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Let's Dish: What's Your Favorite Way to Enjoy Eggs?

YumSugar — Fri, 09 Oct 2009 04:00:09 -0700

Happy Friday, and happy World Egg Day! This special occasion only comes around once a year, so I wanted to take the time to relish eggs and their multifaceted splendor. The incredible edible can be shirred, coddled, emulsified, or poached; used raw or cooked all the way through; eaten for breakfast or dinner; and presented in a salty or sweet manner.

From dessert soufflés to savory Scotch eggs, I've yet to meet an egg dish I don't like. But if I had to pick a favorite egg specialty, I think it would have to be smoked salmon eggs benedict, which comes with both poached eggs as well as a luscious, egg-laden hollandaise sauce, so I get a double dose of my favorite ingredient. What's your preferred egg dish?

Source: Flickr User shirley77

Can You Name That Egg Dish?

partysugar — Thu, 09 Apr 2009 03:30:45 -0700

If you think about it, eggs are truly an extraordinary ingredient. From poached to boiled to baked to scrambled, they can be prepared in countless ways.

In honor of Easter and to celebrate the incredible edible egg, I've put together a quiz that tests your knowledge of common egg dishes. I'll list the ingredients and you tell me the name of the dish.

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Casa Quickie: Easier Egg Cleanup

CasaSugar — Wed, 10 Sep 2008 13:00:16 -0700

I like eggs. I like scrambled eggs and fried eggs and poached eggs and hard-boiled eggs and deviled eggs. Omelettes and French toast are friends of mine. I'll eat eggs in any style. I like them, Sam-I-am! But, I do not like dried eggs on dishes! Peeling dried eggs off of my spatula is an unpleasant Saturday morning routine. Fortunately, I learned to save myself a little headache by washing my dishes used for cooking and eating eggs (whatever style egg it may be!) with cold water. Hot water, I now realize, just cooks dried egg (and milk) further onto dishes and cooking utensils. Cold water still requires a little elbow grease, but that's nothing my guns can't handle.

Sunday Dinner: Sirloin Stew With Dill Noodles

YumSugar — Sun, 01 Nov 2009 06:30:02 -0800

Earlier this month, Party and I were enticed by one reader's rendition of beef stroganoff. If you, too, found yourself salivating over her creation, here's another dish that you need to bookmark! Unlike the classic course, which has sour cream and mushrooms, the ground beef in this recipe becomes a stew with the help of a roux, beef broth, and Worcestershire. Pile it on top of herbed egg noodles, serve with a salad, and you've got a speedy (and guest-worthy!) dinner. Curious? Then read more.

Elvis Pancake Sandwiches: Breakfast and Lunch!

LilSugar — Sun, 25 Oct 2009 08:00:39 -0700

Breakfast sandwiches are popular with rushing mothers and their kiddos on the go! From egg filled bagels to bacon and cheese caught between an English muffin they fill the tummy up right. My son favors waffles sandwiches. The handy breakfast is easy enough for him to munch on in the car if he doesn't finish it before I have to shuttle him to school. While all the hearty meal involves is the simple assembly of two whole grain waffles (store bought or homemade) and a slathering of fresh peanut butter between them, I recently watched Big Daddy over at the Food Network make a more inventive recipe for his boy.

A twist on a sandwich Elvis Presley was famous for - peanut butter and banana, the cook takes buckwheat pancakes, adds the protein spread, sliced bananas and a drizzle of honey to make a morning sammie that can be finished in the afternoon if you pop it in your kiddo's lunchbox. While the flavors appeal to wee taste buds, its quick prep time makes it a dish mama can accomplish even if she isn't completely awake.
To get the recipe, read more.

Elvis Pancake Sandwiches
Recipe courtesy Aaron McCargo Jr., Food Network

Looking for a meal that can be made for breakfast and finished for lunch? Try Big Daddy's Elvis pancake sandwiches.

Ingredients

Batter:

* 2 cups buttermilk
* 2 eggs
* 2 teaspoons baking powder
* 2 teaspoons sugar
* 1 teaspoon salt
* 6 tablespoons butter, melted
* 1 cup all purpose flour
* 1 cup buckwheat flour
* 2 tablespoons butter, cold plus more as needed
* Peanut butter, for topping
* Sliced bananas, for topping
* Honey, for topping

Directions
In a large bowl, whisk together buttermilk, eggs, baking powder, sugar, salt and butter.

In another large bowl mix together all-purpose flour and buckwheat flour.

Slowly add flour into the wet ingredients mixing with a whisk. Mix until there are no lumps and the batter is smooth and velvety.

In a large cast iron skillet or flat grill pan over medium-high heat, melt a tablespoon of butter. Ladle pancake batter onto skillet to desired size. Using the ladle, form pancake into circular shape. Cook on each side for 2 to 3 minutes or until golden brown. Set pancakes aside and keep warm. Repeat with remaining ingredients.

Once completed, spread peanut butter on a pancake, layer it with sliced bananas and drizzle it with honey. Top the pancake with another pancake to form a sandwich. Repeat with remaining pancakes and serve with extra honey.

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Courtesy of The Food Network.

Yum's March Must Haves

YumSugar — Mon, 03 Mar 2008 12:13:31 -0800

This year March is home to quite a few things. St. Patrick's Day is right around the corner, as is Easter and the first day of Spring. To see what items we think you need in order to have a fabulous March, click "Start Slideshow" below!

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What's Your Favorite Style of Pizza?

YumSugar — Mon, 19 Oct 2009 12:50:35 -0700

Having spent some serious time in New York, Chicago, and San Francisco, I've had my share of love affairs with all kinds of pizza, from the giant, thin pies at Grimaldi's in Brooklyn to the sausage-stuffed deep dish at Giordano's to the organic, local ingredient-laden, egg-topped variety at Alice Waters's Chez Panisse. But if I had to choose, my favorite type of pie would be the one made in the ethereal Neapolitan style. It has a crisp, ever-so-slightly charred exterior and a chewy but light interior. In San Francisco, the best of this kind is found at A16. What's your choice pizza?

10 Deviled Egg Recipes For World Egg Day

YumSugar — Fri, 09 Oct 2009 06:50:16 -0700

Today is World Egg Day, and I'll be celebrating by eating eggs - one of my favorite foods ever - all day long. As I mentioned before, there are countless ways to eat them, but tonight I want to serve eggs as an appetizer in one of my beloved dishes: deviled eggs. The basic recipe is incredibly simple, yet there are so many ways to display a sophisticated take on them. Are you ready to see how? Then let's get cracking!

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'Wich of the Week: Spanish Monte Cristo

partysugar — Wed, 07 Oct 2009 15:00:08 -0700

I'm not much of a Monte Cristo fan. The classic sandwich straddles breakfast and lunch by placing ham, turkey, and cheese between two slices of French toast. The entire thing is topped with powdered sugar and jam resulting in a dish that to me, is messy and too sweet.

However, when I came across this Serrano ham and manchego cheese variation, my love for all things Spanish overcame me, and I decided to give it a try. I'm glad I did, this sandwich is wonderful!

The quince paste isn't as cloying as strawberry preserves and the addition of mustard provides a delightfully savory tang. Although the bread is dipped in egg before being placed in the saute pan, it tastes more like a really crispy grilled ham and cheese than French toast. To check out the recipe, read more.

Spanish Ham and Cheese Monte Cristo Sandwiches
From Bon Appétit

Ingredients

8 1/2-inch-thick slices sourdough or country-style French bread (each about 5 x 3 inches)
2 tablespoons Dijon mustard
6 ounces Manchego cheese, thinly sliced
2 ounces thinly sliced Serrano ham or prosciutto
4 tablespoons membrillo (quince paste) or quince preserves
4 large eggs
4 tablespoons (1/2 stick) butter

Directions

Arrange 4 bread slices on work surface. Spread each with 1/2 tablespoon mustard. Top each with 1/4 of cheese, then 1/4 of ham, folding to fit.
Spread 1 tablespoon quince paste on each of remaining 4 bread slices; place bread, paste side down, atop ham.
Beat eggs in pie dish until well blended.
Melt 2 tablespoons butter in each of 2 large skillets over medium-low heat.
Working with 1 sandwich at a time, hold sandwiches tightly closed and dip into beaten eggs to coat on all sides. Place 2 sandwiches in each skillet.
Cover and cook until bottoms are golden, about 4 minutes. Turn sandwiches over. Cover and cook until bottoms are golden, cheese is melted, and egg coating is cooked through, about 4 minutes longer.

Serves 4.

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Yummy Links: From Egg Dishes to In-N-Out Burger

partysugar — Fri, 17 Apr 2009 06:50:01 -0700

One hundred delectable ways to enjoy the incredible edible egg. - Endless Simmer
Top Chef's season four winner, Stephanie Izard, shows you what it's like to slaughter a pig. - Serious Eats
When is it OK to use your smart phone at the dinner table? - Chow
Taste-testing KFC's new Kentucky Grilled Chicken. - The Epi-Log
Simple tip: label and date everything you put in the freezer. - The Kitchn
Learn the history of popular California burger chain In-N-Out Burger. - Al Dente

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