Looking forward to cooking out of my buddy Kathryn Ireland's new book. I have a really good Sneeky recipe in there.
Today is National Egg Day and let's be honest; every day should be National Egg Day! I love eggs! On this day I'm sharing one of my favorite childhood recipes, the Soft Boiled Egg. As a kid this was my favorite breakfast. I liked that my mom put my soft boiled eggs into little egg dishes and I cracked the egg open myself with the back of my spoon which she showed me how to do, and then added a little salt and pepper. To this day I eat soft boiled eggs. Once a week my neighbor Bella makes me soft boiled eggs while she tries to teach me French. Bella adds her own twist by serving the eggs with matzoh she has burnt on her gas stove with fresh sweet cream butter. I love to dip the matzoh into the egg yolk.
SOFT BOILED EGG
- 1 egg
- Potato bread or matzoh
- Use a pin or sewing needle to poke a hole in the bread end of each egg. Place each egg into a small saucepan of gently boiling water. [each egg? I thought there was only 1 egg used]
- Cook for 3 to 4 minutes and drain.
- Run the egg very briefly under cold water, crack the top part of the egg, [what do you mean by this?] and place it in egg cup.
- Toast the slices of potato bread and spread them with salted butter. Cut the toast into strips and serve warm with the soft-boiled eggs.
Patty P’s French Coffee Cake
When I was growing up in Connecticut I knew it was Sunday or a holiday when this cake was brought out. My husband and my friend Leslie love this cake today.
- 2 stick unsalted butter
- ¾ cup light brown sugar
- ¾ cup white sugar
- 5 whole eggs
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 package vanilla Jello or Kroger pudding
- 1 cup sour cream
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 cup chopped nuts (walnuts or pecans) or 1 cup oatmeal
- 1 cup brown sugar
- 2 tsp cinnamon
Preheat oven to 350˚. Cream together butter and sugar until light and fluffy. Add eggs one a time beating well after each addition. In a large bowl whisk together: flour, baking powder, baking soda, salt, vanilla pudding. Add dry mixture alternately with sour cream to the wet mixture. Add vanilla and almond extract. In a small bowl mix nuts or oatmeal, brown sugar and cinnamon. Grease a tube pan or bundt pan with Pam. Pour half the batter into a pan. Put half of the topping over the batter. Finish with the remaining batter and sprinkle with the rest of the cinnamon mixture. Bake for 50 to 60 minutes (depends if it is a heavy pan or if your oven temperature is about right). Stick a skewer in to test if it is done or push gently with your hand. If it springs back it is done. Let it cool in the pan for an hour or more. Take out and wrap in foil or place on serving piece.
BLUEBERRY BUTTERMILK PANCAKES
I always used to ask”what are we having for breakfast on a Friday night.” I always new it wold be something yummy but blueberry pancakes were my favorite…….My mother would melt the unsalted land o lakes butter and heat up the Vermont maple syrup. Yes, I practically licked the plate …….
- 1/2-stick butter sliced into roughly tbsp portions or cooking spray
- 2 cups all-purpose flour
- 1/2 cup sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/8 cup cinnamon
- 2 1/4 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
- 4 large eggs
- 2 cups blueberries
- 1/2 stick butter sliced into roughly tbsp portions or cooking spray
Sift the dry ingredients into a large mixing bowl. In a separate bowl, whisk the buttermilk, eggs and butter. Add the wet mixture to the dry ingredients and stir just until incorporated. Batter should be slightly lumpy. Carefully fold the blueberries into the batter. Batter may be stored, covered, in the fridge for up to twelve hours.
Heat a large skillet over medium heat. Add a portion of butter or cooking spray to pan. Use a 1/4 cup to drop batter into pan leaving at least two inches between pancakes. Cook on first side until small bubbles on the upper surface start to pop and edges are smooth or set, about 2-3 minutes. Using a spatula, turn the pancakes and cook on the second side until golden brown—the second side will not take as long to cook as the first. It may be necessary to adjust the temperature to get a nice golden brown pancake that is cooked thoroughly,
- 2 tblsp balsamic vinegar
- 3 tblsp olive oil
- coarse salt and ground paper
- 2-3 bunches of arugala, stemmed, and washed well
- 1 lb of mozzarella
- 8 slices prosciutto
- 1 package dried figs, stemmed removed
I've always been a big fan of tequila but even more so in the summertime. Yesterday I posted to my Facebook a picture of my dinner, Tequila Salmon, and I got tons of requests asking for the recipe. Your requests have been answered! Here is the recipe along with a great tequila sneeky to accompany it!Read More
Every day should be a Veggie Day but considering today's the National Holiday I thought I'd share a recipe which makes vegetables the star! Ratatouille is a great dish which is so easy to make but can look so elegant. You can make it with ingredients you have on hand and can substitute in whichever veggies you prefer.
- 1 pound mixed grilled vegetables (cucumbers, peppers, onions, zucchini, and eggplant)
- 3 tablespoons Chinese marinade
- 1 clove garlic
- 1 tablespoon minced ginger
- 1 teaspoon sesame oil
- Salt and freshly ground pepper to taste
- 2 packages of Wasabi rice crackers or any other rice cracker
- Mince all the vegetables fine or combine ingredients and pulse a few times in a food processor; do not over process. You want to mince the vegetables and puree them.
- Spoon a small teaspoon per rice cracker or serve in bite size portions on spoons.
Asian Ratatouille Dip:
Prepare as above adding a cup of sour cream or Mediterranean yogurt; taste and adjust seasoning, adding a little lemon juice if necessary. Cover and refrigerate until ready to use. (You may prepare this recipe in advance; refrigerate, well wrapped or in a covered container for up to a day before serving.) Serve with vegetables or crackers.
Happy Father's Day to all the marvelous fathers out there! This recipe is dedicated to all of you but most of all, my dad. When I was little I had memories of him stashing some of mother's muffins away in the freezer. Then when it was time for afternoon tea, he'd take a couple out, cut them in half, butter them, and toast them. They were just as good a couple days later. It used to always make me laugh but was so clever. He was a man with many tricks up his sleeve. Here's to you dad! ----------------------------------------------------------------------------
SUGAR CRUSTED RASPBERRY MUFFINS
- 1 3/4 cups All Purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 TABLESPOON CINNAMON
- (1 stick) melted butter
- 1cup milk
- 1 large egg
- 1teaspoon vanilla
- 1 1/2cups fresh raspberries
- 1`cup flour
- 1cup sugar PLUS 1 TEASPOON OF CINNAMON (topping)
- Preheat oven to 400-degrees. Line a 12 cup muffin tin with paper liners or coat with cooking spray or butter.
- In a medium bowl combine dry ingredients, slowly adding melted butter.
- Gradually add milk, egg and vanilla and fold into batter until combined. Mixture will be lumpy.
- Carefully fold in raspberries to mixture.
- Bake for 17-20 minutes or 10-12 minutes if you’re making mini-muffins. Set aside and cool for 10 minutes.
- Dust sugar on top of muffins
Variations: Substitute other berries such as blueberries, blackberries or strawberries. Or combine all for mixed berry muffins