Deep-Dish Ham Quiche with Herb and Asparagus

Easter is this weekend which means Cadbury eggs, jellybeans and brunch. Yes!

A great dish to serve for Easter brunch is an elegant quiche. With a quiche, you really don't need to stress. You can serve it cold, reheat it, serve it right away or make ahead of time. For any host or hostess, having these options is huge. You don't end up being a slave to the dish while you are hosting guests and people love eggs, ham and cheese. They just do.

If you really want to go fuss-free, buy pre-made crust. I won't tell.

Deep-Dish Ham Quiche with Herb and Asparagus

Tyler Florence

Pastry: 2 cups all-purpose flour, plus more for dusting 1 teaspoon salt 1/4 teaspoon sugar 3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks 1 large egg yolk 3 tablespoons ice water, plus more if needed Filling: 3 tablespoons extra-virgin-olive oil 2 large Vidalia onions, sliced 3/4 pound smoked ham, cubed 8 large eggs 1 quart heavy cream Kosher salt and freshly ground black pepper Salad: 2 bunches asparagus (about 1 pound each), stems trimmed 4 ounces Parmesan, shaved with a peeler 2 handfuls fresh flat-leaf parsley, hand-torn 1 handful fresh mint, hand-torn 1 handful fresh dill, hand-torn Extra-virgin olive oil 1/2 lemon, juiced Kosher salt and freshly ground black pepper

Directions To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.

Preheat the oven to 375 degrees F.

To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.

To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.

Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top.

Deep-Dish Ham Quiche with Herb and Asparagus

Eggs Poached in Tomato Sauce

Drew and I save a lot of money by buying bulk items at Costco like cheeses, eggs and proteins. While saving money is great, it can be challenging to come up with new ways to cook the same ingredients every week. That's what makes this recipe so great. Most of these ingredients are always in our pantry or fridge yet it's a very unique and flavorful dish. Did I mention that we love eggs and breakfast dishes for dinner?

Eggs Poached in Tomato Sauce
Saveur

1/4 cup extra-virgin olive oil
5 Anaheim chiles or 3 jalapeños, stemmed,
seeded, and finely chopped
1 small yellow onion, chopped
8 cloves garlic, crushed
1 tsp. ground cumin
1 tbsp. paprika
1 28-oz. can whole peeled tomatoes,
undrained
Kosher salt, to taste
8 eggs
1/2 cup crumbled feta cheese
1 tbsp. chopped flat-leaf parsley
Warm pita, for serving

1. Heat oil in a 12" skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.

3. Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pita, for dipping.

SERVES 4 – 6

Eggs Poached in Tomato Sauce

Vietnamese Crepes (Banh Xeo)

On the very first beach day of our honeymoon in Hoi An, we ordered some Banh Xeo, which literally translates to 'sizzling cake'. Essentially, these are crepes stuffed with pork and shrimp and are usually eaten for breakfast or lunch and served with peanut sauce. I wish I had a picture of Drew's face after he had his first bite. This was easily his favorite dish of the trip.

These crepes are made out of rice flour (you can find Thai rice flour pretty easily in stores or specialty stores), water, turmeric powder and coconut milk. As I mentioned, they are stuffed with shredded fatty pork, shrimp, and bean sprouts and then pan fried. They can become habit forming so consider yourself warned.

Banh Xeo

makes 2 crepes

Crepes
1 cup rice flour (Thai version)
1/2 cup water
1/2 cup coconut milk
1/2 teaspoon turmeric
pinch of salt
vegetable oil for frying

Filling
4 ounces small shrimp
4 ounces sliced roast pork
4 scallions, sliced
2 cups bean sprouts

Wrap
leafy lettuce leaves
Mint, Thai or Vietnamese basil and cilantro

In a bowl mix the rice flour, water, turmeric and salt.

Heat a little oil in a 10 inch non-stick pan and cook the pork and shrimp. When cooked through, add the scallions. Add a little more oil, you may need a tablespoon or two to make the crepe very crisp and chewy. Pour in 1/2 cup batter on top of the fillings and tilt the pan to spread the batter into a crepe. Top with bean sprouts and cook for several minutes until the bottom of the crepe is beginning to turn brown and very crunchy. Fold the crepe in half and drain on paper towels. Serve with lettuce and herbs and peanut sauce.

Vietnamese Crepes (Banh Xeo)

Mike's Famous Holiday Eggnog

'Tis the season for all that is gluttonous! Just so happens to be my absolute favorite time of year! Shocking, right? Our house literally looks like the North Pole and I've been working around the clock to Christmas tunes on Pandora. I'm such a dork.

No winter holiday is complete without eggnog. So...back by very popular demand for the 3rd year in a row is (drum roll please...) MIKE'S FAMOUS EGGNOG!!!

Dear Reader, enjoy the holidays but do me a favor and don't drink and drive. Love you.

Eggnog in Quantity

• Be sure to use good fresh eggs. The best eggs have a firm orange yolk and are from hens that have access to free range.
• Use heavy whipping cream. This is not a drink that is successful in a low fat version.
• Use good quality liquor. I use a combination of liquors to spread out the flavors. The saying that "nothing succeeds like excess" is especially true when it comes to adding booze to the eggnog. The Brits say that "Christmas brandy will make you randy", so add an extra splash.
• Use fresh nutmeg kernels and grate onto each serving as desired.

Beat separately until light in color
12 egg yolks
Beat in gradually
1 lb. confectioner's sugar
Add very slowly, beating constantly
2 c. dark rum, brandy, or bourbon
These liquors form the basis of the "nog", and you may choose one
variety or mix to taste.

Let mixture stand covered for 1 hour to dispel the "eggy" taste.

Add, beating constantly,
3 cups of liquor (I use a combination and include some Kahlua)
2 quarts whipping cream
1 tsp vanilla (or to taste)
Refrigerate covered for 3 hours.

Beat until stiff but not dry
12 egg whites

Fold egg whites lightly into the other ingredients. Serve sprinkled
with fresh nutmeg and cinnamon to taste.

Yield is about 1 gallon. I always make a double batch. With all that liquor it keeps very well refrigerated. The egg whites will separate after standing so fold them back in. A jar of this eggnog makes a great holiday present. Have a cup while opening your presents. You'll love them all!

This is a very rich, high-cholesterol, high-octane eggnog. Do not operate heavy equipment after drinking.

Mike's Famous Holiday Eggnog

Eggs Benedict

Eggs Benedict is an absolute favorite of mine. As you can see above, I whipped up a decent platter of these bad boys last weekend in Napa for my family. People seem to think that this is a hard meal to prepare but I beg to differ. Here's the trick: It's all about timing and if you can get an extra hand (or two) you're set. Listen up...

Blender hollandaise is foolproof. Just add the hot butter very, very slowly so it doesn't cook the egg. Delegate poaching the eggs to one person. That way, everything will come together at once and the hollandaise doesn't get cold. Be sure to add white vinegar to the boiling water as it helps to separate the eggs. Watch the eggs closely so you do not overcook the yolk. You want it to be runny. Lastly, toast your muffins and warm your meat in the oven on a cookie sheet. If you put the oven on at 325 degrees you can keep a close eye on your muffins and they won't burn as quickly as they would if you were toasting and broiling them. You will need to allow extra time for them to toast that way...I suggest 12 or so minutes.

All the assembly happens at the very end so get your assembly line in order and crank it out. Be sure to finish each serving with some fresh lemon juice, a sprinkle of paprika and some parsley. I like to serve mine with some roasted potatoes.

Eggs Benedict
Serves 6

• Water
• 1/2 cup distilled vinegar, divided
• 12 large eggs
• 1 tablespoon unsalted butter
• 12 slices Canadian bacon (can sub with lobster, black forest ham, prosciutto and much more!)
  
• 6 plain English muffins
• HOLLANDAISE SAUCE, recipe follows
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves
• lemon for serving
  

Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.

While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side (or heat in oven).

To serve, toast the English muffin halves and divide them among 6 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish. Serve immediately.

Blender Hollandaise

1/2 cup butter
3 egg yolks
1 Tbsp. lemon juice
Dash of cayenne pepper

Place egg yolks in blender with the lemon juice, turn blender on high speed for 5 seconds to blend. Melt butter in microwave until almost boiling. Turn blender back on high speed and gradually pour in butter. It will thicken into a beautiful yellow hollandaise in 20-40 seconds. The sauce may be kept warm by placing the blender bowl in warm water. The sauce cannot be reheated.

Eggs Benedict

Soft-Cooked Eggs with Onion Soubise, Caviar, and Potato Chips

This recipe is a little hard core but you can sub some stuff to make it a little more approachable. If you're looking for a challenge, here you go.

Let's start off with talking about David Chang. For those of you that have not been to Momofuku Noddle Bar, Momofuku Ssäm Bar or Momofuko Ko in NYC, I suggest you make it a priority. I remember waiting in line on a rainy Thursday night when Momofuku Noddle Bar had just opened, sharing an umbrella with two friends waiting to see what all the hype was about. (Remember Friedman?) Once we had our first bite of Chang's famous pork buns, we all looked at each other and thought 'who is this guy'?

David Chang is a decorated chef with Michelin stars, James Beard awards, F&W Best New Chef titles and more. After positions at hot spots in NYC and cooking and living in Tokyo, Chang developed a concept that is true to his Korean roots and quickly grew an empire.

To cut some corners in this recipe, you can use store bought potato chips and skip the liquid smoke. To save you some serious cash, sub for store-bought whitefish caviar or fresh salmon roe.

Soft-Cooked Eggs with Onion Soubise, Caviar, and Potato Chips

Recipe by Momofuku Ko

ONION SOUBISE

* 12 ounces onions (about 2 medium), halved, cut into 1/4-inch-thick slices
* 1/2 cup water
* 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
* 1 teaspoon coarse kosher salt

SMOKED EGGS

* 8 large eggs, room temperature
* 3 cups water
* 1/8 teaspoon liquid smoke*

CHIPS AND SALAD

* 4 3x3/4-inch fingerling potatoes (about 4 ounces), scrubbed
* Grapeseed oil (for frying)
* Coarse kosher salt
* 1/2 cup mixed herb leaves (such as 1/4 cup chervil or tarragon, 2 tablespoons parsley, and 2 tablespoons 1-inch pieces fresh chives)
* 2 ounces American hackleback caviar or paddlefish caviar
* Smoked salt or Maldon sea salt
* 4 teaspoons purple sweet potato vinegar (see Ingredient Tip) or Sherry wine vinegar

*A smoke-flavored liquid seasoning; available at many supermarkets and at specialty foods stores.

INGREDIENT TIP
Chef Chang uses Benímosu, a purple sweet potato vinegar, in this dish. The potatoes have deep-purple flesh, but the vinegar is a stunning strawberry red color. The vinegar has an aroma similar to that of Sherry wine vinegar, which makes a good substitute.

Preparation
ONION SOUBISE

Place all ingredients in small saucepan. Simmer uncovered over lowest possible heat until onions are very tender, and butter and water are reduced to silky sauce, stirring often, 2 to 2 1/2 hours. DO AHEAD Can be made 2 days ahead. Cool, cover, and chill. Rewarm before serving.

SMOKED EGGS

Bring large saucepan of water to boil over high heat. Add eggs to water gently to prevent cracking. Cook 5 minutes. Transfer eggs to large bowl of ice water. When cool enough to handle, crack eggs gently all over on flat surface. Return to ice water and peel carefully. (Do not break eggs; yolks will be runny.)

Mix 3 cups water and 1/8 teaspoon liquid smoke in large saucepan. Add peeled eggs to water. Cover and chill overnight.

CHIPS AND SALAD

Using V-slicer or mandoline, thinly slice potatoes crosswise. Rinse potato slices in small bowl of water. Drain. Rinse until water runs clear, 1 or 2 times more. Drain well. Place on kitchen towel; pat dry.

Pour enough oil into large deep saucepan to measure depth of 1 inch. Attach deep-fry thermometer to side of pan. Heat oil to 360°F. Working in 3 batches, fry potatoes until beginning to brown and crisp, stirring frequently to prevent slices from sticking together, about 1 minute per batch. Using slotted spoon, transfer to paper towel-lined baking sheet. Sprinkle with coarse salt. Cool. Transfer to clean paper towels.

Using slotted spoon, gently transfer eggs to medium bowl. Bring smoked water to gentle simmer over medium heat. Carefully slide eggs from bowl into water. Cook until heated through, about 4 minutes. Rewarm soubise. Mix herbs together in small bowl.

Spoon generous 2 tablespoons soubise onto each plate, using back of spoon to create small indentation for egg. Divide potato chips among plates, creating small mound alongside soubise. Spoon small pile of herb salad alongside chips and soubise. Place 1 egg atop soubise on each plate. Using small sharp knife, cut 1-inch-long slit in each egg (yolk will spill out). Spoon small dollop of caviar atop yolks, dividing equally. Sprinkle with small pinch smoked salt. Drizzle 1/2 teaspoon vinegar alongside soubise.

Soft-Cooked Eggs with Onion Soubise, Caviar, and Potato Chips

Tarragon Shallot Egg Salad Sandwiches

Ever eat 5 deviled eggs in one sitting? I've eaten even more than that. So why not just make them into a sandwich? I mean, that's basically what egg salad is! The key to this sandwich is the seasoning. Make sure you season and taste until you get it just right. I like to chop up capers and add them for some extra saltiness. Make sure to brush your teeth if you are going into a meeting after eating one of these bad boys. You know what I'm talking about...

Tarragon Shallot Egg Salad Sandwiches

• 8 large eggs
• 1/2 cup mayonnaise
• 3 tablespoons finely chopped shallot
• 1 1/2 tablespoons finely chopped fresh tarragon, or to taste
• 2 teaspoons tarragon vinegar or white-wine vinegar
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

For sandwiches

• Mayonnaise for spreading on bread (optional)
• 12 slices seedless rye bread or 6 kaiser rolls
• 3 cups tender pea shoots (3 oz) or shredded lettuce

Make egg salad:
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.

Stir together eggs and remaining salad ingredients in a bowl with a fork.

Make sandwiches:
Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots.

Tarragon Shallot Egg Salad Sandwiches

Green Onion and Artichoke Heart Fritatta

Who knew fritattas were so easy? I skipped the whole skillet-into-the-oven method and just whisked everything together and put in a pie dish and popped into the oven. It turned out great and you can use whatever ingredients you want. I chose to go with green onions and artichokes hearts.

Green Onion and Artichoke Heart Fritatta
1 can artichoke hearts, quartered
4 green onions, chopped
10 eggs
1/2 cup heavy cream
1/4 cup basil
1/2 fontina cheese
1/4 Parmesan cheese

Preheat oven to 350 degrees. Whisk everything together and pour into greased pie dish. Pop into oven and cook for 40-50 minutes. Add extra Parmesan on top and place under broiler until cheese melts and is slightly brown.

Green Onion and Artichoke Heart Fritatta

Orrechiette Carbonara

Forget that Spring Break diet!

Orrechiette carbonara
Bon Appétit April 2008
Jeanne Thiel Kelley

Eggs become a silky, creamy sauce when they're tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman dish.

Servings: Makes 4 servings
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Ingredients
4 applewood-smoked bacon slices, diced

2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3-inch pieces

10 ounces orecchiette (little ear-shaped pasta) or small shells

2 large eggs, room temperature

1/2 cup freshly grated Parmesan cheese plus additional for serving

1 tablespoon chopped fresh Italian parsley

Preparation
Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.

Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.

Orrechiette Carbonara

Making the Most Out of Your Easter Egg Hunt

Don't you dare throw out those Easter eggs!

Scotch Eggs with Fresh Herbs

1 pound bulk sausage meat

3 tablespoons minced fresh chives3

tablespoons chopped fresh parsley

1 large egg

1 tablespoon Dijon mustard

5 cups fresh breadcrumbs made from crustless French bread

1 cup all purpose flour

6 large hard-boiled eggs, peeled
Vegetable oil (for deep-frying)

Preparation

Mix sausage, chives, and parsley in medium bowl to blend. Whisk egg and mustard in bowl to blend. Place breadcrumbs in large bowl. Place flour in another bowl. Roll 1 hard-boiled egg in flour. Using wet hands, press 1/3 cup sausage mixture around egg to coat. Brush egg with mustard mixture, then roll in breadcrumbs, covering completely and pressing to adhere. Place Scotch egg on plate. Repeat with remaining eggs. (Can be made 1 day ahead. Cover and refrigerate.)

Add enough oil to heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 325°F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 6 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat with remaining 3 eggs. Serve warm

Making the Most Out of Your Easter Egg Hunt

The Key to Souffles

If you watched the premiere of Top Chef this week, you saw two chefs bomb souffle dishes. Not to brag but I've got souffles down and make them often. The key is in the egg whites and how you fold them into the mixture. Here's a video that walks you through it.

The Key to Souffles

Croque-madame

It really doesn't get much better than this. A french classic that's stood the test of time.

Croque-madame
Gourmet March 2007

Brunch or supper, this croque-monsieur with an egg on top has the charm of a small French bistro in each bite.
Active time: 35 minStart to finish: 35 min
Servings: Makes 4 servings.

Ingredients

5 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon freshly grated nutmeg

3 1/2 oz coarsely grated Gruyère cheese (1 1/3 cups)

8 slices firm white sandwich bread

4 teaspoons Dijon mustard

1/2 lb thinly sliced cooked ham (preferably Black Forest)

4 large eggs

Preparation

Make sauce:Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.Make sandwiches:Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.Lightly oil a 15- by 10-inch shallow baking pan.Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.Preheat broiler.Top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm. Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.Cooks' note: The egg yolks in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. You can use pasteurized eggs (in the shell) or cook eggs until yolks are set.

Croque-madame

Huevos Rancheros

My boyfriend's family is from Santa Fe and he loves Southwestern food. So, last night I wanted to surpise him with a dish that felt close to home. My mom used to make us 'breakfast for dinner' as kids and we used to love that so I decided that Huevos Rancheros would be perfect. (Mrs. Smith, I know you must have a better recipe so feel free to share or comment!)

Now, there are a lot of varriations out there so feel free to mix it up. You can use canned salsa or add a few more chopped tomatoes. Try adding some chopped jalapenos to add some heat to the sauce. You can use black beans or refried. I choose not to fry my tortillas and on and on and on...

Huevos Rancheros
Olive oil
1/2 medium onion, chopped (about a half cup)
1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 1 -2 large fresh vine-ripened tomatoes, when in season)
1/2 6-ounce can diced green Anaheim chiles
Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
4 corn tortillas
Butter
4 fresh eggs
2 Tbsp fresh cilantro, chopped (optional)
1 can of beans (blk or refried)

1 Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. Break up the tomatoes with your fingers as you put them in the pan. If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with. Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

2 Prepare the tortillas. Heat the oven to a warm 150°F, place serving plates in the oven to keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.

3 Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.

To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if desired. Serve either one or two eggs/tortillas per plate, depending on how much you want to eat. I'm a 2-egg 2 tortilla person myself.
Makes 2-4 servings, depending on your appetite.

Huevos Rancheros

Bearnaise Sauce

The holidays are about tradition and there is no stronger way to celebrate tradition then with recipes. My mother was classically trained in Paris at the one-and-only Le Cordon Bleu which probably explains the bulk of my recipes and my obsession with everything egg, cheese and cream. Obsessions aside, the meal she makes every Christmas is my favorite and there is a good reason why...Bearnaise.

Every Christmas, my family is treated to peppercorn crusted beef tenderloin with bearnaise. Lucky, I know. She tapes the oven and puts a "DO NOT OPEN" sign on the door to ensure that each year it is cooked for perfection. And it's never overdone. Ever.

So, since it's the holidays and we have all taken a hiatus from any sort of diet, I suggest you try to serve your next piece of fine meat, fish or chicken with this delight. Go ahead, make Julia Child proud.

Bearnaise Sauce

Ingredients
1/4 cup vinegar, wine vinegar is best
1/4 cup dry white wine
2 shallots, minced
1 tb tarragon, fresh and minced
3 egg yolks
2/3 cup butter
2 tb parsley, fresh (or tarragon)
Salt and pepper

Step 1: Boil the vinegar, white wine, shallots and herbs, add salt and pepper, over moderate heat until there are 3 tablespoons of sauce remaining, for 10 to 15 minutes.

Step 2: Beat the egg yolks. Mix with wine and vinegar mixture, beat. Add 1 tablespoon of butter. Cook over low heat for 5 minutes max. Do not let the sauce boil.

Step 3: Melt 1/2 cup of butter. Then add the melted butter to the mixture and beat. Add parsley or tarragon and beat while cooking over low heat for 5 minutes max in step 3.

Bearnaise Sauce

Recipe of the Week: Deviled Eggs

It's holiday season and chances are you'll be hosting and attending a lot of holiday parties this month. A great starter and crowd pleaser is the classic deviled egg. To glam my deviled eggs up, I garnish them with a tiny dollop of creme fraiche and whitefish caviar (about $6 at the grocery store).

Deviled Eggs
6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon cayenne

Special equipment: a pastry bag fitted with 1/2-inch star tip (optional)

Preparation
Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.

Recipe of the Week: Deviled Eggs

Salad Layonnaise in Parmesan Cups

I love Salad Layonnaise. The only problem is that I can't make the real deal at home because I can't find frissee anywhere in Chicago. I just find it in parts in those mixed bags that you buy at the store. So, that's what I roll with. When I read Becomming a Chef by Andrew Dornenburg and Karen Page when I lived in NYC, I found this recipe for parmesan cups. They are very easy to make and provide some dramatic presentation to help spice up this classic french recipe. Give it a shot.

Preheat oven to 400 degrees. Take a cookie sheet and spray it with non stick spray. sprinkle a thin layer of parmesan on the cookie sheet in about a 6 inch square. Make sure it is even. Pop it in the oven. Take it out when cheese is melted an lightly browned. About 2 minutes. Take measuring cup and flip upside down. Take the cookie sheet and flip it upside down on the measuring cup. Take spatula and make sure all cheese is removed from sheet and is evenly coating the cup. Lightly press the cheese to give it stronger form. Quickly put the measuring cup in the freezer and flash it for about 2 minutes. Take out. Use within next two hours.

Salad Layonnaise in Parmesan Cups

Shawsome Breakfast Skillet

In honor of my sister's birthday (Happy Birthday Lyd!), I am going to share a little concoction that I made up in college that has since become my most requested dish. She has always loved it and she is not the only one. When I visit my friends and family, I am asked to make this at least once. And it's always a crowd pleaser. It was designed to cure a hangover and, most often, requires a nap afterward.

Shawsome Breakfast Skillet

This is a hearty dish so don't skimp on portions or ingrediants. Your diners will be disappointed.

Baby red potatoes (About 4 per person)
Large Eggs (2 per person)
Mexican Chorizo (If you don't like chorizo you can (suprise!) sub with bacon
White onion, diced
Red pepper, julienne or cubed
Green pepper, julienne or cubed
Lots of chedder cheese, grated
Salt and pepper

Preheat oven to 400 degrees

Bring a pot of water with a pinch of salt to boil. Add potatoes. Boil for about 7 minutes. While the potatoes are boiling, add some butter and add the peppers in a skillet. Saute for about 3 minutes and then add the onions. Saute for another 5 minutes.

Take the boiled potatoes and cut them into large cubes. I cut mine in angles so they are almost like little wedges or triangles. Spread potatoes on a cookie sheet. Add a couple tablespoons of butter and toss the potatoes until they are all coated (Still with me? Even dieters and health nuts can splurge every once and awhile...) Pop the cookie sheet in the oven and roast the potatoes. Toss them every 5 minutes or so and they will brown evenly.

Add Chorizo to peppers and onion and cook thoroughly. Should be about 4-5 minutes. I suggest that you tip your skillet into a can and get rid of some of the oil. Chorizo produces a lot of oil. But make sure to keep some because it's got some dang good flavor!

Once potatoes are looking browned, take out cookie sheet and spread chorizo, onion, pepper mixture all over the top. Add grated cheese on top of that (DO NOT, and I mean DO NOT, skimp on the cheese) and put back in the oven. Fire up the skillet and fry 2 eggs per person to go on top of each portion. Should only take a couple minutes and cheese should be good and gooey and ready to serve.

ENJOY!

*If you don't like chorizo, fry up some bacon. And if you don't like fried eggs you can scramble them.

Shawsome Breakfast Skillet

Scrambled Eggs by Michel Roux

With my mild diet these days, some of my favorite meals have included eggs (From Costco of Course). My guide has been Eggs by Michel Roux (John Wiley & Sons), the Chef at Waterside Inn near Windsor, England. He has earned three Michelin Stars for the past 23 years. The book has lots of egg recipes (With pictures thank goodness) including those that depend on eggs such as pastas, desserts, and pastries. His scrambled eggs recipe is very tasty. Chef Roux states that chefs judge each other on their scrambled eggs. The only problem with making them this way is that you can never go back to Denny's.

"Allow two medium eggs per person for an appetizer or light snack, or three eggs per person for a main course.

Melt 3 tbsp butter in shallow, heavy pan set on a heat diffuser over low heat, or in a bain-marie. Break 4-6 eggs into a bowl and beat very lightly with a fork. Tip into the pan with the hot melted butter and stir.

Cook over low heat, stirring gently more or less constantly with a wooden spoon.

It will take 3 to 4 minutes for the eggs to become just set, but very creamy. (If you use a bain-marie, allow about 6 minutes.) If you prefer firmer dryer eggs, cook for another two minutes.

When the eggs are scrambled to your liking, add 2 tbsp light or heavy cream or a little bit of butter, and season with salt and pepper. Scrambled eggs are best served immediately. "

Note: My breakfast this morning after returning from Clark's wedding.