorts of recipes for no cook, over night cook oatmeal etc etc. I don’t really understand what this blog is– but useful nonetheless. This recipe is perfect if you like steel cut oats– but aren’t about to start fussing around in the morning.

1 cup oats
3 cups water
big pinch salt
1 teaspoon butter
1 cup milk (optional)

In a small saucepan, melt butter. Add oats and cook for 3 minutes, stirring, until smells nice and toasty. Add water and bring to a rolling boil. Cover pan. Turn off heat and let sit over night. In the morning- Presto! steel cut oats! (I don’t quite get how it works- but it does). Reheat, adding 1 cup milk, if you like (i do).
How do I normally take my oatmeal? With milk (char char first clued me into that), bananas and maple syrup. Any combo of fruit/dried fruit/brown sugar works for me too.

Pancakes!

28 Jan

Pancakes 2 ways. So if you have been to Clinton Street Baking company on the LES, you know how absurdly good their pancakes are. Like so good- and you can even order them at dinner. This recipe is a little more involved than your average pancake recipe (mainly b/c it involves whipping egg whites– which, while not especially difficult, i never quite feel like doing hungover or before coffee). But on New Years day– they finally happened–and man they are fucking good.  Just what pancakes should be. Super fluffy. And it has been agreed– tasting best when eaten w. your hands.  But I didn’t want to just post this recipe— as I wanted to give you, dear reader… the option for a pancake when you got some time- and it is well worth it-  but also a no fuss alternative. So my darling college roommate Alice V. Ely– was kind enough to write in with her pancake recipe from Joy of Baking.

Clinton St. Baking Company Pancake Recipe— I halved this recipe– and it was still a shit ton of pancakes
* = see notes

4 cups all-purpose flour (2 cups)
1 tablespoon plus 1 teaspoon baking powder (2 teaspoons)
3/4 cup sugar (my 3/4 cup thing has a half-way mark so I just eye-balled it)
1 teaspoon salt (1/2)
6 large eggs, separated (3)
3 cups whole milk (1 1/2 cups whole milk)*
3/4 cup (12 tablespoons) unsalted butter, melted (6 tablespoons)
2 teaspoons unsalted butter, unmelted for the griddle and lots more for serving
1 teaspoon vanilla extract (more vanilla the better so i kept this at 1 tsp)
Maple syrup for serving

1. Measure the flour, baking powder, sugar, and salt into a large bowl.
2. In another bowl, whisk together the yolks, milk, melted butter, and vanilla until combined. Slowly whisk the wet mixture into the dry mixture just until combined. The resulting should be slightly lumpy yet still combined.
3. Whip the egg whites by hand with a whisk or in the bowl of an electric mixer until they reach medium peaks. You can whip them by hand with a whisk or place them in the bowl of an electric mixer. (Peaks are “soft” when you put your finger in the whites and they fall over. Peaks are “medium” when you put your finger in and they drip over a bit and stand up. “Stiff” peaks develop when you whip the whites longer and they stay up.) You don’t want to over-whip the egg whites.**
4. Gently fold half of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining whites into the batter. Remember, this batter should be slightly lumpy and have large parts of egg whites not fully incorporated and should look like whitecaps in the ocean with foam on top. (The batter will last a few hours in the fridge without deflating too much.)***
5. Heat a griddle — either an electric griddle, a stovetop griddle, or a big flat skillet — over medium to medium-low heat. Grease the hot surface with a teaspoon or so of the remaining butter. Drop 1/4 cup of pancake batter on the griddle. Now let it set. When you see bubbles start to form on top, lift the pancake halfway up to see if it’s golden brown and crisp at the edges. If it is, flip the pancake and cook until golden brown on both sides. Remove to a plate with a spatula.
6. Repeat with the remaining batter and filling, adding more butter to the griddle as needed and cooking several pancakes at a time. Serve immediately with ample butter and maple syrup.

Variations: If desired, you can sprinkle 1 tablespoon fresh or frozen blueberries or a couple slices banana and 1 teaspoon chopped walnuts onto the pancakes before turning them. Never add the fruit to the batter; always add the fruit to the pancakes once they’re on the griddle. Garnish with confectioners’ sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut.

*yes, i used whole milk. I would not go w. skim. but you can make all sorts of substitutions if you really don’t want to run out for it. Such as combining low-fat milk w. half and half or heavy cream. or even some melted butter
**I overwhipped. man i was pissed. but i added a few drops of milk and it sort of fixed it- and overall still worked.
***I left mine out of the fridge– for maybe 20 mins? and it entirely deflated- the extra batter yielding an entirely different pancake.So you can try in the fridge- but best bet is to make them directly after making the batter.

Pancakes! Post by Alice

For a straight-forward, no-fuss pancake, I head straight to Joy. You can easily mix the dry ingredients and keep them in a ziploc in the fridge, making these just as easy as Bisquick to throw together (and way better). Contrary to Joy, and due to my electric stovetop, I usually mix the dry ingredients first and mix in the wet ingredients while the griddle is heating up. Also, note that the butter must be melted, so pop that on the stove or in the microwave while you’re mixing the dry ingredients.
Whisk together: 1.5 cups all-purpose flour
3 tablespoons sugar
1.5 teaspoons baking powder
.5 teaspoons salt (though, if you are out of unsalted butter as I frequently am, you can skip the salt here and use salted butter later)
Heat the griddle – not smoking hot, but enough so a spritz of water from your fingers skitters across the top.
In another bowl, whisk together: 1.5 cups milk (whole is best, but whatever you have in the fridge will work in a pinch)
3 tablespoons unsalted butter, melted
2 large eggs
half teaspoon vanilla (Joy says this is optional, I say it’s mandatory)
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing until just combined. Fold in any toppings you like.
Ladle batter onto griddle for each pancake – the best results will be either silver dollars (~3 in diameter) or mid-sized (~5 in across), otherwise flipping becomes arduous, messy, and disappointing. Cook pancakes until they are speckled with bubbles, some of which have burst, and the edges have just started to cook (slightly longer than you expect). Flip to cook the other side – DO NOT PRESS DOWN (this makes your lovely fluffy pancakes flat and chewy and awful. Don’t do it), and cook approximately 3-5 minutes more. Serve immediately with butter and maple syrup (which is best if you warm it – 10 seconds in the microwave does the job).

Popovers

8 Jan

Popover Post by the best sister I’ve ever had, Samantha. “I have some friends who claim that they had no major cravings during pregnancy.   That was not me.  From the moment I found out my news, i had one major thing on the brain – steak, steak and more steak!!!  Its too bad that BLT establishments don’t offer frequent flyer cards bc in my first trimester, my husband and i would have racked up major points;)  After a few meals at various BLTS around town and on vacation, we realized that the restaurant leaves the recipe for their delicious popovers (that they serve instead of bread), on the table.  Along with my steak fad, “nesting” at home was my new favorite hobby so I quickly ran out to bed and bath for a popover pan – what could be better – BLT food.. in the comfort of my own home!  the popovers were fantastic.  and, the hardest thing about the recipe is getting the pan and making sure you time the 50 min baking time with whatever else you are serving.  Guests love these and are always impressed.  One thing – definitely use way more than 2 tablespoons of Gruyere on each popover – you will not be disappointed.  I hadn’t made these in a while but recently I had tessa (of tessas tiny kitchen) and our father over for a dinner- we were celebrating a very special person and – popovers seemed like the right food for the occasion.  Hope you enjoy.”

BLT Popover recipe

4 Cups Milk, Warmed
8 Eggs
4 cups flour
1 1/2 heaping tbsp salt
2 1/4 cups grated gruyere cheese
Popover Pan.

Makes 12. Place the popover pan in the oven. Heat oven and pan to 350 deg. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add the dry mixture to the eggs and combine until mostly smooth. Once combined remove the popover pan from the oven and spray with non stick vegetable spray. Fill each popover cup 3/4 full and top each with 2 1/2 tablespoons of gruyere cheese. bake at 350 deg for 50 minutes, rotating pan half a turn after 15 minutes. Serve immediately.

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