We made the raspberry rhubarb muffin from her cookbook to go along with Giada's Italian Sausage Egg Bake which was on a recent episode of Giada's foodnetwork show. We followed both recipes closely; the muffins took about 20 minutes to cook (rotating a few times) and we had enough batter to make 12 regular size and 12 mini size muffins. The only change to the sausage and egg dish was using chicken sausage as opposed to turkey sausage. Both dishes were delicious and I would definitely make both again; the rhubarb gave the muffin a lovely tart flavor and the texture and consistency of the muffin were perfect: light and fluffy on the inside with a beautiful smooth crust on the outside. I think the creme fraiche in the recipe made all the difference. It had just the right amount of sweetness too, often I find recipes to use too much sugar. In the future, orange zest might be a nice addition and I would probably use fresh raspberries so that they maintain their structure better. The savory dish:,the sausage and egg bake was delicious too; lots of bright contrasting flavors and textures: the sweet and chewy sundried tomatoes, tangy goat cheese, savory sausage, fresh spinach and basil, crunchy croutons, topped off by a soft runny egg.
|Italian Sausage Egg Bake before the eggs|
|After the eggs|
|Done! We cooked it for about 19 minutes because we didn't want the eggs too runny|
|I've only made one recipe so far, but I look forward to trying many more!|