Bread Stuffed with Sausage, Vegetables, Cheese and Egg

Ingredients

4 French rolls
1/2 pound ground breakfast sausage
4 eggs
6 cherry tomatoes, cut into quarters
1/2 cup spinach leaves
3 mushrooms, sliced
2 cups Cheddar cheese, shredded
2 tablespoons melted butter
pepper and salt, to taste
Sriracha, to serve

Method

  1. Preheat the oven to 350°F.
  2. Carefully hollow out the bread rolls, making sure the outside of the bread remains intact.
  3. Slice the mushrooms and cut the cherry tomatoes into quarters.
  4. In a medium-sized saucepan over medium heat, cook the breakfast sausage until cooked through.
  5. Coat the inside of the buns with butter. Add 3-4 tablespoons of breakfast sausage followed by the Cheddar cheese, sliced mushrooms, spinach leaves, and the cherry tomatoes.
  6. Place the rolls on a baking sheet lined with tin foil. Place in the oven and bake for 10-12 minutes.
  7. Remove and crack one egg into each bread boat. Return them to the oven for an additional 4-5 minutes and until the egg whites set and cooked appropriately (the yolks should be somewhat runny).
  8. Remove from the oven. Drizzle with Sriracha and serve immediately.

Makes 4 servings.

Source: Food Steez

Dark Chocolate Cheesecake

Ingredients

Base
6 oz chocolate bourbon biscuits, crushed
2 tablespoons sugar
3 tablespoons melted butter

Filling

1 lb Philadelphia cream cheese, at room temperature
6 oz sugar
2 tablespoons milk
1/2 teaspoon vanilla essence
4 oz dark chocolate
3 eggs

Icing

8 oz Philadelphia cream cheese, at room temperature
1 tablespoon milk
1 teaspoon vanilla essence
1/4 teaspoon salt
1 lb icing sugar, sifted
6 oz dark cooking chocolate
toasted flaked almonds

Method

  1. To make the base, combine the biscuit crumbs, sugar and butter and use the mixture to line a greased 9-inch springform tin. Bake the mixture in a preheated moderate oven (160°C/325°F) for 10 minutes.
  2. To prepare the filling, beat the cheese and sugar with the milk and vanilla essence. Melt the chocolate in a bowl over hot water and beat it into the mixture. Add the eggs one at a time, beating after each addition. Pour the mixture over the base and bake the cake in a preheated moderate oven (160°C/325°F) for 40 minutes. Cool the cake in the oven for 1 hour before removing it and loosening the rim. Cool, then chill. Decorate just before serving.
  3. To make the icing, first melt the chocolate. Meanwhile, beat the cream cheese, milk, vanilla and salt until thoroughly blended. Add the sifted icing sugar gradually, beating well after each addition. Stir in the melted chocolate and beat well. Use a palette knife to cover the cake with the icing. Sprinkle toasted flaked almonds around the edge.

Makes 10 to 12 servings.

Source: Cheesecakes

French-style Baked Eggs with Kale

Ingredients

1 cup finely shredded stemmed kale (about 6 leaves)
1/2 cup diced Paris ham or cooked pancetta (2 ounces)
2 tbsp heavy cream
2 large eggs
truffle salt or sea salt
fresh pepper
grating of nutmeg
1/2 cup grated Gruyère cheese (2 ounces)
1 baguette

Method

  1. Preheat the oven to 425°F.
  2. Divide the shredded kale between two 6-ounce shallow ramekins. Sprinkle the diced ham on top. Pour the cream over the ham and crack 2 eggs into each ramekin. Season with the salt or truffle salt and pepper and a light grating of nutmeg. Finally sprinkle the shredded Gruyère over the eggs.
  3. Bake in the oven for 12 to 15 minutes, until the yolks are just set and the eggs jiggle slightly when the ramekins are shaken. Serve with the baguette.

Makes 2 servings.

Source: Chef Eric Ripert

Italian-style Panna Cotta with Peaches

Ingredients

1-1/4 teaspoons unflavored gelatin
2 tablespoons water
1-1/4 cups heavy cream
1/8 teaspoon salt
1 cup plain low-fat yogurt
1/4 cup mild honey
1/8 teaspoon pure almond extract

Lemon-thyme Peaches

1-1/2 tablespoons fresh lemon thyme leaves
1 tablespoon sugar
3 peaches, peeled if desired, pitted, and thinly sliced

Method

  1. To make the panna cotta, sprinkle gelatin over water in a small heavy saucepan and let stand for 1 minute to soften. Stir in cream and salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved.
  2. Whisk together yogurt, honey, and almond extract, then whisk in cream mixture.
  3. Pour mixture into four small bowls and chill, covered, until set, at least 8 hours.
  4. To prepare the peaches, mince lemon thyme with sugar, then toss with peaches. Let macerate, stirring occasionally, at room temperature for 20 minutes. While peaches macerate, let panna cotta stand at room temperature.
  5. To serve, top bowls of panna cotta with peaches and their juice. Drizzle with additional honey if desired.

Makes 4 servings.


Tip for Unmolding Panna Cotta

The translation from Italian — “cooked cream” — doesn’t begin to convey how luscious the gently gelled sweet cream mixture called panna cotta is. The amount of gelatin determines how tender the results will be. If you don’t plan to unmold the dessert, you can play a bit with the gelatin, lowering it to a point where the panna cotta is set so softly that it holds its shape on a spoon but dissolves into a puddle on your tongue, like this one.

If you want to try molded versions, be sure to lightly oil your molds first and chill the panna cotta well, at least 6 hours. When it’s time to turn them out, dip each mold for about 10 seconds in a bowl of warm water, then dry off the bottom before inverting it onto a plate.


Source: Gourmet Italian

New England-style Pancakes with Quinoa

Ingredients

2 cups red quinoa
2 cups all-purpose flour
1/4 cup evaporated cane sugar
2 tablespoons plus 1-1/2 teaspoons baking powder
pinch of salt
1 teaspoon ground cinnamon
2 cups whole milk
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon expeller-pressed canola oil
1 cup blueberries
1 cup Greek-style plain or vanilla nonfat yogurt
maple syrup, for serving

Method

  1. Bring a saucepan with 4 cups water and 1 teaspoon salt to a boil. Add the quinoa and stir. Lower the heat to a simmer, cover, and cook until the quinoa is dry and fluffy, about 20 minutes. Let cool.
  2. Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Whisk well to combine. In another large bowl, combine the milk, eggs, vanilla, and canola oil and whisk to combine. Add the dry ingredients to the wet and blend until just combined. Fold in the cooked quinoa, taking care not to overmix. Let the batter rest for at least 1 hour.
  3. Lightly brush the cooking surface of a nonstick pan or griddle with canola oil. Ladle about 1/3 cup of the batter onto the hot pan. Drop 8 to 10 blueberries on top of each pancake. When bubbles form in the batter, flip and cook on the other side until lightly browned. Continue with the remaining batter and blueberries. Serve topped with a dollop of yogurt and maple syrup on the side.

Makes 10 to 12 pancakes

Source: True Food