There is nothing I like more than a new cookbook and I was really pleased to receive this latest one for review. It is entitled Egg, a culinary exploration of the worlds most versatile ingredient, and is written by Michael Ruhlman, with photographs by Donna Turner Ruhlman, and is published by Jacqui Small.
A James Beard Award-winning author, Michael Ruhlman explains why the egg is the key to the craft of cooking.
For culinary wizard Ruhlman, the question is not whether the chicken or the egg came first; it's how anything could be accomplished in the kitchen without the magic of the everyday egg.
In this ground breaking book, he explains how to make perfect poached and scrambled eggs and builds up to recipes for brioche and souffles.
Readers learn how to make their own mayonnaise, custards, quiches and cakes, mastering foods from sweet to savoury, from light as air meringues to hearty bread and homemade pasta.
More than 100 recipes are grouped by technique and range from simple (Egg salad with Tarragon and Chives) to the sophisticated (Seafood Roulade with Scallops and Crab.)
Multiple photographs guide the reader through this extraordinary journey which unlocks the secrets of the egg for the home cook.
Also included is a removable four-colour poster of Ruhlman's innovative flowchart, showcasing the wide range of techniques and recipes that rely on the egg.
This a unique framework which begins with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more.
This book is beautiful and chock full of useful information that the recipes almost seem superfluous. His method for making hard boiled eggs gave perfect results. It truly is a gorgeous book and I know that I will refer to it often.
As you know I always like to try out a recipe in the books I show you because I believe that the proof of the pudding is in the eating. This time I chose Creme Brulee with excellent results!
Serves 4
If you have a keen foodie on your Christmas list, this book would make a lovely gift.
Michael Ruhlman started writing about the lives of chefs twenty yeras ago, and he soon became interested in training as a chef himself. His groundbreaking and successful food reference books include The Book of Schmaltz, Ruhlman's Twenty, Ratio, The Elements of Cooking and Charcuterie (with Brian Polycyn), and he co-wrote Thomas Keller's The French Laundry Cookbook, Ad Hoc at Home and Bouchon cookbooks. He lives in Cleveland, USA, with his wife, Donna Turner Ruhlman, who has done the photography for many of his books and is the sole photographer for his blog, ruhlman.com.
Egg
A Culinary Explortion of the
World's Most Versatile Ingredient
by Michael Ruhlman
ISBN 978-1-909342-85-9
Hardback 236 pages
colour photographs
UK £25.00
Published by Jacqui Small Llp
Note - although I was sent a book for review for free, any and all opinions are my own.
They have a rich and buttery cake/shortbread type of base . . . and everyone's favourite . . . coconut macaroon topping . . . with sweet strawberry jam baked into the centre.
They're super easy to make and store well. You can also freeze them if you don't think you can have them all eaten up within a few days.
They are not the easiest things to photograph, but don't hold that against them.
Makes 16 servings
Whisk together the egg whites, coconut and sugar for the macaroon topping. Dollop evenly over top to cover the jam. I like to just dollop it in small bits and then spread it gently with a fork.
Bake for about 40 minutes, or until a toothpick inserted in the centre comes out clean and the macaroon topping is golden. Allow to cool completely in the tin before cutting into squares to serve. Store any leftovers in an airtight container for up to a week.
I am so excited today to be able to tell you about the most fabulous adventure I had just two weeks ago today. It was something I had been looking forward to for a couple of months now! In my role as a food blogger, I am often invited to attend special events. I don't always accept these invitations . . . more often than not they are held too far away from where I live, (which requires too many train changes and a lengthy travel time) or they are held in the evening and being too far away (which requires a hotel stay, etc.) or they are not interested in covering the cost of my travel. All no no's in my book. As I also have Osteo Arthritis, I usually want Todd to come with me when I travel nowadays as well. The Mornflake Seed to Bowl Event ticked all the boxes for me. It wasn't being held too far away, so travel would be easy. It was at the right time of day . . . and more importantly they didn't mind Todd coming with me at all . . . and they were more than happy to cover the cost of our travel both to and from the event. I am always keenly interested in learning all of the aspects concerning the growth, provenance and production of the foods which we like to eat. Seed to Bowl . . . an event put on by the people at Mornflake . . . promised to take us from the initial growth of the oats all the way to the way it gets processed and fit for consumption. A trip to the Mornflake Mill in Crewe was just the ticket!
Parker House Rolls are a favourite dinner roll with many people. The original recipe comes from a recipe in the Fannie Farmer Cooking School book. It is said that the rolls were invented by an angry pastry chef at the Parker House Hotel in Boston.
Apparently he threw the rolls into the oven which resulted in a folded over shaped roll.
They are made with milk and are nice and soft.
Before I moved over to the UK in the year 2000, I was told that I would not like the food there. For some reason British food had a very bad reputation. I really didn't know what to expect.
I certainly was not expecting what I found. My experience was that I found some of the most delicious and appealing foods that I had ever eaten. Like anything they could either be very well done, or very poorly done. What I discovered was heart warming, filling and most satisfying to the palate!
In the UK I had at my fingertips some of the freshest and most delicious foods available in the world. Beautiful cheeses, meats, poultry and produce. I fell in love with all of it, and was quite happy to say at the end of my experience that what I had been told was totally and utterly wrong.
Whoever had told me that the food was awful was grossly mistaken. Even at its simplest it was really very, very good. But I suppose that all depends on where you eat. You actually do get what you pay for. If I had any complaint at all it would be salad. They don't really do salads very well.
For them salad is a lettuce leave with a slice of tomato and cucumber on top. And not always fresh. I learned never to order salad in a restaurant. The British don't do salad and you were more than likely to get a really minging piece of lettuce. I even got salad with fur growing on the tomato and cucumber. Bad. Bad. Bad.
I thought it would be fun here today to explore the dishes which are the most popular to the actual British people in 2022. There is no denying that Great Britain is becoming a nation of great diversity when it comes to culture and to food, but there are some things that never change and that is the popularity of some foods.
This list I am sharing today comes from a survey which was done and compiled by YouGov. The dishes are listed according to the percentages of adults who liked these foods. I actually have recipes for most of these dishes that I have cooked here in my kitchen, so if you are keen to cook some of these things yourself, read on!
1. CHIPS - 84% of British adults surveyed listed Chips as their favorite food. By this we are talking about what North Americans call French Fries. Potato Chips are called "Crisps" in the UK. The British take their chips very seriously. Thick, hand cut and fried til golden brown with a proper potato. Anything less would be sacrilege. There are local chippies (places which sell fried chips) in ever neighborhood and they are always busy. For a great recipe see my fish and chips recipe below!
I don't think I was ever served a frozen French Fry with the exception of some of the fast food joints. For the most part all I was ever given was hand cut, twice fried and delicious!
2. FISH & CHIPS - 83% of British list Fish & Chips as their favorite food and no surprise here as they are one of the tastiest things goin in the UK. This delicious dish has been a popular meal with the British since the 19th century.
Known as a street food, even small Hamlets can boast of having their own fish and chips shop and it would not be a trip to the seaside without enjoying a feast of fish and chips, wrapped in white paper as you sit on a bench watching the waves and beating off the sea gulls. (They love fish and chips as well.)
Chip shops are always super busy on Friday nights with people getting in their favorite Friday teatime treat!
The fish, which usually Cod, Haddock or Plaice is dipped in a delicious batter and deep fried. Chips are almost always hand cut and twice fried. You will always be asked if you want salt and vinegar on them and they will lavish them with salt and malt vinegar if the answer is yes. This is the ultimate finger food!
You can find my recipe for the most delicious Beer Battered Cod and Twice Fried Chips here.
3. ROAST CHICKEN - 82% of adults surveyed chose roast chicken. Now this is one which really surprised me. The British do love a Sunday Roast and are known the world over for their Roast Dinners.
A lot of people will eat out at a Carvery on a Sunday and treat themselves to a full on roast dinner with all the trimmings. On offer will be Beef, Ham, and Turkey, but only very rarely chicken.
Chicken however, it seems is a full on favorite amongst the British and one has to wonder if it is because chicken in the UK is much more affordable than any of the other meats? I don't know, but you can find my delicious recipe for a Roast Chicken with a Lemon & Herb Stuffing here. It will not disappoint!
4. ENGLISH BREAKFAST - This comes in fourth with 81% of adults surveyed listing it as their favorite food. I can remember when I first moved over to the UK, it was a real treat to go into town to the British Home Stores on a Saturday morning and treat ourselves to a full English. With sausage, bacon, egg, grilled tomatoes, baked beans, mushrooms and fried bread, or buttered bread.
It is the highlight of any B&B stay all over the UK with most B&B's taking great pride in the cooked breakfasts that they serve. Some will offer a side of blood pudding as well, although it is a taste I never acquired. I do love a full English however, or fry up as it is also lovingly referred to. You can find my recipe for a Traditional British Fry Up here.
5. MASHED POTATOES - The British do love their potatoes and Mash is one of their favorites, second only to chips. They even have potatoes that are grown specifically to be used to make Mashed Potatoes. 75% chose mashed potatoes as a favorite food which really surprised me as I would have thought that Roast Potatoes would be more popular. Apparently I was wrong!
For mashed potatoes you will want a floury or fluffy variety such as Maris Piper or King Edward, although the Potato Council suggests the smooth Desiree for velvety mash. These are UK varieties.
In North America, I would recommend a Yukon Gold or a Russet. You can find my recipe for Perfect Creamy Mashed Potatoes here. Its a real winner of a recipe!
6. SOUP - 74% of adults surveyed chose soup as one of their favorites. There is no denying that a hot bowl of soup is indeed very satisfying on a cold and damp day, and since it does rain a lot in the UK, then I guess that soup being a favorite is really no surprise!
In the grocery stores you will see very extensive soup aisles containing tins of every variety of soup that you can imagine. There are also loads of fresh soups available in the Chiller aisles.
The British do love their soups and there is nothing more British than Pea Soup, or what is also lovingly referred to as The London Particular. You can find that delicious recipe here.
7. BANGERS & MASH - 74% chose Bangers and Mash. I am not surprised here. Nobody does sausage like the British and they are the perfect choice to serve with all of that lovely fluffy mash that they also enjoy.
Usually it will be served with an onion gravy, or Bisto. The grocery aisle has a special section filled with gravy powders. The British do love their gravy. They pour it over almost everything and they especially love Bisto.
Most do not make a gravy from scratch, preferring the convenience of powders, which actually surprises me because gravy is really quite easy to make. You will even see the powders being used in restaurants. In any case if you are looking for a really great Bangers and Mash recipe why not try my Sage Roasted Bangers with Mash & Onion Gravy!
8. ROAST BEEF - I was really surprised that Roast Beef came this far down the list actually tying with Bangers and mash at 74%. The British are known throughout the world for their Roast Beef. In fact the guards at the Tower of London are called Beef Eaters!
Roast Beef will usually be served with all of the trimmings. Perfect Roasted Potatoes, and tall and fluffy, crisp Yorkshire Puddings, or batter puddings as they are also called.
There will also be gravy and an assortment of cooked vegetables on the side and any number of condiments such as Horseradish Sauce, hot English Mustard or Apple Sauce. Popular vegetables are cabbage, brussels sprouts, carrots, swede (rutabaga) and peas!
You can find my recipe for Perfectly Cooked Roast Beef here. I guarantee roast beef perfection each and every time.
9. BEANS ON TOAST - 73% of those surveyed declared their favorite meal to be Beans on Toast. No surprise there. The British love their toast and have perfected the art of making toast, and they love, LOVE serving things on toast. You will see anything from canned tomatoes or canned mushrooms to sardines served on toast!
I was not at all surprised to see that Beans on Toast made the top ten actually. It is one of the most comforting dishes around and incredibly economical as well.
When you can't think of anything else to have a tin of beans (must be Heinz) spooned over some toast is amazingly satisfying. You can fine my kicked up version of Beans on Toast here.
10. RIB EYE STEAK - This was the favorite meal choice for 70% of those surveyed. No surprise there actually. I would have thought curry would pip it but the beef in the UK is some of the best in the world. I never had a bad steak there. Every steak I ever had was beautifully tender and delicious.
Mind you that had a lot to do with how it was cooked and most of the time it was myself who was doing the cooking, not to brag or anything. I do cook steaks brilliantly.
If you would like to cook a really tasty rib eye steak, check our my recipe for Steakhouse Steak and Chips here. Perfectly grilled and served with a delicious parsley chimichurri sauce!
So that was the top ten. I have to say I was really surprised at what made the top ten. I would have thought that you would have found a Kebab or a good curry in that list, but alas they were much further down the list. Egg and chips is also very popular but not in the top ten I am afraid!
Have you ever travelled in the UK? If so, what was your favorite dish that you had while you were there? What was your worst??
If you are from the UK, what is it that you really miss from your homeland??
I really want to know! Lets share!!
Creamy Lemon Pie for Two
Ingredients
- 1/2 cup (60g) gingersnap crumbs
- 1 TBS butter, melted
- 1 tsp sugar
- 1/4 cup (30g) dairy sour cream, full fat
- 1/4 cup (55g) good quality lemon curd
- 1/4 cup (60g) whipping cream, whipped and lightly sweetened
- 1 TBS finely chopped candied ginger
Instructions
- You will need a small pie tin for this (6 inch) or two individual (6 ounce) ramekins. You also need to let this chill overnight.
- Measure the crumbs, sugar and melted butter into a bowl. Combine well together and then press into your pie tin (or ramekins). Place in the refrigerator to chill for 10 minutes.
- Whisk the sour cream until it fluffs up and then whisk in the lemon curd, combing both together completely. Spoon into the chilled crust, cover with some cling film and then place in the refrigerator to chill over night.
- Whip your cream until stiff with a small amount of sugar. Pipe it into rosettes on top of the pie, or simply spread over top of the pie. Sprinkle with the candied ginger. Serve immediately.
Such was the case when I ran across this biscuit recipe that I found in a baking book I have entitled Mary Berry's Baking Bible, over 250 classic recipes.
I was determined to establish a history but alas, I was unable to find out.
It certainly makes sense as one would want to bring out the very best on just such an occasion and these are certainly the very best! They are also cut into fingers! DUH!
Crumbly, buttery and sweet, exactly what one would expect from a shortbread type of biscuit. These are perfect, and even tastier than what I always thought was my best classic shortbread biscuits.
I am a connoisseur of short bread biscuits. I have always loved them. In fact short breads are not safe in any room that I am in because I will pester them and pick at them, until they are gone.
Sweet and buttery, short almost like pastry, but moreish like a cookie. Mmmm . . . I hope you will try these and soon.
Whether you bake these for yourself, or you bake them for the Bishop, or another special occasion you are sure to love these lovely biscuits.
Note - I didn't have any semolina in the cupboard today, but I did have Cream of Wheat which is pretty much the same thing, and it worked beautifully!
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