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Illegal Baker

A journey through my life as a baker

Nested Eggs with Sauted Vegetables


4 slice of bread

butter

4 egg

salt and pepper

1/2 Yellow Onion, julienned

1/2 Red Bell Pepper, julienned

1/2 Green Pepper. julienned

8 strips of bacon

In a griddle, saute the seasoned sliced veggies with a tsp of butter until colored but still crunchy. See aside and keep warm.Cut a round out of a slice of bread; place the bread in a griddle with butter. Crack an egg into the hole, add salt and pepper, cover and cook until the white sets, for more set egg, flip after the first minute or so. Serve with bacon and sauce.

Fast Hollandaise:

8 oz butter

4 egg yolks

4 tsp lemon juice or white wine vinegar

In a pot, heat the butter until foaming Meanwhile, blend the egg yolks in a blender with a tablespoon of water and the lemon juice or white wine vinegar. With the machine still running, slowly add the melted butter in a thin steady stream - the sauce will thicken quickly. Add salt and pepper to taste. You can make this sauce ahead of time and cover with plastic film or reheat on high in the microwave for 15 seconds then whisk before serving.


Devil’s Food Cupcake


Ingredients for cupcakes:
187 g AP Flour
99 g Eggs
223 g Sugar
2 g Vanilla Extract
160 g Mayonnaise
50 g Dark Cocoa
4 g Baking Soda
1 g Baking Powder
180 g Water
1 g Salt
Whip eggs with sugar to ribbon stage. Add mayo and water and blend well. Sift dry ingredients and fold them in. Deposit in lined cupcake molds. Bake at 350 for 10 to 15 minutes. Allow to cool.
Ingredients for icing:
6 Oz Egg whites
12 Oz Sugar
4 Oz water
16 Oz Unsalted Butter, softened
1 Pack Raspberries
Bring sugar and water to a boil. In the meantime whip the egg whites to stiff peaks. Once the syrup reaches 240 F pour over whipping egg whites. Whip until cooled. Add 1/2 of the raspberries and slowly add the butter until buttercream forms. Pipe the buttercream on top of the cooled cupcake and decorate with raspberry to make different kinds of flowers
Sponsor: Roth Living


Spicy Broiled Corn & Squash


2 jalapeños, chopped 4 Tbsp Butter
4 Utah Corn Cobs
2 Zucchinis, sliced
2 Yellow Squashes, sliced
1/2 Tbsp Fresh Thyme, chopped
1/2 Tbsp Fresh Marjoram, chopped
Salt and Pepper to taste
1/2 Cup Queso Fresco
1/4 Cup Cilantro, chopped
1/4 Cup Olive Oil
Juice of 1 Lime
In a small pot over medium heat, cook butter and jalapeños for a few minutes.
Brush some of the butter over the corn and broil or grill until gently charred.
Mix the rest of the ingredients in a bowl, place them in a sheet pan lined with foil and broil for 10 minutes or until edges start to brown.
Remove the kernels from the corn cubs and mix with hot veggies and the rest of the ingredients, Serve hot.
Sponsor: Roth Living


Edamame Salad

4 Cups Edamame beans , steamed
4 Tbsp Vegetable Oil
1/2 Onion, diced
2 Garlic Cloves, crushed
1 Tbsp Fresh grated Ginger
1 large Red Bell Pepper, diced
2 Cups Fresh Corn kernels
2 Green Onions, sliced
Sautee the onions, garlic, ginger until aromatic. Add the bell peppers and cook until tender. Add the corn and cook for 3 minutes. Add the edamame and set aside
For the dressing
1 Tbsp Sesame Oil
1 tsp Sambal (garlic chili sauce)
1 Tbsp Soy Sauce
2 Tbsp Rice Wine Vinegar
2 Tbsp Olive Oil
Mix all ingredients together and toss with the salad, season if necessary  and refrigerate. Always better overnight.
Sponsor: Roth Living

Red Velvet Strawberry Ice-cream Sandwich


For the Cake:
 
2 Cups AP Flour
1 1/4 Cup Sugar
1 Stick of Butter, melted
2 Eggs
1/2 Cup Cocoa Powder
1 Tbsp Vanilla
3 Tbsp Red Food Color
2/3 Cup Heavy Cream
1 tsp Baking Soda
1 ts Vinegar
 
Preheat oven to 350 F.
Whip eggs with the sugar until doubled in size.
Blend all dry ingredients, sift and set aside.
Add the liquid ingredients to the egg mixture and mix well.
Add the dry ingredients in low speed until distributed evenly.
Pour over a lined 1/2 sheet pan and bake for 12 to 15 minutes or until set in the center.
Allow to cool.
 
 
For the strawberry filling
 
1 Container of Strawberries, sliced
4 Tbsp Powdered Sugar
1 Tbsp Grand Marnier
Zest of 1 Orange
 
Mix all ingredients and cook over medium heat to make a compote.
Cool in an ice-bath and set aside
 
To assemble the sandwich:
 
2 Pints of Vanilla Ice cream or any ice cream you like
1 Red Velvet Cake
Strawberry Compote
 
Line a 9x14 pan with plastic wrap, Divide the cake in half and place one of the halves on the bottom. Carefully spread one pint of ice-cream on top. Spread the strawberry filling unevenly and cover with the other half. Freeze for a couple of hour and divide. Serve cold

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