Archive for the ‘eggs’ tag
If you’ve been reading frequently, you will know that it’s blue crab season in Connecticut. Last weekend I pulled two dozen from the water in about 30 minutes, which wound up being far too many for two people to eat in one sitting. After picking out the remaining crab meat, the obvious choice was to make crab cakes. Behold, a breakfast fit for kings:
I love cobbling together a breakfast from the odds and ends lying around in the fridge. Today I had extra chopped onions and peppers from our seafood feast, a couple potatoes, eggs, bacon, and plenty of cheese. A modified frittata with a home fry crust seemed to be the obvious choice for breakfast.
Welcome to another installment of “LeChef cooks from the Momofuku cookbook”. Sorry guys, I’m really just a sucker for that book, and I’ve actually made this dish before but never posted it. You won’t think less of me when you decide to give it a try though, because it’s really good, and if you make it the way I did (slightly modified from David Chang’s version) it’s pretty quick too. I substitute good vegetable bullion for the ramen broth (though I do have a stockpile in my freezer that I made a couple months ago, I like to save that for when I make ramen) which saves the 6-7 hour process of making the broth. I still do the slow-poached eggs, but if you start them just before you start everything else, you can still have this meal done in an hour. Substitute standard poached eggs and you can shave off more time if you wish.
So it’s Saturday morning. It’s too early to go to dim sum, and I’m not in the mood for a traditional breakfast. What to do? Make bacon and egg pasta!
Today I received a farm share distribution that included eggs, milk, and potatoes, along with a number of other great food items. I figured that a frittata for dinner was a good plan, so on the way home I picked up some Swiss chard and set about making one:
I’ll admit it. Fried rice isn’t fancy, and it isn’t, for the most part, inspiring. When you think of fried rice, you are usually thinking of cheap Chinese takeout, laced with pork and oil, served alongside your General Tso’s chicken. Granted, it’s usually delicious, but it always seems like an afterthought. This recipe for fried rice comes from one of the masters of French Asian cooking, can be made easily at home, and is going to be the best fried rice you have ever tasted. Seriously.
Over the weekend I cooked up some garlicky eggs with rosemary, thyme, tomato and baguette. They turned out well, considering that I threw the dish together using the ingredients I had on hand, so I’ll share the recipe with you and you can give it a shot. They were inspired by an article I read on Serious Eats about Shopsin’s restaurant down on the Lower East Side, here in New York, and by a dish called “Fellini Eggs”. Mine wound up differing quite a bit because I didn’t have all of the ingredients that they called for, so I just made it up as I went. You can do the same (i.e., substitute what you have on hand), but the main thing that makes this dish interesting is the garlic bread croutons.
In my family we have a breakfast tradition that stretches back to my great grandfather on my Father’s side, called Special Eggs. I remember this as being my favorite breakfast growing up, and it is a family tradition to always make it on Christmas morning when we are all together. I make it quite often on weekends because it is the perfect Saturday morning comfort food, and I usually have all of the ingredients on hand. It’s simple, yet complicated and exacting in the timing and execution if you want to get it right, and more importantly, hot, especially for multiple people. You will need eggs, Thomas’ English Muffins, Land ‘o Lakes American cheese, and bacon (preferably Boar’s Head). This is how we traditionally make it. Feel free, of course, to substitute your favorite brands. But in our house on Christmas there is no substitute. The only concession that has been made in the past few years is to substitute my home smoked bacon for the Boar’s Head, which definitely alters the flavor profile, but I think it’s a good change.
For breakfast today I realized that I had the ingredients for a quiche on hand, so I made one:
This morning I made a breakfast dish from my childhood that I haven’t had in quite a while. My parents used to make these for us when we were kids, and they are called “One-Eyed Egyptians”. I’m not sure where the name came from originally, but I assume it has to do with the fact that most depictions of ancient Egyptians are in profile, showing only one eye, like the one-eyed Jack from a deck of cards. I’m sure that this connection was made a long time ago, but that’s my story and I’m sticking to it. (Nerd trivia: V makes Edie these when she wakes up in his home for the first time in “V for Vendetta”. She calls them Eggie in a Basket, which I assume is the British dystopian future name for them.)