Holiday Eggnog

It's that time of year....time for gingerbread, presents, mall parking chaos, and that quintessential holiday beverage: eggnog.  Barf.  Personally, I hate the stuff, but many people love it, and it fits in with this blog, so here's a recipe from a well-trusted source, Saveur magazine.

(taken from saveur.com )

SERVES 6

2 cups milk
3/4 cup sugar
Pinch salt
1 vanilla bean, split lengthwise
4 eggs, separated
1 cup bourbon
2 oz. dark rum
1 cup cold heavy cream
Freshly grated nutmeg 


1. Put milk, 1/2 cup of the sugar, and salt into a medium heavy-bottomed saucepan. Scrape seeds from vanilla bean into pan, then add pod. Heat over medium heat, stirring until sugar has dissolved, about 10 minutes.

2. Whisk egg yolks in a mixing bowl until pale yellow. Slowly whisk 1 cup of the hot milk mixture into yolks. Gradually add egg–milk mixture back into milk mixture in saucepan and cook, stirring constantly with a wooden spoon, until thickened, about 5 minutes. Strain into a large bowl and set aside to let cool. Add bourbon and rum, cover, and refrigerate eggnog until cold.

3. Whisk egg whites in a mixing bowl until frothy, then gradually add remaining sugar, whisking constantly until stiff but not dry peaks form. In another bowl, whisk cream until stiff but not dry peaks form. Fold whites and cream into eggnog. Pour into cups and sprinkle with nutmeg.

great name, great store

One of my all time favorite stores here in Toronto's Kensington Market, Good Egg sells a wide selection of general and specialty cook books, cooking supplies, specialty classes, and fun little knickknacks.

As the store says:

"Good Egg is a shop dedicated to those who like to eat."

If you live in Toronto, or plan on being in the area, definitely check them out.

FINALLY A NEW POST!

Whoa, it's been way too long!  Trust me when I say I've been insanely busy these past few months.  Too busy.  My right eye won't stop twitching...

ANYWAY!

If you know me, then you know I absolutely adore/respect/idolize Gordon Ramsey.  Yes, he is sort of a prick, but he's a prick who knows his stuff (which I think is a-ok). 

Here is a fantastic Gordon Ramsey video recipe for scrambled eggs, which my boyfriend and I have tried and swear by for the perfect, wet, fluffy scrambled egg.  None of that sad, Embassy Suites-esque greasy, heavy, overly saturated with Sysco crap eggs.  It's especially nice with chives, smoked salmon, and a few small dollops of goat cheese.  Enjoy!

food with eggs = happiness

Travis and I prowl the internet for food recipes all of the time.  And by all of the time, I mean way more than we should...

THAT being said, Travis found this **amazing** site based on David Chang's world famous Asian fusion restaurant, Momofuku.  In it, lucky reader, you can find all of Momofuku's recipes from Chang's cookbooks that the authors have all tried to make themselves.   TONS of them call for pork, and TONS of them call for eggs, all of which equals food heaven for people like myself.  

Some highlights:

Pan-Roasted Asparagus (way better than hollandaise)                                                    

  

Green Onion-Oil Deviled Eggs

Lychee Lime Mint Sorbet (no eggs, but it looks too good not to share)

茶碗蒸し = yum

When I was but a wee little Sus, my grandma "Mary" (aka Setsuko) would make me this amazing eggy dish whenever she happened to be visiting from California.  I LOVE this dish.  So tasty and simple, it warms your whole body with its protein-filled silky-smooth goodness. 

Here is a great version of the recipe from rasamalasia.com: 

Ingredients:

4 medium shrimp (or skip if you want it to be veggie)
4 gingko nuts (optional - I usually don't)
2 inch carrot
3 oz chicken breast (or tofu for the vegetarians)
1 teaspoon sake
1 teaspoon soy sauce
2 fresh shiitake mushrooms (thinly sliced, stalks discarded)

For the custard:

3 extra large eggs, beaten
2 cups water*
1/2 teaspoon dashi-no-moto (aka dried dashi pellets you add to water) (or equal amount of dashi stock)* (or veggie stock for the vegetarians)
1 tablespoon sake
1 tablespoon soy sauce
1/2 teaspoon salt
Water

*Ratio of eggs to dashi stock/water is 1:3. The above measurement of water is for reference only.

Method:

1. Blanch prawns and set aside. 

2. Cut the carrot slices into maple leaf shapes . Blanch in salt water and drain. 

3. Cut the chicken into small cubes and marinate in sake and soy sauce for 15 minutes.

4. Put all egg custard ingredients in a bowl and mix with chopsticks and strain into a bowl. 

5. Bring a steamer to boil and then set the heat to very low.

6. Divide the chicken, shiitake, prawns and carrots among four ramekins (or small oven-safe cups.  Think creme brulee cups). Divide the egg mixture among the ramekins. Put the scallion on top and cover each ramekin with aluminum foil. 

7. Steam on low heat for 15 minutes. Insert a tooth pick into the egg and if it comes out clear, it’s done.

the simple pleasures

Aside from eggs, I love noodles.  The two together?  Heaven.  Add a bit o' Korean spices, and make it quick and easy as hell to cook, and you've got complete happiness.  So, I thought I'd share with you, dear reader, one of my all time favorite simple pleasures: instant ramen with the perfect soft-boiled egg.  

Now, I cannot take credit for coming up with this perfect soft-boiled egg recipe...that goes to my lovely boyfriend, Travis.  But trust me when I say "perfect" - soft, cooked white, encapsulating the golden yolk waiting to ooze out.  The flavor, once released from the egg, adding a depth and richness to the instant noodle broth that will make you forget that it was ever labeled "instant".  

(However, I will add that buying a better quality instant ramen does make a huge difference.  I'm a big fan of the Korean ones - the spice makes the broth less salty.)  

What you need:

- 1 small pot

- 1 egg (per person)

- a timer

- water (duh)

1.) It is best to have both the pot of water for the broth/noodles and the pot of water with the egg (just enough water to cover the egg) started at the same time.

2.) Once the pot of water with the egg is boiling, start your timer for EXACTLY three minutes, as for the pot of water for the broth/noodles, add the broth and condiments first, but not the noodles yet, and lower the water to a simmer.

3.) After three minutes, take the pot of water with the egg off the stove and with cold water pouring into the pot, count for 30 seconds while pouring out the hot water slowly 

4.) At this point, throw the noodles into the simmering water and stir to make sure all of the noodles are cooking. 

5.) With the back edge of a butter knife, gently tap the top of the egg to form a ring of cracks.  Then, under slowly trickling cool water, CAREFULLY peel the egg and place it into the bowl you will use for the soup.  

6.) Pour the broth and noodles from the pot into the bowl with the egg, grab a soup spoon and some chopsticks, and enjoy!

my egg is a little overcooked here

ohmygod it's SPRING!!!!!

To celebrate, here's something that reminds me of Spring - quiche. 

I don't know about you, but I LOVE quiche.  So good, so fluffy, so light.

From Saveur Magazine (<3), Asparagus, Morel and Ramp Quiche.  The recipe calls for a brown rice crust (maybe a boo moment), but you can definitely substitute for regular pie crust.  

Asparagus, Morel and Ramp Quiche with Brown Rice Crust

(makes 6 servings)
Printable Recipe

Ingredients:
2 cups cooked brown rice
1/4 cup gruyere (grated)
1 egg
4 eggs
1 cup milk
1 cup gruyere (grated)
1/2 pound morel mushrooms
1/2 pound asparagus (cut into 1-inch long pieces and steamed)
3 ramps (chopped)
salt and pepper to taste

Directions:
1. Mix the rice, cheese and egg in a bowl.
2. Press the rice mixture into a pie plate, about 1/4 inch thick.
3. Bake in a preheated 450F oven until the edges and bottom just start turning golden brown, about 5-7 minutes.
4. Mix the eggs, milk, cheese, mushrooms, asparagus and ramps in a bowl and season with salt and pepper.
5. Pour the egg mixture into the pie crust.
6. Bake in a preheated 375F oven until golden brown and set in the center, about 30-35 minutes.

Deviled Eggs equal love

Oh deviled eggs, how I love thee. 

I found this simple, traditional, and delicious sounding recipe from Pinch My Salt.  If the picture is any way to gauge (aside from the recipe itself sounding great), I'd say this is a safe bet. 

I have made something similar to this recipe, but mine were nowhere near as intense and amazing sounding.  Star anise??  Chinese five spice??  Sriracha?? Holy yum.  Mine had wasabi and soy sauce, how lame.  You can find the recipe here at They Call Me Amber.  

Enjoy!

egg basics 101

“I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.”  - James Beard

There is something to be said about a perfectly cooked, ungarnished/untarnished egg.  The question is:  how do you achieve such an egg?  Well, if you need help cooking an egg, this link is for you. 

From blogchef.net, this post covers eggs done sunny side up, over easy, hard boiled, soft boiled, and poached, all with excellent and delectable looking photos.  

Enjoy!