Stuffed Eggs with Bacon Bits

I adapted this recipe to serve 6 people but there was leftover stuffing, like always. I put the leftover stuffing in a muffin pan and made little cups of melted Gruyère and stuffing. Mmmmmmmm… My chef instructor always says cooking a dish for many people and for it to taste exactly like if you had made it for one person, that takes skill. These stuffed eggs were a hit at Thanksgiving lunch. Yay!

I forgot to sprinkle some parsley for garnish so I just added that big piece of microgreens in the center. Hahaha…

[100% organic]

For the Mushrooms

  • 5 large button/white mushrooms, finely chopped
  • 3 TBS shallots, finely minced
  • 2 TBS butter
  • Lemon juice, as needed
  • Salt & freshly ground pepper

Sweat the shallots for 5 minutes in the butter, there should be no coloration. Add the chopped mushrooms, season, and add a few drops of lemon juice to prevent oxidation. Cover with a lid and cook over medium heat until all moisture has evaporated. Transfer the mushrooms to a bowl and keep warm.

For the Stuffing

  • 9 eggs
  • 6 slices bacon
  • Parsley, finely chopped

Bring a pot of water to a boil with the eggs inside. Simmer eggs for 10 minutes and then place eggs in iced water, to stop cooking process. The ice water bath also ensures that the dark green outline doesn’t form around cooked egg yolk. When cool, peel eggs and hold them in cold water until needed.

When you finely chop the parsley, make sure the leaves are dry.

Slice the eggs lengthwise and remove the yolks. Pass the yolks through a fine sieve and combine with the mushroom mixture and bacon. Add a small amount of béchamel sauce to the egg-mushroom-bacon mixture until it has the the desired consistency – don’t make this too thin.

Add the chopped parsley, save some more for garnish, and season to taste. Put the stuffing in a bowl and cover until needed.

Fry/cook bacon until crispy. Drain on paper towels. Cut or tear bacon into small pieces. Put in bowl and set aside.

For the Béchamel Sauce

  • 3⅓ cup non-fat milk
  • 3 TBS butter
  • 3 TBS flour
  • Salt & freshly ground pepper

Bring the milk to a simmer in a saucepan. Melt the butter and cook the flour in a separate pan. Cook this mixture for 2-3 minutes, to get that raw flour flavor out. Add the simmering milk to the butter-flour mixture. Place back on stove and bring to a simmer. After the mixture has thickened, whisk for another 2-3 minutes. Season with salt and pepper.

Continue to cook at a low simmer for 10 minutes. Taste and adjust seasoning.

For the Mornay Sauce

  • Béchamel Sauce
  • 3 TBS Gruyère cheese, grated
  • 2 egg yolks
  • Salt
  • Cayenne pepper
  • Freshly ground nutmeg

Bring the remaining béchamel sauce to a boil and gently add the grated cheese. Whisk until the cheese melts and then remove from heat.

Place the egg yolks in a bowl and stir in several tablespoons of the béchamel sauce to temper yolk. Add the tempered mixture back to the sauce and season with salt, cayenne, and nutmeg. Strain the sauce through a fine chinois and keep warm for later.

For the Finish

Fill in hollowed egg whites with stuffing and make sure to top into a smooth mound. Place the eggs on an oven-proof dish, nap them with the Mornay sauce, and sprinkle with remaining cheese.

Place them in a 300°F oven for 10 minutes or until cheese melts.

Optional: Slide dish under broiler until surface is browned.

Garnish with parsley and serve.

*Adapted from the French Culinary Institute.

**Much thanks to my brother, cousins, and aunt for being my line cooks and sous chefs in the kitchen.

Ratatouille with Pork Sausage & Bacon

Variations:

  • 3 slices bacon, chopped roughly, sweat them after the onions
  • 1 carrot, chopped into small squares, add them with the bell peppers
  • 4 button mushrooms, sliced, add them with the sautéed eggplant and zucchini
  • 4 pork sausages, chopped into small squares, add them with the sautéed eggplant and zucchini

I also had shrimp ratatouille yesterday, it was the original ingredients and also with mushrooms.

See recipe here: Niçoise-Style Ratatouille.

New England Clam Chowder

Most people think of eating New England Clam Chowder exclusively as a winter comfort food but I like to eat chowder when it’s hot outside too. It’s been strangely warm and humid in NYC for the past week and I hate it. I hate humidity. Anyway, before going to Chinatown this morning, I woke up to the idea of eating clam chowder. I’ve never made it before but whenever I go to Boston (which is quite frequent), the first thing I do is get a cup of clam chowder and just sit there smiling and mmm-ing. I don’t have the time to make the real nice clam stock and I’m sure it would make the chowder taste even better.

[100% organic, clams from Maine]

  • 4 slices bacon
  • 1 onion, finely diced
  • Three 8 oz. bottles clam juice
  • 2 cups water
  • 1½ lbs Idaho potatoes (around 3), peeled and cut into small dice
  • 40 unsalted saltine crackers, crushed
  • 1 thyme sprig
  • 1 bay leaf
  • 1 lb chopped clams, drained
  • One 10.5 oz. clam sauce
  • 2 cups heavy cream
  • Salt & pepper

Cook the bacon in a pan over medium-heat until soft, a couple of minutes. Then add the diced onions, and cook until translucent, about 5 minutes on medium-heat. Add in the clam juice, water, potatoes, thyme, bay leaf, and the crushed saltines (I put them into a ziplock bag and crushed them with my fingers).

Bring the mixture to a boil and then reduce the heat to a low simmer. Make sure to stir occasionally so that mixture doesn’t stick to the bottom of the pan. Season with salt and pepper.

After 30 minutes, reduce the heat to low and add in the clams, cooking for another 5 minutes. Then stir in the heavy cream, completely, and adjust seasoning with salt and freshly ground pepper. Then turn off heat.

Garnish with crispy bacon pieces and basil leaves, and serve with saltine crackers. I also like to add shredded cheddar cheese to the chowder.

Crispy Bacon over Avocados

I don’t usually eat breakfast but if I could have this every morning, I wouldn’t mind.

[100% organic]

  • 4 strips bacon
  • 1 firm ripe avocado, pitted, peeled, and cut into wedges
  • 1 TBS olive oil
  • 3 garlic cloves, minced
  • 2 TBS lemon juice
  • 1 tsp sugar
  • ¼ cup orange juice, freshly squeezed
  • 2 TBS parsley, chopped
  • Salt & pepper to taste

Cook the bacon on medium-heat until crispy and place on paper towels to absorb bacon fat. Let it cool and then chop into small pieces.

In a pan, heat the oil on medium-heat and then sauté the garlic for 1 minute . Add in the parsley, sugar, salt, pepper, lemon and orange juices, and simmer for 5 minutes. Add in the bacon and stir well for another 30 seconds.

Pour bacon parsley mixture over the avocado wedges and serve immediately.

*Adapted from Elizabeth’s Edible Experience.

Update: Carbonara with Bacon & Fava Beans

I don’t really like spaghetti all that much so when I decided to update my Spaghetti Carbonara post, I went with linguine instead. And then I passed by Eric Ripert’s recipe for carbonara and he also used linguine! His recipe didn’t have any green stuff in it so I put in some fava beans. I love fava beans!!! But I hate removing them from their pods and then removing them from their shells! That takes forever!!!

[100% organic]

  • ½ cup smoked bacon, chopped
  • 1 cup crème fraîche
  • 1 large egg
  • ¼ linguine
  • 1 cup pasta water
  • ¾ cup grated Parmesan cheese, grated, plus more for garnish
  • 1 cup fava beans, deshelled
  • Salt and pepper

Boil the fava beans for 10 minutes or until soft. Bring a large pot of salted water, and add a few drops of oil to prevent sticking, to a boil over high heat and cook the linguine short 1 minute of al dente.

Sauté the bacon in a large skillet over medium-low heat until crisp, about 10 minutes. Add the crème fraîche and bring to a simmer. Whisk in the egg into the sauce and then season with salt and pepper.

Drain the pasta and add it to the sauce, along with the fava beans. Note: add in the pasta water whenever mixture is dry. Stir in the parmesan cheese. Let it stand for 1 minute to allow all the flavors to blend.

Sprinkle some grated parmesan cheese over the pasta and serve immediately.

*Adapted from Eric Ripert’s Avec Eric: A Culinary Journey with Eric Ripert

Peachy Pork Chops with Bacon

I love pork chops but I rarely find a good recipe to cook it with, besides the easiest way. Why don’t I just write, I love food and I love cooking and I love getting inspired by other recipes… blah.

[100% organic]

  • 8 thin-cut loin pork chops
  • 4 TBS AP flour
  • 4 tsp dried sage
  • Salt & pepper
  • 4 small peaches, peeled and roughly chopped
  • ½ cup white wine
  • 4 TBS butter, divided
  • 5 slices bacon, chopped

Dust the pork chops with flour, while shaking off the excess. Season chops with salt, ground pepper, and sage.

Sizzle 2 TBS of butter in a pan, and brown both sides of the chops over high heat, approx. 1-2 minutes on each side. When cooked, remove chops from the pan and keep warm under foil. You might have to cook the chops in two batches.

Add chopped peaches to the pan at medium-high heat and cook, shaking and stirring, just until peaches are seared and begin to soften. Pour in the white wine, reduce the wine for 1-2 minutes, then lower heat and stir in the remaining 2 TBS butter. Taste for seasoning; adjust with salt, ground pepper and sage as desired. Return the pork chops to the pan and cook, uncovered with peaches, for 1 minute.

*Adapted from Crepes of Wrath.