Scrambled Ostrich Egg

Scrambled Ostrich Egg

Source:  husband Marcel 2013

Personal Notes:
Tasting an Ostrich egg was always something my husband wanted to do.  As it turns out, we have an Ostrich farm about 10 min. from us in Switzerland.  He put in his order for 1 Ostrich egg in the fall of 2012, and in the Spring of 2013, it had been laid.  Each egg sells for CHF 32.  Each egg is equivalent to about 10-15 eggs, size dependent.  He brought the egg home, extracted the yolk and egg white, and we began our scramble for the morning.  We were a head count of 7, and it fed us all comfortably with some left over.  Give it a try-it tasted like a “normal” egg to us.  Enjoy!

size difference
ostrich egg compared to chicken egg

Ingredients:

1 ostrich egg 1 cup fresh spinach or diced greens of choice
1 onion salt and pepper

Directions:
Well I doubt you need instructions for scrambled eggs, but here is what we did different. We drilled a 10mm hole in order to save the shell, then the egg was drained and the large cast iron skillett was fired up.  Add some herbs, leeks, or onions in a bit of butter, scramble the egg in the bowl, and pour into the warm pan.  Cook as you would normally.  P.S.  We saved the shell to have our kids paint on them.  It’s quite a nice project for the kids to paint the large Ostrich shells, and it’s something they can have forever if they don’t break it first!  Enjoy the slideshow

Country Style French Toast

Country Style French Toast

Source:  Rochelle  Cir.  2000’s

Personal Notes:
This is a rich breakfast, and something I do not do every weekend.  It’s a special occasion usually and it’s always devoured by my kids!  You can play with the type of bread you use-smaller baguette I find is the best, but you can try a Ciabatta or a French bread. Serve with butter, real maple syrup and powder sugar

French toast
Eggs Milk
thicker sliced Bread
(amount determined on a per person basis)
Cinnamon

Directions:
Slice your bread.  You can do this the night before and let it sit out for best results.  If not, it’s not a show stopper, just uses more eggs than usual, so plan for that.

In a large bowl, beat 6 eggs, and add ¼ C. milk to the mixture.  Add your cinnamon for flavor, and beat until well combined.

Have your frying pan ready to go with enough oil to evenly “fry” or cook the battered bread.. (Do not use Teflon coated pans.  They emit toxins while cooking with high heat-even if the manufacturer says they are safe, the are not!  Find yourself a good copper frying pan, or cast iron or cast alum.  They are a great investment which you will have for the rest of your cooking years!!!)

Take your bread slices (again, size to be determined by yourself) and let soak in egg mixture.  Once evenly coated, put in frying pan and cook until nice and golden brown on both sides.

Remove from frying pan, put directly in warm oven either on a platter or on a lined baking sheet to keep warm and to dry out a bit)

Once everything is cooked, serve with a nice creamy butter, real maple syrup and sprinkle with a dash of powder sugar.  It’s pretty heavenly!


Latschi a la Ferdi

Latschi

Source: Vintage:  Our friend’s father-“Ferdi” (Master Baker/Owner in Switzerland) cir.  1960’s

Personal Notes:
This was a great recipe to work with.  The dough is very soft and pliable, and the outcome is just amazing.  Trying to describe the Latschi: Somewhere between a soft bread and a pastry.  I think the powder sugar sprinkled on top tricks me into thinking it’s a pastry-but don’t be fooled, it’s actually a bread!  What makes this recipe so special is that it seems to be a very sacred recipe from the baker.  The braid, shape and taste is very unique to this region; more specific, unique to his town of Switzerland.

Recommendations:
I’d for sure prime the yeast with a few Tbs. of tepid water before you add it; you probably need to add quite a few more scoops of flour to the recipe than it calls for-just add until the dough is no longer sticky and becomes a nice soft dough which is not sticking to your fingers.  Kneed this dough into a nice soft ball and cover to rise.  The longer you let it rise, I think the better-first time we made the dough in the late afternoon and let it rise overnight, the next batch, I made in the morning and we let rise 8 hours or so.  Also, play around with your string size;  we worked w/ two sizes, a thinner string which of course gave us smaller Latschi, or a thicker (yet still 12″) string, which gave us a larger Latschi.  Finally, when baking, you will bake until it just turns golden.  Monitor these babies close-they seem delicate and can quickly over-cook.

Latschi
40 gr. yeast 1 egg white
20 gr. salt 0.5 liter milk (lukewarm)
100 gr. sugar 900 gr. white flour
100 gr. butter

Directions:
Heat butter on low heat until melted, then add the milk to the warm butter mix, thus giving you a lukewarm temperature.  Mix all ingredients in order and then kneed it for 3 – 4 minutes, or until dough is nice, soft and warm from kneading. Let it sit for a minimum of 2 hours or overnight (but covered)
Cut away a 2 inch piece and roll the dough out about a 1/2 inch in diameter and roughly 12 inches long. (see pictures)
Let the prepared dough sit for another 30min. (it usually takes you about 15 min. or so to prepare the ropes ahead of the assembly of the Latschi, so once you are finished, you do not have to let the ropes rise longer if you wish not to)

Begin to form the braid (follow picture), once braided, pick up the Latschi and fold both ends under to form a bit of a “ball”, then place on a lined cookie sheet.  I found I was able to get 9 per cookie sheet.

Preheat the oven to 400ºF and let it bake for 12 – 15 min. After the Latschi are cooled of, use power sugar lightly.
Enjoy.


Potato cakes

Potato cakes

Source:  Me about 1990’s

Personal Notes:
Long ago, I was a hairdresser.  I was doing a Jewish client’s hair around the time of Hanukkah and of course we were talking about her menu and what she was serving.  This was the first time I had heard of the potato cakes.  They are traditionally called Latkes.  Naturally, out of sheer curiosity, I gave them a try.  I found out they were easy and very, very good!  I did some research on these cakes via youtube.  To my surprise, it seems that many “Jewish” chefs advise on buying a Latke mix, and they promised it was easier and better.  Forget that!  Trust yourself that you can cook and prepare Jewish Latkes from scratch and enjoy them 100% more than by cooking them with a mix.  Key tip in preparing the Latkes, is once you have shredded your potatoes, let them stand and drain for about 15-20 min.  You will discard the drained potato juice and once there is no more liquid, add your dry ingredients and eggs.  Give them a shot if you haven’t already.  They are good as appetizers or good as a meal with a salad.

potato cakes
8-10 potatoes, peeled and shredded 3 eggs
1/3 C. bread crumbs Salt/pepper

Begin preparing the potatoes.  8-10 potatoes will serve about 5 cakes each for a family of 5.
Clean, peel and shred the potatoes.  Collect all shredded potatoes and place in a colander which will allow them to drain the excess water that potatoes have.
Combine the shredded potatoes, 3 eggs, bread crumbs and salt/pepper.  Form into small pattys, something comparable to forming meat balls, but a more-flat version.
In a sauce pan, add oil and heat.  Begin to cook the patty’s until golden brown on each side.  On a med/high heat, this is usually about 8 min. on each side.
Serve with applesauce, or a cream fraiche seasoned dip.

Enjoy!

Filled braided bread (Easter bread)

Filled braided bread (Easter bread)

Source:  Friend (Monika) in 2010

Personal Notes:
We’ve been to our friend’s home for brunch on several occasions.  Being that our friends are Swiss, it’s very customary to have a traditional Zopf bread on Sunday’s.  Zopf is a Swiss soft style Sunday braided bread, maybe similar to what we would call an Easter Bread.  This recipe takes the ordinary Zopf and makes it a bit more memorable.  We hope you enjoy this as much as we do!

Filled Braided Bread (Easter Bread)

Dough:

750 gr. White flour 90 gr. soft butter cut in pieces
2 ½  tsp. salt 2 Cups luke warm milk
30-40 gr. fresh yeast (1 pack dry yeast)
1 tsp. sugar

Directions Dough:
Pre-mix yeast with dash of water to form a paste
Mix flour and all ingredients all the way up to the sugar.  Add butter and milk.  Mix and kneed until dough becomes a soft, pliable dough.  Cover with towel, and let stand at room temperature for 1 ½ hr. or until dough doubles in size.

Filling:

180 grams Crème Fraiche 150 gr. prosciutto type meat (thin cut)
2 pinch. salt 75 gr. salted and chopped pistachio
Dash of nutmeg
100 gr. Gruyere cheese, shred roughly

Directions Filling:
On a lightly floured surface, roll out dough beginning with a rectangle shape of dough until dough is even and smooth. Cut dough in half (length wise).  Spice the Crème fraiche and paint dough pieces. Now sprinkle on the cheese. Add the prosciutto and sprinkle on the pistachio pieces.

Directions braided Bread:
Now roll the dough pieces. Then braid the 2 dough pieces, forming the 2 dough in to one thick braid.  Finish with an egg brush. Let it sit for another 30 min. then brush on the egg again, now bake 45 minutes (lower shelf) @ 400ºF in preheated oven.

let cool or serve slightly warm.