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EGGS

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AVOCADO TOASTS – THE NEW CHAMPION

AVOCADO TOAST

It seems rather silly to post a recipe for avocado toast because what’s to it? However, like with all things there is a method to the proverbial madness and you want your avocado toast to come out scrumptious and dashing looking, good enough to be on the cover of GQ. They’re an amazing snack for lunch, a light dinner snack and my very own personal fave – breakfast. Avo on toast is the breakfast of champions, glamorous enough and guaranteed…

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A THANKSGIVING TABLE – APPETIZERS

CARAMELIZED ONION DIP

It might be abominably indelicate and neglectful not to present some form of pre-dinner nibbly-bits for your guests and family  to munch on while they are catching up on the year’s activities.  What better way to pique the appetite for the main event than with some avant-guard cocktails and some of these amazing appetizers before and the wolves pounce to devour the lovingly prepared dishes at the table?   CARAMELIZED ONION DIP   This is a killer dip and a way better…

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SHAKSHOUKA AND TABBOULEH – EXOTIC MIDDLE EASTERN DISHES

shakshuka

If your background is Middle Eastern, hail from Israel, Lebanon, Syria or Turkey, you’re extremely familiar with Shakshouka.  But most will be scratching the proverbial bean because you’ve never heard of it, let alone tasted it. The origins are nebulous, as there’s always the primeval dispute where a dish generated its roots.  It’s not typically native of the Levantine regions, but as with anything, there are permutations where dishes are recreated from country to country.  In Israel it’s served as…

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MEATLOAF AND EGGS BREAKFAST

MEATLOAF AND EGGS BREAKFAST

We’ve all heard of steak and eggs.  But there’s nothing written in stone that you can’t serve meatloaf for breakfast.  Do that and you’ll become the culinary gangster in your household. It’s a sensational way to showcase leftover meatloaf, and there is nothing more original than this take.  The runny egg yolk binds everything together with creamy richness and with the crispy breakfast potatoes and the acidity from the pickled onions cutting the richness – it’s pure culinary genius. Slices…

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CHIVES GLORIOUS CHIVES

CREME OF ASPARAGUS

Chives are somewhat misunderstood as most people believe they’re the finishing touch when presenting any dish. However, they are the kissing cousins to leeks, scallions and onions (belonging to the lily family), and their flavor is subtle, unlike the sharp onions and scallions.  Leeks are more delicate and less pungent, however, chives with their green flavor and subtle oniony undertone are utterly incomparable. A last-minute sprinkling of savory chives intensifies the taste of any dish, taking it from good to umami…

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FAITH AND FLOWERS L.A. – JIDORI DEVILED EGGS

When illustrating the epicurean Californian playground, Mexican and farm-to-table come to mind as they’re the definately most predominant cuisines.  However, within the vast cauldron of ethnicity and gastronomies, Korean food and Sushi (where would we be without the infamous California Roll?) have synonymous rank because of the widespread Asian population.  Mexican/Korean fusion catapulted into the limelight when Roy Choi put the gourmet food truck movement on the map with his Korean BBQ taco truck Kogi – if you’ve ever tried…

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AVGOLEMONO – GREEK LEMON AND EGG SOUP

Characteristically this is originally a rich sauce made from chicken broth, egg and lemon and served over grilled meats, cabbage rolls, grilled style Greek Fricassee and many more dishes. Including chicken, white rice and additional stock makes it quite a substantial soup and I’ll wager it will make you besotted at first slurp and equally as flummoxed because you can’t conceive that such simplicity imparts such superlative flavor.   2 cups of cooked white rice 2 egg yolks 5 cups…

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PICKLED DEVILED EGGS

BEET PICKLED EGGS

These boiled eggs are as colorful as they are flavorful.  And seriously, they are so incredibly easy to prepare. 6 large eggs 1/2 cup of ACV 1 TSP of kosher salt ½ cup of sugar Juice of a 16 oz jar of pickled beets for their juice (reserve beets for another dish) 1 TBSP of white peppercorns   Boil the eggs.   In a bowl, add the pickled beet juice, the vinegar, salt, peppercorns and whisk in the sugar to…

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PICKLE-PALOOZA

‘WHERE WOULD WE BE WITHOUT SALT?” JAMES BEARD                                 The momentum of artisan food continues to barrel forward with something retro taking the spotlight every other day. Pucker up – pickle-palooza is one of the current rages and is here to stay.  And, no, I am not talking about the pickling your grandma would make for picnics or winter pantry storage, either.  The pickling fixation…

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BREAKFAST HASH

Here we are – the first day of the new year! 2017 blew by in a sneeze.  Seriously hard to believe, that the holidays arrived without warning and were gone in two blinks!  It is my fervent hope 2018 becomes a year overflowing with compassion and benevolence, with less hatred and unquestionably more love and tolerance spread around our planet.  We are in desperate need of that. I am sure some are probably suffering the after effects of imbibing copious…

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TORTILLA DE PATATAS – SPANISH POTATO OMELETTE

SPANISH TORTILLA

What fetching and altogether heartwarming memories are brought forth when thinking about culinarily forays!  In this particular instance, journeys across Europe and recollections of crossing Spain from North to South (French-Spanish border).  Stopping along the serpentine road-trip at various rustic, but delectable roadside cafes where, even when you only partake of a coffee or a glass of Regional, solid wine, you are presented with a charming, accompanying side dish.  A churro or buñuelo for a fortifying coffee in the later…

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Pantry Rat