June 3, 2012

Tortang Talong

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Tortang Talong (Eggplant Omelet)

Eggplant Omelet

June 3: National Egg Day

Islander’s Daddy grows eggplants in the backyard of their house in Hawaii and then sometimes Mommy makes them into omelets. Tortang talong is a simple Filipino dish that Islander’s family ate most often during Lent Fridays when abstaining from meat. Islander also makes these omelets for an easy meal occasionally when she can find the specific type of eggplants at a few mainland grocery stores.

Eggplant

The eggplants used for tortang talong are the long, slender Asian style vegetables (although they really are classified as fruits/berries) and not the rounder, plump variety. Combining eggplants with eggs double the deliciousness of this dish, especially on National Egg Day!

Recipe

(From Mommy and Daddy)

Ingredients

  • eggplants (long, Asian style)
  • eggs (2 eggs per eggplant)
  • salt and pepper to taste
  • vegetable oil or cooking spray

Directions

Wash and dry the eggplants. Pierce the eggplants all over with the tines of a fork.  Grill or broil the eggplants until lightly charred and soft (at least 15 minutes).

Eggplant Omelet

Cool before peeling off the skins of the cooked eggplants, leaving the stems intact. Spread out on a plate. Season with salt and pepper. In a separate bowl, beat the eggs. Pour over the eggplant.

Eggplant Omelet

Heat a pan with oil or cooking spray. Carefully place the soaked eggplant in the pan, spreading it out, and pour the beaten eggs over it. Cook over medium-high heat until the sides of the omelet begin to solidify. Use a spatula to turn the eggplant omelet over and continue cooking until brown. Cook the other omelets, adding a little more oil or cooking spray as necessary.  Transfer the eggplant omelets to a plate. Serve hot with rice.

Eggplant Omelet

Notes

  • Egg substitutes (such as Egg Beaters brand) may replace real eggs in this recipe.
  • Salamat (thanks) to Daddy for being our guest chef for this eggplant omelet blog post.
  • May is also National Egg Month. Search our blog for more egg recipes.

 

April 16, 2012

Eggs Benedict

Posted by HI Cookery under 04 April | Tags: , , , , |
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Eggs Benedict

Eggs Benedict

April 16: National Eggs Benedict Day

Highlander’s brother Stuart P., is the designated cook for a family favorite—Eggs Benedict—whenever everyone gets together for a rare reunion or holiday visit.  While in the kitchen, he has an assembly line to toast the English muffins, fry the Canadian bacon, poach the eggs and blend the Hollandaise sauce. He is surprisingly efficient in churning out a hearty brunch for a hungry crowd in a timely manner.

When we make Eggs Benedict for the two of us at home, we divide the duties between us. Islander prepares the Eggs Benedict components while Highlander makes the Hollandaise sauce, or visa versa. Because it is a rich and filling food, we sometimes eat Eggs Benedict for lunch or even dinner!

Whether for breakfast, brunch, lunch or dinner, Eggs Benedict make a good meal, especially on National Eggs Benedict Day.

Recipe

(From Highlander’s Family)

For the Eggs Benedict

  • Canadian bacon or thick-cut ham
  • Tomato, large (optional)
  • English muffins
  • Butter or margarine
  • Eggs, poached

Directions

Fry the Canadian bacon/ham in a skillet till lightly browned. Slice the tomato into thin rounds. Toast the English muffins and butter them. Keep the Canadian bacon/ham and muffins warm until ready to assemble the Eggs Benedict.

Eggs Benedict

Poach the eggs. If using an egg poacher pan, boil the water on the bottom, lightly grease the wells/cups, crack an egg into each cavity and cover. Cook for a few minutes until the whites are set but the yolks are soft. Carefully remove from the egg poacher pan.

Eggs Benedict

If using a microwavable egg poacher, mist the wells/cups with cooking spray, place ½ teaspoon water in each cavity, crack an egg, pierce the yolks and whites and cover. Microwave for 30 seconds on high, let stand and microwave in 20 second intervals until the whites are set but the yolks are soft. Carefully remove from the microwavable egg poacher.

Eggs Benedict

For the Hollandaise Sauce

  • ½ cup (1 stick) butter
  • 3-4 egg yolks
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • pinch cayenne pepper
  • 2 tablespoons hot water

Directions

In a saucepan over low heat, melt the butter slowly, taking care not to brown or burn the bottom of the pan. In a bowl, whisk the egg yolks. Stir in the lemon juice. Add the salt and cayenne pepper.

Eggs Benedict

Slowly pour the melted butter and two tablespoons hot water into the mixture and keep stirring to avoid cooking the egg yolks. Transfer everything back into the saucepan and mix well on low heat until thickened. Keep warm or use immediately. Yield: About one cup.

Eggs Benedict

Assemble the Eggs Benedict by placing a slice of tomato (optional) on top of a buttered and toasted half of an English muffin. Layer with one or two slices of Canadian bacon/ham. Add poached egg on top. Pour hot Hollandaise Sauce over the egg. Sprinkle chopped parsley and paprika (optional) and salt and pepper to taste before serving.

Eggs Benedict

Notes

  • Traditional Eggs Benedict do not include a slice of tomato in the layers. But Highlander’s family adds it for color contrast and extra flavor. This then is a variation of the similar Eggs Blackstone, which substitutes the Canadian bacon or ham with bacon.
  • Stuart uses a blender to mix the Hollandaise sauce. But we were lazy and just used a hand whisk so we did not have to wash up too many dishes.
  • Plan ahead when preparing Eggs Benedict and the Hollandaise sauce. Some components of the recipe may be kept warm while cooking the other ingredients.
  • We purchased our pans to make poached eggs from JC Penney and Williams-Sonoma. We bought our microwavable plastic egg poacher from Walmart for significantly less cost!
 

April 1, 2012

Greek Red Easter Eggs

Posted by HI Cookery under 04 April | Tags: , , , , |
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Greek Red Easter Eggs

(κόκκινα αυγά)

Greek Red Easter Eggs

April: Easter Season

Christos Anesti! Christ is risen! This is a beautiful Greek greeting on Easter morning exclaiming that our Lord and Savior Jesus Christ is alive in our hearts!

Eggs are a popular symbol for the spring and Easter season because they represent rebirth and resurrection. Many are dyed in vibrant hues but traditional Greek eggs (kokkina avga) are red as a reminder of His Precious Blood shed for all.

We used natural instead of commercial dyes to color our eggs—by boiling them with the liquid extracted from red onion skins! Red eggs may be placed in a pretty basket, hidden for an egg hunt, used to decorate a braided bread or simply eaten on Easter.

The Greeks sure got a great idea to use red eggs for evangelization! Happy Easter!

Recipe

(Adapted from About.com – Greek Food)

Ingredients

  • red or yellow skins from 5-8 onions
  • 3 -4 cups water
  • 1 tablespoon vinegar
  • 6 eggs
  • vegetable or olive oil (for polishing the red eggs)

Directions

Peel off the skins from the onion and place in a large stainless steel pot full of water. Add the vinegar and bring to a boil. Lower the heat, cover the pot and simmer for half an hour. Strain the red liquid into a glass bowl.

Greek Red Easter Eggs

Allow the red liquid to cool. In a pot, place the clean eggs in one layer. Pour the red liquid over the eggs to cover them. Boil the eggs for 10-15 minutes but no longer than 20 minutes.

Greek Red Easter Eggs

Carefully transfer the red boiled eggs to a glass bowl. Pour the remaining liquid over them and cool to room temperature. Gently dry the eggs on paper towels. Lightly polish the shells with a little oil. Refrigerate the eggs until ready to use.

Greek Red Easter Eggs

Notes

  • We acquire extra onion skins that fall off in the bins at the grocery store and place them in the plastic bag with our onions.
  • For deeper color eggs, cover the bowl with plastic wrap and refrigerate the eggs in the red liquid for a few days. We recommend dyeing the eggs on the day Jesus died (Good Friday). Then refrigerate in the red liquid. On the third day, the red eggs are ready when the Lord rose (Easter Sunday).
  • The natural dye will stain plastic or wooden utensils and plates. Use stainless steel or glass when coloring the eggs and paper towels when wiping spills or polishing with oil.
  • When our friend Olga W. came to celebrate Easter with us, she and Islander played a Greek game with the red eggs. Although she was influenced by the Russian Orthodox Church, she is familiar with some Greek Orthodox traditions, such as tsougrisma. Two players tap each other’s red egg in an attempt to crack it. The winner whose egg did not crack first is believed to be blessed throughout the coming year. (By the way, Olga won.)
  • Olga brought over braided bread and decorated it with red eggs for an edible Easter tradition in both Russian and Greek Orthodox churches.
  • Eastern (Greek, Russian, etc.) Orthodox Easter is celebrated on a date different than Western Christian churches; sometimes the dates coincide with the Julian and Gregorian calendars. Check the chart for future dates of Easter.
  • Easter eggs may be naturally dyed in other colors using a variety of vegetables, fruits, spices, herbs, etc. See the “ingredients” list on About.com – Chemistry site.
  • Search our blog for other Easter and egg recipes.
 

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