kelly said

a recipe repository

09 December 2005

Egg in the Hole Toasts with Cherry Tomato Salsa

Strangely I remember these as a child but my mom swears she never made them. Regardless, I saw the recipe in MS Everyday and have been making them for a week. L & I had them for Sunday brunch one morning, they were delicious. Be careful with the second batch, the pan tends to overheat. I loved the salsa although it was not spicy enough for L, I also omitted the cilantro (of course). For soft yolks, flip just before the white sets.

Egg in the Hole Toasts with Cherry Tomato Salsa

Serves 2
For a milder salsa, you can remove the chile’s seeds. The salsa is also delicious raw: Simply toss the ingredients together and serve.

2 slices whole wheat sandwich bread

1 tablespoon extra-virgin olive oil

2 large eggs

1/4 teaspoon coarse salt

1 small shallot, finely chopped (about 2 tablespoons)

6 cherry tomatoes, quartered

1 small fresh hot green chile (such as serrano; optional), halved lengthwise

2 tablespoons coarsely chopped fresh cilantro

Cut a 2 inch circle from the center of each bread slice; discard circles. Set slices aside. Brush 1 teaspoon oil in a medium skillet, and heat over medium heat until hot but not smoking. Lay bread slices in skillet. Reduce heat to medium low.
Crack an egg into the hole of each bread slice, and sprinkle each with 1/8 teaspoon salt. Cook until bottom of eggs are set and golden brown, about 2 minutes. Flip; cook 2 minutes more for soft-cooked eggs, or 3 minutes more for slightly firmer yolks.
Meanwhile, heat remaining 2 teaspoons oil in another medium skillet over medium heat. Add shallot; cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add tomatoes, and chile if desired; cook, tossing occasionally, until mixture is softened and fragrant, 3 minutes. Transfer to a small bowl; stir in cilantro. Discard chile. Divide salsa between egg sandwiches, and serve.

Peppermint Bark

Made this yummy Christmas treat while I was home. Stuck it in the freezer to chill instead of the fridge and would add more peppermint flavor to the next batch. No doubt its delicious though. How does William Sonoma break theirs so uniformly? Maybe it gets too hard in the freezer??

peppermint bark


1 pound (16 ounces) chopped bittersweet chocolate
½ teaspoon (or more to taste) peppermint extract
1 pound (16 ounces) chopped white chocolate
¾ cup chopped candy canes


1. Line an 11 x 17-inch baking sheet with foil and set aside.

2. Melt bittersweet chocolate in the top of a double boiler over lightly boiling water, stirring constantly. Stir in ¼ teaspoon of peppermint extract (or more to taste).

3. Spread chocolate evenly onto the prepared sheet, using an off-set spatula. Chill until set, about 1 hour.

4. Melt white chocolate in the top of a double boiler over lightly boiling water, stirring constantly. Stir in remaining ¼ teaspoon of peppermint extract, (or more to taste) then add candy canes and stir to combine.

5. Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan with an off-set spatula.

6. Chill until set, about four hours or overnight. Refrigerate until just before serving, then break into pieces and serve or package as gifts. Will keep in fridge for 5 - 6 weeks (or more...).


· you could change it up by using nuts or crushed cinnamon or butterscotch candies instead of peppermint to create different types and tastes but the recipe really was perfect

· along with changing the topping, I would change the extract - vanilla, lemon, coconut, coffee...the possibilities and combinations are endless!

Perfect Roast Chicken (Ina Garten)

Turkey for one is a tall order. Not to mention, Dad doesn’t really like turkey. I gave him my favorite roasted chicken recipe of all time. Even he, didn’t have any complaints…in fact, he raved!

Perfect Roast Chicken *****

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 Spanish onion, thickly sliced
1 cup chicken broth
2 tablespoons all-purpose flour
Preheat the oven to 425 degrees.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook in high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.

Slice the chicken onto a platter and serve immediately with the warm gravy.

If you want to roast vegetable with the chicken, place 8 whole new red potatoes, 4 carrots, cut diagonally into quarters, and add them with the onions. Place the chicken on top of the vegetable for roasting.

Clams, Mussels, and Shrimp in Spicy Broth (Giada De Laurentiis)

The cooking extravaganza that was L’s bday was inauguarated by this dish. It was awesome, although I think it could use some further tweaking to make the flavor slightly more three dimensional. The key, don’t open the pot too much or the heat will escape. You could double the sauce for more dipping liquid

Mussels, Clams and Shrimp in Spicy Broth
Recipe courtesy Giada De Laurentiis
Prep Time: 30 minutes Cook Time: 1 hour Yield: 6 servings
1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, butterflied
1/2 cup torn fresh basil leaves Warm crusty bread
Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls.
Serve with the warm bread.

And so it begins...

I can never remember which recipes I have made, liked, loved, or hated, much less where I have stored them. Unfortunately, I may have a recipe addiction. I cook most of the time without them, and usually only use a recipe as a guide. Attempts at rating systems and organization have all failed. You have stumbled across my newest scheme to keep it all straight. What better way to start my new recipe dossier with my all time favorite recipe, Pan-Fried Onion Dip from Ina Garten.

Pan-Fried Onion Dip
(Makes two cups)

This dip is like the California dip that we remember from our childhood, except it’s the real thing, with slowly caramelized onions, and it’s ten times more tasty. For a real treat, I love to serve this appetizer with Eli Zabar’s potato chips plus fresh vegetables and crackers for dipping.

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well.
Taste for seasonings. Serve at room temperature.