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Egg Glut Hurts Nation’s Top Producer - WSJ
By Micah Maidenberg and Kirk Maltais
Updated Sept. 30, 2019
september 2019 by jerryking
This Asparagus-Ricotta Toast Is So Right Now
May 23, 2019 | WSJ | By Kitty Greenwald.

TOTAL TIME: 25 minutes SERVES: 4

4 eggs
4 tablespoons olive oil, plus more to finish
4 (½-inch thick) slices sour dough bread
2 pounds medium asparagus, cut into 3-inch pieces
Kosher salt and freshly ground black pepper
Juiced and finely grated zest of 1 lemon
1¼ cup ricotta
⅓ cup roughly torn basil leaves, plus more to garnish
¼ cup minced chives
8 oil-packed anchovy fillets
bread  breakfasts  brunch  cheese  cured_and_smoked  eggs  fish  recipes  savoury 
may 2019 by jerryking
Get Christmas crackin' - The Globe and Mail
JENNIE PUNTER Special to The Globe And Mail
Published Saturday, Dec. 23, 2000
eggs  recipes  breakfasts  brunch  frittata 
august 2015 by jerryking
Recipe: Ramen with Mushrooms, Bok Choy and Egg - The Globe and Mail
Special to The Globe and Mail
Published Friday, Jan. 23 2015
recipes  broths  Japanese  mushrooms  Lucy_Waverman  eggs  soups  ramen 
january 2015 by jerryking
Devilled eggs - The Globe and Mail
The Globe and Mail
Published Friday, Sep. 24 2010,
eggs  Sue_Riedl  breakfasts  brunch 
september 2014 by jerryking
Six minute eggs with rich mushroom sauce - The Globe and Mail
Special to The Globe and Mail
Published Tuesday, Sep. 09 2014
eggs  mushrooms  breakfasts  Lucy_Waverman  recipes  brunch 
september 2014 by jerryking
How to Make Meringues
February 6, 2013 | G&M | Sue Riedl

A few simple egg whites magically turn into a fabulous dessert when you make meringues. lf making them in the summer (or in
a sunny place where you are avoiding winter), try to avoid baking on humid days: The sugar will draw in moisture from the air and your meringuc may not crisp properly.

Step l: For six to eight meringues (or one larger cake layer), start with three egg whites at room temperature. Put them into a well-cleaned bowl (avoid plastic bowls, which can hang on to grease and prevent the whites from expanding properly) and beat on low until they are frothy. Add 1/8 tsp cream of tartar to help stabilize the egg whites and help hold their volume. Start to heut on high until you reach the soft

Step 2: Start to add 3/4 cup sugar. a couple tablespoons at a time, still beating on high until you see glossy, firm peaks. Rub a little of the whites between your fingers: You don`t want to feel any graininess; the sugar should be dissolved. If it’s still grainy, keep whipping until smooth. lf you prefer your meringues slightly chewy in texture (I do), then beat in 1 tbsp cornstarch. You can also add a flnvouring such as vanilla at this points
Step 3: Preheat the oven to 200 F. 0n a baking tray lined with parchment paper, scoop out thc egg whites with a large spoon. Put the tray in thc oven for two hours. After two hours, turn the oven off and leave the meringues overnight or until the oven is completely cool. Meringues are sensitive to changes in temperature and can crack if cooled too quickly.

Step 4: Serve topped with whipped cream and fruit, custard, lemon curd or fruit coulis. Mix any broken pieces into whipped cream for a great sundae topping. They can be stored in an airtight container for up to two weeks.
Sue_Riedl  eggs  desserts  howto 
february 2013 by jerryking
Horseradish egg salad - The Globe and Mail
Lucy Waverman

Special to The Globe and Mail

Published Tuesday, Jan. 22 2013,


10 hard-boiled eggs

1/2 cup mayonnaise

1/2 cup chopped celery

1/2 cup chopped red onion

2 tablespoons chopped dill

2 tablespoons chopped parsley

1 teaspoon grated lemon rind

1 tablespoon whole grain mustard

1/2 cup horseradish, well drained

Salt and freshly ground pepper
Lucy_Waverman  recipes  eggs  salads 
january 2013 by jerryking
Omelet Recipes for Health -
January 20, 2012, 2:39 pm
Fast and Easy Omelet Meals
omlettes  recipes  eggs  Tara_Parker-Pope 
january 2012 by jerryking
Video: The secret to perfect scrambled eggs - The Globe and Mail
Published Tuesday, Jan. 17, 2012 12:33PM EST
Last updated Tuesday, Jan. 17, 2012 2:28PM EST
Chef Sue Riedl shows you how to get delicious results every time
eggs  recipes  Sue_Riedl  web_video 
january 2012 by jerryking
Caesar egg salad sandwiches - The Globe and Mail
lucy waverman
The Globe and Mail
Published Friday, Jan. 29, 2010
recipes  sandwiches  eggs  Lucy_Waverman 
october 2011 by jerryking
Recipe - Lemony Parsley-and-Egg Soup -
Lemony Parsley-and-Egg Soup
Published: August 11, 2011
soups  Mark_Bittman  recipes  eggs  herbs 
august 2011 by jerryking
Egg salad - The Globe and Mail
Egg salad
Sue Riedl
Published Tuesday, Aug. 16, 2011
eggs  salads  sandwiches  Sue_Riedl  recipes 
august 2011 by jerryking
How to make aioli - The Globe and Mail
Published Tuesday, Mar. 15, 2011 12:36PM EDT
Last updated Tuesday, Mar. 15, 2011 12:40PM EDT
Serve this garlic sauce with fish, use it as a spread on bread or enjoy it as a dip with fresh veggies
mayonnaise  garlic  howto  eggs  aioli 
march 2011 by jerryking
Butterscotch Scotch Eggnog - Recipe -
Butterscotch Scotch Eggnog
Published: December 3, 2010
eggnog  eggs  recipes  liquor  scotch  whiskey 
december 2010 by jerryking
Mexican Scrambled Eggs -
October 18, 2010 | New York Times | Martha Rose Shulman
eggs  Mexican  breakfasts  recipes 
october 2010 by jerryking
Scrambled Eggs With Peppers -
October 18, 2010 | New York Times | Martha Rose Shulman
eggs  breakfasts  recipes 
october 2010 by jerryking
Recipes: In winter, it doesn't get better than soup and a sandwich
Jan. 30, 2010 | The Globe and Mail | Lucy Waverman. Recipes
recipes  sandwiches  soups  Lucy_Waverman  salads  eggs  mushrooms  lentils  Vegetarian 
february 2010 by jerryking
Picnic baskets will never be the same
Jul 9, 2005 | Globe & Mail pg. L.9| by Lucy Waverman. (1)
Mocha Mocha Café's Veggie Club; (2) Mix the Bakery's Spanish
Bocadillo;(3) Black Camel Chicken, Pear and Walnut Sandwich .
Lucy_Waverman  picnics  summertime  sandwiches  eggplants  recipes  eggs  chicken 
june 2009 by jerryking
Smoky Red Devil Eggs
June 26, 2009 | New York Times | by MELISSA CLARK.
recipes  eggs 
june 2009 by jerryking
Food: Jamie Kennedy's poached eggs - The Globe and Mail
November 2006 | Report on Business Magazine | by SASHA CHAPMAN
(1) Poached Eggs with Bacon Rösti and Tomatoes
Sasha_Chapman  eggs  recipes 
june 2009 by jerryking
1958: Eggnog - Recipes - The New York Times
December 23, 2007 | New York Times | By AMANDA HESSER. ''It's
important to get good farm-fresh eggs, with really orange yolks and
really thick cream; these are the main constituents of the drink.''
recipes  eggs  drinks  liquor  desserts 
may 2009 by jerryking
Drinks: Le Grand Flip - The Globe and Mail
March 2008 | Globe and Mail | DAVID FIELDING
liquor  recipes  drinks  eggs 
may 2009 by jerryking
sharp magazine - Brunch of champions
2008-04-14 recipe in Sharp Magazine for Frittata, Italy’s answer to the omelet, which just might be the perfect brunch food.
Frittata  eggs  recipes  brunch  food 
january 2009 by jerryking

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