Posts tagged ‘eggs’

August 19, 2012

Thinking Ahead | Avgolemono – Lemon Chicken Soup

I stood in this kitchen this morning knowing that I wanted a traditional Sunday dinner.  I was in the mood to let something cook, take a bit more time preparing something.  I pulled out one of my favorite books that I hadn’t looked at in a while: Heart of the Artichoke, by the wonderful David Tanis.  In it, the summer menus tugged at me and I decided to roast a spatchcocked chicken and make up a rice salad with some of the beautiful Carolina Gold rice some dear friends brought back from a summer vacation in South Carolina.

And, as luck would have it, none of this was actually time intensive.  I love it when I have the time to give to something and the fates tell me not to worry about it.

In addition to being a really nice guy, Mr. Tanis is such a clever chef and cook, in the book he offers numerous variations on many of his recipes, adding or omitting an ingredient or two and giving you a whole new way to enjoy a dish, transitioning from side dish to satisfying lunch in a short jump.  Really good stuff.  It’s a way to start thinking about what you have in the pantry and the fridge to re-purpose yesterday’s dinner into a wholly new meal.  It’s leftovers, elevated.

So tonight, after devouring half a lemony roast chicken and having just the teeny-ist bit of the herb rice salad leftover, I eyed the golden fond in the chicken roasting pan and remembered my favorite soup from Tasi: a lovely lemon chicken soup. 

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June 20, 2012

Words Fail Me | Garlic Scape Pesto and Prawn Pizza

I have a tendency to be effusive.

I also wish, at times like this, that I wasn’t all those other times.

Because sometimes, you end up with a garlic scape pesto and prawn pizza with an egg on top.

And you haven’t ever made pizza before because you just thought, “well, I am kind of terrible with breads and I’ll probably be terrible with pizza crusts, too.”  But then, lo! you have this amazing friend, who’s super-supportive and encouraging for you to go ahead! Try to make it! You can do it!

My friend Kate is this person.  In addition to being a talented and creative entrepreneur, she’s also an incredible cook.  I stood in her kitchen for a few moments mid-day today after she handed me gifts of a ball jar of cherry stones and a bouquet of garlic scapes from her very own enthusiastic garden and I remembered: she makes really great pizzas.  I remembered, too, that Kate never seems to fuss with her dough and when I asked her about it, I had all of those questions: “oh you’d have to rest it, right?  and you need to make it in the morning or something, too, huh?”

Quite simply she said, no.

She stood in the kitchen with the sun streaming in through the window and wrote on a scrap of paper the simplest recipe for pizza dough around.  And said, “hey, those scapes make awesome pesto.”

After her incredibly simple explanation of the dough and remembering the ease of pesto, I stood there gesturing wildly with my jar of cherry stones exclaiming, “Yes!  I will make pizza tonight!  I will do it.”

“Here, take some cheese,” she said.

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April 4, 2012

(Fairly) Wordless Wednesday | Dying Easter Eggs Naturally

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pomegranate = olive green; blackberry = purple; blueberry = …blue; beet = pink; turmeric = yellow; dandelion = almost nothing

Playlist included Stay Young, Go Dancing, by Death Cab for Cutie.

March 20, 2011

Sunday Breakfast | Huevos, Persephone Style

There’s something about Mexican food lately.  I’m just loving the spices and the fats and the flavors and the family feel of the meals.  This morning, since we had so many ingredients of Mexican origin in the fridge, I decided to do a take on huevos rancheros.  It’s not really rancheros; it’s just a delicious breakfast with spicy Mexican ingredients on a crispy tortilla, topped with a huevo.

I realize that this morning’s recipe is going to look a bit too involved.  But it has a couple of different simple components (the chile paste, the avocado crema) that you might consider making at some point and stashing in the freezer or have a bit leftover for a breakfast like this.

Huevos Persephone, serves two

Small link of Mexican chorizo, casing removed and sausage crumbled

1/4 of a small onion, diced

1 potato peeled and cut into small cubes

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February 17, 2011

It’s Really Just An Excuse | Buttermilk Pancakes

So with all the crème fraiche lying around, I was bound to make some more butter, and with that comes the buttermilk and with that, well, Cherub wanted pancakes.  I can’t say no to her sweet little face.  Well, I can sometimes.  OK, a lot of times.  But today is a yes kind of day.  So fresh buttermilk pancakes for lunch?  You got it little sister.

And for me?  It’s really just an excuse to eat more butter.  Besides, Warren says it’s good for me.

Buttermilk Pancakes, inspired by James Beard’s recipe in American Cookery

2 c all-purpose flour

1 1/4 t baking soda

1 t salt

3 T sugar

2 c buttermilk (homemade, if you can)

3 eggs, seperated

2 t vanilla

1/4 c butter, melted

Whisk the flour, baking soda, salt and sugar together in a large bowl.  Whisk together the buttermilk, egg yolks and vanilla.  Add and mix well with the dry ingredients.  Beat in the butter and mix until smooth.  Beat the egg whites until they have stiff peaks, then fold into the batter gently.

Ladle the batter into a hot pan or griddle and cook until the edges of the pancake are just starting to dry, most of the bubbles on top have popped and the bottom is golden brown.  Flip and brown the other side.

Serve with all that Snowville Creamery butter and some good Ohio maple syrup.  Speaking of which, fresh batches of syrup will available March 5th at Flying J Farm at the annual Maple Sugaring event.  Bring the kids for a demonstration on how syrup is made and stay for a pancake lunch.

Playlist included Thirteen, by Big Star.

 

 

February 16, 2011

Using Crème Fraiche | Quick and Gorgeous Spring Tart

It’s been in the 50s here in Columbus.  It makes me think spring is here.  So since it feels like Spring, I’m starting to cook like it.  This quick rosemary ham tart with only six ingredients, is one of the simplest things you can make.   It is beautiful for brunch, great for a light dinner, even amazing as part of a little buffet of appetizers at a cocktail party.  So flexible, too.  You could certainly sub some roasted spring asparagus for the ham if you were feeling virtuous.

And oh my is it addictively tasty.

Spring Rosemary Ham Tart, inspired by John Torode

1 piece frozen puff pastry, thawed

2 eggs

1/2 c crème fraiche (you can certainly buy it, if you haven’t the time to make it)

1 t good English mustard (prepared, not ground)

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January 30, 2011

Hangover Cure | Migas

Do not get the wrong idea: Persephone is not hung over.  She doesn’t get hung over.  Let’s just get that straight first.  But I do know that this is a malady that occasionally affects those fashionable folks who enjoy a nice meal with a few (extra) glasses of wine.

A sturdy, spicy breakfast lunch the next morning midday with a good strong bit of coffee is just what Persephone thinks you need, if you’re one of those fashionable folks.  And the refreshing thing about this is that you can be as creative as you like (or as creative as your refrigerator allows). The only basics you need are pork, eggs and tortillas.

For the migas this morning, it was a mash-up between a Spanish version that’s heavy on the pork products and the Tex-Mex version that’s heavy on the tortillas.  Typically the Spanish version uses breadcrumbs, but we have nine zillion corn tortillas in the fridge so there you have it.

To get started, I fried up some chorizo that was sliced into thick chunks, and a few slices of bacon that had been chopped into five or six pieces.  While this was frying over slowish heat, I soaked some corn tortillas in water that was seasoned with salt, some slices of jalapeno, and smashed garlic.  I also chopped up a couple of tiny potatoes and some fennel tops that we had in the fridge.  I whisked a couple of eggs together and added in a handful of watercress that was feeling lonely.   When the bacon and chorizo was just about crisp, I drained the tortillas and dried them then sliced them into thin strips.  I tipped in the tortillas, potatoes and fennel and let it cook a few minutes until most had crisped a bit (not too much, mind you) then added in the eggs and cress.  Stir and cook until the eggs are the consistency you like then divide into bowls and top with a bit of chopped cilantro.

This is pretty seasonal right now, but certainly in the warmer months, you might add tomatoes or kernels of  summer corn instead of the fennel and potatoes.  There’s also a plethora of cheese choices you can add to this everything from cojita and queso fresco (my favorite) to the shredded four cheese blends you get at the store (not so much my favorite, but entirely do-able).

Make sure you set a bottle of sriracha on the table for those that need a bit more help waking up and facing the day.

Playlist included Help, I’m Alive, by Metric.

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