I got an early Christmas present from Prosecco—a tub of Pork Lard! In return I promised to post everything I make with this delicious gift.
First up, Rick Bayless' Flour Tortialls. I saw him make this recently on Mexico - One Plate at a Time. It looked so simple and delicious I had to try it.
Topped with Mexican Black Beans, Chimichurri sauce, scrambled eggs, avocado, cilantro and a squeeze of fresh lime. Awesome!
Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts
Monday, December 6, 2010
Flour Tortillas
Saturday, March 6, 2010
Porked Eggs
I was going to title this post... A Poaching Perfection, because I recently learned the secret to poaching eggs, but my inner editor protested. I think my little editor was right, a vaguely rude title is always better than a bad pun.
So, the secret to poached eggs, as revealed by a current student of the Stratford Chef School. Stir the water to create a gentle vortex and then crack the egg into the centre. Simple, brilliant, and it works like a charm. The other basics still apply: Water at a gentle boil with a splash of vinegar and a pinch of salt. My additional discovery is that you can't create a vortex when there's already an egg in the water. So, poach for 30 seconds to let the egg set, pull it out with a slotted spoon and hold it in a dish until your next egg is set. Drop the other egg back in the water and poach to perfection. Don't forget to drain your eggs on a towel before putting it on your [insert meal here] or you'll drown it with watery poached eggs.
I took a second shot midway, after adding some Frank's, but it looked too much like the opening sequence from Dexter. For the unrated version, continue reading.
Thursday, February 4, 2010
Dinner tonight
Eggs poached in homemade tomato sauce, crusty bread to mop up all that lovely sauce and runny yolks, and a fantastic value ($6.75!) Montepulciano d'Abruzzo to drink. For more egg ideas, check out this post on Apartment Therapy's The Kitchn. CONTINUE READING...
Saturday, April 11, 2009
Havin' Huevos
Having breakfast or dinner at the Village Creperie is a must whenever I'm in the 'Loo. On Saturday morning we put the top down (summer jumping in the autoshare) and headed out for breakfast. I was planning to have my old favorite, smoked salmon with two eggs, but I was swayed by the huevos – an excellent choice. After starting with an americano we switched to prosecco and freshly squeezed OJ.
Friday, April 10, 2009
Easter Egg Hunt!
When I rolled into the 'Loo on Friday morning, I found Monte & Fusilli had been enlisted to help in hiding a HUGE number of "eggs" for the neighborhood egg hunt. How many is a HUGE number? Ummm, 600+ plastic eggs that had been filled with toys, candy and things. That afternoon, over 20 kids showed up to root around the yard, scooping up plastic eggs like wild monkeys.
Here's a pick of one tiny spot that was specially prepared for the younglings who were too small to be climbing around in the bush. Can you guess how many eggs are in this one picture? Click on the image to see a large pic. When you're ready for the answer, continue reading to see a picture showing the location of all the eggs. Enjoy.
There are 19 eggs in this picture.
Saturday, March 28, 2009
Detox Breakfast
The best thing about the detox was discovering that some of my favorite meals were on the "list". Par example – smoked arctic char with scrambled eggs and avocado. Fresh squeeze on the side, of course.
Tuesday, February 3, 2009
Fish-N-Rice
When I was trying to decide what to make for dinner, I searched for 'fish and rice' on epicurious. This recipe – Wild Rice with Smoked Fish and Snap Peas came up... so that's what we had for dinner.
I would describe it as a variation on a Niçoise Salad, but better! Yes, better! I'm giving it 5 stars... my first 5-star rating. That's how good it was.
Monday, December 29, 2008
Chocolate Banana Vanilla Crème Brûlée
The last batch turned out so well, we decided to make it again. This time with a layer of chocolate and sliced banana. To make the chocolate layer, separate 1/3 of the warm custard and blend with melted dark chocolate. Pour the chocolate mixture into the ramekins first, layer the banana (pressing them into the chocolate) and then top with remaining custard. Full recipe.
Thursday, December 18, 2008
Un-Hungover?
What does it mean when you wake up feeling hung-over, but you know you're not? Too boot, I had a craving for a greezy breakfast sandwich! Uh-oh, I think I might be preggo.
Friday, November 14, 2008
Gitane – Part Deux
We all went back to Cafe Gitane for breakfast before hitting the MoMa. I was totally having breakfast envy looking at Prosecco's baked eggs. I decided on the "fibre" option and fueled up with coffee, chocolate croissant, granola, yogurt and fruit. Did you know that pain au chocolat provides 100% of your daily fibre requirements?
Monday, October 27, 2008
Breakfast is Good for Your Brain
I'm trying to eat a great breakfast every day. In fact, I'd almost say I'm enjoying breakfast more than dinner lately. Lunch is a total write off when things get busy, so I'm going to focus on meals I can make at home – breakfast and dinner.
This is a great example of a 15-minute meal. It takes longer to brush your teeth than it does to scramble eggs, so no excuses. I think I've got this timed out perfectly.
Fire up the Nespresso... cut the avo in half and arrange on the plate... add two strips of smoked salmon (sorry bacon)... start melting butter in the pan... drop a pod in the Nespresso and hit go!... crack eggs into the pan... next pod into the Nespresso... drop eggs onto plate... add cream to coffee... sit down and enjoy. That's not even 15 minutes.
CONTINUE READING...
Friday, October 10, 2008
Niçoise Salad
My plan was to make a spinach niçoise with salmon tartare, but the salmon was a bit tough, so I sautéed it instead. You can't really see it, but spinach is hiding under that pile of salmon, shrimp, potatoes, egg, cucumber and tomato. The spinach was tossed in a lemon, yogurt, dijon and dill dressing.
I also found a nice Pinot Grigio, at the local liquor barn, that went perfectly with this pile of goodness.
CONTINUE READING...
Monday, July 21, 2008
Monte Cristo
Few things rival a Monte Cristo sandwich. Perhaps only Monte, who wishes he could eat them for breakfast every day. If you haven't sampled this bready, eggy, meaty, cheesy, mustardy and all around carby delight – then shame on you.
Sunday, June 15, 2008
eggs
Farm fresh eggs from the North Market. I couldn't crack them open before taking a picture. I just wish I could meet the Chicken to say thanks. BRAAAWWK!
Tuesday, June 3, 2008
Asparagus with prostitute and poached eggs
The only spelling suggestion for prosciutto is prostitute, so I decided to go with it. This was a great meal, and it's fast too. Boiling water take a bit, but you can multitask and have a glass of wine while you're waiting. Roast the asparagus in the oven, top with parma prostitute, layer on the poached eggs and then grate some manchego over the whole thing. This would make a great breakfast was well, just substitute the prostitute for smoked salesman.
Tuesday, May 20, 2008
Truffled egg toast
Some would disagree, but Prosecco with breakfast is fantastic. If it comes with a shot of peach nectar, and is called a Bellini, so much the better. When in NYC, the best place to enjoy a glass of the bubbles is at Ino Cafe and Wine bar. Based on Rob's recommendation, I had a glass with the truffled egg toast. I think the picture says it all.
Monday, May 5, 2008
Village Creperie
Saturday morning breakfast at the Village Creperie is a must, when in the Loo. Rob ordered a bottle of Quebéc sparkling cidre, and eggs rancheros. I had my favorite – smoked salmon eggs benny. Not shown, but equally enjoyed, a round of fresh-squeezed orange juice with vodka. And for dessert, an Americano with a splash of Baileys. Best followed by a nap, or a walk.
Thursday, March 13, 2008
Fast food
Fast food after a run: 2 scrambled eggs with 7 yr old cheddar on a challah brioche and a side of roasted broccoli. My unorthodox seasoning: a dash of tamari on the broccoli just before consuming. I like the smoky saltiness. mmm…
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