CHIVE BLINI WITH CREME FRAICHE, QUAIL EGGS, AND TARRAGON
Bite-size blini are topped with chives, a dollop of rich creme fraiche, diminutive quail eggs, and brilliant trout roe for a tasty meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 dozen
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Coarsely chop enough tarragon leaves to make 6 tablespoons, and set chopped leaves aside. Reserve remaining sprigs for garnish. Bring a small saucepan of water to a boil; add 1 teaspoon salt. Add scallions, and cook until bright green and just tender, about 1 1/2 minutes. Add tarragon leaves, and cook until bright green, about 20 seconds; immediately transfer scallions and tarragon to the ice-water bath. Let cool completely.
- Drain scallions and tarragon, then squeeze dry in a clean kitchen towel. Coarsely chop, then transfer to a food processor; pulse until finely chopped. Add mustard. With machine running, add oil in a slow, steady stream; process until smooth and thickened, about 1 minute. Transfer to a small bowl; stir in creme fraiche. Cover, and refrigerate until ready to serve (up to 2 days).
- Prepare an ice-water bath; set aside. Place a dozen eggs in a saucepan large enough to hold them in a single layer; cover with cold water by 2 inches. Bring to a boil, then reduce heat, and simmer 1 1/2 minutes. Using a slotted spoon, transfer eggs to the ice-water bath, and let cool. Meanwhile, repeat with remaining eggs. Peel eggs, dipping them in cold water if needed to remove shell pieces. (Peeled eggs can be refrigerated in an airtight container overnight.)
- Pick 4 dozen small leaf clusters from remaining tarragon sprigs; set aside. Halve eggs lengthwise. Arrange blini on a platter. Spoon 1/2 teaspoon sauce in center of blini. Top each with half an egg, 1/4 teaspoon roe, and a tarragon cluster.
JAPANESE MILK BREAD (SHOKUPAN)
This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 4h
Yield Makes two 9-by-5-inch loaves
Number Of Ingredients 10
Steps:
- Starter:Whisk together milk, 1/2 cup water, and flour in a small saucepan until smooth. Cook over medium-low heat, whisking frequently, until thickened slightly but still pourable (it should have the consistency of loose pudding), 3 to 4 minutes. Transfer to a small bowl; let cool until warm to the touch but no longer hot, about 10 minutes.
- Dough: In a large bowl, whisk together flour, milk powder, sugar, salt, and yeast. Make a well in center of mixture. Add milk, melted butter, and starter to well; stir until a dough forms. Transfer to a lightly floured work surface and knead until dough is smooth and elastic and springs back when lightly pressed, 8 to 10 minutes. Transfer to a bowl brushed with butter; brush top of dough with more butter. Cover bowl with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
- Preheat oven to 375 degrees. Brush two standard 9-by-5-inch loaf pans with butter. Punch down dough. Transfer to a clean work surface and divide in half. Roll each half into an approximately 9-inch log; transfer to prepared pans. Loosely cover with plastic wrap and let rise until more than doubled in volume (doughs should rise about 1 1/2 inches above tops of pans), 45 minutes to 1 hour.
- Whisk egg white with 1 teaspoon water and gently brush onto tops of dough. Bake until puffed, golden brown, and a thermometer inserted in centers registers 200 degrees, 35 to 40 minutes. Let cool in pans on a wire rack 15 minutes. Flip loaves out onto rack; let cool completely before slicing and serving, or store, unsliced and wrapped in parchment-lined foil at room temperature up to 3 days, or sliced and frozen up to 3 months.
More about "custard egg sandwich on shokupan recipes"
WANPAKU SANDWICH わんぱくサンド • JUST ONE COOKBOOK
EASY SHOKUPAN - BAKE WITH PAWS
From bakewithpaws.com
SHOKUPAN IS PROBABLY MY FAVORITE LOAF TO MAKE, SO EASY AND
From reddit.com
SHOKUPAN (JAPANESE MILK BREAD) RECIPE - SERIOUS EATS
From seriouseats.com
SHOKUPAN RECIPE | THE SOFTEST AND FLUFFIEST BREAD | FOODGEEK
From foodgeek.io
CUSTARD EGG SANDWICH ON SHOKUPAN RECIPES
From tfrecipes.com
SHOKUPAN CRUST RUSKS パンの耳ラスク • JUST ONE COOKBOOK
From justonecookbook.com
SHOKUPAN RECIPE (JAPANESE MILK BREAD LOAF)
From chopstickchronicles.com
JAPANESE EGG SANDWICH RECIPE (TAMAGO SANDO)
From hungryhuy.com
SHOKUPAN (JAPANESE SANDWICH AND TOASTING BREAD)
From seasonsandsuppers.ca
JAPANESE MILK BREAD (SHOKUPAN) (VIDEO) 食パン - JUST …
From justonecookbook.com
SHOKUPAN: THE MOST DELICIOUS JAPANESE MILK BREAD …
From justonecookbook.com
CAFE-STYLE JAPANESE SANDWICHES - RECIPETIN JAPAN
From japan.recipetineats.com
UPGRADE YOUR CLASSIC TUNA SANDWICH WITH JAPANESE MILK BREAD
From foodrepublic.com
CUSTARD EGG SANDWICH ON SHOKUPAN RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
SHOKUPAN RECIPE: HOW TO MAKE JAPANESE MILK BREAD
From masterclass.com
HOW TO MAKE JOANNE CHANG’S FAMOUS EGG SANDWICH AT HOME
From food52.com
NAMA SHOKUPAN (JAPANESE MILK BREAD) - SUDACHI
From sudachirecipes.com
RECIPE FOR EGG CUSTARD PIE - CARLSBAD CRAVINGS
From carlsbadcravings.com
HOW TO MAKE CUSTARD EGG SANDWICH ON SHOKUPAN …
From slurrp.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love