Mollet Eggs Florentine

Mollet Eggs Florentine
Mollet Eggs Florentine

 

 

 

 

 

 

 

Mollet Eggs Florentine

A Mollet Egg is one that is cooked not quite hard.  It lies inbetween a soft boiled egg and one cooked hard.  The whites are well set and the yolk is still partly runny.   A Mollet Egg Florentine is an egg cooked not quite hard served with spinach.  

One of my past times is to go through very old cook books and I found one”The Hotel St. Francis Cook Book” by Victor Hirtzler which had recipes and menus for 365 days at the hotel.  Needless to say there were many egg dishes.  His version of this dish was a puree of spinach with the egg served on top.

In searching the internet I found Jacques Pepin’s take on the recipe with Mornay sauce over the top.  Sounded good to me so I tweaked the recipe a little to fit my pantry and came up with the following recipe.

It makes an elegant brunch recipe and works well for a luncheon or light dinner with a salad.

Ingredients for Mollet Eggs Florentine

This recipe is for two to four persons.

For the Mollet Eggs Florentine:
  1. 2 mollet eggs per person
  2. 1# frozen spinach
  3. 2 shallots finely diced
  4. ½ tsp ground nutmeg
  5. 2 Tbs butter
  6. Salt & Pepper
  7. 1 cup grated swiss cheese
For the Mornay Sauce:
  1. 2 Tbs butter
  2. 2Tbs Flour
  3. 1½ cups of ½&½ warmed
  4. ½ tsp salt and pepper (white if available)
  5. 2 Tbs Parmesan cheese
  6. 1 egg yolk (Optional)

Directions for Mollet Eggs Florentine

There are four distinct steps to the preparation of this dish.   First the spinach, second the eggs, third the Mornay sauce and fourth the final assembly and broiling.  None of the steps take a great deal of time and can be done in order and if you prepare everything in advance it should be a smooth operation.

If you have small au gratens do it in individual portions, or a larger au graten or baking dish will also work just fine .

For the Spinach:

You can use fresh if you like, but frozen works just as well.  Defrost the spinach and press out most of the water in a towel.

In a sauté pan melt the butter   Once the butter is beginning to brown add the shallot and cook until just wilted. Now  add the spinach and nutmeg and salt and pepper and stir to combine and cook for one or two minutes.

If making individual dishes divide the spinach into the four dishes, and set aside, or if using a larger dish spoon the spinach evenly over the bottom of the dish.

For the Mollet Eggs:

Use a pan that can accommodate all the eggs in a single layer and is deep enough to cover them with water.

Using a push pin, puncture the large round end of the eggs, making a small hole (this will prevent them from cracking while cooking).  Have a bowl with ice water ready to accept the eggs once cooked.

Bring the water up to a rolling boil.  Carefully add the eggs and cook for 6 minutes NO MORE!.  Remove the eggs once cooked from the boiling water and place into the ice water to stop the cooking.

Using the back of a knife or a spoon carefully cracked the shells of the eggs and gently peel, if they resist, peel under running water.  Dry eggs and set on top of the spinach.  You can make a small indentation in the spinach and place the eggs in them.  Sprinkle most of the cheese over the eggs and spinach, reserve a small amount to top the eggs with.

For the Mornay Sauce:

In a sauce pan melt the butter then add the flour stir to combine all the raw flour and cook for about one minute.  Add the warm ½&½ and whisk while bringing the mixture up to a boil.  Once thickened add the salt & pepper and Parmesan whisking briskly to prevent the cheese from lumping together.   Allow the mixture to cool a little, add the egg yolk and whisk very briskly to prevent the yolk from scrambling, you can omit the yolk if you want.  Taste and adjust seasoning if necessary.

Mollet Eggs Florentine Assembly:

With the bed of spinach and the eggs nestled in, carefully spoon the Mornay sauce over the eggs and spinach and top the eggs with the remaining cheese.

Place under a broiler, but do not have the dish too close to the heat.  You want it far enough away so as to allow the eggs to heat up before the cheese and sauce brown too much.

the eggs are heated and cheese and sauce beginning to brown
the eggs are heated and cheese and sauce beginning to brown

 

 

 

 

 

 

 

Here are a few items to help make this recipe:
Cooks Standard Multi-Ply Clad Stainless-Steel 5-Quart 11-Inch Covered Deep Saute Pan
6.75″ x 3.5″ 4 Oz. Oval Au Gratin Baking Dish [Set of 6]

 

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Very nice eggs with a nice cheesy sauce that even makes the green stuff almost palatable. Personally I would serve the eggs on a bed of prime rib, but I’m not the chef.  Anyway 5 paws for the eggs and sauce.

 

IMG

 

 

 

Mollet Eggs Florentine
Serves 4
A great dish for brunch ,luncheon or a light dinner
Write a review
Print
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
For the Mollet Eggs Florentine
  1. 2 mollet eggs per person
  2. 1# frozen spinach
  3. 2 shallots finely diced
  4. ½ tsp ground nutmeg
  5. 2 Tbs butter
  6. Salt & Pepper
  7. 1 cup grated swiss cheese
For the Mornay Sauce
  1. 2 Tbs butter
  2. 2Tbs Flour
  3. 1½ cups of ½&½ warmed
  4. ½ tsp salt and pepper (white if available)
  5. 2 Tbs Parmesan cheese
  6. 1 egg yolk (Optional)
Instructions
  1. There are four distinct steps to the preparation of this dish. First the spinach, second the eggs, third the Mornay sauce and fourth the final assembly and broiling. None of the steps take a great deal of time and can be done in order and if you prepare everything in advance it should be a smooth operation.
  2. If you have small au gratens do it in individual portions, or a larger au graten or baking dish will also work just fine .
For the Spinach
  1. You can use fresh if you like, but frozen works just as well. Defrost the spinach and press out most of the water in a towel.
  2. In a sauté pan melt the butter Once the butter is beginning to brown add the shallot and cook until just wilted. Now add the spinach and nutmeg and salt and pepper and stir to combine and cook for one or two minutes.
  3. If making individual dishes divide the spinach into the four dishes, and set aside, or if using a larger dish spoon the spinach evenly over the bottom of the dish.
For the Mollet Eggs
  1. Use a pan that can accommodate all the eggs in a single layer and is deep enough to cover them with water.
  2. Using a push pin, puncture the large round end of the eggs, making a small hole (this will prevent them from cracking while cooking). Have a bowl with ice water ready to accept the eggs once cooked.
  3. Bring the water up to a rolling boil. Carefully add the eggs and cook for 6 minutes NO MORE!. Remove the eggs once cooked from the boiling water and place into the ice water to stop the cooking.
  4. Using the back of a knife or a spoon carefully cracked the shells of the eggs and gently peel, if they resist, peel under running water. Dry eggs and set on top of the spinach. You can make a small indentation in the spinach and place the eggs in them. Sprinkle most of the cheese over the eggs and spinach, reserve a small amount to top the eggs with.
For the Mornay Sauce
  1. In a sauce pan melt the butter then add the flour stir to combine all the raw flour and cook for about one minute. Add the warm ½&½ and whisk while bringing the mixture up to a boil. Once thickened add the salt & pepper and Parmesan whisking briskly to prevent the cheese from lumping together. Allow the mixture to cool a little, add the egg yolk and whisk very briskly to prevent the yolk from scrambling, you can omit the yolk if you want. Taste and adjust seasoning if necessary.
Mollet Eggs Florentine Assembly
  1. With the bed of spinach and the eggs nestled in, carefully spoon the Mornay sauce over the eggs and spinach and top the eggs with the remaining cheese.
  2. Place under a broiler, but do not have the dish too close to the heat. You want it far enough away so as to allow the eggs to heat up before the cheese and sauce brown too much.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved

 

Tomato Soup Meatloaf

100_3286 

 

 

 

 

 

 

 

 

Tomato Soup Meatloaf

I’m always on the look out for new ideas.  Some times I just experiment or I surf the web to see if any one else has a comparable idea.  I found a few recipes that had my idea so I was pretty sure it would work first time out.  The “web” is a great place for lessening the “trial and error” time.  I also feel that there are a few things in life that just can’t be improved upon.  In the food world Campbell’s Tomato Soup is one of those.  I think, for a lot of people, this soup includes a lifetime of memories with every spoonful.

Ingredients for Tomato Soup Meatloaf

  1. 1 can tomato soup
  2. ¼ cup milk
  3. 1½ pounds chopped beef
  4. 2 carrots finely chopped
  5. 1 medium onion chopped or 2 shallots
  6. 2 stalks of celery finely chopped 
  7. 1 -2 Tbs Worcestershire sauce
  8. 1 whole egg
  9. 1 tsp each salt & pepper
  10. 1 cup approximate panko bread crumbs
  11. ½ cup  flavored bread crumbs
  12. 2 Tbs butter

Directions for Tomato Soup Meatloaf

In a saute pan with the butter, saute the onion, carrot, and celery until all are slightly softened.  Remove from heat and allow to cool .

In a large bowl combine the ground beef, the softened vegetables, about 2/3 of a can of tomato soup,  Worcestershire sauce, egg, salt and pepper, and ½ cup of flavored bread crumbs.  Stir to combine all the ingredients.  Continue to add  the Panko crumbs until you have a not quite totally dry mixture.

Spoon into a loaf pan and press to level.  Add the milk to the soup remaining in the can and stir to combine, then pour over the top of the loaf.

Place into the center of a 350º oven and bake for about 1 hour.  Remove from the oven once cooked and allow to rest for at least 5 minutes,  Then slice and serve.

Tomato Soup Gravy

  1. 1 can Campbell’s Tomato Soup
  2. 1 shallot finely diced
  3. 1 Tbs butter
  4. 1 Tbs flour
  5. 5 oz. whole milk
  6. 3 Tbs Worcesterhire Sauce
  7. 2 Tbs Dark Brown Sugar

Directions for Tomato Soup Gravy

This is a strictly optional addition but does keep the theme of the loaf in the same ballpark and makes a welcome accoutrement to the dish besides ketchup.

In a sauce pan melt the butter and then put in the shallot and cook until the vegetable is softened.   Add the flour and stir to combine and cook off the raw flour.

Add the rest of the ingredients and stirring to combine bring up to a boil.  Allow to thicken and serve on the side.  Also goes great with other meat and poultry dishes.

 

 Here are a few items to help make this recipe:
Anchor Hocking 5 Inch x 9 Inch Glass Loaf Dish
Cuisinart 735-16OP Chef’s Classic Stainless 1-Quart Pour Saucier

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It’s beef, it’s good, and it’s S.A.P.P.Y. (Scottish American Puppy Princess Yummy) 5 paws and thank you very much, I’ll sing it’s praises all night long.

 

IMG

 

 

 

 

Tomato Soup Meatloaf
Serves 6
Write a review
Print
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. Ingredients for Tomato Soup Meatloaf
  2. 1 can tomato soup
  3. ¼ cup milk
  4. 1½ pounds chopped beef
  5. 2 carrots finely chopped
  6. 1 medium onion chopped or 2 shallots
  7. 2 stalks of celery finely chopped
  8. 1 -2 Tbs Worcestershire sauce
  9. 1 whole egg
  10. 1 tsp each salt & pepper
  11. 1 cup approximate panko bread crumbs
  12. ½ cup flavored bread crumbs
  13. 2 Tbs butter
Instructions
  1. Directions for Tomato Soup Meatloaf
  2. In a saute pan with the butter, saute the onion, carrot, and celery until all are slightly softened. Remove from heat and allow to cool .
  3. In a large bowl combine the ground beef, the softened vegetables, about 2/3 of a can of tomato soup, worcestershire sauce, egg, salt and pepper, and ½ cup of flavored bread crumbs. Stir to combine all the ingredients. Continue to add the Panko crumbs until you have a not quite totally dry mixture.
  4. Spoon into a loaf pan and press to level. Add the milk to the soup remaining in the can and stir to combine, then pour over the top of the loaf.
  5. Place into the center of a 350º oven and bake for about 1 hour. Remove from the oven once cooked and allow to rest for at least 5 minutes, Then slice and serve.
Notes
  1. Tomato Soup Gravy
  2. 1 can Campbell's Tomato Soup
  3. 1 shallot finely diced
  4. 1 Tbs butter
  5. 1 Tbs flour
  6. 5 oz. whole milk
  7. 3 Tbs Worcesterhire Sauce
  8. 2 Tbs Dark Brown Sugar
  9. Directions for Tomato Soup Gravy
  10. This is a strictly optional addition but does keep the theme of the loaf in the same ballpark and makes a welcome accoutrement to the dish besides ketchup.
  11. In a sauce pan melt the butter and then put in the shallot and cook until the vegetable is softened. Add the flour and stir to combine and cook off the raw flour.
  12. Add the rest of the ingredients and stirring to combine bring up to a boil. Allow to thicken and serve on the side. Also goes great with other meat and poultry dishes.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

   If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved

 

Teriyaki Steak

 

Teriyaki Steak
Teriyaki Steak

 

 

 

 

 

 

Teriyaki Steak

Teriyaki steak is not a throw together meal.  it does take a little forethought and time to prepare, but the results are usually spectacular.  A well thought out marinade, done not too long, a properly cooked steak, and a delicious glaze all combine to transform an ordinary steak into a truly great meal.  It works particularly well with top sirloin steaks and as in this recipe with the Tri-tip top sirloin.

Ingredients for Teriyaki Steak

For the Marinade:

  1. 1 cup Soy sauce
  2. 3 -4 Tbs garlic salt
  3. 3 -4 Tbs fresh cracked pepper
  4. ¼ cup Turbinado sugar (sugar in the raw)
  5. 1 tsp ground ginger (optional)

For the glaze:

  1. 2 Tbs soy sauce
  2. ¼ – 1 cup dark brown sugar
  3. ½ tsp ground ginger (optional)

Directions for Teriyaki Steak

For the Marinade:

When I put meat into marinade I like to “Jaccard” the meat ( by piercing with a fork to help break up the connective tissue and allowing the marinade to penetrate the meat).

Find a pan that will hold all the meat in a single layer.  Pour the soy sauce into the pan, if using the ginger add in and stir to combine, place the steaks in and then turn so that both sides are wet.  Sprinkle the top with the garlic salt, pepper and ½ the sugar.  Allow to sit for about half an hour, then turn and season the other side.  Marinate for another half an hour, then turn and rotate sides soaking in the marinade every hour.   Marinate for 4 – 5 hours.

You can also use a large plastic storage bag to marinate the meat just be sure to rotate every hour or so and be sure to have it on a plate or dish to guard against leaking.

For the Glaze:

Put ingredients into a small sauce pot and on low heat melt the sugar and stir to combine.  You want a very thick sauce , if it looks to thin add more sugar until you have the consistency you want.  Keep warm.

 Teriyaki Steak

Cook the steak in any manner you are comfortable with either grilling or under a broiler.  Cook to your desired amount of doneness.  Remove from the grill if using a larger piece of meat allow to rest for 10- 15 minutes, Individual steaks can be serve almost right away.

Once the steak is removed from the grill baste the top with the glaze and serve the extra glaze in a sauce boat on the side.

Sliced Steak with Teriyaki Glaze
Sliced Steak with Teriyaki Glaze

 

 

 

 

 

 

 

 

 

Here are a few items to help make this recipe:
Good Cook Classic Set of 2 Pastry / Basting Brush
Cuisinart CGS-5014 14-Piece Deluxe Stainless-Steel Grill Set
Cuisinart 735-16OP Chef’s Classic Stainless 1-Quart Pour Saucier

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Now this is a recipe I can sink my teeth into!  Cooked to perfection a 5 paw effort.

IMG

 

Teriyaki Steak
Write a review
Print
Prep Time
5 hr
Cook Time
20 min
Total Time
5 hr 20 min
Prep Time
5 hr
Cook Time
20 min
Total Time
5 hr 20 min
For the Marinade
  1. 1 cup Soy sauce
  2. 3 -4 Tbs garlic salt
  3. 3 -4 Tbs fresh cracked pepper
  4. ¼ cup Turbinado sugar (sugar in the raw)
  5. 1 tsp ground ginger (optional)
For the glaze
  1. 2 Tbs soy sauce
  2. ¼ - 1 cup dark brown sugar
  3. ½ tsp ground ginger (optional)
For the Marinade
  1. When I put meat into marinade I like to "Jaccard" the meat ( by piercing with a fork to help break up the connective tissue and allowing the marinade to penetrate the meat).
  2. Find a pan that will hold all the meat in a single layer. Pour the soy sauce into the pan, if using the ginger add in and stir to combine, place the steaks in and then turn so that both sides are wet. Sprinkle the top with the garlic salt, pepper and ½ the sugar. Allow to sit for about half an hour, then turn and season the other side. Marinate for another half an hour, then turn and rotate sides soaking in the marinade every hour. Marinate for 4 - 5 hours.
  3. You can also use a large plastic storage bag to marinate the meat just be sure to rotate every hour or so and be sure to have it on a plate or dish to guard against leaking.
For the Glaze
  1. Put ingredients into a small sauce pot and on low heat melt the sugar and stir to combine. You want a very thick sauce , if it looks to thin add more sugar until you have the consistency you want.
  2. Teriyaki Steak
  3. Cook the steak in any manner you are comfortable with either grilling or under a broiler. Cook the steak to your desired amount of doneness. Remove from the grill if using a larger piece of meat allow to rest for 10- 15 minutes, Individual steaks can be serve almost right away.
  4. Once the steak is removed from the grill baste the top with the glaze and serve the extra glaze in a sauce boat on the side.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

 

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved

 

 

 

 

 

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