cookbook club: egg recipes for spring - main dishes in spain restaurants

In today's world of factory farms and industrial foods, eggs are rarely seen as seasonal.
In nature, however, eggs are indeed seasonal and the sun is the key.
Healthy laying hens take an average of 14 hours of sunshine (
Or the equivalent of artificial light)
Before she started laying eggs
After the spring equinox, as the Earth's northern hemisphere is getting closer to the Sun, the day begins to grow longer and the hens soon begin to spawn.
That's why eggs
Universal symbol of rebirth and childbirth
It is traditionally related to Spring and its festivals, such as Easter, Passover, and the Persian new year Noroz.
So in honor of spring, I talked to the three recipe authors to get a recipe to take advantage of the humble eggs.
Famous pastry chef Regen Daley updated a classic dessert from her book Sweet kitchen, including her grapefruit tofu ice skin seed angel cake recipe.
Tom Kichin, one of Edinburgh's top restaurant chefs, offers a simple recipe for egg cooking as shown in his book from nature to plate.
TV chef Anna Olsen, in her new book, fresh, made it with her recipe, eggs of bannidik, and Peameal & tomato "cream" on onion waffles
The recipe I made myself this month is classic Spanish cuisine. tortilla.
Spanish tortillas should not be confused with Mexican tortillas, a flat bread.
Spanish tacos made in Spain are a layered dish that combines potatoes and onions with eggs.
This is a rich and simple dish that requires some skill in making.
Turning tortillas from a frying pan to a plate is an adventure, a bit messy, but the result is well worth it.
In Spain, tortillas are coveted as afternoon or evening snacks in the snack bar, where it can be eaten at room temperature and always served with a glass of wine. Ingredients (serves 8)
4 medium potatoes (About 600g)
1 large egg 1 cup of olive oil (
Not a virgin)
Wash the potatoes and slice them into slices.
The slice should not be thicker than the back edge of the standard chef knife (
About 2mm).
Put potato chips in a big bowl.
Cut the onion in half.
Cut the onion into the same thickness as the potato chips.
Join the bowl.
Sprinkle four tablespoons of olive oil on potatoes and onions.
Sprinkle 1 teaspoon of salt and 15 turns of black pepper.
Throw the potatoes and onions together with your hands, break the onions and make sure everything is oily.
Heat all remaining olive oil to medium temperature
High temperature of 10-inch, non-
Frying Pan.
When the oil starts to bubble slightly and splash out the water, slide the potatoes and onions gently into the pan. Use a heat-
A proven spatula for spreading potatoes into a uniform layer.
Reduce the heat to medium and cook for about 10 minutes.
When potato chips are cooked, move them around in the pan to prevent them from sticking together, carefully lift them in bulk with a spatula, and suck the slices above into the oil.
If they start to brown, turn off the heating a little.
The idea at this stage is not to fry them crispy, but to simmer them slowly with lightly bubbling oil.
After about 10 minutes, reduce the heat to low and cook for another five minutes.
Potatoes are very fragile at this time, so be extra careful.
Try not to break the slices.
At the same time, prepare a big spoon in the bowl.
When the potatoes are cooked, carefully slide them from the pan into the colander and be careful not to splash into the hot oil.
While the potatoes are draining, beat four eggs in a large bowl and add half a teaspoon of salt.
Beat with an egg beater until a good combination.
Carefully put the dried potatoes into a bowl of beaten eggs.
Shake the bowl a little and cover the potatoes thoroughly.
Let the potatoes soak in the eggs for 10 minutes.
Reserve edible oil.
Wash the frying pan.
After soaking the potatoes for 10 minutes, put the frying pan back on the stove with two tablespoons of cooking oil and turn the heat up.
Let the oil get hot, let it start smoking, then slide the egg and potato mixture into the pan with a spatula and scrape the bowl out.
Spread the potatoes into a uniform layer and continue cooking on high for a minute.
The heat quickly seals the underside of the tortillas and prevents them from sticking to the pan.
If any part is glued together, lift the part from the pan using a heat-proof rubber spatula.
It also helps to run the spatula around and under the edges of the tortillas to shape the tortillas and prevent them from sticking to them.
Tortillas should be completely released from the bottom of the pan.
Turn the heat down to medium temperature in a minute-
Low, keep cooking for five minutes and shake the pan regularly to prevent the tortillas from spreading out of the pan.
Now, the tricky part is here.
Remove the pot from the heat.
Make sure no one else is standing nearby.
Wear a pair of oven gloves to protect your hands and forearm from hot oil, flip the plate over to the frying pan and hold it with one hand.
Then quickly flip the frying pan and plate and turn the tortillas over to the plate.
Place plates and tortillas on the counter, wipe the frying pan with a paper towel, and scrape away eggs or potatoes that may be stuck.
Add another two tablespoons of oil to the pan to make it hot.
Carefully slide the inverted tortillas into the hot oil from the plate.
Once again, let the tortillas cook at a height for a minute, shake it, and prevent it from sticking to it with your spatula.
Reduce heat to medium-
Cook as low as before for five minutes.
Both sides of the tortillas should be dark golden.
Slide the finished tortillas onto the cutting board and pat the excess oil with a paper towel.
Let the tortillas be placed 30 minutes before serving and cut into wedges.
Regen Daley and grapefruit cordregan Daley's award-winning poppy seed angel food cake-
The award-winning recipe in Sweet Kitchen is one of the most comprehensive baking and pastry books ever published. The 700-
Page toy is divided into two parts.
The first provides a clear guide to all the ingredients and tools of the Baker and is ready to answer any questions you may have about baking.
The second one offers 150 delicious recipes.
The knowledge Daley taught us about the use of eggs in baking may not be obvious, but it seems to be born once you learn it.
Daley contacted her by phone at her home in Toronto, "When you make batter, you want butter at room temperature, because when you mix in sugar, the fat expands to the maximum, this will absorb the most air.
So you get the lightest, most fluffy mixture of butter and sugar.
If your eggs are at room temperature at the time of addition, they will mix well with the mixture and keep the airbag, but if the eggs are cold, the cold will hit the butter and make it shrink and tighten, you lose the air.
So when you make the cake batter, put the eggs in the hot water for 3 minutes and stir in and your cake will be much lighter.
"Of course, as Daley explained in 15-15, eggs also do many other things in baking
She has a page in her book devoted to these issues.
For example, Daley explained that because eggs contain a high level of milk fat, it increases the velvet texture.
To keep the baked goods fresh, they also contain moisture.
They have fermentation properties that add color and can be used as a seal and glue
Of course, they will add flavor.
Dai's poppyyseed angel food cake made with grapefruit curd shows some of the best performance eggs can bring to dessert.
Not only does it have the fermentation properties of whipped proteins, which are folded into the cake batter, but it also uses the egg yolks in those eggs with rich colors and silky grapefruit tofu.
"They are really a combination of yin and yang," Daley said of the combination of cake and condensed milk . ".
"You have this very indulgent and sexy cream frozen, and then you have this light sponge cake.
Poppyseeds adds a slightly nutty and earthy flavor. "(
Reprinted by Regen Daley's Sweet Kitchen, Copyright 2010.
Reproduced with the permission of the Canadian random home.
All rights reserved.
Photo of Rob Fiocca. )
Recently, angel food cake has become fashionable again, mainly because of its low fat content.
The thing is, the dream bright angel food cake is very delicious with a few slices of orange or a handful of berries, but there is a large piece of rich fruit curd next to it, which is definitely evil (
Fucking diet cop! ).
Whether original or simple, this is a fluffy cake with delicate and moist crumbs, enhanced by the delicate flavor and texture of poppyyseeds.
Grapefruit curd is an excellent dessert.
Cake and grapefruit curd is a natural companion for another reason: the amount of egg yolks used by the curd is the same as the number of egg yolks used by the cake!
Poppy seed Angel CakeIngredients (
Services 8 to 10)
1 cup cake powder (not self-rising)
1 cup of ultra-fine sugar 1 cup of protein (
About 10 oversized ones, or 12 to 13)
At room temperature, 2 tablespoons of warm water 1 teaspoon of tartar teaspoon cream 2 teaspoon of pure vanilla extract 3 tablespoons of poppyseeds1 formula grapefruit curd (see below)Method1.
Warm up the oven to 350 degrees Fahrenheit.
Ready for the spotless 10-
Inch tube tray with removable bottom, unlubricated and unlined.
I prefer the old one.
Old fashioned aluminum pan, not new nonstick pans.
A properly baked angel cake is removed from the aluminum pan without any problems.
Work between two parchment paper or wax paper, sift the flour together with half a cup of sugar three times and place it nearby. 2.
Very clean, grease-
Free bowl of electric or Vertical mixer with paddle attachment, or if large mixing bowl stirred by hand, stir protein with warm water until blistering.
Make sure your mixer and any scraper you will be using is also Grease-free —
Even a little bit of fat or egg yolk prevents the protein from reaching the best volume.
Add the cream of tartar and salt and stir white until a soft mountain peak is formed.
Gradually add the remaining sugar, a little at a time, and constantly stir.
When all the sugar is added, the White should be hard, smooth, and maintain a stiff peak.
Add vanilla extract. 3. The flour-
The sugar mixture must be added very gently, but as soon as possible so as not to deflate.
I find the best way to do this is to use my hand.
In this way, I can accurately feel when the flour is evenly distributed and where any block may be. (
You can also use a large rubber spatula, but I encourage you to go in right away --
It feels wonderful and decadent. )
Sprinkle one-
Put a part of the flour mixture on white and use your (clean! )
Fold the batter over yourself with your hands, make sure you reach out to the bottom of the bowl, scooping all the way to both sides and through the middle.
Add another season of flour when you can't see or feel the flour block.
Repeat it until the last part of the flour is almost mixed and then folded in poppy seeds.
The batter should still be very fluffy, light and smooth.
Scrape the batter into the pan, be careful not to smash the spatula on the bowl or on the bowl on the counter, as it may deflate some air trapped in white.
Smooth the top of the batter, then pass through the batter in the pan with a clean knife, breaking any big bubbles. 4.
Bake the cake for 40 to 45 minutes or until the wooden string inserted into the center of the cake is clean and the top of the cake is cracked and golden.
If your baking tray legs are small, turn the baking tray upside down and cool the cake directly on the counter.
If your pan has no legs, flip the pan over to the neck of the bottle through the center tube.
Some pots are too narrow to hold the neck of the bottle-
These pans can be poured into a large colander and cooled directly in the bowl of the colander.
These holes Cool the cake very well.
Cool the cake completely until the pan no longer feels warm. 5.
To unlock, run a long, thin
There are Blades outside the cake and around the center tube.
Carefully pull the tube up, bring the cake, and leave the side of the pan.
Place the knife between the cake and the bottom of the pot, and then put the cake upside down to the plate.
The day the angel food cake was made was the best as it would lose its fluffy feel and sit would become sticky but good --
The covered leftovers can be stored for several days at room temperature.
There are special angel food cake cutters in the kitchen shop, they are a great gadget if you like this cake!
Traditional knives tear delicate cakes into pieces and make a mess of every piece.
The best way to cut a cake without a dedicated cutter is to use two forks: return the fork back to the top of the cake, where you want to cut the cake.
Gently open the cake, just like you are revealing the treasure buried in the ground.
You will be perfect, highPieces of standing
With rich grapefruit condensed milk (see below)
Decorate with a few pieces of honey grapefruit peel if needed.
Sweet grapefruit Curry
The sour taste of grapefruit is perfectly captured in tofu
Smooth, bright and rich.
If you prefer the taste of egg tarts, make juice with white or yellow grapefruit.
Grapefruit in pink or ruby red produces a more mellow, slightly sweet curd with a more mild citrus flavor.
As an unusual companion to a regular scones or croissants, or as a wild accompaniment to an angel food cake. Ingredients (
About six cups)
12 large egg yolk 1 cup of ultra-fine sugar 2 teaspoon fine pink or yellow grapefruit zest cup freshly squeezed pink or yellow grapefruit juice 3 tablespoons freshly squeezed lemon juice 1 cup cold
Fill a big pot with a 2 inch of water and cook the water well. Have a fine-
Mesh screen set on media-
There are small bowls nearby.
Place the egg yolk in a separate heat-proof bowl, preferably in stainless steel, and stir well until blistering.
Add sugar and then add grapefruit peel, juice and lemon juice. 2.
Place the bowl in the pan of the simmering water, adjust the heat and keep the water barely simmering.
Cook the mixture, stir constantly with a wooden spoon until it covers the back of the spoon thickly, and use your finger to pass through the back of the spoon to leave a clean Trail, about 7 to 10 minutes
This condensed milk must be kept moving, otherwise the egg yolk is not evenly cooked, and the condensed milk will be uneven, and it is the taste of eggs, not grapefruit!
Make sure the spoon sweeps through the bottom and around of the bowl.
Once the condensed milk is thickened, pour it into the waiting filter. 3.
With a clean spoon or rubber spatula, stir the butter into a few pieces of hot condensed milk at a time, and stir evenly after each addition.
Press a piece of plastic wrap directly on the surface of the curd to prevent the skin from forming and poke a few cracks at the top with a sharp knife to let the steam escape.
Cool the tofu to slightly warm, then refrigerate to cold for at least two hours or eight hours.
This is the best service on the day of production, but may be stored
There is a lid in the fridge for up to three days.
Tom Kichin's eggs grew up in rural Scotland, started working in the kitchen at the age of 13, and worked as a washing machine at a local bar.
At the age of 18, he completed his culinary apprenticeship at the famous Gleneagles Hotel and moved to London, working for five years at chef Pierre Kaufman's Michelin restaurant --three-
Star restaurant in La Tante Claire.
From there, he crosses the strait and cooks at the famous Paris Restaurant Guy Savoy and chef Arain Dukas at the same famous Le Louis Fifteen restaurant in Monte Carlo.
By June 2006, at the age of 29, he returned to Scotland and opened his own restaurant in Edinburgh.
Later in January, he became the youngest chef ever to receive a Michelin star.
Kitchin explained the inspiration behind his restaurant over the phone in Scotland.
"When I was trained in all these wonderful restaurants, we were using Scottish produce --
Lobster, wild, grouse, Hare, venison, and even in the summer, we have red fruit here.
So our inspiration is to go back to Scotland and use the extraordinary products we have here.
"However, you don't have to live in Scotland to appreciate Kitchin's new recipe from nature to plate, in which he not only tells the story of his life --so far —
But also offers his restaurant and dozens of gorgeous recipes inspired by Scottish terroir.
One of the recipes is the cocoon egg, which details an easy way to use bain-
Mary, or take a hot bath.
"Spring always means Green to me," Kitchin said . ".
"I used broad beans in this recipe, which also means spring for me.
"If you can't find a fresh broad bean (a. k. a. fava beans)
Kitchin recommends the use of fresh sweet peas or asparagus in dishes.
This recipe is also suitable for breakfast or light dinner, says Kitchin.
"In the UK, we are very proud of the grilled lunch on Sunday," Kitchin said . ".
"You have a big Sunday barbecue with family or friends in the afternoon, and by night you may feel a little hungry again.
This recipe is something that keeps you improving, just eat something in front of the TV. "(
Tom Kitchin, copyright Tom and Michaela Kitchin 2009 excerpts from nature to plate.
Reprinted with permission from Orion Publishing Group Co. , Ltd.
All rights reserved. )
It was a great Sunday dinner.
I sometimes add smoked black line fish or smoked salmon instead of bacon. Ingredients (serves four)
100g button mushrooms100g bacon rashers3g extensive beans250g fresh spinach2 teaspoon olive oil oilsalt4 free-
Range smornay sauce 60g butter60g plain flour 1 L milk3 nutnut and pepper100g grated Mull cheddar or other sharp white cheddar cheese
Stir for two to three minutes in low heat until there is no lump.
Boil the milk with a little grated nutmeg and pour it on the cooked gravy.
Boil, heat for 10 minutes, stir gently.
During the season, stir the ground cheese through a sieve.
Prepare vegetables and bacon: Clean the mushrooms and cut them in half.
Cut the bacon into 1 cm pieces and fry it with mushrooms for three or four minutes.
Boil broad beans in boiling water for one minute.
Refresh them in a bowl of ice water and peel off the hard crust.
Wash the spinach and dry it on some paper towels.
Heat the olive oil in a medium pan, add spinach and a little salt, and cook until the spinach wither.
Assemble dishes: Preheat the oven to 180 °C/350 °F.
You need 4 non-queuing dishes.
Put some spinach in each dish and cover it with Monet sauce.
Beat an egg on it, sprinkle it with broad beans and bacon, and season it with salt and pepper.
Place the dishes in a baking jar, pour in boiling water, walk half on the side of the dish and bake for 8 to 10 minutes.
The egg yolk should still be soft.
Come directly from the oven.
The plates will be hot, so put them on the plate.
Anna Olsen said: "Anna Olsen's Benedict eggs and Peameal with scallions waffles and tomato" cream "," I'm a huge fan of Benedict eggs, her new recipe, along with Anna Olsen, freshly collected recipes for the first two seasons of her Food Network Canadian TV show.
"Tuesday morning, you won't do that when you have to go out in 10 minutes.
You are either socializing, cooking for a group, or having a good time outside.
"Of course, Benedict's eggs are traditionally placed on grilled English muffins, but Olsen developed this variant using delicious waffles as she found it too difficult to bake English muffins
She said: "You get this delicate poached egg with lovely Dutch sauce, and then you roll in the English muffin.
"If you don't have waffles, Orson would suggest replacing them with grilled egg bread.
She also replaced the Netherlands with lighter tomatoes. based sauce.
"Don't get me wrong," she said. "I like a very good Dutch music, but if it's Sunday morning, you have a sleepy're and try to make a Dutch music, it is a struggle to do it well.
The tomato "cream" sauce in the recipe does not actually have cream, just an emulsion made of washed tomatoes and vegetable oil.
She said: "It's really a pleasure, no problem with raw eggs, just like you and the Netherlands.
It can also be used as a salad dressing or instead of mayonnaise on a BLT sandwich.
"As for poaching eggs, this is a skill that only practice can acquire, although Orson does provide some tips in addition to the basic instructions in the recipe.
"A very fresh egg is the key," she said . "
"Protein when eggs are fresh-
White part
It's really tightly tied, but with the aging of the egg, it will loosen and spread too fast in the poaching liquid.
A fresh egg will make it better combined.
She also pointed out that it is important to have the correct water temperature.
"Poachers are not sim fires," she said . "
"You should see small bubbles at the bottom of the pan, but no bubbles rise to the surface of the water. "(
Extracted with permission from Fresh & Anna Olsen, published by Whitecap Books 2009.
All rights reserved.
Photo of Ryan Szulc. )
This is a special recipe for special occasions.
I made a fresh cream tomato sauce instead of the traditional Dutch cuisine, instead of the English muffins and delicious waffles whose cracks contain every bit of delicious (serves four).
Onion ingredients (
Make 8 to 10 waffles)2 cups all-
Objective flour2 Tbsp cornme2 teaspoon baking powder 1 teaspoon salt 2 Teaspoon baking soda2 egg 2 cup butter without salt 1 cup chopped scallions (green onions)
Add oil and mix with flour, corn flour, baking powder, salt and baking soda.
In a separate bowl, stir together the eggs, buttermilk and melted butter.
Add this buttermilk mixture to the flour mixture and stir until it is mixed.
Stir in the green onion.
Warm up the waffle iron and lubricate it gently.
Make waffles according to the manufacturer's instructions and make them at 250 degrees F (120°C)
Until service is ready.
Tomato "cream" ingredients (makes 2 cups)
1 pint/2 cups of ripe cherry or grape tomato cup or grape seed oil Salt and pepper method to wash the tomatoes, then put them into the jar and stir with a soaking mixer.
At the same time of blending, gradually pour into the oil.
This mixture creates milk oil that looks like a tomato mayonnaise.
Filter, season and refrigerate the sauce through a sieve until it is ready.
This recipe can be made with tomatoes in red, orange and yellow.
Mix each tomato color with the oil separately and then filter.
Poached eggs containing peamealIngredients (serves four)
8 slices of bacon, 1 tablespoon of white vinegar 8 eggs method keep bacon warm when preparing eggs.
Fill a jar with 16 cups (4 litres)
Water, add vinegar, then add under the sim.
Break the eggs into cups.
Stir the water into a "whirlpool" in which the heart shape ".
Put the eggs on one side of the center (
Water should still be moving)
Boiled outside, the egg yolk is still obviously soft (for "easy")
About 4 minutes.
You can cook two or three eggs at a time.
Remove them from the water with a slotted spoon.
To assemble this dish, put two waffles on one plate and a slice of bacon on each waffle.
Topped with poached eggs and tomato cream.
Serve immediately.