Tag Archives: eggs

Walnut Blitz Torte

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jillpickle: Blitz Torte (or sometimes called German Blitz Torte) was one of Bill’s childhood favorites that his mom made for special occasions.  From what I’ve read, it seems that this was popular in the 1950’s and created in America, not Germany.  It appears that most of the recipes I found consisted of 2 layers of butter cake topped with a meringue and almonds with a custard filling.  Bill’s mom used walnuts instead of almonds so I did find a recipe with walnuts.  Making all of the components: cake, meringue and custard was time consuming but worth the effort!  I didn’t want a huge cake that only the 2 of us would eat so I cut the recipe in half and used (2) 6″ cake pans.  The result was a tiny buttery, crunchy sweet cake!  Tastes great topped with sweetened whipped cream!     Walnut Blitz Torte.

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Put an egg on it!

Matthew:  Recently, my friends at work have been obsessed with putting eggs on top of dishes that one wouldn’t always think of putting an egg on top of.  I think the appeal of this is if the yolk is runny, you can then break it open and it will become a sauce for whatever food items it is perched upon.  These eggs also add more sustenance and can turn snack-like foods into meals.  For my “put an egg on it” dinner, I tried making a sandwich with CSA veggies and Madison Sourdough bread.  I toasted the bread, then topped it with grilled patty pan squash, heirloom tomatoes, basil, feta, salt, pepper, and olive oil.  For the egg, I followed the overly complicated directions for poached eggs in The Joy of Cooking which involved putting the egg in boiling water with vinegar until set and then transferring it to 150 degree water.  I had a hard time getting water to be 150 degrees, so my eggs ended up slightly over-done.  They weren’t bad, but after they alighted on my sandwich, the yolk failed to run.  I’d like to try my hand at poached eggs again, perhaps following a different recipe.  I do have to say that after trying it, I like the idea of putting eggs on things.  I will definitely be doing more of this.

Leek and Ham Quiche

Matthew:  I had some late summer leeks to use up from my CSA and I decided that they would go well in a quiche with some diced ham, red bell pepper, jalapeno, and swiss cheese.  I used this recipe for the crust and as a guide for baking time.  I baked the crust for less than ten minutes and then put the filling in for the rest of the baking.  It turned out really well and made for a tasty dinner for several nights.   I tried using some organic brown eggs for the quiche.  I’m not sure that I can really tell a difference in the taste, but it is nice to support local, organic farms.

Egg Scramble

Bill:  We made a stop at Nueske’s last weekend as as part of a “fall color” drive.  Nueske’s sells fantastic applewood smoked meat products.  One of the items we bought was smoked pork chops.  They were huge and we enjoyed them the first night cooked up on the grill.  I decided to use the leftovers to make an egg scramble for supper.  I started by cooking 2 large red potatoes diced up along with 1/2 an onion in a little canola oil.  When it cooked down and browned, I added the left over smoked pork chop also diced up.  Once that warmed up, we added 5 eggs and started scrambling.  The end result was a great evening meal which definitely qualified as comfort food.  Very tasty.

Flourless Chocolate Cake

Jillpickle:

What do you get when you add Ghirardelli chocolate, butter and Kahlua:

and 8 eggs, vanilla and salt:

Mix by folding:

Bake and you have:

A Flourless Chocolate Cake!!!

BIG BAKED BOUNTIFUL BREAKFAST BUFFET!!

jill pickle:  Today, to celebrate Father’s Day and to surprise Bill/Dad, I decided to make a breakfast buffet complete with homemade Maple-Nut Granola, Quiche Lorraine and Maple Oat-Pecan Scones.  As with all things I plan, it took longer to make than I had anticipated, (plus another trip to the store by the receiver of this breakfast buffet), but it was worth it!  The granola is super easy and you can add any nut you like!  The quiche was really good with bacon in it!!  I used sharp cheddar cheese instead of the swiss.  The scones recipe made a lot!  They were very tender and flaky and good with the maple glaze and a sprinkling of pecans on top.  All-in-all, it was a success but next time it might be better to make some of these dishes ahead of time!  We’ll see…….