Tag

eggs

Bacalao a bras was one of my favorite dishes when I was living in Lisbon.

From wikipedia: ” is one of the most popular ways to prepare codfish in Portugal. It is made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick sized) fried potatoes in a bound of scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. It is a very common dish in cafes and restaurants as well as households through Portugal as a lunch option. The origin of the recipe is uncertain, but it is said to have originated in Bairro Alto, an old quarter of Lisbon. The noun “Brás” (or sometimes Braz) is supposedly the surname of its creator.”

Although most suggest to keep the bacalao in water for at least 24hr I usually do it for at least 48 hours. I change the water 2-3 times/day.

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There are lots and lots of different ways to make scrambled eggs. It really depends on how you like your scrambled eggs. Some like them a bit runny, some a bit rougher, etc…

Here’re some of our favorite scrambled eggs videos.

 

 

Chef Gordon Ramsey. Sunday morning scrambled eggs.


 

 

Food Network. Scrambled eggs over asparagus

 

 

Jeffrey Saad. How to scramble eggs.

 

 

How to scramble eggs in the microwave in 30secs.

 

 

Perfect Scrambled Eggs with Wylie Dufresne.

Tonight I wanted to make a vegetarian carbonara dish. The thing is that if you take pancetta (or baken) out of the equation it becomes really tricky to give it that distinct flavor and extra dimension that this simple dish needs. It becomes even trickier when you don’t like that much cream in your sauces – which I don’t.

So… I tried to experiment a bit and borrowed a bit from a Caesar salad type of dressing. I used a mix of zucchini and squash to give it a bit of texture, color and substance. I used anchovies and fresh herbs (one mint leaf, parsley, and thyme) in additional to the eggs for the sauce. I used just a dash of whole milk, but of the cream sauces out there go ahead and add more.

All in whole it was much better than I actually expected. You should not be concerned about the anchovies because you can’t really tell, but they do add the extra something I was looking for.

 

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First, what’s frittata?  I turned to wikipedia for the “official” definition:

“A frittata is a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a normal omelette, a frittata is prepared in a skillet. However, whereas a normal omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then finished under the grill (broiler) and served open-faced

It sounds pretty accurate.  I would add couple of things:

  • A frittata is usually much thicker than a regular omellette.  In fact, it’s not uncommon for it to be about an inch.
  • It does not necessarily need to be cooked in the oven.  In fact, I have never used the oven.  Just keep the heat at medium-low with the lid on. Then turn the frittata around (see trick below) and you’ll be fine.

Like omelettes you can get very creative with the frittata.  A few weeks ago, we had friends over for brunch and I prepared two of them (1) sausage+onion, and (2) potatoe+leek.  In this post I’ll cover the first one.

Ingredients (feeds 4-8 people):

  • four spicy sausages (you can also use regular ones).  ps: get the good ones!!!
  • 10 eggs
  • one onion
  • salt. pepper, herbs (I used a bit of thyme)
  • olive oil (extra virgin)
  • I used a 8-inch pan

Steps:

1. I start by cooking the sausages by themselves in just a drizzle of oil.  In the meantime beat the eggs and add salt, pepper and the herbs.  When the sausages are brown take them out.

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2. Now add 3-4 tablespoons of olive oil and start sauteeing the minced onion.  Make sure to keep the heat on medium.  You don’t want to fry the onion.  When the onion start to turn golden add the sausages back to the mix and let cook for a minute.

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3. Time to add the eggs.  I usually stir the mix for 30 seconds or so.  Cover with a lid and let it cook for 5-10 mins.  Keep the heat on medium-low.  You want to avoid that the bottom of the frittata sticks to the pan or burns.

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(full disclosure.  This pix is taken from the other frittata I was cooking, as i forgot to take one at this stage)

4. After 5-10 mins it’s time to turn the frittata.  The actual timing depends on the pan that you use and heat.  in general you want to see that the frittata is almost set.  The top part may still have some liquid and that’s fine.  Time to turn it.  Here’s the sequence I use:

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5.  When the frittata is on top of the lid I just slide it back in the pan.  After 2-5 mins on medium-low heat it’s ready to go.  Just take it out and you’re done!

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Enjoy!!!