Re: Cooks, feel free to comment....

In article <[email hidden]>,

Quoted message said:

Hi folks. I've been experimenting in the kitchen with veggie (not
vegan) low-carb recipes, and I found this one hiding in "The Complete
Book of Egg Cookery" by Ann Seranne (1989-MacMillan Publishing). It's a
great book, I found it used for three bucks and although about 1/4 of
the recipes are off-limits due to the need for flour and such, the rest
of the recipes are generally quite LC and vegetarian.

Here's a couple of recipes, because I'm bored...

***

CHILI PUFF

3 3-ounce (90-gram) cans chopped green chilies, drained
1 pound (500 grams) Monterey Jack or mild cheddar cheese, shredded.
6 eggs, separated
1 cup (250 grams) commercial sour cream

Butter a 13 x 9 inch (32 x 22 cm) baking dish. Cover bottom with half
the chilies and sprinkle with half the cheese. Cover the remaining
chilies and sprinkle with remaining cheese.
Beat egg whites until stiff. Beat egg yolks until thick and beat in
sour cream. Fold yolks and whites together and pour over chili-cheese
mixture. Bake in 350 farenheit (180 centigrade) temp oven for 50-60
minutes. Serve hot and puffed. Serves four.

***

.... while I'm at it, here's a "lime custard" recipe I adapted from
this book as well. I used Splenda instead of sugar and got a pretty
nice custardlike dessert out of it. Again, the main ingredient is
eggs...
I was looking for some advice with this recipe, actually... I
understand there are other sugar substitutes that might 'carmelize'
better than sucralose... can anyone suggest anything?

***

LIME CUSTARD

4 egg yolks
1/4 cup (60 ml) fresh lime juice
1/2 cup (125 g) Splenda
2 cups (1/2 liter) heavy or thick cream, whipped

In large saucepan combine egg yolks, lime juice and Splenda. Cook
over low heat (stirring constantly), until custard coats the spoon. Be
careful not to let it boil.
Cool the custard and fold in the whipped cream. Makes about 1 quart.

***

Off the top of my head, the only thing I can get to carmelize properly
is sugar, fruit juices, meat juices and onions...
Cream might, Oh! Nevermind! :-) Just thought of something.

Make Meringue from splenda and whipped eggwhites.

Bake.

The whipped eggwhites should brown nicely to give you the flavor you are
looking for.

HTH?

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson