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Posts Tagged ‘egg’

Tiramisu

In the summer of 2006 my parents and sister came to visit Jeremy and I in Germany.  We were so excited that we planned a road trip to Tuscany.  Needless to say it was just amazing… and having our car available to us to stop wherever we wanted definitley made it worth the drive.  My dad was also celebrating his 20th year of practicing medicine, and since food has always bonded us, I decided that a Tuscan cooking course right in the heart of  Tuscany (Firenze) would be the perfect gift.  I was right.  We learned to make delicious things in only a day, and we still make them for special guests.  Well this past weekend I invited two of our favorite couples over for a couple’s dinner.  It was so nice to leave our son with my parents and just have some adult time.  We culminated the evening with Tiramisu and a game of “Would you rather”.  Tiramisu actually means a “pick me up”.  It is a great dessert to take to a mid-afternoon office gathering because it will literally wake you up.  That night I combined it with a side of fresh coffee-not a good idea!  I could not sleep until after 2am.  So if you are eating this at night-no coffee on the side!  Unless of course you have a term paper, then it’s a great idea.  If you like coffee, you will love this dessert.  

Tiramisu

Ingredients 
1 lb (16oz) mascarpone cheese
5 eggs, separated                                                                                                                                                                                      
5 tbsp sugar
package of Savoiardi cookies (they sell these in most italian markets- better than ladyfingers)
3-4 cups of espresso
1.5 cups of Frangelico (or any coffee liquor, like Kahlua)
1 pinch of salt
100 grams of dark chocolate (a few pieces)

Place the yolks and sugar into a bowl and beat with a fork until you it is pale yellow.  Add the mascarpone and continue beating until smooth and well mixed.  In a mixer beat the egg whites with a pinch of salt until stiff peaks form.  Next fold in the stiffened egg whites to the cream mixture and mix thoroughly, being very careful not to collapse the mixture. 

 

 

 

 

 

 

Line a deep baking dish (8 x 8 works best) with a first (thin layer) of cream mixture.  Combine the slightly cooled coffee with the coffee liquor and pour some into a small bowl.  Dip the biscuits very briefly into the coffee mixture, then quickly turning them over and layer them in rows into the baking dish.  It is important not to soak them for too long- you want the biscuits to absorb the coffee but not be soggy.

 

 

 

 

 

 

 

 

 

 

 

 

When your first layer is finished spread half of the cream mixture over the soaked Savoiardi cookies.  Smooth it out slighly with a spatula.  Repeat the same for the next layer, finishing with the cream mixture on top.  Allow to refrigerate at least 4 hours, if not overnight.  Before serving take a vegetable peeler and peel chocolate curls all over dish.  It is delicious!  Buon Appetito!

 
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It may be too soon for you to notice, but I love cheese… especially goat cheese.  All different kinds of goat cheese, and I usually at least keep two different kinds on hand:  feta cheese and a creamy goat cheese log.  I love the saltiness of it and the tangy finish I experience; try replacing your average cheese with a new cheese like this, and it may take your dish to the next level.  So since today my day was packed and plan A for dinner went out the window, I decided plan B had to be extremely easy and fast since I started dinner at 7:45pm.  This used to be no problem in our household before, since my very latin family usually sat down to eat at 8pm, but with a small toddler this can be a problem.  So breakfast for dinner it was!  Kashi blueberry waffles and a baby spinach and feta omelet. 

Ingredients
6 eggs
1/4 cup of  milk
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp olive oil
1/2 cup baby spinach (or two handfuls)
2 tbsp of crumbled feta cheese
 
Directions

Heat a non-stick small frying pan with 1 tbsp of olive oil to medium high.  Wisk eggs, milk, salt, and pepper together. 

Once the pan is hot and the oil has thinned (olive oil is a bit thicker when cold), add half of your egg mixture.  Allow the egg to begin to cook around the edges, and with a spatula gently loosen the edges and push back, allowing the uncooked egg mixture to fill those spaces. 

 Continue to do this until most of the bottom of the egg is set.  Before I flip the egg, I ensure the top is not too runny, by covering my pan with a lid for about 1 minute.  When I uncover and see that it is mostly set, I quickly run my spatula underneath the egg to ensure it is loosened (or give it a slight shake), then with a quick motion of the hand, as if pushing the hand forward and slightly up, flip your omelet, and make sure it lands on the pan.  If you are not comfortable with this you can flip it onto a plate and then slide the omelet back onto the pan on its other side.  But if you want to practice (only way to get good at it) flip it over a clean surface, like a clean sink, or clean countertop.  This way if it doesn’t land right, you can use your spatula to put it back on your pan ;).  *If this sounds totally elementary, please ignore, but I know there are a few out there who wish they could perfect their “omelet flipping”.  Don’t give up! 

 Once the omelet is back on your pan, golden side up, add your handful of baby spinach (remember fresh spinach will reduce in proportion once it wilts) and top the spinach with 1 tbsp of feta.  Again, another tip I use, is to cover with the lid again, to give the spinach and feta an extra “hand” and to speed up the process.  After 30 seconds to a minute I uncover and use my spatula to fold one side of the omelet half way over the other.  Press down slightly so it will stay.  And you have successfuly made your Spinach & Feta omelet! 

Now onto the next one.  With a paper towel briefly wipe down your pan, add your remaining olive oil, and repeat the process again.  Now you have a chance to practice your omelet flip again ;).  This is a fabulous meal, omelets certainly don’t have to be only for breakfast, and it can be served with breakfast sides, or with potatoes and fruit.  Extremely healthful and full of flavor.

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