Now that we have a baby, it’s hard to go out as much as we used to (duh!), so we have to invite our friends over to our apartment instead. It’s always nice to lure people over with some good food. On the weekends, husband can be on baby duty while I’m in the kitchen—and while I’m on baby duty, he can clean up; no complaints there! And this is how we maintain a social life with a newborn…
How are you enjoying your chag? Do you miss bread yet? I think we can all hold out for just a little bit longer. I miss my chametz kitchen-supplies most of all, the rest of it doesn’t bother me. Did you eat breakfast yet? Here’s what I had for breakfast: Matzah (or matzo) brei.
Matzah brei is really ugly, or at least mine is. But it’s a Passover staple, so I have to share it with you anyway.
It’s basically scrambled eggs with matzah in it. You can make it sweet, savory, meat, dairy, whatever.
Summer means corn season! And while we love grilling corn and making corn salad, I wanted to do something a little different this time. Of course, I consulted my favorite book and found an amazing sounding corn souffle.
We’ve made souffles before, and they’re fancy without being too hard to make. So, I decided to use Richie’s all-time favorite food and make it a little bit fancier for dinner.
Sunday brunch means runny egg yolks to me. I’ve been practicing my poaching skills and getting pretty good consistently runny yolks and cooked whites. But you know what? Poaching in water isn’t your only option! This is something our dad always made growing up, eggs cooked in tomato sauce!
You can make this while you’re still half-asleep on a Sunday morning with slices of leftover challah and your favorite store-bought tomato sauce.
As you know, I’ve made a chocolate souffle before. And while it was amazingly delicious, it definitely wasn’t a meal. So I decided to try my hand at something new, and something that home cooks are way too often scared of: savory souffle! This souffle with cheese and greens was SO easy to make, I promise! Of course, I used an Ina recipe. One that I actually didn’t see online, but rewound my DVR to make sure I got all the measurements and ingredients right.
Like Lori said, this recipe makes way too much dill sauce! So here’s my not-as-fancy version of eggs benedict. Okay, so it’s nothing like eggs benedict: no hollandaise, no canadian bacon, and a sunny side up egg instead of a poached one. At least there’s a toasted English muffin involved. Continue reading
I love pizza. I love making it at home, I love little mini ones, and I love pizza store pizza. Sometimes, homemade pizza needs a little twist. Tomato sauce and muenster cheese can get boring. When I saw Aida Mollenkamp make pizza with roasted mushrooms and an EGG on top, I knew I had to try it.
I made it once before, on one pizza dough, and with only one egg. That was definitely not enough – of course if two people are eating the pie they’ll fight over that lone egg. So this time I made the pizza I split the same amount of mushrooms over two pies, and put three eggs on one pie, and two on the other. The result? Well, aside from absolute deliciousness, it was a perfect meal for a busy/lazy day. I didn’t even to make a side dish that night. If you’re not lazy like I am, a nice big salad would be delicious with this. Continue reading
This is probably more appropriate as a breakfast/brunch food, but I decided to serve it for dinner. Everyone likes to eat breakfast for dinner!
This is where I would usually put a photo of the completed product if I hadn’t either forgotten to take one or virtually misplaced it. Please use your imagination.
It’s kind of an omelet, but made in the oven instead of over the stove. And the ingredients are mixed in, as opposed to folded in.