Wednesday, February 11, 2015

How to Make Poached Eggs without Cursing // i.e. How to Make Oven-Poached Eggs

Every time I try to make poached eggs at home I remember why I don't make poached eggs at home. 


Like, it's fine, I'm not that hungry or anything - it's totally cool that 3/4 of my egg floated off into whispy oblivion. 

JK NOT FINE AT ALL. Especially since making eggs means I've already been hungry for at least 2.5 hours, and have since transitioned into the hangry phase. (hungry + angry = hangry.)

Well ch-ch-check this out: you can make poached eggs in THE OVEN. At the same time as other eggs! 



The first time I saw this I thought, oh hell no not another Pinterest ploy. But then The Kitchn tried it. And then I tried it. And now here I am having eaten oven-poached eggs about every day for the past week. 


Eric coined them 'fancy eggs'. Which is like, the PERFECT name and so much fun to say. "What are we having for breakfast this morning?" "How about fancy eggs?"


This past Saturday we had open-faced fancy egg sandwiches with melted cheddar-gruyere cheese, crispy pork roll, avocado, and generous douses of Frank's. I used Canyon gluten free hamburger buns as the bread which ended up being kind of perfect. Messy, but perfect. 


That Sunday (a mere 24 hours later), we had fancy eggs over a sweet-potato and red pepper hash with pea-shoot pesto (photo here). 

Is there anything that pesto isn't good on? Am I a super hippie for buying pea-shoots at a farmer's market? MAYBS. (I used this pesto recipe with 2 cups basil and 2 cups pea-shoots.)


How to Make Easy Oven-Baked 
Poached Eggs in a Muffin Tin
[technique posted by The Kitchn, and probably a lot of other people]

You'll Need
1 standard size muffin tin
Eggs (I used large each time)
Water (make sure you use 'good' water - JUST KIDDING)

Instructions
Preheat the oven to 350 degrees. 

Add 1 tablespoon of water to each muffin cup, for however many eggs you're going to make. Then, crack an egg into each muffin cup. (If you're nervous about shells, you can crack the egg into a small bowl then pour it in. But be brave!)

Bake the eggs for 12 minutes. This will give you set whites, and pretty runny yolks. Try 13 to 15 minutes for firmer yolks. (FYI the longer they sit in the water/muffin tin they'll continue to cook a bit.)

Once cooked, run a small rubber spatula (or knife) around each egg. It should then easily pop out of the muffin cup, leaving the water behind. 

Sunday, January 18, 2015

Book Review & Giveaway: Gluten Free on a Budget (Plus Paula Deen Riding a Ham)

IT'S A BOOK TOUR YA'LL. 


...yelled Paula Deen as she rode her honey-baked ham off into the sunset. (Don't use your imagination because there is no way it will come close to this picture.) 

I KNEW the Paula Deen Riding things meme would come in handy one day. I just didn't think it would be four years later while writing a post about my friend Chandice's new book.. Ok brain, I see how it is. You do you. 

Chandice and I first met (in real-life) in September when she came to NYC to host a 'Celebrate Celiac' event.   

Since then she's created a book, which she somehow managed while also creating a human (baby Lucyella!). And running the #1 gluten free giveaway site Gluten Free Frenzy, and hosting events through Gluten Free Calendar, and contributing to Delight Gluten Free Magazine.  

I can't even keep a succulent alive. <insert crying emoji>.


Gluten Free on a Budget was written by Chandice and her mom, Tana, to support others on their gluten free journey. They explain that eating gluten free doesn't have to break the bank, and share recipes that you just KNOW they've eaten as a family countless times. It really is a peek into their lives, and their kitchens. 

Also helps that Chandice and Tana are quite possibly the sweetest, most welcoming mother-daughter duo, which comes across in their storytelling. When I was reading it I felt actual hugs. (Though the 'hugs' may have been from the blanket I was cocooned since my mom keeps the heat at a balmy 65.)

Here's what you can expect:

  • A number of helpful sections in the beginning that cover everything from stocking your gluten free pantry, to buying in bulk to save money, to packing fun, bento-box-style lunches. (Hello where were these when I was in elementary school! And middle school.. and high school.)
  • Countless recipes for every part of a meal, including gluten free remakes of family classics like fluffy buttermilk pancakes, chicken pot pie, cheesy chive biscuits, and brown butter snickerdoodle cookies.
  • Tana's tips: most recipes include a tip from Tana about choosing better-for-you ingredients (e.g. buying nitrate free sausage), or cutting costs (e.g. make your own buttermilk).  
  • Pictures with almost every recipe. This is SO important to me when picking out a cookbook. You eat with your eyes! 
  • Recipe forwards from Chandice and Tana sharing their family history with each and every dish.  

And here's a quick peek inside:


Like what you see? Click here to order your copy on Amazon, or enter the giveaway below. Or both! Go crazy! See if I care! (Eeeeep sorry some snark just crept out. LOVE YA GUYZ.)

a Rafflecopter giveaway
And just for good measure......

Tuesday, December 30, 2014

Two 4-Ingredient, No-Cook New Year's Eve Appetizers, Take II

This time last year, I shared two four-ingredient appetizers that are perfect for New Year's Eve. You can find them here, if you'd like. (They're both my mom's recipes so all kudos to that fine woman. My family's been making these for ever and ever.)


This year, I wanted to do the same. I'm a big fan of small bites that are assembly only (i.e. no cooking), and that look pretty all lined up on a platter. Classy appetizers balance out plastic champagne flutes, I figure.... 

They DO NOT balance out losing your phone in your own apartment sometime after midnight. Maybe I'll find it when I move out? 


These two recipes totally fit the bill, and would you look at that? They're each four ingredients. -ish. 


They also both involve cheese, as all good things do. I skipped the crackers since I'm pretty sure you can navigate that one on your own. Plus, these one-biters are naturally gluten free, which takes the guess-work out of finding gluten free crackers that don't taste like cardboard or packing peanuts. (Though put some cheese on that cardboard, and... yep gone.)

How are you guys ringing in 2015? I'll be in a house with a broken oven, so if you have any more no-cook or stove-top recipes please share in the comments! (I'm thinking tacos for dinner - extra guac.) If you'll be somewhere with an oven, these lemon pepper chicken wings are out. of. this. world. I'm already jealous.

Catch ya next year, friends!

Appetizer Recipe 1: Caprese Bites with Balsamic Drizzle 

Note
- Use cherry tomatoes, NOT grape tomatoes. Cherry tomatoes are rounder (as opposed to oblong) so they'll stay upright on the platter, believe it or not. The Kitchn breaks down the difference between the two here.

Ingredients
Cherry tomatoes (see note)
Mozzarella cheese, cubed 
Fresh basil
Balsamic glaze (like this from Trader Joe's)
Salt and pepper, to taste

Instructions
Core the cherry tomatoes by cutting around the stem-end with a paring knife; angle the tip of the knife towards the center of the tomato. Don't cut all the way through to the bottom!

Use a small spoon or the back of a utensil to scrape the seeds and juices out of each cored tomato. (I usually do this right over a garbage can then shake the tomato upside down a few times.)

To assemble each bite, wrap one small basil leaf or half of a large basil leaf around one cube of mozzarella. Stuff the basil-wrapped mozzarella into one of the tomatoes. Repeat with all of the tomatoes, and arrange on a platter. 

Sprinkle salt and pepper over the assembled caprese bites. Drizzle with the balsamic glaze right before serving. 


Appetizer Recipe 2: Brie-Apple Bites with Pecans and Honey



Ingredients
Granny smith apples, sliced and tossed with lemon juice or apple juice to prevent browning
Brie cheese, sliced 
Pecans, roughly chopped and toasted 
Honey 

Instructions
To assemble, top each apple slice with a piece of brie, and a few toasted pecan pieces. Arrange on a platter, and drizzle with honey. (Try running your honey bottle under warm water or resting in a bowl of warm water so it pours easier.)

Possible Substitutions
- Instead of apple: sturdy pear slices
- Instead of brie: goat cheese, blue cheese, sharp cheddar
- Instead of pecans: walnuts, almonds, pistachios
- Instead of honey: warmed jam (maybe raspberry), balsamic glaze 
- Add prosciutto
- BASICALLY DO WHATEVER THE HECK YOU WANT. :) :) :)

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