Browsing Tag

egg

Bacon and Egg Ice Cream!

“A gastronomic double take!” So proclaims the triple Michelin starred Chef Heston Blumenthal from The Fat Duck restaurant in the UK, sharing his secret for a bacon and egg ice cream. Watch the video for his technique!

The recipes for the ice cream, the caramelized brioche, and the tomato and red pepper jam can be found here, and the salted butter caramel recipe can be found here.

We were a bit skeptical that the entire technique could actually be achievable, so we wandered onto a food blogger quest and found confirmation. Clement from A la Cuisine shares her experience with Heston’s recipe here, and Six Course Dinner has their version posted here. David Lebovitz has a delicious looking bacon ice cream as well, with an inspiration from Michael Ruhlman, using candied brown sugar bacon.

If you attempt it please do let us know how it worked out for you! Meanwhile we are browsing estate sales desperately looking for one of these!

Breakfast Recipes

A breakfast masterpiece!

We have breakfast on the brain as usual! This is most likely the coolest, most unique, gorgeous breakfast item we’ve ever seen, and is on our agenda for next weekend! Created by Executive Chef Pierre Landet of Cercle Rouge restaurant in Tribeca, a soft boiled egg is coated in textural layers, flour, pork sausage,flour again, beaten egg, and panko bread crumbs. He fries the egg (in a fryer, but a large pot may be used at home), and serves it with a tomato pancetta sauce and garnishes it with fried basil. Check out the video from Real Meals Tv, and view the recipe here.

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On a completely unrelated sidenote, I wanted to let you know about fun restaurant review contest! Kang from London Eater is the master of ceremonies, and he’s giving away £ 50 (or about $75 US) for a restaurant review, which his readers will vote on! The contest ends on Valentines Day, read more about it here.

Breakfast Recipes

Truffled egg toast for breakfast or brunch!

Chef Marlon Manty of Inoteca in NYC shows you how to make a fabulous breakfast dish, and a customer favorite! In this video, courtesy of Real Meals Tv, he prepares Truffled egg toast with grilled asparagus and fontina cheese.We can’t imagine anything more decadent for breakfast!

For one serving, you will need:
asparagus 3-4 spears
extra virgin olive oil
bread (the chef uses a loaf of Pullman bread)
salt and freshly ground pepper
2 eggs
fontina cheese
white truffle infused olive oil , or simply white truffle oil if you wish to be decadent

Method per the video instructions:

Trim off the rough edge of the asparagus spears, and toss them with olive oil, salt, and pepper. Saute or grill the asparagus for approximately 5 minutes, and cut into small pieces (a bit larger than an inch).

Cut a thick slice from a loaf of Pullman bread (or your favorite bread) and remove the crust. Toast the bread in a 350 oven for 3 minutes. Remove from oven (keep the oven on), and cut a rectangle shaped outline in the slice, do not remove this section. Press the section down with the handle of the knife to create a trough for the eggs.

Seperate 2 eggs, place the yolks in the trough you created. Fence this area in with thin slices of fontina cheese. Place the bread/egg/cheese into the 350 degree oven for a few minutes, until the cheese melts. The yolks should be runny. Remove from oven.

Place the asparagus pieces on a plate and top with the egg/toast creation. Drizzle 2 tsp of truffled olive oil (or truffle oil), add salt and ground pepper.