I have often groused about chefs who leave the tails on shrimp. OK if you are going to pick them up that way and dip them in a sauce, but when they are already in a sauce, it is messy to have to grab the tails to remove them. My second huge grouse is people who use Parmesan Cheese, in an English speaking country and call it Parmijan. It is ParmeSan - if you happen to be in Italy it is Parmigiano, but there is no such thing as Parmijian or Parmigian. There was a cook (don't think he deserved the title of chef) on Good Morning America on Friday who did both these things. I thought his recipe was a tad odd anyway, he was making a healthy version of Shrimp Alfredo and he used coconut milk and almond milk - 2 nut milks? Isn't one enough?
I tried to get round to a few blogs on Sunday. I am still having to push myself somewhat to do things so I am sorry if I have neglected your blog lately. Everything seems such an effort still - not having my veins done doesn't help of course. Roll on the summer. I am almost wishing away the time like I did as a kid waiting for my birthday.
Today, Monday, I get my haddock and will get us some Italian sausages from the same store. We both enjoy Italian Sausage, Peppers and Onions now and again. I have to pick up some shopping too, a half order again.
I have been meaning to try this for breakfast for a couple of days, but as I said above, pushing myself to do things isn't easy at the moment. Matt wouldn't eat this for breakfast I don't think.
Parmesan Eggs
creamy skillet eggs that redefine breakfast for champions. Loaded with heavy cream, Parmesan cheese and butter, these eggs will change your mornings forever.
1 cup finely grated Parmesan cheese
1/2 cup heavy cream
1 tsp chopped parsley, more for garnishing
1/4 tsp salt, plus more to taste
freshly ground black pepper
2 Tbs unsalted butter
4 large eggs
1. In a medium bowl, whisk together the Parmesan cheese, cream, parsley, salt, and pepper.
2. Using a six-inch skillet, heat one tablespoon of the butter over medium-high heat. Add half of the the cream mixture to the skillet and cook until the mixture is bubbling all the way through, about 1 minute. Crack two eggs into the skillet and cook until the egg whites are set but yolks are runny, about two minutes. Cover the skillet with its lid to help cook the egg whites faster, and before the Parmesan cheese is burnt or turn dark brown.
3. Season the eggs with a wee bit of salt, ground black pepper and garnish with some chopped parsley. Repeat the step above and cook the remaining. Serve the eggs with a hot sauce, if you like.
Servings: 2
Tips
You can cook all four eggs in a regular-sized skillet. If you have a non-stick skillet, use it to prevent the Parmesan cheese from being burnt and stick to the bottom of the skillet.
Author: Cravings, Chrissy Tiegen
Have a great day
I tried to get round to a few blogs on Sunday. I am still having to push myself somewhat to do things so I am sorry if I have neglected your blog lately. Everything seems such an effort still - not having my veins done doesn't help of course. Roll on the summer. I am almost wishing away the time like I did as a kid waiting for my birthday.
Today, Monday, I get my haddock and will get us some Italian sausages from the same store. We both enjoy Italian Sausage, Peppers and Onions now and again. I have to pick up some shopping too, a half order again.
I have been meaning to try this for breakfast for a couple of days, but as I said above, pushing myself to do things isn't easy at the moment. Matt wouldn't eat this for breakfast I don't think.
Parmesan Eggs
creamy skillet eggs that redefine breakfast for champions. Loaded with heavy cream, Parmesan cheese and butter, these eggs will change your mornings forever.
1 cup finely grated Parmesan cheese
1/2 cup heavy cream
1 tsp chopped parsley, more for garnishing
1/4 tsp salt, plus more to taste
freshly ground black pepper
2 Tbs unsalted butter
4 large eggs
1. In a medium bowl, whisk together the Parmesan cheese, cream, parsley, salt, and pepper.
2. Using a six-inch skillet, heat one tablespoon of the butter over medium-high heat. Add half of the the cream mixture to the skillet and cook until the mixture is bubbling all the way through, about 1 minute. Crack two eggs into the skillet and cook until the egg whites are set but yolks are runny, about two minutes. Cover the skillet with its lid to help cook the egg whites faster, and before the Parmesan cheese is burnt or turn dark brown.
3. Season the eggs with a wee bit of salt, ground black pepper and garnish with some chopped parsley. Repeat the step above and cook the remaining. Serve the eggs with a hot sauce, if you like.
Servings: 2
Tips
You can cook all four eggs in a regular-sized skillet. If you have a non-stick skillet, use it to prevent the Parmesan cheese from being burnt and stick to the bottom of the skillet.
Author: Cravings, Chrissy Tiegen
Have a great day
Coconut milk is fatty and adds that richness and almond milk is airy and lifts things like country biscuits, cakes, cookies and sauces. I use both and sometimes a combo really helps a dish out. Especially nice for someone like me who enjoys making sauces free from dairy.
ReplyDeleteThanks for enlightening me Ivy. I had no idea there was any difference. I use coconut milk in a shrimp curry I make.
DeleteYeah, different textures and milks make a difference. Like baking. I will bake with almond milk but never with soya milk because soya is too beany and heavy. Yet full fat coconut milk, whilst heavy is also wonderful in chocolate cakes. And almond milk is light but also great in cakes.
DeleteJust a whole bunch of fun to play.
I don't do much in the way of baking any more, not that I ever did a lot. If I ever need advice on these things Ivy, I know where to come.
DeleteI am guilty about the parmesan:) I do agree with you about the shrimp..take the tails off when they are in a regular pasta dish! Ughhhh. What a cold weekend but, don't hate me, I loved it:)
ReplyDeleteWell just remember its an "s" Birgit. I didn't really have anything to complain about, was indoors the whole time and the sun shines through our windows.
Delete