Posted on May 14, 2023 by cookwithkathy

Ingredients

1 tbsp white wine vinegar
4 eggs
4 English muffins
4 slices good quality ham
Quick Hollandaise Sauce
3 egg yolks
7 oz/200 g butter
1 tbsp lemon juice
pepper
Method
- Fill a wide skillet three-quarters full with water and bring to a boil over low heat. Reduce the heat to a simmer and add the vinegar. When the water is barely shimmering, carefully break the eggs into the skillet. Let stand for 1 minute, then, using a large spoon, gently loosen the eggs from the bottom of the skillet. Let cook for an additional 3 minutes, or until the white is cooked and the yolk is still soft, basting the top of the egg with the water from time to time.
- Make the hollandaise sauce. Place the egg yolks in a blender or food processor. Melt the butter in a small pan until bubbling. With the motor running, gradually add the hot butter in a steady stream until the sauce is thick and creamy. Add the lemon juice, and a little warm water if the sauce is too thick, then season to taste with pepper. Remove from the blender or food processor and keep warm.
- Split the muffins and toast them on both sides. To serve, top each muffin with a slice of ham, a poached egg, and a generous spoonful of hollandaise sauce.
Caution: Recipes using raw eggs should be avoided by infants, the elderly, pregnant women, convalescents, and anyone suffering from an illness.
Makes 4 servings.
Source: Brunch
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Posted on May 13, 2023 by cookwithkathy

Ingredients

450 g lean ground chicken
1/4 cup fresh bread crumbs
1 egg
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 avocado, pitted, peeled and sliced
1/2 cup sliced cucumber
3 radishes, sliced
1 cup shredded iceberg lettuce
4 onion buns, halved
Sweet and Sour Barbecue Sauce
2 tsp vegetable oil
1 onion, finely diced
2 cloves garlic, minced
2/3 cup bottled strained tomatoes (passata)
1 canned chipotle pepper in adobo sauce, chopped
2 tbsp tomato paste
I tbsp red wine vinegar
2 tsp packed brown sugar
pinch salt
Method
- Make the sauce. In small saucepan, heat oil over medium heat. Cook onion and garlic, stirring occasionally, until tender and light golden, about 5 minutes.
- Stir in strained tomatoes, chipotle pepper, tomato paste, vinegar, sugar and salt. Bring to a boil. Reduce heat and simmer until thickened, 10 to 12 minutes.
- Let cool slightly. Using immersion blender, puree until smooth. Set aside.
- Make the burer while barbecue sauce is cooling. Stir together chicken, bread crumbs, egg, chili powder, salt and pepper until combined. Shape into four 1/2-inch (1 cm) thick patties.
- Place patties on greased grill over medium-high heat. Brush with half of the barbecue sauce. Close lid and grill, turning once and brushing with remaining sauce, until instant-read thermometer inserted sideways into centre of several patties reads 165°F (74°C), 10 to 12 minutes.
- Sandwich patties, avocado, cucumber, radishes and lettuce in buns.
Makes 4 servings.
Source: The Complete Chicken Cookbook
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Posted on May 7, 2023 by cookwithkathy

Ingredients

1 tablespoon plus 2 teaspoons bacon drippings or vegetable oil
2 cups peeled and diced potato (1/2-inch dice)
1/2 cup thinly sliced yellow onion
Kosher salt (if using table salt, decrease the amount by half) and pepper
1/2 cup barbecue sauce
1/4 cup thinly sliced green onion, green part only
1 teaspoon dried oregano
2 eggs
Two 10- or 11-inch flour tortillas (Flavored tortilla suggestion: chipotle, tomato)
Method
- Heat 1 tablespoon of the bacon drippings over medium heat in a nonstick skillet large enough to hold all of the potatoes in a single layer. Add the potatoes and yellow onion. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Cook until crispy on all sides, 8 to 10 minutes, stirring frequently. Reduce heat and cook until tender when pierced with a fork, 5 to 10 minutes. Remove from heat.
- Transfer the potatoes to a small mixing bowl. Add the barbecue sauce, green onion, and oregano. Stir to coat.
- Return the skillet to the stove, add the remaining 2 teaspoons bacon drippings, and heat over medium heat. Crack the eggs into the center of the skillet and season with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Cook over high heat for 1 to 2 minutes. Remove from heat.
- Divide the potatoes evenly among the tortillas. Gently place 1 egg over potatoes, sunny-side up, and wrap. Enjoy this wrap immediately.
Makes 2 servings.
Source: Wraps
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Posted on April 30, 2023 by cookwithkathy

Ingredients

2 poppy and sesame seed bagels, cut in half horizontally
4 oz cream cheese
6 oz gravlax, finely sliced
2 tablespoons snipped chives
black pepper, plus extra to serve warmed hollandaise sauce, to serve
Method
- Place the bagels, cut side down, on a sandwich grill. Without closing the lid, leave them to toast for 2-3 minutes until golden. Remove from the grill.
- Spread the bases with the cream cheese and then top with the gravlax. Scatter the snipped chives over the bagel and season with black pepper.
- Top with the lids and return to the sandwich grill. Lower the top plate and toast for 2-3 minutes, or according to the manufacturer’s instructions, until golden and crispy.
- Serve immediately with warmed hollandaise sauce and a sprinkling of black pepper.
Makes 2 servings.
Source: Panini
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Posted on April 29, 2023 by cookwithkathy

Ingredients

500 g ground (minced) beef/pork mixture
1-1/4 cup milk
75 g white breadcrumbs
1 egg
1 onion
salt, white pepper
ground allspice
Method
- Finely dice the onion and sauté gently in a little butter without browning.
- Soak the breadcrumbs in milk.
- Blend the ground meat, preferably in a food processor, with the onion, egg, milk/breadcrumb mixture and the spices to the proper consistency and taste. Add a little water if the mixture feels too firm.
- Check the taste by test-frying one meatball. Then shape small meatballs with the aid of two spoons and place on water-rinsed plates.
- Brown a generous pat of butter in a frying pan, and when it “goes quiet” place the meatballs in the pan and let them brown on all sides. Shake the frying pan often.
- Serve with potato puree or boiled potatoes and raw stirred lingonberries.
Makes 4 to 6 servings.
Source: Swedish Culinary Classics
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