What to do with all those easter eggs! "Egg Stuff" + White Sauce 101

Us girls being artsy.. we love to dye easter eggs.  And that usually leaves us with a whole mess of hard-boiled eggs.  
I love to use them in the next couple of weeks in egg salad sandwiches, a hearty, chopped salad with eggs and even a delicious spinach salad with hot bacon dressing.   These are all good uses for the left over egg dilemma.  However, this recipe is one of my favorites.  Growing up, my mom would make it for dinner and usually when my dad was not going to be there.  That's when we had quiche or any egg based meal. We called it "Egg Stuff" when we were little.  

It is a delicious and easy dish.  Actually, quite "elegant" with the bèchamel or white sauce. I love it for a brunch; the ladies who lunch really love it.  I don't think I've ever come across one person who knew what it was or had it before.  My mother said my grandma Blount would make it.  It does seem to me like something you would learn in Home Economics back in the day.  I want to wear a vintage apron when I make it.  

If sauces from scratch scare you.. This is a good sauce to learn and know. From this basic white sauce recipe, you can go a dozen different ways.  The addition of cheese and you're heading toward an amazing nacho dip that's not processed (love that!).. or macaroni and cheese.  Creamed chipped beef (no, thank you for me.. but that may be your sort of thing!)  Adding different broths.. you come upon dishes like Seafood bèchamel over rice, chicken divan with broccoli, chicken potpie.  Certain broth additions can be the beginning of many different cream soups. The list goes on and what I am saying is this is a good basic to know.   

We grew up using Campbell's cream of chicken, mushroom, broccoli.. soup for just about any recipe and casserole.  This white sauce is where you begin to learn to replace that processed, msg loaded crap with whole ingredients.  I used to make chicken pot pie using cream of chicken and broccoli soup, then when I started this whole foods healthier journey I had to figure out how to replace the processed ingredients in my cooking.  What amazed me was how easy it is.  Recipes like this are so darn simple, I even have them memorized.  
2 tablespoons of butter + 2 tablespoons of flour + 1 cup of milk + little salt and pepper..  and you're there.  Delicious Bèchamel 101  
(Don't think there's MSG in there?  Do you see "yeast extract"? Then it is.  That's a marketing term to get around using "MSG" which has become a worrisome ingredient for consumers. Definitely something I want to avoid especially in a child's diet with a growing brain.) 

Well, if you give "Egg Stuff" a try... let me know what you think! 

Egg Stuff + Basic White Sauce 101 (Béchamel)    

(serves 4 generously)

4-6 Hard Boiled Eggs

2 Tablespoons Butter
2 Tablespoons Flour
1/4 teaspoon Sea Salt
1 cup Milk
White pepper, to taste

8 slices of Bread, toasted (2 per person)

In a saucepan, melt butter over med high heat.  Sprinkle flour over and whisk.  Add salt. Cook slowly 2-4 minutes.  (this is important, as it gets rid of the uncooked flour taste).  

Meanwhile, peel hard boiled eggs and separate the whites from yolks.  (I use a butter knife for this task.. cutting through whites just to yolk.. open up and yolk comes out whole.) Set yolks aside. Roughly chop whites. 

After flour and butter has cooked for 2-4 minutes..  whisk in milk slowly.  Continue to cook til thickened.  (About 2-4 minutes) Note: if you cook too long and it's too thick .. you can always thin with a little milk. Be Warned!  Add a Tablespoon at a time.. if you add to much, you quickly can have a thin sauce and you can't add more raw flour to thicken. 

Taste to see if you need to add more salt.  (Ending here.. you have a basic white sauce.  Continue on for "Egg Stuff") Stir in chopped egg whites.  

Spoon warm over toast.  Using a mesh strainer (see photo below), scrape yolks through strainer with fork and let it "snow" over the white sauce on the toast.  (the only time yellow snow is good!)

Sprinkle with Pepper... and serve. 

Melt 2 Tablespoons of Butter in saucepan. 

Sprinkle in 2 Tablespoons Flour.

Whisk and let cook 2-4 minutes.

Add 1/4 sea salt.

Add 1 cup Milk.

Peeling the eggs.  For easter egg dying we are forced

to buy store-bought organic white eggs as our usual

cage free brown eggs don't dye very well.

Separate the yolk from the whites.  This is where you can

see the difference between pasture-raised eggs and even store-bought

organic.  The yolks in these eggs barely have any colour! 

Add whites into white sauce.

Spoon over toast.

Using a metal strainer and fork push yolks through

to make a delicious yolk dusting. 

Oh, so good. 

Healthier Baked Oatmeal with fruit

Made this for Sunday School and it got rave reviews, so I thought I would post.  This recipe is inspired by my mom's baked oatmeal which is delicious but way to sweet for me.  This is a healthier version and I think she would love it too.  Using whole oats not instant makes a difference.  They hold their structure way better and you end up with a better texture than the instant.  Plus, they are way better for you.  I love using the banana on the bottom, it adds a lot of sweetness so you don't need as much sugar.  
What I love about this recipe and you will too.. is not only are there endless possibilities depending on the fruit, spices you choose but it's a delicious and easy make-ahead baked breakfast, perfect for gatherings.  
As far as berries, frozen or fresh both work well here.  Which makes this super easy. We use a variety from our frozen stash of summer berries or a bag of Trader Joe's Very Cherry Berry, which is amaze. Stone fruit, fresh or frozen works really well too.  We love this with peaches.  Just with blueberries is super yummy too. 
I like to serve it warm with a little cream to pour over.    It can also be made ahead of time which makes it great for a holiday breakfast gatherings or brunch.  Can be doubled.  

HEALTHIER BAKED OATMEAL

Fruit:

2 ripe bananas, sliced into 1/2-inch pieces
1 1/2 cups (frozen or fresh) Berries or stone fruit (frozen or fresh) 

Dry ingredients: 

2 cups whole rolled oats (not quick oats)
1/2 cup walnut pieces, toasted and chopped (divided)
1/4 cup natural cane sugar or maple syrup
1 teaspoon baking powder (aluminum-free)
1 1/2 teaspoons cinnamon
1/2 teaspoon fine-grain sea salt

Wet ingredients: 

2 cups milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly (divided)
2 teaspoons vanilla extract

1)  Preheat the oven to 375°F   Butter the inside of an 8-inch square baking dish.

2)  In a bowl, mix together the oats, 1/4 cup of the walnuts, if using sugar instead of maple.. add the sugar here, baking powder, cinnamon, and salt.  Set aside.

3)  In another bowl, whisk together the milk,  if using maple syrup instead of sugar.. add the syrup here, egg, vanilla extract and half of the melted butter.  Set aside.

4)  Arrange the sliced bananas in a single layer at the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. 

Cover the fruit evenly with the oat mixture. 

Pour the milk mixture over the oats gently, so that it is evenly distributed. Jiggle the dish to make sure the milk mixture is throughout the oats. 

Scatter the remaining berries and walnuts on top.

5)  Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes.  Drizzle the remaining melted butter on the top and serve. 

This dish can be made ahead the night before and reheated in the morning.   What I like to do is assemble the banana, berry and dry oat layer in the baking dish, cover and place in fridge.. In another bowl, Mix together the wet ingredients, cover and place in fridge.  In the morning, pour the wet mixture onto the oat mixture, top with berries and walnuts and bake.  

kids can help on this step.. Scarlett is practicing good knife skills

slicing a banana with a butter knife.  Layering them in a

buttered 8x8 baking dish.

Pour the oats over the berries and bananas. (Forgot to

photo the bananas with the berries, but I think you can imagine)

Pour the wet ingredients over the oats, tap the dish to be sure
the milk mixture is evenly distributed through the oats.

Top with remaining berries and walnuts.  Ready to bake.

All done, cut a scoop and cover with a little cream. 

Greek Easter Clove Cookies Kourabiethes

With Easter approaching, this is a good cookie to post!  I first had these cookies at my friend Roseanna's. And oh my UMM! Seriously delicious.  The most tender butter cookie with a delicate clove scent and taste, yet not overpowering.  Especially if you pull the clove out before eating.  However, being so good.. I did forget to pull one out before it got shoved into my mouth.  And let's just say.. elevated the whole clove experience quite a bit!  

The ouzo is a Greek aperitif which is reminiscent of licorice, anise.. Similar to Pastis, which is french and Sambucca, which is Italian.  You could substitute either just fine.  The aperitif does not overpower or overtake the cookies.. it just makes this amazing flavor in the end result.  If you don't want to use, you can easily just omit.  You will still have an amazingly delicious cookie.   

I am not greek.. but this will be an Easter cookie tradition I am starting from now on. 

Kourabiethes

1lb unsalted butter, softened
2 large egg yolks
1/2 c organic confectioner’s sugar, plus more for dusting
2 T. ouzo (or sub. french Pastis or Italian Sambucca)
1/2 t. vanilla powder or 2 t. vanilla extract
1/2 c almonds, toasted, cooled and chopped very finely ( I use a coffee mill)
1lb cake flour (about 3 1/2 - 4 cups)
1/2 t. baking powder
1/2 t. baking soda

Whole cloves for decoration

In the bowl of a stand mixer, add the butter and mix until light and fluffy, about 5 minutes. Scrape the sides of the bowl and add egg yolks and confectioner’s sugar. Mix well. Add the ouzo, vanilla, and the toasted chopped almonds.

In a separate bowl, sift the flour, baking powder and baking soda together. With the mixer on low, add the flour to the butter mixture and mix until just incorporated. You don’t want to over mix the dough because that will toughen the cookies.

Chilling the dough for about half an hour makes it easier to handle and roll.

Preheat the oven to 350 degrees.

To shape:  take a piece of dough about the size of a walnut. Roll it into a log and then curl the ends in and pinch slightly to make a half-moon or crescent shape.

Stud each cookie in the center with a whole clove and bake in the preheated oven for 20 minutes or until just beginning to brown.

When the cookies are still very warm, dredge in confectioner’s sugar.  The sugar layer will almost melt and coat the cookies.  After the cookies cool a bit, add another dusting of confectioner’s sugar.

You can remove the clove before serving or just warn guest not to consume.  Unless they like that sort of thing!

rudolf the red nosed easy gift

Saw this idea on the lovely pinterest and easily recreated with my 3 year old for gifts to give.  Easy, inexpensive and she had fun making them.   A little tape, a little white glue, googly eyes and red pom-pom noses.. we happened to have all these components and you probably do too!  XL chocolate bars or I am sure regular size would do, I just happened to get these on sale.    

 Will definitely try these snowmen or these santas.   Dontcha just love pinterest? 

Yule Log uh, Trifle

I love me some sentiment, tradition.. and yes, food!  Every year since I saw Jacques Pepin's Buche de Noel  (Yule Log) Christmas dessert years ago.. I have looked forward to making it once a year, every year. Chocolate genoise cake that is light and not too sweet which is then filled with a chocolate mousse (which is divine on it's own), rolled up (like a jelly roll) and then topped with a chocolate ganache icing or whipped cream. And then there are the meringue mushrooms that are scattered around. It is like art project and cake all in one.  It is fun to create, impressive to serve and decadent to eat!  
So, this year.. same as usual.. I have my plotting and plannings.. gingerbread house, sugar cookies,.. whoops! forgot the buche de noel! THE cake of christmas, yep.. forgot it. Lot going on this year, but anyway.. I am not superstitious. Ok, yes I am. Can't leave a kitchen with a cupboard open (people will talk about you), bathroom with the toilet seat up (money will flow out), salt spilled (have no idea, but i can't not do a little spritz over the shoulder).. ok, I'll stop. I am not superstitious.. I just feel the need to do these things just because. That's all I am saying and please leave my neurosis alone. Now back to that damn christmas cake already.  
So, this year I forgot. It's like a day or two after and I am all like, I can't believe I forgot. Well, I did. And then immediately start plotting (yes, I plot a lot) when I can make it before the window of the Christmas season is over!! New Year's day. perfect. life will go on. Yes!
Well, needless to say, my chocolate genoise cake crumbled. In the last 20+ I have made this has never happened... but it did. Hmm.  I won't read anything into that.
Anyway, trying to salvage some kind of yule log yumminess.. afterall, I had a crumbled cake and chocolate mousse, chocolate ganache and fresh whipped cream.. I couldn't think of anything better than to make a trifle. 
It must be a good omen that it's going to be a really, really good year.. coz this trifle was amazeballs. Yes, I said amazeballs. 

Take this recipe in 4 steps. Cake, mousse, ganache & whipped cream.  I like to make the cake and mousse the day before.. then it's just a simple assembly the morning of.  It is better if it can sit at least an hour in the fridge before serving.    None are difficult and pretty easy.
This could totally be made individually in dessert or wine glasses for a dinner party or buffet.. that would be quite lovely. 

Buche de Noel

Step 1. Make the Genoise Cake

Genoise Cake 

5 T. unsalted butter, plus more for parchment and pan

2/3 cup sifted cake flour (not self-rising)

1/3 cup sifted cocoa powder, plus more for dusting

1 t. instant espresso granules 

Pinch of baking soda

6 large eggs

3/4 cup sugar

2 teaspoons vanilla extract

1. Heat oven to 350º
2. Butter a 10 1/2-by-15 1/2-by-1-inch jelly-roll pan. Line with parchment; butter and flour paper, tapping out the excess flour.
3. Sift flour, cocoa, espresso and baking soda together twice into a medium bowl. Set aside.
4. In a small saucepan over low heat, melt butter. Skim off white foam, and pour clear yellow butter into a bowl, discarding white liquid at the bottom. Set aside in a warm place.
5. In the bowl from your stand mixer, whisk together eggs and sugar. Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved. Remove from heat, and place on stand and whisk on high speed until mixture is thick and pale and has tripled in bulk. Reduce speed to medium, add vanilla, and beat 2 to 3 minutes more.
6. In three additions, sift flour mixture over egg mixture, folding in gently with a spatula. While folding in last addition, dribble melted butter over batter and fold in.
7. Spread batter evenly in pan, leaving behind any unincorporated butter in the bottom of the bowl. Tap pan on counter to remove air bubbles. Bake until cake springs back when touched in center, 15 to 20 minutes. Don't overbake. Let sit in pan on a wire rack until cool enough to handle.
8. Dust surface with unsweetened cocoa powder.  Refrigerate until ready to use.  (you can cut into pieces to make fitting in your fridge easier, if needed)

Step 2. Make the Chocolate Mousse

Chocolate Mousse

 

    4 ounces semisweet chocolate
    4 tablespoons unsalted butter
    4 large eggs, separated
    Pinch of cream tartar
    1/2 cup heavy cream

1. In a double boiler, melt together chocolate and butter, stirring occasionally until smooth. Remove from heat, and transfer to a large bowl. Whisk in egg yolks, stirring well. Let cool to room temperature.
2. In a large bowl, beat egg whites with cream of tartar until stiff. Whisk a third of the whites into chocolate mixture; gently fold in remainder of the egg whites.
3. Whip cream until it holds soft peaks, and fold into chocolate mixture. Chill until set, at least an 1 hour. 

Step 3. Make the Chocolate Ganache

Chocolate Ganache

   1/2 cup heavy cream
   8 ounces good semisweet chocolate chips  

   1 teaspoon instant espresso granules

 

1. Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. 

2.  Set aside at room temperature, til cool but pourable.. stirring occasionally. 

Step 4. Make Whipped Cream

 

Fresh Whipped Cream 

   1 cup heavy whipping cream

   1 T. sugar

1. Place together cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes.

 

To assemble the trifle.. 

1. Tear cake into large chunks and place casually in the bottom of a trifle dish. 

2.  Generously spoon over Chocolate Mousse.

3. With a spoon, drizzle with ganache and then a scant layer of whipped cream.

4. Repeat.. Cake, Mousse, Ganache.  Till you have no more cake left.  (if you have leftover mousse.. enjoy. It's very very good.) 

 

5. End with whipped cream, generously dolloped on top and drizzle with ganache.

Chocolate shavings would work well here and next time I make this, I just might crumble some meringues as a center layer.  I think the crunch would work well here and I always have meringue mushrooms in the original recipe, so that would be a nice nod back.

*Please note: It is advised.. Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised.  Mousse at your own risk. 

**Additional note:  Enjoy at your own risk. It is that rich and decadent and delicious.  And pretty easy, too!

FIND: angels we have heard on high

These are a set of little angels that were handed down from a friend of the family, who was more like a grandmother to me.. Dot and Tom Warner were German and quite lovely.  They became grandparent figures, being that ours were 8 hours away.    I have such special memories of them and staying at their house.  I think that is where my love for antiques and old things started.  
These were a set that she gave my mom who in turn gave them to me.  I don't know much about them.. other than that.  They are lead weight and silver and gold, approximately 2" tall.  Would love to know more.