FARM EGG BAKED IN CELERY CREAM
Steps:
- 1) Preheat oven to 350 degrees F. 2) In a sauce pot, gently heat cream, celery, shallot, onion, salt, pepper, and herbs together until hot. 3) Turn heat off and allow to steep for 15 minutes. 4) Meanwhile, butter two shallow bowls lightly and crack an egg into each bowl. 5) Taste the cream for seasoning, and adjust as needed. 6) Carefully spoon the warm cream over each egg just until the egg is covered. (It's okay if the egg yolk is protruding slightly across the top.) 7) Bake the dishes in a 350 degree F oven for 5 to 6 minutes. 8) Check closely to make sure the whites are setting up, but the yolk is still soft. 9) Then turn the oven to broil, and with the door propped open, heat until top begins to brown. 10) Pull immediately and allow to rest for 1 minute before serving. 11) Serve with warm crusty bread that has been brushed with olive oil. 12) Excellent for brunch with a crisp salad and seasonal fresh fruit, or for dinner alongside slow-braised beef and sautéed greens.
CHERRY-CHOCOLATE EGG CREAM
Steps:
- In a large, liquid measuring cup, combine the cherry syrup, condensed milk, cocoa powder and salt. Whisk to combine. Divide the mixture into 2 pint-sized drinking glasses. Working with one glass at a time, add half of the milk and stir with a long spoon. Mix vigorously and assertively as you pour the seltzer in, stopping when you're an inch from the top the glass. Continue stirring until you have a nice layer of foam. Repeat with the second egg cream. Garnish with Candied Cherries on a skewer balanced on the glass and drink immediately.
- In a large, heavy-bottomed pot over medium heat, add the cherries, granulated sugar, brown sugar, salt, cardamom, orange juice and 3 cups water. Cook until the sugars are dissolved and the syrup comes to a light boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 45 minutes to an hour, until the syrup is thick and the cherries are a deep red. Remove from the heat and cool completely. Remove the cardamom pods and discard.
- Add the almond extract to the mixture and stir to combine. Transfer the cherries, with syrup, to a large glass jar (or several small) and seal with an airtight lid. Store in the refrigerator for up to 1 year.
FARM-FRESH POACHED EGGS
Like the title says, these are farm-fresh eggs. The egg white on farm-fresh eggs are not watery, which leads to a cleaner looking poached egg. While this will work for store-bought eggs, you will need to strain off the excess liquid using a fine-mesh sieve.
Provided by thedailygourmet
Time 15m
Yield 2
Number Of Ingredients 3
Steps:
- Fill a wide pan with 4 cups water (about 3 inches deep) and bring to a boil over high heat. Once the water boils, turn the heat down to just below a simmer (there should be no bubbles).
- Crack eggs open into a ramekin. Transfer eggs into a soup ladle, and working quickly and gently, angle your soup ladle so the eggs slip into the water.
- Set a timer for 3 minutes. After 3 minutes, use a slotted spoon to lift your eggs from the water, one at a time. Give each a little jiggle to check that the whites are set. If not, dip back in for 30 seconds more. Remove and serve immediately with salt and pepper. Your yolk should run when pierced with a fork.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 84.2 mg, Sugar 0.4 g
FARM EGG IN CELERY CREAM
Steps:
- Instructions: Preheat oven to 350 degrees F. In a sauce pot, gently heat cream, celery, shallot, onion, salt, pepper and herbs together until hot. Turn heat off, and allow it to steep for 15 minutes. Meanwhile, butter two shallow bowls lightly and crack an egg into each bowl. Taste the cream for seasoning, and adjust as needed. Carefully strain the cream, and gently press on the solids, then spoon the strained cream over each egg just until the egg is covered (it's OK if the egg yolk is protruding slightly across the top). Bake the dishes in a 350 degrees F. oven for 5 to 6 minutes. Check closely to make sure the whites are setting up, but the yolk is still soft. Then turn the oven to broil, and with the door propped open, heat until the top begins to brown. Pull immediately and allow it to rest for 1 minute before serving. Serve with warm crusty bread that has been brushed with olive oil.
CREAMED CELERY
A great way to use up that tired celery at the bottom of your crisper. This also works well mixed with 2 cups of cooked pasta and served with pork chops.
Provided by Arts Protege
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer vegetables and rosemary in stock until tender (10 - 15 minutes.).
- In another sauce pan melt butter; blend in flour, salt and pepper.
- Add milk, cook until thickened.
- Stir sauce into undrained vegetables.
Nutrition Facts : Calories 93.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 16.5, Sodium 225.5, Carbohydrate 7.9, Fiber 1.2, Sugar 1.6, Protein 2.7
EGG SALAD WITH CELERY
This is a very simple egg salad with celery recipe, and some might find it a little bland for their tastes, but I love it just the way it is!
Provided by GOLDIE6175
Categories Salad Egg Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Put eggs in a medium saucepan with cold water. Bring to a boil; turn off heat and let sit for 10 minutes.
- Peel eggs and chop both ways in an egg slicer into a bowl. Add celery, mayonnaise, onion, mustard powder, and salt and mix together. Serve.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 3.1 g, Cholesterol 289.5 mg, Fat 29.4 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 5.6 g, Sodium 350.3 mg, Sugar 1.6 g
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