The Eastern Seaboard got dumped on again by Nimo and Toronto wasn’t spared this time. A total of 30cm (12inches) covered the city over 28 hours! Could have been worse. Here are a few shots for your enjoyment. Hope you were spared the carnage!
My dear friend Norma (at Garden to Wok) reminded me of a recipe I wanted to try. Norma posted Egg Foo Yung in April last year and I was so struck by it that I made it shortly after, with much success! Norma kindly suggested that next time I try it in the ebelskiver pan that Barb posted about. As you know, this Christmas Santa Barb generously bought me very own Ebelskiver pan and even though I’ve been giving it (and my arms, since it is cast iron) a good workout, I decided it was time to expand the horizons of the humble Ebelskiver pan. Last week, I needed dinner and thought, what an opportunity! So, I pulled out the pan and made Eggelskiver.
I followed the original recipe exactly, with the exception of the cooking time, since these were a bit thicker, they needed a little oven time (350°F) for about 12 minutes until the egg and seafood are cooked through. Because the round part is at the bottom, they get a gorgeous golden colour without having to flip so don’t bother! I put a few chili flakes onto the soup as garnish.
I will definitely make this again, thanks Norma for the suggestion, I almost like these better than the original!