Sunday, July 24, 2011

Baked Egg

I never turn down an opportunity to make eggs for breakfast.  Especially on the weekend when I have a little more time to mess around with different recipes.  This morning I was feeling "Baked Eggs."  I found a recipe online, actually on another blog that I love to go to any time I'm interested in finding something new to bake-- "pete bakes!"  I've never met Pete; never even corresponded with him, but he is obviously a great cook.  And he's not afraid to jump out there and try new things on his own.  Of course, what drew me to his page are his beautiful pictures.  After all, he is a graphic design artist, illustrator, etc.  I'd expect nothing less.  Here's a link to his food blog:
And here's his recipe:

baked egg

recipe makes 4 eggs (1 egg per small ramekin). if using a larger ramekin, adjust measurements accordingly.

1/4 tsp minced fresh garlic
1/4 tsp minced fresh thyme leaves
1/4 tsp minced fresh rosemary leaves
1/2 tsp seasoned bread crumbs
1 Tbsp freshly grated parmesan
1 Tbsp crumbled cooked bacon
4 large eggs
2 tablespoons heavy cream
1 Tbp butter
salt and pepper to taste

1. preheat the broiler while you prepare the ramekins.

2. combine the garlic, thyme, rosemary, parmesan and bread crumbs. add 1/4 Tbsp butter and 1/2 Tbsp heavy cream in each ramekin. put the ramekins on a baking sheet and place under the broiler for 2-3 minutes, until melted and bubbly.

3. remove the ramekins from the oven and very carefully crack 1 egg into each. quickly sprinkle with the crumb/herb topping and place back in the broiler for anther 2-3 minutes. the eggs will continue to cook after you remove them from the oven. let cool for 1-2 minutes before serving warm.
I love my little ramekins (World Market) and they're perfect for this dish.  The only thing I have to watch out for is that my broiler is so hot, that my toppings get "done" before my eggs, so I pull them out from the broiler once they're "crusted" and turn the oven off, then set them back in for just a couple more minutes.  The egg comes out perfect.  The white is done just right and the yolk is creamy and rich.
You'd think that with garlic on the list of toppings it would be the strongest flavor, but not so.  I find the rosemary and thyme are the bigger stars, which I love.  And of course you can adjust according to your taste.  My hat's off to Pete!

Happy eating.

Sunday, July 10, 2011

Family Favorites

Everybody has them.  Grandma's pie, Aunt Bertha's pickled beets, etc.  Dishes that show up at family gatherings and become mainstays that are passed down for generations.  A while back, Sara and I were reminiscing over some dishes that really stand out in our minds, and she was telling me about her mom's "Green Chili Mashed Sweet Potatoes."  I was really intrigued by this.  Sara's from northern New Mexico and her family has access to Hatch Chilies, so I can just imagine that these yummies make their way into all kinds of traditional dishes.  Of course, we're used to the more southern (deep south maybe?) version of making sweet potatoes, well, you know--sweet.  With brown sugar, butter, marshmallows, caramelized nuts; even oven fried ones are more likely to get sprinkled with cinnamon and sugar.  So Sara's mom shared this recipe and I've finally gotten around to trying it out.  We had BBQ beef brisket this weekend with Bleu Cheese Coleslaw, Baked Beans and Sweet/Hot Pickles, so instead of a cold potato salad, I went for this.  I found a small can of mild Hatch chilies at the store--figured I'd better start out mild...

This was SO GOOD!  Boiling the sweet potatoes with garlic is a great start to it's savory trek; nutty Parmesan cheese helps it right along and POP!  The chilies give it a great finish.  I loved keeping it in my mouth and tasting everything coming together.  My hat is totally off to you, Arna Rhodes, for stepping out and trying something non-traditional.

Green Chili Mashed Sweet Potatoes
6 medium sweet potatoes, peeled and cubed
4 cloves garlic, peeled
2 cups water
1 tsp salt
2/3 cup whole milk or half & half
2 tbsp butter
1/4 cup freshly grated Parmesan cheese
Green chilies to taste (I used 2/3 of a 4 oz. can of mild; next time I'll definitely use the whole thing!)

Preheat oven to 350ยบ F.  In a medium saucepan over high heat, place sweet potatoes, garlic, water and 1/2 tsp salt.  Bring to boil.  Reduce heat to low and cook, covered, until tender, about 15 minutes.  Drain well.  Return to pot and add milk and butter and beat with a hand held electric mixer until smooth.  Add cheese and green chilies and beat until fluffy.  Turn sweet potatoes into a 2.5 quart casserole dish lightly coated with cooking spray.  Cover and bake until heated through, about 20 minutes. (I have a confession to make:  I just noticed "cover" - I didn't cover!  Sorry!  But you know what--it was great anyway.  It formed a little "film" on the top, not much--and it was lovely!)

Thank you so much for sharing a great family recipe!

Happy eating.