Yes, everything about this breakfast is going against what the average Dr. or personal trainer or dietitian or... would have you eat.
However this egg dish is something I grew up eating, often late at night when my dad got home from working on the railroad. I can still remember him clanking pans in the kitchen late at night with the smells of his cooking wafting up to my bedroom. I'd wander down and find myself bellied up to the table eating his late night meals.
I've been making these for my kids since they were little. We call them creamed eggs or heart attack on a plate.
Either way they are amazing especially with a piece of hot buttered toast dredged through the pan.
In a medium high skillet, melt a little bacon fat or butter or both, fry your fresh farm eggs and salt & pepper to your liking.
After about 1 minute add about 1/4 cup heavy cream (I know it sounds bad on so many levels) and bacon crumbles. Put a lid on the pan and simmer until desired doneness for your yolk. You can flip the egg if you like the yolk a little more firm.
Because it's already bad for you, you might as well eat it out of the pan like I do.
Cod in the cast iron? No problem.
Simple. Delicious. Healthy.
Cast Iron Cod with Caramelized Onions
4 Cod fillets
Salt and Pepper
1 large onion sliced
Cast iron pan
Preheat oven to 400 degrees.
Season Cod fillets with salt, pepper and Cajun seasoning. Set aside until ready to blacken. Slice onions for sauteing. Preheat cast iron skillet over medium high heat adding about 2 tablespoons olive oil. Add the onions and season with a little salt and pepper sauteing onions until nice and caramelized. When onions are golden to just the way you like them remove them from cast iron and set aside in a bowl.
Bring cast iron back up to Medium high heat, adding 2-3 tablespoons of oil to coat the bottom of the pan. Add the pieces of fish. Do not disturb, let them fry for about 3-4 minutes on the first side, flipping to the other side for about 2 minutes. the fish should be nice and crusty. At this point add the caramelized onions back to the cast iron smothering the cod fillets with the onions. Place the cast iron in the preheated 400 degrees oven for about 5 minutes or until fish is no longer opaque. I served this with a wild rice and roasted brussel spouts. the sauce that is left in the pan is great spooned over the rice.
That's it. Super simple. So easy your kid can make it.
Black Bean Burgers
2 cans black beans, drained and rinsed
1 whole egg beaten
Kosher salt and pepper to taste
2 cloves minced garlic
1/2 cup leftover rice, quinoa or Panko bread crumbs
2 tsp cumin
1 1/4 tsp salt
1/2 cup crumbled feta
Fresh sliced red onion
Tomatoes sliced thin
Tortillas or Pita bread that has been grilled
Olive oil or nonstick cooking spray
Seed and roughly chop jalapeno and add it and the garlic cloves to a food processor and finely dice.
Add one can of beans to the jalapeno garlic mixture and pulse to combine. Add cumin and salt/pepper and pulse until mixture resembles chunky black bean dip. Put into a large bowl adding the remaining ingredients. Stir well until everything is combined.
Form the black bean burgers into the size patties you prefer. Preheat the grill on Med-high heat. Lightly spray or olive oil the aluminum foil to keep the burger from sticking.
Grill the black bean burgers for 3-4 minutes on each side being careful to not to flip to many times. Grill until golden brown on each side. Multiple flipping could result in the burger breaking apart.
Serve on grilled pita bread with sliced red onion, fresh lettuce, tomato, and Tzatziki sauce.
Vanilla Bean Scones with Elki Raspberry-Rhubarb Fruit Spread
2 cups AP flour
2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup sugar
5 tablespoon cold, unsalted butter
1 cup sour cream
1 large egg yolk
2 teaspoons pure vanilla extract
1 vanilla bean (insides scraped out)
In a large bowl mix all the dry ingredients. In a second medium bowl add; sour cream, egg yolk, and vanilla, mixing with a wooden spoon until well blended. Using a large box grater, take the cold butter and grate into the dry ingredients. Working quickly to keep the butter cold,toss the butter until there are butter flour ribbons throughout the flour.
Add the wet ingredients to the butter-flour mixture and stir until becomes a cohesive ball. It may seem dry but the dough will eventually come together.
Place the sticky dough on a parchment lined baking sheet, patting the dough mound into a about a 8-10 inch disk about 1 inch in height. With a large knife cut the dough into wedges but do not separate. Sprinkle the scones with sugar crystals before baking to give them a sparkly shine.
Place scones in a preheated 400 degrees oven, baking for 15 minutes until tops of scones are golden brown.
To make a glaze.
1 cup powdered sugar
milk or cream, 1 tablespoon at a time.
In a small bowl add powdered sugar, whisking liquid of choice until a smooth drizzle-like consistency. You may add a small drop of almond or vanilla extract to enhance the flavor.
With a pastry brush, brush on the warm scones and serve with your favorite Elki Gourmet Preserves.
I like to call it multitasking. Some say I have ADD, I say can mow the lawn AND make French Macarons!
While mowing the lawn I had been dreaming about the French Macarons my sister-in-law bought the day before at Pike Place Market. Mmmmm, my first bite EVER of one of these little delights and I was smitten with love for the delicacy.
However, I was not smitten with the price at two bucks a piece.
Because I cannot wait to finish mowing and I want a cookie NOW I jump off my mower, come to the computer and read up on this little cookie. Four hours later these beautiful treats are ready to eat. I also now know why they charge two bucks a piece.
This cookie is a labor of time and love but can be made at home by YOU.
Yesterday my copper bowls arrived in the mail yesterday. While reading recipes for the French Macaron, they say that they are the best for whipping egg whites and once you whip egg whites in copper bowls you'll never go back to a regular bowl. I used my KitchenAid for this first batch and they turned out great. Beginners luck? Maybe. I'll let you know after my second batch that will be made in my new bowls.
Tropical Meatballs with Thai Peanut Sauce
1 bottle ELKI Thai Peanut Dipping Sauce
1 1/2 cups unsweetened shredded coconut
1 teaspoon kosher salt and pepper
3/4 teaspoon plus 1 teaspoon ground cayenne pepper
1 cup canned or fresh crushed pineapple packed in its own juice
2 tablespoons sweet soy sauce
2 tablespoons Elki Thai Peanut Sauce
1 1/2 teaspoons fresh grated ginger
3 cloves garlic, minced
3-4 scallions or chives, white and green, very thinly sliced (about 1/4 cup)
1/2 fresh jalapeño, seeds and ribs removed, finely minced (about 2 teaspoons)
2 large eggs, lightly beaten
2 pounds ground turkey
1. Preheat the oven to 375 F. Cover a large baking sheet with parchment paper and lightly oil.
2. Heat a large non-stick skillet over medium-high heat adding the coconut. Toast the coconut, stirring often with a wooden spoon until golden brown, about 3 minutes. Remove from the heat and sprinkle with 1/2 teaspoon salt and 3/4 teaspoon cayenne pepper. Set aside to cool.
3. Drain the cup of canned pineapple in a sieve placed over a bowl to catch the juice. With a wooden spoon press the pineapple against the sieve to extract the excess moisture. Juice can be saved for a later use.
4. To the ground turkey, add the crushed pineapple, salt and pepper, 1 teaspoon cayenne, soy sauce, Elki Thai Peanut Sauce, ginger, garlic, scallions, jalapeño, and eggs. Mix with a wooden spoon until combined.
5. Roll a generous tablespoon of seasoned turkey to make a meatball, roll the meatball in the coconut, pressing the coconut shreds into the meat by lightly rolling the ball between your palms.
Line the meatballs on the prepared baking sheet, about 1/2 inch apart. Bake meatballs at 375 for 25 minutes or until internal temp is 165 degrees. Sprinkle with fresh cilantro and serve with ELKI Thai Peanut Sauce.
Gluten Free Crepes with Scandinavian Delights Boysenberry Fruit Spread
1 1/4 cups milk
2 large eggs
2 tablespoons melted butter
1 cup all-purpose gluten-free flour mix (Cup4Cup works great)
12 teaspoon kosher salt
1 tablespoon sugar
1 teaspoon vanilla
1/8 teaspoon gluten-free baking powder
Light olive oil or butter to grease the skillet pan
Pour milk, egg, melted butter and vanilla into a large mixing bowl. In a separate bowl whisk the dry ingredients together. Add the blended dry ingredients to the wet ingredients and whisk just until combined and smooth. The batter should be the consistency of thin pancake batter. Add more milk, one teaspoon at a time if the batter is too thick.
Batter can be made ahead of time and refrigerated for up to one day.
To Cook Crêpes
Heat a low-sided 8-inch skillet or crêpe pan over medium high heat. Add 1/4 teaspoon butter to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe) Pour 1/4 cup of batter into the heated skillet.
Swirl the skillet until the bottom of the pan is covered with batter. Cook the crepe for about 1 minute- the crepe should be barely moist on top. Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down. Cook for about one more minute, just until golden and transfer crêpe to a cooling rack or plate. Repeat with the remaining batter.
Serve with your favorite Elki brand Gourmet Preserves