Greek-inspired Frittata with Potato Crust

4 Comments February 25, 2021 terrie gura

It’s that moment when you find that the package of chicken you were counting on for dinner is two days past its “best by” date. Or the panic that hits you when you suddenly realize at the end of a hectic work-from-home day that you completely forgot to go to the grocery store. Moments such as these demand improvisation, and when catastrophe occurs, I have one Plan B that I can always count on—breakfast for dinner.

Even if it’s slim pickings in the refrigerator, there’s a very good chance I have eggs and few random vegetables. There’s always some kind of cheese in the deli drawer, and that already sounds like an omelet in the making, which is our go-to dish when we are looking at breakfast for dinner. But this time, I went all in on a big-flavor frittata, pulling together a Greek theme with spinach, onions and red bell peppers I found in the fridge, along with some feta cheese, kalamata olives, oregano and dill. And though frittatas—which are basically quiche’s crustless cousins—usually only have eggs and fillings, this one takes advantage of that half-bag of shredded potatoes I found in the back of the cheese drawer. OK, who’s hungry?

Great Mediterranean flavors and plenty of nutrition in this filling “breakfast for dinner!”

Turning random leftovers into a flavorful breakfast for dinner on a busy weeknight? That’s Comfort du Jour.

Ingredients

3 or 4 slices bacon, chopped into one inch pieces

1/2 bag Simply Potatoes hash browns* (see notes)

1/2 onion, chopped

1/2 red bell pepper, chopped

1/2 tsp. dried oregano

2 fat handfuls fresh baby spinach leaves, rough chopped

1/4 tsp. dried dill leaves

6 eggs, at room temperature

1/2 cup half and half*

2 oz. block feta cheese, crumbled

Fresh parsley (for garnish)

Handful pitted kalamata olives, rough chopped (for garnish)

*Notes

Simply Potatoes is a brand of pre-shredded potatoes, usually found in the refrigerated breakfast section of the supermarket, or sometimes in dairy (though I don’t know why). I use this convenience product when I make our favorite Easy Hash Brown Waffles, so I frequently have them in my fridge. If you prefer, use about two cups finely shredded fresh potatoes, but wrap them first in a clean towel and squeeze out as much water as you can. Better yet, skip the potato crust and make it a more traditional frittata. May as well keep it simple. 😉

For readers abroad, “half and half” is a common dairy ingredient in the U.S. that is essentially equal parts cream and whole milk. If you are minimizing fat in your diet, you may also substitute with evaporated whole milk.

Instructions

This was simple to make, as you’ll see in the photos. If you’d like written instructions, or a downloadable PDF for your recipe files, keep scrolling.

Brown the bacon pieces until crispy, then transfer them to a paper towel-lined plate and drain off the excess grease.
Fresh baby spinach livens up the flavor and the color of this dish. Add one handful at a time to prevent crowding the pan.
Press the shredded potatoes firmly to the skillet bottom and sides, and cook several minutes on the stovetop before transferring to the oven.
Add half and half (or combination of cream and whole milk) to the eggs, and whisk just until combined.
It occurred to me after the veggies were sauteed that dill would be a great addition to this Greek-themed meal. Feel free to add it earlier in the recipe. 🙂
After 20 minutes in the oven, I can see crispy edges of potato. I could have given it another 10 for even more color and crunch.
An egg main dish is a perfect way to use up random bits of cheese from the fridge. I had a couple tablespoons of leftover Gruyere so I tossed it in there!
Pour in the beaten egg mixture slowly so that you don’t disturb the other filling ingredients.
The Greek feta was the real cheese for this dish. For the freshest flavor, buy it in chunks and crumble it yourself.
15 to 20 minutes will be plenty of time to finish this frittata.
The frittata is done when the edges are pulled away from the skillet and there’s only a slight jiggle in the center. Rest it a few minutes before cutting into wedges.

Preheat oven to 350° F with rack in center of oven.
Place a cast-iron skillet over medium heat. Add chopped bacon and cook until crispy. Remove with a slotted spoon to a plate lined with paper towels. Drain off most of the bacon grease.
Sauté onions and peppers until slightly soft and translucent. Season with salt, pepper and oregano.
Add chopped spinach, one handful at a time, and cook until wilted. Transfer veggies to a separate bowl and set aside. Sprinkle with dried dill.
Increase the skillet heat to medium-high and drizzle in about a tablespoon of olive oil. Add the shredded potatoes to the skillet, using a spoon or utensil to press it into the sides. Cook the potatoes in the skillet for about five minutes, then transfer the skillet to the oven for about 20 minutes (or additional 10 minutes for crispier crust).
Combine eggs with half and half, whisking only until blended.
When potatoes are golden at the edges, spread the veggies over the crust, and then scatter the crispy bacon pieces.
Pour egg mixture evenly over the frittata filling. Crumble the feta evenly over the frittata.
Transfer to the oven and bake for about 20 minutes, until eggs are set and edges are pulled away from the skillet.
Cool about 5 minutes before cutting into wedges. Top portions with fresh chopped parsley and chopped kalamata olives.

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Chocolate-Cherry Tiramisu

8 Comments February 17, 2021 terrie gura

“No tiramisu for me, because I don’t like coffee.” This was the reply I’d come to expect from my husband, Les, who definitely does not share my love for a freshly brewed morning cup of java. The classic Italian dessert has long been one of my favorites—its not-so-sweet flavor is perfect for my not-so-sweet tooth. But this issue of coffee has been a real problem for my tiramisu goals. I could make it for myself, of course, but then I would have to eat the whole thing (yikes), and I really wanted to find a way to make it enjoyable for both of us.

Tiramisu is traditionally made of delicate biscotti cookies that have been soaked in rum- or liqueur-spiked espresso, layered with a rich and creamy mascarpone custard and dusted with real cocoa powder. It is, essentially, an Italian version of an icebox cake, and with no baking required, everything about it works—except, for my husband, the darn coffee.

A few months ago, I couldn’t help noticing the ads that kept popping up in my Pinterest feed: “brews like coffee, benefits of cacao.”

OK, I thought, a coffee substitute that might give me an occasional break from the caffeine crashes that disrupt my sleep. So, without any specific intended purpose, I ordered some. I wasn’t blown away by the flavor of it on its own, and though it was interesting, I couldn’t see myself actually trading in my beloved dark roast coffee. Until the day it suddenly hit me: this brewed cacao might work in tiramisu!

As with several other recipes I’ve delayed trying, tiramisu has turned out to be remarkably simple. I leaned on the expertise of Ina Garten, the “Barefoot Contessa” whom I admire not only for her seemingly effortless cooking style, but also for her absolute devotion to her husband. She is always preparing special cocktails and favorite foods for Jeffrey, and I can relate. Ina’s recipe for tiramisu seemed simple enough, and it was very easy to cut the ingredients in half for a smaller portion for the two of us. I made several swaps—cacao for espresso, amaretto for rum, and cherry juice and preserves to flavor some of the mascarpone filling. But the technique and ratios of ingredients are the same, and it turned out perfect for our at-home Valentine’s Day celebration.

Chocolate and cherry together, my valentine’s favorite! The unsweetened flavor of the brewed cacao was a perfect stand-in for the espresso, and I will definitely make this again!

If you’re considering trying this little “pick me up” (it’s what tiramisu means in Italian), here are a few helpful things I learned along the way.

Tips for Tiramisu Success

Eggs are more easily separated while they are cold, but the yolks should be room temperature when you begin whisking for the recipe. The eggs are not cooked in this mostly-traditional recipe, and if you’re concerned about health risks from this, you can find pasteurized eggs in a well-stocked supermarket. They will allow you to stick to the recipe but with complete safety.

The mascarpone, like the eggs, should be room temperature for this recipe. If it is cold, it will clump rather than blend into the yolk mixture.

Brew extra cacao beverage (or espresso) than recommended in case you need it for dipping ladyfingers. The delicate cookies absorb the liquid very quickly, even when dipped for no more than five seconds, and it’s good to have a little extra on hand. This should be cooled to room temperature.

As with most recipes, it’s helpful to have all your ingredients, tools and dishes ready to go when you begin. Ina’s recipe recommended a 9 x 13” glass dish; I halved the recipe and used a 2.75 quart Pyrex dish that measured 8 1/2 x 7″. The recipe yielded six generous portions of tiramisu. With some fiddling, I think you could split the cookies and make it work in an 8 x 8″.

You probably need an electric mixer, either handheld or stand mixer, for this recipe. It would be difficult to properly whip the eggs and mascarpone by hand.

Finally, this dessert needs several hours in the fridge to set up properly, so plan accordingly.

Adapted from:
Barefoot Contessa | Tiramisu | Recipes

Ingredients

3 egg yolks, room temperature (save the whites for your next omelet)

2 Tbsp. caster sugar* (see notes)

1/4 cup amaretto, divided

1 cup brewed dark roast cacao*, cooled

8 oz. mascarpone, room temperature

2 Tbsp. cherry juice

4 Tbsp. premium cherry preserves*

7 oz. (200g) package ladyfingers (biscotti savoiardi)

Double Dutch dark cocoa* for dusting between layers and top of tiramisu

Luxardo premium cocktail cherries, for garnish (optional, but fun if you have them)

*Ingredient Notes

The caster sugar (on right) is more refined and easily dissolved, compared to regular cane sugar.

Caster sugar is sometimes called “superfine” sugar, and I’ve chosen it for this recipe because it dissolves more readily than regular cane sugar.

The roasted cacao is made very similarly to coffee, and I prepared it in my French press. You can find the product I used online (just search it once on Pinterest and you’ll get ads for the rest of your life), or check with a local chocolatier to see if they have a similar product. Of course, you could also make tiramisu with espresso, as is traditional.

I made a midstream decision to fold cherry preserves into part of the mascarpone mixture, given that Valentine’s Day was already a chocolate-and-cherry kind of day. This brand is delicious, but a similar thick fruit spread would also work.

The Double Dutch dark cocoa powder is a King Arthur Baking product; it’s a 50-50 mix of regular Dutch-processed cocoa and black cocoa, which is very dark and somewhat bitter. It’s a richer color and flavor than most grocery store cocoa powders, but you could certainly substitute Hershey’s dark or any other cocoa.

Instructions

I have pictures of my adventure, of course! See how it went, and keep scrolling for written instructions and a downloadable recipe for your files. 🙂

As with brewing coffee, the cacao solids say below the filtered plunger when pressed. I brewed a little more than a cup, and ended up using all of it.
These ladyfingers cookies are similar to biscotti, but very light and airy. I found them in the cookie and cracker aisle.
In a lesson I’ve learned from ice cream, I added the caster sugar in very small amounts at a time while whisking the eggs.
The whipping action bonds the egg yolks and sugar together and lightens the color, eventually to pale yellow.
The pale yellow is about to turn pink! Addition of cherry juice is very non-traditional, but it was delicious in the finished tiramisu!
The room temperature mascarpone is added next, and whipped in the mixer on low speed until smooth and fluffy.
The finished texture was somewhere in between soft frosting and meringue. Overblending will result in “breaking” the mascarpone.
The preserves are also non-traditional. I folded them into half of the mascarpone mixture, for a cherry-infused layer in my tiramisu.
Don’t think you can outrun the clock and dip multiple ladyfingers at once. I was moving quickly, and these first four got soggy and nearly fell apart!
Layer the dipped ladyfingers over a dusting of cocoa powder in a glass dish.
See how different those first four ladyfingers look? The five-second rule on dipping is real.
The soaking action of the ladyfingers also depleted my original cacao-amaretto mixture. Glad I made extra!
The cherry layer of mascarpone went on first. Spread it gently over the ladyfingers, and all the way to the edges.
Dust the layer with cocoa powder.
Then repeat, finishing with a layer of the non-cherry mascarpone.
Smooth the top layer, then cover with plastic and refrigerate at least six hours, but preferably a full 24. Our second serving the next day was noticeably improved texture.
The cherry layer is so evident in this cross-section of the tiramisu still in the pan. I’m already thinking of other flavor twists.
At serving time, cut tiramisu into squares and use a firm spatula to transfer it to plates. I dusted the plates and the tops with more cocoa.
How about a lovely Italian cocktail cherry on top of this Italian specialty dessert? And a little of the cherry syrup, too.

Prepare brewed cacao according to package instructions (or use espresso as instructed in a conventional tiramisu recipe. Combine brewed cacao with 2 Tbsp. amaretto in a shallow dish and set aside.
Using the whisk attachment for stand mixer, whip egg yolks at high speed until smooth and slightly thickened. Gradually add caster sugar while eggs are being whisked and continue until sugar is dissolved and the mixture is light, fluffy and lemon-colored.
Add cherry juice, 2 tablespoons of amaretto and mascarpone. Whip into egg mixture at low speed until the mixture resembles that of soft whipped cream.
Divide mixture into approximately half. Fold in cherry preserves to one half of mixture.
Sift cocoa over the bottom of glass baking dish.
Moving quickly, dip the ladyfingers (one or two at a time) into cacao-amaretto mixture, for no longer than five seconds. Arrange them in a single layer over the cocoa powder.
Spread the cherry-infused mascarpone mixture evenly over the ladyfingers, to the edges of the dish, and then sift cocoa over the layer.
Repeat with the remaining ladyfingers, topping the second layer with the remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least six hours, or preferably a full 24 hours ahead of serving.
At serving time, cut tiramisu into squares. Sift additional cocoa over the top of each serving and finish with a Luxardo cherry garnish.

Want to give it a go?

Chocolate-Cherry TiramisuDownload & Print

You may be wondering if I’m a paid endorser for the products I spotlight on Comfort du Jour, and the answer is “no.” I do not receive money or products for my brand recommendations, and what that means for you is that you can count on me to give an honest opinion. If something changes, I will update my disclosures. Either way, you can still count on me to be honest in my recommendations, as I will only stand behind services and products I believe in. Fair enough? 😀

Buffalo Deviled Eggs with Bleu Cheese

Leave a comment February 9, 2021 terrie gura

There was more than a little bit of disappointment this year in limiting the number and scale of dishes my husband, Les, and I create for our annual Super Bowl party. Obviously, we didn’t have 25 people in the house this year—that would be ludicrous in these times—but the Super Bowl wasn’t cancelled, and neither was our celebration, even if reduced to just the two of us. The challenge for us was finding new ways to enjoy the flavors we’ve come to expect on this ultimate football occasion.

Deviled eggs are always on our party table and so are Buffalo wings. Why not combine the flavors into one tasty bite?

These little hors d’oeuvres have the big, bold flavor of Frank’s RedHot sauce, which is the only acceptable flavor for Buffalo wings, in this Western New York girl’s humble opinion. Little bits of crunchy celery do their part to mimic the experience, and crumbled bleu cheese is the proverbial icing on the cake.

Deviled eggs are one of my favorite “blank canvas” foods, meaning that you can twist up the flavors to suit the occasion. I made these Buffalo-flavored eggs at the same time as the Dirty Martini Deviled Eggs, which is in keeping with my usual practice of putting more than one flavor on the table. The ingredients and instructions below describe my process for splitting the two flavors, but if you’d prefer to make only the Buffalo deviled eggs, no problem—simply double the ingredients as noted below.

If you are intrigued with the idea of trying new flavors, check out my post from last spring, Egg-stravaganza. I’ll bet you will find a flavor combination that’s right up your alley!

Ingredients

9 large eggs, hard-boiled and peeled

1/4 cup + 1 Tbsp. light mayonnaise

I peel my hardboiled eggs as soon as they are cooled, and they go into the fridge in a flat, shallow covered pyrex. The result is two flat sides, so my eggs sit level on a serving plate.
My recipe begins the same as any other deviled egg recipe, but I’ll divide the basic yolk mixture for two separate flavors.
I shred the yolks on their own first, which makes for smooth blending of the mayo and other ingredients.
Begin with 1/4 cup of mayo, and add more if you need it.
If your fork stands straight up in the yolk mixture, you need more mayo. I added another tablespoon.
When the consistency meets approval, divide half of the yolk mixture into a second bowl for a separate filling flavor.

Carefully turn out the egg yolks into a medium-sized bowl. Mash thoroughly with a fork until yolks resemble dry crumbs. Add mayonnaise and blend until smooth. Divide yolk mixture by transferring half to a second bowl (unless you intend to make all one flavor). Follow additional instructions below for making the two kinds of deviled eggs I made this particular day.

For the Buffalo flavor (double if making all nine eggs)

All the flavors of Buffalo wings, ready to take over my deviled eggs.

2 or 3 tsp. Frank’s original RedHot sauce (adjust to your heat preference)

2 cloves roasted garlic or 1/4 tsp. garlic powder

Freshly ground black pepper

1 Tbsp. celery, finely chopped (for filling) + small, thin sticks celery (for garnish)

1 1/2 Tbsp. finely crumbled bleu cheese

Frank’s RedHot dry seasoning, to sprinkle on at serving time (or substitute paprika)

Instructions for Buffalo eggs

Add RedHot sauce, roasted garlic and black pepper to one bowl of the yolk mixture. Blend smooth with a fork or spoon. Fold in chopped celery bits.
Place a small zip-top bag into a glass, and use a spatula to scoop the filling mixture into it. Seal up the bag, snip one corner to create a makeshift piping bag, and gently fill half of egg whites. Garnish top of Buffalo eggs with crumbled bleu cheese and mini celery sticks.

For the Buffalo egg filling, I added two teaspoons of Frank’s sauce, the roasted garlic and black pepper.
The filling was tasty, but I wanted more heat so I added another teaspoon. You decide what flavor level is right for you!
I stirred in about a tablespoon of finely chopped celery, then scooped the filling into a small zip top bag, which I’m using as a piping bag.
Snip a corner of the bag (make it large enough for chunky ingredients to pass through), and pipe the filling into the empty egg halves. Garnish the eggs as desired.
My Buffalo deviled eggs are garnished with celery sticks and tiny crumbles of real bleu cheese.

For the Dirty Martini flavor (double if making all nine eggs)

No vodka or gin in my dirty martini deviled eggs, but the vermouth and garnishes add all the right flavors.

1 Tbsp. dry vermouth (or use additional olive brine)

2 cocktail olives, finely chopped

1 or 2 cocktail onions, finely chopped (for filling)

1 tsp. olive brine

4 cocktail onions, halved (for garnish)

Instructions for Dirty Martini eggs

Add dry vermouth, chopped olives, onion and brine to yolk mixture. Blend smooth with a fork or spoon.
Place a small zip-top bag into a glass, and use a spatula to scoop the filling mixture into it. Seal up the bag, snip one corner to create a makeshift piping bag, and gently fill half of egg whites. Garnish with cocktail onion halves, skewered on a toothpick if you wish, to mimic the appearance of a martini.

For the dirty martini filling, I’ve added dry vermouth, finely chopped cocktail olives and onions and a tiny splash of olive brine.
This mixture could stand more olive flavor, so I chopped up another one. Remember, you can add but you can’t take away!
My dirty martini deviled eggs are garnished with a halved cocktail onion on a pick.

Want to try these deviled egg recipes?

Buffalo Deviled Eggs and Dirty Martini Deviled EggsPrint It!

At serving time, I sprinkled the Buffalo eggs with the Frank’s dry seasoning. These deviled eggs made a fine appearance at our Super Bowl party for two! 🙂

Dirty Martini Deviled Eggs

4 Comments February 9, 2021 terrie gura

Every Super Bowl party my husband, Les, and I have hosted together has been a little different in terms of food offerings, but you can count on two things—his incredible, thick and meaty chili (one day I promise I’ll squeeze the recipe out of him) and at least a couple of flavors of deviled eggs. This is one of those foods that everybody (except the vegans) goes a little nuts over, and I love making them because the deviled egg is what I call a “blank canvas” food. If you can dream up a flavor, a deviled egg can probably carry it.

When I shared my Egg-stravaganza post last spring, I made mention of my “Bloody Mary” deviled eggs, filled with all the signature savory flavors you’d find in the ubiquitous Sunday brunch cocktail. Today, I’m presenting a non-spicy counterpart in this Dirty Martini version of deviled eggs, which includes the tangy brininess of lemon-stuffed cocktail olives, pickled cocktail onions and a splash of dry white vermouth. This new riff on a classic hors d’oeuvres will undoubtedly make a repeat appearance on our table at some point in the future, and it’s a fun way to enjoy one of my favorite cocktail combinations, too.

I made these tasty bites at the same time as my Buffalo Deviled Eggs with Bleu Cheese, and the ingredients and instructions below describe my process for splitting the two flavors. If you’d prefer to make only the dirty martini deviled eggs, no problem—simply double the ingredients as noted below.

Cheers!

Ingredients for base filling

9 large eggs, hard-boiled and peeled

1/4 cup + 1 Tbsp. light mayonnaise

I peel my hardboiled eggs as soon as they are cooled, and they go into the fridge in a flat, shallow covered pyrex. The result is two flat sides, so my eggs sit level on a serving plate.
My recipe begins the same as any other deviled egg recipe, but I’ll divide the basic yolk mixture for two separate flavors.
I shred the yolks on their own first, which makes for smooth blending of the mayo and other ingredients.
Begin with 1/4 cup of mayo, and add more if you need it.
If your fork stands straight up in the yolk mixture, you need more mayo. I added another tablespoon.
When the consistency meets approval, divide half of the yolk mixture into a second bowl for a separate filling flavor.

For the Dirty Martini flavor (double ingredients if making all nine eggs)

1 Tbsp. dry vermouth (or use additional olive brine)

2 cocktail olives, finely chopped

1 cocktail onion, finely chopped

1 tsp. olive brine

4 cocktail onions, halved (for garnish)

Instructions for Dirty Martini eggs

For the dirty martini filling, I’ve added dry vermouth, finely chopped cocktail olives and onions and a tiny splash of olive brine.
This mixture could stand more olive flavor, so I chopped up another one. Remember, you can add but you can’t take away!
My dirty martini deviled eggs are garnished with a halved cocktail onion on a pick.

Add dry vermouth, chopped olives, onion and brine to yolk mixture. Blend smooth with a form or spoon.
Place a small zip-top bag into a glass, and use a spatula to scoop the filling mixture into it. Seal up the bag, snip one corner to create a makeshift piping bag, and gently fill half of egg whites (See slides for Buffalo deviled eggs for a visual on this technique). Garnish with cocktail onion halves, skewered on a toothpick if you wish, to mimic the appearance of a martini.

For the Buffalo flavor

2 or 3 tsp. Frank’s original RedHot sauce (adjust to your heat preference)

2 cloves roasted garlic or 1/4 tsp. garlic powder

Freshly ground black pepper

1 Tbsp. celery, finely chopped (for filling) + small, thin sticks celery (for garnish)

1 1/2 Tbsp. finely crumbled bleu cheese

Frank’s RedHot dry seasoning, to sprinkle on at serving (or substitute paprika)

Instructions for Buffalo deviled eggs

For the Buffalo egg filling, I added two teaspoons of Frank’s sauce, the roasted garlic and black pepper.
I stirred in about a tablespoon of finely chopped celery, then scooped the filling into a small zip top bag, which I’m using as a piping bag.
Snip a corner of the bag (make it large enough for chunky ingredients to pass through), and pipe the filling into the empty egg halves. Garnish the eggs as desired.
My Buffalo deviled eggs are garnished with celery sticks and tiny crumbles of real bleu cheese.

Add RedHot sauce, roasted garlic and black pepper to one bowl of the yolk mixture. Blend smooth with a fork or spoon. Fold in chopped celery bits.
Place a small zip-top bag into a glass, and use a spatula to scoop the filling mixture into it. Seal up the bag, snip one corner to create a makeshift piping bag, and gently fill half of egg whites. Garnish top of Buffalo eggs with crumbled bleu cheese and mini celery sticks.

Want to make these deviled eggs?

Buffalo Deviled Eggs and Dirty Martini Deviled EggsPrint It!

If you like the fun idea of switching up flavors on your next batch of deviled eggs, have a look at my previous post for Egg-Stravaganza, and see how I made these fun varieties!

(L to R) Bloody Mary, jalapeno pimiento cheese, bacon, egg and cheese.

New York Cheesecake with Spiced Cran-Cherry Topping

5 Comments December 17, 2020 terrie gura

One day, I’ll learn that if I’m going to ask my husband, Les, to pick a dessert for me to make, I should make it a multiple choice. When I gave him free rein to decide on dessert for our tiny Thanksgiving for two, I imagined he’d choose from the obvious traditional sweets. You know, maybe pumpkin pie or bourbon pecan pie, or maybe this would be the year he’d ask for the apple cranberry pie I’ve mentioned for the past three Thanksgivings. Nope.

“Make a real New York cheesecake,” he said.

Cheesecake? C’mon, that’s not a Thanksgiving dessert. But maybe I could do a maple cheesecake with a caramelized apple topping, and that would be delicious and appropriate for Thanksgiving. But my hubby was clear about it: he was craving the authentic New York-style cheesecake—tall, dense and creamy. Oh, and topped with bright red cherries. His memory was based on the desserts made by one Miss Grimble, who was apparently an institution in the city of his youth. Not to set the bar too high, right? I’m good at researching, so I was on it.

Most recipes for this style cheesecake require baking in a water bath, which promotes even baking and a smooth top without unsightly cracks. That made me nervous right out of the gate. I know for certain that my springform pan is not watertight, a truth I learned when a birthday quiche I made for a gal pal a few years ago leaked out all over the oven. I wasn’t up for a repeat of that performance, for sure. And I was also insecure because there were differing opinions about the right temperature to bake a New York-style cheesecake. Some “authentic” recipes insisted the cake should bake in a water bath at 500° F for the first few minutes, then about half that temperature for almost an eternity. Other “real cheesecake” recipes said skip the water bath and just cool the cake in the oven to avoid the cracking on top. With so many opinions, I made the only decision that felt safe: I searched the King Arthur Baking Company website, read all the way through their recipe instructions as well as the accompanying blog post written by baking expert P.J. Hamel, and then I donned my apron and got to it.

The King Arthur recipe included instructions for a shortbread cookie-style crust, which I promptly replaced with a homemade graham cracker base (Les swears this was how Miss Grimble did it) and the blog post suggested two major rules for perfect cheesecake: start with room temperature ingredients, and don’t whip air into the filling mixture. One thing that attracted me to this recipe was that it did not emphasize a need for a water bath. Whew.

This turned out to be one of the tastiest and prettiest desserts I have made at home, and I did find a way to adapt it to the flavors of the season. Les got his cherry topping, but I spiked it with fresh cranberries and real cinnamon. We both loved it, and the cranberries are making it a festive dessert option all the way through the rest of the holiday season.

I’m glad my hubby requested this. It was delicious! 🙂

Adapted from NY Cheesecake | King Arthur Baking

Ingredients (crust)

1 sleeve honey graham crackers

1 handful ginger snap cookies (I used Trader Joe’s Triple Ginger cookies)

1/2 stick unsalted butter, melted

Pinch of kosher salt

Ingredients (filling)

4 packages (8 oz. each) full-fat cream cheese*

1 3/4 cup organic cane sugar

5 large organic eggs*

1 tsp. real vanilla extract

1/2 tsp. Fiori di Sicilia flavoring*

1/4 tsp. kosher salt

1/2 cup full-fat sour cream*

Ingredients (topping)

2 cups frozen dark sweet cherries

1 cup fresh cranberries, rinsed and sorted

1/4 cup pure cherry juice (or water)

1/4 cup organic cane sugar

1 cinnamon stick, about 4” long (or a few pinches ground cinnamon)

*Notes

The most helpful thing I learned from the King Arthur experts is the importance of bringing all ingredients to room temperature before blending. This helps prevent clumping of the cream cheese and ensures the cheesecake mixture is the best temperature headed into the oven. Plan wisely, and take all the refrigerated ingredients—cream cheese, eggs and sour cream—out of the fridge at least a couple of hours before you begin.

Fiori di Sicilia is a specialty ingredient I purchase from King Arthur Baking Company. You may not have heard of it, but you would find the citrus-vanilla flavor reminiscent of Italian panettone or a frozen creamsicle treat. The ingredient is not essential for this cheesecake, but I love the “special something” it brings to desserts. This was my substitute for lemon zest in the original King Arthur recipe.

The recipe that inspired me did not require a water bath, but P.J. Hamel suggested in her “cheesecake tips” using cake strips, which are soaked and wrapped around a cake pan to promote even baking. Find these online or at a gourmet kitchen store, or give the recipe a go without them. I already had them, so I used one and it worked great.

The melted butter helps to organize the graham crumbs so they will form a solid crust base.
The crumbs were poured into the prepared springform pan.
I used the bottom of a small glass Pyrex bowl to press the crumbs firmly to the edges and 1/2″ up the sides.
The crust should seem smooth and firm, then it’s ready for a quick trip through the oven.
The crust was set after 10 minutes, then cooled while I prepped the filling.
I used the rubber bowl scraper blade to do the mixing, hoping to minimize the stopping and scraping.
Lightly beat each egg before blending into the filling. This ensures more even blending in quicker time and with fewer bubbles.
To minimize air bubbles, I used a rubber spatula to fold in the sour cream.
Ladling in the first few scoops of filling helped prevent disturbing the crust. Once the crumb base was covered, I poured the rest and smoothed the top with my spatula.
A toothpick took care of the most visible bubbles. For extra protection, I wrapped my pan with a saturated “cake strip,” which you can find at most specialty kitchen stores. The recipe did not require it, but some comments hailed it as a good substitute for water bath.
A few dimples on top, but no cracks! The cheesecake smelled AMAZING.
The chilled cheesecake measured in at about 3″ tall!

Instructions

Preheat oven to 400° F. Butter the bottom of a 9-inch springform pan, then cut a piece of parchment paper to size for the bottom, and butter the parchment.
Use your hands to break the graham crackers and ginger snaps into smaller pieces. Pulse into fine crumbs in a food processor or use a rolling pin to smash them into fine crumbs in a large zip-top bag. Pour melted butter into crumbs and stir to mix well. It should resemble the texture of wet sand.
Press crumbs firmly into a springform pan, evenly covering the bottom and about a half inch up the sides. I used the bottom of a small glass bowl to compress the crumbs.
Bake at 400° for 10 minutes, then remove pan and allow crust to cool at room temperature.
In a stand mixer on the lowest speed, beat cream cheese and sugar until well blended. Use a spatula to scrape down the sides of the bowl and beat again briefly.
Beat in vanilla, Fiori di Sicilia (or lemon zest) and salt.
Add eggs, one at a time, beating until blended and scraping bowl after each egg.
Stir in sour cream and give the mixture another thorough scraping.
Carefully spoon in part of the filling mixture, taking care to not disturb the crumb crust. Gently pour in remaining filling and use rubber spatula to smooth the top of the cheesecake.
Reduce oven temperature to 325° F and slide the cheesecake into the oven on a center rack. Bake 50 minutes, or until filling is set around the edges and slightly jiggly in the center. Turn off oven and prop door open, allowing cheesecake to cool slowly. This will help prevent the top of the cheesecake from cracking.
When cheesecake is completely cool, cover cheesecake with aluminum foil and refrigerate at least overnight.

Cinnamon Cran-Cherry Sauce

Combine frozen cherries, cranberries, sugar and cinnamon stick in a medium saucepan. Stir and cook over medium heat until it reaches a low boil. Reduce heat to low and simmer for 30 minutes. Berries and cherries should be softened and thickened. Transfer mixture to refrigerator overnight. Try not to eat it all with a spoon!

2 cups of frozen cherries, mixed with 1 cup fresh cranberries.
Add a splash of pure cherry juice for extra pizazz, or it’s fine to use water.
If you don’t have cinnamon sticks, a few pinches of ground cinnamon will be fine.
The cherries will thaw and soften in no time, and the mixture just needs some time to simmer.
After a 25 minute simmer, the sauce was a beautiful color and the cinnamon added a lovely holiday accent.
If we were having a party, I might have poured the topping over the entire cheesecake, just for show!

To serve

When cheesecake is completely cooled and chilled, run a clean knife carefully around the inside of the springform pan, then release to plate the cheesecake. Cut into wedges and top with cinnamon cran-cherry topping.

Store leftovers covered in the refrigerator for up to a week. We found that we liked the flavor and texture even better after a few days in the fridge. Enjoy!

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NY Style Cheesecake with Spiced Cran-Cherry Topping Download & Print

You may be wondering if I’m a paid endorser for the products or companies I spotlight on Comfort du Jour, and the answer is “no.” I do not receive money or products for my recommendations, and what that means for you is that you can count on me to give an honest opinion about recipes, products and gadgets. If something changes, I will update my disclosures. Either way, you can still count on me to be honest in my recommendations, as I will only stand behind services and products I believe in. Fair enough? 🙂

Pumpkin Chipotle Deviled Eggs

Leave a comment November 23, 2020 terrie gura

At our house, the Thanksgiving “pre-feast” is almost as traditional as the feast itself. Even in this weird pandemic year, which finds us home alone for Turkey Day, we will have an eclectic spread of snacks and finger foods that will serve as sustenance until dinner.

We always have deviled eggs in the mix; they are a perfect little bite, savory and delicious, and packing enough protein to fill our bellies in a healthy way rather than just scarfing on carbs. As I mentioned back in the spring when I shared an egg-stravaganza, deviled eggs are a blank canvas for any flavor that strikes your fancy. This time, it’s the savory side of pumpkin, highlighted with a little garlic and ground chipotle powder.

By the way, this recipe would also work great with equal substitution of pureed sweet potato, if you prefer.

The pumpkin and chipotle flavors are a savory surprise with these deviled eggs.

Ingredients

6 hard-boiled eggs

3 Tbsp. pure pumpkin puree (not pie filling)

2 Tbsp. canola mayonnaise

1/4 tsp. ground chipotle powder

Sprinkle of garlic powder

Kosher sea salt and freshly ground black pepper

Instructions

The pictures tell the story, but you’ll also find written steps below, and a link for a downloadable PDF for your recipe files.

I place my peeled hard-boiled eggs into a low, flat Pyrex dish with a snug cover. When I slice them in half, they are flat on both sides. No sliding around on the plate!
Add the pumpkin, mayo and spices to the cooked egg yolks, and then blend until smooth and uniform.
Place a zip-top bag inside a drinking glass for a quick piping bag that makes filling the eggs a snap.
Snip a small corner of the bag to create an easy, disposable piping bag.
Squeeze the bag evenly while filling the cavities of the egg whites.
I love the rich autumn-like color the pumpkin lends to the deviled egg filling.

Cut hard-boiled eggs in half lengthwise and drop the yolks into a small bowl (I used the small bowl of my food processor, but this is not essential).
Add pumpkin puree, mayonnaise and spices to the cooked yolks.
Process or mash together until the mixture is completely uniform. Add another small spoonful of mayonnaise if needed for creamy consistency.
Fill the cavities of the egg whites with the yolk mixture. You can spoon this in for a quick finish, or take a simple shortcut for a more polished presentation by using a small zip top bag with a snipped corner.

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Pumpkin-Chipotle Deviled Eggs

Pumking Ice Cream

1 Comment November 13, 2020 terrie gura

Didn’t I promise this would happen, when my beloved Pumking ale was released this year? I have been obsessed with the idea of turning this seasonal spiced ale into an ice cream, and here I’ve gone and done it!

Many of the recipes I make are merely altered versions of something I’ve made before. In this case, I followed the lessons I learned when I made the Black Mountain Chocolate Stout Ice Cream I shared back in the summer. As with that recipe, I’ve reduced the beer to intensify its flavors, giving immeasurable boost of pumpkin-y-ness to my standard custard-based ice cream. Throw in a fair amount of pureed pumpkin, and what do you suppose I got?

I can’t wait to dig my spoon right into this!

The pumpkin flavor is amped up three times—first with pure pumpkin puree, and then with the infusion of the pumpkin butter, which is essentially cooked pumpkin with sugar, spices and lemon juice. Finally, the Pumking ale accents the ice cream with a spiced and slightly hoppy flavor that is exactly the right balance to the sweet richness.

Triple threat! The reduced Pumking, pumpkin puree and pumpkin butter will each bring their own flavor to the party.

The other ingredients are straight off my go-to list for homemade custard-based ice cream. Equal parts whole milk and heavy cream, three egg yolks, just shy of one cup of sugar. I heated the milk and cream, plus half the amount of sugar, to the just-barely-boiling point.

While that was working, I whisked the egg yolks together with the remaining sugar until it was lighter in color and fluffed up in volume. Sometimes I do this in my stand mixer, but this time it worked fine in a glass pitcher bowl and a little elbow grease.

For extra cinnamon oomph, I tossed a stick into my milk-cream mixture. Don’t bother; I don’t think it added much.

I gradually streamed half of the hot cream mixture into the egg yolks, whisking the whole time to prevent scrambling the eggs. Then, I returned the tempered egg mixture to the pan with the remaining cream mixture, and cooked (stirring constantly) until the custard was slightly thickened and coated the back of my wooden spoon.

Slow and steady wins this race. I pour the hot milk mixture into my beaten eggs, whisking constantly. This is called “tempering” the eggs.

The cooked custard mixture went back into the pitcher bowl, and I blended in the pumpkin puree, pumpkin butter and reduced Pumking ale. As always, I laid plastic wrap directly on top of the custard (this prevents a skin forming on top, and also prevents condensation that could screw up the texture of the finished ice cream. Into the fridge for at least 8 hours (I usually leave it overnight), then into the ice cream maker according to manufacturer’s instructions. Here’s how the rest of the recipe went:

The pumpkin puree and pumpkin butter are going to add incredible color as well as flavor to my ice cream.
The Pumking spiced ale is the finishing touch that makes this ice cream so unique!
Laying the plastic down directly onto the surface prevents a “skin” and condensation from forming. Both would ruin the ice cream texture.
After at least 8 hours in the fridge, the custard will be ready to freeze. I gave it a good whisking first.
Freeze according to manufacturer’s instructions. Be sure the bowl is well frozen before you begin!
Use something blunt, like a rolling pin or even a soup can to gently crush the ginger cookies. Not a fan of ginger? Vanilla wafers would be delicious, too!
Does this even need words? My churning was complete after 25 minutes.
As with my other ice creams, I staggered the layers of crumbs, so that every scoop gets its fair share of ginger cookie. 🙂
I wanted the top to be pretty, so I put my crumbs in a mesh strainer for the final sprinkling.

This ice cream surprised me with its super-creamy, unbelievably pumpkin-y flavor and texture. You don’t taste beer in the ice cream—just a complex layered flavor that seems more complicated than it was.

As Thanksgiving desserts go, this is a winner, not only because it’s delicious and satisfies the desire for a rich, creamy pumpkin dessert, but also because you can make it several days ahead to free up time in your schedule for more pressing dishes.

Serve it in an ice cream cone or bowl, or on top of a square of gingerbread or a brownie or a big fat oatmeal cookie or…OK, straight from the container. Why the heck not?

Ingredients

8 oz. Pumking spiced ale (or another pumpkin seasonal ale)

1 1/2 cups whole milk

1 1/2 cups heavy cream

3 egg yolks

3/4 cup organic cane sugar, divided

1/2 cup pure pumpkin puree (not pie filling)

1/4 cup Trader Joe’s pumpkin butter* (see notes)

1/4 cup crushed ginger snap cookies (optional)

1 oz. vodka (optional, for texture; this is added during final minute of freezing)

*Notes

If you cannot get your hands on the Trader Joe’s pumpkin butter, I would recommend increasing the puree to 1 cup, and cook it with a couple tablespoons of brown sugar, a squeeze of lemon juice and a teaspoon of pumpkin pie spices. Cook until it’s caramelized and thickened, then refrigerate overnight before adding it to the ice cream. It won’t be exactly the same, but darn close.

This tastes exactly like a frozen scoop of creamy, spicy pumpkin pie.

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Follow the steps and pictures above, or click to download a copy for your recipe files. Please let me know how you like it!

Pumking Ice Cream Enjoy!

The Best Bread Pudding

3 Comments October 19, 2020 terrie gura

It strikes me funny that a dessert as simple and humble as bread pudding shows up so frequently on upscale restaurant menus. Rarely do you find it an option in a sandwich shop or a casual dining joint. But go to a “nicer” place, and there it is—usually spiked with some kind of liqueur and almost always drenched in a rich creamy sauce. They can make it as fancy as they like, but as far as I’m concerned, my grandmother set the bar on bread pudding. Hers was never quite the same twice, but it was always delicious.

Of all the cooking lessons Gram gave me in her small upstate New York kitchen, one of the most important—that she lived out every day—was to “waste nothing.” As a survivor of the Great Depression, she saved things that most people threw away, including scrap pieces of aluminum foil, fabric remnants, even used twist ties. But the best things she saved went into a bread bag in her freezer, until she had collected four cups worth, enough to make a batch of her famous bread pudding. End pieces of stale bread, that last uneaten sweet roll and even the occasional hamburger bun were revitalized into a delicious, custardy dessert that was cinnamon-y and sweet and tasted like a day at Gram’s house.

I was taken aback recently to realize that I only have four handwritten recipe cards left to me by my cooking mentor, but I’m thrilled that one of them is titled “Basic Bread Pudding.” When I got the news last summer that she had passed away, just as I was awaiting delivery of my new gas range, I pulled out every bread scrap we had in the freezer, and this pudding is the first thing I baked in it.

Like everything else she made, Gram’s recipe for bread pudding is flexible; it’s meant to make use of whatever ingredients you happen to have on hand. The formula is simple, and you can dress it up (or not) however you like. If you like it more custardy, she had a suggestion for that on the back of the card (I’ve included it below, as a direct quote from Gram).

In honor of what would have been Gram’s 99^th birthday this week, I’m proud to share her recipe with you. She would have been tickled pink, and also a little surprised, because to her, bread pudding was a given.

No matter what I add to the recipe, somehow it always tastes like Gram made it! ❤

There’s a reason that bread pudding today is showing up on upscale restaurant menus. It’s rich, dense, custardy, and so, so comforting. You can flex the flavors to match the season, serve it warm with a creamy sauce or chilled, straight from the fridge. Frankly, I’m in favor of having it for breakfast. Bottom line, it’s a fantastic dessert that you can make yourself, and (by way of my pictures and descriptions) my grandma is going to show you how easy it is.

For this batch, I’ve followed Gram’s lead in pulling some scraps from the freezer. I made sourdough challah a couple months back, and I also found some leftover cinnamon rolls, just minding their own business in the freezer. I swapped out the raisins for chopped dates and dried apples, and some of the cinnamon for cardamom. Oh, and I also boozed them up a little bit by soaking the dates in some Grand Marnier (of course, I did).

My husband and I rarely finish a loaf of challah, but the leftovers are ideal for Gram’s bread pudding.

Ingredients for “Basic Bread Pudding”

2 cups milk

4 cups coarse bread cubes

1/4 cup melted butter

1/2 cup sugar

2 beaten eggs

1/2 cup raisins (or other fruit)

1 tsp. cinnamon or nutmeg

Pour into 1 1/2 quart casserole. Set in pan of hot water. Bake at 350° F for about one hour or until knife inserted in center comes out clean.

For more “custardy” pudding, use 4 cups milk and reduce bread cubes to 2 cups.
Gram (on the back of the recipe card)

Follow along, to see how easy it is to create this luscious dessert! You’ll find a downloadable recipe to print at the end of the post. Enjoy!

I cut up the cinnamon rolls into cubes about the same size as the challah.
I love that my Gram’s recipe leaves room for experimenting. I added my spices and about 2 Tbsp. Grand Marnier liqueur to the chopped dates.
The melted butter gets whisked into the egg and milk mixture.
Time to mix it all up!
The bread cubes are very stale, so it will take some time for the custard to saturate them. I allowed them to soak for 30 minutes.
The chopped dates get mixed in at the end, once the custard has mostly soaked into the cubes. The mixture will still be heavy and wet.
I’ve buttered my casserole dish, to help prevent the pudding from sticking. My aunt and I have decided that the pudding should be covered loosely with foil for the first half of baking time.
A hot water bath is helpful for baking any kind of custard. Be careful pouring, and extra careful moving it to the oven!
When a knife comes out clean, the bread pudding is done.
A few tablespoons of heavy cream made the salted caramel ice cream topping perfect for drizzling.
Oh, yes indeedy! 😀

I suppose you want to know about the rich caramel sauce that’s drizzled all over the pudding? It’s salted caramel sauce, which I might have made from scratch (but didn’t). This time, I took an easy shortcut by warming salted caramel ice cream topping in the microwave with a few tablespoons of heavy cream. It thinned out nicely and provided the perfect finishing touch. Gram would’ve loved that idea, I’m sure of it. Just wait ‘til Christmas, when I share her recipe for molasses cookies!

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Basic Bread Pudding Download & Print PDF

Shakshuka (shiksa style)

4 Comments September 15, 2020 terrie gura

We are inching toward a special day—and time of year—in Jewish tradition. Rosh Hashanah, in the simplest of terms, is the onset of the “High Holidays,” a 10-day celebration that concludes with Yom Kippur. The whole event is a spiritual reset button of sorts, a time for personal introspection leading to atonement. When I became engaged to my husband, Les, in 2016, I joined him for High Holidays services, and though I likely will not ever convert to Judaism, I love learning about this sacred part of my husband’s heritage. Going through the Hebrew readings and stages of reflection is something Jesus would have done as a regular practice (he was Jewish, remember?), and I have found that it gives me richer insight into my own Christian faith.

The fact that I am not Jewish, regardless of my stance on Jesus, earns me the unenviable title of “shiksa,” a Yiddish word politely translated as “a non-Jewish woman.” Some other definitions are less diplomatic and even derogatory, meaning something along the line of “sketchy non-Jewish woman who has taken romantic interest in a good, upstanding Jewish guy.” Yep, I’m guilty of all that! I take no offense, and our religious differences have never presented a conflict for Les and me. On the contrary, we find that it makes our relationship more interesting.

During our preparation for marriage, Les and I met a few times with Rabbi Mark, whom we had asked to officiate our small and informal ceremony. Over lunch, I mentioned how much I was enjoying exploration of the traditions, especially the foods. I had already learned to make latkes, one of the most recognizable Jewish foods (which I’ll share more about when we get closer to Hanukkah). Rabbi Mark made a recommendation for a next recipe to try—shakshuka. It’s fun to say (shock-SHOO-ka), and not the same as shiksa. 😀

I’d never heard of this, and neither had Les, so it was immediately placed at the top of the bucket list. Our first shakshuka turned out terrific, and when Les posted this picture of it to his Facebook page, he got an immediate thumbs-up from Cousin Caryn in Israel—“that is SO Jewish!”

Shakshuka is typically served at breakfast, so I’m counting it as part of my “better breakfast month” series, and it’s remarkably simple to make and flexible to accommodate a variety of ingredients. It usually begins with a thick tomato sauce base, though I’ve seen some interesting “green” shakshuka recipes on Pinterest. Any other favorite vegetables or ingredients can be incorporated, including cauliflower, eggplant, spinach, kale, peppers, onions, squash, chickpeas, or nearly anything else you have on hand. You stew it all together with Mediterranean spices in a cast-iron skillet, then you crack raw eggs directly into the sauce and simmer until they’re cooked to your liking, or (as I often do) slide it into the oven to finish.

It’s great for breakfast, or breakfast for dinner!

The result is a savory blend of nutrition and flavor, hearty enough to satisfy your morning hunger, or for “breaking the fast,” because after the 24 hours of fasting and prayer at Yom Kippur, you’re gonna get pretty hungry!

The cool thing about shakshuka (as if the flavor and flexibility aren’t cool enough) is that you do not have to be Jewish to enjoy it! You may have seen a similar dish from Italy called “eggs in purgatory,” featuring the same stewed tomato foundation. Both dishes are likely drawn from nearby North Africa during the Ottoman Empire, and during that time, meat (not tomatoes) was the original main ingredient.

My produce and pantry inventory included everything I needed for a hearty shakshuka, and it landed on our table last night as breakfast for dinner on Meatless Monday. I couldn’t resist serving this with the soft pita breads that have become such a staple in our home.

The soft pita is perfect for sopping up this rich tomato stew.

Basic Ingredients

Extra virgin olive oil (how much depends on what you’re adding)

1/2 medium onion, chopped

3 cloves garlic, chopped

1 28 oz. can whole peeled tomatoes in puree*

4 eggs

Optional Ingredients

Depending on your taste, and your inventory, consider adding any of these ingredients. It’s your kitchen, and you can make your shakshuka as chunky or saucy as you’d like. For the most authentic experience of this dish, I’d recommend keeping with ingredients that are common to the Middle East, where shakshuka was born.

Up to 1 cup other vegetables, such as fresh cauliflower, fresh cubed eggplant, fresh chopped bell peppers

Up to 1 cup canned chickpeas or cooked lentils, or 1/2 cup in combination with your favorite vegetables (above)

Up to 2 cups fresh greens, chopped (they will cook down to small amount, so be generous)

Other flavor enhancers, such as olives, capers, spices, tomato paste, chile peppers

There’s so much tangy, rich sauce in this dish, you’ll want to have some kind of bread nearby for sopping. Pita is a great option, or any other kind of soft bread is just right.

*Notes

I’ve never made the same shakshuka combination twice, but I tend to steer toward more body and texture when we are having it for dinner. And it always depends on what I find in the fridge. For this post, I used the basic ingredients, then reached into the fridge for some add-ins. Les made his fabulous pimiento cheese last weekend, and a half can of spicy Rotel tomatoes and a half jar of pimientos were still in the fridge. In they went, along with about a cup of chopped fresh cauliflower, 1/2 can garbanzo beans, a fat handful of chopped kale leaves, some briny olives and capers, tomato paste to thicken and harissa to add flavor and heat.

Harissa is a spicy paste-like seasoning that has origin in Northern Africa. It has hot chiles and garlic, plus what I call the three “C spices”—cumin, coriander and caraway. Harissa is common to Moroccan cuisine, and lends wonderful depth of flavor to stewed dishes like shakshuka.

Hubby asks, “what’s for dinner?” I answer, “beige stuff.” But it’s about to get a lot more colorful!

Instructions

Place a cast-iron skillet over medium heat. Swirl in olive oil and sauté onions, cauliflower and any other firm vegetables until lightly caramelized.
Add garlic, canned tomatoes, tomato paste, and any other add-ins that strike your fancy. Season to taste with salt and pepper. For my recipe, I also added a little smoked paprika and ground cumin. Stir to combine ingredients evenly and cook over medium low heat for about 20 minutes so that the tomatoes lose the “canned” flavor and mixture begins to thicken like a stew.
Use the back of a large spoon to create slight depressions to hold the eggs. Crack eggs, one at a time, into a custard cup and transfer them into the dents you’ve made, sprinkle them with salt and pepper, cover the skillet and simmer until eggs are set to your liking. Alternatively, you can slide the skillet into a 350° F oven and bake about 15 minutes, or until eggs reach your desired doneness.
Garnish with fresh chopped parsley or oregano and serve with soft pita breads or other bread for sopping all the shakshuka sauce.

To avoid broken shells in the dish, crack the eggs into a cup before slipping them into the shakshuka.

So easy, even a shiksa can make it! Shakshuka is delicious, easy and economical. Serve it family style, and let everyone scoop out their own portion into a bowl.

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Shakshuka Download to Print

Kentucky Hot Brown Benedict

3 Comments May 2, 2020 terrie gura

The most traditional food associated with the Kentucky Derby is a “hot brown sandwich,” classically prepared on toasted brioche, with roasted turkey, tomatoes, bacon and an elegant Mornay sauce. Like every recipe, there are thousands of versions out there. Mine is a little bit of a twist, in that I’ve transformed it into one of my favorite brunch options—a Benedict.

Here’s something else I want to share: last week, my aunt offered to send me some of the Depression glass and vintage dishes that my grandmother owned before she passed away last summer. The dishes arrived just in time for my Kentucky Derby preview party, and that makes this all the more special to me.

Let’s Get Cooking!

Straight up, I’ll admit this is kind of a fussy recipe, not for the faint of heart in the kitchen. But if you love the journey of delivering up a photo-worthy dish, I hope you’ll pour some champagne (or a Sparkly Britches Cucumber Lemonade) and give it a try. My egg poaching skills aren’t top-notch, but I’m going to teach you an easy way to “cheat” through it for an end result that’s every bit as pretty. And don’t let the “Mornay” scare you—honestly, it’s just a fancy way to say “cheese sauce,” and it’s very easy to make. Read through the instructions before you begin. This recipe makes two individual Benedicts.

Ingredients – The Mornay

1 Tbsp. butter
1 Tbsp. flour
½ cup milk
2 oz. grated or shredded Gruyere cheese (or substitute Swiss)
Kosher or sea salt to taste
Freshly grated nutmeg (or about 1/8 tsp. ground nutmeg)

Ingredients – The Benedict

1 English muffin, fork split*
2 slices bacon, cut in half
1 Roma tomato, cut crosswise into 6 slices (about 1/4” thick)
2 Tbsp. chopped sweet onion
2 oz. very thinly sliced deli turkey—about 1/3 cup packed, cut into shredded pieces
2 large free-range eggs
Snipped fresh chives for garnish
Mornay sauce

*not a fan of English muffins? Throw caution to the wind and serve this on a fluffy Southern biscuit!

Tools

Small saucepan
Small whisk
Microplane (optional, for grating nutmeg)
Cheese grater (or use microplane)
Skillet for cooking bacon
Additional skillet (optional)
Spatula or turner
2 custard cups (or small teacups) for separating eggs
Small mesh strainer (optional)
Tea kettle
Small (7”) non-stick skillet with tight (preferably glass) lid
Additional small lid for keeping eggs warm

Instructions – The Mornay

In a small saucepan, heat 1 Tbsp. salted butter until melted and bubbly at edges. Add 1 Tbsp. flour and whisk to combine. Cook until mixture changes appearance and bubbles throughout. Add milk and whisk until fully blended. Keep over medium heat until bubbling and thickened. Grate fresh nutmeg into the sauce, then add grated gruyere cheese and a pinch of salt, whisking until smooth. Turn heat to warm setting while you prepare the other items.

Whenever possible, use fresh nutmeg. It’s so fragrant and adds a really special touch to any cream sauce!
The market where I shop has specialty cheeses in small chunks in a “tasting” bin. Such a great opportunity to try something new or expensive. I used a cave-aged Gruyere for this Mornay, and it smells amazing!

Instructions – The Benedict

Cook the bacon strips to desired doneness and set aside on paper towels. Load your English muffin halves into the toaster so it’s ready to go at plating time.

Pour off bacon grease and wipe skillet clean to use for the next step. Or, heat a second cast-iron pan or griddle over medium heat for about 5 minutes. Add about 1 Tbsp. olive oil and add onions, tossing to caramelize. Pile the onions into the middle of the skillet, and place the tomato slices around the outside. Cook the tomatoes until both sides show signs of caramelization (those gorgeous little charred spots is what you’re going for here).

I grilled the Roma tomato slices just long enough to warm and caramelize them. My husband snapped the pictures, and caught me here in mid-flip. Nice camera work, Babe!

Move the tomatoes to a plate or cutting board to avoid burning them. Add the chopped deli turkey to the onions and toss to warm and caramelize the edges. Turn off the heat and set aside for plating. It’s about to get fussy in here.

If you already have a preferred way to cook poached eggs—well, you’re my new hero! Although I completely love poached eggs on any restaurant brunch menu, making them at home wears my patience pretty thin. I’m going to show you my “cheat” method of steam-poaching eggs, and it works great for me. Do what works for you.

First, turn on the heat under your tea kettle, or run some very hot tap water into a measuring cup with a pour spout. You’re going to need hot water for this process.

Crack one egg into a custard cup. Place a small mesh strainer over a second cup and gently roll the egg into the strainer, allowing some of the egg white to drain through to the extra cup. An egg white actually has two distinct parts—the firm white, which is the pretty part, and the loose and runny white, which leaves unappealing shaggy edges on a poached or fried egg. We’re getting rid of the runny white part so the egg steams more cleanly. If you don’t have a mesh strainer, or if you’re not a stickler for a pretty plate, you can skip this step. But this is a fancy-schmancy brunch dish we’re making, so I’m doing it. Besides, I can burn more calories later if I have a sink full of dirty dishes.

Discard the runny white, then do the same with the second egg, keeping each egg in its own cup.

Drop the English muffin to toast it. Whisk the Mornay. Sip champagne. Breathe.

Heat a small non-stick skillet over medium heat for about 1 minute. Carefully pour about 1/4 cup hot water directly into the empty skillet. It will sputter and perhaps even seem to boil, and this is good! Gently slip the first egg onto the boiling water and immediately cover with a tight fitting lid. Allow the egg to cook for about 1 minute, and watch for a light film to form over the yolk. With a rubber spatula or wide spoon, gently remove the egg to a plate lined with a paper towel. Cover with another lid to keep it warm while you prepare the second egg.

The slippery part of the egg white drains right through the mesh strainer, leaving only the pretty part for our Benedict.
Get that water really going, and your egg will steam-poach in no time without becoming rubbery.
See how the edges of the white are so smooth? That’s because we took time to strain the runny white out of the egg. I’m loving the bright orange yolks of these free-range, organic eggs. Totally worth the extra buck!

Plating:

Place a small spoonful of the Mornay in the center of each serving plate, to help keep the muffins from sliding around. Next, smear about 1 Tbsp. of sauce over the top of each toasted muffin half, then top each with the turkey-onion mixture, the tomato slices, a generous drape of Mornay sauce and a poached egg. Sprinkle with snipped chives and top with the cooked bacon slices, placing them cross-wise for optimal image to impress your guest.

A little dab of the Mornay underneath the muffin half keeps it from sliding around on the plate.
Spread Mornay on the muffin half, then the turkey, onions and tomato slices, and then a generous drizzle of the Mornay. Don’t try to make it perfect. It actually looks better with the sauce dripping down the sides!
I love this on my grandmother’s beautiful vintage plates!

This Benedict looks fit for a millionaire! If you listen closely, you might be able to hear Gram say, “Well, isn’t that elegant?”

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Kentucky Hot Brown Benedict Download