Baked Eggs and Mushrooms in Ham Crisps - by Steve Goldberg

My friend Steve is a poet, home chef and one heck of a nice guy.  I enjoy reading his work on his website and looking at photos he posts on his Facebook page when he makes something delicious.

When he posted these photos last Sunday I knew I had to share.

As you can see, these look impressive for company and cool for the kids.  

I've seen several yummy looking photos on Pinterest, Instagram and food blogs making something similar to this with bacon; but always with some kind of layering or weaving involved to make some kind of basket to hold the egg.  Steve's method seems much more simple without sacrificing presentation or taste.  Plus, it's less greasy which means less mess and less calories.  I love how some of the ham edges wrinkle almost like petals.

As for taste, his recipe calls for more than just an egg.  There is more decadent stuff hidden between the egg and ham which makes a delicious and classy surprise.   I'll be making these soon, and I will definitely be making these when we host out-of-town guests this summer.  Thanks, Steve.

Ingredients:
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia Ham (without holes; 10oz)
12 large eggs

Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2 cup) muffin cups

Preheat oven to 400 degrees F.
Prepare mushrooms:
Cook mushrooms and shallot in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraiche and tarragon.

Assemble and Bake:
Fit 1 slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yokes are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Chile Pasilla and Garlic Soup - a Healthy Fiesta for Your Taste Buds

My three favorite things about visiting Cozumel, Mexico are diving, eating and grocery shopping to bring a bit of this beautiful island and country into my own cocina.  

I just came home from another delightful journey to Cozumel.  I can still feel the power of Nature's currents pushing us along fantastic drift dives.  I can still taste the tacos I had with a group of nine at Los Otates, where the entire bill for nine with dinner, water and beer cost us $77 US dollars.   I bought a heap of chiles I don't usually find in the international markets, or even in the local mercados, especially for the price I paid.

Today I tried a delicious soup from my new package of Pasilla Chiles.  Before trying, I've read that they are a lower to medium-hot pepper with a sweet, but smoky flavor with hints of cocoa, excellent for salsas, stews and soup.  These are sometimes used for mole sauces.  I also read that ancho peppers are mistaken for pasillas up here in the States, but are a good substitute if the real deal is not available.

This soup is wonderful for so many reasons.  It's vegan (without the sour cream), vegetarian, low carb, low fat and healthy.  Just guessing with the said ingredients, it's probably low-calorie and vitamin-packed.  It is also not too hot or spicy for those who prefer things that way.  It's savory, earthy and perfect comfort food in the colder months.

I found an easy, low-cost way to do this soup on the Food and Wine website.  I tried the recipe exactly, but found the soup slightly bland.  I know in my Mexican travels and recipes that not all Mexican cuisine needs to be spicy; however, I did need a bit more depth to remind me of the savory but not spicy flavors I was enjoying a week ago in soups and stews.

So, this is my altered recipe adapted from the Food and Wine recipe I found here.

I opted not to make my own croutons, and did not have an avocado on hand for the toppings.  I did not use crème fraîche, as the original recipe calls for.  I am just guessing that the average Mexican home cook on a budget tighter than ours use sour cream instead.


You will need:
large saucepan 
your favorite way to puree - food processor, stick blender, regular blender, etc.

1. 3 large dried pasilla chiles
2. 1 quart hot water, boiled
3. 2 tablespoons olive oil
4. 1 medium onion, coarsely chopped
5. 1 head garlic, cloves peeled and coarsely chopped
6. 1 large tomato, cut into 1-inch dice
7. 1 teaspoon dried oregano, preferably Mexican
8. 1 teaspoon powdered cumin
9. 1/2 Tablespoon of concentrated tomato paste, or 1 Tablespoon of regular
10. Salt to taste (start with 1/2 teaspoon, go from there)
11. 1/2 of a lime
12. 1/4 cup sour cream
13. 1 Hass avocado, cut into 1/2-inch dice (optional)
14. 1/4 cup cilantro leaves

In a large bowl, cover the chiles with the boiled water; set plate over the chiles to keep them submerged. Let soak until softened, about 20 minutes.






  

Strain and reserve the soaking liquid. Do this by taking out the chilies first, in what now should be finger-friendly warm water.  Squeeze gently to get more of the flavorful liquid and seeds out before straining. Stem (if necessary), seed and coarsely chop the chiles.

 
In a large saucepan, heat 2 tablespoons of the oil. Add the onion and garlic and cook over moderate heat until softened, about 5 minutes. Add the chopped chiles and cook, stirring, for 1 minute. Add the tomato, oregano, a pinch of salt and the strained chile soaking liquid and bring to a boil. Cover the soup and simmer gently over low heat for 20 minutes.

Working in batches, puree the soup in a blender, processor or your stick blender. Return the soup to the saucepan, bring to a simmer and season with salt to taste, tomato paste, cumin and squirt in the lime.  Simmer low and uncovered for 20-30 minutes to slightly reduce, thicken and marry the new additions.

Ladle the soup into bowls. Top with sour cream, avocado, cilantro leaves, croutons and serve.

Makes about four 1 cup servings.  (One cup for me, three for my husband)

Muy delicioso!

(Very delicious)!

Thank you for reading!

My Version of Buffalo Chicken Dip (lower fat, too)

After referencing a few Buffalo Chicken Dip recipes, I decided to 'wing' it on my own.  Most were similar, so I was confident in altering it a bit to suit the number of guests and their tastes.  I also took the advice from two friends who make this extremely scrumptious - use rotisserie chicken.  It's got extra flavor already baked in.  One of those friends have also poached chicken breasts (which cuts more calories).  Both friends have told me to stay away from canned chicken.  I've had this dip with canned chicken.  It's not bad if you have some on hand and need to make something in a pinch, but, fresh chicken will give it a signature 'wow' factor.

Plus, fresh is cheaper.  For example, typical dip recipes call for two cans of chicken, which are around $3 or more.  So, $6 for two cups of chicken, when you can get about 3 cups from a rotisserie chicken for around $5.

This is a spicy but smooth dish.  My choice of music was some Bossa Nova since it's like salt and pepper - it goes with almost anything.  However, this appetizer is a twist on a favorite in sports bars and corner taverns, and, you're making this for friends and family.  Play a classic favorite of yours that reminds you of good times with the folks you are making it for.

Preheat oven to 350

3 cups of shredded, rotisserie chicken.

3/4 cups light ranch dressing

3/4 cups hot sauce (I used Franks)

1 8oz package of light cream cheese.









Melt and stir cream cheese in a saucepan on low.

As it's almost smooth, add dressing and hot sauce.

Blend until smooth.

Add chicken.

Pour into shallow baking or pie dish.

Bake 20 minutes, or until hot and bubbly.  Don't let it get too brown, unless that's your intention.

I made this for 13 of us at Easter and it was devoured.  We didn't miss the cheese or its extra calories, as most of the recipes call for.  We enjoyed the extra kick of the extra sauce

I made this the night before and it warmed easily in my brother's microwave to serve (3 minutes, then stir, 3 minutes, stir, until hot).  And, I swear, it tasted better the next day.

This appetizer was a huge hit with my family.  And now, the secret is out that I made it with lower-fat ingredients.