Navajo fry bread

4Navajo fry bread

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

We have crossed halfway through the journey of cuisines and its time to talk about the alphabet ‘N’. The plan was to make a New york style pizza or cheese cake, but then I got to know about this Indian fry bread developed by the Navajo tribe(pronounced Navaho). I read about the painful history behind the origin of the recipe here. The recipe was developed in Indian camps with the limited provisions available.

My recipe is from Mireille’s blog. I love reading her intros; she takes us to through many wonderful trips through cuisines and makes it more enjoyable by adding her own experiences. For this post she is talking about her college years in New Mexico.

I couldn’t roll the bread thin and they ended up a little puffed up. If you are making this, try making it thinner and stretch it out as much as you can. Its a little like our own naan bread actually.

Read on for the recipe.

2Navajo fry bread

Recipe source: The schizo chef

Makes: six small fry breads

Ingredients:

  • 1.5 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • warm water for making the dough
  • oil for deep frying
  • honey/ melted butter/sugar for serving

Method:

  1. Mix the flour, baking powder, salt in a bowl. Add water slowly and kneed until you get a soft dough. The dough shouldn’t be sticky.
  2. Pull out a small lime sized ball of dough, pat it flat on a lightly floured surface to help prevent sticking. Make it as thin as possible( I wasn’t very lucky there :D) and poke a hole in the middle.
  3. Deep fry in hot oil until golden. Drain on paper towels. Serve with honey or melted butter with powdered sugar on top.

3Navajo fry bread

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Mac N Cheese

1MacNcheese

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

We are exactly at the middle of this alphabetical journey. M for middle, huh!! But in America, M is for Mac N Cheese! I didn’t look for another option for this alphabet. Mashed potatoes might come close, but nah, M is for Mac N cheese.

Its a surprise that my kid is not a big fan of this dish. Well, he is at a stage where in he is not a fan of food at all!! He is more into cookies and the ready made foods nowadays. He does like salads though, so I shouldn’t start complaining…yet!

I have to say that the journey till the middle alphabet was a smooth one. I was almost done with posts for the first two weeks. But for the next week I will have to do some pretty quick cooking to see me through this. Boy, its gonna be bumpy! But in the meanwhile mmmm….for M!

3MacNcheese

Heat oven to 350F/180C. Cook macaroni as per the package instructions. Drain and set aside. For four people, you will need about 200gms or 2 cups uncooked macaroni.

Melt 1/4 cup(4 tablespoons) butter in a pan. Add 2 tablespoons flour. Mix until no lumps remain.

Slowly add 3 cups milk and whisk it in. Season with salt and pepper. Bring it to a boil and let the sauce thicken.

Add 2 cups shredded cheese. Stir until it melts. Turn the heat off and add the cooked pasta. Stir to combine well.

Grease a cast iron skillet or a baking pan with some butter. Pour the mac n cheese. This can be topped with 1/2 cup roasted bread crumbs or 1/2 cup shredded cheese. Bake for 30 minutes or until bubbly. Let it cool a little before serving.

Recipe source: All recipes

Ingredients:

  • 8 oz/ 2 cups uncooked elbow macaroni
  • 1/4 cup butter
  • 2 tablespoon flour
  • 3 cups milk
  • 2 cups shredded cheese
  • salt and pepper

Optional topping:

  • 1/2 cup cheese
  • Or 1/2 cup breadcrumbs browned in 2 tablespoon butter

Method:

  1. Heat oven to 350F/180C. Cook macaroni as per the package instructions. Drain and set aside. For four people, you will need about 200gms or 2 cups uncooked macaroni.
  2. Melt 1/4 cup(4 tablespoons) butter in a pan. Add 2 tablespoons flour. Mix until no lumps remain. Slowly add 3 cups milk and whisk it in. Season with salt and pepper. Bring it to a boil and let the sauce thicken. Add 2 cups shredded cheese. Stir until it melts. Turn the heat off and add the cooked pasta. Stir to combine well.
  3. Grease a cast iron skillet or a baking pan with some butter. Pour the mac n cheese. This can be topped with 1/2 cup bread crumbs browned in 2 tbsp butter or 1/2 cup shredded cheese. I added a bit of both.
  4. Bake for 30 minutes or until bubbly. Let it cool a little before serving.

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Lemon Pound Cake

1lemon pound cake

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

Pound cake is a classic American cake. But that’s  not my choice for the alphabet ‘P’. Lemon also features big in America. Come summer and the web gets bombarded with so many versions of lemonade. I have read in many comics about kids selling it to make some extra money. I haven’t seen it in person yet, but this is only my second summer here.

So since pound cake is not coming up for this culinary journey, I opted for a compromise.Lemon pound cake : a classic cake in a popular flavor! That is a winner for sure and the best compromise I have made :-)!

Its a pretty straight forward recipe. Read on.

2lemon pound cake

Recipe adapted slightly from:  Once upon a chef

Ingredients:

  • 3 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • a pinch of salt
  • 1 cup butter (~225 gms/2 sticks), softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup buttermilk*
  • 1/4 cup lemon juice (4 tablespoons)
  • zest from 2 lemons

*Substitute with milk

Method:

  1. Preheat the oven to 180 C. Grease and line two loaf pans.
  2. In a medium bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
  3. In a small bowl, mix the buttermilk, lemon juice and lemon zest. Set aside.
  4. In a big bowl, beat the butter and sugar with a hand mixer until soft and fluffy, scrapping the bowl in between to incorporate all the sugar into the mix. Beat the eggs in, one at a time till it’s all incorporated well.
  5. Add 1/3rd flour, fold it in carefully. Follow this by ½ of buttermilk mixture and gently mix it in. Repeat once again (1/3rd flour & fold; ½ buttermilk & fold) and finally add the remaining 1/3rd flour. Fold it in until no streaks of flour remains. We are adding the flour in 3 batches and buttermilk in two batches. The last batch has to be the flour mix.
  6. Divide the batter into the loaf pans and bake for about 50-60 minutes. Check whether its done by poking with a wooden skewer before taking the pans out of the oven. If the skewer comes out free of crumbs, the cake is cooked. Let the cake rest in the pan for at least 5 minutes before removing from the pan. Let it cool completely.
  7. For a more intense lemon flavor, you can drizzle with a lemon glaze. You can prepare this by mixing 1/3rd cup lemon juice (about 6 tablespoons) with 1/4th cup powdered sugar. Sourness of the lemon varies widely, so adjust the lemon and sugar quantity based on your preference. Use a fork or a toothpick to make holes all over the top of the cake. Drizzle the lemon glaze and serve.

3lemon pound cake

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Key lime pie

1Key lime pie

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

I am with the Pioneer Woman in more ways than one today. Not only is the recipe here adapted from her space, I am also in the same boat as her when it comes to the key limes in the key lime pie. I used ordinary limes in pie here and yet I am going to call it Key lime pie! I know I may have made some enemies in Florida today :D, but sorry, I was not able to get key limes.

Please don’t be mad at me…

Key limes are much smaller than regular limes. They are native to Florida. They are almost the size of gooseberries. To give you an idea, for getting 1/2 cup juice you might have to extract about 15-20 key limes where as 4-5 big limes can give you the same amount of juice. So you can imagine how much tinier they are. I have seen them in supermarkets here, but its never there when you go looking for it.

The pie base can be made in a jiffy at home, but I took the easy way out. This is a ‘tangy meets sweetness'(duh!) kind of pie that will appeal to lime/lemon fans. When making this, I also learnt that the ready made whipped topping that you get in U.S. is not meant for piping. It started weeping the minute I was done with decorating the pie. The next time, I am going to whip the heavy cream and stop looking for shortcuts :D.

Read on for the step wise pictures and the recipe.

3Key lime pie

Gather the ingredients: 9″ ready made (or homemade) graham cracker base, 3 egg yolks, 1 can condensed milk, 1/2 cup lime juice(about 4 limes) and 1 tablespoon of lime zest.

Beat the egg yolks well. Add the condensed milk can and whisk it in.

Add the zest and lime juice. Whisk well to incorporate.

Bake for about 10-15 minutes at 350F in a preheated oven or until the pie is set. Let it cool completely. Decorate with whipped cream and lime wedges, if desired. Refrigerate an hour at least before serving.

Recipe adapted from : The Pioneer woman

Ingredients:

  • One ready made or home made 9″ pie base
  • 3 egg yolks
  • One 14 oz can condensed milk
  • 1 tablespoon lime zest
  • 1/2 cup lime juice
  • whipped cream and lemon wedges, for decorating

Method:

  1. Gather the ingredients: 9″ ready made (or homemade) graham cracker base, 3 egg yolks, 1 can condensed milk, 1/2 cup lime juice(about 4 limes) and 1 tablespoon of lime zest.
  2. Beat the egg yolks well. Add the condensed milk can and whisk it inAdd the zest and lime juice. Whisk well to incorporate.
  3. Bake for about 10-15 minutes at 350 F/ 180C in a preheated oven or until the pie is set. Let it cool completely. Decorate with whipped cream and lime wedges, if desired. Refrigerate an hour at least before serving.

2Key lime pie

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Jell-O

1jello

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

The kid had been asking for jello forever and it just seemed smart to integrate his request to meet my blogging ends. So when we were in the supermarket, we picked up 3-4 types of jello and came home with a sense of achievement.

A couple of days later, I started on this layered jello. It was one of the easiest things I have done till now, but also very time consuming. There is at least 15-20 minutes wait periods between each of these layers and that quickly adds up. Still, its only waiting time and that’s not so bad. You can also make a single big layered jello, which will need a lot more setting time in the fridge.

If I were making this for a party of some kind, I would buy the transparent kind use and throw glasses. That way you wont have the kids fighting over who gets the bigger glass! It will all be uniform and that will make it easy to determine the quantity the recipe delivers also. Here I can say 8 glasses, but its all of different sizes. I just randomly picked glasses and filled it with the jello layers.

The best part of this was how my son was impressed. Now he wants to make one of his own :-). Read on to know how to make this.

2jello

Recipe source: Rainbow jello cups

Ingredients:

  • 3 different flavors of ready-made jello packets
  • 1 cup yogurt/evaporated milk/condensed milk/sour cream/ cool whip
  • see through glasses

Method:

  1. Prepare the first pack of jello according to package instructions. Its usually boiling water stirred into the jelly, followed by cold water after the crystals have completely melted.
  2. Divide 2/3rd of this mix between the serving containers and refrigerate for at least 15 minutes until its set completely. The thicker the layer is, more time its going to take for setting.
  3. To make the lighter shade of the same jello, stir in the yogurt/condensed milk/cool whip/sour cream/evaporated milk to the reserved 1/3rd portion of jello. Basically a white color based thick liquid to lighten the color. I used yogurt and I had to filter it to get rid of the ‘white yogurt spots’.
  4. Once the previous layer of jello is set, carefully add the lighter layer. Refrigerate until its set completely.
  5. Repeat this process with other flavors.

Note: I should have started off with the yogurt light layer first so that it would been fun to finish with the bright red layer on top.

3jello

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Ice cream cake

1ice cream cake

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

The choice for alphabet ‘I’ was between ice cream, icebox cake and ice cream cake. I had ice cream, I had left over cake and the decision was easy.

I read in Wikipedia that Ice cream cakes are an American. They were quite popular sometime back. There is no particular recipe for this. There are so many different kinds that it was too confusing after a point. Some recipes just have different flavors of ice cream layered on top of each other and then presented like a cake. Some had one base layer and then 1-2 ice cream layers on top, kind of like a cheese cake. Still some others had ice cream sandwiched between two layers of cake. That was more like what was mentioned in Wiki and I decided to do that version.

So what you have here is a cake, an ice cream filling and another layer of cake of top. Whipped cream (I had leftover mango mousse, please don’t ask how I end up with all these leftovers!!) or ice cream goes all around it as a frosting and the cake is served cold, after letting it thaw for a few minutes.

Read on for my version on the cake.

4ice cream cake

Bake a cake of your choice. Here its a 4″ cake. Let the cake cool. Keep the ice cream to thaw a little bit when the cake is cooling.

Once the cake is cool,cling wrap it and set aside. Line the cake pan with cling wrap.Fill it with ice cream of your choice and smooth the top. This is going to be the filling. I just eyeballed the ice cream filling to about half the height of the cake, didn’t measure it. It was about a cup or so of ice cream. The height of filling can be of your choice and so the quantity can vary.

Cover the top and return the ice cream to the freezer until its time for assembling. When you are ready to assemble, level the cake and cut it in half.

Sandwich the ice cream between the two layers of cake. Whip some cream for frosting, I had some mango mousse which I wanted to use up, so I used that. Frost and decorate as you wish. Refrigerate if using immediately. If making ahead, freeze it and let it thaw for ten minutes before cutting it.

Ingredients:

  • cake of your choice, 4″ hot milk cake here
  • vanilla ice cream, about a cup
  • whipped cream, about 1/2 cup
  • whoopers for decorating

Method:

  1. Bake a cake of your choice. Here its a 4″ cake. Let the cake cool. Keep the ice cream to thaw a little bit when the cake is cooling.
  2. Once the cake is cool,cling wrap it and set aside. Line the cake pan with cling wrap.Fill it with ice cream of your choice and smooth the top. This is going to be the filling. I just eyeballed the ice cream filling to about half the height of the cake, didn’t measure it. It was about a cup or so of ice cream. The height of filling can be of your choice and so the quantity can vary.
  3. Cover the top and return the ice cream to the freezer until its time for assembling. When you are ready to assemble, level the cake and cut it in half.
  4. Sandwich the ice cream between the two layers of cake. Whip some cream for frosting, I had some mango mousse which I wanted to use up, so I used that. Frost and decorate as you wish. Refrigerate if using immediately. If making ahead, freeze it and let it thaw for ten minutes before cutting it.

3ice cream cake

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Hot Chocolate

3hot chocolate

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

Ha! Its hard to believe that we are already reached the alphabet ‘H’. This was one of the alphabets with fewer choices, still I had about 3-4 dishes before I decided to take it easy and go with the best one :D. I was considering between hot milk cake, hush puppies, hot dog veggie version and hot chocolate.

I already have hot milk cake in the blog. Its one of my to-go recipes and I make it many times in an year. So that was ruled out and among the rest, hot chocolate won the competition hands down.

Hot chocolate is popular anytime of the year, but particular around Christmas/winter, you will see it all over the place. There are three ways in which you can make the basic hot chocolate.It all involves hot milk and sugar with one of the following chocolate agents.

  1. cocoa powder
  2. chocolate (grated, chopped or chips for easy melting)
  3. ready made hot chocolate mix, which is usually cocoa powder with sugar and may be powdered milk

Of course there are a hundred flavor options that you can try, but the about three will cover the basic hot chocolate. Peppermint is popular around Christmas and I still have a pack that a friend of mine gifted me. Here I have made the cocoa powder version, which I feel is the best of the three. Try it out and let me know what kinds you make at your place :-).

2hot chocolate

Ingredients:

  • 1 tablespoon cocoa powder
  • 2 teaspoon sugar
  • 1 cup milk
  • whipped cream and grated chocolate, for decoration

Method:

  1. Recipe serves one.
  2. Add cocoa powder and sugar with a cup of milk in a pan. Whisk well until no lumps remain.
  3. Heat in low-medium flame until it starts to simmer. Turn off the heat.
  4. Pour into glasses and top with whipped cream and grated chocolate. Enjoy!

hot chocolate4

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Grilled Cheese Sandwich

2grilledcheese_sandwich

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

Valli, the brain behind the Blogging Marathon(BM) group, always gives us AT LEAST 6 months of notice before the mega marathon.But does it have any effect on me? Erm…no, not much. Its only the last two weeks that my fat is really on fire. Until then, I am cool as a cucumber.

This time, I decided the theme by February I guess. And soon after, noted down a big list of choices for all alphabets. Lost the list promptly. Promised myself a online list, didn’t do it. The story continues on the excellent lines of postponement until a wake up call finally came : March end is my son’s spring break. Spring break meant drive to my brother’s place. Not flying – driving! Let’s just say the man chooses to make life difficult at times. Let me wrap up that topic with one more line : We literally had to peel our backsides from the car seat by the time we reached our destination, the drive was that long!

So in short, the last ten days of March was set aside for 4 days in car, two days to recover each way and another 3 days with my brother’s family. I am exaggerating a bit of course, but a 13 hour drive with breaks in between really feels like forever!!

That’s the reason I got a lot done before the trip. I was done with a lot of cooking, clicking and editing before April started. But the flip side was I wasn’t done with recipe writing or the intros. So now, everyday its a task to get the post out and then catch up what everyone else has posted. So much for 6 months of notice!! I am ever going to change!!?? God knows!

Anyway, coming to the recipe here, its a diner style grilled cheese sandwich. Instead of butter for toasting the bread, mayo is used to get a much better golden color. Tomato is optional, but I like it there. I added a bit of sriracha (chili sauce) to the mayonnaise to spice it up a little.

Read on for the recipe.

1grilledcheese_sandwich

Pictorial:

Mix 4 teaspoons of mayonnaise with 1 teaspoon for sriracha sauce. Mix well.

Spread the mayo mix (or butter) to four slices of bread. Heat a pan, keep the bread slice with the mayo side down. Add a slice of cheese and sliced tomatoes on top. Sprinkle salt and pepper if you want to.

Cover with another slice of cheese and bread with mayo side OUT. Covering with a lid helps the cheese to melt better.

Cover and cook over medium to low heat until the bottom side bread is golden. Then flip it, cover and  let the other side cook. Once its browned, take off the heat, cut into two and enjoy!

Ingredients:

  • 4 teaspoons mayonnaise
  • 1 teaspoon sriracha (optional)
  • 4 slices bread
  • 4 slices of cheese of your choice
  • 1 tomato, sliced
  • salt and pepper

Method:

  1. Mix 4 teaspoons of mayonnaise with 1 teaspoon for sriracha sauce. Mix well.
  2. Spread the mayo mix (or butter) to four slices of bread. Heat a pan, keep the bread slice with the mayo side down.
  3. Add a slice of cheese and sliced tomatoes on top. Sprinkle salt and pepper if you want to. Cover with another slice of cheese and bread with mayo side OUT.Covering with a lid helps the cheese to melt better.
  4. Cover and cook over medium to low heat until the bottom side bread is golden. Then flip it, cover and  let the other side cook. Once its browned, take off the heat, cut into two and enjoy!

3grilledcheese_sandwich

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French Fries

1French fries

My intros are usually as far as they can be from food. I talk about my son, my everyday life and anything and everything that goes in my mind at that point of time. But for this marathon, I have been sticking mostly to the food.

So we are going to talk French fries today.When we think about food in US, the first thing that comes to mind is McDonald’s burger and fries. You can love it, you can hate it, but you can’t deny it – McDonald’s is kind of the American food icon for the rest of the world.

Fast food is very popular in US, but there are a lot of other options also. A lot of people, including my family, are not McD fans. But I love their french fries. There were so many other options for this alphabet, most of which started with ‘fried’. So I thought I can as well do french fries :D.

French fries are usually double fried, but I came across this ‘freeze ahead’ version which worked really well for me. I froze them ahead only for 3-4 hours, but I am guessing it’s going to work for potatoes in the freezer for longer times also. The main advantage was that I could freeze them in packets according to the portion size needed. That was a bonus for me.

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

Read on for the recipe.

4French fries

Pictorial:

Peel and cut potatoes into finger-long French fries style pieces. Keep them immersed in water until the water is not cloudy anymore. You may have to change the water once or twice. Basically, you are looking for the starch in the potatoes to go away. Two medium potatoes make three small servings.

Bring water with salt to a boil, add the potatoes and cook until they are half done, about 4-5 minutes.

Pat dry the potatoes and freeze portions in Ziploc for at least 3 hours. When you want to make the french fries, take off the freezer and pat dry to take the moisture/ice off.

Heat oil and deep fry in batches. Drain in paper towels, toss with salt and pepper. Serve with ketchup.

Recipe source: Sanjeev Kapoor

Ingredients: 

  • 2 medium big potatoes for 3 small servings
  • Water and salt
  • Oil to deep fry
  • salt and pepper

Method:

  1. Peel and cut potatoes into finger-long French fries style pieces. Keep them immersed in water until the water is not cloudy anymore. You may have to change the water once or twice. Basically, you are looking for the starch in the potatoes to go away. Two potatoes for three small servings.
  2. Bring water with salt to a boil, add the potatoes and cook until they are half done, about 4-5 minutes. Drain them in kitchen towels. Pat dry the potatoes and freeze portions in Ziploc for at least 3 hours.
  3. When you want to make the french fries, take off the freezer and pat dry to take the moisture off.
  4. Heat oil and deep fry in batches. Drain in paper towels, toss with salt and pepper. Serve with ketchup.

3French fries

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Eggs Florentine

1Eggs_Florentine

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

It’s a good thing that we all love eggs, else the choice for the letter E would have been tough indeed. I was planning on eggplant Parmesan initially, but then again change of plans landed me in the egg world with Egg Benedict’s cousin Eggs Florentine.

Eggs Benedict is a very popular American breakfast/brunch. It has toasted muffins with bacon or ham, poached eggs and topped with hollandaise sauce. But it has many variations. In each version some or the other component is changed and is given a new name. The spinach instead of bacon is the Eggs Florentine. Most recipes for Eggs Florentine also use hollandaise sauce. But since its full of butter, so I chose a version with creamy spinach sauce.

Compared to filling a bowl with cereal and adding milk, these are a little more time-consuming. But the good thing is that the sauce and the eggs can be made ahead making it easy in the morning. Poached eggs need to be simmered until they are warm again and the sauce can be heated up too with a dash of milk to loosen it up. Then all that’s left is the toast and assembling. That is perfectly manageable, even for me!

I found these itself to be filling, but you can pair it with breakfast style potatoes for a heavy brunch. I am sure the man will like that!

 

2Eggs_Florentine

Pictorial:

Step 1: Poach the eggs. Bring 1 cup of water to simmer. Add a tablespoon of lemon juice or vinegar to it. As the water starts simmering, add one egg to it. With a wooden spoon, slowly cover the yellow with the white. Wait for about 3-4 minutes for the eggs to cook. Remove with a slotted spoon and set aside in paper towels. I take two eggs per person.

Step 2: Prepare the spinach sauce. Heat 1 teaspoon of oil. Add three crushed garlic pods and one small chopped onion. Add about 3 cups of chopped spinach.

Add salt and pepper and about 1 cup of fresh cream. Cook until the sauce thickens. Taste test and adjust the seasoning. Keep aside.

Step 3: Toast and assemble. Heat a pan and grill two slices of tomato per person. Slice an English muffin into two and toast it. You can use two pieces of bread per person also.

Assemble the eggs Florentine. The toasted English muffins or bread is the base. The grilled tomato goes on top of that. You can keep the poached eggs on top of that and top it with the spinach sauce. I switched to spinach sauce topped with the eggs :D. Sprinkle paprika on top and serve as brunch.

Recipe adapted from: Food Network

Ingredients:

Serves two

For the poached eggs

  • 4 eggs
  • 1 tablespoon vinegar/lemon juice
  • about 1 cup water

For spinach sauce

  • 1 teaspoon oil
  • 3 pods garlic
  • one small onion
  • 3 cups spinach
  • 1 cup fresh cream
  • salt and pepper

For putting together

  • 2 English muffins, slice across into two*
  • 4 slices of tomato
  • butter for toasting, if preferred

*You can use toasted bread as base.

Method:

  1. Poach the eggs. Bring 1 cup of water to simmer. Add a tablespoon of lemon juice or vinegar to it. As the water starts simmering, add one egg to it. With a wooden spoon, slowly cover the yellow with the white. Wait for about 3-4 minutes for the eggs to cook. Remove with a slotted spoon and set aside in paper towels. I take two eggs per person.
  2. Prepare the spinach sauce. Heat 1 teaspoon of oil. Add three crushed garlic pods and one small chopped onion. Add about 3 cups of chopped spinach.Add salt and pepper and about 1 cup of fresh cream. Cook until the sauce thickens. Taste test and adjust the seasoning. Keep aside.
  3. Toast and assemble. Heat a pan and grill two slices of tomato per person. Slice an English muffin into two and toast it. You can use two pieces of bread per person also.Assemble the eggs Florentine. The toasted English muffins or bread is the base. The grilled tomato goes on top of that. Add the spinach sauce and top with the eggs. Sprinkle paprika on top and serve as brunch.

3Eggs_Florentine
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