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Amuse-Bouche Scrambled Eggs

Amuse-Bouche Scrambled Eggs

Amuse-Bouche Scrambled Eggs

Serving scrambled eggs in an egg shell doesn't have to be viewed as some fancy presentation. It's an easy way to spice up your meal and put the otherwise wasted egg shells to use.


For more recipes and tips from David, visit his website and Facebook page.


  • 4 eggs
  • 4 Teaspoons milk
  • 2 slices bacon, diced
  • 2 scallions, green and whites separated and finely chopped
  • 2 Ounces goat cheese
  • Soy sauce, for garnish
  • Salt and pepper, to taste


Calories Per Serving163

Folate equivalent (total)27µg7%

Riboflavin (B2)0.3mg16.3%

How to Make Scrambled Eggs

Learn how to make scrambled eggs! With this 5-ingredient recipe, they come out soft, creamy, and flavorful every time. An easy, delicious breakfast.

Scrambled eggs are one of the little luxuries of everyday life. When I make them, I savor every bite. They’re soft and creamy, rich and flavorful, and they just so happen to cook in under 5 minutes. Seriously, how amazing is that?

If you poke around the internet in search of the best scrambled eggs recipe, you’ll find a million sites claiming to have it. Don’t be fooled – when it comes to scrambled eggs, “best” is a matter of personal taste. You can load them up with butter or sour cream, or just keep them simple like me.

The recipe below is for my “best” scrambled eggs. I don’t add any fancy ingredients, so they’re easy to whip up on regular weekday mornings. Still, they’re fluffy, tender, and all around delicious. I love them, and I think you will too.

The Silver Chef

This is kind of a spin-off from my gourmet breakfast post which I did before.

In essence, this is to create a mouthful of morning goodness in a spoonful, to be effectively used as a mouth amuser.

To prepare, just use the same components for the gourmet breakfast. Make a portion of scrambled eggs enough for 2 persons.

Instead of panchetta, use normal bacon and fry them in a pan to bring out the flavors. Dice them very small so they can fit into a spoon later.

Saute some mushrooms and tomatoes as well. Equally, dice them into very small portions before you put them in the pan. Season them with pepper only as the bacon will have enough of the savoriness for a spoonful!

Finally, make a toast and cut into small square pieces, small enough to fit into the spoon (one piece per spoon). To plate, put the toast first, followed by a teaspoon full of scrambled eggs (garnished with some green onions first if you like), then the mushroom, tomatoes and the bacon right on top.

It should look similar to the picture here, but for this occasion, I did add some leeks to the bacon for extra flavoring. It should taste like breakfast in a mouthful!

Scrambled Eggs with Caviar

The holidays are coming! Are you furiously searching online for recipes for the season? Well I have a doozy for you today – scrambled eggs with caviar. A special brunch appetizer, ideal for a small group, such as a family or group of friends.

This scrambled eggs with caviar recipe is de-light-ful! It is quite rich, just a few mouthfuls and you and your guests will be satisfied. Consider serving another course, such as turkey sausage skillet with crispy potatoes, or perhaps something sweet.

It’s also a great dish to share with a loved one. Serve with a hunk of bread. Just you and he, or she, sat on the sofa, pushing modest portions into each others mouths. Lovely – right?!

I highly recommend you pair scrambled eggs with caviar with champagne or prosecco. Resist the urge to serve mimosas or bellinis, as the richness of this dish requires a beverage that can wash the palate. Adding juice to your wine will stop it from doing so. If you need a little sweetness in your fizzy wine, then go for an imperial champagne or moscato instead.

I really love this dish, my brother, Gary, introduced me to it. The first time I tasted scrambled eggs with caviar, I was sat in his kitchen in London catching up with him. It was the first morning of my vacation back home, and he made me a wonderful spread. His version of this dish was a much more rustic example than mine, nonetheless, plated beautifully. I licked my fingers while we chatted, updating each other on our lives.

I’m gonna pause here for a bit and share some music with you that I just found online. The vocals are by Gary Bardouille, my baby bro (proud smile).

Anyways, getting back to my scrambled eggs and caviar recipe.

Scrambled eggs and caviar is by no means a new dish, it has been around for many, many years. The more traditional combination is caviar on top of creme fraiche, on top of scrambled eggs. Now, due to the fact that my brother served an amazing 1 oz of superior caviar for my first time, my palate is rather spoiled.

I really feel that when serving a more affordable caviar, it is necessary to add a little character to the creme fraiche. I added some chives, heavy cream, lemon juice, olive oil and a pinch of salt. This tweak to tradition helps balance out the flavors.

This special occasion dish is super easy and will excite the tastebuds of all who are lucky enough to get a taste. Give it a try this holiday season.

Amuse-Bouche Scrambled Eggs - Recipes

WD-50 (50 Clinton Street)

Stepping through the entryway at 50 Clinton Street on Manhattan's lower east side is the gourmet equivalent of platform nine and three quarters, for the dining room and kitchen just beyond the threshold of WD-50 is nothing shy of a culinary Hogwarts. The wizard at the helm of this incontrovertibly magical restaurant, chef-genius Wylie Dufresne (the restaurant's moniker marrying its address and his initials), magnificently juxtaposes science and the culinary arts. While no actual magic spells or potions may be at work, Chef Dufresne utilizes the highest quality ingredients, freshly conceived into imaginative manifestations through the use of special equipment, natural gums, and hydrocolloids. Science lab has never tasted so good.

Considered avant-garde cuisine (sometimes mislabeled molecular gastronomy, which is technically merely the study of the scientific processes at work in cooking), his dishes find playful spins on classic favorites. Solids become liquids, proteins become noodles, popcorn becomes pudding, mayonnaise is fried. Nothing tastes like it looks. Colors, flavors, and textures surprise you at every turn, like some comestible house of mirrors. Though seemingly whimsical and free-spirited recipes, in actuality, each meticulously conceived dish is the result of what sometimes turns out to be months of purposefully guided experimentation, the labor-intensive results reflected in the cost. But if you are game for a new approach to mind-bogglingly sophisticated cooking that is every bit as delicious as it is inventive, then WD-50 is worth every penny of its rather steep price tag.

One of my favorite food enthusiasts and a fantastic friend, Denise, and I have had WD-50 on our NYC restaurant wish list for several years. Busy schedules, thin wallets, and a hundred poor reasons have prevented us from finally making the trip to 50 Clinton, until last week, when the stars finally aligned. Knowing that this was a dinner in which we most likely would not regularly indulge, we pulled out all of the stops, enjoying the twelve-course tasting. A graduate student of microbiology with an undergraduate minor in chemistry, Denise, also a wine connoisseur in training (currently enrolled at the International Wine Center), was my dream date for an adventure at WD-50. In light of her present studies, she indulged in the wine pairings, while I simply created my own cocktail pairings, also enjoying sips of the wines she graciously offered. With a tasting at $140 per person, wine pairings an additional $85 (a la carte appetizers, entrees, and desserts are also available, with main dishes averaging around $30), WD-50 is what most might consider a special occasion destination. Although Denise and I shared no particular occasion other than our momentarily synced up schedules, the utterly divine dinner we enjoyed was reason enough to celebrate.

While I will not attempt to conjecture at the processes behind each of the dishes we quite literally devoured, I will gladly share the few techniques about which I did learn, along with the images and my own personal descriptions to the extent my comprehension of this culinary field will allow. Let it be said, up front, that we perpetually laughed at almost every dish in astonishment, desperately attempted to restrain ourselves by slowly savoring each exquisite flavor profile, and really only spoke to one another in dumfounded interjections like Wow! Holy cow! Incredible! for the lack of intelligible, readily accessible vocabulary. I think my favorite point in our interaction was when Denise simply looked up from her plate and grinned at me before declaring, "God, I love great food!" Reassuring to hear from a slim and fit dining companion who regularly runs marathons at various destinations around the world (where her post-run itinerary revolves around some of the most acclaimed restaurants on the globe). When I grow up, and finally find that delicate balance between fitness and food, I hope to be like Denise (minus the godawful marathons).

Dinner service commenced with a large wooden trough of sesame flatbreads, deceitfully simple. Like crispy and savory elephant ear pastries, these seeded crisps were surprisingly addictive, each layered with thin and brittle sheets of flatbread.

The liquid component of my meal was ushered in by a Perilla Ponche, or mint punch of rum, pineapple, and shiso, the result: a dangerously and deliciously drinkable pineapple mojito. I finished the first embarrassingly quickly, and immediately ordered a second.

The next course is a scrambled egg ravioli. The chef actually freezes cubes of a gentle blend of cream cheese and scrambled egg (with just a kiss of gelatin), dips them in egg yolk, and then slowly poaches the ravioli. After an ice cube bath, the ravioli are then raised to warm temperature, drizzled with olive oil and sprinkled with salt. The result is a firm, cube-shaped egg yolk dumpling filled with creamy scrambled eggs, and it's breakfast like you never knew you could crave it. The ravioli is served with a cylindrical dollop of avocado that has been blended with yogurt & mustard, then bruleed for a charred avocado effect, alongside a scattering of mini-fried crunchy potatoes, and topped with a tender slice of cured kindai kampachi. The final result is a somewhat Asian inspired, yet entirely new American take on a cornucopia of breakfast flavors that sing harmoniously together in flavor and texture.

According to our waiter, the next dish was inspired by leftovers. Layers of various chicken filets have been pressed into a terrine, before being cook sous vide (vacuum-sealed under temperature controlled water), and then chilled again. The cold fried chicken is then topped with dollops of buttermilk whipped into a ricotta, almost like cool mashed potatoes. Teardrops of tabasco honey add the only element of heat, and shiny mounds of sturgeon caviar remind you just how far from leftover fried chicken this brilliant dish actually aspires. Crispy fried chicken skin and chervil are the perfect garnishes. It's wildly playful, delicious, and would never really exist as an actual leftover. We practically licked the dish clean.

A tropical twist on a Chilean classic, two discs of exquisitely prepared sea bass rest atop a mound of spicy and piquant, chopped dried chorizo, a luscious cube of juicy pineapple, crushed cilantro delfino, and lime zest, over a ribbon of popcorn puree. A tangy and salty jazzy creole marriage of surf and turf. Did I mention pureed popcorn. Unbelievable.

One of my favorite dishes of the evening was the uncanny rendition of beef and bearnaise. Typically a buttery filet with a creamy sauce, the topsy turvy world of WD-50 flips this dish in a wonderful role reversal, creating delicate bearnaise gnocchi. These herbal dumplings are crowned with caramelized shallots, julienned snow peas, and tarragon leaves, all in a shallow pool of a tongue teasingly robust beef consomme. My brain literally exploded as the flavors combined in my mouth with all of the elements of the classic french dish, yet the textures reassigned to different players on the plate. Deconstructed, reconstructed, and mouthwateringly phenomenal. It was paired with a 2008 Cotes du Rhone that tasted like smooth raspberry jam with a slight finish of peppercorn, and convinced me that next time, the wine pairing is absolutely worth the added expense.

The playfulness and bold creativity of the previous dishes made the following plate somewhat disappear into the shadows in retrospect, although it was undeniably a well-seasoned and flavorful, albeit somewhat resistant lamb loin. In this case, I might have preferred a grill to the sous vide technique, as the char and aerated heat results in a tenderness and contrast to what became a slightly unyielding loin. With the addition of pickled ramps and a bold black garlic romesco, however, even this less-than-ideal lamb was quickly devoured due to all of the wonderful flavors employed.

White beer ice cream made a beautiful introduction to the sweet end of the tasting menu, dressed with a dollop of tart apple puree, a drizzle of caramel, a decadent cube of molasses gelee, and caraway in both the form of powder, as well as a yogurt-drizzled cookie swirl. If it can be said of ice cream, it was actually effervescent, as if someone had skimmed the frothy head from a frosty pint of hefeweizen and morphed it into a scoop of ice cream. Delicious.

The next dessert was a cleverly reinvented rainbow sherbert, almost like a confectionary spring roll. A "wonton" of crisp, sugary sheets of sweetness encases profoundly creamy ice cream on a pedestal of plump orange wedges, poached rhubarb, and olive oil sponge cake, polka dotted with olive oil gelee and tarragon foam. The memory of the beef bearnaise still not so distant on my palate, the tarragon wonderfully bridged our meal to this heavenly light dessert.

Ask anyone who really knows me, and they can tell you that the duet of chocolate and raspberry is without contest my favorite dessert combination. And on this one, WD-50 absolutely floored me. An impressively thin little mohawk of chocolate ganache was the star of this dish, sprinkled with zippy little bits of long pepper. Two frozen raspberries, one whole, and the other shattered into tart little smithereens, sang back up, all components deliciously mellowed out by a quenelle of silky ricotta ice cream. Wow. wow. and wow.

Next came what I call oreo cookie orbs, little spheres of rich chocolate shortbread filled with creamy milk ice cream.

Our final nibble, cocoa packets, were a playful sendoff, and only-so-slightly helped lighten the blow of our bill. What our server called edible chocolate leather was the texture of a fruit roll-up I so dearly loved from childhood, only with a wonderfully chocolate flavor. Each packet was filled with crushed chocolate feuilletine, almost like little envelopes of chocolate toffee pop rocks. Way more fun than the proverbial macaroon at Manhattan's top tier competitors.

So what keeps this little juggernaut from making the top-starred list in the New York Times? Probably location, and decor. The atmosphere is inviting, smart, and casual. The service impeccable, each member of the team ready and capable of enthusiastically answering any question. One food runner announces the presentation with the gusto of a radio voiceover. Another describes the next dish to us like a mother cautiously explaining a secret family recipe to her children. The elements marry perfectly with the concept, but with such innovative food laced with pure sense of humor, anything more frilly would only distract. Ergo, the extra star probably isn't worth what might be lost for its gain. WD-50 does retain a Michelin star. Furthermore, Chef Dufresne even once served as sous chef at the highly acclaimed Jean-Georges, just one of several partnerships with Jean-Georges Vongerichten, who also helped fund the upstart of WD-50.

But where Jean-Georges frequently mingles with guests in his dining room, Chef Dufresne rarely leaves the kitchen. Instead, the entrance is free of doors, almost like an open invitation to observe what's on the stove (or in a controlled water bath, more likely). Greatly to our surprise and extreme pleasure, Chef Dufresne offered us precisely that. a small tour of his kitchen laboratory.

An entire wall of just some of the powders, gums, and enzymes that aid in transforming his culinary masterpieces.

At the tail end of table service, his staff carefully plates the final set of desserts for the evening, each dish simply waiting for the sherbert cylinder before delivery to an eagerly awaiting guest.

Though I am oftentimes leery of meeting celebrities face-to-face for fear that the reality will shatter the ideal persona I have conjured, Wylie Dufresne was every bit as warm, humble, and down-to-earth as I could have possibly hoped. We truly shook hands with a culinary genius that night, and left with vivid sensory memories that will be slow to fade. If you ever contemplated breaking the bank to splurge on a meal, this is undoubtedly the place you should book a table. It was beyond the most creative and unique dinner I have ever enjoyed, and I can only hope to be afforded the opportunity to return soon.

French Amuse Bouche

Shrimp with Asparagus


  • 2 asparagus tips
  • 3 small shrimp
  • 1 teaspoon lemon zest
  • 1 teaspoon Italian dressing

Cook the shrimp by grilling them for two to three minutes and keep them aside. Blanch the asparagus tips so that they are tender but still crunchy. Cut the asparagus tips on bias into ¼ inch length slices. Combine the grilled shrimp, asparagus tips, lemon zest and Italian dressing in a bowl and toss them well. Place equal amount of the shrimp and asparagus in individual Chinese spoons to serve.

Foie Gras with Pineapple


  • 2 bite sized pieces of foie gras
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • ½ teaspoon salt
  • 1 bunch fresh tarragon
  • ¼ pineapple, cut into thin slices

Saute the pineapple slices on a pan with the butter over high heat until it caramelizes. Remove from heat when done and keep aside. Wash the tarragon and chop it finely. Fry the chopped tarragon lightly in oil. Puree the fried tarragon with extra virgin olive oil to make tarragon flavored oil. Add salt to the foie gras and saute in tarragon oil.

In a small plate place the caramelized pineapple slices and then arrange the sauteed foie gras against the sliced pineapple. Garnish with fresh tarragon before serving.

Amuse Bouche

Right now, on farms across the land, billions of Lactobacillus acidophilus are swarming into the food chain. And aren&rsquot we lucky! They&rsquore the healthful, flavor-enhancing microbes found in raw milk that have produced European cheeses for centuries, and finally are having their American artisanal-cheese moment.

Raw-milk cheeses have always been legal, but, in 1949, federal law restricted the import and production of such cheeses to those aged at least 60 days. (Those spectacularly rich Bries and Camemberts you&rsquove swooned over in France, and probably hid in your suitcase on the return trip, are aged only about 20 days&mdashhence their heightened flavor.)

Industrially pasteurized milk products were, and are, the norm. Pasteurization, by the way, kills much of the &ldquogood&rdquo along with the &ldquobad,&rdquo but studies show that if properly produced by artisanal methods, raw-milk cheeses are just as safe as pasteurized versions. And they&rsquore so much healthier. Raw milk is known to aid our immune and digestive systems and to protect against allergies, even cancer. And then there&rsquos raw-milk cheese&rsquos taste. Rob Kaufelt, cheese authority at Manhattan&rsquos Murray&rsquos Cheese, says that raw-milk cheeses in general &ldquohave a greater complexity of flavor.&rdquo So how propitious that artisanal farmers across the country and their pasture-grazed sheep, cows, and goats are producing myriad varieties of raw-milk cheeses, most of them based on traditional European favorites. Even better, many experts say they taste just as sublime.

Wild for Gorgonzola? Try Rogue Creamery&rsquos Oregonzola. Love a sweet, nutty Gruyère? Meadow Creek Dairy&rsquos Mountaineer has your name on it. Crazy for aged cheddar? Tumbleweed&rsquos your ticket, and it&rsquos made by 5 Spoke Creamery, based in Port Chester (

There are about 10 raw-milk cheesemakers in New York, and their products are widely available at boutique cheese shops and upscale markets throughout the county. And they also can be ordered online through websites like and

Mother&rsquos Day Brunch

Where to take Mom on her special day

1. Brunch ($30) at Bungalow Restaurant-Lounge (Croton Falls 845-669-8533 offers such choices as scones with clotted cream or chilled pea soup with mint, followed by Queen for a Day eggs with citrus hollandaise, or a crab, artichoke, and Brie omelet. And then yummy endings, such as vanilla-scented pear cobbler or a fresh berry pavlova.

2. At the Castle on the Hudson (Tarrytown 914-631-3646, the Mother&rsquos Day brunch buffet costs $79 per person, with starters such as smoked fish or artisanal cheeses, carved-to-
order leg of lamb, and a dessert assortment.

3. At Doral Arrowwood (Rye Brook 914-935-6600, Vienna-trained chef Michael Schmutzer is adding some incredible desserts to Atrium&rsquos popular brunch buffet ($45.95 per person, $22.50 for kids 4 to 10), just in time to spoil Mom. If the raw bar doesn&rsquot wow her, maybe the poached salmon and frisée salad will.

4. The mimosa or Bellini is on Chef Sterling Smith at The Sterling Inn (New Rochelle, 914-636-2400 on Mother&rsquos Day (three-course prix-fixe for $46 11 am-3 pm). Dish choices include duck spring rolls or sweet-pea crab soup, lobster pot pie, or fisherman&rsquos stew.

5. At Stoneleigh Creek (Armonk 914- 276-0000, enjoy a three-course brunch for $42. Try a prosciutto and melon or goat-cheese salad with raspberry vinaigrette (or three more choices), followed by dishes such as pink snapper with wild rice pilaf or buttery French toast served with crisp bacon, strawberries, and maple syrup.

6. Tarrytown House Estate (Tarrytown, situated on the scenic bluffs above the Hudson River, will offer two seatings, 11:30 am and 2 pm, in the elegant
Winter Palace dining room. On tap: chive scrambled eggs, Belgian waffles, crisp apple-wood smoked bacon, maple pork sausage, and omelets made-to-order. In addition, hot and cold stations will include fresh seafood, salads, pastas and carving stations. Prices not available at press time.

That&rsquos right&mdashthere was a use for all those muddle sticks before we started guzzling Mojitos. It&rsquos called a mint julep, and it&rsquos about as American as Coca-Cola. Made with the country&rsquos only native spirit&mdashdistilled corn Bourbon&mdashand copious amounts of spring mint, this refreshing cocktail has been a Churchill Downs tradition since 1938, when it was served in giveaway souvenir glasses for only 75 cents a pop. While the price for one may have gone up, the cocktail essentially is unchanged: look for a sugary, icy quaff disguising a serious whiskey punch. Ladylike appearance aside, this stiff belt is just what gamblers need after a little flutter at the racetrack.

Pälomino (1392 E Putnam Ave, Old Greenwich, CT 203-698-9033 offers mint juleps overseen by a man who knows his way around a faithfully composed cocktail, Raphael Palomino, owner and executive chef of Sonora and Pacifico.

Look for homegrown mint and a stunning presentation at farm-to-table icon Blue Hill at Stone Barns (630 Bedford Rd, Pocantico Hills 914-366-9600, and locavorian snobs will know to request Tuthilltown Baby Bourbon in their juleps. This award-winning spirit is locally made with 100-percent New York State corn in Gardiner, New York.

What&rsquos In Season// Ramp It Up

Springtime&rsquos optimism may be universal, but its harbingers are personal. Sports fans have opening day. Birders have their white-throated sparrows. And foodies? We have our ramps.

Come April and May, scrambled eggs and fried potatoes, salads, and sautés up and down the East Coast await the arrival of this regional celebrity, the humbly born wild leek. First come the ecstatic sightings: the tall, flat, green leaves tapering down to white. Then the star turn: the boldface moment on
seasonal-minded menus throughout the
region. Part onion, part garlic in flavor, the ramp&rsquos scallion-like bulb and broad leaves have been revered for centuries, chopped, sautéed, and parboiled into springtime culinary lore.

Chef Jeff Raider is a fervent fan. On his former menu at The Valley at the Garrison, and now at One (1 Bridge St, Irvington 914-591-2233, ramps are featured in all their versatile glory. &ldquoThey&rsquove got a sweet onion taste that&rsquos never overpowering,&rdquo he says. &ldquoThey&rsquore great pickled, or gently glazed and finished with a squeeze of lemon to wake them up. And they go with anything.&rdquo

Right now at One, they&rsquore going with soft-shell crabs, a felicitous seasonal pairing. Raider first glazes his ramps in butter, chicken stock, lemon, and herbs, then serves them with the crabs over a fava bean-and-tomato-confit risotto. He loves them pickled, too, as an ideal complement to rich foods like pork or salmon. &ldquoBasically,&rdquo he says, &ldquoyou can cook them any way you&rsquod cook an onion.&rdquo Whichever way that is, he advises, keep it simple. &ldquoYou want to showcase the ramp.&rdquo

Raider is enamored with upstate ramps for their mild flavor and plumpness. His are supplied by Cold Spring&rsquos Glenwood Farm, but greenmarkets everywhere are flaunting the long, thin beauties. Catch the action while you can.

Courtesy of Chef Jeff Raider

1 Tbsp extra-virgin olive oil

1 clove garlic, peeled and sliced thin

1 red jalapeño, seeded and julienned

1/4 lb spring ramps, cleaned, dark green stalks trimmed

1 tsp fresh tarragon, chopped

1 tsp fresh parsley, chopped

salt (preferably kosher) and freshly ground black pepper to taste

Heat oil in sauté pan over medium heat. Lower heat, add sliced garlic and jalapeño, and cook until softened do not brown. Add ramps. Add stock and bring to a boil. Fold in butter. Simmer until liquid is mostly reduced and ramps are glazed. Add lemon juice, tarragon, and parsley. Season with salt and pepper and serve while hot.

Restaurateurs, beware of this man.

When actor Dean Marrazzo showed up for a film audition, little did he know his other calling, as a restaurateur, would get him on TV. His agent called to tell him he had not gotten the part&hellipbut Gordon Ramsay and the crew from Kitchen Nightmares was showing up at his restaurant, the Olde Stone Mill, to begin filming&mdashthe next day.

The Olde Stone Mill in Tuckahoe was in for an ambush, complete with hidden cameras and mics. And Marrazzo was thrilled he knew he would get tremendous national publicity, a makeover for his restaurant, and a platform for his acting career to boot (he will play a casino manager in the Chazz Palminteri film Yonkers Joe). &ldquoRamsay poked at us all day,&rdquo Marrazzo says.

But Marrazzo took the quick-tempered British chef&rsquos advice&mdashand turned his humdrum traditional American eatery into a steakhouse and changed his staff with one exception: Chef Michael Gallo.

&ldquoBusiness is up thirty percent,&rdquo he

The five-year-oldrestaurant is housed in a restored stone mill, the second oldest mill in the country, built circa 1803. The dining room is country-elegant with warm lighting and a fireplace, there&rsquos a small private-function room behind the roomy bar, and there are 90 more seats on the outdoor patio on the edge of the Bronx River. On the menu, prime rib ($25) and a 32-ounce porterhouse for two ($72) keep company with sandwiches and salads.

A national radio promotion of the show by Marrazzo, a guest appearance on Ellen, and a minute-long clip shown of a Ramsay-Marrazzo argument on The Tonight Show has also helped business. Marrazzo received hundreds of email congratulations a day (as of presstime, it was down to about 30 a day), requests for autographs, and even a New York State Beef Council Silver Plate award.

Look for Marrazzo on the first episode of Kitchen Nightmares Season 2 (this September), in which producers will do a follow-up to see how the restaurants from season one are doing.

Throughout the whole experience, there&rsquos one thing Marrazzo is most proud of. &ldquoRamsay told me my restaurant is the greatest restaurant location of any he&rsquos seen.&rdquo

Smoked Salmon Verrines

A dash of care with presentation lifts a simple dish from something straightforward and easy to something a bit special, and these smoked salmon verrines are a perfect example. Even the name can impress: verrine rolls around the tongue impressively (even more so in a French accent), and sounds most professional even though the dish is just ingredients layered in a glass. In the Fuss Free kitchen it is all about obtaining a good effort to glory ratio.

My smoked salmon verrines are perfect for a first course, even an amuse-bouche, or as a part of a brunch, maybe served with some scrambled egg? You don’t need to spend much on the smoked salmon cheaper offcuts are perfect for this dish, and are sold in most supermarkets.

Primula with prawns my favourite flavour and brings back childhood memories of a Primula sandwich on the beach – way back in the day when the Primula used to come in a metal tube which you really had to squeeze to get the last drops out.

If you don’t like seafood Primula have a range of 6 flavours to choose from, this would also be delicious made with the original or chive flavours.

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

What is bami?

Bami comes from the Chinese language and literally means meat (ba) and mie (noodles). It means it's a dish that is suitable for meat dishes. Bami goreng means fried bami and is the most eaten bami product in our country.

The taste is different from the Chinese noodles. These noodles got a bit of a bite and are much more pronounced in taste. And how we know bami goreng? It is a dish where the noodles are baked after cooking and to which all kinds of herbs, meat and vegetables are added. And of course some seasonings are added.

Cheesy Scrambled Eggs and Ramp Toast

Treat your mother to cheesy scrambled eggs and ramp toast this Sunday.

It’s ramps season again, and a perfect treat for your mother on Mother’s Day. Sautéed ramps on top of cheesy scrambled eggs, cradled by slices of toasted sourdough bread.

Ramps are in season from the end of April to the beginning of June, just a short period of time. I describe ramps as a hybrid of the scallion and garlic, but far more subtle in taste. In my previous post, where I included a recipe using ramps – ramp baked eggs, I recognized that it would’ve been smart to provide a picture of what ramps look like, for those of you who have never clapped eyes on a ramp. So here it is – da da!

All you need to do to include ramps in a recipe is to trim the roots, wash and chop. All of ramp, from the bulb to the leaves can be eaten, and should be eaten.

This is a yummy, quick and easy recipe, that will not stress you out when preparing brunch. You can prepare your freshly squeezed juice or mimosas, fruit, yogurt, whatever you desire. Then create your cheesy scrambled eggs with ramp toast.

You may have noticed that my toast doesn’t appear very toasted. This is due to the fact that I finished off a par-baked sourdough bâtard in the oven just before I started this recipe, which gave me a very crusty loaf. I didn’t want a crazy crunchy base for my toast, so instead of placing slices in a toaster, I simply placed them in the warm oven for a few minutes.

You will enjoy this cheesy scrambled eggs and ramp toast recipe if you are a lover of ramps.

If you have never tasted ramps before, then I implore you to give them a try, and this easy recipe will be a great introduction.

Watch the video: Cantonese style Scrambled Eggs 黄埔炒蛋 (November 2021).