It's official! We are Silver Appleyard breeders. Our flock has procreated successfully. We set 6 duck eggs in the incubator 28 days ago. Tonight we have 6 happy little ducklings. They are adorable. It's so amazing to think that the only difference between the eggs in the fridge and those little ducklings is 28 days of 100 degree heat.
14 April 2013
26 March 2013
Hard cooked eggs
When using very fresh eggs, peeling them can be notoriously challenging. Using 1-3 day old chicken eggs I tested two different methods of hard cooking to see if there was a difference in the ease of peeling. I tried Julia Child's method and steam cooking. Steam cooking seemed to work the best. Here they are so you can try them yourself.
It is worth noting that I've never had a problem peeling duck eggs. Most of the time half the shell pops off in one piece.
Steam Cooked Eggs
3 fresh eggs (can use up to 12 eggs)
Water
Place your eggs in a steamer basket.
Fill your pot with water about half way.
Place steamer basket with eggs on the pot and cover with lid.
Heat water to boiling. Reduce heat and simmer for 15 minutes.
Remove steamer basket with eggs and place under cold running water until the eggs are cool enough to handle. Peel.
Julia Child's Hard Boiled Eggs
6 fresh eggs
Water
Place your eggs in a large pot and cover with cold water. Water should cover the eggs by about 1/4 inch (or up to your first knuckle on your index finger)
Heat to boiling, uncovered.
Cover, remove from heat, and let sit for 17 minutes.
Remove eggs from boiling water and place into an ice water bath. Leave the hot water in the pot, you will need it.
Reheat water to boiling
Dip eggs into boiling water for 10 seconds
Place into ice water bath again to chill for at least 20 minutes.
Peel.
I used a chef basket to make moving the eggs around easier. You could use a slotted spoon or tongs too.
Original Hard Boiling Method - works best on older eggs.
eggs (3-16)
water
Place eggs into a pot. Fill with cold water until water is 1/4 inches over the eggs (up to the first knuckle on your index finger).
Heat to boiling, uncovered
Cover with tight fitting lid and remove from heat
Let sit 15 minutes
Carefully dump eggs into a colander and rinse with cold water and ice until cool enough to handle.
Peel.
It is worth noting that I've never had a problem peeling duck eggs. Most of the time half the shell pops off in one piece.
Steam Cooked Eggs
3 fresh eggs (can use up to 12 eggs)
Water
Place your eggs in a steamer basket.
Fill your pot with water about half way.
Place steamer basket with eggs on the pot and cover with lid.
Heat water to boiling. Reduce heat and simmer for 15 minutes.
Remove steamer basket with eggs and place under cold running water until the eggs are cool enough to handle. Peel.
Julia Child's Hard Boiled Eggs
6 fresh eggs
Water
Place your eggs in a large pot and cover with cold water. Water should cover the eggs by about 1/4 inch (or up to your first knuckle on your index finger)
Heat to boiling, uncovered.
Cover, remove from heat, and let sit for 17 minutes.
Remove eggs from boiling water and place into an ice water bath. Leave the hot water in the pot, you will need it.
Reheat water to boiling
Dip eggs into boiling water for 10 seconds
Place into ice water bath again to chill for at least 20 minutes.
Peel.
I used a chef basket to make moving the eggs around easier. You could use a slotted spoon or tongs too.
Original Hard Boiling Method - works best on older eggs.
eggs (3-16)
water
Place eggs into a pot. Fill with cold water until water is 1/4 inches over the eggs (up to the first knuckle on your index finger).
Heat to boiling, uncovered
Cover with tight fitting lid and remove from heat
Let sit 15 minutes
Carefully dump eggs into a colander and rinse with cold water and ice until cool enough to handle.
Peel.
25 February 2013
Chicken and mushroom pasta-risotto style
This meal was inspired by this recipe http://www.nytimes.com/2009/12/02/dining/021mrex.html?ref=dining
It was pretty fabulous. Definitely one for the regular rotation. It was a little like Shoemaker Chicken but maybe slightly healthier since I didn't use any butter at all. It was a one pan meal (another bonus) and it only took about 20 minutes to prepare. Besides the fact that the 20 minutes was an active 20 minutes I really can't think of anything wrong with this recipe.
It was pretty fabulous. Definitely one for the regular rotation. It was a little like Shoemaker Chicken but maybe slightly healthier since I didn't use any butter at all. It was a one pan meal (another bonus) and it only took about 20 minutes to prepare. Besides the fact that the 20 minutes was an active 20 minutes I really can't think of anything wrong with this recipe.
14 August 2012
Comfort Pasta with tomatoes
I was feeling a little blue today. So, I decided some fresh from the garden tomato and butter pasta noodles might help pull me out of my rut. This is super easy and really showcases the flavor of fresh tomatoes. The noodles get slightly crunchy/chewy in the pan. And using the heat of the noodles slightly softens the tomatoes and really brings out their sweetness. The lemon juice brightens the flavor just enough. This is a really satisfying dish for the end of summer.
Comfort Pasta with Tomatoes
1 C pasta
1 large tomato
1 Tbl lemon juice
2 Tbl butter
1/2 tsp Tastefully Simple Sundried Tomato Pesto sprinkle
Parmesan cheese
salt and pepper
Boil pasta. While noodles are cooking cut tomato into bite size chunks. Put in serving dish cover with lemon juice and some salt and pepper.
When noodles are cooked drain them then put back into hot pan.
Melt butter in the noodles and sprinkle with the pesto over medium-low heat. Stir constantly until butter is melted. Then STOP stirring. Don't touch it for about 45 seconds. Remove pan from heat pour noodles over the tomatoes. Sprinkle with Parmesan cheese and then DON'T TOUCH for 2 full minutes. Dig in an Enjoy!
Comfort Pasta with Tomatoes
1 C pasta
1 large tomato
1 Tbl lemon juice
2 Tbl butter
1/2 tsp Tastefully Simple Sundried Tomato Pesto sprinkle
Parmesan cheese
salt and pepper
Boil pasta. While noodles are cooking cut tomato into bite size chunks. Put in serving dish cover with lemon juice and some salt and pepper.
When noodles are cooked drain them then put back into hot pan.
Melt butter in the noodles and sprinkle with the pesto over medium-low heat. Stir constantly until butter is melted. Then STOP stirring. Don't touch it for about 45 seconds. Remove pan from heat pour noodles over the tomatoes. Sprinkle with Parmesan cheese and then DON'T TOUCH for 2 full minutes. Dig in an Enjoy!
25 July 2012
Garlic and Rosemary Pork Chops
I don't cook pork chops very often because a poorly done chop is one of the worst things in the world. Last night I tried something new. They were delicious! This recipe has garlic and onions chopped finely and cooked for so long they get that yummy caramel-y crunchiness which I think is what really sold me on it. The chops came out very juicy and flavorful. The sauce went perfectly with the mashed potatoes no gravy necessary! This was made a perfect amount for 2 people.
Garlic and Rosemary Pork Chops
2 thick cut boneless pork chops
4 tablespoons of butter (you can use olive oil, I didn't have any on hand)
2 cloves of garlic finely chopped
1 small yellow onion finely chopped
1/2 C chicken broth
1 tsp rosemary
dash of smoked paprika
salt and pepper to taste
Melt butter over medium high heat.
Add garlic and onion. When they become fragrant place chops in the pan.
Lightly brown chops on each side.
Add broth, rosemary, paprika, salt, and pepper to the pan with the chops.
Simmer about 20 minutes or until the chops are done.
Plate the chops and spoon pan drippings over the top.
Garlic and Rosemary Pork Chops
2 thick cut boneless pork chops
4 tablespoons of butter (you can use olive oil, I didn't have any on hand)
2 cloves of garlic finely chopped
1 small yellow onion finely chopped
1/2 C chicken broth
1 tsp rosemary
dash of smoked paprika
salt and pepper to taste
Melt butter over medium high heat.
Add garlic and onion. When they become fragrant place chops in the pan.
Lightly brown chops on each side.
Add broth, rosemary, paprika, salt, and pepper to the pan with the chops.
Simmer about 20 minutes or until the chops are done.
Plate the chops and spoon pan drippings over the top.
07 April 2012
Bare Bones White Wine Sauce
I've decided white wine sauce is my new favorite thing to put on EVERYTHING. I've made the recipe as simple as possible. I love that it's tangy and smooth. It's not over powering and it's versatile.
This is for one serving
White Wine Sauce
1/2 C chicken broth
1/2 C white wine
splash of lemon juice
1 clove garlic minced
1 Tbl butter
Combine everything except the butter
Over high heat bring mixture to a rapid boil and reduce to about 1/4C of liquid
swirl butter in the sauce to make it silky and smooth
And your done. Pour over chicken breast, pasta, vegetables, etc.
Note: if you're sauteing chicken breast you can make the sauce at the same time in the same pan. Saute one side of the chicken like normal when you flip it add the liquid and garlic.
This is for one serving
White Wine Sauce
1/2 C chicken broth
1/2 C white wine
splash of lemon juice
1 clove garlic minced
1 Tbl butter
Combine everything except the butter
Over high heat bring mixture to a rapid boil and reduce to about 1/4C of liquid
swirl butter in the sauce to make it silky and smooth
And your done. Pour over chicken breast, pasta, vegetables, etc.
Note: if you're sauteing chicken breast you can make the sauce at the same time in the same pan. Saute one side of the chicken like normal when you flip it add the liquid and garlic.
02 April 2012
Duck Breast with Red Wine Sauce
Tonight I sauteed them and drizzled them with red wine sauce. You can make this as fancy or as simple as you'd like. Since I'm eating alone tonight I went the simple route and served mine with ramen noodles and green beans.
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