Posts tagged as:

eggs

Cherry Clafoutis

by Karen July 18, 2011
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The other day I asked what you would do with a bucket full of cherries and some of you suggested clafoutis, which is a simple and brilliant French dessert.  Clafoutis starts with a baking dish of cherries covered in a thin egg batter.  When baked, this batter turns velvety and flan-like.  Originating from the Limousin [...]

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Shakshuka

by Karen May 31, 2011
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Shakshuka. Try saying that five times as fast as you can!  The name is quite the mouthful, but the dish is a simple and brilliant concept.  Shakshuka is eggs poached in a spicy tomato sauce.  When I first saw this classic Israeli dish, I knew I had to make it.  If you’ve been following this [...]

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Chinese Tea Eggs

by Karen May 12, 2011
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Eggs, how do I love thee?  Let me count the ways.  I love thee soft-boiled with some kaya toast dipped into the runny yolk.  And scrambled with some herbs and melty cheese.  And simply cooked over-medium in melted butter.  I love eggs any way, any time of the day.  One of my earliest egg-lovin’ memories [...]

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Perfect Pavlova

by Karen February 25, 2011
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There are few desserts as easy and beautiful as pavlovas. It’s simply a meringue topped with fresh whipped cream and fruit. The gorgeous white fluffy layers of the pavlova reminiscent of a tutu was inspired by famous Russian ballerina, Anna Pavlova. During the early 1900s, she began touring around the world and one of her [...]

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Tortilla Española (Spanish Omelette)

by Karen January 28, 2011
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As an Angeleno, I’ve always thought of a tortilla as a canvas for all kinds of Mexican ingredients and foods.  It wasn’t until recently that I discovered a tortilla in Spain was something entirely different.  A tortilla española is a sort of omelette typically made with potatoes and onions but can include anything from peppers [...]

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Soufflé au Fromage: Eating France

by Valerie October 8, 2010
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Alright folks, it’s time for my mom’s insanely delicious cheese soufflé. We use Parmesan exclusively, but many recipes call for other cheeses (such as Gruyère) or a blend of cheeses (like Parmesan and Gruyère). You can also add an infinite variety of goodies to your cheese soufflé like spinach, crab, mushrooms, ham, or anything else [...]

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How to Whip Egg Whites – 6 Tips to Get Those Perfect Peaks

by Valerie October 6, 2010
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So since this Friday we’re making a souffle, I thought this would be a perfect opportunity to talk about the very delicate art of whipping egg whites. One of the most crucial steps of making a successful souffle is whipping your egg whites into stiff, firm peaks that are light and weightless and stand up [...]

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FoodBuzz 24×24: Smørrebrød (Open-Faced Sandwiches): Eating Denmark

by Karen September 8, 2010
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This week’s Danish lunch, sponsored by Foodbuzz and Electrolux for the Ovarian Cancer Research Fund, was attended by some of our gal pals from WYSE (Women and Youth Supporting Each Other).  WYSE is a national non-profit mentorship organization that partners college women with middle school girls.  All of us were were WYSE alumnae at UCLA [...]

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Kaya Toast: Eating Singapore

by Karen June 3, 2010
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Making kaya is essentially making a custard.  And custards are a tricky thing to make since they’re made of eggs.  Egg proteins have an innate capacity to bond together (thus with heat, liquid raw egg turns into a solid cooked egg).  In the case of custards and kaya, you want to achieve a thick creamy [...]

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