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Recipes that include eggs

Basic Wontons (with Video)

Friday, May 17, 2013

Boy, have we come a long way since 2008. Some of you have been with us since we got married and we’re about to celebrate our Five-year Anniversary! Since then, we’ve definitely moved away from doing as many restaurant reviews (though worthy ones will still appear) and focused strongly on the recipes. It seemed that’s what you, our readers wanted. As we continually look to improve I sometimes backtrack to important recipes like this one where I feel compelled to improve the content. I originally posted this basic wonton recipe on October 29, 2008 and all I wrote was this:

“The traditional basic wonton is made with a pork filling and I decided to do just that, nothing fancy or inventive, just a good basic wonton.”

Basic Wontons title pic

…and of course the recipe followed, which I left basically unchanged (just a little wording adjustments and changed pics). I still use this exact same recipe all the time. It’s a classic. I wanted to update the old photos as I often do and more importantly, I needed to add a video to better illustrate how to fold a wonton. The video is so much better than words in this case!

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Connecticut Cheesecake

Tuesday, September 13, 2011

People are always amazed at how much Jessica and I have in common.  From being born in the same hospital to sharing the same ice skating instructors (years apart), some coincidences are uncanny; another is our mothers’ birthdays. Caya’s Wai Po and Grandma are the same age, born a day apart. We have celebrated together and separately, this year we did separate. On Saturday we celebrated my mom’s birthday and Jessica wanted to showcase the sugar flower work she’s practicing with Sophia.  What better canvas than a very white cheesecake?

Decorated Cheesecake with Sugar Flowers 1

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Chef Jody Williams Shows Me How to Steam Scramble Eggs

Sunday, October 4, 2009

When I raved about the scrambled eggs at Gottino, Chef Jody Williams saw my post and offered to give me a tutorial on her amazing Steamed Scrambled Eggs. If that’s not a food blogger’s dream come true, I don’t know what is.

Steamed Scrambled Eggs with Proscuitto

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Chinese Chicken Corn Soup: Quick and Easy

Friday, October 2, 2009

Chinese Chicken Corn Soup is a nostalgic childhood favorite for me. I first wrote about it a year and a half ago (see short write up and not-so-good picture here) and it’s that time of year, when I need comfort again. Cold weather hits me like a ton of bricks. No…more like sharp dagger-shaped icicles stabbing me. I’m not usually such a drama queen but rain and cold temperatures are the things I’m just a big baby about. Every winter, I swear I’m going to move to a warmer climate, but 29 years of winter and I’m still here. Seriously, this Chicken Corn Soup is one of the things that saves me from collapsing into seasonal depression. It’s the fastest 10 minutes of barely doing anything, a little stirring, and you get a pot of Chicken Corn Soup. (This recipe makes enough for 6 people but I’ve eaten it all in one sitting before.)

Chinese Chicken Corn Soup in tea cups

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Thyme for Sun-Dried Tomato Twists

Tuesday, September 29, 2009

When I was thinking about a nice spread of appetizers to put out, I wanted finger foods, easy to pick up while holding a glass of wine. Guests can pick up bites as they roam around and mingle. (I don’t actually have a party planned at the moment. This is just the kind of stuff that floats around in my head on a daily basis.) I have seen (and eaten) cheese twists and I love the way they look, long and elegant, twisted and flaky. You know it will be buttery. As much as I love cheese, I will probably already be serving cheese (in my hypothetical party), and I am anal about variety. This version, using sun-dried tomatoes and thyme is still buttery and flaky, twisted and variegated, yet will pair perfectly with the cheese and not compete with it.

Thyme and Sun-Dried Tomato Twist 2

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Beet Chocolate Cupcakes

Friday, September 25, 2009

Remember when I was so so sad that I couldn’t eat the gorgeous Red Velvet Cake that Lon made (because I’m allergic to artificial food coloring)? Well, I still can’t eat Red Velvet Cake, but I’m still researching into a way to make it red without artificial food coloring. King Arthur is now selling some natural food coloring and one of them is red/pink, but the reviews warn that it’s only able to do pink, so it probably won’t be able to over-power the brown of the chocolate. There was some talk of beets, perhaps the original Red Velvet Cake (many different theories), but they seem to loose their color when cooked or mixed with baking powder or baking soda. So, no solution for making me a good Red Velvet Cake yet, but this beautiful Beet Cake at Straight From the Farm inspired me to make Beet Chocolate Cupcakes.

Beet Chocolate Cupcake on B&W napkin 2

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Peaches ‘N Cream Pie

Monday, September 21, 2009

Peaches N' Cream Pie 4*Some new photos were added on 9/20/13

There’s a couple of things that lead to the making of this pie. One, I’ve been wanting one of those ceramic deep dish pie plates for a long time, the ones with the ruffled edges. They look so modern country, new yet classic. Unfortunately, it was $44 at Williams Sonoma so I tried to forget that adorable pie plate. Months later, I couldn’t believe my eyes when I saw one for $3 at TJ Max. No choice in color, but red will do for $3. I couldn’t wait to use it. (TJ Max does not have a consistent product line so you may not find this pie plate but they have great prices on kitchen stuff. You’ll find something.)

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Big Burger Buns

Monday, August 31, 2009

Hamburger Buns 2

Sure burger buns are easy to buy, but they’re not that hard to make. You’d be surprised by how little work this is, and you’ll get hot springy buns that are irresistibly pinch-able. These burger buns,  which I’ve adapted from King Arthur, have the perfect tight crumb that will hold up better than any store bought and not get soggy. Yet it’s still tender and you’ll still bite right through with the burger patty and all your toppings. The mellow onion flavor is a subtle hint to your guests; this is more than just another white bread.

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Mini Matcha Green Tea Cupcakes

Friday, August 21, 2009

Mini Matcha Cupcake 3

You may remember the Matcha Green Tea Cupcakes I made in November of last year. I gave a batch to my friend Sara for her birthday and she shared some with a co-worker, Jean. Jean loved the cupcakes so Sara asked me to make some for Jean on her birthday. There’s nothing that makes me feel better than people enjoying my food so of course I said yes. As I made these cupcakes, I was debating whether or not to post the recipe again. After all, it’s the same recipe, just cut in half. But, I decided that I have a few helpful tips to add so I’m posting. Plus, this is one of my most popular recipes and it’s so easy to make. I hope you make these for your best friend on their birthday.

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The Breakfast Burger

Thursday, August 6, 2009

I know several people who love breakfast foods so much, they often eat it for dinner. I also know several others who look for ways to make a heartier breakfast. Either way, this breakfast burger satisfies at any time of day. Here, I cut or mold everything into a 3″ round because I’m a silly perfectionist but you can make the burger less fussy without such tight size restrictions.

MMM….runny egg yolk.

bitten breakfast burger

The Breakfast Burger
~6 servings

Biscuits

  • 2 cups self-rising cake flour
  • 2 tablespoons cold unsalted butter, but into little pieces
  • 1 tablespoon vegetable shortening
  • 1/2 cup + 2 tablespoons heavy cream

filling

  • 6 (1/4″ thick) slices of ham
  • a few drops of vegetable oil, divided
  • 6 beef burger patties (3 1/4″ diameter, 3/4″ thick)
  • 6 eggs (small would be perfect but any size can be used)
  • kosher salt and freshly ground black pepper to taste

Instructions –

1. Preheat oven to 400 degrees F.

2. Cut butter and shortening into flour. Stir in 1/2 cup of heavy cream with a fork. Add up to 2 tablespoons more heavy cream in order to get the dough to stick together. Once the dough can be pushed together, flatten to a little more than 1/2″ thick on a well floured surface.

3. Cut with a 3″ circle cutter and place on un-greased cookie sheet. Push left-over dough together and cut into 3″ circles again. Bake for 14-16 minutes, or until lightly golden.

4. While biscuits are baking, cut ham with 3″ circle cutter. Set aside.

burger patties and ham

5. Heat a flat cast iron pan with just a wipe of oil, over medium high heat. Season burger patties and cook until just under desired doneness. Set the patties on a plate and allow to rest. This will also allow some liquid to drain so you don’t make the burger soggy later. (You can heat up the ham on the pan if you want – optional.)

6. Heat a large flat non-stick pan with a bit of oil (or non-stick spray) over low heat. Crack the eggs, keeping them whole, into the pan, spaced out and not touching if possible (or use more than 1 pan). Do not flip. Just cook until desired doneness. Remove from to cutting board. If the eggs are too big, cut with 3″ circle cutter.

cutting sunny side up egg

7. When biscuits are done, split them in half very cautiously. Place ham on the bottom piece, then burger patty, then egg, then biscuit top. Serve immediately.

breakfast burger with Hash Browns

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