eggs

Ramping Up Breakfast

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Ramping Up Breakfast! For a hearty and satisfying way to jumpstart your morning, think outside the box with sautéed ramps. Prepared in minutes with hardly anytime at the stove, you’ll be serving up a “green” feast fit for a king. If you live in the country where farm fresh eggs are as plentiful as the next roadside produce stand, even better. Treat yourself to a scrumptious weekend meal on the back porch in true farmhouse style.

RAMPING UP BREAKFAST

Ingredients:

1/4 pound wild ramps

1 tablespoon olive oil

1 tablespoon butter

2 eggs

2 smoked sausage links

2 pieces artisan bread, toasted

Crushed oregano, for garnish

Instructions:

Wash thoroughly every crevice and leaf stem of each ramp. Cut off and discard bulb roots. Rinse again. Gently pat dry with paper towels. Set aside. Warm olive oil and butter in a skillet over medium heat. Transfer ramps to the skillet. Cook until tender and crispy, gently turning. After 10 minutes, divide ramps between two plates. Cook eggs according to personal preference. Add to each plate. Heat smoked sausage, slicing open to sear. Arrange on plates. Butter toast to complete each breakfast plate. Garnish ramps and eggs with crushed oregano. Serve immediately.

April’s Potato Salad

What’s Cooking in Gail’s Kitchen? Elevated Edibles: April’s Potato Salad! For years whenever I made a six-hour road trip to visit my best friend, April, I would request her famous potato salad. Upon arrival, between hugs and laughter, we’d eventually meander to the front porch with a couple of ham sandwiches and a plate of homemade potato salad. As we’d sit there gazing out over cornfields at sunset, I’d inhale the intoxicating scent of juicy sweet corn, the pleasant odor of dewy stalks, humid green earth, and maybe even a touch of honey from waning wildflowers. I probably said the same thing over and over every year, “Life doesn’t get any better than this.”

APRIL’S POTATO SALAD

Ingredients:

7 medium potatoes, peeled and quartered

5 eggs, hard-boiled and chopped

1 1/2 cups mayonnaise

1 tablespoon vinegar

1 tablespoon yellow mustard

1 teaspoon sea salt

1/4 teaspoon black pepper

1 cup celery, chopped

1/2 cup onion, chopped

Instructions:

Boil potatoes in salted water for 20 minutes or until tender. Drain. Set aside. Combine mayonnaise, vinegar, yellow mustard, sea salt, and black pepper. Mix well. In a large bowl, add cooked potatoes, hard-boiled eggs, chopped celery, and chopped onions. Toss to combine. Pour mayonnaise mixture over all. Coat well. Refrigerate one hour before serving.

Zucchini Brownies

What’s Cooking in Gail’s Kitchen? Table Food: Zucchini Brownies! There’s only one reason you ever need to mention the title of this dessert, and that is to avoid a food allergy to zucchini. Honestly, most people will raise their nose and never give it a chance if they know it’s in there. You cannot taste it. To prove it, I served this sweet treat to adults as well as kids. I heard comments like, “That fudge is super amazing!” These brownies are truly rich and fudgy, not to mention packed with healthy nutrients. Go for it.

ZUCCHINI BROWNIES

Ingredients:

3/4 cup butter

2 cups sugar

1/4 teaspoon sea salt

1 1/2 teaspoon vanilla extract

3 eggs

1/3 cup flour

1 cup cocoa powder

1/2 teaspoon espresso powder

2 cups zucchini, peeled and grated

Powdered Sugar, for garnish

Instructions:

Preheat oven to 350°. Line a 9”x9” baking pan with parchment paper, leaving a slight overhang. In a microwave-safe bowl, melt the butter. In a large bowl, mix the melted butter, sugar, sea salt, and vanilla extract. Beat in the eggs, one at a time for one minute each, until the mixture is light and creamy. Gently stir in the flour, cocoa powder, and espresso powder until just blended together. Fold in the grated zucchini. Pour the brownie batter into the prepared pan. Bake 45-50 minutes. Brownies are done when center is set and a cake tester inserted in the center comes out with tiny crumbs attached. Cool on a wire rack for 10 minutes. Lift out of pan and cut into squares. Sprinkle with powdered sugar.

Za’atar Quail Eggs

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Za’atar Quail Eggs! This isn’t just another hard-boiled egg post that makes you go “meh”. It’s one that will take you on an adventure; an adventure for the tastebuds. Everyone has figured out that eggs keep midday food cravings at bay. Imagine bringing your lunch to work, let’s say a half a dozen quail eggs, rolled in a crown of za’atar seasoning and sea salt. Already people are gathering around the refrigerator to see what makes them so special. You could tell them quail eggs provide more protein, have a rich taste, are hypoallergenic, and can boost the metabolism. But don’t get carried away. Otherwise come break time you may discover only 3 quail eggs in your lunchbox and suddenly everyone is too busy to chat.

ZA’ATAR QUAIL EGGS

Ingredients:

12 quail eggs, natural farm raised

1 teaspoon sea salt

2 teaspoons za’atar seasoning

Instructions:

Gently place quail eggs in a medium pan of cold water. Bring to a boil for 4 minutes. Remove with a slotted spoon. Immediately transfer eggs to a bowl of water filled with ice to completely cool. In a shallow dish, combine sea salt and za’atar seasoning. Carefully peel each quail egg, removing tiny bits of shell and membrane. Roll each egg in the za’atar mixture to coat. Set upright on a platter or place eggs on a bed of mixed greens to serve.

Quail Eggs 101

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Quail Eggs 101. You may have noticed, at the grocery, a row of miniature egg cartons featuring cream-colored brown speckled eggs next to the typical domesticated chicken varieties. Introducing quail eggs. As I picked up a carton to place in my shopping cart, the woman next to me asked, “What are you going to do with those?” Sparing her the nutritional value of a super-protein food, I simply smiled and replied, “Oh, I’m going to hard-boil them and then roll each one in za’atar seasoning.” Her face lit up, her head nodded in approval, and she responded with delight, “Yes. Za’atar.” Prepare to pay a little more for these coveted jewels. They are about a third the size of chicken eggs. For special occasions, though, quail eggs are definitely a conversation-starter.

QUAIL EGGS 101

Ingredients:

12-15 count quail eggs

Ideas for Serving:

Quail Egg Morning Smoothie

Deviled Quail Eggs

Pickled Quail Eggs

Omelets or Frittatas

Salad Toppers or Garnish

Bacon-Wrapped Quail Eggs

Fried Quail Eggs

As you can see, quail eggs can be the star attraction. Cracking them can take a little practice, due to their size. Avoid using undo force to avoid crushing them into the palm of your hand.

Yolk-Stream Morning Eggs

What’s Cooking in Gail’s Kitchen? Clean Eating: Yolk-Stream Morning Eggs! I’m always in a good mood when I make these soft-boiled eggs for breakfast. Perhaps it’s because I get to dip crunchy, buttery strips of toast into the yolk and watch it run over the edge of the cup. I imagine the toast as soldiers on parade, each awaiting their turn to be dunked. Or maybe it’s because slurping the fatty center of the egg makes me feel naughty and I’m completely aware I’m getting away with it. In any event, playing with my food this way is absolutely satisfying.

YOLK-STREAM MORNING EGGS

Ingredients:

4 large eggs

2 slices whole wheat bread, toasted

2 tablespoons butter, softened

Salt and pepper, to taste

Instructions:

Place eggs in a single layer in a saucepan on the stove. Fill the pan with cold water, covering eggs. Bring to a boil over medium-high heat. Reduce to a rapid simmer. Cook 6 minutes for a runny yolk-stream. Remove eggs from water with a slotted spoon. Transfer immediately to individual egg cups. Butter toast and slice into strips for dipping into the egg yolks. Crack the egg near the top, remove its“lid” and scoop the white of the egg from the shell. Dip toast “soldiers” into the runny yolk. Season with salt and pepper.

Vegetarian Bread ‘n Butter Pudding

What’s Cooking in Gail’s Kitchen? Talking Points: Vegetarian Bread ‘n Butter Pudding! If I’ve said it once, I’ve said it a hundred times. One of the privileges of being part of the blogosphere is benefiting from the vast friendships beyond my little corner of the world. Not only is it a creative outlet for expressing my love of food, it also challenges me to stretch my palate and try new things. Today’s recipe comes from Corrie, a Brit, who thrives on a vegetarian diet. She has a fabulous blog entitled http://corriesrabbitfood.com where food looks so amazing it makes you forget about being a meat-lover. To clear up any confusion, “bread pudding” is more commonly known as a dessert. But “bread and butter pudding” is made by buttering the bread before adding any liquid. Now you see the difference, which is why this makes a fabulous breakfast dish. Are you ready to eat more? Then let’s get started.

VEGETARIAN BREAD ‘N BUTTER PUDDING

Ingredients:

1/2 loaf baguette bread, sliced

4 tablespoons butter, softened

1/2 cup red onion, sliced

3 gloves garlic, sliced

1/3 cup parmesan cheese, shredded

1/3 cup gruyère cheese, shredded

2 tablespoons cheddar cheese, shredded

3 eggs

1 cup skim milk

1/2 teaspoon seasoned salt

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon oregano

2 tablespoons cheddar cheese, shredded

Thyme sprigs, for garnish

Instructions:

Preheat oven to 400°. Butter a 5”x7” baking dish with softened butter. Set aside. Lightly butter both sides of a baguette slice, then place in the baking dish. Repeat until all pieces of baguette are buttered. When placing them in the baking dish, arrange in a zigzag pattern. This leaves room for the spaces to be filled in with ingredients. Next evenly divide the red onion slices and garlic pieces between the bread. Generously sprinkle the entire loaf with shredded parmesan, gruyère, and 2 tablespoons of cheddar cheese, with attention given to lightly packing the cheese in areas where spaces exist. In a bowl, whisk together eggs, skim milk, seasoned salt, basil, marjoram, and oregano. Slowly pour over the pudding, soaking each slice of bread. Top with remaining 2 tablespoons of shredded cheddar cheese. Bake in the oven for 25-30, or until set Remove from oven. Garnish with fresh thyme sprigs. Serve warm.

Unfinished Pecan Pie

What’s Cooking in Gail’s Kitchen? Food With Soul: Unfinished Pecan Pie! Before you ask…No, this pie is not made with raw dough and there’s no ingredient missing from the recipe. The “unfinished” word in the title simply means you may choose to eat it as is OR top it with sweetened whipped cream, buttery streusel, or caramel sauce. The choice is yours. ‘Course if I wanted to be snarky, I could say it is unfinished because there’s still a piece or two left in the pie plate. Any takers?

UNFINISHED PECAN PIE

Ingredients:

1 prepared pie crust, refrigerated

2/3 cup sugar

1/3 cup butter, melted

1 cup light corn syrup

1/2 teaspoon sea salt

3 eggs, room temperature

2 cups pecan halves and pieces

Instructions:

Preheat oven to 350°. Spray a 9-inch pie plate with nonstick oil. Unfold pie crust and ease into plate, pressing firmly against the bottom and sides. Fold and roll pastry edges under, even with the rim of the plate. Flute edges or press with fork tines. Set aside. In a medium bowl, combine sugar, melted butter, corn syrup, sea salt, and eggs. Beat with an electric hand mixer until well blended. Stir in pecans. Pour mixture into pastry-lined pie plate. Bake 40-50 minutes or until center is set. Allow to cool for two hours. Slice and Serve.

Kalamata Olive Oregano Loaf

What’s Cooking in Gail’s Kitchen? Food With Soul: Kalamata Olive Oregano Loaf! Olive-Lovers rejoice. If olives are not in your wheelhouse, no worries. I’ll catch up with you later…….or you could simply substitute sun-dried tomatoes in this recipe. Just so you know, olives have heart-healthy fats. I’ve mentioned before how much I love bread. And in the World of Bread, there are so many options: whole wheat, multi-grain, sourdough, flax seed, rye, pumpernickel, focaccia, pretzel, and more. Focus today on the taste of Mediterranean culture where savory bread can be made without yeast. Talk about instant gratification for a weeknight treat. Don’t forget the bread dipping oil. It’s slurp-worthy.

KALAMATA OLIVE OREGANO LOAF

Ingredients:

2 cups flour

1 teaspoon baking soda

1/2 teaspoon sea salt

1 cup buttermilk

2 tablespoons butter, melted

2 egg whites, room temperature

1/4 cup Kalamata olive blend, pitted and chopped

1 teaspoon dried oregano

Instructions:

Preheat oven to 350°. Spray a loaf pan with nonstick oil. Line with parchment paper. Set aside. In a large bowl, combine flour, baking soda, and sea salt. Make a well in the center. In a separate bowl, whisk together buttermilk, melted butter, and egg whites. Add liquid mixture to the flour mixture, stirring just until moist. Fold in chopped olives and dried oregano. Spread batter into the prepared loaf pan. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes on a wire rack. Remove loaf from pan. Serve slightly warm with seasoned olive oil.