Recipes from the Chef
Cream Cheese Scrambled Eggs
12 large eggs
1 cup half and half
6 ounces cream cheese
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
Chopped fresh chives
Process first 5 ingredients in a blender until frothy, stopping to scrape down sides.
Melting butter in a large heavy skillet over medium heat; reduce heat to medium-low. Add egg mixture, and cook, without stirring, until mixture begins to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist; do not stir constantly. Sprinkle with chives. Yield: 6 to 8 servings.
Baked Country Eggs with Mushroom
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 large hard-cooked eggs, peeled
1/2 cup buttered dark breadcrumbs
2 tablespoons finely minced fresh parsley
5 tablespoons unsalted butter
2 cups halved fresh mushrooms
1 tablespoon finely chopped onions
2 tablespoons finely chopped green pepper
3 tablespoons all-purpose flour
1 1/2 cups milk, heated
1 tablespoon finely minced fresh parsley
1 teaspoon low-sodium chicken stock powder
preheat oven to 350 degrees. Over medium heat, melt 2 tablespoons of the butter in a medium saucepan. Add the mushrooms, inion, and green pepper, and sauté until the mshrooms begin to brown, about 5 minutes.
In another medium saucepan, melt the remaining 3 tablespoons butter. Add the flour and cook over medium heat, stirring, until the mixture bubbles up. Add the heated milk all at once, whisking smooth, and cook until mixture bubbles in the center. Add the parsley, chicken stock powder, curry powder, salt, and pepper, and cook over low heat for 2 minutes. Remove from the heat and set aside.
Butter a shallow gratin dish (7 x 10 x 3 inches) or a flat 10 inch round casserole. Quarter the eggs and arrange ing the dish, yolk side up. Stir the mushroom mixture into the white sauce and pour over the eggs. Sprinke the crumbs over the top and bake for 40 minutes or until is golden brown and bubbly. Sprinkle with parsley and serve. Make 6 servings.
Cinnamon-Raisin Bread with Pudding
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 cup raisins
1 1/2 loaves day old cinnamon-raisin bread
4 large egs, lightly beaten
1 1/2 cups milk
2/3 cup maple syrup
1/2 heavy cream
1/3 cup brown sugar
Combine first 7 ingredients in a large bowl; stir in raisins. Cut Bread into 1″ chunks; add to egg mixture. stir gently to cover all bread. Pour into greased glass-baking dish. Bake at 350 degrees for 50 to 60 minutes or until a knife inserted comes out clean. Let set for 10 minutes before serving (great hot or cold). Serve with the following sauce.