Mr. Crumb Stuffing Waffles with Fried Eggs

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Photo Credit: Umami Girl, 2019.

 

 

For a change of pace this St. Patrick’s Day,  take a chance and try these savory waffles with cheddar made with Mr. Crumb Sage and Onion Stuffing™ . This dish works equally well for breakfast, brunch or dinner. Top with a fried egg and a dollop of sour cream and serve with a side of bacon and grilled tomatoes for a truly excellent meal.

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Adapted from
Mr. Crumb
February, 2019

Serves 6

Ingredients:
For the waffles:
Two  8-ounce (225g)  tubs of Mr. Crumb Sage and Onion Stuffing™
1 large egg, lightly beaten
2 ounces (50g) Kerry Gold Dubliner Irish Cheddar Cheese™
1 tablespoon  fresh chopped parsley
1/4 teaspoon dried thyme
Salt, to taste
Ground black pepper, to taste
Vegetable cooking spray

For the Eggs:
Large knob of butter
6 large eggs
Snipped fresh chives, for garnish

For Serving:
Cooked bacon, fried mushrooms, grilled tomatoes or sautéed spinach

 

Directions:
Preheat a waffle iron to a medium setting.

Place the stuffing in a large bowl, gently breaking up any large lumps. Add the egg and stir to combine, making sure that all of the stuffing is evenly moistened.

Stir in the cheese and add parsley, thyme and  salt and pepper to taste.

Divide the stuffing mix into six equal portions and shape each one into a patty about 1-inch thick.

Using vegetable spray, lightly grease the waffle iron. Add the patty to the waffle iron and cook for 2-3 minutes until crisp and golden. Transfer to a plate lined with kitchen paper and cover with foil to keep warm. Repeat with the remaining patties.

Heat a large cast iron skillet on medium high heat. Add the butter. When the butter has melted and the skillet is hot, fry the eggs until cooked to your liking.

To serve, place a waffled on a plate and top with an egg and season with salt and black pepper. Serve with crispy bacon, fried mushrooms grilled tomatoes or sautéed spinach, if desired.

Enjoy!

 

Cook’s Notes:
Mr. Crumb Gourmet Stuffing is a product of Ireland and is cooked by hand in small batches by sautéing onions, herbs and spices in pure Irish Butter (made with milk from grass fed cows) before mixing in fresh breadcrumb. The product is available in the United States at Safeway and Albertson Supermarkets.

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Sticky Toffee and Earl Grey Pudding

Sticky Toffee and Earl Grey Pudding
Photo Credit: Victor Protasio, Food&Wine Magazine, 2019.

 

This classic English dessert features dates which are often found in regular in sticky toffee pudding recipes. In this recipe, Medjool dates are steeped in Earl Grey tea, infusing them with the bright, aromatic lift of bergamot. It is the perfect dessert to serve at the end of a meal.

Adapted From
Merlin Labron-Johnson
Food&Wine Magazine
February, 2019

Serves 9

Ingredients:
2 cups pitted Medjool dates, finely chopped
2 Earl Grey tea bags
1 teaspoon baking soda
1 1/4 cups boiling water
2 cups all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons sea salt, divided
3/4 cup vegetable shortening
1 cup light muscovado sugar, divided
3/4 cup dark muscovado sugar, divided
3 large eggs
1 cup unsalted butter, plus more for greasing
1 cup heavy cream
Vanilla ice cream, for serving
Fresh Sprint Sprigs, for garnish

Directions:
Preheat oven to 350°F.

Place dates, tea bags, and baking soda in a medium bowl. Add 1 1/4 cups boiling water, and let stand 15 minutes. Remove and discard tea bags. Stir mixture with a fork to break apart dates.

Stir together flour, baking powder, and 3/4 teaspoon salt in a medium bowl; set aside. Combine shortening, 1/4 cup light muscovado sugar, and 1/4 cup dark muscovado sugar in the bowl of a stand mixer. Beat on medium speed until no lumps remain, about 1 minute. Add eggs, 1 at a time, beating well after each addition. With mixer running on low speed, gradually add flour mixture just until incorporated. Stir in date mixture. Lightly grease a 9-inch square baking pan with butter. Pour batter into prepared pan, and bake in preheated oven until a wooden pick inserted in center of pudding comes out clean, 30 to 32 minutes.

Remove pudding from oven, and immediately prick all over with a wooden or metal skewer, piercing all the way to the bottom of pan. Pour 1 1/2 cups warm toffee sauce evenly over pudding, and let stand until sauce is absorbed, about 30 minutes. Cut warm pudding into 9 (3-inch) squares.

Top servings with ice cream  and  drizzle evenly with remaining 1/2 cup toffee sauce. For a festive touch, garnish with a sprig of mint, if desired.

Cook’s Notes:
Muscovado sugar is an unrefined sugar made from sugar cane. It comes in varieties from very dark to light. The main difference between muscovado sugar and granulated sugars is the moisture content. Muscovado sugar is noticeably moister, and the crystals stick together in clumps. It has a taste similar to fudge or caramel.

Dark or light brown sugar or granulated sugar with molasses or treacle can be used as substitutes for muscovado sugar. For 1 cup of dark muscovado sugar, use 1 cup granulated sugar and 2 tablespoons of molasses or treacle. For light muscovado sugar, reduce the molasses to 1 tablespoon.


Parsnip and Leek Soup

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Photo Credit:Jonny Valiant, 2011.

 

 

For those celebrating the religious calendar, Lent is upon us, and for many it is the time to give up meat in our diets. For busy home cooks, this soup can be made in ahead of time, basically because it is an uncomplicated vegetable puree. For an added touch you can dressed-up this soup with a touch of American whitefish caviar, the salty counterpoint to sweet parsnips in the mix, makes the soup plenty festive for Easter Dinner.

 

Serves 6 to 8

Ingredients:
For the Soup:
1 pound parsnips, peeled and cut 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and cut 1/4 inch thick
3 cups chicken stock
2 1/2 cups water
2 dried bay leaves
1/2 cup whole milk

For the Black-Pepper Cream:
Freshly ground pepper
1/2 cup creme fraiche or sour cream
2 ounces whitefish or other caviar, for garnish

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Directions:
To prepare the leeks, rinsed well to remove the sand and grit. Cut the white and pale-green parts only into 1/4-inch-thick semi-circles and set aside.

To Make the soup: Cut a round of parchment to fit inside a large pot. Melt butter in pot over medium heat. Add leeks and a pinch of salt, and cover with parchment round (this will help keep moisture in). Cook, lifting parchment to stir occasionally, until leeks are tender, 10 to 15 minutes.

Stir in parsnips, potatoes, chicken stock, 2 1/2 cups water, bay leaves, and 1 teaspoon salt. Raise heat to high, and bring to a boil. Reduce heat to medium-low. Simmer gently, partially covered with lid, until parsnips are soft, about 20 minutes. Discard bay leaves. Let cool slightly, about 10 minutes.

Working in batches, puree vegetable mixture in a blender, being sure to hold lid down. Return soup to pot, and stir in milk. Reheat soup over medium heat (do not boil).

To Make the black-pepper cream: Stir 1/4 teaspoon pepper into creme fraiche.

To Serve: Ladle soup into 8 small bowls, and top each with a dollop of black-pepper cream and 1/2 teaspoon caviar.

Cook’s Notes:
Whitefish caviar is a relatively inexpensive variety and can found at Whole Foods  Markets or specialty gourmet food markets.

The soup can be refrigerated for up to 1 week or frozen for up to 3 months. Stir in milk and rewarm over medium heat just before serving. Black-pepper cream can be refrigerated for up to 4 days.