Far Breton inspired by David Liebovitz

My sweet tooth is getting the better of me as I watch bloggers make preparations for American Thanksgiving. I am not in my own kitchen at the moment which makes throwing something together more of a challenge. When I came across Far Breton on David Liebovitz's blog I was immediately intrigued. David is an American chef living in Paris and has written several cookbooks.

Not only does it look rather healthy with all the protein from eggs but the small amounts of flour and sugar are doable in my friends' kitchen which is almost devoid of anything resembling an unhealthy ingredient. There are tiny bags of flour and sugar and that's all I need.

Prunes are not as popular in North America as they are in France. I mean, usually they are only served in seniors' care homes, right? I like prunes and when they are soaked in Cognac it raises them to a higher level of deliciousness. I can only hope that by the time I am ready for a seniors' care home they hire proper chefs and make a breakfast like this.

Far is an unusual name for a dish and it refers to a flan. This recipe is much like a crepe batter so this is almost a prune flan but I like the name Far Breton much better. This is also a great recipe if you are preparing breakfast on an already busy day, like American Thanksgiving or Christmas, or if you manage a B & B.

The prunes are steamed in the liquor and soaked overnight. They are better if nice and soft. The batter is made and rests in the refrigerator overnight. I just leave it in the blender jar so I can whiz it again before pouring into the pan. All that is left to do is bake. You still need to rise early because it takes about 45 minutes to properly bake.

I like using a glass pan for dishes like this. I find it gives nicer browning. However, it will hold the heat longer and bake more quickly. I set my oven timer for 40 minutes and it was perfect. Because it's a custard a test for doneness is to insert a knife and if it comes out clean, it is ready.

Far Breton

• about 2 cups pitted prunes
• 1/3 cup Armagnac, Cognac, brandy or dark rum
• 2 cups whole milk
• 2 large eggs
• 2 large egg yolks
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2/3 cup flour

Additional softened butter and flour for preparing the baking dish

In a small saucepan, warm the prunes with the liquor over moderate heat, stirring them a few times while cooking, until most of the liquid is absorbed. Cover, and remove from heat and let cool. The prunes can be done a day or two before using.

To make the custard, put the milk, eggs, yolks, sugar, melted butter, vanilla, salt, and flour in a blender. Blend until smooth. Refrigerate the custard for at least four hours, or overnight.

To bake the Far Breton, preheat the oven to 400 F.

Generously butter the bottom and sides of a rectangular baking dish 10-12 inches  in length.  Dust with flour and tap out the excess. Arrange prunes in the bottom of the baking dish.

Pour the chilled custard over the prunes and bake until the top is gently browned, 45 to 50 minutes. Let cool completely, then slice into bars.

Far Breton can be made up to three days before serving and refrigerated. Bring to room temperature before serving.

Chanterelle and Chevre Quiche

Quiche were at their height of popularity in the 1980's. Every lunch menu featured at least one choice of quiche. Then crustless quiche made their debut. This was possibly the beginning of the gluten-free craze. But you cannot deny that a quiche makes a satisfying lunch or brunch. These individual pastries can be served nicely on a plate with with a green salad or fresh fruit.

Fresh chanterelles are the star of this dish. Dried mushrooms would work equally well. Pea shoots make a lovely garnish.

Chanterelle and Chevre Quiche

1 2/3 c. all purpose flour

3 tbsp. finely grated Parmesan

1/4 c. warm water

pinch of salt
1 egg

5 tbsp. olive oil

3 oz. fresh chanterelles, coarsely chopped

3 small green onions, chopped

2 large eggs

2/3 c. heavy cream

6 tbsp. crumbled chevre

2 tbsp. finely grated Parmesan

1 tsp. sea salt

freshly ground black pepper

Put the flour, salt and Parmesan into a bowl. In another bowl whisk egg, olive oil and warm water. Add liquid to dry ingredients and mix well until a dough forms. Knead lightly on a floured surface and form into a smooth ball. Wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 400 F. Divide pastry into six portions and roll out each to a thin circle and line six 4-inch individual flan tins. Prick the bases with a fork then line with foil and bake for 10 minutes, until beginning to colour around the edges. Remove the foil and bake for a further 5 minutes.

While the pastry is cooking, prepare filling. Heat olive oil in a large frying pan and sauté chanterelles.

Remove pastry shells from the oven. Place equal amounts of chopped green onion, sautéed chanterelles and chevre in each. Beat eggs and cream together and pour over mushrooms, then sprinkle with the Parmesan cheese. Bake for about 20 minutes until the filling is set. Serve warm.

Oven Baked French Toast

Brunch is one of my favourite meals but one I rarely partake in. I found a Christmas pannetone in my cold room, long past its prime freshness. A dry bread or sweet bread is best for this overnight French toast. The bread soaks up some of the eggy goodness and then it bakes up like a souffle. If you want a nice presentation quickly take it straight from the oven to the table. After even 15 minutes it has fallen.

I bought the reproduction Medalta Pottery casserole dish and was dying to try it. Next time I would use a more shallow baking dish. It will cook faster and you will have a higher ratio of crunchy topping. The pecan crunchy topping drizzled with maple syrup should not be omitted.

 

Baked French Toast

Butter, for greasing the pan

8 eggs

5 cups whole milk

1/2 c. sugar

2 tbsp. vanilla extract

Day old bread such as French bread, cinnamon buns, brioche

1/2 c. walnuts or pecans

1/4 c. maple syrup

Generously grease a 9”x13” pan with butter. Tear bread into chunks or cut into cubes and evenly distribute in the pan. Use enough bread to completely fill the pan. Whisk together eggs, milk, sugar and vanilla. If you are using an unsweetened bread you may want to increase the sugar.

Cover pan tightly and store in refrigerator, overnight preferably.

Top with coarsely chopped walnuts or pecans and a drizzle of maple syrup. Preheat oven to 350F and bake for 45 minutes. Serve hot out of the oven with more maple syrup and fresh berries.

Rapini and Chive Omelet

Where has the time gone? Really. It feels like only a short while ago I was visiting my vegetarian sister and making all these great and wonderful healthy dishes. Somewhere after the end of January I fell off the healthy eating wagon. It happens. It does happen and no point beating myself up over it.

Finally, today in the middle of May I am back on track. Actually the beginning was last week while I was enjoying decadent local and fresh healthy food in the Okanagan.

Farm eggs in my almost empty refrigerator were beckoning. Don't forget me..me..me they echoed.


Fresh chives are ready in my garden, rapini in the crisper drawer and a lonely tomato rounded out a wonderful simple omelet for lunch.

Rapini and Chive Omelet

1 c. coarsely chopped rapini
2 free range farm eggs
1/2 tomato, coarsely chopped
2 tbsp. snipped chives
sea salt
freshly ground black pepper
oil for the pan

Boil the chopped rapini for a couple of minutes and drain well. Boiling takes away some of the inherent bitterness.

Whisk the eggs for a minute or two and add snipped chives.

Heat a small pan over medium and add a splash of olive oil. When the pan is fully heated arrange the rapini and chopped tomatoes. Pour over the eggs and chives to evenly distribute. Cover and cook over medium-low heat until set. Serve immediately. Season with sea salt and freshly ground black pepper.

Oven Omelet

I made this with my housemade chorizo from Salt in Regina. I had no idea it would turn out so colourfully. This is another great brunch idea because the entire recipe can be whipped up the night before and refrigerated. Pop into a preheated oven in the morning. I made a half recipe and used a nice serving casserole dish so it is table ready.
 

Basic Oven Omelet

Serves 6

10 large eggs
2 cups milk
1 cup grated Parmesan cheese
1 cup diced cooked ham
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon salt
Freshly ground black pepper

1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.

2. Beat the eggs in a large bowl and whisk in the milk. Stir in the cheese, diced ham, and parsley. Season with the salt and pepper and pour into the prepared pan. (At this point the casserole can be covered and refrigerated for up to 24 hours.)

3. Bake for 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot.

• Reprinted from Not Your Mother's Casseroles by Faith Durand. (Harvard Common Press, January 2011)

The Definitive Guide on How to Peel an Egg

It sounds so easy, so simple. Peel an egg. I am a home economist and an avid home cook. I have peeled a lot of eggs but when I took on the challenge to make pickled eggs for an organic farmer friend, I had no idea of the challenge that lay ahead.

I have lost count of how many eggs I have peeled but it is in the neighbourhood of at least 100 dozen. That's 1200 freaking eggs! Even with easy peeling eggs this is a lot of eggs! What was I thinking when I said yes I would help him out?

His organically raised free range hens produce an egg with a very hard shell. I swear you could drop it and it wouldn't break. Under that hard shell is a very tough membrane. Producing picture perfect peeled eggs has been a learning curve. Here is the system I use ...

Step 1   Do not use fresh eggs. Stale work better.

Step 2   Place eggs in a pan of cold tap water.

Step 3   Heat to boiling and turn off heat. Let sit in hot water with lid on for 12 minutes.

Step 4   Forcefully dump eggs into sink so they will crack. If all eggs do not crack, crack them. The more they are cracked the better.

Step 5   Place in ice cold water and let soak for at least 30 minutes and up to overnight.

Step 6   Using a stainless steel spoon peel the eggs. Be sure to get under the membrane and gently move the spoon around so the shell is loosened from the egg. If you use a silver spoon it will become very tarnished very quickly. The air sac is usually on the blunt end of the egg and this is a good place to start.

The Secret Recipe for Pickled Eggs

 

I have a friend with an organic hen and egg operation. Last winter he was left with an over supply of eggs and asked if I would help him out by making pickled eggs. I had never done this before nor do I eat pickled eggs. No matter, I helped him out. This was our favourite recipe.

Pickled eggs

Stale eggs peel much more easily than fresh eggs. Pickled eggs are a great snack, easily sliced into a salad, can be made into devilled eggs or a sandwich. Add flavourings such as curry or hot dried peppers.

12 hard boiled eggs, peeled

1 c. pickling vinegar 250 mL

1 1/2 c. water 500 mL

1 tbsp. sugar 15 mL

2 tsp. pickling spice 10 mL

1 tsp. kosher salt 5 mL

Yellow or white onions, thinly sliced in rings

Combine vinegar, water, sugar, pickling spices and salt in small saucepan.

Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes.

Place eggs in jar layered with sliced raw onions. Pour hot liquid over to fill jar. Seal jar with lid.

Refrigerate for at least four days before using. Pickled eggs will keep for a month or more in the refrigerator. Serve with slices of onion from the jar.

To make hard-boiled eggs place eggs in a single layer in a saucepan. Cover with at least 1-inch (2.5 cm) cold water over top of the eggs. Cover saucepan and bring to a boil over high heat. Immediately remove pan from heat. With lid on, let eggs sit in hot water for 12 minutes. Drain and immediately put eggs in cold water until cooled. Crack the blunt end of the egg and then peel with a spoon.

Scotch Eggs

Peeling eggs is one of the first things we learn in the kitchen. So I thought. I have been making pickled eggs for a friend that has a free range chicken operation. Please, don't give me all your tips on peeling eggs. I know them all. But these present a unique challenge. Is it the extra hard shell? Is it the extra strong inner membrane?

I felt like a complete failure in the simple task of peeling eggs.

We all know that stale eggs peel easier. We all know that the cooked eggs should be plunged into an ice bath until fully chilled. We all know that we should crack the blunt end of the egg and slip under the membrane. Using logic I can peel an egg.

Free range organic eggs are a whole other animal. Stale, chill, blunt crack and I am still not getting a clean peel. By chance I received a tip that changed my life. Use a spoon. So simple. Since I have been using a spoon to peel my eggs they are almost perfect. Tuck that tip in your recipe box.





Scotch Eggs

Scotch Eggs originated from a need for hearty travel food. I used a lean spiced pork sausage and panko bread crumbs. Use oil with a high smoke point such as canola or peanut oil.

4 eggs, boiled

3 large sausages, preferably a lean spicy Italian style

1 c. flour 250 mL

1 egg, lightly beaten

1 c. breadcrumbs 250 mL

Frying oil

Put eggs in pot and fill with cold water. Place on heat and bring to a boil. Turn off heat and cover. Let sit for 12 minutes. Then remove eggs to an ice water bath until fully chilled. 

Prepare the sausage by squeezing from casing and forming into 4 balls. Flatten each ball into a thin patty. Place flour, egg and breadcrumbs into separate bowls.

Peel eggs and dry thoroughly. Wrap each egg in sausage and pinch so there are no holes exposing the egg. Roll in flour, then egg and finally breadcrumbs.

Cook one or two at a time in oil heated to 350-375F in a deep pot. Turn occasionally if they are not totally submerged in oil. Fry until very browned. Remove and drain on paper towel lined plate. Serve hot or at room temperature. Serve with catsup, mustard or plain.

Prepare 3 dishes. One with flour, another with beaten egg and finally one with breadcrumbs. Meanwhile heat a pot of oil to 350-3750F.

Steelhead Trout Tart with Einkorn Crust

Please note update to the recipe below.

I have quite a stash of organic whole grain flours. During the summer market there is no time for experimentation. What better for a cold winter day than cooking something new. At the moment I am working with my einkorn flour.

Einkorn is an ancient variety of wheat. It is an original. It has not been hybridized. The gluten level is low. The flavour is nutty and rich.

The Healthy Home Economist summarizes beautifully

Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses.  Consequently, emmer has 4 sets of chromosomes.  Kamut and Durum wheat are both descendents of emmer.
Spelt is the result of hybridization between cultivated emmer and another wild grass and so contains six sets of chromosomes.  Modern wheat is a descendent of spelt.
Note that while extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.
As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten!
- See more at: http://www.thehealthyhomeeconomist.com/the-4-reasons-why-im-switching-to-einkorn-wheat/#sthash.vfMXT8rx.dpuf

Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses.  Consequently, emmer has 4 sets of chromosomes.  Kamut and Durum wheat are both descendents of emmer.
Spelt is the result of hybridization between cultivated emmer and another wild grass and so contains six sets of chromosomes.  Modern wheat is a descendent of spelt.
Note that while extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.
As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten!
- See more at: http://www.thehealthyhomeeconomist.com/the-4-reasons-why-im-switching-to-einkorn-wheat/#sthash.vfMXT8rx.dpuf

"Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes.  About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses.  Consequently, emmer has 4 sets of chromosomes.  Kamut and Durum wheat are both descendents of emmer. Spelt is the result of hybridization between cultivated emmer and another wild grass.

While extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.

As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten."

Steelhead Trout Tart with a Savory Einkorn Herbed Crust

In this recipe I have used my housemade steelhead trout gravlax. A purchased smoked salmon would work equally well.

 

For the Crust:

• 1 1/2 cups  einkorn flour
• 1/2 tsp. sea salt
• 2 tbsp. fresh green onions, finely chopped
• 1/2 tsp. dried thyme
• 6 tbsp. unsalted butter, plus more to grease pan
• 4 tbsp. ice water, plus more if necessary

For the Filling:

• 1 tbsp. extra-virgin olive oil
• 1 medium leek, pale green and white parts only, rinsed and thinly-sliced
• 1 clove garlic, minced
• 1 c. whole milk
• 3 large eggs
• 3 tbsp. capers, rinsed
• sea salt, to taste
• few grinds freshly-ground black pepper
• oz.4  steelhead trout gravlax, pulled apart into small pieces

1. Butter a 10 inch tart pan with a removable bottom.

   

   A few years ago I was visiting a friend in Atlanta. Upon opening her refrigerator I saw butter wrappers had been saved. This reminds me of my growing up. Now I save my butter wrappers to grease pans.

2.  Preheat the oven to 375° F.
3.  Add the flour, salt, green onions and thyme to a medium mixing bowl. Using a pastry blender or your finger tips, work the butter into the dry ingredients.
   
   
   
   
4.  Add the ice water slowly and stir with a fork until the dough starts to come together and look like wet sand. Test to see if it’s done by gently squeezing a small piece between your fingers: you’re looking for it to hold together and not crumble away. If it seems too crumbly still, add more water, 1 teaspoon at a time.

   

   Roll as thinly as possible. This makes a very crispy pastry. I prefer to use parchment paper than flour on the counter top. The pastry is not so dry.

5.  Roll the dough between two sheets of parchment to 1/4 inch thick. Roll out into a 12-inch circle and fit gently into the pan. Let rest for 15 minutes. Trim away any excess and save the pastry to make crackers. There is no need to dock this pastry. It does not puff up and the holes only allow for leakage of the filling. There is some shrinkage upon baking.
6. RECIPE UPDATE: Because there is shrinkage during baking I have decided it would be better to not trim the pastry. Simply fold it back and trim with scissors and leave it at least 1 inch long all around. It can be trimmed after baking if necessary.
   

   

   Carefully press the pastry into the pan.

   
   

   

   Use the rolling pin to trim the pastry.

7.  Place pan on a small baking sheet. Bake until golden brown, 25 minutes. Set aside while you prepare the filling.
   
8.  In a small sauté pan over medium heat, warm the olive oil until shimmering and sauté the sliced leek until soft, about 5 minutes. Add the garlic and sauté for additional 1 minute. Remove from heat and set aside.
   
9. In a medium bowl, whisk together the milk, eggs, capers, salt and pepper.
   
   
10. Spoon the leek and garlic mixture on top of the crust and lay the pieces of salmon across the top evenly. Then pour the egg mixture on top.
11. Set oven at 350F and bake for 25-30 minutes or until the filling is set. Let cool for 15-20 minutes before slicing. Serve warm or at room temperature.

Roll excess dough very thinly, cut into crackers, dock and top with fleur de sel. Bake 7-9 minutes.

Leek and Fennel Frittata with Kale Chips

 

I am sure that I am the last person on the planet to make kale chips. I have always thought of it as frivolous to make something called 'chips' and pretend it was a vegetable. I felt it was like calling potato chips a full serving of vegetables in your daily food plan.

With most of a package of kale in the refrigerator and only a few more days to cook before I return home, it was worth the experiment. I thought they might be a great accompaniment to the frittata I was planning for lunch.

I was not as excited about them as was Trish. My sister absolutely loved them. There is hardly any fat added and they cook up in a little over 10 minutes. That is a fast preparation for kale.

Frittata, crustless quiche or omelet. What is the difference? They are so much the same. A frittata can be almost anything that is in the refrigerator so it was no surprise that I had everything I needed for this recipe. I changed it up a bit to use some leftover brie. This was more than the 2 of us could eat for lunch.

Leek and Fennel Frittata

Serves 2-3

1 tbsp extra virgin olive oil

2 cups fennel, trimmed, quartered, cored and chopped

1 cup leeks, white and light green parts, cleaned and chopped

1/2 tsp salt and freshly ground white pepper to taste

1 large garlic clove, minced

1/4 cup dry white wine

3 large eggs, beaten

1/4 cup grated pecorino

1/2 cup brie cheese, cut into cubes

Heat the olive oil over medium heat in a large nonstick skillet, and add the fennel and leeks. Cook, stirring often, until the leeks and fennel are very tender and fragrant, about 10 minutes. Stir in the garlic and cook 2 more minutes. Add the wine and cook until the moisture has cooked off, about 5 minutes. Then stir in the dill. Season to taste with salt and freshly ground white pepper, and remove the skillet from the heat.

Preheat the oven to 375°F. Grease a large gratin or baking dish with butter. Beat the eggs in a large bowl, then stir in the brie and fennel mixture. Combine well. Pour the mixture into the baking dish and bake 40-50 minutes until the frittata is set and the top and sides are beginning to colour. Remove from the oven, and allow to sit for at least 10 minutes before serving. This is delicious hot, warm or at room temperature, and makes a delicious side dish with roast pork, lamb or chicken. It also makes a light and savoury brunch dish.

Note: The filling can be made up to two days ahead and kept covered in the refrigerator. When you're ready to serve the gratin, grease the pan, add the filling and bake as instructed.

Kale Chips

For a spicy kick, add a pinch of cayenne pepper along with the paprika. Or use smoked paprika for another flavour profile.

    6 cups (1.5 L) torn stemmed kale

    2 tsp (10 mL) olive oil

    1 pinch salt

    1 pinch sweet paprika

Toss together kale, oil, salt and paprika; arrange in single layer on parchment paper–lined baking sheet.

Bake in 350ºF (180ºC) oven until crisp and dark green, 12 to 15 minutes.

Chai, Moroccan Mint Tea and Small Bites

Cream Tea, High Tea and Afternoon Tea describe formal tea. Cream Tea is served in Devon and Cornwall, England and there is an ongoing feud whether you put the clotted cream or the strawberry jam on the scone first. High Tea means that tea is taken in the dining room and therefore served on high tables.  Tea enjoyed in the garden is called Afternoon Tea and is on low tables.

All these details aside, the common thread is that dainty sandwiches and sweets are served with tea. In this modern era we would be as likely to serve green tea, herbal tea, chai or Moroccan mint tea. Sandwiches are now mini pitas or crostini and dainties might be fruit skewers or mini phyllo tarts.

Medjool Dates stuffed with chevre or feta is drop dead delicious. Garnish with orange zest and it is ready to go. These little pitas are made by quartering the mini pita bread and stuffing with a curried egg salad. Garnish with chopped cilantro.

Mixed Nut Phyllo Tarts

This is much less work than making your own pastry and lighter than purchased unbaked pastry shells. Use any mix of unsalted nuts you have on hand. When working with phyllo pastry, I brush some melted butter on the countertop so the first sheet doesn’t move around.

1 c. maple syrup 

2 eggs, lightly beaten

2 tbsp. melted butter, cooled 

1 tsp. vanilla extract

1 c. coarsely chopped mixed unsalted nuts 

1 pkg. phyllo dough, thawed

1/2 c. melted butter 

Preheat oven to 350 F. In a medium bowl, combine maple syrup, eggs, melted butter and vanilla extract, mixing well. Stir in nuts. Set aside.

Lay out 1 sheet of phyllo pastry on your countertop and brush with melted butter. Set another sheet over the first and brush with melted butter. Repeat until you have 5 sheets of phyllo layered. Cut into 3 inch squares.

Lightly spray a mini muffin pan with oil. Press phyllo squares carefully into the pan. Fill with maple nut filling.

Bake in preheated oven for 10 to12 minutes, or until filling is bubbling and shells are golden. Cool in the pan for a minute or two then remove and cool on rack. Makes about 48 tarts. 

Chai

3 green cardamom pods, lightly cracked open with the back of a spoon

6 whole cloves

1/4 tsp. fennel seeds

1/2 cinnamon stick

1/4 in. slice of fresh ginger 

5 black peppercorns

1 bay leaf

1 tbsp. loose black tea leaves 

4 c. water

1/2 c. half and half cream 

1 to 2 tbsp. light brown sugar, cane sugar or honey, according to taste 

Place spices and herbs in a medium size saucepan. Add water and bring to a boil. Boil for 5 minutes. Remove from the heat and steep for 10 minutes.

Add tea leaves and return to a boil. Reduce heat and simmer on medium for 5 minutes. Add cream and sugar. Stir for about a minute, over low heat, until steaming. Strain and pour into a teapot or cups. This can be made ahead and reheated. It will keep several days in the refrigerator. Makes 2 to 3 servings.

Moroccan Mint Tea  

1 tbsp. loose Chinese gunpowder green tea 

5 c. boiling water 

3 to 4 tbsp. sugar, or to taste 

1 large bunch fresh mint

Put tea in teapot and pour in 1 c. boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot.

Add remaining 4 cups boiling water to tea and let steep 2 minutes. Stir in sugar to taste and mint sprigs and steep 3 to 4 minutes more. Serve in small heatproof glasses.

Cooking Class Monday - Meringue

It is a new year and a great time to try something new.

I have hatched the idea of Cooking Class Mondays!  Yeah!  Each Monday I will share a favourite cooking or kitchen technique.  Often it will be simple and sometimes it will be more detailed.  Are you prepared for this journey with me?  I hope so.  Here we go!  Join as a Follower or Subscribe to my blog so you don't miss any of these great ideas.

And if there are any bloggers out there that would like to join in, let me know.  You don't have to commit every week but if you are in the mood and want to join in that would be awesome.  Just email me at sgalvin 'at' shaw.ca   Wouldn't it be fun to have a Virtual Cooking School!  Of if you would like to guest post, just let me know.  I would be honoured with your participation.

Meringue Basics

For the best volume, use fresh eggs at just slightly below room temperature. Take the eggs out of the refrigerator about an hour before using.

Use only a grease-free glass or metal mixing bowl. Any fat in the egg whites will inhibit the meringue. Plastic bowls hold oils and therefore are not good for beating egg whites.

Beat whites until foamy and then add cream of tartar. Cream of tartar acts as a stabilizer for the meringue.

If you are making a pie with meringue, be sure to spread the meringue evenly over the filling right to the crust so that it doesn't shrink when you slip it under the broier to toast it lightly.

Wait until soft peaks form before adding sugar. Use granulated sugar. The sharp edges of the sugar crystals helps to incorporate air into the meringue. Add gradually. Beat until soft peak stage for most recipes. This means that the meringue will form a peak that falls over. If you require a stiff peak, then just whip a little longer. Be careful not to over whip or the meringue will become dry and unworkable.







Angel Food Cake                   www.epicurious.com

• 1 1/2 cups egg whites (11 to 12 large eggs)
• 1 1/2 cups (150 g) sifted confectioners sugar (sift before measuring)
• 1 cup (100 g) sifted cake flour (not self-rising; sift before measuring)
• 1/4 teaspoon salt
• 1 1/2 teaspoons cream of tartar
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla

Sift together confectioners sugar, flour and salt onto a sheet of waxed paper.
Beat whites until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating and continue beating just until whites form soft peaks. Beat in vanilla.

Fold in dry ingredients one quarter at a time with a rubber spatula.
Gently pour batter into ungreased tube pan. Smooth to make even.
Bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, and a tester comes out clean, 40 to 45 minutes.

Invert pan onto neck of a bottle or a large metal funnel and cool cake completely. To remove cake from pan, run tip of a long, narrow knife between outer edge of cake and pan. Cover pan with a plate, tilt  and gently tap bottom edge against counter top. Lift pan from cake.

Slice with a serrated knife. Serve with strawberries.












Here is a Gallery of Other Desserts that have been made with Meringues.  The recipe name is a link to the recipe on my blog.


Oeufs la Neige

Meringue Filled Coffee Cake

Valentine's Meringues and Pavlova