Brown and Bubbly Pasta Egg Bake

Cooking the eggs only 7-8 minutes keeps their yokes bright and moist.  This is a variation of a larger dish we have made many times with tofu.  With the peas and eggs, there's plenty of protein in this vegetarian casserole.
1/3 lb small pasta (see Cook’s Note)
4 eggs
1/4 lb sharp Cheddar cheese, chopped or grated

White Sauce:
2 Tbsp butter plus 1 Tbsp canola oil
1/4 cup flour
2 cups milk
1/4 tsp coriander
2 tsp Dijon mustard
1/4 tsp garlic powder

1/2 cup frozen peas, defrosted
2 Tbsp chopped chives

Preheat oven to 425F. Bring 4 quarts water to a boil in a medium pot. Generously salt the water for the pasta. Gently add the eggs with a large spoon and then add the pasta. Swirl gently and allow the eggs to cook about 7-8 minutes. Retrieve them from the water with a slotted spoon and immediately place in a large bowl of cold water to stop the cooking.

Continue cooking the pasta until al dente, about 10-12 minutes or according to package directions. Add the peas during the last minute of cooking. Drain the pasta and the peas and set aside in the pot.

While the pasta cooks, make the white sauce. Cook the flour in the butter and oil in a saucepan for about 5 minutes, until fragrant. Add the milk, coriander, mustard and garlic powder and bring to a gentle boil, until thickened, whisking often. When thickened, adjust thickness with milk if necessary. Adjust seasoning with salt and pepper to taste.

Peel the eggs and quarter lengthwise. Now pour the sauce into the pasta mixture in the pot and stir in the chives and half the cheese.

Transfer the mixture into a medium casserole and nestle the egg wedges into the pasta mixture, leaving several exposed.

Top with the remaining cheese, cover the casserole with a top or some aluminum foil, and place casserole in oven.

Bake for 20 minutes covered. Reduce heat to 350F and continue cooking uncovered for about another 10-15 minutes, until brown and bubbly.

Serve with a salad or favorite vegetable side. Serves 4.

Cook’s Notes: You can use most any favorite pasta, but I like a small pasta for tis.  For example, you can use regular Elbow Macaroni or large Ditalini pasta. I used Ditalini Rigati No. 257 from Wegemans.

Artichoke and Bay Scallop Frittata

A frittata transforms ordinary ingredients into something extraordinary every time!
8 eggs
1/4 cup light cream or half-and-half

1 cup diced onion
1 clove garlic, minced
1 12-oz can artichoke quarters, drained
1/2 lb bay scallops
1/3 lb Monterrey Jack cheese, diced 1/4-inch
1/4 tsp dried crushed red chili flakes

Preheat oven to 400F.

Whisk together the eggs and cream in a medium bowl and season lightly with salt and pepper to taste.

Heat a dash of olive oil in an oven-going non-stick skillet. Add the onion and sauté for 3-5 minutes, until softened and aromatic. Add the garlic and cook another 2-3 minutes.

Add the artichokes, scallops and cheese to the skillet and spread out evenly. Pour the eggs over the mixture and heat over medium-high het for a few minutes. When the edges begin to firm up a bit, sprinkle on the chili flakes and place pan in the oven.

Bake for about 30-40 minutes, until the frittata is nicely browned. Remove pan from the oven and transfer frittata to a serving platter.

Serves 4.

Egg Foo Young

If you are interested in fusion cuisine, examine the world between the pre-Christ to 21st centuries.  To be honest, we have all been trading cooking secrets since we could communicate.  One of the very best life secrets to trade!

At my work all year we debate the design and competency of analytical laboratory instruments (ho hum).  But at our Christmas holiday party each year, we cook omelets (ho ho), for each other.  It's a great pleasure. You should see the lines.

In this, we realize and relish that everyone makes an omelet differently, so we take turns. And we share the diversity of flavors and approaches. For me, it is an expression of tolerance, across geographies and ages, which is paramount.

Actually, if you look internationally, you will find an incredible array of egg preparations, that are, really, an omelet as a preparation or another.  Enjoy and let tolerance guide you.
Gravy:
2 cups chicken broth
1/4 cup hoisin sauce
1 Tbsp fish sauce
1 Tbsp soy sauce
2 Tbsp sherry
1 Tbsp Sagyejeol Ssamjang Korean bean paste, or Gochujang Korean bean paste, or miso
1-1/2 Tbsp corn starch dissolved in 3 Tbsp water

5 oz fresh skiitake mushrooms, sliced
1/2 red pepper, finely diced

6 eggs
2 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp seasoned rice vinegar

2 cups very finely sliced cabbage
12 shrimp, peeled, de-veined and cut into thirds

Thai basil leaves for garnish (optional)
2 green onions, sliced, for garnish

Mix all the ingredients for the gravy except the corn starch and water together in a medium pot. Whisk together well as you bring to a gentle boil. Whisk together the cornstarch and the water in a small bowl, and pour into the gently boiling gravy. Whisk together to thicken for about 1-2 minutes. Turn heat to very low, and cover.

Meanwhile, sauté the mushrooms and the red pepper in a dash of canola oil. Here I used the long skillet I will use to cook the egg foo young, and cooked them separately.

While the veggies are cooking, mix together the eggs, cornstarch, soy sauce, and rice vinegar together in a medium bowl. Add the cabbage, shrimp and tip in the mushrooms and red peppers. Stir.

Heat a long or large non-stick skillet with some canola oil. Tip in about 2 ladle spoons of foo young mixture, enough to make about a 5-inch cake.

You could do these in two medium non-stick skillets as well. Allow foo young to brown over medium heat.

When the first side is nicely browned, flip and cook the other side another minute or two. Set aside and keep warm under aluminum foil as you cook the remaining pieces.

Serve drizzled with thickened gravy and garnished with Thai basil if you have it, and/or sliced green onions. Serves 4.

Bird Rock Chorizo and Sweet Potato Frittata California

Breakfast at Bird Rock - I hope you can experience the wonders of a Pacific morning; fresh, cool, with so much to do before you at last put the country to bed.

Pacific morning, La Jolla

At our wonderful AirBNB in La Jolla, we experienced everything it takes to have a great break for Thanksgiving on the West Coast.  Warm weather, kayaking with dolphins, situated only a walk to the shore, with an excellent, well-stocked kitchen!  What a joy, as a break from traditional East Coast Thanksgiving at home.

Everybody arrived for the weekend before Thanksgiving - so feed them!  Always consider frittata.  Almost anything goes and it can be made fast - as long as you get up a bit early and set the coffee going!  We were west Coast, and so close to Mexico - definitely doing chorizo.  And our hosts had a fantastic herb garden, thriving on Thanksgiving; so, fresh lemon thyme and dill - oh thank you wonderful hosts!
1 small sweet potato, peeled and cubed 1/2-inch, about 1-1/2 cups
1/2 purple Bermuda onion, diced, about 1 cup
1 red chili, diced

10 oz fresh baby portobello mushrooms, cleaned and coarsely chopped
1 Tbsp fresh lemon thyme, minced
1/4 lb fresh chorizo, uncased
5 oz fresh baby spinach leaves
3/4 cup grated cheese (I used a ‘Mexican Mix’)

8 eggs
1/4 cup half and half or light cream (or heavy!)
1 Tbsp fresh dill (optional)

Fresh guacamole, about 2 cups, for garnish

Preheat oven to 400F. Toss the sweet potatoes into a large even-going non-stick skillet with a dash of olive oil. Sauté for about 6-8 minutes, until they begin to brown and soften. Add the onions and the chili and continue cooking for about 5-6 minutes, until everything becomes very fragrant.

Add the mushrooms and increase the heat. Sauté while mixing well to allow the mushrooms to release what water they will and brown up a bit - about another 8-10 minutes.

Set aside in a bowl.

Add the chorizo to the skillet and brown up for about 5 minutes.

Add the reserved veggie mix back to the skillet and then add the spinach. Mix with tongs as the spinach wilts, about another 3-5 minutes.

Beat together the eggs cream and dill. Toss the grated cheese over the veggie mix.

Pour the eggs over the mix on medium-high heat. Let the eggs cook a bit; you can stir gently once or just let it be - see Cook’s Note. But let the eggs cook enough such that they begin to define a clear (slightly browned) border on the skillet.

Advance the skillet to the oven and reduce to 375F. Allow to cook for about 15-20 minutes, watching carefully until the frittata is puffy and no liquid sectors remain. I would err on the undercooked side as the eggs will continue to set on the counter-top. Remove from oven and allow frittata to settle about 5 minutes, at least. It will sit for as good 30 minutes or more if you have guests - relax - and it will be wonderful.

Serve with favorite fresh guacamole.  Serves 4-6.

Cook’s Note: In this preparation I did not (have the time to) stir the eggs into the veggie mixture very much at all, so the eggs rose on top, soft and beautifully light as a feather, on a moist base of veggies and chorizo. The more traditional initial stirring should produce an equally wonderful, but perhaps slightly different result. Oh - the art of cooking!

Bird Rock, La Jolla, California

Oeuf et Bon Pain Casserole

Single serving casseroles have a certain personalized quality I love.  And casseroles in general have a warmth and comfort appreciated by most family and friends.  Add a French accent and you might just have a winner.

Here I use fresh bread (ready NOW) instead of the oft-used day-old or 'pain-perdu' available only the day after you are actually on the line to produce dinner!

Bread and water won't cut it - but bread and eggs make a great base for a welcoming, soothing dish.  ...one that you might well have ingredients for on-hand already - what a gift; just open the 'fridge and get cooking...

Missing something?  Improvise!
6 eggs
3 cups cubed good bread
2 Tbsp butter
1 clove garlic, finely minced
2 cups baby spinach leaves
1/4 lb good aged cheddar cheese, cubed 1/4-inch, about 2/3 cup
2 green onions, sliced
Favorite hot sauce (I used Texas Pete's)
4 Tbsp panko crumbs
1/2 lb mozzarella cheese, diced 1/4-inch, about 1-1/3 cup
2 plum tomatoes, sliced

Sauce:
2 Tbsp butter plus 1 Tbsp canola oil
1/4 cup flour
2 cups milk
1/2 tsp salt
2 tsp Dijon mustard

Preheat oven to 400. Place eggs in a medium pot and just cover with cold water. Bring water to a boil and cook 8 minutes over a gentle boil. Drain eggs and fill pot with cold water.

Meanwhile, melt the butter in a large skillet. Gently brown the bread in the butter, tossing often for about 5 minutes. Add the garlic and cook 1 more minutes, stirring often.

Make the sauce. First melt the butter in the canola oil in a small sauce pan. Add the flour and whisk for about 2 minutes as the mixture bubbles. Add the milk and bring to a gentle boil, whisking every so often. Add the salt and mustard. Cook until well thickened and remove from heat.

Peel the eggs and quarter lengthwise. Place a quarter of the spinach in each of four oiled mini casserole dishes. Distribute half the bread cubes among the dishes. Nestle six quarters of egg in each dish among the bread cubes. Sprinkle a quarter of the cheddar on each dish followed by about a tablespoon of the green onions (you should be able to reserve about 2 Tbsp of the green tops for garnish). Season with hot sauce to taste.

Now distribute the white sauce evenly among the 4 casseroles, covering the egg and bread. Sprinkle 1 tablespoon pano crumbs on each casserole followed by a quarter of the mozzarella on each.

Top with 3-4 slices tomato and garnish with remaining green onion slices.

Bake uncovered for about 30 minutes, until brown and bubbly.

Serves 4.

Dilly Cream Cheese Omelet with Field Mushrooms

We've been really busy at work lately, but that's no excuse for not eating well.  Whip up a simple omelet anytime you're crunched, and you'll be happy you did.  Remember, the French consider an omelet a lunch or dinner dish - they would never consider it for breakfast.  So you're cool having it for dinner.
10 oz fresh mushrooms, sliced (I used mixed field mushrooms)
1 Tbsp butter

4-6 eggs, depending on size and hunger level
2 Tbsp cold water, divided
6-8 slices or wedges cream cheese, about 4 oz
Dash dried dill, about 1/4 tsp in total, divided
Salt and pepper to taste

First brown the mushrooms in a hot wide skillet. Allow them to sizzle loudly and release any water they will. Add the butter, turn down the heat and allow them to brown and flavor nicely. Set aside in a bowl.

Meanwhile, work on omelets. You can do both together (if you are skilled) but you should probably do one at a time. For each omelet, whisk 2-3 eggs in a small bowl to blend well. Add the salt, pepper and half the dill and mix well.

Heat an 8-9 inch non-stick skillet to high heat and spray with oil or add a tab of butter. Let the pan heat almost to smoking and then pour in eggs. Quickly swirl the eggs about the pan to distribute evenly to let eggs set just a bit; you should see a cooked ring form around the edges. Gently tilt the pan and pull edges in towards the center with a plastic spatula. Allow uncooked eggs to fill in the empty spaces you create. Work your way around the omelet to create many, many folds. Keep the medium heat high and work attentively. Never walk away from a cooking omelet!

When most of the egg liquid has been used up you should still see a very wet top surface. Turn heat down to the lowest possible setting. Lay half the cream cheese wedges on one half of omelet. Top the omelet half with the cheese with half the mushrooms. Cover and cook undisturbed for one minute.

Remove from heat and uncover. Tilt omelet half without the topping uphill from other half. Slip a thin plastic spatula underneath the top half and quickly fold over the filled half. This is a deliberate action and should not be done meekly, or you could end up with a half-folded omelet. Be bold, you'll do fine. Then with gentle shaking, slip the omelet onto a plate.

Makes two omelets.

Spinach Feta and Leek Frittata

Here is a memorable dish suitable to mark the uniqueness of a leap year.  I think it would be difficult to go wrong with this because there are so many variations possible.  How bad could eggs and cream baked with veggies, cheese and whatever fun stuff you have lying around the kitchen, be?  Truth be told, this frittata pictured below was made with oven fries leftover from a family reunion dinner the night before - especially good if they were sweet potato oven fries - try it; I swear you'll like it.
6 eggs
1/4 cup half and half
1/2 tsp salt
freshly ground black pepper
about 1/4 tsp freshly grated nutmeg

1 leek, trimmed, cleaned and sliced
2 cloves garlic, minced
2 Tbsp sundried tomatoes packed in oil, chopped
1 large Russet potato, cleaned (or leftover potatoes)
1 5-oz fresh bag baby spinach leaves

1/2 cup feta cheese, coarsley crumbled
1/2 cup cheddar cheese, diced 1/4-inch
1/4 tsp dried dill weed
Grated parmesan cheese, optional
8-10 grape tomatoes, sliced in half, optional

Pierce the potato with the tines of a fork all over. Cook in a microwave about7-8 minutes, turning at least once, until the plato is cooked through. Remove from the microwave with a towel, and wrap with towel. Set aside.  Otherwise just bring whatever leftover potatoes you have to room temperature.

Meanwhile, preheat oven to 375F. Whisk together the eggs and half and half. Season with salt, pepper and nutmeg.

Cube the potato into about 1/2-inch pieces. Sauté the leeks in a dash of olive oil and 1 Tbsp water in a medium-sized (10 inch) oven-going non-stick skillet. Cook until all the water is evaporated and the leeks soften but do not brown and burn, about 10 minutes. Add the garlic, sundried tomatoes and potato and cook another 3-5 minutes. Remove leek mixture to a bowl and set aside.

Add the spinach to the skillet cook down until the spinach all wilts down and releases all the water it will. Cook until most all of the water is evaporated, about another 5 minutes. Return the leek mixture to the skillet and food together gently. Scatter the cheeses about the skillet and pour in the eggs. Sprinkle on the dill. Heat frittata over medium heat just until the edges begin to cook through and solidify. Garnish with sliced tomatoes and parmesan cheese, if desired

Place skillet in oven an roast for about another 20 minutes until the frittata is cooked through to the center. It will puff up considerably, but will settle down as it cools.

Remove from the oven when cooked and allow to sit for about 10 minutes. Slide to a serving platter and slice.

Serves 4.

Pain Perdu Casserole

Take it from the French - never discard old bread - bake it into a nice casserole!
1 lb ciabatta or other bread loaf, 1 day old, cubed 1-inch, 8 cups
1 brick extra firm tofu, cut into small cubes
2 leeks
2 cloves garlic
5 oz mixed greens
10 oz mushrooms, sliced
2 tsp fresh lemon thyme, chopped (or 1/2 tsp dried)

1/2 lb Gruyere or Jarlesburg cheese, grated

8 eggs
7 oz creme fraiche or sour cream
2 cups half and half
1/4 cup grated Parmesan cheese
dash crushed red pepper flakes
about 1/2 tsp grated nutmeg
1 tsp dried dill weed

Preheat oven to 350F.

Sauté the mushrooms in a dash of olive oil, over high heat without stirring until they give up some of their water. Stir and cook until the mushrooms are browned and have released what water they will. Set aside.

In the same skillet, sauté the leek in a dash of olive oil and 2 Tablespoons water. Cook until the water is evaporated. Add the garlic and cook another 3-5 minutes, until the leeks are soft and the garlic is fragrant. Add the greens and stir fry until they wilt and release their water. Simmer to dry the greens out, about 5 minutes.

Grease one 9x13-inch casserole or two smaller ones. Lay half the bread and all the tofu on the bottom of the casserole.

Scatter the greens, mushrooms and half the Gruyere cheese on top.

Cover with the remaining bread cubes and Gruyere cheese.

Whisk together the eggs, creme fraiche, half and half, Parmesan, red pepper flakes, nutmeg and dill. Season with a dash of salt and black pepper. Pour egg mixture evenly over the bread mixture. Shake the casserole to distribute everything evenly.

Cover with plastic wrap and allow the bread to soak up the liquid for at least an hour, or even better, overnight in the refrigerator.

Remove casserole from the refrigerator and allow to come to room temperature. Spray bread cubes lightly with a just bit of oil. Bake for about 50-60 minutes, until the custard is well set and the bread cubes are nicely browned.

Serves 6-8.

Frittata with Tomatoes and Sage

When old friends come to visit, with fresh eggs from their own chickens, and when they hand them to you, and they slip from your hand, and drop to the driveway, and you break half of them - quick, make this frittata.

With a base crust of well-browned potatoes, this frittata resembles a Spanish potato tortilla at its base.  Fresh veggies hanging around - here I used orange pepper, zucchini and spring onions - add a sweet, slightly crispy note.  A good cheese lends depth, and comfort.

Breakfast, brunch or dinner.  Just remember, you have to break a few eggs to make a frittata!
8 eggs, broken
1/4 cup half and half or light cream

4 small (lime-sized) or 2 large potatoes (about 3/4 lb), washed
1 orange pepper, diced
4-6 large green onions, sliced, about 2 cups
1 zucchini, diced
1 Tbsp fresh oregano, minced

1/3 lb herb-garlic cheddar cheese (or other favorite cheese), diced
1 large fresh, ripe tomato, sliced into 6 slices
6-8 fresh sage leaves

Prick the potatoes with the tines of a fork several times and microwave for 1 minute. Turn the over and microwave another minute. Meanwhile, heat a few tablespoons of olive oil in a large (10-inch) oven-going non-stick skillet. Carefully slice the potatoes thickly (about 1/4-inch) and place in the skillet. Cook over medium heat for about five minutes, shaking often. Allow the first side of the potatoes to brown well, then flip. Cook the other side for about the same amount of time, until it is browned as well.

Meanwhile, in a separate skillet, sauté the pepper, onions and zucchini in a bit of olive oil. Add the oregano after about 5 minutes and continue cooking until the potatoes are browned.

Preheat the oven to 375F. When the potatoes are done, shake them to form a single layer (crust) on the bottom of the skillet. Distribute the sautéed veggies evenly on top. Then scatter the cubed cheese over them.

Whisk together the eggs and the half and half. Salt and pepper to taste. Pour the eggs over the veggies in the skillet and turn on to medium-high.

Lay the tomatoes on top of the eggs, and top with the fresh sage leaves.

Allow the eggs to set a bit, gently running a spatula around the edges, lifting the frittata up gently, a bit, and allowing the eggs to run in underneath.

After the eggs have set well around the edges. Bake in the oven to finish off the frittata, for about 15 minutes, or until the eggs have set and the frittata is nicely browned.

Using a spatula, gently coerce the frittata out of the skillet onto a serving platter.

Serves 4.

Frittata of Kale with Sweet and Purple Potato

Traveling in China, I was often served purple potatoes; I had no idea they were so popular.  But here in the United States, they seem to be a delicacy, but on the rise.  I like them for their sweetness and color - they must have antioxidants.  As Michael Pollen says - eat lots of color!
1 medium sweet potato, peeled, cubed to 1/2 inch; about 1-2 cups
2 purple potatoes, peeled and diced, about 1-2 cups
1 medium onion diced
6 cups chopped kale
3 cloves garlic, minced
1 red Serrano chili, diced
8 eggs
1/2 cup half-&-half or light cream
1/4 lb Monterrey Jack (or other) cheese, diced
Fresh grated nutmeg; just a bit
2 Tbsp fresh chive, minced

Preheat oven to 375F. In a large oven-going non-stick skillet, sauté potatoes and onion for about 15 minutes in a bit of olive oil.

In another large skillet, heat the kale with a tablespoon olive oil and 2 Tablespoons water.  Cover and cook on low heat for about 10 minutes, stirring every so often.  Then remove the top and let the kale dry out a bit, being careful not to burn the kale.

Whisk together the eggs, cream, chives and nutmeg. Salt and pepper to taste. Toss the kale with the potatoes in the pan and turn heat to medium-high. Add eggs to pan and let eggs set a bit. Lift eggs and tilt pan to redistribute uncooked egg. Distribute cheese evenly into uncooked egg.

After eggs have set just a bit, and you can see steam bubbles coming through the egg surface, place in oven and bake for about 10-15 minutes.  Finish under the broiler to brown up just a bit, if necessary.

Serves 4.

Huevos Rancheros con Chorizo

After living in Colorado for many years, I have become hooked on the southwestern style of cooking eggs with chorizo and serving them over toasted tortillas.  You could also wrap the eggs in a soft flour tortilla, if you like, and serve egg tacos.  Either way, make sure you get out your favorite hot sauces and salsas.
8 eggs
4 links chorizo sausage, sliced
2 avocado, peeled and sliced
1 red pepper, diced
1 jalapeño pepper, diced
2 cloves garlic, sliced
2 green onion, sliced
8 soft corn tortillas
favorite salsa and/or hot sauce

You'll need a large skillet, a small skillet (definitely not non-stick) and several small non-stick skillets to pull this off.  Toss the peppers, garlic and sausage in the large skillet with a dash of oil and sauté those puppies until the sausage browns and the peppers soften up a bit.

Meanwhile toast the corn tortillas dry in a skillet over high heat for about 30-60 seconds per side, just to brown the edges and form a few browned spots throughout the surface of the tortilla.  Its easy to burn them - so watch them carefully.  Set the tortillas aside, wrapped in a clean dish towel, or better yet, in some aluminum foil in a warmed toaster oven.

Now the eggs.  I like to use several small non-stick skillets to fry my eggs; two per pan.  First distribute a quarter of the sausage and pepper mixture in a ring around  one of the pans and crack the eggs into the center of the ring.  I cover the eggs as they begin to cook, so the tops cook over as well.  Cook them to taste.

Assembly - lay two tortillas on each of four plates.  Carefully slide two eggs and their sausage companions onto the tortillas.  Garnish with avocado slices and your favorite salsa and/or hot sauce.

Serves four.

Cook's Note: Many people put some grated cheese - say Monterrey Pepper Jack or Cheddar, on top of the eggs before covering.  This is indeed fantastic, and totally up to you.  I like them either way. If you want to cut back of cheese, top them with cilantro - very southwestern.

Quiche of Caramelized Brussels Spouts, Onions, and Tofu with a Pecan and Flax Seed Crust

This is a great vegetarian offering for a festive feast such as Thanksgiving.  No kidding, caramelizing Brussels sprouts makes them as sweet as caramelized onions.  Never boil Brussels sprouts ever again!  For 2 quiches

Flakey flax and pecan pie crust (two crusts):
1/3 cup pecans
2 cups all purpose flour
1 cup whole wheat flour
1 Tbsp ground flax seed (or wheat germ)
1 tsp dried dill weed
2 tsp salt
1 1/2 stick butter, sliced and placed in freezer for 10 minutes
8-10 Tbsp ice water

10 eggs
1 1/2 cup milk

16 oz. Brussels sprouts, sliced
2 Tbsp butter
2Tbsp olive oil
1/4 tsp red pepper flakes

2 large Vidalia onions, thinly sliced
2 Tbsp butter
2 Tbsp olive oil
2 fresh tomatoes, thickly sliced

1/4 lb cheddar cheese (ideally with herbs), grated
1/4 lb Monterrey Jack cheese (ideally with jalapeño pepper), grated
14-oz brick extra firm Tofu, well drained and cubed

Prepare the dough for the crust.  In a food processor, grind the pecans to a fine powder.  Add the flour and flax seed, dill and salt.  Pulse together to mix well.  Add the butter and pulse to form a coarse meal.  With the processor running, ad the water a few tablespoons at a time until the dough just balls together.  Stop processing immediately.  Divide crust into two separate pucks, wrap in plastic wrap and refrigerate crust.

Preheat oven to 400F.  Beat eggs together with milk.  Season with salt and pepper to taste. Set aside.

Meanwhile, caramelize the Brussels sprouts  in the butter and oil  in a large skillet by cooking over very low heat for at least 30-40 minutes. Sprinkle in the red pepper flakes half way through cooking.   Do the same for the onions. Stir both vegetables very often - watch carefully to be sure they do not burn.

Meanwhile, roll crusts out to size of quiche dishes. Lay onto buttered dishes and trim edges.

Combine onions and Brussels sprouts into a single pan.  Heat 2 Tbsp olive oil over high heat in the other pan.  Add the tomato slices and caramelize the tomatoes for several minutes.  Flip and brown the other side.

Distribute the onion/Brussels sprout mix evenly between the two crusts.  Distribute the tofu and cheeses among the two pies evenly.  Pour half the milk/egg mixture in one and then the remainder in the other crust.  Lay the tomatoes atop each of the pies.  Bake for about 30 minutes.

Huevos Diablo - Spicy Devild Eggs with Avocado

We love deviled eggs, and they are so straightforward to make - but don't overcook the egg or you will have tough whites and green, sulphurous yokes - yuk. This approach to lightly cooking the egg is from Jacques Pépin - a master egg cooker. Lots of other things go well with deviled eggs - like chopped cooked shrimp, capers or maybe chopped mini dill gherkins. Use a good mayo and feel free to add a robust curry powder - always welcome.12 eggs
1 ripe avocado
1/2 tsp chili powder
1 tsp Tabasco or other hot sauce, or to taste
1/2 tsp dill
Salt and freshly ground pepper to taste
1 Tbsp lime or lemon juice
1/4 cup good real mayonnaise

Bring 6 cups water to a boil in a pot. If you have one, use a push pin a pierce a tiny hole in the platter side of each egg. Submerge eggs in boiling water, return to a boil, reduce to just under a boil and start timer for 10 minutes. Eggs cooked this way keep a soft white and the yoke is still moist, never dry and green and sulfurous.

After 10 minutes, remove eggs from heat, drain hot water and refresh with cold water. Ad a few cups of ice If possible,otherwise change the water a few times to cool the eggs down as fast as possible. Drain the water and shake the pot to crack the eggs. Peel the eggs and slice in half lengthwise. Flick the yolks out into a small bowl and add everything except the avocado. Set egg whites aside. Using a fork, whip everything together to make a fairly smooth filling.

Cit the avocado in half lengthwise. Remove the pit and skin. Dice carefully into 1/4-inch pieces. Gently fold avocado into yolk filling. Carefully spoon filling into egg whites, distributing evenly. ,place yolks on a serving platter and sprinkle with additional chili powder.

Eggs in a Nest

This is a really fun, novelty presentation of an egg - for those with nothing better to do :-) ! Similar in ways to the 'oeufs a la neige' desert our mother used to make, it is an egg yoke baked in a beaten egg white nest. But its savory, not sweet. This is adapted from Egg Nests by Elise Bauer in her wonderful blog, simplyrecipes.com

Elise found it in a book "La Cuisine est un Jeux d'enfants" - "Cooking is Child's Play" - our daughter and I can attest that this is true! 

2 eggs
¼ cup grated Cheddar cheese

Preheat oven to 450. Prepare a jellyroll baking sheet with either a silicone baking pad or by heavily buttering the sheet - we used the butter approach. Carefully separate the yolks from the whites and place each yoke carefully in a small ramekin or cup without breaking them. Whisk the egg whites (preferably with a blender) until whites are stiff. Gently fold in the cheese.

Carefully divide the egg whites in two and make two mounds on the jellyroll sheet. With a spoon, make a crater in the center of each for the yoke (that goes in later). Bake for 3 minutes. Gently tip one yoke into each crater and bake another 3 minutes. Gently remove egg nest from sheet and transfer to a plate.

Cook's Note:   We did not use any salt in the egg white, as we found the cheese was salty enough.

Cooking Orange

Frittata of Sweet Potato, Butternut Squash and Carrot, etc.1 medium sweet potato, peeled, cubed to 1/2 inch; about 2 cups
2 cups butternut squash, cubed 1/2 inch
1 medium zucchini, diced
1 large or 2 small leek, trimmed, washed and diced
3 cloves garlic, minced
Dash red pepper flakes
8 eggs
1/2 cup half-&-half or light cream
1/4 lb Gruyere or Swiss cheese, diced
Fresh grated nutmeg; just a bit
1/2 tsp dried dill weed

Preheat oven to 375F. In a large oven-going non-stick skillet, sauté potato for about 5 minutes in a bit of olive oil. then add squash and zucchini and cook for another 15 minutes, or just until the squash softens. Remove to a bowl. Sauté the leek for about 10 minutes then add the garlic and pepper flakes. Cook for another 2-3 minutes.

Whisk together the eggs, cream and nutmeg. Salt and pepper to taste. Return all veggies to pan and turn heat to high. Add eggs to pan and let eggs set a bit. Lift eggs and tilt pan to redistribute uncooked egg. I tend to pull in the eggs to the center of the pan like an omelet. Distribute cheese evenly into uncooked egg and sprinkle with dill.

Bake for about 15-20 minutes, until well browned.