Asian Style Cooking Greens, Pan-Fried

I’ve served up greens before in this blog, but it’s time to make them more specifically Asian-themed.

I keep any good-looking root vegetable green I find at farmer’s markets (although I don’t care for radish greens — a little too physically “prickly” for my taste).  They’re best eaten a day or two from procurement.

recipe, greens, Asian, ginger, garlic, skillet

Beet Greens:  here, a piddling amount from 2 of my 4 beets.

You can do this recipe using any sort of cooking green, too — kale, Swiss chard, spinach, baby collards — including more specifically Asian greens — Napa cabbage, bok choy, mitsui greens, and so forth.

This makes a great side!   Maybe accompanying a nice black bean soup, or perhaps some Asian-themed seafood.  (Since I made this for breakfast the other day, my “main” was some Chinese steamed dumplings — given to me by a co-worker — and a fried egg.)

recipe, ginger, greens, beet greens, garlic, Asian

Scallion posing with greens

I used beet greens in this dish — there weren’t very many — 4 beets! — and the greens were small, but I’ll scale up in my description/ingredient list to how I’d have treated these were root greens from a full, regular bunch.

recipe, greens, Asian, skillet

Scallions sizzling with ginger and garlic. Yummm.

Prep Time:  10 minutes
Cook Time:  Range of 8 – 15 minutes, depending on your green(s)
Rest Time:  Not applicable
Serves 2 as a side.  

Asian-Style Cooking Greens, Pan-Fried (Featuring Beet Greens)

  • 1 bunch cooking greens (tops from beets, turnips, kohlrabi, rutabaga, etc.; or cooking greens such as kale, Swiss chard, cabbage, bok choy, spinach, etc.)
  • 1 medium leek (or 2 small shallots, or about 1/4 medium onion), peeled, trimmed and thinly sliced.  Diced in the case of the onion; the roots and the dark green leaf tips removed in case of the leek.  (Do make sure your leek is clean — dirt often accumulates between layers.)
  • 1/2 inch of peeled, fresh ginger, thinly sliced
  • 2 cloves garlic, peeled and smashed
  • 4-5 teaspoons oil or fat for cooking:  I used 1 part butter and 1 part olive oil.
  • Ground white pepper to taste
  • 4 tablespoons of a mild tamari — I use San-J’s brand of gluten-free, low sodium.  (Even so, this is usually plenty of salt…)
  • 1/2 teaspoon toasted sesame oil (hot or mild, or mix appropriately)
  • 1/2 heaping teaspoon vinegar, preferably rice vinegar
  • For the garnish:  White sesame seeds (optionally toasted) and fresh cilantro, roughly chopped.

Prep your greens by washing to remove grit and so forth.  Drain.  Roughly shred.  If the stems are edible, don’t discard, but use them in this dish.

In a skillet, get your cooking oil/fat up to medium high heat.  When a drop of water sizzles, add the leek and ginger slices.  Stir and mix for 3-5 minutes, or until your choice of allium becomes translucent.  Add the garlic, and stir another minute.  Add the greens, and the ground pepper.

With your spatula, mix around every 30 seconds or so or until the greens turn soft — this will take a differing amount of time depending upon what vegetable you are cooking.  (Ie, spinach will soften nearly immediately.)

Meanwhile, in a very small bowl or ramekin, mix the tamari, sesame oil and vinegar together.

When the greens are done, but still have a little “body” to them, remove from heat, and pour the mixed tamari, sesame oil and vinegar over the veggies.  Stir briefly with the spatula, then plate.

Sprinkle the sesame seeds and cilantro over the dish (as desired), and serve:

recipe, greens, beet greens, Asian, garlic, ginger

See the link parties at:  Fiesta Friday, Real Food Friday,

Posted in Asian & Asian Influenced, Cooking, Vegetarian | Tagged , , , , , , | 11 Comments

Frog Legs, French Style with Mushrooms

A while ago, perhaps five or six months ago, I purchased three pairs of frog legs, and stored them in the freezer.  Sunday night I decided to have a go at them.

frog legs, provencal, french, recipe garlic, mushrooms

Frog legs can be made a variety of styles:  Cajun, Chinese, or the very popular: French, especially Provencal.  I went with French — simple and quick to do.  By the way, you can also prepare your escargot this way (usually without the mushrooms), just omit the flour or potato starch, and cook them less amount of time.

froglegs garlic parsleyfroglegs mushrooms

frog legs, French, Provencal, mushrooms, recipe

Three Frog Night?

Prep time:  Maybe 10 minutes (+ 1.5 hours of frog legs marinating in the milk)
Cook time:  16-20 minutes + 5 additional for the mushrooms
Rest time:  What’s that?
Serves:  1 as a main.  2 as a side.

Frog Legs French Style, with Mushrooms

  • 3 pairs of frog legs
  • Around 6 medium-sized white mushrooms (if you have porcini or chanterelles or even baby bellas, go ahead and use those, an equivalent amount), sliced.
  • About 1/3 cup milk, or buttermilk
  • About 1/3 cup potato starch
  • 3 cloves garlic
  • 1 handful curly parsley
  • 1/2 teaspoon dried thyme  (a couple sprigs if you have fresh thyme)
  • salt and pepper to taste
  • 2 tablespoons ghee (or other high-smoke point oil or fat)
  • 1.5 tablespoons butter
  • OPTIONAL, a wedge of lemon for each person, as a garnish on the side at the end.

I am assuming your frog legs are skinned and cleaned up.  You’ll want to cut the two legs from each pair apart from each other (scissors or knife).  You can cut off the paw tips, but I wasn’t being fancy, and there could be a little meat down there.

Soak them for a while in the milk or buttermilk in the fridge — I used milk and waited only an hour and a half, and towards the end of that time I finished up the rest of the prep.  Laid out the potato starch in a dish for coating (mixed in the thyme, salt and pepper), chopped up the parsley, peeled and chopped the garlic, and put the rest of the mise en place (mess in place?) in place.

French, Provencal, frog legs, recipe, mushrooms, garlic

Soaking the legs: Since they weren’t completely covered, I moved them around every 20 minutes or so.

Coat the legs in a fine layer of the seasoned starch, set aside.

Melt the ghee in a skillet large enough to hold all the legs, at medium/medium high.

Add the mushrooms, and stir them around 3 – 5 minutes, until they are nearly done.

Add the legs to the skillet, and use a splatter guard to cover.  Pan fry on one side for 8-10 minutes, then when the bottom starch is turning light brown, flip them individually and cook for another 8-10 minutes, or until light brown.

Meanwhile, while the legs are cooking, use a small sauce skillet or pan to melt the butter, add in the parsley and garlic (and perhaps a touch more salt and pepper should you wish).  When the butter starts bubbling, stir and mix with a spatula, then reduce heat to a bare simmer, which it can stay at until your frog legs are ready.

frog legs, French, Provencal, recipe, mushrooms

In the Skillet

Plate with a teaspoonful or so of butter sauce on each leg, and serve, with the optional lemon wedge.  A nice salad with a red wine vinaigrette with French herbs and maybe a few apple or pear slices would make a good side.



froglegs p2

So, what do frog legs taste like?

Well, let’s rephrase the usual answer — chicken tastes like frog legs!   Frog legs are very tender and lean, so perhaps the best of the dark and the white meat?

The recipe I looked at for inspiration:  French Fried Frog Legs, by Hank Shaw, the author of those wonderful foraging cookbooks, Hunt, Gather, Cook and Duck, Duck, Goose.  Frog legs are not inexpensive – so maybe, if you are in that locale, you can take a page out of his blog and forage for bullfrogs in areas such as the Lake Tahoe region (as Shaw did) where they are being problematically invasive.

There are some things that should not be resisted…

A backyard frog that did NOT end up on the dinner table!!

A backyard frog that did NOT end up on the dinner table!!

Tell Em Tuesdays…  — this foodie sharing party is going on hiatus after this week.

Fiesta Friday… — Time for a Fiesta!

Real Food Fridays… — Yep, it’s real!

Savory Saturdays…  — always savory (sometimes sweet)!

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Thanksgiving: Braised Turkey Thighs

As noted in the previous post, for Stuffed Delicata Squash, I’m Home Alone this Thanksgiving, on crutches.  But, by golly, we’re going to have a Thanksgiving Dinner That Can’t Be Beat, and maybe listen to some Arlo Guthrie on the way.

thanksgiving, turkey thighs, cranberry, parsnip, turnip, recipe, onion, golden beet

Turkey and some fixin’s

This recipe was inspired by Mario Batelli’s recipe, Cranberry Braised Turkey Thighs.  The link provides both text and video.   I made some of my own substitutions:  turnips and parsnips for the rutabaga; boxed low sodium veggie broth for the chicken broth.  I also left off the gremolata topping.  One thing I really really don’t like:  the dry and flavorless part of the turkey known as the breast.

Other Thanksgiving-related recipes I’ve previously posted that you might like (if only to reserve for next year…):

Sweet Potato Latkes

Mashed Potatoes

Potatoes Au Gratin

At any rate, I ended cooking the previous delicata squash dish for lunch, and this current dish for my supper — logistically on crutches and a rolling chair, this simply worked out a lot better for me, and my appetite with this injury is markedly diminished, anyway.  At any rate, there’s still plenty of leftovers of each item for me to enjoy over the weekend!

thanksgiving, recipe, onion, turnip, beets, cranberry, parsnip

A passel of veggies in the skillet

Prep time:  15 minutes
Cook time:  16 minutes browning + 1 hour 45 minutes cooking
Rest time: 10-15 minutes
Serves 4

Cranberry Braised Turkey Thighs

  • 2 skin on, bone-in turkey thighs
  • 1/2 teaspoon olive oil (or whichever healthy one you prefer)
  • 1 large red onion, peeled and eighthed. (ie, double the quartering… )
  • a selection of root veggies:  I used 2 golden beets, 2 medium-sized parsnips, one daikon, which was large parsnip-sized.  (a rutabaga or a couple medium sized turnips would work wonderfully, but I work with what’s in the fridge…).   Peel as desired, and chop everything to 1 – 1.5 inch cubes or thereabouts.
  • 2 really large cloves of garlic, sliced or coarsely chopped.
  • 3/4 cup fresh cranberries (you can make it a full cup with no problems)
  • 3/4 cup dry white wine
  • 1 cup low sodium veggie or chicken broth — home-made is best but I went with the low sodium veggie stock from a box.
  • 1.5 tablespoons of apple cider vinegar.
  • 1 teaspoon honey (my source has you adding 1/8th a cup for 2 thighs — your call, I’m simply so not a sweet-tooth)
  • Ideally, a couple sprigs of fresh thyme, dill, marjoram and sage, tied into a bundle.  I couldn’t dash to the grocery, so I used ground thyme, ground dill, and ground “herbes de provence”, and missed out on the sage.  About 1/3 teaspoon each.
  • Salt and pepper to taste.

If you don’t do wine, I would make up the volume with more stock, and use 2 tablespoons vinegar.

Pre-heat oven to 350F.

Preferably in a heavy-bottomed stock pot, add your oil and heat to medium heat on the range.  (I ended up using a large skillet, and transferring to a pan for the oven, but that was due to “handicap-accessibility” issues.)  When the pot or skillet is hot, add the turkey, skin side down.  Allow to brown eight minutes, then flip, browning the other side eight more minutes.  Remove from pot or skillet and set aside.

To this pot or skillet, add all the veggies except the garlic and cranberries.  (Before doing so, remove and discard any extra oil you won’t need for sauteing these.)  Sautee for about five minutes, then add the garlic.  Sautee another two minutes.  Remove from heat.

If using the same stock pot in the oven:  add the cranberries, the liquids, and the herbs and spices (in short, everything else).  Place the turkey thighs, skin exposed, on top.  Cover.

If using a different pot for the oven:  put all ingredients into that pot, adding the turkey last, skin exposed, on top.  Cover.

Bake for 1 hour and 45 minutes.  Remove cover 20-25 minutes before the dish is done, so that the skin can crispy up some.

thanksgiving, recipe, turkey thighs, cranberries, onion, parsnips, golden beets, turnips

Everything ready for the oven

Pull out, remove the tied bundle of fresh herbs if you used them, let rest 10 or 15 minutes, then enjoy.  You can slice it the way you would slice up a turkey thigh from a whole turkey, and serve, along with a good helping of those wonderful veggies!

thanksgiving, recipe, turkey thighs, golden beets, parsnips, cranberries, turnips, onion

The Not-So-Raw and the Cooked…

Very much yum!!

thanksgiving, recipe, garlic, turkey thighs, cranberry, beets, turnips, parsnips

My favorite Allium

 

Let’s sit back on Black Friday and join a few online foodie parties:

Fiesta Friday

Tell ‘Em Tuesdays

Real Food Fridays

Savoring Saturdays

 

 

 

Posted in Cooking, Poultry | Tagged , , , , , , , , , , , | 6 Comments

Thanksgiving: Stuffed Delicata Squash

 

recipe, thanksgiving, delicata squash, sweet potato, apple,onion

Cooked and lightly browned

I’m home alone this Thanksgiving, and I was supposed to go to a Post-Thanksgiving dinner on Saturday, but I’m not doing that, either.  I’ve broken my tibia, and cannot drive, and to be honest, most homes aren’t really handicapped accessible when it comes to things like entry, exiting, or using the john.  I’m fine with being home alone — I have a phone or two, and the Internet to e-mail with.  And… I can still cook, with some limitations.

Mind you, for a good portion of the broken leg to date, I had minimal appetite.  One day I think the only thing I ate was an apple.  Another day — the day of the surgery where they set the bone, put in a plate and whatever pins — I consumed a slice and a half of pizza.  That was it.

But I really want something that reminds me of Thanksgiving meals this Thanksgiving.  Since I already had Delicata squash, I figured it would be absolute fun to stuff it.  I did have to order in the sweet potato and the cranberries, but all other items were here already.  My goal is to make a good vegetarian side (or main!) without added sugars.

recipes, thanksgiving, cranberries, sweet potato, onion, delicata squash, apple

One great feature about Delicata squash is that you can eat the exterior.  Less muss, little fuss!  That and its flavor have turned this particular winter squash into my favorite.

thanksgiving, recipe, delicata squash, apple, cranberry, onion, sweet potato

One half of this squash has been hollowed out.  (So has the other half, not depicted…)  Do reserve the seeds for other purposes.

Prep time:  15 minutes
Cook time: 45 + 30 minutes
Rest time: 5 minutes
Serves: 4 or more

STUFFED DELICATA SQUASH

  • 1 medium-sized delicata squash
  • 1 large sweet potato, sliced about 1 inch
  • 1/2 medium onion (white or yellow…) peeled and coarsely diced.
  • 2 cloves garlic
  • 2 teaspoons cooking oil or fat (avocado, olive, coconut, butter, ghee… your choice.   I used avocado.)
  • 1 medium/large apple, cored and diced, about 1/4 inch pieces.
  • 1/4 (or so) cup fresh cranberries
  • 1/3 teaspoon or so ground cardamom (or you can use nutmeg, cinnamon or allspice at your whim).
  • salt and pepper to taste
  • dusting of allspice for garnish (or, cinnamon)
  • 1 scallion, chopped

Preheat oven to 400F.

Cut the ends off the squash, then slice the squash through lengthwise, being certain that the bottom of the slices will be able to lie flat.  Remove seeds and reserve for another purpose.  Place both pieces, hollow side up, in a baking pan.

Prepare the sweet potato, onion and garlic — for the garlic remove most of the peel.  Place the sweet potato, onion and garlic in one layer on the same pan as the delicata.  Keep note as to the location of the garlic.  Add oil — about two teaspoons — to coat all the veggies.

Cover, and place in oven, and roast for 25-30 minutes.  Remove the pan and remove the squash to a separate plate.  Return the other veggies (still covered) to the oven for another 20 minutes.

Remove pan, and allow to cool until you can handle the veggies.

For the sweet potato:  peel off skin and discard.

For the garlic:  squeeze out the paste from the peel and add to the sweet potato.

For the onion: cut or tear into smaller pieces.

Add the cardamom, salt and pepper to the sweet potato, and mash the sweet potato, using a fork or one of those potato mashers, until you have a nice paste.  Be sure that the onion and garlic get incorporated — the onion won’t mash, but it will be incorporated as small bits into this.

Add the cranberries and apples, and mix lightly but completely.

Pre-heat the oven to 350F.

Stuff the squash.  Let it heap on up, and make certain a good number of cranberries are in the stuffing.  Put the stuffed squash into your baking pan.

You will have extra stuffing.  You may have planned ahead and prepared to stuff a second squash, or you can set the extra on the side of the pan, and cook it by itself — which in my case was the more practical choice anyway.

You can add the allspice garnish now, or after cooking.  (I added this before this final cooking run.)

Allow to cook uncovered for 30 minutes — portions of the stuffing will brown slightly.

recipe, thanksgiving, delicata squash, apple, sweet potato, onion

Unless you are using this as your main, slice this piece of stuffed squash in half.

Remove from oven, allow the meal to rest for 5 minutes.  You can cut the stuffed delicata further into portions (halves or whatever) depending on how much else you’ll be serving.  The extra stuffing is excellent in its own right, too.  Scatter the optional scallion/green onion segments over the dish.

This dish re-heats fine.

delicata squash, sweet potato, recipe

NOTE:  those seeds — you can reserve them for planting in the spring, or you can treat them like pumpkin seeds for a tasty snack.  Keep your eyes open as I will soon be posting on the seed preparation option.  

This post is linked to at:

Tell ‘Em TuesdaysFiesta Friday, Real Food Fridays, Savoring Saturdays

Posted in Cooking, Vegan, Vegetarian | Tagged , , , , , , , , , | 10 Comments

Pork Meat Loaf with Cauliflower, Apple and Fennel

Pork and apples… Apples and pork… There’s a theme going on here, and fennel also goes well with pork, just as rosemary partners well with lamb.  And, I’ve discovered I LIKE meatloaf — if one leaves out the breadstuffs and grains!   They’re moister this way, for one.

This is a recipe published over a year ago in the Chowstalker/Stalkerville Paleo Cookbook, an electronic-only cookbook that was released in limited quantities with an online package of Paleo health information, nutrition, exercise, and a few other cookbooks.  While the Chowstalker people had considered releasing this as a stand-alone cookbook, this has never happened to date.  My agreement for not posting this online covered three or six months post the original release — a time long since elapsed.  Stalkerville is currently in hiatus, but the site carries a wealth of tasty recipes, including some of mine.

For a recipe based on ground beef and healthy sweet potato, check this recipe.  Some day I’ll have to create a recipe that goes with ground lamb or venison…  (Or maybe a vegetarian one with lentil.)

paleo, pork meatloaf, apple, cauliflower, fennel, gluten-free

Tender pork meatloaf with cauliflower, apple and fennel, topped with applesauce and fennel sprigs.

I still can’t move around much due to the broken leg, so here goes:

Prep Time:  about 30-40 minutes including roasting of veggies
Cook Time: 1 hour 10 minutes
Rest Time:  five minutes
Serves:  4-5 with sides (such as a good salad)

Pork Meat Loaf with Cauliflower, Apple, Fennel

  •  1 and 1/4 pounds of ground pork.
  • 7-8 ounces cauliflower (about 1/8th of a large head), diced to around 0.5 to 1 inch segments or smaller.  Discard the woody stem.  You could optionally rice the cauliflower, but I like a less-blended texture.
  • 1 large apple, cored and diced (Granny Smith used here).  Leave skin on.
  • 2 ounces white portion of fennel bulb, diced finely.
  • 1/2 heaping teaspoon fennel seed
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cardamom (plus an extra 1/4 teaspoon reserved for later)
  • 6 fresh sage leaves, finely diced
  • 1 beaten egg
  • 1 tablespoon olive oil (or avocado oil, or coconut oil)
  • 4 ounces unsweetened apple sauce (I used home-canned Cortland, but there are some good commercially available unsweetened apple sauces out there.)
  • 1/4 teaspoon ground nutmeg, reserved for later
  • salt and cracked black peppercorns to taste.

This recipe is designed for an 8″ x 3  7/8″ x 2.5 ” mini loaf pan.

For apple and cauliflower:

Pre-heat the oven to 400 F.

Combine the apple and cauliflower into a foil lined baking pan.  Add fennel seed, some cracked pepper and a little salt.  Add the oil and mix, using your hands.  Roast for 20-25 minutes, then remove and allow to cool to where you can handle them.

Reset your oven to 375 F.

While roasting and cooling, prep the rest of the ingredients. If some of the cauliflower chunks are too large, a quick knife will bring them down to size – ½ to ¼ inch. I find it faster to bring the florets down to size once cooked.

In a bowl, mix with all other ingredients except the applesauce, extra cardamom, and the nutmeg. Again, hand mixing is best, and you might wish to add in a bit more salt and pepper, at your discretion.

Use a dab of oil to grease your mini loaf pan. Scoop the mixture into this pan, and flatten the loaf down with your spoon. It will cook better if not mounded up in the center. (If you are adapting to a larger recipe than given here, you may need two pans.)

At the 50 minute mark, if you are following the amounts recommended in the ingredient list, remove pan from oven, drain off liquids and discard the liquids, and spread the applesauce over the top of the loaf. Sprinkle the nutmeg and the additional cardamom over the top.

Return loaf to oven for an additional 15 minutes.

Serve garnished with the dill-like fronds from the top of the fennel bulb, if available.

Yield: 4-5 servings.

Prep Time: 20 minutes.

Cook Time: 20-25 minutes to roast cauliflower and apple; 1 hour to bake the meatloaf.

Suggested side: a salad of greens with thin slices of fennel bulb, chunks of apple, topped lightly with vinaigrette. Suggested condiment for the meatloaf, if desired: Dijon or an earthy brown mustard.

(Chowstalker wanted a section describing how best to save time and money on these recipes — personally I am leery of ground meat so mine came from a local farm.)  Ground meats are reasonably affordable – wait for sales, stock up and freeze in small packages sized according to your likely total family serving size. You can also prep up a full head or two of cauliflower at a time, and freeze / briefly refrigerate for a few days the rest to save time for future meals. Simply use a larger pan for roasting.  This extra cauliflower could find a future being added late into stir fries, or perhaps made into mashed “potatoes”. Note: freezing may turn the cauliflower a little “watery”.  Simply, drain after thawing.  (Personally, I’d keep the extra separate in the pan from that needed for this recipe — so it could have its own group of future flavorings!)

Join the fun at:
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Real Food Friday
Savoring Saturdays

 

Posted in Cooking, Meats | Tagged , , , , , , , | 13 Comments

Dining Out: Breakfast at Three Brothers Diner, New Milford, CT

On October 29th, I broke my tibia down by my ankle.  On November 6th, the bone was set, and a plate (nothing worth dining off of) and some pins were inserted.  At the moment, even though I can cook to some degree, I’m just catching up on some older stuff.  I’m seriously not out and about driving yet.

I’m a big fan of poached eggs,  and so we are going to drop in for breakfast at a diner — this meal happened at the end of this past September, and I was hoping to return to add a couple lunches to my review.  Not to be, for awhile!  

Three Brothers Diner, Route 7, New Milford.

I’ve eaten here before, but it’s been quite a while.  When I can, I will be making up for lost time.

So, in the interests of creating this review – and because I saw that someone on Yelp raved about the Portabello Eggs Benedict, I decided to try this item.

Three Brothers Diner, New Milford, Breakfast, Portobella Eggs Benedict

(Tipsy on coffee, already!)

Oh, this was an awesome way to break one’s fast!  AND, it is gluten-free.  This is vegetarian, if you don’t order that separate side of bacon.  This was so freaking good, the bacon is definitely a non-essential.  Two mid-to-large sized portabello caps are seated, with spinach, and topped with the poached eggs.  The dish comes with home fries, which were tasty and well-seasoned without detracting from the main attraction.

Order the Hollandaise on the side, however.  (I don’t really like the stuff that much, so my reviewing a Hollandaise would be meaningless.)  I think I drizzled a teaspoon over my meal — and if the quantity of it served on the side Hollandaise represents what they would have slurried over my meal — I am so glad I did.  Ask them to serve it on the side!

They do serve a repetoire of eight versions of eggs Benedict — including the standard, and a smoked salmon version.  There’s also a Mexican version (chorizo) and a crab cake version.  There are a ton of other breakfast favorites on the menu, including fresh fruit and/or pancakes, and what I assume is real oatmeal (not instant).

Service was fast and friendly, and the customers got to watch the Pope arrive at the White House (sound off and unobtrusive) on the overhead TV.  The coffee was excellent.

 

Service:  4.8 stars.  Food:  4.8 stars. Out of 5. 

 

Posted in Breakfast, Cooking, Dining Out, Mushrooms, Reviews | Tagged , , , , , , | 4 Comments

Eggs Sunny Side Up with Sauteed Mushrooms

I’ve modified my egg-frying technique slightly — I love my fried eggs either sunny side up or over easy, with the yolks liquid and the whites thoroughly cooked.

Occasionally I’ve come into duck eggs, whose yolks are huge — and sunny side up wouldn’t apparently work with them — the yolks would be cold inside, and there’d be a bit of raw white trying to hang on to their edges.  So… just one simple modification has improved my sunny side ups immensely.

Oh, yes, the info I have says that any contaminants in eggs are almost certainly to be found in the whites, and that the whites are nutritionally better absorbed AS whites, not as clear bits of uncoagulated stuff.  And that the yolks are healthy in any form, but more so while still liquid.  (EAT the yolks, folks!  The latest research on cholesterol is fascinating…)

The recipe here uses chicken eggs, but I’ve decided I like doing this with these as well.

Shrooms, Sunny side eggs, breakfast

Morning is Breaking…

Prep Time: 5 minutes
Cook Time: 9-10 minutes
Rest Time: Not needed.
Serves: One

Eggs Sunny Side Up With Sautéed Mushrooms

  •  1/2 teaspoon whatever cooking oil you like.  I use butter, ghee or avocado oil.
  •  4-5 ounces of fresh mushrooms, sliced or chopped.  Any type you like (morels might be a bit funky in this).
  • 1 teaspoon of coconut aminos, or tamari.
  • A hint of salt and some pepper to taste.
  • 1/16th teaspoon turmeric (optional)
  • 1/4 teaspoon tarragon
  • 1/4 teaspoon thyme
  • An optional splash of hot sauce.
  • 2 fresh eggs — I do prefer to get mine from the local farmer’s market.  Especially in season, you can’t beat the taste.
  • 1 scallion, chopped.
  • A touch more ground pepper if you want.

In a small skillet, get your oil hot, on medium heat, then add the mushrooms, and everything but the eggs, scallion and the final touch of pepper.  Let them saute about five minutes on medium heat, or until cooked through.

Reduce heat to low medium and crack your eggs into a separate container, not breaking the yolks.  Move mushrooms to the side, and drop in your eggs.  If you are using an electric cook top, you may want to hold the skillet above the heat for a moment or so.  You don’t want the egg whites to char up and bubble and dry to a nasty crisp on the edges.  Add the scallions and any additional ground pepper.

Return to the heat, and make sure they aren’t cooking too fast — and COVER!  That’s the secret only recently discovered:   — for chicken eggs this will be for about three minutes, but while you are working out the cooking nuances of your own range, you may want to look at 2 minutes.  For sunny side up rare eggs, they’re done when the thin layer of white at the edge of the yolk begins to cloud over.  This provides fully cooked egg whites with yolks that are mostly in liquid phase.  (Add a minute or two extra time to duck or turkey eggs.)

Plate and serve, with coffee or tea, and maybe with some fresh fruit.

Obviously you can adapt this to eggs Florentine, eggs with onion, eggs with asparagus… Simply enjoy!

Posted in Breakfast, Cooking, Mushrooms, Vegetarian | Tagged , , | 11 Comments