The Diversity of the Big Green Egg
Try this setup for a day of meals all brought to you by the egg.
Blueberry Muffins
This muffin is the one to go to for a well-behaved, consistent recipe. It does very well with any kind of berry.
Ingredients:
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream or plain yogurt
1 1/2 cups blueberries, fresh or frozen
Coarse white sparkling sugar for garnish (optional)
Instructions
Set the EGG for indirect cooking at 375°F/191°C and line muffin tin with papers.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.
Scrape down the bowl to make sure all the butter is incorporated then add the eggs one at a time, beating well after each addition.
Add the vanilla and sour cream or yogurt, and mix until incorporated. Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick. Fold in the berries by hand.
Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.
Bake the muffins for 18 to 24 minutes. Remove them from the EGG, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.
*Tip: This recipe works well for any kind of berry.
Yields 12 muffins
April is National Grilled Cheese Month so let’s celebrate by grilling an American Classic on the Big Green Egg!
Ingredients:
8 Slices of your choice of bread (Whole Wheat)
8 Slices of American Cheese
Butter
Method
Spread butter on one side of a slice of bread. Place bread butter-side-down and add 2 slices of cheese. Butter a second slice of bread on one side and place butter-side-up on top of the cheese.
To cook, place sandwich on the griddle until lightly browned and flip over, continue grilling until cheese is melted.
Transfer to plate, cut diagonally and serve immediately with a side of your favorite chips, salad or tomato soup.
Serves 4
Grilled Vegetable Lasagna
Layers of lasagna noodles are interspersed with grilled vegetables, cheese, and tomato sauce, then blanketed with Mornay sauce, for this vegetarian version of lasagna. Although lasagna noodles are used in this recipe, wonton skins, prepared according to package instructions, make a perfect and lighter substitute for traditional lasagna noodles. This dish can be made ahead of time and reheated for a quick weeknight dinner.
Ingredients:
1 tablespoon plus 1⁄4 cup extra-virgin olive oil
10 ounces fresh spinach leaves, washed and dried
2 zucchini, quartered lengthwise
2 yellow crookneck squash, quartered lengthwise
2 Japanese eggplants, quartered lengthwise
11⁄2 cups portobello mushrooms, gills removed (6 ounces)
11⁄2 teaspoons garlic powder
Kosher salt and freshly ground black pepper
2 roasted red bell peppers, chopped (page 170)
2 cups ricotta cheese (1 pound)
1⁄2 cup goat cheese (2 ounces), at room temperature
1 large egg
1⁄2 cup firmly packed fresh basil leaves, chopped
1 tablespoon fresh thyme leaves, chopped
Mornay Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
11⁄4 cups whole milk
1⁄2 cup grated Parmigiano-Reggiano cheese (2 ounces)
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon freshly ground white pepper
5 cups Garden-Fresh Tomato Sauce
1 pound lasagna noodles, cooked according to package directions
1 cup shredded mozzarella cheese (4 ounces)
Instructions
Set the EGG for direct cooking with the porcelain coated grid.
Preheat the EGG to 500ºF.
Heat 1 tablespoon of the olive oil in a large sauté pan on the stovetop over medium heat. Add the spinach and cook for 2 to 3 minutes, until wilted. Set aside.
Brush the zucchini, squash, eggplant, and mushrooms with the remaining 1⁄4 cup olive oil and season with the garlic powder and salt and pepper. Place the vegetables on the grid. Close the lid of the EGG and grill for 2 minutes per side. Transfer the vegetables to a rimmed sheet pan and let cool slightly.
Using the Grill Gripper and Pit
Mitt BBQ Glove or
Grilling Mitts, carefully remove the grid and add the Plate Setter, legs down. Lower the temperature to 350ºF.
Dice the zucchini, squash, eggplant, and mushrooms into 1⁄2-inch cubes and place in a large bowl. Add the bell peppers and spinach and stir to incorporate. Combine the ricotta cheese, goat cheese, egg, basil, and thyme in a small bowl. Season with salt and pepper and mix well. Set aside.
To make the Mornay sauce, melt the butter in a small saucepan on the stovetop. Add the flour and cook on low heat for 3 minutes, or until the roux is bubbly and the flour is no longer raw. Using a whisk, add the milk. Simmer for 5 minutes, or until thick. Remove the pan from the heat and add the cheese, nutmeg, and pepper. Stir well to combine.
Reserve 2 cups of tomato sauce and keep warm in a small saucepan on the stovetop over low heat. To assemble the lasagna, spread 1 cup of the tomato sauce over the bottom of the Stone. Add layers, starting with one-third of the noodles, then adding one-half of the grilled vegetables and 1 cup of the tomato sauce. Make 1 more layer and top the layer of tomato sauce with the remaining noodles.
Pour the Mornay sauce evenly over the lasagna ingredients and sprinkle with the mozzarella cheese. Place the baking stone on the Plate Setter and close the lid of the EGG. Bake for 45 minutes, or until the cheese is melted and the lasagna is thoroughly heated. Remove the baking dish and allow the lasagna to rest for 10 minutes.
Cut into 3 by 4-inch pieces and serve with the remaining heated tomato sauce.
Serves 8
Copyright BGE 2012
