Thursday, March 21, 2013

3/20/13 ChefElla's Perfect Hard Boiled Eggs


When I think of spring, I think of so many things like birds, bunnies, flowers, green grass, sunshine, and well...hard boiled eggs.  I know it may sound funny that hard boiled eggs make me think of spring, but eggs are a symbol of the holidays celebrated in spring.  Colored eggs for Easter are everywhere and eggs can be found on the dinner table during the Passover Seder.  I know there are many other recipes for eggs, but hard boiled eggs are easy to make and eat by themselves.  But don't worry, hard boiled eggs can also be made into many other things, like deviled eggs, Cobb salad, potato salad, egg timbale and of course egg salad. Hard boiled eggs are fun for everyone to help peel, and my egg salad recipe is a great way to share these eggs with your family and friends.  So enjoy spring and think eggs.

For this recipe you will need to use the stove and a knife.  If you are not allowed to use the stove or a knife by yourself you can have a grown up help.

1.  Wash your hands.
2.  For this recipe you will need measuring spoons, a rubber spatula, a fork or small whisk, a
    large bowl, a small bowl, measuring cups, a knife, a cheese grater, a cutting board and a sauce pan or
    small stock pot.

Ingredients: (This recipe will make 12 hard boiled eggs or 1 quart of Egg Salad)
12           Large Organic Eggs
2 Tbl.      Kosher or Sea Salt

3.  Place your eggs in your sauce pan or small pot.
4.  Cover eggs with cool water.  The water should be 1-2 inches above the eggs.
5.  Add the salt and stir gently with your rubber spatula.  The salt will help the shell come off the eggs
     when they are done.
6.  Put the eggs on the stove over high heat.  When the eggs come to a rolling boil (lots of bubbles) set
     your timer for 10 minutes.
7.  When your 10 minutes are up remove the pan from the heat and set aside with the water and eggs
     still in the pot.  Set your timer for another 10 minutes.
8.  When your time is up, pour off your hot water, and fill the pot with cold water and a lot of ice.  This
     will stop the eggs from cooking and cool them down to peel.
     -Be careful when pouring the water off because it is still very hot and can burn you.  You might
      want to get your parents to help you with this part.
9.  After 10-15 minutes in the cold water it is time to peel the eggs.  Tap the egg on the side of you pan
     to break the shell.  Then take your thumb and slowly pick off the pieces of shell.  The shell should
     come off easily, but do not go to fast or you could pull some of the white off with the shell.
10.  Rinse your eggs when done and store in a small bowl.
      -While your eggs are cooking you can get everything ready for your egg salad.

Egg Salad Ingredients:
12           Hard Boiled Eggs
3/4 Cup  Mayonnaise
               -I use real mayonnaise, but you can use any kind you like, organic mayo, olive oil mayo,
                canola oil mayo, or sandwich spread.
1/2 Cup  Red Onion, small diced
1/2 Cup  Celery, small diced
               -1 large rib of celery should be enough.  To dice, cut the celery in half lengthwise. Take your
                two halves and cut in half again.  Take your thin sticks of celery and slice thinly.
1 tsp       Yellow Mustard
1/2 tsp    Tabasco Sauce
1/2 tsp    Kosher Salt
1/2 tsp    Black Pepper

11.  In a large bowl mix mayonnaise, red onion, celery, yellow mustard, tabasco, salt and pepper.
12.  Put your cheese grater over your bowl and grate your hard boiled eggs into the bowl.
13.  This can be dangerous so keep your hand flat and grate slowly.  The eggs are soft so you do not
       need to press very hard.  Grating gives your egg salad a great texture and consistency.
14.  Mix your eggs in with your mayonnaise mixture until well combined.  Chill in the refrigerator.
15.  Serve your egg salad as a sandwich, with crackers, or eat it alone.


- ChefElla 

Tuesday, March 12, 2013

3/12/13 ChefElla's Sunday French Toast


I have always heard that breakfast is the most important meal of the day, but Sunday breakfast is the most exciting breakfast of the week.  Every Sunday my Mom or Dad makes something fun for breakfast. During the week we always eat something quick and good for us for breakfast like cereal, fruit, eggs or oatmeal, but on Sunday we get something different.  I know that we make something special because we have more time, and it is fun to spend time together in the kitchen, but sometimes I would like to eat Sunday breakfast on another day.  This week I took one of our Sunday recipes to make something that was quick, good for me, and would remind me of Sunday during the week.

For this recipe you will need to use the stove.  If you are not allowed to use the stove by yourself you can have a grown up help.

1.  Wash your hands.
2.  For this recipe you will need measuring spoons, a spatula (pancake turner), a fork or small whisk, a
    bowl and a saute pan.

Ingredients: (This recipe will make 6-8 servings)
4              Large Organic Eggs
1 Cup      Skim Milk
1 Tbl.      Orange Juice
2 tsp.       Vanilla Extract
2 Tbl.      Light Brown Sugar
6-8          Slices, Whole Wheat Bread
1 Can      Pan spray
1 Tub      Light Strawberry Cream Cheese
3.  Crack Eggs into medium bowl.  Wash your hands.  Eggs can carry a lot of germs, and it is good
     to wash your hands after handling them, just in case.
4.  Add milk, orange juice, vanilla and brown sugar to the bowl and mix well.  The mixture will have a
     light yellow color when it is done
5.  Pre-heat your sauté pan on the stove over medium heat.
6.  Spray your pan with pan spray.
7.  Dip one of your pieces of bread into the batter.  Turn the bread over and coat the other side.
     Transfer your bread into the sauté pan.  Wash your hands after putting the toast in the pan.
8.  Let the toast cook for 1-2 minutes.  Use your spatula to lift up one edge of your toast.  
     When the toast has a nice golden brown color it is time to flip it.
9.  Flip your toast over and cook for an additional 1-2 minutes.  When the toast is golden brown it
     is done.   Transfer your toast to a plate
10.  Repeat steps 6 - 9 until all of your toast is cooked.
11.  When your toast is all cooked, spread strawberry cream cheese on top and enjoy.

If you do not like strawberry cream cheese, you can top your toast with maple syrup, peanut butter, honey, powered sugar or you can eat it plain.  This recipe is so good and quick you can enjoy Sunday toast on a Tuesday.