Posts Tagged ‘egg’

Unrecipe of the Week: Asparagus Frites

May 9, 2016

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With spring comes showers, flowers and of course, asparagus. We usually roast ours, often with a sprinkling of parmesan cheese. This unrecipe takes our asparagus game up a notch, by coating it with a blend of breadcrumbs and parmesan and baking it until it is crispy and crunchy. The best news is that because they are baked and not fried, they still maintain their healthy status!

oven fried asparagus

Asparagus Frites:

Wash the asparagus and trim off the tough ends of the stalk.

Cover a baking pan with parchment, and spray or brush it with olive oil.

Prepare 3 dishes for breading: 1 with flour, 1 with an egg whisked with a tablespoon or two of olive oil, and another with breadcrumbs ( you can use regular, whole wheat or panko, a Japanese bread crumb, or a mixture of both) blended with an equal amount of grated parmesan cheese, and a little salt and black pepper to taste.

Roll each asparagus spear first in the flour, then the egg mixture and finally in the breadcrumb / parmesan mixture. Place the breaded asparagus on the prepared pan and spray with olive oil.

Bake at 425 degrees for about 12-15 minutes, turning after 8-10 minutes to ensure even browning. Remove from the oven when they are golden brown and cripsy. Sprinkle with sea salt to taste, and enjoy!

For a more decadent experience, dip them in lemony hollandaise sauce!

Photo: Glasshouse Images

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Unrecipe of the Week: Gnocchi

December 28, 2015

We were so excited to receive the Gjelina cookbook for Christmas this year. It is filled with simple, delicious vegetable and grain-centric recipes from acclaimed chef, Travis Lett.

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We tried the ricotta gnocchi tonight, and it was recieved with rave reviews. Like any dough recipe, this requires using your sense of what the dough should feel like, vs. a hard and fast recipe to follow to a tee. The result was light, pillowy gnocchi that we devoured with nothing more than a pool of pomodoro sauce and some Parmesan cheese. The best news: it didn’t take much more than 30 minutes to create. Go ahead and give it try…we’ll guide you through the process.

Ricotta Gnocchi adapted from Gjelina:
Spread about 1/2 cup of flour onto the counter in a circular shape. Top with 1 pound of strained ricotta cheese. ( we used part skim from the grocery store.) and then top that with another 1/2 cup of flour. Sprinkle it with a pinch each of salt and ground nutmeg.

Using your fingertips, lightly mix the flour and ricotta and gather it into a mound with a well in the center. Add 3/4 to one whole egg,which has been lightly beaten into the well, and combine it with a fork until it is roughly held together. Using a bench scraper, gently fold the dough repeatedly until it has come together into a ragged mass. Sprinkle it with small amounts of flour and delicately knead the dough, adding more flour as you go until it comes together into a ball. Delicate is the operative word here, and the more assertively the dough is handled, the more the gluten will develop and make your gnocchi tough, or gummy in texture. Handle the dough as little and as gently as possible to attain the results outlined above.

Wrap the dough in plastic and let it sit about 20 minutes.

Cover the surface with flour and gently shape the dough into a large disk about 1″ thick. Cut the disk into strips.  Take each strip and roll it into a log about 1/2″ in diameter. With a knife, cut each strip into 1″ segments, and press the tines of a fork into one side of each piece. Don’t flatten them with the fork, just create an impression. Place the pieces of gnocchi on a sheet pan and sprinkle lightly with flour until ready to use.

Boil a large pot of salted water. Place the gnocchi into the pot and cook for about 2 minutes until they float to the surface. Remove with a slotted spoon and toss them in the sauce of your choice. Keep sauces on the lighter side, so you don’t overpower the gnocchi. We recommend a simple pomodoro sauce, or even butter and sage or basil and Parmesan cheese. Serve while hot and enjoy!!

Photo: Glasshouse Images

Check us out at indigojonesnyc on instagram.

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Check out our new site Indigo Jones Eats

Visit our shops on Gourmly EcohabitudeLemonbar and Etsy

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Unrecipe of the Week: Banana Bread

December 2, 2013

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We eat a lot of bananas in our house, but inevitably, there is always a few that get too ripe, despite the techniques we have employed to avoid it.

No worries, banana bread is so easy to make, that we are happy to have an excuse to whip some up!

Banana Bread

Mash up 3 or 4 over ripe bananas in a mixing bowl. Add 1/3 cup melted butter and mix. Stir in 1 egg,  3/4 cup sugar, and 1 teaspoon vanilla.

Sprinkle 1 teaspoon baking soda, 1 teaspoon cinnamon, and a pinch of salt over the mixture add 1 1/2 cups of flour. Mix well and pour into a greased loaf pan. Bake for about 1 hour at 350 degrees until a toothpick inserted into the center comes out clean.

Cool in the pan, slice and enjoy!

photo: Glasshouse Images

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Unrecipe of the Week: Avocado Frites

February 12, 2013

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This is a delicious and unique way to serve avocados. In this interesting twist on tempura, the avocado gets sliced, breaded and quick fried. It’s got a crispy exterior and a melt in your mouth center.

Peel and slice a ripe but firm avocado into 2/3″ spears.

Dip each one in flour, then scrambled egg, and finally Panko (Japanese bread crumbs.) Lay them out on a plate until ready to fry.

Heat enough canola oil to fully cover the bottom of a frying pan.  Fry the breaded avocado slices until golden brown, turning to cook both sides.

Drain them on paper towels to remove any excess oil, and sprinkle with sea-salt.

Keep them warm in a 200 degree oven until ready to serve. Enjoy!

*I keep thinking that these could be enhanced by adding a little grated parmesan cheese. Try adding about 1/2 cup of parmesan to the flour, and see what happens!

photo:Glasshouse Images

Schnitzel Burgers? Seriously?

January 21, 2012

Just yesterday, I was having a conversation about the evolution of school lunches.

Back in the day, a fat lunch lady with a hairnet ladled out some mystery concoction, and that was that. If you didn’t want it, you didn’t eat. (and you can bet your life, I didn’t!).

Today, B’s school (ok, a New York City private school) offers up a wide range of fresh, healthy options to suit even the pickiest eater’s palette.

Everyday, there is a meat or fish offering, a vegetarian entrée, a salad and a sandwich choice of the day and various side dishes. There is also a salad bar, and a sandwich section where a variety of sandwiches are made including Paninis to order.

In the morning, there is always fresh fruit, yogurt, cereals, breads and hot oatmeal available, with special items such as bagels, croissants or homemade muffins, biscuits or French toast.

Most of the food is organic, and locally sourced where possible. They do not offer soda, or desserts and serve as little of the gloppy white stuff as possible. Sounds great, right?
So of course I was shocked when I asked B what she had for lunch yesterday. Usually, the answer is “ I don’t remember” or “an Italian Panini.”  I didn’t expect her to say “schnitzel burgers”. Schnitzel what?

So, in my quest for greater knowledge and understanding, I Googled them.

It seems they are quite trendy and supposedly delicious.

The burger is made from an inexpensive cut of pork, ground up, and breaded and fried like the traditional Wiener schnitzel. It is served on a bun, with mayonnaise, lettuce and tomato. A fried egg was optional.

Excuse me for bucking the trend but, YUCK!

With all of the fuss about healthy ingredients, what you do with them makes all the difference. While it’s wonderful if the pork was free range and grass fed, the egg organic and the bun sprouted wheat, at some point, it all went to hell in a hand-basket when they ground it, breaded it and fried it in a vat of oil.
We need to stop and re-assess what healthy food really means. The preparation is as important as the purity of the ingredients.  You can still get fat on organic cream and cheeses, or donuts prepared with honey and heart healthy olive oil. Calories and fat grams know no boundaries, and locally sourced, free range and organic foods do not have less of them.

It’s ok to enjoy the occasional schnitzel burger, if that’s what floats your boat. But don’t try to pass it off as a healthy choice please.

photo: Serious Eats


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