Egg – Page 6 – morestomach

chocolate meringue kisses

Published on February 16, 2015February 15, 2015 by Lan | MoreStomach23 Comments

there’s been no kissing for us lately:
dw was sick last week
and i’m fighting UFC-style
to not get what he had.
it’s too soon to determine
who the winner is.
in the meantime,
i managed to whip up this treat
for our valentine’s day/
4 year anniversary of our first date.
it’s just one egg
a whole lot of mixer action
and the end result is
the perfect sub
for kisses,
but without the germs.
stay warm and healthy friends.

chocolate meringue kisses
adapted from movita beaucoup
makes 40

*note: movita’s bossy, and in this case, correct: don’t be lazy and do your mise en place.
**note: if you’re like me, and forget to leave your egg out to reach room temp, put your egg in some hot TAP water for about 5 minutes. you should be good. scientifically speaking i might be off a few degrees but whatever.

1 large egg white, room temperature
1/2 cup sugar
1/4 cup cocoa powder
2 tsp cornstarch
1 tsp white vinegar
1 tsp chocolate extract
2 TBL boiling water

preheat oven to 225F.

in a stand mixer bowl, add your egg white with sugar, cocoa powder, cornstarch, chocolate extract, and vinegar and with your whisk attachment, mix on low. it’s going to look like a hot mess, just keep at it. at some point that tickles your fancy use a spatula and scrape the bottom of the bowl. you want the cocoa powder to be fully incorporated. keeping the mixer on low speed, add in the 2 TBL of boiling water.

incrementally pump up the speed until medium-high and let it go. you’re aiming for glossy stiff peaks, about 15 minutes.

pipe meringue on a parchment paper lined baking sheet. i used a Wilton 1M tip, cus it was the first one i grabbed and let’s be honest, the easiest tip to wash. i came up with exactly 40.

bake for an hour. movita says to check around 45 minutes. i live on the edge. and i was too lazy to get off the couch and i let it go the full hour. turn off oven, ignore for an hour to allow to cool and dry completely.

serve with whipped cream + berries, like a fancy pavlova or an eton mess, or just on its own.

BAM!

previous vday treats:
lychee jelly hearts

chinese egg tarts

Published on February 12, 2015February 23, 2015 by Lan | MoreStomach10 Comments

i’ve been watching
PBS’s The Great British Baking Show
every monday
(our sundays were taken up
with Football or the Walking Dead)
sure, i realize the series aired
during the summer
across the pond,
i’m upset about things
that have blown over already
but that doesn’t stop me from
taking to twitter
to wax poetry about
all things #GBBO
have you seen it?
who are you rooting?

Chinese Egg Tarts
dough adapted from Use Real Butter

*note: i made these tarts mainly to see if i could, because we so very rarely go to dimsum. i’d say it’s a great dairy free option, a little time consuming, with two types of dough to work with. the lunar new year is a week away, these would make a great addition to the 15 3 day feast that usually takes place to celebrate all things new.

water dough
1 cup AP flour
1 cup whole wheat flour
5 TBL lard
10 TBL water
1/4 tsp salt

fat dough
1 cup AP flour
5 TBL lard

egg custard
4 egg yolks
1/2 cup sugar
1 1/2 cups full fat, lactose free milk (i used organic valley)
pinch of salt

preheat oven 350F.

to make the water dough, mix all the ingredients in a bowl. mix it until smooth, let stand for 20 minutes covered with a damn towel. roll into log and cut into 20 pieces. set aside, covered.

to make the fat dough, mix all the ingredients until smooth. don’t be stressed, it will be crumblier than the water dough. roll into a log and cut into 20 equal pieces, them into small balls.

to make the pastries, first roll out the water dough piece, flatten into a disk about 3″. put a fat dough ball into the center of the disk and wrap the ball completely to make a ball. now flatten it again, rolling it out about 4″ long. fold it into thirds, turn 90 degrees and flatten/roll out again 4″ long. fold into thirds, turn and flat out, though aim for a circle/disk this time, about 4″ wide (or however big your molds are. mine were about 3″) line a mold with the pastry dough, crimp edges. do this for the rest of the dough.

to make egg custard: in a sauce pan heat up the milk very very gently. add the sugar and salt and mix until completely dissolved and incorporated. take off the heat. in a bowl with the egg yolks, very gently pour in a ladle of the warm sweet milk, all the while stirring the yolks. you don’t want to scramble the yolks, add another ladle for good measure, stirring continuously. finally, add in the rest of the mixture, stirring constantly. if you want, strain through a sieve, though i’ll tell you i didn’t bother. set aside until ready to fill pans.

when ready, fill the pans with the custard filling, about 3/4 of way up, don’t overflow it.

bake 30-35 minutes.

these will keep in fridge, covered for a week, though they taste best the day made, about 20 minutes out of the oven.

BAM!

update:
i was included on the worktop recently, a lovely roundup of other lunar new year goodies.

frozen old fashioned waffles

Published on January 26, 2015January 25, 2015 by Lan | MoreStomach6 Comments

for us,
weekend breakfasts can be indulgent.
there is no time crunch
to get out the door
and fight traffic.
i try to make something
basic and easy for the weekday morn,
scone or muffin.
for the saturday or sunday fast breaking
dw takes the reins,
be it pancakes or waffles
or a fancy omelette.
to take some of the weekend
with us to the work week
we have some waffles –
pre-made when minutes didn’t count
and re-made when the minutes did.

have a great week friends.

mimi thorisson‘s old fashioned waffles
adapted from a kitchen in france
makes 11 good sized waffles

1 ½ cups lactose free whole milk, we use Organic Valley
2 tsp fresh yeast, we use King Arthur’s
2 TBL granulated sugar
2 cups AP
3 large eggs, separated
7 TBL combo of ghee + coconut oil, melted
pinch of salt

for serving, maple syrup, shoot for grade B

heat 1/2 cup of the milk in microwave until warm, and stir in yeast + sugar. ignore for 5 minutes while it gets frothy.

in a mixing bowl, mix flour with yeast mixture, mix it well. gradually, mix in the rest of the milk, egg yolks and melted fat (coconut oil + ghee) until it’s a smooth batter.

while you’re doing this, in a stand mixer, beat egg whites until stiff.

gently/carefully, fold egg whites into batter using a spatula. try not to deflate, it’s ok if there’re white streaks still. makes it rustic. cover and ignore for 30 minutes.

warm up waffle maker.

to cook fully, make the waffles according to manufacture’s directions. for mine, it took about 5 minutes to reach a golden hue. we let it go for an extra minute or two to get a little darker.

if you’re aiming to freeze the waffles, cook them slightly under. in our case, that was about 3 minutes. it was still pale but had structural integrity. cool completely on wire rack and then freeze, single layer on cookie sheet. when fully frozen, store in freezer bags.

just like the commercial stuff, pop in toaster/oven and warm through until golden brown.

serve with drizzling of maple syrup or powdered sugar.

BAM!

other breakfast ideas:
red pepper & baked egg galette
chocolate babka rolls
s’mores donuts
blueberry jam danishes
asparagus & scrambled egg

flan – dairy free

Published on December 29, 2014December 28, 2014 by Lan | MoreStomach11 Comments

over the holiday season
we had a phamily reunion of sorts,
laughing and judging and
talking in loud voices that sound
like we’re arguing but what we
were really doing was
just talking loudly and normally.
we had flan for dessert,
which i always call Flan for Lan
~~because it’s all about me~~
because it just rhymes with my name.

flan for Lan
18 individual ramekins

*note: to invert the flan onto plate, run a knife along the rim of the ramekin to loosen it. this recipe can easily be halved.

4 cups coconut creamer (i used So Delicious)
1 1/2 cup sugar, divided
juice of one clementine
8 eggs

1. heat oven to 350°. melt ½ cup sugar in a small saucepan over medium-high heat. cook until sugar is a golden brown, 12–13 minutes. DO NOT STIR.
gently pour caramel into individual serving size oven safe ramekins; place inside a roasting pan.

2. whisk remaining 1 cup sugar with eggs in a bowl until thick. add creamer and clementine juice; whisk into a smooth custard. ladle custard into ramekins; transfer roasting pan to oven. pour hot water into roasting pan to come halfway up ramekins. bake until custard is set but still slightly loose in the center, about 1 hour. carefully transfer ramekins to a wire rack; let cool. chill at least 2 hours or up to overnight. invert flan onto serving plates.

BAM!

blueberry swirl + coconut macaroons

Published on October 6, 2014October 5, 2014 by Lan | MoreStomach16 Comments

“Mr. McDowell. Sir, I was wondering, did you happen to catch the professional football contest on television last night? Oh it was most exhilarating. The Giants of New York took on the Packers of Green Bay, and in the end the Giants triumphed by kicking an oblong ball made of pig skin through a big H. It was a most gripping victory.” – Coming to America

i get the basics of football,
what i don’t get,
i fake.
or ignore.
or if i’m feeling curious,
i ask what’s going on.
dw & i are casual ravens fans.
casual.
not rabid.
or biggest.
we know that if the ravens do well
then the city does well.
it also means the majority
of our friends will be nicer,
and our FB feeds aren’t
dotted with bad words.

these blueberry speckled macaroons
aren’t really seasonal.
they’re leftover blueberries
i froze right at peak,
saved for special occasions,
like watching our purple team
with friends,
who instead dotted our afternoon
with bad words.

blueberry swirl + coconut macaroons
adapted from my chocolate + coconut macaroons, which was adapted from the Splendid Table

*note: any bright hued berries will do, the more vibrant the color, the better. truth be told, sans berries and the end result is still delightful. in the original post, i used just one bowl. in this reincarnation, i dirtied the food processor set and an ice cream scooper.
**note: i have to painfully but truthfully admit, this isn’t an original recipe. it was inspired by things we make who adapted it from a resource i cannot bear to mention. it makes use of egg whites and raspberries and almond extract. un gamine dans la cuisine recently made a blueberry version, too.
***note: i only used sweetened shredded coconut flakes because that’s what i had on hand. typically i like to use a mix of sweet & unsweetened. keep in mind, if unsweetened flakes are used, sugar may need to be added. use your best judgement.

2 large eggs
3 cups sweetened shredded coconut flakes
generous pinch of salt
good squeeze of half a lemon
zest of lemon, amount at your discretion
1 scant cup of thawed blueberries, give or take
if mixture seems a bit wet, add up to 1/3 cup almond or coconut flour. use your best judgement*

preheat oven to 350F.

in a food processor and whiz to break the flakes down a bit. if you need to, scrape down the sides. add in the zest & lemon juice and pulse to distribute the citrus love. scrape. add in the eggs, one at a time, whizzing and scraping in between.

scrape one last time.

now this is where it gets tricky. this is just an aesthetic thing but the goal is to have streaks of blue & white, so you’re not aiming to pulverize the berries and integrate them into the coconut flake mixture.

add in the berries, pulse a handful of times, just enough to break the berries, you want to stain the mixture, not dye it.

scoop with an ice cream scoop onto parchment papered cookie sheet.

bake for 25 minutes, until golden brown.

allow to cool on wire rack.

BAM!