Breakfast 2014 by Indulgences 2014

Indulgences Breakfast 2014

Steamed Pasteurized Egg, Wilted Spinach, Pancetta & Parmesan Crisp pages 34-35 1

contents Fresh from the Oven

Eggs: Six Ways to Sunday

Three ultra rich, no knead, batter scone recipes, an eggnog inspired coffee cake and one southern family patriarch's "better than grandma's" biscuit recipe.

Check out a few kinder, gentler cooking methods; not so much beating. Pasteurized eggs combined with lower cooking temps help to safely retain the natural goodness of eggs.

7 11 13 15 19

Blueberry Scones & Blueberry Sauce Scones, Clotted Cream & Strawberry Preserves Cranberry & Orange Zest Scones Eggnog Coffee Cake, Pecan Crumble Topping & Spiced Rum Caramel Sauce Better than Grandma's Biscuits & Strawberry Jam

24 26 29 31 33 34

Steamed Pasteurized Eggs with Bacon Wrapped Asparagus Quiche Soft Cooked Boiled Pasteurized Eggs French Styled SoufflĂŠ Omelette Arugula Omelette with Pico de Gallo Pasteurized Eggs Florentine & pancetta

Eggs Florentine with Hollandaise, Pancetta & Wilted Spinach on a 3 Parmesan Crisp p. 34

more Some Assembly Required 37

Smoked salmon, cream cheese, tomato, onion & capers piled up on a toasted bagel

Hot off the Griddle Recipes for sweet potato waffles with a buttered bourbon pecan syrup; ricotta pancakes with lemon curd and blueberries, & buckwheat flour galettes

38 40 42

Sweet Potato Waffles, Buttered Bourbon Pecan Syrup, Whipped Cream & Mascarpone Topping Ricotta Pancakes, Lemon Curd & Blueberries Buckwheat Flour Galettes

To Go Favorites A luscious smoothie, quick from the blender can get you out the door in a hurry. 44 45 46

Sweet Potato Smoothie Blueberry Smoothie Bloody Mary inspired Smoothie

Better than Grandma's Biscuits with Fresh Strawberry Jam p. 19

Creamy sweet potato smoothie with fresh orange, pasteurized egg, pecans & coconut milk; garnished with toasted marshmallow, chopped pecans, orange zest and cinnamon. p. 44 5

Editor's Note Welcome to the breakfast issue of Indulgences. This edition is a celebration of the small rewards, allowances, and in some cases downright guilty pleasures that we sometimes use to convince ourselves to get out of bed and jump start our mornings. Some of the recipes offer adaptations to the techniques used to cook a few time honored favorites. Picture a creamy omelette, without cracking quite so many eggs, scones that don't have to be dry and a not really poached egg; safely cooked using pasteurized eggs, less guesswork and no managing a pot of swirling, scalding hot water before you're properly caffeinated. So enjoy and remember that indulgences shared have the added benefit of spreading the guilt around. Unabashedly,

Editor D. Kelley Hudgins Kelley Hudgins LLC email: info@khmagazines.com 6

Scone Pan Recipe

Blueberry Scones Blueberry Sauce & Greek Vanilla Yogurt This batter recipe was created specifically for use in a scone pan. It addresses a few of the more common reasons that scones sometimes turn out dry and require a good dunk in coffee to make them palatable. There is no kneading of the dough

by hand, so it doesn't get over worked or dry as flour is added to make it easier to handle. The butter is added while still frozen and is only coarsely incorporated into the flour. During baking, the

frozen butter nuggets melt and leave small voids that give scones their characteristic appearance and texture. The preheated pan is prepped with ghee that forms a buttery crust around each scone that gives a subtle crunchy contrast to the tender butter crumb interior.

Scottish Scone & Cornbread Pan by Nordic Ware7 & Made in the USA - Available at www.nordicware.com

Blueberry Scones Yield: 8 scones Bake: 400 F 15-20 minutes 2

tablespoons melted ghee 2 1/4 cups cake flour not sifted 1/3 cup sugar 3 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter 3/4 sour cream 1/2 cup cream 2 eggs 1/2 cup fresh blueberries 6 ounces vanilla or plain yogurt 1 blueberry sauce recipe or jar blueberry jam/ preserves 1. Cut the butter into small cubes & freeze it. 2. Preheat the oven to 400 degrees. 3. Generously oil each section of the scone pan with melted ghee. 4. Preheat the pan in the oven while the batter is mixed. It should not get hot enough to smoke. 5. Combine the frozen butter & unsifted cake flour with a pastry cutter. The meal should

not be overworked and should retain pea sized bits of frozen butter. 6. In a separate bowl combine the sugar, baking powder, baking soda and salt. 7. Add the sour cream, cream, and beaten eggs. Blend thoroughly. 8. Gently add the previously cut in butter and flour. Do not over mix the batter. The batter will have a consistency similar to cooked lumpy oatmeal. 9. Gently add the fresh blueberries, mix only enough to distribute them throughout the batter without breaking the berries. 10. Remove the preheated scone pan from the oven. 11. Measure 1/3 cup batter into each section. There should be a little sizzle as the batter goes in the pan. Over filling each section will cause the individual scones to join together at the top as they bake. Leftover batter can be baked in a small loaf pan. 12. Place the scone pan on the middle rack of the preheated oven. 13. Check the scones in 15 minutes. They should be slightly brown. Add 3 to five

minutes if they need to bake longer. 14. Serve the scones warm. Pull them apart horizontally and spoon warmed preserves onto each side. Top each with a dollop of Greek yogurt. Blueberry Sauce Yield: 1 cup 15-20 minutes 1 1/2 cups fresh or frozen all natural blueberries 1/2 cup filtered water 1/2 cup apple sauce 1 tablespoon sugar 1 teaspoon lemon juice 1/8 teaspoon lemon zest 1/8 teaspoon vanilla 1/8 teaspoon ascorbic acid 1 pinch salt

1. Reserve 1 cup of the fresh or frozen blueberries to the side to be added whole to the sauce as it cooks. 2. In a blender add the water, apple sauce, sugar, lemon juice, lemon zest, vanilla, ascorbic acid, salt, and 1/2 cup of the fresh or frozen blueberries. 8

Blueberry Scone with Greek Vanilla Yogurt & Warmed Blueberry Preserves

3. Pour the blended mixture into a sauce pan over medium heat and add the remaining whole frozen blueberries. If using fresh blueberries wait 5 minutes to add them to the pan to cook. They will cook faster than the frozen berries. Cook the sauce 15 to 20 minutes. Stir constantly, but gently, to avoid breaking the whole berries. The liquid should be reduced by about half. Remove the pan from the heat and allow the mixture to cool. The sauce will thicken as it cools and can be served warm or refrigerated and stored for a few days. Ripe blueberries will often have a white dusted appearance that can be wiped off. It is called bloom and is a natural coating or wax. It is not uncommon to find it in the leaves and fruit of many plants. The coating helps the plant to retain moisture, keep dust and debris washed off, and provides protection from ultraviolet rays.

Scones Strawberry Preserves & Clotted Cream

Scone baking made its way across the pond with the early immigrants from the British Isles. This quick bread has a long history in that region, stretching back for centuries. Over time it evolved from its earlier form baked in a single round pan. A bannock produced in this way is

similar to what is called a pone in the United States. The round plate sized bread is sliced into triangles after baking. Scones eventually evolved into the individually formed round and triangular shapes we have today. This slightly sweetened shortbread is now often prepared with

fresh fruit incorporated into the batter; however, it is traditionally left plain and served with strawberry jam and clotted cream. Scone recipes are sometimes prepared without the sugar and served with the savory twist of cheese and herbs added to the batter. 11

"...thick, unctuous and thoroughly dollopable" a description of its Cornwall clotted cream from Rodda's http://www.roddas.co.uk/our-story This recipe uses a section- 3. Using a pastry brush; coat 7. Add the sour cream, cream, ed scone or cornbread pan to each section with melted ghee. and beaten eggs. Blend produce the distinctive triangle 4. Place the pan in the oven to thoroughly. form. While scone batter is well preheat while the batter is 8. Gently add the previously known for its stickiness, this mixed. Be watchful so that it cut in butter and flour. Do not batter uses more liquid over mix the batter. The For now, in order to taste the very to make it wet enough batter, with the frozen to be easily portioned freshest Cornwall clotted cream you will butter, will have a into the pan's sections. need to make a trip to England. In the consistency similar to Yield: 8 scones mean time, you can whet your appetite at cooked lumpy oatmeal. Bake: 400 F the Rodda's site. They have over 120 years 9. Remove the 15-20 minutes experience making clotted cream and are preheated scone pan 2 tablespoons the largest producer in the United Kingdom. from the oven. melted ghee This wonderful cream has a long history 10. Measure 1/3 cup in Britain where the best traditional clotted 2 1/4 cups cake batter into each section. flour cream is linked to the counties of Cornwall There should be a little 1/3 cup sugar and Devon. In fact, Cornwall clotted cream sizzle as the batter 3 teaspoons is more than a description, it is a protected comes to rest on the baking designation of origin, and specifically preheated ghee. Too powder describes cream made with milk produced much batter in each 1/2 teaspoon in Cornwall which adheres to certain section will cause the baking soda minimum milk fat standards. So even the individual scones to join most industrious home cooks will only be 1/2 teaspoon salt together at the top as 8 tablespoons able to approximate the distinctive clotted they bake. Any leftover unsalted cream texture, flavor, and color using milk batter can be baked in a butter from local sources. However, for the small loaf pan. 3/4 sour cream determined, Rodda's does offer some 11. Place the pan with 1/2 cup cream enticing inspiration on its site with its "101 the batter on the middle 2 eggs uses and excuses for Cornish clotted rack of the preheated 1 jar clotted cream". oven. cream 12. Check the scones in http://www.roddas.co.uk/101-excuses 1 jar strawberry 15 minutes. They should does not over heat and smoke. jam/preserves be slightly brown, add 3 to five 5. Combine the frozen butter minutes if they need more time. 1. Cut the stick of butter into and cake flour with a pastry 13. Serve the scones warm. small pieces and put it in the cutter. The meal should not be Slice or pull them apart freezer to thoroughly chill. overworked and should retain horizontally and spoon jam or Frozen is even better. small bits of frozen butter. preserves onto each side. Top 2. Preheat the oven to 400 6. In a separate bowl combine with clotted cream. degrees. the sugar, baking powder, baking soda and salt.

Fresh Cranberry & Orange Zest Scones This wetter than usual batter requires no kneading and is specifically designed for use with a scone pan. Follow the baking instructions for the preceding basic scone recipe. Add the grated orange zest and coarsely

chopped, fresh cranberries and mix gently with the batter, just before scooping it into the sections of the pan.

Yield: 8 scones Bake: 400 15 - 20 minutes

3/4 1/2 2 2

2 1/4 1/3

cups cake flour cup sugar

1/2 1/2 8

1/2

A cast iron, sectioned, cornbread pan is ideal for baking scones. This one dates back to the 1930's.

teaspoons baking powder teaspoon baking soda teaspoon salt tablespoons unsalted butter sour cream cup cream eggs tsp grated orange zest cup fresh cranberries

Pictured on the following page is a cranberry orange scone 13 with orange marmalade and Greek vanilla yogurt.

Eggnog Coffee Cake Pecan Crumble Topping & Spiced Rum Caramel Sauce

This flavorful coffee cake is inspired by the frothy, creamy, and sometimes potent spirit infused drink, eggnog. The familiar combination of eggs, cream, sugar, and spices provide its traditional base. The pecan topping and

caramel sauce dress it up for company. While it can be prepared a few days in advance; awakening to the wonderful aroma of this cake baking in the oven and coffee brewing is a special treat for guest and family alike.

Yield: One 10-inch cake 12 to 18 slices Start to finish: 2 hours includes 50 minutes baking time Bake: 15 minutes at 375 degrees; 35 additional minutes at 350 15

Pecan Crumb Topping 1 1/4 sticks unsalted butter 2/3 cup brown sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt 1 1/4 cups plain flour 1/2 cup pecans coarsely chopped Coffee Cake 1/2

cup unsalted butter 1 1/4 cup sugar 4 large eggs 1/4 cup heavy cream 1 cup sour cream 1/4 cup bourbon 1 1/8 teaspoons vanilla 3/4 teaspoon nutmeg 1/2 teaspoon cinnamon 2 1/3 cups plain flour 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt Spiced Rum Caramel Sauce 1/4 1

cup water cup sugar

1/2

cup heavy cream 1/2 teaspoon vanilla 1 1/2 teaspoon spiced rum 4 tablespoons salted butter 1. Prepare the pecan crumb topping first so that it can chill while the cake batter is being mixed. Cut the butter into 1 inch slices and combine it with the brown sugar using a pastry cutter or food processor. Add the cinnamon, nutmeg, salt and flour. Add the chopped pecans last and stir just until mixed. Refrigerate the topping until the cake batter is ready to go in the oven.

2. For the cake batter, preheat the oven to 375 and grease and flour the cake pan. Cut the chilled butter into chunks. Using a mixer at medium speed, cream the butter and sugar together for about three minutes. Add the slightly beaten eggs, heavy cream, sour cream, rum, vanilla, nutmeg and cinnamon and mix until smooth. 3. Without sifting, measure the flour. Add the baking powder, baking soda and salt to the flour and mix briefly with the liquid ingredients. Do not over mix. The batter should be stiff and not too smooth. 4. Pour the batter into the prepared pan. 16

Eggnog Cake Ingredients include: Bourbon, Omega 3 Free Range Eggs, Pecans, Irish Butter, Cake Flour, Brown Sugar , Creamery Cream, Cinnamon & Nutmeg

Crumble the chilled pecan topping over the top of the batter and place on the middle rack of the preheated oven. Bake at 375 degrees for 15 minutes and reduce the heat to 350. Bake for an additional 35 minutes and check for doneness. 5. When the cake is done, remove the pan from the oven and set it on a wire rack to cool for ten minutes. Gently loosen the sides of the cake from the pan with a knife if necessary. 6. Using oven mitts, remove the cake from the pan by placing a plate against the top of the cake and flipping the pan and plate

together. Don't use a wire rack it will gouge the topping. The cake pan should lift off the upside down cake. Place the serving plate on the bottom of the cake and holding the top and the bottom plate repeat the flip. 7. To prepare the caramel sauce, measure the heavy whipping cream and set it in reach. Add the water and sugar to a deep heavy saucepan and cook on medium just until the sugar is dissolved. Turn the heat to high, do not stir, however you can swirl the mixture by tilting the pan. Use caution with the boiling sugar. Even a small amount can

cause a burn. When the sugar begins to turn a golden, amber color remove it from the heat and add the cream. It will froth and bubble. Add the vanilla, rum and butter and stir until smooth. It will thicken as it cools. This can be prepared in advance and chilled until needed. 8. To serve, warm the caramel 10 to 12 seconds in the microwave if it has been chilled, drizzle on the plate. Place the cake slice on the sauce. Tips: The leavening action of the baking powder and baking soda is begun by contact with the liquid ingredients. Don't add them until the final mix with the flour and once they are added get the batter in the oven promptly. When cooking the sugar for the caramel, look for the lighter color seen in chewy caramels. If the sugar is cooked too dark and scorched it has an identifiable off taste that spoils the caramel.

Coffee Cake Pan by Nordic Ware & Made in the USAAvailable at www.nordicware.com 18

Better than Grandma's Biscuits In the 1980's my family put together a recipe book. Family members included their favorites. Among them was a biscuit recipe that my dad, had developed a decade earlier. His keen interest in biscuit making came naturally. His mother, prepared biscuits for each meal, and my mom, and her mother, were also accomplished cooks and well known for their made from scratch biscuits. Each had their own preferred methods and ingredients. Dad's mother used a bread cloth on the counter and a biscuit cutter. My mom was taught using a wooden bread bowl and buttermilk; the dough was pinched off and each biscuit was hand shaped. Mom later switched to a metal bowl and sweet milk. Her method was fast and efficient; her tools included a bowl, sifter, fork, spoon, and a sheet of wax paper. The clean up

was minimal and she was never more than ten minutes away from the wonderful scent of fresh bread baking in the oven. Despite their different techniques, each cook produced wonderful biscuits, and none of them relied on measuring cups. Their experience allowed them to intuitively adjust the quantity of each ingredient depending on how many biscuits they wanted to make. My dad set about assigning some numbers to their methods to perhaps come up with the perfect biscuit. He used some of the problem solving skills he had honed over the years working as a manager and problem solver. He approached it like a time and motion study. By all accounts, his investigation was thorough and extended over a period of years. It required extensive taste testing of all sorts of biscuits. Other family

members have vouched for his diligence and determination on this point. Finally, he came up with a procedure and list of ingredients that quantified the measurable parts of what went into the biscuits he had eaten most of his life. He added a quick rise yeast to get bread with a lighter texture, and included detailed instructions so that even a biscuit baking novice could achieve good results. Although it seems that it is not until about the third batch that you appreciate the instructions not to over knead the dough. Over the years, as new generations of family begin to find their way around the kitchen, they often give the recipe a try. Sometimes they even come up with their own inspired version. Perhaps they will call it the Better than the Better than Grandma's Biscuits recipe.

Better Than Grandma's Biscuits yield: 12 to 20 biscuits bake: 400 10-12 minutes 4 1 6

1/8 1/2 3-4 1

cups self-rising flour cup 2% low fat sweet milk level tablespoons shortening 1/4 ounce package rapid rise yeast teaspoon baking powder teaspoon lemon juice ounces warm water 10x20 bread pan or equivalent

1. Pre-heat the oven to 400 degrees. 2. Dissolve the yeast in 3-4 ounces of warm water 3. Mix 1/8 teaspoon baking powder in 3 3/4 cups self-rising flour by sifting twice. 4. Mix the dissolved yeast and 1/2 teaspoon lemon juice in 1 cup milk. 5. Blend 6 level tablespoons Crisco into the 3 3/4 cups flour. Use a pastry cutter, be sure the flour and shortening

is blended well. Use the remaining 1/4 cup of flour to prepare the bread board or mixing surface. 6. Add the milk mixture to the flour. Mix well with a spoon until the mixture pulls away from the side of the bowl. 7. Lightly grease or spray a 10x20 bread pan. 8. Place the dough on floured bread board or flat surface and knead with hands no more than ten times. Too much kneading will cause the dough to toughen. 9. Option A. Roll out dough to 3/4 inch thickness and cut with a biscuit cutter or other appropriate tool. Option B. Pinch off golf ball size dough balls, roll briefly and flatten slightly to form the biscuits 10. Place biscuits on a pregreased bread pan close enough to touch during baking. 11. Bake the biscuits in a preheated oven 10-12 minutes until they are slightly brown. 12. Remove from the oven, butter to taste and enjoy.

"These biscuits are at their flavor peak if eaten fresh from the oven. However, they are still delicious reheated in an oven or microwave."

During a break from baking, Dad, shown here after running a 10K Navy Day Race.

Fresh Strawberry Jam This small batch jam recipe should be refrigerated and used within a few days. The ascorbic acid and reduced cooking time contribute to the jam's brighter color. Strawberry Jam Renders: 3/4 cup 2

1/3

cups sliced strawberries from 1 pint fresh berries cup granulated sugar

2 1/8 2

tablespoons lemon juice teaspoon ascorbic acid tablespoons filtered water

1. Wash and slice the berries. 2. Combine the sugar, lemon juice, ascorbic acid and filtered water in a small sauce pan. 3. Heat the liquids over a medium heat, thoroughly dissolving the sugar.

4. Stirring constantly, add the strawberries and cook on medium for 15 minutes until the berries are tender. The strawberries will release liquid as they cook. If it seems too watery, continue to reduce the mixture over the heat for another 5 minutes. As the jam cools it will also thicken.

Fresh Strawberry Jam

Steamed Pasteurized Eggs with Bacon Wrapped Asparagus

Poaching has long been a favorite method used to cook eggs. The traditional technique involves cracking an egg into swirling hot water and allowing it to cook to the preferred consistency, then scooping it from the water, and allowing it to drain before serving. Despite the seeming simplicity of the

process; achieving the desired level of doneness takes a bit of practice. Whether you prefer the yolk running or slightly thickened and translucent, consistent results depend on water temperature and timing. There are several handy kitchen devices that take the guesswork out of the process. The tools for poaching eggs

range from small electric appliances to sometimes hard to clean perforated cups that sit in simmering water. Poaching cookers feature solid stainless or nonstick egg cups that are set over a boiling pot of water. This simplified steaming method allows several servings to be pre24

pared simultaneously and once the timing is established the results can be reproduced consistently. Since the eggs are not immersed in water, there is also no need to drain them before they are served. The eggs cook quickly. Prepare the sides first so that when the eggs are cooked everything is ready to serve.

Bacon Wrapped Asparagus Serves 4 1 1 1/8

lb regular sliced bacon lb or 16 spears large asparagus cup olive oil

1. Preheat the oven to 375 degrees. Arrange the bacon slices on racks over a foil covered pan. The pieces should not be touching. Cook on a middle rack for 10 minutes until done but not crisp. The bacon needs to remain flexible.

2. While the bacon is precooking, trim the tough lower stem from the asparagus. Then coat the spears with the olive oil. 3. Remove the bacon from the oven and allow it to cool. When it can be handled wrap one piece around each of the spears. 4. Place the bacon and asparagus wraps in the oven on an upper rack for 5 minutes and turn. Cook an additional 5 minutes until the asparagus is tender crisp and the bacon is ready to serve. Grilled Red Bell Pepper Serves 4 1 red pepper thin sliced 1/8 cup olive oil 1. Rinse and thin slice the red bell pepper. 2. Coat with oil and place on a hot grill or griddle about 4 minutes until char or grill marks appear. Turn the slices over and brown the other side. Pepper should be tender but not soft. Tips: Use a steamer basket to move the egg cups to and from the heat, it will keep your

hands away from the live steam. Starting with same temperature eggs each time will give you more consistent results.

Six Egg Cup Tray 6

6 1

large pasteurized eggs cooking oil poaching cups pot for heating water

1. Boil 2 inches of water in the lower pot. 2. Oil or spray individual egg cups. Place them in a steamer basket or in a poaching tray that is to be set on top of a pot of boiling water after the eggs are added. 3. Crack each egg into its own cup. Place the tray with the egg cups over the boiling water. Cover and wait 3 Â˝ minutes. 4. Remove the tray with the eggs from the heat. The cups will still be hot so handle with tongs or a hot pad. Slide the eggs from the cups with a flexible silicone spatula and serve.

Quiche A Hearty Classic Revisited

With some regional variations, savory egg custard pies have existed across Europe for centuries. Whether it was the earliest known German kuchen, French quiche, English crustard or crustless Italian frittata; the ready availability of eggs and the simple hearthside preparation ensured the mixture's place in the basic diet of many. As

early as 1390, a recipe for crustard of flessh, or egg pie with shredded meat was included in a medieval guide to English cooking attributed to King Richard's master cook. The recipe for quiche arrived stateside early in the twentieth century but was considered a dish primarily associated with haute cuisine until the 1960's and 70's. During

that time, well known American chef Julia Child included quiche recipes in several of her books on French cooking. She also featured the dish on her popular cooking show, "The French Chef", introducing it as a French cheese tart. The simple recipe turned out to be an ideal base for any number of add-ons, including a 26

variety of produce, cheese and meats. Its versatility allowed professional chefs and home cooks to add favorite ingredients to create their own distinctive versions of this time tested dish. This particular recipe is pictured in a deep 10 1/2 inch cast-iron pan, which is similar to the cookware that was used centuries ago. Fresh spinach, tomatoes, shallots, Canadian bacon, eggs and half and half or cream are the ingredients for this hearty quiche. The buttery pie crust is prebaked to keep it firm while the egg mixture is cooking. Quiche Filling Yield: one deep dish 10 1/2 inch pan or two 9 inch pans Start to finish: 1 hour 15 minutes 2

3 1 ½

cups chopped baby spinach approximately five ounces shallots diced tablespoon cooking oil cup halved grape tomatoes or quartered cherry tomatoes cups grated

1/2

7 2

1/2

Gruyere cheese approx 8 ounces cup Canadian bacon in ½ inch cubes about 5 ounces large eggs cups half and half or heavy cream teaspoon salt

1. After prebaking the pie crust, preheat the oven to 400 F. 2. Rinse the produce. Trim the stems from the baby spinach leaves and chop into fine strips. Peel and finely dice the shallots. Lightly sauté the shallots and the spinach 4 minutes until tender but not soft. Slice the grape tomatoes into halves, set them aside. 3. Grate the Gruyere cheese. Chop the Canadian bacon into half-inch cubes. 4. In a large bowl slightly beat the eggs then add the half and half, salt, sauteed spinach and shallots, Gruyere cheese, and Canadian bacon. Gently stir the ingredients until they are combined and pour into the cooled prebaked pie crust. Evenly distribute the tomatoes into the mixture across the pie.

5. Place the quiche in the oven and bake at 400 F degrees for 15 minutes. Reduce the heat to 325 F and continue to bake for 30 minutes. FOOD PROCESSOR PASTRY CRUST Yield: 1 deep - 10 1/2 inch cast iron pan crust or 2 - 9 inch crusts Start to finish: 1 hour 20 minutes plus chill dough overnight 2 ½ cups all purpose flour; sifted then measured 2 sticks unsalted butter; sliced, well chilled or frozen 4-6 tablespoons ice water 1/2 teaspoon salt Egg white wash to seal bottom of pie crust 1 2

egg white tablespoons water Pastry weights or dried beans in foil for prebaking the crust 1. Measure pre-sifted flour into a food processor bowl with the regular blade attachment.

2. Add frozen butter slices and salt to the flour. Pulse a few times to mix. The flour and butter should resemble a coarse meal; butter should still be pea size. 3. Add the ice water; process just long enough for the mixture to begin to form a ball. Bits of butter should still be visible. Remove the dough ball from the processor and chill for at least 2 hours or overnight. If making two 9 inch crusts divide the dough in half before refrigerating. 4. Remove the dough from the refrigerator; lightly flour it and the surface where it will be rolled out. The dough should be stiff. 5. On a lightly floured surface, roll the dough from the center of the ball but do not work the rolling pin all the way to

the edges. Rotate the dough and again roll starting in the center but not working to the edge. Continue rolling further out and rotating the dough until it is slightly larger than the size of your pan. 6. To transfer the crust, make sure both sides are lightly dusted with flour. Gently fold the dough disk in half and then fold it in half again, the point formed by the quarter folds will be placed in the center of your baking pan. Unfold the dough into the pan. Press the dough against the bottom and sides; avoid pulling or stretching the dough. Trim to within a 1/2 inch of the rim of the pan. Refrigerate the uncooked crust again for at least an hour to minimize shrinkage during baking.

7. To precook or blind bake the pie crust, preheat the oven to 350. Dock or pierce the bottom and sides of the crust with a fork to create small holes that will allow steam to escape and prevent the dough from puffing up. Line the pie crust with foil or parchment paper and filled with pastry weights or dried beans pushed gently against the sides. 8. Bake at 350 for 15 minutes, remove from the oven. Remove the pastry weights and foil and brush the bottom of the crust with the egg white and water mixture. Return the crust to the oven for 10 minutes. Remove from the oven and allow it to cool before adding the quiche

Back to Basics

Soft Cooked Boiled Eggs

Soft boiled egg in shell, served with Italian breadstick dipping â&#x20AC;&#x153;soldiersâ&#x20AC;?, Roquefort cheese and red grapes A thermal circulator is one of the best ways to cook the perfect soft boiled egg. However, getting the preferred thick or runny yolk consistently is still possible using tools that are more commonly found in most kitchens. This boil method uses a six quart pasta cooker

which allows for the prompt removal of the eggs from the heat; it also facilitates a quick water bath chilling of up to six eggs at once.

1 1

Soft Boiled Eggs

1. Partially fill the

6 6

stockpot with water. Allow enough room for the water to boil and displacement from the

large eggs stainless egg cups

1 1

pasta basket pot for boiling water pot for chilled water egg topper tool

later addition of the basket with the eggs. 2. While the water is heating to a full boil, the eggs are removed from the refrigerator and a pinhole is pierced in the wide end of the egg. 3. The still chilled egg or eggs are placed, pinhole side up in the stainless egg cups and then placed in the pasta basket and lowered into the boiling water. 4. Allow the water to return to a low boil and set the timer for six minutes. 6. After six minutes, remove the steamer basket with the upright eggs. Promptly dunk them in a separate pot of chilled water for about twenty seconds. The short ice bath will help stop the cooking process and will cool

the eggs down to make them easier to handle. If using an eggshell topper, the entire shell is not removed before serving. 7. The top of the eggshell can be removed with an egg topper or tapped gently with a spoon to break a spoon sized opening in the top of the egg shell. The pin hole in the egg before boiling helps keep the chilled egg from fracturing, due to the sudden change in temperature, when it is suddenly immersed in boiling water. The escaping air bubbles are visible in the water, when the egg is covered with water. Cooking the egg in the egg cup keeps it from moving around in the pan and being cracked.

Egg toppers come in a variety of forms. Each device uses a different type of mechanical motion to remove the end of an eggshell. Some work like scissors, others drop a small weight against a circular blade that hopefully taps a smooth circle from the shell. Most require a little experimentation to get the feel of how much pressure to exert. The device pictured uses a spring to snap the cup shaped cutter against the top of the egg. Of course if eating a bit of eggshell is not a problem, the time honored method of gently tapping the shell with the bowl of a spoon is simple and also reveals the yolk nicely. . 30

French Styled Souffle Omelette aux fines herbes

The traditional French omelette is cooked quickly over moderately high heat often using butter or ghee. The exterior is not over cooked or browned and as Julia Child described it, is not "leathery". It is the skilled motions of the chef that keep the eggs moving in the pan that produce the desired doneness and texture. The resulting omelette has a creamy, curd like interior and a pale yellow exterior. It is

widely acknowledged that mastering the technique often requires cracking quite a few eggs. This alternate method allows the use of oils with a lower smoke point by using a lower initial stovetop temperature. Cooking is still completed in about a minute. The eggs are started at a medium temperature and then cooking is completed in the oven under the broiler. The pan size is important

because more cooking time is required when the egg mixture is deeper in a smaller pan. Two Egg Omelette serves 1 2 1

large eggs tablespoon ricotta or small curd cottage cheese tablespoons grated Gruyere cheese

tablespoon of safflower or walnut oil teaspoons of chopped fresh fines herbes mixture created by combining 1 tablespoon each of fresh chervil, chives, tarragon & parsley

Tools 1 a high heat resistant, slope sided non stick or stainless pan that flares from an 8" wide bottom to a 10" or more top edge, with an oven proof handle 1 wire whisk 1 heat resistant silicon spatula 1. Position the oven rack to the top position. Preheat the oven broiler to 400. 2. Rinse, dry, chop & combine the fines herbes. 3. Grate the Gruyere cheese. 4. If using cottage cheese break up the size of the curds with a whisk. It does not have to be smooth. 5. Combine the eggs with the ricotta or cottage cheese in a bowl and

whisk just until the egg whites no longer form strands. You do not want to add a lot of air to the mixture. 6. Add the fresh fines herbes. Mix just enough to distribute through the mixture. 7. Add the oil to the pan; use the silicon spatula to move the oil over the bottom and sides of the pan and preheat to a temperature slightly above medium heat on the stovetop burner. Do not allow the oil to smoke. 8. Pour the egg mixture into the pan. You should hear a soft sizzle not the popping or cracking sound associated with eggs coming into contact with hot oil. Allow it to sit without stirring for 15 seconds. You will see the edges begin to solidify. 9. Remove the pan from the burner, the eggs will still be very liquid, and set on the top rack of the oven under the broiler. Leave it undisturbed for between 45 and 60 seconds. Check to see if the eggs are cooked through by using and oven mitt to shake the handle of the pan back and forth. There should not be any fluid movement. If the mixture

still has some liquid spots, set it back under the broiler for a few seconds or cover with foil for a minute. 10. When the eggs are just solidified, while still in the pan, sprinkle the grated Gruyere cheese over the top and use the spatula to loosen the edge of the omelette from the sides of the pan. 11. Start to roll the omelette by folding the edge on one side of the pan and rolling it toward the center. Use the spatula to make sure the bottom of the omelette is loosened from the pan as you roll the omelette. The last edge can be folded from the opposite direction. 12. Tilt the pan up to slide it onto the serving plate. Garnish with the sprig of a fresh herb. Tips: Different stoves and ovens often cook at slightly different temperatures. If the exterior of the omelette is slightly browned, reduce the stovetop burner temperature just slightly. If the omelette sticks a bit to the pan as you are rolling it, but has no browning, add a teaspoon more oil and increase the stovetop burner temperature slightly. Resist over whisking or whipping the egg mixture. An air filled omelette cooks faster and has a texture similar to stiff shaving cream which resist folding. Overcooking the omelette on the 32 burner or under the broiler will also cause it to crack as you try to roll it.

Arugula Souffle Omelette pico de gallo This nontraditional souffle omelette blends a small amount of chopped arugula with the beaten eggs before cooking. The mature leaf of this ancient herb like green is alternately described as peppery, bitter, zesty or pungent, and known for its bite. However, the baby arugula leaves are milder in flavor and used frequently in salads with a mix of other greens. The cooking method is the same as describ-

ed for the preceding French styled omelette, except two teaspoons of chopped mature arugula leaves are used instead of the fines herbes, and the omelette is garnished with fresh pico de gallo. pico de gallo Serves 4 2 roma tomatoes 1/4 sweet onion 8 teaspoons chopped fresh arugula 4 teaspoons chopped fresh

cilantro jalapeno peppers

1. Coarse chop the tomatoes, cut the sweet onion smaller but not fine. 2. Carefully thin slice the jalapeno peppers, being careful not to get the juice on your hands. 3. Finely chop the arugula and cilantro 4. Put all the ingredients in a bowl and gently stir to combine without breaking the tomatoes. 33

Pasteurized Eggs Florentine Hollandaise, Pancetta & Wilted Spinach on a Parmesan Crisp Bowl This rich cousin to Eggs Benedict, features a Parmesan crisp, thin sliced pancetta and a creamy Hollandaise sauce over a lightly cooked egg. Thoughtfully ordering the preparation of the various components, will help get everything assembled and ready to serve at the same time.

Eggs Florentine Serves 4 Parmesan Crisp 12 ounces shredded parmesan

4 1 2-3 1/2

Hollandaise Sauce pasteurized egg yolks tablespoon water tablespoons lemon juice cup butter dash white pepper dash teaspoon salt

Pancetta 6 ounces thin sliced pancetta Steamed Spinach 6-8 ounces fresh spinach Steamed Eggs 4 large pasteurized eggs Tools 1 nonstick ceramic high heat pan 1 large steamer 1 double boiler

Pancetta 1. When you purchase the pancetta, have it sliced thin but not shaved at the deli. Deli purchased pancetta is safe to eat without cooking; however browning adds flavor and texture. 2. Heat the pan to medium. Lay the slices on the pan or griddle without overlapping.

2. Allow the cheese to melt slightly. Let it cool just enough to use a spatula to lift it and drape it while still pliable over a small dessert dish. Set it aside to cool.

Cook 3 or 4 minutes until tender crisp. 3. Drain on paper towels and set aside.

half of the lemon juice. Beat until foamy. 4. Place the mixture in the top of the double boiler and continue to whisk until it begins to thicken. 5. Remove the top sauce pan with the thickened egg yolks from the heat. Continue to whisk and very slowly begin to add all of the melted butter, the remainder of the lemon juice, the white pepper, and the salt. 6. The sauce can be kept warm briefly for the few minutes that the eggs and spinach are steaming, but should be used promptly for the best flavor, texture and safety.

Parmesan Crisp

Hollandaise Sauce

Steamed Pasteurized Eggs and Spinach

1. Preheat a nonstick pan to medium. Use 3 tablespoons per crisp. Scatter the parmesan in a rough circle or oblong in the heated pan. There should be more in the middle with less around the edges to give the lacey effect.

1. Melt the butter and set it aside. 2. In the lower sauce pan of a double boiler, heat a small amount of water to simmer. The water should not be deep enough to touch the upper pan. 3. Separate the egg yolks and whites. In a non reactive bowl, whisk together the water, yolks and one

1. Rinse the fresh spinach. Drain, pat dry and divide into four portions. 2. Boil 2 inches of water in the bottom pan of the steamer. 3. Oil or spray individual egg or dessert cups. Place the cups in the steamer basket.

4. Crack each egg into a cup. Place the spinach portions between the cups on the steamer basket. Place the tray with the egg cups and spinach over the boiling water. Cover and steam 3 Â˝ minutes. 5. Remove the steamer basket from the heat. The cups will still be hot so handle with tongs or a hot pad. 6. Place each steamed spinach portion onto a parmesan crisp. Lay a couple of pieces of cooked pancetta over the spinach. Slide each egg from its cup with a flexible silicone spatula onto the pancetta. Drizzle with the Hollandaise sauce and serve. Preparation as pictured on the cover Cook the pancetta as instructed. The parmesan crisp is cooled flat not shaped over a bowl. The spinach is tossed lightly in olive oil and only steamed for one minute. The eggs are steamed for 3 1/2 minutes and the dish is garnished with thin slices of red onion.

Smoked Salmon on a Bagel Cream Cheese, Tomato, & Red Onion Similar to the familiar lox and bagels, this easily assembled breakfast combo brings the flavors of salmon, cream cheese, tomato, red onion and capers together on a toasted bagel. Unlike lox, this salmon is not brined or salt cured. The smoked salmon pictured here is prepackaged and sliced.

Smoked Salmon Bagels serves 4 1

1 1 1 1 4

4 ounce pkg Wild Alaska Sockeye Smoked Salmon jar capers red onion large tomato pkg cream cheese seeded bagels

1. If the bagels are unsliced, slice them in half and lightly toast. 2. Cut the onion and tomato into thin slices. 3. Spread a layer of cream cheese on the bottom of the bagel. Add a slice of tomato, a slice of red onion and the smoked salmon. Garnish with capers if desired. 37

Sweet Potato Waffles Buttered Bourbon & Pecan Syrup with Whipped Cream & Mascarpone Topping This recipe is inspired by the many versions of sweet potato casseroles that are a favorite southern comfort food. Sweet potatoes, brown sugar, cinnamon and nutmeg combine with the sweetness of the syrup and the toasted pecans to provide a familiar down home flavor. It is not hard at all to understand why waffles are considered a breakfast treat but sometimes do double duty as a dessert. Early waffle irons were enthusiastically embraced by delighted cooks. With the advent of the electric maker, the waffles popularity was assured. A 9.5 inch waffle with 4 quadrants on the top and the bottom plates was used to make this particular recipe. While each maker varies somewhat on the temperature control, the temperature

is usually set between medium and high. Waffles 2 cups plain flour 1 tablespoon brown sugar 1 cup vanilla yogurt 1/2 cup milk 1/4 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 3 eggs separated 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 3/4 cup mashed cooked sweet potatoes 1/4 cup high heat oil for the grill Whipped Topping 1 cup mascarpone 1 cup whipped cream 2 tablespoon confectioners' sugar Bourbon Pecan Syrup 1 cup maple syrup

2 2

tablespoons bourbon tablespoons melted butter

Waffle batter 1. Separate the egg yolks and whites. 2. Set the yolks aside and whip the egg whites. Whip until stiff. Refrigerate the whipped egg whites while you mix the other ingredients 3. Thoroughly blend the yogurt, milk and mashed sweet potatoes. Add the 3 egg yolks and mix until smooth. 4. Add the flour, brown sugar, salt, baking powder, baking soda, cinnamon and nutmeg to the yogurt, milk, sweet potato and yolk mixture. Gently fold in the previously whipped egg whites. 5. Use a pastry brush or an oil sprayer to coat the waffle plates on the iron with oil. Preheat the iron to medium. 38

Spoon approximately 1/4 cup of batter onto each quadrant of the waffle iron. Cook for about 4 minutes. Adjust the cooking time depending on how hot your iron cooks. Tips: This is not a recipe to mix up the night before and leave in the fridge. However, the cooked waffles freeze and reheat well. Just make sure to place wax paper or parchment between the waffles before freezing. Whipped Topping 1. Beat the whipping cream until it forms soft peaks. 2. Beat the mascarpone until it is smooth and creamy. 3. Combine the whipping cream, mascarpone and confectioners' sugar and beat just until smooth. Store chilled until use. Bourbon Pecan Syrup 1. Toast the pecans in the oven at 325 for 4 - 8 minutes. 2. Combine the maple syrup and bourbon in a pan and bring just to a boil. Remove from the heat and add the butter and pecans. Stir to melt the butter and distribute the pecans. Serve warm.

Ricotta Pancakes Lemon Curd & Fresh Blueberries

Ricotta pancakes dusted with confectioner's sugar, drizzled with purchased or fresh lemon curd, & served with a dollop of whipped cream, ripe blueberries & fresh mint Whether you know this breakfast standard as griddle cakes, flapjacks, hotcakes, or batter cakes; any morning started with these homemade flat round cakes is special.

This recipeâ&#x20AC;&#x2122;s combination of ricotta, sour cream, eggs, sugar and flour makes up into a rich delight that by any definition is a hotcake. It is stand alone delicious all by itself. Add the tart flavor of the lemon curd,

the sweetness of the berries and the smooth texture of the whipped cream and you have the perfect enticement to fling back the covers and enthusiastically start the day. 40

Yield: 14-16 four inch pancakes Start to finish: 30 minutes Pancake batter 4 large eggs 1/4 cup sugar 1 cup Ricotta 1/2 cup sour cream 1 cup plain flour unsifted 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Toppings/Garnishes fresh mint whipping cream blueberries lemon curdpurchased as shown or prepared fresh 1. Separate yolks and whites of the 4 eggs. 2. Set the yolks aside and whip the egg whites, gradually adding the sugar. Whip until stiff. Put the whipped egg whites and sugar in the fridge while you mix the other ingredients 3. Thoroughly blend the ricotta, & sour cream. Add the egg yolks and mix until smooth. 4. Add the flour, baking powder, baking soda and salt to the blended cheese and gently fold in

the previously whipped egg whites and sugar. 5. Preheat the grill to medium. Spoon approximately 1/4 cup of batter onto the grill and cook for about two minutes and turn when the underside is golden but not dark. Flip it, cook an additional 2 minutes to lightly brown the other side. Adjust the cooking time depending on how hot your grill or pan cooks. Tips: This is not a do ahead recipe. The leavening action of the baking powder and baking soda starts once they are combined with the liquid ingredients. However, the cooked pancakes freeze and reheat well. Just make sure to place wax paper or parchment between the cakes before freezing. Fresh Lemon Curd 4 lemons 1 1/8 cup sugar 3 large eggs beaten 7 tablespoons fresh lemon juice-approx 3 lemons 1 tablespoon lemon zest-approx 1 lemon 6 tablespoons butter 1. Bring the water to a simmer in a double boiler. The water should

not be deep enough to touch the upper boiler. 2. Under running water; use a vegetable brush to scrub the lemons then rinse under running water. 3. Remove the lemon zest from two lemons. Remove only the yellow outer skin. Avoid cutting into the white membrane or pith beneath the yellow rind. It is bitter. 4. Cut all four lemons in half and juice them. 5. Combine the beaten eggs, the sugar and lemon juice in the top pan of the double boiler. Add the finely grated lemon zest. Continue to stir the mixture while it cooks and thickens to 170 degrees. 6. Remove from the double boiler from the the heat. Add the butter one tablespoon at a time. Allow each pat to melt before adding the next one. After the butter is added, pour the mixture through a fine sieve to remove the bits of lemon zest. 7. Store the lemon curd in a nonreactive container to thoroughly chill. Keep the curd refrigerated and use within a few days.

Buckwheat Flour Galettes Canadian Bacon, Swiss Cheese & Sunny Side Up Pasteurized Egg Anyone exploring the world of crepes will soon find that galettes are the more rustic French cousin to the thin, delicate pancake we have come to associate with the word crepe`. The galette is associated with the Brittany region of France and is served with different toppings. One popular variation is to eat it topped with Emmental cheese, ham and an egg which is cooked directly atop the galette and is sometimes only minimally cooked. The traditional galette is cooked pan size, which can be a challenge until the technique is mastered, and the four sides of the circle are folded over the ingredients to keep them contained. An egg is cracked over the assembled galette and cooks slightly while the galette finishing cooking.

The instructions for this version produce six, four inch diameter galettes that can fit on a typical grill and be flipped similar to traditional pancakes. These sunny-side up eggs are pasteurized. This ensures that no matter what level of doneness is preferred, egg safety will be retained. Serves 4 Buckwheat Galettes 1 1/4 cup buckwheat flour 3/4 teaspoon salt 1 2/3 cups water 1 egg plus 1 egg white 3/4 teaspoon salt 2 tablespoons butter for the pan Sunny side up Eggs 4 pastuerized eggs oil

Emmental cheese Canadian Bacon 4 ounces thin sliced Galettes 1. Mix together the Buckwheat flour, salt, water, egg and egg white. Refrigerate for one to two hours. 2. Preheat the non stick grill. Before cooking the galettes add oil or butter to the grill. 3. The batter is often described as being like melted chocolate, if it is too thick add a small amount of water. It will be thinner than traditional pancake batter. Using a measuring cup, pour 1/4 cup of the mixture in a circle onto the grill for each galette. The ring pattern will be visible after it is cooked.

Cheese slices 6 ounces sliced Swiss or 42

4. Cook for two minutes, flip and cook the other side for an additional two minutes. 5. Set the cooked galettes aside while the eggs are cooked. Sunny-side Up Eggs 1. Preheat a pan to medium heat and add butter. Allow it to melt and distribute it over the pan. 2. As you separate the white from the yolk on each egg, slowly pour only the white into the pan and allow it to coagulate and turn white. Place the yolk on top of the partially cooked white. 4. Once all four eggs are in the pan place a lid over the eggs and allow them to cook to the desired doneness. 5. While the eggs are cooking, plate the galettes topped with a portion of the Canadian bacon, a slice of cheese. Add the cooked eggs on top of the cheese and serve.

Sweet Potato Smoothie Coconut Milk, Pasteurized Egg & Orange

Sweet Potato Smoothie 1 1/2 cups cooked sweet potatoes 1 1/2 cups coconut milk 1 orange peeled & seeded 1/4 teaspoon orange zest 1 pasteurized egg 1/3 cup raw pecans dash cinnamon dash nutmeg 1 teaspoon chopped pecans

toasted marshmallow

1. Do this the day before. Bake the sweet potatoes for one hour at 350. Cool, peel, dice and freeze the potatoes. Also freeze 1 1/2 cups coconut milk into ice cubes. 2. Scrub and rinse the orange under running water. Remove the zest and dice 1/4 teaspoon. Cut a long strip for the

garnish. Completely peel and remove the orange seeds. 3. Place the frozen sweet potato and coconut milk cubes in the blender. Add the peeled orange, zest, pasteurized egg, pecans, cinnamon & nutmeg. Blend until smooth. Garnish with pecans, toasted marshmallow, orange zest and serve.

Blueberry Smoothie Blueberries, Almond Milk, Pomegranate Juice, Yogurt, & Chia Seeds Blueberry Smoothie 1 cup frozen blueberries 1/2 cup almond or coconut milk 1/2 cup frozen pomegranate juice cubes

1/2 1 1/2

cup vanilla yogurt tablespoon chia seeds teaspoon chia seed garnish

1. Combine the blueberries, milk,

pomegranate juice cubes, yogurt and the tablespoon of chia seeds. Blend until smooth. 2. Garnish with the 1/2 teaspoon of chia seeds.

Bloody Mary Smoothie This savory smoothie is inspired by the well known Bloody Mary drink; it adds just a bit of jalapeno and prepared horseradish to liven up the morning. Serves 1 Bloody Mary Smoothie 2 2 2

small fresh tomatoes small frozen tomatoes carrots

celery stalks with leaves 1/4 fresh jalapeno pepper 1/2-1 teaspoon prepared horseradish 1/2 lime juiced 2-3 dashes of bitters 1 pickled okra 1. Rinse and coarse chop the 4 tomatoes, 1 of the carrots and 1/4 of the jalapeno pepper.

Rinse and cut the other carrot in half lengthwise to use as a garnish. Wash the celery stalks garnish and put aside. 2. Place the coarse chopped vegetables in a blender along with the prepared horseradish, lime juice and bitters. Blend until smooth. 3. Pour the smoothie in a glass, garnish with the carrot, celery, and pickled okra.