November 7, 2010 § 1 Comment
I’m not a breakfast person. In fact, on the whole, I hate eggs. I don’t like them scrambled, hard-boiled, or over easy–and I really, really don’t like omelets. This is usually the part where someone interrupts in disbelief with a, “But, but you don’t like eggs?! How do you not like them? It’s like the…” Yes, the greatest food ever, apparently. The perfect meal. A whole food. Or, in my mouth, straight up sulfur.
Over the years, I’ve honed down on the true culprit: a cooked yolk. It seems to make the sulfur come out. I’m shaking my head in disgust as I type–I’m a trooper. However, a just set white and barely cooked yolk that oozes wonderful artery clogging goodness all over my sourdough bread hits the spot on a slightly dehydrated morning.
After a night out with friends, my stomach usually wakes me up in demand of something hearty and filling–morning after munchies? This sandwich totally fits the bill! Don’t be put off by the seemingly random mix of ingredients. The chili garlic paste is really a more interesting hot sauce (and who doesn’t like hot sauce on everything?). The gruyere just happened to be chillin’ in the fridge. Crunchy, slightly spicy, tangy, and yes, velvety rich. I’ll be having this for lunch again today.
Bacon, Egg, and Spinach Sandwich with Gruyere
Ingredients1 big or two small slices sourdough bread 1 handful baby spinach Some shredded gruyere–more is….more! ~ 2 tsp. Thai Chili Garlic paste 3 Slices cooked bacon 1-2 poached eggs–check out the awesome video from Gordon Ramsay if you don’t know how to poach eggs at home sans poaching pan.
1. Pre-heat broiler at high heat.
2. Poach egg until just set, you still want it to be a little undercooked because the residual heat from the egg and broiling will continue to set the yolk.
3. Spread chili garlic paste on slices of toast. It’s really not that spicy, go in for the kill!
4. Top bread slices with baby spinach and bacon. Place egg on bacon and sprinkle (or douse) with shredded gruyere.
5. Put the open-faced sandwich under the broiler and remove when the cheese is melting. The heat from the broiler will keep cooking the egg, so keep a close eye on it.
6. Keep away from lovable yellow labs, lest they steal your breakfast.
November 4, 2010 § 1 Comment
I like to think that I’m broadening my parents’ food horizons by forcing my culinary adventures on them. Dad doesn’t think so–if it were up to him we would have steak, starch, and vegetables every night. I think a little bit of him dies inside every time he has a meal without meat. I’m so, so cruel.
Today when I told Dad we were having lentil soup for dinner, he looked at me with disgust as he read the recipe, “With coconut?! That seems kind of….gross.” Boy is trippin’ because this soup/stew/curry is amazing! (Later, he admitted that this was pretty good. Sort of. The Commander has his own ways of expressing satisfaction.)
I’ve adapted Heidi Swanson’s recipe in 101 Cookbooks; there weren’t any yellow split peas to be found in my grocery store so I made do with green ones. Mom and I both agreed that it looked like baby poop while cooking. She also asked me not to tell you that. Try to detach yourself from that image as you eat steamy spoonfuls. Mind the raisins. I’ll stop now.
We also agreed that the soup could use a little bit more of a kick. Mom squeezed a lime quarter over hers while Dad and I added Sriracha sauce to ours. I’ve never seen someone consume so much Sriracha sauce at once. Dad hoovered it like a champ!
Coconut Red Lentil Soup
Adapted from 101 Cookbooks
Ingredients1 cup green split peas 1 cup red lentils 1 liter water 2 carrots, diced 2 tbs. minced/grated ginger 2 tbs. curry powder 2 tbs. butter 1 bunch scallions, thinly sliced 1/3 c. golden raisins ~3 tbs. Double concentrated tomato paste (from a tube) 14 oz. coconut milk 2 tsp. salt 1 small handful cilantro, chopped (for garnish) Short grain brown rice, cooked
1. Wash lentils and split green peas. Bring to a boil with water, carrots and 1/2 tbs ginger. Lower soup to a simmer and cook until split peas are soft (about 30 minutes).
2. Lightly toast the curry powder in a small sauce pan. Remove from pan and set aside. Melt butter in the same pan, add half of the scallions and the rest of the ginger, and raisins. Cook for a couple of minutes and add the tomato paste when ready, cooking for another two minutes.When done, add the curry powder to the mixture until well blended.
3. Add curry powder mixture to the lentils and split peas. Mix the coconut milk and salt into the soup, cook for another 20 minutes, or until the soup has reached the desired consistency.
4. Serve over rice and garnish with remaining scallions and cilantro.