Boozy Apple Clafoutis

Watch me make this on my YouTube Channel!

Yield: 8 to 10 servings

2 cups whole milk

5 tablespoons unsalted butter, divided

3/4 cup unbleached all-purpose flour

1 cup granulated sugar, divided

5 whole large eggs

1 teaspoon pure vanilla extract

¼ cup Gran Marnier

1/3 cup white miso

1½ teaspoons ground cinnamon

1/8 teaspoon ground cloves

3 medium apples (1¼ pound) (any apple you like eating), peeled, cored and thinly sliced

Adjust an oven rack to the middle position, then preheat the oven to 375ºF.

Add milk and 2 tablespoons butter to a small saucepan set over low heat. Heat, stirring occasionally, until mixture just begins to steam. Remove from heat and set aside.

Add the flour and ¾ cup of the sugar to a medium bowl. Whisk to combine. Add the eggs, vanilla extract, Gran Marnier and miso. Whisk until well combined. While whisking continuously, slowly stream in the warm milk mixture into the medium mixing bowl. Set aside.

Add the remaining 3 tablespoons of butter, ¼ cup of sugar, cinnamon and cloves in a large (12-inch) oven safe nonstick pan. Set over medium heat. Once the butter has melted, stir to combine with a rubber spatula. Distribute the apples atop the mixture. Cook, stirring occasionally, until the apples begin to soften, approximately 5 minutes.

Immediately pour the batter from the medium mixing bowl over the apples. Do not stir.

Transfer to the oven and bake for 30 minutes. The dish will soufflé and the edges should be lightly browned.

Remove from the oven and let sit in the pan, undisturbed, for 10 minutes. It will deflate and the clafoutis will pull away from the edges.

After 10 minutes, place a large cutting board on top of the nonstick pan, then holding both the cutting board and pan, invert the clafoutis.

You can slice and serve while it’s still hot (it may be a bit messy, but it’s still delicious) or you can serve at room temperature. It will firm as it cools.

Serve as is (inverted) or if room temperature or chilled (aka easier to work with), you can flip the clafoutis to be apple side up.

Optional toppings: powdered sugar, whipped cream, ice cream

Green Tex-Mex Shakshuka (Eggs Poached in Tomatillos and Spices)

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Watch me make this on my YouTube Channel!

Yield: 4 servings

 

Ingredients:

3 tablespoons extra-virgin olive oil

1 large yellow onion, peeled and cut into eighths

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper

5 large cloves garlic, peeled

½ teaspoon ground cumin

½ teaspoon whole coriander seed

¼ teaspoon chipotle powder

¾ pound tomatillos, husked, rinsed and quartered

1 (15-ounce) can pinto beans (do not drain)

10-ounces frozen spinach (whole leaf or cut)

4 large whole eggs

1 cup crushed tortilla chips

1/3 cup roughly chopped fresh cilantro

1/3 cup salsa of your choice

1/3 cup sour cream

 

Add onion and garlic to a food processor. Pulse, approximately 20 times, until onion is chopped.

Place a large sauté pan over medium heat and add oil, onion, garlic, salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, until the onions are soft and translucent.

While cooking, add tomatillos to food processor and pulse, approximately 15 times, until roughly chopped. Add pinto beans (beans + liquid) and pulse 5 times.

When onions are soft and translucent, add cumin, coriander and chipotle powder. Stir and cook until fragrant, 1 minute.

Add tomatillo bean mixture and spinach to the pan. Stir and turn heat to high to bring mixture to a boil, stirring until spinach has thawed. Once boiling and spinach has thawed, reduce heat to medium and simmer, stirring occasionally, until liquid has reduced by about half, 5 to 10 minutes.

Crack the eggs, equally spacing them apart, into the pan.

Cover and cook on medium-low heat for 5 minutes or until whites are just set. Remove from heat. Season to taste with salt and pepper.

Sprinkle over crushed tortilla chips, cilantro and salsa and dollop over some sour cream.

Asparagus Frittata with Preserved Lemon, Mint and Feta

Asparagus Fritatta

Asparagus Frittata with Preserved Lemon, Mint and Feta

Yield: 6 servings

3 tablespoons unsalted butter
1 tablespoon finely chopped preserved lemon*, peel only (rinse lemon before chopping)
1 medium yellow onion, peeled and diced small
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
1 pound asparagus, bottom of stems trimmed, stalks cut on the bias into 1/2 -inch slices, tips kept whole
7 large eggs, whisked with a fork
¾ cup crumbled feta cheese
1 packed tablespoon chiffonade (sliced very thinly) fresh mint leaves

1. Adjust an oven rack to the middle position, then preheat the oven to 325ºF.

2. Set a large, oven-safe, nonstick sauté pan over medium heat and add the butter, preserved lemon, chopped onion, salt and some pepper.

3. Cook, stirring occasionally, until the onions become soft and transparent, about 8 minutes.

4. Add the asparagus stems, stir and let cook for 2 minutes.  Add tips, stir and cook for 1 more minute.

5. Add eggs and sprinkle over feta and the mint evenly. (Shake the pan to distribute the ingredients if needed.) Cook for 30 seconds, then transfer the sauté pan into the oven.

6. Bake, uncovered, for 11 to 13 minutes or until the eggs are just set.

7. Remove the frittata from the oven, slide out onto a cutting board, slice into 6 pieces, and serve.

*You can find preserved lemon at some local grocery stores and at Whole Foods and/or Amazon.

Easiest Scrambled Eggs

Super Sous started making her eggs this way because, in her words, she says, “I’m lazy!” Why pre-scramble your eggs (read: another dish to wash) when you can just do it all in the pan.

Watch and try it out next time you’re in the mood for perfectly scrambled eggs! P.S. Don’t forget to use a nonstick pan.

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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.