The Egg... truly a culinary Star!

The Egg... truly a culinary staple, but only the Star once a year!
The egg is a key part of so many dishes.  In some ways I see the egg like the mini skirt…it is in, it is out, it is in!  Today it is most definitely “IN’’.  Okay, let’s put the egg in perspective:

1)      THE STAR; Easter is coming and the egg is always the fashionable “Star” of this holiday.

2)      THE CONTROVERSY; It is a protein star one day and the wrath of Doctor’s the next, its friend coffee shares the same fate! 

3)      THE DILEMMA; Should it be boiled, scrambled, fried (so vogue today on everything from salad to pizza!) poached or …wait for it..”Deviled”.  Now I admit, just the word deviled conjures up the forbidden apple..But pluck that tree and let’s share a little of the forbidden fruit!

4)      BEDEVILED; we are currently “hooked” on deviled eggs, all sorts!  With Avocado (so Easter Green), with Lobster and Caviar (always vogue) and admittedly – Straight up!  Yes, a little Mayo, a little mustard… get wicked and throw in a dash of horseradish!

5)      SHARING THE EGG… Below find our quick guide to “How to make a Hard (Boiled) Egg and Tips”. We also share a few recipes below that include Lobster and Caviar Deviled Eggs and our current decadence as shared in The Heart of Ohio Magazine, The Scottish Egg http://heartofohiomagazine.com/view.htm  - Page 12 tells it all!

Here’s wishing you great egging however you dish it up! 

With Joy!  
Terri

Hard Cooked (boiled) eggs – Quick Notes/Tips
A hard cooked egg has a firm white and yolk.  Hard cooked eggs should never be boiled (really)
simmer them in water!  If boiled too long, proteins toughen and you can get a green or purplish ring around the yolk – let’s leave the color for the shell. 
TIPS; Don’t use fresh eggs – but eggs nearing their expiration date are best (Fresh are very hard to peel)
          Place the carton of eggs on its side for a day; the yolk will center itself so you have yolk directly in                  middle of the white…(we want our eggs looking good!)
1) Start with eggs that do not have any visible cracks
2) Do not salt the water (raises boiling point make eggs rubbery)
3) Place eggs in right size pan in one layer only, w/cold water covering by 1”
4)Bring to a rapid boil and immediately reduce to simmer, cover pan with lid
5) Timing for Medium eggs approx 15 minutes
6) Stop the cooking process by draining water and submerge in cold water w/ice for 10 mins
                The cold water bath helps a layer of steam develop between the shell and the egg white
                This Steam helps the peeling process later!

LOBSTER DEVILED EGGS
with CAVIAR AND CHIVES

1 dozen eggs

1 – 1 ½ pound *lobster
(steamed lobster, shelled, minced reserved/fresh is best!)

1 tsp of spicy Dijon mustard

Small onion grated

1-2 Tbsp mayonnaise

1 Tbsp capers, minced (but a few reserved for garnish)

1 bunch of chives finely minced (reserved whole pieces for garnish)

Salt to taste (go light)

Black Pepper to taste

Caviar

Prepare standard boiled eggs, peel and split eggs lengthwise- remove yolks.

Prepared mashed yolks with mustard, grated onion, mayonnaise, minced capers, minced chives.

Add steamed lobster pieces, moderate chop, with egg yolk mixture.  Check consistency to see if perfect for your taste…more mayonnaise or mustard a possibility!  Stuff egg whites with this mixture – then have fun, Garnish with caviar, chives ½ inch length, and a few capers if desired.

You may accent the plated Lobster stuffed eggs with a touch of smoked paprika.

Plate stuffed eggs on fresh greens of your choice; I suggest wild greens with arugula.

Fabulous as starters….wonderful plated with balsamic vinegar on spicy greens.

French Chocolate Pot de (Crème) Dream

It may seem silly to get as excited about food as I do, but really the excitement of sharing and remembering our food experience is almost as delicious as the taste itself.  And so, without further ado, I am going to introduce our new friend;

She is petite, incredibly smooth, timeless and classy actually (kind of like that Coco Chanel Suit – get it Coco/Chocolate!).  Don’t let looks fool you; underneath that first bite there is a dark deep decadence that is …well a little naughty!  She (aren’t all small sweets female?) is my recipe for time honored Pots de Chocolate, but prepared in a timely modern way.  When I think of Pots de Chocolate I sometimes imagine that they are cousin to a delicious truffle…but here you get to indulge in this deliciousness one petite bite at a time. 

Here is our recipe for the Kitchens Bounty Pots de Chocolate (Crème) Dream…
It is February Folks; create your own sunshine with a table for of smiles.  This recipe makes many servings…so prepare for your favorite friends and family, and maybe a few to share with those next door! (This recipe is easily reduced by half…same results)

French Chocolate Pot de (Crème) Dream
 A sweet chocolate ending to that perfect meal!

12 – 16 petite demitasse size servings
INGREDIENTS:

4 oz dark chocolate
8 oz chocolate chips
½ cup dark cocoa
1 cup heavy cream
2 cup whole milk
½ cup coffee
4 large egg yolks
½ cup sugar
1 tsp vanilla extract
½ tsp almond extract
pinch of salt

DIRECTIONS:
Melt the chocolate in a double boiler (or an easy melt in the microwave for 2 minutes, stirring after the first minute).

In a large mixing bowl, whisk the egg yolks and sugar together. Set aside.
In a large saucepan, heat the cream, milk, coffee and cocoa together until it is scalding. Remove from heat. Whisk a small amount of the cream mixture very slowly into the eggs and sugar. Slowly warm the eggs so they don’t cook. Add all of the cream/milk/coffee mixture to bowl to incorporate with egg mixture.

Pour mixture back into the large saucepan. Bring to a simmer and stir constantly with a wooden spoon for about 5 minutes or until the mixture coats the back of the spoon. At this point slowly whisk the custard mixture into the melted chocolate.  Here is where you add the vanilla and almond extract – lastly a pinch of salt.
Pour into 12 petite demitasse cups and cover with plastic wrap so no film will form on the top.  (You can also use shot glasses and it will easily make 16)

Refrigerate for at least an hour preferably a few hours. A great sweet to make ahead, and stays good in the refrigerator for several days.
Serve with unsweetened whipped cream, and garnish with shaved chocolate or sugared rose petals / candied citrus peel.  Always in season – delicious!  We sometimes use this little dessert as a twin dessert on a plate with small cookies.

THAT'S ROMANCE!!

Can dining be romantic?  You know it! 
Visit our complimentary Recipe Book on line at www.kitchensbounty.com and you will find all the recipes to orchestrate the beautiful Menu below!  We believe in the romance of food so much, that we have an original Kitchens Bounty theme song (Titled “That’s Romance”) playing in the background as you scroll our recipe book.  The creation and production of this song was a gift from talented and dear friends who have graced our table on many happy occasions!  

Okay you Romantics…here is a suggested Dinner for Two, Four, Six or Eight…whatever the number, believe me, for this dinner – That’s Romance!
Aperitif -  thinly sliced Baguette and warm Brie Cheese
Start with an Aperitif…something fruity and light with a little bite (sour) to sip on while the pots are simmering and the fragrances begin to fill the air  (we love F2… our own “Forbidden Fruit” aperitif)
Appetizer  (a nibble or teaser!) –Almond Encrusted Shrimp Cakes
We suggest your appetizer be decadent Almond Encrusted Shrimp Cakes with a Lemon Soy Aioli.
This is a great make ahead starter and takes minutes to finish in a skillet…or leave warming in the oven.
Salad – Big Red Salad with a Maple Kiss Dressing
We go to our Tried and True “Big Red Salad”, a delight of a Salad featuring Red Oak Lettuce, thinly sliced Peaches (or whatever seasonal fruit you love!), toasted Pecans and a kiss of Maple in the dressing.
It is sweet, savory and decadent – just like true love should be!
Entrée – Butternut Squash Risotto – Roasted Asparagus Spears – Seared Salmon Plank
This meal features a tender yet sophisticated Butternut Squash Risotto served with Roasted Asparagus Spears.  The Risotto can star alone or serve  double billing with an exquisite yet simple Amazing Seared Salmon Plank (find this in the Gourmands Guide to the Amazing Rub) …we like to finish ours in a blaze… flambeed with Cognac (it’s a French thing!).
But flame – or no flame, we guarantee a warm fire at the table and in the heart!

Dessert – Rum Raisin Caramel Sauce with Rich Vanilla Bean Ice Cream 
At this point…pinch yourself… the wine, the culinary adventure, the music (play music!!)
Now…bring it home!  Purchase the best vanilla ice cream that money can buy and pour an exquisite warm Rum Raisin Caramel Sauce over this…our recipe is smooth, it is sophisticated, it is the Perfect ending.

Friends, over tables we have celebrated life’s many occasions.
May you find joy in the Kitchen and at the Table with this feast for the senses!
HAPPY VALENTINES WEEK and beyond! 

Chilin with our Favorite Chili

Roasted Red Pepper, Butternut Squash Chicken Chili

Okay, I fess up – I have become addicted to our Roasted Red Pepper, Butternut Squash Chicken Chili and I am not alone!  I am sharing this recipe with you all, and confessing – right up front, that what starts as a delicious, relatively easy preparation is habit forming.  The beauty of this dish is that you can make a great pot of it, and it is just as wonderful reheated as it is the first day you make it for your Dinner!  It works well with a Crock Pot, and dresses up showy like for dinner… with a dollop of sour cream and lime wedge.

It is also a dish that showcases the depth of our Spice Line!  Some of these things just happen naturally, what came first the Chicken (the recipe) or the Egg (spice line).  It was the recipe but at this point I simply use the Amazing Trio of Rub, Heat and Herbes.  Honestly friends – the depth and delicacy of the heat blend elevates this dish to Amazing!  So make this for your family and enjoy all the taste (and then enjoy again the next day)!  For myself…I am getting ready to heat this up for lunch again!
The truth, there is no salad on the side involved; I am just going to savor each delicious bite of chili!

Loving creating and the sharing:

Roasted Red Pepper and Butternut Squash
 White Chicken Chili – Yahooooooo!

1 Onion
1 cup Carrot, 1 Cup Celery
1 Red Pepper
1 Butternut Squash
1 Whole Broasted Chicken deboned
1 cup white wine
2 cups chicken stock
1 C.Cream
Parsley
Cilantro
Limes
*1 teaspoon of chili powder
Cornstarch
Roasted Rosemary spears
Roasted Whole Garlic Head
1 Large jar White Northern Beans
1 Lg Jar *Salsa Verde*we rec. Guy Fieri’s

Or *Kick it up with the Amazing Version adding
1 Tsp Amazing Rub to Veggies prior to roasting
1 Tbsp. *Amazing Heat to replace Chili powder
1 Tbsp of the *Amazing Herbes to replace herbs

Prepare by: Coarsely chop onion, carrot and celery.  Sauté in olive oil on high heat (wilt/ not caramelize).
Add one cup of white wine, let this wine reduce and bring up anything left from pan bottom, add
2 cups chicken stock and simmer.
Meanwhile coarse chop red pepper, butternut squash and roast in hot oven (400) with a bit of olive oil and sea salt pepper (Amazing Rub) until gently browned and roasted.  At the same time roast whole garlic head (top cut off with a little olive oil – wrapped in foil) in same oven, with Rosemary spears.  Rosemary will brown relatively quickly (10mins) but the garlic should roast for a full hour until soft and browned, set this aside for addition to chili later.  Take a broasted chicken, remove meat and do a coarse chop, reserve bones for a great start to stock, another day.  Add roasted Rosemary and garlic, chili powder, parsley, cilantro, northern beans and entire jar of green salsa Verde.  Let simmer gently for 30 minutes or so (however, this can stay simmering very gently for an hour or more) The Amazing Heat and Herbes are dynamite add to kick this recipe way up, Tbsp each!For a finish, add cream, check seasoning for salt and pepper. 
To serve, garnish with a fine chopped mixture of parsley/cilantro, a spoon of Crème Fraiche or sour cream.

Expect the Unexpected! Mediterranean Crepe with Sun Dried Tomato Hummus

The Unexpected… Happily and Healthily!

Don’t you love things that just happen unexpectedly???  Well let me share my recent adventure in the Kitchen with you.  I was busily (and happily) flipping a stack of crepes to be used in a demonstration for a Savory Luncheon  … In the middle of this process, I was interrupted by a team member, who asked me, ”Do we have any great recipes that use Hummus in a dish, that is not a dip or sauce?”   A fitness magazine that we all admire had put out a call to all “Cooks and Foodies” for just such a recipe, and the deadline was immediate….My instant response was “NO”, I just drew a blank.  I think Hummus – I think Pita Chips!   But,  as I continued to flip (the crepes that is!), I thought about how much I love Hummus, how simple it is to make, how quick it is, how delicious it is, how economical it is …as you see,  I was going on a rant!  But guess what, the rant had an end result that we all loved. 

Together with my Kitchen Posse, we stopped the current crepe process, threw some Garbanzo Beans in a blender, and created a “healthful, delicious Hummus Entrée”.  Honestly, this was just straight up fun and the bonus…so delicious.  Now I am a realist, I know that I am not known as the “Healthful Fitness Cook”…we play with some serious butter and cream in these kitchens!  But they way I look at it is like this, if it is a natural product, one that contains all ingredients that you know and can pronounce, paired with fresh fruits, vegetables, fish or meats  – and you prepare them with love, joy and gratitude, well that is some Healthy Food!

This particular recipe just fits the bill a little more than the average bear!!! (Which we do not eat)
Sharing this with you today my friends, Enjoy!

Mediterranean Crepe with Sun Dried Tomato Hummus,
Spinach Crème and *fresh Avocado garnish.

Garnishes – are the pleasure of this dish!  We recommend, fresh avocado slices, thinly sliced red onion, goat cheese crumbles…parsley.  Whatever is in your fridge or garden could be a great garnish.  Make the crepes ahead and this is a delicious and easy dish to assemble and enjoy!

Roasted Red Pepper Humus
1 Can Garbanzo beans
3 Tbsp Sun dried Tomato in Oil
2 tsp minced green onion
2 Tbsp Lemon Juice
2 Tbsp Olive Oil
2 Garlic cloves minced
¼ tsp Red Chili flakes
In blender puree Beans, Dried Tomato w/Oil,

Green Onion, Lemon Juice, Olive Oil, Garlic
and Chili flakes – add 2 Tbsp water or more
to desired consistency.

Whole Wheat *Crepes
1 1/2 cups whole wheat flour
Pinch salt
3 eggs
1 Tbsp Honey
1 ½ cups milk
1/2 cup light oil / olive oil (or butter)

Whisk flour and salt in bowl. Whisk eggs/ honey in a large bowl lightened. Whisk in 1 1/2 cups of milk, and flour until combined. Cover and refrigerate batter for 30 minutes. Heat an 8-inch skillet over medium heat for about 1 minute. Cover the surface of the pan with oil until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter. This recipe makes 12 crepes, use what you need now and the extras freeze great, individually wrapped in waxed paper. 

Spinach Crème Sauce
2 cups desired stock or water
4 handfuls of fresh spinach
4 green onions
½ milk – 2 Tbsp Corn Starch

Bring stock to boil and add fresh spinach and green onion, soften completely and put in blender, return to pan – add ½ cup milk and cornstarch, whisk to boil.  May season further with pepper.

Assemble crepes by spreading 3 Tbsp Hummus on crepe, garnish with fresh spinach leaves, fold crepe  and  add Spinach crème sauce, add avocado slices, red onion slices, a little crumbled goat cheese – and we went wild with a little sliced olive and  balsamic splash.