Irish [Scotch] Eggs

For a casual brunch following St. Paddy’s Day, I opted to configure some of my fabulous corned beef hash into a riff on Scotch Eggs.

Often eaten as a cold snack, Scotch Eggs are hard cooked eggs wrapped in sausage and deep fried.   As such, my version included just enough of the corned beef hash to tidily encase a hard cooked egg. It was then treated to a gentle sauté in a thin layer of vegetable oil until hot and crispy.

Since I had hard cooked eggs ready to go, this treat took no time at all.  My yolks were more cooked than I normally prefer— the perfect enhancement would be a slightly moist yolk.

Once I had a grip on the egg preparation this was a fairly effortless undertaking. The lively plates consisted of the highly entertaining Irish Scotch Eggs along with a mild mustard sauce, pickled onions, radishes, sharp cheddar cheese and warm soda bread slathered with cranberry apple jam.  Irish Eggs,  Scotch Eggs, Irish-Scotch Eggs… enjoy and call them whatever makes you happy!

Irish [Scotch] Eggs

Ingredients (per serving)
½ cup heaping, Corned Beef Hash (see blog recipe)
1 hard cooked egg, peeled
1/3 cup flour (approx.) lightly seasoned with salt and paprika for dredging
2 tablespoons vegetable oil for pan
Accompaniments:  mustard sauce (see below), pickled onions, cheddar cheese, radishes

 Directions

  1. Heat a skillet with oil over medium-high heat.
  2. Place flour in wide bowl and lightly dust the egg with flour.
  3. Mound hash in palm of hand and make an egg-sized indentation in the center. Insert the hard cooked egg into the center and mold the hash around the egg to completely encase it. Lightly moisten hands with water if it becomes sticky.
  4. Carefully dust the exterior with flour and place egg in hot pan. As the surface begins to take on color, roll it over slightly with spatula, continue until entire surface is crisp and lightly browned, 7 to 10 minutes.  Serve with accompaniments of choice.

Light Mustard Sauce: combine ¼ cup sour cream and ¼ cup mayonnaise, blend in 1 tablespoon deli mustard, or to taste.

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Marbled Tea Eggs, pretty tasty

Since Easter is rolling around the corner, now’s the time to take advantage of the crates of eggs stacked at the market, and get ready for the big holiday weekend.

Beyond colorful dyed eggs, here’s a creative and tasty variation for beautifying hard cooked eggs. In China, marbled tea eggs have been around for centuries. The concept is quite simple.  Simmer a flavorful marinade of soy, oolong tea, cinnamon, star anise, and perhaps a bit of orange.  Our marinade incorporates the heavy smokiness of lapsang souchong tea, but any oolong will do. Using the back of a spoon, crack the shells of hard cooked eggs into a series of spider webs, then soak them in the marinade.

The original marble tea eggs in China were simmered in a marinade for quite a while, then left to soak even longer. These days less tough and stinky eggs can be crafted with a brief simmer in the soy blend, then refrigerated in the marinade for a mere day or two.

Half the fun is the final egg peel unveiling the outcome of this process. It is always a surprise, perfected by practice. The soy marinade saturates via the egg cracks, artfully coloring and flavoring the eggs. For darker marbling and more pronounced flavor, allow a couple of days.  Pretty and tasty.

Marbled Tea Eggs

Ingredients
6-12 hard cooked eggs with shells intact, chilled (see below)
Marinade
1/2 cup soy sauce (I use a deep, rich mushroom soy sauce found at Asian markets)
1 teaspoon salt
1 teaspoon sugar
2 cups water, divided (more for the pot)
2 Lapsang souchong tea bags, oolong or other black tea
2 star anise, broken up
1 cinnamon stick
2 – 3” x ½” strips peel from mandarin or other thin skinned orange

Instructions

  1. Gently crack shells of hard cooked eggs all over with the back of a spoon to create webbing. Do not tap too hard.
  2. Prepare marinade
    Pour 1 cup boiling water over the tea bags and steep for 5-10 minutes.
    In a pan that will hold up the number of eggs in one layer, heat the soy sauce, salt, sugar to dissolve the salt and sugar. Add the brewed tea, additional 1 cup water, cinnamon stick, star anise, orange peel, and simmer gently 10-15 minutes to allow flavors to blend.
  3. Marbleize the eggs
    Gently lower the cracked hard cooked eggs in a single layer into the heated marinade and add enough water to barely cover the eggs and simmer gently for 10-15 minutes. Remove from heat and let cool in liquid (about 1 hour).
  4. Marinade the eggs
    Store the eggs and marinade in a covered container in the refrigerator, discarding cinnamon and other seasonings. Let marinate in refrigerator at least overnight. For darker marbling and more pronounced flavor allow up to 2 days.  Peel the eggs and serve. Yield: 6-12.
    Note: reserve the marinade; it can be re-used.

Lip Smacking Good: Boston Brown Bread

As mentioned in the previous post, when March approaches I get nostalgic. Much of this is brought on by St. Paddy’s Day, since I was raised outside of Boston.  I recall it as a hugely anticipated day-long event packed with celebrations, all culminating with aromatic corned beef, cabbage, and all the trimmings.

Another much loved food from those days is irreplaceable Boston Brown Bread, a must have accompaniment with famed Boston Baked Beans. Whenever I see a brown bread recipe, I automatically save it.  I’m not sure why I collect them, because there is nothing complicated about it:  just a basic bread using baking soda for leavener, with a combination of hearty flours like rye and wheat—and of course cornmeal.  Buttermilk is the standard liquid, and molasses is a key ingredient which supplies mild sweetness along with its signature flavor. Raisins or currants are negotiable.

Boston Brown Bread is a quirky boiled/steamed bread with a history that likely goes back centuries.  In more recent times, the practice of using a coffee can as a cooking mold has become linked with its now characteristic round shape.

I must confess until this March I had never made Boston Brown Bread.  I may have been caught up in its mystic, but the idea of boiling bread in a water bath for an hour just seemed a little too remote.

That is all pre-multi-cooker.  Now, I am so smitten by the Instant Pot’s flexibility that I seek out challenges—and what a ride it gave me this past weekend. Most certainly the IP was created for Boston Brown Bread.

This is inspired by Jasper White’s Boston Brown Bread recipe, which I have adapted to the PC.  The batter is divided between two 15 ounce pinto bean cans.  It’s a good idea not to fill the tins any more than 2/3 full to allow for rising space. Cover them with foil and secure with twine.  In 30 minutes,  the loaves are ‘baked’ and beautiful.

I will not gush, but will simply state that this is a bread worth investing in a multi-cooker.  It is just as good as I remembered!   Brown bread is great warmed in the morning, spread with butter or cream cheese.  It makes a great mid-day snack, an accompaniment to many entrees, and it is lip-smacking good as an ice cream sandwich.

Boston Brown Bread, PC

Adapted from Jasper White’s Boston Brown Bread

Ingredients
½ cup whole wheat flour
½ cup dark rye flour
½ cup medium grind corn meal
1 teaspoon baking soda
½ teaspoon salt
1/3 cup molasses or ¼ cup molasses + 2 tablespoons apple butter
1 cup buttermilk, or a half and half combo of milk + yogurt
½ cup raisins or currants
Accessories:  2 – 15-1/2 ounce cans top and labels removed and cleaned

Directions

  1. Grease the insides of two cans with butter or baker’s spray.
  2. In multi-cooker, insert trivet and pour in about 6 cups water.  Set pot to Saute or Simmer to begin heating the water.
  3. Combine the dry ingredients with a whisk in a mixing bowl.  Stir in the liquid, then fold in the raisins.
  4. Divide the batter between the molds. It should fill molds about 2/3s full.  Secure the tops with foil and tie with twine.
  5. Place the cans into the pot, adding more water if necessary to fill ½ way up the sides of the cans.  Do not fill the pot beyond maximum capacity mark.  Set to High Pressure and cook for 30 minutes.
  6. Allow bread to rest in pot with lid sealed for 10 minutes then slowly release pressure. Test for doneness:  a skewer inserted in center should come out clean.  Transfer molds to cooling rack and remove the foil covers.  Cool for about 45 minutes before unmolding.  Yield: 2 loaves.

Post Paddy’s Day

St Patrick’s Day is one of my favorite days of the year—it’s right up there with another food day, Thanksgiving. Mid-March, my east coast roots tend to surface and the need for corned beef rages!

Of course, it wouldn’t be worth getting out of bed if I wasn’t secure in the knowledge that corned beef and cabbage were planned for later in the day.

Over the years, I’ve gotten in the habit of making more than necessary so there will be leftovers. One of the spoils of the day is the assurance that corned beef hash is also right around the corner.

Hash hardly requires a recipe. I used to grind the corned beef and vegetables in a meat grinder; later the grinder was replaced with the food processor.

Now, I simply mince up the cooked beef, chop up some of the boiled potatoes, carrots, onions—and perhaps toss in a bit of cabbage. Then, I give it a good mash to bind it all together, and drop it into a skillet, either in one mass or in separate patties, and cook until hot and crispy.

Add an egg or two and it’s a beautiful thing.

Post St. Paddy’s Day Corned Beef Hash

Ingredients
2 cups cooked corned beef, minced
2 cups mixture of leftover chopped potatoes, carrots and onions
1 tablespoon vegetable oil
1 tablespoon butter

Instructions

  1. Place the corned beef and vegetables in a mixing bowl and gently mash to form cohesive mass. There should still be plenty of texture.
  2. Heat 10-12” skillet over medium heat and form the hash into patties. Place in the pan and heat until crisp on bottom, about 5-7 minute. Turn and repeat on second side. Serve with eggs of choice. Yield: 4-6 servings.

In Your Dreams…

For those looking for a gooey chocolate dessert, here a sure fix that you can have on the table in less than 30 minutes, courtesy of the multi-cooker.

It goes by many aliases: Chocolate Lava Cake, Better than Sex Chocolate Cake, and others.  What they have in common is an inordinate amount of chocolate and butter held together with eggs and maybe a bit of binder. In other words, they have a cake-like exterior and an ooey-gooey center.

You could call this particular variation ‘conservative’.  It has a fair amount of firm, moist cake available to support the ooze that flows forth once cut into—rather than a total collapse swept up in a thick hot chocolate flood.

Although… describing it does sound pretty scintillating.

My point, this as a small, rich cake with warm ganache hidden within, rather than deftly draped over the exterior.  It is ‘suitable for all occasions’.

Either way, it’s a chocolate lover’s dream come true.

Molten Chocolate Cakes, Multi-Cooker

Ingredients
½ cup butter
3 eggs
1 cup semi-sweet chocolate chips
2 teaspoons vanilla
1/3 cup flour
Pinch salt
1 cup confectioners’ sugar
Accompaniments:  powdered sugar, ice cream or sweetened whipped cream

Instructions

  1. Prepare 5 quart multi-cooker or larger:  pour 1 cup water into bottom of cooker.  Place a metallic trivet or steamer insert in bottom.
  2. Place the butter in a medium microwaveable bowl and partially melt the butter on 60% power. Brush the ramekins with a coating of the butter.  Add the chocolate chips and continue to heat for 1-2 minutes. Stir every 20 seconds until mixture is melted and smooth.
  3. Sift the powdered sugar over the chocolate and whisk to blend.
  4. Add the eggs, one at a time, whisking after each addition until thoroughly incorporated. Add the vanilla.
  5. Sift half of the flour plus a pinch of salt over the top of the mixture and fold in with a spatula.  Add the remainder of the flour and fold in just until blended.
  6. Divide the batter evenly among the 4 ramekins and place them on the trivet or steamer basket.
  7. Seal the lid and set to High Pressure for 9 minutes, with steam release knob to sealing position.
  8. When done, do a Quick Release and carefully release pressure.  When float valve is down open the lid and carefully remove the hot ramekins.  Cool briefly.
  9. To serve: invert the cakes and place bottom side up onto individual plates.  Serve warm with a dusting of confectioners’ sugar, ice cream, or sweetened whipped cream and any other desired garnishes.  Yield:  4 cakes.

Gaga over Tahini

Mornings can be hectic. There are days when I am lucky to get out the door wearing matching shoes—let along eat anything.  It’s at those times in particular I know I must grab something to eat along the way—and hopefully it’s beneficial.

Here’s my latest solution to eating on the run. It’s not designed as a meal replacement; it’s a tasty energy booster with food value that keeps me going until real food surfaces.

tahini bites

These wholesome raw bites are jet fueled morsels of sweet dates, toasted oatmeal, and my current fascination, tahini.  Since I’ve gotten pretty gaga over tahini, I thought it best to do a little more research—and was amazed at its nutritional value.

Call it a seed butter, in that tahini is made from roasted sesame seeds which give it a high oil content. In a 2-tablespoon serving, this powerhouse contains 178 calories, 16 grams of fat, 6 grams carbohydrates and 5 grams of protein; with no sugar and 3 grams of fiber.

What that means, is tahini is high in monounsaturated and polyunsaturated fats known to lower harmful cholesterol levels, as well as lower the risk of heart disease and strokes. It is rich in thiamine (30% of daily requirement), magnesium (24%), phosphorous (22%), iron (14%), and calcium (12% daily requirement). Tahini’s list of benefits goes on.   It naturally helps lower blood pressure, aids in bone health and arthritic issues.

Yes, moderation is important, but in a full recipe of 20 or more Tahini Date Bites, only 1/3 cup of tahini is used. These are so satisfying that two or three sweet bites will certainly get the job done. I’m fortified, and ready to go the distance.

 Tahini Date Bites

Few ingredients and simple to make, these hold well and improve with age.  Suggested variations are noted.

Ingredients
1 cup Medjool dates (var include 2 Tbsp candied ginger), seed and chop well
1/3 cup tahini
1/3 cup honey
1 teaspoon vanilla
¼ teaspoon sea salt
1-3/4 cup oats, (var part almonds or other nuts) toasted
Finishing options
1 tablespoon cocoa powder (var pinch cinnamon)
1 tablespoon matcha tea powder
¼ cup raw coconut flakes
½ cup diced pistachio/pumpkin seed blend

Directions

  1. In a medium mixing bowl combine the dates, tahini, honey, vanilla and salt.
  2. Stir in the oats, it will be sticky.
  3. Divide into approximately 20 portions and shape into 1” rolls.
  4. Allow to chill in refrigerator for at least an hour to set.
  5. To finish, dust tops finish as desired. Yield: about 20.

Shades of Van Gogh

I bought a jar of tahini the other day and cannot leave it alone.  It should be sold with a warning label.

I am hooked. I put tahini on or in everything, and it keeps tasting better.  I write these words as I eye my latest showstopper. I am worried because I may polish this cheesecake off before the sun comes up.

It all began with my musing over the possibilities of a tahini cheesecake.    Mmmm.      That’s when the not-so-obvious addition of turmeric registered.  Now that’s intriguing.  Yes, turmeric interests me, too.  I want to explore its rumored health advantages, its lovely color, its mysterious flavor…  But, wait! Why not throw in a gingersnap and date crust and see what happens?

Tahini Date Cheesecake whole (1)

I hit the kitchen and gather up what’s on hand: Greek yogurt and Neufchatel cheese.  Ah, yes.  Elegant, nuanced… a bit of honey for sweetener is spot on.  Into the pressure cooker it all goes for 30 minutes.  That’s it.

Well, what can I say?  The filling’s golden color is worthy of a Van Gogh painting.

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The flavor is subtle—yet profound. It evokes the question, “Is it really that good?” Perhaps another bite… or two.

Ah, yes, it is certainly good for me. I have no shame.  Call the doctor.

Tahini-Turmeric Cheesecake with Ginger-Date Crust

Inspired by cheesecake from:  http://flavorrd.com/2016/07/instant-pot-greek-yogurt-cheesecake/

Ingredients
Crumb crust
1 cup ginger snaps, fine crumb
3 tablespoons unsalted butter, melted
½ cup dates, chopped
Filling
4 oz. cream cheese, regular or Neufchatel, softened
1/3 cup tahini
½ teaspoon turmeric, toasted
1/4 cup honey
1 teaspoon vanilla
Pinch sea salt
1 1/2 cups whole or 2% Greek yogurt
2 large eggs, beaten

Directions

  1. Spray a 7” springform pan with non-stick spray and line bottom with parchment.
  2. For the crust: crush the cookies into fine crumbs, using either a food processor or a ziploc bag and rolling pin. Stir in the melted butter. When well combined add the dates and stir to distribute evenly. Press the mixture onto the bottom of a 7-inch springform pan, pressing firmly and spreading the crust about halfway up the sides of the pan (the bottom of a drinking glass works well for this job).
  3. For the filling: toast the turmeric in a small bowl in the microwave about one minute, until aromatic. In mixing bowl, beat the cream cheese until light.  Whip in the tahini, then the turmeric honey, vanilla and sea salt until well combined. Add Greek yogurt and whip until smooth.  , sugar and vanilla in a large bowl, and whip together until very smooth. Then add the eggs, mixing until just combined.
  4. Pour the filling into the springform pan, being careful to fully cover the crust around the edges (if any crumbs are exposed, they can become soggy from the moisture in the pressure cooker).
  5. Place a trivet rack into the pressure cooker, and pour in 1 cup of water. Place the cheesecake on top of the trivet and close the lid. Set the valve to sealing position, and cook on high pressure for 30 minutes. When done, turn off cooker and let stand for 5 minutes without disturbing, then release pressure.
  6. Open the lid and use the trivet handles to lift out the pan. If water has settled on top of the cheesecake, gently blot any excess with a paper towel.
  7. Allow the cheesecake to cool on a rack at room temperature for 1-2 hours, then transfer it to the refrigerator to chill completely (at least 4 hours). Serves: 1 to 8.