The High-Protein Cookbook - Linda West Eckhardt [44]
Whisk together the milk, egg, egg yolks, Tabasco, salt, and pepper in a mixing bowl. Transfer the cabbage to the prepared baking dish. Pour the milk and egg mixture over the cabbage. Cover with the buttered wax paper and place in the hot water bath in the oven. Bake 30 minutes.
While the custard cooks, prepare the ham packets. Lay 2 ham slices in a cross pattern, then top with a disk of goat cheese. Fold the ham until you have a neat package with no cheese visible. Repeat with the remaining ham and goat cheese. Slather the tops with Dijon mustard. After the cabbage has cooked for 30 minutes, remove the wax paper and slip the ham packets atop the cabbage. Cook 5 more minutes before serving.
Meanwhile, in the skillet you used to sauté the cabbage, melt the second teaspoon of butter. Sauté the remaining shallots and the celery for 2 minutes, stirring. Then add Madeira and water or broth stirring to lift the browned bits off the bottom of the skillet. Boil a minute or so, then stir in the cream and season to taste with salt and pepper.
Pour the sauce over the top of the baked custard and serve at once.
Nutritional Analysis: 374 calories, FAT 24 g, PROTEIN 24 g, CARB 13 g, FIBER 2 g, CHOL 283 mg, IRON 3 mg, SODIUM 2,013 mg, CALC 200 mg
Cooking Lesson
This menu was inspired by a visit to Larry Forgione’s fine midtown Manhattan restaurant, An American Place. Larry is a master of layering flavors, creating dishes that look good and taste good. Eat with him, and you’ll develop great standards. Now about that dessert menu. Just smile and say “Espresso, please,” when the time comes.
Menu Suggestion
A plate of cantaloupe and shards of blue cheese will finish this meal perfectly.
Shirred Eggs Florentine
Quick as a wink, this latter-day Popeye supper is satisfying and easy to put together after work. Just remember to turn the oven on to 350°F before you even open the refrigerator door to snatch up the eggs.
MAKES 2 SERVINGS
Preparation time: 5 minutes
Baking time: 20 to 25 minutes
One 12-ounce box chopped frozen spinach, thawed, or 1 pound fresh baby spinach wilted (see note)
2 scallions, white and green parts, thinly sliced
½ cup light cream
2 tablespoons grated parmesan cheese
2 tablespoons grated mozzarella cheese
½ teaspoon freshly grated nutmeg
¼ teaspoon kosher salt
½ teaspoon freshly milled black pepper
4 large eggs
2 tablespoons chopped hazelnuts
Heat the oven to 350°F. Lightly butter a 7 × 10-inch baking dish or two 6-inch ramekins. Arrange the spinach in the dish(es). Using the back of a large spoon, make indentations in the spinach. Put the cream in a small bowl and mix with grated cheeses, nutmeg, salt, and pepper. Then, pour around the spinach. Break the eggs into the indentations. Sprinkle hazelnuts on top, then bake 20 to 25 minutes, or until the egg whites are set, but the yolks are still soft. Serve hot.
Nutritional Analysis: 398 calories, FAT 30 g, PROTEIN 23 g, CARB 12 g, FIBER 5 g, CHOL 473 mg, IRON 4 mg, SODIUM 692 mg, CALC 430 mg
Cooking Lesson
Use fresh baby spinach if you wish. It will take 5 minutes longer to prepare than frozen spinach, but you’ll get a bright green and the freshest taste ever. Buy a pound of it, bring it home, and wash it, spinning it dry. Then wilt it in an ovenproof skillet or gratin dish over high heat, tossing just until the spinach collapses. Now, drain the liquid and proceed with the recipe, making indentations in the spinach and breaking the eggs into them.
Health Benefit
Spinach is, as Popeye knew, good for you, has plenty of iron, lots of fiber, and tastes good besides.
Poached Eggs with Lime-Jalapeño Hollandaise Sauce on a Bed of Roasted Yellow Crookneck Squash
The lime-jalapeño combination spruces up this classic recipe, which is made in the microwave. Once you have made hollandaise in the microwave, you will never go back to the stovetop method.
MAKES 2 SERVINGS
Preparation time: 10 minutes
Cooking time: 25 minutes
HOLLANDAISE