Seven-Minute Egg

Photo courtesy 123rf.com

I love a 7-minute egg:  put egg(s) in pan, cover with water, put lid on pan, put pan on burner, turn on burner to high setting, as soon as water boils turn off burner but do not remove pan from burner, leave pan on burner for seven minutes, remove pan from burner and drain hot water, add cold water to pan, remove and peel egg(s), and enjoy!  The white is completely cooked, and the yolk is orange and barely runny.  If you want a completely cooked yolk, leave pan on burner for ten to fifteen minutes.

The largest chicken egg ever recorded weighed one pound, and had two yolks and two shells!  For more information click here.

Christmas Websites & Baking

Photo courtesy Coolest Christmas Present Cake (click here for recipe)


Photo courtesy Pastry Passion (click here to purchase one of these cakes)

Even though we have a large collection of Christmas cookbooks that we love, we thought we'd see what the internet had to offer this year.  The number of websites devoted only to Christmas is staggering, and the number of sites dedicated to Christmas baking is no less so.  Here are a few of our newly discovered favorites:

Christmas Baking = The home page contains many links to other Christmas sites.

Why Christmas = Written by a Christmas fan in England

All Things Christmas

A Magical Christmas

Christmas Ideas

Christmas Stock Images = Free Christmas Photos!

We'll still bake the Christmas cookies we were taught to bake when growing up:  cookies cut into shapes using Christmas cookie-cutters, then decorated with colored powdered sugar frostings.  We wanted to bake a cake in the shape of some Christmas object or symbol, so we've also decided to bake the cakes pictured above to see if we would like to add them to our Christmas baking repertoire.  We'll use a bundt pan for the wreath cake.  The ideas may seem obvious to you, but we hadn't thought of them and can hardly wait to see them on the sideboard. 

By the way, if you have celiac disease you can do like we do and use a flourless chocolate cake recipe for cakes and cupcakes.  For cookies we put a thin layer of flourless chocolate batter into egg-poaching rings or metal cookie-cutters on a cookie sheet, then bake as usual.

What's coming out of your kitchen this holiday season?

Mayonnaise

Photo courtesy FreeImagesLive.co.uk

Many people in the U.S. think the best part of Thanksgiving Dinner is the leftover-turkey salad that is made and usually used in sandwiches (for a change, try adding a little ground cumin--yum).  To make the salad you have to first make the mayonnaise from scratch--yes, I'm from The South, that's the 15 southern states in the United States (actually I'm from The Deep South: Alabama, aka "The Heart of Dixie").  If I'm not able to make mayonnaise from scratch (which is Never--I always make my mayo from scratch--I'm from The South, remember), then I would, of course, buy Hellmann's (The South, etc...).  When I lived in California the mayonnaise to buy was Best Foods, which is Hellmann's west of the Rockies.  A lot of people would say just about anything savory can taste better with mayonnaise on it.  I've even added a cup of mayo to a chocolate cake recipe, which made it more moist & delicious.

I've always wondered who developed the mayonnaise recipe, and how did they know--or did they know--that the chemical reaction of slowly dribbling oil into beaten eggs would not produce a drippy, oily mess but a fluffy, white emulsion that makes the tongue happy.

The most widely accepted story begins with the British rule of Port Mahon in 1756.  The French sent the infamous Armand de Vignerot du Plessis, 3rd Duc de Richelieu (1696-1788) to take the port.  During the course of the siege, the French ran short of supplies, but the Duc still wanted to host a banquet.  The Duc's chef decided to try whipping eggs and oil together to serve in place of the seasonings that they did not have, and it was a big hit.  The French won the Battle of  Port Mahon and returned home with, among other things, the new recipe named after the battle and called mayonnaise.

Below is my basic mayonnaise recipe, which is made in a food-processor and can be doubled.  There are endless variations, just try an internet search if you don't believe me.  Try adding a little onion powder to the recipe:  I swear it tastes like fried onion rings, and of course anything savory OR sweet tastes better fried, doesn't matter where you're from.

1 egg
2 egg-yolks
1 teaspoon Kosher salt
1 Tablespoon freshly squeezed lemon juice
1 & 1/3 cups Wesson vegetable oil

1.  Process eggs for one minute. 
2.  Add salt and juice and process for 30 seconds. 
3.  With processor running, add oil in a very tiny steady stream until all oil is used.