May 16, 2011

The Creamiest Scrambled Eggs Served over Roasted Asparagus

Scrambled eggs make a quick and yummy meal, but there is a little science behind making them perfect. The way I prefer them is soft, fluffy, juicy and custard-like. Here are my essential tips to the creamiest scrambled eggs. Just remember, low gentle heat is the secret to success.

Use a fork to whisk the eggs until they are frothy and evenly colored. Add in freshly cracked black pepper. DO NOT OVER BEAT or add salt, as both would cause the eggs to toughen. This is the point where I add my secret ingredient. I say secret because for those that have tried my eggs, boasted of how creamy and delicious they were, but did not know that it was a Kraft American cheese slice that took my eggs to a whole other level. I have tried many times with other brands of American cheese, deli American cheese, shredded cheddar, monterey jack and swiss and all make the eggs too cheesy. Trust me when I say that Kraft is the way to go here. Now, if you don't have cheese, you can add a teaspoon of cream, but never milk, which may cause rubbery eggs.

Try this method, I seriously think you will change the way you make your morning eggs.

Pairing Suggestion: A newly found fave is half Moscato and half orange juice for a sweet Mimosa. Freshly squeezed would be perfect.

3 Fresh Eggs
Butter (1 tsp per egg)
Freshly cracked black pepper
1 slice of Kraft American Cheese torn into small pieces (1/2 slice for two eggs)
flaky sea salt

As far as the pan you choose, always go with a heavy bottomed non-stick saute pan, which will evenly distribute the heat. Also choose the smallest saute pan you have, as one that is too large will have the eggs spreading too thinly and cook too quickly.

Heat your saute pan over medium-low heat. Melt 1 teaspoon of butter per egg until melted and the foam has resided. When all the butter is melted reduce the heat to low and add your beaten egg mixture. Using a silicone spatula, wait until the first hint of setting begins before you stir. The more you stir the eggs, the more custardy they will be. Near the end of the cooking time, the eggs will get much thicker, but still creamy. Take the eggs off the heat approximately 1 minute before you think the eggs are done. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan and the "carry over heat."

Immediately transfer them to your serving plates and serve hot. As you can see, my favorite way to enjoy is plated over roasted asparagus. It is quite a delightful combination.


May 14, 2011

Glazed Chocolate Banana Doughnuts

Chocolate covered anything is King in my book. Case in point, these little rascals are worth all the kneading, rolling and cutting it takes to get you to these chocolate dipped beauties. Katie started school recently, and will soon be making Challah bread every week. So I thought I would introduce her to making breads and working with yeast. She had a great time watching and learning, kneading and rolling, and of course glazing the doughnuts and licking her fingers was her favorite part.
My favorite part was the sight of her chocolate covered joyous face, as she enjoyed every finger-licking bite.
The banana flavor was perfection and even though the chocolate glaze was oh so yummy, these would also be nice with either a cream cheese glaze or a maple glaze. Hmmm...for next time.

I know that you will enjoy these warm and freshly glazed rings of scrumptiousness.

Glazed Chocolate Banana Doughnuts
Courtesy of BHG (Prize tested recipe)
Makes 30 Doughnuts plus holes

5 1/2 to 6 1/2 cups all-purpose flour
2/3 cup granulated sugar
2 pkg. active dry yeast
1 tsp salt
3/4 cup milk (I used 1%)
1/2 cup unsalted butter (1 stick)
3 medium bananas, mashed (1 cup)
2 eggs, plus 2 egg yolks
enough vegetable or canola oil to deep fry the doughnuts

For the Glaze
1/2 cup semi-sweet chocolate pieces
1/4 cup whipping cream
2 tbsp butter
3/4 cup powdered sugar
2 tsp light corn syrup

In bowl combine 1 1/2 cups of the flour, the sugar, yeast, and 1 tsp salt; set aside. In saucepan combine milk and butter. Heat until warm (125 F). Add to flour mixture. Add bananas, eggs, and yolks. With mixer, beat on medium for 2 minutes. Stir in 3 1/2 cups flour, adding additional flour 1/4 cup at a time. (Dough will be sticky.) Transfer to a buttered bowl; turn to coat surface. Cover; let rise 1 hour or until doubled.
On floured surface roll dough to 3/8-inch thickness. Cut wth floured 2 1/2-inch doughnut cutter. Reroll dough and repeat. Place cutouts on baking sheet. Cover; let rise 30 minutes or until doubled.
Fry a few at a time in hot oil (365 F) for 2 minutes or until golden; turning once. Remove with slotted spoon; drain. Dip in glaze.

Make the glaze in a microwave-safe bowl combining the semi-sweet chocolate pieces, whipping cream and butter. Microwave for 1 minute and stir. Microwave 3 seconds more. Whisk in the powdered sugar until smooth and corn syrup.

Now, sit back with a favorite cup of warmth and enjoy!