Tag: taste

Breakfast Salad

Breakfast Salad

by Pam on June 6, 2013

I have a confession to make. I am obsessed with soft boiled eggs. Ever since I figured out how to make the perfect soft boiled egg[1], I have been making them at least a few times a week for breakfast or lunch. Recently I had leftover salad greens and vinaigrette in the refrigerator as well as a piece of bacon leftover from breakfast so I decided to throw it all together along with a soft boiled egg and make a breakfast salad. I absolutely loved this meal! I enjoyed the combination of the creamy egg with the tangy vinaigrette and the crunchy bacon and salty Parmesan. This salad was so delicious and it was beautiful too. This is, by far, my new favorite salad. Loved it!

Prepare Fran’s Vinaigrette[2]; set aside.

Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds.

While the egg is cooking, toss the mixed greens and tomatoes with a little vinaigrette, to taste, until evenly coated. Place into a serving bowl then sprinkle the top with the bacon crumbles and shaved Parmesan on top.

Once the egg has finished cooking, run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg. Once it is peeled, place on top of the prepared salad,  slice down the center with a knife, season with sea salt and freshly cracked pepper, to taste then dig in. Enjoy!

 



Print[3]

Save[4]



Breakfast Salad




Yield: 1 salad

Prep Time: 5 min.

Cook Time: 6 min.

Total Time: 11 min.



Ingredients:

Fran’s Vinaigrette (see link to recipe up above)
1 egg
2 cups of mixed greens
3-4 grape tomatoes, sliced in half
1 slice of bacon, cooked & crumbled
1/2 tbsp shaved Parmesan
Sea salt and freshly cracked pepper, to taste

Directions:

Prepare Fran’s Vinaigrette; set aside.

Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds.

While the egg is cooking, toss the mixed greens and tomatoes with a little vinaigrette, to taste, until evenly coated. Place into a serving bowl then sprinkle the top with the bacon crumbles and shaved Parmesan on top.

Once the egg has finished cooking, run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg. Once it is peeled, place on top of the prepared salad, slice down the center with a knife, season with sea salt and freshly cracked pepper, to taste then dig in. Enjoy!



Photos and recipe by For the Love of Cooking.net

References

  1. ^ The Perfect Soft Boiled Egg (www.gordon-ramsay-recipe.com)
  2. ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Tzatziki Sauce – Can You Say Delicious?

Whenever I do ethnic recipes like this Greek tzatziki sauce,
I’ll usually go online and listen to an audio dictionary or some YouTube videos
to verify the pronunciation. Of
course, just listening to it doesn’t mean I’ll actually be able to pronounce it
that way. A western New York accent is a strange and unpredictable thing, but
at least I know how far off I am.


This time things were a little different.  I must have listened to a half-dozen
examples, and they all were fairly unique. Everything from how I say it,
TA-ZEE-KEY, to something that sounded a lot like CHA-CHEE-KEE, which, by the
way, is my new favorite way to say it. Just for fun, maybe you all can leave
your best phonetic spelling of “Tzatziki” in the comments section, and we’ll
see what the consensus is.

Unlike the pronunciation, one thing that everyone will agree
on is that this garlicky yogurt sauce is truly of one of the world’s great
condiments. This is quite literally delicious on anything savory, and with
grilling season upon us, you’ll want this one in your regular rotation. I hope
you give it a try soon. Enjoy!


Make about 3 cups of Tzatziki:
2 cups Greek yogurt
1 large cucumber, peeled, grated, tossed with 1/2 teaspoon
of salt
4 cloves garlic, very finely minced
juice of half a lemon or vinegar to taste
3 tbsp chopped fresh dill and/or mint
salt, pepper, cayenne to taste

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Homemade Ketchup Because You’re Crazy Like That

I want to be very clear that I’m posting this copycat recipe
for ketchup only because I’ve received countless food wishes for it, and not
because I think it’s a great idea. It’s not even a good idea.  

This tweet
I posted yesterday sums things up nicely, 
“Making some homemade ketchup. Sure it costs more, and doesn’t taste as
good as store bought, but at least it takes a really long time to do.”


Of course, we’ve made lots of things that are generally
better not homemade, like French fries and fried chicken, but this is much
different. For most Americans, ketchup is one of our first taste memories, and
if the flavor profile is even the slightest bit off, our brain computes this
as “ketchup fail.”

Having said that, I’m very proud of how close this ketchup
does come to those name brands in terms of taste, texture and color. I’ve never
had a tomato paste-based ketchup that I liked, so I decided to cook down
crushed tomatoes instead. This would require many hours of stirring on the stove, but by using the slow cooker, we take most of the labor out of the
process. Sure itll still take many hours to reduce down to a ketchup, but it
will only require giving it a quick stir every hour or two.

As I joke about in the video (not really a joke), you’d have to be
crazy to make your own ketchup, but despite my warnings, I know in my heart
that many of you will give this a try nonetheless, and that makes me happy. Enjoy!


Ingredients to make 3 cups of Ketchup:
2 cans (28-oz) ground tomatoes (you can also used crushed,
or just crush whole plum tomatoes)
2/3 cups white sugar
3/4 cup white distilled vinegar
1 teaspoon onion powder (not salt!)
1/2 teaspoon garlic powder (not salt!)
1 3/4 teaspoon salt
1/8 teaspoon celery salt
1/8 teaspoon mustard powder
1/4 tsp finely ground black pepper
1 whole clove
* Cook on the high setting in an uncovered slow cooker until
the mixture is reduced by about half and very thick. By the way, my “high”
setting isn’t very high, so it took like 10 hours, but don’t rely on a time.
Simply cook until it looks like mine did before I strained it.

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