Monday, November 24, 2014

Curry Scotch Egg!

  At the current moment we are up in Sequoia National Forest where my (Francesca’s) parents currently live. It is about 40-50 degrees, which for people who live in California can be quite crisp. This Thanksgiving we are spending it up here for a change of scenery, weather, and pace. To go along with this more laid back and chillier holiday we are making a real traditional English dish called a Scotch Egg, which is essentially a boiled egg wrapped in sausage! It is a perfect breakfast dish, or served here as a lunch item, but is also great to have as a snack, even a snack on the go…basically great whenever.
Ingredients: makes 4

6 eggs
5 bratwurst sausages
2 cups vegetable oil
1 cup panko bread crumbs
½ cup flour
Teaspoon yellow curry
½ teaspoon cayenne pepper
Pinch of salt
Frisee lettuce
2 Tablespoons olive oil
½ a lemon

To start out this endeavor soft boil 4 eggs, by placing 4 eggs in cold water on the stove and heat water to a boil. Once the water boils, boil for 4 minutes. Remove from heat and place in cold water bath.

Now that we have our eggs, we can set everything else up. We are going to set up three plates; one with flour, the next with two beaten eggs, and the third with the panko bread crumbs and cayenne mixed together. Next Remove sausage from casings and add a pinch of salt, then using your hands, mix everything together! To make things easy for myself I separated the sausage mix into 4 equal portions. Lastly remove eggs from shells.

Now that we have all of that, we are ready to assemble. Putting flour on your hands, take a sausage portion and pat out into a large oval, large enough that it will wrap around the egg but not so large that it will overwhelm it. Roll one of the eggs in flour, and wrap sausage around it. Next roll sausage in egg, and then in panko breadcrumbs. Set to the side and repeat for all four.

After you have made all four, turn oven on to 425, and pour oil into large sauté pan and heat on medium high heat. To check to see if oil is hot enough, you can drop a few drops of panko and if it sizzles it is ready. Place all four scotch eggs in the oil and cook for 6-7 minutes, rotating so that they cook evenly, cook until it is a deep golden brown. To finish off cooking place in oven and cook another 7 minutes.

To serve, place on frieze lettuce tossed with lemon and oil, and voila! Cut in half, enjoy!

Tuesday, October 28, 2014

Rosemary Biscuit with Acorn Squash Butter

As Halloween swiftly approaches us, and we are getting deeper into fall we are embracing fall flavors. My mother around this time of year likes to make compound butters, so we are creating a delicious acorn squash compound butter, to be accompanied by light and fluffy rosemary biscuits. Both of these are so incredibly easy to make and in a short amount of time, and will forever be party favorites. 

You can also make the butter ahead of time, and keep in the freezer for a rainy day.


*Make butter ahead, you will have a lot of it. You will also need tinfoil or cling wrap.


1 Tablespoon olive oil
1 small-medium acorn squash
½ cup unsalted butter
1 teaspoon sea salt

1 ¾ cups flour
3 teaspoon baking powder
6 Tablespoons unsalted butter + some for baking sheet
1 teaspoon sea salt
¾ cup milk
3 large sprigs fresh rosemary

Start by making your compound butter. Preheat your oven to 450 degrees. Cut your acorn squash in half so it is almost through the stem. Scoop out all of the seeds, rub olive oil on both halves and put on a baking sheet cut side down. Bake for 25 minutes, or until soft. Once the acorn squash is baked, let cool.

While squash is cooling, let your butter soften at room temperature. Put half of the acorn squash and salt into the butter and mash together.

Cut two 9 inch square of cling wrap or tinfoil, and pour half of the butter onto each. Start to roll the cling wrap or tinfoil, twisting it at the corners, so that you are starting to make something that looks like a sausage. Place both in the freezer.

Now for the glorious biscuits! In a large bowl measure out your flour, baking powder, and salt.

After removing all the leaves from the rosemary twigs, finely chop. Add to dry mix.

Next cube the 6 Tablespoons of butter and add to the dry mix. Using two forks or two knives, break up the butter into the dry mix until creating a mealy like texture. Add milk a little at a time while mixing with a fork.

Butter baking sheet, and spoon out about 9-12 biscuits. We also used our hands to pat little balls, but it gets pretty messy!

Bake 20 minutes, or until golden brown.

Pop those babies out of the oven and smother in some acorn butter! Yum!

Monday, October 13, 2014

Pumpkin Spice Oatmeal Cookies

October is our favorite month, not just because it is my (Francesca’s) birthday month, but it is when the holiday season starts, when food starts to become more comforting, and when you can start wearing more than just shorts.

In honor of everyone’s obsession with pumpkin spice everything, we have made a simple twist on a homemade classic in the form of pumpkin spic oatmeal cookies. Enjoy!

Ingredients: makes about 2-3 dozen

½ cup butter (softened)
¾ cup packed brown sugar
½ cup granulated sugar plus 5 Tablespoons
2 eggs
1 teaspoon vanilla extract
1 ½ cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground clove
½ teaspoon salt
½ cup pumpkin purée
3 cups rolled oats
2 Tablespoons unsweetened dark cocoa powder

Preheat oven to 350 degrees. In a large bowl beat together ½ cup butter and sugar until nice and creamy. Add in your eggs one at a time, with vanilla, and then beat well.

In a small bowl, combine flour, baking soda, cinnamon, clove, and salt. Mix together well.

In small batches, pour the dry mix into the sugar and butter mix.

One cup at a time, mix in rolled oats using a flat spatula of a large spoon.

On an ungreased and unlined baking sheet, form cookies. Make them by using a heaping tablespoon.

Bake for 15 minutes, turning half way through to achieve an even bake.

Now to make the chocolate drizzle: while the cookies are cooling, heat remaining 5 Tablespoons of sugar on medium low heat until completely melted, once melted add chocolate and completely mix together. You are going to want to make this pretty quickly because sugar can burn very quickly, and it gets very bitter. Trust us we have burnt sugar more times than we like to admit.

Now immediately drizzle the chocolate over the cookies and enjoy!!!


Thursday, September 25, 2014

Late Night Ramen!

Happy Fall !!!! We have created a wonderful and easy weeknight recipe that any busy student/mom/dad/babysitter/tired person can make. Remember that good ‘old instant ramen that we all loved because it is so easy and fast to make. Well we have appropriated that with a home made broth and fresh ingredients to make a superb vegetarian weeknight ramen.

The reason we are using instant ramen is because Momofuku Ando invented cup of noodle in 1971 by creating a noodle which has already been cooked and can just be re-cooked! The noodles are so fabulously starchy and absorb so much flavor!!  


Ingredients:  serves 2-4
2 packs instant ramen (doesn’t matter which flavor!)
2 eggs
6 cups vegetable broth
1 cup water
½ cup bean sprouts
4 cloves garlic
4 Tablespoons soy sauce
4 dehydrated shitake mushrooms
1 cup button mushrooms
¼ cup enoki mushrooms
1 bunch green onions
1 serrano pepper
1 oz can chestnuts (only need ½ of the can)
1 oz canned bamboo shoots

This wonderful dish is mostly just creating your prep work, letting a broth cook for about 30 minutes, and soft boiling two eggs.  

Start by rehydrating your shitake mushrooms in a small bowl of warm water for about 15 minutes.

Next create your mise en place by mincing your garlic, and by slicing your button mushrooms, shitake mushrooms, Serrano pepper, chestnuts, and on a bias slicing your green onion only up until the green turns white. Set aside half of the onions, and half of the Serrano pepper.

Start making your broth by combining your vegetable broth, water, and soy sauce and bring to a hard boil. Once you boil, lower the heat to a simmer, and add half the onions, half the Serrano pepper, half the bean sprouts, all the mushrooms, bamboo shoots, garlic, and water chestnuts. Let simmer for 30 minutes.

At about 20 minutes in, boil water in a small pot. Once the water starts to boil, add to eggs. Put heat to low, cover the pot with a lid, and let cook for 6 minutes.

This is about the time when you can add the noodles to the broth. It doesn’t matter which instant ramen you get, because we won’t be using the flavor packet that comes with it. Add the noodles in and let absorb the broth.

Once the timer for the eggs goes off, take eggs from water, and run under cool water.

While the eggs are cooling, we may now plate our noodles. In two (or four) bowls, place noodles and broth in bowl. Top with raw bean sprouts, green onions, and Serrano pepper. Lightly crack the egg shell, peel it off, and slice in half. Put your gorgeous egg on your ramen, serve with chopsticks and enjoy!