Easy BreakfastThis is my own recipe, an eggy breakfast take on the classic Caprese Salad – Caprese Eggs. I first fried the grape tomatoes, sliced in half, in a tablespoon of butter, salt and pepper, and a couple splashes of balsamic.
Once they broke down a little, I added four scrambled eggs, cooking slowly on low heat. Last I added a thick slice of mozzarella chopped up and cooked until it was melted and the eggs were set. Next time, some basil would be a nice addition.
from Tyler Florence on Food NetworkWhile I can’t have most lunch meats, taking lots of sandwiches out of the equation until my little guy is born, I still crave eating them from time to time and found this woodsy, hearty Goat Cheese and Mushroom Panini recipe on Food Network that sounded perfect. I skimped on buying the truffle oil, though I am sure it’s an excellent addition.
from Simply RecipesThese Twice Baked Potatoes, taken loosely from a Simply Recipes recipe (love that site) made for a lovely picture and an even lovelier tasty meal. I basically used the bacon cheddar recipe but substituted broccoli and chives for bacon. While these take a long time to bake, the actual effort is minimal.
from The Barefoot ContessaCarrots have never quite been my favorite side dish. Either too soggy or to hard, they just seem difficult to cook right but this Roasted Carrot recipe from Ina Garten is great. I added a sprinkle of brown sugar, chili powder, and cumin for added spice and roasted about ten minutes longer than called for.
from Simply RecipesAs some commenters mention on this Simply Recipes Hot and Sour Soup thread, it’s definitely not one of the most attractive soups out there, but when done right (not that gloppy bad take out stuff) I thrive on the dish. I could live off the Kikkoman mix that I’ve enjoyed since childhood (almost literally – I bought a case from Amazon as it became harder to find in local stores) but this more time consuming, fresh ingredient version, is definitely worth the extra preparation. It’s light, which might be surprising and we added some chicken to make it a heartier meal. We also substituted fresh mushrooms and were unable to add the more unique ingredients like lily buds. But it’s a recipe open to interpretation and your own flare.
From the Momofuku CookbookOur friend Mike is nothing if not ambitious: if you’ve taken a look at David Chang’s recent Momofuku Cookbook, you know that these are not simple fixins. Mike decided to have friends over the other night to try a selection of FOUR. Most impressively, all were delicious and made in a tiny kitchen sans staff of many to help.
The noodles are nice and simply refreshing. The rice cakes, which he improvised the most, were spectacular in their bold flavor. The cauliflower was a wonderful starter with a tangy vinaigrette, and the pork buns were simply incredible.
Plus, he had no snobby issues with the people eating his food taking photographs.
Click here for the rest of A Selection of Momofuku Recipes
From the week of May 4th:
Turning a brussel sprout into a “chip”,?a snack that even my veggie fearing husband devoured in seconds, is brilliant. I first got wind of this recipe on the great food blog Serious Eats who in turn found it on Real Food for Real People (which looks like it could be a great spot for more yummy recipes, honey buttered popcorn, anyone?). I loved these so much I made them twice in one week.
RUNNERS UP:
Vaca Frita
Szechuan Green Beans with Ground Pork
Brown Butter Cookies
Larb Gai
Homemade White Castles
Corned Beef and Cabbage
It was hard not to be too gluttonous with this recipe of Pasta with Squash, Sausage and Goat Cheese. Another excellent dish from Use Real Butter, this is scrumptous and was absolutely perfect for the ungodly freezing temperatures we have been surprised with lately. The original recipe calls for summer squash and rigatino but we adapted with butternut squash and macaroni. Call it the winterized version and love it.
insalata de finocchi, arance e olive nere or, Fennel, Orange, and Olive salad seems like an unlikely combination, if not downright gross. But the mix of peppery, citrusy, and salty is actually quite yummy and refreshing. Throw on a bit of pecorino romano cheese like Shaun did when he so graciously served this to us at a recent Italian dinner night. This recipe comes again from his favorite Roman food blog, Italialicious.
Mushrooms have been cultivated for thousands of years but modern cultivation commenced around the 16th century. Epicurious offered the basis for my recipe of Wild Mushroom Pasta, but because I didn't use dried mushrooms, instead grabbing a bag of mixed varieties from Madura Farms at the farmer's market, I used chicken stock and a splash of wine instead of reserved mushroom water.