Cooking in Pajamas

Adapted from Smitten Kitchen . 1 cup All-purpose flour 1 cup Whole wheat flour 1 tbsp Baking powder 1/2 tsp Salt 1/2 cup Butter, diced and keep cold 1/2 cup Whipping cream 3 Eggs 1 1/4 cup Old Cheddar cheese, diced or shredded 1 clove Garlic, minced 1/2 cup Red onion, diced Preheat oven to 400°F.  Line a baking sheet with a Silpat or parchment paper. In a small frying pan, melt about 1/2 tbsp of butter and sauté the onions and garlic until soft. Place the sautéed onion and garlic mixture in the freezer to cool quickly. Transfer the onion and garlic mixture in a small bowl with the cheddar cheese.  Coat them lightly with a little bit of flour. Whisk to combine the flour, baking powder and salt. Cut in the remaining butter with a pastry blender or a fork until the butter is pea-sized lumps. Lightly whip 2 eggs with the cream and add to the flour-butter mixture. Fold the mixture until it begins to come together to form a dough.  The doug...

1 Pie shell (homemade or frozen) 3 tbsp Olive oil 1 Red onion, large 2-3 Mushrooms, sliced 5-10 Asparagus, cut into 1" pieces 1 tsp Balsamic vinegar 1/2 c. Light cream 1/4 c. Milk 3 Eggs 4 tbsp Romano or Parmasean (or 1 1/2 c. of your favourite cheese, grated) Salt and Pepper Pinch of nutmeg If your pie shell is frozen, bake the shell according to the box instructions. Let the shell cool before adding the filling. Slice the onions into thin strips (also refered to as French-cut). Heat 2 tbsp of olive oil on a frying pan on medium heat. Add the onions and add a little salt. Cook for about 10 minutes; the onions should be soft and transparent. Reduce the heat to low and cook for another 30 min. Stir occasionally. When the onions are brown, add balsamic vinegar and cook for 10 more minutes. The onions should be completely caramelized. Remove from heat. Soften the mushrooms and asparagus in 1 tbsp of olive oil. Set aside. In a medium bowl, whisk together the eggs, milk and cream. Add ...

1 Avocado, riped 1 tbsp Lime juice 4 Eggs, hard boiled, chopped 1 tbsp Red onion, chopped 2 tsp Garlic powder 1 tsp Cayenne pepper Fresh ground pepper 1/4 c. Sunflower seeds Blend together the avocado and the lime juice until smooth. Add the onion, garlic powder, Cayenne pepper, ground pepper and sunflower seeds. Finally, mix in the eggs. Serve on toasted bread. My comments: This is the second recipe I tried from the Egg Salad Contest from CBC Radio. I made a few modifications to the recipe and it was pretty good but not as good as the Curry Egg Salad . In fact, this tasted like a guacamole sandwich rather than an egg salad. The sunflower seeds was a real nice touch and add a bit of texture and flavour to the sandwich. I don't recommend bringing this to work for lunch like I did. It gave me major guacamole breath and I was rather self-conscious around my co-workers. I tried swallowing the whole pack of mints but it didn't seem to help. I don't think I will make this ...

5 Eggs 2 tbsp Red onions, minced ¾ tsp Curry powder ½ tsp Paprika 1 tbsp Dijon mustard Mayo Salt & pepper to taste Boiled the eggs for 10 minutes and cut into small pieces. Mix together the eggs, onion, paprika and curry powder. Add Dijon and desired amount of mayo. Serve on a bed of lettuce and toasted buns. My comments: Ontario Today on CBC Radio had an Egg Salad Recipe contest and this recipe was one of the 4 final contestants. I modified the original recipe since I didn't have all the ingredients it asked for. My version turned out really well, the curry powder and the dijon mustard added a nice zip to the egg salad. I will definitely make this again; hopefully next time, I'll have the roasted red pepper the recipe asked for.