The Double Yolk Egg by Niki Ludington February 18, 2021 by Jenny Chang Leave a Comment Like many folks, I’ve been spending more time in the kitchen cooking with family during the pandemic. This past summer my son and I took turns making eggs – scrambled, fried, hard-boiled – for breakfasts, lunches, and brunches several times a week. One morning I opened a fresh carton of eggs to make a scramble for us. As we talked and shared plans for the day, I cracked the first egg into the bowl – business as usual. Then, I cracked the second egg into the bowl and it was a double yolk. I had never seen a double yolk egg before and was pretty excited! The third egg was a double yolk….and so was the fourth….and the fifth. I can be a little superstitious at times and had the idea that a double yolk egg was a sign of good luck. But, I had to know for sure, so I Googled double yolk eggs and confirmed they are indeed a sign of good luck! But, four double yolk eggs? My son and I couldn’t imagine what might be in store for us, the year being 2020 and all. Over a very yolky scramble, we laughed and talked about what it might mean. Later that week we got an offer on our home that had been listed for sale. We felt pretty lucky! Could the double yolk eggs have been a sign of our good fortune? Double yolk eggs are considered to be rare, with just 1 out of every 1000 having two yolks. A double yolk occurs when a chicken releases two yolks into the same shell, and is most likely produced by a very young or an older chicken. Eggs with double yolks are perfectly safe to eat. Baking with double yolk eggs can be tricky as they do affect ratios. If your baking recipe calls for egg yolks only, pay attention to yolk size. Sometimes double yolkers will have half-size yolks, so two would count as one. If you don’t want to risk using a double yolker in a baking recipe, get creative with rustic scrambles and frittatas. I’m sharing one of my favorite frittata recipes – it’s an easy and delicious one-pan meal that can be served for breakfast, lunch or dinner. It’s a crowd-pleaser in my home. Wishing you many delicious meals, happy times in your kitchen, and the luck of the double yolk egg! Chicken Sausage and Vegetable Frittata 2021-02-17 00:38:16 Print Ingredients 3 tablespoons olive oil ½ cup diced onion 2 links cooked chicken sausage, diced ½ cup diced peppers 1 cup spinach coarsely chopped ¼ shredded Italian cheese 8 large eggs ½ cup milk ¾ teaspoons salt ¼ teaspoon pepper Instructions Preheat oven to 350F. Whisk eggs, milk, salt and pepper in a bowl and set aside. Heat olive oil in a 10” oven-safe skillet over medium-high heat. Add sausage and cook until slightly browned. Add onions and peppers and cook until softened. Cover mixture with spinach and allow spinach to slightly wilt. Pour egg mixture into skillet, stir, and sprinkle with cheese. Cook until edges start to pull away from the pan, 5 to 7 minutes. Bake at 350 F until set, 16 to 18 minutes. Cool slightly, cut into wedges, and serve. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Rosemary White Bean Chowder December 30, 2020 by Jenny Chang Leave a Comment Rosemary White Bean Chowder 2020-12-31 01:45:39 Print Ingredients 2 tablespoons Extra Virgin Olive Oil 1 yellow onion, diced 4 cups chicken or vegetable broth, low sodium 1-2 tablespoons s.a.l.t. sisters Herbes de Provence with Sea Salt 12 ounces unpeeled red potatoes, diced 2 ½ cups coconut milk 1/3 cup flour 1 can Cannellini beans, drained and rinsed 2-3 ounces kale, chopped Instructions In a large pot, heat the EVOO. Add the onion and sauté until tender, about 5 minutes. Stir in the broth, Herbes de Provence, and potatoes; bring to a boil. Turn the heat to low and simmer for 30 minutes. In a medium bowl, add the coconut milk and flour, whisk until combined. Once the broth has simmered, stir in the milk and flour mixture along with the Cannellini beans. Turn heat up to medium until it reaches a boil, then reduce heat and simmer until potatoes are tender. Add the kale and cook until wilted, about 3-5 minutes. Serve hot. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Breaded Lemon Chicken with Burst Cherry Tomatoes November 12, 2020 by Jenny Chang Leave a Comment Breaded Lemon Chicken with Burst Cherry Tomatoes 2020-11-12 23:31:58 Print Ingredients 1-1/2 # boneless, skinless chicken breasts 3 Tablespoons extra-virgin olive oil Zest and juice of 1 lemon Kosher Salt and Freshly Ground Pepper 1/2 cup all purpose flour 3 Tablespoons salted butter 1/2 lemon, sliced 3 cups cherry tomatoes 4 garlic cloves, smashed 2 Tablespoons fresh thyme leaves Crushed red pepper flakes 1/2 cup dry white wine (such as pinot grigio or sauvignon blanc) 1 large handful fresh basil leaves, roughly torn Instructions Rub chicken all over with 1 tablespoon olive oil and the lemon zest. Season generously with salt and pepper. Sprinkle flour evenly over the chicken, pressing it to adhere. Heat remaining 2 tablespoons olive oil in large skillet over medium-high heat. When oil shimmers, add chicken and sear until golden, about 5 minutes per side. Remove chicken from skillet and set aside. In same skillet, combine butter and lemon slices. Sear the lemon until caramelized, about 30 seconds per side. Remove lemon from skillet and set aside with chicken. Increase heat under same skillet to high and add tomatoes, garlic, thyme and a pinch of salt, pepper and red pepper flakes. Cook until tomatoes begin to burst, 4-6 minutes. Reduce heat to medium low, stir in wine and lemon juice, scraping up any browned bits from bottom of skillet. Return chicken to skillet, increase heat to medium and simmer until chicken is cooked through, 10-15 minutes. Transfer chicken to serving platter and top with basil and lemon slices. Spoon the sauce over top and scatter tomatoes all around. Adapted from Half Baked Harvest Super Simple Adapted from Half Baked Harvest Super Simple Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Artichoke Salad Dressing November 12, 2020 by Jenny Chang Leave a Comment Artichoke Salad Dressing 2020-11-12 23:24:15 Print Ingredients 1 14 ounce can Artichoke Hearts 1/4 cup Olive oil 1/4 cup Vegetable oil 1/4 cup Champagne Vinegar 2/3 cup Fresh Parmesan Cheese, finely grated 1 teaspoon Salt 1/4 teaspoon Pepper 1/4 cup Pimentos (from jar drained) Optional : *French Bread Croutons, Chopped Red Onion Garnish Instructions In a food processor fitted with a steel blade add the can of drained artichoke hearts. Pulse until finely chopped, then begin slowly adding the oils, vinegar, grated parmesan cheese, salt, and pepper. Gently stir in the pimentos. Serve over Romaine Lettuce and top with homemade croutons and finely chopped red onions, if desired. *French Bread Croutons - cube 1 cup day old French bread and sauté over medium heat - toss with 1 tablespoon butter and 1 tablespoon olive oil. Add a pinch of seasoning salt such as s.a.l.t. Sisters Mojo or Livia’s Seasoning to add great flavor. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roasted Vegetable Frittata November 12, 2020 by Jenny Chang 2 Comments Roasted Vegetable Frittata 2020-11-12 23:21:14 Print Ingredients 8 eggs ½ cup whole milk 2 tablespoons chopped fresh chives (or any fresh herbs) 2 cloves garlic, pressed 1 Tablespoon Salt Sister’s Tuscan Herb Seasoning Livia’s Everyday Seasoning, to taste 1 medium sweet potato, peeled and chopped into ¼-inch cubes 1 medium red bell pepper, ribbed, seeded and chopped into ¼-inch pieces 1 medium vidalia onion, diced 1 tablespoon olive oil ½ cup sharp cheddar cheese, shredded Instructions Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, chives, garlic, Livia’s and Tuscan Seasoning, set aside. Place the chopped sweet potatoes, red pepper and onions in a bowl. Toss with olive oil and Livia’s, to coat. Place on lined sheet pan. Roast until the vegetables are tender and cooked through, stirring occasionally, about 12-15 minutes. Once vegetables are cooked through add to egg mixture and pour it into the pan. Top with cheddar cheese. Place the pan in the oven and bake about 12 to 18 minutes. Set the frittata aside for a few minutes before slicing it. Serve and garnish with fresh herbs and arugula salad. Enjoy! Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/