Other

Scrambled Eggs with Leeks, Fava Beans, Crispy Breadcrumbs, and Parmesan Recipe

Scrambled Eggs with Leeks, Fava Beans, Crispy Breadcrumbs, and Parmesan Recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

Crispy breadcrumbs

  • 1 1/2 cups coarsely torn French bread

Eggs

  • 1 cup peeled fresh fava beans or frozen (double-peeled)
  • 12 large eggs (preferably organic)
  • 1/2 cup crème fraîche or sour cream
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons (1/4 stick) butter
  • 2 cups chopped leeks (white and pale green parts only; from 2 large)

Recipe Preparation

Crispy breadcrumbs

  • Preheat oven to 400°F. Place bread in medium bowl. Drizzle oil over, tossing to coat. Scatter bread pieces on small rimmed baking sheet. Sprinkle lightly with sea salt. Bake until bread is golden brown, stirring often, 10 to 12 minutes. Cool on sheet. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm 3 minutes in 350°F oven before using.

Eggs

  • Cook fava beans in medium saucepan of boiling salted water until tender, about 14 minutes. Drain. Whisk eggs, crème fraîche, and 1/2 teaspoon sea salt in large bowl to blend.

  • Melt butter in heavy large skillet over low heat. Add leeks. Sauté until tender but not brown, about 10 minutes. Mix in fava beans. Increase heat to medium-high. Add egg mixture. Stir with heatproof spatula until eggs are almost set but still creamy, 3 to 4 minutes. Season with pepper.

  • Transfer egg mixture to platter. Sprinkle with crispy breadcrumbs. Grate Parmesan cheese over and serve.

Recipe by Gaylie Pirie, John Clark,Photos by Mitchell Feinberg

Nutritional Content

One serving contains the following: Calories (kcal) 354.4 %Calories from Fat 55.2 Fat (g) 21.7 Saturated Fat (g) 8.1 Cholesterol (mg) 340.5 Carbohydrates (g) 21.1 Dietary Fiber (g) 1.7 Total Sugars (g) 4.5 Net Carbs (g) 19.4 Protein (g) 17.0Reviews Section

Turkish Food & Recipes

Turkish recipes are the healthiest I have ever seen and now it really expands my recipe collection! If you eat food such as this you will live to be 300 yrs old guaranteed!

I found your site by accident, while searching for a recipe for irmik helva. FABULOUS! I've bookmarked it and also forwarded to my son, who is now married and missing Turkish food that his Granma would make him during visits to Turkey! Thank you!

Thank you Julie,
It's great to have friends like you.
Hope you'll enjoy my recipes.
Hayriye

He visitado su país recientemente y me ha gustado mucho su gastronomía y su gente. Ahora estaba buscando una receta turca y he encontrado este interesante blog ¡tiene unas recetas fantásticas!

Saludos desde Barcelona (España)

Lovey site thank you so much
I am arabic and I was searching for turkish food recipes and found this site very hepful thanks alot.

I have a Turkish friend who feeds me the most delicious lunches. Now I can try to cook some of her wonderful food (and brighten up my predictable diet too). I can't wait to start!

I like your Turkish pancakes. Can't wait to try your hummus. I'm from Canada and have been to Dalyan. I love Turkish food! Glad I found your website and i'm excited to try more of your recipes!

some years ago, I was in Anatalia and had dinner with friend in a very nice restaurant and as desert they served us almost black coloured figs stuffed with almond and cooked in honey. It was breath taking, and since that day, I could not stop dreaming about those beautiful figs

I would love if you could reveal the secret of that recipe.

Thank you so much for your kindness

I would love to help you with that recipe, but I don't know the exact recipe since it's a local recipe.
I know that dried figs are stuffed with roasted almonds and cooked at special stone ovens with honey syrup. It's unique to Mediterranean region of Turkey.
Hayriye

i was married to a turkish man for 15 years learnt to cook some of the food this website has taken me back and i cant wait to try some of the other recipes love the way thay taste thanks xx

Hi,
Have travelled a lot in Turkey and tried to find the recipes for LAKERDA (marinated Tuna) and for KUNEFE, but cannot find them.
Questions: 1) are you recommending Canola Oil and Margarine? Thought they were high pressure, high temperature processed and therefore to be avoided?
2) You have sooo many beautiful, real turkish recipes. Is there a way to have them listed alphabetically within the various headlines? Would help tremendously.
Many thanks, Georges

Here is my recipe for Kunefe,
http://www.turkishfoodandrecipes.com/2010/07/kunefe.html

I do not have a recipe for Lakerda
Also, I do prefer butter to margarine and I use canola oil.
I will definitely think about the alphabetical recipe list.

I have so many Turkish friends and with them I tried so many of your kitchen . it is the most delicious one.
I've trying to find good recipe for hasure.
I love Turkish sweets: halva, fstik ezmesi, fistik baklava, lokum .

Thank you for this website. I love the Turkish recipes and food. Could you pls. post LAHMACUN it is a kind of thin Turks pizza. thank you.

I am turkish and never wanted to learn from my mum how to cook most foods because I figured I would get married to someone from Australia and cook anything else besides turkish food. my luck I fell in love with a man from Turkey while on holidays there, so I HAD to Learn to cook turkish food and learnt from this site. My husband loves everything I make from here and I told a friend about this site who is Maltese married to a turkish man, she loves this site too. Thank you

Can you plz post the recipe of onions grilled and served in red sauce garnished with parsley leaves. I don't know the name. Saima Rizwan

Can you plz post the recipe of onions grilled and served in red sauce garnished with parsley leaves. I don't know the name. Saima Rizwan

I married a Turkish man. And I Did not know any recipes. But this list saved my marriage :) thank you

I am married to a Turkish man and I am American this website has helped me to eat healthier and feed my husband the Turkish food dishes he loves and misses so much I thank you so much for making my life easier and healthier.

Valla 3 aydir amerikadayim degisim programiyla geldim burnumda tütüyodu Turk yemekleri allah razi olsun erkek basima da olsa yapip yiyorum sayenizde.

These are awesome recipe list. There a lot to choose from. www.unmannedsas.com/

I love this bucket list and you know you're right. sand blasting machine manufacturer. We all have the same amount of hours in a day so put them to good use. We all have to start somewhere and your plan is perfect. I understand the way of the attractive to the customer with the products sand blasting machine.

Sand blasting machines like shot blasting machine, sand blasting machine, and grit blasting machines, Wood Working Machinery Dust Extraction unit, Abrasive Blasting Media and various others. Keep it works and share with us your latest information. My time will come but I know I'm on the right path.

They are similar to small communities that you own - check them out if you haven't already. It's all got a lot better than before!t. Value that list of thousands but I'll get there.

Thanks for sharing. Have a nice week ahead.
Visit at : www.gritblast.co.in

Can serve as a semi-permeable vapor barrier with a better permeability rating than plastic sheeting vapor barriers and consequently reduce the buildup of moisture, which can cause mold growth.
spf roofing


TVP Veggie Burgers

Before I became a vegetarian, one of my all-time favourite foods was hamburgers. So when I finally converted to vegetarianism, I decided I had to learn how to make veggie burgers. Textured Vegetable Protein (TVP) seemed like the way to go for substituting the meat, and after a few slightly disastrous attempts, I eventually came up with this recipe for TVP Veggie Burgers. The recipe was an instant success with both family and friends and has been a weekly staple of my diet ever since.

If you prefer not to use TVP, these spicy beanburgers are also rather tasty, and a good alternative for those who try to refrain from “meat substitutes” like TVP or tofu.

The hardest part of the recipe is getting the right ratio of wet and dry ingredients so that the burgers stick together when you mould them into shape. This is achieved by varying the exact amount of breadcrumbs added to the mix. At first, try using a little bit less than the indicated amount and keep adding more until you get them to a consistency where they stick together well but not to your hands. As always, practise makes perfect.

What you’re going to need:

  • 200 g TVP (Vegetable Protein Mince)
  • 1 small onion, finely chopped
  • 15 ml olive oil
  • 50 ml soy sauce
  • 250 ml boiling water
  • 2 eggs
  • 250 g breadcrumbs
  • 1 tsp paprika
  • 1 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp black pepper

What you have to do:

  1. Mix the TVP in a large mixing bowl with the soy sauce and boiling water and wait for it to puff up (about 2 minutes).
  2. In the meantime, fry the onion in the olive oil over a medium heat until it’s translucent but not brown and add to the TVP mixture.
  3. Add the paprika, curry powder, salt and pepper, and stir well.
  4. Beat in the 2 eggs and add breadcrumbs. Mix well.
  5. Cover the mixture with plastic wrap and place it in the fridge for at least 30 minutes.
  6. Take it out and form it into tightly packed balls, about the size of tennis balls.
  7. Squeeze the balls between your hands to make patties about 1.5 cm thick.
  8. Fry the patties in a little oil over medium heat until they are dark brown on the outside (about 4 minutes per side).
  9. Leave the finished burgers on a wire cookie rack to cool, allowing the oil to run off so as to avoid greasy burgers.
  10. Serve between 2 slices of toasted whole-grain bread with your favourite toppings.

Preparation time: 45 minutes (including 30 minutes setting in fridge)

Cooking time: 20 minutes

Difficulty: Medium


How to Make Frittata Step-by-Step

  1. Pre-heat your oven to 350 degrees first so it&aposs up to temperature when you&aposre ready to transfer your skillet from the stovetop.
  2.  Use a skillet with an oven-safe base and handles. Some people prefer the consistent heat of cast iron, while others like the cooking and cleanup ease of nonstick. A 10- or 12-inch skillet is the right size for a 6- to 8-egg frittata.
  3. Pre-cook ingredients first. You want to sauté most of your frittata add-ins (with a few exceptions like fresh herbs and tender greens such as spinach) before the eggs are added. Raw vegetables like onions and zucchini (which are mostly water) will leach liquid into the mixture, and meats like sausage and bacon are always better browned. Fully cook ingredients like potatoes.
  4. Add dairy to you egg base. For custardy, rich frittatas, whisk "pourable" dairy like whole milk, cream, sour cream, or even unflavored yogurt into your eggs.
  5. Add the egg mixture to the skillet once the add-ins are cooked. Use a spatula to combine everything, cook the mixture for a couple minutes, and then transfer it to the hot oven.
  6. Keep an eye on your frittata while it&aposs cooking. Cooking times can vary widely depending on how many add-ins you&aposve got, how hot they are going into the oven, and what kind of skillet you&aposre using. In a 350-degree oven, an 6-egg frittata will take somewhere between 8-20 minutes, so keep an eye out and remove the frittata when it&aposs just set. (When you get it just right, make note of how full to the top the skillet was and how many minutes it cooked so you have a better sense of the timing for the next time.)

Piccolo fritto - radicchio, onions and lemon or orange slices (page 112)

From The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant The Zuni Cafe Cookbook by Judy Rodgers

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Fried doughs Appetizers / starters Italian Vegetarian
  • Ingredients: radicchio onions lemons peanut oil buttermilk all-purpose flour semolina oranges

Mushroom butter (page 35)

From Six Seasons: A New Way with Vegetables Six Seasons by Joshua McFadden and Martha Holmberg

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Dips, spreads & salsas Cooking ahead Vegetarian
  • Ingredients: wild mushrooms thyme butter parsley rosemary dried red pepper flakes
  • Accompaniments:Corn fritters with pickled chiles Double-mushroom toast with bottarga


Sides to serve with a breakfast quesadilla…for brinner

If you’re serving this breakfast quesadilla for breakfast (as intended!), it’s a meal in itself: no sides required! But if you want to serve it for brinner aka breakfast for dinner, add a side dish! Here are a few quick options for throw together meals:

  • Quick chopped salad: Try a riff on this Mexican chopped salad — but use this taco salad dressing to make it even quicker.
  • Fast bean dip: This 5 minute bean dip comes together in a flash and is incredibly tasty.
  • Refried beans: Add a side of canned refried beans, warmed with a hint of cumin and garlic powder.
  • Bell pepper strips or avocado slices: Go super easy with raw bell pepper or sliced avocado.

Best chicken parm recipe?

I use a jarred tomato basil sauce. First I saute some peeled and smashed garlic cloves in a tablespoon of EVOO on low for about 3 minutes, then discard the garlic. Add the sauce along with some chopped fresh basil and fresh oregano leaves and a pinch of sugar. Then let it simmer on low covered for about 30 minutes to thicken it.

While the sauce is simmering, butterfly boneless, skinless chicken breast and then separate them into 2 pieces. Place them between 2 sheets of plastic wrap on a cutting board and pound them thin but not too thin. Salt them lightly and put them on a plate until you are ready to bread them.

For the breading I use bread crumbs mixed with some parmesan cheese, parsley and a bit of salt - don't overdo the salt since you have already lightly salted the pounded chicken breasts. I coat the chicken pieces in an egg wash and then dredge in the bread crumbs and then put them on a wire rack in a pan to let them set up before I fry them in oil.

I fry the breaded chicken breasts in peanut oil on medium, flipping them once about 3 minutes per side until they are golden brown. Because I pounded the chicken thin, this is enough to cook the chicken.

I put the fried breasts back on the rack in the pan and let some of the oil drip off. Then I put a mix of provolone and full fat (not part skim) mozzarella on top of them and put them in an oven at 350 until the cheese is melted.

While I am frying the chicken and melting the cheese, I boil spaghetti to serve on the side.

After the cheese is melted and the pasta is cooked, I put sauce on the plate and put the chicken pieces over it and serve the pasta on the side with the sauce. Having the sauce under the chicken ensures that the breading remains crispy instead of getting soggy.


San Francisco Inspiration

This week I took a trip down memory lane and had the opportunity visit old friends, incredible restaurants and the fabulous farmers markets in San Francisco and Berkeley. After living in the Bay Area for almost four years, I knew I was in for a treat, but I was surprised by the overwhelming nostalgia and appreciation I felt almost every moment of my trip. San Francisco is not only one of the best food cities in the entire world, it is truly the place that transformed me from a passionate foodie to a chef.

While my pace and cooking skills advanced in San Francisco, the most important skill I learned was how to create menu’s with seasonal ingredients. Believe it or not, in Chicago I had never worked with kale, Meyer lemons, satsuma tangerines, tarragon, parsnips, turnips, dandelion greens or frisee before stepping foot in Boulettes Larder (my first San Francisco restaurant). I had no idea that restaurants had menu’s that changed on a daily basis depending on farmers produce. I couldn’t understand how a chef could see produce at a market and simply be inspired to put unique flavor combinations together and make a new menu. It’s something that is hard to explain and just happens to those cooks that live and breathe food.

On Saturday night I went to Nopa, one of my favorite restaurants in San Francisco. I choose this restaurant because it embodies the quintessential San Francisco restaurant experience with its consistent use of local ingredients, incredible hand-made cocktails, an exposed kitchen, wood-burning stove and a long community table. One of my friends ordered their pork chop and I jealously stared as he ate the luscious meat with crispy onions, fingerling potatoes in each bite. The next morning I hit up the Ferry Building Farmers Market to buy produce for a dinner party I was hosting at my friend’s house in Berkeley. In true San Francisco style, I walked into the market having no idea what I would be cooking that evening. I knew I would let the ingredients inspire my decisions.

Here’s a little clip of how I choose what to make for dinner:

I got home extremely energized from my wonderful experience at the market and cooked all afternoon. My friend went to the fish market and picked up a 4 lbs. of fresh cod that I decided to poach with olive oil, Buddha’s hand, orange rind and white wine.

I used my inspiration from the Pork dish at Nopa to roast fresh turnips, spring onions and fingerling potatoes in the oven to give contrast in texture and color to the buttery fish. I must say, the meal turned out delicious because it was made with the best ingredients around a lot of love!


Read More: The Shared Bi Bim Bap

For the Marinated Beef
1 pound ground beef
4 garlic cloves
1/2 yellow onion
1" piece of peeled ginger
6 tablespoons soy sauce
1 tablespoon roasted sesame oil
1 tablespoon vegetable oil
3 tablespoon light brown sugar or honey
1 teaspoon black pepper
1 teaspoon kosher salt

Combine all of the ingredients in a blender or food processor and liquify. Place beef in a large bowl and add marinade, combining until well incorporated. Cover and keep in the refrigerator until ready to cook. Marinate for at least 30 minutes up to 2 hours.

Bi Bim Bap Sauce (fermented red pepper paste sauce)
2 tablespoons gochujang (Korean chile paste, found in most Asian markets)
1 teaspoon kosher salt
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon toasted sesame seeds
2 tsp honey
1 teaspoon sesame oil

Combine all of the ingredients in a medium bowl, whisk to combine, taste to adjust seasoning and set aside.

For the Bi Bim Bap
2 medium zucchini, julienned
12 oz mung bean sprouts
3 carrots, julienned
2 small bunches of spinach (standard size, not baby), washed with root ends trimmed
3 tablespoons sesame seed oil
1 tablespoon vegetable oil
Pinch of sugar
3 teaspoons kosher salt (divided)
2 teaspoons crushed garlic (divided)

To Serve
4 cups of prepared rice (short grain white rice is traditional, but brown rice would be delicious, too!)
4 eggs
Bi Bim Bap Sauce (recipe above)
Marinated Beef (recipe above)

Bring a large pot of water to a boil. Place julienned zucchini in the boiling water for about one minute until cooked through. Remove the zucchini (delicately with tongs or a strainer) and plunge it into an ice bath. Remove, strain well and set the zucchini aside in a small bowl. Dress with 1 heaping teaspoon of kosher salt and 1 tablespoon of sesame seed oil. Taste and adjust seasoning.

In the same boiling water, place mung bean sprouts in the water for 3-5 minutes until just translucent and limp. Remove the mung bean sprouts and plunge into the previously used ice bath. Remove, strain and squeeze sprouts of excess liquid, and set the mung bean sprouts aside in a small bowl. Dress with 1 heaping teaspoon of kosher salt, 1 tablespoon of sesame seed oil and 1 teaspoon of crushed garlic. Taste and adjust seasoning.

Refresh the ice bath. In the pot of boiling water, place carrots in the boiling water for 1 minute until cooked through and limp. Remove the carrots and plunge into the ice bath. Remove, strain very well and set the carrots aside in a small bowl. Dress with 1 teaspoon of kosher salt, a pinch of sugar, 1/4 teaspoon of black pepper, and 1 tablespoon vegetable oil. Taste and adjust seasoning.

Clean spinach of dirt and trim the ends. In the pot of boiling water, place spinach in the boiling water for 1 minute until cooked through and the stems are tender. Remove the spinach and plunge into the previously used ice bath. Remove, strain well (pressing out any additional liquid) and set the spinach aside in a bowl. Dress with 1 heaping teaspoon of kosher salt, 1 tablespoon sesame seed oil and 1 teaspoon crushed garlic. Taste and adjust seasoning. A note on spinach: I would not recommend using bagged baby spinach - it doesn't cook the same as large bunch spinach, and it doesn't hold up well during the final mixing process.

Cook the beef by heating a large skillet on medium-high heat and cook the beef until browned, fragrant, and cooked through. You may have to cook the beef in two batches to avoid overcrowding the pan.

Meanwhile, heat a nonstick pan on medium-high heat and coat with cooking oil. Crack eggs into pan and fry until the whites are opaque and the bottoms of the eggs are crisp and brown.

To Assemble: In a large bowl, scoop 1 cup of fluffed rice into the center. Around the perimeter, arrange 1/4 of each vegetable around the rice, spoon 1/4 of the beef mixture. Top with a fried egg.

Serve the bowl with the spicy Bi Bim Bap sauce on the side and a spoon to eat with. Immediately before eating, mix and toss all of the ingredients in the bowl together: break up the egg white, incorporate the yolk into the rice, while tossing the vegetables together. Dress with sauce and enjoy!


Watch the video: Butternut Squash Cream of Wheat Pudding Halwa - By Naughty Food (July 2022).


Comments:

  1. Gian

    I think you are not right. I invite you to discuss. Write in PM, we will communicate.

  2. Ghedi

    I here am casual, but was specially registered to participate in discussion.



Write a message