Egg Substitutes for Baking

I'm not a vegan. I tried once. For about a month. Then I ate almost an entire pizza by myself [but really I just wanted the cheese]. But during that time I experimented a lot with vegan baking. It's incredible - and I'm glad that I tried being vegan because I've learned a lot about all kinds of different foods that are substitutes for dairy [like flax and soy milk and almond milk and as it turns out I REALLY love oat milk] anyway...I digress.

I was making a some banana bread from a recipe posted by a friend and half way through [as in everything was in the bowl ready to go] I realized I had no eggs. However, since I have had experience baking vegan I didn't panic in the least. I simply went to my freezer and grabbed the ground flax seed. This brings me to my point:

Here are some ways to substitute eggs when you're baking and you either don't have any eggs or don't feel like using them because you'd rather eat the for breakfast tomorrow:

1. Ground Flax Seed: Mix 1 Tbsp of ground flax seed with 3 Tbsp of water - whisk around and let it sit for a few minutes. This is equivalent to one egg.

2. Banana: 1/2 banana mashed well = 1 egg. I find banana works best in sweet breads, muffins and cakes.

3. Silken Tofu: 1/4 cup blended silken tofu = 1 egg

4. 1/4 cup soy yogurt = 1 egg

My favorite method is the ground flax seed [which is why I have some in the freezer at all times - and I keep in the freezer because the oils will take longer to break down and it will last longer]. There are all kinds of other ways. They make something called Ener-G that is an egg replacement powder [just add water! ... I think...]; and there's something you can do with cornstarch and arrowroot - but just google "egg substitutes for baking" and you'll find all kinds of things.

Good luck out there!

National Pie Day

It's true - there's a National Pie Day; and it's today!

I'd like to share some "secrets" about making pie dough. I've shared them with some friends in the past and each one has been surprised. So here it is for the public:

First - NEVER add more than the "maximum" amount of liquid listed in the recipe. If it seems dry - throw it onto the counter and knead it for a couple of minutes until it's as all together as you can get it - then wrap it in plastic [like Laura Palmer] and put it in the fridge for about 20-30 minutes. This will do two things:
1. The moisture will disperse.
2. the fat will chill out making a flakier crust for your finished pie.

Second - and this is my personal favorite - is a trick I learned from my mom and grandmother:
roll the dough out on a floured pillowcase. Not even kidding you. I have a pillowcase that has been my "kitchen case" for years now. It's amazing. The only tricky part is having it stay put when you're rolling it out. I just kinda let some of it hang off the counter and lean against it and put some heave objects at the other corners.

I love pie...oh and I made Key Lime Pie.

for the filling:
1 can sweetened condensed milk
3 eggs
1/2 cup key lime juice
1 teaspoon of key lime zest

Mix it up and throw it in your pie shell. Bake at 350 for 30-35 minutes.

Whipped Cream for the top.
1 cup heavy whipping cream
2 tablespoons powdered sugar [or granulated - either works]
whip in a chill bowl until stiff peaks form.

heaven.

Turkey Burgers

There was an amazing sale at my Co-Op Grocer [Food Conspiracy Co-Op] on organic ground turkey - so I figured, why not?

12oz package of ground turkey
About 1/4 cup of onion - minced
1 garlic clove - minced
salt, pepper, and some Italian seasoning

I made two really big patties out of it, then stuffed with feta. [to do this I started with thick patties then pushed down the center filled with feta and then folded and pressed together the turkey to cover it.

I started to fry it up in a pan - but they were burning even on low heat - so I moved them to the oven to finish them off.

Whole wheat organic buns with some spinach. I just wish that I had a delicious, garden fresh tomato...

Elevensies

Finally home from an extended stay on the east coast! I can't lie, the warmer weather does feel pretty good - though I enjoyed EVERY SECOND of cold weather in NY and DC and getting to be all bundled up!

But this is not what I want to write about. My first morning home and I immediately start cooking. [I didn't cook at all in the last 2 weeks!] I made this recipe inspired by a lovely breakfast I had while back in NY:

Breakfast Potatoes Provençal with Herbed Baked Eggs

Oil for the pan - I like grapeseed oil for frying...
Enough potatoes for 2 people [about 3, depending on their size] chopped into good size chunks
1 large yellow onion chopped into big chunks
3 cloves of garlic - chopped or minced - whatever you like.
about 1/2 cup of olives - a mix of various olives was delishicious! pit them [if applicable] and chop 'em up!
1 tablespoon or 2 of capers - you can give these a quick "one two" with the knife - but I never really see the point of that. they're tiny.
1 tsp Herbes de Provence
1/2 tsp Dried Basil
Salt and Pepper to taste

1. Put oil in the pan [which should have warmed up over medium heat] - don't be shy about it.

2. Dump in the potatoes and stir around a bit.

3. While they get goin, chop up your onions and garlic. Throw those bad boys in there. Stir around some more.

4. After a little while of stirring occasionally and waiting for the onions to get soft, toss in the olives, capers and spices. You got it - stir it up...little darlin...

5. Cook until the potatoes are done. [Until a fork can push through easily]


Served with these Herbed Baked Eggs - or not...


Herbed-Baked Eggs

This one is not "mine" - I halved this recipe from Ina Garten’s “Barefoot in Paris”

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs [This seemed like a lot with the potatoes…so you can use fewer eggs, maybe 2 each – just make sure you cut back a little on the other ingredients]
2 tablespoons heavy cream
1 tablespoon unsalted butter
Salt and Pepper
Toasted French bread or brioche [or whatever other kind of toast you're into]

1. Preheat the broiler for 5 minutes, and place the oven rack 6 inches below the heat.

2. Combine the garlic, thyme, rosemary, parsley and Parmesan, and set aside.

3. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)

4. Place 2 individual gratin dishes on a baking sheet. Add 1 tablespoon of cream and 1/2 tablespoon of butter to each dish, and place under the broiler for about 3 minutes, until hot and bubbly.

5. Quickly, but carefully, pour 3 eggs into each gratin dish, and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooked evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds, and serve with hot toasted bread.

These recipes make enough for 2 people, maybe 3 depending on how hungry you are.

And as always, drink the richest, blackest coffee.