Does anyone have a good egg dish for a guest breakfast?
- Thread starter amanda_pennsylvania
- Start date
amanda_pennsylvania
Well-known member
Wow. There's nothing you can say to that, really.
amanda_pennsylvania
Well-known member
Thanks, all! Lots of good options.
The more I think about it....
... the more amazed I am that anyone could do that. It is beyond rude.
I have my own pet peeves when I cook, I admit it. I have no intention of making that famous mashed potato recipe that is pretty much a suspension of potatoes in butter. But, if a friend or acquaintance or family member made it for a dinner, I would eat it all with a big smile.
Unless a person has severe food allergies, I think inflicting your food preferences on hosts is getting to be a bit much these days.
... the more amazed I am that anyone could do that. It is beyond rude.
I have my own pet peeves when I cook, I admit it. I have no intention of making that famous mashed potato recipe that is pretty much a suspension of potatoes in butter. But, if a friend or acquaintance or family member made it for a dinner, I would eat it all with a big smile.
Unless a person has severe food allergies, I think inflicting your food preferences on hosts is getting to be a bit much these days.
This is one of the recipe from Robuchon....
http://greenmarketrecipes.com/vegetables/robuchons_mashed_pototoes.htm
http://greenmarketrecipes.com/vegetables/robuchons_mashed_pototoes.htm
http://greenmarketrecipes.com/vegetables/robuchons_mashed_pototoes.htm
http://greenmarketrecipes.com/vegetables/robuchons_mashed_pototoes.htm
amanda_pennsylvania
Well-known member
I have changed my mind about turning on the oven. smileys/wink.gif
It's a million degrees here and we don't have air conditioning. So I'm just going to go with bagels, cream cheese, smoked salmon, and fruit. I think we'll all be happier with that choice. However, I've put all these great suggestions in my file; I'm sure I can use them again when it cools off. smileys/smile.gif
It's a million degrees here and we don't have air conditioning. So I'm just going to go with bagels, cream cheese, smoked salmon, and fruit. I think we'll all be happier with that choice. However, I've put all these great suggestions in my file; I'm sure I can use them again when it cools off. smileys/smile.gif
This is eggs and cheese. I make it often for brunches and it's very popular.
Can be made in advance and looks after itself once it is prepared.
Leek and Cheese Phyllo Tart By: Lucy Waverman
This is like a large phyllo pizza. Cut in slices to serve. Vary the vegetables with other ones you like. To clean leeks, remove dark green leaves and discard. Slice leeks down to root and wash under warm water to dislodge any dirt, then slice.
Serves 10 to 12
2 tbsp (25 mL) olive oil
6 cups (1.5 L) sliced leeks
1 zucchini, diced
Salt and freshly ground pepper
1/2 cup (125 mL) goat cheese
1 1/2 cups (375 mL) ricotta cheese
3 tbsp (45 mL) chopped dill
2 tsp (10 mL) crushed fennel seed
3 eggs, beaten
1/3 cup (75 mL) melted butter
10 sheets phyllo
1. Preheat oven to 350°F (180°C).
2. Heat olive oil in a large skillet on medium-high heat. Add leeks and zucchini and sauté for 5 minutes or until softened. Season well.
3. Combine goat and ricotta cheese in bowl, then whisk in dill, fennel and eggs until well incorporated. Season with salt and pepper. Stir in leek and zucchini mixture.
4. Brush a 15-inch (38-cm) pizza pan with butter. Brush 1 sheet of phyllo with butter and place across pan. The sheet will overhang a little. Butter a second sheet and overlap first sheet by about 3 inches (8-cm). Continue to make a circle using about 8 to 10 sheets, buttering each sheet as you go.
5. Spoon in the filling leaving a 1-inch (2.5-cm) border. Fold the overhang on to the filling and make a free-form "crimped" edge. Butter edge.
6. Place in bottom shelf of oven and bake for 20 to 25 minutes or until pastry is golden and filling is set. Serve warm or at room temperature.
Can be made in advance and looks after itself once it is prepared.
Leek and Cheese Phyllo Tart By: Lucy Waverman
This is like a large phyllo pizza. Cut in slices to serve. Vary the vegetables with other ones you like. To clean leeks, remove dark green leaves and discard. Slice leeks down to root and wash under warm water to dislodge any dirt, then slice.
Serves 10 to 12
2 tbsp (25 mL) olive oil
6 cups (1.5 L) sliced leeks
1 zucchini, diced
Salt and freshly ground pepper
1/2 cup (125 mL) goat cheese
1 1/2 cups (375 mL) ricotta cheese
3 tbsp (45 mL) chopped dill
2 tsp (10 mL) crushed fennel seed
3 eggs, beaten
1/3 cup (75 mL) melted butter
10 sheets phyllo
1. Preheat oven to 350°F (180°C).
2. Heat olive oil in a large skillet on medium-high heat. Add leeks and zucchini and sauté for 5 minutes or until softened. Season well.
3. Combine goat and ricotta cheese in bowl, then whisk in dill, fennel and eggs until well incorporated. Season with salt and pepper. Stir in leek and zucchini mixture.
4. Brush a 15-inch (38-cm) pizza pan with butter. Brush 1 sheet of phyllo with butter and place across pan. The sheet will overhang a little. Butter a second sheet and overlap first sheet by about 3 inches (8-cm). Continue to make a circle using about 8 to 10 sheets, buttering each sheet as you go.
5. Spoon in the filling leaving a 1-inch (2.5-cm) border. Fold the overhang on to the filling and make a free-form "crimped" edge. Butter edge.
6. Place in bottom shelf of oven and bake for 20 to 25 minutes or until pastry is golden and filling is set. Serve warm or at room temperature.