Posts Tagged eggs
January 21, 2015 at 11:32 am · Filed under Cauliflower, Comfort Food, Experiential cooking, Families, Italian Cuisine, Sauces ·Tagged cauliflower, cauliflower sauce, eggs, garlic, lots of garlic, pasta, rice, sauce, sauce for eggs, sauce for pasta, sauce for rice
Who wouldn’t love this cute little cauliflower head?
Cauliflower is a tricksie beast.
Some of us love it – some of us (shudder) even eat it raw. With relish. We like it roasted, we like it boiled, we like it sauteed. Some of us are indifferent to cauliflower’s taste, but eat it because the truth is, cauliflower is a nutritional powerhouse.
But some of us Don’t Like Cauliflower. There is nothing that can be done to this mild-mannered crucifer to make it lovable and delicious to us – even its tempting nutritional characteristics are not enough.
Until now.
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August 7, 2013 at 1:40 pm · Filed under Breakfast, Breakfast for Dinner, Cheese, Comfort Food, Egg, Eggs, Spanish ·Tagged easy, eggs, frittata, omelet, quick, scramble, scrambled eggs
Last year, we spent a few days in Portland and stopped by Navarre for a bite of breakfast. Navarre is a Spanish style cafe with Basque influences. In my admittedly limited experience it’s one of the best restaurants of its kind – or any kind – in Portland.
In the morning, Navarre does omelets, but they aren’t really omelets – they’re called scrambles. A scramble, apparently, is an omelet that is shaken, rather than stirred – an omelet that does not fold neatly over a tidy packet of whatever-you’re-using-as-filling, but whose fillings are precisely chopped and dropped into the pan with the eggs, then folded about, hither and yon, ultimately forming a lovely, cohesive whole.
After leaving Navarre, I vowed to recreate their techniques for preparing this seemingly simple, yet beautiful and delicious dish. I think I’m making progress. Here are a few ideas, a recipe and some photos to show you where I’m now at with this dish.
By the way, scrambles like this make wonderful Breakfast for Dinner meals! Read the rest of this entry »
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April 5, 2013 at 6:48 pm · Filed under Breakfast for Dinner, Comfort Food, Egg, Experiential cooking, Fritters, In the Kitchen, Pancakes, Potato, Quick (less than 30-40 minutes), Street Food ·Tagged batter, breakfast, breakfast for dinner, cheddar, eggs, fritter, pancake, potato, savory
Side View – Asparagus Smoked Salmon Fritter / Stuffed Pancake
What is the difference between fritters and pancakes? What’s in a name? A batter of flour, milk, and eggs is common to both, although the flour may be amended by almost any additional starch, such as potato, and enhanced by rising agents such as baking soda or baking powder.
You make a pancake by frying a small amount in a pan to form a thin cake (a cake fried in a pan, aha!), which you can offer a slightly Continental flair by calling it a crêpe.
But it’s still a pancake.
You will typically serve this basic pancake with butter. Sugar. Maple syrup! Distilled fruit juices. You can even fill it up by folding or rolling it around something. Like bananas. Or blueberries. Or. . .Bacon!!
So that’s a pancake. If you dip a filling in the raw batter, then fry it up, voila! You have a fritter. Now this is – of course – more of a guideline then a rule, but you see where we’re going with this. My take, after much observation of fritterists and pancakistas is that:
If there’s more stuff than batter, it’s a fritter. If there’s more batter than stuff, it’s a pancake. Pancakes and fritters have both been around for a very long time – see the recipe snipped below. Read the rest of this entry »
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March 3, 2013 at 2:41 pm · Filed under Comfort Food, Cravings for Childhood Dishes, Egg, Eggs, Families, Food culture, One Dish, Quick (less than 20 minutes) ·Tagged baked, baked eggs, coddled, coddled eggs, comfort, comfort food, custard, egg custard, eggs, savory, savory custard, savory egg custard, shirred, shirred eggs, sweet, sweet custard, sweet egg custard
When they won’t drip off the fork, they’re ready!
Years ago, my wife was ill and – as is sometimes the case with sick people – was rejecting food. Too spicy! Too bland! Too crunchy! Too much like – food!
I have a strong feeding instinct and it was being balked. Then, as in a dream, I saw it – a savory egg custard. What sickie would not love such a thing!!?
But – a traditional egg custard would not have the texture I felt she wanted and I felt it needed a little updating.
I soon found myself in the kitchen making what we now call gentle eggs. Our son asked me what I was making that took so much stirring and I said something like “Oh, I’m stirring them a lot, but I’m stirring very gently!” to which he responded, “So – these are “gentle eggs”, then?”.
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February 6, 2013 at 9:21 pm · Filed under Eggs, Food culture, Quick (less than 20 minutes), Quick (less than 30-40 minutes), Quick (less than one hour), Salad, Vegetarian ·Tagged bacon and eggs, coddled eggs, deviled eggs, eggs, fried eggs, ham and eggs, homemade mayonnaise, local, local eggs, omelette, pickled eggs, poached eggs, quiche, scotch eggs, scrambled eggs, shirred eggs
One of the things we are grateful for is our wonderful neighbors – and their amazing eggs!
Our neighbor Ginny stopped by and brought us a dozen entirely perfect eggs from her rural chicken ranch. Free-range pets fed on the finest seeds and insects, her chickens lay eggs that – at this time of year – have rich orange yolks, a sturdy shell and a white that hangs together in a perfect circle in poaching water.
But. . .now I’m wondering – what is the perfect dish to showcase these babies?
What dish would you like to see these eggs star in?
I’m open to suggestions. If I end up taking your suggestion, I’ll try it out and write about it in a future post. You’ll get credits and all kinds of good ‘boo!!
So help me out – what can I do with these utterly gorgeous eggs!!
I mean really!!
- Scotch eggs
- Deviled eggs
- Bacon and eggs
- Ham and eggs
- Scrambled eggs
- Poached eggs
- Fried eggs
- Shirred eggs
- Coddled eggs
- Omelets
- Pickled eggs
- Quiche
The list goes on – this doesn’t even scratch the surface!! Comment with your suggestions and help me figure out what to do with these eggs!
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