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Posts Tagged ‘eggs’

I’ve just returned from a week of travel, and the refrigerator is a tad bare.  But I’m hungry.  And we need to eat lunch.  There’s half a shallot from last night, some feta cheese that is still good, a jar of roasted red peppers, and four eggs.  A rummage through the fruit drawer leads me to two lone grapefruits.  Ladies and gentlemen – we have a lunch!

It is very interesting how some of the most delicious things that I’ve eaten for lunch have been discovered through the use of odds and ends ingredients and the benefit of a well stocked pantry and spice cabinet.  I will never forget the day the kitchen sink eggwich changed my life… 

Anyway, as I was sauteeing the red peppers, shallots and garlic, I added a little pinch of dried basil and a little pinch of dried oregano.  Everything was smelling fragrant and delicious.  I started feeling sassy and added a splash of dry sherry to deglaze the pan and WOW.  Sherry and eggs and shallot and garlic and feta and basil and oregano and roasted red peppers equate to very, very tasty and wonderful scrambled eggs.  The salty feta is such a wonderful counterpoint to the other flavors.  I think my humble little eggs felt very fancy with the addition of that dry sherry.

Now if we ever have any fancy people show up for brunch, I’ll serve them these scrambled eggs; they’re the best I’ve ever had.  In the meantime, I plan to add this to the regular rotation, finished with two juicy little grapefruits drizzled with honey or any other fruits hanging out lonely in the fruit drawer.  A handful of lettuce tossed in vinaigrette will also make a very tasty addition. 

scrambled eggs – fancy pants style

serves two

  • two cloves of garlic, minced
  • one small shallot or half of one large shallot, chopped
  • one roasted red pepper, chopped
  • four eggs, cracked into a bowl and whisked with a splash of milk, salt and pepper
  • a pinch of dried basil
  • a pinch of dried oregano
  • about two tbsp of dry sherry
  • about 1/3 cup of crumbled feta
  • kosher salt and freshly ground black pepper
  • a splash of extra virgin olive oil
  1. heat a non-stick pan over medium heat and add enough olive oil to thinly coat; add the garlic, shallots and roasted red peppers, and cook until just beginning to brown – stir regularly to prevent the garlic from burning
  2. slowly pour in the sherry, stirring to coat the vegetables (you should hear the sherry sizzle in the pan)
  3. reduce the heat to low and add the eggs, stirring constantly around the edge of the pan to gently “scramble” the eggs
  4. when the eggs have reached their desired consistency, gently stir in the feta
  5. garnish with some chopped chives or parsley if you have fancy people dining with you
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eggwichBoy howdy, I’ve been eating some good lunches this week!  I mean, they must be good to make me say things like, “boy howdy.”  Hot damn, even!  My knack for saving things in the freezer in the manner of eighty year old grannies combined with my need to use up any leftover ingredients manifested themselves today into the best eggwich that I’ve ever eaten.  Ever.  An absolute work of impromptu eggwich art.  A sandwich so good as to inspire a spontaneous and uncharacteristic “boy howdy” must be shared. 

I didn’t ever eat eggwiches before Jon turned me on to them.  In fact, does anyone else use the term “eggwich” or did we just make that up?  Either way, I love them now and today’s eggwich is going on the menu of my imaginary cafe.  We had some left over fresh mozarella and pancetta from a pizza earlier in the week; these precious ingredients cannot go to waste.  Those plus some french hamburger rolls from the freezer, some thin slices from a red onion, a few frozen artichoke hearts, and a little schmear of mayonnaise spiked with dried basil amounted to rich, creamy, delectable, gooey eggwich heaven. 

These are some of the best flavors in the world – salty bacon, runny yolk, basil, mayonnaise (or just fat in general), artichoke hearts, fresh mozarella cheese – all on a chewy, soft french roll.  Hallelujah!  I love this eggwich.  I wanted to make out with this eggwich.  I know it’s weird, but I don’t care.  Are you ever this in love with your food?!  We ended our lunch with some fresh green grapes – it was a perfect finish to the richness of the sandwich.

I hope you are inspired by this kitchen sink eggwich.  You should make it exactly as is and discover what kind of random, joyful expletives burst out as you devour every perfect bite.  OR – you should make your own kitchen sink eggwich with your left over ingredients and tell me all about it.  Either way – bon appetito!

best ever impromptu kitchen sink italian eggwich

  • two eggs
  • a few slices of pancetta, quartered
  • a tbsp or so of mayonnaise
  • one tsp or so of dried basil
  • three artichoke hearts, chopped
  • a few thin, half moon slices of red onion or shallot
  • one garlic clove
  • two balls of fresh mozarella cheese, torn into smaller pieces
  • two french hamburger buns
  1. warm whole hamburger buns in a 400 degree oven for five minutes; remove them, cut them in half, rub a little garlic on each cut side and add the torn mozarella cheese; cook for five to seven minutes more or until bread is soft and cheese is gently melted but not brown
  2. meanwhile, mix chopped artichoke hearts, dried basil and mayonnaise together; season with a pinch of salt and ground pepper
  3. heat a skillet over medium heat and crisp up the pancetta with a small drizzle of olive oil; remove and drain on a paper towel
  4. add eggs, one at a time, to warm skillet and cook them over medium; the yolk should be a little runny (cook for a minute and a half and then gently flip over and cook for about one more minute on the other side)
  5. assemble the sandwiches with the mayonnaise, egg, pancetta and red onions – glory!

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orange yogurt cake

This is a very light and tasty little cake.  It is extremely simple to make and comes out very moist.  I don’t recall where I found the recipe, but I have made this cake time and time again. 

 

In the winter, I serve it with orange or tangerine segments macerated in a little sugar – I add berries when they are ripe and abundant in the summer.  I’ve considered adding a little Grand Marnier to the accompanying fruit, but the cake is so light and refreshing that I’m afraid the flavor will be over-powering. 

 

I’d love to know about any delicious dessert recipes that you have tried recently.

 

orange yogurt cake

 

  • 1 cup of flour, sifted
  • ½ cup plus 2 tbsp sugar
  • ½ tsp baking powder
  • a pinch of salt
  • 1/8 tsp baking soda
  • ½ cup plain, whole milk yogurt (sour cream can be substituted, if you wish)
  • ¼ cup vegetable oil (or canola)
  • zest of an orange
  • 1 tbsp orange juice
  • 1 large egg
  • ½ tsp pure vanilla extract

whisk the first five ingredients together in a large bowl

mix the remaining ingredients separately, then gently incorporate the dry ingredients

pour batter into a greased, nine inch round (shallow) cake pan

bake at 325 degrees for 20 to 25 minutes

serve dusted with powdered sugar with fruit and syrup on the side

 

 

fruit syrup

 

  • one to two oranges, segmented
  • fresh berries
  • 1 tbsp sugar

 

  1. mix your fruit and sugar in a small bowl and allow to sit for a while to macerate
  2. serve alongside the cake, which will soak up some of the sweet juices!

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