818-Lancaster Fanning, Saturday, March 21, 1998
Old Farmer’s Almanac Releases ‘Good Cook’s Companion’
(Continued from Pago BIT)
cook until it thickens slightly,
about 1 to 2 minutes. Set aside,
and cover to keep warm. Blend the
eggs in a bowl, making sure the
whites and yolks are completely
mixed together. Add salt and pep
per. In a large, heavy saucepan,
melt the rest of the butter. Set the
pan in a slowly simmering water
bath. Pour the eggs into the pan
and cook gently, stirring constant
ly with a wooden spoon. As the
eggs thicken on the bottom and
sides, scrape them so they mix
into the uncooked eggs. Continue
cooking until all the eggs have
thickened but are still soft and
moist, about IS minutes. Add salt
and pepper, if needed. Spoon the
eggs onto warm plates and add a
dollop of the creamy spinach to
each. Serves 4.
Creamy
Smoked Salmon Tarts
(This recipe won second prize
in The Old Farmer’s Almanac
Egg Recipe Contest in 1995)
S frozen phyllo pastry sheets,
thawed
3 tablespoons unsalted butter,
melted
4 large egg yolks
1 tablespoon Dijon mustard
3 large eggs
1 cup half-and-half
1 cup whipping cream
6 ounces smoked salmon (lox),
diced
4 scallions, chopped
1 to 2 tablespoons chopped
fresh dill, or 1 teaspoon dried
salt and pepper, to taste
dill or parsley sprigs, for gar
nish
Butter a deep 9VS -inch pie
plate. Place 1 phyllo sheet on your
work suffice. Brush the sheet with
butter and fold in half lengthwise.
Brush folded surface with butter.
Cut in half crosswise. Place 1
phyllo rectangle buttered side
down in pie plate, covering bot
tom and letting it overhang the
edge by VS inch. Brush top of
phyllo dough in pie plate with but
ter. Place second phyllo rectangle
crosswise on top of the first sheet.
Brush with butter. Repeat process
with remaining 4 phyllo sheets.
Fold overhanging pastry under to
form crust edge flush with edge of
pie plate. Brush with butter.
Preheat oven to 350' F. Whisk
A LESSON
WELL
LEARNED...
LANCASTER
FARMING’S
CLASSIFIED
ADS
GET RESULTS!
egg yolks and mustard in a bowl to
blend; beat in eggs, half-and-half,
cream, salmon, scallions, and dill.
Add salt and pepper, to taste. Pour
mixture into prepared crust and
bake until center is set, about SO
minutes. Cool. Garnish and serve
at room temperature or slightly
warm. Serves 6 to 8. (Courtesy of
Diane Hafferty)
Egg-Filled Dinner Rolls
(Serve these wonderful
rolls for lunch or supper)
6 dinner rolls
14 pound ham. minced
6 eggs
salt, to taste
8 ounces shredded cheese
Preheat oven to 400* F. For
each serving, cut a “lid” off a hard
dinner roll. Pull out as much of the
soft interior as you can. Put finely
minced ham into die cavity. Care
fully crack an egg on top of the
ham. Put rolls on a baking sheet
and bake in the oven for 5 to 7
minutes, or until the eggs have be
gun to set. Remove from oven and
sprinkle each egg with salt and 2
tablespoons of shredded cheese.
Return to oven and bake for 2 to 3
minutes more, or until the cheese
has melted. Put the tops back onto
the rolls and serve hot Serves 6.
Beet-Egg-Herring Salad
(A beautiful red salad the
perfect dish for
a sping luncheon)
2 medium potatoes, cooked,
peeled, and diced
3 eggs, boiled, peeled, and
chopped
2 tart apples, peeled and diced
2 small carrots, peeled, cooked,
and diced
1 small onion, minced
2 medium pickles, diced
/* cup diced pickled herring
'A teaspoon pepper
2 cups cooked beets, peeled and
diced
lettuce
In a bowl, combine the pota
toes, eggs, apples, carrots, onion,
pickles, herring, and pepper. Just
before serving, add the beets and
put into a bowl lined with lettuce.
Serve chilled with fresh bread.
Serves 8 to 10.
French Toast Strata
(This recipe won honorable
mention in The Old Farmer’s
Almanac Egg Recipe Contest)
2 tablespoons butter or
margarine
1 large cooking apple, peeled
and coarsely chopped
14 cup seedless raisins
14 cup coarsely chopped wal
nuts
V* cup granulated sugar
'A teaspoon ground cinnamon
14 teaspoon ground nutmeg
1 cup sour cream, divided
6 eggs
1/4 cups millk
14 cup maple syrup
!4 of a 1-pound loaf of French
or Italian bread, cut in to
'A -inch-thick slices, slices halved.
Melt the butter or margarine in
a medium nonstick skillet over
medium-high heat Saule die ap
ple until just softened, about 3
minutes, and remove from heat
Stir in the raisins, walnuts, sugar,
cinnamon, nutmeg, and 'A cup of
the sour cream.
In a medium bowl, beat the
eggs, milk, maple syrup, and re
maining 'A cup sour cream. In a
buttered 10-inch pie plate or
9-inch square baking dish, layer
half the bread; spread apple-raisin
mixture over the bread; then layer
with remaining bread. Pour egg
milk mixture over. Cover and chill
in refrigerator for 2 to 24 hour.
Preheat oven to 32S* F. Bake
strata 50 to 60 minutes, or until set
and lightly browned. Let stand 10
minutes before cutting. Serves 6 to
8. (Courtesy Julie DeMatteo)
PHILADELPHIA (Phila
delphia Co.) Ever wonder how
your favorite Philadelphia restau
rant chef creates a certain dish?
Maybe there’s a specific spice or
ethnic cuisine that you would like
more information about
Reading Terminal Market pre
miers two culinary series the week
of the annual The Book and The
Cook Fair at the Market’s new
state-of-the-art demonstration
kitchen, known as Philadelphia’s
Ik?
got m
German Apple Pancakes
(One big apple pancake per
person is a great way
to start the morning)
S eggs
VA cups milk
'A cup butter, melted
VA cups flour
14 cup sugar
14 teaspoon salt
4 apples, peeled and sliced thin
cinnamon and sugar
extra butter
hi a bowl, beat the eggs and
milk. Add the melted butter, flour,
sugar, and salt, and blend until
smooth. Heat a 10-inch ovenproof
skillet, and brush with butter. Pour
14 cup of batter evenly into pan.
When pancake is set, cover with a
layer of apples. Sprinkle with cin
namon and sugar, and dot with
butter. Bake in a preheated 400* F
oven for 3 minutes. Fold pancake
so apples are inside. Remove to a
plate. Brush top with butter, and
sprinkle with additional cinnamon
and sugar. After all 6 pancakes are
done, arrange on an ovenproof
plater, and brown under the broil
er. Save at once. Serves 6.
(This delicious brunch dish was
die winning entry in The Old
Farmer’s Almanac
Egg Recipe Contest)
1 tablespoon melted butter
4 ounces cream cheese, soften
ed and cut into 4 pieces
4 teaspoons chopped fresh
chives
Culinary Classes
Hosts
Kitchen. Beginning March 23 and
continuing for six consecutive
weeks the Market hosts the “Chef
Series” and the “Anyone Can
Code Series.” Hie “Chef Series”
features seven of Philadelphia’s
finest restaurant chefs demonstrat
ing their specialties. The Chef Ser
ies runs for six Mondays from
9:30 - 11 a.m. beginning March
23. Registration is required.
Cost for the “Chef Series” is
$45 per class or $270 for the ser-
Cheesy-Chive Eggs
4 large eggs
'A teaspoon salt
'A teaspoon white pepper
4 tablespoons half-and-half
6 tablespoons grated sharp
cheddar cheese
Garnish:
2 tablespoons chopped fresh
parsley
1 large tomato, seeded and
chopped
1 medium avocado, chopped
and combined with 1 tablespoon
lemon juice
Preheat oven to 350* F. Brush
four ramekins or custard cups with
melted butter. Place 1 potion of
cream cheese in each cup, and
sprinkle 1 teaspoon chives over
each. Add 1 slightly beaten egg to
each cup. Sprinkle each egg with
'A teaspoon salt and 'A teaspoon
white pepper. Gently add 1 table
spoons fo half-and-half to each
cup. Sprinkle 114 tablespoons
cheese over each cup.
Fill a 9xll-inch baking pan
with 1 inch of hot water. Set cups
in pan. Bake 20 minutes until eggs
are set Remove egg cups from
water and garnish tops with pars
ley, tomato, and avocado. Serve
with fresh bread and fruit Serves
4. (Courtesy of Nikld Peden)
ies. Also premiering the same
week is Reading Terminal Mar
ket’s own “Anyone Can Cook
Series” which forcuses on specific
ethnic cuisines and features Mar
ket merchants and Reading Ter
minal Market Cookbook authors,
Irina Smith and Ann Kazan. The
“Anyone Can Cook Series” runs
six Tuesdays 9:30-11 ajn. begin
ning March 24. Registration for
the “Anyone Can Cook Series” is
required. ”