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Wednesday, October 29, 2014
I’m currently reading through an 1887 cookbook (The Whitehouse Cookbook by F. L. Gillette and Hugo Ziemann) that I found on Project Gutenberg, and there are actually quite a few recipes I mean to check out in it. This one was called “Sharp Brown Sauce.” Thinking that it might be something like HP Sauce, I gave it a try. It’s actually nothing like steak sauce, nor is it brown, but it is delicious. A bit like Catalina salad dressing, but not as acidic. I’ve served it with fried steak, pork chops, and over baked potato, and would definitely make it again.
1/4 pound butter
1 tablespoon flour*
1 tablespoon chopped onion (I left this out)
3 tablespoons cider vinegar
3 ounces water
3 tablespoons ketchup
pepper and salt to taste
In a small sauce pan over medium heat, melt butter. If you want the onions in, add them at this point and cook until soft. Stir in flour until blended, then add the rest of the ingredients. Bring to a boil, stirring frequently. Let boil until it thickens. Serve warm. Can be reheated.
Makes just under two cups
*I like Robin Hood’s Blending Flour for this—no risk of lumps
Thursday, October 16, 2014
|Ingredients for Donut Bacon French Toast 'Wich|
Photo by Kate Tompkins
Ever since I bought my breakfast sandwich maker, I’ve been plotting how to make a sandwich involving donuts and bacon. When I found Egg Creations maple French toast blend liquid eggs in the dairy section of my grocery store, I knew exactly how to do it. This recipe is definitely for those with a sweet tooth
1 glazed donut, sliced in half*
2 slices of cooked bacon, cut in half
1/4 cup Egg Creations maple French toast blend liquid eggs
Preheat sandwich maker. Place bottom half of donut in bottom and cover with bacon. Pull down the top half and pour the egg mixture into it. Cook for three minutes. Add the top half of the donut. Cook for another 100 seconds. When you remove the sandwich, place it on the plate upside down, as otherwise the hot sugar on the bottom half will glue it to the plate. You will want a fork to eat it as it's too hot and sticky to pick up.
|Donut Bacon French Toast 'Wich|
Photo by Kate Tompkins
I’m not pretending this is healthy, but it’s not as caloric as you might think. Each one has only 270 calories (obviously that would differ with a larger donut).
*This works much better if it’s frozen first. Keep it frozen until you’re ready to make the breakfast sandwich.
Monday, October 13, 2014
Saw a video for this several months ago when I was shopping for something else online, and just had to have it. We’ve used it pretty much every weekend since. Yes, it does work, and I think it’s definitely worth the money. It’s also easy to clean up and so far the non-stick coating is holding out very nicely. I find ham slices for submarine sandwiches fit, and my grocery store also sells already cooked sausage rounds and bacon, which also work well.
The company website is HERE if you’d like more information. They also have some recipes HERE. Warm chocolate croissant? I’m gonna have to try that.
I do have a couple of notes based on our experience. First, the instructions tell you to put the top half of your bagel, muffin, or whatever you’re using for bread directly on top of the egg. Don’t, unless you want the egg to vanish into the recesses of the muffin. I usually let the egg cook for three minutes, then open the top, add pepper, and the top of the muffin/bagel...
If you’re using cheese, place it between the bread and the meat, so it’s less likely to stick.
The official instructions also tell you that while fresh egg whites are fine, you shouldn’t use the ones that come in cartons as they may seep over. We do it all the time. As long as you use the amount the carton tells you is equivalent to a whole egg, you should be okay. If there is some seepage (it’s happened once or twice), it’s easy to clean up.
No English muffins on hand? We’ve also used small hamburger buns, or just cut circles to fit out of regular bread. By the time the sandwich is done, the bread is nicely toasted.
Wednesday, October 8, 2014
1/3 cup olive oil
1 1/2 cups chopped onion
1 50 gram package spice paste for Indian Butter Chicken*
8 cups coined carrots
8 cups chicken or vegetable bouillon
2 cups cooked lentils
In frying pan, cook onions in vegetable oil until soft. Stir in curry paste. Transfer to slow cooker and add carrots and bouillon. Cook on high several hours until carrots are cooked through. Cool. Puree. Add lentils. Reheat, and sprinkle a bit of cayenne over each serving.
*If you like it hotter, trade up to a spicier curry paste, perhaps Madras or Vindaloo