Rants Raves and Recipes

January 14, 2015

Rice Pudding

A few days of dinners with rice, left a pretty good amount of leftover rice and so I was tasked to find a way to use it. The first thing that came to mind was Rice Pudding, a great dessert and a great way to use up extra rice.

Ingredients for Rice Pudding

2½ cups of cooked rice
1 cup raisins
1 14 oz can sweetened condensed milk
½ cup milk
3 whole eggs
½ cup sugar
1½ tsp vanilla extract
1 tsp ground nutmeg
½&½ or heavy cream for garnish (optional)

Directions for Rice Pudding

Preheat oven to 375º

Take a 1-1½ quart casserole and butter or grease well.

In a bowl whisk the eggs, milks, sugar, vanilla and nutmeg together.

In a second bowl mix the rice and raisins together making sure that any lumps of rice are broken apart.

Pour the liquids into the rice and mix thoroughly. Pour into the buttered casserole place in the center of the oven and bake for 55 minutes until a knife inserted into the center of the dish comes out clean

Remove from the oven and allow to cool. Serve warm with cream poured over or refrigerate and serve chilled with warm cream as a garnish.

Here are a few items to help make this recipe:
Corningware French White III Oval Casserole with Glass Cover, 1.5-Quart
Home Value Set of 4 Stainless Steel Large Serving Spoon, 10 inch, High Polish Finish

I’m always on the lookout for a great dessert! And anything with sweet rice and cream on top is a winner in my book- 5 paws!

Rice Pudding

2015-01-12 17:24:13

Serves 6

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Prep Time

10 min

Cook Time

55 min

Total Time

1 hr 5 min

Prep Time

10 min

Cook Time

55 min

Total Time

1 hr 5 min

Ingredients

2½ cups of cooked rice
1 cup raisins
1 14 oz can sweetened condensed milk
½ cup milk
3 whole eggs
½ cup sugar
1½ tsp vanilla extract
1 tsp ground nutmeg
½&½ or heavy cream for garnish (optional)

Instructions

Preheat oven to 375º
Take a 1 quart casserole and butter or grease well.
In a bowl whisk the eggs, milks, sugar, vanilla and nutmeg together.
In s second bowl mix the rice and raisins together making sure that any lumps of rice are broken apart.
Pour the liquids into the rice and mix thoroughly. Pour into the buttered casserole place in the center of the oven and bake for 55 minutes until a knife inserted into the center of the dish comes out clean
Remove from the oven and allow to cool. Serve warm with cream poured over or refrigerate and serve chilled with warm cream poured over.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

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January 11, 2015

Shirred Eggs Metternich

I’m sure that today there are not too many people who even know who Metternich was. I found Shirred Eggs Metternich in the Hotel St. Francis Cook Book by Victor Hirtzler, I’m sure he was running out of names for some of his dishes. In more simple terms it’s shirred eggs with mushrooms and cheese.

Shirred Eggs vs Eggs en Cocotte

In this homogenized world everything seems to be grouped together and made to be the same. While both eggs shirred and eggs en cocotte are baked, that is the only similarity.

Shirred eggs are baked in a lower dish very similar to a small graten dish. Eggs en cocotte are baked in ramekins in a water bath, it’s subtle difference but it is a difference .

With this recipe I add my easy breakfast potatoes, a simple recipe that will fill up the hungriest.

The ingredients are for one serving, simply multiply by the number of people you are serving. You can use any kind of cheese you would like to.

Ingredients for Shirred Eggs Metternich

1 small graten dish well buttered
2 fresh eggs
3-4 button mushrooms thinly sliced
¼ cup grated cheese ( your choice)
salt & pepper
1- 2 Tbs butter
Additonal butter for mushrooms
Chopped Parsley for garnish

Directions for Shirred Eggs Metternich

Preheat oven to 325º

In a saute pan with a little butter saute the mushrooms until they are slightly softened 5- 7 minutes. Once cooked season with salt & pepper.

Carefully break 2 eggs into the buttered graten dish. Season the eggs with salt & pepper. Spoon the cooked mushrooms over the eggs and sprinkle the cheese on top. Place a small pat of butter on top of each egg.

Bake in the center of the oven for 12 -15 minutes, until the whites are set and the yolks are still runny. If you don’t like runny eggs, cook a few minutes more.

Once done garnish with the parsley.

Serve with easy breakfast potatoes.

Easy Breakfast Potatoes

In a saute pan large enough to cook the potatoes in a single layer, melt butter add thinly sliced waxy or low starch potatoes and very thinly sliced onions season with salt and pepper. Allow to cook and brown then turn and continue to brown, adding butter as needed to keep the potatoes from sticking, until all are cooked through. If you want to add more taste, cook a few slices of bacon well, and cook the potatoes in the bacon fat with the butter and add the crumbled bacon back at the end.

Here are a few items to help make this recipe:
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
HIC Round Au Gratin Porcelain Creme Brulee Dish, 5-Inch,4-Ounce Capacity, Set of 6,
T-fal E93808 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 12-Inch, Black

Ok! so I’m not exactly a morning person, like I’m the only one around here that isn’t ! Runny eggs and Parmesan and little green things that tasted of butter I might just have to get up for that- 5 paws

Shirred Eggs Metternich

2015-01-11 20:25:31

Serves 1

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Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Ingredients

1 small graten dish well buttered
2 fresh eggs
3-4 button mushrooms thinly sliced
¼ cup grated cheese ( your choice)
salt & pepper
1- 2 Tbs butter
Additonal butter for mushrooms
Chopped Parsley for garnish

Instructions

Preheat oven to 325º
In a saute pan with a little butter saute the mushrooms until they are slightly softened 5- 7 minutes. Once cooked season with salt & pepper.
Carefully break 2 eggs into the buttered graten dish. Season the eggs with salt & pepper. Spoon the cooked mushrooms over the eggs and sprinkle the cheese on top. Place a small pat of butter on top of each egg.
Bake in the center of the oven for 12 -15 minutes, until the whites are set and the yolks are still runny. If you don't like runny eggs, cook a few minutes more.
Serve with easy breakfast potatoes.

Notes

Easy Breakfast Potatoes
In a saute pan large enough to cook the potatoes in a single layer, melt butter add thinly sliced waxy or low starch potatoes and very thinly sliced onions season with salt and pepper. Allow to cook and brown then turn and continue to brown, adding butter as needed to keep the potatoes from sticking, until all are cooked through. If you want to add more taste, cook a few slices of bacon well, and cook the potatoes in the bacon fat with the butter and add the crumbled bacon back at the end.

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.

January 7, 2015January 7, 2015

Potatoes Anna

Escoffier’s recipe for Potatoes Anna was quite simple, layer thinly sliced potatoes covered with butter and bake. I have seen a number of recipes on line calling an adaptation of the recipe with cheese, Potatoes Anna with cheese, which is actually called Potatoes Voisin.

A little salt and pepper and a sprinkling of parsley added to the recipe and you have a elegant looking side dish to go with any number of entrees. Add the cheese and you now have a really tasty dish.

To peel or not to peel ? that is the question. Escoffier’s recipe was to peel and cut the potato into a cylinder then thinly slice. I prefer a more rustic approach to the dish and simply thinly slice the potatoes on the mandolin and then arrange.

The type of potato is important, you want to use a low starch potato not the Idaho baker. You need a potato that will hold it’s shape while baking.

If your going to make Potatoes Voisin the choice of cheese is up to you. Just about any cheese seems to go great with potatoes. Try a grated Parmesan or sharp aged Cheddar, Stilton, Swiss, the choices are endless.

The “trick” to this recipe is to use parchment on the bottom to prevent the potato from sticking to the pan and leaving that soon to be top layer still stuck when you invert the pan.

Ingredients for Potatoes Anna or Potatoes Voisin

6 – 7 thinly sliced medium Yellow or waxy potatoes
4 – 8 Tbs butter melted
salt and pepper
½ – 1 cup grated cheese ( your choice , optional)
parsley chopped for garnish

Directions for Potatoes Anna

Preheat the oven to 375º

Take a 8 or 9 inch round cake pan, cut a piece of parchment to fit the bottom. Lightly butter the bottom of the pan put the parchment in pressing flat and then generously butter the top of the parchment.

On a mandolin thinly slice the potatoes, rinse and pat completely dry.

Beginning in the center of the pan and working outward, layering the potatoes and overlapping them. Brush with butter, lightly salt and pepper and if using cheese sprinkle a little over the layer.

Place the next layer in the opposite direction of the first, season and continue to add layers until you have five or six layers.

Top last layer with butter, salt and pepper. Top with another piece of parchment and a heavy plate to compress.

Bake for about 45 minutes, remove the plate and top parchment and bake for an additional 15 minutes until the top is lightly browned.

Remove from the oven and allow to rest for about 5 minutes. If there appears to be too much butter in the dish, pour off the excess.

Place a plate larger than the cake pan over the top of the pan and invert. Carefully remove the parchment, garnish with chopped parsley and slice and serve.

Here are a few items to help make this recipe:
Chicago Metallic Non-Stick 8-Inch Round Cake Pan
PL8 Professional Mandoline PL8 1000
OXO SteeL Pie Server

Ok technically I don’t think potatoes are a vegetable and baked with butter and a little Parmesan they are truly delightful. They look pretty too – so 5 paws

Potatoes Anna

2015-01-07 03:14:19

Serves 6

An elegant side dish

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Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Ingredients

6 - 7 thinly sliced medium Yellow or waxy potatoes
4 - 8 Tbs butter melted
salt and pepper
½ - 1 cup grated cheese ( your choice , optional)
parsley chopped for garnish

Instructions

Preheat the oven to 375º
Take 8 or 9 inch round cake pan, cut a piece of parchment to fit the bottom. Lightly butter the bottom of the pan put the parchment in pressing flat and then generously butter the top of the parchment.
On a mandolin thinly slice the potatoes rinse and pat completely dry.
Begining in the center of the pan and working outward, layer the potatoes. Brush with butter, lightly salt and pepper and if using cheese sprinkle a little over the layer.
Layer the next layer in the opposite direction of the first, season and continue to add layers until you have five or six layers.
Top last layer with butter, salt and pepper. top with another piece of parchment and a heavy plate to compress.
Bake for about 45 minutes, remove the plate and top parchment and bake for an additional 15 minutes until the top is lightly browned.
Remove from the oven and allow to rest for about 5 minutes. If there appears to be too much butter in the dish, pour off the excess.
Place a plate larger than the cake pan over the top of the pan and invert. Carefully remove the parchment, garnish with chopped parsley and slice and serve.

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.