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    Cooking with the Stars & Stripes
    Cooking with the Stars & Stripes
    Cooking with the Stars & Stripes
    Ebook244 pages1 hour

    Cooking with the Stars & Stripes

    By M.L. Ruscsak

    ()

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    About this ebook

    "Indulge in a Feast of Flavors: Cooking with Stars & Stripes by M.L. Ruscsak"

     

    From the fluffy French toast to the savory Quiche Lorraine, Cooking with Stars & Stripes by M.L. Ruscsak will elevate your breakfast game to new heights. With an impressive range of recipes, this cookbook will inspire you to get creative with your morning meals, from classic dishes like Eggs Benedict to alternative options like Vegan Variations.

     

    But the culinary journey doesn't end there. The cookbook takes you on a flavorful adventure with a variety of sides, sauces, soups, poultry, beef, and dessert recipes that will tantalize your taste buds. Try the delectable Twice Baked Potatoes or the succulent Beef Wellington, and finish off with a deliciously sweet Chocolate Mousse.

     

    With recipes that range from comforting classics to exotic fusion dishes, Cooking with Stars & Stripes by M.L. Ruscsak offers something for every palate. Whether you're a beginner or a seasoned cook, this cookbook will help you impress your family and friends with an array of culinary delights that will leave them asking for seconds.

    LanguageEnglish
    PublisherTrient Press
    Release dateApr 23, 2024
    ISBN9798889900153
    Cooking with the Stars & Stripes

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      Book preview

      Cooking with the Stars & Stripes - M.L. Ruscsak

      Chapter 1: Breakfast

      Chapter 2: Side Items

      Chapter 3: Sauces

      Chapter 4: Soup

      Chapter 5: Poultry

      Chapter 6: beef

      Chapter 7: Deserts

      Dedication

      For my daughter who needs directions on how to make mommy's awesome meals and sweets. And for anyone who loves to cook.

      And for Chef Timothy Michitsch and Chef Smith from the L.C.J.V.S for showing me how to follow the recipes and how to make them my own.

      Are you ready to take your baking and cooking to the next level? Easy-to-Follow Baking and Cooking is the cookbook for you! Whether you're a holiday baker or just a taste tester, this cookbook has something for everyone.

      With variations for those with certain food allergies such as diabetes, lactose-free, gluten-free, and low-carb, you can create delicious treats without sacrificing taste or health. As someone with a family member who has food allergies, I understand the importance of having options for those with dietary restrictions. That's why I've included dairy-free and soy-sensitive variations with every recipe, which are also my core daily meals. Other variations are included by request from those who found out about this endeavor.

      All of the recipes in this book have been tried and perfected in my own kitchen. So, you can trust that they're not only easy to follow but also delicious. And if you have any questions or need help with a step or variation, feel free to contact me on my Facebook page or website.

      I even have some recipes with YouTube videos to help guide you through the process. You can find me at https://www.facebook.com/OfLiteAndDarke/ or https://www.doveanddragonpublishing.com/.

      To make your baking and cooking experience even easier, I've included a list of brands that I use for variation. From soy-free mayo to gluten-free flour and pasta, these brands will help you make the perfect treat for any occasion.

      So, get ready to impress your friends and family with your newfound baking and cooking skills. Order Easy-to-Follow Baking and Cooking today and let's get started on this delicious journey together!

      Brands that I use for variation

      Soy Free:

      Mayo:

      Hampton Creek Just Mayo Mayonnaise

      Follow Your Heart Vegenaise, Soy-Free

      Spectrum Naturals Organic Mayonnaise with Olive Oil

      ––––––––

      Bread:

      Angelic Sprouted Mash 7-Grain Bread

      BFree Bread, Sandwich Loaf

      Sara Lee Artesano Style Bread

      Flour:

      King Arthur Organic Unbleached All Purpose Flour

      Bob's Red Mill Organic Flour

      Miracle Flour- 100% Lupin Flour, Non-GMO, Gluten Free & Low Carb

      Pasta:

      Thrive Market Organic Fusilli

      Thin Slim Foods

      Breakfast

      Shirred eggs

      Egg in a basket

      Eggs Benedict

      Alternative Eggs Benedict

      Pancakes

      Classic Quiche Lorraine 

      Waffles

      Omelettes

      French toast

      Smoothie bowls

      Breakfast burritos

      Breakfast casseroles

      Frittatas

      Breakfast sandwiches

      Avocado toast

      Homemade granola

      Chia seed pudding

      How many pleats are on a chef’s hat? This was the first question asked on the first day of school my junior year of High school. The answer 101. Why is this important? 100 pleats represent the 100 ways to make an egg. A true chef knows all of them. Some, not all will be found here. Along with a few other breakfast ideas.

      Shirred eggs

      Also known as baked eggs, it is a dish in which eggs have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked. An alternative way of cooking is to crack the eggs into individual ramekins and cook them in a water bath, creating the French dish eggs.

      1/4 teaspoon softened butter

      2 teaspoons heavy cream

      2 eggs

      salt and pepper to taste

      1 teaspoon minced fresh chives

      1 teaspoon grated Parmesan cheese

      Preheat oven to 325 degrees F (165 degrees C).

      ––––––––

      Ready the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.

      Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

      In

      Rub the inside of a 6-ounce ramekin with butter. Pour cream into the ramekin, then crack the eggs on top of the cream without breaking the yolks. Use a spoon to position the yolks towards

      Variation

      Dairy free

      Sub almond milk for heavy cream Add one egg

      Omit cheese or use Daiya brand. Ask your grocer about availability

      Egg in a basket

      An egg fried within a hole in a slice of bread.

      1 Egg

      1 Bread

      1 Toaster

      1 Tablespoon Butter

      Salt

      Pepper

      1 Frying Pan

      1 Small glass or spray butter cap

      ––––––––

      Get one piece of lovely bread. The bigger the better.

      Lightly toast your bread. This prevents soggy bread and helps cook bread faster. The cooking time of an egg is too short to attempt both at once. Plus, this gives a nice treat as you will see.

      Cover side one in butter.

      Now cover side two in butter. Important to do both sides & edges of bread because you will end up flipping the bread halfway through, the butter helps cook / not burn.

      Now for the fun part. Take a small cup or a lid from a spray on butter can or something like that. Something about 2 - 2.5 inches in diameter works best.

      Now cut a hole with the lid right through the middle of the bread.

      Now take your pan, heat it up and place the bread in the pan with a teaspoon of butter in the middle.

      Once the butter is nice and melted and starts to sizzle a little bit, it is time to bring in the egg

      Now crack an egg right into the middle of the hole.

      cook for about a minute and a half. Carefully lift up the edge and see if the bottom is nice and solid maybe a little bit of golden brownness.

      Now flip it. You can see the egg has been cooked nicely on side one. The egg has cooked into the edges of the bread nicely. Again salt-and-pepper. Cook the second side about a minute or so.

      Eggs Benedict

      Poached eggs on Canadian bacon on top of toasted English muffin halves covered with hollandaise sauce.

      4 egg yolks

      3 1/2 tablespoons lemon juice

      1 pinch ground white pepper

      1/8 teaspoon Worcestershire sauce

      1 tablespoon water

      1 cup butter, melted

      1/4 teaspoon salt

      8 eggs

      1 teaspoon distilled white vinegar

      8 strips Canadian-style bacon

      4 English muffins, split

      2 tablespoons butter, softened

      Prep

      ––––––––

      To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

      Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

      Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

      While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

      Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

      Variation

      Real bacon or turkey bacon taste really good with this.

      There are a few brands of Gluten free English muffins available check with your grocer for availability

      EASY PALEO ENGLISH MUFFINS- low carb option is in chapter 5

      Eggs Florentine- A variation of Eggs Benedict with spinach replacing Canadian bacon or it can be added to an additional flavor.

      Alternative Eggs Benedict

      8 pieces of bacon or 4 pieces of Canadian bacon

      2 tablespoons chopped parsley, for garnish

      4 eggs

      2 teaspoons white or rice vinegar

      2 English muffins

      Butter

      Blender Hollandaise

      10 Tbsp unsalted butter

      3 egg yolks

      1 Tbsp lemon juice

      1/2 teaspoon salt

      Cook the bacon: Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes).

      Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.

      Bring poaching water to a simmer: While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

      Make Hollandaise sauce in blender: To make blender hollandaise, melt 10 Tbsp unsalted butter.

      Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color.

      Turn blender down to lowest setting, slowly dribble in the hot melted butter, while

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