Froginahole Recipes

FROG IN A HOLE

Steps:

• Spray a small pan with non-stick cooking spray.
• Cut a hole in the middle of the bread.
• Put the bread in the pan on medium/high heat for about a minute each side.
• Crack the egg into the hole in the bread and turn until egg is cooked.
• *The following are optional!*.
• While the egg is cooking you can sprinkle on the cheese. I like the cheese kind of crispy so I put it on almost right after I crack the egg. If you'd like the cheese a little more runny you should probably wait until it's almost done or even after you take it off the heat.
• You can toast and/or butter the bread lightly before cooking if you'd like but it's tasty either way.

FROG IN THE HOLE

Steps:

• Take each slice of bread and remove a hole two inches in diameter from the center. A jelly jar lid works very well as a quick discard for the center. Using a pancake griddle or a large teflon pan, heat one ounce of clarified butter over medium heat. Toast each slice of bread on one side for three minutes. As you flip each slice of bread, carefully crack an egg through the hole and saute the egg inside. When the egg sets on one side, but the yolk is still soft, turn the toast over, careful not to crack the yolk. Saute for an additional two minutes. While the eggs are cooking, in a mixing bowl season tomato slices and shaved onions with olive oil, red wine vinegar, salt and pepper. For the presentation, stack tomatoes and onions in one corner of the plate. Lean the frog in the hole against the tomatoes and garnish with a rosette of three slices of smoked salmon.

FRIJOLES III

Steps:

• Place beans in a large pot with onion, cilantro, jalapeno pepper, garlic, and lard; add enough water to cover with 4 to 5 inches of water. Bring to a boil, reduce heat, and cook for 2 to 3 hours. Depending on the beans, it may take up to 5 hours. Add more water if necessary.
• When beans are soft, season to taste with salt.

FRIJOLES I

Steps:

• Soak pinto beans overnight in 1 quart of water.
• Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
• Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
• Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.

FREGOLATA, AN ITALIAN CRUMB COOKIE

Steps:

• Position a rack in the middle of the oven and preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment.
• Pulse the nuts in a food processor to finely chop, allowing some larger pieces of nuts to remain.
• In a large bowl, combine butter, almonds, flour, sugar, salt and cinnamon. In a small bowl, beat egg yolks with 1 tablespoon of the milk.
• Add the extract.
• Drizzle yolk mixture over almond mixture and toss with fingers to combine and get everything moistened (If needed add up to 1 more tablespoon of milk).
• Mixture should still be crumbly, but not dry, like a crisp topping.
• Sprinkle 1 cup (about half of the crumbs) on the prepared baking sheet and press lightly to create a thin, even 8-inch round.
• Sprinkle remaining crumbs over the top to give the cookie some texture. Bake until golden brown and crisp, rotating baking sheet halfway through baking, about 30 minutes.
• For an extra crispy cookie, turn oven off at this point and let the pan rest in oven for 10 minutes.
• Cool on a rack until easy to handle.
• Slip the fregolata on the paper onto a rack to cool completely.
• When cool, sift confectioners' sugar over top.
• TO SERVE:.
• place a whole almond or overturned demitasse spoon under the center of the fregolata and rap the top with a spoon or the side of a knife to crack into serving pieces.
• BAKERS TIP:
• Dough can be frozen on cookie sheet for up to 1 week and baked from the freezer (for an extra 5 to 10 minutes). Store baked cookie in an airtight container or on a baking sheet wrapped with plastic wrap for up to 1 week. Baked cookie can be wrapped in plastic wrap, then aluminum foil, and frozen for up to 2 weeks.

TOAD IN THE HOLE

Steps:

• Cut a 3-in. hole in the middle of the bread and discard. In a small skillet, melt the butter; place the bread in the skillet. , Place egg in the hole. Cook for about 2 minutes over medium heat until the bread is lightly browned. Turn and cook the other side until egg yolk is almost set. Season with salt and pepper.