Posts Tagged ‘Eggs’

I’m still really not sure how to get into this style of writing. With a regular cookbook, I could write about the chef themselves, the history of the recipe I’m working on, or maybe what I think of their ideas on food and why they do certain things certain ways. But The Mighty Marvel Superheroes’ Cookbook is a bit different. The recipes are all super basic, and it really barely has anything to do with the characters at all. I’m just going to kind of wing it and see how it goes, sound good?


Ben Grimm, better known as the ever-lovin’ blue-eyed Thing: One-time leader of the Yancy Street Gang, military aviator, NASA astronaut, founding member of the Fantastic Four. Growing up in a Jewish family in the Lower East Side of New York City, Grimm’s early life was based largely on that of creator Jack Kirby. Along with Reed Richards and Susan and Johnny Storm, Grimm was exposed to high levels of cosmic radiation, mutating his physical appearance, as well has giving him superhuman strength, stamina, and resistance to injury.

In addition to being one of the characters most beloved by fans, The Thing is even one of the more popular characters in-canon; Heroes from across the Marvel universe were more than happy to attend his Bar Mitzvah (yes, The Thing had a Bar Mitzvah) and the subsequent poker tournament.


Blushing Ben makes a few appearances throughout the Cookbook, the first of which being his Clobbered Omelet.


Pretty straightforward with this one. When you get down to it, it more closely resembles a frittata, but cooked on the stovetop rather than baked.


The Thing’s Clobbered Omelet

serves 4-6*

  • Butter, unsalted, 4 tablespoons
  • Poblano Pepper, seeded, diced, 1 each
  • Red Bell Pepper, seeded, diced, 1 each
  • Yellow Onion, small, diced, 1 each
  • Shiitake Mushrooms, sliced, 8 ounces
  • Mixed Vegetables**, about 1 cup
  • Eggs, 12 each
  • Heavy Cream, 1/2 cup
  • Kosher Salt and Black Pepper, to taste
  • Cheddar Cheese, shredded, about 1/2 cup

Melt butter in a large nonstick skillet over medium-high heat. Add all vegetables, cook until tender and lightly browned. While vegetables are cooking, combine eggs and cream. Season with salt and pepper and whisk until smooth. Increase skillet to high heat. Add egg mixture over vegetables and top with cheese. Cook until egg begins to set around the edges. Using a rubber spatula, gently pull cooked egg towards the center of the pan, allowing uncooked egg to fill the empty space. Continue pulling the cooked eggs this way until no uncooked eggs remain, about 4-5 minutes. Carefully slide or flip eggs onto a serving plate or platter. Cut into wedges, serve hot.

*If you’re not serving a crowd, feel free to cook the veggies and advance and store in the fridge. For a single serving, I used about 1/2 cup of the veggie mix, 3 eggs, 2 tablespoons of cream and just a sprinkle of cheese.

**If good, fresh vegetables are in season, definitely go with your favorite mix of fresh veggies. I used a frozen blend from the grocery store.


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Excelsior! As promised, I’ve finally got around to finishing up the first piece in a new series of cook-the-book style posts! First at-bat is Stan Lee Presents the Mighty Marvel Superheroes Cookbook. 

The book begins with a brief introduction and some basic tips on safety and kitchen cleanliness. Then, as any good morning would, delves into some breakfast.


A wise man once said “There has never been a sadness that can’t be cured by breakfast food” and a trip to your local diner will prove that every time. While studies have more or less debunked the conventional wisdom that breakfast is the most important meal of the day, starting your morning with good food is a great way to set the tone for the rest of the day.

With Captain America’s Day Starters, we get a few different options for easy, healthy and delicious kick start.

‘Fresh fruit or fruit juice. Lots of vitamins C and A’


I’ve wrote on here a few times about how great smoothies can be for breakfast. Blend up your favorite mix of fruits and veggies with some juice or milk (I also like to throw some type of sea vegetable in the mix) and you’re ready to go. Once you blend your mix, you can freeze it in an ice cube tray to make things even easier while you’re still groggy. This particular blend I threw together features banana, pineapple, orange, mango and sweet potato.

‘Milk is the best source of calcium. It’s need for strong bones and teeth. It also supplies protein – essential building blocks for our bodies’img_4825

Milk is certainly nutritious, if not a little bit weird as a concept, but yogurt has even more calcium and is loaded with beneficial bacteria. Mixed with granola and some fresh fruit, it makes for a hearty, protein-packed breakfast.

‘Bread or cereal, lots of variations in this department’


For simplicity, flavor and customization, look no further than Avocado Toast, loaded with Omega 3 fats and complex carbohydrates. The only two things you need are in the name itself. Apart from avocado and toasted bread, the possibilities are near endless. The folks over that The Kitchn have a great piece to get your creative juices going; Here, I’ve got 12 grain bread with butter and sesame seeds, mashed avocado, and thinly sliced cucumber tossed with salt, pepper, chili flake and lime juice.

Now, for those looking for a more traditional American-style breakfast, look no further than Hulk’s Fried Potatoes with Bacon and Eggs


This dish needs little explanation, if any at all. Bacon, eggs, toast, breakfast potatoes; Maybe some coffee, if you’re so inclined. I will give one little trick I recently picked  up while working mainly breakfast shifts: par-boil your potatoes with onions and garlic. This cooks them through, so when you fry ’em up they’ll be soft on the inside and crispy on the outside. It’s the same principle to making great French Fries.

In Our Next Exciting Issue…

The Thing’s Clobbered Omelet

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Japan has given us some of the greatest innovations of the modern era: tech, video games, filmmaking and of course, food. But for as many awesome things the Land of the Rising Sun has to offer, they tend to have their more bizarre moments too. Namely tech, video games, filmmaking, and of course, food. But, as with everything, balance is the key, and the Japanese seem to have figured out how to maintain their cultural equilibrium.

The 8th week of Reddit’s 52 Weeks of Cooking Challenge is all about Japanese cuisine, a subject  in which I’m not entirely unfamiliar, but I’ve always wished I’d known more. When I was initially doing research for this week, I knew I wanted to do something from an anime, but I didn’t want that to me too limiting. However, I came across a cool Tumblr called Anime Foodie. Essentially, it’s just GIFs and still shots of foods from various anime. While nothing immediately stuck out, I did learn about a series called Food Wars! Shokugeki no Soma, which is about a boy named Soma who attends a culinary school and dreams of becoming a chef at his father’s restaurant. After looking into a few episodes of the show (surprisingly, not really my cup of tea), I found a recipe that had come up in some of my other recipe research: Katsudon!


A portmanteau of Tonkatsu, meaning fried pork, and Donburi, meaning a rice bowl dish, Katsudon is basically just that: a rice bowl with fried pork, typically also served with vegetables and eggs. In a slight break from tradition, I served my crispy pork cutlet over a bowl of wild rice, with sauteed onions and cabbage. One of the main aspects that sets Katsudon apart from Donburi is the eggs: scrambled with various seasonings and cooked in with the vegetables, the eggs provide a bit more heft to the meal, as well as being delicious. Traditionally, Tonkatsu is served with a sweet,  barbecue-like sauce, so I threw on a dollop for good measure.


serves 2

  • Wild Rice, 1 cup
  • Water, 4 cups
  • Kosher Salt, 1/2 teaspoon
  • Pork Cutlet, 2 each
  • Kosher Salt and Black Pepper, as needed
  • All-Purpose Flour, 1 1/2 cups
  • Eggs, beaten, 2 each
  • Panko Breadcrumbs, 1 1/2 cups
  • Vegetable Oil, as needed for frying
  • Yellow Onion, thinly sliced, about 1 each
  • Green Cabbage, thinly sliced, 1/2 head
  • Vegetable Oil, 2 tablespoons
  • Sesame Oil, 1 tablespoon, optional
  • Eggs, 3 each
  • Dashi or Chicken Stock, 1/3 cup
  • Soy Sauce, 1 tablespoon
  • Mirin, 1 tablespoon
  • Cornstarch, 1/4 teaspoon
  • Tonkatsu Sauce, as needed (recipe follows)
  • Scallion, thinly sliced, to garnish

In a mesh strainer, rinse rice until water runs clear. Combine rice, water, and salt in a medium saucepot. Bring to a boil, reduce to a simmer, cover and cook 45-60 minutes, until rice is tender.

In a deep frying pan, heat 2-3 inches of vegetable oil to 350F. Season pork cutlets with salt and pepper. Dredge pork in flour, egg wash and breadcrumbs. Fry pork until golden brown, and internal temperature reaches 140F.

In a large saute pan, heat vegetable and sesame oils. Saute onion and cabbage until tender and they begin to brown. Beat eggs with dashi, soy sauce, mirin and cornstarch. Add beaten egg mixture to vegetables and cook until eggs are set, but still soft.

To Serve: Divide rice between two bowl, topping with vegetable and eggs, thinly slice pork, Tonkatsu sauce, and scallions.

Tonkatsu Sauce

makes about 1 cup

  • Ketchup, 1/3 cup
  • Worcestershire Sauce, 2 tablespoons
  • Soy Sauce, 1 tablespoon
  • Mirin, 1 tablespoon
  • Granulated Sugar, 1 tablespoon
  • Whole Grain Mustard, 1 teaspoon
  • Garlic Powder, 1/4 teaspoon

Combine all ingredients, mixing evenly.

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As a customer and restaurant-goer, brunch can be one of the greatest meals of all time. Straddling the line between breakfast and lunch (obviously), brunch opens up a whole range of possibilities that would otherwise seem pretty weird. Fried chicken at 10am? Of course. Pancakes in the afternoon? Why not? Brunch also creates an acceptable reason to drink liquor with your first meal of the day, and every now and then we could all really use that. Burlington has innumerable places to get brunch, all packed to the brims on any given Sunday, but the best by far has to be Sneaker’s Bistro, which also happens to be within walking distance from my apartment. As far as I’ve found in the area, they have the best balance between a straight-up breakfast menu (which, within itself strikes a perfect balance between the sweet stuff and savory stuff) and a straight-up lunch menu. But besides the great food and drinks, I think what really sets brunch apart from other meals is that it allows you to sleep in and still enjoy breakfast foods.

On the flipside, however, as a cook and as anybody who works in restaurants will tell you, brunch can be an absolute nightmare. It usually means starting work in the wee hours of the morning to be open by the time normal people are just starting to wake up. It usually means preparing a menu almost completely separate from your normal dinner menu (unless you’re a breakfast/brunch place only). It usually means dealing with an unusual amount of shitty children. It usually means you put a lot of time and effort into developing some pretty creative stuff only to have people ask for the diner staples anyway. “House made Nova Lox, you say? Local bagels? That sounds pretty good. I’ll get a bacon-egg-and-cheese on white bread.” I don’t want to knock a good bacon-egg-and-cheese, but it’s a hard feeling when your customers aren’t as excited about your food as you are.

Whether you’re a jaded cook or just a breakfast food-enthusiast, I think we can all agree that the good outweighs the bad, and brunch is here to stay. For the 4th week of Reddit’s 52 Weeks of Cooking Challenge, we’ve got BRUNCH WITH A VENGEANCE.


While I normally prefer stuff on the sweeter side – french toast, cinnamon buns, really maple-y bacon – I am once again trying to eat a bit healthier. Brunch is a great vehicle to get some fruits and veggies in at a time where you may otherwise be tempted to indulge a bit. Kale, spinach and Swiss chard provide a great base to this fluffy frittata, mixed with some cherry tomatoes (yes, I know it’s January) to get that sweetness I was craving. Now, I’m not normally one to go for egg whites against whole eggs, and it’s been shown that egg whites alone aren’t all that beneficial to you, but when I make a frittata I like to go with a little higher ratio of whites to whole eggs in order to lighten up the texture a little bit. In addition to being super tasty and easy to make, this was super filling and definitely got me ready to face the day ahead!

Braised Kale & Tomato Frittata

makes 4-6 servings

  • Vegetable Oil, as needed
  • Garlic, minced, 3 cloves
  • Mix of Kale, Spinach, Swiss Chard, or other greens, 1 large bag (about 8 cups)
  • Vinegar*, about 1/4 cup
  • Cherry tomatoes, halved, 2 cups
  • Eggs, 4 each
  • Egg Whites, 4 each
  • Fresh Oregano, minced, 2 tablespoons

Preheat oven to 400F. In a medium oven-proof skillet, heat vegetable oil over medium-high heat. Add garlic, stirring frequently, and cook until it begins to brown. Add the kale, spinach and Swiss chard, packing tightly into the pan. Allow  to cook about 2 minutes, then add the vinegar to steam the greens. Cook until tender, and total volume is reduced to 2-3 cups. Add cherry tomatoes and stir to combine. Whisk together eggs, egg whites and oregano. Add egg mixture to pan and cook for 2 minutes without stirring. Transfer pan to oven and bake until set, about 20 minutes. Remove from oven, allow to cool 5-10 minutes before cutting and serving.

*Whatever vinegar you have on hand will work. Balsamic might be weird, but I won’t tell you what to do.

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When I was a kid, probably no more than 5 or 6 years old, the first thing I ever learned how to cook was a nice loaf of homemade bread. As I’m told the story goes, I kept pestering my dad to make bread and he finally snapped and said “If you want some, why don’t you just make it yourself!” and then I pestered him into teaching me how to make it. Since then, I’ve always loved bread and it’s associated relatives. In fact, when applying for culinary school, I almost chose baking over culinary solely to learn to bake bread. Sadly, the 31st week of Reddit’s 52 Weeks of Cooking Challenge was not bread baking, but a close second: breading and dredging! Plainly and simply, breading is the process of coating a food with a dry, grain-based coating to achieve a crispy exterior when cooked. This contrasts with battering, which involves a liquid coating.

My research for this week lead me to an interesting idea: Pork Rinds. Most people are familiar with the traditional fried chicken, dredged in flour and dunked in hot oil, but these days the internet is rife with outlandish crusts such Cap’n Crunch or Cheetos, so why not pork rinds? The foamy, cardboard-esqe puffs you can get for a dollar a bag at the kwik-e-mart provide a great texture, similar to panko breadcrumbs, when ground down, although paling in comparison to real deal fried pig skins. The idea intrigued me, but I knew I would never open another bag of pork rinds, so I set out on making my own, and breading something with them.


I figured if I was using pork rinds as the breading, why not bread pork? I came across a few recipes for fried pork, but my favorite had to be Tonkatsu Donburi, a Japanese dish of fried pork cutlets, served over rice and vegetables with eggs. I’ve been trying to eat more veggies, and also I’ve been pining for sous-vide poached eggs again, so I had to go for it. As I’ve mentioned more than a few times, the local grocery store usually has a really good selection of offals, including pig skin. Unfortunately, they happened to be out of skin this week, so I was left looking for alternatives. The best choice was ears, since they have a nice flat area of skin that could cook up really easily. Let me be the first to tell you that skinning pig ears is much less fun than it sounds. After skinning the ears, they dried in the oven for a few hours, then fried in oil until puffed up and crispy. Since I didn’t have the amount of rinds I really needed to bread the pork completely, I went with about 50% panko to 50% skins. It didn’t come out as porky as I was expecting, but it was definitely a nice subtle difference to just a regular breading. The whole dish came together really nicely, especially topped with a nice runny egg. I got called in to work right after I had started cooking, so it ended up being a late-night dinner, but as with most Asian foods, it always tastes awesome after a long day and a few drinks.

Tonkatsu Donburi – Fried Pork Cutlets over rice with Eggs

makes about 4 portions

  • Pork skin, about 1 lb*
  • All-Purpose Flour, as needed
  • Eggs, beaten, 3 each
  • Panko Bread crumbs, as needed
  • Pork cutlets, 4 each
  • Sugar, 1 tablespoon
  • Dashi, 1 tablespoon
  • Soy Sauce, 1/4 cup
  • White Rice, cooked, as needed
  • Assorted Vegetables, cooked as needed
  • Eggs, 4 each**

Preheat oven to 200F. Trim all fat and meat from pork skin. Trim to large squares. Place skins on a wire rack and dry in the oven for 3 hours, or until completely dry. Heat a heavy-bottomed pot with about 5 inches of oil to 350F. Fry dried skins until puffed and crispy, about 5 minutes. Remove from oil and drain on a paper towel. Process fried skins in a food processor until they reach the texture of coarse bread crumbs. Combine skins with panko to reach 2 cups total volume. Heat oven to 450F. Set up a standard breading procedure with flour, egg, and bread crumb mixture. Bread pork cutlets, and place onto a lightly greased baking sheet. Lightly coat breaded pork with oil, then bake at 450F until fully cooked, about 20 minutes. While pork is cooking, combine sugar, dashi and soy sauce. Cook rice and desired vegetables. Remove pork from oven and cut into strips. Serve pork over rice and vegetables, with egg cooked to your liking. Top with soy sauce mixture.

*You can use the pork rinds out of a bag to the same effect, but I prefer not to.

**I prefer poached eggs, but if you like scrambled, a more traditional preparation is to scramble your pork and vegetables in with the eggs, then serve that over the rice and top with sauce.

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Colloquially, the term caramelization is used to refer to the browning of food; The “bake until golden brown and delicious” you’ll find littered on every third page of every cookbook written between 1974 and the present. Technically speaking, however, caramelization is only browning due to the cooking of sugars, as opposed to the browning of amino acids (proteins) like searings a steak or roasting a chicken, which is known as The Maillard Reaction. As wikipedia puts it, caramelization is a “complex, poorly understood process” . But anybody familiar to desserts or candy making will tell you that browning sugar creates a rich, nutty flavor that pairs well with nearly everything. It’s time to break out Grandad’s old candy jar for the 19th week of Reddit’s 52 Weeks of Cooking Challenge!

Most people are familiar with the standard uses of caramel for sweet applications: butterscotch, creme brulee or flan, or even topped on your favorite sundae. However, caramelized sugar can take on a totally contrasting flavor when used in savory applications. Caramelized, and in some cases burnt, sugar can bring out natural flavors of meat and fish and add a subtle roasted flavor without the longer cooking process. A perfect example of this idea is in the traditional Vietnamese dish Thit Heo Kho Trung.


Thit Heo Kho Trung is a simple dish of pork, braised in caramel and coconut water and normally served with hard-boiled eggs. At the local Thai market, they sell these vacuum packages of pork and raw eggs and it always confused me as to what you could actually do with that, but now I think it may be for some kind of dish related to this. To make the caramel, sugar is combined with a little bit of water to moisten it, then cooked on high heat until it reaches a deep brown color. Adding pork, onions and garlic into the caramel begins to flavor the base and render fat out of the pork (similar to the way you may finish a caramel sauce with butter or cream). The main braising liquid consists of coconut water with a little fish sauce for that extra kick of umami that Asian cuisine is known for. The pork gets simmered until tender, then served up over rice, noodles, or just by itself. My original intention was to braise some bok choy in with the pork, but it slipped my mind at the grocery store and I ended up throwing some kale in. Hard boiled eggs are the traditional accompaniment to the pork, getting a quick simmer in the braising liquid to pick up some of the color and flavor of the caramel and pork. This dish wasn’t as sweet as I expected, but still had a rich caramel flavor; subtly enough to complement the other ingredients, but strong enough to let you know that it’s there. While an unusual combination, the hard boiled eggs made a very nice addition to the whole meal. Thit Heo Kho Trung is definitely going to be added to my dinner roster for my future day(s) off: Simple enough to make for one person but impressive enough to make for company, it could just as easily be made in a single morning (like I did) or thrown in a crock pot to cook overnight.

I would like to dedicate this post to the memory of my dear friend Mariah Woodward, who passed away in 2012 from chronic illness. Today would have been her 23rd birthday. Rest easy, Mariah.

Thit Heo Kho Trung, Vietnamese Caramel-Braised Por

makes about 2 servings

  • Granulated Sugar, 1/2 cup
  • Water, 1/2 cup
  • Pork shoulder, cut into 1″-2″ chunks, about 1 pound
  • Onion, thinly sliced, 1 each
  • Garlic, minced or crushed, 2 cloves
  • Coconut Water, about 16 fluid ounces
  • Fish Sauce, to taste
  • Kale, Bok Choy, or other vegetables, about 2 cups (optional)
  • Eggs, hard boiled, peeled, 2 each

In a medium sauce pot, combine sugar and water. Cook over medium-high heat until sugar becomes a deep brown color, about 7 minutes. Add pork, onion and garlic, stirring to coat with caramel. Add coconut water and fish sauce and bring to a simmer. Cook over low heat until pork is tender, about 1 hour. 15 minutes before the pork is done, add vegetables (if using) and eggs, mixing to coat evenly with braising liquid. Serve hot over rice, noodles, or by itself.



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First cultivated in Andes Mountains of Peru between 8000 and 5000 BCE, varieties of potatoes were taken back with explorers and sailors across the Atlantic in the 16th Century and quickly became a staple crop across Europe, and eventually spread into Asia as well. From humble beginning, potatoes can now be found in traditional recipes spanning cuisines across the globe. While there are many different shapes, colors, and varieties of potatoes, they all come from the tuberous part of the plant. A tuber is an enlarged, edible stem of a plant, rather than root vegetables, such as carrots or sweet potatoes, which are the edible roots of a plant. Baked, boiled or fried, potatoes are one of the most versatile ingredients around, and the star of the show for the 13th week of Reddit’s 52 Weeks of Cooking Challenge!

After last week’s fiasco with the tripe, I was left pining for some of the great food I had in Italy. I had almost let it slip past until a friend has mentioned it, but this week hit the two-year mark since I went on the trip. It seems so weird how quickly the time passes. But as much as we try and stop it, life goes on. With Italy on the mind,  I tried to think back to anything that would fit the theme for this week. One obvious route would be a classic gnocchi, which I had more than my fill of in the northern regions of the country. As we moved southward, the dishes became much lighter: heavy cream sauces were replaced with lighter butter or wine sauces and braised hunks of meat became fresh caught seafood. It was really cool to see just how much cuisine can vary by the regions. In Tuscany, however, the cuisine was really unique. The heavier influences of the north were still apparent, but lighter foods were beginning to make an appearance. Just outside of the small commune of Monteriggioni, familiar to fans of the Assassin’s Creed series as the home base of Ezio Auditore da Firenze, we ate a small, family owned restaurant for dinner. Among the various courses that were served was a dish that I had never seen anything like. It was a delicate custard filled with pureed potatoes and local pecorino cheese. In America, savory custards aren’t particularly common, so the thought never really crossed my mind. This was truly a one-of-a-kind experience though. It was rich and starchy like any good mashed potato should be, but perfectly smooth and creamy, with the salt of the Pecorino offsetting the subtle sweetness of the custard. I had a feeling that I would never again have something quite like that potato flan, but I knew I had to at least give it a shot.

potato flan

I think that this must have been a recipe created at the restaurant and not a traditional preparation. After hours of research, I couldn’t find a recipe that was even close to what we were served that night. I had to get creative with it. Any American recipes I found were for a sweet potato flan with caramel, to be served for dessert. Another recipe was closer to a quiche than a custard; a dead end in the opposite direction of the dessert recipe. I ended up combining several different methods and recipes to achieve the result. And the outcome? Delicious. The flavor was nearly identical to what I remember, although the texture was lacking that ultra-smoothness that made it so great. I think that if I had pureed my potatoes with some milk or cream prior to adding them to the custard base it would have come out much more smooth. The preparation was super simple, and now that I have it down I can tweak the recipe until it comes out just the way I want it to.

Of all the great things in Italy, I would probably go back just to have this dish along. Since I was there, all I’ve wanted to do is to go back and spend more time in Italy. There’s just something about it that’s completely enthralling. From a traveler’s perspective, the country itself if full of beautiful landscapes and rich history, but from a cook’s perspective it’s even more fascinating. The cooks, chefs, farmers and winemakers I met there were some of the most passionate people I’ve ever encountered. In America, I feel like cooks become jaded really quickly and lose what brought them to the kitchen in the first place. But when you’ve been making the same wine for fifty years and still cry from happiness when telling people about it, that’s some serious dedication. I really hope that one day I’ll have something in my life that will do that to me.

Potato Pecorino Flan

makes about 4 flan

  • Yukon Gold Potatoes, 12 ounces (about 4 small potatoes)
  • Dry White Wine, 1 cup
  • Eggs, 4 each
  • Half & Half, 1 cup
  • Heavy Cream, 1/4 cup
  • Salt, 1/4 teaspoon
  • Sugar, 1/2 cup
  • Pecorino Cheese, grated, 1/2 cup

Preheat oven to 350F. Bake potatoes until cooked through and tender, about 1 1/2 hours. While potatoes are baking, heat a sauce pot over medium-high heat and reduce wine to 2 tablespoons. Remove potatoes from oven and maintain oven temperature. Remove flesh from potatoes and puree until smooth.  In a large bowl, whip eggs until frothy.  To eggs, add potato, reduced wine, half & half, cream, salt, sugar, and cheese. Continue whipping mixture until smooth. Divide custard into 4 oven-proof ramekins. Place ramekins into a roasting dish and add enough water to reach 3/4 of the way up the ramekins. Bake at 350F until custards are set in the center, about 1 hour. Remove from oven and transfer ramekins to a dry towel. Allow to cool slightly. To serve, run a warm knife along the edge of the ramekin to release the custard and invert onto a serving plate.


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