Cooking Tips & Tricks

The Kentucky Fried Chicken Marinate

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2 tablespoons Potassium

2 tablespoons Kosher Salt

4 tablespoons MSG

1/8 teaspoon Garlic Powder

1/3 cup Bottled Chicken Concentrate

5 cups water

Mix all of the above and soak the chicken in the above marin

ate for 24 hours under refrigeration.

The Original Recipe is not packaged in three different place

s. The way it is cooked and the process makes it taste like

it has eleven herbs and spices when in reality there is not.

The way it is done in the restaurant is using dried eggs an

d milk in the flour along with a box of breading salt and th

e seasoning bag and a bag of breading flour.

KFC ORIGINAL RECIPE

2 fryer chickens cut up into 8 pieces and marinated

6 cups Crisco Shortening

1 eggs well beaten

2 cups Milk

2 cups Flour

2 teaspoons ground pepper

3 tablespoons salt

1 teaspoon MSG

1/8 teaspoon Garlic Powder

1 dash paprika

Place shortening into the pressure cooker and heat over medi

um heat to the shortening reaches 400°F. In a small bowl, co

mbine the egg and milk. In a separate bowl, combine

the remaining six dry ingredients. Dip each piece of chicken

into the milk until fully moistened. Roll the moistened chi

cken in the flour mixture until well coated. In groups of fo

ur or five, drop the covered chicken pieces into the shorten

ing and lock the lid. When pressure builds up cook for 10 mi

nutes. RELEASE TO MANUFACTURER'S

INSTRUCTIONS

After he perfected his original he made a crispy recipe that

was marinated first then fried the conventional way. This o

ne is double dunked into the coating to give it its great ta

ste.

KFC Honey BBQ Dipping Sauce

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1 1/2 cups ketchup

1/3 cup white vinegar

1/8 cup molasses

1/8 cup corn syrup

1/4 cup honey

1 teaspoon liquid smoke flavoring

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1 teaspoon MSG

1/4 teaspoon of chili powder

In a sauce pan combine all of the above and bring to a simme

r. Simmer for 5 minutes and keep warm. When you are ready to

eat the chicken dip in and allow the chicken to drain for 1

minute.

Tender Roast

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Spice Mix

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon lemon pepper

1/4 teaspoon thyme

1/4 teaspoon paprika

1/8 teaspoon garlic powder

1/8 teaspoon MSG

Trim the excess fat from the chicken. Marinade the chicken i

n the mixture for 3 to 4 hrs or overnight. Remove the chicke

n from the marinade and allow to dry. Sprinkle the chicken l

ightly with seasoning. Place on baking pan and bake at 325F

for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1

to 2 minutes then serve

One of the favorite items that is on the menu is the Barbecu

e sauce that was original made fresh in the store and used t

o dip the wings, the original chicken and now the chicken st

rips. Now it comes in a bag and all we have to do is add hot

water and keep warm.

KFC Wings

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6-8 cups shortening

20 chicken wing pieces

1 egg, beaten

1 cup milk

2 cups all-purpose flour

2 1/2 teaspoons salt

3/4 teaspoon pepper

3/4 teaspoon MSG

1/8 teaspoon Paprika

1/8 teaspoon Garlic Powder

If you are using frozen wings allow them to defrost and mari

nate. If you are using fresh wings you are going to want to

take the wing and remove the flipper and then break them int

o two pieces and then marinate them. Combine the beaten egg

with the milk in a small bowl. In another small bowl, combin

e the flour, salt, pepper, garlic powder, paprika and MSG. W

hen shortening is hot, dip each wing first in the flour mixt

ure, then into the milk and egg mixture, and back into the f

lour. Bread all the wings then refrigerate them until ready

to use. When they are ready to be used fry them 6 at a time

for 12 minutes. Remove from the shortening and allow them to

drain for 3 minutes. For the barbecue ones dip in the barbe

cue sauce and serve.

The Colonel also had a Roasted chicken that was mighty tasty

. The chicken was marinated also and then baked with his fam

ous seasonings. The baking process was long it takes 4 hours

to bake it. It is baked at 225 for 2 hours till the interna

l temp was at 175. But for you at home I have updated this t

o be baked at a hire temperature and be prepared in less tim

Hot and Spicy Chicken

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1 whole frying chicken, cut up and Marinated

6-8 cups shortening

1 egg, beaten

1 cup milk

2 cups all-purpose flour

2 1/2 teaspoons salt

3/4 teaspoon pepper

1 teaspoon white pepper

3/4 teaspoon Cayenne Pepper

3/4 teaspoon MSG

1/8 teaspoon Garlic Powder

1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Prehea

t the shortening in a deep-fryer to 350 degrees. Combine the

beaten egg and milk in a medium bowl. In another medium bow

l, combine the remaining coating ingredients When the chicke

n has marinated, transfer each piece to paper towels so that

excess liquid can drain off. Working with one piece at a ti

me, dip in egg and milk then coat the chicken with the dry f

lour mixture, coated very generously. Stack the chicken on a

plate or cookie sheet until each piece has been coated. Dro

p the chicken, one piece at a time into the hot shortening.

Fry half of the chicken at a time (4 pieces) for 12-15 minut

es, or until it is golden brown. You should be sure to stirthe chicken around halfway through the cooking time so that

each piece cooks evenly. Remove the chicken to a rack or tow

els to drain for about 5 minutes before eating.

The Colonel used to sale chicken nuggets that were tasty but

he taught why not prepare fresh chicken strips of all white

meat and that is how the Colonel’s Crispy Strips were

born. You will notice it is the same as the Extra Crispy.

KFC EXTRA CRISPY

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1 whole frying chicken, cut up and marinated

6-8 cups shortening for cooking

1 egg, beaten

1 cup milk

2 cups all-purpose flour

2 1/2 teaspoons salt

3/4 teaspoon pepper

3/4 teaspoon MSG

1/8 teaspoon Paprika

1/8 teaspoon Garlic Powder

1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Prehea

t the shortening in a deep-fryer to 350 degrees. Combine the

beaten egg and milk in a medium bowl. In another medium bow

l, combine the remaining coating ingredients (flour, salt, p

epper and MSG). When the chicken has marinated, transfer eac

h piece to paper towels so that excess liquid can drain off.

Working with one piece at a time, first dip in egg and milk

then coat the chicken with the dry flour mixture, then the

egg and milk mixture again, and then back into the flour. Be

sure that each piece is coated very generously. Stack the c

hicken on a plate or cookie sheet until each piece has been

coated. Drop the chicken, one piece at a time into the hot s

hortening. Fry half of the chicken at a time (4 pieces) for

12-15 minutes, or until it is golden brown. You should be su

re to stir the chicken around halfway through the cooking ti

me so that each piece cooks evenly. Remove the chicken to a

rack or towels to drain for about 5 minutes before eating.

Once he perfected his Extra Crispy he had customers who want

ed it to be spicy and bold so he created his Hot and Spicy C

hicken. Here is his original recipe which has changed a bit

in this day and age. It comes frozen and is cooked frozen an

d not prepared fresh in many stores.

KFC Mashed Potatoes

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2 1/2 cups Idaho Potato Flakes

1 stick Margarine

2 tablespoons Butter

2 1/2 cups Hot Water

3/4 cup Milk

1 teaspoon salt

Heat water add butter and margarine till melted. Add the sal

t and cook for 2 minutes. Add the flakes and mix till it loo

ks like regular potatoes. Add milk to proper consistency. Se

rve with gravy. Serves 6

Before you cook the chicken it has to be marinated. The orig

inal way that the Colonel used to produce his chicken was to

marinate it. The following Marinate recipe is still

used today at KFC for the Crispy Strips which are marinated

daily in 40 to 80 lbs at a time, however the amount of this

marinade is only good for about 15 lbs of chicken.

The Kentucky Fried Chicken Marinate

2 tablespoons Potassium

2 tablespoons Kosher Salt

4 tablespoons MSG

1/8 teaspoon Garlic Powder

1/3 cup Bottled Chicken Concentrate

5 cups water

Mix all of the above and soak the chicken in the above marin

ate for 24 hours under refrigeration.

The Original Recipe is not packaged in three different place

s. The way it is cooked and the process makes it taste like

it has eleven herbs and spices when in reality there is not.

The way it is done in the restaurant is using dried eggs an

d milk in the flour along with a box of breading salt and th

e seasoning bag and a bag of breading flour.

KFC Potato Wedges

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shortening for Frying

5 Baking potatoes cut into Wedges

1 cup Milk

1 egg

1 cup flour

2 tablespoons salt

1 teaspoon pepper

1/2 teaspoon MSG

1/4 teaspoon Paprika

dash of garlic powder

Preheat shortening in to 375°F. Cut the potatoes into 16 to

18 equal side wedges. Mix the egg and milk till well blended

in a big bowl. Mix the dry ingredients into a large bowl. P

ut some potatoes in the milk and egg then into the flour mix

ture till well coated. Fry in fryer for 3 minutes remove fro

m the oil and allow them to sit for one minute and then cook

them again for 5 minutes or until cooked. It may take up to

6 minutes.

The Gravy used to be made fresh with the Cracklings. Now it

comes in a pouch and all you have to do is add water. Thank

god for modified starch products.

KFC Potato Salad

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2 pounds russet potatoes

1 cup mayonnaise

4 teaspoons sweet pickle relish

4 teaspoons sugar

2 teaspoons minced white onion

2 teaspoons prepared mustard

1 teaspoon vinegar

1 teaspoon minced celery

1 teaspoon diced pimentos

1/2 teaspoon shredded carrot

1/4 teaspoon dried parsley

1/4 teaspoon pepper

dash salt

Lightly peel the potatoes and cut into bite sized pieces. Pl

ace in a pot of salted water and boil the potatoes for 5 to

10 minutes till fork tender, depending upon the size you cut

them. While the potatoes are cooking in a bowl make the dre

ssing by mixing the mayonnaise, pickle relish, sugar, white

onion, mustard, vinegar, celery, pimento, carrot, parsley, p

epper, and salt. When the potatoes are done and have cooled

add the sauce and refrigerate for 2 hours. The best is if yo

u allow this to sit overnight.

The Colonel’s Baked Beans used to be baked and made fresh da

ily. Now there made with a can of Navy Beans made by Hanover

and a bag of sauce and precooked frozen bacon. When it is n

eeded it is just microwave and there you go.

KFC Macaroni Salad

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1 lb Elbows Macaroni

1/4 cup Carrots, chopped fine

1 tbsp Minced Onion

1/4 cup Celery, chopped fine

2 cups Food Service Cole slaw Dressing

dash White Pepper

1 teaspoon pickle relish

Cook macaroni noodles in a big pot of water for 12 to 15 min

utes. Drain and place in a bowl with ice water and cool for

10 minutes. In a large bowl combine all of above. Refrigerat

e for 2 hrs.

A favorite among kids and kids at heart is the Colonel’s Mac

aroni and cheese which was originally made fresh daily. Now

it comes premade and is cooked in an oven like it originally

was when it was made fresh.

KFC Corn

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Frozen corn

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon pepper

1/4 teaspoon Msg

melted butter

Cook the corn in hot salted water with a dash of milk till n

ice and tender. When it is done dip the corn in butter and s

prinkle with the seasoning.

The Macaroni Salad that Colonel Sanders used to use is liste

d below. The recipe is just the basic recipe. However it has been altered many times.

KFC Beans and Rice

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30 ounce can of Red beans

1 teaspoon white pepper

4 tablespoons butter

1/4 teaspoon paprika

dash of cayenne

dash of garlic powder

1 1/2 cups converted rice cooked

Pour beans with there liquid into a saucepan and cook over m

edium heat. Add the seasonings and butter. When the mixture

begins to boil use a fork to mash 1/2 the beans. Cook for 10

to 20 minutes to until it looks like bean paste with big be

ans in it. Mix in rice.

A favorite of the Colonel was Corn on the cob and he deiced

if he was going to sale it it had to be delicious and sweet.

KFC POT PIE

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2 potatoes peeled and cooked

2/3 cup frozen peas

2 cans cream of chicken soup

2 carrots peeled and cooked

2 tablespoons frozen onion

2 cups of cooked chicken

dash of salt and pepper and Msg

In a bowl combine all cooked vegetables and chicken add the

cream of chicken soup and seasoning. The mixture should be t

hick but not to thick if the mixture is to thick add some mi

lk to the mixture. Scoop the mixture into individual pie pan

s. Use the biscuit recipe in this book to make the crust. Ro

ll out the dough thin and place on top then brush with butte

r. Bake in a 375 F oven for 15 to 25 minutes or until it is heated threw and the crust is golden brown.

Colonel Sanders loved rice and beans and decided to create a

recipe that could be used together to create a great tastin

g item. You can mix it or have the beans on the bottom and r

ice on top and mix as u eat.

Quarter Pounder

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INGREDIENTS:

1 -Topp's 1/4 lb frozen beef patty

1 -sesame seed bun

1 -Tablespoon fresh onion...diced

mustard, ketchup

2 -HEINZ hamburger slices (pickles)

2 -slices real American cheese (optional)

McDonald's Hamburger Seasoning

BEEF PATTY ALTERNATIVE: If you can't find Topps™ 1/4 pound patties, use one pound ground chuck,

divide into 4 equal pieces, and form the patties about 5" diameter and 1/4"

thick. Do this on wax paper, and freeze until needed.

Cooking your Quarter Pounder™

Pre-heat an electric grill to 400 degrees. (If cooking more than one...also pre-heat an electric grill for

toasting the sesame seed buns)Lay the beef frozen patty on the grill, and after about

20 seconds, "sear" it. Sear a little harder and a little longer than with regular hamburgers.You should apply

heavy pressure for 6-8 seconds. Sprinkle liberally with McD's Hamburger

Seasoning.(see regular burgers to make that) About 2½-3 minutes after searing, turn. Be careful not to tear

the sear you just created. Add another dash Seasoning. Lay the crown of the

bun facedown on an unused, clean portion of the grill. It will toast very quickly, so move it around in a

circular motion to prevent burning. After about 30 seconds the bun will be toasted

enough. Remove to dress, and lay the heel facedown to the same spot on the grill. (If cooking more than

one, follow the bun toasting instructions for the regular hamburger.)

DRESSING THE BUN: Put five "kisses" of mustard around the toasted crown about 1/2 inch from the

edge, equally spaced. Then put five squirts of ketchup in the pattern of a five on

dice and the size of a nickle on the toasted bun. (Make the center one the size of a quarter.) Add about a

tablespoon of freshly chopped white onion, and the two pickle slices, evenly

spaced.

If you're making a Quarter-Pounder with Cheese™, lay one slice of real American cheese on top of the

condiments.Most cheese slices are slightly too big, so cut or tear off about 1/4

inch, making a slight rectangle.

By now...your meat should be done. (about 2½-3 more minutes after turning) Smash the beef patty with the

spatula to "squeeze" out excess fat, then remove. Smash it again between the

spatula and your free hand to addtionally drain the fat. Lay it on top of your dressed crown and add the

toasted heel. (If you're making a Quarter-Pounder with Cheese™, lay another slice

of real American cheese on top of the patty before adding the heel. Position the corners off alignment with

the other cheese slice)

Wrap it in a pre-cut 12x12 sheet of waxed paper and either microwave it for 15 seconds, or allow it to be

"warmed" in your pre-heated (lowest setting) oven for 8-10 minutes. (or use the

alternate "Q-ing" method) ENJOY!!!

McDonald's® ORIGINAL Milkshakes!

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The milkshakes were changed in the early 80's to reduce the fat content and calories. These McDonald's

shakes are how they tasted from the 50's

through the 70's. Back then the straw would sometimes collapse because the shakes were so thick. ENJOY!

McDonald's Milkshakes

SPECIAL TOOLS:

I suggest getting an Hamilton Beach DRINK-MASTER. It is a consumer version of the multi-mixer's Ray

Kroc used to sell to the McDonald brothers.

(or... a blender works O.K.)

Vanilla Shake

2 cups vanilla ice cream

1 cup whole milk

1/4 cup half & half

3 tablespoons sugar

1/8 teaspoon vanilla extract

Chocolate Shake

2 cups vanilla ice cream

1 cup whole milk

1/4 cup half & half

2½ tablespoons chocolate flavor Nestle Quik Powder

Strawberry Shake

2 cups vanilla ice cream

1 cup whole milk

1/4 cup half & half

3 tablespoons strawberry flavor Nestle Quik Powder

Shamrock™ Shake

2 cups vanilla ice cream

1 cup milk

1/4 cup half and half

1/4 teaspoon MINT extract (not peppermint)

8 drops green food coloring

1. Combine half of the ingredients for the shake flavor of your choice in a the silver cup that comes in the

DRINKMASTER, and mix on high speed until

smooth. Pour into a cup. Repeat for shake #2. Or use a blender and mix all ingredients on high speed until

smooth. Stop blender, stir and blend again, if

necessary to combine ingredients.

2. Pour into two 12-ounce cups.

Serves 2.

McDonald's Sweet & Sour Dipping Sauce

2010-07-23T08:42:00.000-07:00

This is a clone of one of the sauces that you can get with your order of McNuggets at

the world's largest hamburger outlet. Now, instead of hoarding those little green

packs from the fast food chain, you can make up a batch of your own to use as a dip

for store-bought nuggets, chicken fingers, fried shrimp, tempura or as a sauce for a

sweet and sour dish that includes pineapple, bell pepper, onion, and sautéed chicken

or pork. It's a simple recipe that requires a food processor or a blender, and the

sauce will keep well for some time in the fridge.

1/4 cup peach preserves

1/4 cup apricot preserves

2 tablespoons light corn syrup

5 teaspoons white vinegar

1 1/2 teaspoons corn starch

1/2 teaspoon soy sauce

1/2 teaspoon yellow mustard

1/4 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons water

1. Combine all ingredients except the water in a food processor or a blender and

puree until the mixture is smooth.

2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring

mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has

thickened, remove it from the heat and let it cool. Store sauce in a covered container

in the refrigerator.Makes about 3/4 cup.

McDonalds regular Hamburger

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Ingredients:

1 -Pound ground chuck (80% lean)

10 -Small hamburger buns

10 -Hamburger dill slices

10 -teaspoons dried, chopped onion

McDonald's® Hamburger Seasoning

Mustard, Ketchup ....and ..... waxed paper

The Hamburger Seasoning:

4 Tablespoons salt

2 Tablespoons Accent (msg)

1 teaspoon ground black pepper

1/4 teaspoon onion powder

Mix all ingredients well in a spice shaker with big

enough holes to allow pepper to flow. Makes about 3 ounces. Use on ALL McDonald's hamburgers.

(unless you're allergic to msg, then just use

salt and pepper.)

The Beef Patties:

Divide 1 lb of beef into 10 equal sized balls. Form a patty out of each ball about 4 inches in diameter and

1/4 inch thick. Do this on waxed paper.

Now freeze the patties for at least an hour. (this keeps them from falling apart when you grill 'em)

Obviously you'll do this in advance of "burger time". It is pretty tough to make patties this small, so if you

come up with 9 patties, I'll forgive you.

The Onions:

Put the dried onions in a container, oh..like Tupperware...and add water. Water should be a few inches over

the top of the onions. (better to have too

much water than not enough) Cover, and refrigerate about 1/2 hour. Drain the liquid, and BAM...you have

McDonald's little baby onions.

Cover again and refrigerate until 'burger time".

The Pickles:

McDonald's® pickle slices are unique in flavor, very sour dills. The only product I know of that comes

close to the distinctive flavor is HEINZ

Genuine Dills. (original sour dill.) But they don't come in slices, so slice your own VERY thin. I can't do it

very well with a knife, so I use a K-tel

"dial-a-slice" home vegetable slicer. ALSO....Vlasic "original" dills have that tart flavor. Make sure they're

not "kosher" dills. Wal-Mart®

carries Vlasic ORIGINAL dills, and you have to slice those too. (****note, these pickles are pretty small,

so slice at an angle....you'll get bigger dill

chips.) USE THESE PICKLES ON ALL McDONALD'S® HAMBURGERS!

The Buns:

Use the small, plain cheapo store brand hamburger buns. You know, they come 8 or 12 in a pack. Usually

about 59 to 69 cents for a pack of 8.

(You'll want to separate the tops, or "crowns" from the bottoms, or "heels"...as most likely they'll be

connected slightly on one edge.) When it's

"burger time", you'll be toasting the buns. Those instructions are coming up.

WalMart® sells a great product for regular buns---Great Value™ brand "jumbo" hamburger buns. They're

almost exactly like McDonald's® buns

and a little bigger than the other hamburger buns available at your supermarket.

ONE MORE THING: Before you cook these marvelous hamburgers, pre-cut 10 12"x12" sheets of waxed

paper. You'll need them to wrap the

burgers.

Cooking

your

Hamburgers!

Pre-heat your oven to warm..its lowest level, this is for later.You're going to need two electric griddles .

One to grill the meat, the other to toast the

buns. Pre-heat the meat griddle to 375-400°, and the bun griddle to about 350°.

(this recipe has you cooking four at a time)

***note***before starting, make sure to have all of your condiments READY! (because this all happens

very fast)

#1 -Toast the crowns of 4 buns (tops) Do this by laying them face down on the griddle closely together. Put

a dutch oven (pot) bottom side down directly

on top of the buns.(open side facing up) This is only to apply hands-free pressure to the buns so they will

toast evenly. (Don't use anything TOO heavy

like cast iron. You'll smash the buns.)

#2 -Lay the frozen patties on the other grill. After about 20 seconds, "sear" them by applying even pressure

with the back of a metal spatula, and

pushing down on the front with your free hand. (careful not to burn your fingers.) Do this only for about 2

seconds...you should hear them sizzle louder

while you "sear" them. After searing them, sprinkle generously with McDonald's burger seasoning.

#3 -At this point, your buns are nearly done. They will have an even tan color when finished. Remove

them, and repeat the the "bun toasting" process

with the heels. (bottoms)

#4 -After about one minute since searing the patties, turn them over. Careful, don't tear the side you seared.

Add another dash of Seasoning and about a

teaspoon of your prepared onions. (Don't be anal and use a measuring spoon...no time...just two fingers and

a thumb full.)

#5 -Now quickly dress your buns. (crown, or top side) Mustard first....five "kisses" the diameter of a pencil

evenly spaced in a circle about a half inch

from the edge.

Then the Ketchup, (use Hunt's if you can) five squirts the size of a nickle..in the pattern found on dice.

Place the pickle in the middle.

#6 -By the time you finish that, the meat will be done. (about 1 minute or 1:10 after turning) Remove the

meat and tilt to the side to allow excess fat to

drain off. Use your free hand to hold down the onions. Place patties onion side up on the dressed crown,

top with toasted heels. (the burger will be

upside-down)

#7 -Lay one finished hamburger, still upside-down, in the center of your pre-cut waxed paper. Wrap the

paper around the burger tightly. It should

resemble a very oblong tube with two open ends, and the burger in the middle. Then wrap the open ends

underneath the bottom of the burger so it is

enclosed tightly.

#8 -Place wrapped hamburger in your pre-heated oven. (remember...oven is just barely on warm) Keep 'em

in there about 8-10 minutes.**** Hey!

That's enough time to cook another batch. (if you do cook another batch while these are "aging properly",

scrape the black stuff and burnt onions to

the side before beginning.)

****PLEASE NOTE! Some ovens get too hot even on low, and this may dry out your burger. If they seem

dry, next time wrap them tightly and let them

sit about 5 minutes. Then ZAP 'em for 15 seconds (one at a time) in the microwave. This will complete the

"Q-ing" process without over microwaving

them like they do now. In fact, they almost taste better this way.

#9 -ENJOY!! This is how they used to be. This is how they were MEANT to be.

(You might consider toasting your buns first, at least the crowns, to give you extra time to dress them.)

Egg McMuffin

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This is a PER sandwich recipe:

Ingredients:

1 large grade A egg

1 english muffin

butter, REAL butter

1 slice American cheese (real...not processed cheese food)

1 slice Canadian bacon

1 "12x12" sheet of wax paper

Non Stick Cooking Spray

SPECIAL TOOLS:

You need an egg ring. Find one at you're favorite cooking specialty store.

COOKING your Egg McMuffin:

1- Pre-heat an electric griddle to 275 degrees. Toast your english muffin by laying both sides face down on

the griddle and applying pressure. This takes about 1 to 1.5 minutes. (they

should be medium brown) Set aside.

2- Lay your egg ring on the pre-heated grill. Spray with Pam to prevent sticking. Crack the egg and pour

into egg ring on the grill. Poke the yolk with a sharp instrument so it flows.

3- Butter both toasted halves of the english muffin liberally with melted butter. Put a slice of American

cheese on the bottom half.

4- About 2 1/2 minutes after you started cooking the egg, the whites should firm up, and the yolk should

still be a bit "liquidy". Carefully remove the ring, leaving the egg on the griddle.

(you may have to "slice" around the edges if it sticks)

5- Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.

6- After about 30-45 seconds, "flip" the Canadian bacon, and remove the egg, placing it on the bottom half

(cheesed half) of the english muffin.

7- Put the Canadian bacon on top, and cover with the top of the english muffin.

8- Wrap in pre-cut wax paper just like the hambugrer recipes. Let stand 5 minutes, then microwave 12 second on high, and eat.

McChicken

2010-07-23T08:25:00.000-07:00

SPECIAL TOOLS: Deep fryer; meat mallet

INGREDIENTS:

vegetable oil (in fryer)

1 egg

1 cup water

2/3 cup all-purpose flour

1/3 cup tempura mix

(or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)

2 teaspoons salt

1 teaspoon onion powder

1/2 teaspoon Accent®

1/4 teaspoon pepper

1/8 teaspoon garlic powder

4 chicken breast filets

4 sesame seed hamburger buns

1 cup chopped iceberg lettuce

McChicken® sauce:

1/4 cup mayonnaise

1/16 teaspoon onion powder

Stir together well, refrigerate until needed.

Preparing your McChicken® Sandwich

1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.

2. Combine the flour, salt, pepper, Accent®, onion powder and garlic powder in a one

gallon size zip lock bag.

3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast

filet until it is round.

4. Coat each filet with the flour mixture by shaking in the zip lock bag.

5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the

flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an

hour. Cover and refrigerate remaining egg mixture.

6. After freezing, repeat the "coating" process.

7. Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.

8. As the chicken is frying, toast the buns using the standard method described in cooking

regular hamburgers.

9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped

iceberg lettuce. Then top with the cooked chicken patty, and the heel of the

bun.

10. Wrap tightly in a 12x16 piece of waxed paper, and let stand 6-8 minutes.

11. Microwave on high, individually, for 15 seconds and serve.

Personal suggestion: CHEESE IT! With real American cheese, one slice, between the

patty and the heel.

McDonald's® Famous French Fries

2010-07-22T23:15:00.000-07:00

Special Tools:

Deep fryer

French Fry Cutter

(or patience for cutting potatoes)

Ingredients:

2 large Idaho russett potatoes

1/4 cup sugar

2 Tablespoons corn syrup

1½-2 cups hot water

6 cups Crisco® shortening

1/4 cup beef lard (or save the fat from previously cooked burgers)

salt

Preparing your french fries

Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is

dissolved. Using a french fry slicer, cut the peeled

potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You

can do this with a knife, but it is alot of work)

Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30

minutes.

While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The

shortening has to pre-heat for a very long time. It will

eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer.

(be careful, it will be ferocious)

After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to

10 minutes in the refrigerator.

While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to

full. Stir in the lard as it melts into the oil. It will blend in.

After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes

until golden brown. Remove and place in a large bowl.

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of

salt, maybe slightly more)

Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2

medium sized fries.

Special Notes

Note¹***** If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them

in shifts, adding about 1/4 cup more Crisco® and 1

tablespoon lard for the second batch.

Note²***** If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in

the ass, that's because it is. But it is an important

"blanching" step required for that great taste.

Note³***** For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida®

shoestring potatoes. Just cook them in the same combo of

Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes

(depending upon the amount) until golden brown. They're good,

but not nearly as accurate in taste and texture as the fresh recipe.

KFC Coleslaw

2010-07-22T23:10:00.000-07:00

Ingredient:

8 1/8 cups cabbage

1/3 cup carrot

1 teaspoon onion chopped fine

1/3 cup sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 cup milk

3/4 cup buttermilk

2 tablespoons lemon juice

1/2 cup mayonnaise

First core the cabbage and shred the cabbage fine using the

fine disk for the shredder attachment to the mixer. Then shr

ed the cabbage. In a bowl combine with a whisk combine the b

uttermilk, mayonnaise, milk and lemon juice mix till well co

mbined. Then add the seasoning. The last step is to add the

sugar add the sugar to the sauce until well mixed in. Add th

e sauce to the cabbage and carrot mixture and mix well and a

llow the mixture to marinate for 13 hrs.

Do to the waste of chicken in the restaurants the Colonel cr

eated a recipe to help use thechicken that was unable to be

sold. So he devised the potpie recipe. See chicken could onl

y sit and be sold for 2 hrs after it is fried.

McDonald's® Chicken McNuggetes

2010-07-22T23:07:00.000-07:00

SPECIAL TOOLS: Deep fryer

Ingredients:

vegetable oil (in fryer)

1 egg

1 cup water

2/3 cup all-purpose flour

1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)

2 teaspoons salt

1 teaspoon onion powder

1/2 teaspoon Accent®

1/4 teaspoon pepper

1/8 teaspoon garlic powder

4 chicken breast filets, each cut into 6-7 bite sized pieces.

Cooking your McNuggets™

1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.

2. Combine the flour, salt, Accent®, pepper, onion powder and garlic powder in a one gallon size zip lock

bag.

3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite

sized pieces.

4. Coat each piece with the flour mixture by shaking in the zip lock bag.

5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the

flour/seasoning mixture. Shake to coat. Put nuggets, bag and all,

in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.

6. After freezing, repeat the "coating" process.

7. Preheat oven and large cookie sheet to 375°

8. Deep fry the chicken McNuggets™ at 375° for 10-12 minutes or until light brown and crispy. (cook only

about 9 at a time.)

9. Drain on paper towels 3-5 minutes.

10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.

11. Serve with your favorite McDonald's dipping sauce.

| Back to the McMenu |

McDonald's® Chicken Fajitas

2010-07-22T23:04:00.000-07:00

Special Fajita seasoning:

1 tablespoon corn starch

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon paprika

1 teaspoon sugar

3/4 teaspoon crushed chicken bullion cube

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon cumin

(or if you're LAZY like me, try using McCormick® fajita seasoning----tastes great and is

close enough)

Ingredients:

2 large skinless chicken breasts

1/2 cup chopped green bell pepper

1/2 cup diced white onion

2 Tablespoons McDonald's fajita seasoning (see above)

2 Tablespoons water

1/2 teaspoon white vinegar

1/4 teaspoon lime juice, from concentate

2 slices real American cheese

4 8" flour tortillas

cooking oil

COOKING your FAJITAS:

1.Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick.

2. Combine fajita seasoning with water, vinegar, and lime juice in a small bowl.

3. Marinate chicken in above mixture, covered and refrigerated, for a couple of hours.

4. Cook marinated chicken strips in a wok over meduim-hight heat until brown. (retain marinade)

Use cooking oil to prevent sticking.

5. Add green pepper and onion, and stir-fry for about 1 minute.

6. Add remaining marinade, stir-fry until liquid "escapes".

7. Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese.

Sprinkle with a dash of your pre-mixed McDonald's fajita

seasoning. (do this for all four of 'em)

8. Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5-7

minutes.

9. Microwave, still wrapped, 15 seconds each. (separately)

10. Drop on the floor for a more authentic taste.

11. Enjoy with Pace® picante sauce on the side.

McDONALD'S CHEESEBURGER

2010-07-22T23:00:00.000-07:00

Cook the burgers using the regular hamburger recipe and place one THIN slice of american cheese on the

crown side before adding meat patty. Don't use Kraft

singles or Velveeta. (or anything termed as "American processed cheese FOOD) Use only real American

cheese. That is KEY! Please Note****Most slices of

American cheese are too big for McDonald's® cheeseburgers. So take about 1/4" off two edges to make a

smaller square.

McDonald's® Bacon Double-Cheeseburger

Ingredients:

2 prepared beef patties

1 prepared bun

2 American cheese slices

1 slice Oscar Mayer® Ready~Made™ bacon

Prepare the beef patties and buns as directed in the regular hamburger recipe. Dress the bun the same way.

Microwave the pre-cooked bacon for about 15-20 seconds, tear it in half, and lay the pieces side by side on

the dressed crown. Follow that with one slice of

cheese. Put cooked beef patty #1 on top of the cheese, add another slice of cheese and then beef patty #2.

Add the toasted heel and wrap in a 12"x16" sheet of

waxed paper. (see cooking regular hamburgers for wrapping directions)

Let sit for 5-7 minutes, then microwave (still wrapped) for 15 seconds until hot.

Enjoy a classic bacon double cheeseburger!

Breakfast Burritos

2010-07-22T22:56:00.000-07:00

4 ounces Jimmy Dean™ breakfast sausage

1 Tablespoon re-hydrated dried chopped onion ( see regular hamburger recipe for

these)

1 Tablespoon minced mild green chilies (canned)

1 Tablespoon diced tomatoes (canned, drain liquid)

4 eggs, beaten to oblivion

salt, pepper

4 8-inch flour tortillas

4 slices REAL American cheese

On the side: Pace® Picante Sauce

COOKING your Breakfast Burrito:

1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the

sausage and onion for 3 to 4 minutes or until the sausage is browned.

2. Add the mild green chilies and tomatoes. Continue to sauté for 1 minute.

3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.

Add a dash of salt and pepper.

4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla

steamer for 20 to 30 seconds.

5. Break each slice of cheese in half and position two halves end-to-end in the middle of

each tortilla.

6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla

over the filling, then fold up about two inches of one end. Fold over the other

side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on

the side, if desired. Makes 4 burritos.

7. Drop on the floor, and serve. (more authentic flavor)

Big X-Tra®

2010-07-22T22:51:00.000-07:00

INGREDIENTS:

1 large sesame seed bun (4 3/4-inch diameter)

1/3 pound ground chuck

Lawry's® seasoned salt

McDonald's hamburger seasoning

1 Tablespoon ketchup

1 Tablespoon mayonnaise

1 Tablespoon chopped white onion

3 HEINZ™ Genuine dill slices

1/2 cup chopped iceberg lettuce

1 large tomato slice, or two small ones

COOKING your BIG X-TRA™:

1. Form the ground chuck into a large, thin patty on wax paper. Make it approximately 5 1/2 to 6 inches in

diameter. Freeze this patty for a couple hours before cooking. (You may consider

making some in advance, freezing for future use.)

2. Toast the faces of the hamburger bun as directed in the Quarter Pounder recipe.

3. Grill the frozen patty on a 400 degree griddle for 2-3 minutes per side. Sprinkle one side with seasoned

salt and the other side with McDonald's hamburger seasoning. (recipe is located

under Regular Hamburgers plus special instructions.)

4. Dress the crown (top bun) in the following order:

ketchup

mayonnaise

onion

pickle

lettuce

tomato

*cheese (optional)

5. Add the cooked patty then the toasted heel (bottom bun)

6. Wrap the Big X-TRA™ in a 12"x16" sheet of wax paper, let sit 3 minutes, then microwave

on high for 10 seconds. Serve.

Makes 1 Big X-tra®.

| Back to the McMenu |

BIG MAC™ and Special Sauce

2010-07-22T22:47:00.000-07:00

Ingredients:
1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish
2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir
well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of
the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs™.
Cooking your BIG MAC™
INGREDIENTS:
(this is a per sandwich recipe)
1 -regular sized sesame seed bun
1 -regular sized plain bun
2 -previously frozen regular beef patties
2 -tablespoons Big Mac sauce
2 -teaspoons reconstituted onions
1 -slice real American cheese
2 -hamburger pickle slices
1/4 Cup -shredded iceberg lettuce
COOKING:
Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is
basically the same as the regular burgers, only the bun toasting method is slightly
different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra
heel. (this will be your middle bun.)
Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1
tablespoon of "Mac sauce" on each of the heels.(toasted side.) Then add 1/8 cup
shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the
lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the
lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time
on both prepared buns. Stack the middle bun on top of the bottom bun, and put
the crown on top.
For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed
paper as follows:
1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the
top. (It will resemble a tube with the burger in the center.)
2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the
regular burgers.
3...Let sit 5-8 minutes, allowing the flavors to "meld".
4...Microwave, still wrapped, 15 seconds on high.
....Enjoy an AWESOME Big Mac® Sandwich!

Arch Deluxe

2010-07-22T22:43:00.000-07:00

THE SECRET SAUCE:
1 tablespoon mayonnaise
1/2 teaspoon Grey Poupon Specialty peppercorn mustard
Ingredients:
1 sesame seed hamburger bun (potato roll style with split crown)
1/4 pound Topps beef patty
1 slice American cheese
1-2 tomato slices
1-2 lettuce leaves, chopped
1 Tablespoon ketchup
1 Tablespoon chopped white onion
McDonald's hamburger seasoning
COOKING: 1. In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This is the
secret sauce. 2. Toast the face of each of the buns on a griddle as described in all
other recipes.
3. Follow Quarter-Pounder cooking instuctions for the beef patty.
4. Dress your BUN in the following order: On the crown (top bun)
special sauce
ketchup
onions
lettuce
tomato
cheese
5. Add the cooked beef patty then the toasted heel.
Makes 1 Arch Deluxe®
If you want an Arch Deluxe with bacon, pre-cook some thick sliced Hormel® pepper bacon, breaking one
slice per burger in half. Lay the halves side by side on top of the cheese before
adding the meat. (Or just use thick sliced bacon, adding a dash of pepper when
cooking.)

Warm Potato Salad

2010-07-21T20:55:00.000-07:00

Ingredients:

500g/l lb baby new potatoes

Mustard dressing

2 tablespoon wholegrain mustard

2 tablespoons chopped fresh parsley

2 teaspoons chopped capers

1 tablespoon lemon juice

1 crushed garlic clove

freshly ground black pepper

Method:

1. Cook potatoes in boiling water until just tender.Drain well and place in a heatproof bowl.

2. To make dressing, place mustard, parsley, capers, garlic, lemon juice and black pepper to taste in a bowl and mix to combine. Spoon dressing over hot potatoes and toss to combine. Serve immediately.

Note: Iced water or mineral water makes a refreshing and light drink to serve with a slice of lemon, lime or orange.

Serves 4

Dried Fruit Compote

2010-07-21T08:30:00.000-07:00

This compote makes a great starter—or a wintry

breakfast on its own alongside a batch of Buttermilk

Muffins (page 234). Look for soft, pliable

dried fruits, without brown spots. You can also

serve this easy compote as a dessert with Sweetened

Whipped Cream (page 522). Makes 6 servings

6 whole cloves

4 whole allspice berries

3 cardamom pods

1 star anise pod

31⁄2 cups water, plus additional as needed

1 cup sugar

1⁄4 cup honey

Two 4-inch cinnamon sticks

12 pitted prunes

10 dried red plum halves

8 dried peach halves, each halved

6 dried pear halves, each halved

6 dried figs, stemmed

6 dried pineapple rings, quartered

1⁄4 teaspoon salt

a Seal the cloves, allspice berries, cardamom

pods, and star anise pods in a tea ball. Or wrap

in a small piece of cheesecloth, tie with butcher’s

twine, and set aside.

s Stir the water, sugar, and honey in a large

saucepan over medium-high heat until the sugar

dissolves. Drop in the cinnamon sticks and the

prepared spice ball, then bring the mixture to a

simmer, undisturbed.

d Stir in the prunes, dried plums, peaches, pears,

figs, and pineapple rings; bring the liquid back to

a simmer.

f Cover, reduce the heat to low, and simmer

until the fruit is soft, about 30 minutes. If the

liquid gets absorbed (because the dried fruitwas especially dry), add more water in 1⁄4-cup

increments. When done, the compote should

have enough liquid to act as a sauce when it’s

served.

g Remove the pan from the heat and set aside,

covered, until the mixture is at room temperature,

about 1 hour. Remove the spice ball. Stir in the

salt before serving.

To store: Transfer to a glass or plastic container,

cover, and store in the refrigerator for up to 3

days; let it return to room temperature before

serving.

Creamy Cantaloupe and Mint Salad

2010-07-21T08:28:00.000-07:00

With some yogurt and honey, a fresh melon salad

makes a fine breakfast side. You can’t make this

easy side in advance because the yogurt and salt

will cause the melon to weep too much. Always

smell cantaloupes when buying to make sure

they’re sweet. Makes 6 servings

1 cup yogurt (regular, low-fat,

or fat-free)

2 tablespoons honey

1 teaspoon vanilla extract

1 teaspoon ginger juice

1⁄4 teaspoon salt

Two 3-pound cantaloupes, cut in half and

seeded—then cut into wedges, peeled,

and cut into 1-inch cubes; or scooped into

1-inch balls with a melon baller

2 tablespoons chopped mint leaves

a Whisk the yogurt, honey, vanilla, ginger juice,

and salt in a small bowl.

s Place the melon chunks and mint in a bowl.

Pour the dressing over the top and toss gently.

Variations: Substitute lemon juice for the

ginger juice.

Add 1 tablespoon poppy seeds with the yogurt.

Omit the ginger juice and mint; stir in 1 teaspoon

ground cinnamon with the vanilla.

Substitute honeydew for the cantaloupe—or

use a combination of the two.

Substitute 1 quart strawberries, sliced, for one

of the melons.

Five Breakfast Sides

2010-07-21T08:24:00.000-07:00

No wimpy sides! Some of these are substantial enough to stand on their own. All are fit for

celebration mornings.

Hash Browns

The best hash browns are made with Yukon gold

potatoes, a yellow-fleshed varietal with a great

balance of starch and moisture. Our version is actually

a take on röesti, a classic Swiss dish of buttery

fried potatoes. Makes 6 servings

3 large Yukon gold potatoes (about

11⁄4 pounds), peeled

1 small onion

1⁄2 teaspoon salt

1⁄2 teaspoon freshly grated black pepper

6 tablespoons unsalted butter

a Grate the potatoes and onion through the

large holes of a box grater or with a food processor

fitted with the grating attachment. Stir in the

salt and pepper.

s Melt 2 tablespoons of the butter in a 12-inch

skillet, preferably nonstick, set over medium heat.

The moment the foam starts to subside, add the

potato mixture, pressing down with the back of a

wooden spoon or a rubber spatula. Cook undisturbed

until the bottom begins to brown, about

6 minutes.

d Place a large plate over the skillet, then invert

the skillet and plate together, so that the potato

pancake falls onto the plate. Return the skillet to

the heat, add 2 more tablespoons butter, and slip

the potato pancake back into the skillet, “raw” side

down. Cook undisturbed for another 4 minutes.

f Break up the potato cake with a wooden

spoon into chunks. Add the remaining 2 tablespoons

butter and continue cooking, stirring

often, until crispy outside and tender inside the potato

chunks, about 5 more minutes.

Variations: Substitute olive oil or walnut oil

for the butter. (Do not use toasted walnut oil.)

Stir any of the following into the potato mixture

with the salt and pepper:

1 tablespoon chopped rosemary leaves or 2 teaspoons

crumbled dried rosemary, 1 tablespoon

chopped tarragon leaves or 2 teaspoons dried tarragon,

2 teaspoons curry powder, 2 teaspoons minced

sage leaves or 1 teaspoon rubbed sage, or 2 teaspoons

stemmed thyme or 1 teaspoon dried thyme.

Sweet Potato Hash

This hash is made with a combination of redskinned

potatoes and sweet potatoes—both of

which have been cut into small, even cubes. Have

your butcher slice the Canadian bacon thicker

than the usual packaged variety, about 1⁄2 inch

thick. Sweet potatoes break down easily, so stir the

hash just enough to keep it from sticking. Makes 6

main-course or 10 side servings

3⁄4 pound red-skinned potatoes (about

2 large), scrubbed and cut into 1⁄2-inch

pieces

3⁄4 pound sweet potato (about 1 medium),

peeled and cut into 1⁄2-inch pieces

4 tablespoons (1⁄2 stick) unsalted butter

1 large onion, diced

1 large green bell pepper, cored, seeded,

and finely chopped

3 garlic cloves, minced

1 pound Canadian bacon, cut into 1⁄2-inch

cubes

2⁄3 cup chicken or vegetable broth

2 tablespoons vegetable oil

1⁄4 pound fresh spinach leaves, stemmed

and coarsely chopped

1 tablespoon apple cider vinegar

Freshly ground black pepper to

taste

a Place the potatoes in a pot, cover with cool

water to a depth of 1 inch, set over high heat,

and bring to a boil. Reduce the heat and simmer

for 5 minutes. Drain in a colander set in

the sink.

s Melt the butter in a very large skillet, preferably

nonstick, over medium-low heat. Add the

onion and bell pepper; cook until soft, about 4

minutes, stirring frequently. Add the garlic and

cook for 15 seconds.

d Add the Canadian bacon and cook, stirring

constantly, for 1 minute. Add about 1⁄2 cup of

the broth, the partially cooked potatoes, and the

vegetable oil. Reduce the heat to very low and

cook, stirring frequently but gently, until the

broth has been absorbed and the potatoes are

starting to get tender and a little crispy, 10 to 12

minutes.

f Stir in the remaining broth, the spinach, and

vinegar. Cook until the spinach wilts, about 2

minutes; season with pepper as desired. (The hash

can be made in advance: cool to room temperature,

place in a baking dish, cover, and refrigerate

for up to 2 days; reheat, covered, in a preheated

350°F oven for 10 minutes.)

Corned Beef Hash: Omit the Canadian bacon

and spinach. Add 1 ⁄2 pound cooked corned beef,

cut into 1 ⁄2 cubes, with the vinegar.

Brie Grits

The sweetest, creamiest cheese grits are made

with soft, ripe cheese. Makes 6 servings

2 cups vegetable broth

2 cups water

1⁄4 cup milk (regular, low-fat, or

fat-free)

1⁄4 cup dry white wine or dry vermouth

1 cup quick-cooking grits

4 ounces Brie, rind removed, cut into

1⁄2-inch chunks (see Note)

1⁄4 teaspoon grated nutmeg

a Combine the broth, water, milk, and wine or

vermouth in a medium saucepan and bring it to a

simmer over medium-high heat.

s Slowly whisk in the grits, reduce the heat to

very low, cover, and cook at the lowest simmer

until thickened, until most of the liquid has been

absorbed, 10 to 12 minutes.

d Remove the pan from the heat; stir in the

cheese just until it melts. Stir in the nutmeg, cover,

and set aside for 5 minutes before serving.

Note: To make the cheese easier to cut, place it

in the freezer for about 20 minutes.

Variations: Substitute any soft goat cheese,

such as Montrachet, for the Brie.

For a stronger taste, substitute Taleggio or even

Camembert for the Brie.

Substitute coarsely grated Asiago or Parmigiano-

Reggiano for the Brie.

Stir in 1 tablespoon chopped fresh rosemary

with the cheese.

Baked Blintzes

2010-07-21T08:20:00.000-07:00

We prefer these stuffed crepes baked because the

filling has more time to melt and meld. We also

like them with maple syrup on the side, an utterly

untraditional approach. Makes 18 blintzes

4 large eggs

2 cups milk (regular, low-fat, or fat-free)

6 tablespoons unsalted butter, melted and

cooled, plus additional for greasing the

skillet and the baking dish

1 teaspoon salt

11⁄2 cups all-purpose f lour

1 cup regular or low-fat ricotta (do not use

fat-free)

8 ounces regular or low-fat cream cheese

(do not use fat-free), softened to room

temperature

3 tablespoons sugar

2 teaspoons vanilla extract

2 large egg yolks, at room temperature

Maple syrup for garnish

a First, to make the crepes, place the whole eggs,

milk, 2 tablespoons melted butter, and the salt

in a large blender or in a food processor fitted

with the chopping blade; cover and blend or process

until smooth. Add the flour; cover again and

blend or process until smooth, scraping down

the sides of the bowl or canister once or twice

to make sure all the flour is incorporated. Alternatively,

make this batter in a large bowl with

a whisk; once you’ve whisked together the egg

mixture, whisk in the flour in small increments,

just 1 or 2 tablespoons at a time, to create the

smoothest, airiest batter.

s Place a dab of butter on a paper towel or piece

of wax paper and use it to grease a 10-inch skillet,

preferably nonstick. Set the skillet over mediumlow

heat for 1 minute. Pour 3 tablespoons of the

batter into the skillet; tilt and tip the skillet until

the batter completely coats the bottom. Cook

until lightly mottled, about 30 seconds. Peel up

the crepe, preferably with nonstick-safe tongs,

and flip it. Cook about 30 more seconds, just until

blond and set. Remove the crepe to a plate and

continue making more, greasing the skillet after

every two or three and stacking the crepes on the

plate as they come out of the skillet.

d Position the rack in the center of the oven and

preheat the oven to 350°F. Lightly butter a 13 ×

9-inch baking dish.

f Use a fork to mix the ricotta, cream cheese,

sugar, vanilla, and the egg yolks in a medium bowl

until smooth.

g Place one of the crepes on your work surface;

spoon 2 tablespoons of the cheese filling in a long

log shape in the middle of the crepe. Fold the

crepe over the ends of the log, then roll it up.

Place it seam side down in the prepared baking

dish and continue filling more crepes.

h Once they’re all filled and in the pan, brush

them generously with some of the remaining

melted butter. Bake until lightly browned, about

20 minutes, brushing every 5 minutes or so with

more of the remaining melted butter. Cool on a

wire rack for 5 minutes before serving with maple

syrup on the side.

Baked French Toast

2010-07-21T08:19:00.000-07:00

French toast started out as a baked dessert, a way

to turn day-old bread into bread pudding. So

here’s an old technique for a breakfast favorite:

a make-ahead baked casserole—best with maple

syrup, of course. Makes about 8 servings

Unsalted butter, for greasing the pan

One 8-ounce plain Italian bread, challah, or

brioche, preferably day-old, cut into

1-inch slices

6 large eggs

21⁄2 cups milk (regular, low-fat, or

fat-free)

2 tablespoons sugar

2 teaspoons vanilla extract

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon salt

a Lightly butter a 13 × 9-inch baking pan. Lay

the bread slices in the pan, fitting them in fairly

snugly without any overlap. If there are some

gaps, the bread will eventually expand to fill

them.

s Whisk the eggs, milk, sugar, vanilla, cinnamon,

and salt in a large bowl until fairly smooth; pour

over the bread in the pan. Cover and refrigerate

for at least 8 hours or overnight.

d Position the rack in the center of the oven and

preheat the oven to 325°F. Set the casserole out

on the counter for 10 minutes to bring it back to

room temperature.

f Bake, uncovered, until puffed and brown,

about 45 minutes. Cool for 5 minutes on a wire

rack before serving.

Variations: Wedge 1 ⁄4 cup dried raisins,

cranberries, currants, blueberries, or choppeddried apples among the bread slices, taking care

to distribute them evenly in the pan.

Reduce the milk to 21⁄4 cups; add 1⁄4 cup gold

rum with the remaining milk.

Add 1⁄4 teaspoon grated nutmeg with the cinnamon.

Whole Wheat Banana Waff les

2010-07-21T08:15:00.000-07:00

Whole wheat waffles can get heavy, but these are

lightened up with mashed bananas. Makes eight 8-

inch waffles

Canola oil, vegetable oil, or nonstick spray,

for greasing the waff le iron

2 large eggs

2 ripe bananas, finely diced

1 cup milk (regular, low-fat, or

fat-free)

2 tablespoons canola oil

1 teaspoon vanilla extract

1 cup all-purpose f lour

1 cup whole wheat f lour

3 tablespoons sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1⁄2 teaspoon salt

a Lightly oil or spray a waffle iron, then preheat

it according to the manufacturer’s instructions.

s Whisk the eggs, bananas, milk, oil, and vanilla

in a medium bowl until the eggs are lightly beaten;

set aside.

d Stir both flours, the sugar, baking powder, cinnamon,

and salt in a large bowl. Use a fork to stir

in the egg mixture just until a slightly grainy but

thick batter forms (see Note).

f Place about 1⁄2 cup batter in the heated waffle

iron or as much batter as is indicated by the

manufacturer’s instructions. Close the iron and

cook as directed until browned. You can place

the cooked waffles on a large baking sheet in a

preheated 225°F oven to keep warm until you’ve

made all of them.

Note: Alternatively, place all the ingredients

in a food processor fitted with the chopping

blade; pulse several times to blend, then scrape

down the sides of the bowl and process until

fairly smooth. This method will give you a

smoother batter, without any banana “lumps”

in it.

Honey Wheat Waffles: Reduce the sugar to 1

tablespoon; whisk 2 tablespoons honey into the

wet ingredients with the eggs.

Whole Wheat Peach Waffles: Omit the bananas

and use 2 ripe medium peaches, peeled, pitted,

and finely diced. (Do not use the food processor

method to make the batter.)

Whole Wheat Banana Nut Waff les: Stir 1 ⁄2

cup chopped toasted pecan or walnut pieces

into the dry ingredients with the f lour. (Do

not use the food processor method to make the

batter.)

Oat Waff les

Soaking the oats in advance makes exceptionally

creamy waffles. Makes six 8-inch waffles

11⁄2 cups all-purpose f lour

3 tablespoons sugar

2 teaspoons baking soda

1⁄2 teaspoon salt

3⁄4 cup regular or low-fat buttermilk (do not

use fat-free)

1⁄2 cup rolled oats (do not use quick-cooking

or steel-cut)

2 large eggs, lightly beaten

3⁄4 cup milk (regular, low-fat, or fat-free)

1⁄4 cup canola oil, plus additional for

greasing the waff le iron

1 teaspoon vanilla extract

a Whisk the flour, sugar, baking soda, and salt

together in a large bowl; set aside.

s Whisk the buttermilk and oats in a medium

bowl and set aside for 5 minutes. Meanwhile,

lightly oil or spray a waffle iron, then preheat it

according to the manufacturer’s instructions.

d Whisk the eggs, milk, canola oil, and vanilla

into the buttermilk mixture. Then stir this mixture

into the flour mixture with a fork.

f Spoon 1 ⁄4 cup batter into the iron, or as much

batter as recommended by the manufacturer.

Close the iron and bake until crispy, perhaps 2

minutes. To keep warm, place on a large baking

sheet in a preheated 225°F oven while you make

more waffles.

For lighter waff les, separate the yolks from

the egg whites. Add the yolks where you would

have added the whole eggs; beat the egg whites

to stiff peaks with an electric mixer at high speed

in a separate bowl, then fold them into the batter

after the f lour mixture.

Three Flavored Syrups

2010-07-21T08:09:00.000-07:00

For the best taste, never boil the syrup—it has been boiled in production—but serve it warm.

Choose a medium or dark amber.

I. Vanilla Cinnamon

Maple Syrup

Makes about 2 cups

2 cups maple syrup

One 4-inch cinnamon stick

1 vanilla bean

a Place the syrup and cinnamon stick in a small

saucepan set over very low heat. Split open the

vanilla bean and toss it into the syrup.

s Heat slowly, just until a couple of tiny bubbles

fizz around the pan’s inner rim and a puff or two

of smoke rises from the surface. Remove the pan

from the heat, cover, and set aside for 30 minutes.

Remove the cinnamon stick and vanilla bean before

serving.

To store: Transfer to a glass or plastic container,

cover, and refrigerate for up to 2 weeks; reheat

in a small saucepan or in the microwave before

serving.

II. Blueberry

Maple Syrup

Makes about 3 cups

1 tablespoon unsalted butter

1 cup fresh blueberries

2 cups maple syrup

a Melt the butter in a medium saucepan set over

medium-low heat. Add the blueberries; cook,

stirring occasionally, just until they start to break

down, about 2 minutes.

s Remove the pan from the heat and stir in the

maple syrup until the simmering stops. Cover and

set aside off the heat for 20 minutes before serving.

To store: Transfer to a glass or plastic container,

cover, and refrigerate for up to 3 days; reheat

in a small saucepan or in the microwave before

serving.

III. Walnut Butter Rum

Maple Syrup

Makes a little over 3 cups

2 tablespoons unsalted butter

1 cup chopped walnut pieces

2 cups maple syrup

2 tablespoons dark rum, such as

Myers’s

a Melt the butter in a medium saucepan over

medium-low heat; add the walnut pieces. Cook,

stirring often, until lightly toasted, about 2 minutes.

s Stir in the maple syrup and remove the pan

from the heat. Stir in the rum, cover, and set aside

off the heat for 15 minutes before serving.

To store: Place in a glass or plastic container,

cover, and refrigerate for up to 2 weeks; rewarm

in a saucepan or in the microwave before

serving.

Malt Waff les

2010-07-21T08:08:00.000-07:00

These are the best of all worlds: crunch from

cornmeal, flavor from malted milk powder. Makes

about six 8-inch waffles

Canola oil, vegetable oil, or nonstick spray,

for greasing the waff le iron

2 large eggs

11⁄4 cups milk (regular, low-fat, or fat-free)

4 tablespoons (1⁄2 stick) unsalted butter,

melted and cooled

1 teaspoon vanilla extract

11⁄2 cups plus 2 tablespoons all-purpose f lour

1⁄3 cup yellow cornmeal

3 tablespoons sugar

3 tablespoons malted milk powder

1 tablespoon baking powder

1 teaspoon salt

a Lightly oil or spray a waffle iron, then preheat

it according to the manufacturer’s instructions.

s Whisk the eggs, milk, melted butter, and vanilla

in a medium bowl until smooth; set aside.

d In a large bowl, whisk the flour, cornmeal,

sugar, malted milk powder, baking powder, and

salt in a large bowl until the cornmeal is even

throughout the mixture.

f Use a fork to stir the wet ingredients into the

dry, just until any lumps disappear and the batter

is fairly smooth.

g Spoon about 1 ⁄2 cup waffle batter into the

preheated iron, or as much batter as is indicated

by the manufacturer’s instructions. Close the

iron and bake until lightly browned or crispy,

depending on your taste (again, check the manufacturer’s

instructions for exact timing and any

indicator lights or sounds). You can place the

baked waffles on a large baking sheet and keep

them warm in a preheated 225°F oven for up to

10 minutes.

Buttermilk Malt Waffles: Substitute buttermilk

for the milk; omit the baking powder and use

2 teaspoons baking soda instead.

Spiced Malt Waffles: Stir in 11 ⁄2 teaspoons

ground ginger, 1 teaspoon ground cinnamon,

and/or 1⁄4 teaspoon grated nutmeg with the

salt.

Apple Matzo Brei Pancake

2010-07-21T08:07:00.000-07:00

At Passover, kosher families cannot have leavened

bread in the house and so use matzo, an unleavened

bread, sort of like a cracker. Here, it’s mixed

with apples and eggs for a single skillet-sized pancake.

Makes 4 servings

Four 61⁄4-inch × 61⁄4-inch squares matzo

2 cups boiling water

1 large apple, peeled, cored, and thinly

sliced

3 large eggs

1⁄2 cup milk (regular, low-fat, or fat-free)

1 tablespoon sugar

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon salt

1 tablespoon canola oil or unsalted butter

Maple syrup for garnish

a Crumble the matzos into a large bowl, pour in

the boiling water, and soak for 1 minute. Drain

by holding a small plate over the bowl and tipping

the bowl up to pour off the water. Stir in

the apple slices. Set aside to cool for 5 minutes.

s Meanwhile, whisk the eggs, milk, sugar, cinnamon,

and salt in a medium bowl.

d Stir the egg mixture into the matzo mixture

with a wooden spoon.

f Heat a 10-inch skillet, preferably nonstick, over

medium heat and swirl in the canola oil; or melt

the butter in the skillet over medium heat, tilting

the pan to make sure the bottom is thoroughly

coated with the butter. Add the batter, spreading

it evenly to form a cake that takes up the whole

skillet. Cook for 1 minute, shaking the skillet repeatedly

to keep the matzo from sticking. Cover

and cook for 4 minutes.

g Uncover, place a large plate over the skillet,

then pick up the skillet and invert the whole

thing, so that the matzo pancake flips onto the

plate. Return the skillet to the heat and slide the

matzo pancake back into the pan, uncooked side

down. Cook until set and slightly browned, 1 to

2 minutes. To serve, cut into quarters and pass the

syrup on the side.

Apple Upside-Down Skillet Pancake

2010-07-21T08:03:00.000-07:00

Use a cast-iron skillet or a high-sided sauté pan

to hold this large, puffed pancake as it rises. Makes

4 servings

2 large eggs plus 2 large egg yolks

1⁄2 cup milk (regular, low-fat, or fat-free)

3 tablespoons unsalted butter, melted and

cooled, plus 1 additional tablespoon

unsalted butter

1⁄2 teaspoon vanilla extract

1⁄2 cup plus 1 tablespoon f lour

3 tablespoons sugar

1⁄2 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄4 teaspoon salt

4 tart apples, such as Rome or Granny

Smith, peeled, cored, and thinly sliced

1⁄2 teaspoon ground cinnamon

Maple syrup for garnish

a Position the rack in the center of the oven and

preheat the oven to 400°F. Whisk the eggs and

egg yolks, milk, melted butter, and vanilla in a medium

bowl. In a large bowl, stir the flour, 1 tablespoon

sugar, the baking powder, baking soda, and

salt until uniform. Set both bowls aside until step 4.

s Melt the remaining 1 tablespoon butter in a

10-inch cast-iron skillet or high-sided sauté pan

set over medium heat. Add the apples and cook

just until they begin to soften, about 2 minutes.

d Stir in the remaining 2 tablespoons sugar and

the cinnamon; reduce the heat to medium-low

and continue cooking until the sugar melts, forms

a sticky sauce, and starts to caramelize, about 5

minutes.

f Use a fork to stir the egg mixture into the flour

mixture—there should be no flour visible, but the

batter may still be grainy with undissolved flour.

Pour over the apples, then place the skillet or sauté

pan in the oven and bake until puffed and brown,

about 20 minutes. Cool for 5 minutes before cutting

into quarters and passing the syrup on the side.

Variations: Add 1 ⁄2 teaspoon rum extract or

maple extract with the vanilla.

Add 1 teaspoon finely grated lemon zest with

the salt.

Add 1⁄4 teaspoon grated nutmeg or ground

mace with the cinnamon.

Pear Upside-Down Pancake: Substitute 3 ripe

pears, peeled, cored, and thinly sliced, for the

apples.

Maple Syrup

2010-07-21T08:00:00.000-07:00

Although maple syrup may call up images

of autumn in New England, maple trees are

actually tapped when the sap first runs, while

there’s still snow on the ground. Early in the

season, it takes about 20 gallons of sap to make

a gallon of syrup. As the season goes on and

the sap gets diluted (more ground water, spring

rains), it can take more than 50 gallons to make

a gallon of syrup.

Maple syrup is sold by grades, marked on the

bottle. In Vermont, the largest U. S. producer,

it’s divided into five grades: Grade A fancy light

amber, Grade A medium amber, Grade A dark

amber, Grade B (only for baking), and Grade C

(almost like molasses and sold to commercial

manufacturers). Although light amber is prized

for its delicacy, we prefer medium amber, slightly

stronger and more herbaceous.

Canadian syrup—85 percent of the global

supply—is graded like Vermont’s with Grade 1

divided into three subsets, followed by Grades

2 and 3. Most other U. S. states grade with fewer

categories, but those marked Grade A or AA are

always preferred. Breakfast demands the best.

Why else would anyone get out of bed?

A road map for Five Kinds of Pancakes

2010-07-21T07:52:00.000-07:00

There’s only one trick to perfect pancakes: never

let the batter sit around. Of course, you can save

time by mixing the dry and wet separately the

night before; keep the dry on the counter and

store the wet, covered, in the refrigerator. Makes

about eighteen 4-inch pancakes

a Start with two large bowls, one for the wet

ingredients and one for the dry. Whisk each

together separately.

1. Traditional Pancakes

Wet Ingredients

3 large eggs

21⁄4 cups milk

6 tablespoons unsalted butter, melted and

cooled

2 teaspoons vanilla extract

Dry Ingredients

3 cups all-purpose f lour

5 tablespoons sugar

1 tablespoon baking powder

1⁄2 teaspoon salt

2. Buttermilk Pancakes

Wet Ingredients

3 large eggs

2 cups buttermilk

4 tablespoons (1⁄2 stick) unsalted butter,

melted and cooled

Dry Ingredients

2 cups all-purpose f lour

1⁄4 cup sugar

2 teaspoons baking soda

1⁄2 teaspoon salt

3. Buckwheat Pancakes

Wet Ingredients

4 large eggs

23⁄4 cups milk

6 tablespoons honey

1⁄4 cup canola oil

Dry Ingredients

23⁄4 cups buckwheat flour

2 teaspoons baking powder

1⁄2 teaspoon salt

4. Gingerbread Pancakes

Wet Ingredients

2 large eggs

11⁄4 cups milk

1 cup sour cream

1⁄4 cup molasses

4 tablespoons (1⁄2 stick) unsalted butter,

melted and cooled

2 teaspoons vanilla extract

Dry Ingredients

2 cups all-purpose f lour

2 tablespoons sugar

2 teaspoons baking powder

2 teaspoons ground ginger

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon salt

5. Multigrain Pancakes

Wet Ingredients

2 large eggs

2 cups milk

3 tablespoons walnut oil

1 teaspoon vanilla extract

Dry Ingredients

1 cup all-purpose f lour

1 cup whole wheat f lour

1⁄3 cup sugar

1⁄4 cup wheat germ

1 tablespoon baking powder

1⁄2 teaspoon salt

s Rub a large skillet or flat griddle, preferably

nonstick, with a paper towel moistened with a

little canola or vegetable oil and set it over medium

heat; or spray it with nonstick spray and set it

over medium heat; or melt 1 tablespoon unsalted

butter in the pan over medium heat, tilting it to

coat the bottom thoroughly (see Note).

d Mix the wet ingredients into the dry with a

fork, just until the lumps are gone—the batter

should still be a little grainy with some undissolved

flour.

f Scoop up 1⁄4 cup batter and pour it into a

neat circle in the pan. Add more 1⁄4-cup circles,

as many as can fit without crowding. Cook just

until permanent bubbles dot the surface of the

cakes, about 2 minutes; then flip with a nonsticksafe

spatula and continue cooking until lightly

browned, about 1 more minute. You can transfer

the cooked pancakes to a heat-safe platter and

keep them warm in a 225°F oven while you make

more (but for no more than 10 minutes).

Note: You may need to regrease the skillet or

griddle between batches.

Blueberry Pancakes: You’ll need a little less than

1 pint of fresh berries in total. Once the batter is

scooped into the skillet or griddle, dot each cake

with 6 to 9 fresh blueberries. Cook as directed.

(Frozen berries are too wet and mushy; they will

turn the pancakes blue.)

Nutty Pancakes: Coarsely chop about 1 cup

walnut pieces, pecan pieces, or skinned hazelnuts.

Stir these into the dry ingredients before you mix

in the wet ingredients.

Banana Nut Pancakes: Before mixing the wet

into the dry, chop 1 peeled ripe banana and stir it

into the wet ingredients. Also, stir about 3⁄4 cup

chopped walnut or pecan pieces into the dry ingredients.

Mushroom Cheddar Quiche on a Potato Crust

2010-07-21T07:43:00.000-07:00

Instead of standard pastry, grated potatoes make

a crunchy crust for this creamy quiche. Use only

Russets: they have the right amount of starch for

a stable crust. Makes 6 servings

2 large Russet potatoes, peeled

1 small onion

5 large eggs, at room temperature

1⁄2 teaspoon salt

1 tablespoon unsalted butter, plus additional

for greasing the baking dish

12 ounces white button or cremini

mushrooms, thinly sliced

1⁄4 teaspoon grated nutmeg

11⁄2 cups milk (regular, low-fat, or fat-free)

1 teaspoon Dijon mustard

1⁄2 teaspoon freshly ground black pepper

8 ounces Cheddar, grated

a Position the rack in the middle of the oven and

preheat the oven to 400°F. Lightly butter a 9-inch

pie plate and set it aside.

s Grate the potatoes through the medium holes

of a box grater into a large bowl. Once they’re

grated, pick them up by the handfuls and squeeze

out any excess moisture over the sink.

d Grate the onion into the potatoes, again using

the small holes of the box grater. Stir in 1 egg and

the salt. Press this mixture into the prepared pie

plate.

f Bake until lightly browned, about 35 minutes.

Remove from the oven and cool on a wire rack

for at least 10 minutes. (The crust can be made in

advance; once cooled to room temperature, cover

it with plastic wrap and store it at room temperature

for up to 1 day.)

g Reduce the oven temperature to 375°F. Melt

the butter in a large skillet set over medium heat.

Add the mushrooms and cook, stirring frequently,

until they give off their liquid and it reduces to a

glaze, about 8 minutes. Sprinkle the nutmeg over

the mushrooms and set aside.

h Whisk the remaining 4 eggs, milk, mustard,

and pepper in a medium bowl until fairly

smooth.

j Sprinkle half the grated cheese over the potato

crust. Pour the contents of the skillet over

the cheese, then top with the remaining cheese.

Pour the prepared egg mixture over the cheese,

evenly coating it.

k Bake until browned and puffed, about 35 minutes.

Cool on a wire rack for 5 minutes before

serving.

For a quicker quiche, use a basic piecrust. Follow

the instructions on page 592 for making the

crust and on page 602 for prebaking it. Follow

this recipe from step 5.

Or use a store-bought pie crust, following the

instructions on the package for prebaking it.

Spinach Cheddar Quiche in a Potato Crust: Omit

the mushrooms. Sauté one 10-ounce package

frozen chopped spinach and 2 garlic cloves,

minced, in the butter until hot and aromatic,

about 2 minutes.

Scallop Cheddar Quiche in a Potato Crust: Omit

the butter, mushrooms, and nutmeg. Slice 8

ounces large scallops in half so each becomes two

disks. Lay these over the first layer of grated

cheese.

Two Streamlined Ways to Use Poached Eggs

2010-07-21T07:20:00.000-07:00

I. Eggs Benedict:

Hollandaise sauce, ham, eggs? What could be better?

Nothing—except streamlining the whole

thing so that it takes much less time and can be

made any weekend morning. If you have concerns

about the undercooked eggs in the Streamlined

Hollandaise Sauce, seek out pasteurized eggs in

their shells, now available at most supermarkets.

Makes 6 servings

4 homemade (see page 227) or purchased

English muffins, split open

8 slices Canadian bacon

8 large eggs

Streamlined Hollandaise Sauce (recipe follows)

a Toast the English muffin halves and place them

on four individual serving plates; set aside.

s Heat the Canadian bacon either by putting the

slices in a nonstick skillet set over medium heat

until sizzling and lightly browned, or by placing

them on a large plate, covering them with a paper

towel, and microwaving on high until sizzling,

about 2 minutes. Place one piece of Canadian bacon

on each English muffin half.

d Meanwhile, poach the eggs according to the

recipe on page 18. It may be easier to divide the

eggs, using two saucepans and poaching four in

each. Use a slotted spoon to transfer the poached

eggs to the plates, setting one on top of each piece

of Canadian bacon. Pour the Streamlined Hollandaise

Sauce over the eggs and serve at once.

Streamlined Hollandaise Sauce

The sauce can easily be doubled for a larger

dish—or pour it over steamed asparagus or broccoli

as a side dish for dinner. Makes about 1⁄2 cup

3 large egg yolks, preferably from

pasteurized eggs

1 tablespoon lemon juice

1⁄4 teaspoon salt

1⁄8 teaspoon cayenne

4 tablespoons (1⁄2 stick) unsalted butter

a Place the egg yolks, lemon juice, salt, and cayenne

in a blender but do not blend. Set aside.

s Melt the butter in a small saucepan set over

medium-low heat until the butter foams and

then begins to subside. The moment it does, turn

the blender on low speed and drizzle in the melted

butter in the slightest, smallest stream while

the blades are running. Once all the butter’s been

added, blend until smooth, about 15 seconds.

Cast-Iron Cookware:

A Natural Nonstick

Cast-iron cookware is an excellent conductor

of heat and a marvel of nonstick efficiency.

However, its surface is full of tiny holes and

gashes, so it must be “seasoned” before use

(that is, those gaps must be filled with fat). To

do so, coat the pan in vegetable oil, then place

it in a preheated 300°F oven for 1 hour. Cool to

room temperature, then repeat twice.

Never clean seasoned cast iron with detergent

(which gets lodged in the pores) or steel wool

(which rubs off the coating). Instead, pour

kosher salt into the skillet and use its graininess

and a paper towel to rub off any baked-on bits

under warm running water. Afterward, sterilize

the surface and prevent rust by heating the

skillet to smoking over high heat before cooling

it back to room temperature. Store cast-iron

cookware uncovered so moisture doesn’t build

up during humid weather.

II. Eggs Florentine:

For a streamlined version of the classic brunch

dish, poached eggs are set on a bed of creamed

spinach, topped with a bread crumb mixture, and

broiled. Makes 6 servings

3 tablespoons plain dried bread crumbs

3 tablespoons finely grated Parmigiano-

Reggiano

2 teaspoons minced oregano leaves or

1 teaspoon dried oregano

1 teaspoon minced rosemary leaves or

1⁄2 teaspoon crushed dried rosemary

1⁄4 teaspoon freshly ground black pepper

6 large eggs

Unsalted butter, for greasing the baking dish

Streamlined Florentine Sauce

(recipe follows)

Salt to taste

a Mix the bread crumbs, Parmigiano-Reggiano,

oregano, rosemary, and pepper in a small bowl;

set aside.

s Poach the eggs according to the recipe for

Poached Eggs on page 18.

d Preheat the broiler. Lightly butter a 9-inch

broiler-safe baking dish or casserole; pour the

warmed Streamlined Florentine Sauce into it.

f Use a slotted spoon to transfer the eggs to the

baking dish, placing them on top of the spinach

sauce. (Remove the eggs well before the yolks set;

they will be broiled and continue to cook.) Sprinkle

the prepared bread crumb mixture over the eggs.

g Broil until the bread crumbs are browned and

crisp and the sauce is lightly bubbling at the edges

of the dish, about 1 minute. Use a large serving

spoon to scoop up the eggs, topping, and sauce,

transferring them to individual serving plates. Salt

lightly to taste.

Want hard-boiled eggs for breakfast? Use the

technique for hard-cooking eggs in the Deviled

Eggs recipe (page 59).

Streamlined Florentine Sauce:

Makes about 3⁄4 cup

You can also use this simple sauce as a “creamed

spinach” side to almost any egg dish—or even as

a side to steaks or roast chicken.

One 10-ounce package frozen chopped

spinach, thawed and squeezed of any

excess moisture

1⁄2 cup half-and-half or heavy cream

2 tablespoons unsalted butter, melted and

cooled

2 tablespoons grated Parmigiano-Reggiano

1⁄2 teaspoon finely grated lemon zest

1⁄2 teaspoon salt

a Place the spinach, half-and-half or cream, melted

butter, Parmigiano-Reggiano, lemon zest, and salt

in a blender. Cover and blend until smooth, scraping

down the sides of the canister as necessary.

s Pour into a small saucepan, set over very low

heat, and bring to the first bubble, just heated

through, stirring occasionally. Cover and set aside

to keep warm.

Variation: Substitute frozen, chopped broccoli

for the spinach. Open the package and thaw the

broccoli in a colander to remove excess moisture.

Looking for breakfast breads? Check out the

muffins, English muffins, quick loaves, and raised

sticky buns in the bread chapter (page 215).

Soft-Boiled Eggs:

Soft-boiled eggs cry out for toast: a runny yolk

encased by a creamy white. Makes 1 soft-boiled egg

1 large egg

Salt and freshly ground black pepper to taste

a Place the egg in its shell in a medium saucepan

and cover with cold water to a depth of 1 inch.

Place the pan over medium-high heat and bring

to a gentle boil.

s Cover the pan and set it aside off the heat for 2

minutes for soft centers, 4 minutes for harder ones.

d Drain and refresh the egg with lukewarm running

water until the shell is warm, not hot.

f To serve, crack the small end of the shell with

the back of a flatware spoon, peel off the top, and

scoop the egg into a bowl; season with salt and

pepper and eat at once.

Alternatively, place the egg in an egg cup and

use a sharp knife to lop off about 1⁄2 inch from the

top, season the egg inside with salt and pepper, and

use a small spoon to mine the egg from its shell.

Omelet:

A fluffy omelet is a simple pleasure, provided you

have a nonstick skillet. Makes 1 omelet

1 teaspoon unsalted butter or olive oil

3 large eggs, lightly whisked in a small bowl

until almost uniform

Salt and freshly ground black pepper to taste

a Melt the butter in a medium nonstick skillet

over medium heat; or heat a medium nonstick

skillet over medium heat, then swirl in the olive

oil. Make sure the fat coats the skillet’s bottom.

s Pour in the eggs and immediately tip the pan so

that they evenly coat it. Wait for 10 seconds, then

use a heat-safe rubber spatula to push the done

eggs, the parts nearest the pan’s rim, toward the

center, tilting the pan to let more of the liquid egg

come into contact with the hot surface. Keep doing

this for about 1 minute, continually loosening the

cooked egg from the pan’s surface. Do not mound

the curds as you would for scrambled eggs; keep

the omelet flat in the skillet by continually pouring

more of the liquid egg to the edges and pushing the

cooked parts back from the edges, like crumpling

up a tablecloth back from a table’s edge.

d Once the omelet is almost set, tilt the pan up

by the handle; loosen the “highest” part of the

omelet from the edge. Continue lifting the pan up

and use the heat-safe spatula to guide the flat omelet

as it falls down over itself, the flap you created

from the upper edge rolling down as you raise the

pan higher and loosen more of the omelet.

Frittata:

A frittata is like a flat omelet cut into wedges for

serving. It’s easier to make since you just bake the

whole thing in the oven. Makes 4 servings

6 large eggs

1⁄4 cup milk (regular, low-fat, or fat-free) or

half-and-half

One of the five fillings (recipes follow),

made in an oven-safe skillet

Salt and freshly ground black pepper

to taste

a Position the rack in the center of the oven

and preheat the oven to 400°F. Whisk the eggs

and milk or half-and-half in a medium bowl until

smooth; set aside.

s Prepare one of the fillings below.

d The moment the filling has been made, pour

the eggs over that filling in the hot skillet, place

it in the oven, and bake until the top is no longer

runny and the eggs are puffed, about 15 minutes.

Season with salt and pepper before serving.

Bacon, Potato, and Chive Filling

2 medium yellow potatoes, such as Yukon

golds, peeled and cut into 1⁄2-inch chunks

6 ounces thick-cut bacon

1 medium onion, chopped

2 tablespoons chopped chives or the green

part of a scallion

a Place the potatoes in a medium saucepan, cover

with cool water to the depth of 1 inch, set the

pan over high heat, and bring to a boil. Reduce

the heat to medium and cook until tender when

pierced with a fork, about 8 minutes. Drain in a

colander set in the sink.

s Fry the bacon in a 10-inch, oven-safe skillet set

over medium heat until crisp, turning occasionally,

about 4 minutes. Transfer to a paper towel–

lined plate and drain off all but 1 tablespoon of

the fat in the pan.

d Return the skillet to medium heat and add the

onion. Cook, stirring frequently, until soft, about

3 minutes.

f Add the potatoes and chives, stir well, then

crumble in the bacon. Continue with step 3 of

the main recipe to bake the frittata.

Crab and Scallion Filling

1 tablespoon olive oil

6 medium scallions, cut into 1-inch

chunks

1 green bell pepper, cored, seeded, and

thinly sliced

8 ounces purchased cooked lump crabmeat,

picked over for shell and cartilage

1 ounce Parmigiano-Reggiano, grated

a Heat a 10-inch, oven-safe skillet over medium

heat. Swirl in the olive oil, then add the scallions

and bell pepper. Cook, stirring frequently, until

soft and aromatic, about 3 minutes.

s Sprinkle the crab and cheese evenly into the

pan. Continue with step 3 of the main recipe

above to bake the frittata.

Southwestern Filling

1 tablespoon canola oil

1 medium shallot, thinly sliced into rings

1 red bell pepper, cored, seeded, and thinly

sliced

8 ounces smoked deli ham, chopped

1⁄2 cup frozen corn kernels, thawed

1 garlic clove, minced

8 cherry tomatoes, quartered

1 tablespoon chopped parsley leaves

Several dashes of hot red pepper sauce to

taste

a Heat a 10-inch, oven-safe skillet over medium

heat. Swirl in the canola oil, then add the shallot

and bell pepper. Cook, stirring frequently, until

soft, about 2 minutes. Stir in the ham, corn, and

garlic; cook for 30 seconds.

s Add the tomatoes and cook until softened,

about 1 minute. Stir in the parsley and hot red

pepper sauce; flatten the filling out across the skillet’s

entire surface. Continue with step 3 of the

main recipe to bake the frittata.

Spinach Filling

1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

One 10-ounce package frozen

spinach, thawed and squeezed

of all moisture

2 ounces Parmigiano-Reggiano,

Pecorino Romano, or Asiago,

grated

1⁄4 teaspoon grated nutmeg

a Heat a 10-inch, oven-safe skillet over medium

heat, then swirl in the olive oil and add the

onion. Cook, stirring often, until translucent,

about 4 minutes. Add the garlic and cook for 15

seconds.

s Add the spinach, stir well, then sprinkle the

cheese and nutmeg over the dish. Flatten the filling

out to cover the skillet. Continue with step 3

of the main recipe to bake the frittata.

Pea and Mint Filling

1 tablespoon unsalted butter

2 medium shallots, thinly sliced into

rings

11⁄2 cups frozen peas

1 tablespoon chopped mint leaves

1⁄2 cup sour cream (regular, low-fat, or

fat-free)

a Heat a 10-inch, oven-safe skillet over medium

heat, then melt the butter, add the shallots, and

cook until softened, stirring often, about 2 minutes.

Stir in the peas and mint; cook for 15 seconds.

Continue with step 3 of the main recipe to

bake the frittata.

s When the frittata comes out the oven, cool for

a few minutes, then dot the top with sour cream

before serving.

Cheese Topping for a Frittata

Once the frittata is set, remove it from the oven

and preheat the broiler. Sprinkle 2 to 3 ounces

finely grated Parmigiano-Reggiano, Jarlsberg,

Emmentaler, Gruyère, Gouda, Edam, or Asiago

over the top of the dish. Place under the broiler,

about 4 inches from the heat source, and cook

until the cheese melts and browns lightly, about

2 minutes. (If your skillet has a wooden handle,

wrap it in aluminum foil to protect it.)

Baked Huevos Rancheros

Most versions of this Tex-Mex classic use either

raw, overpowering salsa poured over poached

eggs or a thick tomato sauce, reminiscent of pasta

sauce. We prefer to poach the eggs right in the

sauce. Have plenty of warm tortillas on the side

(see page 241). Makes 6 servings

1 tablespoon canola oil

1 medium onion, diced

2 small tomatillos, diced, or 1⁄4 cup canned

diced tomatillos

2 garlic cloves, minced

1 fresh jalapeño chile, seeded and minced

6 plum or Roma tomatoes, chopped

1 teaspoon ground cumin

1⁄2 teaspoon dried oregano

1⁄2 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

6 large eggs

1 ounce Cheddar, preferably a hard, aged

Cheddar, finely grated

a Position the rack in the lower third of the oven

and preheat the oven to 375°F.

s Heat a large oven-safe skillet over medium

heat, then swirl in the canola oil. Add the onion

and tomatillos; cook, stirring frequently, until

softened, about 3 minutes. Add the garlic and jalapeño;

cook for 15 seconds.

d Pour the tomatoes into the pan, stir well, and

bring the mixture to a simmer. Stir in the cumin,

oregano, salt, and pepper. Cook, uncovered, until

the tomatoes break down and start to form a

sauce, stirring occasionally, about 7 minutes.

f Remove the skillet from the heat. Make six

shallow indentations in the salsa, just little nests

that will hold the eggs. Crack the eggs into cups

or ramekins and slide the eggs from these onto

the top of the cooked salsa, placing them in the

indentations. Once the eggs are in the pan, gently

spoon a little of the sauce (perhaps 2 teaspoons)

over each egg, then sprinkle the grated cheese

over them and the sauce.

g Bake until the eggs are set, about 10 minutes.

To serve, spoon the eggs and some of the cooked

salsa onto individual plates.

Variations: Substitute 1 small green bell pepper,

cored, seeded, and chopped, for the tomatillos.

Substitute 1 chile in adobo, minced; 1 poblano

chile, seeded and minced; or one 3-ounce

can mild chopped green chiles for the fresh jalapeño.

Cheese Fondue Egg Casserole

Here’s the ultimate take on a big-crowd, holidayfavorite

breakfast. You must make it the night before

so that it can set up in the refrigerator before

it bakes. Makes 6 servings (see Note)

2 tablespoons unsalted butter, plus additional

for greasing the baking dish

1 medium onion, finely chopped

12 ounces white button mushrooms, cleaned

and thinly sliced

2 teaspoons stemmed thyme or 1 teaspoon

dried thyme

1⁄2 teaspoon ground allspice

1⁄2 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

6 ounces Gruyère, finely grated

6 ounces Emmentaler or Jarlsberg, finely

grated

One 12-inch loaf day-old French or Italian

bread, cut into 1⁄2-inch slices

1⁄4 cup dry white wine

8 large eggs

3⁄4 cup milk (regular, low-fat, or fat-free) or

half-and-half

a Melt the butter in a large skillet over medium

heat. Add the onion; sauté until softened, about 3

minutes. Add the mushrooms and cook, stirring

frequently, until they give off their liquid and it

evaporates to a glaze, about 5 minutes.

s Stir in the thyme, allspice, salt, and pepper. Set

the pan off the heat to cool for 10 minutes.

d Lightly butter a 10-inch round or a 9-inch

square baking dish. Mix both cheeses in a medium

bowl.

f Place half the bread in the baking dish, cutting

the slices to cover the pan’s surface completely.

Brush with 2 tablespoons wine. Top with half the

mushroom mixture, then half the cheese mixture.

g Lay the second layer of bread slices as before

over all this, brush these slices with the remaining

wine, then top them with the remaining mushroom

mixture. Sprinkle the remaining cheese

over the dish.

h Whisk the eggs and milk or half-and-half in

a medium bowl until smooth. Pour this mixture

over the casserole. Cover and refrigerate for at

least 8 hours or overnight.

j Position the rack in the center of the oven and

preheat the oven to 375°F.

k Bake the casserole uncovered until puffed and

brown, about 40 minutes. Cool on a wire rack for

5 minutes before serving.

Note: You can double this recipe; if you do, use

an 11 × 17-inch baking dish.

Sausage and Cheese Fondue Casserole: Cook

1 ⁄2 pound crumbled sausage meat or sausagestyle

textured soy protein in the pan with the

mushrooms.

Seafood and Cheese Fondue Casserole: Add 6

ounces small “salad” shrimp to the pan with the

mushrooms during the last minute of cooking.

Once you take the pan off the heat, stir in 4

ounces crabmeat, picked over for shell and cartilage.

Prosciutto and Cheese Fondue Casserole: Layer 2

ounces thinly sliced prosciutto in the casserole

just before you add the second layer of bread

slices. Omit the salt.

Spinach and Cheese Fondue Casserole: Thaw a

10-ounce package frozen chopped spinach and

then squeeze it dry of all excess water. Layer this

spinach in the casserole before you add the second

layer of bread slices.

Know Your Egg Anatomy!

Shell. A calcium carbonate casing. The color,

variable with chicken breeds, indicates nothing

about nutritive value.

Albumen. The layers of translucent material

that surround the yolk; the major sources of

protein and riboflavin. In fresh eggs, a thick

layer mounds up around the yolk.

Yolk. The yellow center, one of the few natural

sources for Vitamin D, outside of sunlight. In a fresh

egg, it’s high and perky. The color may change

based on a chicken’s diet, but these variations do

not necessarily indicate a nutritive change.

Chalazae. The edible, ropey strands that

anchor the yolk in the shell. Since they dissolve

over time, their absence reflects poorly on the

egg’s freshness.

Blood Spot. A red mark on the yolk, caused

by a rupture of blood vessels in the hen as the

egg forms. It is not the embryonic beginnings

of a chicken.

Ways to cook Egg

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Nature’s nutritional miracle, an egg is a tight pack of protein, amino acids, fat, vitamins, and

minerals—a pack so tight that many cultures find eggs too big a wallop for breakfast and save them

for later in the day. In the United States, we like our protein early and often. The myth about oldtimers

and eggs may be shopworn (“My grandfather started every day with two fried eggs and . . .”),

but there’s no doubt that eggs have long provided the spark that gets our bodies running.

Scrambled Eggs:

It’s easy to make good scrambled eggs. As with most

things, simpler is better. Makes 1 serving (see Note)

1 teaspoon unsalted butter, olive oil, or

nonstick spray

2 large eggs

1 tablespoon milk (regular, low-fat, or

fat-free), half-and-half, or heavy cream

Salt and freshly ground black pepper to taste

a Either heat the butter or olive oil in a small nonstick

skillet over medium heat or spray the skillet

with nonstick spray and set it over medium heat.

s While the skillet heats, crack the eggs into a

small bowl. Use a fork to whisk in the milk, halfand-

half, or cream until almost uniformly yellow.

d Pour the mixture into the skillet, tilting it so

that the mixture coats the bottom. Set the pan

over the heat, count to ten, then use a heat-safe

rubber spatula to lift the fluffy bits off the pan’s

bottom, working gently so as not to break up

these cloudlike curds.

f Tilt the skillet to bring more of the unset egg

into contact with the hot surface. Once almost

all the unset egg has come into contact with the

pan and the moment it has set enough to look

like loose pudding, gently scoop the curds onto

a serving plate; season with salt and pepper.

Note: You can make two, three, or four servings

at one time. Use a larger skillet, but don’t be

fooled by the greater quantity of egg mixture:

it’s fragile and should be treated gently.

Tips for Success

• Use a seasoned cast-iron or nonstick skillet.

• Lift the curds gently off the skillet’s bottom in

long, slow arcs with a heat-safe rubber spatula

designed for use on nonstick cookware.

• Take the curds out of the pan the moment

they lose their runniness. Eggs can break over

prolonged heat (that is, the liquid can fall out

of suspension).

Variations: Add any of the following with the

milk:

1 small plum tomato, seeded and chopped; 1⁄2

ounce purchased lump crabmeat; 1⁄2 teaspoon capers,

drained and rinsed; 1⁄2 teaspoon chile powder;

1⁄4 teaspoon mild or hot paprika; 1⁄4 teaspoon

curry powder; 1⁄4 teaspoon dried oregano, crumbled

or 1⁄2 teaspoon minced oregano leaves; 1⁄4

teaspoon dried thyme or 1⁄2 teaspoon stemmed

thyme; 1⁄4 teaspoon garam masala; or 1⁄4 teaspoon

finely grated lemon zest.

You can also add 1⁄4 ounce cheese, finely shredded

or grated, per egg scrambled. (That’s about 1

tablespoon per egg.) Add the cheese late in the

process, during the last 10 or 15 seconds, just so it

melts without its fat falling out of suspension.

Three Things to Do

with Scrambled Eggs:

I. Breakfast Burritos:

Heat flour tortillas in the microwave on high
until warm, about 20 seconds, then lay them on
your work surface. Add a single recipe of Scrambled
Eggs (page 14) to each tortilla as well as any
of the following combinations before rolling the
tortillas up:
1. Salsa, grated Monterey Jack, and chopped
fresh cilantro
2. Warmed refried beans and seeded, cored,
thinly sliced bell peppers
3. Tapenade and chopped fresh rosemary
4. Jelly and crème fraîche or sour cream
5. Chopped pitted black or green olives, sliced
radishes, and warmed canned black beans
6. Guacamole and pickled or fresh sliced jalapeño
chiles
7. Dijon mustard, sprouts, and some thinly
sliced red onion
8. Corn kernels, scallions, and chopped parsley
9. Thawed frozen peas, chopped mint, and sour
cream
10. A couple of slices of lox or smoked salmon
and some chopped red onion
Salt eggs when they come out of the pan.
Salting early can make them rubbery.

II. Scrambled Egg Sandwich:

Toast 2 slices of whole wheat, rye, or oat bread,
lightly butter them, and place a single recipe of
scrambled eggs on one half. Top with tomato slices,
lettuce leaves, and/or sliced or shredded Cheddar,
queso blanco, Taleggio, Brie, or even blue cheese;
close the sandwich.
To dress the sandwich up, add any fruit chutney,
homemade (page 388) or purchased; or any
salsa, homemade (page 47) or purchased. Or
forgo the butter and use Tapenade (page 42),
Hummus (page 43), Aïoli (page 45), Sun-Dried
Tomato and Roasted Garlic Pesto (page 48) or
Dijon mustard.
III. Migas
This Tex-Mex favorite is made by layering tortillas,
scrambled eggs, and Chile con Queso on
a plate. If you like, serve tortilla chips and some
cooked sausage, preferably Mexican chorizo, on
the side. Makes 4 servings
4 large corn or f lour tortillas, warmed
A quadruple batch of Scrambled Eggs
(page 14)
Chile con Queso (recipe follows)
1⁄2 cup homemade salsa (see page 47) or
purchased salsa
1⁄4 cup chopped cilantro leaves
a Lay a warm tortilla on each serving plate. Top
with a quarter of the eggs (that is, 2 eggs per person).
s Pour 1⁄4 cup Chile con Queso over the eggs,
then top with 2 tablespoons salsa and 1 tablespoon
chopped cilantro. Serve at once.

Chile con Queso:

Double or triple this Mexican cheese sauce to
make an appetizer dip. Makes a little more than 1 cup
2 tablespoons unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
1⁄2 cup diced canned green chiles, drained
(hot, medium, or mild)
1⁄4 cup white wine or dry vermouth
6 ounces Cheddar, shredded
3 ounces Monterey Jack, shredded
2 ounces regular or low-fat cream cheese,
cubed
About 1⁄2 cup (8 tablespoons) heavy cream,
at room temperature
11⁄2 teaspoons ground cumin
1⁄2 teaspoon salt, or to taste
1⁄4 teaspoon freshly ground pepper,
preferably white pepper
Several dashes of hot red pepper sauce
to taste
a Melt the butter in a large saucepan set over
medium-low heat. The moment the foaming
subsides, add the onion and cook, stirring often,
until translucent, about 3 minutes. Add the garlic
and chiles; cook for 20 seconds.
s Pour in the wine or vermouth and scrape
up any bits on the bottom of the pan. Continue
cooking until the liquid in the pan has reduced
to a glaze.
d Add the cheese all at once, stir two or three
times, and immediately remove the pan from
the heat. Stir until the cheese melts, then begin
adding cream in 1-tablespoon increments until
a smooth, velvety sauce forms. Stir in the cumin,
salt, pepper, and hot red pepper sauce.
f When the last of the liquid egg comes into
direct contact with the hot pan, add the lox, stir
once, and remove the pan from the heat. Scrape
up the curds a couple more times, just to get the
lox heated through and well combined but taking
care to keep the fluffy eggs intact. Transfer to a
serving plate or individual plates; season with salt,
but remember that lox or smoked salmon is quite
salty—taste the final dish before salting it.
Note: Spraying your knife with nonstick spray
helps keep the salmon from sticking to it.
Eggs, Gravlax, and Onions: For a milder dish,
substitute Gravlax (page 75) for the lox.
Eggs, Smoked Trout, and Onions: Substitute
smoked trout for the smoked salmon.
Herbed Eggs, Lox, and Onions: Add 1 tablespoon
chopped parsley leaves, 1 tablespoon minced fresh
chives, 1 tablespoon stemmed thyme, or 2 teaspoons
chili powder with the lox or smoked
salmon.
Tip for Success:
If the queso isn’t hot after the cream has been
stirred in, set the pan back over very low heat
and stir constantly, just until warmed. Do not
allow the mixture to simmer even by one bubble;
the fat will fall out of suspension, rendering the
sauce unusable

Eggs, Lox, and Onions:
This deli version of scrambled eggs is made milder
by adding the lox at the end of cooking, rather
than frying it in the fat. Makes 4 servings
6 large eggs
1⁄2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter or olive oil
1 large onion, diced
8 ounces lox or thickly sliced smoked
salmon, chopped (see Note)
Salt to taste
a Whisk the eggs and pepper in a medium bowl
until well beaten; set aside.
s Melt the butter in a large nonstick skillet set
over medium-low heat, tipping the skillet to coat
the bottom thoroughly; or heat the skillet over
medium-low heat and then swirl in the olive oil.
Toss in the onion, reduce the heat to low, and
cook slowly, stirring often, until golden and quite
soft, about 8 minutes.
d Pour in the eggs and wait for 15 seconds. Use a
heat-safe rubber spatula to lift the fluffy curds off
the pan’s bottom, piling them up without breaking
them up. All the while, tip and tilt the skillet
to let more of the beaten eggs come into contact
with the hot surface.
f When the last of the liquid egg comes into
direct contact with the hot pan, add the lox, stir
once, and remove the pan from the heat. Scrape
up the curds a couple more times, just to get the
lox heated through and well combined but taking
care to keep the fluffy eggs intact. Transfer to a
serving plate or individual plates; season with salt,
but remember that lox or smoked salmon is quite
salty—taste the final dish before salting it.
Note: Spraying your knife with nonstick spray
helps keep the salmon from sticking to it.
Eggs, Gravlax, and Onions: For a milder dish,
substitute Gravlax (page 75) for the lox.
Eggs, Smoked Trout, and Onions: Substitute
smoked trout for the smoked salmon.
Herbed Eggs, Lox, and Onions: Add 1 tablespoon
chopped parsley leaves, 1 tablespoon minced fresh
chives, 1 tablespoon stemmed thyme, or 2 teaspoons
chili powder with the lox or smoked
salmon.

Browned Butter and Eggs
Browning the butter—or turning it into a
noisette (nwah-ZET), French for “hazelnut”—
imparts to scrambled eggs, fried eggs, and even
omelets a nutty, slightly bitter taste preferred
by connoisseurs (but not by the elementaryschool
set). To brown the butter, heat it until
the foaming subsides and the liquid just turns
golden; you’ll smell a faint, acrid nuttiness.
Remove the pan from the heat, cool for 20
seconds, then place the pan back over the heat
and continue with the recipe as indicated.

Fried Eggs:

Using a metal spatula against a fried egg invites a
broken yolk. If you’re going to flip it, do so up the
pan’s side with a deft flick. Makes 1 fried egg
1 large egg
1 teaspoon unsalted butter, 1 teaspoon olive
oil, or 1 teaspoon walnut oil
Salt and freshly ground black pepper to taste
a Crack the egg into a small bowl, custard cup,
or ramekin. Doing so will prevent egg shells in
the skillet and will help you keep the egg from
spreading across the pan.
s Melt the butter or heat one of the oils in a
small nonstick skillet over medium heat. Swirl
the skillet around so that the fat coats the pan’s
bottom. Make sure you also coat the pan’s side
farthest from the handle (you will use this area to
shape the fried egg).
d Tip the hot skillet up slightly from the burner
at a 10-degree angle. Pour the egg into the side of
the skillet closest to the burner, into the shallow
well created by the sides and the bottom as the
skillet is tipped up. Count to 5, waiting just until
the white starts to harden at the edges, then place
the skillet back flat on the burner.
f Cook until the white has turned opaque,
about 25 seconds, then continue with one of
these steps.
To make a sunny-side-up fried egg, slide the
egg onto a plate and season with salt and pepper.
To make other kinds of fried eggs, gently f lip
the egg over by quickly but steadily moving the
skillet away from you and then back toward you,
so that the egg travels up the skillet’s curved side
and is caught by its bottom on the way down. Do
so with a gentle, even stroke so as to preserve the
yolk. (To practice beforehand, put a thin slice of
tomato or onion in a cold skillet and f lip away.)
For over-easy eggs, cook for 5 seconds, then
slide the egg out of the skillet onto a plate by
tilting the skillet until the egg slides off. Season
with salt and pepper.
For over-hard eggs, continue cooking for about
20 seconds until the yolk feels hard when pressed
with your finger. Slide the egg out of the pan
and onto a serving plate before seasoning with
salt and pepper.
Tips for Success
• Use a nonstick skillet with rounded edges (not
straight sides).
• Even though you’re working on a nonstick
surface, add a bit of butter or other fat so the
egg slides gracefully across the surface.

Poached Eggs:
Simmering eggs very slowly renders them smooth,
almost velvety. Makes 2 poached eggs (can be doubled or
tripled—see Notes)
1 teaspoon vinegar (see Notes)
2 large eggs
Salt and freshly ground black pepper to taste
a Fill a medium saucepan about halfway with
water, add the vinegar, and set over high heat just
until the water comes to a bare simmer—a few
spritzes, but not big bubbles. Meanwhile, crack the
eggs into small, individual bowls, custard cups, or
ramekins.
s Slip the eggs into the pan, then reduce the heat
so that the water barely dances in the pan, never
bubbles or boils.
d Cook undisturbed for 1 minute, just until the
whites are somewhat set; then gently turn the eggs
over with a slotted spoon and continue cooking
just until you can see that the white has set, about
1 minute more. (If you prefer harder yolks, cook
up to 1 additional minute.) Remove the eggs one
at a time with the slotted spoon, holding each over
the pan for a second or two to let water drain off
before transferring to a serving bowl. Season with
salt and pepper.
Notes: If you increase the yield, use a saucepan
large enough that the eggs do not touch or overlap.
Do not necessarily increase the vinegar. Use the
stated amount for up to 3 eggs. If you use a larger
pot for 4 or more eggs, use 2 teaspoons vinegar.
Vinegar helps set the egg whites without their
becoming feathery. Do not use balsamic or rice
vinegar; neither has enough acid to do the job.
Eggs Poached in Red Wine: Use the technique
above for poaching eggs, but omit the
vinegar and substitute red wine for the water.
Also add 1 minced shallot, 2 parsley sprigs, 1
thyme sprig, and 1 bay leaf in the saucepan.
Bring the mixture to a low simmer and cook
the eggs as directed. Season with salt and pepper
after you’ve transferred the eggs to a serving
bowl.

Egg Safety
While salmonella in eggs has become a fact of modern life, follow these steps to ensure that the eggs you
buy are as safe as they can be:
a Keep eggs cool. Get them home from the store quickly. If the day’s warm, put a cooler with a bag of ice
in your trunk for the eggs (and other perishables).
s Set your refrigerator at 40°F. Store eggs in their carton (which has been designed to minimize carbon
dioxide and moisture loss, both of which compromise freshness) on a lower shelf of your refrigerator (not on
the door where the temperature swings are the most pronounced, thanks to its opening and closing all day).
d Crack an egg on a counter or other flat surface. Although eggs are washed at processing facilities, the
shell can have residual contaminants. Cracking an egg on the counter prevents tiny pieces of the shell
from being driven up into the white and yolk.
f Don’t use the shell to separate eggs. Rather, wash your hands, then crack the egg into one cupped palm,
letting the white slip through your fingers while you cradle the yolk. (Admittedly, this takes practice and a
strong stomach.) Or buy a plastic or metal egg separator, available at most kitchenware stores.
g Serve egg dishes promptly. Bacteria proliferate between 40°F and 140°F.
h If you have leftover whites or yolks, freeze them separately for up to 1 year. Place the whites in a plastic
container, seal it, and label it so you know when it was put in the freezer. Yolks, because of their high protein
structure, coagulate when frozen; to prevent this, whisk 1⁄8 teaspoon salt into 4 large egg yolks before
freezing. Thaw the whites or yolks overnight in your refrigerator and use at once following these formulas:
21⁄2 tablespoons thawed egg white equals 1 large egg white; 11⁄2 tablespoons thawed egg yolk equals 1 large
egg yolk.

Breakfast Rice Pudding

2010-07-21T06:54:00.000-07:00

This rice porridge is like a breakfast risotto. There

are two ways to make it: a pressure cooker and a

traditional method. Makes 4 servings

4 cups milk (regular, low-fat, or fat-free)

11⁄2 cups Arborio rice (see page 494)

1 cup raisins, chopped

2 tablespoons maple syrup

One 4-inch cinnamon stick

1⁄4 teaspoon grated nutmeg

1⁄4 teaspoon salt

1⁄8 teaspoon ground cloves

Pressure cooker method:

a Place all the ingredients in a pressure cooker,

set it over medium-high heat, and bring to a simmer,

stirring all the while.

s Lock on the lid according to the manufacturer’s

instructions; bring the cooker to high pressure. Adjust

the heat so that the cooker releases steam at a

steady rate (this will be indicated by the pressure

valve or another feature listed in the manufacturer’s

instructions); cook at high pressure for 7 minutes.

d Release the lid using the quick-release method—

that is, placing the sealed pressure cooker under

cold running water until the locking mechanism

releases or until another signal for released

pressure happens.

f Uncover the cooker and return to mediumhigh

heat. Cook, stirring constantly, until creamy

and somewhat thickened but just until the rice

still has some tooth left, about 1 minute. Remove

the cinnamon stick before serving.

Traditional method:

a Bring the milk to a very low simmer in a medium

saucepan set over medium heat. Reduce the

heat so the milk stays this hot but does not boil.

s Ladle 3⁄4 cup hot milk into a large saucepan just

now set over medium-low heat; stir in the rice,

raisins, maple syrup, cinnamon stick, nutmeg, salt,

and cloves. Cook, stirring constantly, until the rice’s

outer shell turns translucent, about 2 minutes.

d Add 3⁄4 cup warm milk and cook, stirring

constantly, until it has been absorbed, about 3

more minutes.

f Reduce the heat even further so that the rice

cooks very slowly; add 1⁄4 cup milk. Cook, stirring

constantly, adding more milk in 1⁄4-cup increments

only after the pan is almost dry from the

last addition, until very creamy and thickened. The

total cooking time for this step should be about

30 minutes. Remove the cinnamon stick before

serving.

Variations: Substitute 1 cup finely chopped

dried fruit, such as apricots or pears, for the

raisins.

Substitute honey or packed light brown sugar

for the maple syrup.

Muesli

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Although not traditionally cooked, this breakfast

favorite is made better by toasting rolled oats and

nuts, then mixing them with quick-cooking oats

and the other ingredients. Serve with yogurt or

milk, topped with fresh berries. Makes 9 cups

1 cup rolled oats (do not use quick-cooked

or steel-cut)

1 cup sliced almonds

4 cups quick-cooking oats

1 cup wheat germ

1⁄2 cup unsalted sunf lower seeds

1⁄2 cup raisins

1⁄2 cup chopped pitted dates

1⁄2 cup shredded unsweetened coconut

a Position the rack in the center of the oven;

preheat the oven to 350°F. Spread the rolled oats

and almonds on a large, lipped baking sheet; bake

until lightly browned, tossing occasionally, about

7 minutes. Cool on a wire rack to room temperature,

about 1 hour.

s Toss the toasted oats and almonds with the

quick-cooking oats, wheat germ, sunflower seeds,

raisins, dates, and coconut in a large bowl.

To store: Seal in plastic bags or a large plastic

container and keep at room temperature for up

to 2 months.

Variations: Substitute chopped walnut pieces

or chopped pecan pieces for the almonds.

Substitute dried blueberries, dried cranberries,

dried raspberries, or chopped dried strawberries

for the raisins.

Substitute chopped dried apples, chopped dried

apricots, or chopped dried figs for the dates.

Breakfast and Brunch

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(b) 2 ⁄3 cup of any one of these fats:

Walnut oil

Almond oil

Canola oil

Saff lower oil

Grapeseed oil

f The moment the mixture starts to steam, take

the pan off the heat. Stir in

1 tablespoon vanilla extract

and set aside to cool for 5 minutes.

g As that mixture cools, stir all of the following

into the toasted oats:

1⁄2 cup wheat germ

1⁄4 cup packed light brown sugar

2 teaspoons ground cinnamon

1 teaspoon salt

h Also add one item from each of the following

two lists to the toasted oats mixture:

(a) 1 ⁄2 cup nuts, seeds, or coconut:

Finely chopped walnut pieces

Finely chopped pecan pieces

Chopped unsalted cashews

Sliced or slivered almonds

Unsalted shelled sunf lower seeds

Shredded unsweetened coconut

and

(b) 1 ⁄2 cup fortifier:

Powdered dry milk

Powdered fat-free dry milk

Powdered fat-free dry whey

j Finally, stir in the prepared cooked sweetening

and oil mixture.

k Spray two large baking sheets with nonstick

spray or grease them with a little oil dabbed on

a paper towel. Divide the oat mixture between

the two baking sheets, spreading it to the corners.

Place the trays in the top and bottom thirds of the

oven and bake for 10 minutes, stirring once.

l Reverse the trays top to bottom and back to

front, and continue cooking until lightly browned

and fragrant, about 10 more minutes, tossing and

stirring once or twice.

; Place the baking sheets on wire racks. Stir 1 cup

of any one of the following or any combination into

the mixture on the trays (1⁄2 cup into each tray):

Chopped dried apples, chopped dried

apricots, chopped dried figs, chopped dried

pineapple, chopped dried strawberries,

dried blueberries, dried cranberries, dried

currants, raisins

{ Cool to room temperature on the trays without

disturbing, about 11⁄2 hours.

To store: Break up and seal in plastic bags or

containers; the granola will keep in a dark, dry

place at room temperature for up to 2 months.

Why Take Time for Breakfast?

Recent research indicates that people who

skip breakfast are more likely to have problems

with obesity. On average, those who forgo the

morning meal eat an additional 100 calories per

day. Worse yet, their insulin levels are out of

whack by lunch, leading to higher cholesterol and

suggesting a range of problems from diabetes

to heart disease. Put simply, if you want to gain

weight, skip breakfast.

Cereals

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Although most of us pour it out of a box, homemade cereal is a treat, especially since it’s lacking

the preservatives and chemical enhancements often laced into our morning staple.

A road map for

The Ultimate Granola

Granola is endlessly variable, bound only by your

whims. Here’s a road map to creating your signature

version. Makes about 10 cups

a Start by positioning the racks in the top and

bottom thirds of the oven and preheating the

oven to 350°F.

s Spread

6 cups rolled oats (do not use quick-cooking

or steel-cut oats)

on a very large baking sheet. Toast in the top third

of the oven for 10 minutes. Transfer to a very large

bowl. (Maintain the oven’s heat.)

d Next, mix one item from each of the following

two lists in a small saucepan set over medium

heat.

(a) 2 ⁄3 cup of any one of these sweeteners:

Honey

Maple syrup

Unsweetened apple juice concentrate,

thawed

Unsweetened white grape juice concentrate,

thawed

Sweetened cranberry juice concentrate,

thawed

Cane syrup, such as Lyle’s Golden

Syrup

Agave nectar

How to Make a Smoothie

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Put the ingredients in a blender in the order

listed; blend until smooth. Each recipe makes

one smoothie; any can be doubled or tripled, depending

on your blender’s capacity. For a brighter

taste, add 1⁄8 teaspoon salt. For a colder drink,

start with an ice cube or two.

Banana Mango Smoothie:

1 ripe banana, peeled and broken into pieces

1⁄2 cup chopped peeled pitted mango

1⁄4 cup yogurt (regular, plain, or fat-free)

1⁄4 cup orange juice

2 teaspoons honey

1⁄8 teaspoon ground cinnamon

Lemon Berry Smoothie:

1⁄2 cup sliced fresh strawberries

1⁄2 cup lemon sherbet or sorbet

1⁄4 cup fresh or frozen blueberries

1⁄4 cup fresh or frozen raspberries

Banana Melon Smoothie:

1 ripe banana, peeled and broken into

chunks

3⁄4 cup chopped, peeled, seeded honeydew or

cantaloupe

1⁄4 cup yogurt (regular, low-fat, or fat-free)

2 tablespoons frozen orange juice concentrate

1 teaspoon vanilla extract

Fruit and Berry Smoothie:

4 medium apricots, pitted and halved

4 hulled strawberries, sliced

1 cup yogurt (regular, low-fat, or fat-free)

1⁄4 cup white grape juice

1 tablespoon wheat germ

Peach Melba Smoothie:

1 medium ripe peach, pitted and cut into

wedges

1⁄2 cup vanilla frozen yogurt (regular, lowfat,

or fat-free)

1⁄2 cup fresh or frozen raspberries

1 tablespoon lime juice

1⁄8 teaspoon almond extract

Peanut Butter Smoothie:

4 to 5 ice cubes

1 ripe banana, peeled and broken into chunks

1⁄2 cup milk (regular, low-fat, or fat-free)

1 tablespoon creamy peanut butter

2 teaspoons honey

1⁄2 teaspoon vanilla

1⁄8 teaspoon grated nutmeg

Strawberry Melon Protein Smoothie

6 hulled strawberries, sliced

3⁄4 cup peeled, seeded cantaloupe or

honeydew chunks

1⁄3 cup pineapple juice

2 tablespoons unf lavored protein powder

Chocolate Banana Protein Smoothie:

3 ice cubes

1 ripe banana, peeled and broken into chunks

1 cup yogurt (regular, low-fat, or fat-free)

2 tablespoons chocolate syrup

2 tablespoons unf lavored protein powder

1⁄2 teaspoon vanilla extract

Savory Cucumber Smoothie:

1⁄2 cup peeled, seeded, and chopped cucumber

1⁄2 cup blackberries

1⁄2 cup apple juice

3 torn basil leaves

Pear Smoothie:

1 small ripe pear, peeled, cored, and roughly

chopped

1 ripe banana, peeled and broken into

chunks

1⁄3 cup white cranberry or white grape juice

1 teaspoon lemon juice

1⁄8 teaspoon almond extract