1/2 lb bean sprouts peanut oil 1 egg, beaten 1 cup daikon, julienned 3 tbsp rice wine vinegar 3 tbsp tamari 1 tsp sugar 1/2 tsp sesame seed oil Place the beansprouts in a colander and run boiling water over them for 2 minutes. Rinse with cold water. Drain. Heat 1 tsp of peanut oil in a… Continue reading Bean Sprout Salad
Tag: Eggs
Eggs with Nut Butter
1 1/2 oz. toasted almonds, ground butter 4 eggs 4 slices bacon 4 slices white bread lemon juice maldon salt Combine the the almonds with 1 tbsp of butter. Fry the bacon until crisp and then drain it on paper towel. Poach the eggs for 4 minutes. Fry the bread in the bacon fat. Lay… Continue reading Eggs with Nut Butter
Eggs Poached in White Wine
4 eggs 11/2 cup dry white wine 2 scallions, minced 3 garlic cloves, crushed 1/4 tsp thyme 1/2 bay leaf sea salt and pepper butter 1 tsp flour 4 slices white bread Pour the wine in a saucepan and then add the scallions, garlic, thyme, bay leaf, salt and pepper. Bring to a boil and… Continue reading Eggs Poached in White Wine
Herb Mozza Eggs
4 oz. buffalo mozzarella, sliced into 4 2 english muffins, sliced 2 tbsp minced parsley 1 tbsp minced fresh basil 1/2 tsp dry oregano 2 tsp olive oil maldon salt 4 eggs Poach the eggs for four minutes Toast the english muffin halves and lay the mozzarella slices on each of them. Combine the parsley, basil,… Continue reading Herb Mozza Eggs
Candied Almond Souffles
3/4 cup sliced almonds sugar lemon juice 1 cup milk 1/4 cup flour 4 eggs butter icing sugar Preheat the oven to 350 F. Warm the almonds in the oven for 10 minutes. Meanwhile, melt 6 tbsp of sugar in a saucepan with a splash of water until clear. Add a large squeeze of lemon… Continue reading Candied Almond Souffles
Chocolate Ice Cream Roll
5 eggs, separated 1/2 tsp cream of tartar 1/2 cup sugar 1/4 cup flour 3 tbsp flour 1/4 tsp salt 1 tsp vanilla 1 quart ice cream of choice icing sugar Preheat the oven to 325 F. Line a large baking sheet with wax paper. Grease the wax paper. Beat the egg whites and the… Continue reading Chocolate Ice Cream Roll
Deep Chocolate Pudding
5 ounces bittersweet chocolate, chopped 2 tablespoons unsalted butter 2 2/3 cups whole milk 1/2 cup sugar Pinch of salt 3 tablespoons Dutch-process cocoa powder 1 tablespoon cornstarch 2 large egg yolks, plus 1 large egg 2 teaspoons pure vanilla extract 1 1/2 teaspoons instant coffee heavy cream, whipped Microwave the chocolate and butter until melted. Let… Continue reading Deep Chocolate Pudding
Pesto Eggs
4 eggs, hardboiled, halved lengthwise 1/4 cup basil, minced 1/2 cup parmesan, grated 3 garlic cloves, minced salt and pepper 1/3 cup olive oil Arrange the eggs on a platter. Combine the remaining ingredients in a food proccessor. Puree until smooth. Spread the sauce over the eggs and let sit for 30 minutes. Serve.
Steak with Mousseline Sauce and Brussel Sprouts
2 steaks coarse salt and cracked pepper 8 brussel sprouts 3 tbsp white wine vinegar 1/4 tsp pepper 3 egg yolks 1/4 cup butter, cut in small pieces 1 tsp lemon juice 1/2 cup milk sea salt paprika Rub the steaks with the coarse salt and ground pepper. Heat the grill. Set some salted water… Continue reading Steak with Mousseline Sauce and Brussel Sprouts
Lemony Chocolate Souffles with Vanilla Cream
1 cup heavy cream 1 cup light cream 4 tsp lemon zest 3/4 cup sugar 3 tbsp lemon juice 5 egg yolks 6 egg whites 1/4 tsp cream of tartat 4 oz. chocolate chips 1 tbsp corstarch butter cocoa 1/2 tsp vanilla Grease 6 ramekins with butter and then dust them with cocoa. Set them on… Continue reading Lemony Chocolate Souffles with Vanilla Cream