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Posts Tagged: in the kitchen

Chocolate Stout Cake with White Chocolate Cream Cheese Frosting >

On 03.14.2012 by Emily Hobbs

I know a lot of you have been worrying about what to make for St. Patrick’s Day dessert.  I know I have. Wait, you haven’t?  You’re planning on going to a pub with friends instead of baking St. Patrick’s Day dessert?  Phht.  That’s lame. Who wants to sit in a dimly lit pub sipping beer when you could be baking with beer? This is the perfect time of year to bake with Irish stout beers, as there are plenty available.  I’ve used beer in brownies, in cookies, in caramel sauce, and cakes, and everything always turns out delicious.  This Chocolate Stout Cake with White Chocolate Cream Cheese Frosting is the best cake I’ve ever made using beer.  I mean, it’s really, really good.  I actually Read More >

Tuesday’s Ten: Valentine’s Day Dessert Ideas >

On 02.14.2012 by Chantel Arsenault

Happy Valentine's Day! We have decided to start something new today. One Tuesday a month we will round up ten of our favorite things. To celebrate today's holiday we put together a list of romantic dessert ideas from some very talented bloggers. Each recipe idea would be perfect to share with your loved one on this special day. Some have chocolate, others call for fresh berries and of course they all contain eggs. Number 10: Buttermilk Poppyseed Cake with Crème Fraiche Frosting The presentation of this dessert is simply stunning and it would be great for any Valentine's get together. Food blogger, Simone Anne, sure knows how to combine flavors and take beautiful photographs, doesn't she? Number 9: Sweetheart Sandwich Cookies With chocolate and mint Read More >

Chocolate Chip Cookie Dough Truffles >

On 02.10.2012 by Emily Hobbs

I usually bake chocolate chip cookies once every week or two. They’re my absolute favorite dessert! There’s nothing like eating a freshly baked warm, gooey chocolate chip cookie. Or maybe there is… Isn’t the dough just as good as the cookie? I adore the taste of cookie dough, but I try not to eat it because of the raw eggs.  That’s the beauty of using Davidson’s Safest Choice Pasteurized Eggs in your cookie dough – raw cookie dough consumption is fine. In fact, I’d encourage it! These chocolate chip cookie dough truffles are so easy to make; you mix up browned butter, granulated sugar, brown sugar, vanilla, salt, flour, Davidson’s Safest Choice Pasteurized Eggs, and mini chocolate chip until well incorporated. The dough is rolled Read More >

Meyer Lemon Curd >

On 01.27.2012 by Emily Hobbs

According to Wikipedia, lemon curd is "a dessert spread or topping made with lemon, sugar and egg yolks."  I would argue that half of that statement is correct.  It is indeed made with lemon, sugar and egg yolks.  But lemon curd is not only a dessert spread or topping.  Sure, it can be used to spread on layered cakes, swirled into cheesecakes, or baked into a pie, but it can also be used for breakfast items as well. Imagine spreading some of this lemon curd on a hot, flaky biscuit in the morning - or a crumbly blueberry scone.  What about using it on good old fashioned toast?  Lemon curd is not merely for dessert, my friends. I absolutely love lemon curd - especially Meyer Read More >

Eggnog Recipes: Then and Now >

On 12.22.2011 by Sue Grossbauer, RD

Holidays! What a bright time…It’s the right time… to sip the night away--with eggnog, of course. And it’s been the right time since the 14th century. It all started with an English drink called “posset�?. Without eggs, this beverage featured hot milk curdled with ale or wine, plus sugar and spices. Later, Renaissance mixologists discovered how much richer the drink could taste with the addition of fresh eggs. And because it was served in little wooden mugs called “noggins,�? this treat came to be known as “eggnog,�? according to some historians. Others suggest the term “eggnog�? came from the word “egg�? plus the American colonists’ word for thick beverage, “grog�?. So, it was “egg-grog,�? evolving into “eggnog�?. Eggnog for everyone In Britain, eggs were scarce, Read More >

Will the REAL Safe Caesar Salad Recipe Please Stand Up? >

On 08.24.2011 by Sue Grossbauer, RD

Recently, I went on a search for safe Caesar salad recipes. It was a hot day, and something about a cool, simple dinner prepared with all-fresh ingredients hit the spot.  Romaine lettuce from the garden and… OK, what next? Google offered me an array of matches for “safe Caesar salad dressing,�? but either they weren’t safe, or they weren’t good. Here’s what I mean: Safe Caesar Salad Recipe The traditional recipe calls for ordinary raw eggs. Let’s just call them the Salmonella squad, because raw or undercooked eggs cause nearly 4 out of 5 Salmonella foodborne illnesses cases. Some recipes bearing the name “safe�? use raw eggs anyway. Others coddle the eggs first, but coddling is not the same as cooking to 160°F (the temperature Read More >

Safest Choice Eggs Recipes by Chef Giuliano Hazan >

On 07.11.2011 by Chantel Arsenault

Safest Choice eggs is proud to announce a new partnership with Chef Giuliano Hazan, an award-winning teacher and cookbook author. Chef Giuliano developed traditional Italian dishes like Spaghetti alla Carbonara and Tiramisù using Safest Choice eggs. In the two educational You Tube videos below Chef Giuliano teaches how to make each recipe, shares the history behind these Italian dishes and why using Safest Choice pasteurized eggs is a smart choice. Tiramisù http://www.youtube.com/watch?v=1_YuXxo6yEc Spaghetti alla Carbonara http://www.youtube.com/watch?v=gLL_nT8XLhg Chef Giuliano's Spaghetti alla Carbonara and Tiramisù recipes are delicious, easy to follow and since they’re made with Safest Choice™ eggs you can feel confident in serving them to family and friends. See the complete recipes at /recipes/homemade-italian-with-chef-giuliano.html Chef Giuliano Hazan is the award-winning author of four cookbooks The Read More >

Celebrate Creative Ice Cream Flavor Day & Use Safest Choice Eggs >

On 07.01.2011 by Chantel Arsenault

Ice cream lovers rejoice! Today is Creative Ice Cream Flavor Day and July is National Ice Cream month! We're celebrating the long Fourth of July weekend with our current favorite flavor, Pina Colada, and will continue to try more homemade recipe variations all month long. When making homemade ice cream it is a smart idea to use Safest Choice eggs because they are pasteurized, eliminating all risks of salmonella from raw eggs. Especially if you plan on sharing this delicious treat with children. Safest Choice has a new recipe center with a number of delicious egg recipes, including desserts. The most creative ice cream flavor so far is Pina Colada. This ice cream based on the tropical drink is a delicious and refreshing favorite! Piña Read More >

Eat Right With Color: California Niçoise Salad >

On 03.28.2011 by Chantel Arsenault

Now that we have given tips for hard-boiling and peeling eggs, here is an idea on how to use them. The Safest Choice™ California Niçoise Salad (sounds like nee-swahz) is a nutritional powerhouse that uses lots of hard-boiled eggs and vegetables. All of the colorful vegetables make this low sodium, high fiber salad beautiful to look at and good for you. The arugula, one of the most nutritious salad greens, is full of vitamins (A, C, K and B6) and minerals (calcium and iron). Not only is it rich in vitamins, minerals, and fiber like other leafy vegetables but it is also packed with disease-preventing antioxidants. Green beans are high in fiber, contain over 10 necessary minerals (phosphorus, calcium and magnesium), and are loaded with Read More >

How To Hard-Boil And Peel Eggs >

On 03.27.2011 by Chantel Arsenault

Follow these simple steps to have hard-boiled eggs — that aren’t overcooked — and are easy to peel. 1.     Place a single layer of eggs in a pot. Fill pot with cold water covering eggs by one inch.  To aid in peeling, one teaspoon of salt may be added. 2.     Place pot on stove, set heat to medium high and bring water to a rolling boil. 3.     Once boiling, turn off heat and cover pot with lid letting sit for around ten minutes, or one minute per egg. 4.     Drain and then rinse eggs with cold water to start cooling. Leave on counter to cool for thirty minutes. Optional: place eggs in an airtight container in the refrigerator to cool. 5.      After eggs are cooled, Read More >