Category Archives: Eggs

Bell Pepper Frittata with Steamed Purple Potato Medallions and Parmesan Cream Sauce

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Breakfast is served!

Ingredients:

Bell Pepper Frittata

  • Red bell pepper sliced in half
  • Eggs
  • Saffron
  • Adobo
  • Cilantro
  • Salt and pepper, tt
  • Cheddar Cheese, grated

Purple Potatoes

  • Purple potatoes, sliced 1/4 inch thick
  • 1/2 white onion
  • 1 celery stalk
  • shallot
  • 2 mini-portabella mushrooms
  • White wine
  • Olive oil
  • Salt and pepper, tt

Sauce

  • Parmesan Cheese
  • Pepperjack cheese
  • Heavy cream
  • Salt and pepper, tt

Procedure

Bell Pepper Frittata

  1. Scramble all ingredients together then pour in bell pepper
  2. Place in pan then in oven at 325 then cook until the egg starts to get fluffy, when that happens place cheese on top then cook until it’s melted
  3. I know there isn’t a lot of instruction for this…..it’s ridiculously simple…..try it
  4. Top with cilantro when it’s done cooking

Potato

  1. Place olive oil in pan and saute onions, celery, and shallot
  2. Throw in the potatoes and mushrooms then deglaze with white wine and cover
  3. Cook until potatoes are tender…..basically what you’re doing is infusing the potatoes with the aroma of the other vegetables……it’s awesome
  4. Cover with sauce

Sauce

  1. In a small sauce pan pour in all the ingredients and slowly reduce mixture….too hot and you’ll scorch it…slow is good.
  2. Adjust with a little salt and pepper then pour over the top of the potatoes

ENJOY ENJOY ENJOY!

Eric

Turkey Egg Foo Young with Brown Butter/Black Garlic Sauce

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Yes, black garlic! I read about this product in magazine about 5-6 months ago and I contacted the black garlic people about how I could go about purchasing their product.  I never heard back from them and I never did find it locally.  This all changed when I visited Ohio for Thanksgiving…………..Are you kidding me?!??!! OHIO! That’s exactly what I thought when I found the little package of black garlic.  Black garlic is a fermented version of regular garlic, it’s a Korean product and has an almost sweet taste that gives you the same benefits of garlic but with a different twist.

It feels like roasted garlic, nice and mushy and smells like a mix between garlic and soy sauce….that’s because it is fermented in soy sauce!  I’m not going to go into details about where or how you can find it because the black garlic.com site is a mess so I suggest the google’s or just going to Ohio….ugh.

Anyway, black garlic!

Ingredients

  • 3 eggs
  • 1/2 cup diced turkey meat, dark meat
  • Scallions, cut all fancy and stuff
  • 3 tbsp. whole butter
  • 2 black garlic cloves
  • Clarified butter
  • Sriracha

Procedure

  1. Scramble eggs in a small bowl then add turkey and scramble a little more
  2. Heat up a pan to hellfire hot status…….extremely hot!
  3. Pour in a little clarified butter in pan….about 2 ounces….Eric, that’s not a little.  I know.
  4. Throw the eggs in and pull pan from heat
  5. Cook on one side then do that little chef flip thing that you do so well to cook the other side
  6. Steps 3-5 happen in about 20 seconds…….impressive
  7. Tip pan into smaller bowl to collect butter then flip egg foo young into plate….You can place in oven on very low heat, if needed
  8. Pour butter back into pan then add black garlic
  9. Stir in black garlic so it incorporates itself throughout butter
  10. Add whole butter and cook until it has browned…not black…..brown. Brown is good, black is burned!
  11. Strain sauce then pour over egg foo young
  12. Dab with a little sriracha and fancy cut scallions

享受!!!!!

Eric

Skillet Sensation!

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It’s my day off and I have made Wednesday my offical:  Woah, it’s me day (I’m hilarious).   A couple fried eggs the way I like them…not the way they’re supposed to be….cook them in bacon fat…..top with Murray River Salt…….A little tri-blend pepper……….and some Weeble Cheese scraps. Left it in the skillet and ate it out of there because I don’t feel like doing dishes (I clean so many dishes it’s ridiculous).

I’ll be doing some bread making today and then a little meet up with Sippitysup later tonight!

Eric

Breakfast Burrito………probably the best way to start off your day

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Couple of eggs, caramelized onion and red bell pepper, little bit of parmesan cheese, baby arugula, and hot sauce!

Eric

Tarragon and Bacon Hollandaise

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I’ve been in a little rut lately with my cooking so I wanted to make something that separates the cooks from the Chefs. Hollandaise, it’s a pain in the ass to make. In Thomas Keller’s French Laundry book he takes a few pages to just explain the madness that is making  Hollandaise in a restaurant setting. In class people were having melt downs over this sauce. Temperature is too high….it will break…..too low….it will break…..Too much butter….break…..ahhhhhh!!!!  I’ve broken one out of the 25 or 30 that I have made but I’m sure there will be more times I will break this sauce. Fortunately, I didn’t break the sauce this morning so here you go!

Also, I had someone on the PI leave a comment for me that told me to get over myself and called me an ass. So to you Mr. unregistered commenter I say:

Thanks for visiting my site :)

Recipe for the Hollandaise is here (click).   Just add a little bacon grease and tarragon. Serve with a fried egg and biscuit. Garnish with a little more tarragon and bacon!!!

Eric

Frittata Diablo

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Spicy, buttery, and indulgent. Does it look great? You want some? Here is the recipe, make it yourself, or invite me over :)

Equipment:

  • Cast iron pan
  • Paper towels

Ingredients:

  • Super chili, homegrown
  • Smoked Salmon, minced
  • Parmesan
  • Roasted Red Bell Pepper
  • Onions, minced
  • Celery, minced
  • 2-3 eggs, whisked
  • Smoked paprika
  • Crushed red pepper
  • Parsley, minced
  • Shallots, minced
  • Cayenne pepper
  • White wine vinegar
  • White wine
  • Butter

Procedure:

  1. Toast smoked paprika in pan
  2. Sweat the super chili, onions, and celery in a buttered pan
  3. Add smoked salmon then eggs and place in oven at 350F for 3-4 minutes
  4. Remove from heat and place on plate then pat dry with towel
  5. In pan add butter, cayenne, and shallots
  6. Add white wine vinegar
  7. Deglaze with white wine then remove from heat
  8. Stir in butter
  9. Pour sauce on frittata

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Potatoes and Apples Anna with an Open Face Mirepoix Omelette

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Breakfast is served!

Potatoes Anna (Click for recipe)

Apples Anna

Equipment:

  • Cast iron pan

Ingredients:

  • Thinly sliced apples, use a mandolin
  • Sugar
  • Valencia Orange, zested and juiced

Procedure:

  • Heat up the pan then add a little orange juice then arrange the apples round and round about a half an inch up
  • Place in the oven at 375F let cook for about 5 minutes then remove from oven and flip
  • Pour in a little more juice then cook for another 3-4 minutes with a little sugar and zest on top
  • Remove from heat and let rest for a minute or two then slice up and serve

Open Face Mirepoix Omelette

Equipment:

  • Cast iron pan
  • Spatula

Ingredients:

  • 4 eggs, scrambled
  • 1/4 lb mirepoix. 50% onion, 25% celery, 25% carrots
  • 1 small tomato, diced
  • Fresh Parsley, minced
  • Salt and pepper to taste
  • Clarified butter

Procedure:

  1. Sweat the mirepoix in clarified butter
  2. Add the tomato, parsley, salt and pepper
  3. Add the eggs then move the entire mixture towards the middle of the pan
  4. Place pan in oven at 375F for 5-7 minutes
  5. Remove from oven, adjust seasonings to your taste then serve

Enjoy,

Eric

Fried Egg over Ratatouille with Bacon

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Yup, these are the types of things you are going to start seeing around here. A blend of class mixed with a bit of the madness that is Eric. I’m happy that I don’t have confidence problems and I’m also happy that this whole culinary school thing is working out. I’m starting to learn the basics the right way and that is leading me to look at food a little differently. Oh crap, I have those ingredients in my drawer or refrigerator, no need to go grocery shopping. I was always like this before but it was a lot more throwing random crap in a pot and being surprised with the results. Now I’m recognizing the ingredients to make classic dishes and adding a little more excess, like a fried egg and bacon. The addition of heirloom tomato and homegrown parsley really make this dish over the top. Does this thing go up to 11? Yes, yes it does.

One thing about class is we are not using specialized ingredients, which I completely understand. We’re going to ruin tomatoes and burn the crap out of onions so it makes sense that we don’t use heirloom anything. I know what an heirloom tomato is so when we do a basic ratatouille in class I know that it will be 1 million times better with an heirloom tomato. Call me a snob but it just tastes better. SNOB!! (I’m tired right now, probably shouldn’t be posting…..just a little crabby).

This recipe is not a traditional ratatouille because it does not include eggplant. I didn’t have any at the house and I didn’t feel like going to the store early in the morning for eggplant. Either way, this is a fantastic breakfast. If it makes then father-in-law say good things then you know it’s good.

Equipment:

  • Saute Pan
  • Tongs

Ingredients:

  • zucchini, diagonal cut
  • heirloom tomato, medium diced
  • ½ Walla Walla Sweet Onion, medium diced
  • 3 tbsp. Clarified butter (click here for recipe)
  • minced parsley
  • salt and pepper to taste
  • Bacon, cooked and diced
  • Fried Egg (Click here for recipe) That egg in the picture is perfect…..

Procedure:

  1. Heat up clarified butter in saute pan
  2. Place squash and onions in saute pan for 3-4 minutes on high heat and flip squash half way through
  3. Add tomato, parsley, salt and pepper and saute for another 2 minutes
  4. Place zucchini on plate then pour rest of pan over zucchini then add bacon and egg on top.
  5. Garnish with a little more parsley then serve

Enjoy,

Eric

Screw it, I have a few more posts in my system.

Crepe Suzette

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Chef taught us how to make these in class. She told us they were delicious and after I made my own in class I was firm believer in crepes, French food, and Chef’s opinions on food. So f’ing good. My spell check is going to hate this post.

Ingredients:

  • Crepe Batter (Click here for recipe)
  • Orange Maitre D’Hotel Butter (recipe below)
  • 1 orange supremed (I’ll explain this later)
  • Grand Marnier
  • Juice from an orange
  • Sugar
  • Clarified butter

Orange Maitre D’Hotel Butter

  • 1/2 pound soft butter mix
  • Salt
  • Sugar
  • Zest from one orange
  • Combine all ingredients in a blender

Procedure:

  1. Cook one side of the crepe then remove from heat
  2. Brush one side of the crepe with the Maitre D’Hotel butter then fold as shown in the picture above
  3. In a hot pan pour in a little clarified butter and sugar then place the crepes in
  4. Quickly pour in the grand marnier and flambe!
  5. Pour the orange juice over the crepes then serve

Those last three steps are done in less than 30 seconds.

Enjoy,

Eric

King Crab Crepes with Lemon Whipped Cream

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Being friends with the bride and groom definitely has it priviledges. Our friends were just married this past weekend and they are gone on their honeymoon for the next few weeks. At their wedding they served King Crab Legs and there was enough for leftovers. 150+ people and there were still leftovers!! Where do you send stuff like this? The ericriveracooks kitchen! When Mindy told me Fuzzy gave her this stuff to take home I knew exactly what I wanted to do with it but I wasn’t sure when I would have the time to cook it. Luckily, Chef let us leave class early because we just finished a mid-term so I bolted home to get to work on these crepes.

Audrey and Mindy were working on a few things at the house so while they did their thing I went to the kitchen and got started on these fantastic crepes. How did they turn out? If you need to ask then there is something wrong with you…..CRAB!!! You can’t go wrong :)

Ingredients

  • 1/2 crepe batter (click here for recipe)
  • 1.5 lbs. king crab meat
  • Butter
  • 1/2 tsp. fresh oregano
  • Whipped Cream- Heavy Whipping Cream, Sugar, 1 lemon-juiced
  • Garnish with tarragon

Procdedure

  1. Cook each crepe and place it on wax paper (Click here for how to cook)
  2. Take the crab meat and cook in a saute pan with butter and oregano for 2-3 minutes
  3. Place the crab meat inside the crepe then roll it
  4. Garnish the crepe with whipped cream and tarragon

Enjoy,
Eric

Eggs: Hard Boiled, Fried, Over Easy, Scrambled, Brouille, Omelette, Poached, Fritatta, and Crepe

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EGG WEEK EGG WEEK EGG WEEK EGG WEEK EGG WEEK!!!!!

Hard Boiled

Hard Boiled Egg On Roasted Red Pepper SoupRoasted Red Pepper Soup (Click Here For Recipe)

Prep Time: 1-2 minutes
Cook Time: 10 minutes

Equipment Needed:

High sided pot

Ingredients:

Grade AA Large Egg

Procedure:

  1. Pour cold water into pot
  2. Place egg in pot then turn heat up to high
  3. Once you have reached a boil (2-3 minutes) cook egg for 6-7 minutes. 10 minutes total cooking
  4. Remove egg from heat then place in cold water

If you cook these too long then you will get that nasty green ring around your egg yolk. This is not a good thing.

Fried

Red White and Bacon (3)Red, White, and Bacon (Click here for recipe)

Prep Time: 1-2 minutes
Cook Time: 8-10 minutes

Equipment Needed:

Saute Pan

Ingredients:

Grade AA Large Egg
Clarified Butter (Click here for recipe)

Procedure:

  1. Heat up the saute pan and make it really hot, do this with a gas stove
  2. Once pan is hot pour in a little clarified butter then immediately crack in egg
  3. Remove pan from heat and let your egg cook for 8-10 minutes then serve immediately

Over Easy

P8030004Over Easy Egg Served on Toast with Tarragon, Salt, and Pepper

Prep Time: 1-2 minutes
Cook Time: 8-10 minutes

Equipment Needed:

Saute Pan

Ingredients:

Grade AA Large Egg
Clarified Butter (Click here for recipe)

Procedure:

  1. Heat up the saute pan and make it really hot, do this with a gas stove
  2. Once pan is hot pour in a little clarified butter then immediately crack in egg
  3. Remove the pan from heat and let egg cook for 5 minutes then flip half way through cooking. Serve immediately

Scrambled

Scrambled EggsTraditional Puerto Rican Style Scrambled Eggs

Prep Time: 1-2 minutes
Cook Time: 30 seconds

Equipment Needed:

Saute Pan
Bowl
Whisk

Ingredients:

2 Grade AA Large Eggs
Clarified Butter

Procedure:

  1. Heat up saute pan and make it really hot
  2. Pour in a little butter, mix eggs in bowl then pour in hot pan
  3. Season and stir eggs then remove from pan after 30 seconds

Brouille

P8040030Eggs Brouille with Tarragon, Paprika, and Heavy Cream

Prep Time: 1-2 minutes
Cook Time: 1-2 minutes

Equipment Needed:

Bain Marie (double boiler)
Spatula

Ingredients:

2 Grade AA Large Eggs

Procedure:

  1. Heat up the BainMarie
  2. Crack eggs into Bain Marie then beat eggs rapidly until eggs are creamy then serve immediately

Omelette  (American Style)

Omelette (2)Omelette filled with caramelized onions, sweet peppers and topped with cilantro, cheese, and hot sauce

Prep Time: 1-2 minutes
Cook Time: 2-4 minutes

Equipment Needed:

Saute Pan
Spatula
Whisk
Mixing Bowl

Ingredients:

3-4 Grade AA Large Eggs, per person
Clarified Butter
Whatever you want to fill it with

Procedure:

  1. Heat up Saute Pan then pour in a little clarified butter
  2. Whisk eggs in bowl then immediately pour in hot pan
  3. Let cook for 1-2 minutes then pour filling in on one side
  4. Fold one side over the filling then place entire pan in oven at 400F for 1-2 minutes
  5. Remove from oven then serve immediately

Omelette (French Style)

(Picture)

Prep Time: 1-2 minutes
Cook Time: 30 seconds

Equipment Needed:

Saute Pan
Mixing Bowl
Whisk
Spatula

Ingredients:

2 Grade AA Large Eggs
Whatever you want to fill it with

Procedure:

  1. Heat up pan and pour in a tiny amount of clarified butter
  2. Pour in 2 ounces of eggs into pan and spread eggs thin in pan
  3. Add filling into middle of egg
  4. Flip right side of egg into center of egg
  5. Flip egg completely into plate then blot with paper towel and tuck egg into itself  (French cooking is hilarious)

Poached

POACHED EGG ON A SAUSAGE BED (9)Poached Egg Served On A Sausage Bed (Click here for recipe)

Prep Time: 1-2 minutes
Cook Time: 8-10 minutes

Equipment Needed:

Medium Pot
Skimmer
Whisk

Ingredients:

  • 1 Grade AA Large Egg
  • Lemon, a few drops
  • Pinch of salt
  • 1 tsp. vinegar

Procedure:

  1. Heat up water in pot to 165-180F
  2. Pour in lemon juice, salt, and vinegar
  3. Give a quick whisk to create a vortex in the water then crack egg in water
  4. Cook for 8-10 minutes then remove the egg with whisk

Frittata

Italian Sausage Crusted Monster FrittataItalian Sausage Crusted Monster Frittata (Click here for recipe)

Prep Time: 2-3 minutes
Cook Time: 3-5 minutes

Equipment Needed:

Saute Pan
Plate
Bowl
Whisk

Ingredients:

  • 2-3 Grade AA Large Eggs
  • Any ingredients you plan to incorporate in dish, make sure you saute them before adding them to Frittata
  • Clarified Butter

Procedure:

  1. Heat up pan then add butter
  2. Pour eggs in pan then add sauteed ingredients
  3. Lift egg so you can push more of the raw egg underneath to cook it
  4. Place plate over pan then flip frittata into plate, remove extra butter
  5. Pour frittata back into pan, make sure you cook the side that hasn’t been cooked.
  6. Place pan underneath salamander (broiler) and cook for another minute or two then serve

Crepe

(Picture)

Quarter this recipe

Prep Time: 3-5 minutes
Cook Time: 30-60 seconds

Equipment Needed:

Bowl
Whisk
Saute Pan
Spatula

Ingredients:

  • 6 Whole Grade AA Large Eggs
  • 6 Egg Yolks
  • 12 ounces water
  • 18 ounces Milk
  • 6 oz Granulated Sugar
  • 1 tsp. Salt
  • 14 ounces flour
  • 5 ounces butter
  • Clarified Butter, as needed

Procedure:

  1. Whisk together Eggs, yolks, water and milk. Add sugar, salt, and flour; whisk together. Stir in melted butter.
  2. Cover and set aside to rest for at least  hour.
  3. Heat pan and add a small amount of clarified butter then pour in 1-1 1/2 ounces of batter. Swirl to coat the bottom of the pan evenly
  4. Cook the crepe until light brown, 30 seconds. Flip it then cook a few seconds longer then serve.

Eggs.

Enjoy,

Eric

Egg Week!!!!!!

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It’s Egg Week at school next week so prepare yourself for all the different ways to cook an egg. Almost all of them are already covered on here with the exception of Crepes. I made this caramelized onion omelette covered with cheese, cilantro, cheese, and hot sauce for Mindy and I yesterday so I think this egg thing is going to be a walk in the park.

Here are some of my favorite egg recipes on this blog:

Italian Sausage Crusted Monster Frittata

Poached Egg Served On A Sausage Bed

Sausage and Egg with a Poivron Rouge Reduction

Fried Egg Sandwich With An Avocado Sour Cream Spread

EGGS EGGS EGGS!!!

Eric

Scrambled Egg Served with an Olive Crisp Cracker and Chimi Sauce

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My morning art project. I don’t know what’s going on either, don’t ask.

Ingredients:

1/2 onion, cut into large slices
4 eggs
2 olive crisp crackers             (Matiz)
1 roma tomato
Pink Peppercorn, ground                 (worldspice)
Sel De Mer                                                  (worldspice)
Cabernet Sauvignon Chimichurri         (soundbites)
2 strips bacon, cooked
Chives

Cook all this stuff then arrange it your own way!!! :)

Eric

Hunger Action Week: Breakfast Day 2: Fluffy Eggs

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The same eggs for 2 recipes….stretch it out.

Ingredients:

Eggs left over from my mayonnaise recipe (Click Here)

Dash of salt and pepper

Take the eggs and cook the whites first and whisk them in the pan then add the yolks. Dash a little salt and pepper then serve.

Enjoy

Hunger Action Week: C.O.A.B.B.

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Child of All Breakfast Burritos.  This shows you a bit of how living off of $12 per day for food effects my cooking style. Check out my M.O.A.B.B. (CLICK) for an example of how much I had to tone this C.O.A.B.B. down. Smaller tortilla, no real spices (well, to me salt and pepper aren’t real spices), and 2 eggs instead of 4.  I’m already starting to ration food and it’s day #1.

Ingredients:

2 eggs
2 tortillas
2 pieces of thinly sliced ham
1/2 tomato, diced
Small amount of cheese, shredded
Dash of pepper

In a large skillet cook the ham for 2-3 minutes then add the eggs and scramble. Cook for another 3 minutes then remove from heat, place on tortilla, place tomato on top then sprinkle cheese and pepper on top. Serve

Enjoy,

Eric

Cost: $1.39 for two people once you break down each ingredient