Welcome to the Polyphagous Dragon!

Hearty greetings from the Rainbow Dragon to all visitors to my digital kitchen in the blogosphere!

As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

The Polyphagous Dragon offers multiple options for site navigation in the sidebar panels. Use the Contents box to search for recipes by dish type, the Blog Archives to search for a specific recipe by title or the Ingredients Index to pull up all recipes that feature a particular ingredient. See also my Cooking Philosophy notes for further insights.

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Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts

Thursday, July 28, 2011

Pesto Zucchini Pancakes

Ingredients:
  • 3 cups zucchini
  • 2 large eggs, lightly beaten
  • 1/2 cup all purpose flour
  • 1/2 cup pesto
  • olive oil for frying

Directions:

Grate zucchini using fine cheese grater.
Place zucchini in a collander and allow to drain for one hour.
Mix zucchini, flour, pesto and eggs together until well combined.
Coat bottom of frying pan in oil.
Drop spoonfuls of batter onto hot oil.
Cook until lightly browned (~ 2 minuts per side).
Serve immediately.

Friday, June 19, 2009

Chocolate Hazelnut Brioche Pudding

Yes, even bread pudding is better with chocolate!

Ingredients:
  • 1/2 cup milk
  • 1/4 + 1/3 cup whipping cream
  • 3 oz. chocolate, finely chopped
  • 2 eggs
  • 1 Tbsp sugar
  • 2 slices brioche or egg bread, cubed
  • 2 Tbsp chopped roasted hazelnuts or almonds

Directions:

Butter four ramekins.
Bring milk and 1/4 cup cream to a boil.
Remove from heat and stir in 1 oz. chocolate until chocolate is melted.
Whisk eggs and sugar together.
Add chocolate mixture to egg mixture, a few spoonfuls at a time, mixing well after each addition.
Place bread and nuts in ramekins.
Pour chocolate mixture over bread.
Let sit for ten minutes.
Bake in a water bath at 350°F for 25-30 minutes.
Bring 1/3 cup whipping cream to a boil.
Stir in two oz. chocolate until chocolate is melted.
Pour sauce over pudding.
Serve immediately.

Monday, October 13, 2008

Devilled Eggs

Devilled eggs in true, flavourful, Polyphagous Dragon style.
These ain't no church-lady devilled eggs!

Ingredients:
  • 5 large eggs, hardboiled, cooled & peeled
  • 2 tablespoons mayonnaise
  • 1 teaspoon dry mustard powder
  • 4 teaspoons HOT Caribbean style sauce (such as "Jamaica Hell Fire" or "Susie's Calypso")
  • 1 teaspoon hot curry powder
  • 1 tablespoon minced fresh basil

Directions:

Cut eggs in half lengthwise and scoop out the yolks.
Mash yolks with a fork and mix with mayo, hot sauce, basil and spices.
Spoon (or pipe from a bag) yolk mixture back into wells in egg whites.
Serve chilled. (Just not at your church luncheon -- unless the attendees have been suitably warned!)