Baked Eggs with Spaghetti Squash

I was grocery shopping the other day and for some reason I was suddenly struck with a longing to buy spaghetti squash and make it. Ever since I prepared spaghetti squash a few months ago I have been meaning to repeat the experience but hadn't gotten around to doing so.

This time, rather than put the squash mixture back into the scraped shells, I decided to go with more of a breakfast theme. I scooped the prepared veggie and squash mixture into little ramekins and then cracked an egg over top. Then I put the ramekins into the oven and used the broiler to cook the egg just until the whites set and the yolk still jiggled. I made one for each family member and then just served the remaining squash mixture in the skillet for those who wanted extra. I was pleased with the outcome and it was nice to have something different for breakfast for a change.

Baked Eggs with Spaghetti Squash
Note: I prepared the spaghetti squash the same way I did last time. The recipe can be found here and should be followed all the way until stuffing the shells with the squash mixture.

• Prepared spaghetti squash
• Eggs
• Salt and pepper

1. Distribute the spaghetti squash and vegetables amongst the ramekins, filling each about ¾ full.
2. Carefully crack an egg into each ramekin, making sure not the break the yolk.
3. Place the ramekins onto a tray and into the oven under the broiler. Cook the eggs just until the whites are set but the yolks are still soft and runny. Keep a close watch as the eggs will cook quickly.
4. Remove the ramekins from the oven and serve. Sprinkle a little salt and pepper on top if desired.

Chocolate Crème Brûlée

Over the weekend my parents hosted a dinner party for some friends featuring traditional Uzbek foods. Prior to immigrating to Canada, my parents grew up in Uzbekistan and many of the foods I associate with home are those Uzbek dishes such as plov (a rice pilof), manti (steamed dumplings), and shashlik (kebabs).

For the main course we served manti and shashlik but our appetizers and desserts were not Uzbeki. Because my mom decided to make meringues we had lots of egg yolks left over so I thought to make crème brûlée. Recently I had bought myself a new mini blow torch and made crème brûlée for my uncle's birthday using my previous recipe from three years ago. However this time I wanted to try something new and make chocolate crème brûlée.

Initially, my mom was quite concerned that the crème brûlée would not be smooth because the chocolate seemed to leave little grains when it melted in the hot cream. In order to alleviate her concerns I strained the mixture not once, but twice before pouring it into the ramekins. Although that may seem time consuming, the recipe is actually so easy that I really didn't mind taking that extra step.

As my mom would say, the result was "ah-mazing". The crème brûlée turned out so silky and smooth with an intense chocolate flavor. My aunt said that from now on I should stick to making the chocolate version and forget about my old one (though to be fair she is a little bit of a chocoholic). My brother, also a chocoholic, completely agreed with me. The next day, I received more compliments from my two cousins who tasted the extras I sent home with my aunt. After such rave reviews, I know I will be keeping this recipe around for a while!

Chocolate Crème Brûlée
Note: I used 4.5 oz ramekins and was able to make 13 crème brûlées, filling each ramekin almost completely to the top.

• 2 cups heavy cream
• 2 cups milk
• 1 tsp vanilla
• 270 grams dark chocolate, roughly chopped
• 8 tbsp sugar
• 10 egg yolks

1. Combine the heavy cream, milk, and vanilla in a small pot and bring to a simmer.  
2. Reduce the heat to low. Add the chocolate and whisk briskly until melted and smooth. Remove from the heat.
3. In a separate bowl, whisk the egg yolks with the sugar. Continue to whisk and slowly pour the hot chocolatey mixture into the bowl. Make sure that you add it slowly and continuously whisk otherwise the hot cream might end up cooking the eggs.
4. Strain the mixture through a fine-mesh sieve before pouring into the ramekins. Place the filled ramekins in a large baking dish and fill with enough hot water to reach about halfway up the sides of the ramekins.
5. Bake the crème brûlées at 350 degrees Fahrenheit for 25-30 minutes. They will be ready when the mixture is mostly set but the tops are still somewhat jiggly when tilted.
6. Remove the ramekins from the baking dish and cool to room temperature before refrigerating for at least 4 hours.
7. Once ready to serve, sprinkle some sugar on top of each custard and place under the broiler for 2-3 minutes, or until the sugar on top caramelizes and turns brown. Alternatively, if you own a mini blowtorch (like I do) use it to caramelize the top layer of sprinkled sugar.

Macarons (Again)

I know that I have already blogged about macarons back when I made them for my friend's birthday at the end of April, but I feel like I should post an update. The truth of the matter is that since that time in April I tried to make macarons again for a baby shower and they turned out to be a total flop. However last week my mom and I attended a macaron making class at a local French cafe and I learned some new techniques.

I have to admit that I attend a lot of these "how-to" cooking classes but rarely do I actually learn new things, usually because I have already experimented so much on my own. I can happily say that this time was different and I definitely learned a lot...starting with how not to be afraid of my Kitchen Aid. Although I love my wonderful Kitchen Aid stand mixer dearly I am still hesitant to use it when it comes to whipping items such as egg whites for meringue or cream for whipped cream. After a few unsuccessful attempts I basically gave up and use my hand mixer instead, relying on the Kitchen Aid for less delicate things like cake batters, cookies, and doughs.

Despite my fear of the Kitchen Aid I saw how easily the teacher used it in our class to whip the egg whites and I wanted that confidence for myself. I intensely grilled her about everything related to the mixer, such as how long to go on each speed, and carefully observed the changes in consistency as she increased speeds. I asked so many questions in such great detail that at some point another person in the class asked if I owned a bakery. My mom laughed when she heard this and was quick to point out that although we did not technically own a bakery she sometimes felt as though we did given my frequency of baking for various occasions.

The macarons we made in class were of course picture perfect...exactly what you would expect from a bakery. As can be seen in the picture, they all had beautiful smooth tops and perfect little feet. We made two varieties, pink and purple, and two different butter cream fillings; raspberry-vanilla for the pink macarons and lemon-lavender for the purple ones. My mom was not thrilled with the lavender filling because she said it reminded her of body wash and made her feel like she was eating soap.

Obviously I wanted to test all of the new things that I learned at home and luckily for me I was invited to a birthday party the following week. I specifically went to a special kitchen store to buy the food coloring that we used in our class, a gel-based color that would not interfere with the moisture content of the macaron shells. Even after coming off my third eight hour clinical shift in a row (PS 5 AM wake-ups are no fun) I was too excited to try making the macarons.

My macarons did not turn out as picture perfect as the ones we made in class but they were definitely an improvement on my previous attempts. Initially I had some problems with getting the oven temperature just right for the first batch of red shells; this resulted in a tray of cracked shells. With the yellow ones I had the right temperature but I had not mixed the batter enough and therefore the shells came out a little bumpy on top instead of smooth. Nonetheless, I was extremely proud of the shells I baked and, more importantly, for getting over my fear of my Kitchen Aid.

Macarons
Note: This recipe makes about 40 shells, 1" in diameter. I highly suggest drawing out a template and placing it underneath the parchment paper in order to be able to pipe all the shells into equal sizes.

• 120 grams egg whites, room temperature
• 40 grams granulated sugar
• 140 grams ground almonds
• 240 grams icing sugar
• Optional: Gel-based food coloring

1. In the bowl of an electric mixer, whisk the egg white on medium speed until frothy. Add the granulated sugar and then whisk on full speed for 6-8 minutes. Note: this may seem like a long time but it really is necessary for the egg whites to be shiny and stiff therefore 6 minutes is a minimum. If desired, add food coloring about 3-4 minutes in, scraping the bowl as necessary.
2. Meanwhile, sift the icing sugar and ground almonds together in a bowl then add to the stiffened egg white mixture with a rubber spatula. 
3. Mix the batter by folding from the bottom up and around the sides (called macronnage) but try not to overmix. The mixture should fall back on itself and form ribbons at the bottom of the bowl.
4. Pipe out 1" sized circles onto a baking tray lined with parchment paper, leaving about ½" between the macarons as the batter will spread. Once the tray is full, tap the tray a couple of times on the counter to release air bubbles and then let the tray sit on the counter for at least 20 minutes before baking.
5. Once ready, bake at 325 degrees Farenheit for 10-11 minutes. I recommend trying a small test batch to check your oven for the right time and temperature. If your oven has a hot spot you might want to turn the tray 180 degrees halfway through to ensure even baking. 
6. Allow the macarons to cool completely (I really do mean completely) before removing them from the parchment paper otherwise they will stick. 
7. The macarons can be filled and stored in an airtight container in the freezer for 2-3 months. To defrost place them on the counter with the lid to the container removed to prevent condensation.

Butter Cream Filling
Note: For my macarons I used a raspberry vanilla butter cream for the red shells and a lemon butter cream for the yellow shells. I used ⅔ cup sugar and ½ cup butter for each filling and still had leftovers.

There are a variety of flavors that macarons can be filled with. To make a simple butter cream filling use the ratio of ¾ cup butter to 1 cup of icing sugar and then add whatever flavor you desire. Just make sure the butter is at room temperature.

Possible suggestions:

• Vanilla (2 tsp vanilla extract)
• Raspberry Vanilla (1 tsp vanilla extract, 1 tbsp raspberry jam)
• Lemon (2 tbsp lemon zest, 1 tbsp lemon juice)
• Chocolate (35 grams chocolate, melted and cooled)

Beat the butter and icing sugar until light and fluffy and pale in color. Add whichever flavor you are using and continue to beat until incorporated. Leftover butter cream can be stored in an airtight plastic bag (like a Ziploc freezer bag) for 2-3 months.

Guest Post: Puffy Omelet

I am doing something totally new...I am featuring a guest post on my blog. This idea has actually come up a few times in conversation since I first started the blog two years ago. However due to one reason or another it never came to fruition until now. My brother surprised the family this morning by making his famous "puffy omelet" for breakfast. I won't go into detail describing it since his post does so quite well, however I will say that it was a great feeling to wake up and have such a lovely breakfast awaiting me downstairs. I am extremely proud of my brother for both the omelet and his post that he wrote to accompany it. I can honestly say I did not have to change the content whatsoever and only minor editing (in the form of name removal) had to be done. So without further ado...I give the stage over to my brother.

Hi. You may have heard of me in previous posts referenced as “my brother”, reviewing food (almost always something along the lines of “nom nom nom”). I am one of my sister’s most avid fans; I help her decide on which food pictures to use, and I like to refer to myself as the Chief Taste Tester here at the Food for Thought blog. Whenever she makes something, I’m always the one to ask, “Is it food bloggable?” And sometimes, I make requests that end up here on the blog, like the potato skins (which turned out very well to no one’s surprise). My sister’s passion for cooking has arguably benefited me more than her, which is just fine for me! And seeing her rule over our kitchen, along with all the cooking shows we watch, sometimes I want to get in on the action and take a turn as the “Masterchef”! 

I take a foods class at my high school during the year, and I like to keep some of my favorite recipes from the class. Last year, we made a beautiful puffy omelet and I loved it. That same weekend, I made the omelet for my family for breakfast, and I don’t know what it was about the omelet, but it became an instant classic. I made the puffy omelet every so often, and it built up its reputation in our family. Sometimes, relatives would visit just to try this “famous” breakfast dish. I had always talked about making a guest post on the Food for Thought blog, but never got around to doing it. This weekend, I surprised my family once again with the puffy omelet for breakfast, and it turned out really well, so I couldn’t pass up the chance to finally make an appearance on the blog!

The omelet itself is pretty simple. You separate 4-6 eggs, beat both the whites and yolks until foamy, combine them, cook the bottom in a pan, and then finish the omelet in the oven. The filling can be whatever you like, but the traditional “Denver filling” includes sautéed onions, bell peppers and some deli meat. I hope to make more guest posts in the future and I hope you enjoy this puffy omelet recipe.

Puffy Omelet

Note: Suggested fillings included sauteed onions and bell peppers along with sausage or deli meat.

• 4-6 large eggs
• 50 mL water
• Pinch of cream of tarter (can substitute with a bit of lemon juice)
• Salt and Pepper to taste
• 1/2 shredded cheese 

1. Separate the yolks and whites of the eggs into two bowls. Add the water to the yolks, and season them to taste. 
2. For the whites, add a pinch of cream of tartar, or a few drops of lemon juice. (This is to help stabilize the egg whites, and believe me it does make a difference in the finished product.
3. Beat the whites to the stiff peak stage. Separately, beat the yolks for 1-2 minutes until they are foamy. Then, gently fold the yolks into the whites. 
4. Spread the egg mixture into a large (oven safe) pan, and on a medium-low heat, cook until the bottom of the omelet is set. This should take around 3-4 minutes. 
5. Once the bottom has cooked, put the pan into an oven at 350 degrees Fahrenheit. Bake for about 4-5 minutes until the top is spongy and springs back when touched. 
6. After the omelet is cooked, take it out, and turn off the oven. Make a crease just a bit off center through the whole omelet. Place the filling onto the smaller half of the omelet.
7. Using a large spatula, lift the larger half of the omelet, and fold it over the smaller half. (This takes a bit of practice so as not to tear the omelet.) 
8. Pour the shredded cheese on top of the omelet, and put the omelet back into the turned off oven just to melt the cheese. 
9. After the cheese is melted, take the omelet out, and voila! Your very own puffy omelet! Enjoy! 
   

Eggs in Potato Nests

A month ago my cousin emailed my aunt and me this recipe for cute little potato nests baked in a muffin tin and then filled with eggs. I don't know how he came across the recipe considering that most of his internet browsing has to do with sports or politics but I guess I will be left to wonder. When he sent the email my aunt and I thought it would be fun for me to sleepover at their house one evening and then have the little nests for breakfast the next morning. Last Saturday my parents left for a vacation and so my brother and I spent the evening at my aunt and uncle's house and enjoyed brunch all together the following morning.

The idea of baking eggs in an edible shell was not new to me...in fact I have tried it once before a long time ago. In my previous attempt the recipe called for thinly slicing the potatoes and then layering them in the muffin tin to create a little cup. Unfortunately the little cups did not hold up when it came time to scooping them out of the muffin tin. This recipe called for grating a mix of regular and sweet potatoes and pressing the mixture along the bottom and sides of the muffin tin. Even though the potato nests did come out of the muffin cups, there was still some left in each well despite having sprayed the pan with Pam.

Ultimately, although a fun idea, I think that I will stick to making stuffed breakfast tomatoes in the future if I'm looking for an edible vessel for the eggs. The tomatoes are less fussy and involve fewer steps and I like the extra juice and flavor they provide to the egg. Because these potato nests didn't have that additional flavor component I suggested to my aunt that we make a vegetable hash that could be spooned on top or to the side of the eggs.

In addition to making the eggs, we also made lemon ricotta pancakes and paired it with a cranberry compote. My aunt also baked some puff pastry and topped it with shredded cheese and my uncle cut up some fresh strawberries. It was quite the breakfast spread and we had to extend the table to fit it all. Everyone really loved the entire breakfast and it was great to spend the night with my cousins, something I haven't done in a very long time.

Eggs in Potato Nests

• 1 large russet potato, peeled
• 1 large sweet potato, peeled
• 1/2 tsp salt
• 1/2 onion or 1 shallot, minced
• 3-4 cloves garlic, minced
• 12 eggs
• 1/4-1/2 cup shredded cheese
• Salt and pepper

1. Grate the potatoes and mix together. Sprinkle with the salt and set aside for 10 minutes. Gather the potatoes in a bundle of paper towels and wring dry to remove excess liquid.
2. Add the onion and garlic to the potato mixture and season lightly with some salt and pepper. Add about 2-3 tablespoons of the potato mixture to each cup of a well-greased muffin tin. Press the mixture firmly along the bottom and sides to create the nests.
3. Bake the nests for 13-15 minutes at 400 degrees Fahrenheit, or until they have become a little crispy and can hold their shape.
4. Remove the pan from the oven and sprinkle some shredded cheese into each cup. Crack an egg into each cup as well and then season again with a little salt and pepper.
5. Return to the oven at a reduced temperature of 350 degrees Fahrenheit and bake for another 10-15 minutes, or until the whites have set. Keep a close eye on them otherwise the yolks will harden if kept in the oven too long.
6. Allow the eggs to cool for a few minutes in the tray before gently spooning the nests out of the pan.

Macarons

 
A long time ago, when I first started this blog, I set a personal goal for myself to have at least four posts a month. Most months I do end up having more but I told myself that four is the minimum. Well, this past weekend I was scrambling trying to figure out a recipe I could make, take pictures, and write about within a very short time frame. The challenge was made even more difficult by the fact that my parents went away for the weekend and borrowed my camera. Fortunately, they returned on Sunday in time for me to meet my month's end deadline and photograph the macarons I made.

Now about those macarons...let's just say I gave it my best effort, twice. It was my friend's birthday on Sunday and, as per usual, I wanted to bake something for her. I decided to make macarons because 1) I knew she loved them and would enjoy them 2) I had been wanting to try making them for quite some time and 3) she knows they are difficult to make and would appreciate the effort.

Macarons, not to be confused with macaroons (little fluffy coconut cookies) are the latest food trend along with cake pops. They come in a variety of flavors with and can be paired with virtually and filling. The challenge is to bake the shells with pristine tops and the coveted little "feet" at the bottom. I knew from reading many online blogs that macarons were no easy feat and that they can frustrate even the most accomplished of bakers. However I was determined to at least try it once, if only to be able to say I've done it.

I downloaded an excellent tutorial which is available for free here. The blogger wrote out a wonderful pdf, complete with step-by-step pictures, that explains how to make macarons. She also has a section devoted to troubleshooting, also with pictures of common problems, and then goes into detail on how to alter the basic macaron recipe to produce different types and flavors. I highly recommend downloading the document because it is very detailed and by far the best tutorial I have seen out there.

One of my few perfect macarons, complete with little "feet"

The first attempt I made was with the basic macaron recipe. Although the shells turned out with "feet", some of them were hollow inside. According to the tutorial this was a sign of over-mixing my batter. Normally it's hard to tell whether the macarons will turn out right until you bake them, but I had a feeling they weren't quite right because my batter was quite liquidy. My second attempt was with chocolate shells, but this one wasn't perfect either because only a few of the shells ended up with "feet" and most of them had cracked tops, also a sign of over-mixing.

Although my shells did not turn out perfect, I don't regret the experience or the results. I ended up filling the regular macarons with lemon curd and the chocolate ones with nutella. Both tasted good, though I preferred the regular ones because the almond taste was more noticeable in the shells compared to the strong chocolate taste of the other ones.

When my friend came over I presented her a nicely decorated box filled with both types as well as her other birthday gifts. I could tell she really enjoyed the macarons because she said they were delicious and she ate about three of each type while we sat and chatted. My parents and brother also tried them and agreed that they tasted great. Even though I want to eventually one day make perfect macarons, for now I will settle for less-than-perfect yet still yummy ones instead.

Macarons
Note: This is the recipe on how to make basic shells. I highly recommend downloading the document described above as it gives great instructions and also variations. This recipe makes about 100 shells, or 50 filled macarons.

• 1 cup almond flour
• 1 1/2 cups powdered sugar
• 3  large egg whites
• 2 tbsp granulated sugar

1. In a large bowl, sift together the almond flour and powdered sugar and set aside.
2. Using a whisk or hand-held electric mixer, whip the egg whites on low speed.
3. Once the egg whites start to become frothy and meringue-like, add the granulated sugar.
4. Continue to whisk/beat until stiff peaks form.
5. Carefully take half of the dry ingredients and gently, slowly fold into the egg whites until mostly mixed in. It's important to do this slowly so as not to deflate the egg whites too much.
6. Pour the mixture into the bowl with the remaining dry ingredients and gently fold in until evenly incorporated and no dry specks are left. Try to do this with minimal mixing as that can result in a too-liquid batter.
7. Once done, fill a pastry bag, or large ziploc bag with the tip cut off, and pipe nickel-sized rounds onto a baking sheet lined with parchment paper. The batter will continue to spread after piping so make sure to leave about half an inch between each round.
8. Depending on the moisture in the environment, it will take between 30-90 minutes for the shells to develop a "skin" before they can be baked. The shells are ready if you can touch your finger to them and have no batter stick to it.
9. Once the "skins" have developed, bake the shells for 15-17 minutes, depending on how large they are, at 280 degrees Fahrenheit. You should see them puff up and form little "feet" on the bottom.
10. Remove from the oven and allow the shells to cool completely before carefully peeling them off the paper. 
11. Pipe any filling of your choice onto half of the shells and match with a similar sized shell to create a macaron.

Quinoa Cakes with Poached Eggs

Yesterday for breakfast I decided to make these quinoa cakes which I had seen about a month ago on one of my favorite websites Annie's Eats. Previously, I had only made quinoa in a salad type capacity so I thought it would be fun to try something new with it. Also, seeing as how it's considered a super grain I would like to incorporate it more into my diet.

I have never actually made patties before, such as hamburgers, so I found it a little difficult to shape the patties and keep them from falling apart. The original directions in the recipe were to fry the quinoa cakes until golden on both sides. After attempting to fry one and having it fall apart on me I decided to go in a different direction. Instead, I shaped all of the patties and then baked them on trays lined with parchment paper and a little non-stick cooking spray (just in case). The result turned out crispy and I felt even better knowing that the recipe was made healthier by avoiding the frying.

I have to admit that the quinoa cakes tasted quite plain on their own. Even though they included shallots, chives, cilantro, and Parmesan cheese there was not much seasoning other than salt and pepper. The poached egg on top was nice because the egg yolk, once broken, seeped into the quinoa cake and gave it more flavor. I also enjoyed the cakes the next day with a sunny side up egg rather than a poached egg but the effect was just the same.

I think that next time I will add some more seasoning to the quinoa mixture itself, such as cumin or red pepper flakes, so that the cakes stand up on their own a little more in terms of flavor. Still, it was nice to have something different for a change and I also appreciated being able to eat the poached egg with something other than toast.

Quinoa Cakes with Poached Eggs
Makes about 10 palm-sized cakes

• 2 cups cooked quinoa (for directions on how to cook click here)
• 3 eggs, slightly beaten
• 1/3 cup (about 2-3 stalks) fresh chives, finely chopped
• 1/3 cup (about 1/8 of a bunch) fresh cilantro, finely chopped
• 2 large shallots, finely chopped
• 3 cloves garlic, minced
• 1/2 cup bread crumbs (I used Panko)
• 1/3 cup grated Parmesan cheese
• Salt and pepper to taste
• Eggs and vinegar (for poaching)

1. In a large bowl combine the quinoa, chopped herbs and onions, garlic, Parmesan cheese, and beaten eggs. 
2. Mix in the bread crumbs and stir gently to incorporate.
3. Line a baking tray with parchment paper and spray with non-stick cooking spray or brush with a little bit of olive oil. 
4. Take large handfuls of the quinoa mixture and form into patties roughly the size of your palm. Place on the baking tray and repeat with the remainder of the mixture.
5. Bake the cakes at 400 degrees Fahrenheit for 10-15 minutes or until they are slightly golden brown. 
6. Meanwhile, to poach the eggs bring a small pot of water to a simmering boil. Add a splash of vinegar and a little bit of salt. Prepare the egg by cracking it into a small ramekin or bowl.
7. Once the water reaches a gentle simmer (not boiling) use a spoon or spatula to create a whirlpool in the middle then carefully slide the egg from the bowl into the center of the whirlpool.
8. If the egg sticks to the bottom of the pot, wait about 30 seconds then gently nudge it free using a spatula or slotted spoon.
9. The egg will be ready after 2-3 minutes, as soon as you see the egg white is completely solid and white. Carefully use a slotted spoon to lift the egg from the water and drain any excess liquid before placing on top of the quinoa cake.

Note: The poached eggs have to be made one at a time (otherwise it will be too crowded in the pot and the yolks will probably break when trying to remove them). If that seems like too much work another suggestion is to make the eggs sunny side up on a large surface big enough to accommodate more than one at a time. Also, the quinoa cakes should be eaten immediately after being topped with the egg otherwise the egg yolk won't have the same effect when broken into.

Black and White Chocolate Cake

Sometimes life can be really surprising and one of my favorite things is a pleasant surprise. I have a friend who I met at the beginning of school last year in September and have become quite close with since that time. She, like me, also applied and was accepted into the School of Nursing at UBC and now we continue to study alongside each other as we have been for the past year. However it was only after a whole year of friendship that we accidentally found out that our dads have worked together for the past decade at the same company. In fact, not only is it the same company and department, but they're on the same management team. We were so shocked to find out how connected our families were and never even realized it. Once the news broke out, my family became quite excited and invited my friend's family over for dinner.

The initial discovery was made in September but due to schedule conflicts and complications, the actual dinner took place just last weekend. To celebrate the occasion I decided to bake a cake, as I usually do, but this time I wanted to make something that I've never tried on my own before...a layered cake. Most members of my family love my cheesecakes so I tend to stick to making new variations each time but I have always wanted to try making a layered cake and I saw this as my opportunity.

Making the layers themselves wasn't hard at all. I looked up different recipes and decided to use a chocolate cake recipe from one of my favorite blogs Annie's Eats with a meringue layer in between. In order to make sure the cakes would all turn out the same size I baked the chocolate cake first, cooled and removed it from the pan, then baked the meringue in the same cake pan. So far, so good....right?

The real difficulty came with the frosting. I love my Kitchen Aid, I really do, but I'm still a little bit afraid of it. I can make all sorts of cake and cookie batters in it, as well as doughs, but when it comes to whipping or beating...I am usually beat by the Kitchen Aid. I follow the instructions carefully, increasing the speed at the appropriate times and adding the sugar or whatever ingredient is called for slowly, but still I seem to always fail at achieving what I want.

The problem is I find it difficult to judge how long to keep mixing and since the Kitchen Aid has so much power and speed, even a second too long can be the difference between whipped cream and butter. And that's exactly what happened to me this time. I was whipping the heavy cream and thought it needed just a couple more seconds and then, all of a sudden, I saw it separate. I read online that the situation may be saved by adding some more heavy cream and whisking it by hand, but I had used up all the cream to make the frosting.

Luckily for me, my dad needed to go to the store to buy a few things and he picked up some more heavy cream for me. This time, however, I decided not to risk it and whipped the cream using the hand mixer. I still ended up using the other batch in between the layers of the cake, but I saved the good batch for frosting the outside of the cake.

Originally I was going to slice strawberries and put them in between the layers but since blackberries were on sale I bought them instead. The cake tasted good, especially with the meringue layer sandwiched in the middle; it gave the soft cake an unexpected crunch. I tried to take a picture of a slice but no picture seemed to turn out right...they were all a little blurry. However the cake was appreciated by my family and the guests alike and we enjoyed a great evening together.

Black and White Chocolate Cake

For the chocolate layer:

• 1 cup flour
• 1/2 cup cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1 egg
• 1/2 cup milk
• 1/4 cup oil
• 1 tsp vanilla
• 1/2 cup boiling water

1. Stir together the flour, cocoa powder, baking soda, and salt. 
2. In a separate bowl, mix together the sugar, egg, milk, oil, and vanilla until smooth.
3. Add in the dry ingredients and mix until just incorporated. Stir in the boiling water (don't worry the batter will be thin).
4. Pour the batter into a greased and floured 9" cake pan (or line with parchment paper. Bake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the cake for 10 minutes in the pan before removing and transferring to a rack to cool completely. Once cooled, the cake can be tightly wrapped and stored in the refrigerator for up to a week, or until ready to use. I recommend putting it in the fridge even if using it the same day because it is easier to slice in half when chilled.

For the meringue layer:

• 4 large egg whites
• 1 cup sugar

1. In a large bowl, beat the egg whites on medium-high speed until soft peaks form.
2. Increase the speed to high and slowly add the sugar. Continue beating until the meringue becomes glossy and stiff peaks form.
3. Pour the meringue batter into a 9" cake pan lined with parchment paper and smooth the top using a spatula.
4. Bake at 250 degrees Fahrenheit for an hour, then turn off the oven and leave the cake inside for at least another two hours, though preferably overnight, for it to dry out.
5. Once ready, carefully remove the meringue from the pan and leave uncovered in a dry environment until ready to use.

For the white chocolate whipped cream:

• 100 grams white chocolate, finely chopped
• 1 1/2 cups heavy whipping cream, cold

1. Bring 1/2 cup of heavy cream to boil then pour over the chopped white chocolate in a small bowl. Gently stir with a spatula until the chocolate melts and the mixture becomes smooth. Set aside to cool to room temperature.
2. Beat the remaining cup of heavy cream until it holds soft peaks. With the mixer on high speed, add the white chocolate mixture all at once and continue to beat just until it holds firm peaks. 
3. Transfer the cream to a bowl and press a piece of plastic wrap gently onto the surface. Refrigerate for at least two hours.

For the whipped cream frosting:

• 1 cup heavy cream, cold
• 4 tbsp powdered sugar, sifted
• 1 tsp vanilla

1. Slowly beat the heavy cream until it starts to thicken. Add the powdered sugar and vanilla and gradually increase the speed. Continue to beat until the cream holds stiff peaks, but careful not to overbeat.

To assemble the cake:

1. Cut the chocolate cake in half. Place one half, cut side up, onto a large flat plate (at least one inch wider than the cake itself).
2. Spread a thick layer of the white chocolate whipped cream onto the cake, then layer with freshly sliced berries.
3. Put the meringue layer on top and gently press down. Repeat the cream and berry topping as before.
4. Place the second half of the chocolate cake, cut side down, on top and press down gently. Spread the whipped cream frosting evenly over the top and sides of the cake and garnish with fresh fruit.

Breakfast Burritos

Last Sunday I made these burritos for breakfast and it was a great hit with my family. Similar to a breakfast frittata, these burritos are a great way to use up random leftovers in the fridge and still feel like you have created a complete breakfast. In the past, I've tried applying this concept using pitas because I love how they taste, but I found that the bread became too soggy and the filling would start to fall out. By wrapping everything in a tortilla the filling is held in place and makes the burrito manageable to eat.

The great thing about these burritos is that they take very little time to make since the only things being prepared from scratch are the scrambled eggs. Apart from that, you're free to put anything and everything into the filling. Also, I was able to eat one on the go by wrapping it in aluminum foil and then tearing away at it as I ate, kind of like in the Mexican fast food restaurants.

I highly recommend making these burritos sometime soon, so here are the simple steps:

1. Gently whisk a little bit of milk into some eggs and add a touch of salt and pepper. Scramble the egg mixture and set aside in a small bowl.
2. Gather all the filling ingredients you want to use. There are no hard and fast rules but I would recommend a veggie component, such as zucchini, mushrooms, or peppers, a meat component, such as sausage or shredded deli meats, an aromatic, such as onions and garlic, and a spice component, such as red pepper chili flakes. Saute the filling ingredients in some sort of sauce (I used tomato sauce but salsa could also work) and season to taste. 
3. Remove the tortillas from the packaging and microwave for 30 seconds to one minute, or until they're soft and pliable. Working with one at a time, spoon some filling across the bottom third of the tortilla, leaving room on the sides to fold them in. Top with some scrambled eggs and shredded cheese. I also chose to add some chopped cilantro, but pretty much any herb can be used. For a more Mexican flavor try slicing some avocado and layering them on top of the eggs. Be sure not to put too much filling otherwise it will be difficult to wrap.
4. To wrap the tortillas bring up the bottom so that it covers the filling completely. Fold each side inward then proceed to roll the bottom of the tortilla up, holding the sides in at the same time.
5. Place the burritos, seam side down, onto a baking tray with a little space between each one. Carefully spray a little bit of water onto the tops of the burritos (I just wet my hands and flicked water droplets off of them). This will help the tortilla crisp in the oven. 
6. Using the broiler setting, put the burritos into the oven for 3-5 minutes. This is where it gets tricky because it depends on the intensity of the broiler (I used the "HI" setting) and the position of the rack. Watch carefully for the tortillas to become lightly browned on top. At that point take the tray out of the oven and flip the burritos over so that the soft underside is facing up. Repeat the same process with the water and put back into the oven until the burritos are lightly browned again. Serve alongside some salsa, sour cream or guacamole for dipping.

Pavlova Nests with Berries and Cream

As much as I hate to admit it my mom and I are still Kitchen Aid virgins...sort of. Although we have been steadily using the Kitchen Aid stand mixer for several of our baked goods, we still get a little nervous every time we use it and are not sure if we are doing everything correctly. Yesterday was a big day because it was my dad's birthday and we had all of my parents friends come to our house to celebrate. The party was a great success, filled with lots of yummy food and entertaining jokes, and was worth the week we spent preparing.

Part of our preparations included making these little nests out of meringue ahead of time and then filling them with whipped cream and topping with berries during the actual party. My mom makes these pavlova nests every year for the occasion and this year I asked her if I could help. She readily agreed and so we proceeded to whip up some eggs and pipe out the nests. We were so excited at the prospect of using our Kitchen Aid because we had seen how well it whipped eggs in the past to a very light and fluffy consistency.

However as soon as we started piping out the nests we knew there was a problem. The meringue was indeed very fluffy, but a little too much so, and it had air bubbles in it when we piped it out. We continued to pipe out the rest but were doubtful of the result. Our fears were proven when we saw the pavlovas turn a golden color in the oven and deflate, instead of remaining white and sturdy.

No worries, I said, it happens. I assured my mom that the next batch would turn out better and we must have made some blunder along the way. So the next morning I once again whipped up some egg whites in the Kitchen Aid and piped out the nests onto the baking sheets. The meringue looked so good in the bowl before I started piping...it had the perfect white glossiness and stiff peaks. Unfortunately, the exact same problem occurred as soon as I started piping and the end result was the same.

Finally, my mom and I admitted to ourselves that perhaps the problem was our unfamiliarity with the Kitchen Aid and therefore decided to go with what we know. We made the next batch using our hand mixer, just like in the past, and this time it worked. Right as I started piping out the nests I knew that we had finally accomplished our task.

In two days we ended up making four batches, two failed and two successful. Although the failed pavlovas did not look right, they still tasted good and our family ate them throughout the week leading up to the party. But on the day of the party my mom and I proudly served the successful pavlova nests and everyone ate them up eagerly. We lapped up their compliments and agreed that, even though it took us longer than we anticipated, we enjoyed our time in the kitchen because we were with each other.

Pavlova Nests with Berries and Cream

• 4 large egg whites
• 1 cup sugar
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla
• Berries for garnish

1. In a large bowl, beat the egg whites on medium-high speed until soft peaks form.
2. Increase the speed to high and slowly add the sugar. Continue beating until the meringue becomes glossy and stiff peaks form.
3. Cut the tip off of a ziploc or plastic bag and proceed to pipe out little circles about 2-2 1/2" in diameter on baking sheets lined with parchment or wax paper. Once the desired diameter is reached, pipe the meringue a couple of times over the edges to build up a wall. Alternatively, you can spoon out the meringue onto the trays and then use the back of the spoon to create a slight indent in the middle to hold the cream.
4. Bake the meringues for two hours at 200 degrees Fahrenheit. Turn off the oven and leave them inside for at least another hour to dry out. They should look white and hard and feel crispy when taken out.
5. To make the whipped cream, whip the heavy cream on high speed and add the powdered sugar and vanilla once it starts to solidify. 
6. Spoon the whipped cream into the nests just prior to serving and top with some berries for garnish.

Apple and Pineapple Meringue Cake

I have very fond memories of this cake because I always remember my mom making it in the summertime. The cake is composed of a layer of grated apple and crushed pineapple sandwiched in between two layers of shortbread cake and then topped with meringue. Just writing a description of it makes my mouth water. This cake has been passed down from generation to generation as my grandmother used to make it as well, back in Tashkent. In fact, my mom recently informed me that back then they used to make it only with apple since pineapple was not readily available to them. It was only once my mom moved to Canada that she altered the recipe and added pineapple as well. Personally, I love the flavor so I definitely can't complain!

Although I have made this cake together with my mom in the past, I have never tried baking it on my own until now. My brother was hosting a barbeque for his birthday and it was Hawaiian themed. I thought this cake would be perfect for the occasion and decided to whip it up. My mom helped me out by translating the recipe from Russian and explaining her technique for making the cake. Despite some initial problems I had whipping the egg whites, the meringue layer still puffed up in the oven and had the perfect crispy texture on the outside and marshmellowy softness on the inside. Many people came up to me during the party and commented on the cake and the next day my mom tasted it for herself; it got her seal of approval and in my books, that's a success!

Apple and Pineapple Meringue Cake

• 4 eggs, separated
• 2 cups sugar
• 6 tbsp (100 g) unsalted butter, softened
• 3 cups flour
• 1/4 tsp baking powder
• 1 medium-sized apple, grated
• 1 can crushed pineapple or pineapple tidbits

1. Beat together the egg yolks and 1 cup of sugar. Beat in the softened butter in pieces.
2. Mix in the flour and baking powder until a crumbly mixture forms.
3. Spray a 10" springform pan with cooking spray and then spread half of the mixture along the bottoms and 1 cm up the side.
4. In a separate bowl mix together the apple and pineapple and then spread the mixture evenly over the shortbread layer in the pan.
5. Top the fruit layer with the remainder of the shortbread mixture and spread it evenly across.
6. Bake for 30 minutes at 350 degrees Fahrenheit.
7. Meanwhile, beat the egg whites with the remaining 1 cup of sugar until stiff peaks form.
8. Take the cake out of the oven and reduce the temperature to 305 degrees Fahrenheit. Starting from the center, place spoonfuls of meringue all along the top of the cake until the entire surface is covered.
9. Return the cake to the oven for another 20 minutes. Turn off the oven and leave the cake inside for 50 minutes before removing.

Almond Meringues

There are certain food memories that stand out from my childhood, and meringues are definitely one of them. I remember my mom making these "beze" as we call them in Russian either on their own or to top off a delicious apple cake. Although I had watched her make them many times, I knew that they were quite a challenging dessert because of the timing when whipping the egg whites. The whites had to be beaten to stiff peaks but not overbeaten otherwise the meringues wouldn't puff up properly in the oven.

After using only yolks in my fruit tart with vanilla pastry cream I had a bunch of egg whites left over and I decided to try and make these meringues on my own. Unfortunately my mom was out of town and she could only offer me advice over the phone, and not visually. The challenge was even greater because I wanted to use my Kitchen Aid Stand Mixer to make the meringues. Although the Kitchen Aid itself was easy to handle, and definitely less labor intensive, I have only used it a couple of times so far and am still getting used to it. This made me extra nervous because I didn't want to risk overbeating the eggs.

I made sure to follow all of my mom's directions precisely and carefully watched over the mixer like a hawk. The moment I thought the sugar was fully incorporated and I saw the telltale signs of glossy, white, stiff peaks I immediately turned off the mixer. The problem with meringues is that you can't know if you have overbeaten the eggs until its too late; luckily for me, my meringues puffed up very nicely in the oven.

Despite their pretty appearance, I knew I couldn't consider the meringues a success until my mom saw and tasted them. When she came home on Sunday I happily presented her with my creation and watched her bite in. She gave my meringues her seal of approval, claiming that they had the perfect crunchy outside yet soft and airy inside. I was so glad that she enjoyed them and was proud to have finally gotten over my fear of meringues.

Almond Meringues
Note: It is very important that the egg whites are at room temperature. Many sources recommend leaving the egg whites out on the counter for a few hours or even overnight so that they may age and whip as best as possible.

• 5 egg whites, room temperature
• 1 1/4 cups sugar
• 1 1/2 cups blanched slivered almonds

1. In a small skillet, toast the almonds in a little bit of olive oil over low heat until they are fragrant, about 3-5 minutes. Pour into a separate bowl and set aside to cool.
2. Start to beat the egg whites on low speed until they become frothy, about 1 minute.
3. Increase the speed to medium and then gradually to high. Continue to beat until peaks start to form, about 2-3 minutes.
4. Once you see peaks, gradually add the sugar and continue to beat for another 2-3 minutes until the egg whites are white and glossy and form stiff peaks when the beaters are lifted.
5. Gently fold the almonds into the egg whites, handling the mixture as little as possible.
6. Scoop out spoonfuls of the meringue onto a baking sheet lined with parchment paper or wax paper and sprinkled with a little bit of cornstarch.
7. Bake at 350 degrees Fahrenheit for 10-15 minutes, or just until the tops of the meringues become slightly golden. Keep a close eye out because the color can drastically change in a minute. If using multiple baking trays make sure to rotate them halfway through. 
8. Once slightly golden, turn off the oven and and keep the meringues inside the closed oven for an additional hour. Afterward, remove from the oven and carefully transfer to a plate to serve.

Stuffed Breakfast Tomatoes

The idea of stuffing a fruit or a vegetable has always been very appealing to me. Whether my orzo stuffed peppers or my stuffed zuchini with vegetable rice and cheese, I think that the concept is fun and allows for a lot of creativity. So of course when I came across a recipe for tomatoes filled with eggs I jumped on the chance to try it out.

The first time I made this for breakfast I had chosen tomatoes that were too small which was a big mistake. When I had originally cracked the egg into the tomato it had fit perfectly, but I forgot to account for the fact that the egg would expand during the baking process. My lovely stuffed tomato turned into an overflowing mess and a large portion of the egg ended up on the baking tray instead of inside the tomato.

This time, I used hot house tomatoes which were very big and wide. When I cracked the egg into the tomato there was about a centimeter of space between the surface of the egg and the top edges of the tomato. This was the perfect amount because it accommodated the egg once it baked and allowed it to puff out a little on top without overflowing.

Once I used the properly sized tomato, the only difficulty remaining was to make sure I didn't overbake the egg. Unfortunately, I was not as successful in that department. Due to the fact that I plated the tomatoes and took pictures of them for five minutes, they became a little cold so I decided to put them back in the oven to warm them up a little. Obviously I kept them in too long because instead of having a runny egg yolk when I cut into it, I was left with one hard boiled and one soft boiled egg. Still, I'm crazy about eggs and I enjoyed the delicious combination of the eggs, cheese, parsley, and tomato. There are of course variations that can be made, such as using dill instead of parsley or even some green onions. I saw one version online that had a little minced garlic inside the tomato. I wanted to keep my breakfast nice and simple, so I stuck to the basics, but maybe next time I'll try it a different way.

Stuffed Breakfast Tomatoes

• 2 hot house tomatoes
• 2 medium sized eggs
• Fresh parsley, chopped
• Parmesan cheese
• Salt and Pepper

1. Cut the tops off the tomatoes and then carefully hollow them out. Leave the walls of the tomato as intact as possible.
2. Sprinkle some salt and pepper along the bottom and walls of the tomatoes.
3. Add some Parmesan cheese and chopped parsley and use your fingers to evenly rub the mixture all along the inside of the tomatoes.
4. Carefully crack one egg into each tomato.
5. Bake at 350 degrees Fahrenheit for 25-30 minutes, or until the egg whites are set. During the last five minutes, sprinkle a little bit of Parmesan and parsley on top and then return to the oven. Don't keep them in the oven too long otherwise the eggs will overbake.

Frozen Chocolate Souffle

Recently my dad brought home a magazine from the liquor store featuring many delicious recipes. Each recipe was meant to be paired with a wine but I didn't look too heavily at that part. Instead, I flipped my way through the magazine until I found this easy to make frozen chocolate souffle. Souffles, in general, are pretty finicky and difficult to make. You have to time the baking just right so that your souffle doesn't fall as soon as you take it out of the oven. Since, I have no time and patience for such tedious monitoring of my baking, this no-bake souffle appealed to me. For those who are curious, this souffle is meant to be paired with either Tia Maria, a sweet Jamaican rum-based coffee liqueur, or with Fonseca Bin 27 Premium Reserve Port, a rich chocolatey wine.

I must be truthful and admit I have no idea how this souffle was actually supposed to turn out. I didn't know what texture to look for or even what consistency it should have after mixing. In the end, the finished product reminded me of ice cream though not as fluffy. My mother and brother especially loved it because it had quite a strong coffee taste mixed with the chocolate. They are both coffee and chocolate fanatics so obviously a dessert that combines both flavors is ideal for them. I deviated slightly from the recipe, using freshly made espresso instead of dissolving instant espresso granules in the hot cream, which could have accounted for the extra coffee flavor. Since there were no complaints I guess the coffee flavor was a hit, though I personally wouldn't have minded less of it.

Frozen Chocolate Souffle
Note: This recipe calls for making the souffles in 6 espresso cups. I used fairly large cups and in the end I inverted the souffle onto a plate. The souffles can also be served in the cup, though I liked my presentation on the plate.

• 1/2 cup milk
• 3/4 cup heavy cream
• 1/2 cup espresso (recipe called for 2 tbsp of instant coffee)
• 8 oz (250 g) semi-sweet chocolate (70%), coarsely chopped
• 3 large eggs
• 4 1/2 tbsp sugar
• 1/4 tsp salt
• 1/2 cup hazelnuts, chopped

1. If using instant coffee, place milk, cream, and coffee in a heavy saucepan over medium heat and whisk until coffee crystals dissolve. Remove from heat and allow to cool for 15 minutes. If using ready espresso, simply mix with milk and cream and set aside.
2. Using a double broiler, beat the eggs yolks into the coffee mixture until it slightly thickens.
3. Gradually add half of the chopped chocolate, stirring as it melts into the hot cream. Afterward, put the saucepan into an ice water bath to cool down the mixture completely.
4. While the mixture cools, add the salt to the egg whites and beat until stiff. Gradually add the sugar while beating until stiff peaks form.
5. Fold the egg whites carefully into the cooled chocolate mixture.
6. Pour the mixture into each cup until it reaches the top. Place on a baking sheet and freeze for at least 4 hours.
7. Once ready to serve, run a knife around the edges of the souffle and then invert onto a plate. Melt the remaining chocolate and drizzle onto the frozen souffles. Sprinkle with the chopped hazelnuts while the chocolate sauce is still warm.

Crème Brûlée

Currently, the Taste of Yaletown is going on in Vancouver. For those who don't know, Taste of Yaletown is similar to Dine Out Vancouver except that only Yaletown restaurants participate. Each participating restaurant features a price-fixed menu that is either $25, $35, or $45 depending on the caliber. Your meal includes a choice of appetizer, entree, and dessert. Usually each restaurant will feature two or three options for each category, though sometimes the dessert comes with only one choice. I highly recommend trying out one of the participating restaurants, especially with a group of two or three. That way, you can each order a different item and try it all.

My friend and I decided to partake in Taste of Yaletown and thus we went out last Friday night to one of the restaurants. Unfortunately, neither she nor I were impressed with the restaurant we chose. Originally we had picked the restaurant because the menu sounded delicious and each course had multiple options to choose from. However, once we sat down to eat we both found that the food was extremely salty across the board. The food was left on our plates hardly touched, which was unfortunate because it looked so good. 

Despite the salty appetizers and entrees, the desserts we ordered were quite delicious and the plates were left completely empty afterward. My friend ordered a lovely apple tart with rum raisin gelato, while I ordered a vanilla bean crème brûlée. The crème brûlée was silky smooth with a lovely caramelized sugar on top...prepared perfectly. After the meal, I was inspired to try and recreate my dessert and searched online for an easy crème brûlée recipe. It turns out that it is actually an extremely easy dessert to make, causing me to wonder why I haven't done it sooner. In the end, although our dining experience was not the best, I had a good time with my friend and also learned a valuable lesson...less is definitely more when it comes to salt!

Crème Brûlée

• 2 cups heavy cream
• 6 egg yolks
• 1/2 cup sugar, plus extra for sprinkling
• 1 tsp vanilla

1. In a small saucepan combine the heavy cream and vanilla and heat until little bubbles begin to form.
2. Meanwhile, whisk together the eggs yolks and sugar.
3. Once the cream is heated, slowly add the cream to the yolk and sugar mixture, whisking constantly. Make sure that you don't try to rush this because otherwise you could risk cooking your eggs when the hot cream hits them, causing you to have a sweet omelet instead of a creamy custard.
4. Pour the mixture through a sieve into a container with a spout. This will help get out any chunks, ensuring the smoothest possible custard, as well as make it easier to pour into the ramekins.
5. Evenly distribute the mixture amongst all of your ramekins. This is where it gets tricky; I used 10 4 oz. ramekins, maybe 5 oz. I don't know since the ramekins were unlabeled, but I also didn't fill them to the top. I believe that the recipe is good for 6 6 oz. ramekins if you fill them to the very top.
6. Place the filled ramekins in a baking dish and fill the dish with boiling water so that it goes up the sides of the ramekins and is about level with the custard. I actually do this once I put the pans in the oven so that I don't risk spilling boiling water while I transfer them.
7. Bake the custard for 25-30 minutes at 350 degrees Fahrenheit. Again, this depends on how deep your ramekins are and how much you fill them. The custard is done when the edges are firm but the center is still a little wobbly, like jello.
8. Remove the ramekins from the baking dish and cool to room temperature before refrigerating for at least 4 hours.
9. Once ready to serve, sprinkle some sugar on top of each custard and place under the broiler for 2-3 minutes, or until the sugar on top caramelizes and turns brown. Unfortunately it's hard to get that perfect crispy top when using the broiler but it's the easiest way to do it if you don't own a blow torch.

Optional: I made half of the crème brûlées traditionally, and half with a strawberry glaze. Making the glaze is easy, and to assemble simply spoon a thin layer of the glaze over top of the custard before sprinkling the additional sugar on top. I made way too much glaze, so I served the extra alongside the crème brûlée and some people chose to spoon some extra onto their individual portions.

Strawberry Glaze

• 1 cup fresh or frozen strawberries
• 1/4 cup sugar
• 1/2 lemon, juiced

Combine all of the ingredients in a small saucepan and bring to a boil. Simmer until the liquid reduces to about half. Puree the mixture and cool before applying to the custard.

Breakfast Frittata

Question: What do you do with a brand new oven-safe pan and lots of leftovers?

Answer: Make a frittata!

A frittata is basically an omelet that starts off on the stove and then gets finished off in the oven. I have been begging my mother for an oven-safe pan for quite some time and we finally bought one this weekend. Of course I had to try it out right away and what better way to utilize it, and clean out the fridge, than to make a fritatta. I pretty much raided our fridge for any item I thought would be delicious in an omelet, threw it all in the pan, poured over the eggs...and voila...breakfast. It was definitely fast, easy, and tasty. Best of all, I got to try out my new pan and was extremely pleased with it.

Here are 5 easy steps to make a frittata:

1. Saute all of your fritatta fillings in a nonstick skillet over medium heat until nice and tender. Really you can use anything here, that's the beauty of a frittata. Some examples include meats and veggies such as chicken, turkey, onions, mushrooms, peppers...you get the point. I added potatoes to mine and I'm sure leftover pasta would taste great as well.
2. Whisk together your milk and eggs in a separate bowl. I really don't know the proper ratio, but I would suggest about four eggs to a 1/4 cup milk. Basically, make sure you have enough liquid to cover all of your fillings once you pour the egg mixture into the pan. Add some salt and pepper for seasoning.
3. Pour the egg mixture into the pan and give it a quick stir.
4. Cover the pan with a lid and reduce the heat to a medium low. Allow the frittata to cook for about six minutes, or until the bottom is nice and set. The top will still be runny but don't worry because...
5. Put the pan in the oven under a broiler to finish cooking the top of the frittata. Five to six minutes should be plenty, but use your judgment. As soon as the top looks ready, it's done. If you're a cheese fan, sprinkle some cheese over the top right before you put it in the oven and take out the frittata once the cheese on top is bubbly and melted.

That's it...the quick and easy way to have breakfast and clean out your fridge at the same time. Enjoy!

Eggs Poached in Tomato Sauce

 

The other day I came across this great recipe for poached eggs, middle eastern style. I am a true egg lover and have them every single day for breakfast. Usually I have them hard boiled, but occasionally I eat them poached, scrambled, or fried. Still, I love to look for new ways to prepare my eggs, and this recipe intrigued me. 

I showed the recipe to my mom and she agreed that it sounded tasty and that we should try it. We already had most of the ingredients, and decided to wing it with some that we were missing. The recipe called for jalapeno peppers, but since we had none, we decided to use chili flakes instead. We both like spicy food and agreed that one teaspoon of chili flakes would give the dish a nice kick. Not only did the dish have a kick, but it had a punch and a head butt too...the sauce turned out to be extremely spicy. Luckily, by the time we finished the entire dish the eggs and the cheese helped to soften the spice level. Still, we learned our lesson and will be more cautious next time with the use of our substitute ingredients.

Eggs Poached in Tomato Sauce

• 4 eggs
• 1/2 red bell pepper, cut into thin strips
• 1/2 small onion, diced
• 3-4 garlic cloves, finely chopped
• 1 tsp cumin
• 1 tsp coriander
• 1/4 tsp chili flakes (even this may be a little much, so just use your judgement)
• 1 14 oz. can diced tomatoes
• 1/4 cup water
• 1/2 cup feta cheese
• 1/2 cup chopped dill
• Salt and pepper to taste

1. Heat some oil in a large skillet on medium heat until hot. 
2. Add the onions and cook for 6-8 minutes, or until softened.
3. Add the bell pepper strips and cook for an additional 3-5 minutes, stirring often.
4. Add the chili flakes, garlic, cumin, coriander, salt, and pepper. Stir and cook for another 30 seconds.
5. Stir in the tomatoes and water and reduce the heat to low. Continue to simmer sauce for about 20 minutes, stirring occasionally, until it is slightly thickened.
6. Create four wells in the sauce and break an egg into each well. Cook the sauce and eggs until the egg whites set and the yolks are still slightly runny.
7. Turn off the heat and sprinkle the feta cheese and dill over the sauce and eggs. Remove from the stove and enjoy!

Note: We halved the original recipe and changed some of the ingredients. If you are curious, the original can be found here. We also served it in the pan and simply tore off pieces of pita bread and dipped it in the eggs and sauce...it was messy but delicious.