Fluffy, meringue-like egg whites with with a rich, gooey egg yolk in the center, on top of cheese toast. This might be the cutest egg dish ever. It is also very easy! If you can whip egg whites, you can master these cute and delicious puffy cloud eggs. Continue reading
radish rose
savory roasted pumpkin wedges with crunchy parmesan herb topping
Creamy pumpkin topped by crunchy parmesan-herb topping….parmesan, sage, rosemary and thyme… yes please! Sometimes we think of pumpkin as being a sweet thing (which it is) but it’s so nice to mix it up and try a savory preparation. Bonus: your home will smell heavenly as these are roasting. Thanks to the geniuses at Ottolenghi – every one of their recipes I’ve tried has been outstanding (check out this post for chilled soba noodles with mango, eggplant, and basil, as well as the cookbook, for more Ottolenghi goodness!). One day maybe I’ll make it to their restaurant in London. Continue reading
spicy garlic dilly beans
crispy baked cauliflower croquettes
baked eggs with pesto and parmesan
Want to impress your friends (or just yourself) with a fun and glamorous brunch dish, such as a perfectly cooked egg nestled in a little cup with a hint of basil, garlic, and parmesan? Secretly, it’s super duper easy. Presentation is easy since hello, ramekins! Those are little dishes that can go in the oven – you’ll need one per egg. Don’t worry, ramekins aren’t a one-use wonder – you can use them for all sorts of things since they can double as a small container for pretty much anything. Also, I had never made anything in a water bath before – and I’m here to testify it’s a lot easier than it seems. It’s a method used to make custards and puddings as well – it protects the little guys from dry heat that might be too harsh for their delicate and small contents – and it was perfectly easy. Continue reading
beet, walnut, and blue cheese kale salad
Beets are just about the pinkest of pink foods. I mean, that deep, deep pink magenta color is just gorgeous. Anyone who knows me personally knows I’m crazy about PINK! The pinkness of beets is just so vibrant, it makes me happy.
However… have you ever noticed that when you buy a bunch of beets, they are all different sizes, which is annoying because they cook at different rates? Like one tiny one and two huge ones. That’s what I got in my CSA box, but I like a vegetable challenge, so never fear, we have the technology. (Steam!)
I’d only roasted beets (which takes about an hour and half) and never steamed them before but I’m quite delighted with this new technique. The skins come right off after, and you can remove the little ones when they’re done and keep going with the others. (Harder to do with roasting. Maybe it’s all that foil.)
Of course you can use any crumbly or grated cheese you like for this, or eliminate it altogether. I like blue cheese because it stands up to the earthiness of the beets. Restaurants often use goat cheese which is also nicely assertive. But you be you. Whatever you like. Continue reading