Asparagus, Feta, Manchego and Japanese Shimeji Mushroom White Wine and Butter Scrambled Eggs with Sea Salt and Cracked Pepper

Best eggs ever

Not your grandmothers scrambled eggs

These don’t look like much from the outside, but trust me when I tell you that they were the best eggs I have ever had, and I have something of a reputation for fantasamagorical eggy creations. In fact, at this point, I am not even sure you could call them just plain old eggs. It was more like a gourmet saute with savory cheeses that just so happened to have eggs as the main ingredient. It was alternately savory, salty, cheesy, and fluffy with a slight crunch every now and then. Divine.

The most important thing I think you have to remember when cooking eggs is not to overcook them, after all, there are few things less appetizing than rubbery eggs. With recipes like this, I think your ingredients make the difference between an average dish and a mind blowing one, so that is what this post is going to focus on.

Ingredients: (serves 2)

  • 4 Large Eggs. eggs
  • Fresh Baby Asparagus, cut into 1 cm slices. Otherwise known as young asparagus. You should be able to eat it raw (uncooked), and it will taste sweet and fresh, with a slight bitterness at the tips with no woody bits that need to be discarded. The cut ends should still be mostly green, not white and dried out. Look in the specialty/gourmet veggies section. The bottom ends should be no thicker than 1 cm across in diameter.baby asparagus
  • 10-15 Japanese Shimeji mushrooms all sizes, leave the small ones whole, and slice the bigger ones the long way down the middle with just the ends trimmed off and discarded. Otherwise know as Chinese mushrooms, brown beech mushrooms, or brown clamshell mushrooms. (Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking. Wiki.)Fresh_Japanese_Mushrooms_2
  • A small handfull (1/4 cup to 1/3 cup) of  sheep’s milk Feta cheese, crumbled. Get the one that is in a cube in water, not the dry one that is already crumbled for you, it’s fresher. Bulgarian feta cheese
  • 1/8 of a cup (splash) of a nice white wine that you wouldn’t mind drinking, not some icky cooking wine. Yes, it matters. We used a mild semi-dry Emerald Riesling. You could also use a nice Pinot Grigio, Sauvignon Blanc, or Chardonnay, doesn’t really matter as long as you like it.white-wine
  • Shredded Manchego cheese, (or parmesan) to sprinkle all over the top of the eggs while they are cooking. About 1/8 cup.manchego
  • Sea Salt and Fresh Cracked Pepper to taste, about 1/8 teaspoon Sea salt and 1/4 teaspoon Cracked Pepper freshly ground. saltandpepper
  • 1 teaspoon Salted Butter for sauteing.butter

Method:

1) Saute Shimeji mushrooms in 1 tsp butter for 5 minutes, in a covered 12 inch diameter saute pan over medium heat. Don’t crowd the mushrooms.

2) When they are cooked through but not wilted, add asparagus, and cook for another 2 minutes covered.

3) Add white wine to hot pan, let alcohol cook off uncovered, about 2 minutes.

4) Mix up eggs in  a bowl with a fork, add sea salt and pepper, then add to pan with mushrooms and asparagus spreading out over the whole pan evenly, as if you were making an omelet.

5) Cook for about 3-5 minutes covered. When egg is mostly cooked on bottom but is still wet on top, sprinkle Manchego and Feta over the whole surface, then break up the eggs as if you were scrambling them, but gently, minding the asparagus and mushrooms. Cover, and cook for 1 additional minute.

6) Turn off heat, but LEAVE covered for 2 additional minutes. This will finish cooking the eggs through, but will not overcook them.

7) Serve immediately, with toast and butter or jam.

*All Ingredients Photos: credit Google images.

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Homemade Jalapeno Poppers, The Last Bastion of The “Restaurants Do it Better” Misconception

Best Superbowl Appetizer

I remember the first time I ever had a Jalapeno popper. I was 16, cutting study-hall (read: we don’t know what to do with you kids so sit here and do your homework) so that I could hang out with the seniors down the street at what was one of the best deli’s in West Hampton Beach. I had never heard of such a thing before, and that first bite revealing the creamy melty interior was otherworldly. I could see the layers of orange cheddar, white cream cheese, and green jalapeno, and was just blown away by how well it all worked together. It was hot and cheesy, with just a mild spice and the perfect creamy crunch. I was in love.

Game Day Jalapeno Poppers

I have always craved brilliantly conceived and executed appetizers because they were delicious, (think Fridays’ stuffed potato skins, Friendlys’ Mozzarella sticks, and Outback Steakhouses’ 3 cheese fries with that insane dipping sauce…) but even more so because it just didn’t seem like the kind of thing people could do at home. No one I knew had a deep fryer yet, (this was in the 90’s before the food culture revolution when the only place you could buy such a thing was on the late night TV insomniacs shopping channels) so it just seemed like a non-starter. A moo point.

moo pointThank You Joey Tribbiani.

Later on, these things started becoming available to the mainstream, and I’m going to upset a lot of food supply marketing people when I say this… you don’t even need one. All you do need is a medium sized pot at least 4 inches deep and some frying oil, vegetable works just fine. You can even go out and buy a frying thermometer, which I recommend if you are going to be making doughnuts or other temperature sensitive fried foods, but really, all you need to know is this. Get your oil hot enough so that after you put the food in, it rises to the surface after about 30 seconds. If it sinks and stays down, the oil is too cold. If it never sinks, the oil is too hot. That’s it, that’s all you need to know. You see, easy.

I had been dreaming about these little monsters for ages, and literally couldn’t remember the last time I had a good popper other than that first time, when I started going off about them to my husband. He was unconvinced of their goodness and you just can’t find anyone out here who has even heard of them, so I promptly went online to see if it was possible to do at home. Guess what?!@! IT IS! I found this recipe at blogchef.net and modified it because the crust didn’t seem substantial enough, but you are free to try it his way. I also made a bigger batch since we bought too many Jalapenos and also, we just can’t ever get enough of a good thing.

hot peppers!

Ingredients: (serves 4-8 depending how many everyone wants)

  • A big bag of Jalapenos, we used about 7-10 that were each about 8-10 inches in length. I think it would be cool to use the smaller ones and much prettier, but this was what we had.
  • 16 oz plain cream cheese
  • A nice big block of either good quality shredded sharp yellow or white cheddar (I recommend Cabot), or shredded manchego cheese, which was what I used since I can’t get the former here. Anywhere from 1 cup to 1 and 1/2 cups should be enough.
  • A large container of seasoned bread crumbs, working with about a cup at a time.
  • Plain white flour (at least 1-2 cups, working with about a cup at a time).
  • Whole Milk (2% or 3% is also fine (at least 1-2 cups) working with about a cup at a time.
  • Salt and pepper to taste.

Kitchen Tools:

  • A large metal slotted spoon for removing poppers from oil
  • Paper towels
  • 2 pairs of Latex gloves for working with!!! Those oils can BURN your face and eyes… but that story for another time (remind me to tell you sometime about the great chili fiasco of 08′).

safe hands1

Method: (prep time 45 minutes)

  • Wearing latex or rubber gloves, use a knife to carefully slice off the stems, cut the Jalapenos in halves, and cut out the pith (white parts) and all the seeds.
  • Cut Jalapenos to the sizes you want, we experimented with longer ones, and more bite sized ones, as you will see in the photos. Both were great, depends on your personal preference.
  • Once that is all done, carefully discard gloves.
  • In a bowl, mix up cream cheese, salt, pepper, and 1 tablespoon milk if your cream cheese is too firm. Ours comes fresh from the dairy so it’s already very creamy and easy to mix. (Alternately, you can layer the melty cheese on top of the cream cheese stuffed peppers, you will see why this might be a better idea in a minute).

2013-01-20 20.20.54

  • Put on your second pair of gloves, and stuff peppers with cheese mixture. If you are layering on melty cheese, do that now as well.

2013-01-20 20.42.51As you can see, we mixed it all together, which made them explode a little in the oil, so next time I’m going to try it with the layering. I think its also better for the textural experience, I like to see those threads of melty cheese stretching on for days when I bite in to something cheesy.

  • This part is important, dip each popper in milk, then roll in flour, and let it REST for 10 minutes.

2013-01-20 20.52.00Fun Fact: That’s G’s hand doing the dirty work!

  • Now, you are going to set up 3 bowls, one with milk, one with flour, and one with breadcrumbs, and prepare a surface to lay the poppers while you are working.

2013-01-20 21.08.50

  • After they have sat for 10 minutes, dip each one again in milk, then roll in flour, then back in milk, then roll in breadcrumbs. It will get messy, but doing the flour twice gives it a real nice crunchy coating.

2013-01-20 21.08.58

  • Once you have breaded the very last one, it’s time to FRY!!!!!!
  • Pour oil into pot until it comes up about 2-3 inches from the bottom.
  • Heat oil over high flame until a toothpick tip held in the oil bubbles happily.
  • Now you can gently add your first popper to the oil. If it sinks and then comes up to the surface after about 30 seconds, you can add more poppers until there is no room left. I had to do 3 batches. 1 dinner plate full of poppers per batch, or about 10 poppers per batch.

2013-01-20 21.15.21

  • Fry each batch for 3 minutes, or until they are golden brown. Remove one at a time with a metal slotted spoon, and place directly onto paper towels to dry and crisp up.

See how they exploded a bit? I think that’s because the Manchego was mixed in, rather than layered on top of the cream cheese. But boy did they taste AMAZING!!!

  • Remove any stray bits from the oil, repeat temperature test, and fry the second batch. I use my digital oven timer and they come out perfect in 3 minutes and evenly cooked every time.

I promise, if you are faced with the option to do these yourself or buy the processed frozen ones, TRUST me, do it yourself. Homemade  is almost always better. I left a plateful uncooked to freeze so that I can wow my chef sister with them the next time she comes to visit, the great thing about these is you can do all the work one day, then freeze them until you are ready to serve for a dinner party or Superbowl Sunday, and then just fry them right up on the spot! YUM! They were delish, with a mild heat, that you only really noticed when they started to cool down, but by then, well, they were all gone. 🙂

*Update: My cheffy sister came to visit for the weekend and sample some of the recent goings on in our kitchen (saved in the freezer for her imminent arrival). This meant sampling Asian chicken dumplings with their insane garlic scallion sweet and spicy dipping sauce, chocolate cream cheese glazed cinnamon buns, my husbands first amazing attempt at a classic new york cheesecake with a cookie crust and a creamsicle twist, herbed squash on toast with ricotta and onion marmalade, and of course, our beautiful Jalapeno poppers experiment. The poppers went into the oil frozen this time, and by 3 minutes the outsides were a gorgeous brown, but the insides were still a bit cold, so I would recommend frying for a full 5 minutes with the timer set. We just popped them into the toaster oven to finish warming the insides, on the highest heat for about 5 minutes, which did the job splendidly. Make sure that the oil is HOT when they go in, and resist the temptation to remove them until they bob up to the top and have been floating on the surface for about a minute. Salt generously when they come out of the fryer, (5 or 6 shakes over the whole thing) and serve. Watch out. they are hot inside!!! I went to bed with the smell of cheesy jalapeno in the air and dreamed of poppers dancing, dipping and swirling through the ether.

Popperjoy

Baked Manchego Mac and Cheese With Parsley, Mustard, Nutmeg, and Red Pepper Flakes… OMG!

manchego

So Yeah. You might say that I was having a hard day when I decided to make this deeeeeeelicios dish. All depends on your perspective really. It became a much better day when I realized I had some Manchego in the fridge that was just begging to be eaten. After looking around a bit I found this Manchego Mac and Cheese for a February Storm at citylifeeats.com which was inspired by Kim O Donnel’s recipe here. Since G had never had baked mac and cheese before and certainly never with Manchego cheese, I thought it was about damned time I did something about that. I mostly followed the recipe except for a few things. 1) I just HAD to add a huge handful of fresh chopped vibrant green parsley to the mix right before baking, I think it takes any pasta dish to the next “super special” bonus level. 2) I doubled her recipe… but I’ll just post what I did below, and you can see the other changes for yourself.

Ingredients ( I made about 6 servings, which in my house is more like 3)

1/2 a bag of twisty “spirali” pasta, but you can use whatever you like. I really love those little mini shells, but didn’t have any so, oh well.

4 tablespoons unsalted butter, plus a little extra for greasing the pyrex.

4 tablespoons all-purpose flour

1 1/2 cups milk

1 1/2 cups cream (not whipping, the one you use for pasta cream sauces 15% fat for us)

2 teaspoons of a good thick french Dijon mustard (you can go heavy here, trust me)

2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon grated nutmeg

1/4 teaspoon red pepper flakes

2 cups grated Manchego cheese

1/2 cup grated parmesan cheese

1 big handful fresh chopped parsley

Method

Preheat oven to 350F. Grease the sides of a glass or ceramic baking dish with butter. Cook pasta in salted boiling water until almost cooked through, about 5 minutes. Drain pasta and transfer to buttered dish.

In a medium saucepan, add butter and allow to melt over low-medium heat. Add flour, and with a wooden spoon, stir quickly to combine and form a roux. Continue to stir, and cook for about 1 minute, making sure flour lumps disappear. Roux will be a golden yellow color.

Add milk, mustard, salt, pepper, nutmeg and red pepper flakes and stir to combine. Cook on medium-low heat, stirring regularly to make sure milk does not scald, until mixture is thickened. The mixture is ready when a streak on the back of your wooden spoon is prominent. Add cheese and stir or whisk constantly until mixture is smooth and free of lumps.

Pour cheese sauce over pasta to cover evenly. Place dish in oven and bake for about 30 minutes, until cheese begins to bubble. Remove from oven and allow to cool slightly. Makes about 3-4 big or 5-6 normal sized lightly spicy superbly flavorful servings. He loved the mild heat of the dish, and ate 2 huge helpings before I reminded him that it wasn’t going anywhere. Heart attack, here we come. I’d serve it with something green on the side if you are having guilty feelings about all the dairy involved. (But really, it wasn’t terribly unhealthy and was a wonderful way to beat the stuffing out of an otherwise crankypants kind of day).