Tag Archives: egg

Poached Scrambled Eggs

This is the easiest and quickest way to make perfectly soft scrambled eggs. They came out as good as when I make them the fussy French way (in a metal mixing bowl with melted butter over simmering water). Since they are poached in water instead of fried in butter, they are lower in fat and calories.

This recipe was adapted from a recipe by Daniel Patterson on the PBS show The Mind of a Chef.

Continue reading


Spaghetti Carbonara

This is flavorful recipe that you would swear had cream in it, but it doesn’t. The creaminess comes from the eggs which are cooked by the residual heat of the spaghetti. The traditional recipe uses guanciale (cured pork cheeks) which you can get at Whole Foods but I find that bacon works just as well so long as it is thick cut and high-quality.

This recipe was adapted from a recipe in Bon Appetit.

Note: You can put the extra egg whites into ice cube trays and freeze them for later use or you can make meringues (bit that’s a different recipe).

Continue reading

Pork Wellington

Pork Wellington

Are you looking for a lower cost and quicker alternative to Beef Wellington? This recipe uses pork tenderloin and apples instead of beef tenderloin and mushrooms.

Continue reading

Dark Chococolate Mocha Cookies

Dark Chocolate Mocha Cookies

These cookies are based on the Marta Stewart recipe for Dark-Chocolate Espresso Cookies. They are crunchy on top and soft on the bottom and middle.  The salt along with the espresso powder adds a bit of complexity to the recipe.

Continue reading

Chocolate Blackout Cookies

This recipe is based on Martha Stewart’s Double Chocolate Cookies using Ghirardelli bittersweet chocolate chips (60% cacao). You can sometimes get a large bag at Costco for a good price.I tripled the recipe and used a convection oven to cook 18 cookies at a time.

My wife tasted them and said they were better than the Blue Chip Cookie Triple Chocolate cookies.

Continue reading

Chocolate Raspberry Cookies

These cookies are more like miniature cakes that you can pop into your mouth. Continue reading

Rainbow Cookies (also called Italian Wedding Cookies)

These were my favorite bakery cookies when I was growing up and they are still my favorites. This recipe makes cookies that rival those in a bakery at a fraction of the cost.

Rainbow (Italian Wedding) Cookies

Rainbow (Italian Wedding) Cookies


  • 7 ounces almond paste
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon almond extract
  • 4 large eggs, separated
  • 2 cups sifted all-purpose flour
  • Green food coloring
  • Red food coloring
  • 1 cup raspberry jam, divided into ½ cup portions
  • 1 cup semisweet chocolate, chopped


  1. Preheat oven to 350°.
  2. Grate almond paste into small pieces and blend with sugar in a food processor until there are no lumps.
  3. Put almond paste mixture, butter, almond extract and egg yolks in a bowl and beat on medium speed until smooth and fluffy. With mixer on low speed add flour until thick dough forms.
  4. In a clean bowl beat egg whites until they form stiff peaks. Stir one third of the egg whites into the batter to lighten (the batter will still be rather stiff). Fold in remaining egg whites until thoroughly combined.
  5. Divide dough into thirds. Stir green food coloring into one and red food coloring into another (leave the third one uncolored).
  6. Line the bottom of three 13×9 inch rimmed baking pans with parchment paper. Spread each batch of dough into a separate pan (the layers will be thin).
  7. Bake each layer in the oven until; the edges begin to turn golden (10 – 12 minutes). When done and still hot, run a knife along the edges to ensure the layer is loose from the pan. Invert a cooling rack over the pan and turn the layer over onto the rack. Remove the parchment paper and cool completely.
  8. Place the green layer on a piece of plastic wrap large enough to wrap all three layers. Spread ½ cup of raspberry jam evenly over the green layer. Place the uncolored layer on the jam and spread the remaining ½ cup of jam over it. Place the red layer on the top of the jam and enclose with plastic wrap. Invert a baking sheet over the top to weigh it down and chill for at least eight hours and up to 24 hours.
  9. Melt chocolate in a metal bowl set over barely simmering water. Remove baking pan and plastic wrap and spread melted chocolate evenly over the top of the pink layer. Let stand until set (about one hour) and cut into 2-inch by 1-inch cookies.