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Chef's Choice: Cheesy Baked Eggs

May 28, 2021

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Cheesy Baked Eggs Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes Yield: 8  A Note From the Chef: My mom made this recipe for our brunch guests when I was growing up. I think of her fondly each time I make it. This is the easiest and tastiest egg dish I have ever made, hands-down. You can prepare all of the ingredients the night beforehand.   Ingredients 1 tablespoon unsalted butter, melted (or vegetable spray) 12 large eggs, beaten 16 ounces cheddar cheese,...

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Chef's Choice: Strawberry Arugula Salad

May 20, 2021

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Strawberry Arugula Salad A Note from the Chef: This is one of my favorite recipes, particularly when the lady selling strawberries sets up shop around the corner from my home. It only has four ingredients. Each one is a star and sings in harmony with the others. I make my own balsamic syrup by heating 2 cups of balsamic vinegar in a stainless-steel pot to about 1/4 cup. Instead, you can buy it now in almost any supermarket   INGREDIENTS 1 box (1 pound) arugula, precleaned (Buy wild baby...

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Chef's Choice: Eggs Goldenrod

Apr 02, 2021

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Eggs Goldenrod Recipe courtesy of Betty Crocker. Thanks to the Sellers Family for sharing this wonderful dish with me! This was the first dish my wife ever cooked for me. I was hesitant to try it but, it is deceptively delicious. A simple recipe, you surely have the ingredients in your kitchen. My wife served it for dinner but, it is also a marvelous brunch dish. I had never heard of Eggs Goldenrod and thought it was something her midwestern parents had come up with. However, I couldn't be more...

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Chef's Choice: Corned Beef

Mar 17, 2021

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New England-Style Corned Beef and Cabbage Serves 8 to10 A Note from the Chef: I suppose I should first mention the beef itself. Brisket is a very large meat area, one of eight "Primal Beef Cuts". There are eight initial cuts made when the steer begins the butchering process. These cuts are then separated into "Sub-Primal Cuts", like steaks and roasts. The brisket is located on the lower chest of the steer, with large amounts of connective tissue. This requires it being cooked for a long time...

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Chef's Choice: Fromage Blanc

Jan 22, 2021

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Fromage Blanc (Farmer's Cheese) I have used this recipe in my cooking classes for years. It's easy to make and a fun addition to an appetizer party. Yields 2 4oz. Ramekins   Ingredients 1 quart whole milk 1 cup buttermilk 1 tablespoon white vinegar (or fresh lemon juice) ¾ teaspoon salt (fresh herbs) if desired Directions Heat milk to 175 degrees Add vinegar or lemon juice Turn heat OFF. Gently stir for about 3 minutes. If curds are not forming, add...

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