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Serve warm.
A FAT-FREE, CHEESE-FREE, YOLK-FREE, HIGH-FIBER OMELET
Given that almost every recipe in here is likely to send a cardiologist into palpitations, here’s the exception.
½ cup broccoli florets, cleaned and chopped
1 cup fresh spinach leaves, cleaned and de-stemmed
½ cup fresh mushrooms, thinly sliced
1 plum tomato, chopped
1 green onion, rinsed and thinly sliced
¼ cup fat-free ham, cubed
1½ cups egg substitute
Salt and pepper, to taste
Serves two.
Coat a nonstick skillet with nonstick cooking spray and place over medium heat. Add the vegetables and the ham to the skillet. Sauté until the veggies are cooked through, the spinach has wilted, and the broccoli is tender, about 3 to 5 minutes. Remove from heat to a warmed plate and set aside.
Rinse and dry the skillet. Spray again with nonstick cooking spray. Add egg substitute to pan. Roll the pan around, spreading the egg substitute evenly across the skillet surface. Reduce heat. Cook over medium heat until bottom is well set, about 2 to 3 minutes. Flip egg in pan to cook other side. Place vegetable-ham mixture on half of the egg’s surface. Fold cooked egg round gently over veggies. Slide out of skillet onto warmed plate.
Season with salt and pepper, to taste. Serve warm.
DEVILED EGGS
6 hard-boiled eggs
3 tablespoons Dijon mustard
½ small onion, very finely minced
1 tablespoon white wine
2 tablespoons mayo
Paprika, for garnish
Chopped chives, for garnish
Serves four.
Cut hard-boiled eggs in half lengthwise. Scoop out yolks into a medium bowl. Set whites aside on serving tray. Refrigerate. Whisk the egg yolks with Dijon mustard, onion, white wine, and mayo
A IOLI (GARLIC MAYONNAISE)
3 egg yolks
4 cloves garlic, mashed, peeled, and very finely
minced
1 tablespoon Dijon mustard
¾ cup olive oil (not extra virgin)
1 teaspoon white wine vinegar
½ teaspoon kosher or sea salt
¼ teaspoon white pepper (You can use black pepper
if you don’t have this, but you’ll see the flecks of
it in the finished product. It gives it a rustic look,
which isn’t all bad.)
Juice of 1 lemon
This is a blender recipe, to take all the stress out of getting it to emulsify. Place the egg yolks, garlic, and the mustard in the container of a blender. Cover and pulse to blend completely, about 1 minute. Remove the center of the lid, and begin to pour the olive oil into the container in a thin stream, still ru
If you don’t want to use raw eggs for this, don’t worry. Start with a cup of good-quality regular mayo
SPINACH QUICHE
½ cup butter
3 cloves garlic, smashed, peeled, and finely minced
1 small onion, trimmed, peeled, and finely chopped
1 pint fresh mushrooms, cleaned and thinly sliced
1 (10-oz.) package frozen chopped spinach, thawed
and drained
4 ounces herbed feta cheese, crumbled
8 ounces good-quality cheddar cheese, shredded,
divided
½ teaspoon kosher or sea salt, or to taste
¼ teaspoon ground black pepper
1 deep-dish pie crust, unbaked
4 eggs
1 cup milk
Serves six.
Preheat oven to 400 degrees F.
Melt butter in a large skillet over medium heat. Add minced garlic and onion. Stir gently and cook until onion is soft and slightly browned on the edges, about 5 minutes. Add mushrooms and stir until warmed through and reduced, about 3 minutes. Add spinach, feta cheese, and half of the cheddar cheese. Add salt and pepper, to taste.
Place mixture into unbaked pie shell.
In a medium bowl, whisk eggs until blended, add milk, whisk to combine well. Pour into pie shell over vegetable mixture.
Place filled pie shell on cookie sheet to keep it from overflowing.
Place into preheated oven. Reduce oven heat to 375 degrees F. Bake for 20 minutes. Top quiche with remaining cheddar cheese. Return to oven and bake for and additional 30 to 40 minutes. Quiche is done when the eggs are set and firm in the center.
Remove from oven and let sit for 10 minutes. Serve warm.
CHOCOLATE SOUFFLÉ
Soufflés, by definition, are temperamental. If something goes odd, or somebody bumps the oven wrong, or the phone rings at the wrong time, the thing can deflate like a kid’s balloon. So go into this knowing that it will taste good, even if it doesn’t look good. But it’s actually pretty easy to make-it just isn’t always goof-proof.
But it will usually look fantastic, and it will impress your guests like almost nothing else will.
3 tablespoons unsalted butter, softened
½ cup sugar, divided use
6 egg whites
4 ounces best-quality dark chocolate, chopped
½ cup very cold water
cup cocoa powder
Confectioner’s sugar, for garnish (optional)
Berries, for garnish (optional)
Preheat oven to 350 degrees F.
Coat the insides of 6 individual soufflé dishes completely with ½ tablespoon butter. Refrigerate until the butter is set, about 3 minutes. Place a teaspoon of sugar into each dish. Shake and turn the dishes until sugar completely coats the butter. Tip out any excess. Add more sugar if needed.
Place prepared dishes on a baking sheet and set aside.
In a very clean mixing bowl (any fat will keep the eggs from whipping well), beat the egg whites on medium to high speed until foamy. Gradually add the remaining sugar a little at a time, and beat until eggs are glossy and soft peaks form when beaters are lifted. Set aside.
Place a large metal mixing bowl over a pan of simmering water. Place the chocolate into the bowl, and stir until melted, glossy, and smooth. Remove from heat. Add the water and the cocoa powder. Stir until smooth. Let cool 1 minute.
Add about of the egg-white mixture to the cooled chocolate mixture, folding together gently.
Add the folded mixture to the remaining egg whites. Fold together gently.
Spoon into prepared dishes. Using a straight-edged knife, level the egg mixture in the dishes even with the tops of the dishes. Wipe the edges of the dishes with a dampened towel to clean them.