Eggs
Carrot cups Tortilla de patata (potato omelette)
German-Style Stuffed Kohlrabi Seared scallions with poached eggs
Ginger Cardamom Oeufs à la Niege Vitellian peas
Carrot Cups
1/3 cup unsalted butter, melted and cooled, plus additional for greasing
2 lb carrots (peeled), cut crosswise into 1-inch pieces (5 cups)
1/4 cup matzo cake meal
1/4 cup potato starch
1/2 teaspoon salt
3 large eggs, separated
1/4 cup sugar
1 teaspoon finely grated fresh orange zest
1/4 teaspoon vanilla
Put oven rack in middle position and preheat oven to 350°F. Generously grease brush muffin cups. Cook carrots, uncovered, in boiling salted water until very tender, 15 to 20 minutes. Drain and purée in a food processor until very smooth, about 1 minute. Whisk together matzo cake meal, potato starch, and salt in a small bowl. Beat together egg yolks, sugar, zest, and vanilla in a large bowl at high speed until thick and pale, about 3 minutes. Reduce speed to low and mix in cake-meal mixture until just combined. Add carrot purée and butter and mix until just combined. Beat egg whites in another large bowl with cleaned beaters until they just hold stiff peaks. Fold one third of whites into carrot mixture to lighten, then fold in remaining whites gently but thoroughly. Divide batter among muffin cups, then rap tin once or twice on work surface to eliminate any large air bubbles. Bake until browned on edges and a wooden pick or skewer inserted into center of a carrot cup comes out clean, 40 to 45 minutes. Cool in pan on a rack 5 minutes, then run a knife around edges of carrot cups and turn out.
From: Epicurious.com
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German-Style Stuffed Kohlrabi
8 kohlrabies (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
1/2 cup finely chopped onion
1 garlic clove, chopped fine
1/2 stick (1/4 cup) unsalted butter
1 pound ground pork
1/2 cup cooked long-grain rice
2 tablespoons finely chopped fresh parsley leaves plus additional for garnish if desired
2 tablespoons sweet paprika
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon caraway seeds
1 1/2 tablespoons tomato paste
2 large eggs, beaten lightly
3 1/2 cups chicken broth
2 tablespoons all-purpose flour
1/2 cup heavy cream
Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright. Scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells. Chop pulp finely (there will be about 2.75 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender; drain well, and chop finely (there will be about 2 cups). Cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste. Mix well. Mound the mixture in the kohlrabi shells and arrange them in a single layer in a shallow flameproof baking dish just large enough to hold them. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm. Cook the flour in the remaining 2 tablespoons butter in a small saucepan over moderate heat, whisking, for 3 minutes; whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. To serve, return the stuffed shells to the baking dish and garnish them with the additional parsley.
From: Epicurious.com
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Ginger Cardamom Oeufs à la Niege
3 large eggs, 2 separated
1/2 cup plus 3 tablespoons sugar, divided
2 cups whole milk
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup roasted shelled pistachios, chopped
Line bottom of a small 4-sided sheet pan with parchment paper. Separate 2 eggs; add whole egg to yolks. Beat whites with a pinch of salt until they hold soft peaks. Add 1/2 cup sugar in a slow stream, beating at medium-high speed until whites hold stiff, glossy peaks. Meanwhile, bring milk, ginger, and cardamom to a bare simmer in a wide 4-quart heavy pot over medium heat. Drop 4 large dollops of beaten whites into milk and poach at a bare simmer, turning once, 4 minutes. Transfer meringues with a slotted spoon to lined pan (reserve milk). Whisk remaining 3 tablespoons sugar, cornstarch, and salt into yolk mixture. Add hot milk in a slow stream, whisking until incorporated, then return to pot. Cook, stirring often, until thickened and an instant-read thermometer registers 170°F. Strain through a fine-mesh sieve into a clean bowl. Stir in vanilla. Quick-chill custard by setting bowl in an ice bath and stirring occasionally, about 20 minutes. Ladle into 4 bowls and put a meringue in each. Sprinkle with nuts.
From: Epicurious.com
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Lettuce cocktail
1 crisp head lettuce, cut fine with scissors
4 Tbsp catsup
2 Tbsp butter
2 Tbsp. Worcestershire sauce
4 hard boiled eggs, shredded
4 Tbsp. vinegar
3 Tbsp. sugar
4 small onions, shredded
salt to taste
Mix lettuce, eggs, and onions. Melt butter and allow to cool; add catsup, Worcestershire sauce, sugar, vinegar, and salt. To serve, pour sauce mixture over lettuce mixture and chill in cocktail glasses.
From: Yum-yum recipes. Compiled and pub. by the Tonasket Civic League, 1938.
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Seared Scallions with Poached Eggs
2 bunches scallions
3 tablespoons olive oil, divided
1 teaspoon fresh lemon juice
salt and pepper to taste
2 large eggs
Mince 1 whole scallion and whisk with 2 tablespoons oil and lemon juice. Season. Drizzle remaining scallions with 1 tablespoon oil and toss to coat. Season and cook in a grill pan, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between two plates. Eggs can be poached in the microwave: Pour 1/2 cup water into each of two 8-ounce microwave-safe coffee cups. Crack 1 egg into each cup and make sure it's completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute. With a slotted spoon top each plateful of scallions with an egg and drizzle with scallion sauce.
From: epicurious.com
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Tortilla de patata
1 Tbsp. olive oil, or as needed
1-2 Tbsp. onion, finely chopped
1 small potato, approx. 1/4 lb., peeled and cut into 1/2-inch cubes
4 eggs
1/4 c milk (optional)
salt and pepper to taste
Drizzle enough oil into an 8-inch skillet or omelette pan to lightly coat the bottom; brown the onion and potato until potato is nearly cooked through, stirring occasionally. Beat eggs and milk well; season to taste. Pour eggs into pan with onion and potato and cook over medium heat, moving cooked part aside until tortilla is semi-solid (you may find it easiest to cover the pan so the top cooks more readily). Turn the tortilla (this is traditionally done by inverting the tortilla onto a plate, then sliding it back into the pan but the easiest way is to invert in into a second pan of the same size and continue cooking in the new pan). Tortilla is done when golden on both sides and cooked through. May be served whole, cut into tapas, or halved and made into sandwiches on chunks of baguette or crusty rolls.
From: Dana Huffman
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Vitellian peas
8 oz. marrowfat or other dried peas, or 1 lb. fresh fava beans
(probably peeled)
3/4 inch fresh ginger root, peeled and chopped
2 tsp. chopped lovage or celery leaves
1/2 tsp. black pepper
3 egg yolks, cooked
3 Tbsp. honey (+ more to taste)
2 Tbsp. fish sauce
2/3 c white wine
1/3 c white wine vinegar
1 Tbsp. olive oil
Soak peas overnight in cold water, strain, and cover with fresh cold water. Bring to a boil and simmer until tender, 1 to 1.5 hours, adding more water if needed. Drain and beat (or puree in a food processer) until smooth. If using broad beans, boil 4-6 min., until tender, drain and puree. Pound ginger, lovage, and pepper in a mortar. Add egg yolks and pound until a smooth paste forms. Stir in honey and fish sauce until smooth. Flush out the mortar into a saucepan with the wine and vinegar; add oil and simmer gently for a few minutes. Add the peas and reheat. Add more honey if desired.
From: The classical cookbook / Andrew Dalby and Sally Grainger. J. Paul Getty Museum, c1996.
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