This dinner was pretty darn tasty, and quite enjoyable on a cold, rainy, thundery (!) February evening. Poaching the eggs was something new… Or at least something that hasn’t been done in several years.
…Drat, I just lost the remainder of my post. Basically, swirl the melted butter around in the egg cup prior to adding the egg, to avoid stickiness. Also, add less than an inch of water so overly-high boiling does not occur. Tips and lessons learned for next time. Dish was still very yummy, and it’s nice to be able to poach eggs once again, when the hankering hits…
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Posted in Cookware, Food Pics, tagged Eggs on February 26, 2009 | Leave a Comment »
So, D. recently picked up this egg poaching pan, because we’d been talking about eggs benedict and poaching eggs. I had one previously, a hand-me-down from my parents… I remember eating poached eggs on toast, cooked in that very pan. Actually (I just remembered), my dad made a metal plate to cover one of the openings where the egg cup had been lost. Dad is always good with stuff like that. 
Anyway, that pan got purged in the move out here… I think we figured if we really wanted an egg poaching pan later, we could always find another one, and besides, another egg cup had been lost since. Which made using that one particularly steamy and potentially hazardous. Anyway, two years later, it was time for another pan.
We’re going to try Eggs Benedict this evening… We shall see how it goes. I think this is one of those dishes that is a bit more tricky than it looks. All the same, we have a dozen eggs, so there’s backup if we need ‘em. Worst case scenario = scrambled eggs and ham. 
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Posted in Cooking, tagged Fail, Soup on February 24, 2009 | Leave a Comment »
In my current issue of Eating Well magazine, I saw this recipe for a Hawaiian Ginger Chicken Stew and thought hmmmm, that’s sounds kind of good. It still sounds good, but I made a couple of mistakes that rendered the dish finished, before I even finished it.
1. I think I may have had a wee [...]
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D. made a lovely dinner for our Thursday evening. He pounded out some chicken breasts and wrapped them around a goat cheese, onion and sun-dried tomato mix. The chicken was first marinaded in a delicious olive oil, garlic, lemon and oregano blend. It was extremely tasty! We’ve gotten into lemon lately, [...]
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Very interesting flavors mixed together in here. Personally, I really enjoy the ginger and cinnamon with the tomatoes and chickpeas. I had mine over some brown rice with a dollop of sour cream… because it had a bit of a bite to it, but I’m a wuss when it comes to spicy things. I really enjoyed it with the sour cream, as it cooled it down a bit and made it into a creamy chili of sorts. I also might cut down the water a bit, because I would prefer it to be a bit thicker. And even though the ingredient list might look lengthy, it’s mostly spices and really quite a simple, healthy and flavorful dish. The recipe was adapted from this recipe in the September 2007 issue of Cooking Light.
- 2 tsp Olive Oil
- 1 cup Onion, chopped
- 3/4 cup Celery, chopped
- 3/4 cup Carrots, chopped
- 1 tsp Garlic, minced
- 2 tsp Ground Cumin
- 2 tsp Paprika
- 1 tsp Ground Ginger (I had some fresh ginger, so I added that instead)
- 1/4 tsp Salt
- 1/8 tsp Ground Cinnamon
- 1/8 tsp Ground Red Pepper
- 1-1/2 cups Water
- 2 Tbsp Tomato Paste
- 2 cans Chickpeas, rinsed and drained
- 1 can Diced Tomatoes, undrained
- 2 Tbsp Fresh Cilantro, chopped
- 1 Tbsp Lemon Juice
Heat the oil in a large saucepan over medium-high heat. Add Onion, Celery, Carrot and Garlic; saute for 5 minutes. Stir in the Cumin and the next 7 ingredients (through the Red Pepper Flakes). Cook for one minute, stirring constantly. Add Water, Tomato Paste, Chickpeas and Diced Tomatoes, and bring to a boil. Cover, reduce heat, and simmer for 20-25 minutes. Stir in Cilantro and Lemon Juice. Serve over Rice and add a dollop of Sour Cream, if desired.
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Quite tasty! I’m just getting into liking Blue Cheese… So, once the burgers were cooked, we melted the blue cheese under the broiler for not quite a minute. Then, we added the Maple Bacon and put everything inside some nice Onion Rolls. And voila!
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Is there cheese on a typical BLT? There is on mine. Anyway, dinner the other night was a salad and BLT’s, with cheese also. They are actually quite satisfying sandwiches. You’ve got your lettuce (romaine, because iceberg is useless in my opinion), tomato and a hearty 12-grain bread. Add some crunchy bacon strips and a slice or two of muenster cheese, and I’ll call it a tasty and easy eat.
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This was the first of D.’s foray into the world of fudge… Which was an early Sunday morning venture. And it came out quite good! So good that the one-who-doesn’t-eat-nuts, ate this fudge with nuts in it, and then they made her own batch (albeit, without nuts). He’ll be making some more for a dinner outing this Sunday also. Although I’m far from a sweets-person, I did find this fudge very creamy and quite enjoyable.
I’ll have to get the “exact” recipe from him at a later date, but it took about ten minutes to make and then an hour or two in the fridge to harden. Quite simple… He used Chocolate Chips, Sweetened Condensed Milk, Butter and Chopped Walnuts. Everything was melted together and combined in a pseudo-double-boiler consisting of a saucepan and a glass bowl on the stovetop. This weekend he’s going to try adding White Chocolate Chips and swirling those onto the top of the fudge. Should make for a very pretty picture.
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