Rio Grande Egg Puffs Food

FRENCH TOAST PUFFS

Steps:

• For the ginger butter: Place the butter, agave and ginger in a food processor and process until smooth. (If no processor is available, you may use softened butter and whisk all ingredients instead.) The butter should have a smooth consistency, ready to be dipped into.
• For the french toast puffs: Preheat the oven to 500 degrees F, using convection if available. Spray a large baking sheet with cooking spray.
• Put the bananas, oat milk, coconut, sugar, cinnamon, turmeric, nutmeg, vanilla and salt in a blender and blend until smooth. If there are a few small chunks of banana, don't worry, it will add to the texture of the puffs.
• Put 1 loaf's worth of bread chunks in a large mixing bowl, followed by the batter. With a spatula or fingertips, gently fold everything together. Take care not to overmix. Homogenous is boring, so we are looking for the bread to be mostly intact, moistened by the batter. Let sit for 5 minutes. The texture should now be soft and wet, not soupy (if it's soupy, add more bread).
• When the correct texture is achieved, it will be easily scoopable with a golf-ball-sized cookie scoop. Scoop out all of the bread-batter mix onto the prepared baking sheet. Keep it funky and scoop larger amounts than the scoop can hold, like a scoop of hard ice cream. Bake until golden brown and crispy on the outside, 10 to 15 minutes. (Browned and slightly crunchy on the outside, and soft on the inside, is our goal.) Eat with hands, dipping into Vermont maple syrup and ginger butter.

EGG PUFF

Steps:

• Saute the vegetables in the butter over medium heat until softened, but not browned.
• Set aside to cool thoroughly.
• Whisk together the eggs, then add the cheese.
• Combine the flour, baking powder and salt and pepper and whisk into the egg mixture.
• Add the vegetables, then pour into a greased 1 1/2 qt baking dish.
• Bake at 350 degrees F for 40-45 minutes.
• Let stand for 5 minutes before cutting.

RIO GRANDE EGG PUFFS

Steps:

• For the sauce, warm the oil in a large saucepan over medium heat.
• Add the onion and garlic and saute until soft, about 3 minutes.
• Stir in the chile, breaking it into lumps.
• Gradually pour in 1 quart of water, stirring to combine.
• Bring the sauce to a boil, then reduce the heat to a simmer.
• Cook for about 15 minutes, stirring occasionally, until it coats a spoon thickly.
• (The sauce can be made several days ahead, then cooled, covered, and refrigerated. Reheat before proceeding.) Separate the eggs, placing the whites in a nonplastic mixing bowl and the yolks in a separate medium bowl.
• Whisk the yolks lightly, just to combine, then add the flour, baking powder, and salt.
• Beat the egg whites with a mixer on high speed until they are stiff but not dry.
• Gently fold the yolk mixture into the egg whites.
• It's fine to have a few streaks remaining.
• Heat 1-inch of oil to 375 degrees F in a large skillet or Dutch oven.
• Drop a large spoonful of the batter gently into the oil.
• Within seconds it should puff up to be about double in size.
• Fry briefly until golden-brown and crisp, turning as needed to cook evenly.
• Remove with a slotted spoon and drain.
• Cut into the fritter to verify that is has cooked through but is still moist with a nearly melting center.
• Adjust the oil temperature a bit if necessary to get the desired result.
• Fry the remaining fritters a few at a time until all the batter is used.
• Spoon chile sauce on a platter and arrange the fritters over it.
• Serve immediately, passing any remaining sauce separately.

EGG PUFFS

Steps:

• Pre heat the oven to 220 C/ gas 7 ( 200 c for fan assisted ovens)
• Heat oil in a pan and add mustard seeds. They will start to splutter. It might be a good idea to open your kitchen door during this step since some fire alarms are sensitive to this.
• Turn the hob to medium heat and add sliced onions and saute them till soft.
• Add chopped tomatoes to this and saute till they are soft.
• Lower the heat again, add the dry powders and saute till they release their oils and you can smell a wonderful aroma. Remove from heat. Your masala mix is ready.
• Prepare the puff pastry sheets by first cutting the roll in half, straightening each roll and dividing each rectangular sheet of pastry in to three squares, so you get 6 squares in total. You are going to use only 4 of those sheets for this recipe.
• Spoon the masala mix to the centre of the pastry square and place one half of a hard boiled egg on top. Fold one corner of the pastry square to the centre on top of the egg; repeat this on all four of the corners. Brush oil on top of each parcel. Repeat till you have prepared all four pastry sheets. Your egg puffs are ready to go in the oven.
• Place your egg puffs on a baking sheet in the centre of the oven and bake for 25 - 30 minutes. Don't forget to check in between, since ovens vary and you dont want to burn your yummy puffs.
• Your puffs are ready to eat. Serve with a hot cup of milky tea and a napkin to catch crumbs.