|
|
The crust is removed from the bread and lightly toasted. With half of a garlic clove, I rubbed it on the toasted bread. I then warmed the bacon in a fry pan to render some fat and to crisp up. After removing the bacon, I sautéed minced garlic and chopped shallots. After cooking for three minutes, I added the wine and brought to a boil. You need to scrape the fond off the bottom of the pan and reduce the liquid. Once the liquid was reduced, chicken stock is added. You’ll also need to prepare a beurre manié, which is softened butter blended with flour to make a soft paste; this is your thickener for the sauce. Use a bowl to prepare the butter mixture as you will be whisking some of the hot liquid into the butter paste. This will be whisked until smooth then transferred back to the pot, brought to a boil until thickened.
Instead of individual ramekins, I lined a shallow casserole dish with the bread, poured the liquid over and then made a well in which to drop the eggs. The casserole baked for approximately 18 minutes or until I saw the eggs were just set. When done, the eggs are garnished with crumbled bacon and chopped herbs (I used parsley). This was an interesting and tasty dish. The bread provided a bit of texture against the softly baked eggs. The sauce was very flavorful from the garlic and shallot mixture. The wine offered a subtle flavor when mixed with the chicken stock. Overall, an impressive meal. My husband and I enjoy going to a restaurant in Asbury Park called Flavia’s Cucina Romana. Whenever I go I usually order potato gnocchi with gorgonzola and walnuts. I decided to try making this recipe at home using America’s Test Kitchen recipe for instant potato gnocchi and Gorgonzola sauce from the ATK site as well. For the recipe you’ll need heavy cream, white wine, the cheese, toasted walnuts, kosher salt and freshly ground pepper. The gnocchi recipe makes enough for four servings and the sauce yields approximately 1-1/2 cup of sauce which is a sufficient amount for the gnocchi. I also reserved some of the pasta water to help thin the Gorgonzola sauce if I found it too thick. I must say this came out fabulous, just as good as you can find at a restaurant, if not better. The Gorgonzola added a bit of tang and slight sharpness. The walnuts gave some texture to the pillowy softness of the gnocchi. Overall, a wonderful dinner. I thought I would try to change up my husband’s baked oatmeal offering. My daughter sent me a link to Almond Croissant Baked Oats from the website “The Happy Pear.” For the recipe you’ll need, old-fashioned oats, almond flour, almond extract, almond milk (I used organic 2% milk), maple syrup, baking powder, plant-based yogurt, pinch of salt, sliced almonds and confectioners’ sugar. The yogurt adds creaminess and works as a binder, however, I used heavy cream that I had on hand. The oats, almond flour and baking powder are mixed in one bowl. In another, mix the wet ingredients then incorporated into the dry. Place the mixture in a greased medium baking dish or two ramekins. The mixture is topped with the sliced almonds and sugar. While mine baked, it began to spill over the sides and burn in my oven. I immediately put the dish in a foil pie pan to catch any drippings. The oats baked for approximately 25 minutes until it was set. Although it had the taste of an almond croissant, my husband found it too rich and a bit heavy for breakfast. He prefers his baked oatmeal with just the addition of either blueberries, raspberries, strawberries or blackberries or a combination of such. If you have a question about a recipe, click on "Comment" below and be sure to include your email address so I can directly reply to you. You can also click on Contact to email me directly.
Eggs Baked in Red Wine
From “Sara’s Weeknight Meals” By Sara Moulton Published April 8, 2024 Servings: 4 Hands-on Time: 20 minutes Total Preparation Time: 50 minutes Ingredients 4 slices homemade-style white or whole wheat bread 2 garlic cloves 6 bacon slices 2 medium shallots 1 ½ cups dry red wine 1 ½ cups chicken broth 2 tablespoons unsalted butter, softened 1 tablespoon all-purpose flour Kosher salt and freshly ground black pepper 8 large eggs ¼ cup fresh herbs such as chives, parsley, tarragon, lemon thyme Preparation Remove and discard the crusts from the bread, toast them lightly and cut each slice into 2 triangles. Halve one of the garlic cloves and rub it on the hot toasted bread triangles. Preheat the oven to 350°F. Cook the bacon in a large skillet over medium heat 8 minutes or until browned and crisp. While the bacon is cooking mince the remaining garlic clove (about 1 teaspoon) and the shallots (about ¼ cup). Transfer the bacon to paper towels to drain and let it cool. Crumble it and set it aside. Pour off all but 1 tablespoon of the bacon fat from the skillet. Add the garlic and shallots to the skillet and cook over low heat, stirring often about 3 minutes or until softened. Add the wine and increase the heat to high. Bring to a boil and cook, stirring to scrape up the browned bits from the bottom of the skillet until reduced to ½ cup. Add the chicken stock and bring back to a boil. Use a fork to blend the butter and flour into a smooth paste in a small heatproof bowl. Whisk about ¼ cup of the boiling liquid into the bowl and blend until smooth. Add the flour mixture to the skillet, whisking, and boil, whisking constantly, until slightly thickened. Season with salt and pepper. Arrange 2 bread triangles in the bottom of 4 individual 1-cup casserole dishes or ramekins. Pour a quarter of the red wine sauce over the bread in each casserole dish and carefully break 2 eggs on top. Arrange the dishes on a sheet pan and bake in the middle of the oven, 18 to 20 minutes or until the eggs are just set. While the eggs are baking chop the herbs (about 2 tablespoons). Sprinkle the eggs with the fresh herbs and crumbled bacon. 
Gorgonzola Cream Sauce
From America’s Test Kitchen By Alyssa Vaugh Published February 27, 2023 Time: 10 minutes Ingredients ¾ heavy cream ¼ cup white wine 4 ounces Gorgonzola cheese 2 tablespoons fresh chives, minced Salt Freshly ground black pepper Preparation Bring ¾ cup heavy cream and ¼ cup white wine to a simmer in a 12-inch skillet over medium-high heat. Whisking constantly, gradually add 4 ounces of Gorgonzola and cook until cheese is melted and sauce is thickened, 2 to 3 minutes. Stir in 2 tablespoons of fresh chives, minced, and season with salt and pepper to taste. Adjust consistency of sauce with water if necessary.
Almond Croissant Baked Oats
From the website “The Happy Pear” a whole-food, plant-based cooking source “We love how versatile baked oats are and this makes for a delicious cosy, healthy breakfast with flavors reminiscent of the classic pastry. These Almond Croissant Baked Oats are easy to make, naturally sweetened, and topped with flaked almonds for a delicious finish. Perfect for a cozy morning or a quick dessert-style treat!” Time: 25 minutes Servings: 2 Ingredients 60 g 2/3 cup oats 40 g 1/3 cup ground almonds (almond flour) 1 tsp almond extract 1/2 cup 120ml almond milk (or other plant-based milk) 2 tbsp maple syrup 1.5 tsp baking powder 2 tbsp plant-based yogurt adds creaminess and helps bind Pinch salt For Topping 2 tbsp flaked almonds 1 tsp icing sugar optional Instructions
0 Comments
Leave a Reply. |
|||||||||
