2019-02-08 / Home & Garden

Star Chefs

Honeymoon Eggs Benedict

12 fresh asparagus
spears
4 eggs
1 tsp. distilled white
vinegar
1 tsp. salt
2 large croissants, split
4 slices Canadian-style
bacon
1 cup grated Asiago
cheese
1/2 cup prepared
hollandaise sauce

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 2 to 6 minutes depending on thickness.

Fill a large sauce pan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Stir in salt until dissolved. Crack an egg into a small bowl and gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 3 to 5 minutes. Remove the eggs from the water with a slotted spoon, drain on plate lined with kitchen towels to remove excess water, then place onto a warm plate.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Arrange croissant halves on a baking sheet. Top each with 1 poached egg, 1 slice Canadian bacon, 3 spears asparagus, and 1/4 cup Asiago cheese.

Broil in preheated oven until cheese is melted and beginning to crisp, 2 to 3 minutes.

Heat hollandaise sauce in a saucepan over medium heat until bubbly and hot, about 5 minutes. Serve sauce poured over baked croissants.

Chocolate Truffle Cookies

4 (1 ounce) squares
unsweetened
chocolate, chopped
1 cup semisweet
chocolate chips
6 Tbsp. butter
3 eggs
1 cup white sugar
1-1/2 tsp. vanilla extract
1/2 cup all-purpose
flour
2 Tbsp. unsweetened
cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
1 cup semisweet
chocolate chips

In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth.

Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture.

Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.

Preheat oven to 350 degrees. Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.

Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Spaghetti Carbonara

1 pound spaghetti
1 Tbsp. olive oil
8 slices bacon, diced
1 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine
4 eggs
1/2 cup grated
Parmesan cheese
1 pinch salt and black
pepper to taste
2 Tbsp. chopped parsley
2 Tbsp. grated
Parmesan cheese

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

In a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste.

Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

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