I receive daily messages from Canadian Living Magazine, they have all kinds of ideas about cooking, living, health, decorating, etc... I also get messages from Gourmet magazine, remember Gourmet years ago with the impossible recipes. I say impossible because I had to shop for the ingredients so the great one could cook marvellous dishes to dazzle our guests, and he did, not to mention that he also sang and told jokes, ah, the Irish, so talented, that is why I married him.
The magazine is no longer printed but now exist in the internet format. This recipe first appeared in December of 2008. A simple dish recipe which I tried out today. It is quite easy to do, in fact they suggest you put it together and throw it in the oven and go shower, when you are done the dish is ready. It is also delicious and has a classy European look about it, if you read the ingredients.
I do not make pastry and have no idea how to make pastry, but thanks to modern shopping, I bought puff pastry frozen and simply thaw it for an hour. Got my dish out and put all the ingredients together, simple really you only need an onion or two, prosciutto, one potato and some eggs. We all have those ingredients in our Emergency Shelf, right?
Here is the recipe for Egg, Potato and Prosciutto Pie.
1 package of frozen Puff Pastry, thawed.
2 medium onions, finely chopped (2 cups)
1.5 table spoons of good olive oil
5 oz of thinly sliced Prosciutto
1 large potato (10 oz weight)
6 large eggs
Put in a baking sheet in middle of oven and preheat at 375 F or 190 C.
Roll out 12 inch dough into a square dish, the dough should drape on the edges.
Stir in a bowl finely chopped onions and olive oil, add black pepper to taste. and then spread evenly
on the dough in the pan.
Top with Prosciutto.
Peeled potato must be sliced thin, then arrange as one layer over the prosciutto, covering it all.
Crack eggs on top of potatoes, arranging gently the yokes so they do not touch one another.
Season eggs with black pepper to taste.
Then cover it all with remaining pastry, crimp the edge. Cut several slits
Bake for 50 to 60 minutes until pastry is golden brown and puffed.
You may want to let it cool for 5 minutes before serving.
Will feed 4 adults.
Egg, Potato, Prosciutto Pie
This being the ''Season'' our little Dachshunds also get special dinner treats, tonight we had Venison and some beef in egg yoke all cooked up. They being Wire Hair Dachshunds they are hunting hounds, this is their main function in Italy where they come from. The smell of the Venison gave a glow to their eyes a bit like Count Dracula gets when he smells blood. Obviously the food of their ancestors the giant Dashchunds of Europe.
Here is our little Nicholas at dinner.
This being the eve before Christmas Eve here is a little music with Teddy Tahu Rhodes. Beautiful voice, clear pronunciation, which is a must for Georg Fredrich Handel's Oratorio The Messiah, originally an Easter offering. This passage, The Trumpets shall sound, more an Easter piece than a Christmas piece given the topic of Resurrection. My favourite of the Messiah. Strange how it now is so closely associated with Christmas.
The magazine is no longer printed but now exist in the internet format. This recipe first appeared in December of 2008. A simple dish recipe which I tried out today. It is quite easy to do, in fact they suggest you put it together and throw it in the oven and go shower, when you are done the dish is ready. It is also delicious and has a classy European look about it, if you read the ingredients.
I do not make pastry and have no idea how to make pastry, but thanks to modern shopping, I bought puff pastry frozen and simply thaw it for an hour. Got my dish out and put all the ingredients together, simple really you only need an onion or two, prosciutto, one potato and some eggs. We all have those ingredients in our Emergency Shelf, right?
Here is the recipe for Egg, Potato and Prosciutto Pie.
1 package of frozen Puff Pastry, thawed.
2 medium onions, finely chopped (2 cups)
1.5 table spoons of good olive oil
5 oz of thinly sliced Prosciutto
1 large potato (10 oz weight)
6 large eggs
Put in a baking sheet in middle of oven and preheat at 375 F or 190 C.
Roll out 12 inch dough into a square dish, the dough should drape on the edges.
Stir in a bowl finely chopped onions and olive oil, add black pepper to taste. and then spread evenly
on the dough in the pan.
Top with Prosciutto.
Peeled potato must be sliced thin, then arrange as one layer over the prosciutto, covering it all.
Crack eggs on top of potatoes, arranging gently the yokes so they do not touch one another.
Season eggs with black pepper to taste.
Then cover it all with remaining pastry, crimp the edge. Cut several slits
Bake for 50 to 60 minutes until pastry is golden brown and puffed.
You may want to let it cool for 5 minutes before serving.
Will feed 4 adults.
Egg, Potato, Prosciutto Pie
This being the ''Season'' our little Dachshunds also get special dinner treats, tonight we had Venison and some beef in egg yoke all cooked up. They being Wire Hair Dachshunds they are hunting hounds, this is their main function in Italy where they come from. The smell of the Venison gave a glow to their eyes a bit like Count Dracula gets when he smells blood. Obviously the food of their ancestors the giant Dashchunds of Europe.
Here is our little Nicholas at dinner.
This being the eve before Christmas Eve here is a little music with Teddy Tahu Rhodes. Beautiful voice, clear pronunciation, which is a must for Georg Fredrich Handel's Oratorio The Messiah, originally an Easter offering. This passage, The Trumpets shall sound, more an Easter piece than a Christmas piece given the topic of Resurrection. My favourite of the Messiah. Strange how it now is so closely associated with Christmas.
