Eggs Your Way

Eggs are a staple in our house. Luckily, no egg allergies in Mimi’s group. Mimi says, “If you know how to make eggs you shall never starve”. Someone surely said that before me. Seriously though, when you have virtually nothing in the fridge to cook, you usually have eggs. So, now that all my kiddos are out on their own, here is your primer on eggs.

But remember two key points: Eggs do better at room temperature, AND don’t put the shells down the sink or disposal. You will have to call a plumber!


Flat Eggs Your Way:  Eggs and Butter or Ghee.  
Place pan on stove, turn to Medium heat.  When skillet gets to temperature add butter or ghee to melt, turn heat down to Low.  Let pan cool for 2 minutes.  Crack egg.  Egg should immediately begin to whiten at edges but not sizzle.  Remove from heat if sizzles.  Use your spatula to discourage any spread of the egg. Cover with lid for 1-2 minutes for sunny side up.  If over medium then gently use a spatula to turn the egg over and cook – no more than one minute. Low and Slow is the key for a pretty egg, no brown spots no crisp sides.

Boiled Eggs:  Eggs and Water.  Gently put eggs in a pot of water.  Bring to a boil 2-3 minutes for soft boiled eggs, 3-4 medium, 4-5 hard.  Remove from heat, pour out boiling water, cover with cold water. Peel and eat. Trick: Let them cool for a minute and roll them on the counter gently breaking up the shell on all sides. Rinse under cool water and it should remove easily. Kinda depends on freshness of the eggs. Fresh eggs do not peel as easily.

Scrambled Eggs: Eggs and Water or Milk, Butter or Ghee. Ok, boys. This was your 4-n-4 after football practice. 4 eggs and 4 pieces of toast. Mix 4 eggs with 2 Tablespoons liquid until fully combined. Heat pan over medium heat, melt butter or ghee, when to temp add egg mixture. Pan should not be too hot or eggs will cook to quickly and brown. Using a spatula begin stirring egg mixture as it cooks, scraping the pan from sides and bottom. Once the eggs begin to come together as a group. Turn off the heat. Eggs will continue cooking through using their own heat and won’t overcook. If you wish to add cheese this is the time to do so.

Poached Eggs: Eggs and Vinegar. If you are feeling brave and want to make Eggs Benedict or just a poached egg for avocado toast. Here’s what I do, its not as pretty as some, but it works. Prepare by bringing eggs to room temperature, place paper towels on a platter. Bring water to a boil and add 1 Tbsp. white vinegar. While water is boiling crack an egg in a ramekin. Get a large slotted spoon ready. Slowly add egg to boiling water and quickly use spoon to keep white together…some will get away. Boil for two (2) minutes, remove and drain on paper towel. Repeat with as many eggs as desired.

Eggs in the HoleEggs, Bread, Butter or Ghee. 1 slice potato bread or brioche slice; 1 Tbsp. Butter;1 Egg:  Break egg in a ramekin; cut a hole in bread with a biscuit cutter or glass; Melt ½ butter in skillet. Toast bread, turnover, butter other side of bread with other half of butter; drop egg in the center; cover until done to desired temp or when mostly cooked carefully turn over bread and egg and cook through.

Do you want to get fancy with eggs? Don’t forget Mimi’s Quiche, Potato Bacon Frittata, Creamy Egg Cups, Eggs and Caviar, Eggs Benedict with Hollandaise Sauce; Egg Salad and Deviled Eggs.

Florence’s Buttermilk Cake

When I was a little girl, this is the OG cake that was always at my grandmother Florence’s house. She kept a chocolate and a vanilla version on hand for any occasion. If it was a birthday she iced it with buttercream or cream cheese frosting. If it was a picnic she served it with fresh berries or berries in their own syrup. This cake is so good you can eat it plain. It feeds a ton of people via sheet cake, rounds or cupcakes, keeps on the counter for days, refrigerates and freezes perfectly. This recipe is an oldie but a goody. The only thing we have changed from the original well-worn recipe as you can see by the photo, is that we substitute grass fed butter for the shortening.

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Florence's White or Chocolate Buttermilk Cake
A versatile and delicious cake that can be iced ore served plain with fruit.
Prep Time 30 min
Cook Time 25-30 min
Servings
rounds
Ingredients
Prep Time 30 min
Cook Time 25-30 min
Servings
rounds
Ingredients
Instructions
  1. In a mixing bowl, cream butter, sugar and eggs.
  2. In a small bowl combine buttermilk, baking soda and vanilla.
  3. In another small bowl combine flours OR if chocolate then flour and cocoa
  4. Alternate adding flour and buttermilk to creamed mixture.
  5. Grease and flour three (3) cake rounds. Pour in batter equally.
  6. Bake at 350 degrees for 25-30 minutes or until golden on top or until toothpick comes out clean.
Recipe Notes

This cake is a delicious "everyday" cake that can easily be eaten without icing as a poundcake, with fruit or iced with buttercream icing.  It also freezes well.

“Everybody Sweeps”?

When I was young, I was invited to a philanthropic party at a mansion, with a glamorous host and hostess to match. As I snuck off to peek around the gorgeous home, I found a woman, nicely dressed, crouched down with a broom and dustpan cleaning up a kitchen mess. I assumed it was the housekeeper or caterer. As she stood up she said, “Hello, just sweeping up a little mess”. I quickly realized she was our hostess, she saw my curious look and said, well, you know, “everybody sweeps”. I’ve thought about that moment from time to time over the years and when I remember, I think, “You know what, everybody should sweep!”  We are all competent to “sweep” in the broadest sense of the term, but we don’t. We rely on a multitude of services providers and we outsource almost all of our “sweeping”. 

This is one reason that handling the repercussions of coronavirus and being home-bound seems so difficult. Gen X’s and Boomers grew up having to “sweep” more. We did a lot for ourselves. We cleaned up our own messes and few households had daily help. Most of us learned to grocery shop and cook under the apprenticeship of our elders, enjoying mostly homemade foods. The service industry as we know it today did not emerge until we were grown. Thus, we have a few more tools to help us “sweep”.  

Social media is full of “information”, but as we all sit at home and wonder what WE can do we all need to think about the future. This all happened fast! We need to get back to the basics of what makes American’s unique yet connected. We must get in touch with our shared humanity and community, we all need to learn to sweep for ourselves and others! We may not like doing everything ourselves, it is certainly easier to outsource our cleaning, cooking, laundry, gardening, child-care, schooling, personal beauty care, shopping or the myriad of other services we tap an app and have on demand. All of us must KNOW and learn how to do things ourselves so that times like these don’t seem so unmanageable. That staying at home, entertaining at home, home self-care and improvement are not as daunting as they seem. We want you to have confidence that you can do anything from sweeping to plumbing. It is possible and even preferable not to mention profitable!

We arguably founded SaySo, to keep the “sweeping” going in our own household with advice and family recipes for family and friends to access wherever they are. Over the next few days and weeks, I’m going to use my time, doing more postings to help my community “sweep”, so that we can all feel empowered today and going forward. We can all work together to become more self-sufficient, more empathetic, more altruistic and more American.   

We know that your inboxes and sites are full of information and missives and are glad that we all seem to be supporting one another. This article, https://drhyman.com/blog/2020/03/17/protect-yourself-from-covid-19/?utm_source=Newsletter&utm_campaign=b424a99fdd-EMAIL_CAMPAIGN_2018_03_29_COPY_01&utm_medium=email&utm_term=0_07a277e311-b424a99fdd-124065441&mc_cid=b424a99fdd&mc_eid=21d6c0231f, and this podcast https://podcasts.apple.com/us/podcast/98-peter-attia-m-d-and-paul-grewal-m-d-coronavirus-covid-19-faq/id1400828889?i=1000468457729, are timely, thoughtful and comprehensive, showing how much YOU can do to protect yourself and loved ones.

See the site for all the comfort recipes, like banana bread, waffles, potato and bacon frittata, lemon poppy seed muffins, Mimi soup, chicken and noodles, pie, Florence’s Buttermilk Cake and tapioca pudding along with other favorites we are making for our group! Happy reading and sweeping!

Perfect Crock or Stock Pot Roast

This is an easy recipe that serves many people and leaves a lot for leftovers. You can also turn the leftovers into vegetable soup and the roast itself into barbecue roast beef sandwiches!

Print Recipe
Pot Roast with Carrots and Potatoes
A hearty and healthy dinner.
Prep Time 30 min
Cook Time 4-6 hours
Servings
Ingredients
Prep Time 30 min
Cook Time 4-6 hours
Servings
Ingredients
Instructions
BRAISE
  1. Prepare roast for braising by dusting on all sides with flour*, salt and pepper mix. Combine oil and butter* in the removable crock pot insert or in stock pot, melt on stove to combine. Bring temp to medium-high heat. Once pot is to temperature add roast and braise on all sides just until browned. Only 1-2 minutes per side. Once browned remove from heat and ready to begin adding additional ingredients. This can work even if roast is frozen, but oil roast prior to using flour mix.
ROAST
  1. Pour Bone broth over meat in stock pot. Add 1-2 cups water to cover roast 3/4 high. Add Onions, Garlic and Bay Leaf to pot. Place crock pot insert on Low setting. If on stove, set to low until ingredients are all up to temp or thawed and then to simmer (dependent upon stove). Crock pot is 8 hours; stove is likely closer to 6 if no simmer. This time will be closer to 10 hours if the roast was added frozen.
VEGETABLES
  1. Add prepared carrots and washed potatoes three (3) hours before end of timer, add mushrooms (1) one hour before end of timer; replace lid and continue cooking. Roast is done when meat easily falls apart after cutting the strings and vegetables are fork tender.
SERVING
  1. Use bowls to serve with slices of meat, carrots and potatoes and generous serving of broth. Garnish with parsley. Serve with yeast rolls or gluten free seed bread.
Recipe Notes

Leftover Ideas:

You can easily use this recipe to make vegetable soup by simply adding 2 cans of chopped or crushed tomatoes and 2 -4 cups of frozen or fresh chopped vegetables of your choice.  We use green beans, peas, broccoli and corn or any leftover veggies from the fridge.

You can also use the roast meat to make barbecue sandwiches by simply shredding the remaining meat, adding 1/2-1 cup of your favorite barbecue sauce, heating and serving on toasted brioche rolls.

That is one roast and 3 meals!

Potato and Bacon Frittata

 

Mademoiselle loves to expand her culinary skills!  She needed to make a quick brunch for a few friends so I sent over this super easy Potato and Bacon Frittata recipe.  It could even be a big hit for Father’s Day, if you are in charge of cooking!  So easy and delicious!

 

Potato and Bacon Frittata
Serves 6
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 3 Tablespoons Butter
  2. 2 Cups Frozen Hash Browns either plain or with peppers and onions (We use Alexia)
  3. 6 Large Eggs
  4. 2 Tablespoons Milk
  5. 1 Cup of Shredded Cheddar (We use smokey cheddar)
  6. 1/4 Teaspoon Salt
  7. 1/4 Teaspoon Pepper
  8. 6 Slices of pre-cooked bacon (crumbled)
Fresh garnishes
  1. Chopped Herbs
  2. Chopped Tomatoes
  3. Chopped Avocado
  4. Chopped Scallions or Chives
Prepare egg mixture
  1. Combine eggs, milk, salt and pepper, set aside. If using herbs add them here.
In a non-stick skillet or seasoned and well-greased cast iron skillet
  1. Melt butter over medium heat.
  2. Add frozen potatoes and cook until browned, but not too crisp.
  3. Pour over potatoes. As the egg mixture starts to cook, gently lift the edges of the frittata with a spatula tilting pan to promote even cooking. Continue lifting and flowing egg underneath the frigate until the center is cooked. If you have difficulty cooking center place a lid on top for 2-3 minutes or turn over gently.
  4. Remove from pan to platter. Sprinkle with cheese. Cover for 5 minutes or until cheese is melted.
  5. Add bacon. Add other toppings or place chopped toppings or salsa on the side.
Notes
  1. If you use a cast iron skillet you can serve stove-top to table!
Adapted from GLinda's Recipe Repertoire
Adapted from GLinda's Recipe Repertoire
Because I Say So http://www.becauseisayso.com/
 

WONDERFUL WAFFLES

Mademoiselle’s significant other MM loves waffles.  We love that he loves waffles, and even though we taught him how to make them last week, we wanted to post the recipe so he always has it!  So, here it is for easy access and for us to share. The recipe works perfectly for pancakes too.  However, Mimi asks that you make her one important promise before you enjoy this recipe.  Only use real maple syrup!  That fake stuff does not do justice to the taste of the batter!hard-laugh

Mimi's Wonderful Waffles
Yields 12
The best slightly sweet and crispy waffle.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 Cups All-Purpose Flour
  2. 2 Teaspoons baking powder
  3. 1 Teaspoon baking soda
  4. 1/4 Teaspoon salt
  5. 3-4 Tablespoons Sugar
  6. 2 Large Eggs, Lightly Beaten
  7. 3 Cups Buttermilk
  8. 4 Tablespoons melted butter
Instructions
  1. Heat waffle iron or a griddle to 375 degrees. Butter or grease waffle iron.
  2. Whisk dry ingredients together in large mixing bowl.
  3. Make a well in the center of dry ingredients.
  4. In another bowl or large measuring container combine buttermilk and eggs, mix well.
  5. Melt butter and let cool.
  6. Add cooled butter to liquids.
  7. Add wet ingredients into well of dry ingredients and mix quickly with a whisk.
  8. Using a 1/2 cup measure ladle onto griddle for pancakes or waffle iron.
  9. For, pancake wait until bubbles appear on top and then turn. About 2 minutes per side.
  10. Keep heated in a 175 Degree oven.
Because I Say So http://www.becauseisayso.com/
 

 

How do I make Thanksgiving, Mom?

Ok Mademoiselle, you are on your own now and in LA! Time to bring our traditions to the Bay area!  You better have your Greenburg Turkey and Honey Baked Ham!  I  reposted the basics, so get busy!  Ha!

THANKSGIVING WITH MIMI AND MADEMOISELLE

APPETIZERS

Mademoiselle’s charcuterie board (she’s very talented at this!)

MAINS

Greenburg Smoked Turkey

Honey Baked Ham

SIDES

Party Potatoes

Mimi’s Sweet Potato Casserole

Biscuit Cornbread Dressing w/Giblet Gravy

Green Beans with Bacon and Fried Shallots

Cranberry Sauce

Parker House Rolls

DESSERT

Pumpkin Pie

Pecan Pie

Cherry Pie

Whipped Cream

These recipes are tried and true and handed down and over by family and friends.  Happy Thanksgiving Y’all! Bon appetit!

 

Party Potatoes

This recipe is an oldie but a goodie, often referred to as Patrician potatoes, we call them party potatoes because we make them for almost any family celebration.

Print Recipe
Party Potatoes
Delicious mashed potatoes for any occasion.
Prep Time 1 hour
Cook Time 30 min
Servings
people
Ingredients
Prep Time 1 hour
Cook Time 30 min
Servings
people
Ingredients
Instructions
  1. Peel Potatoes, cook and drain.
  2. While potatoes are boiling, beat sour cream and cream cheese until fluffy. Add salt, pepper, garlic powder, stir to combine well.
  3. Add hot potatoes and 1/2 cup potato water to cheese and spice mixture. Mash to desired consistency.
  4. Pour into large casserole dish. Cover with melted butter and sprinkle with paprika and chives if desired.
  5. Bake at 350 for 30 minutes. Remove from oven and serve.

Simple Summer Celebration

The weather is warming up and outdoor living and entertaining is upon us. Why don’t you invite your friends over and cook up a memorable outdoor meal? Mimi and Mademoiselle will share one of our favorite menus that says, “Yea, it’s summer!”

Summer Menu

 

Shrimp, Vidalia Onion and Chorizo Sausage Skewers
Serves 4
Grilled Shrimp, Vidalia Onion and Chorizo Sausage on Skewers is a summer grilling hit!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 24 Jumbo Shrimp (Uncooked, Deveined)
  2. 2 Garlic Cloves
  3. 1 Large Vidalia Onion
  4. 1/4 Cup Extra-Virgin Olive Oil + 2 Tablespoons
  5. 2 Tablespoons Fresh Lime Juice
  6. 8 oz. Dried Chorizo Sausage
  7. Kosher Salt
  8. Fresh Black Pepper
Instructions
  1. Set out 8 skewers or soak 8 wooden skewers in water.
  2. Heat grill or indoor griddle.
  3. Toss shrimp in garlic, oil and lime juice in a large bowl. Salt and pepper to taste. Cover and refrigerate.
  4. Cut onion into 8 wedges, in a separate bowl, toss in extra 2 Tablespoons olive oil. Salt and Pepper to taste. Cover and refrigerate.
  5. Cut chorizo on the bias into sixteen 1" pieces.
  6. Thread shrimp and chorizo onto each skewer, alternating pieces with onion wedge slices. Approximately, 3 of each.
Notes
  1. Serve with lime wedges.
Because I Say So http://www.becauseisayso.com/
 

 

Avocados with Balsamic Vinegar
Serves 4
A simple yummy summer side dish!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 Firm, large, ripe Hass avocados, peeled, pitted and cut in half.
  2. 1 small lime, juiced.
  3. Balsamic Vinegar, plain, peach or other light variety.
  4. Pinch of Herbes de Provence or Kosher Salt.
Instructions
  1. Plate peeled, pitted and halved avocados.
  2. Squeeze juice of lime over prepared avocados.
  3. Fill seed center with vinegar.
  4. Optional: Season with a pinch of kosher salt or herbes de provence.
Because I Say So http://www.becauseisayso.com/
 

Tequila and Sweet Lime Watermelon
Serves 12
A delicious way to serve watermelon!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. One seedless watermelon
  2. 4 limes
  3. 1/2 cup sugar
  4. 1/2 cup tequila
Instructions
  1. Cut watermelon into wedges
  2. Zest 4 limes
  3. Squeeze juice of 4 limes
  4. Mix lime juice and tequila in small saucepan, heat to simmer
  5. Add sugar and dissolve
  6. Cool completely
  7. Pour lime syrup over watermelon
  8. Sprinkle with lime zest
  9. Refrigerate until serving
Because I Say So http://www.becauseisayso.com/
Summer Fresh Strawberry Cake
Serves 12
An easy but decadent summer cake!
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Prep Time
30 min
Prep Time
30 min
Cake
  1. 1 Package white cake mix
  2. 1 Small box jell-o strawberry gelatin
  3. 1 Cup small diced fresh strawberries
  4. 1/2 Cup hot water
  5. 1 Cup canola oil
  6. 4 Eggs
  7. 2 Tablespoons Flour
Icing
  1. 1 pound powdered sugar
  2. 1/4 cup butter, softened
  3. 1 cup fresh diced strawberries
Cake
  1. Mix cake mix, jello and flour in a large bowl.
  2. Add hot water and oil. Mix until well blended.
  3. Add eggs one at a time, being well.
  4. Add berries folding gently into batter.
  5. Pour batter into a well greased and floured 9 x13 square baking dish.
  6. Bake at 325 Degrees for 30-45 minutes.
  7. Cool completely.
Icing
  1. Cream butter and sugar together.
  2. Add strawberries, Mix well.
  3. Pour over completely cooled cake.
Notes
  1. Serve with vanilla ice cream. Hopefully, homemade! Enjoy!
Because I Say So http://www.becauseisayso.com/

 

 

 

Cornbread Dressing Anyone?

Mademoiselle is all about Mimi’s Thanksgiving recipes so here’s my easy Cornbread Biscuit Dressing!  Its the best of both worlds, especially if you combine it with Giblet Gravy! Yum!

 

Mimi's Cornbread Biscuit Dressing
Yields 14
A Traditional Simple Southern Dressing
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Prep Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Total Time
2 hr
Ingredients
  1. 4 Cups Soft Fresh Biscuit Crumbs (We use a can of Immaculate Bakery Buttermilk Biscuits)
  2. 4 Cups Cornbread Crumbs (We use our own recipe, but any will do)
  3. 4 Eggs (Lightly Beaten)
  4. 3 Cups finely sliced Celery
  5. 2 Cups Sweet Onions finely chopped
  6. 1/2 Cup Butter
  7. 1/2 Cup Fresh Finely Chopped Sage
  8. 7 Cups Chicken, Turkey or Vegetable Stock
  9. Salt and Pepper to taste (or 1 tsp. each)
Instructions
  1. Preheat Oven to 400 Degrees.
  2. Crumble biscuits and cornbread in very large mixing bowl, set aside.
  3. In a large cast iron skillet, saute celery and onion in butter. Stir in sage, saute 1 minute. Remove from heat. Cool.
  4. Whisk broth and eggs together. Add to sautéed mixture.
  5. Pour sauteed mixture into biscuit/cornbread crumbs. Stir to combine.
  6. Regrease sides of cast iron skillet.
  7. Pour mixture back into cast iron skillet.
  8. Bake, uncovered, for 45-50 minutes or until golden browned.
Notes
  1. If you are vegetarian or vegan, you may replace eggs with your favorite egg replacer or 1/2 cup almond milk, but reduce the vegetable stock by 1/2 cup. You may replace the butter with olive oil or double the amount of applesauce. You may want to increase your herbs and spices a bit, but otherwise you should have a fantastic dressing too!
Because I Say So http://www.becauseisayso.com/