Baked Eggs in Bacon Cup, served on Zucchini/Potatoes Latkes with cream Fraiche

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I have recently made an amazing discovery at our local supermarket, something so smooth, creamy and that pretty much goes with everything:) well almost with everything.  Have you guessed what it is yet?  It’s called “Cream Fraiche”.    Have you ever tried it?  Well I got it initially to replace sour cream for one of my soups, but then the whole family loved it’s taste and we have done number of replacements ever since:)

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Crème fraiche is a thinner form of sour cream first developed by the French. It has a slight hold and tanginess because it contains bacterial cultures, although the amount of bacteria is minimal when compared to sour cream. This cream can be used as a topping, in sauces, or in a variety of other applications, and many people prefer it to the standard and more commonly available sour cream because of its creamy texture.

One of the advantages of crème fraiche is that it doesn’t “break” or become unstable when added to sauces because of its high fat content. Cooks who are making thick cream soups, Hungarian Goulash, or any type of sauce that needs to be thickened with cultured cream often find that it is a good choice, and works better than sour cream. Some people also whip it with a little powdered sugar and vanilla, then ladle the cream over fresh berries or any kind of fruit, or use it as a sweet filling for crepes.

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There are several different methods for making crème fraiche. In France, where it is most available, the heavy cream used to make it is unpasteurized. It therefore contains natural bacteria, and when allowed to sit at room temperature or to “age,” it cultures on its own. In the US, the pasteurization process required of most dairy products means that the cream must be made in a different manner.

 

Sources:
1.  What is Creme Fraiche?  Retrieved May 4, 2014
2.  Cream Fraiche Picture.  Retrieved May 4, 2014
 

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Ingredients:

Ingredients for Zucchini Pancakes
 
1 Medium Zucchini
1 Large Potato
1 Egg
1-2 Table Spoons of Flour
1-2 Table Spoons of Grated Cheese
2 Table Spoons of Vegetable Oil for cooking
1 teaspoon of Cream Fraiche (on the side-optional)
Salt/Pepper to taste
 
Ingredients for Baked Eggs in Bacon Cups
 
5 Pieces of Bacon
5 Eggs
2 Table Spoons of Shredded Cheese
Non Stick Spray/Extra Butter for Muffin Tins
Scallions (+other spices), Salt and Pepper to Taste
 

How to make Baked Eggs in Bacon Cup and Zucchini/Potatoes Latkes:

1.  Wash your zucchini and trim the ends.  Shred your zucchini on a large shredded and place in a bowl.

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2.  Shred your choice of cheese or just buy shredded cheese already, up to you:)  I really like the taste of Aged White Sharp Cheddar Cheese we buy from Costco, I use it for cooking all the time.

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3.  Peel your potato and microwave it for about 2 minutes  on each side.  Since it takes much longer for potato to cook and you will be mixing two ingredients together so your potato can’t be raw.  You can also boil it, just let it be a little undercooked and firm.  Once it is done, add it to the bowl of your shredded zucchini along with 1 egg, 1 table spoon of flour, shredded sharp cheese and salt pepper to taste.

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4.  Cook the bacon slices by frying them for 2-3 minutes. Remove from the skillet and drain on paper towels.

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5.  Preheat oven to 375°F.  Spray a metal muffin pan with cooking spray. Taking one slice of bacon at a time, wrap the inside of a muffin cup to create a ring. Repeat with the remaining slices of bacon.  Carefully crack one egg into each bacon lined cup.

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6.  Sprinkle each egg  scallions, cheese, salt and pepper.  Bake the egg cups for 10-15 minutes until the centers have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks.

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7.  While your eggs are baking, use the pan with left over bacon fat and make your potato, zucchini pancakes.  Just add one table spoon of filling to a hot pan, flatten it a little with spatula and fry on both sides until golden (about 2-3 minutes on each side).

8.  Once your eggs are ready you can assemble your plate.  Place one pancake, top it with baked eggs and put a dab of Cream Fraiche on the side and some fresh greens or a salad.  You can always substitute Cream Fraiche with sour cream.

Enjoy!

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Baked Eggs in Bacon Cup, served on Zucchini/Potatoes Latkes with cream Fraiche
 
Prep time
Cook time
Total time
 
Baked Eggs with cheese and herbs in Bacon Cup, served on Zucchini/Potatoes Latkes on the side with cream Fraiche.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 4
Ingredients
  • Ingredients for Zucchini Pancakes
  • 1 Medium Zucchini
  • 1 Large Potato
  • 1 Egg
  • 1-2 Table Spoons of Flour
  • 1-2 Table Spoons of Grated Cheese
  • 2 Table Spoons of Vegetable Oil for cooking
  • 1 teaspoon of Cream Fraiche (on the side-optional)
  • Salt/Pepper to taste
  • Ingredients for Baked Eggs in Bacon Cups
  • 5 Pieces of Bacon
  • 5 Eggs
  • 2 Table Spoons of Shredded Cheese
  • Non Stick Spray/Extra Butter for Muffin Tins
  • Scallions (+other spices), Salt and Pepper to Taste
Instructions
  1. Wash your zucchini and trim the ends. Shred your zucchini on a large shredded and place in a bowl.
  2. Shred your choice of cheese or just buy shredded cheese already, up to you.
  3. Peel your potato and microwave it for about 2 minutes on each side. Since it takes much longer for potatoes to cook and you will be mixing two ingredients together so your potato can’t be raw. You can also boil it, just let it be a little undercooked and firm. Once it is done, add it to the bowl of your shredded zucchini along with 1 egg, 1 table spoon of flour, shredded sharp cheese and salt pepper to taste
  4. Cook the bacon slices by frying them for 2-3 minutes. Remove from the skillet and drain on paper towels.
  5. Preheat oven to 375°F. Spray a metal muffin pan with cooking spray. Taking one slice of bacon at a time, wrap the inside of a muffin cup to create a ring. Repeat with the remaining slices of bacon. Carefully crack one egg into each bacon lined cup
  6. Sprinkle each egg scallions, cheese, salt and pepper. Bake the egg cups for 10-15 minutes until the centers have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks
  7. While your eggs are baking, use the pan with left over bacon fat and make your potato, zucchini pancakes. Just add one table spoon of filling to a hot pan, flatten it a little with spatula and fry on both sides until golden (about 2-3 minutes on each side).
  8. Once your eggs are ready you can assemble your plate. Place one pancake, top it with baked eggs and put a dab of Cream Fraiche on the side and some fresh greens or a salad. You can always substitute Cream Fraiche with sour cream.
  9. Enjoy!

 

Banana Ricotta Cheese Pancakes

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I’ve tried making different kind of pancakes, but by far my favorite version is with Ricotta Cheese.  These pancakes are so soft and tender, that they literally melt in your mouth.  They also don’t dry out in a day or two, so you can cook a batch and store it for few days for your family to enjoy.   They are also very versatile you can pretty much add any other fruit to it and make it your own.  I have done them with cherries, blueberries, walnuts (mixed with honey), dried fruit…you name it…I tried it! This version made with fresh bananas tends to be kids favorite and they love helping out making them.   But what makes Ricotta Cheese special and how it is really made?

“Ricotta is a type of whey cheese, developed in Italy but manufactured and sold all over the world. It is a very flexible and delicious dairy product, starring in lasagna, cannoli, and many other delicious dishes that require the use of a soft, mild cheese product. The name actually means “to cook again” in Italian, a reference to the way in which ricotta is manufactured. The cheese is also highly nutritious eaten plain, although somewhat bland in flavor.

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The whey drained from cheese while it is being made is recycled to make ricotta. Most cheese making involves curdling milk, draining the whey, and scooping the curds into forms. The whey is usually discarded, although sometimes it is retained for animal fodder or starting other cheeses. When making ricotta, this whey is heated again, to bring the proteins in the whey to the surface. As the whey is heated, vinegar or another type of acid is added to promote separation, and the temperature is further raised until the lactalbumin, or proteins, rise to the surface. These proteins are drained in very fine cheesecloth for two days and then the cheese brought to market.

Ricotta is usually a fresh cheese, although some versions such as ricotta salata are molded and aged, and form a unique part of Italian cuisine although they are rarely seen in the United States. The cheese should be eaten quickly, and kept under refrigeration until then. It can also be frozen for future use, and will last frozen for approximately six months. Many recipes call for the cheese, which lends an excellent texture and flavor to a wide variety of dishes.

In general, ricotta is made from cows milk whey, although sheep and goat are used as well. If sheep or goat whey is used, it is clearly labeled to indicate this. In many parts of the world where demand for ricotta is high, it can be made directly from milk although it will tend to be more dry and less creamy. When making it from milk, the milk must be heated before acid is added and the proteins will rise to the surface, just as they do when making traditional ricotta. The mixture can be strained through cheesecloth and allowed to sit for several days.

 Ricotta has become very popular and is usually a relatively low fat product, making it ideal for dieters. Some dairies also sell it in a fat free form, although the difference in fat content may not be that significant and the flavor of the normal variety may be preferable.”
Source: What is Ricotta?  Retrieved November 5, 2013.
                Ricotta Making.  Photo Retrieved November 5, 2013
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 Ingredients:

1 cup of Ricotta Cheese
2 Eggs 
1/2 Teaspoon of Baking Powder
3 Teaspoons of Sugar (can substitute with brown sugar)
Dash of Salt
4 Table Spoons of Flour
3 Table Spoons of Vegetable Oil (1 for the mix, the other two to moisten the pan)
1 Ripe Banana
 

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 How to make Banana Ricotta Pancakes:

1.  Cut and then mash up your banana in a bowl with a fork.

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2.  Add 1 cup of Ricotta Cheese.

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3.  Then add 4 table spoons of flour and 1/2  teaspoon of baking powder.

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4.  Crack two eggs in your mixture, add 3 teaspoons of brown sugar (or regular sugar) and dash of salt.

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5.  Mix everything up, I prefer to use the electric mixer to do the job well and then add 1 table spoons of Vegetable Oil.  Your pancake mix is now ready.

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6.  You can use a large table spoon to add your pancakes mix to a preheated and slightly oiled pan.  My favorite brand for the flat pancake pan is by Calphalon, it’s non stick and distributes the heat evenly…you can click here for more info, it’s also has been added to our shop for your convenience.

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7.  Once the first batch is done, make sure you stand by because they cook very fast each side is pretty much under a minute.   When you see the edges firm up, you can flip them on the other side.

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8.  As you can see from the photo below, they come out quite thin, but so delicious!  The key for getting them perfect is make them quite small so they cook evenly and are easy to flip.

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Your pancakes are now ready.   You can serve them with fresh fruit, syrup, jam or any other toppings of your choice.  I hope you enjoy this recipe, let me know what you think.

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Love,

Natalie

Ricotta Cheese Pancakes

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Ricotta Cheese Pancakes are the best fluffy, soft and moist pancakes that I have ever tasted! I’ve tried most, if not all available recipes out there for making different kinds of pancakes.  I made them from the box, from buttermilk, from milk, from tvorog…but this recipe is still our family’s favorite.  I make these at least once a week which also lasts us for few days.

These pancakes are so versatile that they can be served with anything and everything.  The version above is served with fresh mango, on the side with pineapple curd and mango sauce, surrounded by chocolate raspberry sauce.  I’ve also served them with fresh raspberries, maple syrup and melted chocolate and topped with confectioners sugar.  If you have never tried out these pancakes definitely give them a try.

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Ingredients:

1 cup of ricotta cheese
2 Eggs (I prefer brown organic eggs that are cage free)
1 Teaspoon of Baking Soda
4 Teaspoons of Sugar
4 Table Spoons of Flour
3 Table Spoons of Vegetable Oil (1 for the mix, the other two to moisten the pan)
 
 

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How to make Ricotta Cheese Pancakes:

1.  Break your eggs in the bowl and wisk it well until egg yolk and egg whites are well blended.  I used the wisk with the round balls on button of it, which also helps well with blending limps, especially when it’s done manually.  You can use your electrical mixer through ever step of this too!

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2.  Then add your ricotta cheese, sugar and  baking soda.  Continue mixing until well blended.

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3.  Then sift in your flour slowly while you continue to mixing it.  Like I said before, you can perfectly use your electric mixer to do the job well for you.

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4.   Go ahead now and add between half to one table spoon of vegetable oil to your mix. This will help your pancakes to be more moist, require less or no oil for making them and prevent from sticking to the pan.

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5.  Now use your large table spoon to add your pancakes mix to your preheated and slightly oiled pan.  My favorite brand for the flat pancake pan is by Calphalon, it’s non stick and distributes the heat evenly…you can click here for more info, it’s also has been added to our shop for your convenience.

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6.  This pan should fit about 9 small size pancakes.

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7.   These pancakes cook really fast, so don’t leave your kitchen.  You will need less then a minute on each side.  You know they are ready to be turned once the sides firm up a little bit.

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8.  This is how they look turned over.  As you can also see that they will start to rise a little and get fluffier, but unfortinatley will flatten out again when cooled.   Now you are all done!  Transfer your pancakes from the pan to the plate, add some fresh fruit, syrup or sauce and enjoy!

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Ricotta Cheese Pancakes
 
Prep time
Cook time
Total time
 
Ricotta Cheese Pancakes served with fresh Mango, Pineapple Curd and Mango Sauce surrounded by Chocolate Raspberry Sauce.
Author:
Recipe type: Pancakes, Breakfast
Serves: 4
Ingredients
  • 1 cup of ricotta cheese
  • 2 Eggs (I prefer brown organic eggs that are cage free)
  • 1 Teaspoon of Baking Soda
  • 4 Teaspoons of Sugar
  • 4 Table Spoons of Flour
  • 3 Table Spoons of Vegetable Oil (1 for the mix, the other two to moisten the pan)
Instructions
  1. Break your eggs in the bowl and wisk it well until egg yolk and egg whites are mixed.
  2. Then add your ricotta cheese, sugar and baking soda. Continue mixing until well blended.
  3. Then sift in your flour slowly while mixing it. Can do it by hand or with your electric mixer.
  4. Now add ½ to 1 table spoon of vegetable oil to your mix. This will help your pancakes to be more moist, require less or no oil for making them and prevent from sticking to the pan.
  5. Use your large table spoon to add your pancakes mix to your preheated and slightly oiled pan.
  6. These pancakes cook really fast, so don’t leave your kitchen. You will need less then a minute on each side. You know they are ready to be turned once the sides firm up a little bit.
  7. Once done, you can serve them with fresh fruit, maple syrup, and or any other sauces of your choice.

 

 

 

Copyright © 2013 Flavor Shades