Jane Russell's Iceberg Puff
2 heads iceberg lettuce
1/2 cup salted water
3 tbsps. butter (or margarine)
2 tbsps. cornstarch
1/2 tsp. salt
1/4 tsp. marjoram
1/8 tsp. white pepper
3/4 cup half-and-half (or light cream)
4 eggs, separated
Core, rinse and drain lettuce; store in refrigerator in plastic crisper (or disposable plastic bag). Coarsely chop enough lettuce to measure 8 cups, lightly packed. Place in large kettle with salted water. Stirring often, cook, covered, about 5 minutes (or until barely crisp). Drain. Melt butter in saucepan; blend in cornstarch, salt, marjoram and pepper. Stir in half-and-half and cook, stirring, until mixture comes to boil and is thickened. Whip egg whites until stiff peaks form. In another bowl, lightly beat egg yolks. Fold prepared lettuce (about 2 cups) and egg yolks into white sauce; fold in whipped egg whites. Turn into greased 2-qt. souffle dish (or casserole). Place dish in pan of hot water and bake in preheated 350 degrees F. oven for 1 hour. Serve at once. Serve with chilled white California wine. Serves 6.
Jane Russell's Ranch-Style Eggs
For the ranchero sauce:
2 tbsps. vegetable oil (or butter)
2 tbsps. chopped white onion
1 clove pressed garlic
Good pinch of marjoram (about 1/2 tsp.)
1 tsp. red chili powder
1 cup (8 oz. can) tomato sauce
1 tbsp. minced parsley
Salt and freshly ground pepper to taste
Saute onion in vegetable oil (or butter), add pressed garlic, marjoram, chili powder, tomato sauce, parsley, salt and pepper to taste. Cook until sauce is slightly reduced and flavors well-mixed. Set aside.
For the eggs:
4 eggs
2 tbsps. bacon fat (or butter)
4 fresh (or canned) tortillas
3 tbsps. vegetable oil
Avocado or chorizo (or other pork sausage)
Fry eggs sunny-side up (or turn over lightly) in bacon fat or butter. Cook tortillas in hot lard, turning once, drain on absorbent paper. Top each tortilla with an egg, spoon ranchero sauce over eggs. Top with avocado slice (or serve with chorizo or other pork sausage). Serves 4.
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