A Basic Quiche Recipe Can Save The Day

Sometimes, in my cooking and looking for unique food ideas, I forget about the classics. Quiche is one of those classics. Knowing how to make a great quiche means you have a Go-To recipe for a great all-in-one breakfast, Lunch, Snack or Light Dinner.

This week I'm spending time out of town, in a rented condo with my sister-in-law while she heals and recovers from surgery. My mother-in-law has been here for a few days already, taking care of her daughter and cooking all the meals. The surgery went great, we're all feeling positive and honestly a little time to sit, chat and laugh with some of the people we love in life is a good thing. Cooking when you're away from home is a challenge, though. It's not your kitchen, you try not to spend too much money or buy things you can't use completely, and learning new equipment can be frustrating.

When I arrived, after a tiring day of winter airplane travel, I was so hungry. This plate of savory custard pie with chucks of honey ham, sauteed onions and cheese, warmed up til the home-made pastry returned to a flaky melt-in-your-mouth finish was exactly what I needed. Outside the windows of the upstairs condo were dripping in windy cold rain while I sat in warmth, savoring every fork of this thick french style quiche and catching up with stories of the past few days.
My mother-in-law had not planned this meal. She said she opened the refrigerator, thought how much she didn't want to go out in the rain for lunch and tried to come up with something that used whatever she already had there. Knowing the basics for making a good quiche were so handy.

I didn't plan on writing a post while I was here, but I thought this was worth sharing. There are a few everyday recipe basics that can really pay off; Quiche is one of them.

Recipe: Basic Quiche-

8 ounces Egg (4 eggs)
16 ounces Heavy Cream or Half-and-Half
8 ounces cheese
4 ounces ham, bacon, or vegetables (chopped)
1/2 onion chopped (raw or sauteed)
Pinch of ground red pepper or paprika
salt/pepper to taste
Pre-Baked 8-9 inch Pie Shell

1) In a bowl, beat the eggs and cream together. Add the seasonings (red pepper, salt, pepper)
2) In a pre-baked pie shell, spread the cheese, onions and chopped meat or vegetables.
3) Pour over the egg/cream mixture and bake in a 325F oven for about 45-50 minutes just til the eggs are set.

Let the Quiche set for a few minutes, then slice and serve warm, or chill for later to serve cold, room temperature or reheated.

Wishing you good food, good family times and good news.

Christmas Brunch - and Happy Holidays

A VERY MERRY CHRISTMAS

from ShowFood Chef and Family~

As I look around the room, late afternoon on this Christmas Day, I am feeling so emotional. After a morning of laughs with my visiting in-laws, tons of presents, chasing the dogs to get the stockings back and feeling my daughter's baby move in her "pregger" tummy, I can't help but whisper a quiet "Thank You."

In the midst of our food-induced drowsiness, everyone of us are taking an electronic break. My husband is watching a short-film on television, one son is watching a movie on his new ipad, my mother-in-law is playing a word game on her iphone, my father-in-law is reading a book on his kindle, my other son is creating music with his new software, my daugher and her husband are on Skype talking to my mother on the other side of the United States. It's an amazing time to be alive. The world feels both giant and tiny at the same time. We're all in the same room chatting with each other, but also connected to the whole planet.

In a few minutes I'll be starting our Holiday Dinner that will include Ham, Toasted Couscous w/Corn & Tomatoes, Carrot and Zucchini Ribbon Salad, Roasted Potatoes w/ Escarole, and Celeriac Slaw. Later we'll go bowling together - yeah, you heard right - it's a family tradition.

Late tonight we'll end with another family tradition called "Dirty Bingo". It sounds like quite a few families have a version of this game. It involves rolling dice, trying to score doubles, choosing a wrapped secret gift from a pile of them, then trying to "take" presents from each other based on how the dice play out.

Every year when we play this together it dissolves into so much laughter you can hardly breathe.

Earlier today, our brunch included these easy to make and gobble down "Eggs & Bacon In The Round". I'm sharing the recipe/process with you in case you'd find them fun and tasty, too.

RECIPE: Eggs & Bacon In The Round

For Each serving, you'll need 1 egg, 1 piece of bacon, 1 piece of toast and a bit of butter.

1) Toast slices of bread with just a bit of butter spread on them. Then cut a round out of each toast (the size of your muffin tins.)

2) Place the rounds in each muffin hole, wrap a piece of bacon around each round.

3) Break an egg onto each round and inside the bacon wrap.

4) Bake in a 350F pre-heated oven for about 15 minutes or until eggs are set.

*Garnish with parsley or chives, or a drizzle of good Olive Oil. I hope this posting finds you with people that you love, wonderful memories of people from your life, and the hope for a wonderful year in the making.

Salmon, Tomato and Feta Pie with Potato Crust

I love fixing brunch. Maybe it's because if we're having brunch I probably had the chance to sleep in (and it was too embarrassing to call it breakfast.) This "Salmon, Tomato and Feta Pie with Potato Crust" makes it easy to whip up brunch, because you can do most of the work ahead of time, even the night before.

Salmon, Tomato and Feta Pie with Potato Crust

I'm thinking this is a great idea for Father's Day this weekend. I can make everything on Saturday. Then while my deserving husband lounges in his pajamas and sets up the television, radio and computer for his full media coverage of a White Sox game (it's a sight you'd have to see to believe), I can casually throw together this full flavored dish in a few minutes. I'll employ the kids to set the table and toast some bread, throw together a salad and I'll be out of the kitchen so fast my coffee will still be hot.

I've served this before at a Luncheon and my favorite thing is how I can serve an elegant looking and tasting dish without missing out on the fun at the table. It's also an easy crowd pleaser or can be served in small sizes as a starter. Oh, I could go on and on, but you can probably think of some good ideas for this too, right? RECIPE: Salmon, Tomato & Feta Pie with Potato Crust

4 eggs
1/2 cup Milk
1 tsp Dill Weed
1/2 tsp Celery Salt
pinch Red Pepper Flakes
1 Tomato (chopped)
2 cups Caramelized Potatoes and Onions (recipe below)
1 Seared Salmon Fillet (recipe below)
6-8 oz. Crumbled Feta Cheese
salt/pepper

1) In a bowl, whisk the egg, milk, dill weed, celery salt & red pepper flakes together. Then add the chopped tomato.2) Butter or oil the bottom of a Medium (about 6x9") baking dish, then fill the bottom with cooked potatoes & onions. Press slightly to seal the bottom.3) Flake the seared salmon fillet and sprinkle it evenly over the potatoes. Then pour in the egg mixture. Lastly, sprinkle over the Feta Cheese and salt/pepper to taste.4) Place in a preheated 375F oven for about 25 minutes, or until set as you like it. This can be served warm or chilled.


RECIPE: Caramelized Potatoes and Onions

2 Potatoes (peeled and sliced thin)
1/2 Onion (sliced thin)
salt/pepper
2 Tbls. butter (plus more as needed)
2 Tbls. Olive Oil (plus more as needed)

1) In a skillet on low/med heat, cook the onions (seasoned with salt & pepper) in the butter and oil until they are slightly caramel colored (about 10-15 minutes).

2) Add the potatoes and increase the heat to Med/High. Cook, flipping the potatoes over, until they are tender (about 15 minutes.) Cool and hold til needed or eat and enjoy.

RECIPE: Skillet Seared Salmon Fillet

1 Fresh Boneless Salmon Fillet
1 Tbls. Butter
2 Tbls. Olive Oil
Salt/Pepper

1) Season the fillet on both sides.
2) Heat a skillet with the butter and olive oil over Med/High heat until the fats are hot.
3) Place the salmon, skin side down, into the hot skillet and let sear on one side for about 3-5 minutes. Turn over and sear the other side for about 2-3 minutes.
4) Reduce the heat to Low/Med and continue to cook the Salmon til done (about 2-3 more minutes.) Cool and hold in Refrigerator for a few hours or overnight to use in another dish, or eat and enjoy.

Stand Up Eggs w/ Smoked Salmon Mousse & Poppy Seed Rim - Daring Cooks 4/11

Is there anything better than food that comes in it's own edible container? There are no dishes to clean-up, no trash to add to the earth, nothing to put away for the next time.

Stand Up Eggs

w/ Smoked Salmon Mousse & Poppy Seed Rims

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers!

Does anyone enjoy washing dishes? I can't imagine it. Some times I enjoy the moments to myself, the feeling of wrapping up and finishing a food event. But, the literal washing the dishes is one of my least favorite chores.

When I was a kid, my single mom who worked all day and then took care of my brother and I, could have really used me having a better attitude about doing dishes. Instead, I would plead and negotiate to do ANYTHING (mop floors, take out trash, beat the rugs...), anything except the dishes. I had my reasons. To save water my Mom would wash the dishes in a giant plastic tub in the sink and sometimes I couldn't tell what was floating around in that tub of water. Then, my hand would hit something (maybe wet bread) and I'd turn into a completely grossed-out already moody pre-teen distraught with disgust. Oh, the drama.

In my fresh catering jobs, clients love to have the "food in food" items because it means less clean-up cost and neater service. I, obviously, enjoy developing "food in food" because when I take a look at my recipes there are quite a few to choose from:

Prosciutto cups with goat cheese and figs

Beer Cheddar Soup in Mini Boule

Cucumber Cups with melon

Meat Pies

Vol au Vents with various fillings

Apple Bowl w/ Curry Soup

Eggs w/ Ricotta in Sweet Potato Petals

Napa Cabbage Bowl of Black Rice

and now - the classic Southern idea of stuffed boiled eggs, but with a sophisticated take using Smoked Salmon Mousse, Poppy Seed rims and standing them up tall.

These have a little prep time to them, but for a party of just a few it makes a nice showing and you make up for the loss time with less clean-up. Everybody say Yay!
Also check out these appetizers: “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”


RECIPE: Stand Up Eggs with Smoke Salmon Mousse and Poppy Seed Rims

6-8 Eggs Soft boiled (peeled, tops cut off and yolks removed - a little sliver off the bottom helps them to stand)
4 oz Smoked Salmon (Tea Smoked Salmon or Lox)
4 oz. Cream Cheese (room temp)
2 Tbls. Heavy Cream
1 Tbls. Dried Dill
1/4 tsp Paprika
salt/pepper to taste

1) Hold the eggs chilled while making the mousse.
2) In a small food processor add the salmon chopped, cream cheese, heavy cream, dill, paprika and salt/pepper. Blend all ingredients to a smooth, thick consistency. Add more cream if too thick.
3) Pipe the mousse into the eggs through a pastry bag with a star attachment. Garnish with fresh dill or a sliver of smoked salmon.

Frittata Ribbon Salad with Honey Bacon Vinaigrette - Breakfast for Lunch

Sometimes the best breakfast happens at lunch. I've never been a 9to5 person, never been an early morning person, always been a "stay up much too late for my own good" person. The smell of bacon crisping and the buttery taste of eggs can make my head dance any hour of the day.

Frittata Ribbon Salad

w/ Honey Bacon Vinaigrette This Frittata Ribbon Salad is very simple to make and contains all the flavors of breakfast with the lightness of a lunch-time salad.

If salad is not your "thang", this faux-fettucini (which is naturally gluten free, by the way) can be tossed in your favorite sauce, sprinkled with cheese and slurped down like an Italian pasta del giorno.
This month my gaggle of virtual lunch buddies (we call ourselves #LetsLunch on twitter) decided to have breakfast for lunch - luvvvvvvv it. The whole "Lets Lunch" bunch started almost 2 years ago when a few bloggers (including Cheryl from TigerInTheKitchen and Ellise from CowGirlChef) who lived across the planet from each other in the real world decided to invite a few of us to have lunch with them in the virtual world.
Now, almost every month, we pick a theme and post a lunch item on the same day in a global lunch date with each other while sharing inventive and multi-cultural recipes with our readers. You are welcome to join us by trying our recipes, reading our posts and also simply posting your own idea too. Contact me, or go to twitter today and look for the hashtag #letslunch and let us know you're interested. It's just that simple. I served this recipe at room temp. with warm grilled asparagus and warm honey bacon vinaigrette that gave the arugula just enough wilt to make it sweet. I also served it chilled, with a tomato salsa vinaigrette at room temperature for good drizzle and a vegetarian spin; it was light and crispy with a nice crunch to the minced carrots and the grilled asparagus.Who said breakfast has to be in the mornings --- or that mornings have to be in the mornings, right? You'll find my recipe below and also check in here for these other talented food bloggers with creative ideas for Breakfast at Lunch:

Caitlin Shetterly - Crispy Okra Coins with Fried Egg and Biscuits

A Tiger In The Kitchen - Austin Style Breakfast Tacos

Free Range Cookies - Cinnamon Roll French Toast Sticks

Hot Curries & Cold Beer - Sweet Potato and 2-Pepper Hash with Fried Egg and Avocado

Chez Us - Vanilla Yogurt Pancakes

RECIPE: Frittata Ribbon Salad with Honey Bacon Vinaigrette
(serves 4 small plates)

4 eggs
2 oz heavy cream
1/4 cup grated carrot
2 Tbls. minced shallot
1 tsp. minced jalapeno

1) In a bowl, whisk all ingredients until loose and lemony (for about 2 minutes).

2) Drizzle a small amount of olive oil into a well-heated flat skillet or crepe pan. Then, pour in a small amount of the egg mixture, lift, tilt and swirl the pan so that the bottom of the pan is equally covered and the egg mixture is setting. Return the pan to the heat.

3) When the sides look firm and the middle is not runny (probably only a couple moments), lift the crepe up carefully with a spatula and flip it over to briefly cook the other side.

4) When both sides are set, slide the crepe out of the pan onto a towel to cool. Pour more mixture in, just to cover the bottom and repeat process.

5) Allow the crepes to cool, then stack and roll up together. Using a long knife, cut the crepe into skinny ribbons that resemble pasta when unfurled. Set aside for topping your salad or tossing in sauce.

Honey Bacon Vinaigrette:
3 slices of bacon (cut into 1 inch pieces)
1/4 shallot minced
1 tsp. Stone Ground mustard
2 Tbls. Honey
4 Tbls. Balsamic Vinegar
pinch of salt
6 Tbls. (plus more as needed) Olive Oil
1 Tbl. fresh cracked pepper

1) In a skillet, cook the bacon pieces on Med. heat until crispy. Carefully pour the bacon fat through a strainer and save.

2) In a large bowl or jar add the minced shallot, mustard, honey, balsamic vinegar, pinch of salt and 2 Tbls. of the bacon fat. Using an immersion blender or strong whisk, beat the ingredients til well incorporated.

3) Add the olive oil and pepper and whisk again until thick and emulsified into a nice vinaigrette. Taste and season as needed.

TO ASSEMBLE: Rub fresh arugula leaves or mixed greens with a bit of the vinaigrette and place on a plate. Top with Frittata ribbons and drizzle more vinaigrette. Garnish with crispy bacon pieces. A couple grilled asparagus are a nice addition, as well as a slice of tomato.

ENJOY, and hope you'll join us for Lets Lunch next time. Thanks for stopping by here :D

Dandelion Bread Pudding with Sundried Tomatoes and Gruyere Cheese

Dandelions are my all time favorite plant - little miracles that are often misunderstood. Every part of the dandelion can be used for good:

1) The flowers can be fried, jellied, used for wine and salads.
2) The stems can be used for medicines, teas, coffees and juice.
3) The roots are used for teas and coffees, medicinal rubs and tonics.
4) The blossoms are used for decor, salads, and side dishes.

5) The leaves have more Vitamin C than lettuce, and more iron than spinach and can be boiled, steamed or eaten in a salad raw.

Dandelion Bread Pudding
with
Sundried Tomatoes and Gruyere Cheese

Dandelion (from the word Dente Lion) means tooth of the Lion; named because of the jagged shape of its leaves.This is a plant that is independent and can grow with only the tiniest bit of light and space, even under rocks, and it can send it's seeds on the wind more than 5 miles away to carry on with life.
Centuries ago, folks pulled grass out of their property lands so that dandelions could grow. Now, people spend millions of dollars on poisonous pesticides to remove dandelions and have more uniform lawns, only to go to grocery stores and purchase "exotic" salads that contain organic dandelion greens. The "universe", surely, must have a sense of humor.

For a couple years, I've been holding "Dandelion Salons" in my home. It's a throw-back to the French Salons of hundreds of years ago when invited guests would gather to talk about art, politics, and ideas while eating and drinking (and eating and drinking) for hours. It has been a natural merging of my artistic careers with my culinary career and a built in group of "guinea pigs" for my recipe developing (shhhh.) The dandelion became my icon for the salon because of it's natural metaphor for encouraging ART and the strength it has to seek the light against all odds, even those that would vote/fight/teach or organize to suppress it.In the past, we've had script readings, interactive art therapy, singers and song writers, poetry, non-fiction personal journal readings, favorite passages, and film shorts shared along with a table full of food and drinks. The consistent food item is always something with...Dandelions!
The most recent Dandelion Salon was a reading of a television script written by Victor Rivers . A group of actors and guests read the script so Victor could get a feel for needed rewrites, what worked and what didn't. Victor and his wife, Mim Rivas, are both writers and understand how important it can be to hear your work out loud, outside of your head, before attempting another rewrite. Victor is also the National Spokesperson for the National Network to End Domestic Violence. His life story is very moving and told in his Memoir, A Private Family Matter .Some of the other Dandelion recipes have included: Dandelion Pasta w/Limoncello Sauce, Dandelion Salad w/Roasted Beets and Walnut Vinaigrette, and Toasted Oat Scones w/Dandelion Jelly, and of course, Dandelion Wine. This most recent Salon was a little earlier in the day and I wanted to develop a recipe for this week's Let's Lunch group (a global wide gathering of food bloggers that have virtual lunch together every month through our food blogs.) This month we are celebrating Spring and Small Bites. That's how this savory Dandelion Bread Pudding w/ Sundried Tomato and Gruyere came into my life.

RECIPE: Dandelion Bread Pudding w/Sundried Tomato and Gruyere Cheese

1 Bunch Dandelion Greens (washed, dried and chopped)
1 Onion (chopped small)
2 garlic cloves (minced)
1/4 cup Sundried Tomatoes (chopped if large)
1 Tsp. Dried Red Pepper Flakes
2 eggs
1 1/4 cup Heavy Cream
1 cup Gruyere Cheese (grated or chopped fine)
3 cups Day-Old Bread (cubed) [if using fresh, cube and toast]
salt/pepper

1) In a large skillet, heat a drizzle of olive oil and add the onions, garlic, red pepper flakes, and sundried tomatoes - cook on Med. until soft (about 5-8 mins).

2) Add the Dandelion greens, salt and pepper, stir and heat until wilted. Then hold to the side off the heat.

3) In a large bowl, whisk together the eggs, cream and shredded cheese, then add the bread cubes to soak.

4) Add the Dandelion mixture into the bowl with the cream and bread, fold to incorporate.

5) Pour the contents into a 13x9inch baking dish, and bake in a preheated oven on 350F for about 45 mins - 1 hour or until set. Allow some of the bread cubes to stick out the top for a crunchy, crispy topping. **Optionally, sprinkle more cheese on top for a golden cheesy topping**To serve: Cut into squares, or use biscuit cutters for making small plate servings.

For MORE Spring Small Plate ideas and recipes, check out these talented Let's Lunch Bloggers:

Chery's Popiah- Singaporean Spring Rolls at A Tiger In The Kitchen

Ellise‘s Bite-Size Black Pepper-Strawberry Scones at Cowgirl Chef

Emma‘s Radish Phyllo Cups at Dreaming of Pots and Pans

Karen‘s Sushi (with a video demonstration!) at Geofooding

Linda‘s Breakfast Cookies at Free Range Cookies

Here's more about Victor Rivers and NNEDV:

Victor Rivers National Spokesperson for the National Network to End Domestic Violence

When Victor speaks about the issue of domestic violence, he tells the heartbreaking story of a twelve year old boy who went to his local police department seeking help. There the boy disrobed for the officers and showed them the cuts, bruises, welts and burns that covered his body, telling how his father had been doing this to him, his siblings and even worse to his mother. Though the officers were horrified to hear about incidents of domestic violence that were on the level of torture, they told the boy there was little they could do. It was, they said, a private family matter. The year was 1967 and the boy was Victor himself.

Poaching Perfection - Daring Cooks 12/10

Poached Egg on Grilled Romaine w/ Bacon Vinaigrette

Have you ever poached an egg? I mean poached without a "this will make it look like a poached egg" device? It's much simpler than you think. I warn you; once you do one, it's hard to stop playing with dropping the raw eggs into hot water and watching them become a balloon of golden comfort food.
Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Now, for the grilling - it was done inside the house, in my fav pan: a La Creuset grill pan. No, as much as I'd love to be given a free La Creuset...anything, they did not sponsor this "rave". I just wanted to pass along the pan power. :D I'm sure there are other grill pans that also work well. Basically you just want the pan to be heavy (cast iron) and durable (cast iron) and have the raised grill stripes.

To those of you who may be thinking, "Why would I cook lettuce, why would I purposely make my lettuce soggy?" I offer that grilling greens gives them a nice smokey flavor and they're on the heat just long enough to wilt and create a wonderful mixture of saute and crisp. This is a classic French Bistro Salad, often served with varied greens.
Then, there's the Bacon Vinaigrette - 'nuff said, am I right? There is no wrong time for bacon and eggs. The combo in this dish gives you the balance of buttery eggs that burst into their own sauce, on top of smokey greens with the tangy/sweet/savory bite of bacon and vinaigrette. Top this with a shaved shard of true Parmigiano Reggiano cheese that kicks up a natural salty zing and you have a full meal on a luncheon size plate.

RECIPE: Poached Eggs on Grilled Romaine with Bacon Vinaigrette-

Poaching the Egg-

1) Bring a deep sided sauce or saute pan filled 3/4 with water to a low simmer (not boiling)
2) Add 1 Tbls. vinegar to the water (it helps with keeping the egg together as it cooks).
3) Crack open the egg and drop the raw egg into the water gently (or put the egg into a cup first so you can control the gentle drop).
4) Cook the egg (s) for 3-4 minutes until the whites are set, but the yellow is definitely runny.
5) Remove with a slotted spoon and keep in cold water until ready to reheat and serve.

Bacon Vinaigrette:

3 pieces of bacon
1/2 shallot (minced)
2 Tbls Champagne Vinegar (or white balsamic, or other flavor)
1/2 tsp. Dijon mustard
1/4 cup Olive Oil
1 Tbls Bacon fat (from cooking the bacon)
pepper to taste


1) Fry 3 pieces of bacon in a pan til crisp. Remove the bacon and all but 1 Tbls. of the rendered grease. Chop the bacon into small bits and hold.
2) In a bowl, whisk together well the 1 Tbls. left over bacon fat, shallots, vinegar, mustard, and pepper.
3) Drizzle the Olive oil, whisking constantly until the vinaigrette is emulsified (or holds together and thickened) Set aside for serving.

Grilled Romaine:

1) Wash and dry completely several stalks of Romaine Lettuce.
2) Spray (or wipe) the grilling pan with olive oil and heat on Med/High until hot.
3) Lay the Romaine lettuce leaves out as flat as possible and allow grill marks to show, then remove to a platter for serving as soon as possible.

SERVING:

Reheat the poached eggs by placing them in a bowl of very hot water for just a couple minutes
Lay out the Grilled Romaine, top with a poached egg.
Drizzle the Bacon Vinaigrette over the egg, and sprinkle with the cooked bacon.
Garnish with a thinly shaved piece of Parmigiano Reggiano cheese.

Here are a few tips from the Daring Cooks this month:

 Make sure to use the freshest eggs possible. Farm-fresh eggs will make for the best poached eggs. Old eggs will have a harder time with the whites spreading out all over the place when you place the egg in the water.
 Adding a bit of vinegar or acidic agent to your water will help stabilize the eggs and cook the whites faster, and keeping your water just below boiling point (about 190F) will help keep the fragile eggs from all the boiling bubble action rupturing the eggs. Also make sure to salt your poaching water well.
 The other main key to success is to crack your egg into a small bowl first, taking care not to break the yolk. Then it becomes easy to gently slide the entire egg into the water for the poaching process. Some people will also suggest swirling the poaching liquid into a bit of a vortex before sliding the egg in, in order to help keep the egg whites together. I’ve found it works fine whether or not you do this step.
 A poached egg is done when the whites are fully cooked and the yolk has just started to solidify but is still runny when you cut it open – usually three minutes. It’s ok to go a little longer though depending on your desired firmness. I like mine so the edges of yolks are cooking but the inside is still runny, so I usually let them go 30s longer.
 You can poach eggs ahead of time (about a day). Just immerse them in ice water after poaching, and then keep them in a bowl of water in the fridge. When you are ready to use them, place them in hot (not boiling) water until they are warmed through.

Enjoy and for another easy recipe on Poaching Fish from ShowFoodChef - click HERE.

Make Your Own Cheese (plus 3 recipes) - Simple Saturday

Just in case you haven't heard; making your own Ricotta Cheese is silly simple. I'm serious. It takes three ingredients, minimal skill and a few hours of just waiting.

RICOTTA CHEESE, plus...

Recipe: Ricotta Cheese
4 cups whole milk
1/2 cup heavy cream
1/4 tsp. salt
2 Tbls. Lime juice (or vinegar)

In a saucepan, heat the milk, cream and salt to a full out rolling boil while stirring. After the milk mixture is boiling, pour in the lime juice, reduce the heat and continue to gently stir while the dairy curdles and the whey separates. You'll see clumps forming.

Turn off the heat and let the curdles continue undisturbed for 10 minutes. While waiting, place a cheesecloth in a strainer, then over a bowl. Pour the curdled milk into the cheesecloth covered strainer and let the liquid drain through for one hour.
Then, refrigerate overnight. The next day, remove and put the Ricotta Cheese in a covered container in the refrigerator.

Ok, so you've made your own Ricotta Cheese, now what?

Here are a few ways to use this gorgeous, subtle, creamy Italian cheese.
1) Stir in a few blueberries, or other berries. Top with a few spoons of granola or chopped nuts and drizzle honey or maple syrup over the whole delicious cup o' goodness.
2) Mix 1 cup of Ricotta Cheese with a Tablespoon of parmesan cheese, chopped shallots, sliced garlic, and chopped parsley (or oregano, thyme or dill), a squeeze of lemon juice, 1/2 cup milk and 2 beaten eggs. Then stir in 1/2 cup chopped mushrooms. Pour into a buttered pie dish and bake on 350F for about 45minutes to an hour. Slice to serve.
3) Toast slices of french bread, spread Ricotta cheese on each slice and top with caramelized onions, or diced black olives or chopped tomatoes. Top with a few capers. Drizzle with good olive oil. Serve for an appetizer.