Archives for posts with tag: eggs
« Older Entries

Easy Potato and Tomato Frittata…

February 25, 2012 //
2

Although I was away from home, my work week this week was super fun! I had to go to Vegas… I know, I know, Vegas to me is repulsive, but we made it fun with an amazing dinner at Thomas Keller’s Bouchon. Thomas Keller is most notable for his Michelin starred restaurant The French Laundry in Yountville, which is in the Napa Valley. Bouchon is less formal and is all French bistro food. He has locations in Vegas, LA, and Yountville so if there is one by you and you haven’t been, do it. Its so great that everyone I work with is as passionate and as adventurous with food as I am. We ordered unusual dishes like roasted bone marrow, country style pâté , and cod brandade and everyone partook and enjoyed it. For the main course I had braised short ribs and everyone else had amazing steaks. The desserts were also amazing! We had crème brulee, pot de crème, and something else that I just can’t remember. I blame it on the wine:) After this experience and hearing my boyfriend Anthony Bourdain coin The French Laundry as the “best restaurant in the world,” I need to make it a point this year to have that experience and am so ashamed that having lived in San Francisco that I have not yet. Some foodie I am, eh?

As usual, it is great to be home with my babies, so I put together this frittata for Mikey this morning with what we had. Some of the tastiest things I have made have come out of just getting creative with ingredients that are lying around the kitchen. It was really good and super quick and easy! My best friend in the whole world, Jeffy will be here next weekend to help me accept the fact that I am turning 35. I cannot wait to see him. When we are together, all we do is eat, drink, and act like we are 12. I think I will make this for him. Hope you all have a lovely weekend!

Easy Potato and Tomato Frittata…

  • 6 eggs
  • 1 cup milk or cream
  • handful chopped basil
  • 1 Tbs. fresh chopped thyme
  • 1 tsp. red pepper flakes
  • 3/4 cup shaved good parmesan
  • 1 Tbs. olive oil
  • 1 small yellow onion diced
  • 3 large cloves garlic, minced
  • 10-12 baby Dutch yellow potatoes thinly sliced (the tiny ones)
  • 1 cup tinned crushed tomatoes
  • salt and pepper

Preheat over to 375. In a large oven proof skillet, heat olive oil and sautee onions, garlic, and potatoes until onions are translucent and potatoes are almost cooked through seasoning appropriately.

In a large bowl, beat eggs, cream, red pepper flakes, salt, and pepper together until well combined. Add in herbs and cheese. Set aside.

Once potatoes are cooked through, stir in tomatoes until heated through. Spread potato mixture evenly across pan and pour in egg mixture. Cook over medium to low heat until eggs start to set. Finish off in oven for about 15 minutes until eggs are cooked through and top browns. Loosen sides of frittata with a rubber spatula and turn onto a serving platter or a cutting board. Let cool for a few minutes, slice, and serve alone or with a simple green salad. We also like to nibble on this at room temperature throughout the day:)

Tags , , , , , ,
Categories breakfast, cheese, eggs, food and recipes, lunch, vegetarian

Highland Park Breakfast Bake…

February 4, 2012 //
0

I absolutely love being in our new hood!!! Although we are sort of fish out of water here, everyone on our block has been so welcoming.  It has been so fun to explore the amazing neighborhood grocery stores. They are filled with fun things like homemade tortillas, chips, fresh salsas, interesting marinated meats in the carnicerias, delicious baked goods in the panaderias, and the produce is so freaking cheap and amazing! I went hog wild last weekend and bought tons of corn and flour tortillas, pastries like flan and tres leches cake, and enough produce for a family of 8 so I needed to use it all up today which is how this recipe came about. It turned out so great and makes enough for around 4-5 people. We def have enough for breakfast tomorrow too. Mike suggested adding chorizo or soyrizo next time which I think is a great idea. I brought a bag of Blue Bottle coffee beans back from San Fran this week (my fave). With the breakfast bake,  French press coffee, the 70 degree sunshine, and being able to spend quality time with Mike and Luna, it has been an amazing morning. So good to be home!

Highland Park Breakfast Bake…

  • 6 large eggs
  • 1 cup half and half (milk will do)
  • 1 tbsp. chili powder
  • 1 tsp. red pepper flakes
  • 1 tsp. cumin
  • 1/4 cup salsa roja
  • 1/4 cup salsa verde
  • 6 corn tortillas, cut into small triangles
  • 1/2 cup cojita cheese
  • 2 tbsp. olive oil
  • 1 onion diced
  • 1 red pepper, diced
  • 1 large poblano pepper, diced
  • 1 jalapeno, seeded and minced
  • kernels from one ear of fresh sweet corn
  • handful cherry tomatoes, halved
  • 1 small bunch of cilantro, chopped
  • 2-3 scallions, chopped
  • sour cream
  • Tapatio, Valentina, or your favorite hot sauce
  • salt and pepper

Preheat oven to 375. Prepare a large baking dish by spraying wtih a non stick spray. Set aside.

In a large skillet, heat olive oil and saute onions until translucent. Add in peppers and corn and cook until soft seasoning with salt and pepper to taste. Set mixture aside to cool.

In a large bowl, beat eggs with half and half, chili powder, red pepper flakes, cumin, a handful of cilantro, salt and pepper. Mix in cherry tomatoes.

Add in corn tortillas, cheese, salsas, and pepper mixture. Pour mixture into baking dish. Sprinkle top with more cojita.

Bake at 375 for about 30-45 minutes or until set. Turn on broiler and heat under for a few minutes until top is browned. Let cool.

Slice and serve with dollop of sour cream, a dash of your favorite hot sauce, and sprinkle with chopped scallions and cilantro. This could also be great for lunch or even dinner!

Tags , , , , ,
Categories breakfast, cheese, eggs, food and recipes, vegetarian

Roasted Fall Vegetable Breakie…

November 19, 2011 //
2

I haven’t seen Mike and Luna all week, so today we stayed in bed til around 10 a.m., run/walked around the reservoir, and took Luna to go wild at the dog park. The dog park is like Disneyland to her. For real, the happiest place on earth. All of that activity really wore the little monster out. We also worked up quite an appetite, so we made a blueberry and almond milk smoothie to hold us over while we put this concoction together. It was so hearty, healthy, and appropriate for this chilly weather. I miss summer already!

Roasted Fall Vegetable Breakie:

  • 1 small yellow squash, chopped
  • 1 small zucchini, chopped
  • around 1-1 1/2 cups butternut squash, chopped
  • 1 cup baby portabellas, sliced in half
  • 4 cloves garlic, minced
  • handful fresh rosemary, chopped
  • handful fresh oregano, chopped
  • handful fresh basil, chopped
  • 2 Tb. olive oil
  • 2 Tb. spoon balsamic vinegar
  • salt and pepper
  • dash of red pepper flakes
  • 2 cups fresh arugula
  • 2 eggs cooked to your liking

Preheat oven to 400 degrees. Toss the chopped vegetables, minced garlic, rosemary,and oregano with olive oil and 1 Tb. balsamic vinegar. Season with salt, pepper, and red pepper flakes. Spread out on a foil lined baking sheet and roast for around 20 minutes until vegetables are tender. When vegetables are done, toss into a bowl and toss with basil and last Tb. balsamic vinegar.

Pile plates with arugula and layer on roasted vegetables. Top with an egg cooked to your liking. I prefer over easy or poached so the ooey gooey yolk breaks all over everything! So easy and delicious and you can use any vegetables that look great at the farmers market that week.

Tags , , , ,
Categories breakfast, food and recipes, lunch, salads, vegetarian

Eggs Bennie with Spinach and Heirloom Tomatoes…

October 30, 2011 //
4

The weather has been so perfect lately that Mike and I have just wanted to spend as much time out there before our summer comes to an end. Instead of going out for brunch today, I decided to cook something up so we that we could stay in our jammies and hang with Luna. I made eggs benedict for the first time ever. I have embarrassingly never poached an egg in my life, so I was a bit nervous, but this was so easy to do. I am not a huge fan of breakfast meats, so we made a veggie option with sauteed spinach and these beautiful heirlooms. It was really tasty and I copped a little Sunday morning buzz from the mimosas we paired with it:)

Veggie Eggs Bennie…

Hollandaise:

  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Pinch cayenne
  • Pinch salt
  • Freshly ground black pepper

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened. Place the bowl over a saucepan containing barely simmering water. The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.

Remove from heat, whisk in cayenne, salt, and pepper. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

The Rest:

  • 2 English muffins, split and toasted
  • 2 teaspoons white vinegar
  • 4 eggs
  • 1 tablespoon olive oil
  • 1 bag spinach (we used baby spinach)
  • 1/2 onion thinly sliced
  • 1 garlic clove finely chopped
  • 1 large heirloom tomato cut in 4 thick slices
  • Salt and pepper, to taste
  • Hollandaise sauce, recipe above

Fill a 10-inch nonstick skillet half full of water. Add white vinegar and a dash of salt to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.

Saute onions and garlic in olive oil until translucent. Add spinach and cook until soft and bright green. Slice tomato. Toast muffins.

To assemble: Top each muffin half with spoonful of spinach mixture, heirloom slice, and a sprinkle of salt and pepper. Add poached egg. Season to taste. Spoon hollandaise sauce over the eggs. Make yourself a mimosa or other brunch like adult bevie and enjoy!

Tags , , ,
Categories breakfast, food and recipes, lunch, vegetarian

Not So Vegan Lemon Blueberry Loaf…

October 22, 2011 //
0

Today our baby Luna is losing her womanhood. Mike took her to the vet this morning to get spayed. It makes me so sad to leave her in a strange place. He said she was crying and shaking when he left her:( Poor baby. The Pasadena ASPCA spays and microchips rescued pit and pit mixes for free! It is such a good program and all the more reason to adopt one of the million abandoned pit bull puppies in the LA area. We have been on the waiting list for a long time, but finally today is her day. She will be so happy to be able to play with the big dogs at the dog park.

Like it was the 50′s or something, Mike came home and asked what was for breakfast. Being the sucker that I am, I baked him this loaf of blueberry goodness with a recipe that I had played around with from the Joy of Baking. The best part about this bread is the lemon glaze…. Sooo good! This was way better than the vegan pumpkin bread  from the other night. We pick Luna up at 4 today, so send our baby good energy for a speedy recovery!

Lemon Blueberry Loaf:

Makes 1 loaf.

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup white sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • zest of 1 lemon
  • 1/2 cup milk or half and half
  • 1 cup fresh blueberries (can use frozen if needed)

Lemon Glaze:

  • 1/4 cup white sugar
  • 2 tablespoons fresh lemon juice

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan.

In a separate bowl, whisk together the flour, baking powder and salt.

In the bowl of your mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries. Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.

Pierce the hot loaf all over with a wooden skewer or toothpick and then drizzle the top of the loaf with the hot lemon glaze.This bread is best served right away while it is still warm.

Tags , , , , , , ,
Categories breakfast, dessert, food and recipes, fruit, vegetarian

Baked Blueberry Oatmeal…

October 9, 2011 //
0

Yesterday Mike wanted me to make oatmeal for breakfast, but honestly, I was way too hungover from a fun night of celebrating the LA Weekly’s “Best Of” issue and dancing at the neighborhood gay club. A breakfast burrito from Tacos Delta was more in order for me yesterday, so today I thought I would surprise him with this recipe when he woke up this morning. Mike is one to like sweet things for breakfast and I am more of a savory gal. This morning I put this together based on what we had laying around the house and combining a few different recipes I found on the internet. Besides the brown sugar and butter aspect of this dish, we were able to get in some ingredients that were really good for us… blueberries, oats, almonds, and coconut milk make for a power meal. Next time I will use agave to cut out some of the sugar, but unfortunately this time we did not have any. You could also substitute the butter with grape seed oil for a healthier alternative. Its totes easy, delish, and it makes your house smell delightful. Here is what you need:

Baked Blueberry Oatmeal…

  • 2 cups rolled oats
  • 1 1/2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1/4- 1/2 cup brown sugar (depending on how sweet you like it)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla
  • 1 cup frozen blueberries
  • 2 tablespoons melted butter
  • 1 cup vanilla coconut milk (I used Silk brand) plus more for serving
  • 2 eggs

Preheat oven to 350. In a large bowl mix together oats with the rest of the dry ingredients. Add the vanilla, blueberries, butter, coconut milk, and eggs. Mix well ensuring ingredients are well incorporated.

Pour ingredients into a 9×13 baking dish and bake for 40-50 minutes or until top is browned. Cut into squares and serve with a bit more coconut milk. Yummy!

Tags , , , , , ,
Categories breakfast, dessert, food and recipes, fruit, side dish, vegetarian

Bourbon Vanilla French Toast with Fig Jam…

September 12, 2011 //
2

Since I am on vacation this week, I actually get to cook Mike some nice breakfasts before he goes off to work. He deserves it as we were up all night last night making our “save the dates” for the wedding. It sure pays to have a fiance who is a graphic designer right now. They turned out great and am so excited to get a proof printed this afternoon!

Our friend Mitch, made us a jar of this delicious fig jam, so I have been dreaming up every which way to use it. This made an amazing combo. I am not generally a ‘sweets for breakfast’ kind of girl, but Mike loves sugar in the a.m.  Between eating the French toast and all of the coffee I have had this morning, Luna is gonna get the hike of her life!

Bourbon Vanilla French Toast

  • 1 cup half n half
  • 1/2 cup buttermilk (only because I had it, you can use a milk/cream combo as well)
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup good Bourbon
  • 1 teaspoon ground cinammon
  • Butter or canola oil as necessary
  • 8 to 12 slices thick slices brioche, challah, or hawaiian bread would be amazing
  • Maple Syrup

Combine the half n half, buttermilk, eggs, vanilla extract, the cinnamon, and bourbon in a wide, shallow dish.

Heat a large nonstick skillet or griddle over medium-low heat for a minute or 2, then grease the pan with a teaspoon or more of butter or oil. When the butter starts to sizzle (or, if you’re substituting oil, when it slides easily from side to side) turn the heat up a touch.

Dip the bread into the batter, lightly coating each side, then gently shake off any excess batter and put the battered bread directly into the preheated pan. Cook the French toast 5 to 6 minutes in total, flipping once or twice, until golden brown. Repeat with remaining bread slices, adding more butter or more oil to the pan as necessary.

Spread fig jam on each piece of toast. Stack two slices on top of each other and top with a bit of warmed maple syrup. DAAAAANNNNG!!! Enjoy. Luna and I are gonna have a great day together… I love vacation!


Tags , , , ,
Categories appetizer, breakfast, dessert, food and recipes, fruit, side dish, vegetarian

Ham and Veggie Strata…

August 29, 2011 //
3


Do you ever buy a nice baguette or loaf of fancy bread and only eat a smidge of it? It is never great the next day and I always feel so guilty when I throw it away or don’t have the energy to make croutons or crostini out of it. This recipe is a good use of day old bread and you can make this fancier if you use Italian, Focaccia, Olive, or Cheese breads. Here I used rosemary and olive bread. To make this, you can really use whatever you have on hand or whatever bread, veggie, meat, or cheese combos you like. This is super easy to make for  brunch or you can even make this for dinner as a main course. I have made these in advance the night before and popped it in the oven right before company was to arrive the next morning. Here is what you need:

Ham and Veggie Strata:

  • 8 large eggs
  • 1 1/2 cups milk or half and half
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • pinch of red pepper flakes
  • 4 cups bread cubes (1 inch)
  • 1 cup cooked ham, cut into 1/2-inch dice
  • 1 1/2 cups Gruyere cheese, shredded
  • 1/2 cup cherry tomatoes, sliced in half
  • 1/4 cup diced onion
  • handful fresh basil, chopped
  • bit of fresh rosemary, chopped

Preheat the oven to 450°. In a large bowl, whisk the eggs with the milk, red pepper flakes, salt and pepper.

Stir in the bread until evenly moistened. Let the mixture sit and soak while you get the other ingredients prepared. 

Once chopped and prepped, stir in the ham, Gruyere cheese, tomatoes, onions, and herbs.

Butter a 9-by-12-inch baking dish and pour in the strata mixture. Sprinkle the extra cheese on top.Bake for about 20 minutes, until puffed and golden. Let cool slightly, sprinkle with some fresh herbs. Serve with a simple salad.



Tags , , ,
Categories breakfast, dinner, food and recipes, lunch, pork, side dish

Risotto Pancakes…

August 27, 2011 //
2

Risotto for breakfast? Hells yeah!!! Mike had the idea to make our leftover risotto from last night into pancakes. He just made a cold risotto patty, dropped it into a frying pan full of olive oil, and cooked until both sides were golden brown. They were a bit tricky to keep together. We layered the pancakes over a plate of herb salad dressed with lemon juice and topped with a fried egg. Holy crap! It was so delicious.

Tags , , ,
Categories appetizer, breakfast, dinner, food and recipes, lunch, side dish, vegetarian

Roasted Tomato and Spinach Quiche…

August 12, 2011 //
0

I don’t know why I am in such a breakfast food mood this evening, I think I am just excited to have some friends over this weekend. There is nothing like an early afternoon brunch; or even better, an early afternoon buzz:) This is a recipe I often make for weekend brunches as you can prepare early and just pop in the oven an hour before guests arrive. The roasted tomatoes have a deep sweet flavor, but this would be just as good without roasting them and just tossing them in with the rest of the vegetables.

Roasted Tomato and Spinach Quiche:

  • 1 pint grape or cherry tomatoes, roasted
  • 1 10oz. package frozen spinach (or equivalent fresh spinach blanched or sauteed)
  • 1-2 cloves of garlic; minced
  • 1/4 cup goat cheese crumbles (feta could also work in this)
  • 1/4 cup shredded parmesan
  • 6 large eggs
  • 1 1/2 cups heavy cream
  • 1 tbsp. fresh thyme
  • pinch of red pepper flakes
  • salt and pepper to taste
  • 1 store bought ready to use pie crust

To roast the tomatoes; preheat the oven to 450 degrees F.  Slice 1 pint of cherry or grape tomatoes in half. Combine 1/4 cup olive oil, 1/4 cup balsamic vinaigrette, salt, pepper, and 1 pint tomatoes into a mixing bowl and toss together. Spread tomatoes out on a shallow baking sheet covered with foil (for clean up ease) and roast for 15-20 min until caramelized. When the tomatoes are done remove them from the oven and allow them to cool.

Reduce the oven temp to 375 degrees F. In a large mixing bowl beat together the eggs, heavy cream, thyme, red pepper flakes, salt and pepper until foamy. Set aside. Mix the prepared spinach, roasted tomatoes, goat cheese, and garlic into the bottom of a prepared pie crust. Pour the egg mixture over the vegetables and top with shredded parmesan cheese.

Bake for 35-45 min or until the egg is set in the middle. Serve with a side salad and a delicious mimosa!

Spicy Bloody Mary’s:

  • ¼ oz fresh squeezed lemon juice
  • 4 oz. spicy tomato juice
  • Worcestershire sauce to taste
  • bit of minced garlic
  • 1 tsp. horseradish (or however much you like)
  • celery salt
  • fresh black pepper
  • 1½ oz Vodka
  • Tapatio to taste
  • Celery stalk, hot pickled veg, and whatever garnishes you like

Wet rim of glass, dip in celery salt, and fill with ice. Set aside. Pour all ingredients into a cocktail shaker except for celery stalk and other garnishes. Shake well and pour over ice cubes. Garnish with celery stalk, pickled vegetables, and garden peppers. It is also fun to put out various garnishes and have a make-your-own bloody mary bar!

Tags , , , ,
Categories Uncategorized
« Older Entries
Follow

Get every new post delivered to your Inbox.

Join 27 other followers