egg recipes for arizona

[Guest guest]

Ummm...yummy. These recipes look sinfully good. I am definitely willing to

give them all a shot. I know they aren't great for me because of the sugar

and cream but hey they look so good. I think I have had something like the

spagetti and cream at an Italian resturant and it was my favorite.

I have a few English cook books and they also use terms like double

cream but luckily I am able to get that here at a specialty store although it

is very expensive. The double cream is like a super thick heavy cream but

not sour like sour cream. Have you ever gotten heavy whipping cream and had

a few real thick lumps in it? Well the double cream is like the whole thing

being the thick lumps. It's really good and creamy and rich. They also have

something called clotted cream which is like a very heavy rich whipped cream

with very little air in it. I think these things might be an artery

nightmare if I were to eat them too much too often though. I have used

canned skim milk in some recipes calling for cream but of course it tastes

nasty compared to the real deal.

Now my mouth is watering. I will have to try one of these recipes

this weekend.

Thanks so much for sharing them.

Arizona

 

>

> Mindy's note: Eggs are God's perfect food. Or at least perfect

> protein. On a protein scale of 1 to 10, an egg is a 10 and is the

> literal scientific marker for protein against which all other proteins

> are measured. So the more eggs you eat, and the sooner you learn to

> love 'em, the better off you'll be.

>

> 1. Spaghetti with eggs, bacon, and cream

> 2. Rich vanilla ice cream

> 3. Mango and tangerine sorbet

> 4. Zabaglione

> 5. Fruit-filled souffle omelette

>

> 1. Spaghetti with eggs, bacon, and cream

> Ingredients:

> 2 tbsp olive oil

> 1 small onion, finely chopped

> 1 garlic clove, crushed

> 8 pancetta or rindless smoked bacon rashers, cut into 1/2 inch strips

> 12 oz spaghetti

> 4 eggs

> 1/2 cup cream

> 4 tbsp parmesan cheese

> salt & pepper to taste

>

> Directions:

> Heat the oil in a large saucepan, add the onion & garlic and fry gently

> for about 5 minutes until softened.

> Add the bacon to the pan and cook for 10 minutes, stirring.

> Meanwhile, cook the spaghetti in a large saucepan, al dente.

> Put the eggs, cream, and Parmesan in a bowl. Stir in plenty of black

> pepper, then beat together well.

> Drain the pasta thoroughly, tip it into the pan with the bacon and toss

> well to mix.

> Turn off the heat under the pan, then immediately add the egg mixture

> and toss thoroughly so that it cooks lightly and coats the pasta.

> Season to taste, then divide spaghetti among 4 warmed bowls and sprinkle

> with freshly ground black pepper. Cook's tip: you can replace the cream

> with either double cream or sour cream if you prefer.

>

> (Mindy's note: OK, what is the difference between cream and double

> cream? Sometimes it seems like this book was written by Frenchmen or

> Englishmen...)

>

> 2. Rich Vanilla ice cream

> Ingredients

> 1 1/4 cups single cream (mindy's note: again, what is single cream? is

> that half and half?)

> 1 vanilla pod (mindy's note: You can substitute vanilla extract)

> 3 egg yolks

> 3 Tbsp sugar

> 2 tsp cornflour (mindy's note: ??? cornstarch?)

> 1/2 pint/ 1 1/4 cups double cream, whipped

>

> To make a rich chocolate ice cream, add 6 oz plain chocolate, melted,

> and 2 Tbsp cocoa powder when making the custard.

>

> Put the cream in a small pan. Split the vanilla pod and scrape out the

> tiny seeds. Add them to the cream with the pod. Bring the cream just

> to the boil, then turn off the heat.

> Whisk together the eggs, sugar, and cornflour until pale and creamy.

> Remove the vanilla pod from the cream and whisk into the egg mixture.

> Return the mixture to the pan and bring to a simmer, stirring all the

> time. Cook gently until the custard coats the back of a wooden spoon.

> Leave the custard to cool completely, then whisk well and fold in the

> whipped cream. Spoon it into a freezer container and freeze, whisking

> once every hour for 2-3 hours, or churn in an ice-cream maker until

> almost frozen, then transfer to freezer.

>

> 3. Mango and tangerine sorbet

> Ingredients:

> 4 tangerines

> 1 lemon

> 1/2 cup sugar

> 1 large ripe mango

> 3 egg whites

> fresh raspberries, to serve (optional)

>

> Squeeze the juice from the tangerines and lemon into a small saucepan.

> Stir in the sugar.

> Gently heat the mixture and bring to simmering point, skimming

> constantly. Still stirring, simmer gently until the mixture begins to

> turn slightly syrupy, then remove the pan from the heat and leave to

> cool slightly.

> Puree the mango in a food processor and stir in the syrup. Whisk the

> egg whites until holding soft peaks and fold into the mango puree.

> Freeze, whisking every half hour for 3-4 hours, or churn in an ice-cream

> machine.

> Serve the sorbet immediately or leave it to freeze completely, then

> allow 15 minutes at room temperature before serving with raspberries.

>

> 4. Zabaglione

> Ingredients:

> 4 egg yolks

> 1/4 cup sugar

> 4 Tbsp Marsala, Madeira, or sweet sherry

>

> Place the egg yolks and sugar in a large heatproof bowl, and whisk with

> an electric beater until the mixture is pale and thick.

> Gradually add the Marsala, Madeira, or sherry to the egg mixture. 1

> Tbsp at a time, whisking well after each addition.

> Place the bowl over a saucepan of gentlly simmering water and continue

> to whisk for 5-7 minutes, until the mixture becomes thick; when the

> beaters are lifted they should leave a thick trail on the surface of the

> mixture. Do not be tempted to underbeat the mixture as the zabaglione

> will be too runny and likely to separate.

> Pour into four warmed, stemmed glasses and serve with amaretto biscuits

> for dipping.

>

>

> 5. Fruit-filled souffle omelette

> 3/4 cup strawberries (Mindy's note: can use thawed frozen strawberries

> as well)

> 3 Tbsp kirsch, brandy, or Cointreau

> 3 eggs, separated

> 2 Tbsp sugar

> 3 Tbsp double cream, whipped

> a few drops vanilla extract

> 2 Tbsp butter

>

> Cut the strawberries in half and place in a bowl. Pour over 2 Tbsp of

> the liqueur and set aside to marinate.

> Beat the egg yolks and sugar together until pale and fluffy, then fold

> in the whipped cream and vanilla. Whisk the egg whites in a very large,

> grease-free bowl until stiff, then carefully fold in the yolks.

> Melt the butter in an omelette pan. When sizzling, pour in the egg

> mixture and cook until set underneath, shaking occasionally. Spoon on

> the strawberries and liqeur and, tilting the pan, slide the omelette so

> that it folds over.

> Carefully slide the omeleette on to a warm serving plate, spoon over the

> remaining liqueur, and serve.

>

> Mindy

>

 

 

 

 

[Guest guest]

Mindy's note: Eggs are God's perfect food. Or at least perfect

protein. On a protein scale of 1 to 10, an egg is a 10 and is the

literal scientific marker for protein against which all other proteins

are measured. So the more eggs you eat, and the sooner you learn to

love 'em, the better off you'll be.

 

1. Spaghetti with eggs, bacon, and cream

2. Rich vanilla ice cream

3. Mango and tangerine sorbet

4. Zabaglione

5. Fruit-filled souffle omelette

 

1. Spaghetti with eggs, bacon, and cream

Ingredients:

2 tbsp olive oil

1 small onion, finely chopped

1 garlic clove, crushed

8 pancetta or rindless smoked bacon rashers, cut into 1/2 inch strips

12 oz spaghetti

4 eggs

1/2 cup cream

4 tbsp parmesan cheese

salt & pepper to taste

 

Directions:

Heat the oil in a large saucepan, add the onion & garlic and fry gently

for about 5 minutes until softened.

Add the bacon to the pan and cook for 10 minutes, stirring.

Meanwhile, cook the spaghetti in a large saucepan, al dente.

Put the eggs, cream, and Parmesan in a bowl. Stir in plenty of black

pepper, then beat together well.

Drain the pasta thoroughly, tip it into the pan with the bacon and toss

well to mix.

Turn off the heat under the pan, then immediately add the egg mixture

and toss thoroughly so that it cooks lightly and coats the pasta.

Season to taste, then divide spaghetti among 4 warmed bowls and sprinkle

with freshly ground black pepper. Cook's tip: you can replace the cream

with either double cream or sour cream if you prefer.

 

(Mindy's note: OK, what is the difference between cream and double

cream? Sometimes it seems like this book was written by Frenchmen or

Englishmen...)

 

2. Rich Vanilla ice cream

Ingredients

1 1/4 cups single cream (mindy's note: again, what is single cream? is

that half and half?)

1 vanilla pod (mindy's note: You can substitute vanilla extract)

3 egg yolks

3 Tbsp sugar

2 tsp cornflour (mindy's note: ??? cornstarch?)

1/2 pint/ 1 1/4 cups double cream, whipped

 

To make a rich chocolate ice cream, add 6 oz plain chocolate, melted,

and 2 Tbsp cocoa powder when making the custard.

 

Put the cream in a small pan. Split the vanilla pod and scrape out the

tiny seeds. Add them to the cream with the pod. Bring the cream just

to the boil, then turn off the heat.

Whisk together the eggs, sugar, and cornflour until pale and creamy.

Remove the vanilla pod from the cream and whisk into the egg mixture.

Return the mixture to the pan and bring to a simmer, stirring all the

time. Cook gently until the custard coats the back of a wooden spoon.

Leave the custard to cool completely, then whisk well and fold in the

whipped cream. Spoon it into a freezer container and freeze, whisking

once every hour for 2-3 hours, or churn in an ice-cream maker until

almost frozen, then transfer to freezer.

 

3. Mango and tangerine sorbet

Ingredients:

4 tangerines

1 lemon

1/2 cup sugar

1 large ripe mango

3 egg whites

fresh raspberries, to serve (optional)

 

Squeeze the juice from the tangerines and lemon into a small saucepan.

Stir in the sugar.

Gently heat the mixture and bring to simmering point, skimming

constantly. Still stirring, simmer gently until the mixture begins to

turn slightly syrupy, then remove the pan from the heat and leave to

cool slightly.

Puree the mango in a food processor and stir in the syrup. Whisk the

egg whites until holding soft peaks and fold into the mango puree.

Freeze, whisking every half hour for 3-4 hours, or churn in an ice-cream

machine.

Serve the sorbet immediately or leave it to freeze completely, then

allow 15 minutes at room temperature before serving with raspberries.

 

4. Zabaglione

Ingredients:

4 egg yolks

1/4 cup sugar

4 Tbsp Marsala, Madeira, or sweet sherry

 

Place the egg yolks and sugar in a large heatproof bowl, and whisk with

an electric beater until the mixture is pale and thick.

Gradually add the Marsala, Madeira, or sherry to the egg mixture. 1

Tbsp at a time, whisking well after each addition.

Place the bowl over a saucepan of gentlly simmering water and continue

to whisk for 5-7 minutes, until the mixture becomes thick; when the

beaters are lifted they should leave a thick trail on the surface of the

mixture. Do not be tempted to underbeat the mixture as the zabaglione

will be too runny and likely to separate.

Pour into four warmed, stemmed glasses and serve with amaretto biscuits

for dipping.

 

 

5. Fruit-filled souffle omelette

3/4 cup strawberries (Mindy's note: can use thawed frozen strawberries

as well)

3 Tbsp kirsch, brandy, or Cointreau

3 eggs, separated

2 Tbsp sugar

3 Tbsp double cream, whipped

a few drops vanilla extract

2 Tbsp butter

 

Cut the strawberries in half and place in a bowl. Pour over 2 Tbsp of

the liqueur and set aside to marinate.

Beat the egg yolks and sugar together until pale and fluffy, then fold

in the whipped cream and vanilla. Whisk the egg whites in a very large,

grease-free bowl until stiff, then carefully fold in the yolks.

Melt the butter in an omelette pan. When sizzling, pour in the egg

mixture and cook until set underneath, shaking occasionally. Spoon on

the strawberries and liqeur and, tilting the pan, slide the omelette so

that it folds over.

Carefully slide the omeleette on to a warm serving plate, spoon over the

remaining liqueur, and serve.

 

Mindy

[Guest guest]

In a message dated 4/1/02 22:32:59 GMT Standard Time, ArtistDesigner

writes:

 

English double cream is really quite thin when you buy it but you have to

whip it to make it thick (here in UK anyway). Whipping cream gets even even

thicker than double cream and is fairly thick when you buy it - Clotted cream

comes from the 'West Country' Devon & Cornwall and is much as you describe it

and comes already very thick and is usually eaten with scones & jam (jelly to

all you in the USA) what most people head for when they go to the 'West

Country' - they would all clog your arteries in no time at all but hope that

clarifies our English cream for you.

Marianne

 

 

> The double cream is like a super thick heavy cream but

> not sour like sour cream. Have you ever gotten heavy whipping cream and

> had

> a few real thick lumps in it? Well the double cream is like the whole

> thing

> being the thick lumps. It's really good and creamy and rich. They also

> have

> something called clotted cream which is like a very heavy rich whipped

> cream

> with very little air in it.