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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

The Perfect Scrambled Eggs

 

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scrambled eggs with cream cheese and chives

 

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scrambled eggs with cream cheese and chives

There’s a technique believe it or not to making Perfect Scrambled Eggs.

Years ago, Melissa and I visited Disney’s Animal Kingdom and ate breakfast at their famous, Boma-Flavors of Africa, Breakfast Buffet. They are known for their scrambled eggs so, of course, I tried them. They were the most amazing scrambled eggs I’d ever had. The eggs were fluffy, but cooked through, and filled with goat cheese and chives. That’s when I made the decision to practice making scrambled eggs at home.

Beating the eggs for a longer amount of time and then cooking them low and slow is key to making the perfect scrambled eggs. The longer they’re over the heat will determine how you want your eggs to be cooked. Soft and fluffy will take less time than compared to dryer more well done scrambled eggs. My video for this recipe is available on my YouTube channel. www.YouTube.com/Linda Lou Hamel

 

 

 

Prep Time: 5 minutes (whisking the eggs is included in this time)
Cook Time: approx 10 minutes.
Total Time: approx 15 minutes
Equipment: 12-inch non-stick sautèpan, large mixing bowl, whisk

Ingredients:
1 dozen large eggs (cage-free)
1/4 cup of half-and-half (substitute heavy cream or whole milk is fine)
1/4 cup of whipped cream cheese, room temperature (substitute 4-ounces of goat cheese, 4-ounces of feta, or 1/2 cup of any grated cheese you choose)
2 tablespoons fresh chives, minced
1 tablespoon of Kosher salt
1 teaspoon fresh ground black pepper

Directions:
In a large bowl whisk together the eggs, half and half, Kosher salt, and fresh ground black pepper together. Whisk for at least 5 minutes, allowing as much air as possible to be incorporated into the eggs. You want to see foam bubbles forming at the top of the egg mixture.

Preheat a 12-inch sautépan on medium heat. Once the egg mixture is ready to go, turn the heat down to medium-low. Continue whisking the eggs allowing the temperature of the burner to adjust. Add the egg mixture to the pan. As the eggs begin to set, gently pull the eggs across the pan, using a rubber spatula, forming large soft curds, continue cooking-pulling, lifting and folding the eggs, until thickened and no visible liquid egg remains.

Do Not rush this process, times may vary slightly, approx.10 minutes. Remove the pan from the heat before folding in the cream cheese (goat cheese or feta) and fresh chives. Season with a light sprinkling of Kosher salt and pepper to taste.

Transfer the eggs to a serving bowl. Best served hot!

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Crab Rangoon Souffle

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I love a Crab Rangoons. What better way then to put those flavors into a light and fluffy souffle. This recipe came to me as I was remembering a dear friend of mine, Ellyn. Ellyn and I worked together many years ago. She loved crab, so to pay homage to her, and our longtime friendship I came up with a twist on crab rangoons. This is my Crab Rangoon Souffle. Thanks for all the great memories.

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Crab Rangoon Souffle (2)

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Crab Rangoon Souffle (3)

Crab Rangoon Souffle (1)

 

Prep Time: 30 minutes
Cook Time: 30 to 35 minutes
Total Time: 1 hour 5 minutes
Souffle Yields: 4 servings
Equipment: 8 cup souffle dish, 1 rimmed baking sheet pan, food processor,  large mixing bowl, medium-size mixing bowl, 3-quart saucepan, 6-quart saucepan, large whisk, oven thermometer

Ingredients:
1 pound of crab meat, jumbo lump
6 tablespoons of unsalted butter, 3 tablespoons for greasing the dish
1/4 cup of Parmesan cheese, freshly ground (using a food processor)
3 tablespoons of all-purpose flour
1 cup of scalded milk
1 teaspoon of Kosher salt
1 teaspoon of fresh ground black pepper
1/2 teaspoon of cayenne pepper
a pinch of nutmeg, freshly grated
4 extra-large egg yolks, room temperature
5 extra-large egg whites, room temperature
5 ounces of cream cheese, room temperature
1/4 teaspoon of cream of tartar
4 tablespoons of freshly, finely minced chives

Directions:
Preheat oven to 400-degrees F.

Prepare the souffle dish with butter and grated Parmesan cheese, making sure the entire inside surface is coated with both, shake off any excess.

Prepare the lump crab by checking for any shells. Transfer to a plate lined with a paper towel. Pat dry the lump crab with another piece of paper towel making sure the crab is completely dry of any moisture before transferring to a medium-size mixing bowl.

In a small saucepan, add milk and bring up to temperature over medium heat. Once the milk reaches the scalding point turn off the heat. 

In a saucepan melt butter over low heat. Add all-purpose flour whisking constantly for about a minute forming a *roux. Once the mixture has formed a thick, blonde color (refer to picture above) remove the pan from the heat. Add the freshly grated nutmeg, cayenne pepper, Kosher salt, and fresh ground black pepper, whisk to combine.

Return the pan back on the heat, add the *scalded milk whisking continuously. Turn the heat up to medium, when the sauce just starts to boil, the sauce is at its thickest consistency. Test by placing a wooden spoon into the mixture and when you pull the spoon out and swipe your finger down the back of the spoon, if the sauce on the spoon remains separated, it’s ready. Turn off the heat.

Transfer the pot onto a cutting board, while the mixture is still hot vigorously whisk in the egg yolks one at a time until all are incorporated. Switch to a rubber spatula, add the room temperature cream cheese, by gently smashing up the cream cheese, and mixing, until it’s incorporated throughout. After mixing, if there are a few bigger pieces that’s fine.

Next, add the jumbo lump crab and stir through.

Immediately before placing souffle into the oven, adjust the temperature to 375-degrees F.

Place the egg whites into a large clean/dry mixing bowl. Add cream of tartar, and a pinch of salt. Using a large whisk, beat the egg whites until they form firm shiny peaks. This will take a few minutes. You could do this in an electric mixer. Gently stir 1/4 of the egg whites into the prepared souffle mixture. The mixture will look slightly lighter. Very gently, fold in the rest of the whites. Pour the completed mixture into the prepared souffle dish. Without peeking, bake for 30 to 35 minutes, until puffy and golden brown.

I like to serve my Crab Rangoon Souffle with a simple salad of mixed greens, lightly dressed with my Lemon Vinaigrette, and topped with shavings of Parmesan cheese.

*Scalded Milk is milk heated to a near boil. Small bubbles will appear around the inner rim of the pot.
*Roux is a mixture of fat (especially butter) and flour used in making sauces.

 

Balsamic, Cilantro-Lime, And Lemon Vinaigrette

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Pumpkin Cheesecake Bundt Cake With A Cream Cheese Maple Drizzle

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This cake combines the taste of pumpkin cheesecake with the texture of a moist and delicious cake. My new bundt pan gives an elegant touch that will have your friends saying WOW!. This is my Pumpkin Cheesecake Bundt Cake With A Cream Cheese Maple Drizzle.

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First is to butter and flour your pan really well. If you’ve been reading my blog you know that when it comes to making cakes, doing it from scratch is great, but can be super time-consuming.

Today I’m using a box cake mix. There are a variety of really good ones available today and with a few special ingredients, you can make it your own. The French vanilla brand is my “go to” and base flavor for all my cakes. I can take this cake mix in any direction I want.

The big advantage to a box cake mix is that all the ingredients are pre-measured out for you. I’m using 2 boxes for this recipe. You may not need to use all the batter that the two boxes yield, but 1 box is not enough for this bundt pan recipe.

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For the wet ingredients:
In a large bowl, whisk together pure pumpkin puree, ricotta cheese, 1 tablespoon of a pure vanilla extract, and cream cheese emulsion (you can find this at any baking store).

In another large mixing bowl, whisk together the eggs, water, and vegetable oil. Combine the bowl with the egg mixture together with the pumpkin ricotta mixture. Using a spatula, mix together until combined. Below is what the wet ingredients will look like once both mixtures have been combined.

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For the dry ingredients:
Add the dry cake mix and pumpkin spice blend (recipe for my pumpkin spice blend is at the bottom of this post), into a large mixing bowl, whisk those together. Add in a 1/3 of the dry ingredients, at a time, into the wet ingredients, giving the dry ingredients time to incorporate into the wet. Do this until all the dry has been incorporated into the wet. Do not overmix.

For the second box cake mix DO NOT add the pumpkin puree or the pumpkin spice blend until the wet and dry ingredients have been combined. At this point, reserve 1/3 of the cake batter and set aside. Next, add the pumpkin puree and pumpkin spice blend to the remaining cake batter, stirring until just combined. Again do not overmix.

The bundt cake is going to have the flavor of a cheesecake running through the center.

Fill 1/3 of the bottom of the prepared bundt pan with the pumpkin batter. Next, pour the reserved cheesecake flavored batter (that batter without the pumpkin flavoring), evenly around, on top, of the pumpkin batter. Finally, pour the remaining pumpkin batter evenly around, filling the bundt pan 2 inches from the top.

You want to make sure that you don’t fill the pan all the way to the top, giving the batter a chance to rise.

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At this point, you want to have your oven set to 350-degrees F. Follow the baking instructions on the box. The baking times may vary. More than 1 box of cake mix is required to make this cake. Keep checking the cake regularly after the box says it should be done. Use a cake tester or a long wooden skewer. When the cake tester comes out clean it’s done. This may take an extra 10 to 12 minutes.

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After the cake is done baking, place a large round plate over the top and invert the cake. You want that plate to be the one that cake remains on. Set the cake aside to cool completely in this position. This will make the later release of the bundt pan much easier. Next, move on to the cream cheese maple drizzle.

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In a mixing bowl, add softened cream cheese and powdered sugar. Stir together until combined. Slowly drizzle real maple syrup into the cream cheese mixture until it has the consistency of a glaze (a little more than a 1/4 cup). The glaze to fall off the spoon easily when you tilt the spoon.

After the cake has completely cooled, carefully lift off the bundt pan. Using a spoon, drizzle as much or as little of the glaze letting it drip down all around the sides of the cake.

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Prep Time: 35 to 40 minutes (time includes, prepping the cake batters)
Inactive Prep Time: 3 hours
Total Bake Time: 45 to 50 minutes, (after 35 minutes use cake tester in center of the cake (toothpick) and watch closely, may need another 10 to 12 minutes)
Total Time: 4 hours 30 minutes
Yields: 10 to 12 slices
Equipment: Bundt pan buttered and floured, rimmed sheet pan, 2 large mixing bowls, rubber spatula, whisk

Ingredients:
1/2 stick of unsalted butter, room temperature
1/4 cup all-purpose flour
2 16.5-ounce boxes of Duncan Hines French Vanilla cake mix
6 large eggs, room temperature, divided
2 cups water, divided
2/3 cup vegetable oil, divided
1 cup ricotta cheese, room temperature, divided
1cup pumpkin puree, divided
2 tablespoons of pure vanilla extract, divided
2 tablespoon cream cheese emulsion, divided
2 tablespoon pumpkin spice blend, divided

Ingredients For Cream Cheese Maple Drizzle
1 8-ounce bar cream cheese, room temperature
1 cup powdered sugar
1/4 cup real maple syrup (amount may vary slightly)

Pumpkin Spice Blend:
1/3 cup of ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice

Directions:
Preheat oven to 350-degrees F.
Prep the bundt pan with butter and flour. Shake any excess flour from the bundt pan, set aside.

Directions For Wet Ingredients:
In a large bowl, whisk together pure pumpkin puree, ricotta cheese, 1 tablespoon of a pure vanilla extract, and cream cheese emulsion (you can find this at any baking store). In another large mixing bowl, whisk together the eggs, water, and vegetable oil. Combine the bowl with the egg mixture together with the pumpkin ricotta mixture.  Using a spatula, mix the wet ingredients together, until combined.  Below is what the wet ingredients will look like once both mixtures have been combined.

Directions For The Dry Ingredients:
Add the dry cake mix and pumpkin spice blend (recipe for my pumpkin spice blend is at the bottom of this post), into a large mixing bowl, whisk those together. Add in a 1/3 of the dry ingredients, at a time, into the wet ingredients, giving the dry ingredients time to incorporate into the wet. Do this until all the dry has been incorporated into the wet. Do not overmix.

For the second box cake mix DO NOT add the pumpkin puree or the pumpkin spice blend until the wet and dry ingredients have been combined. At this point, reserve 1/3 of the cake batter, set aside. Next, add the pumpkin puree and pumpkin spice blend to the remaining cake batter, stirring until just combined. Again DO NOT overmix.

The bundt cake is going to have the flavor of a cheesecake running through the center.

Fill 1/3 of the bottom of the prepared bundt pan with the pumpkin batter. Next, pour the reserved cheesecake flavored batter (that batter without the pumpkin flavoring), evenly around, on top, of the pumpkin batter. Finally, pour the remaining pumpkin batter evenly around, filling the bundt pan 2 inches from the top. Place bundt pan on top of a rimmed baking sheet. Place into the oven on the middle rack. Bake at 350-degrees F.

Important Note:
According to the box, bake for 30 to 35 minutes. The baking time will vary because of the amount of batter (there may be a small amount of extra cake batter) used to fill the bundt pan. Allow for extra baking time, around 10 to 12 minutes. Total bake time may reach 45 to 50 minutes.

Note:
Keep checking the cake regularly after the box says it should be done. Use a cake tester or a long wooden skewer. When the cake tester comes out clean it’s done.

Carefully remove the cake from the oven. Place a large round plate over the top and invert the cake. You want that plate to be the one the cake will remain on. Set the cake aside to cool completely in this position, at least 3 hours. This will make the later release of the bundt pan much easier. Next, move on to the cream cheese maple drizzle.

Directions For The Cream Cheese Maple Drizzle:
In a mixing bowl, add softened cream cheese and powdered sugar. Stir together until combined. Slowly drizzle real maple syrup into the cream cheese mixture until it has the consistency of a glaze (a little more than a 1/4 cup may be needed). The glaze should fall off the end of the spoon easily when you tilt the spoon.

After the cake has completely cooled, carefully lift off the bundt pan. Using a spoon, drizzle as much or as little of the maple glaze letting it drip down all around the sides of the cake.

There you have it, my Pumpkin Cheesecake Bundt Cake With A Cream Cheese Maple Drizzle.

 

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