Month: October 2010

A Fine Pickle you’ve gotten us into…

As I’ve said, I keep boiled eggs around for, well… just because… But not all the eggs are plain, run of the stock eggs. Sometimes I like a little color… A little Zing! For those times, I drag out the mondo mason jars and whip up a passel of pickled eggs. Meh…don’t turn your nose up. Pickled eggs work wonders for dressing up a cold cut platter. They go famously with poached fish; amazingly with cold chicken; just perfect with a beer… and some pretzels… and the TV. Keep in mind, though – these aren’t standard pickles, nor are they shelf stable. You will have to keep them refrigerated, and try to consume them within a couple of weeks. So bear that in mind when you’re making them… 16 pickled eggs is a lot of eggs to eat in a short period of time. Invite some people over to help you finish them off… eggs used – 36 Yellow Eggs Makes 16 Ingredients 2 16oz Containers of Pickled Banana Peppers – with the juice 2 …

Boiling Mad

Eggs Used – 6 Its the dread of any boiled egg. Absent-mindedly leaving your eggs on the boil too long only to end up  with gray/green sulfur packets when you cut them open. That green ring – or green death as I call, it is actually just ferrous sulfide. It is formed as a chemical reaction from the hydrogen sulfide in the whites coming into extended heated contact with the iron in the yolks. Its perfectly harmless.. just unpleasent to look at…and that greenish tint – well, it hits the gag reflex every time. I have a technique for making perfect boiled eggs. You will need: 1 Medium Sauce Pan Water 6 Eggs A Timer 1. Place the eggs in the pan; fill the pan 3/4 full with cold water 2. Place the pot on the cook-top on high and bring to a boil 3. Once the water boils, turn off the heat and set the timer for 12 minutes – exactly 4. When the time is up, drain off the water and run cold …

Perfectly Poached

  Poaching Eggs Okay, here it is… the 5 (count ’em, Five ) easy steps to perfect (I mean, the right out of the gate, every time kind of perfect) poached eggs. Forget everything you learned about the huge elbow deep pot of water… the clockwise swirling of the water…the dropping the egg exactly in the center of the vortex – it’s useless. 99.9999% of the time, your yolk will become disembodied from the white… the whites develop into long snotty, cobwebs that would be better suited as a Halloween prank than as a breakfast item. So, to be the poached egg envy of your friends, you will need a couple of things on the ready: 1 Medium Sauce Pan / with lid 1 Teaspoon Salt 1 Tablespoon Vinegar Water Slotted Spoon 1 Saucer for Each Egg 1. Fill the saucepan with about 2 1/2 to 3″ water, place on the cooktop on high 2. Add the Salt and vinegar and Bring to a boil 3. Crack the eggs into the saucers 4. When the …

Gluten-Free Crepes and a Sandwich (sideways, sort of…)

Eggs Used – 8 To be honest – I don’t make very good crepes. They always come out too pancake-y, too tough, too dough-y. I know it isn’t the recipe – it’s me. Which is probably why I came up with what I call the poor man’s version. Essentially, it was a teaspoon of self rising flour blended into an egg and cooked dry on a  non-stick griddle.   not..very..glamorous I know… but crepes are just vehicles to do other things with. So, if I cheat a little on the wrapper, I can spend more time on the good stuff that goes inside….right? I mean, are you really that upset when your hot-dogs come encased in those manufactured protein sleeves as opposed to, well….. intestines? yeah… So, back to the crepes…. Even though the easy way works pretty darned well, the egg crepes still lacked a little  in the taste department. I’ve been playing around with gluten-free baking mixes for almost a year now, and using xanthan gum as one of the additives to create …

Harry’s and a Wheat -Free Thingy

Eggs Used – 17 (I know.. I know.. In my defense, the gluten-free version took a couple of attempts to make them work) Okay, I’ll go ahead and get the bread things out of my system early. Besides, the pickled eggs that I was planning for today’s post are still a couple of days away from being set. In the trusty family recipe box that mom made up for all us kids, is a recipe for “Harry’s Popovers”. I haven’t a clue who Harry is…. neither does mom. I’ve even checked through numerous sites trying to find some nod or attribution to him for his perfectly easy popovers.. there isn’t. If you look, there are about as many different recipes and preparation techniques for making popovers as there are kitchens. Everyone has a favorite way of doing it – and they are equally careful in detailing the technique so that their little eggy puffs turn out the same way every time. There are, regardless of the technique, a couple of key things to remember when …

All That Lemony Goodness – Goin’ Dutch

Egg Day #1 – 6 eggs used I love lazing around on Sunday mornings in the fall. It gives me a chance to drink a whole pot of coffee… read the Dahlonega Nugget (twice)… and think about what I want for breakfast. Even after the pancake disasters of my youth, I still crave that bread-y, sweet, fried thing for breakfast – even if I can’t stomach the thought of eating another pancake. I satisfy my need by making a Dutch Baby. Dutch Babies are a derivative of the classic German Pancake. They are usually flavored with cinnamon and vanilla and baked in a heavy iron frying pan. Kinda like a bad Yorkshire pudding, sorta like a really bad popover, a lot like a really… really… dense pancake. It’s hot & satisfying in a fill you up and get you ready for a day kind of meal. Traditionally, Dutch Babies are flavored simply with cinnamon or nutmeg, and topped with powdered sugar and fresh lemon juice over the top. I like mine a little more complex …

7 Days – 7 Recipes – 7 Dozen Eggs… (and a cholesterol check-up)

Call it an experiment.. call it an obsession…  call it a whole lot of egg-lovin’ goin on. I typically eat a lot of eggs in a week’s time. They are my go-to food when I’m hungry and don’t know what I want…or, don’t feel like spending much time making something. If you poke your head in my fridge unannounced, aside from getting smacked with a frying pan, you’re apt to see a 5-dozen carton of eggs and a handfull of boiled eggs…for, well.. just in case. Eggs are versatile, loaded in protein, and the best quick snack..or alcohol induced late-night meal – scrambling eggs gives you something to focus in on when the room is swirling around you… and they wont give you the toilet-hugging, meat sweats like those greasy little square hamburgers. Given my long-standing love affair with those calcium encased jewels – I’ve decided to devote this next week to eggs. We’ll be doing a recipe (and a story) a day – so stay tuned. Coming up on Sunday – Dutch Baby!

Hobos – Riding the Rails

(The best laid schemes of mice and men / Go oft awry.) …it was all very Steinbeckian…. I had a couple of relatives, Guy and Herbert, that were young men during the Great Depression. With times hard, and jobs harder to come by, they were in a fix for gainful employment. Herbert had heard talk of “jobs by the 100’s” as farm workers in the vast growing valleys in California and had convinced Guy that their chances would be better… that they could make a pile of money… that they could change their lives if they could get out there to one of those farms. As best as I can understand, there wasn’t a whole lot of planning…. they said their goodbyes….. and hopped on a train….      …in the back….   … in a boxcar…   and forgot to bring food …or enough money. By the time they reached Kansas, Guy and Herbert were starving. When the train finally stopped to restock and refuel, the boys decide that they need to take advantage of …

Curb Market Crawl – Groundnuts

Groundnuts – Goober Peas – Hillbilly Caviar… Peanuts. I headed out Hwy 52 West towards Elijay to check in on R & A Orchards. I had heard through the market crawler grapevine that they still might have a decent stock of late season vegetables in supply. Unfortunately, I had gotten some bad information. It had pretty much been picked over except for the usual fall apple selection (of which there are ample apples), some mountain cabbage (flatter heads with a good sized core) and big knocker bags of raw peanuts! A little let down, I decided to pick up some of each (I chose Jona Gold Apples – there will be an apple post this week) and head home. But not before I quieted my unhappiness with a big sack of their yumm-o-licious fried pies…seriously good fried pies. They are crisp, perfectly cooked, and stuffed to bursting with decadent fillings. All the way home I started to think about what I could do different with the peanuts. I like using ingredients in unconventional ways, and …

Sometimes it isn’t Necessity – it’s a Disaster, that’s the Mother

Back last month, I was watching the tube and saw a commercial for these shrimp and lobster raviolis  (ready made) from some pre-packaged food stuff giant. Which usually means butter…milk…inedible. So, being the industrious kitchen-y type, I figured I could make them myself, using dairy safe products, and come up with a suitable, tasty, had-to-be-better-than-packaged alternative. A couple of key tidbits of information here…. 1. I make lousy pasta 2. I’ve always made lousy pasta 3. I always think this time I’ll have magically grown some Italian, pasta-making gene and be able to produce Italian grandmother style pasta 4. I never do… 5. My pasta still sucks..yet rest assured, I’ll try it again… be forewarned. This was no exception. My pasta roller thingy wouldn’t hold onto the counter, so it was slip-sliding all over the place – meaning that I had to man-handle the thing, which only succeeded my hands slipping off the crank, knocking over the flour container, and coating the kitchen in a fine dusting of flour – leaving me to roll out …