Grapefruit Meringue Pie/Tarts

Crust
1 1/2 cups graham cracker or animal cracker (can do GF) crumbs (11 crackers?)
2 T sugar
1/2 t ground ginger
1/4 t salt
5 T unsalted butter

Filling
1 1/4 cups sugar
1/3 cup cornstarch
2 T grated grapefruit zest
1 1/4 cups fresh grapefruit juice (2 grapefruit)
1/2 cup water
4 egg yolks
4 T unsalted butter

Meringue
4 egg whites
1/4 t cream of tartar
1/2 cup sugar

Crust: Preheat oven to 350 degrees. Melt the butter for the crust. Combine crumbs, sugar, ginger, salt, and butter, and press into pie pan or muffin pan liners. Bake until set and light brown, about 10 minutes. Allow to cool.

Filling: Whisk cornstarch and water together until the cornstarch dissolves before heating. Combine the cornstarch solution, the sugar, and grapefruit juice together in a saucepan, whisking in the egg yolks one at a time over medium heat. Mix in the 4 T of butter and the zest as the filling begins to thicken, stirring constantly. Pour the filling into the crust(s), and chill for at least 1 hour for tarts and 3 hours for a pie.

Meringue: Beat egg whites and cream of tartar on high until frothy, about 30 seconds. Gradually beat in sugar. Continue on high until the sugar is dissolved (slide some between your thumb & finger- if you feel granules, it is not yet dissolved) and stiff peaks form, 4+ minutes.

Spoon the meringue over the pie, swirling and maximizing the peaks. Using a broiler or kitchen torch, brown the meringues. If broiling, move the oven rack so the pie is 6 inches from the element. Watch carefully as it only takes 2-3 minutes. Allow to cool slowly.

Huevos Rancheros, Ham Hash, Refried Beans, Salsa, and Mexican Rice

Ham hash:
ham steak
golden potatoes
white onions

Cube ham steak and remove connective tissue and excess fat. Leave some fat for frying. Dice onions and potatoes. Pan-fry in Dutch oven until browned. Add olive oil if needed. Salt to taste. Set aside while cooking the Huevos Rancheros.

Huevos Rancheros:
corn tortillas
refried beans
fried eggs
salsa
queso fresco

Prepare refried beans and salsa in advance. Heat the salsa on low in a saucepan. Heat corn tortillas in a frying pan, with or without oil. Keep warm by wrapping in foil in a warm oven. Fry eggs, and crumble queso. Assemble tacos/tostadas beginning with the corn tortilla on the bottom, then spread a layer of refried beans on it. Place a fried egg on the beans. Top with a generous amount of hot salsa, and sprinkle queso and chopped cilantro on top. The ham hash is a traditional side. Mexican rice could also be eaten on the side.

Omit ham and bacon for meatless.

Refried beans:
1 1/2 cups dry beans (pinto or black, as desired)
3 cups of water
1-2 teaspoons salt
1/2 white onion
bacon fat
cumin to taste

Add the beans, water, and salt to the Instant Pot. Use the bean setting, and turn off to let cool until the lid can be removed without switching to "vent". Remove the excess liquid and save. Dice the onion and saute in the Instant Pot with the bacon fat. Add the beans and blend/mash with a potato masher, blender, or food processor. Add the excess liquid as needed to achieve the desired consistency. Mix in a dash of cumin and salt as needed to taste.

Salsa:
2 15-oz cans of good quality diced tomatoes, such as San Marzano or fire-roasted tomatoes
1 1/5 lemons (can use limes, but if fresh fruit is unavailable, use a smaller quantity of vinegar rather than jarred juice)
1+ jalapenos (use at least one without adding the seeds for mild, but don't omit, or the flavor of the salsa won't be right)
1/4 t minced garlic
2 T minced white onion (fresh)
2+ teaspoons salt
fresh chopped cilantro (reserve some to top huevos)

Add one can of tomatoes to a blender, and squeeze in the lemon juice. Dice the jalapenos, and add with the garlic and onion. Blend and add 1-2 teaspoons of salt. Taste for acid and salt balance. If the flavor of the salsa is bland, add more salt and taste again. If still bland, add acid, and taste again. Keep going until it tastes good. If it tastes acidic, but the flavors aren't distinctive, just add salt until the taste is right. A lot of salt is needed to balance the sweetness of the tomatoes and bring out the flavors- don't hold back. Add the second can of tomatoes and balance again. By adding the second can towards the end, there is a buffer if you add too much salt or acid and the salsa doesn't get overblended unless you want a smooth rather than chunky salsa. Add chopped cilantro if desired. The salsa can be made a day ahead to let the flavors blend more.

Mexican rice:
1 cup long grain white rice
2 T oil
4-8 oz canned tomato sauce (can use tomato paste, but keep in mind it is more concentrated)
2 cups warm water
1 t chili powder
2 t calde de tomate tomato bouillon
1 t minced garlic

Mix the warm water, tomato sauce, and tomato bouillon so that it is ready to add to the rice.

Brown the rice in oil in a nonstick saute pan with a lid, stirring constantly. When golden, add the liquid, chili powder, and garlic, and bring to a boil while mixing. When it is boiling, remove from heat, and put the lid on the pan. When the burner has cooled to low/simmer, put the pan back on the burner. The rice should cook with the lid on for 20 minutes. 

When the 20 minutes is up, remove from the heat, and fluff. If desired, add peas and finely diced carrots, or tomatoes. Finely diced onions can also be browned with the rice. Allow to sit 10 minutes, and then serve. The key to the restaurant flavor is the tomato bouillon.

Shakshuka

Olive oil for sauteing veggies
1 large yellow onion
2 green peppers
2 garlic cloves
1 tsp sweet paprika
½ tsp ground cumin
Pinch red pepper flakes or hot sauce (optional)
Salt and pepper
3 cans of diced tomatoes
6 large eggs
¼ cup chopped fresh parsley leaves

Chop onion and bell peppers, and mince garlic. Saute until soft, add tomatoes and spices. Make "wells" in the sauce to break the eggs into. Add the eggs and cover until the egg whites just turn white. Serve and garnish with parsley.

Chile Relleno Casserole

6 jalapeno peppers
1/2 15-oz can tomato sauce
1/2 cup chopped onion
1/2 lb Oaxacan cheese
1/2 lb chorizo
fresh or dried oregano
1 T salt
12 eggs
1/2 cup milk

Char the jalapeno peppers, peel the blackened skin, cut in half and remove the seeds (use gloves or take care not to touch them). Cook the chorizo.

Preheat oven to 350 degrees. Spray an 8x11" pyrex with Pam, and arrange the peppers in the bottom. Place a strip of cheese in each pepper. Sprinkle the onion and chorizo over the top. Blend eggs, milk, salt, and oregano, and pour gently over the top. The recipe I based this off of called for a 1/3 cup flour and 1 t baking powder mixed into the eggs, which I skipped in favor of more of a souffle effect than a casserole.

Bake until the egg is fully puffed up, 30+ minutes.

Savory Bread Pudding 2

2 stale baguettes, cut into 1-inch cubes
8 eggs
1+ quart of milk
1 T salt
2 t ground mustard
1/8 t cayenne pepper
1 t ground sage
2 t ground dried rosemary

Whisk eggs and spices together, add milk (and additional eggs if needed) to cover bread. Add bread, mix well. Let stand overnight in the fridge with something- I used a bowl filled with water- holding the bread down in the egg mixture.

1 onion
4-5 small carrots
6 cloves of garlic, minced
a big handful of fresh thyme
a large sprig of rosemary
several stalks of celery
1 bunch of asparagus
1 head of Swiss chard
2 cups of grated romano cheese

Cut the veggies into bite-size pieces, and saute, adding in the order listed. Chop the herbs very finely and saute with the veggies. When cooked, add to the bread/egg mixture, tempering to prevent scrambled eggs. Fold the cheese in, leaving some to put on top.

Spray two casserole dishes with pam, and fill just over half full with the bread and veggie mix. Sprinkle cheese on top. Bake at 350 for an hour, with the lids on for the first half.

Makes 16-18 servings.

Spinning Salad

romaine lettuce
iceburg lettuce
spinach
beets
hard-boiled eggs
croutons
fresh pepper
Lawry's seasoning salt

Salad dressing:
3 T cider vinegar
3 T water
2 T applesauce
2 t Worcestershire sauce
1.5 t dry sherry
1.5 t Lawry's seasoning salt
1 t sugar
1/2 t paprika
1/4 t garlic powder with parsley
dash of cayenne pepper
1/2 cup vegetable oil

Wash and tear the greens into bite size pieces. Peel and steam or roast the beets (or use canned), allow to cool, and cut into shoe strings (if it's to impress, if not, cut into small pieces). Slice eggs.

In a blender or using sufficiently large liquid measuring cup and immersion blender, blend the salad dressing ingredients.

The reason this salad is called spinning salad is that it is traditionally presented with all the ingredients except the salad dressing, seasoning salt, and pepper in a big metal salad bowl on a bed of ice (usually in a larger bowl). The metal bowl is then spun while the dressing is poured on top. The salad is tossed, and then spun again while the salt and pepper are added, if desired.

Very cheesy video: http://www.yumsugar.com/Lawry-Spinning-Salad-Recipe-Video-34206595

Egg Casserole

20 eggs

½ cup flour

2 t baking powder

Dash salt

1 t dry mustard

1 ½ t thyme

32 oz cottage cheese

24 oz shredded cheddar cheese

2 medium zucchini, shredded

2 roasted red bell peppers

In a large mixing bowl, lightly beat the eggs. Add the flour, baking powder, salt, mustard and thyme, and blend well. Add the cheeses, chopped bell pepper and the zucchini and mix until just blended.

Grease two 9 x 13 pans and pour in the mixture. At this point you may refrigerate them overnight. Bake at 400 for 15 minutes, then reduce the heat to 350 and bake for 20 to 30 minutes more. Serves 20.

Clafoutis

We made plum clafoutis from this recipe. It puffs up like the beginnings of Yorkshire pudding, but the thick egg mixture forms a custard, with the add-ins baked in. We used plums we had gotten at the farmer's market 3 weeks before, in desperate need of being eaten (wrinkly but otherwise good), for this one.

Plums
3 T fruit liqueur- we used pomegranate schnapps - the recipe calls for Vieille Prune de Perigord
6 eggs
1 t salt
1 1/2 cups heavy cream 1/2 cup sugar
1/2 cup flour

Preheat the oven to 375. Quarter the plums, and soak in the liqueur. While they are soaking, blend the eggs to frothy, add the cream, salt, sugar, and then sift the flour in. Use an immersion blender or electric mixer on high to blend.

Butter and flour the pan (select a pan size which will allow you to spread your plums in a single layer on the bottom). I will admit that the Pam flour product works really well for this. I swear they sweeten it, and it gives a nice crisp underside rather than a floury one. Place the plums in the pan carefully so as not to disturb the butter and flour and pour the liqueur over them. Pour the batter over the top. Bake for 45 minutes until golden brown and the custard has set.

Serve with powdered sugar sifted on top if desired.

I've seen a lot of recipes use milk rather than cream, making a thinner custard. The recipe linked above has a lot of ideas for variations on this- different fruits, liqueurs, custard versus cake, etc.

Update: we've made this with apple, and it was good, but not as good. I tried a sweet dessert wine in one. The overripe plums gave an amazing flavor to the 1st round. I would think that ripe or overripe stone fruits of any sort or berries would be amazing.

Savory Leek Bread Pudding

Smitten Kitchen's recipe

Potatoes and Eggs

How could this have been left out in the initial creation of the Zentner Family cookbook? For the first time in years, I had to call home to get a recipe for a childhood breakfast. Which of course went like this: "well, I don't have a recipe. Just saute onions and potatoes, and fry eggs over them."

Update: I've made this a couple times since, using either red potatoes, or turnips, with regular potatoes mixed in, from our CSA. I saute onions, finely dice the root veggies, and saute those. Mix in seasonings and herbs, and cook until soft. I have have smashed the potatoes as well, but it's not necessary. Crack the eggs over the top, and cook with the lid on until just cooked through so the yolk is still runny (if you like it this way).

Chocolate Souffle "Suf-ful"

3 eggs

1/3 c sugar

2 oz. semi-sweet chocolate chips

pinch of salt

1/4 t cream of tartar/ 3-4 drops lime or lemon juice

Separate eggs into 2 bowls small enough to beat a small amount of egg, yet large enough to accommodate the eggs as the air is incorporated while whipping.

Beat egg yolks with 1/3 c minus 1 T of sugar, adding the sugar in two parts. Beat until pale yellow and the mixture runs in a continuous stream when poured.

Melt the chocolate in the microwave 30 seconds at a time on 50% power until melted, mixing to check for readiness. Mix with egg yolks.

If using the same beaters for the egg whites, wash well. Add the acid, and whip the whites, adding the 1 T sugar left gradually. Whip into stiff peaks. Mix a scoop of the whites into the yolk mixture to lighten, and then fold the yolk mixture into the whites gently.

Pre-heat oven to 375, and butter or spray ramekins or small oven safe bowls. Dust with sugar, and fill generously with mixture. It is also okay to refrigerate at this point if making ahead. Cook 20-30 minutes. Enjoy immediately!

Bread "Stuff"

Whole wheat baguette
Butter
Ham steak
Eggs
Shredded cheese
Oregano

Dice baguette into 1/2" cubes. Saute in butter. Stir in ham, then eggs, then cheese, then oregano. Scramble.

From Bobbie Herndon, made on a camping trip with the Zentners and Lenzes.

Chilequilas

5 Eggs
6 Corn tortillas (more if eating taco style)
1/2 can mild green chiles
Grated cheddar or Mexican cheese to taste
Small amount of green enchilada sauce
Sour cream

Spray saute pan or coat with butter; heat to appropriate temperature for scrambled eggs. Cut corn tortillas into 1" squares and saute in hot pan. Add eggs, mix whites and yolks, and add green chiles. Scramble. Melt cheese in eggs at the end of cooking. Serve with enchilada sauce and sour cream on top, and tortillas on the side if desired.

Serves 2 generously or for dinner.

Quiche

• 1 unbaked pie crust
• 1/2 sweet onion
• 1/4 onion
• 1/2 cup fresh parsley
• 4 eggs
• 3/4 cup milk
• 4 oz creamy havarti cheese
• 4 oz cheddar cheese
• one leaf of Swiss chard
• 1/2 t salt
• dash pepper

Dice and saute the onion and parsley. Prepare the pie crust. Whisk the eggs and milk together. Grate cheese and add to egg mixture. Cut up Swiss chard leaf, remove stalk, add to egg mixture. Add salt, pepper, and onion mixture. Mix and pour into pie crust. Let set several hours in fridge. Preheat oven to 375, bake for 30 minutes.

French Toast

• ½ cup flour
• 1 ½ T sugar
• ¼ t salt
• 2 cups milk
• 6 eggs
• 2 t cinnamon
• ¼ cup sour cream (optional)
• 18 slices day-old French bread, 1 inch thick
• 1 T butter or margarine

Beat eggs and sour cream. Add flour, sugar, salt, milk, and cinnamon. Pour some batter into a 9 x 13 pan, then place slices of bread into batter. Pour remainder of batter over bread. It may be necessary to use two pans. Optimally, refrigerate overnight. Melt some of butter on a heated griddle and fry pieces on each side until cooked through. Garlic and rosemary French bread is not recommended for this recipe!

Egg in a Frame

• Eggs
• Bread
• Butter or vegetable oil
• Salt and pepper

Butter both sides of bread if desired. Use biscuit cutter to cut circle in center of bread. Set bread on griddle, place small amount of butter in center of circle to keep eggs from sticking. When butter has melted, break eggs into circle. Cook on medium high. Toast cutouts in toaster oven. Cook eggs 3 minutes 10 seconds on first side, flip and cook 20 to 30 seconds on second side. For Laurie, be sure that yolk is hard. For everyone else, be sure yolk is still liquid. For Laurie, rip in half and remove yolk. Everyone else, stack 2 on plate, use fork to cut center into many pieces and dip bread into yolk. Don’t forget about the centers that are in the toaster oven.

Omelets

• Eggs
• Oil spray or butter
• Milk
• Salt and pepper
• Cheese
• Other desired fillings

Beat egg; add milk. Salt and pepper to taste. Spray or butter frying pan. Pour a thin layer of egg mixture in the bottom of the pan. Pick up and tilt pan to spread egg across the pan. Cook a couple of minutes on low, add ingredients to one half of the circle when egg is beginning to set. Fold the other half over on top of the ingredients. Continue to cook on low for several more minutes. Flip and cook other side. Cook until the fillings are melted and/or warm, and the egg is browned on the outside. Serve.

Stuff

• Tortillas
• Eggs
• Bacon fat
• Cheese

Cut tortillas into 1-in squares. Fry in bacon fat. Add eggs, scramble. Add cheese, melt. “Swerve.”

Breakfast/ Egg Burritos

• 4 eggs for Matthew
• 2 eggs for the rest of the guys
• 1 egg for the ladies
• Milk
  
• Tortillas
• Shredded cheddar cheese
• Salsa (optional)

Scramble the eggs, melt cheese mix in once eggs are done, and then spread in tortillas. Pour a thin line of salsa down the line of eggs. Fold up ends, and then roll.