Asparagus with Hard Boiled Egg and Prosciutto

Asparagus with Hard Boiled Egg and Prosciutto

My mother gifted to me her beloved asparagus dishes. I absolutely love these dishes. They have a beautiful vintage feel and are specifically designed to be used only for asparagus. It’s a pleasure to pull these dishes out of the cabinet to serve asparagus. I don’t use them often but when I do it reminds me of how detailed my mother was when she entertained. It’s very special to acquire some kitchen pieces that you can pass down to future generations. There is a closeness that is felt when you know that you are eating off the same plates that your ancestors ate from.

Should I buy thick or thin asparagus?

There are different size asparagus available. Some are pencil thin and others are thicker. If you are roasting the asparagus in the oven the thin asparagus will work great. You do not need to peel thin asparagus. You simply trim off the bottom, rinse them off, toss with olive oil and sprinkle with salt and pepper. The asparagus will be done in under 5 minutes in a 400 degree oven. You can serve them with a little salt and pepper or shave some Parmigiana Reggiano on top. This makes a beautiful appetizer or side dish.

The thicker asparagus need to be trimmed and peeled from below the tip to the bottom. In this recipe I boil the asparagus for around 6 minutes until they are tender but still bright green. You do not want to serve a brown, over-cooked asparagus. After six minutes you should spill out the water and rinse asparagus with cold water and place in an ice bath to stop the cooking. After 5 minutes you can remove the asparagus from the ice bath and place on plates. The asparagus can stay at room temperature for an hour so this is a great appetizer to make when you are entertaining.

How to make a perfect hard boiled egg:

The perfect hard boiled egg should not have dark area between the yolk and white. That does not look nice. You need to pierce the bottom of the egg with an egg piercer before you gently submerge the egg into water. I like the Endurance egg piercer available on Amazon. Take the eggs out of the refrigerator 5 minutes before you place them into the boiling water so they are not shocked by the water. After the eggs have boiled for 10 minutes, turn off the heat and allow them to remain in water for a few minutes. Then set them aside or refrigerate until you are ready to use them. You will have beautiful yellow and white hard boiled eggs.

Some other serving ideas for asparagus:

  • A simple dressing made with Olive Oil, Red Wine Vinegar, a touch of Dijon and salt and pepper
  • Chilled chopped crabmeat or shrimp mixed with mayonnaise and dill
  • Shredded Gruyere or Parmigiana Reggiano. Place under the broiler for a minute to melt if desired.
  • Hollandaise sauce
  • Brunch idea: Top with a fried egg and ham
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Asparagus with Hard Boiled Egg and Prosciutto

Hard boiled eggs are chopped and sprinkled over the Asparagus before adding thin slices of prosciutto
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Side Dish, Salad, lunch
Cuisine: American
Keyword: vegetable, Side Dishes
Servings: 4 people
Calories: 272kcal

Equipment

  • egg piercer

Ingredients

  • 16 pc asparagus large not pencil thin
  • 2 eggs
  • ¼ lb prosciutto di parma sliced thin

Dressing

  • ¼ cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried mustard
  • ½ tsp salt
  • ¼ tsp pepper

Instructions

Eggs

  • pierce eggs with egg piercer
  • boil water in a sauce pan and gently add eggs
  • boil eggs for 10 minutes and then turn off heat. Leave eggs in hot water.

Asparagus

  • peel the stem of asparagus and cut an inch off bottom. Rinse in cold water.
  • Boil water in a large, deep frying pan. Asparagus need to lay flat in pan.
  • add asparagus to pan so they are completely submerged in water
  • boil for 5 or 6 minutes until bright green and fork tender
  • remove from heat and place asparagus in ice and water to stop cooking

Dressing

  • Mix ingredients together and whisk rapidly until emulsified.
  • Taste to adjust salt and pepper

Assemble Plate

  • Peel eggs and separate yolk from white. Chop each separately
  • Lay 4 asparagus on each plate
  • Drizzle dressing over asparagus
  • Top with a line of chopped egg yolk and chopped egg white
  • Add sliced prosciutto and serve

Notes

I always pierce my eggs with an egg piercer before I boil them. This prevents the dark line appearing between the yolk and white and will also make the egg easier to peel.

Nutrition

Serving: 1person | Calories: 272kcal | Carbohydrates: 1g | Protein: 6g | Fat: 27g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 511mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Chocolate Babka Recipe

Chocolate Babka Recipe

This is the best chocolate babka recipe

I am so excited to share this with you! I have been experimenting with a chocolate bread recipe. I wanted to come up with one that was a combination of brioche and babka. A sweet, but not too sweet, dough layered with just the right amount of semi sweet chocolate. Of course the chocolate bread also had to have a crumb topping. If we are going to go for it well then let’s go for it. I used my cinnamon roll recipe as the base of the dough but added an additional egg yolk, some vanilla extract and a little extra butter. So should we call this Babka, Brioche or Briochka? The dough is softer and fluffier than a typical babka, more like a brioche but it is cut and twisted like a babka so really I guess Briochka is probably the best name.

Outrageous Cinnamon Rolls
fluffy, sweet cinnamon rolls with icing
Check out this recipe

The result is a buttery, sweet brioche style bread with layers of chocolate running throughout. It’s sweet but not too sweet. The chocolate filling for the babka is made by melting butter and semi sweet chocolate morsels and then mixing in confectionary sugar and cocoa powder to make a chocolate paste. The paste is then spread over the rolled out dough before the dough is rolled. The technique is very similar to cinnamon rolls but we cut the roll in half instead of slices. Each half will fit in one loaf pan. The half is cut vertically and then twisted before being placed in a loaf pan sprayed with baking spray or greased with butter.

How do I prevent gaps in my babka?

No one likes large gaps of air between their layers of babka. There are a few ways to prevent this.

  • Roll the dough slowly and tightly. Pull the dough slightly back as you roll forward.
  • Spooning a little half and half over the dough after the second rise will help keep the layers together
  • Brush top of dough with egg wash before sprinkling on crumb topping
  • Let bread cool for 15 minutes in pan before you remove babka to cut

Can I Use a Different Filling in the Babka?

Yes, you can fill the dough with several different fillings. Spread Nutella over the dough before rolling or try raspberry jam or cinnamon, butter and brown sugar. You can also add chopped walnuts or raisins if you like. Be creative.

Chocolate babka ready to be baked in oven. Moments away from oh my yum!
chocolate Babka
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The Best Chocolate Babka Recipe

a delicious combination of chocolate babka and chocolate brioche
Prep Time30 mins
Cook Time40 mins
Rising Time2 hrs
Total Time3 hrs 10 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: muffins, chocolate, breakfast bread, muffin
Servings: 12 slices
Calories: 354kcal

Equipment

  • 2 loaf pans

Ingredients

Dough

  • 1 cup milk warm, not boiling
  • 2 eggs
  • 1 egg yolk
  • 8 tbsp butter, melted
  • tsp instant yeast
  • 1 tsp salt
  • 1 tsp vanilla
  • 4 cups bread flour or all purpose flour

Filling

  • 8 tbsp butter
  • ¾ cup semi sweet chocolate morsels
  • ½ tsp salt
  • 2 tbsp cocoa powder
  • 1 cup confectionary sugar

Topping

  • 2 tbsp butter, softened
  • ¼ cup light brown sugar
  • tbsp flour

Before Adding Crumb Topping

  • 4 tbsp half and half
  • brush with egg wash

Instructions

Dough

  • mix flour and yeast in a bowl and set aside
  • in a large mixing bowl mix warm milk, eggs, butter, vanilla
  • add salt and sugar
  • add flour mixture and mix well the knead dough on a lightly floured surface
  • knead until dough is smooth and elastic. If its too sticky add a bit more flour
  • place dough in a large greased bowl and cover with a kitchen towel
  • place in a draft free area and let rise for 1 hour
  • after 45 minutes prepare the chocolate filling
  • remove dough from bowl and roll into an 18×18 square
  • spread chocolate filling on dough and roll dough into a roll
  • cut dough in half horizontally
  • cut each half in half vertically so you have 2 long pieces for each half
  • grease (2) 8½ x 4½ loaf pans
  • twist 2 pieces together and place in loaf pan. Repeat with other half
  • cover with towel and place in draft free place to rise for 1 hour
  • preheat oven to 350
  • spoon 2 tablepoons of half and half over each loaf and allow to absorb in dough
  • brush each loaf with a little egg wash
  • spinkle crumb topping over loaf and place loaf pans on a baking sheet in oven
  • bake for 35-40 minutes
  • remove from oven and let stand 15 mintes before removing from pan and slicing

Filling

  • melt butter and chocolate morsels in pan over low heat stirring constantly
  • remove from heat and mix in cocoa and confectionary sugar to make a paste

Crumb Topping

  • mix softened butter, flour and brown sugar together to make a crumble

Nutrition

Serving: 1slice | Calories: 354kcal | Carbohydrates: 55g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 411mg | Potassium: 185mg | Fiber: 3g | Sugar: 9g | Vitamin A: 422IU | Calcium: 62mg | Iron: 3mg

Quick and Easy Donut Recipe

Quick and Easy Donut Recipe

Pillsbury Original Biscuits Make Delicious Quick and Easy Donuts

Pillsbury Biscuits make easy and delicious donuts. Simply fry the dough in vegetable oil and top with your favorite glaze.

Sometimes when you wake up on a lazy weekend morning you want something delicious and sinful to eat while reading and drinking a hot cup of coffee or tea. Now, I have posted some delicious breakfast recipes but they take time and sometimes you want to cheat a little which is definitely ok. This is the perfect moment to pop open a can of Pillsbury biscuits and make delicious donuts. Simply cut a hole in the middle using the top of a shot glass or a mini round cookie cutter. Anything small and round will do. It’s so fun and easy.

After cutting a round hole in the middle of each biscuit, fry them in 2 inches of vegetable oil until golden brown on each side. This will take about 2 minutes per side. Drain on a paper towel after frying. Mix confectioners sugar with a little milk and a touch of light corn syrup to make a sugar glaze or mix cinnamon and granulated sugar together to dip the donuts. I like to dip the donut holes in cinnamon and sugar and glaze the whole donuts.

This is a very fun morning activity to do alone or with your family. Be creative! Add a little food coloring into the glaze or dip the glazed donut into sprinkles for an added touch. You can also melt some chocolate or spoon some raspberry jam into a bowl to serve as a dipping sauce. There is nothing like a warm donut in the morning. Your friends and family will be very impressed when you serve a gorgeous platter of homemade donuts and no one has to know how easy they were to prepare. Enjoy!

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Easy Donut Recipe

quick and easy donut recipe
Prep Time5 mins
Cook Time10 mins
Frosting10 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: pastry, donuts
Servings: 8 donuts

Ingredients

Donuts

  • 1 can Pillsbury Grands Biscuits
  • vegetable oil for frying

Glaze

  • 2 cups confectioners sugar
  • 3 tbsp milk may need more if glaze is too dry
  • ½ tsp light corn syrup

Cinnamon Sugar Topping

  • ½ cup granulated sugar
  • 2 tbsp cinnamon

Instructions

Donuts

  • Open can and remove biscuits
  • use the top of a small glass or small round cookie cutter to cut out center of each biscuit
  • put 2 inches of oil in a sauce pan and heat on medium heat
  • Test temperature with a donut hole to make sure oil is hot
  • fry donuts in batches. Do not over crowd. I fry 2 at a time.
  • drain on paper towel and let cool

Option 1: Glaze

  • Mix confectioners sugar, milk and corn syrup together. Add food color if desired.
  • Dip top of donut in glaze and set aside to harden

Option 2: Cinnamon Sugar coating

  • Mix cinnamon and sugar together
  • dip donut or donut hole in while still warm

Notes

Have fun with this. Dip donuts in sprinkles or crushed cereal after dipping in glaze. Try crumbling crisp bacon on top after dipping in glaze. You should do this before glaze hardens.

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Outrageous Cinnamon Rolls

Outrageous Cinnamon Rolls

Gooey, melt in your mouth cinnamon rolls

I have been trying to perfect the cinnamon roll recipe for awhile. Some are too dry, some are too cakey, some don’t have enough cinnamon, some are too sweet. I have finally perfected the recipe. After many tries, and I’m sure a few extra pounds, I have come up with a recipe that has the perfect amount of sugary cinnamon with the right softness of dough.

This recipe does not require a lot of ingredients but it does require some time. The rising process is very important in yielding fluffy rolls that goes oh so well with the cinnamon and brown sugar filling. I also think adding a bit of half and half or milk before baking the rolls keeps the rolls moist and gooey and the filling doesn’t dry out. I use instant yeast in this recipe and bread flour. You can substitute all purpose flour and active dry yeast if that’s all you can find. If you are using active yeast you will need to dissolve it in warm (not hot) milk before adding the sugar and eggs. I think instant yeast is easier to work with because you just add it to the flour and it doesn’t need to be activated but really either is fine. Just make sure that your yeast isn’t old. I also like King Arthur bread flour instead of all purpose. King Arthur makes amazing flour. The bread flour is higher in gluten and has 12.7% protein which results in a loftier and consistent texture. I use this flour in all the bread I make. It is also great for homemade pizza dough. If you don’t have bread flour do not worry, you can use all purpose and the rolls will still be delicious. The final touch to making these rolls exceptional is spooning some half and half or milk over each roll after they have risen and before you bake them in the oven. This prevents the rolls, and filling from drying out.

I like a simple powdered sugar frosting, I do not like cream cheese frosting on my cinnamon rolls. I think its too heavy and takes away from the lightness of the rolls. The cinnamon rolls are sweet and decadent enough, the frosting should just add a bit of glaze to the top.

Can I make the dough the night before?

Yes, you can make the recipe up to when you are suppose to let the rolls rise for a second time. Cover the pan tightly with plastic wrap and place in refrigerator for up to 24 hours. Take the rolls out of the refrigerator and let them rise for about an hour before baking. They should be double the size as when you put in the refrigerator. After the rolls have risen pour half and half over them. Let the half and half absorb into the rolls. Gently pour out liquid that has not been absorbed and bake in oven as directed.

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Outrageous Cinnamon Rolls

fluffy, sweet cinnamon rolls with icing
Prep Time20 mins
Cook Time25 mins
Rising Time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: muffins, rolls, pastry
Servings: 12
Calories: 413kcal

Ingredients

  • 1 cup milk – warm, not hot
  • 2 large eggs
  • ½ cup granulated sugar
  • 6 tbsp melted butter
  • 1 tsp salt
  • tsp instant yeast
  • 4 cups bread flour or all purpose

Filling

  • 4 tbsp softened butter
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • tbsp cinnamon

Pour Over Rolls Before Baking

  • ¼ cup half and half

Icing

  • 1 cup powdered sugar
  • ½ tsp vanilla
  • tbsp milk

Instructions

  • Add yeast to flour, mix well and set aside
  • In a large bowl mix warm, not hot, milk with melted butter and eggs
  • Add granulated sugar and salt and mix
  • Add flour and mix well until all incorporated
  • If dough is too sticky add another ¼ cup of flour
  • Knead dough on a floured surface for 5 minutes until dough springs back slightly
  • Put dough in a lighly greased bowl and cover with plastic wrap and a kitchen towel
  • Put in a warm place and let rise for 45 minutes
  • On a lighly floured surface roll dough into a 18 x 18 square. Should be about ¼ inch thick.
  • Mix both sugars and cinnamon together in a bowl
  • Spread softened butter on dough
  • Sprinkle with sugar and cinnamon mixture
  • Gently roll dough into a log and cut into 12 slices. Each slice will be 1½ inches wide
  • Place cut rolls in a 9×13 baking dish
  • Cover and let rise for 45 minutes
  • preheat oven to 350
  • Spoon half and half over rolls and let absorb for 5 minutes.
  • Gently pour out liquid that hasn't been absorbed
  • Bake in oven for 25 minutes. If rolls are browning too much cover with aluminum foil

Icing

  • Mix powdered Sugar, vanilla and milk together
  • Let rolls cool slightly then drizzle over rolls

Nutrition

Serving: 1roll | Calories: 413kcal | Carbohydrates: 71g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 305mg | Potassium: 140mg | Fiber: 2g | Sugar: 37g | Vitamin A: 369IU | Calcium: 68mg | Iron: 2mg

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