If you shared the kitchen with me many mornings recently, you’d see me playing with eggs. Soft boiled, hard boiled, on toast or in an egg cup, eggs brighten my morning. And now sunny side up eggs my way. My latest addiction started when we brought home some leftover crab fried rice from September in Bangkok in New Haven, Connecticut. Sunny Side Up Eggs My Way was born. Rice topped with a fried egg isn’t
Tuesday, May 05
Asparagus, Roasted Almond and Poached Egg Breakfast Salad
When the world is upside down, something bright, fresh and green starts my day. You barely need a recipe for this Asparagus, Roasted Almond and Poached Egg Breakfast Salad. I wrote it down because it is a combination that always satisfies. The recipe serves only one because my other half religiously eats his poached egg with an English muffin. And this recipe serves as a little primer on eggs and labeling. Buying Eggs Poaching requires
MORE...
Friday, August 10
Homemade Almond, Cherry Coconut Granola
A great batch of granola needs to be crispy and not too sweet. It needs nuts, dried fruit and crunch. The idea for this homemade Almond, Cherry Coconut Granola comes from my internet friend Jeanette. She emailed “consider creating a granola with almonds and almond butter. My grand kids would love that.” What a delicious request. Eleven Madison Park’s granola recipe serves as my base. (They give it out to guests; I consumed my pint
MORE...
Thursday, October 06
Shakshuka Eggs Poached with Tomatoes and Peppers
Shakshuka is an “all mixed up” dish of eggs poached or baked in a flavorful pepper and tomato broth. It’s a North African lunch staple now served across the continent, in the Middle East and Israel. You see it made with a range of ingredients such as artichoke hearts, feta cheese, harissa, merguez sausage, diced potatoes and all sorts of herbs. I’ve grown to love shakshuka eggs poached with tomatoes and peppers for breakfast, when I eat
MORE...
Monday, October 05
Pumpkin French Toast
Big Food feels our love for pumpkin pie; Trader Joe’s is stocking more than 35 products with those flavors this season. Here’s the real thing in the form of French toast. The soaking custard for the pumpkin French toast, made with canned pumpkin, is rather thick. Give the bread enough time to absorb the mixture. I prefer to pan fry French toast but it can be baked instead. Either way, serve it with maple syrup and
MORE...
"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
