Mini Bacon and Egg Pastries with Cheddar

Ingredients

butter, for greasing
1 lb 2 oz prepared basic pie dough
all-purpose flour, for rolling
2 tbsp whole-grain mustard
12 lean bacon slices, diced, cooked, and drained well
12 small eggs
pepper
generous 1 cup grated Cheddar cheese
2 tbsp chopped fresh parsley

Method

  1. Preheat the oven to 350°F/180°C. Lightly grease a deep 12-cup muffin pan.
  2. Roll the dough out to a 1/4-inch thickness on a lightly floured counter and cut out 12 circles approximately 5 inches in diameter. Use to line the cups of the muffin pan, gently pleating the sides of the dough as you ease it into the molds. Place 1/2 teaspoon of the mustard into the base of each pastry shell and top with a little of the bacon.
  3. Break an egg into a cup, spoon the yolk into the pastry shell, then add enough of the white to fill the pastry shell about two-thirds full. Do not overfill. Season to taste with pepper and sprinkle the grated cheese evenly over the tops of the pastries.
  4. Bake for 20-25 minutes, or until the egg is set and the cheese is golden brown. Serve warm, sprinkled with chopped parsley.

Makes 12 pieces.

Source: Brunch


Today’s Comic

Grilled Cheese Sandwiches with Sage Sausage and Jack Cheese

Ingredients

2 sage/herbed sausages (about 14 ounces), either pork, turkey, or vegetarian
6 ounces shredded Jack or medium Asiago cheese
1-2 tablespoons (about 2 ounces) freshly grated aged cheese such as Parmesan, locatelli Romano, or dry Jack
2 green onions, thinly sliced
2-3 teaspoons sour cream
pinch of cumin seeds
tiny pinch of turmeric
dab of brown mustard
pinch of cayenne pepper or a few drops hot pepper sauce
8 thin slices whole-grain (such as wheatberry, sunflower seed, or sprouted wheat) bread
2-3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1-2 Moroccan-style preserved lemons, rinsed well and sliced into slivers or chopped
1-2 teaspoons finely chopped fresh flat-leaf parsley

Method

  1. Roughly dice the sausages, then brown them quickly over medium heat in a small nonstick skillet. Remove from the pan, place on paper towels, and leave to cool. Leave the pan on the stove and turn off the heat.
  2. In a medium bowl, mix together the 2 cheeses with the green onions, sour cream, cumin seeds, turmeric, mustard, and cayenne pepper. When the sausage is cool, mix it into the cheese.
  3. Pile 4 slices of the bread with the cheese-and-sausage mixture, then top with a second piece of bread. Pat down well and press lightly but firmly so that the sandwich will hold together.
  4. Reheat the pan over medium-high heat and add about half the olive oil and garlic, then push the garlic to one side and add 1 or 2 sandwiches, however many the pan will hold. Cook until lightly crisped on one side and the cheese begins to melt. Turn over and cook the second side until it is golden brown. Remove to a plate and repeat with the other sandwiches, garlic, and oil. You may either discard the lightly browned garlic or nibble on it; whichever you do, remove it from the pan before it blackens as it will give a bitter flavor to the oil if it burns.
  5. Serve the sandwiches right away, piping hot, cut into triangles, and sprinkled with the preserved lemon and chopped parsley.

Makes 4 servings.

Source: Greilled Cheese


Today’s Comic

Apple Cinnamon Cheesecake

Ingredients

1-1/2 cups graham cracker crumbs (about 8 whole crackers)
1-1/2 tsp cinnamon, divided
3/4 cup sugar, divided
1/4 cup butter, melted
1 (14-ounce) package caramels
2/3 cup evaporated milk
1/2 cup chopped pecans, divided
2 (8-ounce) packages cream cheese, softened
2 Tbsp all-purpose flour, divided
2 large eggs, lightly beaten
1-1/2 cups apples, peeled, cored, and cut into 1/2-inch cubes

Method

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and wrap with two layers of foil securely around the exterior of the pan.
  2. In a small bowl, combine the cracker crumbs, 1 tsp cinnamon, 1/4 cup sugar, and butter. Press onto the bottom and 1-inch up the sides of prepared pan. Place on a baking sheet and bake for 10 minutes or until lightly browned. Cool on a wire rack.
  3. In a small saucepan over medium-low heat, cook caramels and evaporated milk, stirring frequently, until caramels are melted, and mixture is smooth. Pour 1 cup of caramel mixture over cooled crust and sprinkle with 1/4 cup pecans. Keep remaining caramel mixture warm.
  4. In a large mixing bowl, beat the cream cheese, 1 tbsp flour, and remaining sugar using an electric mixer on high speed until smooth. Add eggs and beat on low speed just until combined. In a separate bowl, combine the remaining flour and cinnamon with apples. Fold apples into cream cheese mixture until combined. Pour mixture overtop of caramel crust.
  5. Place springform pan into a large roasting pan. Add 1 inch of hot water to roasting pan to create a water bath. Bake for 50-55 minutes or until center is just set, spooning remaining caramel mixture over cheesecake, and sprinkling with remaining pecans after 40 minutes.
  6. Remove pan from water bath and cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen and cool 1 hour longer. Refrigerate until chilled, at least 4 hours or overnight. Remove sides of pan, place on a serving plate and enjoy.

Makes 12 servings.

Source: Manitoba Egg Farmers


Today’s Comic

Stuffed Chilies in Walnut Sauce

Ingredients

8 ancho chilies
1 large potato, about 7 oz
3 tbsp vegetable oil
4 oz lean minced (ground) pork
1 onion, chopped
1 tsp ground cinnamon
1 cup walnuts, coarsely chopped
1/2 cup chopped almonds
2/3 cup cream cheese
1/2 cup soft goat’s cheese
1/2 cup single (light) cream
1/2 cup dry sherry
1/2 cup plain (all-purpose) flour
1/2 tsp ground white pepper
2 eggs, separated
oil, for deep-frying
salt
chopped fresh herbs, to garnish

Method

  1. Soak the dried chilies in a bowl of hot water for 30 minutes until softened. Drain, cut off the stalks, then slit them down 1 side. Scrape out the seeds.
  2. Peel the potato and cut it into 1/2in cubes. Heat 1 tbsp of the oil in a large frying pan, add the pork and cook, stirring constantly, until it has browned evenly.
  3. Add the potato cubes and mix well. Cover and cook over a low heat for 25-30 minutes, stirring occasionally. Do not worry if the potato sticks to the base of the pan. Season with salt, remove from the heat and set aside.
  4. Heat the remaining oil in a separate frying pan and cook the onion with the cinnamon for 3-4 minutes or until softened. Stir in the nuts and cook for 3-4 minutes more.
  5. Add both types of cheese to the pan, with the cream and sherry. Mix well. Reduce the heat to the lowest setting and cook until the cheese melts and the sauce starts to thicken. Taste and season if necessary.
  6. Spread out the flour on a plate shallow dish. Season with the white pepper. Beat the egg yolks in a until they are pale and thick.
  7. In a separate, grease-free bowl. whisk the whites until they form soft peaks. Add a generous pinch of salt, then in the yolks, a little at a time.
  8. Spoon some of the filling into each chili. Pat the outside dry with kitchen paper. Heat the oil for deep-frying temperature of 180°C/350°F.
  9. Coat a chili in flour, then dip it in the egg batter, covering it completely. Drain for a few seconds, then add to the hot oil. Add several more battered chilies but do not overcrowd the pan. Fry the chilies until golden, then drain on kitchen paper and keep hot while cooking successive batches.
  10. Reheat the sauce over a low heat, if necessary. Arrange the chilies on individual plates, spoon a little sauce over each and serve immediately, sprinkled with chopped fresh herbs. A green salad goes well with this dish.

Makes 4 servings.

Source: Mexican Red Hot Cookbook


Today’s Comic

Omelette Arnold Bennett

Ingredients

1 oz butter
4 oz cooked smoked haddock, flaked
2 tablespoons single cream
3 eggs, separated
1 tablespoon milk
salt
freshly ground black pepper
2 tablespoons grated Parmesan or Cheddar cheese
1 oz butter
2 tablespoons single cream
watercress, to garnish

Method

  1. Heat the butter in an omelette pan and add the cooked flaked haddock and cream. Cook for 2-3 minutes and leave on one side.
  2. Beat the egg yolks with the milk. Add salt and pepper.
  3. Whisk the egg whites until just holding their shape. Using a large metal spoon, fold them into the yolks with the haddock mixture and half the cheese.
  4. Reheat the omelette pan, add 1 oz butter and, when frothing, pour in the egg mixture. Cook until just setting, then slide the omelette on to a heatproof plate.
  5. Sprinkle the rest of the cheese over the surface of the omelette and then pour over the cream. Flash under a hot grill and serve at once garnished with watercress.

Makes 2 servings.

Source: Encyclopedia of Creative Cookery


Today’s Comic