Book Eighty-Six: Joy of Cooking

by Irma S. Rombauer, Marion Rombauer Becker,
and Ethan Becker


                                                           Blintzes


Our recipe for Tuesdays with Dorie due next week is Nectarine Upside-Down Chiffon Cake. I was going to make a plum version for a get-together this weekend, alas, it was cancelled. There was no way I was going to make the cake and have it sitting around the house. With the four day holiday I could not send it into work for the boys to devour.

What to do with a bowl full of plums? Blintzes seemed to be the perfect vehicle for sautéed plums and pluots. I sliced up the fruit and sautéed them in a little butter and a sprinkle of sugar. Fill the blintz with some non-fat Greek yogurt and the fruit, roll it up, add a dollop of yogurt on top with some more fruit and a light dusting of powdered sugar and you have yourself a beautiful and delicious breakfast!

Success meter (1-3): 3

Three tablespoons of batter makes one blintz.

 Make sure to pour the batter into the center of the pan,

 tilting the pan back and forth to distribute the batter evenly.

Don't do as I did, swirled the batter into the pan.

The others turned out perfect.

These were cute - though next time I won't tuck the ends in.

I made one where I just folded the blintz in thirds and left

the ends exposed, which had a pretty, ruffled look.

Unfortunately I do not have a picture to show you.

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Book Twenty-Six: How to Cook Everything

by Mark Bittman




              Soft-Boiled Egg
 
I'm not sure if this actually qualifies as a "recipe". Then again there are people out there who do not know how to boil an egg, much less anything else. We all need to start somewhere - and the cover of the book says it all. I was thumbing through this book looking for should I say, a more complex recipe. But I have been stuck at home for the last few days and without much food in the house. I was thinking what can I do with an egg?

When Andy & I have our weekend egg and pancake breakfast for a pre-ride meal, I am struggling to eat mine for I really do not care for the white of the egg; at least not when I prepare them over-easy. I now have a new found love of the egg (white) with the soft-boiled egg. The white is so soft and creamy, much like a poached egg, but better, and I think easier to make. It also does not have that metallic taste and chewy texture that I get with my over-easy egg. This is almost as good as what we get at our favorite breakfast joint minus the fun of sitting at the counter watching the cooks work their magic.

Success meter (1-3): 3

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 crack the egg with a knife or you

can buy a fancy egg topper just

for this purpose.

Book Twenty- Five: The Fannie Farmer Cookbook

 Fluffy Egg Nest

This was my very first cookbook. It certainly has seen better days; but what do you expect after 30 years! Wow...cannot believe it has been that long, and that I still have this book!

How could one not be enticed by the name of this recipe? And just about everyone I'm sure has all the ingredients at hand, no running to the store! This would be a fun one to make for Easter with the kiddies. It is super easy and fun. Not to mention it tastes really good too!

Success meter (1-3): 3

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Book Four: Morning Food by Margaret S. Fox and John Bear

Recipe: Persian Eggs



These are good. I love finding recipes that are not only tasty but healthy too! Nice change from oatmeal, or pancakes and eggs for our Saturday morning pre-ride meal. This made for great fuel too for I did not feel the least bit hungry for more then half of our fifty mile ride.

The recipe states it serves two, but easily would serve four; ended up taking the leftovers to my sister and nephew. Received a thumbs up even from my nephew who has a limited palate. He who used to like only steak, fries and slurpees! This is a keeper.

Success meter (1-3): 3