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Chopped Sirloin on Toast with a Fried Egg and Green Peppercorn Sauce

Chopped Sirloin on Toast with a Fried Egg and Green Peppercorn Sauce

2 T. Canola Oil
1 small Shallot, grated or minced
1 large clove Garlic, grated or minced
4 T. green Peppercorns in Brine, drained
Salt & Pepper
2 T. Flour
1 ½ C. Red Wine
2 sprigs fresh Thyme
2 C. Veal or Beef Stock
½ T. Butter

1 ½ lb. chopped Sirloin
5 lg. Eggs
1 T. fresh chopped Parsley
2 tsp. Salt
1 tsp. Pepper
1 T. Canola Oil
4 1″ thick slices bread from Rustic Loaf
1 T. Butter, melted
¼ C. EVOO
Sea Salt

To make sauce heat oil with shallot and garlic in a large heavy bottomed saucepan over medium high heat and saute about 1-2 minutes, until shallot is soft and garlic is fragrant, stirring constantly. Add peppercorns and stir another minute. Season with salt and pepper. Add flour and mix well. Add wine and thyme and stir to combine. Bring to simmer, reduce heat and cook for 2 minutes. Add stock, return heat to high, and bring to a boil. Reduce heat and simmer until reduced by half, about 20-25 minutes. Just before serving, stir in butter.

Combine sirloin, one egg, parsley, salt and pepper in large bowl and mix with hands until combined. For into 4 equally sized patties, shaping to fit your bread slices. Heat oil in a large skillet until almost smoking. Place patties in pan and sear 2 minutes per side for rare, 3 minutes per side for medium rare. Remove patties to a plate and hold while preparing toast and eggs.

Toast bread, then brush one side with melted butter. Fry eggs in olive oil over high heat – oil should be almost smoking. Break egg into a small bowl, then transfer to skillet. Let it just begin to set around the edges, then you can add the next egg (let them set so they don’t run into each other). Cook them about 90 seconds, until whites are set, edges are turning crispy but yolks are still runny. Remove eggs to a plate, then cook remaining 2 eggs the same way.

Place 1 slice toast on a plate, buttered side up. Place burger on top. Repeat with remaining 3 toast and patties. Pout the peppercorn sauce on and around the beef and toast, reserving about 4 tablespoons. Top each with egg, season with sea salt, then garnish with another tablespoon of peppercorn sauce per plate.

Falafel Hash with Grapefruit- Arugula Tabbouleh

Falafel Hash with Grapefruit- Arugula Tabbouleh

¼ C. bulgur
Salt and pepper
3 T. extra-virgin olive oil, divided
8 oz. eggplant
1 T. za’atar
15-oz. can chickpeas
1 onion
1½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. baking soda
Cayenne pepper
1 tsp. chopped garlic
Handful fresh parsley
2 lemons
¼ C. tahini paste
2 whole-wheat pitas
1 grapefruit
2 oz. baby arugula
Handful fresh mint

Heat oven to 400 degrees. Put bulgur, ½ C. water and pinch of salt in small pot and bring to a boil. Remove from heat, cover and let seep. Check for doneness in 15 minutes; water should be absorbed. Grease a rimmed pan with 1 T. oil. Rinse and trim eggplant, then slice into 4-inch-long sticks. Spread out on pan, sprinkle with za’atar and salt and roast, turning once, until they’re brown, 20 to 30 minutes. Make falafel: Put 1 T. oil in large nonstick skillet over medium-high heat. Drain and rinse chickpeas; add to skillet. Trim, peel and chop onion. Add to pan along with cumin, coriander, baking soda and ¼ tsp. cayenne. Add chopped garlic and sprinkle with salt and pepper. Stir mixture, then crush about half the chickpeas with fork or masher. Cook, undisturbed, until bottom is crisp and brown, 5 to 10 minutes. Remove pan from heat. Make tabbouleh: Rinse, trim and dry parsley, then chop leaves. Rinse and halve lemons. Add parsley and juice of 1 lemon to chickpea mixture, stir, and taste and adjust seasoning. Whisk together tahini, juice of 1/2 lemon, 2 T. water and a sprinkle of salt and pepper in small bowl and let sit. Wrap pitas in foil and warm in oven, 5 to 10 minutes.Transfer cooked bulgur to large mixing bowl. Rinse and peel grapefruit, cut flesh from core and chop it, removing any seeds. Rinse, dry and chop arugula as finely as you like. Rinse and dry mint; strip leaves from stems and chop them. Add grapefruit, arugula, mint, juice of 1/2 lemon, remaining 1 T. oil and a pinch of salt and pepper to bowl. Toss well, and taste and adjust seasonings.
Serve tabbouleh with falafel hash and eggplant alongside; pass pitas and tahini sauce at the table.

Olive Oil Fried Eggs on Toast with Fresh Mozzarella and Spicy Harissa Sauce

Olive Oil Fried Eggs on Toast with Fresh Mozzarella and Spicy Harissa Sauce

3/4 cup extra-virgin olive oil, divided
2 tsp purchased harissa paste from tube
2 tsp purchased hot pepper relish or paste
1 garlic clove, minced, plus 1 whole garlic clove, peeled
1/2 tsp fresh lemon juice
1/4 tsp salt
4 1-inch-thick slices brioche or egg bread, lightly toasted
4 large eggs
6 oz fresh mozzarella cheese, drained, coarsely grated
1/4 cup fresh Italian parsley leaves

Whisk 1/2 cup olive oil, harissa paste, hot pepper relish, minced garlic, lemon juice, and salt in small bowl to blend. Rub toast slices on 1 side with peeled garlic clove, then place 2 toasts on each of 2 plates. Heat remaining 1/4 cup olive oil in large ovenproof nonstick skillet over moderate heat. Break eggs into skillet; sprinkle lightly with salt. Cook until whites are just beginning to set but yolks are still runny, about 2 minutes. Sprinkle mozzarella cheese over eggs. Cook eggs until cheese melts and whites are fully set, but yolks are still runny. Carefully place 1 egg atop each toast slice. Spoon harissa sauce over eggs. Scatter parsley leaves over and serve.

Mildly Decadent French Toast Souffle

Mildly Decadent French Toast Souffle

1/2 lb. croissants (2 or 3)
About 1/2 C. (1/4 lb.) butter or margarine, at room temperature
2 packages (3 oz. each) Neufchatel cheese, at room temperature
1 1/4 C. maple syrup
10 large eggs
3 C. lowfat milk
1 tsp. ground cinnamon
2 T. chopped pecans
Powdered sugar
Raspberries or edible flowers, such as rose petals or nasturtiums, rinsed and drained, optional

Tear croissants into 1/2-inch chunks. Whirl in a food processor until coarsely chopped, or chop with a knife. Butter 8 soufflé dishes (1- to 1 1/4-C. size) and fill equally with croissant pieces. In a food processor, combine Neufchatel cheese, 1/2 C. butter, and 1/4 C. maple syrup; whirl until blended. (Or, in a bowl, beat with a mixer until smoothly blended.) Drop equal portions into each soufflé dish. In a bowl, beat eggs to blend with 1/2 C. maple syrup and the milk. Pour equally into each soufflé dish. Sprinkle with cinnamon. Cover and chill at least 8 hours or up to 1 day. Set dishes slightly apart in a 10- by 15- inch pan. Bake, uncovered, in a 350° oven until pudding-soufflés are richly browned and centers barely jiggle when gently shaken, 45 to 50 minutes. About 5 minutes before pudding-soufflés finish baking, in a 1- to 1 1/2 quart pan over medium-high heat, frequently stir remaining 1/2 C. maple syrup until hot. Sprinkle pudding-soufflés with pecans, dust with powdered sugar, garnish with berries or flowers, and add hot syrup to taste.

Croque-Madames

Croque-Madames

Croque-Madames5 T. unsalted butter, divided
2 T. all-purpose flour
1-3/4 C. whole milk
2 T. brandy
2 tsp. Worcestershire sauce
1 spring fresh thyme
1/4 tsp. grated nutmeg
Kosher salt and freshly ground black pepper
8 slices brioche, or country-style bread
4 tsp. Dijon mustard
6 ounces Gruyère, or Emmental, grated (1 1/2 C.)
8 ounces ham, sliced, but not too thin
1/2 ounce Parmigiano-Reggiano, finely grated (1/2 C.)
4 large eggs, at room temperature

Melt 2 T. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream, and continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes. Whisk in the brandy, Worcestershire sauce, thyme sprig, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk for 30 seconds, turn off the heat, and remove thyme sprig. Set aside, whisking occasionally to prevent a skin from forming. Position a rack 4 inches from the broiler element and heat the broiler on high. Spread four of the bread slices on one side with 1 tsp. Dijon mustard each. Sprinkle some Gruyère over the mustard, followed by 2 slices of ham each, and then the remaining Gruyère. Top with the remaining bread. Melt 1 T. of the butter in a 12-inch skillet over medium heat. Cook 2 of the sandwiches until brown and crisp, over medium-low heat, turning once halfway through the cooking, about 6 minutes. Transfer to a rimmed baking sheet. Repeat with another T. of butter and the remaining 2 sandwiches. Ladle the béchamel sauce over the sandwiches (it will run down the sides), and then sprinkle with the Parmigiano-Reggiano. Broil until bubbling and lightly browned, 3 to 4 minutes. Meanwhile, in a 10-inch nonstick skillet, melt the remaining 1 T. butter over medium heat. Crack the eggs into the skillet and fry them sunny side up until the whites are set but the yolks are still runny, 3 to 4 minutes. Use a large, flat spatula to transfer the sandwiches to serving plates. Place a fried egg on each. Sprinkle with salt and pepper and serve.

Chile Cheese Baby Dutch Babies

Chile Cheese Baby Dutch Babies

Chile Cheese Baby Dutch Babies

4 large eggs

1 C. milk

1/2 tsp. kosher salt

1 C. flour

1/4 C. diced salted butter

1/3 C. canned diced mild green chiles

1/3 C. diced pepper jack cheese

Salsa

 

Preheat oven to 425° with a rack in center and another beneath it. In a blender, whirl eggs, milk, and salt to break up. Add flour and whirl until smooth. Divide butter among 12 muffin C. (1/3-C. size). Bake on center rack in oven until butter melts and begins to brown, 2 to 3 minutes. Pour batter into C. and sprinkle with chiles and cheese. Set on center rack and put a rimmed baking sheet beneath to catch any drips. Bake until Dutch babies are very well-browned and puffed, 18 to 20 minutes.

 

Yield: 6 servings

Calories: 242

Fat: 15g

Fiber: .7g

Tomato Strata

Tomato Strata

Tomato Strata

12 slices sourdough or regular French bread, cut in 1/2-inch diagonal slices

3 medium ripe tomatoes, sliced

1/2 cup sliced sun-dried tomatoes (packed in oil and drained)

1 cup shredded fresh basil leaves

1-2 tablespoons olive oil

2 cups mixed grated Fontina and Gruyère cheeses

4 eggs

2 egg whites

3 cups evaporated skim milk

1 teaspoon dried oregano

¼ teaspoon salt

freshly ground black pepper

¼ cup freshly grated Parmesan cheese

 

Lightly coat a 2-quart casserole dish with vegetable cooking spray; line the dish with six slices of the bread. Arrange the tomato slices and sun-dried tomatoes over the bread; scatter the basil leaves on top, drizzle with olive oil, and sprinkle Fontina and Gruyère over all. Lay the remaining bread slices over the cheese and press down. In a large bowl, whisk the eggs and egg whites together until they are foamy. Add the milk, oregano, salt, and pepper and mix well. Pour this mixture over the bread. Cover the casserole with plastic wrap and let sit in the refrigerator overnight. Preheat oven to 35O°F. Sprinkle the strata with the Parmesan. Bake for 45 minutes to 1 hour, or until puffy and golden brown.

 

Scallops with Bacon and Cream on Toast

Scallops with Bacon and Cream on Toast

Scallops with Bacon and Cream on Toast

 

3 slices bacon, chopped

1 pound sea scallops, tough muscle removed

1/2 C. chilled cream or half-and-half

2 T. chopped fresh chives

1/4 tsp. salt

6 slices firm white sandwich bread, toasted,

crusts discarded and halved diagonally

 

Cook bacon in a large skillet over medium heat until browned. Transfer to paper towels to drain. Crumble when cool. Reserve skillet drippings. Heat drippings over high heat until hot but not smoking. Sear scallops, turning once, until cooked through, about 5 minutes total. Transfer to platter and keep warm. (We poured some of the drippings out of the skillet at this point.) Add cream, 1 T. chives and salt (we also threw in a handful of tiny frozen peas for color) and boil until slightly thickened, about 1 or 2 minutes. Divide scallops among 4 plates. Pour sauce over scallops and sprinkle with bacon and remaining chives. Serve with toast points. Alternatively put scallops in the cream sauce and stir to coat. Serve over rice or angel-hair pasta.