Posted on

Shirred Egg and Bacon Nest

Shirred Egg and Bacon Nest
Shirred Egg and Bacon Nest

 

 

 

 

 

 

 

 

 

Shirred Egg and Bacon Nest

This is a nice egg dish for a Sunday brunch, or any meal for that matter.  To make it truly elegant, serve with a quick blender Hollandaise sauce  http://www.rantsravesandrecipes.com/category/sauces-and-gravies/bernaise ,  or sprinkle grated cheddar over the top melt and serve with a Dijon mustard.  In this recipe I used a simple cheddar cheese sauce.

A shirred egg is simply an egg baked, but it does sound so  much more complex so call it what you will.  The simple “trick” to this recipe is to have slices of bacon that are a uniform width at both ends so they produce a nice stand up basket for the eggs.  For the toast rounds a cookie cutter 2 1/4 inches in diameter is needed.  I didn’t have one, but I found a small juice glass of the proper diameter which worked just fine.  The side benefit of this recipe is that you end up with a number of slices of bread with a big circle missing from the center, perfect for making Eggs in a Frame. 

Ingredients for Shirred Egg and Bacon Nest

For this recipe the quantities are simple one piece of bread for one egg and one slice of bacon.  A serving should be two or three depending on how hungry you are.  For this example serving two eggs each for two people, the quantities are times four = 2 eggs per person x 2.  Like wise the recipe here for the sauce will serve 4 – 6 “Nests” if your making more simply multiple the recipe.

  1. 4 whole eggs
  2. 4 slices of bacon uniform in width
  3. 4 toast rounds 2 1/4″ in diameter
  4. salt and pepper

For the cheddar cheese sauce:

  1. 2 Tbsp butter
  2. 4 Tbsp minced Onion
  3. 1 clove garlic finely diced
  4. 2 Tbsp all purpose flour
  5. 1 cup milk cold
  6. 1/4 – 1/2 cup diced  or grated cheddar cheese
  7. Salt and pepper to taste
  8. Finely chopped parlsey or chives for garnish (optional)

 

 

Directions for Shirred Egg and Bacon Baskets

In a frying pan* lay the bacon slices out and with medium heat cook until about 1/2 done and not crispy, turn and cook the other side, until most of the bacon fat is rendered.  Remove the slices to a paper towel to drain (they should still be pliable and not crisp).

Preheat oven to 375°

Cut a 2 1/4 inch round circle out of the center of four slices of bread.  Place into a toaster oven and toast to a light brown.

Using a cup cake pan spray four of the cups with cooking spray or lightly butter completely.

Line the sides of each of the four cups with a slice of bacon.  Place one toasted bread round in the bottom of each cup. Break and egg into the center of each cup and sprinkle the top lightly with salt and pepper.

Place into the center of the oven and bake for 10 – 13 minutes until the whites are set and the yolks still runny.

Once cooked remove the pan from the oven and carefully with a fork or small spatula remove each nest from the muffin tin to the plates.  Serve with sauce lightly poured over the top and extra sauce on the side.  Garish with the parsley or chives.

Cheddar Cheese Sauce:

 While the eggs are cooking prepare the sauce.  In a small sauce pan melt the butter on medium heat.  Once melted add the onion and garlic and cook for a few minutes until the onions are softened.  Add the flour and stir until all the flour is combined.  Bring the heat up to medium high and add the milk, and stirring constantly cook until the sauce begins to thicken.  Remove from the burner and slowly add the cheese a little at a time whisking each addition until it is melted ( if it doesn’t melt readily the sauce is not hot enough return it to a medium heat and add the cheese).  Once all the cheese is melted taste and adjust seasoning.

Serve with cottage fires sprinkled with a little Parmesan cheese and garnished with thinly sliced scallions.

* If your making a larger number of nests you can lay the bacon out on a sheet pan and cook in the oven, just don’t let it get crispy.

 

Here are a few items to help make this recipe:
OvenArt Silicone Bakeware – Muffin Pan / Cupcake Pan – 12 Cup Muffin Tin – 100% BPA-Free – Nonstick, Easy to Clean Muffin Tray
Cuisinart 719-16 Chef’s Classic Stainless 1-1/2-Quart Saucepan with Cover
Good Cook Set Of 3 Non-Stick Cookie Sheet

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Bacon, Eggs, Creamy Cheddar Cheese Sauce – I think I’d even get up early for that!!           5 paws for sure!

IMG

 

 

 

 

 

Shirred Egg and Bacon Nest
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
13 min
Total Time
43 min
Prep Time
30 min
Cook Time
13 min
Total Time
43 min
Ingredients
  1. 4 whole eggs
  2. 4 slices of bacon uniform in width
  3. 4 toast rounds 2 1/4" in diameter
  4. salt and pepper
For the cheddar cheese sauce
  1. 2 Tbsp butter
  2. 4 Tbsp minced Onion
  3. 1 clove garlic finely diced
  4. 2 Tbsp all purpose flour
  5. 1 cup milk cold
  6. 1/4 - 1/2 cup diced or grated cheddar cheese
  7. Salt and pepper to taste
  8. Finely chopped parlsey or chives for garnish (optional)
Instructions
  1. In a frying pan* lay the bacon slices out and with medium heat cook until about 1/2 done and not crispy, turn and cook the other side, until most of the bacon fat is rendered. Remove the slices to a paper towel to drain (they should still be pliable and not crisp).
  2. Preheat oven to 375°
  3. Cut a 2 1/4 inch round circle out of the center of four slices of bread. Place into a toaster oven and toast to a light brown.
  4. Using a cup cake pan spray four of the cups with cooking spray or lightly butter completely.
  5. Line the sides of each of the four cups with a slice of bacon. Place one toasted bread round in the bottom of each cup. Break and egg into the center of each cup and sprinkle the top lightly with salt and pepper.
  6. Place into the center of the oven and bake for 10 - 13 minutes until the whites are set and the yolks still runny.
  7. Once cooked remove the pan from the oven and carefully with a fork or small spatula remove each nest from the muffin tin to the plates. Serve with sauce lightly poured over the top and extra sauce on the side. Garish with the parsley or chives.
Cheddar Cheese Sauce
  1. While the eggs are cooking prepare the sauce. In a small sauce pan melt the butter on medium heat. Once melted add the onion and garlic and cook for a few minutes until the onions are softened. Add the flour and stir until all the flour is combined. Bring the heat up to medium high and add the milk, and stirring constantly cook until the sauce begins to thicken. Remove from the burner and slowly add the cheese a little at a time whisking each addition until it is melted ( if it doesn't melt readily the sauce is not hot enough return it to a medium heat and add the cheese). Once all the cheese is melted taste and adjust seasoning.
  2. Serve with cottage fires sprinkled with a little Parmesan cheese and garnished with thinly sliced scallions.
  3. * If your making a larger number of nests you can lay the bacon out on a sheet pan
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2013 all rights reserved

 

 

 

Posted on

Chicken Pudding

Chicken Pudding
Chicken Pudding

 

 

 

 

 

 

 

 

Chicken Pudding

One of my past times is to browse through old cook books.  I was recently going through Mary Randolph’s  “The Virginia House-Wife”.  First published in 1824 it was one the most important cook and house hold management books of the 18th century in America.  As I was going through the book I came across this recipe and as I already had chicken out for dinner I thought I’d tweak it and use it.  It came out quite nice.  My recipe is for two so if your going to make more multiply the recipe.

Ingredients for Chicken Pudding

  1. Chicken pieces, breast , thigh etc.1-1 1/2 per person
  2. Bouquet Garni *
  3. 3 eggs
  4. 1 cup milk or half & half
  5. salt and pepper
  6. 1 – 4 Tbs flour
  7. Butter to grease cooking pan
  8. Parsley chopped for garnish

*Bouquet Garni

In a cheesecloth sachet place:

  1. 4-5 pepper corns
  2. dried Thyme
  3. crushed rosemary
  4. 4-5 sprigs parsley

Bechamel Sauce

  1. 1 Shallot or small onion finely chopped
  2. 1 clove garlic finely chopped
  3. 2 Tbs butter
  4. 2 Tbs flour
  5. 2 cups milk or half & half
  6. Salt and pepper to taste
  7. 1/8 cup grated Parmesan cheese

Directions for Chicken Pudding

In a pot large enough to hold the chicken, cover the chicken with lightly salted water add the bouquet garni and bring to a boil and cook the chicken for about 20 to 30 minutes.  When cooked remove from the pot and let cool.

Once the chicken is cool enough to handle, skin and pull the meat from the bones, and cut into bite size pieces.

For two use a au gratin dish, for larger portions use a pie plate or casserole to bake the pudding in, buttering the dish well.

In a separate bowl add the eggs and milk and salt and pepper and whisk until fully blended. Add enough flour to make a thin batter, add the chicken pour the whole into the baking dish and bake at 375° for 30 – 40 minutes until pudding is set and beginning to lightly brown on top. 

While the chicken is cooking prepare the sauce.

In a sauce pan place the butter and shallot and garlic and cook on medium heat until the shallot is softened.  Once the shallot is softened, add the flour and mix until all the flour is combined, continue to cook for a few minutes more to cook out the flour,  then add the milk, raise the heat to medium high to high and stir the sauce to dissolve the roux and begin thickening the sauce.  As the sauce begins to heat up add the salt and pepper to taste and add the Parmesan.  You don’t want the sauce to become too thick, if it is add a little more liquid to thin and you don’t want to use too much Parmesan to overpower the herbs the chicken was cooked in.

When the chicken is done remove from the oven and garnish with the chopped parsley and serve with the sauce on the side.

 

Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 1-Quart Oval Au Gratin Dish, Cherry
Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base
Cuisinart 719-16 Chef’s Classic Stainless 1-1/2-Quart Saucepan with Cover

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Chicken pudding? Is it dessert gone wild? Who cares IT”S CHICKEN! 5 paws

IMG

 

 

 

 

Chicken Pudding
Write a review
Save Recipe
Print
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Ingredients
  1. Chicken pieces, breast , thigh etc.1-1 1/2 per person
  2. Bouquet Garni *
  3. 3 eggs
  4. 1 cup milk or half & half
  5. salt and pepper
  6. 1 - 4 Tbs flour
  7. Butter to grease cooking pan
  8. Parsley chopped for garnish
  9. *Bouquet Garni
In a cheesecloth sachet place
  1. 4-5 pepper corns
  2. dried Thyme
  3. crushed rosemary
  4. 4-5 sprigs parsley
  5. Bechamel Sauce
  6. 1 Shallot or small onion finely chopped
  7. 1 clove garlic finely chopped
  8. 2 Tbs butter
  9. 2 Tbs flour
  10. 2 cups milk or half & half
  11. Salt and pepper to taste
  12. 1/8 cup grated Parmesan cheese
Instructions
  1. In a pot large enough to hold the chicken, cover the chicken with lightly salted water add the bouquet garni and bring to a boil and cook the chicken for about 20 to 30 minutes. When cooked remove from the pot and let cool.
  2. Once the chicken is cool enough to handle, skin and pull the meat from the bones, and cut into bite size pieces.
  3. For two use a au gratin dish, for larger portions use a pie plate or casserole to bake the pudding in, buttering the dish well.
  4. In a separate bowl add the eggs and milk and salt and pepper and whisk until fully blended. Add enough flour to make a thin batter, add the chicken pour the whole into the baking dish and bake at 375° for 30 - 40 minutes until pudding is set and beginning to lightly brown on top.
  5. While the chicken is cooking prepare the sauce.
  6. In a sauce pan place the butter and shallot and garlic and cook on medium heat until the shallot is softened. Once the shallot is softened, add the flour and mix until all the flour is combined, continue to cook for a few minutes more to cook out the flour, then add the milk, raise the heat to medium high to high and stir the sauce to dissolve the roux and begin thickening the sauce. As the sauce begins to heat up add the salt and pepper to taste and add the Parmesan. You don't want the sauce to become too thick, if it is add a little more liquid to thin and you don't want to use too much Parmesan to overpower the herbs the chicken was cooked in.
  7. When the chicken is done remove from the oven and garnish with the chopped parsley and serve with the sauce on the side.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 copyright © rantsravesandrecipes 2013 all rights reserved

Posted on

Chicken Kiev

 

Chicken Kiev
Chicken Kiev  

 

 

 

 

 

Chicken Kiev

Chicken Kiev, a wonderful breaded cutlet with a compound butter in the center.  It’s a great dish that’s easy to make with a few tricks, will come out perfectly every time.  Like many recipes the origins are muddied and the exact recipe up for debate.

The tricks are simple, pound the cutlet thin, roll tightly,freeze slightly to firm up before breading, and start and end  the cooking process flap side down.

You can use any number of flavorings to use in the butter, the choice is yours.

Chicken Kiev Compound Butter Ingredients and Directions

This recipe can serve up to 4, I like to serve extra butter on the side to put on top of the chicken when serving.

  1. 1/4 pound butter softened to room temperature.
  2. Juice of 1/2 a lemon
  3. 1 clove garlic finely diced
  4. 1 tsp dried tarragon
  5. 1 tsp dried parsley
  6. 1 tsp salt
  7. 1 tsp pepper

In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture.  Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.

compound butter ingredients
compound butter ingredients

 

 

 

 

 

 

 

compound butter log
compound butter log

 

 

 

 

 

 

 

 

Chicken Kiev Ingredients

  1. 1 chicken breast per person, butterflied and pounded thin
  2. 2 Tbs compound butter per breast
  3. 2 eggs scrambled with 2 Tbs water & seasoned with 1 tbs Worcestershire
  4. Flour seasoned with salt and pepper
  5. Panko bread crumbs
  6. Salt and pepper
  7. Cooking oil

Directions for Chicken Kiev

The biggest trick to a successful chicken Kiev is to pound the chicken thin and wrap the butter tightly so it doesn’t leach out during the cooking process.  

Place a piece of parchment paper or plastic wrap sprinkled with a little water on a sturdy surface.  Put the chicken on it and cover with a second piece.  Pound until about 1/8 of an inch in thickness. Lightly salt and pepper both sides of the chicken.

100_2770

 

 

 

 

 

 

 Place the butter about 1/3 of the way down the chicken and pull chicken over the butter, then fold in the sides and roll tightly.  Place onto a sheet pan or plate flap side down and put into the refrigerator or freezer to firm up.

Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third.

Preheat oven to 350°

 Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.

In a frying pan with about 1/2 inch of oil brown the chicken flap side down first.  Once completely browned on all sides, place into a baking dish and bake for 30 -45 minutes until done.

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

If it’s chicken I’m in !!!!  5 paws for détente and the chicken

 

IMG

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Chicken Kiev
Serves 4
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Ingredients
  1. Compound Butter
  2. 1/4 pound butter softened to room temperature.
  3. juice of 1/2 a lemon
  4. 1 clove garlic finely diced
  5. 1 tsp dried tarragon
  6. 1 tsp dried parsley
  7. 1 tsp salt
  8. 1 tsp pepper
  9. Chicken Kiev1 chicken breast per person, butterflied and pounded thin
  10. 2 Tbs compound butter
  11. 2 eggs scrambled with 2 Tbs water & seasoned with 1 tbs Worcestershire
  12. Flour seasoned with salt and pepper
  13. Panko bread crumbs
  14. Salt and pepper
  15. Cooking oil
Instructions
  1. Compound Butter
  2. In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture. Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.
  3. Directions fro Chicken Kiev
  4. Preheat oven to 350 degrees
  5. The biggest trick to a successful chicken Kiev is to pound the chicken thin and wrap the butter tightly so it doesn't leach out during the cooking process.
  6. Place a piece of parchment paper or plastic wrap sprinkled with a little water on a sturdy surface. Put the chicken on it and cover with a second piece. Place the butter about 1/3 of the way down the chicken and pull chicken over the butter, then fold in the sides and roll tightly. Place onto a sheet pan or plate flap side down and put into the refrigerator or freezer to firm up.Pound until about 1/8 of an inch in thickness. Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third. Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.
  7. In a frying pan with about 1/2 inch of oil browned the chicken flap side down first. Once completely browned on all sides, place into a baking dish and bake for 30 -45 minutes until done.
Notes
  1. Make extra butter and place small coins on top of chicken when serving.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/