69 posts tagged “egg”

Baked Macaroni and Cheese
Serves 8-10

7 ounces (1-3/4 cups) uncooked macaroni
1 pound sharp cheese, grated
2 cups milk
1/4 cup butter
1 egg, beaten
1 teaspoon salt
Pepper
Paprika

Cook macaroni until tender, place in a strainer, and rinse with cold water.  In a 2-quart casserole, alternate layers of macaroni and cheese, ending with cheese.  Bring milk to a boil.  Stir in butter, egg, salt and pepper.  Pour over the macaroni and cheese.  Sprinkle paprika on top.  Bake in 350 degree oven for 45 minutes.

Maryland Crab Cakes
Serves 4

5 saltine crackers, crushed to fine crumbs
1 pound lump crabmeat, picked over for cartilage
1 large egg
2 1/2 tablespoons Mayonnaise
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons Worcestershire sauce
Dash hot sauce, such as Tabasco
Coarse salt and freshly ground pepper
3 tablespoons peanut oil
Horseradish Tartar Sauce

In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about 1/4 of the crab mixture for each cake.

Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sauté until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce.

Maryland Crab Cakes
Serves 8

1 pound small-size fresh crabmeat, such as special or claw
1 pound larger-size fresh crabmeat, such as jumbo lump or backfin
1/2 cup light mayonnaise
1/2 cup fresh parsley, chopped
1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Old Bay Seasoning
Coarse salt and ground pepper
1 cup fine saltine crumbs (from about 30 crackers)
4 tablespoons butter, melted
Tartar Sauce, homemade or store-bought, for serving (recipe follows)

Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.

In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, teaspoon coarse salt, and 1/4 teaspoon pepper. Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in larger-size crabmeat just until combined. Dividing evenly, form mixture into 8 cakes. (To make ahead: Arrange cakes in a parchment-lined container so they do not touch; separate layers with additional parchment. Cover and refrigerate up to 1 day.)

Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tartar sauce and lemon wedges.

Tartar Sauce
Makes 1 1/4 cups

1 cup light mayonnaise
4 cornichon pickles, minced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 shallot, minced
Coarse salt and ground pepper

In a small bowl, mix 1 cup light mayonnaise, 4 cornichon pickles, minced, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, and 1 shallot, minced. Season with coarse salt and ground pepper.

Flaked Salmon Tartare
Serves 6

1 large egg
1 pound salmon fillet, skinned
1 tablespoon extra-virgin olive oil
1 1/4 teaspoons coarse salt
Freshly ground pepper
2 teaspoons fresh lemon juice, plus wedges for garnish
Dash of hot sauce
1 small shallot, finely chopped
1 tablespoon chopped drained capers
3 cornichons, coarsely chopped
2 tablespoons finely chopped chives
1 tablespoon finely chopped fresh flat-leaf parsley

Place egg in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Remove from heat. Cover, and let stand 13 minutes. Using a slotted spoon, remove egg, and rinse under cold water until cool. Gently press against a hard surface to crack shell; peel. Cut egg in half lengthwise. Grate each half on the small holes of a grater into a small bowl. Cover with plastic wrap; set aside.

Preheat oven to 350 degrees. Place salmon in a 13-by-9-inch nonreactive baking dish. Brush with 1 teaspoon oil; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover with foil; bake until salmon is cooked through and flakes easily, about 15 minutes. Uncover partially, and let cool slightly in dish on a wire rack. Using a fork, gently flake salmon into large pieces. Transfer to a large bowl.

Whisk together lemon juice, hot sauce, and remaining 1/4 teaspoon salt in a bowl. Add remaining 2 teaspoons oil, whisking until emulsified. Drizzle dressing over salmon, and toss gently. Divide among plates. Scatter shallot, capers, cornichons, chives, parsley, and egg over each, dividing evenly; season with pepper. Serve with lemon wedges.

Stuffed Pork Tenderloin
Yields 4-6 servings

1 package of 2 tenderloins (about 2 pounds), butterflied
1/4 cup honey
1/2 cup whole-grain mustard
4 tablespoons butter
3 slices whole grain bread, toasted and ground into breadcrumbs in a food processor
2 tablespoons butter, melted
2 boxes frozen spinach, defrosted, drained and squeezed dry
Salt and freshly ground black pepper
1 orange, juiced and 1/2 zested
1 egg, beaten

Preheat the oven 475°F. Butterflying a tenderloin: Trim the silver skin or connective tissue with a very sharp, thin knife. Place the tenderloin on a cutting board vertically then slice through the tenderloin about a 1/3 of the way down the side.

Fold that flap open and give it a light pounding using a mallet or the back of a small sauté pan. Turn the cutting board 180 degrees and slice into the tenderloin 2/3 of the way down on the other side so that it opens up like an accordion or a business letter. Give that side a light pounding, so that the whole tenderloin is flat, rectangular and ready to be stuffed and rolled up. Repeat with other tenderloin. In a small bowl, combine the honey and mustard. In a large mixing bowl, add the breadcrumbs, melted butter, spinach, salt, pepper, orange zest and the beaten egg, stir to combine.

Brush the honey mustard mixture on the inside of the butterflied tenderloins. Spread the spinach mixture evenly over the honey mustard leaving a one-inch border. Roll the tenderloins back up and place them seam side down on a nonstick baking sheet. Coat them with olive oil, salt, pepper and the orange juice, pop them into the oven and roast for 15-20 minutes, or until the internal temperature reaches 140-145°F. Let meat rest, transfer to a carving board, slice and serve.

Shrimp Potstickers
Makes about 30

2 tablespoons cilantro leaves
1/2 pound large shrimp, shelled and deveined
1 large egg white
1 1/2 teaspoons chile oil, or 1 1/2 teaspoons olive oil mixed with a pinch of cayenne
1 1/2 teaspoons sesame oil
2 teaspoons low-sodium soy sauce
1 medium carrot, grated
3/4 cup finely chopped (about 2 ounces) Napa cabbage
1/2 teaspoon freshly grated ginger
2 small scallions, finely chopped
1 tablespoon minced (about 1 small) shallot
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 package 3-inch round Chinese dumpling wrappers, available at large supermarkets
3 tablespoons vegetable oil
1/4 cup low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon rice-wine vinegar
1 scallion, sliced

Finely chop 1 tablespoon cilantro leaves. Set aside. Coarsely chop half of the shrimp by hand, and set aside. In the bowl of a food processor, combine remaining shrimp, egg white, chile oil, sesame oil, and soy sauce. Puree into a smooth paste. Transfer to a medium bowl, add chopped cilantro, reserved chopped shrimp, carrot, cabbage, ginger, scallions, shallots, salt, and pepper, and mix well.

Place 1 teaspoon of filling toward the front of a dumpling wrapper. There are two methods of sealing dumplings. Pleating one edge of the wrapper gives the dumpling its distinctive curved shape and allows it to stand upright in the pan. Do this by moistening edges with water using your finger. Bring two edges together, forming a taco shape, and pinch edges together only in the top center to seal. Pinch six small pleats (three on either side of the sealed center point) along one thickness only of the wrapper. Seal dumpling by pressing pleated and unpleated edges tightly together, enclosing filling. Alternatively, moisten wrapper edges with water, fold in half into a crescent shape around the filling, and pinch edges tightly closed. While forming dumplings, keep remaining wrappers covered with plastic wrap. Place filled dumplings on a parchment-lined baking sheet, and cover with plastic wrap.

In a small serving bowl, whisk together ingredients for dipping sauce.

Heat 1 1/2 tablespoons oil in a well-seasoned 11-inch cast-iron skillet over medium-high heat for 1 to 2 minutes. Arrange half of the dumplings tightly together in heated skillet, and cook until deep golden brown, shaking the pan one or two times, about 1 to 2 minutes. Add 1 cup hot water, partially cover, and cook for 4 to 5 minutes. Reduce heat to medium, and cook until the bottoms of the dumplings are very crisp and all the water has evaporated, about 4 to 5 more minutes. Slide a spatula under dumplings to loosen them from the pan. Serve this batch of dumplings immediately or place them on a baking sheet, cover loosely with aluminum foil, and keep warm in a low oven. Wash skillet, and repeat process with remaining dumplings. Transfer to a plate, garnish with remaining cilantro leaves, and serve with dipping sauce.

Chicken Siu Mai
Makes 24

10 ounces skinless boneless chicken, trimmed, patted dry, and coarsely ground
1/3 cup finely diced, peeled, and washed water chestnuts
1/3 cup finely diced bamboo shoots
1/3 cup thinly sliced scallions
2 1/2 tablespoons cornstarch
2 tablespoons White Peppercorn Oil (recipe follows)
2 tablespoons oyster sauce
1 tablespoon peeled and minced fresh ginger
1 tablespoon Shao Hsing wine or dry sherry
1 1/2 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon salt
Pinch of freshly ground white pepper
1 large egg white, beaten
24 dumpling wrappers, cut into 2 1/2-inch rounds
Vegetable oil, for steamer basket
Mustard Dipping Sauce (recipe follows)

Make the filling: In a large bowl, combine chicken, water chestnuts, bamboo shoots, scallions, cornstarch, white peppercorn oil, oyster sauce, ginger, Shao Hsing, sugar, soy sauce, sesame oil, salt, pepper, and egg white. Stir to mix thoroughly. Transfer to a shallow dish, and refrigerate, uncovered, for 4 hours, or covered, overnight.

Make the dumplings: Lightly oil a bamboo steamer basket, or line the bottom with a round metal steamer insert; set aside. Work with one wrapper at a time, and cover unused wrappers with a damp cloth. Place 1 1/2 tablespoons filling in center of each wrapper. Hold filling in place with the blade of a butter knife. Holding the dumpling in the other hand, gradually turn the knife and dumpling slowly in a clockwise direction so that the dumpling forms a basket shape.

Remove knife, and pat filling with point of knife to smooth. Squeeze the dumpling slightly to adhere dough to filling, this will ensure that the dumpling and filling will remain intact during the steaming process. Tap the dumpling bottom lightly on work surface to flatten. Place into prepared steamer basket. Repeat with remaining filling and wrappers.

Bring 3 inches of water to a boil in a wok. Place steamer basket over water. Cover, and steam until dumplings are cooked through, about 6 minutes. Turn off heat. Remove the steamer from the wok, and transfer to a platter. Serve dumplings directly from steamer with mustard dipping sauce on the side.

White Peppercorn Oil
Makes 1 scant cup

1 cup peanut oil
1/2 cup white peppercorns

In a wok over medium heat, combine oil and peppercorns. Bring to a boil. Reduce to low heat, and cook for 2 minutes. Turn off heat, and allow oil to cool in wok. Do not strain; pour oil and peppercorns into a glass jar and seal. Will keep, refrigerated, for up to 2 months.

Mustard Dipping Sauce
Makes 1/4 cup

1/4 cup dry mustard
Tabasco sauce, to taste

In a small bowl, stir together mustard, 1/4 cup water, and Tabasco.

Mini Meatball Sammies
Yield 8 servings

2 tablespoons extra-virgin olive oil
1/2 onion
1 small carrot
1 stalk celery
3 pinches fresh thyme
1 14-ounce can crushed tomatoes
1/3 pound ground sirloin
1/3 pound ground pork
1/3 pound ground veal
1 large egg
3 cloves garlic
1/2 cup bread crumbs
2 tablespoons milk
1/4 cup grated cheese
1/4 cup fresh flat-leaf parsley
2 pinches crushed red pepper flakes
1 cup chicken stock to thin sauce
4 hot dog buns
4 slices mozzarella cheese

Preheat oven to 400°F. Place a medium-size sauce pot over medium-high heat, add EVOO. Add the onion, carrot and celery, and cook for about 3-4 minutes. Add the thyme and cook for another minute. Add the crushed tomatoes, turn heat down to low and cook for 10-15 minutes.

In a medium-size mixing bowl, combine meats with egg, garlic, bread crumbs, milk, grated cheese, parsley, red pepper flakes and season with salt and pepper. Form into mini meatballs. Add the meatballs to the sauce and cook for 15-20 minutes or until cooked through. Thin the sauce with chicken stock as the sauce thickens, or as needed.

Cut about 1/4 inch off of each end of the bun and then cut in half so you 2 mini buns. Place a couple strips of cheese on each mini bun and then place a couple meatballs on that. Top with a little sauce and enjoy!

Cinnamon Raisin Bread
Makes 2 loaves

2 cups plus 1 1/2 teaspoons warm water (100 to 110 degrees)
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour, plus more for dusting
2 tablespoons nonfat powdered milk
4 teaspoons sugar, plus more for sprinkling
1 tablespoon salt
3 tablespoons unsalted butter, melted and cooled
2 cups dark raisins
Canola oil, for bowl and plastic wrap
3/4 cup sugar
7 teaspoons cinnamon
1 large egg, beaten
4 tablespoons unsalted butter, melted and cooled
1 large egg white, beaten

In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute. Change to dough hook, and mix on medium-low speed for 7 minutes. Or knead by hand, 15 or 20 minutes. Add raisins, and mix on medium-low speed until dough is firm but not dry, 3 minutes.

Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Butter two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap. Press the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in the lower third of oven. Heat oven to 425 degrees. Brush tops of loaves with egg white, and sprinkle each loaf with 1 1/2 teaspoons sugar. Bake 15 minutes; lower oven to 400 degrees;, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.

Honey Whole Wheat Bread
Makes two 9-inch loaves

3 1/2 cups warm water
3 tablespoons honey
2 active dry yeast, (1/4 ounce each)
1 1/2 pounds (about 4 1/2 cups) bread flour, plus more for dusting
1 1/2 pounds (about 4 1/2 cups) whole-wheat flour
5 ounces (about 1 cup) wheat germ
2 tablespoons coarse salt
Vegetable oil, for bowl, pans, and plastic wrap
1 large egg yolk
1 tablespoon heavy cream

Combine warm water, honey, and yeast in a large liquid measuring cup; stir until yeast dissolves. Let stand until foamy, about 5 minutes. In a large bowl, whisk 1 pound 5 ounces (about 4 cups) bread flour with whole-wheat flour, wheat germ, and salt. Make a well in the center. Pour in yeast mixture, and stir with a wooden spoon, gradually drawing in dry ingredients until combined.

Turn out dough onto a lightly floured work surface. Gently knead in remaining 3 ounces (about 1/2 cup) bread flour a little at a time until dough is smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl; cover with lightly oiled plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.

Preheat oven to 400 degrees; with rack in center. Brush two 9-by-5-inch loaf pans with oil. Punch down dough with your fist then turn it out onto a lightly floured work surface. Divide dough in half. Flatten one half into an oval approximately the length of the pan, and roll up lengthwise, gently pressing as you go to form a tight log. Place the log, seam side down, into a prepared pan. Repeat with remaining dough. Cover loaf pans with oiled plastic wrap. Let rise in a warm place until doubled in bulk, 30 to 45 minutes.

Using a lame or a razor blade, slash loaves down the center in one quick, even motion. In a small bowl, beat the egg yolk with the heavy cream; brush over the tops of the loaves. Bake, rotating pans halfway through, until bread is deep golden brown, 50 to 60 minutes. (If tops are browning too quickly during the last 30 minutes of baking, tent with aluminum foil.) Transfer pans to a wire rack, and let cool 5 minutes. Turn out the loaves onto the rack to cool completely before serving.