Shirred Egg with Prosciutto

Tired of the same old sunny side up eggs? Try this egg recipe and “wow” your family and friends. Simple and delicious, shirred eggs are easy to make and when you add some prosciutto – it’s a total winner.

Fun fact: You can watch me make this recipe on my Youtube channel!

Shirred Egg with Prosciutto

Shirred Egg with Prosciutto

Yield: 1 serving

 

Extra-virgin olive oil

1 slice of prosciutto di parma, chopped roughly

1 large whole egg

½ teaspoon finely chopped fresh thyme

½ teaspoon finely chopped fresh oregano

½ tablespoon grated Parmigiano-Reggiano

1/16 teaspoon Kosher salt

Freshly ground black pepper, to taste

1 teaspoon heavy cream

 

Place an oven rack in the middle position and preheat to 400 degrees Fahrenheit.

Grease the bottom and sides of an oven-safe ramekin with olive oil. Place ramekin on a sheet pan.

Place the prosciutto in the ramekin. Crack the egg into the ramekin, whole. Add the salt and pepper, herbs and cheese, then top with the cream.

Place the baking sheet in the oven for 10 minutes (if using a shallow ramekin) or 11-12 minutes (if using a deeper ramekin) until the egg white is just set but the yolk still runny.

Remove from the oven and serve immediately.

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Sweet Potato-Carrot Soup with Candied Pecans

Here’s another Thanksgiving dish idea using sweet potatoes and carrots. A delicious sweet and spicy (from ginger and cayenne) soup topped with my candied spiced pecans. Great vegetarian recipe that is easy to make and easy when it comes to cleaning up as it is all prepared in one pot. Happy Thanksgiving to you all!

Sweet Potato Carrot Soup with Candied Pecans

Sweet Potato-Carrot Soup with Candied Pecans

Yield: 6 to 8 servings

7 medium carrots, peeled and chopped roughly (3½ cups)

2 medium sweet potatoes, peeled and chopped roughly (3 cups)

1 large apple, peeled, cored, and chopped roughly (2 cups)

4 cups vegetable stock

2 teaspoons fresh ginger, peeled and grated on a Microplane

¼ teaspoon ground cinnamon, plus more to taste

1/16 teaspoon cayenne pepper, plus more to taste

1 tablespoon honey, preferably orange blossom

2 tablespoons freshly squeezed lemon juice, divided, plus more to taste

3 tablespoons extra-virgin olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

Candied Spiced Pecans (recipe below), for serving

Fresh flat-leaf Italian parsley, chopped roughly, for serving

Combine the carrots, sweet potatoes, apple, and stock in a large saucepan over high heat. Cover and bring to a boil, then reduce the heat to low and simmer for approximately 30 minutes until both the sweet potatoes fall apart and the carrots are soft and can be pierced easily with a fork. Remove from the heat.

Blend the mixture to a smooth texture carefully with an immersion blender.

Add the grated ginger, cinnamon, cayenne pepper, honey, lemon juice and olive oil to the saucepan and continue to blend. Season to taste with additional lemon juice, salt and pepper; add more cayenne pepper for heat and more cinnamon for sweetness.

Serve in soup bowls topped with candied spiced pecans and chopped parsley.

Candied Spiced Pecans
½ teaspoon ground cinnamon

¼ teaspoon ground cumin

⅛ teaspoon ground cayenne

¼ teaspoon kosher salt

Freshly ground black pepper, to taste

1 tablespoon grapeseed oil or extra-virgin olive oil

1¼ cups pecan halves

3 tablespoons pure maple syrup, preferably Grade B

Mix together the cinnamon, cumin, cayenne, salt, and a few good grinds of pepper in a small bowl.

Heat a medium sauté pan over medium heat for 1 minute or until hot.

Add 1 tablespoon oil and the nuts, and cook for approximately 2 minutes, stirring every 20 seconds to cook evenly.

Working quickly, add the spice mix to the sauté pan and stir to coat. Cook for 30 seconds, stirring once every five seconds.

Add the maple syrup very carefully, as it will bubble up, stirring to coat. Allow to cook 2 minutes more, stirring occasionally. Keep an eye on the nuts, and if they begin to smoke, turn down the heat a little and stir more often.

Remove from the heat and transfer the nuts to a sheet pan lined with parchment paper.

Working quickly, using two forks, separate the individual nuts, then allow to cool completely. Seriously. They’re going to be hot.

Sweet Potato Waffle with Honey Butter

You may  want to make an extra sweet potato or two this Thanksgiving.

Watch me make this recipe on my Facebook page.

Sweet Potato Waffles with Honey Butter copy

Sweet Potato Waffles with Honey Butter

Yield: 12 waffles

 

Waffles:

1 sweet potato (about 3/4 pound)

1½ cups unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

2 teaspoons pumpkin pie spice

1 tablespoon ground cinnamon

1/16 teaspoon ground nutmeg

2 large eggs

1¼ cups 2% or whole milk

2 teaspoons pure vanilla extract

5 tablespoons unsalted butter, melted

¼ cup pure maple syrup, preferably Grade B

1 tablespoon orange zest (zest of 1 large orange), grated on a Microplane

Extra-virgin olive oil, for preparing the sweet potato

Nonstick spray

 

Adjust an oven rack to the middle position, then preheat the oven to 400ºF. Rub a thin layer of olive oil on the sweet potato, set on a parchment paper-lined sheet pan, and bake for 45 to 60 minutes, or until a knife inserted through the skin doesn’t stick.

Peel and mash the baked sweet potato. Measure 1 cup and place in a large bowl. Using a small spoon, eat any extra mashed sweet potato when no one is looking.

Whisk together the flour, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg in a medium bowl.

Whisk the eggs, milk, vanilla, butter, maple syrup, and orange zest into the bowl with the mashed sweet potato.

Slowly whisk the flour mixture into the sweet potato egg mixture until just combined. It will be on the thick side, so don’t worry.

Place two sheet pans in the oven, and preheat the oven to 200ºF; this will keep the waffles warm as you make them.

Heat a waffle iron until hot and spray lightly with nonstick spray.

Pour in just enough batter to nearly fill the iron, but do not overload it.

Cook the waffles until done, about 5 minutes.

As the waffles finish cooking, place them in the oven, uncovered, on the warm sheet pans. To keep the waffles from getting soggy, do not stack them.

Serve with honey butter and maple syrup.

 

Honey Butter:

1 stick unsalted butter (8 tablespoons), softened

¼ cup honey, preferably orange blossom

 

Mix the butter and honey in a small bowl until thoroughly combined.

Roasted Za’atar Potato Wedges with Harissa Sour Cream

These are delicious. Let me state my case. Super Sous made these the other day and then we had to have them 2 days later and again 2 days later because they are addictive! Crispy, salty, earthy and a bit lemony from the sumac in the za’atar. Pair it with the spicy, cool, tangy harissa sour cream and, well, let’s just say – I say serves 4, but we ate the whole batch between the two of us in just minutes. Case closed.

P.S. You can watch me make this on YouTube.

Zaatar Potato1

Zaatar Potato2

Roasted Za’atar Potato Wedges with Harissa Sour Cream

Yield: 4 servings

 

28-ounces mixed small potatoes (red, gold, purple) or fingerling potatoes, cut into equal-sized wedges

3 ½ tablespoons extra-virgin olive oil, divided

½ teaspoon kosher salt

1 tablespoon za’atar

 

Place a parchment-lined sheet tray on the middle rack in your oven.

Preheat oven to 450 degrees Fahrenheit.

Place potatoes, 2 tablespoons of olive oil and salt in a large bowl. Toss to coat the potatoes with the oil and salt.

When oven is preheated, remove sheet tray and arrange potatoes on the sheet tray in a single layer.

Bake for 20 minutes.

After 20 minutes, stir potatoes and bake for an additional 20 minutes.

Remove sheet tray from the oven and transfer baked potato wedges to a large bowl. Add 1½ tablespoons olive oil and za’atar and toss to combine.

Serve za’atar potatoes on a plate with harissa sour cream on the side.

 

Harissa Sour Cream:

½ cup organic sour cream

½ teaspoon harrisa

1/8 teaspoon kosher salt

 

Mix to combine in a small bowl.

Ginger Glazed Carrots

A perfect side dish for Thanksgiving, treat for kids, or a big snack. Take your pick! Oh, and did I also mention very easy to make?

Ginger Glazed Carrots

Ginger Glazed Carrots

Yield: 2 to 3 servings

 

1 pound carrots, peeled and cut diagonally into 1/4-inch slices

1½ tablespoons unsalted butter

1 teaspoon fresh ginger, peeled and grated on a Microplane

2 tablespoons pure maple syrup, preferably Grade B

⅛ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

¾ cup water

2 tablespoons finely chopped fresh flat-leaf Italian parsley

 

Add the carrots, butter, ginger, maple syrup, salt, a few healthy grinds of pepper and the water in a medium-sized sauté pan over high heat. Bring to a boil and cook, stirring occasionally, until the liquid has thickened slightly (like a glaze) and almost completely evaporated. The carrots will be just cooked through in 8 to 10 minutes.

Remove from the heat and stir in the chopped parsley.

Season to taste with additional salt and pepper. Serve immediately.

Lentil Stew with Spicy Sausage and Kale

Cold day. Warm Soup. Enough said.

Lentil Stew with Spicy Sausage and Kale

Lentil Stew with Spicy Sausage and Kale

Yield: 6 to 8 servings

 

1 bunch curly kale

¼ cup extra-virgin olive oil

2 large yellow onions, peeled and diced small (3 cups)

5 medium carrots, peeled and chopped roughly (2½ cups)

4 stalks celery, chopped roughly (2 cups)

6 large garlic cloves, peeled and minced (2 tablespoons)

1 tablespoon yellow curry powder

½ pound fresh spicy Italian or fennel sausage (pork or turkey), removed from casing, approximately 2 to 3 links

1 (24-ounce) can diced tomatoes, undrained, preferably fire-roasted

3 small dried bay leaves

3 sprigs fresh thyme

1⅓ cups green (Puy) lentils, rinsed and picked over for small pebbles

8 cups chicken or vegetable stock

1 tablespoon sherry vinegar

¾ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

Parmigiano-Reggiano cheese, not pre-grated, for serving

 

Strip the tender leaves from the tough stems of the kale; discard the stems. Rinse the leaves, then chop roughly. You should have approximately 6 packed cups of kale.

Add ¼ cup olive oil, the onions, carrots, and celery to a small pot set over medium-high heat. Season lightly with salt and pepper, and cook for 10 to 15 minutes, stirring occasionally, until the celery begins to soften.

Add the garlic, curry, and sausage. Cook, breaking up the sausage into small pieces with the back of a spoon, until the sausage is mostly cooked through, 5 minutes. At this point your kitchen should smell insanely good.

Add the tomatoes, bay leaves, thyme, lentils, kale and the stock. The stock should just barely cover the kale. Stir it all together.

Cover with a lid, bring to a boil, then reduce the heat to low and simmer for 35 to 40 minutes, until the lentils are just tender. The consistency should be like a thick soup, so add a bit of water to thin it out if the lentils are not quite cooked at this point.

Once the lentils are tender, remove from the heat and stir in the salt, pepper, and vinegar. Discard the bay leaves and thyme sprigs. Adjust the seasoning with salt and pepper.

Serve in soup bowls, and shave some Parmigiano-Reggiano on top with vegetable peeler. Grab a spoon and go crazy.

Note: If your sausage is on the spicy side, add a dollop of crème fraîche to take the edge off the heat.

Super Mom’s Banana Bread aka the Easiest Banana Bread-Now with Dates

When I first met Super Sous, she raved about her Mom’s banana bread recipe which, on special occasions during her childhood, her Mom would whip up. Super Sous’ mom, admittedly, is not especially fond of cooking, but she will dust off her gloves to make a mean banana bread from time to time. We recently asked her for the family recipe which she sent along (Thank you, Adele!) and when we baked it off, still stands the test of time. However, with a few modifications (enter a food processor) and a little flavor boost (hello pumpkin pie spice, hello dates), we made Super Sous’ Mom’s recipe, dare I say, extra delicious and definitely easier to prepare (who doesn’t love that?!). I think Mom herself would agree and my guess is that next time she feels like banana bread, she’ll give this version a try.

P.S. You can watch me make this recipe on YouTube!

Super Moms Banana Bread 1

 

Super Moms Banana Bread 2

Super Mom’s Banana Bread

aka the Easiest Banana Bread-Now with Dates

Yield: 1 9×5 Loaf

 

8 tablespoons unsalted butter, room temperature, plus more for greasing pan

1¼ cups all-purpose flour, plus more more dusting

½ cup old fashioned rolled oats

1 teaspoon kosher salt

1 teaspoon baking soda

¾ cup light brown sugar

1 teaspoon pumpkin pie spice

1/3 cup pitted deglet noor dates, approximately 10 dates

2 whole eggs

3 very ripe medium bananas, broken into large chunks

 

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides a 9×5 bread loaf pan with butter and lightly dust with flour.

Place flour, oats, salt, baking soda, sugar, pumpkin pie spice and dates in a food processor. Process until dates are broken down and mixture is fairly even. (There will still be some very small pieces of dates-which is fine.)

Add butter, eggs and bananas and process until mixture is fully combined.

Transfer to greased loaf pan and shake pan so batter spreads evenly throughout pan.

Bake, uncovered, for 1 hour.  Test readiness by poking a toothpick or knife in the middle of the loaf; if it comes out clean, it’s ready. If it needs more time, cover top with foil and cook for another 5 to 10 minutes.

Remove from oven and let cool before removing bread from loaf pan.