In the United States, refrigerate eggs when you get home
In Europe, they sell eggs fresh out of the nest, which have not been washed. This means that the protective coating preservative is still there. In the US, we wash eggs before selling them.
One week in refrigerator is about the same as one day on the counter.
Ingredients
3 Eggs
2 TBL cold Butter – in pieces
1/4 tsp salt
Small nonstick pan
1 TBL whole milk
1 TBL water
Step by Step
Beat egg until white and yolk is incorporated, but not completely homogeneous
Bring temperature of pan up to 250°
Small drop of water should gently start to boil
Mix egg, water, and milk together
Add in pieces of cold butter – BUTTER HAS BUILT-IN EMULSIFIERS
Add egg and butter to hot pan
Stir egg gently, slowly and continually with spatula
As it begins to gel keep pushing it towards the center, bringing up from the bottom.
Eggs should be cooked, but still moist. Not dry.
AS SOON AS most of the liquid is gone, but egg is moist, serve. It will continue to cook.
Plate up, garnish with a sprig of parsley, and serve with toast.
NOTE: If eggs are completely cooked in the pan, they are overcooked on the plate.
Beatitudes Slow and Easy Scrambled Eggs
Preheat a skillet to about 225 degrees (so that water lazily rolls across the pan’s surface, but doesn’t bounce or dance.)
Beat your eggs for about 50 strokes
Add a cold pad of butter to your eegs
Add just a dab of EVOO to your skillet
Add your eggs to the skillet and slowly (but continually) mix/agitate with a spatula
Plate when jelled, but not hard or dry
Optionally, add green onions, chives, crushed bacon, or cheese to your eggs at the last second before plating
Top with cheese if you wish.
How do restaurants make scrambled eggs taste better than homemade?
They don’t.
You can easily make scrambled eggs the way a restaurant does.
Here are the six common sins of scrambled eggs and how to avoid them:
No milk. Use a splash of water instead. The steam creates lighter eggs.
Don’t whip eggs till frothy. Just mix with a fork. You’re breaking and incorporating the yolks in with the whites, not trying to make a souffle.
Easy on the heat. Medium-low heat (3–4 on an electric, 3 on a gas stove). Never cook eggs over high heat.
No oil. If you’ve just made bacon, put some bacon grease in the pan. If not, use a pat of butter. Note: If you use bacon grease, use less salt.
Pay attention. Stir constantly and gently with a soft, flexible silicone spatula, constantly scraping the bottom of the pan to keep them from sticking while the eggs cook. Toss in a pinch of salt to taste just before the end.
Watch the late exit. Take them off the heat before you think they’re done. They should be shiny, and still look a little wet. Don’t worry, they will continue to cook on the plate.
This is actually one of the best meatloaves that I have EVER created. There are loads of cruciferous veggies in it. It is moist, yet holds together for a really meaty taste, plus it’s chucky jammed full of delicious greens. The first six greens are from your Gila Farms produce selection this week.
Grandpa’s Green Meatloaf
1 large handful Mustard Greens
1 handful Kale
1 handful Spinach
1 handful Collard Greens
4 stalks Green Onions (minced)
4 stalks Garlic (minced)
1 lb hamburger
1/4 lb spicy pork or chorizo
1/2 CU uncooked oatmeal
2 eggs
1 large onion (minced)
1/2 carrot (minced)
1/2 stalk celery (minced)
1 tbsp Worcestershire Sauce
1 tbsp Ketchup
Salt and pepper to taste
Steam all greens for 15 minutes
* SQUEEZE as much liquid out from greens as you are able
Mince on cutting board
Mix with all other ingredients except hamburger
Add hamburger and mix just until meat is broken apart
Firmly pack into loaf pan and top with more ketchup or BBQ squce
Sprinkle VERY lightly with brown or white sugar
Bake at 350 degrees for 35-50 minutes (bigger loaves take longer)
Let sit on counter for 10 minutes before cutting.
NOTE: Don’t over-mix the meat, or it becomes mealy.
After your greens are steamed and chopped, wrap in a paper towel, then wrap that in a dark colored cloth (cause it will stain) and S Q U E E Z E absolutely all of the liquid from it. Chop again, and then put into bowl to mix.
Published in Grandpa’s Corner – IRC Volume 1, Issue 5
Great-Grandma’s Meatloaf
This is the recipe that my mother gave to me. It’s the way we’ve done it in the Andrews family for about 60 years. My revisions are in parentheses.
Chop and saute one stalk of celery – set aside
Mix 1 LB Hamburger (or 3/4 LB HB and 1/4 LB Ground Pork)
1/2 cup diced onion
Salt and pepper to taste
1 tsp parsley flakes
1 tsp Worcestershire Sauce
2 beaten eggs
(4 chopped scallions)
(1/4 C grated cheddar cheese)
2 1/2 slices sliced/diced bread (or 2 C raw oatmeal)
1/2 C warm whole milk to make very “wet”
Add cooked celery and a dash of nutmeg
Mix all well, but do not over process
Put into oven at 350 degrees for 2 hours
While it cooks, mix:
1/2 C ketchup
1 TBL flour
1 TBL sugar
Spread on top of meatloaf during last half hour of cooking time
Non Old-Fashioned Meatloaf
Ingredients
1 CU Prego (or sauce below)
2 LB ground beef
1 ½ CU Pepperidge Farm Herb Stuffing
1 large onion
2 eggs (beaten)
½ CU shredded mozzarella or Swiss
2 TBL cooked spinach
Instructions
1. Mix all stuff together (keep out 3 TBL sauce and cheese)
2. Shape firmly into cake pan (about one inch thick)
3. Bake at 350 F 1 hour
4. Spoon remaining sauce over meat
5. Sprinkle with cheese
6. Bake additional 5 minutes
7. Let sit 5 minutes before serving
Special Steps
Variations – Add 1 TBL cayenne pepper to the mixture before cooking
– Salt and pepper to taste
– If you use bread crumbs instead of stuffing, add 1 tsp each of oregano, ground cloves, chives, vinegar, and deli mustard
– If you use one 6 oz can tomato paste instead of Prego sauce, add ¼ CU each of water, mushrooms or black olives, and diced tomato; and 2 TBL each of olive oil, garlic and parsley.
Mini Meatloaves
You can make a personal meatloaf for each person.
INGREDIENTS
1 onion
2 ribs celery
1 TBL EVOO GLAZE
1 C ketchup
1/4 C brown sugar
4 tsp apple cider vinegar MEAT LOAF
1 C bread crumbs
1/4 C buttermilk
2 tsp thyme
1 TBL salt
1 TBL Dijon mustard
1 C sour cream
1 egg
1 LB freshly ground chuck
1/2 LB freshly ground pork
1/2 LB freshly ground veal
STEP BY STEP
Saute onion and celery in EVOO
Mix with everything except meats and glaze
Fold with ground meat – DO NOT OVER MIX
Lightly grease cupcake pans
Pack into cupcake pan and brush with glaze
Bake at 350º for 25-30 minutes
Let cool at least 5 minutes before trying to remove
Easy Peasy Meatloaf
Crack two eggs and beat well
1 lb each chuck and ground pork
1 1/2 cups Quaker ORIGINAL ( not instant ) Oatmeal
One 16 ounce can diced tomatoes
One packet French onion mushroom soup/dip mix
(OR 1 can Campbell’s tomato soup and 1/2 cup additional oats)
1/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
REWRITE THESE
Preheat the oven to 350 degrees F.
Break up the beef and drop loosely in a large bowl. Sprinkle the breadcrumbs evenly over the beef.
In a medium bowl, add the tomatoes, soup mix and Parmesan. Mix and mash up any large chunks of tomatoes using a potato masher. Taste and season with salt and pepper if necessary (the mix packet contains lots of seasoning, so you probably won’t need to). Add the egg and stir.
Pour all but 1/2 cup of the flavor base (tomato mixture) over the top of the beef. Using your less dominant hand with your fingers spread out like a pitchfork, gently mix and fold everything together, turning the bowl with your free hand, until just combined. Don’t over-mix!
Form the mixture into the shape of a loaf on a parchment-lined baking sheet or press gently into a meatloaf pan. Top the loaf with the remaining flavor base. Cook until the internal temperature is 155 degrees F, 50 to 65 minutes. Remove and gently cover with aluminum foil for 10 minutes to allow the ambient heat to bring it to 160 degrees F before slicing and serving.
THIRD PARTY RECIPES – RecipeBox.XYZ
Sunny Anderson’s Nunya Meatloaf
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.
Meatloaf:
1 tablespoon olive oil
1 small Spanish onion, cut into small dice
Kosher salt and freshly cracked black pepper
3 cloves garlic, minced
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
2 large eggs
1 pound ground chuck
8 ounces ground pork
8 ounces ground veal
1 cup coarsely crushed saltine crackers (about 24)
1/3 cup minced fresh parsley
Glaze:
1/2 cup barbecue sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons sriracha sauce
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.
In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches.
For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha.
Slather the glaze all over the meatloaf, then bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour. Let rest for 20 minutes before serving.
Cook’s Note: Before baking the whole meatloaf, bake a small tester patty of the mixture to test for seasoning.
Adapted from the cooking show Family-Style with Chef Jeff
Shiitake, crimini, portabello
Dice and sauté in olive oil, garlic and salt
2 C Sauce . . Basil, celery, onion, lots of garlic, Green chilies, barbecue sauce, ketchup, Salt-and-pepper, Cayenne, chili powder, fresh thyme, dried mustard, Worcestershire sauce, chopped kale
3 pounds lean ground turkey meat
Sauce
Three turkey eggs, or five regular eggs
Stir to incorporate, then add 2 cups breadcrumbs
Hack into pan for cooking, and top with barbecue sauce then chopped mushrooms
Bake at 375° for one hour for small pan, up to 1 1/2 hours for large pan
Combine
1/4 cup sour cream
1/4 cup Miracle Whip
1/4 cup yogurt
1/4 cup Ranch Dressing
then add
1 small clove garlic, minced
1 tablespoon fresh lemon juice
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
3 chives/green onions sliced small
then
drizzle 1-2 tablespoons milk until desired consistency
gently fold in
4 ounces blue cheese, crumbled
Refrigerate for at least an hour to let flavors combine
A chilaquile is essentially corn chips tossed in a sauce base and then topped with your favorite ingredients. Here is one recipe.
Cut a stack of corn tortillas into eight wedges (like a pizza)
Fry them in canola oil at about 375 degrees
When they are browned, remove using a spider strainer, and salt immediately.
Alternately, you can use Doritos, Fritos, or other corn chips
Set aside in a very large mixing bowl
SAUCE
In a large fry pan, saute a sliced onion in vegetable or canola oil
Add some halved or quartered cloves of garlic
Chipotle peppers in adobo sauce
Optional jalapeños, serranos, poblanos – roasted and skinned
Salt and pepper
Add a small of crushed tomatoes, or two cups of salsa
Bring to a light boil, then reduce heat and simmer for about 5 minutes.
Let cool about 10 minutes then put into blender and blend until blended, but still a bit chunky
Meanwhile, fry up one egg per person being served
Alt: Use some sort of protein: shredded chicken, pork, carnitas
HINT: You can put one egg in a skillet with 1/4 C boiling water and cover. Cook for 3 minutes. Dump water and return to heat just until water has evaporated.
FINISH
Pour sauce over chips and toss just to coat completely
Plate, and then top with your protein
Drizzle Mexican Crema or warmed sour cream over the top
Sprinkle with shredded cheese – Cotija is traditional
OPT: Put back in the oven to melt the cheese
Sprinkle with chopped cilantro and thinly sliced red onion.
Optional: Add a dollop of creme fraiche
Serve hot.
This CANNOT be made ahead, and must be combined just before serving, or the chips will be soggy.
If you don’t have creamed corn, use 1 can kernel corn and 3 TBL butter and 3 TBL cream.
If you don’t have cream, use 6 TBL butter.
1/4 cup honey
1/4 C Gruyere cheese
1/4 C Monterey Jack cheese
1 small can Hatch Green Chiles
1 cup buttermilk
1/4 C room temperature butter (in addition to . . . )
4 large eggs, slightly beaten
DRY INGREDIENTS
1 cup all-purpose flour
1/2 C potato or almond flour
1 cup yellow cornmeal (fine ground)
2 pieces crisped crumpled bacon
1 tablespoon baking powder
1/2 teaspoon salt
OPTIONS
Combine wet ingredients
Combine dry ingredients separately
Substitute in a bit of whole wheat flour, raw oatmeal or flax.
STEP BY STEP
Grease a 9-inch square pan.
Preheat oven to 400°F
In two separate bowls, fold wet and dry ingredients
Gradually FOLD the milk mixture into the dry ingredients stirring just until dry ingredients are moistened. – DO NOT OVERMIX
For tender cornbread, do not overmix.
Pour into HOT prepared cast iron 6 inch pan.
Put 1 TBL butter into pan until it completely melts
Fill no more than 3/4 full
Bake 20 for 25 minutes at 400º or until the cornbread is lightly golden brown.
If you like a moister interior, to for 425º for 16-20 minutes
Let rest 5 minutes for a clean turn-out
A very cool way to cook this, is to preheat your cast iron skillet before pouring in the cornbread batter. Pour in the rendered bacon drippings, and bring it up to heat. At 400°, dump in your cornbread batter and continue with recipe. This will give it a very nice crispy crust.
Six Tomatillos
– Remove husk, rinse, and plop into a not skillet with 1/4 cup of boiling water
After three minutes rinse under cold water to stop cooking process
Add two jalapenos
Blend all together
Mix in with cilantro and chopped (or minced) onion
Refrigerate for an hour – keeps for several days
As far as commercial products, tomatillos must be cooked as part of the process, so go ahead and buy one of the commercial brands. Rick Steves’ Green Tomatillo Salsa Fronterahas the recommendation of several of the TV cooking shows.
You should always use fresh cilantro, rather than dried cilantro.
3/4 C olive oil
1tsp dijon mustard
4 anchovy fillets . Chopped
2TBL SM Capers
salt, pepper
1/4 c shallots soaked in white wine vinegar
. Add back in 1 tbl of the marinate
1/4 c tarragon
2-3 cups fresh parsley
Zest from one lemon
In large saucepan melt butter, honey and oil over low heat.
Add marshmallows and stir until completely melted.
Remove from heat.
Add puffed rice cereal.
Stir until well coated.
Coat 13 x 9 x 2-inch pan with cooking spray.
Using buttered spatula or wax paper evenly press mixture into pan
Cool.
Cut into 2-inch squares.
Best if served the same day. Wrap in waxed paper, freeze, and they will keep for up to six weeks. Let stand at room temperature for 15 minutes before serving.
Poach eggs – Standard procedure
If you are poaching in simmer water in a pan, put a bit of vinegar into the water. It will help the egg stay together. After you remove it from the water, put it onto a no-lint tea towel to drain slightly. This keeps it from getting your English muffin wet.
Toast English muffin
Heat up ham on medium heat
Alternately you can use prime rib, lobster, scallops, chicken, turkey, pork, or any other kind of protein. Grandma likes steamed spinach, asparagus, etc
Assemble: Muffin, topping, egg, Hollandaise
SPECIAL STEPS
Click to view entire place setting.
Photo does not show ham cause Grandma does not like ham, and Grandpa likes FAR too much Hollandaise Sauce to appeal to most people or to photograph well.
On the bottom, one half toasted Thomas English Muffin.
On the muffin, one or two rounds of ham. I like to use Black Forest ham and cut a circle using a muffin ring or soup can.
On the ham, 1/4 cup steamed Collards, Kale, Spinach or other IRC Gila Farm green. Chop them, then squeeze the liquid out, then chop again.
One onion
EVOO
1 bottle (or can) dark beer
(alt: instead of beer, you can use 1/2 C each tequila and OJ)
4 dried peppers (see below)
1 tomato
1 fresh jalapeno
Instructions
Cut one onion and heat in EVOO over medium heat for 8-10 minutes
Add four cloves chopped garlic
Add to pan and continue cooking another minute
Add 1 C dark beer OR 1/2 C each tequila and orange juice
– beer will give you a rustic yeasty taste
– tequila and OJ will give you a brighter taste
Add four (deseeded and de-stemmed) dried Anaheim, Pasilla, ancho, or poblabo peppers
Add 1/2 tsp each cumin and salt
Cook until liquid reduces to about half
Add one chopped tomato and one deseeded fresh jalapeño pepper
Let cool, then pulse in a blender until you get the desired consistency
Two Easy Dips Suzanne Bissette and Kyle Unfug
from AZ Family
Really though, all jokes aside, if you live in Arizona, be sure to watch this weekday morning show. Lots of good local information plus some of my favorite recipes from chefs from around the Valley. Sorry Suzanne and Kyle for the joke. I love you two!
Suzanne
4 Green scallions – chopped on the bias in small pieces
These terrific little pastries, stuffed with spinach and two cheeses, are made throughout the town of Chaniá in Crete. Every cook has a version (some use onions; some don’t). Chef Evelina Makrinaki adds a splash of brandy to the dough, making it a little fluffy.
DOUGH
2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1/2 cup water
2 tablespoons extra-virgin olive oil
FILLING
5 ounces curly spinach, stemmed and finely chopped
1/4 pound Greek feta cheese, finely crumbled
1/4 pound manouri or mild feta cheese, finely crumbled
1/2 small onion, finely grated
1/2 cup finely chopped parsley
1/2 cup finely chopped mint
1/2 cup finely chopped fennel fronds or dill
2 tablespoons extra-virgin olive oil
Salt
Pepper
1 large egg beaten with 1 teaspoon water
Sesame seeds, for sprinkling
Make the dough In a bowl, whisk the 2 cups of flour with the salt.
Make a well in the center and pour in the water and oil,
using a wooden spoon to gradually incorporate them into the flour until a shaggy dough starts to form.
Turn the dough out onto a lightly floured work surface and knead until a soft dough forms, about 2 minutes.
Wrap the dough in plastic and let rest at room temperature for 30 minutes.
Make the filling In a bowl, combine all of the ingredients except the egg wash and sesame seeds and mix well.
Preheat the oven to 450°.
On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle, a scant 1/4 inch thick.
Cut the dough into twelve 4-inch squares.
Spoon 2 tablespoons of the filling into the center of each square; bring up the 4 corners to meet in the center, then pinch together to seal.
Arrange the pies on a parchment paper–lined baking sheet.
Brush with the egg wash and sprinkle with sesame seeds.
Bake the pies for about 30 minutes, until lightly browned and the filling is hot.
Let cool for at least 5 minutes, then serve warm or at room temperature.
Make Ahead
The pies can be baked early in the day.
Suggested Pairing
Try this dish with a vibrant, orange peel-scented white from Crete.
In a large bowl, combine peanut butter and butter; mix until smooth.
Gradually add confectioners’ sugar, stirring until thoroughly mixed.
Form mixture into 1-inch balls, place on a waxed paper-lined rimmed baking sheet, and chill for 1 hour.
In a double boiler over medium heat, or in a saucepan over low heat, melt chocolate chips and paraffin wax, stirring until smooth.
Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sides except the top quarter.
Place on the prepared baking sheet and remove toothpick.
Using your finger, fill in the hole left by the toothpick.
After dipping all the peanut butter balls, cover, and chill, or freeze until ready to serve.
Makes about 5 dozen treats.
Notes
Cake paraffin wax is commonly used in chocolate to assist in the process of melting and keep it solid at room temperature. You should be able to find paraffin wax at your grocery store in the aisle where canning supplies and jars are sold. You may also find it in the aisle where baking supplies are sold.
See photos of real buckeyes (left) and confectionery buckeyes (right).
2 C creamy peanut butter
1 C salted butter
16 oz (box) powdered sugar
Blend all together and shape into small golf balls or large marbles… however you envision it.
Place on a small baking sheet and freeze for one hour, or refrigerate for 3-4 hours.
In a double boiler, melt
2 C Nestle chocolate morsals
2 TBL vegetable shortening
2 TBL paraffin wax (also sometimes called baker’s wax or canning wax)
After balls are cooled, use toothpicks to hold them while you dip them ALMOST all the way into the chocolate.
Refrigerate at least one hour before serving.
Peaches are in season first part of September
– Blanche to remove skins
Ingredients to feed 6 people
4 C fresh fruit – your choice (eg) peaches, berries, apples
2 C accent fruit (eg) cherries or raisins Fruit Filling – Add to above fruit
1/2 C sugar
3 T cornstarch
juice and zest from one lemon Biscuit Topping
1 1/2 C AP flour
2 tsp baking powder
1/2 tsp salt
6 TBL COLD butter
1/2 C cold milk
1/4 C cold cream Final Topping
1/2 C rolled oats or Original Oats
1/2 C sliced toasted almonds
1 tsp salt
1 tsp cinnamon
3 TBL melted butter
2 TBL maple syrup
Step by Step
Preheat oven to 400
Clean, cut, peel and slice all fruits
Combine sugar, cornstarch, cinnamon
Combine fruits and toss in lemon, then in sugar-cinnamon mixture
Place in bottom of greased baking dish
Sift together biscuit topping dry ingredients, cut in butter, then mix with liquid.
Add milk and stir briefly. DO NOT overmix. Keep it crumbly.
Spoon this batter over top of the fruit in lumps – flatten lumps slightly
Brush with heavy cream
Sprinkle Final topping across the top
then sprinkle with Turbinado sugar
Bake at 375 for 35-50 minutes or until golden brown
Let rest five minutes before cutting
Oh, one more thing…
The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’ It originated in the U.S. sometime in the early to mid 19th century.
