Saturday, March 31, 2012

Soft Boiled Eggs with Buttery Herb-Gruyere Toasts

Finally a breakfast recipe! I found this recipe on Pintrest it originally came from a blog called the Smitten Kitchen and can be found here.

-16 sourdough toast fingers (1/2-inch thick slices, cut into 1/2-inch batons)
-4 tablespoons (2 ounces) unsalted butter, melted
-1 teaspoon smooth Dijon mustard
-Freshly ground black pepper
-1/3 cup finely grated gruyère cheese (about 1 1/2 ounces)
-2 tablespoons finely grated Romano cheese
-1 tablespoon finely chopped flat-leaf parsley
-1 teaspoon finely chopped fresh thyme leaves (optional)
-4 large eggs

To create the croutons, cut the bred into 1/2 inch matchsticks. This took up about half of the loaf of bread.

In a small bowl whisk together the melted butter and mustard.

Add the butter/mustard mixture to the sourdough bread and mix the  pieces trying to coat them as much as possible.

Spread the coated sourdough pieces onto a baking sheet.

Sprinkle the cheese over the bread pieces, add the pepper/salt and parsley.

Bake at 400 degrees for 20 minutes.

While the bread is in the oven becoming toast sticks. Soft boil the eggs. My roommate and I had never made soft boiled eggs before so we followed the instructions on the Smitten Kitchen --  Bring a medium pot of water to a steady boil. Add eggs and cook them for exactly six minutes, maintaining the heat at a simmer, then drain and rinse them briefly in cold water.

Once the eggs are finished cooking the eggs need to be opened. Being college students we also don't own any egg cups so we cut our used egg carton into pieces and used it to hold our breakfast.

The egg needs to be pointiest side down in the egg holder.

Using a knife break the egg shell around the top of the egg to gain access to the yolk.

About this time the toast should be ready to come out of the oven.

Enjoy your breakfast!

This would be a great breakfast recipe to make if you have overnight guests -- it wasn't too time consuming and the results were definitely worth the time. The gruyere was the most expensive ingredient because we substituted the romano cheese for parmesean -- but gruyere can be used for other things. I left the crust on the sourdough bread, when I make this again I'll remove the crust because it made the toast really crunchy.

This is by far the best recipe I've made so far I hope you take the time to try it. Happy cooking! 

Wednesday, March 28, 2012

Spring Asparagus and Lemon Fettuccine

-1/2 pound uncooked fettuccine
-2 tsp salted butter
-2 tsp olive oil
-1 pound uncooked asparagus, cut into 1-inch pieces
-1/2 tsp table salt
-1/4 tsp black pepper
-1 large egg
-1 cup fat-free half-and-half
-1 tsp cornstarch, mixed with 1 tablespoon water
-1/4 cup parsley, fresh, chopped
-2 Tbsp grated Parmesan cheese
-1 Tbsp lemon zest
-2 Tbsp fresh lemon juice

Cook the pasta like you normally would (I like mine in a pot of salted water).

In a skillet start melting the butter. Then add the olive oil.

Make sure your skillet is large enough because it will eventually hold all of the ingredients including the pasta and asparagus.

Add the asparagus and cook for about five minutes until the asparagus is tender.
Add salt and pepper to taste.

The next few steps complete the dish, but they also need to happen quickly so make sure all measured out ingredients are on hand.

The recipe calls for the asparagus to be removed from the pan, but I just left mine in the skillet.

Combine the egg and half & half in a bowl. Whisk.
Cream can be substituted for the half & half; I used in cream in this recipe.

The egg/cream mixture goes in the skillet. Followed by the cornstarch/water mixture. Stir until thickened like a sauce.

Removed from the stove and add the asparagus (if you removed it) and the pasta. Stir until everything is coated with sauce.

Add the lemon zest & juice as well as the parmesean cheese. Rather than adding 1/4 cup of fresh parsley, I just added a shake of dried parsley. Give the dish one more stir to combine the last ingredients and then serve.

If there was asparagus and pasta in the same bite this dish was really good. However, the sauce paired with just the pasta was bland. If I made this dish again I would either add more asparagus or add more lemon juice to the sauce to give it more flavor.

This recipe also came from Weight Watchers and I paired it with the Broccoli with Lemon-Garlic Crumbs in the previous post.

Broccoli with Lemon-Garlic Crumbs

In honor of Spring finally arriving Weight Watchers provided me with some light, but very tasty recipes a few weeks ago that I finally got around to trying.

-1 lb uncooked broccoli
-1 tbs butter
-1 1/2 tsp minced garlic
-1/2 cup bread crumbs
-1 tsp lemon zest
-1/4 tsp salt

The first step is to steam to broccoli using a steamer, we used the microwave by placing the broccoli in a large Tupperware container full of water. The broccoli was cooked on high for 30 seconds at a time until it was steamed.

While the broccoli is steaming, melt the butter. Then add in garlic and heat in the butter for about 30 seconds. Then add in the bread crumbs and toast in the butter/garlic. The recipe calls for 2-3 minutes, ours were in for about a minute.

Remove from the heat and add the lemon zest and salt.

Add the crumb mixture to the broccoli.

The crumb mixture on top of the broccoli gave it a nice crunch, but I don't think the lemon flavor was noticeable at all. If you'd like more of a lemony flavor with the broccoli I'd recommend adding some lemon juice to the water used to steam the vegetable.

Sunday, March 11, 2012

Tomato, Mustard and Brie Tart

-Pie Crust
-1/2 Cup Milk
-2 egg yolks
-Clove, garlic
-Ground black pepper
-1 tablespoon mustard
-Cheddar Cheese
-4 Tomatoes, sliced
-4.4 oz brie, sliced

Herb Oil
-2 Tablespoons olive oil

The original recipe called for making the pie crust by hand -- from previous experience making pasty by hand is too time consuming so I opted for a pre-made crust.

Press crust into pie pan.

In a bowl mix together milk, egg yolks, garlic and add black pepper to taste.

Spread mustard across the bottom of the crust.

Sprinkle cheddar cheese on top of the mustard, as much as desired.

Add thinly sliced tomatoes.

Add the brie.

Pour the milk, egg yolk and garlic mixture over the ingredients in the crust.

Cook the tart in the oven for 35 minutes at 350 degrees.

While the tart is in the oven, make the herb oil mixture.

Mix together the olive oil and herbs in a cup. The original recipe called for fresh herbs, but I just used a shake of dried basil and a shake of dried parsley.

Pour the herb oil over the brie and serve warm.
This is the finished product.

This was the best recipe I've made so far! My boyfriend and his roommate were both skeptical about this meal because neither of them likes tomatoes or mustard, but both agreed that this was great. The flavors blended very well together making for a smooth flavor profile, a few of us even had a second helping. The brie was the most expensive ingredient, but it's totally worth the cost to make this dish which is perfect for serving a dinner party of four to six people.

The Tomato, Mustard and Brie Tart pairs really well with the Green Beans with Walnut Dressing recipe I made two weeks ago -- the mustard in the dressing for the green beans gives the two a subtle similarity.

This recipe came from the Complete Series: Vegetarian Cookbook