Tuesday, November 21, 2017

Panko Covered Soft Boiled Eggs

One of my absolutely most favourite salads ever is served at The Grain Restaurant at the Hyatt Regency in Vancouver.  It's called The Grain Steak Salad and it is served with slow roasted Prime Rib, roasted tomatoes, crispy onions and these gorgeous panko eggs that spill out over the prime rib and bed of crispy romaine lettuce.  I get mouth cramps thinking about it.  Today I made these eggs and while they were beyond amazing, I think I will try for 4 1/2 minutes boiling time instead of 5 next time.  I mean, I want yolk to spill out like a fountain!
They still rocked however.  I found a recipe online that has been the best so far.

You will need:  4 eggs (maybe 8 to practice with a few!), 1 beaten egg for dipping, 1/2 cup panko crumbs, 1/4 cup flour, 2 cups vegetable oil, or canola like I used, and any seasonings that you might like...say a little pinch or two of Parmesan, a pinch of truffle salt and a few grains of pepper.

Once your eggs are boiled for the appropriate time (4 1/2 to 5 minutes), put eggs into ice water for at least 15 minutes.  Remove and gently tap shell to peel carefully.  Set aside.

Then set up a plates to dip soft boiled eggs, first into a little flour, then dip into a beaten egg, then finally into panko.  I actually used a spoon to help sprinkle these ingredients over the egg.

Heat up a pot of oil.  Once nice and hot, add the eggs and remove with a slotted spoon when perfectly brown.  Drain on a paper towel and serve over salad!

Thursday, November 16, 2017

Toad in the Hole

OK, this is so seriously delicious!  Every bite has the moan factor and it’s a cozy meal that you can serve on a cooler fall night, or really anytime.  This British classic is a classic for a reason.  It’s comforting, savory and can be served with a salad but I’ve added kale to this casserole, so you could make it just a one dish night.  The technique of making and baking Yorkshire pudding is part of this recipe.  The spicy Italian sausages, with the nutty toasted kale and the sweet Yorkshire make this a really delicious meal.

6-8 hot Italian Sausages, 3-4 handfuls of soft kale leaves, 2 cups of flour, 1 cup of milk, 1 cup of water, 4 eggs, 1 tbsp. smoked paprika, 1 tbsp. yellow mustard, salt and pepper.

Yorkshire with a kick:  2 cups of flour, 1 cup of milk, 1 cup of cold water, 4 eggs, 1 tbsp. of smoked paprika and 1 tbsp. of yellow mustard and a little salt.  Mix together in a bowl and put into the refrigerator for at least an hour to get cold.  You want a cold batter to pour into a hot pan.

Cook up between 6-8 hot Italian sausages – the nice long ones in a 350 degree oven until almost cooked through.

In a brand-new pan 9 by 11 casserole dish, melt ¼ cup of unsalted butter.  Swipe the sides before going in to grease it up for batter.

Once the butter is melted and hot, add the sausages and a few handfuls of soft kale (I used the kale in a carton since it’s usually soft) and put back into the oven for a minute or so.

Take the Yorkshire batter out of the refrigerator and pour into the pan with the sausages and kale.  Cook on middle rack for about ½ an hour at a 375 degree oven.  To brown the top if need be, put directly under the broiler on top rack, at 450 degrees for about 1 minutes.  Keep an eye on it.  This is a very impressive looking dish and as I mentioned, absolutely DELISH!  Enjoy.  P.S.  The pictures are so so because we already started eating out of the casserole before I could take a picture...so GOOOOOD!