Zabaglione

Ingredients:
egg yolks
wine or even just soft juice such as apple juice
Honey

Method.

Stir egg yolks in a double boiler until they become light double in volume, and the ingredients are combined.

Egg lasagna

Another easy dish that came out when red meat was sparse. Scramble eggs and boil noodles then you are almost done. Traditionally hard boiled eggs were used instead of scrambled eggs, but we prefer scrambled. If you really wanted to, you could use any cooked noodle,  If using standard pasta noodles,  just make sure you have enough to spread to make a layer of pasta.

Ingredients:
3 or so - cups standard white gravy.
8 - freshly scrambled eggs.
7 - 8 sheets cooked lasagna noodles.
2 or so cups of your favorite cheese,
Optional: finely chopped mushrooms, in the gravy.
              peas, spinach, or other green vegetable added to the cheese.

Method:
Preheat oven 350 degrees Fahrenheit.
In casserole dish:
Lay down dome gravy to cover.
Add lasagna noodles to cover.
Add scrambled eggs (does not have to cover).
Add cheese (does not have to cover).
Repeat process for several layers.
Last layer is just noodle, gravy and cheese.

Put casserole dish in oven for about 25-30 minutes till top is brown or solidified.
Remove and let cool for a bit.
Serve. (This is even better when you make it the day before and then reheat it for a meal.


Note: eggless Noodles are so easy to make from scratch I just usually make them myself.

Frittata. pie.

 

Here is a quick, inexpensive, and easy dish to feed 4-6 people who might show up unexpectedly. It is certainly a Latin (in the European sense) classic meal. Hope you enjoy it as much as we do.

Ingredients:
1 - tablespoon cooking oil.
8 - large eggs.
1 - 29 ounce can of mixed vegetables.
1/2 - cup or so of your favorite cheese. (we use our own home made cheese).
To taste:
Garlic powder.
Pepper.
Salt.

Required equipment:
Oven with a broiler.
Large heatproof pan or skillet.
heat proof gloves or pads.

Method:
Preheat broiler to 350 - 400 degrees Fahrenheit.
Put cooking oil in pan and warm to medium heat.
Scramble eggs in a bowl.
Add the seasoning's and stir to combine.
Pour into the skillet.
Drain the vegetables.
Add the vegetables and stir to combine so that everything is uniform.
Cook for 4 to five minutes till the bottom is firm.
Top with the cheese.
Put skillet under the broiler.
Let cook for four to five minutes.
Check on it at least once every two minutes.
Skillet will be HOT!!!
When top is brown remove from the broiler using the heat proof gloves.
Let cool for a few minutes.
Slice and serve.

Enjoy!

Coffemaker meals.

Coffeemaker meals and etc.

Table of Contents
---------------------------
Intro: Coffeemaker meals and etc
Step 1: Coffee or tea. but
Step 2: Making beer in a coffee maker
Step 3: Making cheese
Step 4: Coffeepot oatmeal
Step 5: Coffeemaker eggs
Step 6: Grilled cheese NOT!
Intro: Coffeemaker meals and etc..

Just a couple of coffee maker options for cooking various foods. Oatmeal, eggs. and more to come.
Note: for making pasta in a coffee maker see:www.instructables.com/id/Coffee-maker-pasta/
for making soup in a coffee maker see: www.instructables.com/id/Tuna-noodle-coffepot-soup/
for making confederate coffee: http://www.instructables.com/id/Confederate-coffee-or-tea-recipe/
Idea: You can take some tomato puree or the like, add basil, onion/garlic powder, salt, pepper,and oregano then put the mixture in the coffee make to warm up and you have instant pasta sauce.
You can always poach some fish in the coffeemaker also.

Step 1: Coffee or tea. but.....
You can certainly use a coffee maker for cooking but, a coffee maker will have the taste of coffee that will not enhance the flavor of the food. You can flush out the unit a
zillion times till you get most of the taste out. Preferably you can get a separate unit that has not been used for coffee. Usually they are inexpensive. Be sure and put a
sign on the unit that says "NOT FOR COFFEE USE!!" Good luck.

Step 2: Making beer in a coffee maker.
How to brew beer in a coffee maker, using only materials commonly found

Materials
(1) electric drip coffee maker with a water-heating compartment and a hot plate
(1) wooden rolling pin (marble is too heavy)
(1) coffee filter
(1) saucepan, larger than 2 quarts
(2) 1-quart canning jars with lids
(2) 6-inch squares of cheesecloth
(2) rubber bands
(1/2 gallon) filtered-not distilled-water
Brewing ingredients
1 1/4 cups regular oatmeal
1/2 to 1 cup sugar
1/4 cup or so oregano (can be used for hops)
1/2 packet of Champagne yeast or .baker’s yeast

Method:
Basic prep.
Gather materials.
Sanitation is key. Everything must be clean.
Grain prep:
Grind up your ‘grains’ (but not so much that it becomes powder).
Place your ‘grains’ in coffee pot (not the filter basket, the carafe).
Run 2 cups of clean water through coffee maker and let it sit on the hot plate for an hour. This releases all the good chemicals from you ‘grains’ and creates a fluid
called wort.
Wort prep:
Strain the wort through the coffee filter and place the filter full of ‘grain’ into the filter basket. Add the ‘malt’ to the filter basket. Pour the strained liquid back into coffee
maker and add 1 cup of water.
Run the wort through the coffee maker 5 times, each time adding 1 cup of water.
Pour the wort into the saucepan and boil for 45 minutes. Two minutes before boiling is done, add the hops.
Carefully pour the wort into the canning jars.
Fermentation:
Let the wort cool to between 60 and 70 F. Once it is cool enough to touch the outside of the jars without burning, pitched the Bakers’ Yeast into the mixture.
Seal jar with a handkerchief and rubber band over the mouth.
Store in a cool, dark place where it will not be disturbed for a week.
Final:
Results: A cool, smooth brew, flavored with whatever you found. It may be very bad, it may be good. It will be beer.

Step 3: Making cheese
.
I have made cheese before using the regular methods, but I wanted to try something new. If you have a second free coffee pot you can be making your noodles at the
same time. That is if you are having a pasta meal. . This is a delicate process so you need some free time or being nearby doing other things to keep an eye on it. Using
the rennet tablet lowers the temperature to curdle the milk and separate the curds from the whey.

Ingredients:
2 - tablespoons vinegar
1 - Rennet tablet. (Tablet can be crushed in the packet before using so ot makes it easier to dissolve.
10 - cups room temperature milk. (Do not use ice cold milk) (Number of cups depends on your coffee maker. mine is 12).
3/4 - cup water.
1 - Tablespoon salt.

Method.
With the coffee machine off pouyr the water into the resevoir.
Pour the milk into the carafe.
Add the crushed Rennet tablet.
Add the vinegar.
Turn on the coffee maker.
Water will go into the carafe. That will help get the milk up to temperature quicker.
Now you will need to let the milk do it's thing.
Watch carefully as you do not want the curds to burn on the bottom of the carafe.
Once the curds and whey are separated, turn off the coffee maker.
Take a large bowl and inver a solid cup in the bottom.
Place a pasta strainer basket on top.
lay a non-frizzy towel in the basket covering as much as you can.
Take the carafe and slowly empty the whole contents into the basket on top of the towel.
You will probably have a alot of liquid. Be careful.
Add some salt to the cheese.
Place the bowl unit in the fridge for the cheese to drain off more whey,
Whey can be used for making polenta or feeding the cats.
Use the cheese as soon as your meal is ready.

Step 4: Coffeepot oatmeal.

Normally this should be done with instant oatmeal, but 5 minute oatmeal seeded to do ok.
With coffee pot inserted, add twice as much water to the coffee reservoir as there is oatmeal. (be sure not to overflow the reservoir.
Turn on coffeepot maker.
In a "Oven proof " cup, add your oatmeal (one/half cup is a serving), sweetener and or fruit. (Do not put the oatmeal in the carafe!!)
Stir well.
Pour water from the coffeemaker pot into the heat proof cup until the oatmeal is well moistened, but not soupy.
Remove the carafe from the coffee maker.
Put the oven proof cup on the coffeemaker base. keep stirring until everything is well combined.
Turn off coffeemaker.
Add milk.
Eat.

Step 5: Coffeemaker eggs.

Use a larger coffee make if possible i(.e. 12 cup).
Use pasteurized eggs if possible.
Bring eggs to room temperature.
With coffeepot installed add eight or so cups of water to the resevoir.
Turn on coffeemaker.
When the reservoir is emptied, add the eggs (one or two) gently. (if the eggs crack, they will possibly be easier to peel.)
Let cook for about twelve minutes
Carefully remove the eggs with a spoon so that you do not get burned.
Turn on coffeepot maker.
Add ice to the eggs to help them cool off a bit before peeling.
Peel eggs and eat.
Note: Great for making safer mayonnaise

Step 6: Grilled cheese NOT!

This did not turn out too well. It is probably better done with an iron.
Place a piece of foil setting shiny side up. (that reflects heat better.)
Just put a touch of butter if any at all. (I put way tooooo much)
Place the butters side towards the shiny foil.
Add the cheese between the bread.
Close up the foil.
Put package on the heater plate WATCH CAREFULLY!!!!!!!!!)
After a couple of minutes turn and repeat the last step.
Remove from heater plate turn off coffee maker.
Because I used way too much butter it was all soggy, Put it in the microwave to finish.
Fail!

Poached eggs

Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.

TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.

Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.

Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.

Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

 

 

 One of my favorite snacks anytime of day. So simple, but you can add what ever extras you want.

Ingredients:
1 - egg
1 - slice cheese
2 - slices bread
2 - teaspoons mustard.
1 - teaspoon or so vinegar.
Water for boiling  and the washing the egg.

In a small sauce pan fill with water about an inch and a half high.
Turn on the oven to high. At 180 degrees Fahrenheit, turn down heat.
Add the vinegar.
Crack a room temperature egg into a small dish.
Gently lower the egg into the water.
Let cook for minute.
Use a slotted utensil to bring the egg together.
Let cook until the doneness you prefer, (about 3 minutes or so.)
With a slotted spoon remove the egg to a towel and let it dry a bit.
Put the egg in some cold water to wash the vinegar off and cool the egg.
Toast two pieces of bread.
Cover one side of the toast with mustard.
Lay the cooked egg on one of the pieces of toast.
add salt and pepper if desired.
Add the cheese
Cover with the other piece of toast with mustard towardds the insides.

Eat!

Hard boiled eggs.

Wash eggs under running water.
Put eggs in a pot just enough to fill the bottom.
Cover eggs with water.
Put the pan on the stove uncovered.
Turn on that burner to high heat so the eggs can boil.


Step 2: Boiling eggs



Bring the eggs just to a boil (no more than a minute.
Watch carefully.


Step 3: Cool down



Green eggs are usually the cause of overcooking.
Now that the eggs are boiling, TURN OFF THE HEAT now.
Take a very sharp knife and stab the eggs so that the shell is cracked.
One stab per egg should be enough.
Add ice cubes to the pot.
You may have to drain a little of the existing water, so the pot does not overflow.





Step 4: Chill out time.




If you do not have a heat proof surface in the refrigerater, place a heat proof plate where you can place the pot.
Plate the pot in the refrigerator on the heat proof surface.
Add more ice if you need to.
Cover the pot with the eggs, water, and ice..
Close the fridge and go do something else for a while. Time is no critical. (No more than 24 hours).

Note: sorry you missed a wonderful cheesecake as it is all gone.


Step 5: Eggactly.




Peel egg. This should be easy if you slit the eggs earlier correctly.
Slice, dice, or just eat plain. Egg salad coming up!
Enjoy!


Step 6: Simple egg salad.





Simple egg salad.

2 eggs, hard-boiled and peeled.

2 tbsp mayonnaise (I use home made: http://www.instructables.com/id/Quickie-homemade-mayonnaise/)

1 tsp yellow mustard

1/4 tsp sugar

a shake of salt

Chop eggs into small bits and place in a bowl. Combine with other ingredients, stirring gently with a spoon (don’t mush it up!). Add in crunchy, spicy, or savory bits at your whim. Refrigerate for a bit to let flavors combine, and then smooth it onto white bread and enjoy.

Step 7: Baked egg lasagna.


You could also make baked egg lasagna. See: http://www.instructables.com/id/Egg-lasagna/

Our pasta carbonara.

Pasta carbonara is good and custary, you would think you might be eating dessert. If your pan is hot enough, they eggs will temper (aka cook) in the sauce as you are maiking it.
Around for a zillion years, this is a simple dish that people have eaten most noticeably during and after World War II when food was hard to come by. Legend has it that powered eggs spared by solder's passing through was the basis for the eggs. They also used pig jowls for the meat of the dish. It was made in coal fired stoves or what be might called barbecue pits today. Though, we will make it on a regular stove. Rumor has it that they used penne (edges make you think of a quilled pen) shaped noodles as it was easier to toss than the long stringed pasta.
Notes: Lidia of Lidia's Italy like lots of onions in their version pasta carbonara and they only use the yolk of the eggs. She also talks about in her version of the history of pasta carbonara, that coal miner's wives who had coal dust in their hair as they cooked coal ust would fall in the dish as they were making it and that is where the name came from. Everyone has their own story.
Heard yet another story of where the lady who brought the coal around would fix this dish with lots of ground pepper so that it seemed like there was coal dust in the dish. Black pepper and cheese go good together.
Also see: http://www.instructables.com/id/Our-food-instructables/

Step 1: What's needed:

Ingredients:
1 tablespoon cooking oil.
4 ounces (1/2 cup) turkey bacon, diced. (4 to 5 strips).
1/2 pound (1 cup) spaghetti or pasta. (if using dried spaghetti and the package is one pound, use half a package).
1 1/2 cups of the water from the cooked pasta.
3 large eggs at room temperature and lightly beaten.
3/4 cup grated home made cheese.
Good grinding coarse black pepper.
Salt to taste.

Step 2: Pasta:

Boil your pasta in plenty of water till it is to the tooth of your preference.

Step 3: Bacon prep.

Cut up the bacon in small but not too small pieces.
Put oil in the pan and fry the bacon till semi crisp.
Turn off and remove from the heat while you prepare the eggs.

Step 4: Egg preparation.

Step 5: The main event.

Take about a cup of water from the pasta pot.
Drain the pasta and then put in the pan with the cooked warm bacon.
Add a bit of water to moisten the pan and make it easier for the eggs to be tossed in.
Stir that around.
Add the creamy eggs to the pan and mix well.
Grate the home made cheese into the pan.
Add a generous amount of pepper, but not too much. Cheese loves pepper.
Add a tiny bit of salt to taste.

Hint: If you put too much water, you can always toast some bread and grind it up. Then put it in the dish to absorm the liquid. You can also heat the pan back up gently as to not scramble the eggs but evaporate the liquid.

Step 6: Serve.

On the plate, add a salad or vegetables if you have some.
Serve out the pasta/
Add more cheese if you like.
Eat.

Egg drop soup

Recipe 1

Ingredients

    6 cups reduced-sodium chicken broth
    2 large eggs
    2 tablespoons freshly grated Parmesan
    2 tablespoons chopped flat-leaf parsley
    2 tablepoons chopped fresh basil leaves
    1 cup lightly packed spinach leaves, cut in thin strips
    Salt and freshly ground black pepper

Directions

Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.

Ladle the soup into bowls and serve.


-------------------------------------------------
Recipe 2.

Ingredients

    6 cups brown chicken stock, recipe follows
    3 eggs
    3 tablespoons semolina
    3 tablespoons grated Parmigiano-Reggiano
    1 tablespoon Italian parsley, finely chopped
    Pinch nutmeg
    Salt and pepper

Directions

Measure out 1 of the 6 cups of chicken stock and refrigerate so that it is cold.

In a large stock pot, bring the remaining 5 cups of chicken stock to a boil. In a large bowl, combine the cold broth, eggs, semolina, cheese, parsley and nutmeg and whisk until well blended. Whisk the mixture into the boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes. Adjust seasoning with salt and pepper and divide evenly among 6 warmed soup bowls. Serve immediately, topped with more grated cheese if desired.

Brown Chicken Stock:

    2 tablespoons extra-virgin olive oil
    3 1/2 pounds chicken wings, backs, and bones
    3 carrots, coarsely chopped
    2 onions, coarsely chopped
    4 ribs celery, coarsely chopped
    2 tablespoons tomato paste
    1 tablespoon black peppercorns
    1 bunch parsley stems

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Yield: 1 1/2 quarts

Breakfast

The best meal of the day.

Method 1: Milk- and oil-based scrambled eggs

Ingredients

2 eggs
Salt and freshly ground black or white pepper or garlic powder to taste
Butter or oil spray
Milk (optional)
Olive oil
Water (optional)
Cheese (optional)

1. Prepare the eggs. Break two eggs per person into a bowl or jug. Add one tablespoon of milk, water and olive oil, or sour cream per egg if you prefer a more tender moist dish; adding liquid to the eggs means the dish is less likely to turn out tough or rubbery.

2. Mix well until the color and texture are uniform throughout. Add salt and pepper to season, if desired. You may also add cheese for cheesy eggs.

3. Select the right sized pan for the number of eggs you will scramble. Two eggs will require a very small pan, while a dozen eggs requires a much larger one.

4. Heat a pat of butter (2 teaspoons), bacon drippings or oil in a frying pan. Move the pan by its handle, so that the melted fat glides around the surface and coats the entire pan.

5. Flick some tap water onto the skillet from your fingertips to test the heat. When small droplets sizzle and evaporate, the pan is just hot enough to pour in the egg mixture. Continue to whisk as you pour the egg mixture into the pan. Set the burner on low.

6. Watch that as the eggs start to cook, the mixture solidifies. As soon as this starts happening, move the mixture around the pan with a spatula to scrape the cooked eggs from the bottom to the top of the mixture and expose the still-wet portions to the heat. This keeps the eggs from developing a leathery brown skin on the bottom.

7. Look to see if your eggs are almost cooked. When they are, take them off the heat, as the hot pan will continue to cook them. If you prefer drier-textured eggs, leave them on the heat as required. Your eggs are done after there's no liquid of any kind left in the skillet. Remove your eggs from the pan before they lose their moist appearance.You can also add strips of cheese to the eggs to get a more vibrant flavor out of them. Make sure to add cheese when the eggs are still hot so it will all melt onto the eggs.


Method 2: Blended "real" scrambled eggs (no milk or water)

Ingredients

2 large or jumbo eggs
Pinch salt and pepper
2 tablespoons butter or 1 tablespoon cooking oil

This method follows the belief that true scrambled eggs should not be yellow, but a blend of yellow and white. This means that milk and water should never be used.

1. To one eight inch frying pan, add 2 tablespoons butter or 1 tablespoon cooking oil. Turn heat to high for 30 seconds then reduce to medium.

2. Take 2 large or jumbo eggs or three medium eggs break them into the pan. Using a spoon at first break any yolk and then scramble the eggs using a combination of stirring and flipping. add 1 pinch of salt and 1 pinch of black pepper.

3, When the eggs are still a touch moist but solid turn off heat, and scramble for 15 to 30 seconds more

4. Serve. Add a sprig of fresh parsley and serve immediately.

--------------------
Eggs and turkey bacon are good too.

Frittata - scrambled egg pie.

Here is a quick, inexpensive, and easy dish to feed 4-6 people who might show up unexpectedly. It is certainly a Latin (in the European sense) classic meal. Hope you enjoy it as much as we do.

Ingredients:
1 - tablespoon cooking oil.
8 - large eggs.
1 - 29 ounce can of mixed vegetables.
1/2 - cup or so of your favorite cheese. (we use our own home made cheese).
To taste:
Garlic powder.
Pepper.
Salt.

Required equipment:
Oven with a broiler.
Large heatproof pan or skillet.
heat proof gloves or pads.

Method:
Preheat broiler to 350 - 400 degrees Fahrenheit.
Put cooking oil in pan and warm to medium heat.
Scramble eggs in a bowl.
Add the seasoning's and stir to combine.
Pour into the skillet.
Add the vegetables and stir to combine so that everything is uniform.
Cook for 4 to five minutes till the bottom is firm.
Top with the cheese.
Put skillet under the broiler.
Let cook for four to five minutes.
Check on it at least once every two minutes.
Skillet will be HOT!!!
When top is brown remove from the broiler using the heat proof gloves.
Let cool for a few minutes.
Slice and serve.

Enjoy!

More coffee maker goodies

Though using a coffee maker is not technically computing, we did talk about making pasta in a coffee maker in an earlier article.  You can do other things with a coffee maker such as make, beer, cheese, oatmeal, and even hard boiled eggs. You definitely want to upgrade your geek skills in this area.

For details see: http://www.instructables.com/id/Coffeemaker-meals-and-etc/