Did you know that many in Greece start the day with an Egg fried in Olive Oil? It’s true according to The Olive and The Caper. The recipe for one Greek Fried Egg in this books calls for 1/4 Cup of Olive Oil. I’ve always used a pat of Butter, but gave the Olive Oil a try. I was unsure about using the entire 1/4 Cup, but did it anyway. And the cooking instructions require the Olive Oil to be HOT to brown the Egg to a crisp around the edges. I was a little afraid of that too, but complied. And just before turning out to a bowl, you’re to spoon the hot oil over the top of the Egg. All is then transferred to a bowl to eat. The Greeks enjoy the Egg while sopping up the Olive Oil with a crusty loaf of Bread. The book says that you’ll love it — I liked it a lot. The author reports that her hair and skin never looked as clear and shiny as it did when she was living in Greece and eating hundreds of Greek Fried Eggs — That can be a good incentive to eat ’em.
For my Birthday a dear friend made this Lavender Pound Cake with Lemon Glaze. She knows I like trying unique food combinations and Lavender in Cake is good, especially this Cake. The recipe is put out by C&H Sugar and linked below — It makes two loaves or one Bundt. After a few slices, she wrapped it in wax paper and foil for me to take home. It kept so well and was a treat for breakfast all week. Now I have to make it and wrap it the same. 🙂
Recipe PDF: lavender-cake
Recipe Link: http://www.chsugar.com/recipes/recipesearch.asp
(FYI: If you use this link, you must then search the Cakes to locate the Lavender Pound Cake with Lemon Glaze recipe)
Have you ever tried Brown Sugar Baked Bacon? It’s so good! And easier than frying too. Just toss a few Bacon slices with Brown Sugar in a large baggie until well coated — Place the Bacon on a foil lined cookie sheet, then bake in the oven at 350° for about 20 minutes. Be careful, there’s a fine line between cooking the Bacon perfectly and burning it.
When made right, it tastes like Candy — When burned or cooked too long, you’ll save a lot of calories. Another tip, cook the Bacon on a slant to allow the grease to run down. I use 2 – 3 upside down metal ramekins to prop up one side while baking. It works well.
Related Link: http://www.ehow.com/how_2074497_bake-brown-sugar-bacon.html
Nibbles of Tidbits will be entering a few items in the Culinary Arts Competition this year at the Orange County Fair — It’s July 10th – August 9th. We’ll be submitting a Pie, a Bundt Cake, Gourmet Nut Clusters and a Scone. Until then, we’re working on the best Scone to enter. Once decided, we’ll post the recipe here. The Scones above include variations of Lemon Zest & Juice, Orange Zest & Juice, Dried Montmorency Cherries, Pomegranate Juice, Cream and Powdered Sugar.
Related Links:
http://www.ocfair.com/2009/
http://en.wikipedia.org/wiki/Scone_(bread)
One of the magazines I currently subscribe to is Orange Coast and in this month’s issue is this amazing recipe. It’s Baked Eggs in Ham Cups with Mushrooms and Shallots by Chef Jamie Gwen. I fell in love with the photo, and the recipe is fairly easy so I had to make it.
The taste and homemade presentation happily lived up to my initial reaction to the magazine photo (below left). This recipe is so delicious and impressive looking. A yummy sautéed Mushroom mixture is layered over the Ham and under the Egg, as you can see before it’s baked (below middle).
The photo and recipe in Orange Coast Magazine (April 2009) are found within a Special Advertising Section by South Coast Plaza, 13-15.
These Baked Eggs in Ham Cups are definitely worth making, especially for company. They’ll definitely be a part of my Brunch repertoire in the future — They’re too FAB!
Chef Jamie Gwen INFO: http://www.chefjamie.com/
Orange Coast Magazine: http://www.orangecoastmagazine.com/
Note: Leave comment HERE if larger recipe print is needed.
What’s the exact difference between a Cupcake and a Muffin? I pondered that question one night, then made these from a Cake Mix. I didn’t use Cupcake Foils, over-poured the mix, and topped each with a Cinnamon and Sugar Crumble. Are they Muffins now? Or does the Cake Mix need more Baking Powder and/or Flour or other? I’m not sure — And I’ve since learned there’s a lot of thought on it (below). Regardless, these were good whatever they were, and their preparation is yet another way to use a Cake Mix.
What’s the difference between a Muffin and a Cupcake? ANSWERS:
http://chowhound.chow.com/topics/337338
http://www.cupcakeproject.com/2007/05/cupcake-vs-muffin-update.html
http://curiousfoodie.wordpress.com/2008/02/20/muffins-cupcakes-why-they-are-different/
http://nosheteria.com/2005/03/its-muffin-no-its-cupcake.html
Introducing Quaker “True Delights” — They’re new Chewy Granola Bars distributed by The Quaker Oats Company. I was recently given the opportunity to try them before they hit the market in January 2009. I received two of each flavor. True Delights are made with real Fruit, whole Nuts, Dark Chocolate, and of course Quaker Oats and more.
The specific flavors are Honey Roasted Cashew Mixed Berry, Toasted Coconut Banana Macadamia Nut, and Dark Chocolate Raspberry Almond, respectfully pictured above from top to bottom. Quaker Oats did an excellent job selecting the various Fruit and Nut combinations.
My favorite is the Coconut Banana Macadamia Nut. I ate both before anyone else had the opportunity to try them. I’ll be purchasing a box in the future. And I took the rest to the office where two others fell in love with the Honey Roasted Cashew Mixed Berry. Overall, we were impressed with all three. Thanks Quaker and Foodbuzz for the fabulous preview. You both did good.
Related Links:
http://www.quakeroats.com/products.aspx
http://www.foodbuzz.com/search?feature=features&search_str=quaker+oats&commit.x=17&commit.y=11
I’ll never forget that “Pound Cake” is the title of a Van Halen song. My friends and I were once running late to a Van Halen concert at the Pacific Amphitheater, as Pound Cake was just starting to play. I can’t write what my friend said as we were running in, but I’ll never forget it. I like the song and the Cake.
Here I made the easy Betty Crocker Pound Cake Mix we’ve all seen in the grocery store for years. It’s good and simple, but I like to doctor them up differently each time. The mix makes two small loaves. This time I added Cinnamon to one and Lemon Zest to the other. I swirled both into the batter, then topped with leftover Streusel — I had made too much for a pie, so it came in handy here. Both turned out yummy and are great to have on hand for guests. Rock on. 🙂
Related Links:
http://www.bettycrocker.com/
http://www.ineedtext.com/FoodBlog/?p=153
http://www.youtube.com/watch?v=0IWZcf2_aPY
It’s half a homemade Waffle with Boysenberry Syrup and fresh cut Strawberries made by ‘Kids in the Kitchen’ while visiting Lake Arrowhead. It was a colorful breakfast, but sadly the forest outside is badly burned. 🙁
Almost one year ago, a family cabin in Lake Arrowhead, California almost burned down. If you recall, it was reported on the news in late October 2007 — There was a big fire in Lake Arrowhead and surrounding parts of the mountain. One fire burned all the way up to the back of my Sister’s cabin.
We had heard that most cabins on our street (Brentwood) were on fire, then finally learned that ours was one of the few still standing. We were/are so thankful and convinced that ours was spared partly due to a fire access road directly behind it.
Before the fire we all stared out the big cabin window and colored a picture of the forest. We recently found those pictures and feel very sad for the trees. Our crayon colors are now gray and black, whereas they were several shades of green and brown. Our Waffles tried to cheer things up.
We THANK ALL the Firefighters who helped save our cabin and others. Sadly most of the trees in our area are burned, but many others are okay, and several cabins are being rebuilt.
Related Links:
http://abclocal.go.com/kabc/story?section=news/local&id=5720289
http://www.knbc.com/news/14397191/detail.html
http://calfire.blogspot.com/2007/10/lake-arrowhead-fire-updates.html
For this Breakfast Sandwich I used a small French Roll, shaved Deli Ham, an Egg and a slice of American Cheese. I cooked the Bread and Egg in a little Butter — The step by step process is pictured below.
It’s as easy as one, two, three, four and hardly takes any time. Breakfast Sandwiches can be made with what’s on hand, a Muffin, Toast, Bacon, Sausage, Cheddar, or whatever. This is what I had and it’s a good combination — A top of the morning meal.
Related Links:
http://en.wikipedia.org/wiki/Breakfast_sandwich
http://www.cdkitchen.com/recipes/cat/1678/
http://www.everylastrecipe.com/rdir-id-3606.asp
To me, Deviled Eggs are a perfect combination of Mayonnaise, Yellow Mustard, Apple Cider Vinegar and S & P. This is the first time I’ve piped in the filling using a pastry bag. I could use a little more practice. Some turned out good and others needed to be fixed — Once you lose that swirl you can’t get it back, but they all tasted the same. Deviled Eggs are a good pre lunch or dinner snack to have on hand. I’ve even had them for breakfast. Why not?
Related Links:
http://www.deviledeggs.com/
http://deviledegg.org/index.html
http://en.wikipedia.org/wiki/Deviled_egg
Have you seen Soy Chorizo? Do you like Chorizo? I love Chorizo, but made the mistake of reading its ingredients one day. And one I can’t get out of my head is salivary glands. After reading that I didn’t eat Chorizo for several years. I’ve since loosened up and will eat it in a restaurant — I just try not to think about it. 🙂
At home I use Soy Chorizo. It’s almost as good as the real stuff, but the peace of mind makes it terrific. I’m not grossed out making it and the Chorizo flavor is there. I bought this one from Trader Joe’s and Mother’s Market has it too.
Here I made Chorizo and Eggs. I removed the Soy from the casings (plastic) and fried it in a skillet. It cooks differently than regular Chorizo, since no fat (oil) comes out. It’s almost hard to tell when it’s done because it doesn’t get much darker. I cooked it for about 10 minutes then added the Eggs and cooked until done. I served all in warmed Flat Bread with Sour Cream. It’s good stuff.
Related Links:
http://www.traderjoes.com/
http://www.ineedtext.com/FoodBlog/?p=839
http://www.mothersmarket.com/retailer/store_templates/shell_id_1.asp?storeID=EMAF4UHXAMV58MQM1LG58N4W74AAFP7A
My Nieces made this for breakfast today and sent it to me in an e-mail. It’s a Strawberry and Banana filled Crepe with Chocolate Sauce. It looks great — I wish I got to eat it. Thanks!
There are certain things we eat that MUST be accompanied by a Glass of Milk. For me, it’s Chocolate, most sweets, a homemade dinner or lunch, and breakfast. Does anything satisfy or compliment certain foods better? I know Red Wine does too, especially after a hard day, but we’re talking about Milk now. Sometimes “Got milk?” does make a lot of sense.
I don’t know all the ins and outs about Milk — Some say aspects are good and others say differently. I know I wouldn’t want to give it up. I often crave a very cold glass of it.
On a side NOTE: I once won a contest using it in a recipe. The contest was sponsored by Milk, thus I’m sporting a Milk Mustache in a print AD. My recipe and mug were published in Gourmet and Bon Appétit Magazines a few years back. See the link below for the print copy and recipe.
Related Link:
http://www.ineedtext.com/Gourmet%20Magazine.pdf
More information regarding Milk itself:
http://en.wikipedia.org/wiki/Milk
http://www.whymilk.com/
http://www.gotmilk.com/
http://www.moomilk.com/tour.htm
http://www.nutritionexplorations.org/
Did you know that many in Greece start the day with an Egg fried in Olive Oil? It’s true according to The Olive and The Caper. The recipe for one Greek Fried Egg in this books calls for 1/4 Cup of Olive Oil. I’ve always used a pat of Butter, but gave the Olive Oil a try. I was unsure about using the entire 1/4 Cup, but did it anyway. And the cooking instructions require the Olive Oil to be HOT to brown the Egg to a crisp around the edges. I was a little afraid of that too, but complied. And just before turning out to a bowl, you’re to spoon the hot oil over the top of the Egg. All is then transferred to a bowl to eat. The Greeks enjoy the Egg while sopping up the Olive Oil with a crusty loaf of Bread. The book says that you’ll love it — I liked it a lot. The author reports that her hair and skin never looked as clear and shiny as it did when she was living in Greece and eating hundreds of Greek Fried Eggs — That can be a good incentive to eat ’em.
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