Posts tagged ‘eggs’

January 27, 2010

Truffled Eggs

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January 1, 2009

Goldenrod Eggs

This particular recipe has been a family favourite for Easter for generations and still to this day I only make it for that special morning.  I think it makes it even more enjoyable, the anticipation of the heavenly meal.  I can remember counting down the days to Easter, but not to hunt the eggs!  I hope you enjoy this as much as my family does.


12 hardboiled eggs*

1/4 c. butter

1/4 teaspoon salt

1 cup whole milk

1/4 cup flour

1/4 teaspoon ground black pepper

*We always use the Easter eggs after the kids find them

  • Remove shells from eggs.
  • Slice eggs open and remove yolk balls, set aside.
  • Dice egg whites and set aside.
  • In a heavy saucepan over medium heat, bring milk to simmer, stirring often.
  • Add butter and spices, stirring thoroughly.
  • Reduce heat to low.
  • Add flour in a spoon at a time, whisking briskly to blend.
  • Add in egg whites.
  • Serve over toasted bread.
  • Using a tea strainer or garlic press, grate egg yolks over top.
  • Serve.
January 1, 2009

Spaghetti Alla Carbonara

This is a Sicilian recipe that has been a favourite in our family for years. When we were stationed in Sicily our neighbours gave us this recipe.   It is a light pasta dish in that it has no sauce. Goes well with a salad, bruschetta and white wine.


1 lb. spaghetti noodles, uncooked
1 lb. smoked ham or prosciutto, deli style thickness
1 lb. bacon with decent amount of fat
1 large yellow or sweet onion
2 eggs
1 cup fresh Parmesan, finely grated
2 garlic cloves
1 Tbsp. freshly ground black pepper
1 Tbsp. salt
2 Tbsp. extra virgin olive oil
1/2 cup white wine*

*If you wouldn’t pour it in a glass and drink it – don’t cook with it!

  • Slice bacon into 1/2 inch strips. Place bacon into a large skillet over medium heat and allow to cook. (I like to put the bacon in the freezer for about an hour prior to beginning this as it is easier to cut.)
  • While bacon is cooking, cube ham or prosciutto into 1/4 inch squares. Same with onion.
  • When the bacon fat has gotten somewhat transparent and there is a decent amount of drippings in the skillet, add the ham and onion. Turn often to prevent burning and clumping.
  • Using a large pasta pot, fill 3/4 of the way with water and place on high heat. Add olive oil and salt to water. Once boiling begins, lower to medium-high heat and add pasta.
  • When onions have become mostly transparent, add wine and pepper to skillet mixture. Finely chop garlic cloves and add to skillet mixture, continuing to turn often.
  • Using a small mixing bowl, crack both eggs and whip until well blended. Set aside.
  • Once spaghetti is ready, drain quickly and transfer to serving bowl. Quickly stir in egg mixture, followed by Parmesan. The heat from the noodles will cook the egg, which helps the cheese adhere to the noodles. Make certain to turn multiple times so that all noodles are coated.
  • Drain most of the liquid off of the skillet mixture and turn the skillet mixture into the noodles.
  • Serve.

**When dishing up, the meat falls to the bottom of the serving dish. My grandmother always asked to be served last for this reason. LoL
***I have also tried fresh baby peas into the mixture, boiled with the noodles. My husband dislikes this but my kids and I love it this way.