CREAMED EGGS

We added one of our family favorites.  We laugh this is a family secret.  But I am sure others have had this.  Maybe called something else?  Kind of a spin on Eggs Benedict?

CREAMED EGGS

Rick Beach
I grew up eating this. A spin on Egg Benedict. I was recently asked by my son for the recipe, so our family tradition continues. I think someone could open up a breakfast restaurant featuring this...or maybe it is just my childhood comfort food and I have a biased opinion? I have always tried to serve this as a special treat when I have house guests. This can be done at home or while camping. It keeps great on the stove in case there is a delay in sitting down to eat .... just keep it warming and stir frequently to keep it smooth and creamy.
The way it is served provides great presentation too.
This makes a serving for 2 pieces of toast, enough for one person. Multiply as needed. Refrigerate leftovers because they are just as good warmed up.
Course Breakfast
Cuisine American
Servings 1 Person (2 slices of toast

Ingredients
  

  • 2 Eggs - Hard boiled See Recipe Notes
  • 2 1/2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 Cup Whole Milk
  • To Taste Salt About 1/16 tsp? (To taste)
  • Black Pepper (ground)
  • 2 Slices Toast - Hot and Buttered

Instructions
 

  • Using prepared peeled hard-boiled eggs.
    Slice eggs in half and place the yellows in a bowl and mash with a fork while adding a couple pinches of salt. Fluff with a fork to separate the mashed yokes so they look something like course corn meal. Set aside until serving.
  • Dice the Whites in ½ inch chunks and place in another bowl and set aside.
  • Prepare Medium to thick Basic White Sauce· In a small, heavy saucepan, melt 2 1/2 tablespoons of real salted butter over low heat.· Blend 2 tablespoons of flour into the melted butter, whisk it in. Add a couple pinches of salt (to taste). Cook and whisk constantly over low heat, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste. This will be a thick bubbly paste. You are making a roux. Do not heat too high. You do not want to burn or brown this.
    Slowly add 1 cup of milk to the bubbly butter flour roux while whisking, Continue to whisk constantly to avoid lumps.· Continue cooking slowly on low, whisking frequently to avoid bottom burn and lumping. Continue until smooth and thickened (Don’t let it boil or it will curdle and lump). It should be velvety smooth.
  • Once the white sauce has thickened stir in the diced hard boiled egg whites. Continue to stir for several minutes to thoroughly heat the diced whites. The whites seem to further thicken the sauce. Test taste and adjust salt to taste adding a little at a time.
  • NOTE: If the sauce is done correctly it will be slightly thicker than gravy. It should mostly stay on the toast and not be so thin as to run off the toast. If too thick simply whisk in additional milk in very small quantities and cook for another minute while constantly whisking the sauce. If the sauce is too thin this may mean cooking an additional amount of butter, flour, and salt together until you have a bubbly roux. Then slowly add the hot milk mixture into the hot butter flour roux while whisking vigorously . Do Not Mix it the opposite way. As with any flour based white sauce roux, never add dry flour, or the cooked butter flour roux, to the hot milk mixture. If you do it will immediately cook on contact and form tiny cooked balls of dough and ruin your entire sauce. Many make this mistake when trying to make gravy. Have you ever had lumpy gravy?
  • Once your Egg White sauce is to your liking, ladle the Egg White Sauce over hot buttered toast. For a large group consider making a big batch of toast in your oven. Top by sprinkling the yellow mashed egg yoke over the toast and Egg White sauce. Garnish the top of the sprinkled yellow yoke with ground black pepper. It's breakfast or brunch, but also looks like art!

Notes

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PORTOBELLO CAP PIZZA

This is just a teaser for a more in depth recipe we hope to soon post.   You can do these in a Dutch Oven or in your kitchen oven on a cookie sheet.  While an individual #3 cast iron skillet, for each cap,  provides even better presentation.

Here is the rough Recipe for two servings.

2 large Portobello Caps

Remove any stem
 
Pre browned Ground Turkey with fennel and other spices to mimic sausage.
We used ground turkey and our own spices.  You could brown any store bought sausage.  Or substitute with pepperoni, or other favorite meat/protein topping.
 
Place Caps on oiled cookie sheet, cast iron skillet, or Dutch Oven.  With the fin side facing up.

On the mushroom cap, layer the following in this order, splitting the ingredients onto the 2 caps:
Pizza sauce
Grated Parmesan cheese
Minced garlic
1 Roma tomato finely diced (Half for each cap)
Italian Seasoning
Salt & pepper
Browned seasoned Turkey
 
Bake at 400° for 25 minutes.
 
Remove from the oven.  Add a layer torn fresh basil leaves.  Then return them to the oven for 5 minutes.  Or until the fresh basil leaves wilt.
 
Remove from the oven once again.  Set oven to High Broil.  Layer on shredded Mozzarella cheese.  Return to oven. Broil 3 minutes. of until the cheese melts.

Serve hot with a pre-made salad and warm bread or bread sticks.

 

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DUTCH OVEN COMPETITION MORMON FORT – March 2022

DUTCH OVEN COOKING COOK-OFF
March 26, 2022
Old Mormon Fort
Las Vegas, Nevada

Old Las Vegas Mormon Fort
State Historic Park
Dutch Oven Cook-Off Rules
Saturday, March 26, 2022
ELIGIBILITY:   The contest is open to individuals or group cook/teams.  Anyone under the age of 16 entering individually must have a parent or guardian’s signature.
ENTRY FEE:  $5 per team, cash only.  Fee waived with pre-registration. Participants are allowed unlimited dishes.  The entry fee will be used to help fund future cook-offs, demonstrations, and other interpretive park programs. Participants have until the start of the competition to enter.
PROCEDURE:  Entries fall under one of the three categories:
” Main Course
” Side Dish
” Dessert
Entrants are responsible for providing all food items and supplies required for preparation of the entry.  Entrants are also responsible for cleanup of their immediate area after cooking.  Charcoal will not be provided. Participants may set up their own hot water stations if desired.

All individuals and teams participating will be required to display a sign (no larger than 8-1/2″ by 11″) that states the name of their dish.  If the dish is especially spicy or contains foods that many people are allergic to (such as peanuts) that information should also be included on the sign.

All cooking must be done in a Dutch oven and everything must be cooked on-site (i.e. no pre-cooked items or ingredients may be used).  Participants are responsible for keeping refrigerated items cool prior to serving or mixing into the recipe.

For public health reasons, pets will not be allowed in the cooking area during the cook-off.  Only those involved in preparing dishes will be allowed in the cooking area.  Participants must follow proper sanitary procedures when handling food and cleaning cutting boards, mixing bowls, and any other utensils used during the preparation of the dish.  Tasting of dishes (for adjusting of seasonings) should be done only with a disposable spoon.

SCHEDULE: The event schedule will be as follows:
8:00am: Park opens, participants may enter and begin setting up.
12:30pm: Tasting and voting begins
1:00 – 1:30pm: Winners will be announced
4:30pm: Park closes.

AWARDS PROCESS: Awards will be given to the top three dishes in each of the three categories.  Award winners will be decided by a panel of three judges. Each category will also have a popular vote winner. Event attendees will have one vote to cast per dish category.

While this is a competition, everyone’s goal should be to have fun and learn some new recipes and techniques!

Contact the Old Mormon Fort for entry form(s).

Completed Entry forms can be submitted one of three ways:
Email:
cfehner@parks.nv.gov
Mail:
Old Las Vegas Mormon Fort State Historic Park
500 E Washington Ave
Las Vegas, NV 89101

In Person at:
Old Las Vegas Mormon Fort State Historic Park
500 E Washington Ave
Las Vegas, NV 89101

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NEW DUTCH OVEN COOKING CLASS February 2022

February 19, 2022
Old Las Vegas Fort

500 East Washington Avenue
Las Vegas, NV 89101

Reserve your own spot in the up coming class.   Or contact the Old Mormon Fort if you have questions.  Sign up is open for the next scheduled Dutch Oven cooking class is scheduled for
February 19, 2022.

You can sign up now through the Eventbrite Website, the Friends of the Fort uses to collect payment and reserve your spot.

https://www.eventbrite.com/e/dutch-oven-cooking-class-tickets-210871581577

The class can prepare you to enter the Dutch Oven Cooking Competition at the Old Fort, hosted by Nevada State Parks on Saturday, March 26th, 2022. For more information on the competition, please email Carson at:

cfehner@parks.nv.gov

The Old Fort is located at 500 E. Washington Ave, in Las Vegas, NV

Article submitted by: Ruth Rauma, Friends of the Fort

 

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DUTCH OVEN COOKING CLASS November 2021

Dutch Oven Cooking Class at the Old Mormon Fort
Nevada State Park – Las Vegas, Nevada

On a beautiful fall day in November 2021, at the Old Las Vegas Mormon Fort, the air smelled wonderful.  Of freshly baked bread, chili, pineapple cake, and cinnamon rolls.  Just a few of the Dutch Oven dishes being prepared at the Dutch Oven Cooking Class.  Presented by Russ and Susan Richins.

Russ and Susan Richins are owners of Rocking RR Chuck-wagon.

Friends of the Fort, a non-profit, is a group that supports the Old Mormon Fort The Fort is a Nevada State Park, located in Las Vegas.  Friends of the Fort hosted their first Dutch Oven Cooking class.

14 fortunate students got hands on coaching and experience, learning everything about Dutch Ovens and how to master the art of cooking in them.

Susan and Russ traveled from Phoenix, AZ, to present this full-day class. They have been cooking in Dutch Ovens for about 57 years and have been teaching classes for 20 years. Susan and Russ have participated in Dutch Oven competitions throughout Arizona, New Mexico, Texas and Colorado, and won an Arizona State Championship.

The class was a full-day.  Students learn how to select Dutch Ovens, how to care for them, and how to cook and bake in them.  Along with how to regulate the heat, and various cooking methods.

Each student made a yeast and sourdough bread from scratch.  A main dish.  Also a  side dish or dessert.  Susan and Russ provided all of the cooking equipment and all of the ingredients for the recipes.  After the class, there was a pot luck for everyone to share and enjoy the dishes that were prepared.

We received much positive feedback about this class.  It was a great introduction to cast iron cooking for those with no experience.  It was also well  received by those that wanted to hone their skills.

Reserve your own spot in the up coming class, or come out to observe.  Watch for detailed info we will post in support.  Or contact the Old Mormon Fort.  The next scheduled cooking class is scheduled for February 2022.

You can also sign up now through the Eventbrite Website the Friends of the Fort uses to collecting payment.

https://www.eventbrite.com/e/dutch-oven-cooking-class-tickets-210871581577

The class can prepare you to enter the Dutch Oven Cooking Competition at the Old Fort, hosted by Nevada State Parks on Saturday, March 26th. For more information on the competition, please email Carson at

cfehner@parks.nv.gov

The Old Fort is located at 500 E. Washington Ave, in Las Vegas, NV

Article submitted by: Ruth Rauma, Friends of the Fort

 

 

 1,081 total views

DIP Artichoke Spinach

DIP Artichoke Spinach

Recipe: by Rick Beach

Best baked in a Dutch Oven using a single or double ring of rolls (unbaked dough formed into rolls), surrounding the Dip. Then baking them together in the same Dutch Oven.
Servings 16

Ingredients
  

  • 12 - 14 oz Marinated artichoke hearts drained and coarsely chopped (can also use regular canned artichokes, about 2/3 cup chopped)
  • 4 Cups Fresh Baby Spinach Chop Coursely after measuring [or 6 oz frozen chopped Spinach thawed and drained]
  • 8 oz cream cheese room temperature
  • 1/2 Cup Sour Cream
  • 1/2 Cup Buttermilk
  • 1/2 Cup Real mayonnaise Not Miracle Whip
  • 1/2 Onion Sweet type finely chopped and sautéed
  • 2 Stalks celery finely chopped and sautéed
  • 1 clove garlic minced sautéed
  • 1 tsp Sriracha Sauce or any "hot sauce"
  • 1 Tbsp Worcestershire Sauce
  • 1/2 Cup Fresh grated Parmesan cheese
  • 1/4 Cup Mozzarella Cheese shredded + more for “serving” topping
  • Salt and pepper

Instructions
 

  • Sauté Celery, Onion, and garlic in a small amount of butter. Start celery first and sauté until translucent. Add the onion and continue until translucent. Lastly add the garlic and sauté a short period of time. Do not burn or over cook the garlic or it will turn bitter.
  • If using frozen spinach, thaw and drain it. You can speed this up by microwaving until thaw. Then squeezing with paper towels to absorb any water.
  • Mix all ingredients until uniformly combined.
  • Preheat oven to 375°F
  • Spread in a well-greased glass/ceramic/stone baking dish, tart, or quiche pan so that the dip is about 1 ½ to 2 inches deep.
  • Bake uncovered 30-40 minutes or until light brown spots appear on the surface. Remove from the oven and sprinkle with the ¼ Cup shredded Mozzarella Cheese and garnish with Freshly Ground Black Pepper.
  • Serve hot/warm with bread or crackers.

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SPOON BREAD

SPOON BREAD

This is a variation of traditional Corn Bread. Though much fluffier and more moist. Easy to do in a Dutch Oven over charcoal or fire coals. It is served by spooning it out of the Dutch Oven.
Servings 8

Ingredients
  

  • 2 Cups Cornmeal
  • 2 Cups Water
  • 1 tsp Salt
  • 1/4 Cup Sugar Optional but many prefer it
  • 4 Tbsp Butter Melted
  • 1 1/2 Cup Milk
  • 3 Egg yolks beaten
  • 4 Egg whites beaten until stiff peaks form

Instructions
 

  • Start coals ahead of time so they are hot about the time you mix everything into a batter. Butter the inside of a 10 or 12 inch Dutch Oven.
  • In a sauce pan bring water to a rapid boil. Gradually stir in the corn meal . Continue to stir over low heat until mixture is smooth.
  • Add the Butter and salt and sugar (Optional). Stir slowly. Slowly stir in the milk. Remove from heat. Ever so slowly start adding the hot ingredients into the beaten egg yolks while constantly whisking.
  • Fold in the stiffly beaten egg whites.
  • Have hot coals ready ahead of time.Pour batter into a buttered Dutch Oven. Bake at 350° about 30 minutes. Do not disturb until the 30 minute mark to check. This puffs up and is done when golden brown and puffy. When checking for done-ness. Be ever so gentle not to bang the pot or lid. This is one Dutch Oven dish you don't want to rotate the pot or lid during the baking. Otherwise your bread will "Fall". This is much lighter and more moist than traditional Corn Bread.
  • Serve with a spoon.

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CAPACITY SIZE CONVERSIONS

Many people often want to know what the cast numbers or letters mean on the lids, or bottoms of cast iron cookware.

Often times a stand alone number, or letter, is simply a unique mold number.  An identifier the has no relationship to anything other than the mold it was made in.  It was used to identify and make corrections to, or to eliminate a defective master mold, when large batches were poured.

Other numbers or letters may be an indicator of the capacity or size.

For details please follow over to the full page on:

Cast Iron Cookware Size Conversions

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