BREAKFAST EGG PASTRY WITH CHEDDAR AND PEPPERS
INGREDIENTS:
1 sheet store-bought puff pastry
2 tablespoons unsalted butter
1 cup parboiled new potatoes
½ each red and green bell pepper, chopped
½ cup onion, chopped
7 eggs (reserve 1 for egg wash)
2 tablespoons fresh parsley, minced
4 ounces cream cheese, cut into cubes
1 cup shredded cheddar cheese
METHOD:
Dice potatoes and parboil for 6–8 minutes until tender but still firm. Set aside.
Thaw pastry in refrigerator according to package directions, about 30 minutes. Preheat oven to 400 degrees.
Melt butter in a large skillet over medium-high heat. Add potatoes and sauté 5 minutes. Stir in bell peppers and onion and sauté until fragrant and beginning to brown slightly, about 3 minutes.
Whisk eggs and parsley together. Add to skillet and lightly scramble until set. Season eggs with salt and pepper to taste. Stir cream cheese and cheddar and mix until blended. To prevent eggs from cooking further, place egg mixture on a rimmed sheet pan and gently spread to a single layer. Refrigerate.
Unfold pastry sheet on work surface lightly dusted with flour. Roll pastry lengthwise into a 10 x 12-inch rectangle. Transfer pastry to parchment-lined baking sheet. Place cooked egg mixture along one side, leaving a small border for sealing. Fold pastry sheet over eggs and crimp edges with fork. Trim ragged pastry edges and decoratively vent top pastry.
Brush top of pastry with egg wash made from reserved egg and 2 teaspoons water.
Bake until golden, 20–30 minutes. Let strudels cool 5 minutes before slicing.
SERVES 4–6:
SIMPLE GRILLED ASPARAGUS
I like this technique for juicy, tender and deliciously charred asparagus.
The pre-grill blanching is key to tender spears that aren’t over charred from the grill's high heat
INGREDIENTS:
1 pound thick asparagus spears
1 tablespoon high-quality extra virgin olive oil
Coarse sea salt and freshly ground black pepper
Fresh squeezed lemon juice and chopped fresh herbs if desired
METHOD:
Prep asparagus by removing the tough, woody ends.
Bring large pot of salted water to boil. Add asparagus spears and cook until bright green and just barely tender. Take care not to overcook as the asparagus will cook further on grill. Drain; quickly rinse with cold water.
Heat outdoor grill or indoor grill pan to high heat. When grill is hot, place asparagus spears across the grates perpendicular to grates. Grill 3–4 minutes or until the asparagus is lightly charred and tender crisp. Use tongs to periodically roll the spears for even grill marks.
Remove from grill and place in a large mixing bowl. Add olive oil, salt and pepper. Gently toss to combine. Platter with a squeeze of fresh lemon juice and chopped fresh herbs if desired.
SERVES 4- 6 (or 1 if you are me)
WARM CITRUS PUDDING CAKE WITH FRESH BERRIES
This old fashioned dessert is pure kitchen magic! The unique batter separates while in the oven to form a tender sponge cake that hides a creamy, mouth puckering pudding below. It is equally good served warm or chilled and can be made as individual desserts or baked in an 8-inch baking dish.
INGREDIENTS:
1 tablespoon unsalted butter at room temperature, plus extra for buttering the ramekins
½ cup + 2 tablespoons sugar, plus extra for sugaring ramekins
Pinch of salt
4 egg, separated
¼ cup all-purpose flour
Grated zest from 1 large lemon, orange or other citrus
¼ cup fresh lemon, orange or other citrus juice
1 cup milk
METHOD:
Preheat oven to 350 degrees.
Liberally butter six 8-ounce ramekins or custard cups and dust with granulated sugar and set aside.
In large mixing bowl, cream butter, sugar and salt together until smooth. Beat in 3 of the egg yolks (discard the remaining yolk or save for another use). Be sure to scrape sides of bowl to ensure even blending. Add flour and gently mix until smooth. Stir in lemon zest and lemon juice. Add milk and mix thoroughly.
In clean bowl, whip the 4 egg whites until stiff, glossy peaks are formed. Gently fold into batter.
Pour the batter into the prepared custard cups. Carefully set the filled cups in a shallow roasting pan or baking dish lined with double layer of paper towels. The paper towels will stabilize the ramekins and ensure more even cooking. Next, pour boiling water around the ramekins to reach about halfway up their sides. Bake the pudding cakes until they are set and the center springs back lightly when pressed, about 25 minutes. Remove from the oven and let rest in water bath for 10 minutes to finish cooking.
Serve warm pudding dusted with powdered sugar and fresh berries on top. Pudding cakes may also be served chilled, but flavor of the citrus will be less pronounced.