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What do I do with 30 egg yolks now that the whites went into the icing?
- Thread starter mariadnoca
- Start date
Lemon curd for now and then portion them out with some sugar (5 with ~1 tsp)
and pop in the freezer. You can use sugar or salt...either one does something to the structure so that it doesn't get damaged when frozen. Check your favorite recipe and portion them out like that: 2 yolks, 3, 4, etc. Good for puddings, custards, curds, tortes.
Salty egg yolks would be good for home-made pasta or hollandaise or mayonnaise.
I use sugar since I'm always baking something. Have used yolks frozen for over a year and thawed in the frig with no problems.
http://www.thekitchn.com/12-ways-to-use-up-leftover-egg-yolks-tips-from-the-kitchn-207594
and pop in the freezer. You can use sugar or salt...either one does something to the structure so that it doesn't get damaged when frozen. Check your favorite recipe and portion them out like that: 2 yolks, 3, 4, etc. Good for puddings, custards, curds, tortes.
Salty egg yolks would be good for home-made pasta or hollandaise or mayonnaise.
I use sugar since I'm always baking something. Have used yolks frozen for over a year and thawed in the frig with no problems.
http://www.thekitchn.com/12-ways-to-use-up-leftover-egg-yolks-tips-from-the-kitchn-207594
A few ideas and recipes.... Vanilla Ice Cream, Caesar Salad, Chocolate Pots de Creme,
You can also use your egg yolks in hollandaise, béarnaise, lemon curd or other fruit curds, crème brulee, crème anglaise, aioli, or pastry cream which you can use for fruit tarts, trifles, or to fill cream puffs or eclairs. Or you can just toss them out. Eggs are $1.29/dozen at Trader Joes right now.
************************
Vanilla Ice Cream
About 1 quart
Adapted from The Perfect Scoop
For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.
1 cup whole milk
A pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
2. To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.
Source: A Boat, A Whale & A Walrus by Renee Erickson (adapted from David Lebovitz’s The Perfect Scoop).
Pat's note: Loved this ice cream!!!
************************
Caesar Salad by evelyn/athens
My all-time favourite salad. No other even comes close - well, maybe a spinach/bacon/egg one.
3 cloves garlic
3 flat anchovy fillets, drained and minced
2 large egg yolks
1 tablespoon white wine vinegar
2 teaspoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 tablespoon fresh lemon juice
3/4 cup olive oil
2 heads romaine lettuce, torn into pieces, rinsed and spun dry
1/2 cup freshly-grated parmesan cheese
1 cup garlic-flavored croutons (recipe in my cookbook)
1. Mince and mash the garlic with the anchovies to form a paste and, in a bowl, whisk together paste, yolks, vinegar, mustard, Worcestershire Sauce, salt and lemon juice.
2. Add oil in a stream, whisking, until it is emulsified.
3. Toss Romaine with Parmesan and croutons in a bowl; add dressing and toss well to coat.
4. Serve immediately.
4 servings
Source: http://www.food.com/recipe/caesar-salad-61800
************************
Chocolate Pots of Cream
6 oz semisweet chocolate (bits or chopped well)
2 oz bittersweet chocolate (chopped well)
dash of salt
1 cup of light cream, plus 2 Tbl of whole milk
4 egg yolks (large eggs)
In an electric blender, place the chocolates and the dash of salt. Heat the cream and milk to almost boiling, then pour over the chocolate and run the blender until the racket has stopped and all is smooth and creamy. Finally, add the 4 egg yolks and run another 30 seconds.
Pour into the traditional pots for this dessert and place them in the icebox to set, but be sure to take them out for an hour before serving.
Source: Heather in SF From Suppers and Midnight Snacks by George Bradshaw (1969)
Heather’s note to Suz: This is the way to make 5 chocolate pots of cream. To make 30 you will have to multiply the ingredients by six and repeat the process six times. Luckily, it doesn't take long. (part of a buffet dinner for 30). These are really easy and really rich and wonderful. When they say light cream, it means half and half. I tried making it with whole cream and it was like chocolate butter.Might be interesting for another recipe though! We put them into 1/2 cup custard cups.
************************
clofthwld: Here's one from Icarus in Boston that I love....
Pear-Cardamom Upside-down Cake w Ginger Anglaise
Courtesy of Linda Collins, pastry chef at Icarus.
6 ounces butter
1 cup brown sugar
3 pears, peeled, cored and sliced
Preheat oven to 350 degrees.
In a saucepan, melt the butter. Remove from heat and stir in brown sugar. Pour into a 9-inch cake pan and cover with sliced pears. Set aside.
Cake batter:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/4 teaspoon salt
2 ounces butter, at room temperature
1 cup sugar
2 large eggs
1/2 cup plus 1 tablespoon milk
1 teaspoon vanilla extract
Sift together cake flour, baking powder, cardamom and salt. Set aside.
Cream butter and sugar on medium-high speed until light and fluffy. Add eggs one at a time and beat until smooth.
Combine milk and vanilla extract. Alternately add the dry ingredients and milk mixture to the creamed butter mixture in two additions. Beat for 2 minutes. Pour cake batter on top of pears. Bake at 350 degrees for about 40 minutes or until a skewer inserted in the middle comes out clean.
Remove from oven and let cool for 10 minutes. Run a knife around the inside edge of pan and then invert onto cake plate. Serve warm or at room temperature with ginger creme anglaise.
Ginger Creme Anglaise:
2 cups milk
1/4 cup sliced fresh ginger
6 large egg yolks
1/3 cup sugar
A pinch of salt
In a heavy-bottomed sauce pot, bring the milk and sliced ginger to a boil, then remove from heat. Set aside for approximately 1 hour.
Whisk together egg yolks, sugar and salt. Reheat milk to simmer and slowly whisk egg mixture into the milk. Cook, stirring constantly with a wooden spoon, until it begins to thicken (it should coat the back of the wooden spoon). Do not boil. Strain creme anglaise to remove the ginger slices and cool over an ice bath. Refrigerate until ready to use.
Serves 8.
You can also use your egg yolks in hollandaise, béarnaise, lemon curd or other fruit curds, crème brulee, crème anglaise, aioli, or pastry cream which you can use for fruit tarts, trifles, or to fill cream puffs or eclairs. Or you can just toss them out. Eggs are $1.29/dozen at Trader Joes right now.
************************
Vanilla Ice Cream
About 1 quart
Adapted from The Perfect Scoop
For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.
1 cup whole milk
A pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
2. To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.
Source: A Boat, A Whale & A Walrus by Renee Erickson (adapted from David Lebovitz’s The Perfect Scoop).
Pat's note: Loved this ice cream!!!
************************
Caesar Salad by evelyn/athens
My all-time favourite salad. No other even comes close - well, maybe a spinach/bacon/egg one.
3 cloves garlic
3 flat anchovy fillets, drained and minced
2 large egg yolks
1 tablespoon white wine vinegar
2 teaspoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 tablespoon fresh lemon juice
3/4 cup olive oil
2 heads romaine lettuce, torn into pieces, rinsed and spun dry
1/2 cup freshly-grated parmesan cheese
1 cup garlic-flavored croutons (recipe in my cookbook)
1. Mince and mash the garlic with the anchovies to form a paste and, in a bowl, whisk together paste, yolks, vinegar, mustard, Worcestershire Sauce, salt and lemon juice.
2. Add oil in a stream, whisking, until it is emulsified.
3. Toss Romaine with Parmesan and croutons in a bowl; add dressing and toss well to coat.
4. Serve immediately.
4 servings
Source: http://www.food.com/recipe/caesar-salad-61800
************************
Chocolate Pots of Cream
6 oz semisweet chocolate (bits or chopped well)
2 oz bittersweet chocolate (chopped well)
dash of salt
1 cup of light cream, plus 2 Tbl of whole milk
4 egg yolks (large eggs)
In an electric blender, place the chocolates and the dash of salt. Heat the cream and milk to almost boiling, then pour over the chocolate and run the blender until the racket has stopped and all is smooth and creamy. Finally, add the 4 egg yolks and run another 30 seconds.
Pour into the traditional pots for this dessert and place them in the icebox to set, but be sure to take them out for an hour before serving.
Source: Heather in SF From Suppers and Midnight Snacks by George Bradshaw (1969)
Heather’s note to Suz: This is the way to make 5 chocolate pots of cream. To make 30 you will have to multiply the ingredients by six and repeat the process six times. Luckily, it doesn't take long. (part of a buffet dinner for 30). These are really easy and really rich and wonderful. When they say light cream, it means half and half. I tried making it with whole cream and it was like chocolate butter.Might be interesting for another recipe though! We put them into 1/2 cup custard cups.
************************
clofthwld: Here's one from Icarus in Boston that I love....
Pear-Cardamom Upside-down Cake w Ginger Anglaise
Courtesy of Linda Collins, pastry chef at Icarus.
6 ounces butter
1 cup brown sugar
3 pears, peeled, cored and sliced
Preheat oven to 350 degrees.
In a saucepan, melt the butter. Remove from heat and stir in brown sugar. Pour into a 9-inch cake pan and cover with sliced pears. Set aside.
Cake batter:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/4 teaspoon salt
2 ounces butter, at room temperature
1 cup sugar
2 large eggs
1/2 cup plus 1 tablespoon milk
1 teaspoon vanilla extract
Sift together cake flour, baking powder, cardamom and salt. Set aside.
Cream butter and sugar on medium-high speed until light and fluffy. Add eggs one at a time and beat until smooth.
Combine milk and vanilla extract. Alternately add the dry ingredients and milk mixture to the creamed butter mixture in two additions. Beat for 2 minutes. Pour cake batter on top of pears. Bake at 350 degrees for about 40 minutes or until a skewer inserted in the middle comes out clean.
Remove from oven and let cool for 10 minutes. Run a knife around the inside edge of pan and then invert onto cake plate. Serve warm or at room temperature with ginger creme anglaise.
Ginger Creme Anglaise:
2 cups milk
1/4 cup sliced fresh ginger
6 large egg yolks
1/3 cup sugar
A pinch of salt
In a heavy-bottomed sauce pot, bring the milk and sliced ginger to a boil, then remove from heat. Set aside for approximately 1 hour.
Whisk together egg yolks, sugar and salt. Reheat milk to simmer and slowly whisk egg mixture into the milk. Cook, stirring constantly with a wooden spoon, until it begins to thicken (it should coat the back of the wooden spoon). Do not boil. Strain creme anglaise to remove the ginger slices and cool over an ice bath. Refrigerate until ready to use.
Serves 8.
These Turkish Coffee Creams were a hit with my Cookbook Club
a few years ago when we were cooking from various Turkish cookbooks.
Turkish Coffee Creams
If you enjoy cardamom-scented Turkish coffee, then you’ll love these indulgent cream petit pots.
2 ounces dark-roasted, plain Turkish coffee, finely ground*
4 cardamom pods, lightly crushed
1 cinnamon stick
1 cup heavy cream
2 ounces best-quality dark chocolate, grated
5 free-range egg yolks
Heaping 1/4 cup superfine sugar
Moisten the coffee grounds with a little water and put onto a muslin square with the cardamom pods and cinnamon stick, then tie securely with kitchen string to make a bag. Put the cream into a heavy-based saucepan with the muslin bag and bring to the boil, then lower the heat and simmer for 5 minutes. Turn off the heat and leave to cool and infuse for about an hour.
Squeeze the muslin bag back into the pan to extract as much flavor as possible, then discard it (Pat’s note: recommend straining mixture through a cheesecloth-lined strainer). Reheat the infused milk gently, then add the grated chocolate and stir until it has melted.
In a separate bowl, whisk the egg yolks with the sugar. Pour on the hot cream mixture (Pat’s note: temper the eggs first with a little of the hot mixture before adding the rest of the eggs) and whisk gently to combine. Pour the mixture back into the rinsed-out pan and cook gently until it thickens to a custard consistency. You should be able to draw a distinct line through the custard on the back of a spoon. Remove from the heat immediately and cool in a sink of ice water. Stir from time to time as the mixture cools down.
Spoon the coffee cream into ramekins or little glasses and chill before serving.
Makes 8 (very small but potent portions)
Source: Turquoise, A Chef’s Travels in Turkey by Greg and Lucy Malouf
http://leitesculinaria.com/9556/recipes-turkish-coffee-cream-custards.html
*Pat’s notes: Quadrupled the recipe using only 4 oz ground coffee (was glad I did, was still a very powerful caffeinated dessert). Used 70% Scharffen Berger chocolate. Heaped the sugar but only slightly and was glad I did less as I didn’t want the outcome too sweet. Cardamom and cinnamon flavors were extremely subtle. Next time, if making multiple batches at once will probably divide the coffee/cardamon/cinnamon bundles and infuse the multi-bundles into the cream in the same pan OR put a cinnamon stick and some cardamom pods right into the cream to infuse. Didn’t want to toss the coffee grounds so I did another batch of 3 cups cream infused for an hour to use for ice cream.
Cinnamon Whipped Cream:
1 cup heavy cream
1 Tablespoon powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
Pour the cream, sugar, vanilla and cinnamon into a bowl. Whip cream with a mixer until soft peaks form.
a few years ago when we were cooking from various Turkish cookbooks.
Turkish Coffee Creams
If you enjoy cardamom-scented Turkish coffee, then you’ll love these indulgent cream petit pots.
2 ounces dark-roasted, plain Turkish coffee, finely ground*
4 cardamom pods, lightly crushed
1 cinnamon stick
1 cup heavy cream
2 ounces best-quality dark chocolate, grated
5 free-range egg yolks
Heaping 1/4 cup superfine sugar
Moisten the coffee grounds with a little water and put onto a muslin square with the cardamom pods and cinnamon stick, then tie securely with kitchen string to make a bag. Put the cream into a heavy-based saucepan with the muslin bag and bring to the boil, then lower the heat and simmer for 5 minutes. Turn off the heat and leave to cool and infuse for about an hour.
Squeeze the muslin bag back into the pan to extract as much flavor as possible, then discard it (Pat’s note: recommend straining mixture through a cheesecloth-lined strainer). Reheat the infused milk gently, then add the grated chocolate and stir until it has melted.
In a separate bowl, whisk the egg yolks with the sugar. Pour on the hot cream mixture (Pat’s note: temper the eggs first with a little of the hot mixture before adding the rest of the eggs) and whisk gently to combine. Pour the mixture back into the rinsed-out pan and cook gently until it thickens to a custard consistency. You should be able to draw a distinct line through the custard on the back of a spoon. Remove from the heat immediately and cool in a sink of ice water. Stir from time to time as the mixture cools down.
Spoon the coffee cream into ramekins or little glasses and chill before serving.
Makes 8 (very small but potent portions)
Source: Turquoise, A Chef’s Travels in Turkey by Greg and Lucy Malouf
http://leitesculinaria.com/9556/recipes-turkish-coffee-cream-custards.html
*Pat’s notes: Quadrupled the recipe using only 4 oz ground coffee (was glad I did, was still a very powerful caffeinated dessert). Used 70% Scharffen Berger chocolate. Heaped the sugar but only slightly and was glad I did less as I didn’t want the outcome too sweet. Cardamom and cinnamon flavors were extremely subtle. Next time, if making multiple batches at once will probably divide the coffee/cardamon/cinnamon bundles and infuse the multi-bundles into the cream in the same pan OR put a cinnamon stick and some cardamom pods right into the cream to infuse. Didn’t want to toss the coffee grounds so I did another batch of 3 cups cream infused for an hour to use for ice cream.
Cinnamon Whipped Cream:
1 cup heavy cream
1 Tablespoon powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
Pour the cream, sugar, vanilla and cinnamon into a bowl. Whip cream with a mixer until soft peaks form.
This Caramelized Rice Pudding from the same cookbook was deelishus and I don't generally like
rice pudding. smileys/wink.gif
Caramelized Rice Pudding
7 oz short-grain rice
4 oz raisins (used golden raisins)
6 oz superfine sugar
2 tbsp sherry
5 oz. water
2 cups whole milk
1 cup heavy cream
1/2 vanilla pod, split
1 stick cinnamon
2 oz. unsalted butter
4 free-range egg yolks
additional superfine sugar
Put the rice into a large bowl and rinse well under cold running water, working your fingers through it to loosen the starch. Drain off the milky water and repeat until the water runs clear. Cover the rice with cold water and leave to soak for 10 minutes. Drain the rice and rinse a final time.
Put the rains into a small saucepan with 2 tbsp of the sugar, the sherry and the water. Heat gently to dissolve the sugar, then bring to the boil. Remove the pan from the heat and leave the raisins to macerate for 20 minutes or so. Strain and set aside.
Meanwhile, put the rice, milk, cream, vanilla pod and cinnamon stick into a large, heavy-based saucepan. Bring to the boil, the lower the heat and simmer gently for 1-015 minutes, until the mixture becomes thick and creamy. Stir occasionally to prevent it catching and burning on the bottom of the pan. Remove from the heat and set aside.
Cream the butter and remaining sugar in an electric mixer until thick and pale. Beat in the egg yolks one at a time until thoroughly combined. With the motor on low, slowly pour the hot rice onto the egg mixture and continue beating for 2-3 minutes. Then briefly mix in the raisins. Allow to cool, then remove the vanilla pod and cinnamon stick. Spoon into small bowls or ramekin dishes and refrigerate until chilled.
When ready to serve, sprinkle the surface of each pudding with a thin, even layer of superfine sugar. Caramelize the surface with a small kitchen blowtorch until the sugar melts to a shiny glaze. (If you don’t have a blowtorch, preheat a broiler to its highest setting. Place the puddings on a cookie sheet and slide under the broiler, about 2 inches from the heat. Watch carefully to make sure they don’t burn.) Allow the topping to cool for 5 minutes before serving so that it hardens to a crisp toffee.
Serves 8-10
Source: Turquoise, A Chef’s Travels in Turkey, by Greg and Lucy Malouf
Book notes by author: Another pudding-shop favorite, little take-away glass or earthenware bowls of chilled rice pudding are popular all around the eastern Mediterranean. Some are exotically flavored with mastic, others with saffron or rose water. Some have currants, pine nuts or pistachios lurking in their creamy depths, and some are served with the top browned under the broiler to form a dark, burnt layer. My own version is rich and creamy, but the sweetness comes from macerated raisins and crunchy brulee topping rather than the pudding itself.
rice pudding. smileys/wink.gif
Caramelized Rice Pudding
7 oz short-grain rice
4 oz raisins (used golden raisins)
6 oz superfine sugar
2 tbsp sherry
5 oz. water
2 cups whole milk
1 cup heavy cream
1/2 vanilla pod, split
1 stick cinnamon
2 oz. unsalted butter
4 free-range egg yolks
additional superfine sugar
Put the rice into a large bowl and rinse well under cold running water, working your fingers through it to loosen the starch. Drain off the milky water and repeat until the water runs clear. Cover the rice with cold water and leave to soak for 10 minutes. Drain the rice and rinse a final time.
Put the rains into a small saucepan with 2 tbsp of the sugar, the sherry and the water. Heat gently to dissolve the sugar, then bring to the boil. Remove the pan from the heat and leave the raisins to macerate for 20 minutes or so. Strain and set aside.
Meanwhile, put the rice, milk, cream, vanilla pod and cinnamon stick into a large, heavy-based saucepan. Bring to the boil, the lower the heat and simmer gently for 1-015 minutes, until the mixture becomes thick and creamy. Stir occasionally to prevent it catching and burning on the bottom of the pan. Remove from the heat and set aside.
Cream the butter and remaining sugar in an electric mixer until thick and pale. Beat in the egg yolks one at a time until thoroughly combined. With the motor on low, slowly pour the hot rice onto the egg mixture and continue beating for 2-3 minutes. Then briefly mix in the raisins. Allow to cool, then remove the vanilla pod and cinnamon stick. Spoon into small bowls or ramekin dishes and refrigerate until chilled.
When ready to serve, sprinkle the surface of each pudding with a thin, even layer of superfine sugar. Caramelize the surface with a small kitchen blowtorch until the sugar melts to a shiny glaze. (If you don’t have a blowtorch, preheat a broiler to its highest setting. Place the puddings on a cookie sheet and slide under the broiler, about 2 inches from the heat. Watch carefully to make sure they don’t burn.) Allow the topping to cool for 5 minutes before serving so that it hardens to a crisp toffee.
Serves 8-10
Source: Turquoise, A Chef’s Travels in Turkey, by Greg and Lucy Malouf
Book notes by author: Another pudding-shop favorite, little take-away glass or earthenware bowls of chilled rice pudding are popular all around the eastern Mediterranean. Some are exotically flavored with mastic, others with saffron or rose water. Some have currants, pine nuts or pistachios lurking in their creamy depths, and some are served with the top browned under the broiler to form a dark, burnt layer. My own version is rich and creamy, but the sweetness comes from macerated raisins and crunchy brulee topping rather than the pudding itself.
Great Recipes from Bon Appetit - Life On the Sunny Side
http://www.bonappetit.com/test-kitchen/cooking-tips/slideshow/life-sunny-side-11-recipes-starring-egg-yolks#13
http://www.bonappetit.com/test-kitchen/cooking-tips/slideshow/life-sunny-side-11-recipes-starring-egg-yolks#13
This recipe for Egg Yolk Cookies got great reviews -Food.com (scroll for more recipes also)
http://www.food.com/recipe/egg-yolk-cookies-63803
http://www.food.com/recipe/egg-yolk-cookies-63803
Use some for a sponge cake and freeze the rest to use for extra richness in. . .
puddings, cream pies, etc. You could use the directions for freezing a bulk amount of egg yolks at: http://whatscookingamerica.net/Eggs/FreezingEgg.htm and then use them to make some more sponge cake in the future, or what ever you wish.
Here's a link on uses for leftover egg yolks--good ideas here: http://www.thekitchn.com/12-ways-to-use-up-leftover-egg-yolks-tips-from-the-kitchn-207594 You can find a lot more ideas for egg yolks by searching " uses for extra egg yolks ". And don't forget egg yolk mayonnaise!
Link for a sponge cake recipe: http://allrecipes.com/recipe/7388/egg-yolk-sponge-cake/
Have fun!
puddings, cream pies, etc. You could use the directions for freezing a bulk amount of egg yolks at: http://whatscookingamerica.net/Eggs/FreezingEgg.htm and then use them to make some more sponge cake in the future, or what ever you wish.
Here's a link on uses for leftover egg yolks--good ideas here: http://www.thekitchn.com/12-ways-to-use-up-leftover-egg-yolks-tips-from-the-kitchn-207594 You can find a lot more ideas for egg yolks by searching " uses for extra egg yolks ". And don't forget egg yolk mayonnaise!
Link for a sponge cake recipe: http://allrecipes.com/recipe/7388/egg-yolk-sponge-cake/
Have fun!
olga_d_ont
Well-known member
I didn't cook much from it Traca, so I let it go in a recent purge of several hundred cookbooks. Yes
I know, I know...it's a lot of books to go but it was time to dial back on the collection. Actually, Turquoise was one of the books I was able to sell back to Amazon for a $7.20 gift card, which is more than I would've received selling it to a local used bookstore. It's a pretty book but in the end it just didn't speak to me as much as when I first acquired it. However, I very much enjoyed the two recipes I posted.
If you make anything from Turquoise that you like please post about it -- I can always retrieve it from the library to copy a recipe. smileys/smile.gif
I know, I know...it's a lot of books to go but it was time to dial back on the collection. Actually, Turquoise was one of the books I was able to sell back to Amazon for a $7.20 gift card, which is more than I would've received selling it to a local used bookstore. It's a pretty book but in the end it just didn't speak to me as much as when I first acquired it. However, I very much enjoyed the two recipes I posted.
If you make anything from Turquoise that you like please post about it -- I can always retrieve it from the library to copy a recipe. smileys/smile.gif
I pared down my collection significantly too, and end up checking out books from the library
that I used to own. Glad I'm not the only one! I'd be curious to hear what books you kept.
Also, my friends Robyn and Dave have a Turkish cookbook coming out. They're serious journalists and I have high hopes for their book. I've been following their research and recipe deep dive for a couple years now. The photography is amazing. Fingers crossed the recipes are too.
that I used to own. Glad I'm not the only one! I'd be curious to hear what books you kept.
Also, my friends Robyn and Dave have a Turkish cookbook coming out. They're serious journalists and I have high hopes for their book. I've been following their research and recipe deep dive for a couple years now. The photography is amazing. Fingers crossed the recipes are too.
Our collections are very similar. I ended up getting rid of books that had a lot of "should"
implied. My friend wrote it, so I should love it. I'm interested in this subject but I never pick up this particular book. I should cook something from it...I got rid of all the books that I should be more interested in. smileys/smile.gif
My collection has more dessert books. Off the top of my head, Gina DePalma's book is a must. I recently got Nick Malgerie's book Cakes and have enjoyed it. All of Andrea Nguyen's books are keepers. Diana Kennedy, Roberto Santibanez, Ottolenghi, etc.
Funny, after cooking 200 or more recipes for that client of mine, I really haven't done much cooking since. Most of the stuff I cook for myself is simple. Salads, that kind of thing. I'm hoping the cooking bug comes back. My style has changed a bit too. I'm interested in more simple foods.
implied. My friend wrote it, so I should love it. I'm interested in this subject but I never pick up this particular book. I should cook something from it...I got rid of all the books that I should be more interested in. smileys/smile.gif
My collection has more dessert books. Off the top of my head, Gina DePalma's book is a must. I recently got Nick Malgerie's book Cakes and have enjoyed it. All of Andrea Nguyen's books are keepers. Diana Kennedy, Roberto Santibanez, Ottolenghi, etc.
Funny, after cooking 200 or more recipes for that client of mine, I really haven't done much cooking since. Most of the stuff I cook for myself is simple. Salads, that kind of thing. I'm hoping the cooking bug comes back. My style has changed a bit too. I'm interested in more simple foods.
I understand that. I bypass fussy recipes with lots of ingredients, too many pots and a ton of
steps. I would spend hours in the kitchen every morning doing prep work for just the two of us. Now, I lean towards more what they are calling clean food, with less cooking involved, less ingredients and less kitchen tools used. Every now and then, I go crazy, like last weekend I made a spicy cuban pulled pork, with black beans cooked from scratch, and a rice which I spiced up with Cuban flavors. The pork shoulder was so large, and so much work as I had to cut in half towards the middle of cooking as the outside was ready but the middle was not. There was so much fat to deal with.....it was exhausting. But, I do have two containers of the pork frozen for future meals. Can't say it was the best flavored pulled pork I ever made but it was still good and my husband liked it.
steps. I would spend hours in the kitchen every morning doing prep work for just the two of us. Now, I lean towards more what they are calling clean food, with less cooking involved, less ingredients and less kitchen tools used. Every now and then, I go crazy, like last weekend I made a spicy cuban pulled pork, with black beans cooked from scratch, and a rice which I spiced up with Cuban flavors. The pork shoulder was so large, and so much work as I had to cut in half towards the middle of cooking as the outside was ready but the middle was not. There was so much fat to deal with.....it was exhausting. But, I do have two containers of the pork frozen for future meals. Can't say it was the best flavored pulled pork I ever made but it was still good and my husband liked it.
In the light of day, other books in my essential collection:
The Herbal Kitchen (Traunfeld)
Both the Macrina Bakery books
Rosa's Mexican Kitchen (Santibanez)
660 Curries
The New Spanish Table
The CheeseBoard book
Anything Andrea Nguyen
Tamales 101 (I have passion for tamales)
For reading:
The Soup Peddler's Slow & Difficult Soups
Sweets
The Herbal Kitchen (Traunfeld)
Both the Macrina Bakery books
Rosa's Mexican Kitchen (Santibanez)
660 Curries
The New Spanish Table
The CheeseBoard book
Anything Andrea Nguyen
Tamales 101 (I have passion for tamales)
For reading:
The Soup Peddler's Slow & Difficult Soups
Sweets